Processing method of fresh rhizome of polygonatum cyrtonema

Abstract

A method for processing fresh rhizomes of Polygonatum odoratum for consumption involves repeatedly steaming and drying the peeled rhizomes 6 to 8 times using a stainless steel steamer and oven. After the third and final steaming, the rhizomes are soaked in black bean and ginger juice for 0.5 to 2 hours before the next steaming. Rhizomes of Polygonatum odoratum processed in this way are sweet and delicious, have a unique aroma, no astringency or raw taste, and a black or glossy black cross-section. This method also enhances the kidney-tonifying effects of Polygonatum odoratum rhizomes and reduces the side effects of dampness retention. The overall quality, composed of eight components including extracts, polysaccharides, total saponins, total phenols, total flavonoids, reducing sugars, crude protein, and crude fat, is optimal, resulting in a wider range of uses and a broader consumer base.

Description

Technical Field

[0001] This invention relates to the field of Polygonatum multiflorum processing technology, and in particular to a method for processing fresh rhizomes of edible Polygonatum multiflorum. Background Technology

[0002] Polygonatum multiflorum is one of the three original plants of Polygonatum sibiricum, a traditional Chinese medicine. It has the effects of tonifying qi and nourishing yin, strengthening the spleen, moistening the lungs, and benefiting the kidneys. It is used to treat symptoms such as spleen and stomach qi deficiency, fatigue, stomach yin deficiency, dry mouth and poor appetite, lung deficiency and dry cough, insufficient essence and blood, soreness and weakness of the waist and knees, premature graying of hair, and internal heat and thirst. However, Polygonatum sibiricum has the side effect of being cloying and greasy. In ancient times, the processing of Polygonatum sibiricum rhizomes was extremely meticulous, with a variety of processing methods, including steaming and sun-drying, nine-steaming and nine-sun-drying, removing the seeds and steaming again, cooking with black beans, and steaming with Vitex trifolia seeds, etc. Among them, the "nine-steaming and nine-sun-drying" and "removing the seeds and steaming again" methods are traditional classic processing methods. The "removing the eyes and steaming again" method is a processing method recorded by Sun Simiao in "Qianjin Yifang" (Supplement to the Thousand Golden Prescriptions). It involves digging up the roots at the end of September, selecting the largest ones, removing the eyes, steaming them thoroughly, slightly drying them in the sun, steaming them again, and then drying them in the sun. The result is that they taste like honey and can be consumed without worry. In essence, it involves removing the skin and steaming again. The "nine-steaming and nine-drying method" is a method recorded by Meng Xian in "Shiliao Bencao" (Dietary Therapy Materia Medica) for processing Polygonatum rhizomes with the skin on. This method is commonly known as "nine steaming and nine drying." Currently, the "nine steaming and nine drying method" is commonly used in production for processing Polygonatum multiflorum. However, this conventional processing method has many drawbacks: First, the number of processing times is insufficient, only seven steaming and drying cycles; second, the quality is not high, as the drying method relies on sun drying, and the rhizomes often mold and spoil in rainy weather; third, the overall quality of the rhizomes is low because the skin is not removed, and people with dampness should not consume too much; fourth, the quality indicators for processed rhizomes mainly refer to those of ordinary foods, such as ash content, moisture, energy, vitamins, and major mineral elements, failing to reflect the characteristics that Polygonatum rhizomes should possess as a superfood (longevity food). Therefore, there is an urgent need for a new processing method for Polygonatum multiflorum to ensure that the processed Polygonatum multiflorum meets the requirements. Summary of the Invention

[0003] This invention aims to solve the problems existing in the above-mentioned processing technologies by providing a method for processing Polygonatum multiflorum. The processed Polygonatum multiflorum exhibits the highest total content of its rhizomes, thus achieving the processing objective. This method for processing Polygonatum multiflorum includes the following steps: (1) Selection of rhizomes: Fresh rhizomes of Polygonatum multiflorum that have been artificially cultivated for four years or more are selected as raw materials for processing.

[0004] (2) Rhizome treatment: The fresh rhizomes of Polygonatum odoratum are washed three times using an automatic washing machine to remove sand, roots and skin, and obtain peeled Polygonatum odoratum rhizomes. Each machine wash takes 30 to 60 minutes. The first wash removes one-third of the root system, the second removes two-thirds of the epidermis, and the third removes all the epidermis. After machine washing, the rhizomes are exposed to the sun or dried until the epidermis is dry and the gaps are enlarged before the next machine wash.

