Polygonatum kingianum preserved fruit and preparation method thereof

Abstract

The invention relates to the technical field of medicinal and edible food processing. The invention provides a polygonatum kingianum preserved fruit and a preparation method thereof. The polygonatum kingianum preserved fruit is prepared from the following raw materials in parts by weight: 4-12 parts of polygonatum kingianum, 20-40 parts of dendrobium devonianum original pulp, 120-300 parts of edible salt and 15-30 parts of red date powder. The preserved polygonatum kingianum prepared by the method disclosed by the invention removes the inherent astringent taste and pungent taste in polygonatum kingianum rhizomes, retains the sweetness of polysaccharide, is appropriate in scorch aroma, also has the fresh and cool taste and jujube fragrance of purple dendrobium, and is uniform and loose in morphological structure and good in chewiness; meanwhile, polygonatum kingianum, dendrobium devonianum and red dates all contain rich nutritional functional components and have a synergistic effect, and a certain auxiliary health-care effect is achieved. In addition, the preserved polygonatum kingianum is not added with any chemical additive, excessive processing is reduced, the most natural flavor of the raw materials is reserved on the premise of ensuring the quality safety of the product, the flavor and taste are good, the efficacy is increased, and the shelf life is prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of food processing with medicinal and edible properties, and in particular to a Yunnan polygonatum candied fruit and a preparation method thereof. Background Art

[0002] The earliest record of Polygonatum sibiricum can be traced back to before 2000. It was first recorded in "Famous Doctors' Records" and was later listed as a top-grade medicine in "Shennong's Herbal Classics". It is now included in the "Pharmacopoeia of the People's Republic of China". The 2020 edition of the "Chinese Pharmacopoeia" records that Polygonatum sibiricum is a plant of the Liliaceae family. Medicinal Polygonatum sibiricum comes from three species of Polygonatum sibiricum: Yunnan Polygonatum sibiricum, Polygonatum sibiricum and Polygonatum sibiricum. According to different shapes, it is commonly known as "big Polygonatum sibiricum", "chicken head Polygonatum sibiricum" and "ginger-shaped Polygonatum sibiricum". In ancient times, it was regarded as a "longevity" medicinal plant. It was said that "long-term use will make you light and long-lived without hunger", so Polygonatum sibiricum was praised as "surplus food for the immortals", "grass to save the poor", "rice jerky" and other beautiful names. A large number of literature research and practice have proved that raw Polygonatum sibiricum has a numb taste, and the mouth and tongue are numb and the throat is irritated when taken raw. Therefore, it needs to be processed before being used as medicine. After processing, its irritation and side effects are eliminated, which is conducive to the accumulation of effective ingredients and can also enhance the efficacy. Polygonatum sibiricum has a sweet and flat taste, and enters the spleen, lung, and kidney meridians. It has the effects of replenishing qi and nourishing yin, strengthening the spleen, moistening the lungs and benefiting the kidneys. It has high medicinal value in anti-fatigue, anti-oxidation, anti-aging, regulating immunity, regulating blood lipids and lowering blood sugar, and improving memory. It is also a widely used medicinal and edible plant in the folk.

[0003] With the price of Polygonatum sibiricum rising year by year and the implementation of planting policies, Yunnan Polygonatum sibiricum is one of the 15 major varieties with a planting area of ​​more than 100,000 mu in Yunnan Province, and is an important "Yunnan medicine" variety. According to statistics, about 80% of the total output value of Polygonatum sibiricum is used for food, and only 20% is used for medicinal purposes and extraction. As a variety of medicine and food, Polygonatum sibiricum has an inherent advantage in the development of functional foods. At present, more and more polygonatum products are developed on the market. Although national and local processing specifications have been formulated, the descriptions of the processing methods of polygonatum in various specifications are too general and broad, and no provisions are made for details such as processing parameters, resulting in different methods in different places, which makes it difficult to unify the quality of polygonatum products. In particular, there are very few research reports on the processing of polygonatum sibiricum into candied fruit (candied fruit is a product made from fruits and vegetables as the main raw materials, with or without food additives and other auxiliary materials, and pickled (or not pickled) with sugar or honey or salt, including candied fruit, cold fruit, preserved fruit, fruit cake and fruit dan, etc.) as ready-to-eat food, especially on the standardization of the processing technology of polygonatum sibiricum, and the evaluation of the nutritional efficacy components and food safety indicators of polygonatum sibiricum after processing. Summary of the invention

[0004] The purpose of the present invention is to provide a Yunnan polygonatum candied fruit and a preparation method thereof. The Yunnan polygonatum candied fruit prepared by the method of the present invention does not add any chemical additives, reduces over-processing, uses three raw materials together, has no incompatibility taboos, and retains the most natural flavor of the raw materials while ensuring product quality and safety. The flavor and taste are good, and the effect of purple dendrobium, refreshing taste, and jujube fragrance are combined, and the shelf life is extended.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The invention provides a Yunnan polygonatum candied fruit, which comprises the following raw materials in parts by weight: 4-12 parts of Yunnan polygonatum, 20-40 parts of purple dendrobium pulp, 120-300 parts of edible salt and 15-30 parts of red date powder.

[0007] Preferably, the ingredients are included in the following weight proportions: 5-11 parts of Polygonatum yunnanensis, 22-36 parts of Dendrobium officinale, 150-250 parts of salt and 17-26 parts of red dates.

[0008] The present invention also provides a method for preparing the Yunnan Polygonatum cyrtonema candied fruit, comprising the following steps:

[0009] (1) Mixing the polygonatum cyrtonema block obtained after pretreatment with edible salt and pickling, and then sequentially steaming and roasting the block once to obtain roasted polygonatum cyrtonema;

[0010] (2) steaming and baking the roasted Yunnan polygonatum sibiricum again, and then steaming and baking it for a second time, and repeating the second steaming and baking process 1-2 times to obtain a Yunnan polygonatum sibiricum candied fruit semi-finished product;

[0011] (3) Mixing the semi-finished Yunnan polygonatum candied fruit with the purple dendrobium pulp, baking, and coating with red date powder to obtain the Yunnan polygonatum candied fruit.

[0012] Preferably, the length of the polygonatum sibiricum block in step (1) is 4-6 cm, the width of the polygonatum sibiricum block is 2-4 cm, and the thickness of the polygonatum sibiricum block is 0.5-1.3 cm; and the pickling time is 20-28 h.

