Dry liquor rich in polygonatum polysaccharide and preparation method thereof

Abstract

The invention discloses a dry liquor rich in polygonatum polysaccharide and a preparation method thereof. The invention obtains crude polygonatum polysaccharide by ultrasonic extraction assisted by an extraction aid and alcohol precipitation, crushes wine grapes, soaks grape juice, clarifies grape juice, inoculates yeast, adds crude polygonatum polysaccharide and ferments, thereby obtaining a dry liquor rich in polygonatum polysaccharide with a rich taste and health-preserving effect.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and more particularly to a dry liquor rich in polygonatum polysaccharide and a preparation method thereof. Background Art

[0002] Dry white wine refers to the wine made from pure grape juice after the grape skins and cores are immediately filtered out after the juice is squeezed. It is basically colorless or has a light yellow color.

[0003] Wine contains a large amount of amino acids, proteins and vitamins. These substances give wine certain nutritional value and health-preserving effects. Appropriate use of wine has many benefits to the human body. However, because it is brewed with a single grape ingredient, compared with traditional medicinal wines, it lacks a heavy feeling and is not completely a therapeutic health-preserving wine.

[0004] Polygonatum sibiricum polysaccharide is mainly composed of various monosaccharides such as glucose, fructose, galactose, etc. It has good antioxidant, anti-inflammatory and anti-fatigue effects, has a good promoting effect and will not cause increased blood sugar. It is suitable for consumption by all different groups of people.

[0005] The focus of the present invention is to provide a dry liquor rich in polygonatum polysaccharide, which has a richer taste and a thicker texture and obtains excellent therapeutic and health-preserving effects. Summary of the invention

[0006] 1. To solve the above technical problems, the technical solution provided by the present invention comprises the following steps:

[0007] (1) Take 10 parts of polygonatum, crush and sieve through 60 mesh, take 140-160 parts of distilled water, immerse the polygonatum powder in it, add 5-8 parts of leaching aid, and leaching for 60 minutes under ultrasonic conditions of 150W and 45℃;

[0008] (2) Filter, retain the extract, add 140-160 parts of distilled water to the solid, add 5-8 parts of extraction aid, and extract for 60 minutes under ultrasonic conditions of 150W and 45°C;

[0009] (3) Filter, combine the two extracts, rotary evaporate, and concentrate under reduced pressure to remove 75-85% of the water;

[0010] (4) Take 240-260 parts of anhydrous ethanol, keep stirring and add it to the extract, keep stirring for 1.5 hours after all the addition, precipitate with alcohol at 4°C for 12 hours, centrifuge and separate, wash the solid with petroleum ether, acetone and anhydrous ethanol respectively, dry the washed solid and obtain crude Polygonatum sibiricum polysaccharide;

[0011] (5) crushing the wine grapes after destemming and grape selection, and further squeezing the crushed mixture before transferring it to a soaking container;

[0012] (6) Add 20-25 mg / L pectinase, 175-185 mg / L food-grade sodium metabisulfite, 0.3-0.7 mg / L composite additive, and 8-12 w% crude polygonatum polysaccharide into the impregnation container and impregnate for 24 h at 10 °C;

[0013] (7) The soaking liquid is separated into skin and residue, and then clarified at 10°C for 24 hours, and the upper clarified juice is taken;

[0014] (8) The clarified juice is transferred to a fermentation container, inoculated with 0.2-0.3 g / L of brewer's yeast and 0.2-0.4 w% of stabilizer, and stored and fermented at 18°C ​​for 10 days to obtain dry liquor.

[0015] 2. Furthermore, the leaching aid is 1-tetradecyl-3-methylimidazole bromide.

[0016] 3. Furthermore, the composite auxiliary agent is enzymatically hydrolyzed soybean lecithin.

[0017] 4. Furthermore, the stabilizer is calcium acid pyrophosphate.

[0018] The beneficial effects of the present invention are:

[0019] (1) The dry white wine currently sold on the market has a relatively simple taste and ingredients. In particular, there is a lack of wine products that can enjoy the mellow taste brought by dry white wine and can be used for diet therapy and health preservation. The present invention uses a food production process, uses an important Chinese medicinal material, Polygonatum sibiricum, as one of the main ingredients, and uses corresponding production formulas and processes to produce a wine product that has both effective ingredients such as Polygonatum sibiricum polysaccharide and the mellow taste of dry white wine, thereby achieving a product that can be used for both wine tasting and health preservation.

