A processing method for enhancing the damp dispelling efficacy and improving the pungent flavor of raw ginger by directional enrichment of 6-gingerol through microbial fermentation

Abstract

The application provides a processing method for directional enrichment of 6-gingerenol through microbial fermentation to enhance the damp dispelling effect of raw ginger and improve the pungent flavor, comprising fermentation treatment of raw ginger; wherein the fermentation strain used in the fermentation treatment comprises at least one of Paracaseolovis LP8082 with the preservation number of GDMCC No. 67814, Lactobacillus plantarum Z1 and Paracaseolovis F1. The processing method for reducing the pungency and enhancing the effect of raw ginger provided by the application can accurately reduce the pungent components of raw ginger, so that 6-gingerol is converted into 6-gingerenol with stronger effect, so as to develop a new type of raw ginger product with clear effects such as perspiration, damp dispelling, anti-inflammatory and immunity enhancement and mild taste, and meet the market demand for high-quality natural and healthy products.

Description

Technical Field

[0001] This invention relates to the field of food fermentation technology, specifically to a method for selectively enriching 6-shogaol through microbial fermentation to enhance the dehumidifying effect of ginger and improve its spicy flavor. Background Technology

[0002] Ginger, as an important food and medicinal ingredient, is rich in various bioactive phenolic compounds such as 6-gingerol and 6-shogaol, showing broad application prospects in the food and other fields. Studies have shown that these active ingredients possess multiple physiological functions, including anti-inflammatory, antioxidant, blood circulation-promoting, and nausea-relief effects, making ginger and its extracts a focus of attention in the development of functional foods and the modernization of traditional Chinese medicine. Therefore, the in-depth development and high-value utilization of ginger raw materials has significant market potential and health value.

[0003] However, ginger's intense spiciness is one of the main limiting factors for its wider application. This spiciness is primarily caused by gingerol compounds, which, while related to some of its physiological activities, have an excessively strong pungent taste that directly affects consumer acceptance, limiting its widespread use in milder foods and related products. Currently, physical or chemical treatments used to reduce spiciness, such as prolonged high-temperature heating, refining after organic solvent extraction, or activated carbon adsorption for despication, often result in significant loss, decomposition, or structural transformation of key active ingredients with similar heat sensitivity or polarity, such as 6-shogaol, leading to a significant decrease in the content of effective ingredients and ultimately a substantial reduction in its physiological efficacy. Existing technologies struggle to achieve a good balance between effectively alleviating spiciness and maximizing the preservation of ginger's core active ingredients, which has become a key technological bottleneck restricting ginger products from penetrating broader markets and achieving higher added value.

[0004] Therefore, given the inherent contradiction in existing ginger processing technologies where reducing spiciness and preserving efficacy are difficult to achieve simultaneously, there is an urgent need to develop a new, efficient, and selective processing method. Summary of the Invention

[0005] This invention provides a method for enhancing the dehumidifying effect and improving the spiciness of ginger by selectively enriching 6-shogaol through microbial fermentation. This method can precisely reduce the spiciness of ginger, converting 6-shogaol into the more potent 6-shogaol, thereby developing novel ginger products with clear effects such as sweating and dehumidifying, anti-inflammatory and immune-boosting properties, and a mild taste, to meet the market demand for high-quality natural health products.

[0006] This invention provides a method for reducing the spiciness and enhancing the efficacy of ginger, including fermentation treatment of ginger; wherein the fermentation strain used in the fermentation treatment includes at least one of Lactobacillus paracasei LP8082, Lactobacillus plantarum Z1, and Lactobacillus paracasei F1, which have the accession number GDMCC No.67814.

[0007] Optionally, before the fermentation process, the ginger is further subjected to a pretreatment, which includes at least one of pulping, enzymatic hydrolysis, and sterilization.

[0008] Optionally, the pulping process includes: mixing the ginger with water and pulping to obtain a first ginger pulp; wherein the mass ratio of the ginger to the volume ratio of the water is 1g:(5~15)mL; and / or, the enzymatic hydrolysis process includes: enzymatically hydrolyzing a mixture comprising a compound enzyme and the ginger system to be enzymatically hydrolyzed; wherein the compound enzyme comprises one or more of cellulase, pectinase, and hemicellulase; and / or, the sterilization process includes: incubating a mixture comprising a carbon source, excipients, and the ginger system to be sterilized at 115℃~121℃ for 15min~30min.

[0009] Optionally, in the enzymatic hydrolysis treatment, the mass ratio of the compound enzyme to the ginger is 1.5% to 4.5%; and / or, the temperature of the enzymatic hydrolysis treatment is 50℃ to 60℃; and / or, the time of the enzymatic hydrolysis treatment is 1h to 2h; in the sterilization treatment, the carbon source includes one or more of sucrose, glucose, and fructose; and / or, the excipient includes an antifoaming agent; and / or, the mass ratio of the carbon source to the volume of the ginger system to be sterilized is (0.01~0.03) g: 1 mL.

[0010] Optionally, after the fermentation treatment, W2 ≥ 1.72W1; where W2 is the content of 6-shogaol in the fermented ginger system, in mg / L; and W1 is the content of 6-shogaol in the first ginger pulp, in mg / L.

[0011] Optionally, the fermentation process includes: fermenting a mixture including the fermentation strain and the ginger system to be fermented at 32℃~42℃ for 6d~12d to obtain a fermented ginger system; and / or, the volume ratio of the fermentation strain to the mixture of the ginger system to be fermented is 0.5%~1.5%.

[0012] Optionally, the fermentation strain is *Lactobacillus paracasei* LP8082, the fermentation temperature is 36℃~38℃, the fermentation time is 8d~10d, and the volume ratio of *Lactobacillus paracasei* LP8082 to the ginger system to be fermented is 0.5%~1.5%; or, the fermentation strain is *Lactobacillus paracasei* LP8082 and *Lactobacillus paracasei* F1, the fermentation temperature is 36℃~38℃, the fermentation time is 7d~10d, and the volume ratio of *Lactobacillus paracasei* LP8082, *Lactobacillus paracasei* F1, and the ginger system to be fermented is (0.25%~0.75%):(0.25%~0.75%):1; or, the fermentation strain is *Lactobacillus paracasei* LP8082. The fermentation strain is *Lactobacillus casei* LP8082, *Lactobacillus plantarum* Z1, and *Lactobacillus paracasei* F1. The fermentation temperature is 36℃~38℃, and the fermentation time is 8d~10d. The volume ratio of *Lactobacillus paracasei* LP8082, *Lactobacillus plantarum* Z1, *Lactobacillus paracasei* F1, and the ginger to be fermented is (0.16%~0.5%):(0.16%~0.5%):(0.16%~0.5%):1; or, the fermentation strain is *Lactobacillus paracasei* F1, the fermentation temperature is 36℃~38℃, the fermentation time is 8d~10d, and the volume ratio of *Lactobacillus paracasei* F1 to the ginger to be fermented is 0.5%~1.5%.

