Brewing method of flavor-enhanced polygonatum polysaccharide fermented glutinous rice

Abstract

The invention provides a brewing method of flavor-enhanced polygonatum polysaccharide fermented glutinous rice. Comprising the following steps: cooking glutinous rice, spraying and cooling, mixing distiller's yeast, fermenting, sterilizing and the like, and adding rhizoma polygonati polysaccharide while mixing the distiller's yeast. The addition amount of the polygonatum sibiricum polysaccharide is 0.5%-2.5%, the addition amount of the sweet distiller's yeast (sweet taste type) is 0.3%-0.7%, and the fermentation time is 36-60 hours. According to the method, polygonatum polysaccharide is added for fermented glutinous rice brewing for the first time, and the rice wine variety and nutritional value are enriched. The content of flavor substances in the polygonatum sibiricum polysaccharide rice wine is increased, the sensory performance of fermented glutinous rice is improved, and the polygonatum sibiricum polysaccharide rice wine has the characteristics of mellow and normal aroma, mellow sweet taste, harmonious wine body, unique style and light yellow color.

Description

Technical Field

[0001] The invention relates to the technical field of fermented glutinous rice processing, and in particular to a brewing method of flavor-enhanced polygonatum polysaccharide fermented glutinous rice. Background Art

[0002] Fermented glutinous rice (Jiu Ni) is a traditional fermented food in my country, characterized by its sweet and delicious flavor, low alcohol content, and high nutritional value. Properly fermented, it produces a variety of beneficial substances, boasting a unique flavor, rich nutrients, and benefits such as promoting salivation, invigorating qi, and strengthening the spleen. In recent years, traditional single-origin glutinous rice fermented glutinous rice has failed to meet consumer demand for both nutritional and flavorful ingredients. Consequently, complex fermented glutinous rice wines with rich nutritional value and unique flavors, such as Pyracantha, black wolfberry, and blueberry rice wine, have gained popularity. Polygonatum sibiricum polysaccharide is the primary active ingredient (≥7%) in the edible and medicinal resource, Polygonatum sibiricum. It has demonstrated hypoglycemic and lipid-lowering, antioxidant, anti-tumor, and anti-inflammatory properties. In recent years, Polygonatum sibiricum polysaccharide has been widely used in nutritional foods and holds promising market prospects in the health food market. Currently, despite the diverse range of complex fermented glutinous rice, the preparation of Polygonatum sibiricum polysaccharide fermented glutinous rice has yet to be seen. Summary of the Invention

[0003] Technical problems to be solved: In view of the above technical problems, the purpose of the present invention is to provide a method for brewing flavor-enhanced polygonatum polysaccharide fermented rice. Polygonatum polysaccharide is a natural high molecular polymer widely used in the food industry. Polygonatum polysaccharide, glutinous rice and sweet wine yeast are mixed and fermented. During the fermentation process of the wine, microorganisms can use polygonatum polysaccharide as a substrate to promote their own growth. At the same time, microorganisms will also improve the molecular properties of polygonatum polysaccharide, thereby changing the production of overall flavor substances during the fermentation process of the wine. The fermentation process is very important to the flavor of polygonatum polysaccharide fermented rice. Only when the amount of polygonatum polysaccharide added, the amount of wine yeast added and the fermentation time are within the appropriate range can the microorganisms grow well and the fermentation of the wine system be complete and thorough. The polygonatum polysaccharide rice wine brewed by the wine preparation method of the present invention has the advantages of mellow aroma, mellow sweetness, harmonious body, unique style, light yellow color, and has enhanced flavor.