[0020] (2) The hot water extraction of Polygonatum sibiricum has a good extraction rate, but the activity of the obtained Polygonatum sibiricum polysaccharide is relatively poor and the stability is not good. Therefore, it needs to be assisted by an additional extraction aid to shorten the extraction time, improve the extraction rate and protect the activity of the Polygonatum sibiricum polysaccharide. The present invention uses the ionic liquid 1-tetradecyl-3-methylimidazole bromide, which can be used as an intermediate carrier to extract the Polygonatum sibiricum polysaccharide in the Polygonatum sibiricum into the liquid system, thereby avoiding the loss of the activity of the Polygonatum sibiricum polysaccharide due to high temperature extraction conditions, improving the immersion extraction efficiency and more completely retaining the activity of the Polygonatum sibiricum polysaccharide.

[0021] (3) 1-Tetradecyl-3-methylimidazole bromide has good surface activity. During the extraction process, it can effectively assist water molecules to wrap the organic components in Polygonatum sibiricum, thereby improving the efficiency of the immersion. At the same time, after ionization, it can produce electrostatic effects with polysaccharides to stabilize the polysaccharide structure and maintain the activity of polysaccharides during the extraction process to avoid oxidation or hydrolysis. At the same time, its hydrophobic interaction can interact with the residues in the internal cavity of the protein to destroy its secondary structure, reduce the content of impurities during the alcohol precipitation process, and ensure the immersion extraction efficiency of Polygonatum sibiricum polysaccharide.

[0022] (4) After the wine grapes are crushed and squeezed, soaking can effectively increase the content of various components in the grape juice, thereby improving the quality of dry white wine. With the assistance of pectinase and sodium metabisulfite, a better soaking effect can be achieved. However, due to the complex components in the system and the addition of crude Polygonatum sibiricum polysaccharide, the soaking effect is affected. In order to further improve the soaking effect, a composite auxiliary agent is used to enhance the soaking effect. The present invention selects a composite auxiliary agent to enzymatically hydrolyze soybean lecithin. The composite auxiliary agent is used as a modified natural surfactant to improve the compatibility of various components in the system, improve the effect of pectinase, and improve the antioxidant ability of sodium metabisulfite compared with the same period to reduce the loss of effective ingredients in grape juice.

[0023] (5) Enzymatically hydrolyzed soybean lecithin itself has excellent antioxidant capacity and polysaccharides have excellent binding ability. They can produce a good synergistic effect with sodium metabisulfite in crushed grape juice, preventing the oxidation of various components in the grape juice during the immersion process, increasing the brewing alcohol content, and avoiding damage to the quality of dry white wine.

[0024] (6) The content of effective ingredients in grape juice is increased during the soaking process, and crude Polygonatum sibiricum polysaccharide is added. After the dry white wine is brewed, it has rich and complex ingredients. It is easy to become unstable and turbid in the dry white wine system, affecting the appearance and taste of the dry white wine. Therefore, it is necessary to add an additional stabilizer to assist in adjusting the stability of the system. The present invention uses acidic calcium pyrophosphate as a stabilizer, which can effectively bind to free particles and play a role in mutual solubilization, which can effectively solve the turbidity of dry white wine. At the same time, it can be used as a nutrient in the yeast fermentation process to provide power for the fermentation process, and play a pH buffering role to maintain the environmental pH to avoid acid-base fluctuations affecting the fermentation efficiency, thereby optimizing the flavor of the dry white wine. DETAILED DESCRIPTION

[0025] The present invention is further described in detail below with reference to the embodiments.

[0026] Unless otherwise specified, the raw materials in the examples of the present invention were obtained through conventional commercial channels.

[0027] Example 1

[0028] 1. Take 10 parts of polygonatum, crush and sieve through 60 mesh, take 150 parts of distilled water, immerse the polygonatum powder in it, add 6.5 parts of 1-tetradecyl-3-methylimidazole bromide, and extract for 60 minutes under ultrasonic conditions of 150W and 45℃;

[0029] 2. Filter, keep the extract, add 150 parts of distilled water to the solid, add 6.5 parts of 1-tetradecyl-3-methylimidazole bromide, and extract for 60 minutes under ultrasonic conditions of 150W and 45℃;

[0030] 3. Filter, combine the two extracts, rotary evaporate, and concentrate under reduced pressure to remove 75-85% of the water;

[0031] 4. Take 250 parts of anhydrous ethanol, keep stirring and add it to the extract. Keep stirring for 1.5 hours after all the addition. At 4°C, precipitate with alcohol for 12 hours, centrifuge and wash the solid with petroleum ether, acetone and anhydrous ethanol respectively. After washing, dry the solid to obtain crude Polygonatum sibiricum polysaccharide.

