Polygonatum sibiricum compound fermentation liquor as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of food, and particularly relates to rhizoma polygonati compound fermentation liquor as well as a preparation method and application thereof. The preparation method of the polygonatum sibiricum compound fermentation liquor specifically comprises the following steps: (1) taking dried polygonatum sibiricum tubers, crushing and sieving to obtain polygonatum sibiricum powder; adding water for soaking to obtain a rhizoma polygonati aqueous solution; (2) respectively culturing lactobacillus plantarum and saccharomycetes to obtain a lactobacillus plantarum solution and a saccharomycetes solution; (3) inoculating the lactobacillus plantarum liquid and the saccharomycetes liquid into a fermentation culture medium, and culturing to obtain a probiotic liquid; and (4) inoculating the probiotic liquid into the rhizoma polygonati aqueous solution for fermentation to obtain a fermentation mixture, centrifuging, and taking the supernatant. The content of total polysaccharide and saponin in the rhizoma polygonati compound fermentation liquor prepared by the preparation method is remarkably reduced, the content of monosaccharide is remarkably increased, the rhizoma polygonati compound fermentation liquor can be mixed with specific raw materials to prepare rhizoma polygonati rice vermicelli, functional components of rhizoma polygonati are effectively reserved, the taste and flavor of products are improved, and the rhizoma polygonati compound fermentation liquor has a wide application prospect.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food, and particularly relates to a polygonatum sibiricum composite fermentation liquor and a preparation method and application thereof. BACKGROUND

[0002] Polygonatum sibiricum is a perennial herb of the Liliaceae Polygonatum genus. As a kind of food with medicinal value, the main medicinal part is its tuber. Polygonatum sibiricum contains active ingredients such as polysaccharides, flavonoids, polyphenols, alkaloids, amino acids and trace elements. Studies have shown that polygonatum sibiricum has the effects of tonifying qi and yin, invigorating the spleen and moistening the lungs, and lowering lipid. In recent years, with the development of functional foods, polygonatum sibiricum has been increasingly widely used in the food industry, and products such as polygonatum sibiricum vermicelli and polygonatum sibiricum seasoning powder have been introduced.

[0003] However, raw polygonatum sibiricum has strong irritancy and contains harmful ingredients, and is not suitable for direct consumption. Current polygonatum sibiricum food processing, especially in the field of flour products, faces three major technical bottlenecks: first, the traditional process only simply adds polygonatum sibiricum powder, resulting in that the functional ingredients cannot be fully released and the bioavailability is low; second, the existing technology is difficult to eliminate the negative impact of polygonatum sibiricum addition on the taste and texture of flour products; third, ordinary polygonatum sibiricum products have a strong fishy smell and poor palatability. Microbial fermentation technology has significant advantages in the application of polygonatum sibiricum. Polygonatum sibiricum is rich in polysaccharides and is naturally suitable for microbial fermentation. During the fermentation process, microorganisms transform macromolecular substances through enzymatic action, improve the content and bioavailability of active ingredients, and at the same time improve the flavor and taste of the product. The whole process has mild reaction conditions and is easy to scale up. The obtained fermentation liquor has good palatability and significant health functions.

[0004] Under the background of global promotion of green and sustainable development, the food industry is actively exploring resource-saving and environment-friendly production technology paths. Microbial fermentation technology, as a typical green biological manufacturing method, has the advantages of low energy consumption, mild conditions and less waste, which is in line with the concept of low-carbon production. The combination of polygonatum sibiricum fermentation and flour product processing not only effectively solves the technical bottlenecks in the traditional process, but also further reduces energy consumption and the use of chemical additives in the processing process, and reduces the carbon footprint. In addition, polygonatum sibiricum itself is a renewable plant resource, and its planting and harvesting process also has carbon sequestration potential. The whole chain development conforms to the circular economy orientation, and injects green innovation connotation into the functional food industry.