[0004] Technical solution: A method for brewing flavor-enhanced polygonatum polysaccharide fermented glutinous rice, comprising the following steps: Step 1: Pre-treatment: Select round glutinous rice with full grains, soak the rice, wash it and drain it; Step 2: Steam the rice: Drain the glutinous rice and steam it in a pot; Step 3: Cool: Spread the steamed glutinous rice and spray it with purified water to cool it down to 30°C. Step 4: Mix the wine yeast: Dissolve the Polygonatum polysaccharide and the sweet wine yeast in a little warm water, add them to the cooled glutinous rice, and stir thoroughly. Step 5: Fermentation: Compact the mixed glutinous rice, dig a hole in the center, and seal it for fermentation; Step 6: Sterilization: The fermented glutinous rice is sterilized in steam. Preferably, the soaking of the rice in step 1 is performed by soaking the glutinous rice for 6 hours, with the water covering the glutinous rice by 5 to 6 cm; and the washing is performed 3 times. Preferably, the steaming of the rice in step 2 is performed for 30 minutes. Preferably, the glutinous rice in step 3 is cooled to 30°C. Preferably, the preparation method of the polygonatum polysaccharide is as follows: S41: Take 20 g of sterilized Polygonatum sibiricum and put it into a fermentation tank, add 0.96 mL of 1-1.5×10 8 CFU / mL bacterial solution, then add 18.64mL sterile water and stir evenly, seal with disposable sterile sealing film, put into incubator, and ferment for 51.3h to obtain fermented Polygonatum; S42: The fermented Polygonatum sibiricum was taken out and placed in an 85°C water bath for 10 minutes for sterilization to stop the fermentation. 20 times of distilled water was added and the mixture was extracted at 85°C for 2 hours, twice. The supernatant was collected and concentrated by rotary evaporation at 60°C. S43: Collect the concentrated Polygonatum sibiricum polysaccharide liquid by rotary evaporation, add 4 times the volume of anhydrous ethanol, and place it in a 4°C refrigerator overnight. The next day, take out the precipitate and dry it, dissolve the precipitate in water, and then add 4 times the volume of anhydrous ethanol. Repeat this process 3 times to obtain the dried Polygonatum sibiricum crude polysaccharide. Preferably, the amount of polygonatum polysaccharide added in step 4 is 0.5wt.% to 2.5wt.%, the amount of sweet wine yeast (sweet type) added is 0.3wt.% to 0.7wt.%, and the fermentation time is 36 to 60 hours. The fermentation process should be protected from light. Preferably, the sterilization time in steam in step 6 is 10 minutes. The flavor-enhanced polygonatum polysaccharide fermented glutinous rice is brewed by the brewing method of the flavor-enhanced polygonatum polysaccharide fermented glutinous rice. Beneficial effects: The present invention provides a method for brewing flavor-enhanced rice wine containing polygonatum polysaccharide, comprising the following steps: pretreatment, rice steaming, cooling, mixing with koji, fermentation, and sterilization. Polygonatum polysaccharide is added during the koji mixing step, and the preparation process conditions are investigated. This method is the first to incorporate polygonatum polysaccharide, a bioactive substance, into the rice wine preparation process, enriching the variety and nutritional value of rice wine and enhancing its taste and flavor. 2. During the fermentation preparation process of the fermented glutinous rice of the present invention, microorganisms can utilize polygonatum polysaccharide as a substrate, which helps the fermentation process to proceed smoothly, reduces the consumption of other nutrients, and adjusts the content of flavor substances, thereby greatly improving the sensory properties of the fermented glutinous rice and providing the human body with more essential amino acids and umami amino acids, with a stronger fresh and sweet taste. In addition, the polygonatum polysaccharide fermented glutinous rice is rich in organic acids and phenolic substances, forming a unique flavor of the fermented glutinous rice. 3. The polygonatum polysaccharide rice wine brewed by the present invention has the advantages of mellow aroma, mellow sweetness, harmonious body, unique style, light yellow color, and enhanced flavor. