摘要：【中文】本发明公开了一种具有润肺功能的人参可吸冻的制备方法，将红参高压蒸制、打浆、过胶体磨后分步酶解，离心后二次分步酶解红参沉淀，合并两次灭酶后酶解液；将甘草、桔梗、薄荷、茯苓、百合、栀子、桑叶粉碎、浸泡、煎煮，离心后沉淀加入金银花、菊花、胖大海进行二次煎煮，合并上清液；将酶解液与上清液合并、混匀，加入柠檬酸、塔格糖、木糖醇、蔗糖、果胶进行调味处理，并完成制冻过程，即得产品。红参高压蒸制后分步酶解，小分子活性物质得率较传统酶解方法提高了5%~10%，制得的人参可吸冻颜色金黄，口感清爽，入口即化，有人参的回味。该产品有着温和的润肺效果，适合大众。 【EN】The invention discloses a preparation method of ginseng absorbable jelly with a lung moistening function, which comprises the steps of steaming red ginseng under high pressure, pulping, grinding by using a colloid mill, performing enzymolysis step by step, centrifuging, performing enzymolysis on red ginseng precipitate step by step twice, and combining enzymolysis liquid after enzyme deactivation twice; pulverizing Glycyrrhrizae radix, radix Platycodi, herba Menthae, Poria, Bulbus Lilii, fructus Gardeniae, and folium Mori, soaking, decocting, centrifuging, precipitating, adding flos Lonicerae, flos Chrysanthemi, and semen Scaphii Lychnophori, decocting for two times, and mixing the supernatants; mixing the enzymolysis solution and the supernatant, mixing, adding citric acid, tagatose, xylitol, sucrose and pectin, flavoring, and freezing to obtain the final product. The red ginseng is subjected to enzymolysis step by step after being steamed under high pressure, the yield of micromolecule active substances is improved by 5-10% compared with that of the traditional enzymolysis method, and the prepared ginseng has golden color, fresh and cool taste, is instantly melted in the mouth and has aftertaste of the ginseng. The product has mild lung moistening effect, and is suitable for the public.

摘要：【中文】本发明公开了一种改善Ⅱ型糖尿病症状的人参可吸冻的制备方法，将红参高压蒸制、打浆、过胶体磨后分步酶解，离心后二次分步酶解红参沉淀，合并两次灭酶后酶解液；将葛根、黄精、茯苓、覆盆子、山药、玉竹、桑叶粉碎，加入枸杞子浸泡、煎煮，离心后对沉淀进行二次煎煮，合并上清液；将酶解液与上清液合并、混匀，加入柠檬酸、塔格糖、木糖醇、果胶进行调味处理，并完成制冻过程，即得产品；红参高压后分步酶解，小分子活性物质得率较传统酶解方法提高5%~10%，且酶解工艺简单，成本较低；产品配比科学，质地柔软，入口即化，有淡淡的人参清香，可改善Ⅱ型糖尿病所带来的不良症状。 【EN】The invention discloses a preparation method of ginseng absorbable jelly for improving type II diabetes symptoms, which comprises the steps of steaming red ginseng under high pressure, pulping, grinding by using a colloid mill, performing enzymolysis step by step, centrifuging, performing enzymolysis on red ginseng precipitate step by step twice, and combining enzymolysis liquid after two times of enzyme deactivation; pulverizing radix Puerariae, rhizoma Polygonati, Poria, Rubi fructus, rhizoma Dioscoreae, rhizoma Polygonati Odorati, and folium Mori, adding fructus Lycii, soaking, decocting, centrifuging, decocting the precipitate for two times, and mixing the supernatants; mixing the enzymolysis solution and the supernatant, mixing, adding citric acid, tagatose, xylitol and pectin, flavoring, and freezing to obtain the product; the red ginseng is subjected to enzymolysis step by step after being subjected to high pressure, the yield of micromolecular active substances is improved by 5-10% compared with that of the conventional enzymolysis method, the enzymolysis process is simple, and the cost is low; the product has scientific proportioning, soft texture, instant melting in the mouth and light ginseng fragrance, and can improve adverse symptoms caused by type II diabetes.