[0013] Preferably, the steaming time in step (1) is 5-7 hours.

[0014] Preferably, the baking time in step (1) is 4-6 hours, and the baking temperature is 40-60°C.

[0015] Preferably, the secondary steaming time in step (2) is 4-7 hours.

[0016] Preferably, the secondary baking time is 3-6 hours, and the secondary baking temperature is 30-50°C.

[0017] Preferably, the preparation process of the purple dendrobium slurry in step (3) is to directly break the purple dendrobium slurry wall and grind it, then filter it and collect the filtrate.

[0018] Preferably, the wall-breaking and crushing time is 15-25 minutes; and the mesh size of the sieve used in the filtration is 250-350 meshes.

[0019] Preferably, the baking time in step (3) is 50-60 minutes, and the baking temperature is 70-80°C.

[0020] By adopting the above technical solution, the present invention has the following beneficial effects:

[0021] The Yunnan polygonatum candied fruit prepared by the method of the present invention does not add any additives, reduces over-processing, and retains the most natural flavor of the raw materials under the premise of ensuring product quality and safety, with good flavor and taste and long shelf life. The present invention removes the inherent astringency and irritation in the Yunnan polygonatum rhizome, and the sweetness comes from the polysaccharide retained by the Yunnan polygonatum itself, with appropriate caramel flavor, and also has the refreshing taste and jujube fragrance of purple dendrobium, and the morphological structure is uniform, loose, and has good chewiness.

[0022] The Yunnan polygonatum candied fruit of the present invention comprises three raw materials which are both medicinal and edible, namely, Yunnan polygonatum, purple dendrobium and red dates, all of which contain rich nutritional ingredients. When used together, the three ingredients can enhance the effect synergistically and have a remarkable effect of auxiliary health care. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The purple dendrobium pulp prepared by the preparation scheme of the present invention;

[0024] Figure 2 The Yunnan polygonatum cyrtonema candied fruit prepared by the preparation method of the present invention;

[0025] Figure 3 It is the Yunnan Polygonatum candied fruit after plastic packaging;

[0026] Figure 4 The sensory scores of the Yunnan Polygonatum cyrtonema candied fruit stored at 37°C for different time periods in Comparative Example 2;

[0027] Figure 5 The sensory scores of the Yunnan Polygonatum cyrtonema candied fruit stored at 47°C for different time periods in Comparative Example 2;

[0028] Figure 6 The sensory scores of the Yunnan Polygonatum cyrtonema candied fruit stored at 25°C for different time periods in Comparative Example 2;

[0029] Figure 7 The sensory scores of the Yunnan Polygonatum cyrtonema candied fruit stored at 37° C. for different time periods in Example 1;

[0030] Figure 8 The sensory scores of the Yunnan Polygonatum cyrtonema candied fruit stored at 47° C. for different time periods in Example 1;

[0031] Fig. 9 The sensory scores of the Yunnan Polygonatum cyrtonema candied fruit in Example 1 stored at 25°C for different time periods. DETAILED DESCRIPTION

[0032] The invention provides a Yunnan polygonatum candied fruit, the raw materials of which include Yunnan polygonatum, purple dendrobium, edible salt and red dates.

[0033] In the present invention, the weight proportion of the Polygonatum yunnanensis is preferably 4-12 parts, further preferably 5-11 parts, and further preferably 9 parts; the weight proportion of the Dendrobium officinale slurry is preferably 20-40 parts, further preferably 22-36 parts, and further preferably 30 parts; the weight proportion of the edible salt is preferably 120-300 parts, further preferably 150-250 parts, and further preferably 220 parts; the weight proportion of the red date powder is preferably 15-30 parts, further preferably 17-26 parts, and further preferably 20 parts.

[0034] In the present invention, the Yunnan polygonatum is the rhizome of the Yunnan polygonatum plant of the lily family, which can nourish yin and moisten the lungs, treat fatigue, loss of appetite, weak pulse and the like caused by spleen and stomach weakness; reduce lipids and blood sugar; protect cardiovascular and cerebrovascular vessels; and have antiviral effects; the purple dendrobium is a plant of the genus Dendrobium of the orchid family represented by Dendrobium denticulate, which has the effects of nourishing the spleen and stomach, protecting the liver and promoting bile secretion, nourishing yin and clearing heat, and inhibiting bacteria; the red dates also have the effects of strengthening the spleen and stomach, nourishing blood and calming the nerves, regulating blood pressure, strengthening the brain and calming, and anti-oxidation. In the present invention, Yunnan polygonatum, purple dendrobium and red dates are used together, so that the health care effects of strengthening the spleen and stomach, nourishing yin and the like are synergistic.

[0035] The present invention also provides a method for preparing the Yunnan Polygonatum cyrtonema candied fruit, comprising the following steps:

[0036] (1) Mixing the polygonatum cyrtonema block obtained after pretreatment with edible salt and pickling, and then sequentially steaming and roasting the block once to obtain roasted polygonatum cyrtonema;

[0037] (2) steaming and baking the roasted Yunnan polygonatum sibiricum again, and then steaming and baking it for a second time, and repeating the second steaming and baking process 1-2 times to obtain a Yunnan polygonatum sibiricum candied fruit semi-finished product;

[0038] (3) Mixing the semi-finished Yunnan polygonatum candied fruit with the purple dendrobium pulp, baking, and coating with red date powder to obtain the Yunnan polygonatum candied fruit.

[0039] In the present invention, complete and mildew-free Yunnan Polygonatum is selected, the fibrous roots are removed, the skin is peeled, and it is washed with clean water, and then cut into Yunnan Polygonatum blocks. The length of the Yunnan Polygonatum block of the present invention is preferably 4-6 cm, more preferably 4.5-5.5 cm, and more preferably 5 cm; the width of the Yunnan Polygonatum block is preferably 2-4 cm, more preferably 2.5-3.5 cm, and more preferably 3 cm; the thickness of the Yunnan Polygonatum block is preferably 0.5-1.3 cm, more preferably 0.8-1.2 cm, and more preferably 1 cm.

[0040] In the present invention, the Yunnan polygonatum block is mixed with edible salt, and the edible salt is evenly applied to the surface of the Yunnan polygonatum block for pickling. The pickling time in the present invention is preferably 20-28h, more preferably 22-26h, and more preferably 24h. After pickling, steaming is performed once, and the time for the steaming is preferably 5-7h, more preferably 5.5-6.5h, and more preferably 6h. After the steaming is completed, baking is performed once to obtain baked Yunnan polygonatum, and the time for the baking is preferably 4-6h, more preferably 4.5-5.5h, and more preferably 5h; the temperature of the baking is preferably 40-60℃, more preferably 45-55℃, and more preferably 50℃.