[0005] Therefore, it is of great innovative value and broad application prospect to develop a new method combining polygonatum sibiricum fermentation technology and traditional flour processing technology. Based on the above purpose, the present application provides a polygonatum sibiricum composite fermentation liquor and a preparation method and application thereof. SUMMARY

[0006] The first object of the present application is to provide a preparation method of a polygonatum sibiricum composite fermentation liquor.

[0007] The second object of the present application is to provide a polygonatum sibiricum complex fermentation liquor.

[0008] The third object of the present application is to provide an application of the polygonatum sibiricum complex fermentation liquor in polygonatum sibiricum rice vermicelli.

[0009] In order to achieve the above-mentioned objects, the technical scheme adopted by the present application is as follows: A preparation method of a polygonatum sibiricum complex fermentation liquor, the preparation method specifically comprising the following steps: (1) Take dry polygonatum sibiricum tubers, crush and sieve to obtain polygonatum sibiricum powder; soak the polygonatum sibiricum powder with water, sterilize and cool to obtain a polygonatum sibiricum water solution; (2) Activate Lactobacillus plantarum and yeast respectively to prepare Lactobacillus plantarum liquid and yeast liquid; (3) Inoculate the Lactobacillus plantarum liquid and the yeast liquid prepared in step (2) into a fermentation medium to culture to obtain probiotic liquid; the fermentation medium comprises 3.0-4.2 mg / mL of yeast powder, 8-11 mg / mL of protein peptone, 4.3-5.5 mg / mL of beef powder, 1.2-2.0 mg / mL of dipotassium hydrogen phosphate, 0.3-1.2 mg / mL of β-hydroxy-β-methyl butyrate, 0.2-0.25 mg / mL of hydroxytyrosol glucoside, 1.8-2.5 mg / mL of triammonium citrate, 0.18-0.22 mg / mL of magnesium sulfate, and 0.8-1.2 mL / L of Tween 80; (4) Inoculate the probiotic liquid obtained in step (3) into the polygonatum sibiricum water solution obtained in step (1) to ferment, obtain a fermentation mixture, centrifuge, and take the supernatant to obtain the polygonatum sibiricum complex fermentation liquor.

[0010] Further, the mesh number of the sieving in step (1) is 10-30 meshes; the ratio of the amount of the polygonatum sibiricum powder to the amount of water is 1 g:8-12 mL.

[0011] Further, the specific steps for preparing the Lactobacillus plantarum liquid in step (2) are as follows: inoculate Lactobacillus plantarum into MRS liquid medium at an inoculation amount of 4-6 v / v %, and culture at 35-37 ℃ for 18-24 h; the specific steps for preparing the yeast liquid are as follows: inoculate yeast into YPD liquid medium at an inoculation amount of 4-6 v / v %, and culture at 30-32 ℃ for 24-36 h; the effective viable bacterial count of the Lactobacillus plantarum liquid and the yeast liquid is ≥1×10 8 CFU / mL.

[0012] Further, the Lactobacillus plantarum liquid, the yeast liquid, and the fermentation medium are inoculated at a volume ratio of 5: (5-8) :100 in step (3); the culture temperature is 32-35 ℃, and the culture time is 12-16 h.

[0013] Furthermore, in step (4), the inoculation amount of probiotic liquid is 2-4 v / v %; the fermentation temperature is 32-35℃, and the fermentation time is 48-72 h.

[0014] A compound fermentation broth of Polygonatum sibiricum, which is prepared according to the preparation method of Polygonatum sibiricum compound fermentation broth described above.

[0015] The above-described application of a compound fermentation liquid of Polygonatum sibiricum in the preparation of Polygonatum sibiricum rice vermicelli.

[0016] Furthermore, by weight, the content of each component in the Polygonatum rice vermicelli is 8-10 parts of Polygonatum compound fermentation liquid, 32-36 parts of rice flour, 28-34 parts of starch, and 25-28 parts of wheat flour.