[0005] (3) Number of times the peeled rhizomes are processed: the rhizomes are repeatedly steamed and dried 6 to 8 times using a stainless steel steamer and oven; one steaming and one drying or one steaming and one exposure counts as one time.

[0006] (4) Recovery of Polygonatum extract: After each steaming, use a container to collect the Polygonatum extract water from the bottom tray of the steamer and store it in an environment of 0-5℃ for later use.

[0007] (5) Flavor enhancement process: A. Raw materials: Select old ginger that has been planted for more than 3 years, with yellowish-brown skin, rich ginger fiber, strong spiciness, and no rot. Select yellow-core black beans that are plump, uniform in size, and free from insect infestation.

[0008] B. Proportioning: Based on the processed weight of fresh rhizomes of Polygonatum odoratum, weigh out 2-5% ginger and 5-50% black beans.

[0009] C. Preparation of black bean and ginger juice: Cut ginger into 2-5mm slices, mix with black beans, add 5-10 times the weight of water, bring to a boil over high heat, simmer over low heat for 1-3 hours, filter through a 20-200 mesh screen, and take the clear juice. The weight ratio of raw materials to juice is 1:1-7. Store at 0-5℃ for later use.

[0010] D. Addition method: After the third and second to last steaming, weigh out the black bean and ginger juice according to the ratio of 100 ÷ actual soaking times × 100%, and stir it thoroughly with the roots and stems to allow the roots and stems to fully absorb the black bean and ginger juice for 0.5 to 2 hours before the next steaming. Before the last soaking, mix all the recovered Polygonatum extract water and boil it until it becomes honey-like. Stop heating, then mix it evenly with the black bean and ginger juice and use it to soak the roots and stems.

[0011] (6) Slicing: When the rhizome is dried until the surface is dry and not sticky, and the moisture content is between 10% and 30%, the rhizome is sliced ​​horizontally to make the slices round or oval. The thickness of the slices is controlled between 0.2 and 1.0 cm. The slices for tea or medicine should be thick and have a low moisture content, while the slices for ready-to-eat products should be thin and have a high moisture content.

[0012] (7) Sorting: Use sieves with diameters of 5-9 mm, 10-20 mm, 20-30 mm and 30-40 mm to sort the samples in sequence, and then vacuum pack them separately.

[0013] (8) Sterilization: Vacuum-packed rhizome slices are placed in steam for 30-40 minutes for sterilization, and then stored after cooling.

[0014] The beneficial effects of this invention patent are: (1) It realizes the production of edible rhizomes of Polygonatum multiflorum. By using modern equipment to peel and process 6 to 8 times and repeatedly soaking in black bean and ginger juice, the quality of the rhizomes is 3.85 to 4.81 times higher than that of unprocessed rhizomes and 1.40 to 1.85 times higher than that of rhizomes processed using traditional equipment such as wooden rice steamers. (2) It saves processing costs. By using modern equipment to peel and process 6 to 9 times, the processing cost is 106.60 to 122.8 yuan / kg, which is 31.42 to 34.26% lower than that of traditional equipment peeling and processing and 20.15 to 25.17% lower than that of traditional equipment processing with peel. (3) The product is suitable for a wider range of people. This invention patent uses "black bean and ginger juice soaking technology" to improve the flavor and quality of edible rhizomes, overcome the side effect of dampness retention in Polygonatum multiflorum rhizomes, and enhance the kidney-tonifying and dampness-removing effects. Polygonatum multiflorum edible rhizomes produced by this invention patent can be consumed for a long time. Detailed Implementation

[0015] The present invention will be further described below: Example 1

[0016] (1) Selection of rhizomes: 100 kg of fresh rhizomes of Polygonatum multiflorum that have been artificially cultivated for four years or more are selected as raw materials for processing; (2) Rhizome processing: Fresh rhizomes of Polygonatum odoratum are washed three times using an automatic washing machine to remove sand, roots, and peel, resulting in peeled rhizomes. Each machine wash lasts approximately 30 minutes. The first wash removes one-third of the root system, the second removes two-thirds of the epidermis, and the third removes all the epidermis. After machine washing, the rhizomes are sun-dried until the epidermis is dry and the gaps increase before another machine wash. The washing and peeling machine has a total power of 9.45 kW and a production capacity of 700-1500 kg / h.