[0041] In the present invention, the roasted Yunnan Polygonatum is subjected to the same steaming and roasting operation as above again, and then steamed and roasted twice. The time of the second steaming is preferably 4-7h, more preferably 5-6.5h, and more preferably 6h; the time of the second roasting is preferably 3-6h, more preferably 4-5.5h, and more preferably 5h; the temperature of the second roasting is preferably 30-50°C, more preferably 35-45°C, and more preferably 40°C. In the present invention, the second steaming and second roasting process is repeated 1-2 times, and preferably the second steaming and second roasting process is repeated once, so that the Yunnan Polygonatum candied fruit semi-finished product can be obtained.

[0042] In the present invention, the cleaned purple dendrobium is directly broken and crushed, then filtered, and the filtrate is collected to obtain the purple dendrobium slurry (such as Figure 1 ). The wall-breaking and pulverizing of the present invention is preferably carried out by a wall-breaking machine, and the wall-breaking and pulverizing time is preferably 15-25 minutes, more preferably 18-23 minutes, and more preferably 20 minutes. In the present invention, a sieve is used for filtering, and the mesh number of the sieve is preferably 250-350 mesh, more preferably 280-320 mesh, and more preferably 300 mesh.

[0043] In the present invention, the red dates are cleaned and pitted, then crushed into red date powder, sieved, and the sieve underflow is collected to obtain the red date powder. In the present invention, the mesh number of the sieve is preferably 150-250 mesh, more preferably 180-220 mesh, and more preferably 200 mesh.

[0044] In the present invention, the semi-finished Yunnan polygonatum candied fruit is mixed with purple dendrobium pulp, so that the purple dendrobium pulp is evenly coated on the surface of the semi-finished Yunnan polygonatum candied fruit, and then baked. The baking time in the present invention is preferably 50-60 minutes, more preferably 52-58 minutes, and more preferably 55 minutes; the baking temperature is preferably 70-80°C, more preferably 72-78°C, and more preferably 75°C.

[0045] In the present invention, the surface of the baked Yunnan polygonatum candied fruit semi-finished product is evenly coated with red date powder to obtain the Yunnan polygonatum candied fruit (such as Figure 2 ).

[0046] In the present invention, the obtained Yunnan Polygonatum cyrtonema candied fruit can be preferably plastic-sealed (such as Figure 3 ).

[0047] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0048] The polygonatum sibiricum described in the present invention is a Yunnan medicine variety, and the purple dendrobium comes from Longling County, Yunnan Province, the "hometown of purple dendrobium in China".

[0049] Example 1

[0050] A Yunnan polygonatum candied fruit, the raw materials of which are: 9 parts of Yunnan polygonatum, 30 parts of purple dendrobium, 220 parts of edible salt and 20 parts of red dates;

[0051] The preparation method of the above-mentioned Yunnan Polygonatum cyrtonema candied fruit is:

[0052] (1) Select intact, non-moldy Yunnan polygonatum, remove the fibrous roots, peel, wash with clean water, and cut into 5 cm × 3 cm × 1 cm Yunnan polygonatum blocks, evenly apply edible salt on the surface of the Yunnan polygonatum blocks and marinate for 24 hours, then steam them at normal pressure for 6 hours, spread them flat in a 50°C oven and bake them for 5 hours to obtain baked Yunnan polygonatum;

[0053] (2) steaming the roasted Yunnan polygonatum again at normal pressure for 6 hours, laying it flat in a 50°C oven for 5 hours, and then steaming it again at normal pressure for 6 hours, and then laying it flat in a 40°C oven for 5 hours. Repeat the second steaming and second baking process once to obtain a Yunnan polygonatum candied fruit semi-finished product;

[0054] (3) The cleaned purple dendrobium is placed in a wall-breaking machine for 20 minutes, and then filtered through a 300-mesh sieve to collect the filtrate to obtain the purple dendrobium pulp; the red dates are cleaned and pitted, and then crushed and sieved through a 200-mesh sieve to collect the sieved material to obtain the red date powder;

[0055] (4) After coating the surface of the semi-finished Yunnan polygonatum candied fruit with purple dendrobium pulp, the semi-finished product is baked in an oven at 75° C. for 55 minutes, and then coated with red date powder to obtain the Yunnan polygonatum candied fruit.

[0056] Example 2

[0057] A Yunnan polygonatum candied fruit, the raw materials are as follows: 4 parts of Yunnan polygonatum, 40 parts of purple dendrobium, 120 parts of edible salt and 30 parts of red dates;

[0058] The preparation method of the above-mentioned Yunnan Polygonatum cyrtonema candied fruit is as follows:

[0059] (1) Select intact, non-moldy Yunnan polygonatum, remove the fibrous roots, peel, wash with clean water, and cut into 4 cm × 2 cm × 1.2 cm Yunnan polygonatum blocks, evenly apply edible salt on the surface of the Yunnan polygonatum blocks and marinate for 20 hours, then steam them once at normal pressure for 5 hours, spread them flat in a 40°C oven and bake them once for 6 hours to obtain baked Yunnan polygonatum;

[0060] (2) steaming the roasted Yunnan polygonatum again at normal pressure for 5 hours, laying it flat in a 40°C oven for 6 hours, and then steaming it again at normal pressure for 7 hours, and then laying it flat in a 50°C oven for 3 hours. Repeat the second steaming and second baking process once to obtain a Yunnan polygonatum candied semi-finished product;

[0061] (3) The cleaned purple dendrobium is placed in a wall-breaking machine for 15 minutes, and then filtered through a 250-mesh sieve to collect the filtrate to obtain the purple dendrobium pulp; the red dates are cleaned and pitted, and then crushed and sieved through a 150-mesh sieve to collect the sieved material to obtain the red date powder;

[0062] (4) After coating the surface of the semi-finished Yunnan polygonatum candied fruit with purple dendrobium pulp, the mixture is baked in an oven at 80° C. for 50 min, and then coated with red date powder to obtain the Yunnan polygonatum candied fruit.