[0013] Optionally, after the fermentation treatment, the fermented ginger system is further subjected to an encapsulation treatment; the encapsulation treatment includes: subjecting the mixture including the encapsulating agent and the fermented ginger system to shearing and high-pressure homogenization treatment in sequence; the encapsulating agent includes one or more of modified starch, sodium caseinate, and isomaltooligosaccharide.

[0014] Optionally, the volume ratio of the fermented ginger system to the encapsulating agent is 1:(3~6); and / or, the shearing speed is 4000 r / min~10000 r / min; and / or, the homogenization pressure of the high-pressure homogenization is 200 bar~300 bar.

[0015] The present invention also provides a ginger product that reduces spiciness and enhances efficacy, which is prepared according to the above-described method for reducing spiciness and enhancing efficacy of ginger.

[0016] This invention discloses a method for targeted enrichment of 6-shogaol through microbial fermentation to enhance the dehumidifying effect and improve the spiciness of ginger. This method offers at least the following benefits: The ginger despicability-reducing and efficacy-enhancing processing method of this invention, through fermentation treatment with a specific strain, solves the core problems in traditional ginger processing, such as easy loss of active ingredients, incomplete removal of spiciness, and poor process controllability. Specifically, the strain's targeted metabolic pathway precisely identifies the side-chain ketone group of 6-shogaol, reduces it to a hydroxyl group, and further catalyzes the dehydration or rearrangement of adjacent carbon atoms to form a double bond, generating 6-shogaol. This achieves the precise conversion of 6-shogaol to 6-shogaol, effectively reducing the content of spiciness substances while fully preserving core functional components such as 6-shogaol. This processing method successfully develops novel ginger products with clear effects such as sweating and dehumidification, anti-inflammation, and immune enhancement, and a mild taste. It not only meets the market demand for high-quality natural and healthy products but also significantly expands the application prospects of ginger in the low-irritant food sector. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 This is a process flow diagram of the ginger spiciness reduction and efficacy enhancement method provided in Embodiment 1 of the present invention;

[0019] Figure 2 These are the results of the 6-shogaol transformation experiment using a single bacterial strain according to the present invention;

[0020] Figure 3 The results of the 6-shogaol transformation experiments of single and compound bacterial strains of this invention are shown. Detailed Implementation

[0021] To enable those skilled in the art to better understand the present invention, the present invention will be further described in detail below. The specific embodiments listed below are merely descriptions of the principles and features of the present invention, and the examples are only for explaining the present invention and are not intended to limit the scope of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] The inventors' research revealed that currently used techniques for reducing spiciness, such as prolonged high-temperature heating, extraction with organic solvents followed by refining, or activated carbon adsorption, while effectively reducing the content of pungent substances, often lead to significant losses, decomposition, or structural transformations of key active ingredients with similar heat sensitivity or polarity, such as 6-shogaol. This is because these physical or chemical treatment methods lack the ability to specifically identify and retain target components. While removing pungent components, they inevitably affect functional components with similar physicochemical properties, thereby reducing the nutritional value and efficacy of the product.

[0023] To address this, the inventors proposed a technical approach of using microbial fermentation for targeted spiciness reduction. However, not all strains are suitable for this purpose. Common fermentation strains, due to their extensive metabolic pathways, may decompose or transform active ingredients such as 6-shogaol while degrading pungent substances, failing to achieve a balance between spiciness reduction and efficacy preservation. Therefore, the key lies in screening and using strains with specific metabolic characteristics. These strains can target the structure of pungent substances through their unique enzyme systems, thereby significantly reducing spiciness while maximizing the retention of key active ingredients with similar heat sensitivity and polarity in the product, ultimately achieving the dual goals of spiciness reduction and efficacy preservation.

[0024] Based on this, embodiments of the present invention provide a method for reducing the spiciness and enhancing the efficacy of ginger, including fermentation treatment of ginger; wherein, the fermentation strain used in the fermentation treatment includes at least one of Lactobacillus paracasei LP8082, Lactobacillus plantarum Z1, and Lactobacillus paracasei F1, which have the accession number GDMCC No.67814.

[0025] Specifically, *Lactobacillus paracasei* LP8082 belongs to the genus *Lactobacillus*, with accession number GDMCC No. 67814; *Lactobacillus plantarum* Z1 belongs to the genus *Lactobacillus* and can be purchased from China National Research Institute of Food Fermentation Industries Co., Ltd.; *Lactobacillus paracasei* F1 belongs to the genus *Lactobacillus* and can be purchased from China National Research Institute of Food Fermentation Industries Co., Ltd.

[0026] Lactobacillus paracasei LP8082, Lactobacillus plantarum Z1, and Lactobacillus paracasei F1, with accession number GDMCC No.67814, are important strains for the directional conversion of 6-gingerol to 6-shogaol. They have excellent effects in increasing the 6-shogaol content in ginger fermentation broth, and their metabolic characteristics determine the dual effects of enhancing efficacy and reducing spiciness.

[0027] According to research and analysis, the ginger processing method of this invention, which reduces spiciness and enhances efficacy, solves the core problems of traditional ginger processing, such as easy loss of active ingredients, incomplete removal of spiciness, and poor process controllability, through fermentation treatment with a specific strain. Specifically, the strain's directional metabolic pathway accurately identifies the side-chain ketone group of 6-gingerol, reduces it to a hydroxyl group, and further catalyzes the dehydration or rearrangement of adjacent carbon atoms to form a double bond, generating 6-shogaol. This achieves the precise conversion of 6-gingerol to 6-shogaol, effectively reducing the content of spiciness substances while fully preserving core active ingredients such as 6-shogaol. This processing method has successfully developed a new type of ginger product with clear effects such as sweating and dampness removal, anti-inflammation and immunity enhancement, and a mild taste. It not only meets the market demand for high-quality natural health products, but also significantly expands the application prospects of ginger in the field of low-irritant foods.

[0028] In some embodiments, before fermentation, the ginger is further subjected to pretreatment, which includes at least one of pulping, enzymatic hydrolysis, and sterilization.

[0029] Specifically, pretreatment may include one or more of the following: pulping, enzymatic hydrolysis, and sterilization.

[0030] In some specific implementations, the pulping process can be carried out in the order of pulping before enzymatic hydrolysis, and enzymatic hydrolysis before sterilization.

[0031] Pretreatment of ginger that meets the above steps can achieve synergistic optimization of the process and is conducive to the precise conversion of 6-shogaol in the subsequent fermentation process.

[0032] Further, the pulping process includes: mixing ginger with water and pulping to obtain the first ginger pulp.

[0033] Specifically, the pulping process may include: selecting fresh, mold-free ginger, removing the skin and fibrous roots, rinsing it with clean water, and then mixing it with water to obtain the first ginger pulp (ginger pulp).

[0034] Mixing ginger with water and pulverizing it can effectively break down the cell walls and cell membranes of ginger, allowing active substances such as 6-gingerol and 6-shogaol in ginger to be fully exposed, while also increasing the contact area for subsequent processing.

[0035] In some specific embodiments, the mass ratio of ginger to water can be 1g:(5~15)mL (1:(5~15)(w / v)), for example, 1g:5mL, 1g:6mL, 1g:7mL, 1g:8mL, 1g:9mL, 1g:10mL, 1g:11mL, 1g:12mL, 1g:13mL, 1g:14mL, 1g:15mL or any combination thereof, preferably 1g:10mL.

