Concentrated rhizoma polygonati extracting solution, preparation method and application thereof, rhizoma polygonati extract powder, preparation method and application thereof, functional coffee product containing rhizoma polygonati extract and preparation method thereof

Abstract

The invention provides a concentrated rhizoma polygonati extracting solution and a preparation method and application thereof, rhizoma polygonati extract powder and a preparation method and application thereof, and a functional coffee product containing rhizoma polygonati extract and a preparation method thereof, and relates to the technical field of food processing. The preparation method comprises the following steps: steaming polygonatum cyrtonema for 4-7 times, drying, crushing, and carrying out water extraction on obtained polygonatum cyrtonema processed powder to obtain a polygonatum cyrtonema extracting solution; and collecting distillates obtained by steaming in each steaming-drying process, combining the distillates, combining the obtained rhizoma polygonati processed product distillates with the rhizoma polygonati extracting solution, and concentrating until Brix is greater than or equal to 50% to obtain the concentrated rhizoma polygonati extracting solution. According to the method, the conversion rate of galactan is increased by optimizing the steaming times, directional enrichment of fructo-oligosaccharide and stabilization of active ingredients are achieved by recycling the steaming distillate of the rhizoma polygonati processed product, the problem of loss of the active ingredients in a traditional rhizoma polygonati nine-steaming and nine-sun-drying processing technology is solved, and the conversion efficiency of the active ingredients of rhizoma polygonati and the product functionality are remarkably improved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a concentrated Polygonatum extract and its preparation method and application, Polygonatum extract powder and its preparation method and application, and a functional coffee product containing Polygonatum extract and its preparation method. Background Technology

[0002] As one of the world's most consumed beverages, coffee's functional innovation has become an important development direction for the industry. For example, there are increasing attempts to develop functional coffee products by adding vitamins, minerals, or plant extracts. However, these coffee beverages generally suffer from problems such as poor stability of active ingredients and insufficient flavor harmony. In particular, the combination of traditional Chinese medicine and coffee is hampered by the loss of active ingredients and conflicting flavors caused by the traditional processing of Chinese herbs, which severely restricts the market acceptance of coffee products.

[0003] Polygonatum sibiricum, a traditional Chinese medicine that is both food and medicine, is rich in polysaccharides, saponins, and flavonoids, and has antioxidant and immunomodulatory effects. Although the traditional nine-steaming and nine-drying processing method can improve the bioavailability of its medicinal components, it has the following technical bottlenecks: (1) The dose-effect relationship between the number of steaming times and the conversion of functional sugars is unclear, and excessive steaming can easily lead to the degradation of heat-sensitive components; (2) The distillate produced during the steaming process is not effectively utilized, resulting in the loss of water-soluble components such as fructooligosaccharides; (3) Conventional water extraction processes have low extraction efficiency and it is difficult to achieve the targeted enrichment of active components. Therefore, it is of great significance to provide an extraction method for Polygonatum sibiricum that can target and enrich heat-sensitive components and active components such as fructooligosaccharides with a high yield. Summary of the Invention

[0004] In view of this, the purpose of this invention is to provide a concentrated Polygonatum extract and its preparation method and application, Polygonatum extract powder and its preparation method and application, and a functional coffee product containing Polygonatum extract and its preparation method. The preparation method provided by this invention involves fewer steaming cycles, resulting in less loss of heat-sensitive components in the processed Polygonatum powder. Furthermore, water-soluble components such as fructooligosaccharides in the distillate during the steaming process are fully utilized, allowing for the targeted enrichment of active ingredients with a high yield.

[0005] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0006] This invention provides a method for preparing concentrated Polygonatum extract, comprising the following steps:

[0007] Polygonatum multiflorum is steamed and dried 4 to 7 times, and then pulverized to obtain Polygonatum multiflorum processed powder; the steaming and drying process includes steaming and drying in sequence.

[0008] Collect the distillate obtained from each steaming-drying process and combine them to obtain the distillate of processed Polygonatum sibiricum products.

[0009] The processed Polygonatum multiflorum powder was subjected to water extraction to obtain Polygonatum extract;

[0010] The distillate of the processed Polygonatum odoratum product and the Polygonatum odoratum extract were combined and concentrated to Brix ≥ 50% to obtain concentrated Polygonatum odoratum extract.