[0017] (3) Number of peeled rhizome processing cycles: The rhizomes are repeatedly steamed and dried 6 times using a stainless steel steamer and oven. One steaming and one drying (exposure) constitutes one cycle. For the hot air circulating oven, the HX-11 type hot air circulating oven from Kanghua Pharmaceutical Machinery can be selected, with a temperature range of 0-120℃ and a total power of 48kw. For the steamer, the ZX-1500 type steamer from Kanghua Pharmaceutical Machinery can be selected, with a temperature range of ambient temperature to 120℃. For the steam boiler, the rated evaporation capacity is 1T / H, the rated power is 72kw, and the rated working pressure is 7MPa.

[0018] (4) Recovery of Polygonatum extract: After each steaming, use a container to recover the Polygonatum extract and water from the bottom tray of the steamer and store it in an environment of 0-5℃ for later use.

[0019] (5) Flavor enhancement process: A. Raw materials: Ginger is selected from old ginger that has been grown for more than 3 years, with yellowish-brown skin, rich ginger fiber, strong spicy flavor, and no rot; black beans are selected from yellow-core black beans that are plump, uniform in size, and free from insect damage.

[0020] B. Proportion: Based on the processed weight of fresh rhizomes of Polygonatum odoratum, weigh out 2 kg of ginger (2%) and 5 kg of black beans (5%).

[0021] C. Preparation of black bean and ginger juice: Cut ginger into 2mm slices, mix with black beans, add 5 times the weight of water (35kg), bring to a boil over high heat, simmer over low heat for 1 hour, filter through a 20-mesh sieve, and take the clear juice. The weight ratio of raw materials to juice is 1:7, yielding 49kg of black bean and ginger juice. Store at 0-5℃ for later use.

[0022] D. Addition method: After the 3rd to 5th steaming and drying (do not soak after the 6th steaming and drying), weigh out 33.3% of the black bean and ginger juice, mix it thoroughly with the roots and stems, and allow the roots and stems to fully absorb the black bean and ginger juice for 0.5 hours before proceeding to the next steaming. At the end of the 5th steaming and drying, mix the black bean and ginger juice evenly with the Polygonatum extract, and then soak the roots and stems for 0.5 hours.

[0023] (6) Slicing. When the rhizome is dried until the surface is dry and not sticky, and the moisture content is 10%, the rhizome is sliced ​​horizontally so that the slices are round or oval and the thickness of the slices is controlled at 0.2cm.

[0024] (7) Sorting. Use sieves with diameters of 5-9 mm, 10-20 mm, 20-30 mm and 30-40 mm to sort the samples in sequence, and then vacuum pack them separately.

[0025] (8) Sterilization. Vacuum-packed rhizome slices are placed in steam for 30-40 minutes for sterilization, and then stored after cooling.

[0026]

[0027] According to the preferred processing standard for Polygonatum odoratum rhizomes, which states that "the processing quality is significantly improved, and the rhizomes have a sweet taste, no off-flavor, and a black or glossy black cross-section," A1B1C6 meets the preferred standard for rhizomes, with a quality value of 35.80, which is significantly higher than that of rhizomes treated with A2B2C6 (p < 0.01). This represents a 3.85-fold increase in quality compared to unprocessed rhizomes and a 1.40-fold increase compared to the traditional processing method A2B2C6. The main reason for this is that after soaking in black bean and ginger juice, the total saponin and total flavonoid content of A1B1C6 rhizomes increased by 1.07 times and 1.19 times, respectively, compared to A2B2C6.

[0028] Example 2

[0029] (1) Selection of rhizomes: 150 kg of fresh rhizomes of Polygonatum multiflorum that have been artificially cultivated for four years or more were selected as raw materials for processing; (2) Rhizome processing: Fresh rhizomes of Polygonatum odoratum were washed three times using an automatic washing machine to remove sand, roots, and peel, resulting in peeled rhizomes. Each machine wash lasted approximately 40 minutes. The first wash removed one-third of the root system, the second removed two-thirds of the epidermis, and the third removed all the epidermis. After machine washing, the rhizomes were sun-dried or oven-dried until the epidermis was dry and the gaps increased before the next machine wash.