[0036] The ratio of ginger mass to water volume meets the above range, which ensures that the first ginger pulp has good fluidity, which is conducive to the distribution and survival of enzymes or strains during enzymatic hydrolysis or fermentation.

[0037] The pulping time can be 2 min to 5 min, for example, 2, 3, 4, 5 min or any combination thereof.

[0038] The enzymatic hydrolysis process includes enzymatic hydrolysis of a mixture containing a compound enzyme and the ginger system to be enzymatically hydrolyzed.

[0039] For example, the enzymatic hydrolysis process may specifically include: enzymatically hydrolyzing a mixture including a compound enzyme and the ginger system to be enzymatically hydrolyzed under constant temperature conditions, and then filtering (using a 40-mesh filter) to obtain the enzymatically hydrolyzed ginger system (ginger stock solution).

[0040] Enzymatic hydrolysis can further break down the cell walls of ginger and promote the dissolution of active ingredients such as 6-gingerol and 6-shogaol.

[0041] Complex enzymes (complex plant hydrolases) may include one or more of cellulase, pectinase, and hemicellulase.

[0042] The compound enzyme meets the above requirements, which helps to completely destroy the cell wall of ginger, maximize the release of active ingredients in ginger, increase the content of 6-shogaol, and further reduce the spiciness of ginger products.

[0043] The system for enzymatically hydrolyzing ginger may include one or more of fresh ginger or first ginger pulp, with first ginger pulp being preferred as it is beneficial to improve the efficiency of enzymatic hydrolysis.

[0044] In some specific embodiments, the sterilization process includes: holding a mixture including a carbon source, excipients and the ginger system to be sterilized at 115°C to 121°C for 15 min to 30 min.

[0045] For example, the sterilization process may specifically include: holding a mixture including a carbon source, excipients and ginger system to be sterilized at 115°C to 121°C for 15 min to 30 min, and then cooling it to 32°C to 37°C to obtain a sterilized ginger system.

[0046] Sterilization treatment can kill harmful microorganisms and the aforementioned complex enzymes in the ginger system to be sterilized, thus achieving the effects of sterilization and terminating enzymatic hydrolysis.

[0047] The ginger system to be sterilized may include one or more of the following: enzymatically hydrolyzed ginger system (ginger concentrate) or ginger. Enzymatically hydrolyzed ginger system (ginger concentrate) is preferred as it is more effective in completely killing harmful microorganisms.

[0048] The sterilization temperature can be 115℃~121℃, for example, 115, 116, 117, 118, 119, 120, 121℃ or any combination thereof, preferably 121℃.

[0049] Sterilization temperatures within the above range are beneficial for killing harmful microorganisms and also serve to terminate the enzymatic hydrolysis process.

[0050] The sterilization time can be 15 min to 30 min, for example, 15, 20, 25, 30 min or any combination thereof.

[0051] If the sterilization time meets the above range, it can effectively kill harmful microorganisms and terminate the enzymatic hydrolysis process.

[0052] The cooled temperature can be 32℃~37℃, for example, 32, 33, 34, 35, 36, 37℃ or any combination thereof.

[0053] In some embodiments, during enzymatic hydrolysis, the mass ratio of the compound enzyme to ginger can be 1.5% to 4.5%, for example, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, or any combination thereof. Specifically, the mass ratio of each enzyme added to the compound enzyme to the mass of ginger can be 0.5% to 1.5%, for example, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, or any combination thereof, preferably 0.8% to 1.2%, more preferably 1%. Further, it is preferred to use a compound enzyme composed of 1% cellulase and 1% pectinase, i.e., 1.0% (m / m) cellulase + 1.0% (m / m) pectinase.

[0054] Adding the compound enzyme within the above range helps to completely destroy the cell wall of ginger, maximize the release of active ingredients in ginger, increase the content of 6-shogaol, and further reduce the spiciness of ginger products.

[0055] Furthermore, the temperature of the enzymatic hydrolysis treatment can be 50℃~60℃, for example, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60℃ or any combination thereof, preferably 55℃.

[0056] When the temperature for enzymatic hydrolysis meets the above-mentioned range, it can accelerate the hydrolysis process, increase the activity of the complex enzyme, and inhibit the growth of microorganisms, which is beneficial to increasing the content of 6-shogaol and further reducing the spiciness of the product.

[0057] The enzymatic hydrolysis time is 1h to 2h, for example, 1, 1.5, 2h or any combination thereof, preferably 1h.

[0058] Enzymatic hydrolysis time within the above range ensures complete enzymatic hydrolysis, guaranteeing the full release of active ingredients (such as gingerol) and preventing excessive enzymatic hydrolysis from affecting the efficacy of the ginger system (ginger extract) after enzymatic hydrolysis.

[0059] In the sterilization process, the carbon source may include food-grade carbon sources, specifically, one or more of sucrose, glucose, and fructose.

[0060] A carbon source that meets the above criteria can better provide nutrients for the strains in the subsequent fermentation process, further improve the fermentation effect, increase the conversion of 6-shogaol, and reduce the spiciness of ginger products.

[0061] Excipients may include defoamers.

[0062] Specifically, the defoamer may include food-grade defoamers, and further, the defoamer may include at least one of polyglycerol fatty acid esters and polydimethylsiloxane.

[0063] If the auxiliary materials meet the above-mentioned requirements, it will help to better prevent, control and eliminate foam generated during enzymatic hydrolysis, fermentation and other processes, and improve the process stability and efficiency of ginger spiciness reduction and efficiency enhancement.

[0064] The mass ratio of the carbon source to the volume of the ginger system to be sterilized is (0.01~0.03) g:1 mL, for example, 0.01 g:1 mL, 0.015 g:1 mL, 0.02 g:1 mL, 0.025 g:1 mL, 0.03 g:1 mL or any combination thereof, preferably (0.015~0.025) g:1 mL (1.5%~2.5% (m / v)).

[0065] When the ratio of the carbon source mass to the volume of the ginger system to be sterilized meets the above range, it can better provide nutrients for the strains in the subsequent fermentation process, further improve the fermentation effect, increase the conversion of 6-shogaol, and reduce the spiciness of ginger products.

[0066] After fermentation, W2 ≥ 1.72W1; where W2 is the content of 6-shogaol in the fermented ginger system, in mg / L; and W1 is the content of 6-shogaol in the first ginger pulp, in mg / L.

[0067] In some specific implementations, W2 can be greater than or equal to 1.72 times W1, for example, a range of 1.72, 1.96, 2.4, 2.5 times or any combination thereof.

[0068] W2 meets the above range, proving that the content of 6-shogaol is significantly increased after fermentation treatment, realizing the directional conversion of 6-shogaol to the more effective 6-shogaol, which improves efficacy while reducing the spiciness of ginger products.

[0069] In some specific embodiments, the fermentation process may include: fermenting a mixture including the fermentation strain and the ginger system to be fermented at 32°C to 42°C for 6 to 14 days to obtain the fermented ginger system.