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 Appearance photos of the finished products of Polygonatum sibiricum polysaccharide fermented glutinous rice of Example 1 (left) and Comparative Example 1 (right); Figure 2 Example 1 and Comparative Example 1 Polygonatum polysaccharide fermented glutinous rice organic acid and sensory PCA analysis; Figure 3 Example 1 and Comparative Example 1 Polygonatum polysaccharide, fermented glutinous rice phenolic acid and sensory PCA analysis. DETAILED DESCRIPTION The following examples are provided for a better understanding of the present invention and are not intended to limit the best mode of implementation. They do not limit the content and scope of protection of the present invention. Any product identical or similar to the present invention obtained by anyone under the guidance of the present invention or by combining the features of the present invention with other prior arts shall fall within the scope of protection of the present invention. If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in this field can be used. If the manufacturer of the reagents or instruments is not specified, they are all commercially available conventional reagents. The preparation method of Polygonatum sibiricum polysaccharide used in the following examples is as follows: S41: Take 20 g of sterilized Polygonatum sibiricum and put it into a fermentation tank, add 0.96 mL of 1-1.5×10 8 CFU / mL bacterial solution, then add 18.64mL sterile water and stir evenly, seal with disposable sterile sealing film, put into incubator, and ferment for 51.3h to obtain fermented Polygonatum; S42: The fermented Polygonatum sibiricum was taken out and placed in an 85°C water bath for 10 minutes for sterilization to stop the fermentation. 20 times of distilled water was added and the mixture was extracted at 85°C for 2 hours, twice. The supernatant was collected and concentrated by rotary evaporation at 60°C. S43: Collect the concentrated Polygonatum sibiricum polysaccharide liquid by rotary evaporation, add 4 times the volume of anhydrous ethanol, and place it in a 4°C refrigerator overnight. The next day, take out the precipitate and dry it, dissolve the precipitate in water, and then add 4 times the volume of anhydrous ethanol. Repeat this process 3 times to obtain the dried Polygonatum sibiricum crude polysaccharide. Example 1 A method for brewing flavor-enhanced polygonatum polysaccharide fermented glutinous rice, characterized by comprising the following steps: S1: Pretreatment: Select 1000g of round glutinous rice with full grains, soak it for 6h, cover it with water to 6cm, wash it 3 times and drain it; S2: Steaming rice: Drain the glutinous rice and steam it in a pot for 30 minutes until the rice is fully steamed but not mushy. S3: Sprinkle cooling: Spread the steamed glutinous rice and spray it with purified water to cool it down to 30°C; S4: Mixing koji: Add 1.5% of polygonatum polysaccharide and 0.7% of sweet koji (sweet type), dissolve in a little warm water and add to the cooled glutinous rice, stir thoroughly, and ferment for 60 hours. Keep away from light during the fermentation process; S5: Fermentation: compact the mixed glutinous rice, dig a hole in the center, and seal it for fermentation; S6: Sterilization: The fermented glutinous rice is sterilized in steam for 10 minutes. Example 2 The preparation method of the flavor-enhanced polygonatum polysaccharide fermented glutinous rice prepared in this embodiment is basically the same as the preparation method of the flavor-enhanced polygonatum polysaccharide fermented glutinous rice prepared in Example 1, except that: in the step of mixing the koji, the amount of polygonatum polysaccharide added is 0.5% and the amount of sweet koji (sweet type) added is 0.3%. After being melted with a little warm water, it is put into the cooled glutinous rice and stirred thoroughly. The fermentation time is 36 hours, and the fermentation process should be protected from light. Example 3 The preparation method of the flavor-enhanced polygonatum polysaccharide fermented glutinous rice prepared in this example is basically the same as that of the flavor-enhanced polygonatum polysaccharide fermented glutinous rice prepared in Example 1, except that: when mixing the koji, the amount of polygonatum polysaccharide added is 1.5% and the amount of sweet koji (sweet type) added is 0.5%. After being melted with a little warm water, it is put into the cooled glutinous rice and stirred thoroughly. The fermentation time is 36 hours, and the fermentation process should be protected from light. Example 4 The preparation method of the flavor-enhanced polygonatum polysaccharide fermented glutinous rice prepared in this embodiment is basically the same as that of the flavor-enhanced polygonatum polysaccharide