[0030] (3) Number of times the peeled rhizomes are processed: The rhizomes are repeatedly steamed and dried 7 times using a stainless steel steamer and oven. One steaming and one drying counts as one process.

[0031] (4) Recovery of Polygonatum extract: After each steaming, use a container to collect the Polygonatum extract water from the bottom tray of the steamer and store it in an environment of 0-5℃ for later use.

[0032] (5) Flavor enhancement technology: A. Raw materials: Ginger is selected from old ginger that has been grown for more than 3 years, with yellowish-brown skin, rich ginger fiber, strong spicy flavor, and no rot; black beans are selected from yellow-core black beans that are plump, uniform in size, and free from insect damage.

[0033] B. Proportioning: Based on the processed weight of fresh rhizomes of Polygonatum odoratum, weigh out 8 kg of ginger (4%) and 12 kg of black beans (8%).

[0034] C. Preparation of black bean and ginger juice: Cut ginger into 3mm slices, mix with black beans, add 7 times the weight of water, bring to a boil over high heat, simmer over low heat for 2 hours, filter through a 100-mesh sieve, and take the clear juice. The weight ratio of raw materials to juice is 1:5, yielding 100kg of black bean and ginger juice. Store at 0-5℃ for later use.

[0035] D. Addition Method: After the 3rd to 6th steaming (do not soak after the 7th steaming), weigh out 25% of the black bean and ginger juice, mix it thoroughly with the roots and stems, and allow the roots and stems to fully absorb the black bean and ginger juice for 1 hour before the next steaming. Before the final soaking, mix all the recovered Polygonatum extract water and boil it until it becomes honey-like. Stop heating, mix it evenly with the black bean and ginger juice, and then use it to soak the roots and stems.

[0036] (6) Slicing. When the rhizome is dried until the surface is dry and not sticky, and the moisture content is 20%, the rhizome is sliced ​​horizontally to make the slices round or oval, and the thickness of the slices is controlled at 0.5 cm.

[0037] (7) Sorting. The sieves with diameters of 5-9 mm, 10-20 mm, 20-30 mm and 30-40 mm are used to sort the sieves in sequence, and then vacuum-pack them.

[0038] (8) Sterilization. Vacuum-packed rhizome slices are placed in steam for 30-40 minutes for sterilization, and then stored after cooling.

[0039] According to the processing optimization standard for Polygonatum odoratum rhizomes, "the processing optimization standard is: significantly improved processing quality, sweet taste, no off-flavor, and black or glossy black cross-section." Table 2 shows that A1B1C7 and A2B2C7 meet the optimization criteria, but there is a highly significant difference in rhizome quality between the two (P < 0.01). The rhizome quality value of A1B1C7 is as high as 42.98, which is 4.37 times higher than that of unprocessed rhizomes and 1.85 times higher than that of A2B2C7 rhizomes. The main reason is that after soaking in black bean and ginger juice, the total saponin and total flavonoid content of A1B1C7 rhizomes increased by 1.88 times and 1.55 times, respectively, compared with A2B2C7.

[0040] Example 3

[0041] (1) Selection of rhizomes: 150 kg of fresh rhizomes of Polygonatum multiflorum that have been artificially cultivated for four years or more were selected as raw materials for processing; (2) Rhizome processing: Fresh rhizomes of Polygonatum odoratum were washed three times using an automatic washing machine to remove sand, roots, and peel, resulting in peeled rhizomes. Each machine wash lasted approximately 60 minutes. The first wash removed one-third of the root system, the second removed two-thirds of the epidermis, and the third removed all the epidermis. After machine washing, the rhizomes were sun-dried or oven-dried until the epidermis was dry and the gaps increased before the next machine wash.

[0042] (3) Number of times the peeled rhizomes are processed: The rhizomes are repeatedly steamed and dried 8 times using a stainless steel steamer and oven. One steaming and one drying counts as one process.

[0043] (4) Recovery of Polygonatum extract: After each steaming, use a container to collect the Polygonatum extract water from the bottom tray of the steamer and store it in an environment of 0-5℃ for later use.