[0032] Example 2

[0033] 1. Take 10 parts of polygonatum, crush and sieve through 60 mesh, take 150 parts of distilled water, immerse the polygonatum powder in it, add 5 parts of 1-tetradecyl-3-methylimidazole bromide, and extract for 60 minutes under ultrasonic conditions of 150W and 45℃;

[0034] 2. Filter, keep the extract, add 150 parts of distilled water to the solid, add 5 parts of 1-tetradecyl-3-methylimidazole bromide, and extract for 60 minutes under ultrasonic conditions of 150W and 45℃;

[0035] 3. Filter, combine the two extracts, rotary evaporate, and concentrate under reduced pressure to remove 75-85% of the water;

[0036] 4. Take 250 parts of anhydrous ethanol, keep stirring and add it to the extract. Keep stirring for 1.5 hours after all the addition. At 4°C, precipitate with alcohol for 12 hours, centrifuge and wash the solid with petroleum ether, acetone and anhydrous ethanol respectively. After washing, dry the solid to obtain crude Polygonatum sibiricum polysaccharide.

[0037] Example 3

[0038] 1. Take 10 parts of polygonatum, crush and sieve through 60 mesh, take 150 parts of distilled water, immerse the polygonatum powder in it, add 8 parts of 1-tetradecyl-3-methylimidazole bromide, and extract for 60 minutes under ultrasonic conditions of 150W and 45℃;

[0039] 2. Filter, keep the extract, add 150 parts of distilled water to the solid, add 8 parts of 1-tetradecyl-3-methylimidazole bromide, and extract for 60 minutes under ultrasonic conditions of 150W and 45℃;

[0040] 3. Filter, combine the two extracts, rotary evaporate, and concentrate under reduced pressure to remove 75-85% of the water;

[0041] 4. Take 250 parts of anhydrous ethanol, keep stirring and add it to the extract. Keep stirring for 1.5 hours after all the addition. At 4°C, precipitate with alcohol for 12 hours, centrifuge and wash the solid with petroleum ether, acetone and anhydrous ethanol respectively. After washing, dry the solid to obtain crude Polygonatum sibiricum polysaccharide.

[0042] Comparative Example 1

[0043] The difference between this comparative example and Example 1 is that the 1-tetradecyl-3-methylimidazole bromide in step 1 and step 2 is 1-dodecyl-3-methylimidazole bromide, and the rest of the implementation manner is the same as Example 1.

[0044] Comparative Example 2

[0045] 1. Take 10 parts of polygonatum, crush and sieve through 60 mesh, take 150 parts of distilled water, immerse the polygonatum powder in it, add 3 parts of 1-tetradecyl-3-methylimidazole bromide, and extract for 60 minutes under ultrasonic conditions of 150W and 45℃;

[0046] 2. Filter, keep the extract, add 150 parts of distilled water to the solid, add 3 parts of 1-tetradecyl-3-methylimidazole bromide, and extract for 60 minutes under ultrasonic conditions of 150W and 45℃;

[0047] 3. Filter, combine the two extracts, rotary evaporate, and concentrate under reduced pressure to remove 75-85% of the water;

[0048] 4. Take 250 parts of anhydrous ethanol, keep stirring and add it to the extract. Keep stirring for 1.5 hours after all the addition. At 4°C, precipitate with alcohol for 12 hours, centrifuge and wash the solid with petroleum ether, acetone and anhydrous ethanol respectively. After washing, dry the solid to obtain crude Polygonatum sibiricum polysaccharide.

[0049] Comparative Example 3

[0050] 1. Take 10 parts of polygonatum, crush and sieve through 60 mesh, take 150 parts of distilled water, immerse the polygonatum powder in it, add 10 parts of 1-tetradecyl-3-methylimidazole bromide, and extract for 60 minutes under ultrasonic conditions of 150W and 45℃;

[0051] 2. Filter, keep the extract, add 150 parts of distilled water to the solid, add 10 parts of 1-tetradecyl-3-methylimidazole bromide, and extract for 60 minutes under ultrasonic conditions of 150W and 45℃;

[0052] 3. Filter, combine the two extracts, rotary evaporate, and concentrate under reduced pressure to remove 75-85% of the water;

[0053] 4. Take 250 parts of anhydrous ethanol, keep stirring and add it to the extract. Keep stirring for 1.5 hours after all the addition. At 4°C, precipitate with alcohol for 12 hours, centrifuge and wash the solid with petroleum ether, acetone and anhydrous ethanol respectively. After washing, dry the solid to obtain crude Polygonatum sibiricum polysaccharide.