[0070] For example, the fermentation process may specifically include: placing a mixture including the fermentation strain and the ginger system to be fermented in a constant temperature incubator for inoculation fermentation, fermenting at 32℃~42℃ for 6d~14d, collecting the supernatant after centrifugation (discharge and storage) to obtain the fermented ginger system (ginger fermentation liquid).

[0071] Fermentation can catalyze the conversion of 6-gingerol to 6-shogaol, thereby reducing the content of pungent substances in the ginger system to be fermented.

[0072] The ginger system to be fermented may include one or more of the following: ginger, first ginger pulp, ginger system after enzymatic hydrolysis (ginger liquid), and sterilized ginger system.

[0073] Specifically, the fermentation temperature can be 32℃~42℃, for example, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42℃ or any combination thereof.

[0074] Fermentation temperatures within the above range can maintain a suitable growth and metabolic environment, enabling efficient conversion and enrichment of active substances (specific functional substances), including 6-shogaol.

[0075] Furthermore, the fermentation time can be 6 days to 14 days, for example, 6, 7, 8, 9, 10, 11, 12, 13, 14 days or any combination thereof.

[0076] Fermentation time within the above range ensures sufficient contact between the fermentation strain (cells) and the carbon source (nutrients) to efficiently convert and enrich active substances (specific functional substances), including 6-shogaol.

[0077] The centrifugation speed can be from 5000 r / min to 7000 r / min, for example, 5000, 6000, 7000 r / min or any combination thereof, preferably 5000 r / min.

[0078] Centrifugation speeds within the above range allow for better separation of the fermented ginger system.

[0079] The centrifugation process can last from 8 min to 12 min, for example, 8, 9, 10, 11, 12 min or any combination thereof, preferably 10 min.

[0080] Centrifugation time within the above range allows for more complete separation of the fermented ginger system.

[0081] The volume ratio of the fermentation strain to the mixture of ginger to be fermented can be 0.5% to 1.5%, for example, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, or any combination thereof.

[0082] In some embodiments, the fermentation strain is Lactobacillus paracasei LP8082, the fermentation temperature is 36℃~38℃, the fermentation time is 8d~10d, and the volume ratio of Lactobacillus paracasei LP8082 to the ginger system to be fermented is 0.5%~1.5%.

[0083] Specifically, when the fermentation strain used is Lactobacillus paracasei LP8082, the fermentation temperature is preferably 36℃~38℃, for example, 36, 37, 38℃ or any combination thereof, and more preferably 37℃.

[0084] Fermentation temperatures within the above range are beneficial to the growth of fermentation strains and can effectively inhibit the growth of other microorganisms, thereby efficiently converting and enriching active substances, including 6-shogaol.

[0085] The fermentation time is preferably 8 days to 10 days, for example, 8, 9, 10 days or any combination thereof, and more preferably 9 days.

[0086] Fermentation time within the above range allows the fermentation process to proceed fully and ensures that the content of active substances, including 6-shogaol, reaches its peak.

[0087] Furthermore, the volume ratio of Lactobacillus paracasei LP8082 to the ginger system to be fermented can be 0.5% to 1.5%, for example, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5% or any combination thereof, preferably 0.8% to 1.2%, and more preferably 1%.

[0088] The volume ratio of Lactobacillus paracasei LP8082 to the ginger system to be fermented meets the above range, which can shorten the fermentation delay period, accelerate the fermentation process, and at the same time ensure the process controllability and reproducibility of the ginger spiciness reduction and efficiency enhancement treatment method.

[0089] In addition, when using the following types of strains or compound strains, a high 6-shogaol conversion rate can also be achieved if the strains or compound strains and the ginger fermentation system meet the following conditions:

[0090] The fermentation strains were *Lactobacillus paracasei* LP8082 and *Lactobacillus paracasei* F1, with a fermentation temperature of 36℃~38℃ and a fermentation time of 7d~10d. The volume ratio of *Lactobacillus paracasei* LP8082, *Lactobacillus paracasei* F1, and the ginger to be fermented was (0.25%~0.75%):(0.25%~0.75%):1. Alternatively, the fermentation strains were *Lactobacillus paracasei* LP8082, *Lactobacillus plantarum* Z1, and *Lactobacillus paracasei* F1, with a fermentation temperature of 36℃~38℃ and a fermentation time of 8d~10d. The volume ratio of *Lactobacillus paracasei* LP8082, *Lactobacillus plantarum* Z1, *Lactobacillus paracasei* F1, and the ginger to be fermented was (0.16%~0.5%):(0.16%~0.5%):(0.16%~0.5%):1.

[0091] When the fermentation strains are Lactobacillus paracasei LP8082 and Lactobacillus paracasei F1, the fermentation temperature can be 36℃~38℃, for example, 36, 37, 38℃ or any combination thereof, preferably 37℃, which is conducive to the growth of the fermentation strains and can effectively inhibit the growth of other bacteria, thereby efficiently converting and enriching active substances including 6-shogaol.

[0092] When the fermentation strains are Lactobacillus paracasei LP8082 and Lactobacillus paracasei F1, the fermentation time can be 7 days to 10 days, for example, 7, 8, 9, 10 days or any combination thereof, preferably 7 days, which allows the fermentation process to proceed fully and the content of active substances including 6-shogaol to reach its peak.

[0093] When the fermentation strains are *Lactobacillus paracasei* LP8082 and *Lactobacillus paracasei* F1, the volume ratio of *Lactobacillus paracasei* LP8082, *Lactobacillus paracasei* F1, and the ginger to be fermented can be (0.25%~0.75%):(0.25%~0.75%):1, for example, 0.25%:0.25%:1, 0.5%:0.5%:1, 0.75%:0.75%:1, or any combination thereof. When the volume ratio of *Lactobacillus paracasei* LP8082 to *Lactobacillus paracasei* F1 is 1:1, the optimal fermentation effect can be achieved.

[0094] When the fermentation strains are *Lactobacillus paracasei* LP8082, *Lactobacillus plantarum* Z1, and *Lactobacillus paracasei* F1, the fermentation temperature can be 36℃~38℃, for example, 36, 37, 38℃ or any combination thereof, preferably 37℃, which is conducive to the growth of the fermentation strains and can effectively inhibit the growth of other bacteria, thereby efficiently converting and enriching active substances including 6-shogaol.

[0095] When the fermentation strains are *Lactobacillus paracasei* LP8082, *Lactobacillus plantarum* Z1, and *Lactobacillus paracasei* F1, the fermentation time is 8 to 10 days, for example, 8, 9, 10 days or any combination thereof, preferably 7 days, which allows the fermentation process to proceed fully and the content of active substances, including 6-shogaol, to reach its peak.