fermented glutinous rice prepared in Example 1, except that: the amount of polygonatum polysaccharide added in the process of mixing the koji is 2.5% and the amount of sweet koji (sweet type) added is 0.5%. After being melted with a little warm water, it is put into the cooled glutinous rice and stirred thoroughly. The fermentation time is 48 hours, and the fermentation process is protected from light. Example 5 The preparation method of the flavor-enhanced polygonatum polysaccharide fermented glutinous rice prepared in this embodiment is basically the same as that of the flavor-enhanced polygonatum polysaccharide fermented glutinous rice prepared in Example 1, except that: the amount of polygonatum polysaccharide added in the process of mixing the koji is 0.5% and the amount of sweet koji (sweet type) added is 0.7%. After being melted with a little warm water, it is put into the cooled glutinous rice and stirred thoroughly. The fermentation time is 48 hours, and the fermentation process is protected from light. Comparative Example 1 The preparation method of the flavor-enhanced Polygonatum polysaccharide fermented glutinous rice prepared in this comparative example is basically the same as that of the flavor-enhanced Polygonatum polysaccharide fermented glutinous rice prepared in Example 1, except that: Polygonatum polysaccharide is not added during the mixing process of the koji, the fermentation koji is sweet koji (sweet type) with an addition amount of 0.7%, it is melted with a little warm water and put into the cooled glutinous rice, stirred thoroughly and evenly, the fermentation time is 36 hours, and the fermentation process is protected from light. Performance testing: Test 1: Sensory evaluation The sensory evaluation of the polygonatum polysaccharide fermented glutinous rice products obtained in Examples 1 to 4 and Comparative Example 1 was carried out, and 10 food professionals were selected to form an evaluation panel. The scoring details are shown in Table 1. Table 1 Sensory scoring standards for Polygonatum polysaccharide fermented rice The evaluation results are shown in Table 2. Example 1: The fermented glutinous rice is light yellow, has a mellow aroma, is sweet and delicious, has a prominent wine style, and has a harmonious overall composition ratio; Example 2: The fermented glutinous rice is lighter in color, has a stronger glutinous rice smell, is not sour and sweet, and has an insufficiently prominent wine style; Example 3: The fermented glutinous rice is light yellow, has the smell of glutinous rice, is sweet and sour, and has a prominent wine style. Example 4: The color of the fermented glutinous rice is darker, the aroma is not obvious, the sour and sweet taste is more appropriate, and the wine style is more prominent; Example 5: The color of the fermented glutinous rice is light yellow, the aroma is not obvious, the sour and sweet taste is appropriate, and the wine style is more prominent; Comparative Example 1: The fermented rice is pale in color, the rice grains are hard, the glutinous rice smell is strong, the sourness and sweetness are not appropriate, and the wine style is not prominent; Table 2 Sensory evaluation of finished products of Polygonatum sibiricum polysaccharide fermented rice of Examples 1 to 5 and Comparative Example 1 Test 2: Qualitative analysis of volatile substances in fermented rice According to the GC-IMS test results, 40 signal peaks were detected in both Example 1 and Comparative Example 1, and all the volatile components were identified, as shown in Table 3. These included 11 alcohol compounds, 6 ester compounds, 5 ketone compounds, 4 acid compounds, 4 aldehyde compounds, 3 pyrazine compounds, 2 furan compounds, 2 sulfur-containing compounds, 1 thiazole compound, 1 olefin compound, and 1 nitrogen-containing compound. These volatile organic compounds together constitute the characteristic flavor of fermented niang. Among them, the main flavor substances in Example 1 and Comparative Example 1 are alcohols and esters. Comparative Example 1 and Example 1 have the highest alcohol content, which is 27.326% and 27.385% respectively. Alcohols can give fermented glutinous rice a mellow taste and are also one of the important flavor substances in fermented glutinous rice. In the two fermented glutinous rice, the types of alcohols are the most, up to 11 kinds. Among them, higher alcohols are mainly isobutanol, 4-methyl-2-pentanol, heptanol, 2-heptanol, 1-pentanol, and 2-methyl-1-butanol, and higher alcohols account for more than half of