摘要：【中文】本发明公开了一种改善Ⅱ型糖尿病症状的人参方便食品制备方法，属于食品加工技术领域。本发明产品制备的主要步骤为：将红参高压蒸制、打浆、过胶体磨后分步酶解，离心后二次分步酶解红参沉淀，合并两次灭酶后酶解液；将葛根、黄精、茯苓、覆盆子、山药、玉竹、桑叶粉碎，加入枸杞子浸泡、煎煮，离心后对沉淀进行二次煎煮，合并上清液；将酶解液与上清液合并，加入辅料制得不同形式的人参方便食品。本发明可改善Ⅱ型糖尿病所致的少气乏力、口干多饮、盗汗等症状；红参高压蒸制后分步酶解，小分子活性物质得率较传统酶解方法提高5%~10%，且产品形式多样，提高了人参产品附加值，市场前景良好。 【EN】The invention discloses a preparation method of a ginseng instant food for improving type II diabetes symptoms, and belongs to the technical field of food processing. The preparation method of the product mainly comprises the following steps: steaming red ginseng under high pressure, pulping, grinding with colloid mill, performing enzymolysis, centrifuging, performing enzymolysis on red ginseng precipitate twice, and mixing the enzymolysis solutions after enzyme deactivation twice; pulverizing radix Puerariae, rhizoma Polygonati, Poria, Rubi fructus, rhizoma Dioscoreae, rhizoma Polygonati Odorati, and folium Mori, adding fructus Lycii, soaking, decocting, centrifuging, decocting the precipitate for two times, and mixing the supernatants; mixing the enzymatic hydrolysate and the supernatant, and adding adjuvants to obtain different forms of radix Ginseng instant food. The invention can improve symptoms of qi deficiency, hypodynamia, dry mouth, polydipsia, night sweat and the like caused by type II diabetes; the red ginseng is subjected to enzymolysis step by step after being steamed under high pressure, the yield of micromolecule active substances is improved by 5-10% compared with that of the traditional enzymolysis method, the product forms are various, the additional value of the ginseng product is improved, and the market prospect is good.

摘要：【中文】本发明公开了一种具有润肺功能的人参方便食品的制备方法，将红参高压蒸制、打浆、过胶体磨后分步酶解，离心后二次分步酶解红参沉淀，合并两次灭酶后酶解液；将甘草、桔梗、薄荷、茯苓、百合、栀子粉碎、浸泡、煎煮，离心后在沉淀中加入金银花、胖大海进行二次煎煮，合并上清液；将酶解液与上清液合并，加入辅料制得不同形式的人参方便食品。本发明产品感官价值高，有养阴润肺、清热解毒、止咳平喘等功能，属于食品而非药品，普适大众。且在制备方法中红参高压蒸制后进行两次分步酶解，小分子活性物质得率较传统酶解方法可提高5%~10%，从而提高红参中活性物质在人体的吸收率。 【EN】The invention discloses a preparation method of a ginseng instant food with a lung moistening function, which comprises the steps of steaming red ginseng under high pressure, pulping, grinding by using a colloid mill, performing enzymolysis step by step, centrifuging, performing enzymolysis on red ginseng precipitate step by step twice, and combining enzymolysis liquid after enzyme deactivation twice; pulverizing Glycyrrhrizae radix, radix Platycodi, herba Menthae, Poria, Bulbus Lilii, and fructus Gardeniae, soaking, decocting, centrifuging, adding flos Lonicerae and semen Scaphii Lychnophori into the precipitate, decocting for two times, and mixing the supernatants; mixing the enzymatic hydrolysate and the supernatant, and adding adjuvants to obtain different forms of radix Ginseng instant food. The product has high sensory value, has the functions of nourishing yin, moistening lung, clearing heat, detoxifying, relieving cough and asthma and the like, belongs to food, is not medicine, and is generally suitable for the public. In the preparation method, the red ginseng is subjected to high-pressure steaming and then is subjected to step enzymolysis twice, and the yield of the micromolecule active substance can be increased by 5-10% compared with that of the conventional enzymolysis method, so that the absorption rate of the active substance in the red ginseng in a human body is increased.