[0017] Among them, the fermented liquid of Polygonatum fully utilizes the effects of Polygonatum in replenishing qi and nourishing yin, strengthening the spleen and moistening the lungs; rice flour, as the main body and base of the formula, lays the foundation for the core texture of the vermicelli, which is smooth and chewy. Its taste is sweet and neutral, and it also has the effect of strengthening the spleen and nourishing the stomach, so that while pursuing functionality, the product also ensures a mild and easily digestible eating experience; the addition of wheat flour increases the protein content and improves the nutritional value of the product; the addition of starch improves the texture of the product, making the vermicelli more transparent and smooth.

[0018] Under this ratio, the special fermentation flavor of Polygonatum fermentation liquid blends perfectly with the aroma of rice and wheat, forming a unique flavor profile. At the same time, the ratio of the three powders has been optimized, so that the product retains the smooth texture of rice vermicelli while increasing its chewiness and elasticity, solving the problem of the rough texture of traditional Polygonatum rice vermicelli.

[0019] Compared with the prior art, the main advantages of the present invention are as follows: This invention discloses a Polygonatum sibiricum compound fermentation broth, its preparation method, and its applications. By adding β-hydroxy-β-methylbutyrate and hydroxytyrosol glucoside to the fermentation culture medium, the effective viable count of Lactobacillus plantarum and yeast in the probiotics is increased. This is then used for Polygonatum sibiricum fermentation, enabling the efficient degradation of macromolecular polysaccharides in Polygonatum sibiricum into monosaccharides that are more easily absorbed by the human body. The result is a Polygonatum sibiricum fermentation broth with more easily absorbed nutrients and enhanced health benefits, thus strengthening the health effects of Polygonatum sibiricum. This fermentation process employs green bioconversion technology, with mild conditions and low energy consumption, aligning with the low-carbon manufacturing concept and helping to reduce the carbon footprint of the production process. Furthermore, the Polygonatum sibiricum fermentation broth can be mixed with rice flour, starch, and wheat flour to prepare Polygonatum sibiricum rice noodles. By controlling the raw material ratio, the functional components of Polygonatum sibiricum are effectively preserved, improving the product's taste and flavor. This process emphasizes resource utilization efficiency, reduces the generation of by-products and waste, and conforms to the green transformation direction of the food industry. The product combines the edible characteristics of traditional noodles with the health benefits of Polygonatum sibiricum, showing broad application prospects. Attached Figure Description

[0020] Figure 1 The content of polysaccharides in the compound fermentation broth of Polygonatum odoratum oil; Figure 2 The content of monosaccharides in the Polygonatum odoratum oil compound fermentation broth; Figure 3 This refers to the saponin content in the polysaccharide oil compound fermentation liquid. Detailed Implementation

[0021] The technical solution of the present invention will be further described below with reference to specific embodiments. However, those skilled in the art should understand that the following embodiments are only for illustrating the present invention and should not be regarded as limiting the present invention. Specific conditions not specified in the embodiments are performed according to conventional conditions or conditions recommended by the manufacturer. Unless otherwise specified, the reagents or instruments used are all conventional products obtained through commercial channels.

[0022] The *Lactobacillus plantarum* used in this embodiment of the invention, with accession number CGMCC No. 20109, was purchased from the China General Microbiological Culture Collection Center (CGMCC).

[0023] The yeast strain used in this embodiment of the invention, with accession number CGMCC.No.27948, was purchased from the China General Microbiological Culture Collection Center (CGMCC).

[0024] Example 1 A method for preparing a compound fermentation broth of Polygonatum sibiricum, the preparation method specifically includes the following steps: (1) Take dried Polygonatum rhizome, crush it and pass it through a 20-mesh sieve to obtain Polygonatum powder; soak the Polygonatum powder in water, the ratio of Polygonatum powder to water is 1g:10mL; after sterilization and cooling at 120℃ for 20min, obtain Polygonatum aqueous solution.

[0025] (2) *Lactobacillus plantarum* was inoculated into MRS liquid medium at a rate of 5 v / v% and cultured at 36°C for 21 h to obtain *Lactobacillus plantarum* bacterial suspension; yeast was inoculated into YPD liquid medium at a rate of 5 v / v% and cultured at 31°C for 30 h to obtain yeast bacterial suspension; the effective viable count of both *Lactobacillus plantarum* bacterial suspension and yeast bacterial suspension was ≥1×10⁻⁶. 8 CFU / mL.