the total alcohols. The production of higher alcohols is mainly the degradation of amino acids by the Ehrilich metabolic pathway and the sugar synthesis metabolic pathway under the Harris mechanism. An appropriate amount of higher alcohols can increase the complex aroma in the wine body, enhance the sense of coordination, and at the same time give the fermented glutinous rice the characteristics of mellowness and fullness. Esters are a class of aromatic compounds that significantly impact the flavor of fermented glutinous rice and can improve its aroma quality. The production of some esters primarily stems from the metabolic reactions of microorganisms within the wine, as well as esterification reactions between organic acids, amino acids, and alcohols. The ester content of Example 1 (22.936%) is higher than that of Comparative Example 1 (22.026%). The main esters are ethyl propionate, ethyl acetate, amyl acetate, and ethyl isobutyrate. Ethyl acetate, which imparts sweetness and fruity flavor to the wine, has the highest overall content, accounting for 17.109% in Example 1, followed by 16.414% in Comparative Example 1. The ethyl propionate content in Example 1 (3.425%) is higher than the 3.078% in Comparative Example 1, contributing to the wine's aroma. Amyl acetate and ethyl isobutyrate can also impart a fruity aroma to the wine. These esters contribute significantly to the production of complex aromas in fermented glutinous rice. Acidic substances play a buffering role in fermented glutinous rice and have the function of coordinating other flavor substances. The volatile acid content of Example 1 accounts for 5.255%, and the content of Comparative Example 1 accounts for 6.213%. The main volatile acids in fermented glutinous rice are 2-methylbutyric acid, isobutyric acid, propionic acid, etc. 2-Methylbutyric acid and isobutyric acid are mainly produced by microbial degradation of protein, and then oxidative deamination and decarboxylation of amino acids (leucine, valine, isoleucine). This shows that the polygonatum polysaccharide in Example 1 can reduce the consumption of protein in fermented glutinous rice by microorganisms, thereby enhancing the nutritional value of fermented glutinous rice. The interaction between aldehydes and ketones in volatile flavor substances will have a great impact on the flavor of fermented rice. Aldehydes can coordinate the release of aroma in fermented rice. They are mainly enzymes produced during microbial fermentation that act on different amino acids to generate different aldehydes. The content of aldehydes in Example 1 accounts for 4.8%, while that in Comparative Example 1 is 4.711%. The main aldehydes in fermented rice are isovaleraldehyde, 2-methylbutanal, 3-methylthiopropionaldehyde, and furfural, which gives the wine an almond flavor. The content of ketones in Example 1 accounts for 11.093%, while that in Comparative Example 1 is 10.608%. Five ketones were detected, among which hydroxyacetone gives the fermented rice a nutty flavor, 1-octen-3-one gives the fermented rice a mushroom flavor, and acetoin gives the fermented rice a buttery and grassy flavor, which increases the complexity of the aroma in the wine. Therefore, in Example 1, due to the addition of Polygonatum sibiricum polysaccharide, although the types of basic flavor substances in the fermented glutinous rice did not change, the contents of various flavor substances changed, thereby greatly improving the sensory properties of the fermented glutinous rice. Table 3 Qualitative results of volatile components of GC-IMS of finished products of Polygonatum polysaccharide fermented glutinous rice in Example 1 and Comparative Example 1 Test 3: Free amino acid determination The types and contents of amino acids in the fermented glutinous rice of Example 1 and Comparative Example 1 were determined by amino acid analyzer. As shown in Table 4, 17 amino acids required by the human body were detected in the fermented glutinous rice. Analysis of the total amount of amino acids showed that the amino acid content in Example 1 was 445.74 mg / L, and the amino acid content in Comparative Example 1 was 544.74 mg / L, indicating that a large amount of amino acids accumulated in the two fermented glutinous rice during the saccharification process. The amino acid content in Example 1 was lower than that in Comparative Example 1. In the fermentation system with the addition of polysaccharides, the saccharification environment is more suitable, which promotes the reproduction of microorganisms and consumes