[0054] Product determination:

[0055] According to Examples 1-3 and Comparative Examples 1-3, multiple samples of crude Polygonatum cyrtonema polysaccharide were prepared respectively;

[0056] 1. Extraction rate: Take five samples of each case, weigh the mass, and calculate (extraction rate = crude Polygonatum sibiricum polysaccharide mass / Polygonatum sibiricum raw material mass) to obtain the extraction rate. Take the average value of the data obtained by measuring the five samples. The results are shown in Table 1.

[0057] 2. Purity and yield: Fourier transform infrared spectroscopy (FT-IR) was used to analyze the structure of polysaccharides. Five portions of each crude polygonatum sample were ground and mixed with dry potassium bromide, pressed into thin slices and scanned and detected by NICOLET iS50FT-IR with a resolution of 4 cm-1, 32 scans, and a wavenumber range of 4000-400 cm-1. The scanning spectrum was recorded, compared with the standard spectrum and calculated to obtain the purity of polygonatum polysaccharide. The average value of the data obtained from multiple samples was taken, and the yield of polygonatum polysaccharide was calculated (yield = extraction rate * purity). The results are shown in Table 1.

[0058] Table 1

[0059] Extraction rate (%) purity(%) Yield (%) Example 1 45.51±0.12 84.31±0.31 38.37 Example 2 45.87±0.21 83.89±0.25 38.48 Example 3 45.69±0.18 84.14±0.19 38.44 Comparative Example 1 31.74±0.38 73.59±0.36 23.36 Comparative Example 2 41.58±0.27 79.87±0.29 33.21 Comparative Example 3 45.43±0.24 83.49±0.23 37.93

[0060] Example 4

[0061] 1. Remove the stems and select the wine grapes, crush them, and then press the crushed mixture and transfer it to the maceration container;

[0062] 2. Add 22.5 mg / L pectinase, 180 mg / L food-grade sodium metabisulfite, 0.5 mg / L enzymatically hydrolyzed soybean lecithin, and 10 w% of the crude polygonatum polysaccharide prepared in Example 1 into the impregnation container, and impregnate for 24 h at 10 °C;

[0063] 3. Separate the skin and residue from the soaking liquid, then clarify at 10℃ for 24h, and take the upper clarified juice;

[0064] 4. The clarified juice is transferred to a fermentation container, inoculated with 0.25 g / L brewer's yeast and 0.3 w% acid calcium pyrophosphate, and stored and fermented at 18°C ​​for 10 days to obtain dry liquor.

[0065] Example 5

[0066] 1. Remove the stems and select the wine grapes, crush them, and then press the crushed mixture and transfer it to the maceration container;

[0067] 2. Add 22.5 mg / L pectinase, 180 mg / L food-grade sodium metabisulfite, 0.3 mg / L enzymatically hydrolyzed soybean lecithin, and 10 w% of the crude polygonatum polysaccharide prepared in Example 1 into the impregnation container, and impregnate for 24 h at 10 °C;

[0068] 3. Separate the skin and residue from the soaking liquid, then clarify at 10℃ for 24h, and take the upper clarified juice;

[0069] 4. The clarified juice is transferred to a fermentation container, inoculated with 0.25 g / L brewer's yeast and 0.4 w% acid calcium pyrophosphate, and stored and fermented at 18°C ​​for 10 days to obtain dry liquor.

[0070] Example 6

[0071] 1. Remove the stems and select the wine grapes, crush them, and then press the crushed mixture and transfer it to the maceration container;

[0072] 2. Add 22.5 mg / L pectinase, 180 mg / L food-grade sodium metabisulfite, 0.7 mg / L enzymatically hydrolyzed soybean lecithin, and 10 w% of the crude polygonatum polysaccharide prepared in Example 1 into the impregnation container, and impregnate for 24 h at 10 °C;

[0073] 3. Separate the skin and residue from the soaking liquid, then clarify at 10℃ for 24h, and take the upper clarified juice;

[0074] 4. The clarified juice is transferred to a fermentation container, inoculated with 0.25 g / L of brewer's yeast and 0.2 w % of acid calcium pyrophosphate, and stored and fermented at 18°C ​​for 10 days to obtain dry liquor.