[0044] (5) Flavor enhancement technology: A. Raw materials: Ginger is selected from old ginger that has been grown for more than 3 years, with yellowish-brown skin, rich ginger fiber, strong spicy flavor, and no rot; black beans are selected from yellow-core black beans that are plump, uniform in size, and free from insect damage.

[0045] B. Proportion: Based on the processed weight of fresh rhizomes of Polygonatum odoratum, weigh out 7.5 kg of ginger (5%) and 75 kg of black beans (50%).

[0046] C. Preparation of black bean and ginger juice: Cut ginger into 3mm slices, mix with black beans, add 10 times the weight of water, bring to a boil over high heat, simmer over low heat for 2 hours, filter through a 200-mesh screen, and take the clear juice. The weight ratio of raw materials to juice is 1:1.51, yielding 125kg of black bean and ginger juice. Store at 0-5℃ for later use.

[0047] D. Addition Method: After the 3rd to 7th steaming, weigh out 20% of the weight of the black bean and ginger juice, mix it thoroughly with the root and stem, and allow the root and stem to fully absorb the black bean and ginger juice for 1 hour before proceeding to the next steaming. Before the final soaking, mix all the recovered Polygonatum extract water and boil it until it becomes honey-like. Stop heating, mix it evenly with the black bean and ginger juice, and then use it to soak the root and stem.

[0048] (6) Slicing. When the rhizome is dried until the surface is dry and not sticky, and the moisture content is 20%, the rhizome is sliced ​​horizontally to make the slices round or oval, and the thickness of the slices is controlled at 0.5 cm.

[0049] (7) Sorting. The sieves with diameters of 5-9 mm, 10-20 mm, 20-30 mm and 30-40 mm are used to sort the sieves in sequence, and then vacuum-pack them.

[0050] (8) Sterilization. Vacuum-packed rhizome slices are placed in steam for 30-40 minutes for sterilization, and then stored after cooling.

[0051]

[0052] According to the processing optimization standard for Polygonatum odoratum rhizomes, "the processing optimization standard is: significantly improved processing quality, sweet taste, no off-flavor, and black or glossy black cross-section." Table 3 shows that A1B1C8 and A2B2C8 meet the optimization criteria, but there is a highly significant difference in rhizome quality between the two (P < 0.01). The rhizome quality value of A1B1C8 is as high as 46.49, which is 4.81 times higher than that of unprocessed rhizomes and 1.53 times higher than that of A2B2C8 rhizomes. The main reason is that after soaking in black bean and ginger juice, the total saponin and total flavonoid content of A1B1C8 rhizomes increased by 1.26 times and 90.57% respectively compared to A2B2C7.

[0053] Example 4

[0054] A three-factor, completely randomized block design with three replicates of processing experiments was designed. Factor one was the treatment method of the root and stem bark (A), with two experimental levels: root-and-bark removal (A1) and root-and-bark removal with bark (A2). Factor two was the processing equipment (B), with two experimental levels: modern processing equipment (B1) and traditional processing equipment (B2). Factor three was the number of processing times (C), with one steaming and one drying (sun-drying) process constituting one cycle, for a total of nine processing cycles (C1–C9). These can be categorized into four different processing methods: modern equipment peeling method (A1B1C), traditional equipment peeling method (A1B2C), modern equipment bark-on method (A2B1C), and traditional equipment bark-on method (A2B2C).

[0055] A1B1C: First, use an automatic cleaning device to clean the rhizomes of Polygonatum odoratum to remove sand, roots, and peel. Then, use a stainless steel steamer and oven to steam and dry the rhizomes of Polygonatum odoratum. One steaming and one drying is counted as one cycle. Steam for 2 hours after steaming and dry until semi-dry (the surface is dry and not sticky). A total of 9 steaming and drying cycles are performed. After each steaming and drying, 500g of sample is taken for component analysis. The samples are recorded as A1B1C1 to A1B1C9 in sequence. The control (A1B1C0) is the cleaned and unprocessed peeled rhizome.