more small molecular nutrients in the wine for metabolism, resulting in a decrease in amino acid content. The proportion of essential amino acids in the total amino acids in Example 1 is 35.69%, which is higher than 32.25% in Comparative Example 1. The EAA / NEAA ratio is also higher than that in Comparative Example 1. Through analysis, it can be seen that Example 1 can provide more essential amino acids for the human body. Free amino acids have a significant impact on the taste of food, and their flavor is mainly divided into three categories: umami, sweet, and bitter. Sweet amino acids mainly include alanine, threonine, glycine, serine, and proline; umami amino acids mainly include aspartic acid and glutamic acid; and bitter amino acids mainly include valine, methionine, isoleucine, leucine, phenylalanine, lysine, tyrosine, histidine, and arginine. Among the three flavor amino acids, the umami and sweet amino acid content in Example 1 is higher than that in Comparative Example 1, while the bitter amino acid content is lower than that in Comparative Example 1. The umami and sweet flavor in Example 1 is stronger. From the perspective of amino acid flavor, Example 1 is more easily accepted by consumers. Table 4 Amino acid types and contents of finished products of Polygonatum polysaccharide fermented rice in Example 1 and Comparative Example 1 Test 3: Organic acid determination Organic acids not only give fermented rice a unique flavor, but also keep the fermented rice in a low pH environment, thereby inhibiting the growth and reproduction of harmful microorganisms, so as to extend the storage time. As can be seen from Table 5, in Example 1, pyruvic acid accounts for the highest proportion, followed by citric acid and lactic acid; in Comparative Example 1, citric acid accounts for the highest proportion, followed by pyruvic acid and lactic acid. Pyruvic acid is produced by the decomposition of glucose by microorganisms during the fermentation of fermented rice, and plays a role in relieving fatigue. The citric acid content in Example 1 and Comparative Example 1 is relatively rich. Citric acid has a health-care effect, which can promote the decomposition of lactic acid in the body, relieve fatigue, relieve anorexia, prevent diseases, etc., and has a greater impact on the sour taste of fermented rice. Lactic acid can enhance the mellowness of fermented rice, which mainly comes from the microbial activity in the fermented rice. It can be seen that Polygonatum sibiricum polysaccharide can cause changes in the content of organic acids and add to the uniqueness of the flavor of fermented rice. Table 5 Results of organic acid types and contents in finished products of Polygonatum sibiricum polysaccharide fermented rice in Example 1 and Comparative Example 1 PCA principal component analysis was performed on the fermented rice and sensory scores, such as Figure 2 As shown in the results, the taste and overall sensory scores of fermented niang were positively correlated with malic acid, succinic acid, lactic acid and tartaric acid, and negatively correlated with acetic acid, citric acid, oxalic acid and pyruvic acid. Test 4: Phenolic acid assay Phenolic acids are closely linked to the nutritional and sensory qualities of food. The addition of Polygonatum sibiricum polysaccharide also influences microbial fermentation and various metabolic processes within the system, thereby impacting the types and contents of phenolic acids in fermented glutinous rice. Table 6 shows that in Example 1, catechin is the most abundant phenolic compound, followed by vanillic acid, ferulic acid, salicylic acid, and gallic acid. In Comparative Example 1, vanillic acid is the most abundant phenolic compound, followed by catechin, ferulic acid, gallic acid, and guaiacol. Catechin is the primary phenolic compound in fermented glutinous rice, and the catechin content in Example 1 is significantly higher than that in Comparative Example 1. Studies have shown that catechin, a polyphenol, possesses high antioxidant activity. Table 6 Results of phenolic acid types and contents in finished products of Polygonatum sibiricum polysaccharide fermented rice in Example 1 and Comparative Example 1 PCA principal component analysis was performed on the fermented rice and sensory scores, such as Figure 3 As shown in the results, the taste and overall sensory scores of fermented niang were positively correlated with salicylic acid and catechins, and negatively correlated with vanillic acid, ferulic acid, guaiacol, and gallic acid.