[0011] Preferably, the steaming-drying conditions include: a single steaming time of 5-6 hours; a drying temperature of 40-50°C; and a single drying time of 10-16 hours.

[0012] The particle size of the processed Polygonatum odoratum powder is ≤10mm; the ratio of the processed Polygonatum odoratum powder to the water used for water extraction is 1g:20-30mL; the water extraction temperature is 50-85℃ and the time is 1.5-6h.

[0013] The concentration conditions include: a temperature of 40–75°C, a rotation speed of 50–200 r / min, and a vacuum gauge pressure of -0.1–-0.2 MPa.

[0014] The present invention also provides a concentrated Polygonatum extract prepared by the preparation method described above, wherein the Brix content of the concentrated Polygonatum extract is ≥50%.

[0015] This invention also provides a method for preparing Polygonatum extract powder, comprising the following steps:

[0016] The concentrated Polygonatum extract described in the above technical solution is homogenized with a drying aid, and the resulting mixture is dried to obtain Polygonatum extract powder.

[0017] Preferably, the drying agent comprises resistant dextrin;

[0018] The mass ratio of the concentrated Polygonatum extract to the drying agent is 1:0.25-2;

[0019] The homogenization process includes high-pressure homogenization, and the conditions for the high-pressure homogenization process include: a pressure of 10-15 MPa and a cycle number of 2-4 times.

[0020] The drying includes spray drying, and the conditions for spray drying include: a flow rate of 10-20 mL / min for the mixed liquid, an inlet air temperature of 70-115°C, an outlet air temperature of 60-90°C, and an air pressure of 0.2-0.3 MPa.

[0021] The present invention also provides a Polygonatum extract powder prepared by the preparation method described in the above technical solution.

[0022] The present invention also provides the application of the concentrated Polygonatum extract or the Polygonatum extract powder described in the above technical solution in coffee.

[0023] This invention also provides a functional coffee product containing Polygonatum extract, the raw materials of which include coffee matrix, Polygonatum extract and excipients;

[0024] The mass ratio of the Polygonatum extract to the coffee matrix is ​​1:3-7;

[0025] The coffee base includes coffee powder or coffee concentrate;

[0026] The Polygonatum extract product includes one or more of the following: concentrated Polygonatum extract solution, Polygonatum extract powder, and Polygonatum multiflorum processed powder as described in the above technical solution; the Polygonatum multiflorum processed powder is obtained by pulverizing Polygonatum multiflorum after steaming and drying 4 to 7 times.

[0027] The excipients include one or more of buckwheat honey powder, drying agent, sorbitol, silicon dioxide, and magnesium stearate.

[0028] Preferably, the functional coffee products containing Polygonatum extract include coffee concentrate containing Polygonatum extract, coffee solid beverage containing Polygonatum extract, coffee compressed sugar containing Polygonatum extract, or drip bag coffee containing Polygonatum extract.

[0029] The coffee concentrate containing Polygonatum extract includes concentrated coffee liquid, concentrated Polygonatum extract, and buckwheat honey powder;

[0030] By weight, the coffee concentrate containing Polygonatum extract comprises 40-50 parts concentrated coffee liquid, 8-10 parts concentrated Polygonatum extract, and 3-4 parts buckwheat honey powder; the Brix value of the concentrated coffee liquid is 70-85%.

[0031] The coffee solid beverage containing Polygonatum extract comprises, by weight, 55-62 parts Polygonatum coffee powder and 3-4 parts buckwheat honey powder; the Polygonatum coffee powder is obtained by mixing and drying 4-6 parts concentrated coffee liquid, 1-2 parts concentrated Polygonatum extract and 0.5-3 parts drying agent.

[0032] By weight, the compressed coffee tablets containing Polygonatum extract comprise 40-60 parts Polygonatum coffee powder, 30-50 parts sorbitol, 10-20 parts buckwheat honey powder, 0.5-1 part silicon dioxide, and 0.5-1 part magnesium stearate; the Polygonatum coffee powder is obtained by mixing and drying 4-6 parts concentrated coffee liquid, 1-2 parts concentrated Polygonatum extract, and 0.5-3 parts drying agent.