[0096] When the fermentation strains are *Lactobacillus paracasei* LP8082, *Lactobacillus plantarum* Z1, and *Lactobacillus paracasei* F1, the volume ratio of *Lactobacillus paracasei* LP8082, *Lactobacillus plantarum* Z1, *Lactobacillus paracasei* F1, and the ginger to be fermented is (0.16%~0.5%):(0.16%~0.5%):(0.16%~0.5%):1, for example, 0.16%:0.16%:0.16%:1, 0.25%:0.25%:0.25%:1, 0.5%:0.5%:0.5%:1, or any combination thereof. When the volume ratio of *Lactobacillus paracasei* LP8082, *Lactobacillus plantarum* Z1, and *Lactobacillus paracasei* F1 satisfies 1:1:1, the optimal fermentation effect can be achieved.

[0097] When the fermentation strain is Lactobacillus paracasei F1, the fermentation temperature can be 36℃~38℃, for example, 36, 37, 38℃ or any combination thereof, preferably 37℃, which is conducive to the growth of the fermentation strain and can effectively inhibit the growth of other bacteria, thereby efficiently converting and enriching active substances including 6-shogaol.

[0098] When the fermentation strain is Lactobacillus paracasei F1, the fermentation time is 8 to 10 days, for example, 8, 9, 10 days or any combination thereof, preferably 7 days, which allows the fermentation process to proceed fully and the content of active substances, including 6-shogaol, to reach its peak.

[0099] When the fermentation strain is Lactobacillus paracasei F1, the volume ratio of Lactobacillus paracasei F1 to the ginger system to be fermented can be 0.5% to 1.5%, for example, 0.5%, 1.0%, 1.5% or any combination thereof.

[0100] In some embodiments, after fermentation, the fermented ginger system is further subjected to an encapsulation process; the encapsulation process includes: subjecting a mixture including an encapsulating agent and the fermented ginger system to sequential shearing and high-pressure homogenization.

[0101] For example, the embedding process may specifically include: uniformly stirring a mixture comprising an embedding agent (wall material) and a fermented ginger system (core material), and then sequentially performing shearing and high-pressure homogenization to obtain an embedding solution.

[0102] Encapsulation treatment allows active ingredients such as 6-shogaol to be physically encapsulated, thus better shielding pungent substances.

[0103] The encapsulating agent (wall material) may include one or more of modified starch, sodium caseinate, and isomaltooligosaccharide, preferably modified starch.

[0104] The encapsulating agent meets the above requirements, is odorless and biocompatible, can better construct a protective layer, realize the controlled release of ginger system after fermentation, reduce the spiciness of the final ginger product, and retain the effective active substances of ginger.

[0105] Furthermore, after obtaining the embedding solution, it can be dried to obtain ginger products that reduce spiciness and enhance efficacy.

[0106] Specifically, the drying process may include one or more of freeze drying and spray drying.

[0107] In some specific embodiments, the freeze-drying process may include: pre-freezing the embedding solution at -90℃ to -70℃ for 1h to 3h, and then freeze-drying it in a freeze dryer for 2d to 3d to obtain ginger products with reduced spiciness and enhanced efficacy (freeze-dried ginger powder with reduced spiciness and enhanced efficacy).

[0108] The pre-freezing temperature can be -90°C to -70°C, for example, -90°C, -80°C, -70°C or any combination thereof, preferably -80°C.

[0109] The pre-freezing time can be 1 hour to 3 hours, for example, 1, 2, 3 hours or any combination thereof, preferably 2 hours.

[0110] The freeze-drying time can be 2 to 3 days, for example, 2, 2.5, 3 days or any combination thereof, preferably 2 days.

[0111] Freeze-dried ginger products with reduced spiciness and enhanced efficacy can be directly used in the processing of food and related products.

[0112] In some specific embodiments, the spray drying process may specifically include: spray drying the embedding liquid under conditions of an inlet air temperature of 160°C to 180°C and an outlet air temperature of 70°C to 80°C.

[0113] The inlet air temperature for spray drying can be 160°C to 180°C, for example, 160°C, 170°C, 180°C or any combination thereof.

[0114] Meeting the above-mentioned air intake temperature range can ensure the stability of the active ingredients and good water solubility of ginger products that reduce spiciness and enhance efficacy.

[0115] The outlet air temperature of spray drying can be 70℃~80℃, for example, 70, 75, 80℃ or any combination thereof.

[0116] Meeting the above-mentioned air outlet temperature range can ensure the stability of the active ingredients and good water solubility of ginger products that reduce spiciness and enhance efficacy.

[0117] In some embodiments, the volume ratio of the fermented ginger system (core material) to the encapsulating agent (wall material) can be 1:(3~6)(1:(3~6)(v / v)), for example, 1:3, 1:4, 1:5, 1:6 or any combination thereof.

[0118] When the volume ratio of the fermented ginger system to the encapsulating agent meets the above range, it can better achieve the encapsulation effect, mask the pungent and irritating taste, and at the same time ensure good water solubility.

[0119] In the mixture including the embedding agent (wall material) and the fermented ginger system (core material), the concentration of the embedding agent can be adjusted in the range of 8% to 12%, for example, 8%, 9%, 10%, 11%, 12% or any combination thereof.

[0120] The adjustable concentration of the encapsulating agent meets the above range, which can better construct a protective layer, realize the controllable release of ginger system after fermentation, reduce the spiciness of the final ginger product, and retain the effective active substances of ginger.

[0121] In some specific embodiments, the shearing speed can be from 4000 r / min to 10000 r / min, for example, 4000, 5000, 6000, 7000, 8000, 9000, 10000 r / min or any combination thereof.

[0122] The shearing speed meets the above range, which enables better emulsification of mixtures including fermented ginger systems and encapsulating agents.

[0123] The homogenization pressure for high-pressure homogenization can be 200 bar to 300 bar, for example, 200, 250, 300 bar or any combination thereof.

[0124] The homogenization pressure of the high-pressure homogenization process meets the above range, which can better emulsify the mixture including the fermented ginger system and the encapsulating agent.

[0125] The ginger-reducing and efficacy-enhancing processing method of this invention constructs a closed-loop process of "pretreatment-enzymatic hydrolysis-fermentation-encapsulation," with precise matching of parameters at each stage (such as compound enzymatic hydrolysis promoting component dissolution and specific fermentation conditions ensuring metabolic activity). This avoids the loss of heat-sensitive components that may occur due to physical processes and compensates for the deficiency of single encapsulation in enhancing efficacy. Furthermore, the processing method of this invention uses food-grade bacterial strains, enzymes (enzyme preparations / specific enzyme systems), and encapsulating agents, resulting in no harmful metabolites. Key parameters such as inoculation amount, fermentation temperature, and encapsulation ratio are clearly defined, and the process has strong repeatability, meeting the needs of industrial production.

[0126] This invention also provides a ginger product that reduces spiciness and enhances efficacy, prepared according to the above-described method for reducing spiciness and enhancing efficacy in ginger.

[0127] The aforementioned ginger products with enhanced spiciness reduction combine a dual mechanism of "biological fermentation for spiciness reduction" and "biological encapsulation for physical shielding of spiciness," resulting in a higher 6-shogaol content, a better taste, and almost no spiciness after reconstitution. This solves the problem of incomplete spiciness reduction with a single process, and avoids safety hazards by eliminating the addition of chemical despicing agents throughout the entire process. At the same time, the ginger products with enhanced spiciness reduction have low spiciness and are rich in active ingredients, making them easier for the human body to absorb and utilize. They are significantly superior to traditionally processed products and can be directly used in low-irritation scenarios such as children's and elderly foods. They are also suitable for high-end product processing, breaking through the application limitations of traditional ginger products.