[0056] A1B2C: First, use an automatic cleaning device to clean the rhizomes of Polygonatum odoratum, removing sand, roots, and peel. Then, use a traditional wooden rice steamer and a clean glass drying room to steam and dry the rhizomes. One steaming and one drying is considered one cycle. Steam for 2 hours after steaming and dry until semi-dry (the surface is dry and not sticky). A total of 9 steaming and drying cycles are performed. After each steaming and drying, 500g of samples are taken for component analysis. The samples are recorded as A1B2C1 to A1B2C9. The control (A1B2C0) is the cleaned and unprocessed peeled rhizome. A2B1C: First, use an automatic cleaning device to clean the rhizomes of Polygonatum odoratum to remove sand and roots. Then, use a stainless steel steamer and oven to repeatedly steam and dry the rhizomes with skin for 9 times, 2 hours each time, until they are half-dry (the skin is dry and not sticky). After each steaming and drying, take 500g of each sample for component analysis. The samples are recorded as A2B1C1 to A2B1C9. The control (A2B1C0) is the cleaned and unprocessed rhizomes with skin.

[0057] A2B2C: First, use an automatic cleaning device to clean the rhizomes of Polygonatum multiflorum to remove sand and roots. Then, use a traditional wooden rice steamer and a clean glass drying room for steaming and drying. The process is repeated 9 times, with each steaming lasting 2 hours. Each drying is done until the rhizomes are semi-dry (the skin is dry and not sticky). After each steaming and drying, 500g of samples are taken for component analysis. The samples are numbered A2B2C1 to A2B2C9. The control (A2B2C0) is the cleaned, unprocessed rhizomes with the skin on.

[0058] To compare the processing costs of A1B1C (modern equipment peeling), A1B2C (modern equipment processing with peel), A2B1C (traditional equipment peeling), and A2B2C (traditional equipment processing with peel), detailed calculations were performed for each processing cost. Electricity was calculated at 1.1 yuan per kilowatt-hour, labor at 150 yuan per worker, and firewood at 0.6 yuan per kilogram. A1B1C processing method: Cleaning uses 18 kilowatt-hours of electricity and 10 workers; steaming and drying once uses 19 kilowatt-hours of electricity and 0.6 workers. A2B1C processing method: Cleaning uses 18 kilowatt-hours of electricity and 10 workers; steaming and drying once uses 1 worker and 36 kg of firewood. A1B2C processing method: Cleaning uses 12 kilowatt-hours of electricity and 8 workers; steaming and drying once uses 19 kilowatt-hours of electricity and 0.6 workers. A2B2C processing method: Cleaning uses 12 kilowatt-hours of electricity and 8 workers; steaming and drying once uses 1 worker and 36 kg of firewood. Specific costs are shown in Table 3.

[0059] SPSS 25.0 statistical software was used for statistical analysis of relevant data. Analysis of variance of rhizome quality values ​​for 20 different treatments in the two methods (A1B1C, A1B2C) and the nine-steaming-nine-drying method (A2B1C, A2B2C) was performed using a two-way randomized block LSD method for multiple comparisons. Analysis of variance of rhizome quality values ​​for 40 different treatments was performed using a multi-way randomized block LSD method for multiple comparisons. Analysis of variance of processing costs was performed using a one-way LSD method for multiple comparisons. The criterion for selecting the optimal experimental treatment was: treatments ranked in the top four categories (A, B, C, and D) in multiple comparisons at the 1% statistical level. The formula for calculating rhizome quality value is as follows: Y= Where i = 1, 2, ... 8, and X1 to X8 are the ratios of extract, polysaccharide, total saponin, total phenol, total flavonoid, reducing sugar, protein, and crude fat, respectively. Y is worth 100 points.

[0060] The ratios are compared in four groups: A1B1C, A1B2C, A2B1C, and A2B2C. The calculation formula is X. i =X n / X0, where X n X0 represents the values ​​of various indicators for each group of rhizomes processed 1 to 9 times; X0 represents the detection value of the same indicator for unprocessed rhizomes within the group.

[0061]