Claims

1. A method for brewing flavor-enhanced polygonatum polysaccharide fermented glutinous rice, characterized in that: The steps include: S1: Pretreatment: Select round glutinous rice with full grains, soak the rice, wash it and drain it; S2: Steaming rice: Drain the glutinous rice and steam it in a pot; S3: Cooling: Spread out the steamed glutinous rice to cool it down; S4; Mixing the wine yeast: Dissolve the Polygonatum polysaccharide and the sweet wine yeast in a little warm water, add them to the cooled glutinous rice, and stir thoroughly; S5: Fermentation: compact the mixed glutinous rice, dig a hole in the center, and seal it for fermentation; S6: Sterilization: The fermented glutinous rice is sterilized in steam.

2. The brewing method of the flavor-enhanced polygonatum polysaccharide fermented glutinous rice according to claim 1, characterized in that: The soaking of rice in S1 is to soak the glutinous rice for 6 hours with the water covering 5 to 6 cm; and the washing is done 3 times.

3. The brewing method of the flavor-enhanced polygonatum polysaccharide fermented glutinous rice according to claim 1, characterized in that: The rice steaming time described in S2 is 30min.

4. The brewing method of the flavor-enhanced polygonatum polysaccharide fermented glutinous rice according to claim 1, characterized in that: As described in S3, the steamed glutinous rice is sprayed with purified water and cooled to 30°C; 5. The brewing method of the flavor-enhanced polygonatum polysaccharide fermented glutinous rice according to claim 1, characterized in that: The preparation method of Polygonatum sibiricum polysaccharide described in S4 is as follows: S41: 20 g of sterilized Polygonatum sibiricum was placed in a fermentation tank, and 0.96 mL of 1-1.5 × 10 8 CFU / mL bacterial solution, then add 18.64mL sterile water and stir evenly, seal with disposable sterile sealing film, put into incubator, and ferment for 51.3h to obtain fermented Polygonatum; S42: The fermented Polygonatum sibiricum was taken out and placed in an 85°C water bath for 10 minutes for sterilization to stop the fermentation. 20 times of distilled water was added and the mixture was extracted at 85°C for 2 hours, twice. The supernatant was collected and concentrated by rotary evaporation at 60°C. S43: Collect the concentrated Polygonatum sibiricum polysaccharide liquid by rotary evaporation, add 4 times the volume of anhydrous ethanol, and place it in a 4°C refrigerator overnight. The next day, take out the precipitate and dry it, dissolve the precipitate in water, and then add 4 times the volume of anhydrous ethanol. Repeat this process 3 times to obtain the dried Polygonatum sibiricum crude polysaccharide.

6. The brewing method of the flavor-enhanced polygonatum polysaccharide fermented glutinous rice according to claim 1, characterized in that: In step 4, the amount of polygonatum polysaccharide added is 0.5wt.% to 2.5wt.%, the amount of sweet wine yeast added is 0.3wt.% to 0.7wt.%, and the fermentation time is 36 to 60 hours. The fermentation process should be protected from light.

7. The brewing method of the flavor-enhanced polygonatum polysaccharide fermented glutinous rice according to claim 1, characterized in that: The sterilization time in steam in step 6 is 10 minutes.

8. Flavor-enhanced polygonatum polysaccharide fermented glutinous rice brewed by the brewing method of the flavor-enhanced polygonatum polysaccharide fermented glutinous rice according to any one of claims 1 to 7.

Images