[0128] Ginger products that reduce spiciness and enhance efficacy can be used in products that promote sweating and remove dampness, reduce inflammation and boost immunity, relieve respiratory symptoms, and improve digestive function.

[0129] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below in conjunction with specific embodiments. Obviously, the described embodiments are only some embodiments of this invention, not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0130] Example 1

[0131] This embodiment provides a method for reducing the spiciness and enhancing the efficacy of ginger, the specific steps of which are as follows:

[0132] (1) Select fresh ginger without mold, remove the skin and fibrous roots, rinse with clean water, mix with water, the mass ratio of ginger to water volume is 1g:10mL (1:10 (w / v)), and beat at high speed for 2min to obtain the first ginger pulp (ginger pulp).

[0133] (2) The mixture of 1.0% (m / m) cellulase (complex enzyme) and 1.0% (m / m) pectinase (complex enzyme) and the ginger system to be enzymatically hydrolyzed was subjected to constant temperature of 55℃ for 1 hour, and the mixture was filtered through a 40-mesh filter to obtain the enzymatically hydrolyzed ginger system (ginger stock solution).

[0134] (3) The mixture including sucrose (carbon source, the mass ratio of carbon source to volume of ginger system to be sterilized is 0.02g:1mL), 0.1% polyglycerol fatty acid ester (food grade defoamer, excipient) and ginger system to be sterilized is kept at 121℃ for 30min and then cooled to room temperature (20℃) to obtain sterilized ginger system;

[0135] (4) The mixture of Lactobacillus paracasei LP8082 (fermentation strain) with accession number GDMCC No.67814 and the ginger system to be fermented was placed in a constant temperature incubator for inoculation and fermentation at 37°C for 9 days. After centrifugation at 5000 rpm for 10 min, the supernatant was collected (discharged for storage) to obtain the fermented ginger system (ginger fermentation liquid).

[0136] (5) Prepare 150 mL of 10% octenyl succinate starch ester (modified starch, embedding agent, wall material) solution, heat and stir at 70°C to gelatinize it and make it translucent. Pour in 50 mL of fermented ginger system (core material) (the volume ratio of core material to wall material is 3:1) and mix. After stirring evenly, shear at 7000 r / min for 20 min, and then perform high pressure homogenization at 250 bar to obtain the embedding solution.

[0137] (6) Pre-freeze the embedding solution at -80℃ for 2 hours, and then freeze-dry it in a freeze dryer for 2 days to obtain ginger products with reduced spiciness and enhanced efficacy (freeze-dried ginger powder with reduced spiciness and enhanced efficacy). The specific process diagram is shown below. Figure 1 As shown.

[0138] Example 2

[0139] This embodiment provides a method for reducing the spiciness and enhancing the efficacy of ginger, the specific steps of which are as follows:

[0140] (1) Select fresh ginger without mold, remove the skin and fibrous roots, rinse with clean water, mix with water, the mass ratio of ginger to water volume is 1g:5mL, and beat at high speed for 2min to obtain the first ginger pulp (ginger pulp).

[0141] (2) The mixture of 1.0% (m / m) hemicellulase (complex enzyme) and 1.0% (m / m) pectinase (complex enzyme) and the ginger system to be enzymatically hydrolyzed was subjected to constant temperature of 50℃ for 1.5h, and the mixture was filtered through a 40-mesh filter to obtain the enzymatically hydrolyzed ginger system (ginger stock solution).

[0142] (3) The mixture including sucrose (carbon source, the mass ratio of carbon source to volume of ginger system to be sterilized is 0.01 g: 1 mL), 0.1% polyglycerol fatty acid ester (food grade defoamer, excipient) and ginger system to be sterilized is kept at 115°C for 15 min and then cooled to room temperature (20°C) to obtain sterilized ginger system;

[0143] (4) The mixture including Lactobacillus plantarum Z1 (fermentation strain) and the ginger system to be fermented was placed in a constant temperature incubator for inoculation and fermentation at 32°C for 12 days. After centrifugation at 5000 rpm for 10 minutes, the supernatant was collected (discharged and stored) to obtain the fermented ginger system (ginger fermentation liquid).

[0144] (5) Prepare 100 mL of 10% octenyl succinate starch ester (modified starch, embedding agent, wall material) solution, heat and stir at 70°C to gelatinize it and make it translucent. Pour in 50 mL of fermented ginger system (core material) (the volume ratio of core material to wall material is 2:1) and mix. After stirring evenly, shear at 4000 r / min for 20 min, and then perform high pressure homogenization at 200 bar to obtain the embedding solution.

[0145] (6) The embedding liquid was pre-frozen at -80℃ for 2 hours, and then freeze-dried in a freeze dryer for 2 days to obtain ginger products with reduced spiciness and enhanced efficacy (freeze-dried ginger powder with reduced spiciness and enhanced efficacy).

[0146] Example 3

[0147] This embodiment provides a method for reducing the spiciness and enhancing the efficacy of ginger, the specific steps of which are as follows:

[0148] (1) Select fresh ginger without mold, remove the skin and fibrous roots, rinse with clean water, mix with water, the mass ratio of ginger to water volume is 1g:15mL, and beat at high speed for 2min to obtain the first ginger pulp (ginger pulp).

[0149] (2) The mixture of 1.0% (m / m) cellulase (complex enzyme) and 1.0% (m / m) pectinase (complex enzyme) and the ginger system to be enzymatically hydrolyzed was subjected to enzymatic hydrolysis at a constant temperature of 60℃ for 2 hours. After filtration through a 40-mesh filter, the enzymatically hydrolyzed ginger system (ginger stock solution) was obtained.

[0150] (3) The mixture including sucrose (carbon source, the mass ratio of carbon source to volume of ginger system to be sterilized is 0.03g:1mL), 0.1% polyglycerol fatty acid ester (food grade defoamer, excipient) and ginger system to be sterilized is kept at 118℃ for 20min, and then cooled to room temperature (20℃) to obtain sterilized ginger system;

[0151] (4) The mixture including Lactobacillus paracasei F1 (fermentation strain) and the ginger system to be fermented was placed in a constant temperature incubator for inoculation and fermentation. It was fermented at 42°C for 6 days. After centrifugation at 5000 rpm for 10 minutes, the supernatant was collected (discharged and stored) to obtain the fermented ginger system (ginger fermentation liquid).

[0152] (5) Prepare 300 mL of 10% octenyl succinate starch ester (modified starch, embedding agent, wall material) solution, heat and stir at 70°C to gelatinize it and make it translucent. Pour in 50 mL of fermented ginger system (core material) (the volume ratio of core material to wall material is 6:1) and mix. After stirring evenly, shear at 10000 r / min for 20 min, and then perform high pressure homogenization at 300 bar to obtain the embedding solution.