[0033] By weight, the drip coffee containing Polygonatum extract comprises 10-12 parts coffee powder and 0.6-1 parts Polygonatum multiflorum powder.

[0034] The present invention also provides a method for preparing the functional coffee product containing Polygonatum extract as described in the above technical solution, comprising the following steps: mixing coffee matrix, Polygonatum extract product and excipients to obtain the functional coffee product containing Polygonatum extract;

[0035] When the functional coffee product containing Polygonatum extract is a compressed coffee tablet containing Polygonatum extract, the mixture also includes tableting.

[0036] This invention provides a method for preparing concentrated Polygonatum extract, comprising the following steps: subjecting Polygonatum multiflorum to 4-7 cycles of steaming and drying, followed by pulverization to obtain processed Polygonatum multiflorum powder; the steaming-drying process includes sequential steaming and drying; collecting and combining the distillates obtained from each steaming-drying cycle to obtain processed Polygonatum distillate; extracting the processed Polygonatum multiflorum powder with water to obtain Polygonatum extract; combining the processed Polygonatum distillate and Polygonatum extract and concentrating to Brix ≥ 50% to obtain concentrated Polygonatum extract. This invention improves the galactomannan conversion rate by optimizing the number of steaming cycles (4-7 cycles) and recovering the distillate from processed Polygonatum, achieving resource utilization of the distillate and targeted enrichment of fructooligosaccharides. It also stabilizes active ingredients, solving the problem of active ingredient loss in the traditional nine-steaming and nine-drying processing of Polygonatum, significantly improving the conversion efficiency of active ingredients and product functionality, while also enabling multi-scenario application adaptation and addressing the problem of insufficient functional synergy when traditional Polygonatum extract is blended with coffee.

[0037] As shown in the test results of the examples, this invention significantly affects the dynamic changes of active ingredients in the processing of Polygonatum: the content of galactomannan increases with the number of distillations during the steaming process. At the 6th distillation, the galactose content in the polysaccharide reaches 71.04 wt%, and at the 9th distillation, the galactose content increases to 80.94 wt%, confirming that galactomannan is the core active ingredient of Polygonatum. By recovering the distillation broth, fructooligosaccharides account for 30.56 wt% in the 2nd distillation broth, effectively preventing the loss of water-soluble components.

[0038] This invention also provides a functional coffee product containing Polygonatum sibiricum extract. The raw materials include a coffee base, Polygonatum sibiricum extract, and excipients. The mass ratio of the Polygonatum sibiricum extract to the coffee base is 1:3-7. The coffee base includes coffee powder or coffee concentrate. The Polygonatum sibiricum extract includes one or more of the following: concentrated Polygonatum sibiricum extract as described in the above technical solution, Polygonatum sibiricum extract powder as described in the above technical solution, and processed Polygonatum sibiricum powder. The processed Polygonatum sibiricum powder is obtained by steaming and drying Polygonatum sibiricum 4-7 times and then pulverizing it. The excipients include one or more of the following: buckwheat honey powder, drying agent, sorbitol, silicon dioxide, and magnesium stearate. The concentrated Polygonatum sibiricum extract provided by this invention has high conversion efficiency of the active ingredients in Polygonatum sibiricum and is adaptable to multiple application scenarios.

[0039] This invention innovatively integrates the traditional processing techniques of Polygonatum sibiricum with modern food engineering technology to construct a functional coffee product containing Polygonatum sibiricum extract (Polygonatum sibiricum-coffee composite system). Key breakthroughs were achieved in optimizing steaming process parameters, utilizing distillate resources, and stabilizing active ingredients. While preserving the original flavor characteristics of coffee, the invention achieves the targeted conversion and efficient retention of functional sugar components, providing an innovative solution for developing a new generation of health-oriented coffee products. The functional coffee product of this invention possesses antioxidant, anti-glycation, and anti-inflammatory effects, with a harmonious blend of the rich coffee flavor and the sweet characteristics of Polygonatum sibiricum. The galactomannan in the concentrated Polygonatum sibiricum extract and the oligofructose in the distillate can regulate intestinal flora and enhance immunity.