[0026] (3) Inoculate the Lactobacillus plantarum culture, yeast culture and fermentation medium into the fermentation medium at a volume ratio of 5:6:100 and culture at 33℃ for 14 h to obtain probiotic culture; the fermentation medium consists of: yeast powder 3.6 mg / mL, peptone 9 mg / mL, beef powder 4.9 mg / mL, dipotassium hydrogen phosphate 1.6 mg / mL, β-hydroxy-β-methylbutyrate 0.7 mg / mL, hydroxytyrosol glucoside 0.025 mg / mL, triammonium citrate 2.1 mg / mL, magnesium sulfate 0.20 mg / mL, and Tween 80 1.0 mL / L.

[0027] (4) The probiotic solution obtained in step (3) is inoculated into the Polygonatum aqueous solution obtained in step (1) at an inoculation amount of 3 v / v % and fermented at 33℃ for 60 h to obtain a fermentation mixture. After centrifugation, the supernatant is obtained.

[0028] The present invention also provides a Polygonatum sibiricum compound fermentation broth prepared by the above preparation method.

[0029] Example 2 A method for preparing a compound fermentation broth of Polygonatum sibiricum, the preparation method specifically includes the following steps: (1) Take dried Polygonatum rhizome, crush it and pass it through a 10-mesh sieve to obtain Polygonatum powder; soak the Polygonatum powder in water, the ratio of Polygonatum powder to water is 1g:8mL; after sterilization and cooling at 120℃ for 20min, obtain Polygonatum aqueous solution.

[0030] (2) *Lactobacillus plantarum* was inoculated into MRS liquid medium at a rate of 4 v / v% and cultured at 35°C for 18 h to obtain *Lactobacillus plantarum* bacterial suspension; yeast was inoculated into YPD liquid medium at a rate of 4 v / v% and cultured at 30°C for 24 h to obtain yeast bacterial suspension; the effective viable count of both *Lactobacillus plantarum* bacterial suspension and yeast bacterial suspension was ≥1×10⁻⁶. 8 CFU / mL.

[0031] (3) Inoculate the Lactobacillus plantarum culture, yeast culture and fermentation medium into the fermentation medium at a volume ratio of 5:5:100 and incubate at 32℃ for 12 h to obtain probiotic culture; the fermentation medium consists of: yeast powder 3.0 mg / mL, peptone 8 mg / mL, beef powder 4.3 mg / mL, dipotassium hydrogen phosphate 1.2 mg / mL, β-hydroxy-β-methylbutyrate 0.3 mg / mL, hydroxytyrosol glucoside 0.2 mg / mL, triammonium citrate 1.8 mg / mL, magnesium sulfate 0.18 mg / mL, and Tween 80 0.8 mL / L.

[0032] (4) The probiotic solution obtained in step (3) is inoculated into the Polygonatum aqueous solution obtained in step (1) at an inoculation amount of 2 v / v % and fermented at 32℃ for 48 h to obtain a fermentation mixture. After centrifugation, the supernatant is obtained.

[0033] The present invention also provides a Polygonatum sibiricum compound fermentation broth prepared by the above preparation method.

[0034] Example 3 A method for preparing a compound fermentation broth of Polygonatum sibiricum, the preparation method specifically includes the following steps: (1) Take dried Polygonatum rhizome, crush it and pass it through a 30-mesh sieve to obtain Polygonatum powder; soak the Polygonatum powder in water, the ratio of Polygonatum powder to water is 1g:12mL; after sterilization and cooling at 120℃ for 20min, obtain Polygonatum aqueous solution.

[0035] (2) *Lactobacillus plantarum* was inoculated into MRS liquid medium at a 6 v / v % inoculation rate and cultured at 37℃ for 24 h to obtain *Lactobacillus plantarum* bacterial suspension; yeast was inoculated into YPD liquid medium at a 6 v / v % inoculation rate and cultured at 32℃ for 36 h to obtain yeast bacterial suspension; the effective viable count of both *Lactobacillus plantarum* bacterial suspension and yeast bacterial suspension was ≥1×10⁻⁶. 8 CFU / mL.