[0153] (6) The embedding liquid was pre-frozen at -80℃ for 2 hours, and then freeze-dried in a freeze dryer for 2 days to obtain ginger products with reduced spiciness and enhanced efficacy (freeze-dried ginger powder with reduced spiciness and enhanced efficacy).

[0154] Example 4

[0155] This embodiment is basically the same as Embodiment 1, except that the fermentation time (cycle) is 14 days, and the other steps are the same as in Embodiment 1.

[0156] Example 5

[0157] This embodiment is basically the same as Embodiment 1, except that: the strain used for fermentation is Lactobacillus plantarum Z1, the fermentation time is 14 days, and the remaining steps are the same as in Embodiment 1.

[0158] Example 6

[0159] This embodiment is basically the same as Embodiment 1, except that: the strain used for fermentation is Lactobacillus paracasei F1, the fermentation time is 14 days, and the remaining steps are the same as in Embodiment 1.

[0160] Example 7

[0161] This embodiment is basically the same as Example 1, except that: the strains used in the fermentation treatment are Lactobacillus paracasei LP8082 and Lactobacillus plantarum Z1 (double strain co-fermentation), the fermentation time is 14 days, and the remaining steps are the same as in Example 1.

[0162] Example 8

[0163] This embodiment is basically the same as Example 1, except that the strains used in the fermentation treatment are Lactobacillus paracasei LP8082 and Lactobacillus paracasei F1 (double strain co-fermentation), the fermentation time is 14 days, and the remaining steps are the same as in Example 1.

[0164] Example 9

[0165] This embodiment is basically the same as Example 1, except that the strains used in the fermentation treatment are Lactobacillus plantarum Z1 and Lactobacillus paracasei F1 (double-strain fermentation), the fermentation time is 14 days, and the remaining steps are the same as in Example 1.

[0166] Example 10

[0167] This embodiment is basically the same as Example 1, except that: the strains used in the fermentation treatment are Lactobacillus paracasei LP8082, Lactobacillus plantarum Z1 and Lactobacillus paracasei F1 (three strains combined fermentation), the fermentation time is 14 days, and the remaining steps are the same as in Example 1.

[0168] Example 11

[0169] This embodiment is basically the same as embodiment 1, except that the embedding process in step (5) is not performed, and the remaining steps are the same as in embodiment 1.

[0170] Comparative Example 1

[0171] The process is basically the same as in Example 1, except that the fermentation process in step (4) is not performed, and the sterilized ginger system is directly encapsulated. The remaining steps are the same as in Example 1.

[0172] Comparative Example 2

[0173] The process is basically the same as in Example 1, except that: in step (4), the fermentation treatment uses Lactobacillus acidophilus S1 (Lactobacillus genus, China National Research Institute of Food Fermentation Industries Co., Ltd.), and the fermentation time is 14 days. The remaining steps are the same as in Example 1.

[0174] Comparative Example 3

[0175] The process is basically the same as in Example 1, except that: in step (4), the fermentation treatment uses Lactobacillus plantarum Z2 (Lactobacillus genus, China National Research Institute of Food Fermentation Industries Co., Ltd.), and the fermentation time is 14 days. The remaining steps are the same as in Example 1.

[0176] Comparative Example 4

[0177] The process is basically the same as in Example 1, except that: in step (4), the fermentation treatment uses Lactobacillus plantarum Z3 (Lactobacillus genus, China National Research Institute of Food Fermentation Industries Co., Ltd.), and the fermentation time is 14 days. The remaining steps are the same as in Example 1.

[0178] Test case

[0179] 1. The 6-gingerol content of the first ginger pulp of Examples 1-11 and Comparative Examples 1-4 and the 6-gingerol content of the fermented ginger system after 5 days of fermentation were detected by high performance liquid chromatography (HPLC). The results are shown in Table 1.

[0180] 2. The content of 6-shogaol in the first ginger pulp of Examples 1-11 and Comparative Examples 1-4 (W1) and the content of 6-shogaol in the fermented ginger system (W2) were detected by high performance liquid chromatography (HPLC). The content of 6-shogaol in the fermented ginger system after 5 days of fermentation (W2 (5 days of fermentation)) and 9 days of fermentation (W2 (9 days of fermentation)) were detected separately. The results are shown in Table 1.

[0181] 3. The taste of the fermented ginger systems of Examples 1-11 and Comparative Examples 1-4 and the taste of the ginger products with reduced spiciness and enhanced efficacy after reconstitution in water were evaluated. The results are shown in Table 1.

[0182] Table 1

[0183]

[0184] Conclusion Analysis:

[0185] 1. According to Table 1 and Figure 2 The HPLC results show that among the six strains of *Lactobacillus paracasei* LP8082 (strain A), *Lactobacillus acidophilus* S1 (strain B), *Lactobacillus plantarum* Z2 (strain C), *Lactobacillus plantarum* Z1 (strain D), *Lactobacillus plantarum* Z3 (strain E), and *Lactobacillus paracasei* F1 (strain F), after 5 days of fermentation with *Lactobacillus paracasei* LP8082 (Example 4), *Lactobacillus plantarum* Z1 (Example 5), and *Lactobacillus paracasei* F1 (Example 6), the 6-shogaol content in the fermented ginger system significantly decreased, while the 6-shogaol content increased to varying degrees. Specifically, *Lactobacillus paracasei* LP8082 showed the most significant transformation effect, with the 6-shogaol content in the fermented ginger system increasing from the initial 0.292 mg / L to 0.700 mg / L, reaching 2.4 times that of the original ginger extract. Lactobacillus paracasei F1 and Lactobacillus plantarum Z1 also showed good transformation ability. After fermentation, the 6-shogaol content was 0.571 mg / L and 0.502 mg / L, respectively, which were 1.96 times and 1.72 times higher than that of the first ginger pulp.

[0186] 2. Based on the single-strain screening results of Examples 4-6 and Comparative Examples 2-4, after 5 days of fermentation, the three strains with the highest 6-shogaol content were: *Lactobacillus paracasei* LP8082 (strain A), *Lactobacillus plantarum* Z1 (strain D), and *Lactobacillus paracasei* F1 (strain F). Based on these screening results, the fermentation effects of different strain combinations were further systematically designed and compared, with the following 7 fermentation schemes: Single-strain fermentation group: Example 4 (strain A only), Example 5 (strain D only), Example 6 (strain F only); Two-strain combination group: Example 7 (A+D), Example 8 (A+F), Example 9 (D+F); Three-strain combination group: Example 10 (A+D+F). Samples were taken periodically from all groups to determine the 6-shogaol content. The results are shown in Table 1 and [Table data missing]. Figure 3 .

[0187] 3. According to Figure 3 Data analysis revealed that the 6-shogaol content in ginger fermentation systems with different bacterial strain combinations exhibited typical phased changes with fermentation time: a rapid increase and maintenance at a high level within 0-9 days, followed by a slow decline and gradual stabilization from 9-14 days. Among these, the single strain *Lactobacillus paracasei* LP8082 showed the most significant enhancement effect on 6-shogaol, increasing its content from 0.292 mg / L before fermentation to 0.732 mg / L, a 2.5-fold increase. Considering both time cost and the efficiency of active ingredient accumulation, *Lactobacillus paracasei* LP8082 was the optimal fermentation strain, with 9 days as the optimal fermentation endpoint. Under these conditions, efficient enrichment of 6-shogaol can be achieved in a relatively short time, demonstrating good technological economy and functional output potential.