[0040] As shown in the test results of the examples, concentrated Polygonatum extract and coffee form a synergistic system: when concentrated coffee liquid and concentrated Polygonatum extract are mixed in a mass ratio of 5:1 and 4:1, the functional coffee products containing Polygonatum extract show the best performance in terms of anti-oxidation, anti-glycation, and anti-inflammation. DPPH free radical scavenging rate IC 50 The value reached 0.854–0.855, the ABTS free radical scavenging rate was also significantly improved, and the α-glucosidase inhibitory activity was enhanced (IC50). 50 The values ​​ranged from 1.070 to 1.107, indicating its potential to regulate blood sugar. In the anti-inflammatory experiment, the cell survival rate was >80% at a dose of 0.5 g / mL, and the inhibition rate of NO secretion in RAW 264.7 cells induced by LPS was >40%, especially at a 5:1 compound ratio, where the effect was outstanding. All indicators were significantly better than those of single concentrated coffee liquid and concentrated Polygonatum extract.

[0041] Furthermore, the functional coffee products containing Polygonatum extract provided by this invention feature diverse product forms that balance functionality and practicality, and incorporate a low-GI sweetener (buckwheat honey powder) to achieve multiple health benefits. The product forms, including drip coffee bags, coffee concentrate, coffee solid beverages, and compressed coffee tablets, are designed for portable brewing, ready-to-drink, and health-promoting scenarios, respectively, to meet diverse consumer needs. This invention provides a high-value-added solution for the development of functional coffee products through targeted component transformation, synergistic functional enhancement, and multi-form innovation. Attached Figure Description

[0042] Figure 1 Color diagrams of processed Polygonatum sibiricum products (S0-S9) with different steaming times in Example 1;

[0043] Figure 2 The image shows the electronic tongue results of processed Polygonatum products (S0-S9) with different steaming times in Example 1;

[0044] Figure 3 The graph shows the results of PLS ​​cluster analysis (A) and PCA analysis (B) of the processed Polygonatum sibiricum products (S0-S9) with different steaming times in Example 1.

[0045] Figure 4 The graph shows the changes in the monosaccharide composition of Polygonatum polysaccharides in the Polygonatum processed products (S0-S9) with different steaming times in Example 1.

[0046] Figure 5 This is a graph showing the changes in monosaccharide composition of the distillate from processed Polygonatum sibiricum products after different distillation cycles in Example 2;

[0047] Figure 6 The graph shows the ABTS free radical antioxidant capacity of concentrated Polygonatum coffee liquid, concentrated coffee liquid, concentrated Polygonatum extract and VE solution with different compound ratios in Examples 4-5.

[0048] Figure 7 The graph shows the DPPH free radical antioxidant capacity of concentrated Polygonatum coffee liquid, concentrated coffee liquid, concentrated Polygonatum extract and VE solution with different compound ratios in Examples 4-5.

[0049] Figure 8 The graph shows the α-glucosidase inhibition capacity of concentrated Polygonatum coffee liquid, concentrated coffee liquid, concentrated Polygonatum extract and acarbose in different compound ratios in Examples 4-5.

[0050] Figure 9 The graph shows the cytotoxicity results of RAW264.7 macrophages on different compound ratios of concentrated Polygonatum coffee liquid, concentrated coffee liquid, and concentrated Polygonatum extract in Examples 4-5.

[0051] Figure 10The graph shows the inhibition results of NO secretion in RAW264.7 cells by concentrated Polygonatum coffee liquid, concentrated coffee liquid, and concentrated Polygonatum extract with different compound ratios in Examples 4 and 5. Detailed Implementation

[0052] This invention provides a method for preparing concentrated Polygonatum extract, characterized by comprising the following steps:

[0053] Polygonatum multiflorum is steamed and dried 4 to 7 times, and then pulverized to obtain Polygonatum multiflorum processed powder; the steaming and drying process includes steaming and drying in sequence.

[0054] Collect the distillate obtained from each steaming-drying process and combine them to obtain the distillate of processed Polygonatum sibiricum products.

[0055] The processed Polygonatum multiflorum powder was subjected to water extraction to obtain Polygonatum extract;

[0056] The distillate of the processed Polygonatum odoratum product and the Polygonatum odoratum extract were combined and concentrated to Brix ≥ 50% to obtain concentrated Polygonatum odoratum extract.