[0036] (3) Inoculate the Lactobacillus plantarum culture, yeast culture and fermentation medium into the fermentation medium at a volume ratio of 5:8:100 and culture at 35℃ for 16 h to obtain probiotic culture; the fermentation medium consists of: yeast powder 4.2 mg / mL, peptone 11 mg / mL, beef powder 5.5 mg / mL, dipotassium hydrogen phosphate 2.0 mg / mL, β-hydroxy-β-methylbutyrate 1.2 mg / mL, hydroxytyrosol glucoside 0.25 mg / mL, triammonium citrate 2.5 mg / mL, magnesium sulfate 0.22 mg / mL, and Tween 80 1.2 mL / L.

[0037] (4) The probiotic solution obtained in step (3) is inoculated into the Polygonatum aqueous solution obtained in step (1) at an inoculation amount of 4 v / v % and fermented at 35℃ for 72 h to obtain a fermentation mixture. After centrifugation, the supernatant is obtained.

[0038] The present invention also provides a Polygonatum sibiricum compound fermentation broth prepared by the above preparation method.

[0039] Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that the hydroxytyrosol glucoside in the fermentation medium component of step (3) is omitted, while the rest are the same as in Example 1.

[0040] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that β-hydroxy-β-methylbutyrate in the fermentation medium component of step (3) is omitted, while the rest are the same as in Example 1.

[0041] Experimental Example 1 Effects of different fermentation media on viable cell count The effect of different fermentation media on the viable cell count was determined using the dilution plating method. The specific steps are as follows: After centrifuging the probiotic solutions prepared in step (3) of Examples 1-3 and Comparative Examples 1-2, the precipitates were serially diluted with sterile physiological saline. The diluted solutions were then plated on MRS plates, with three replicates for each dilution. The plates were incubated at 37℃ for 48 hours. Plates with colony counts between 30-300 CFU were selected for counting, and the total viable cell count was calculated. The viable cell count was calculated using the following formula: Total viable cell count (CFU / mL) = [Average colony count × Dilution factor] / Plating volume (mL). The results are shown in Table 1, which represents the determination of the total viable cell count in the probiotic solutions.

[0042] Table 1. Determination of total viable bacteria count in probiotic solutions As shown in Table 1, compared with Comparative Examples 1 and 2, the total viable count of the probiotic culture prepared in step (3) of Examples 1-3 of this invention is higher. This indicates that hydroxytyrosol glucoside and β-hydroxy-β-methylbutyrate are important components in the fermentation medium, playing a key role in microbial fermentation and significantly increasing the total viable count of Lactobacillus plantarum and yeast in the probiotic culture. Among them, the probiotic culture prepared in Example 1 has the highest total viable count, at 7.32 × 10⁻⁶. 9 CFU / mL. This indicates that hydroxytyrosol glucoside and β-hydroxy-β-methylbutyrate, by providing efficient carbon sources, energy carriers, and key metabolic intermediates, synergistically activate the primary metabolism of microorganisms, thereby significantly promoting the proliferation of Lactobacillus plantarum and yeast.

[0043] Experimental Example 2 Analysis of active ingredients in Polygonatum sibiricum fermentation broth To investigate the effects of microbial fermentation on the active components of Polygonatum sibiricum, this study analyzed the active components of the Polygonatum sibiricum compound fermentation broth prepared in step (4) of Examples 1-3 and Comparative Examples 1-2. The total polysaccharide content in the Polygonatum sibiricum compound fermentation broth was determined using the sulfuric acid-phenol method, and the monosaccharide composition and saponin content were determined using high performance liquid chromatography (HPLC). Specific experimental results are as follows: Figure 1 , Figure 2 , Figure 3 As shown.