摘要：【中文】本发明公开了一种具有保肝功能的人参方便食品的制备方法，将红参高压蒸制、打浆、过胶体磨后超声波辅助分步酶解，离心后二次超声波辅助分步酶解红参沉淀，合并两次灭酶后酶解液；将粉碎、浸泡后的茯苓、甘草、栀子、山楂、山药、黄精、广藿香和菊花、蒲公英、枸杞子进行二次煎煮，合并两次煎煮的上清液；将酶解液与上清液合并，加入辅料制得不同形式的人参方便食品。本发明产品口感酸甜，形式多样且有缓解细胞氧化应激，保护肝脏的功能。制备方法中对高压蒸制后的红参间歇使用超声波辅助分步酶解，小分子活性物质得率较传统方法可提高5%~10%，酶解时间至少可缩短25%，且提高了生物利用率。 【EN】The invention discloses a preparation method of a ginseng instant food with a liver protection function, which comprises the steps of steaming red ginseng under high pressure, pulping, grinding by colloid mill, carrying out ultrasonic-assisted fractional enzymolysis, centrifuging, carrying out secondary ultrasonic-assisted fractional enzymolysis on red ginseng precipitate, and combining enzymolysis liquid after two times of enzyme deactivation; pulverizing, soaking Poria, Glycyrrhrizae radix, fructus Gardeniae, fructus crataegi, rhizoma Dioscoreae, rhizoma Polygonati, herba Agastaches, flos Chrysanthemi, herba Taraxaci, and fructus Lycii, decocting for two times, and mixing the decoctions; mixing the enzymatic hydrolysate and the supernatant, and adding adjuvants to obtain different forms of radix Ginseng instant food. The product of the invention has sour and sweet taste and various forms, and has the functions of relieving cell oxidative stress and protecting liver. In the preparation method, ultrasonic-assisted stepwise enzymolysis is intermittently performed on the red ginseng steamed at high pressure, the yield of micromolecular active substances can be improved by 5-10% compared with the traditional method, the enzymolysis time can be shortened by at least 25%, and the bioavailability is improved.

摘要：【中文】本发明公开了一种具有保肝功能的人参可吸冻的制备方法，将红参高压蒸制、打浆、过胶体磨后超声波辅助分步酶解，离心后二次超声波辅助分步酶解红参沉淀，合并两次灭酶后酶解液；将粉碎、浸泡后的茯苓、甘草、栀子、山楂、山药、黄精、广藿香、炒酸枣仁和菊花、蒲公英、枸杞子、乌梅进行二次煎煮，合并两次煎煮的上清液；将酶解液与上清液合并、混匀，加入柠檬酸、塔格糖、木糖醇、蔗糖、果胶进行调味处理，并完成制冻过程，即得产品。本发明所得产品入口即化，口感酸甜，具有保肝功能。使用超声波辅助分步酶解高压蒸制的红参，小分子活性物质得率较传统方法可提高5%~10%，酶解时间也大幅缩短。 【EN】The invention discloses a preparation method of ginseng absorbable jelly with a liver protection function, which comprises the steps of steaming red ginseng under high pressure, pulping, grinding by using a colloid mill, carrying out ultrasonic-assisted fractional enzymolysis, centrifuging, carrying out secondary ultrasonic-assisted fractional enzymolysis on red ginseng precipitate, and combining enzymolysis liquid after two times of enzyme deactivation; pulverizing, soaking Poria, Glycyrrhrizae radix, fructus Gardeniae, fructus crataegi, rhizoma Dioscoreae, rhizoma Polygonati, herba Agastaches, parched semen Ziziphi Spinosae, flos Chrysanthemi, herba Taraxaci, fructus Lycii, and mume fructus, decocting for two times, and mixing the decoctions; mixing the enzymolysis solution and the supernatant, mixing, adding citric acid, tagatose, xylitol, sucrose and pectin, flavoring, and freezing to obtain the final product. The product obtained by the invention is melted in the mouth, tastes sweet and sour, and has the function of protecting the liver. Compared with the traditional method, the yield of the micromolecule active substances of the red ginseng steamed by the ultrasonic-assisted step-by-step enzymolysis and high pressure is improved by 5-10%, and the enzymolysis time is greatly shortened.