[0075] Comparative Example 4

[0076] The difference between this comparative example and Example 1 is that the geraniol primulosidoside in step 2 is geraniol, and the rest of the implementation methods are the same as Example 1.

[0077] Comparative Example 5

[0078] 1. Remove the stems and select the wine grapes, crush them, and then press the crushed mixture and transfer it to the maceration container;

[0079] 2. Add 22.5 mg / L pectinase, 180 mg / L food-grade sodium metabisulfite, 0.15 mg / L enzymatically hydrolyzed soybean lecithin, and 10 w% of the crude polygonatum polysaccharide prepared in Example 1 into the impregnation container, and impregnate for 24 h at 10 °C;

[0080] 3. Separate the skin and residue from the soaking liquid, then clarify at 10℃ for 24h, and take the upper clarified juice;

[0081] 4. The clarified juice is transferred to a fermentation container, inoculated with 0.25 g / L brewer's yeast and 0.3 w% acid calcium pyrophosphate, and stored and fermented at 18°C ​​for 10 days to obtain dry liquor.

[0082] Comparative Example 6

[0083] 1. Remove the stems and select the wine grapes, crush them, and then press the crushed mixture and transfer it to the maceration container;

[0084] 2. Add 22.5 mg / L pectinase, 180 mg / L food-grade sodium metabisulfite, 1.05 mg / L enzymatically hydrolyzed soybean lecithin, and 10 w% of the crude polygonatum polysaccharide prepared in Example 1 into the impregnation container, and impregnate for 24 h at 10 °C;

[0085] 3. Separate the skin and residue from the soaking liquid, then clarify at 10℃ for 24h, and take the upper clarified juice;

[0086] 4. The clarified juice is transferred to a fermentation container, inoculated with 0.25 g / L brewer's yeast and 0.3 w% acid calcium pyrophosphate, and stored and fermented at 18°C ​​for 10 days to obtain dry liquor.

[0087] Comparative Example 7

[0088] The difference between this comparative example and Example 1 is that the gardenia pectin in step 3 is apple pectin, and the rest of the implementation methods are the same as Example 1.

[0089] Comparative Example 8

[0090] 1. Remove the stems and select the wine grapes, crush them, and then press the crushed mixture and transfer it to the maceration container;

[0091] 2. Add 22.5 mg / L pectinase, 180 mg / L food-grade sodium metabisulfite, 0.5 mg / L enzymatically hydrolyzed soybean lecithin, and 10 w% of the crude polygonatum polysaccharide prepared in Example 1 into the impregnation container, and impregnate for 24 h at 10 °C;

[0092] 3. Separate the skin and residue from the soaking liquid, then clarify at 10℃ for 24h, and take the upper clarified juice;

[0093] 4. The clarified juice is transferred to a fermentation container, inoculated with 0.25 g / L brewer's yeast and 0.1 w % of acid calcium pyrophosphate, and stored and fermented at 18°C ​​for 10 days to obtain dry liquor.

[0094] Comparative Example 9

[0095] 1. Remove the stems and select the wine grapes, crush them, and then press the crushed mixture and transfer it to the maceration container;

[0096] 2. Add 22.5 mg / L pectinase, 180 mg / L food-grade sodium metabisulfite, 0.5 mg / L enzymatically hydrolyzed soybean lecithin, and 10 w% of the crude polygonatum polysaccharide prepared in Example 1 into the impregnation container, and impregnate for 24 h at 10 °C;

[0097] 3. Separate the skin and residue from the soaking liquid, then clarify at 10℃ for 24h, and take the upper clarified juice;

[0098] 4. The clarified juice is transferred to a fermentation container, inoculated with 0.25 g / L brewer's yeast and 0.6 w% acid calcium pyrophosphate, and stored and fermented at 18°C ​​for 10 days to obtain dry liquor.

[0099] Product determination:

[0100] According to Examples 4-6 and Comparative Examples 4-9, multiple samples of dry liquor were prepared respectively;

[0101] 1. Determination of physical and chemical indicators: The dry liquor samples were tested using the WineScan™ wine analyzer to obtain the volatile acid content and ethanol volume fraction. Each case was tested five times, and the average results were taken as shown in Table 2.