[0057] Unless otherwise specified, the materials and equipment used in this invention are all commercially available products in the field.

[0058] This invention involves steaming and drying Polygonatum multiflorum 4 to 7 times, followed by pulverization to obtain Polygonatum multiflorum processed powder; the steaming and drying process includes sequential steaming and drying; the distillate obtained from each steaming and drying process is collected and combined to obtain Polygonatum multiflorum processed product distillate.

[0059] In this invention, the Polygonatum multiflorum is preferably obtained by washing and drying the rhizomes of Polygonatum multiflorum; the Polygonatum multiflorum is Polygonatum multiflorum with intact shape and no mold.

[0060] In this invention, the steaming-drying process is repeated 4 to 7 times, specifically 4, 5, 6, or 7 times. The preferred steaming-drying conditions include: a single steaming time of 5 to 6 hours, specifically 5 hours, 5.5 hours, or 6 hours; steaming specifically involves boiling water followed by simmering; a drying temperature of 40 to 50°C, specifically 40°C, 42°C, 45°C, 48°C, or 50°C; and a single drying time of 10 to 16 hours, specifically 10 hours, 11 hours, 12 hours, 13 hours, 14 hours, 15 hours, or 16 hours.

[0061] This invention does not impose any particular limitation on the pulverization process; any pulverization method well-known to those skilled in the art that yields a Polygonatum odoratum powder with a particle size ≤10mm is acceptable. In this invention, the particle size of the Polygonatum odoratum powder is preferably ≤10mm, more preferably ≤5mm, and even more preferably 0.7–1.5mm.

[0062] After obtaining the processed powder of Polygonatum multiflorum, the present invention performs water extraction on the processed powder of Polygonatum multiflorum to obtain Polygonatum extract.

[0063] In this invention, the preferred material-to-liquid ratio of the processed Polygonatum odoratum powder to the water used for extraction is 1g:20-30mL, specifically 1g:20mL, 1g:22mL, 1g:25mL, 1g:28mL, or 1g:30mL. The preferred water extraction temperature is 50-85℃, specifically 50℃, 55℃, 60℃, 65℃, 70℃, 75℃, or 80℃; the preferred extraction time is 1.5-6 hours, specifically 1.5 hours, 2 hours, 2.5 hours, 3 hours, 3.5 hours, 4 hours, 4.5 hours, 5 hours, 5.5 hours, or 6 hours; the water extraction is preferably carried out under water bath conditions.

[0064] The process after water extraction further includes solid-liquid separation of the extracted system, with the liquid component being a Polygonatum extract. In this invention, the solid-liquid separation preferably includes centrifugation, filtration, or vacuum filtration, and the filter screen size is preferably 200 mesh.

[0065] After obtaining the Polygonatum extract, the present invention combines the distillate of the processed Polygonatum product and the Polygonatum extract and concentrates it to Brix ≥ 50% to obtain concentrated Polygonatum extract.

[0066] In this invention, the preferred concentration conditions include: a temperature of 40–75°C, specifically 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, or 70°C; a rotation speed of 50–200 r / min, specifically 50 r / min, 80 r / min, 100 r / min, 120 r / min, 150 r / min, 180 r / min, or 200 r / min; and a vacuum gauge pressure of -0.1–-0.2 MPa, specifically -0.1 MPa, -0.12 MPa, -0.15 MPa, -0.18 MPa, or -0.2 MPa.

[0067] The present invention also provides a concentrated Polygonatum extract prepared by the preparation method described above, wherein the Brix content of the concentrated Polygonatum extract is ≥50%.

[0068] The present invention also provides a method for preparing Polygonatum extract powder, comprising the following steps: homogenizing the concentrated Polygonatum extract described in the above technical solution with a drying aid, and drying the resulting mixture to obtain Polygonatum extract powder.

[0069] In this invention, the drying agent preferably includes resistant dextrin. In this invention, the mass ratio of the concentrated Polygonatum extract to the drying agent is preferably 1:0.25 to 2, specifically 1:0.25, 1:0.5, 1:0.8, 1:1, 1:1.2, 1:1.5, 1:1.8, or 1:2.