[0063] Example 3

[0064] A Yunnan polygonatum candied fruit, the raw materials are as follows: 12 parts of Yunnan polygonatum, 20 parts of purple dendrobium, 300 parts of edible salt and 15 parts of red dates;

[0065] The preparation method of the above-mentioned Yunnan Polygonatum cyrtonema candied fruit is as follows:

[0066] (1) Select intact, non-moldy Yunnan polygonatum, remove the fibrous roots, peel, wash with clean water, and cut into 6 cm × 4 cm × 0.5 cm Yunnan polygonatum blocks, evenly apply edible salt on the surface of the Yunnan polygonatum blocks and marinate for 28 hours, then steam them once at normal pressure for 7 hours, spread them flat in a 60°C oven and bake them once for 4 hours to obtain baked Yunnan polygonatum;

[0067] (2) steaming the roasted Yunnan polygonatum again at normal pressure for 7 hours, spreading it in a 60°C oven for 4 hours, and then steaming it again at normal pressure for 4 hours, and then spreading it in a 30°C oven for 6 hours, repeating the second steaming and second baking process once to obtain a Yunnan polygonatum candied semi-finished product;

[0068] (3) The cleaned purple dendrobium is placed in a wall-breaking machine for 25 minutes, and then filtered through a 350-mesh sieve to collect the filtrate to obtain the purple dendrobium pulp; the red dates are cleaned and pitted, and then crushed and sieved through a 250-mesh sieve to collect the sieved material to obtain the red date powder;

[0069] (4) After coating the surface of the semi-finished Yunnan polygonatum candied fruit with purple dendrobium pulp, the surface is baked in an oven at 70° C. for 60 min, and then coated with red date powder to obtain the Yunnan polygonatum candied fruit.

[0070] Example 4

[0071] A Yunnan polygonatum candied fruit, the raw materials of which are: 11 parts of Yunnan polygonatum, 36 parts of purple dendrobium, 250 parts of edible salt and 26 parts of red dates;

[0072] The preparation method of the above-mentioned Yunnan Polygonatum cyrtonema candied fruit is:

[0073] (1) Select intact, non-moldy Yunnan polygonatum, remove the fibrous roots, peel, wash with clean water, and cut into 5 cm × 3 cm × 1 cm Yunnan polygonatum blocks, evenly apply edible salt on the surface of the Yunnan polygonatum blocks and marinate for 24 hours, then steam them at normal pressure for 6 hours, spread them flat in a 50°C oven and bake them for 5 hours to obtain baked Yunnan polygonatum;

[0074] (2) steaming the roasted Yunnan polygonatum again at normal pressure for 6 hours, laying it flat in a 50°C oven for 5 hours, and then steaming it again at normal pressure for 6 hours, and then laying it flat in a 40°C oven for 5 hours. Repeat the second steaming and second baking process once to obtain a Yunnan polygonatum candied fruit semi-finished product;

[0075] (3) The cleaned purple dendrobium is placed in a wall-breaking machine for 20 minutes, and then filtered through a 300-mesh sieve to collect the filtrate to obtain the purple dendrobium pulp; the red dates are cleaned and pitted, and then crushed and sieved through a 200-mesh sieve to collect the sieved material to obtain the red date powder;

[0076] (4) After coating the surface of the semi-finished Yunnan polygonatum candied fruit with purple dendrobium pulp, the surface is baked in an oven at 75° C. for 55 minutes, and then coated with red date powder to obtain the Yunnan polygonatum candied fruit.

[0077] Example 5

[0078] A Yunnan polygonatum candied fruit, the raw materials of which are: 5 parts of Yunnan polygonatum, 22 parts of purple dendrobium, 150 parts of edible salt and 17 parts of red dates;

[0079] The preparation method of the above-mentioned Yunnan Polygonatum cyrtonema candied fruit is:

[0080] (1) Select intact, non-moldy Yunnan polygonatum, remove the fibrous roots, peel, wash with clean water, and cut into 5.5 cm × 2.5 cm × 0.8 cm Yunnan polygonatum blocks, evenly apply edible salt on the surface of the Yunnan polygonatum blocks and marinate for 24 hours, then steam them once at normal pressure for 5.5 hours, spread them flat in a 55°C oven and bake them once for 4.5 hours to obtain baked Yunnan polygonatum;

[0081] (2) steaming the roasted Yunnan polygonatum again at normal pressure for 5.5 hours, spreading it in a 55°C oven for 4.5 hours, and then steaming it again at normal pressure for 6 hours, and then spreading it in a 45°C oven for 5 hours, repeating the second steaming and second baking process once to obtain a Yunnan polygonatum candied semi-finished product;

[0082] (3) The cleaned purple dendrobium is placed in a wall-breaking machine for 20 minutes, and then filtered through a 300-mesh sieve to collect the filtrate to obtain the purple dendrobium pulp; the red dates are cleaned and pitted, and then crushed and sieved through a 180-mesh sieve to collect the sieved material to obtain the red date powder;

[0083] (4) After coating the surface of the semi-finished Yunnan polygonatum candied fruit with purple dendrobium pulp, the semi-finished product is baked in an oven at 72° C. for 52 minutes, and then coated with red date powder to obtain the Yunnan polygonatum candied fruit.

[0084] Comparative Example 1

[0085] A Yunnan polygonatum candied fruit, the raw materials of which are: 9 parts of Yunnan polygonatum, 30 parts of purple dendrobium, 220 parts of edible salt and 20 parts of red dates;

[0086] The preparation method of the above-mentioned Yunnan Polygonatum cyrtonema candied fruit is:

[0087] (1) Select intact, non-moldy Yunnan polygonatum, remove the fibrous roots, peel, wash with clean water, and cut into 5 cm × 3 cm × 1 cm Yunnan polygonatum blocks, evenly apply edible salt on the surface of the Yunnan polygonatum blocks and marinate for 24 hours, then steam them at normal pressure for 6 hours, spread them flat in a 50°C oven and bake them for 5 hours to obtain baked Yunnan polygonatum;

[0088] (2) steaming the roasted Yunnan polygonatum again under normal pressure and water-tightness for 6 hours, spreading it in a 50° C. oven and baking it for 5 hours, then steaming it again under normal pressure and water-tightness for 6 hours, and then spreading it in a 40° C. oven and baking it again for 5 hours to obtain a Yunnan polygonatum candied fruit semi-finished product;

[0089] (3) The cleaned purple dendrobium is placed in a wall-breaking machine for 20 minutes, and then filtered through a 300-mesh sieve to collect the filtrate to obtain the purple dendrobium pulp; the red dates are cleaned and pitted, and then crushed and sieved through a 200-mesh sieve to collect the sieved material to obtain the red date powder;

[0090] (4) After coating the surface of the semi-finished Yunnan polygonatum candied fruit with purple dendrobium pulp, the surface is baked in an oven at 75° C. for 55 minutes, and then coated with red date powder to obtain the Yunnan polygonatum candied fruit.