[0102] 2. Determination of alcohol aroma substances: Take 8 mL of sample into a 15 mL headspace bottle, add 2.4 g of sodium chloride, 10 μL of internal standard (2-octanol) and a magnetic stirring rotor, seal, shake well and place in a constant temperature magnetic stirrer, balance in a 40°C water bath for 30 min, then headspace extraction for 30 min, use GC-MS to quantitatively analyze the aroma substances of the extracted test solution, test five times for each case, and take the average value of the results as shown in Table 2.

[0103] 3. Stability evaluation: Take ten portions of dry liquor samples of each example, 50 ml of each portion, and place them in a 100 ml container. Cover them with filter paper and place them at room temperature for 24 hours and then observe them. If the wine loses its gloss, record the evaluation value 2; if the color becomes darker and the wine becomes turbid, record the value 1. For samples without abnormalities, place them at room temperature for another 24 hours and observe them again. If the wine loses its gloss, record the value 4; if the color becomes darker and the wine becomes turbid, record the value 3; if the wine is normal and there is no loss of gloss or turbidity, record the value 5. The result is the sum of the values ​​obtained in each example. The results are shown in Table 2.

[0104] Table 2

[0105] Volatile acid content (g / L) Ethanol volume fraction (%) Alcohol aroma substance content (mg / L) Stability evaluation Example 4 0.26±0.01 18.66±0.03 4.799±0.087 50 Example 5 0.29±0.01 18.48±0.04 4.814±0.084 50 Example 6 0.27±0.01 18.46±0.01 4.748±0.091 50 Comparative Example 4 0.37±0.02 12.05±0.03 3.351±0.098 44 Comparative Example 5 0.35±0.01 14.83±0.03 3.830±0.092 48 Comparative Example 6 0.30±0.02 18.26±0.01 4.741±0.089 50 Comparative Example 7 0.32±0.01 18.35±0.01 4.743±0.081 32 Comparative Example 8 0.33±0.01 18.32±0.03 4.729±0.085 36 Comparative Example 9 0.31±0.02 18.29±0.02 4.724±0.096 50

Claims

1. A dry liquor rich in polygonatum polysaccharide, characterized in that: The preparation steps are as follows: (1) Take 10 parts of polygonatum, crush and sieve through 60 mesh, take 140-160 parts of distilled water, immerse the polygonatum powder in it, add 5-8 parts of leaching aid, and leaching for 60 minutes under ultrasonic conditions of 150W and 45℃; (2) Filter, keep the extract, add 140-160 parts of distilled water to the solid, add 5-8 parts of extraction aid, and extract for 60 minutes under ultrasonic conditions of 150W and 45°C; (3) Filter, combine the two extracts, rotary evaporate, and concentrate under reduced pressure to remove 75-85% of the water; (4) Take 240-260 parts of anhydrous ethanol, keep stirring and add it to the extract, keep stirring for 1.5 hours after all the addition, precipitate with alcohol at 4°C for 12 hours, centrifuge and separate, wash the solid with petroleum ether, acetone and anhydrous ethanol respectively, dry the washed solid and obtain crude Polygonatum sibiricum polysaccharide; (5) crushing the wine grapes after destemming and grape selection, and further squeezing the crushed mixture before transferring it to a soaking container; (6) Add 20-25 mg / L pectinase, 175-185 mg / L food-grade sodium metabisulfite, 0.3-0.7 mg / L composite additive, and 8-12 w% crude polygonatum polysaccharide into the impregnation container and impregnate for 24 h at 10 °C; (7) The soaking liquid is separated from the skin and residue, and then clarified at 10°C for 24 hours, and the upper clarified juice is taken; (8) The clarified juice is transferred to a fermentation container, inoculated with 0.2-0.3 g / L of brewer's yeast and 0.2-0.4 w% of stabilizer, and stored and fermented at 18°C ​​for 10 days to obtain dry liquor.

2. The dry liquor rich in polygonatum polysaccharide according to claim 1, characterized in that: The leaching aid is 1-tetradecyl-3-methylimidazole bromide.

3. The dry liquor rich in polygonatum polysaccharide according to claim 1, characterized in that: The composite auxiliary agent is enzymatically hydrolyzed soybean lecithin.

4. The dry liquor rich in polygonatum polysaccharide according to claim 1, characterized in that: The stabilizer is calcium acid pyrophosphate.