[0070] In this invention, the homogenization treatment is preferably high-pressure homogenization treatment, and the conditions of the high-pressure homogenization treatment preferably include: a pressure of 10 to 15 MPa, specifically 10 MPa, 11 MPa, 12 MPa, 13 MPa, 14 MPa or 15 MPa; and a cycle number of 2 to 4 times, specifically 2 times, 3 times or 4 times.

[0071] In this invention, the drying preferably includes spray drying, and the spray drying conditions preferably include: a flow rate of 10-20 mL / min, specifically 10 mL / min, 12 mL / min, 14 mL / min, 16 mL / min, 18 mL / min, or 20 mL / min; an inlet air temperature of 70-115°C, specifically 70°C, 75°C, 80°C, 85°C, 90°C, 95°C, 100°C, 105°C, 110°C, or 115°C; an outlet air temperature of 60-90°C, specifically 60°C, 65°C, 70°C, 75°C, 80°C, 85°C, or 90°C; and an air pressure of 0.2-0.3 MPa, specifically 0.2 MPa, 0.22 MPa, 0.25 MPa, 0.28 MPa, or 0.3 MPa.

[0072] The present invention also provides a Polygonatum extract powder prepared by the preparation method described in the above technical solution.

[0073] The present invention also provides the application of the concentrated Polygonatum extract or the Polygonatum extract powder described in the above technical solution in coffee.

[0074] The present invention also provides a functional coffee product containing Polygonatum extract, the raw materials of which include coffee matrix, Polygonatum extract and excipients.

[0075] In this invention, the mass ratio of the concentrated Polygonatum extract to the coffee matrix is ​​preferably 1:3 to 7, more preferably 1:4 to 6, and may specifically be 1:3, 1:4, 1:5, 1:6 or 1:7.

[0076] In this invention, the coffee base preferably comprises coffee powder or coffee concentrate. In this invention, the particle size of the coffee powder is preferably 0.6–0.85 mm, specifically 0.6 mm, 0.65 mm, 0.7 mm, 0.75 mm, 0.8 mm, or 0.85 mm. In this invention, the Brix value of the concentrated coffee concentrate is preferably 70–85%, specifically 70%, 72%, 75%, 78%, 80%, 82%, or 85%.

[0077] In this invention, the coffee powder is preferably obtained by grinding coffee beans; the coffee beans are preferably dark roasted coffee beans, and the color L value of the dark roasted coffee beans is preferably 20 to 24.

[0078] In this invention, the method for preparing the concentrated coffee liquid preferably includes the following steps: grinding, extracting, and concentrating coffee beans sequentially to obtain concentrated coffee liquid. In this invention, the coffee beans are preferably dark roasted coffee beans, and the color L value of the dark roasted coffee beans is preferably 20-24. In this invention, the particle size of the coffee powder obtained by grinding is preferably 0.2-0.3 mm. In this invention, the extraction and concentration are preferably espresso extraction, and the conditions for espresso extraction preferably include: a pressure of 1-1.5 bar, specifically 1 bar, 1.1 bar, 1.2 bar, 1.3 bar, 1.4 bar, or 1.5 bar; an extraction time of 20-40 seconds (s), specifically 20 s, 25 s, 30 s, 35 s, or 40 s; and a coffee-to-water ratio of 1:2.5-4, specifically 1:2.5, 1:3, 1:3.5, or 1:4. In this invention, the preferred concentration conditions include: a temperature of 40–75°C, specifically 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, or 70°C; a rotation speed of 50–200 r / min, specifically 50 r / min, 80 r / min, 100 r / min, 120 r / min, 150 r / min, 180 r / min, or 200 r / min; and a vacuum gauge pressure of -0.1–-0.2 MPa, specifically -0.1 MPa, -0.12 MPa, -0.15 MPa, -0.18 MPa, or -0.2 MPa.

[0079] In this invention, the Polygonatum extract product includes one or more of the following: the concentrated Polygonatum extract described in the above technical solution, the Polygonatum extract powder described in the above technical solution, and the Polygonatum multiflorum processed powder. In this invention, the Polygonatum multiflorum processed powder is obtained by steaming and drying Polygonatum multiflorum 4-7 times and then pulverizing it. The preparation conditions for the Polygonatum multiflorum processed powder are preferably the same as those for the preparation of the Polygonatum multiflorum processed powder during the preparation of the concentrated Polygonatum extract, and will not be repeated here. In this invention, the particle size of the Polygonatum multiflorum processed powder is preferably 0.7-1.5 mm.