[0091] Comparative Example 2

[0092] A Yunnan polygonatum candied fruit, the raw materials of which are: 9 parts of Yunnan polygonatum and 220 parts of edible salt;

[0093] The preparation method of the above-mentioned Yunnan Polygonatum cyrtonema candied fruit is:

[0094] (1) Select intact, non-moldy Yunnan polygonatum, remove the fibrous roots, peel, wash with clean water, and cut into 5 cm × 3 cm × 1 cm Yunnan polygonatum blocks, evenly apply edible salt on the surface of the Yunnan polygonatum blocks and marinate for 24 hours, then steam them at normal pressure for 6 hours, spread them flat in a 50°C oven and bake them for 5 hours to obtain baked Yunnan polygonatum;

[0095] (2) steaming the roasted Yunnan polygonatum again at normal pressure for 6 hours, baking it in a 50°C oven for 5 hours, steaming it again at normal pressure for 6 hours, baking it again in a 40°C oven for 5 hours, repeating the steaming and baking process twice to obtain a Yunnan polygonatum candied fruit semi-finished product;

[0096] (3) Bake the semi-finished Yunnan Polygonatum candied fruit in an oven at 75° C. for 55 minutes to obtain the Yunnan Polygonatum candied fruit.

[0097] Comparative Example 3

[0098] A Yunnan polygonatum candied fruit, the raw materials of which are: 9 parts of Yunnan polygonatum, 30 parts of purple dendrobium, 220 parts of edible salt and 20 parts of red dates;

[0099] The preparation method of the above-mentioned Yunnan Polygonatum cyrtonema candied fruit is:

[0100] (1) Select intact, non-moldy Yunnan polygonatum, remove the fibrous roots, peel, wash with clean water, and cut into 5 cm × 3 cm × 1 cm Yunnan polygonatum blocks, evenly apply edible salt on the surface of the Yunnan polygonatum blocks and marinate for 24 hours, then steam them at normal pressure for 6 hours, spread them flat in a 50°C oven and bake them for 5 hours to obtain baked Yunnan polygonatum;

[0101] (2) steaming the roasted Yunnan polygonatum again at normal pressure for 6 hours, laying it flat in a 50°C oven for 5 hours, and then steaming it again at normal pressure for 6 hours, and then laying it flat in a 50°C oven for 5 hours. Repeat the second steaming and second baking process 6 times to obtain a Yunnan polygonatum candied fruit semi-finished product;

[0102] (3) The cleaned purple dendrobium is placed in a wall-breaking machine for 20 minutes, and then filtered through a 300-mesh sieve to collect the filtrate to obtain the purple dendrobium pulp; the red dates are cleaned and pitted, and then crushed and sieved through a 200-mesh sieve to collect the sieved material to obtain the red date powder;

[0103] (4) After coating the surface of the semi-finished Yunnan polygonatum candied fruit with purple dendrobium pulp, the surface is baked in an oven at 75° C. for 55 minutes, and then coated with red date powder to obtain the Yunnan polygonatum candied fruit.

[0104] Comparative Example 4

[0105] A Yunnan polygonatum candied fruit, the raw materials of which are: 9 parts of Yunnan polygonatum, 10 parts of purple dendrobium, 50 parts of edible salt and 5 parts of red dates;

[0106] The preparation method of the above-mentioned Yunnan Polygonatum cyrtonema candied fruit is:

[0107] (1) Select intact, non-moldy Yunnan polygonatum, remove the fibrous roots, peel, wash with clean water, and cut into 5 cm × 3 cm × 1 cm Yunnan polygonatum blocks, evenly apply edible salt on the surface of the Yunnan polygonatum blocks and marinate for 24 hours, then steam them at normal pressure for 6 hours, spread them flat in a 50°C oven and bake them for 5 hours to obtain baked Yunnan polygonatum;

[0108] (2) steaming the roasted Yunnan polygonatum for 6 hours under normal pressure and water-tight conditions, and then laying it flat in a 40° C. oven for 5 hours of secondary baking, repeating the secondary steaming and secondary baking process twice to obtain a Yunnan polygonatum candied fruit semi-finished product;

[0109] (3) The cleaned purple dendrobium is placed in a wall-breaking machine for 20 minutes, and then filtered through a 300-mesh sieve to collect the filtrate to obtain the purple dendrobium pulp; the red dates are cleaned and pitted, and then crushed and sieved through a 200-mesh sieve to collect the sieved material to obtain the red date powder;

[0110] (4) After coating the surface of the semi-finished Yunnan polygonatum candied fruit with purple dendrobium pulp, the semi-finished product is baked in an oven at 75° C. for 55 minutes, and then coated with red date powder to obtain the Yunnan polygonatum candied fruit.

[0111] Comparative Example 5

[0112] A Yunnan polygonatum candied fruit, the raw materials of which are: 9 parts of Yunnan polygonatum, 30 parts of purple dendrobium, 220 parts of edible salt and 20 parts of red dates;

[0113] The preparation method of the above-mentioned Yunnan Polygonatum cyrtonema candied fruit is:

[0114] (1) Select intact, non-moldy Yunnan polygonatum, remove the fibrous roots, peel, wash with clean water, and cut into 5 cm × 3 cm × 1 cm Yunnan polygonatum blocks, evenly apply edible salt on the surface of the Yunnan polygonatum blocks and marinate for 24 hours, then steam them at normal pressure for 2 hours, spread them flat in a 90°C oven and bake them for 12 hours to obtain baked Yunnan polygonatum;

[0115] (2) steaming the roasted Yunnan polygonatum again at normal pressure for 2 hours, laying it flat in a 90°C oven for 12 hours, and then steaming it again at normal pressure for 6 hours, and then laying it flat in a 90°C oven for 10 hours of secondary baking, repeating the secondary steaming and secondary baking process twice to obtain a Yunnan polygonatum candied semi-finished product;

[0116] (3) The cleaned purple dendrobium is placed in a wall-breaking machine for 20 minutes, and then filtered through a 300-mesh sieve to collect the filtrate to obtain the purple dendrobium pulp; the red dates are cleaned and pitted, and then crushed and sieved through a 200-mesh sieve to collect the sieved material to obtain the red date powder;

[0117] (4) After coating the surface of the semi-finished Yunnan polygonatum candied fruit with purple dendrobium pulp, the semi-finished product is baked in an oven at 75° C. for 55 minutes, and then coated with red date powder to obtain the Yunnan polygonatum candied fruit.