[0062] To comprehensively evaluate the four different processing methods (A1B1C, A1B2C, A2B1C, and A2B2C), a three-way ANOVA was conducted on the rhizome quality of 40 different treatments (Table 4). The results showed that the interactions of A (rhizome treatment method), B (different processing equipment), C (number of processing times), and A×B, A×C, B×C, and A×B×C all had a highly significant impact on improving the processing quality of fresh rhizomes of Polygonatum odoratum (P < 0.01). Overall, the quality of rhizomes processed using A1 (peeled) was 51.59% higher than that processed using A2 (with peel). The quality of rhizomes processed using modern equipment was 27.83% higher than that processed using traditional equipment. Regardless of whether the rhizomes were peeled, the quality was optimal after 8 processing cycles, showing an average improvement of 51.43% compared to unprocessed rhizomes. The quality of rhizomes processed at 10 different cycles, from highest to lowest, was: 8 cycles (A) > 7 cycles (B) > 9 cycles (B) > 6 cycles (C) > 5 cycles (D) > 4 cycles (E) > 3 cycles (F) > 2 cycles (G) > 1 cycle (G) > 0 cycles (H). # Based on the content trends of various components in Tables 1 and 2, it can be seen that the content of individual components in the fresh rhizomes of Polygonatum multiflorum increases or decreases to varying degrees with the increase of processing times, but the overall quality improvement is extremely significant (P < 0.01). In particular, among the four different processing methods, the order of rhizome quality from highest to lowest is: A1×B1 (A) > A1×B2 (B) > A2×B1 (C) > A2×B2 (D). # Compared with A2×B2, A1×B1 and A1×B 2、 The root and stem quality of A2×B1 increased by 88.55%, 40.49%, and 18.91%, respectively, indicating that the traditional method of removing the seeds and steaming again (A1×B2) is superior to the traditional method of nine steaming and nine sun-drying (A2×B2).

[0063] Table 5 shows that the unit cost of different processing methods differed significantly (p < 0.01). The A2B1C method (traditional equipment peeling) had the highest processing cost, while the A1B2C method (modern equipment processing with peel) had the lowest. Using modern equipment for peeling 6–9 times resulted in a unit processing cost of 106.60–122.8 yuan / kg, which is 31.42–34.26% lower than the cost of traditional equipment peeling (155.45–186.8 yuan / kg) and 20.15–25.17% lower than the cost of traditional equipment processing with peel (133.5–164.1 yuan / kg).

[0064] Example 5

[0065] To understand the health benefits of consuming Polygonatum multiflorum rhizome, a survey was conducted via telephone and in-person visits to two groups: one group (Group A) purchased Polygonatum multiflorum rhizome with ginger and black bean juice, and the other group (Group B) purchased Polygonatum multiflorum rhizome without ginger and black bean juice. The results are shown in Table 6.

[0066]

[0067] According to the Chinese Pharmacopoeia, ginger is pungent and slightly warm, and enters the lung, spleen, and stomach meridians; it has the functions of relieving exterior syndromes and dispelling cold, strengthening the spleen and stomach, warming the middle jiao and stopping vomiting, and resolving phlegm and relieving cough. Traditional Chinese medicine believes that black beans, being black in color, enter the kidney meridian and can nourish the kidneys, relieving symptoms such as kidney deficiency and weakness, lower back and knee pain, rheumatic arthritis, and joint stiffness. It also has a relieving effect on dizziness and blurred vision caused by insufficient kidney essence. The rational combination of Polygonatum odoratum rhizome with black beans and ginger enhances the effects of tonifying the kidneys and spleen, dispelling wind and cold, promoting blood circulation and diuresis, and beautifying the skin. As shown in Table 6, consuming Polygonatum odoratum rhizome soaked in ginger and black bean juice has better health benefits and does not cause side effects such as a thick, greasy tongue coating.

[0068] Although the invention has been described with reference to preferred embodiments, those skilled in the art will understand that various changes in form and detail are possible within the scope of the claims.