[0080] In this invention, the excipients include one or more of buckwheat honey powder, a drying agent, sorbitol, silicon dioxide, and magnesium stearate; the drying agent preferably includes resistant dextrin. In this invention, when the coffee base is coffee powder, the mass ratio of the coffee base to the excipients is preferably 1:0.25 to 0.45, specifically 1:0.25, 1:0.3, 1:0.35, 1:0.4, or 1:0.45.

[0081] In this invention, the functional coffee product containing Polygonatum extract preferably includes coffee concentrate containing Polygonatum extract, coffee solid beverage containing Polygonatum extract, coffee compressed sugar containing Polygonatum extract, or drip bag coffee containing Polygonatum extract.

[0082] In this invention, the coffee concentrate containing Polygonatum extract preferably comprises, by weight parts: 40-50 parts concentrated coffee liquid, specifically 40, 42, 45, 48, or 50 parts; 8-10 parts concentrated Polygonatum extract, specifically 8, 8.5, 9, 9.5, or 10 parts; and 3-4 parts buckwheat honey powder, specifically 3, 3.2, 3.5, 3.8, or 4 parts. In this invention, the pH value of the coffee concentrate containing Polygonatum extract is preferably 6-6.4, specifically 6, 6.1, 6.2, 6.3, or 6.4; the pH value of the coffee concentrate containing Polygonatum extract is preferably adjusted by an alkali metal bicarbonate, wherein the alkali metal bicarbonate preferably includes sodium bicarbonate.

[0083] In this invention, the coffee solid beverage containing Polygonatum extract preferably comprises, by weight parts: 55-62 parts of Polygonatum coffee powder, specifically 55, 56, 57, 58, 59, 60, 61, or 62 parts; and 3-4 parts of buckwheat honey powder, specifically 3.1, 3.3, 3.5, 3.8, or 4 parts. In this invention, the Polygonatum coffee powder is obtained by mixing and drying 4-5 parts of concentrated coffee liquid, 1-2 parts of concentrated Polygonatum extract, and 0.5-3 parts of drying aid. In this invention, the concentrated coffee liquid can specifically be 4, 4.2, 4.5, 4.8, or 5 parts; the concentrated Polygonatum extract can specifically be 1, 1.2, 1.5, 1.8, or 2 parts; and the drying aid can specifically be 0.5, 1, 1.5, 2, 2.5, or 3 parts.

[0084] In this invention, the drying preferably includes spray drying, and the spray drying conditions preferably include: a flow rate of 10-20 mL / min for the mixture (obtained by mixing), specifically 10 mL / min, 12 mL / min, 14 mL / min, 16 mL / min, 18 mL / min, or 20 mL / min; an inlet air temperature of 70-115°C, specifically 70°C, 75°C, 80°C, 85°C, 90°C, 95°C, 100°C, 105°C, 110°C, or 115°C; an outlet air temperature of 60-90°C, specifically 60°C, 65°C, 70°C, 75°C, 80°C, 85°C, or 90°C; and an air pressure of 0.2-0.3 MPa, specifically 0.2 MPa, 0.22 MPa, 0.25 MPa, 0.28 MPa, or 0.3 MPa.

[0085] In this invention, the coffee tablets containing Polygonatum extract preferably comprise, by weight parts: 40-60 parts of Polygonatum coffee powder, specifically 40, 42, 45, 48, 50, 52, 55, 58, or 60 parts; 30-50 parts of sorbitol, specifically 30, 32, 35, 38, 40, 42, 45, 48, or 50 parts; 10-20 parts of buckwheat honey powder, specifically 10, 12, 15, 18, or 20 parts; 0.5-1 part of silicon dioxide, specifically 0.5, 0.6, 0.7, 0.8, 0.9, or 1 part; and 0.5-1 part of magnesium stearate, specifically 0.5, 0.6, 0.7, 0.8, 0.9, or 1 part. In this invention, the Polygonatum coffee powder is preferably the same as the Polygonatum coffee powder in the solid coffee beverage containing Polygonatum extract, and will not be described again here. In this invention, the tablet weight of the compressed coffee tablets containing Polygonatum extract is preferably 1-2 g / tablet, and the hardness is preferably ≥150N, more preferably 150-200N (meeting the tablet hardness standard of the Chinese Pharmacopoeia); the disintegration time of the compressed coffee tablets containing Polygonatum extract is preferably ≤15 min (37°C water).