[0044] The results are as follows Figure 1 , Figure 2The figures show the content of polysaccharides and monosaccharides in the Polygonatum odoratum oil compound fermentation broth. Figure 1 , Figure 2 It can be seen that, compared with Comparative Examples 1 and 2, the polysaccharide content in the Polygonatum fermentation broth prepared in Examples 1-3 of this invention is significantly reduced, while the content of monosaccharides glucose, galactose, and arabinose is significantly increased. This change may be attributed to the utilization and transformation of polysaccharides by probiotics during fermentation: by adding β-hydroxy-β-methylbutyrate and hydroxytyrosol glucoside to the probiotic culture medium, the effective viable count of Lactobacillus plantarum and yeast is increased, thereby promoting the degradation of macromolecular polysaccharides in Polygonatum and converting them into more easily absorbed monosaccharides.

[0045] The results are as follows Figure 3 The figure shows the saponin content in the Polygonatum odoratum oil compound fermentation liquid. (The text appears to be incomplete and requires further context.) Figure 3 It can be seen that, compared with Comparative Examples 1 and 2, the saponin content in the Polygonatum fermentation broth prepared in Examples 1-3 of this invention is lower. Saponins, as the main components causing undesirable sensory properties of Polygonatum, further illustrate that the fermentation process described in this invention helps improve the sensory characteristics of Polygonatum.

[0046] Experimental Example 3 Quality test results of Polygonatum rice vermicelli (1) A kind of Polygonatum rice vermicelli, by weight, comprises the following components according to the following proportions: 9 parts of Polygonatum compound fermentation liquid, 34 parts of rice flour, 31 parts of starch, and 26 parts of wheat flour. The specific preparation process of Polygonatum rice vermicelli is as follows: 9 parts of Polygonatum compound fermentation liquid, 34 parts of rice flour, 31 parts of starch, and 26 parts of wheat flour prepared in Examples 1-3 and Comparative Examples 1-2 are weighed according to the following proportions and thoroughly stirred to form a uniform slurry; then, wet vermicelli is formed by extrusion through a forming machine, steamed at 98°C for 3 minutes and cut to a fixed length; after steaming, the vermicelli is cooled, aged at a low temperature below 20°C for 4 hours, then frozen at -14°C for 6 hours, and finally dried at 55°C with a large air volume until the moisture content is less than 14%, and packaged to obtain the finished product.

[0047] (2) To evaluate its quality, the Polygonatum rice vermicelli prepared with the Polygonatum compound fermentation liquid of Examples 1-3, Comparative Example 1, and Comparative Example 2 were tested for cooking loss rate, cooking breakage rate, tensile strength, taste, and total score. The cooking loss rate was tested as follows: a certain amount of dry vermicelli sample was weighed, cooked in boiling water for a fixed time, and then removed. The remaining cooking liquid was evaporated and dried to constant weight. The percentage of cooked dry matter relative to the original sample mass was calculated. The cooking breakage rate was tested as follows: a certain amount of whole dry vermicelli strips were taken, cooked in boiling water to the optimal eating state, and then stirred at a standardized uniform speed. The percentage of completely broken strips relative to the total number of strips was then counted. The tensile strength of the Polygonatum rice vermicelli was measured using a TA-XT2I physical property tester. The specific quality test results of the Polygonatum rice vermicelli are shown in Table 2.

[0048] Table 2. Quality test results of Polygonatum sibiricum rice vermicelli The results are shown in Table 2, which presents the quality test results of the Polygonatum rice vermicelli. As can be seen from Table 2, compared with Comparative Examples 1 and 2, the Polygonatum rice vermicelli prepared by the Polygonatum compound fermentation liquid in Examples 1-3 of this invention showed significantly reduced cooking loss and breakage rate, significantly improved tensile strength, a smooth and moderately firm texture, and a higher overall score. These results indicate that this invention, through the combined use of specific raw material ratios and Polygonatum compound fermentation liquid, significantly improves the textural properties and cooking stability of rice vermicelli while retaining the functional components of Polygonatum, giving the product both the edible quality of traditional rice vermicelli and the health benefits of Polygonatum, thus possessing broad application prospects.