[0118] Test Example 1

[0119] 1. Sensory evaluation

[0120] The color, smell, taste, shape and soft and glutinous feeling of the Yunnan Polygonatum candied fruit prepared in Example 1 and Comparative Examples 1-5 were evaluated. Ten food experts with professional training and rich experience in sensory evaluation were selected from Baoshan Drug Inspection and Testing Institute to conduct sensory evaluation on the above Yunnan Polygonatum candied fruit, and the average scores of each item were obtained. The sensory evaluation scoring standards are shown in Table 1, and the scoring results are shown in Table 2.

[0121] Table 1 Sensory scoring criteria

[0122]

[0123]

[0124] Table 2 Scoring results of different groups of Yunnan Polygonatum candied fruit

[0125]

[0126]

[0127] It can be seen from Table 2 that the sensory qualities of the Yunnan Polygonatum candied fruits prepared in different groups are significantly different. The Yunnan Polygonatum candied fruits prepared in Example 1 are brown in color, have round tiny pores in the cross section, have a burnt aroma, have a refreshing taste, appropriate sweetness, are elastic, have good chewiness, and have relatively optimal sensory indicators.

[0128] (ii) Moisture content

[0129] The moisture content of the Yunnan Polygonatum candied fruit prepared in Example 1 and Comparative Examples 1-5 was measured according to the provisions of GB 5009.3-2016. At the same time, the fresh Polygonatum was directly dried as a blank group. Using the physical properties of water in food, the weight loss on drying in the sample was measured by a volatilization method at 101.3 kPa (one atmosphere) and a temperature of 101°C-105°C, including hygroscopic water, part of the crystallized water and substances that can volatilize under this condition, and then the moisture content was calculated by the weighing values ​​before and after drying. The results are shown in Table 3.

[0130] Table 3 Water content of different groups of Yunnan Polygonatum cyrtonema candied fruit

[0131]

[0132]

[0133] It can be seen from Table 3 that the increase in the number of repetitions of secondary steaming and secondary baking, and the increase in baking time and baking temperature will have an important impact on the moisture content of the Yunnan Polygonatum candied fruit product, which in turn has a direct impact on the morphological structure and soft and glutinous feel of the product, affecting the sensory quality.

[0134] (III) Total sugar content

[0135] The total sugar content of the Polygonatum sibiricum candied fruit prepared in Example 1 and Comparative Examples 1-5 was determined according to the provisions of GB / T10782-2021.

[0136] The sugars originally present in the sample to be tested and produced after hydrolysis have reducing properties, which can reduce Fehling's reagent to generate red cuprous oxide. Assuming the mass of the sample to be tested is 9.85g, the calculation formula for the total sugar content (in terms of glucose) in the sample to be tested is as follows:

[0137]

[0138] Wherein, X represents the content of total sugar (in terms of glucose) in the sample to be tested, in grams per hundred grams (g / 100g); V1 represents the fixed volume of the sample to be tested, in milliliters (mL); V2 represents the volume of the sample treatment solution to be tested, in milliliters (mL); V3 represents the fixed volume of the sample to be tested after hydrolysis (the total volume of the sample solution to be tested), in milliliters (mL); M represents the mass of glucose equivalent to 10mL of Fehling's reagent mixture, in grams (g); m represents the mass of the sample to be tested, in grams (g); V represents the volume of the sample solution to be tested consumed during titration, in milliliters (mL); and 100 represents the conversion factor.

[0139] Table 4 Total sugar content of different groups of Yunnan Polygonatum cyrtonema preserved fruits

[0140] Group Total sugar content (%) Example 1 43.1 Comparative Example 1 34.7 Comparative Example 2 30.4 Comparative Example 3 27.4 Comparative Example 4 26.5 Comparative Example 5 35.2

[0141] It can be seen from Table 4 that the total sugar content of the Yunnan Polygonatum cyrtonema preserved fruit prepared by the technical solution of the present invention is appropriate, and the appropriate sweetness can be ensured without adding additional sweeteners.

[0142] Test Example 2 Shelf Life

[0143] The shelf life of food is the period during which food maintains its quality under given storage environment parameters such as temperature, humidity, and light. On the one hand, the shelf life of food ensures food safety, and on the other hand, it expresses the commitment of food manufacturers to consumers in terms of the quality characteristics of food such as color, aroma, and taste. Food companies can use experimental methods, literature methods, or reference methods to determine the shelf life. Accelerated destructive testing (ASLT) is a research method that determines the shelf life of food by quantifying environmental parameters such as temperature, humidity, air pressure, and light, artificially accelerating the deterioration reaction of food, and analyzing the degree and law of physical, chemical, and microbiological changes in food during the process. This experiment sets the corresponding time to test each indicator. After the test is completed, the test values ​​of each indicator are compared with the standard values ​​in Table 5, including the sensory score (see Table 1). If the test values ​​of the five indicators of total acid, total sugar, total colony count, mold and yeast, and sensory organs all meet the requirements of the technical requirements in Table 5, the sample is deemed qualified. If the test values ​​of any of the five indicators do not meet the requirements of the technical requirements in Table 5, the sample is deemed unqualified. When two consecutive unqualified results occur, the test is terminated. (one)

[0145] The Yunnan Polygonatum candied fruit prepared in Comparative Example 2 of the present invention is vacuum sealed and packaged, and the weight of a single grain product is 6±2g. Under the condition of relative humidity of 70±5%, the total acid, total sugar, total bacterial count, mold and yeast content, and sensory score of the Yunnan Polygonatum candied fruit stored at 37°C for 0d, 15d, 30d, 45d, 60d, 75d, 90d, 105d, 120d, 135d, 150d, 165d, 180d, and 195d are tested and evaluated, and the specific standards are shown in Table 5, and the test results are shown in Table 6.