Claims

1. A method for processing fresh rhizomes of edible Polygonatum multiflorum, characterized in that, Includes the following steps: (1) Selection of rhizomes: Fresh rhizomes of Polygonatum multiflorum that have been artificially cultivated for four years or more are selected as raw materials for processing; (2) Rhizome treatment: The fresh rhizomes of Polygonatum odoratum are washed three times using an automatic washing machine to remove sand, roots and peel, and obtain peeled Polygonatum odoratum rhizomes. Each machine wash takes 30 to 60 minutes. The first wash removes one-third of the root system, the second removes two-thirds of the epidermis, and the third removes all the epidermis. After machine washing, the rhizomes are exposed to the sun or dried until the epidermis is dry and the gaps are enlarged before the next machine wash. (3) Number of times the peeled rhizomes are processed: The rhizomes are repeatedly steamed and dried 6 to 8 times using a stainless steel steamer and oven; one steaming and one drying is counted as one time. (4) Recovery of Polygonatum extract: After each steaming, use a container to collect the Polygonatum extract water from the bottom tray of the steamer and store it in an environment of 0-5℃ for later use; (5) Flavor enhancement process: A. Raw materials: Select old ginger that has been planted for more than 3 years, with yellowish-brown skin, rich ginger fiber, strong spiciness, and no rot; select yellow-core black beans that are plump, uniform in size, and free from insects. B. Proportion: Based on the processed weight of fresh rhizomes of Polygonatum odoratum, weigh out 2-5% ginger and 5-50% black beans; C. Preparation of black bean and ginger juice: Cut ginger into 2-5mm slices, mix with black beans, add 5-10 times the weight of water, bring to a boil over high heat, simmer over low heat for 1-3 hours, filter through a 20-200 mesh screen, and take the clear juice. The weight ratio of raw materials to juice is 1:1-7. Store at 0-5℃ for later use. D. Addition method: After the third and second to last steaming, weigh out the black bean and ginger juice according to the ratio of 100 ÷ actual soaking times × 100%, and stir it thoroughly with the roots and stems to allow the roots and stems to fully absorb the black bean and ginger juice for 0.5 to 2 hours before the next steaming. Before the last soaking, boil all the recovered Polygonatum extract water until it becomes honey-like, then stop heating, mix it evenly with the black bean and ginger juice, and use it to soak the roots and stems. (6) Slicing: When the rhizome is dried until the surface is dry and not sticky, and the moisture content is 10-30%, the rhizome is sliced ​​horizontally to make the slices round or oval, and the thickness of the slices is controlled at 0.2-1.0 cm. (7) Sorting: Use sieves with diameters of 5-9 mm, 10-20 mm, 20-30 mm, and 30-40 mm to sort the samples in sequence, and then vacuum pack them separately. (8) Sterilization: Vacuum-packed rhizome slices are placed in steam for 30-40 minutes for sterilization, and then stored after cooling.

2. The method for processing fresh rhizomes of edible Polygonatum odoratum according to claim 1, characterized in that: In step (2), the rhizome is processed by using an automatic cleaning device to clean the fresh rhizomes of Polygonatum odoratum three times to remove sand, roots and skin. After cleaning, the peeled rhizomes of Polygonatum odoratum are obtained. Each machine wash takes 45 to 60 minutes. The first time, one-third of the root system is removed; the second time, two-thirds of the epidermis is removed; and the third time, all the epidermis is removed. After machine washing, the rhizomes are exposed to the sun or dried until the epidermis is dry and the gaps are enlarged before the next machine wash.

3. The method for processing fresh rhizomes of edible Polygonatum odoratum according to claim 1, characterized in that: Step (3) Number of times the root and stem are peeled: The root and stem are repeatedly steamed and dried 7 to 8 times using a stainless steel steamer and oven; one steaming and one drying is counted as one time.

4. The method for processing fresh rhizomes of edible Polygonatum odoratum according to claim 1, characterized in that: Step (6) Flavor Enhancement Process: A. Raw materials: Ginger is selected from old ginger that has been grown for more than 3 years, with yellowish-brown skin, rich ginger fiber, strong spicy flavor, and no rot; black beans are selected from yellow-core black beans that are plump, uniform in size, and free from insect damage. B. Proportion: Based on the processed weight of fresh rhizomes of Polygonatum odoratum, weigh out 2-5% ginger and 5-50% black beans; C. Preparation of black bean and ginger juice: Cut ginger into 2-5mm slices, mix with black beans, add 5-10 times the weight of water, bring to a boil over high heat, simmer over low heat for 1-3 hours, filter through a 20-200 mesh screen, and take the clear juice. The weight ratio of raw materials to juice is 1:1-7. Store at 0-5℃ for later use. D. Addition method: After the third and second to last steaming, do not soak after the last steaming. Weigh out black bean and ginger juice according to the ratio of 100 ÷ actual soaking times × 100%, and stir it thoroughly with the roots and stems to allow them to fully absorb the black bean and ginger juice for 1.5 to 2 hours before the next steaming. Before the last soaking, mix all the recovered Polygonatum extract water and boil it until it becomes honey-like. Stop heating, then mix it evenly with the black bean and ginger juice and use it to soak the roots and stems.

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