[0049] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. The basic principles and main features of the present invention have been described above with specific implementation schemes. Based on the present invention, some modifications or substitutions can be made, but these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of protection claimed by the present invention.

Claims

1. A preparation method of a rhizoma polygonati compound fermentation liquor, characterized by comprising the following steps: The preparation method specifically comprises the following steps: ​ (1) taking dry polygonatum sibiricum tubers, crushing and sieving to obtain polygonatum sibiricum powder; the polygonatum sibiricum powder is soaked in water, sterilized and cooled to obtain a polygonatum sibiricum water solution; (2) the lactobacillus plantarum and the yeast are activated respectively to prepare lactobacillus plantarum liquid and yeast liquid; (3) the lactobacillus plantarum liquid and the yeast liquid prepared in step (2) are inoculated into a fermentation medium to culture to obtain probiotic liquid; the fermentation medium comprises 3.0-4.2 mg / mL of yeast powder, 8-11 mg / mL of protein peptone, 4.3-5.5 mg / mL of beef powder, 1.2-2.0 mg / mL of dipotassium hydrogen phosphate, 0.3-1.2 mg / mL of beta-hydroxy-beta-methyl butyric acid salt, 0.2-0.25 mg / mL of hydroxytyrosol glucoside, 1.8-2.5 mg / mL of triammonium citrate, 0.18-0.22 mg / mL of magnesium sulfate and 0.8-1.2 mL / L of Tween 80; (4) the probiotic liquid obtained in step (3) is inoculated into the polygonatum sibiricum water solution obtained in step (1) to ferment, a fermentation mixture is obtained, and the supernatant is obtained by centrifugation.

2. The preparation method of the rhizoma polygonati compound fermentation liquor according to claim 1, characterized in that, The mesh number of the sieving in step (1) is 10-30 meshes; the polygonatum sibiricum powder and water are used in a ratio of 1 g:8-12 mL.

3. The preparation method of the rhizoma polygonati compound fermentation liquor according to claim 1, characterized in that, The specific steps of preparing the Lactobacillus plantarum bacterial liquid in the step (2) are as follows: inoculating Lactobacillus plantarum into MRS liquid culture medium at an inoculation amount of 4-6 v / v %, and culturing at 35-37 ℃ for 18-24 h; the specific steps of preparing the yeast bacterial liquid are as follows: inoculating yeast into YPD liquid culture medium at an inoculation amount of 4-6 v / v %, and culturing at 30-32 ℃ for 24-36 h; the effective viable bacterial count of the Lactobacillus plantarum bacterial liquid and the yeast bacterial liquid is all ≥1×10 8 CFU / mL.

4. The preparation method of the rhizoma polygonati compound fermentation liquor according to claim 1, characterized in that, In step (3), the lactobacillus plantarum liquid and the yeast liquid are inoculated into the fermentation medium in a volume ratio of 5: (5-8) :100; the culture temperature is 32-35 DEG C, and the culture time is 12-16 h.

5. The preparation method of the rhizoma polygonati compound fermentation liquor according to claim 1, characterized in that, In step (4), the inoculation amount of the probiotic liquid is 2-4 v / v %, the fermentation temperature is 32-35 DEG C, and the fermentation time is 48-72 h.

6. A polygonatum sibiricum compound fermentation liquor, characterized in that, The polygonatum sibiricum compound fermentation liquid is prepared according to the preparation method of the polygonatum sibiricum compound fermentation liquid in any one of claims 1-5.

7. The application of the polygonatum sibiricum compound fermentation liquid in claim 6 in preparing polygonatum sibiricum rice vermicelli.

8. The use of the fermented liquid of the compound of the present application in the preparation of the rice vermicelli of the present application, wherein the fermented liquid of the compound of the present application is prepared according to the method of claim 7. In the polygonatum sibiricum rice vermicelli, the content of each component is 8-10 parts of the polygonatum sibiricum compound fermentation liquid, 32-36 parts of rice powder, 28-34 parts of starch and 25-28 parts of wheat flour, in terms of weight parts.

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