[0146] Table 5 Standards and detection methods for different evaluation indicators

[0147]

[0148] Table 6 Test results of relevant indicators in Yunnan Polygonatum cyrtonema candied fruit prepared by comparative example 2 at different storage times at 37°C

[0150]

[0151] According to Table 6, under the conditions of 37°C and relative humidity of 70±5%, the sensory, physical, chemical and microbiological indicators of the Yunnan Polygonatum cyrtonema candied fruit prepared in Comparative Example 2 were within the national standard requirements before the 165th day of storage, and the flavor quality remained relatively good. By using WPS software, a regression analysis was performed on the sensory score (y) with the shelf life time (x) (e.g. Figure 4 ), the regression equation is y = -0.1744x + 98.354, R 2 =0.9483. According to the regression equation, when the sensory score is 70 points, the shelf life = 163 days. That is, at 37°C, the shelf life of the Yunnan Polygonatum cyrtonema candied fruit prepared in Comparative Example 2 is 163 days.

[0152] Under a relative humidity of 70±5%, the total acid, total sugar, total colony count, mold and yeast content, and sensory score of the Yunnan Polygonatum sibiricum preserves stored at 47°C for 0d, 15d, 30d, 45d, 60d, 75d, 90d, and 105d were tested and evaluated. The test results are shown in Table 7.

[0153] Table 7 Test results of relevant indicators in Yunnan Polygonatum candied fruit prepared by comparative example 2 at different storage times at 47°C

[0154]

[0155]

[0156] As shown in Table 7, under the condition of 47℃, before 75 days, the sensory, physical, chemical and microbiological indicators of Yunnan Polygonatum candied fruit were all within the national standard requirements. Using WPS software, regression analysis was performed on the sensory score (y) with the shelf life (x). Figure 5 ), the regression equation is y = -0.3426x + 103.04, R 2 =0.9566. According to the regression equation, when the sensory score is 70 points, the shelf life is 96 days. That is, at 47°C, the shelf life of Yunnan Polygonatum cyrtonema candied fruit is 96 days.

[0157] Q10 is calculated according to Q10 = θs(T1) / θs(T2), and Q10 is calculated according to θs(T) = θs(T') × Q10 △Tα / 10 , calculate the expected shelf life at room temperature (25°C). Where: Q10 represents the ratio of the shelf life at two temperatures (test temperatures T1 and T2) with a temperature difference of 10°C under the conditions of accelerated destructive test (ASLT); θs(T1) and θs(T2) represent the shelf life obtained by the accelerated destructive test at temperatures T1 and T2; θs(T) represents the shelf life of the food at the actual storage temperature; θs(T') represents the shelf life obtained by the accelerated destructive test at temperature T'; △Tα It represents the difference (T'-T) between the higher temperature (T') and the actual storage temperature (T), in degrees Celsius (℃). In this experiment, T1 is 37℃, the shelf life θs(T1) is 163d, T2 is 47℃, the shelf life θs(T1) is 96d, then set T to room temperature 25℃, when T' is selected as 37℃, calculate: θs(T) = θs(T') × Q10 △Tα / 10 =163×1.6979 12 / 10 =308d. That is, the accelerated destructive test showed that the shelf life of the Yunnan Polygonatum cyrtonema candied fruit in Comparative Example 2 at 25°C was 308d.

[0158] The shelf life was verified by long-term stability test and the inspection time points were set to 25%, 50%, 75%, 82%, 89%, 100%, 105%, 110%, 115%, 120%, 125% of the shelf life obtained by accelerated destructive test, that is, the inspection time points were 77d, 154d, 231d, 253d, 274d, 308d, 323d, 339d, 354d, 370d, 385d. The shelf life verification test results of the samples at 25°C and relative humidity of 70%±5% are shown in Table 8.

[0159] Table 8 Shelf life verification test results

[0160]

[0161]

[0162] As shown in Table 8, under the condition of 25℃, the sensory, physical, chemical and microbiological indicators of Yunnan Polygonatum odoratum candied fruit were within the national standard requirements before 274 days. Using WPS software, regression analysis was performed on the sensory score (y) with the shelf life (x). Figure 6 ), the regression equation is y = -0.1314x + 113.39, R 2 =0.6926. According to the regression equation, when the sensory score is 70 points, the shelf life = 330 days. That is, the long-term stability test results in a shelf life of 330 days at 25°C, which is not much different from the 308-day shelf life obtained by the accelerated destructive test, proving that the accelerated destructive test is effective in determining the shelf life of Yunnan Polygonatum candied fruit. (two)

[0164] The Yunnan Polygonatum candied fruit prepared in Example 1 of the present invention is vacuum sealed and packaged, and the weight of a single grain product is 6±2g. Under the condition of relative humidity of 70±5%, the total acid, total sugar, total bacterial count, mold and yeast content, and sensory score of the Yunnan Polygonatum candied fruit stored at 37°C for 0d, 30d, 60d, 90d, 120d, 150d, 180d, 210d, 240d, 270d, 300d, 330d, and 360d are tested and evaluated, and the specific standards are shown in Table 5, and the test results are shown in Table 9.

[0165] Table 9 Test results of relevant indicators in Yunnan Polygonatum cyrtonema preserved fruit prepared in Example 1 at different storage times under 37°C

[0166]

[0167]

[0168] According to Table 9, under the condition of 37°C, 300 days ago, the sensory, physical, chemical and microbiological indicators of the Yunnan Polygonatum candied fruit prepared by the present invention were all within the national standard requirements. By using WPS software, a regression analysis was performed on the sensory score (y) with the shelf life time (X) ( Figure 7 ), the regression equation is y = -0.0906x + 101.09, R 2 =0.7903 According to the regression equation, when the sensory score is 70 points, the shelf life = 343 days. That is, at 37°C, the shelf life of Yunnan Polygonatum cyrtonema candied fruit is 343 days.

[0169] Under a relative humidity of 70±5%, the total acid, total sugar, total colony count, mold and yeast content, and sensory score of the Yunnan Polygonatum sibiricum preserves stored at 47°C for 0d, 30d, 60d, 90d, 120d, 150d, 180d, and 210d were tested and evaluated. The test results are shown in Table 10.

