Optimization of Processing Technology of Red Ginseng-Rhodiola Functional Drinks and Evaluation of Its Improving Immune Function

In this paper,red ginseng,was used as raw material,Rhodiola rosea and Ziziphus jujuba were supplemented to develop the red ginseng-Rhodiola functional drinks. Taking ginseng total saponins,salidroside content and sensory quality as indicators,the ultrasound-assisted extraction process and product formulation were optimized by response surface experiment,and the animal model was used to evaluate the immunity function. The results showed that the optimum extraction technology of red ginseng was as follows:Liquid-to-material ratio 32:1 mL/g,ultrasonic power 270 W,ultrasonic time 32 min;the optimum technology of Rhodiola was as follows:Liquid-to-material ratio 40:1 mL/g,ultrasonic power 300 W,ultrasonic time 30 min. The optimum formulation of product was as follows:Red ginseng extract 2%,Rhodiola extract 1.5%,Ziziphus jujuba juice 3% and 6% of sugar. Animal experiments showed that the organ index,cellular immune function and NK cell activity of dose groups were all higher than those in the control group. Among them,the cellular immune function-ear swelling in the middle dose group(47.30%±3.38%)was 37.40% higher than that in the blank group(9.90%±3.41%),and the NK cell activity of medium dose((766.253±94.021) U/L)was improved by 192.81% compared with the control group((261.69±69.281) U/L),the effect of the improvements was obvious. The product can be used as food or functional food for sub-healthy populations with low immunity.