[0188] 4. Evaluation of the taste of the fermented ginger system and its enhanced spiciness-reducing ginger products after reconstitution in water showed that none of Examples 1-10 exhibited a significant ginger spiciness. The results indicate that fermentation using one or more of *Lactobacillus paracasei* LP8082 (strain A), *Lactobacillus plantarum* Z1 (strain D), and *Lactobacillus paracasei* F1 (strain F) can effectively remove the spiciness of ginger, demonstrating that the selected strains and their combinations have a stable and universal effect in reducing the spiciness of ginger.

[0189] 5. Based on the above experimental results, *Lactobacillus paracasei* LP8082 (GDMCC No. 67814) significantly increased the 6-shogaol content in the ginger system from 0.292 mg / L to 0.732 mg / L after 9 days of fermentation, reaching 2.5 times that of the first ginger pulp, demonstrating the best effect in reducing spiciness and converting active substances. Furthermore, compared with the unfermented treatment (Comparative Example 1) and the fermentation group with non-preferred strains (Comparative Examples 2-4), the single-strain (F), double-strain (A+F), and triple-strain (A+D+F) schemes containing *Lactobacillus paracasei* F1 all showed excellent spiciness reduction and 6-shogaol conversion capabilities. Moreover, the ginger product with reduced spiciness and enhanced efficacy prepared based on the above process has almost no spiciness after reconstitution in water, and its spiciness-reducing effect is significantly better than that of single fermentation (Example 11) or single encapsulation process (Comparative Example 1). The ginger product that reduces spiciness and enhances efficacy also has good water solubility, harmonious flavor, and no off-odor, indicating that the selected strains and their compounding strategies have clear technological advantages and application potential in the development of functional ginger products.

[0190] 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; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for processing ginger to reduce spiciness and enhance its efficacy, characterized in that, This includes fermentation treatment of ginger; wherein the fermentation strain used in the fermentation treatment includes at least one of Lactobacillus paracasei LP8082, Lactobacillus plantarum Z1, and Lactobacillus paracasei F1, which have the accession number GDMCC No. 67814.

2. The method for treating ginger to reduce spiciness and enhance efficacy according to claim 1, characterized in that, Before the fermentation process, the ginger is further subjected to a pretreatment, which includes at least one of pulping, enzymatic hydrolysis, and sterilization.

3. The method for reducing the spiciness and enhancing the efficacy of ginger according to claim 2, characterized in that, The pulping process includes: mixing the ginger with water and pulping it to obtain a first ginger pulp; Wherein, the mass ratio of ginger to water is 1g:(5~15)mL; and / or, The enzymatic hydrolysis treatment includes: enzymatically hydrolyzing a mixture comprising a compound enzyme and the ginger system to be enzymatically hydrolyzed; the compound enzyme comprising one or more of cellulase, pectinase, and hemicellulase; and / or, The sterilization process includes: keeping the mixture, which includes a carbon source, auxiliary materials and ginger system to be sterilized, at 115℃~121℃ for 15min~30min.

4. The method for treating ginger to reduce spiciness and enhance efficacy according to claim 3, characterized in that, In the enzymatic hydrolysis treatment, the mass ratio of the compound enzyme to the ginger is 1.5% to 4.5%. And / or, the temperature of the enzymatic hydrolysis treatment is 50℃~60℃; And / or, the enzymatic hydrolysis treatment time is 1h~2h; In the sterilization process, the carbon source includes one or more of sucrose, glucose, and fructose; And / or, the excipients include defoamers; And / or, the mass ratio of the carbon source to the volume of the ginger system to be sterilized is (0.01~0.03) g: 1 mL.

5. The method for treating ginger to reduce spiciness and enhance efficacy according to any one of claims 1-4, characterized in that, After the fermentation treatment, W2 ≥ 1.72W1; Wherein, W2 is the content of 6-shogaol in the fermented ginger system, in mg / L; W1 is the content of 6-shogaol in the first ginger pulp, in mg / L.

6. The method for treating ginger to reduce spiciness and enhance efficacy according to any one of claims 1-5, characterized in that, The fermentation process includes: fermenting a mixture comprising the fermentation strain and the ginger system to be fermented at 32℃~42℃ for 6 days~14 days to obtain the fermented ginger system; and / or, The volume ratio of the fermentation strain to the mixture of ginger to be fermented is 0.5% to 1.5%.

7. The method for treating ginger to reduce spiciness and enhance efficacy according to claim 6, characterized in that, The fermentation strain is *Lactobacillus paracasei* LP8082, the fermentation temperature is 36℃~38℃, the fermentation time is 8d~10d, and the volume ratio of *Lactobacillus paracasei* LP8082 to the ginger system to be fermented is 0.5%~1.5%; or, the fermentation strain is *Lactobacillus paracasei* LP8082 and *Lactobacillus paracasei* F1, the fermentation temperature is 36℃~38℃, the fermentation time is 7d~10d, and the volume ratio of *Lactobacillus paracasei* LP8082, *Lactobacillus paracasei* F1, and the ginger system to be fermented is (0.25%~0.75%):(0.25%~0.75%):1; or, the fermentation strain is *Lactobacillus paracasei*... The fermentation strain is *Lactobacillus casei* LP8082, *Lactobacillus plantarum* Z1, and *Lactobacillus paracasei* F1. The fermentation temperature is 36℃~38℃, and the fermentation time is 8d~10d. The volume ratio of *Lactobacillus paracasei* LP8082, *Lactobacillus plantarum* Z1, *Lactobacillus paracasei* F1, and the ginger to be fermented is (0.16%~0.5%):(0.16%~0.5%):(0.16%~0.5%):1; or, the fermentation strain is *Lactobacillus paracasei* F1, the fermentation temperature is 36℃~38℃, the fermentation time is 8d~10d, and the volume ratio of *Lactobacillus paracasei* F1 to the ginger to be fermented is 0.5%~1.5%.

8. The method for treating ginger to reduce spiciness and enhance efficacy according to any one of claims 1-7, characterized in that, After the fermentation treatment, the fermented ginger system is further subjected to an encapsulation treatment; the encapsulation treatment includes: subjecting the mixture including the encapsulating agent and the fermented ginger system to shearing and high-pressure homogenization treatment in sequence; the encapsulating agent includes one or more of modified starch, sodium caseinate, and isomaltooligosaccharide.

9. The method for treating ginger to reduce spiciness and enhance efficacy according to claim 8, characterized in that, The volume ratio of the fermented ginger system to the encapsulating agent is 1:(3~6); and / or, The shearing speed is 4000 r / min to 10000 r / min; And / or, the homogenization pressure of the high-pressure homogenization process is 200 bar to 300 bar.

10. A ginger product that reduces spiciness and enhances efficacy, characterized in that, The ginger is prepared according to the processing method for reducing spiciness and enhancing efficacy according to any one of claims 1-9.

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