[0170] Table 10 Test results of relevant indicators in Yunnan Polygonatum cyrtonema preserved fruit prepared in Example 1 at different storage times under 47°C

[0171]

[0172] As shown in Table 10, under 47°C, 75 days ago, the sensory, physical, chemical and microbiological indicators of the Yunnan Polygonatum cyrtonema preserved fruit prepared in Example 1 were all within the national standard requirements. Figure 8 ), the regression equation is y = -0.1671x + 102.11, R 2 =0.8572, according to the regression equation, when the sensory score is 70 points, the shelf life = 192 days. That is, at 47°C, the shelf life of the Yunnan Polygonatum cyrtonema preserved fruit prepared in Example 1 is 192 days.

[0173] The same method as in Experiment (I) was used to calculate the shelf life of the Yunnan Polygonatum candied fruit prepared in Example 1. In this experiment, T1 is 37°C, the shelf life θs(T1) is 343d, T2 is 47°C, the shelf life θs(T1) is 192d, then T is set to room temperature 25°C, when T' is selected as 37°C, calculate: θs(T) = θs(T') × Q10 △Tα / 10 =343×1.7865 12 / 10 =308d. That is, the accelerated destructive test showed that the shelf life of the Yunnan Polygonatum cyrtonema preserved fruit described in Example 1 at 25°C was 688d.

[0174] The shelf life was verified by long-term stability test and the inspection time points were set to 25%, 50%, 75%, 82%, 89%, 100%, 105%, 110%, 115%, 120%, 125% of the shelf life obtained by accelerated destructive test, that is, the inspection time points were 172d, 344d, 516d, 564d, 612d, 688d, 722d, 757d, 791d, 826d, 860d. The shelf life verification test results of the samples at 25°C and relative humidity of 70%±5% are shown in Table 11.

[0175] Table 11 Shelf life verification test results

[0176]

[0177] Note: The sensory scores failed for two consecutive times at 308d and 323d, and the mold, yeast and total acid exceeded the standard. The test was terminated according to the regulations of this test and no subsequent tests were carried out.

[0178] According to Table 11, under 25°C, before 274 days, the sensory, physical, chemical and microbiological indicators of the Yunnan Polygonatum cyrtonema preserved fruit prepared in Example 1 were all within the national standard requirements. By using WPS software, a regression analysis was performed on the sensory score (y) with the shelf life (x). Fig. 9 ), the regression equation is y = -0.0468x + 103.23, R 2 =0.8872. According to the regression equation, when the sensory score is 70 points, the shelf life = 710 days. That is, the long-term stability test shows that the shelf life at 25°C is 710 days, which is not much different from the 688-day shelf life obtained by the accelerated destructive test. This proves that the accelerated destructive test is effective in determining the shelf life of Yunnan Polygonatum candied fruit and can be applied and promoted. This method can better shorten the development cycle of Yunnan Polygonatum related products.

[0179] By conducting accelerated shelf life experiments on the Yunnan polygonatum candied fruit of Example 1 and Comparative Example 2, it was finally concluded that the Yunnan polygonatum candied fruit processed with purple dendrobium and red dates as raw materials has an effective protective film formed due to the antibacterial effect of purple dendrobium and the wrapping effect of purple dendrobium and red dates on the Yunnan polygonatum candied fruit semi-finished product, thereby significantly extending the shelf life. The processing method of the Yunnan polygonatum candied fruit processed in this scheme has achieved the optimal conditions.

[0180] From the above, it can be seen that the Yunnan Polygonatum sibiricum candied fruit prepared by the technical scheme of the present invention does not add any additives, reduces excessive processing, and retains the most natural flavor of the raw materials while ensuring product quality and safety. It has a good flavor and taste, and has the refreshing taste and jujube fragrance of purple dendrobium, and at the same time can more effectively extend the shelf life of the product.

[0181] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A Yunnan Polygonatum candied fruit, characterized in that: The invention comprises the following raw materials in parts by weight: 4-12 parts of Yunnan polygonatum, 20-40 parts of purple dendrobium pulp, 120-300 parts of edible salt and 15-30 parts of red date powder.

2. The Yunnan Polygonatum cyrtonema candied fruit according to claim 1, characterized in that: The invention comprises the following components in parts by weight: 5-11 parts of polygonatum yunnanensis, 22-36 parts of dendrobium officinale, 150-250 parts of salt and 17-26 parts of red dates.

3. A method for preparing the Yunnan Polygonatum cyrtonema candied fruit according to claim 1 or 2, characterized in that: The steps include: (1) Mixing the polygonatum cyrtonema block obtained after pretreatment with edible salt and pickling, and then sequentially steaming and roasting the block once to obtain roasted polygonatum cyrtonema; (2) steaming and baking the roasted Yunnan polygonatum sibiricum again, and then steaming and baking it for a second time, and repeating the second steaming and baking process 1-2 times to obtain a Yunnan polygonatum sibiricum candied fruit semi-finished product; (3) Mixing the semi-finished Yunnan polygonatum candied fruit with the purple dendrobium pulp, baking, and coating with red date powder to obtain the Yunnan polygonatum candied fruit.

4. The method for preparing the Yunnan Polygonatum cyrtonema candied fruit according to claim 3, characterized in that: The length of the polygonatum sibiricum block in step (1) is 4-6 cm, the width of the polygonatum sibiricum block is 2-4 cm, and the thickness of the polygonatum sibiricum block is 0.5-1.3 cm; The pickling time is 20-28 hours.

5. The method for preparing the Yunnan Polygonatum cyrtonema candied fruit according to claim 3, characterized in that: The steaming time in step (1) is 5-7 hours; The time of the first baking is 4-6 hours, and the temperature of the first baking is 40-60°C.

6. The method for preparing the Yunnan Polygonatum cyrtonema candied fruit according to claim 3, characterized in that: The secondary steaming time in step (2) is 4-7 hours; The secondary baking time is 3-6 hours, and the secondary baking temperature is 30-50°C.

7. The method for preparing the Yunnan Polygonatum cyrtonema candied fruit according to claim 3, characterized in that: The preparation process of the purple dendrobium slurry in step (3) is to directly break the purple dendrobium slurry wall and then filter it, and collect the filtrate to obtain the slurry.

8. The method for preparing the Yunnan Polygonatum cyrtonema candied fruit according to claim 7, characterized in that: The time for the wall breaking and crushing is 15-25min; The mesh number of the sieve used during the filtration is 250-350 meshes.

9. The method for preparing the Yunnan Polygonatum cyrtonema candied fruit according to claim 3, characterized in that: The baking time in step (3) is 50-60 minutes, and the baking temperature is 70-80°C.

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