[0086] In this invention, the drip coffee containing Polygonatum extract preferably comprises, by weight, 10-12 parts of coffee powder, specifically 10, 10.5, 11, 11.5 or 12 parts; and 0.6-1 part of Polygonatum multiflorum powder, specifically 0.6, 0.7, 0.8, 0.9 or 1 part.

[0087] The present invention also provides a method for preparing the functional coffee product containing Polygonatum extract as described in the above technical solution, comprising the following steps: mixing coffee matrix, Polygonatum extract product and excipients to obtain the functional coffee product containing Polygonatum extract;

[0088] When the functional coffee product containing Polygonatum extract is a compressed coffee tablet containing Polygonatum extract, the mixture also includes tableting.

[0089] In this invention, when the coffee base is coffee concentrate, and when the functional coffee product containing Polygonatum extract is a coffee solid beverage containing Polygonatum extract, coffee compressed tablets containing Polygonatum extract, or drip coffee containing Polygonatum extract, the mixing process further includes drying. In this invention, the tableting is preferably performed after drying.

[0090] The present invention does not have any particular limitation on the mixing method, and any mixing method known to those skilled in the art can be used, such as one or more of stirring, homogenization and three-dimensional motion mixing. Specifically, the preferred mixing method for materials containing liquid components is homogenization; the preferred mixing method for powder materials is three-dimensional motion mixing.

[0091] In this invention, the homogenization conditions preferably include: a time of 10–20 min, specifically 10 min, 12 min, 15 min, 18 min, or 20 min; a rotation speed preferably of 8000–15000 r / min, specifically 8000 r / min, 10000 r / min, 12000 r / min, or 15000 r / min; a pressure of 15–25 MPa, specifically 15 MPa, 18 MPa, 20 MPa, 22 MPa, or 25 MPa; a number of cycles of 2–4, specifically 2, 3, or 4; and a system temperature ≤40℃, more preferably 25–40℃, specifically 25℃, 30℃, 35℃, or 40℃. The homogenization is preferably performed using a high-speed shear emulsifier.

[0092] In this invention, the preferred conditions for the three-dimensional motion mixing include: a rotation speed of 15–25 r / min, specifically 15 r / min, 18 r / min, 20 r / min, 22 r / min, or 25 r / min; and a time of 25–40 min, specifically 25 min, 28 min, 30 min, 32 min, 35 min, 38 min, or 40 min. The three-dimensional motion mixing is preferably performed using a three-dimensional motion mixer. This invention uses three-dimensional motion mixing, resulting in materials with uniform color; powder flowability testing shows an angle of repose ≤35°, meeting food-grade powder standards; and solubility (in water at 25–50°C) ≤15 seconds, preferably ≤15 seconds, with no clumping.

[0093] After mixing, the present invention preferably further includes: filling, tableting, or drying the mixed material. In the present invention, the tableting conditions preferably include: using a rotary tablet press with a die diameter of 10-20 mm (specifically 10 mm, 12 mm, 15 mm, 18 mm, or 20 mm), a pressure of 150-250 N (specifically 150 N, 180 N, 200 N, 220 N, or 250 N), and an ambient humidity ≤40%.

[0094] In this invention, the drying preferably includes spray drying, and the spray drying conditions preferably include: a flow rate of 10-20 mL / min, specifically 10 mL / min, 1 mL / min, 15 mL / min, 18 mL / min, or 20 mL / min; an inlet air temperature of 70-115°C, specifically 70°C, 75°C, 80°C, 85°C, 90°C, 95°C, 100°C, 105°C, 110°C, or 115°C; an outlet air temperature of 60-90°C, specifically 60°C, 65°C, 70°C, 75°C, 80°C, 85°C, or 90°C; and an air pressure of 0.2-0.3 MPa, specifically 0.2 MPa, 0.22 MPa, 0.25 MPa, 0.28 MPa, or 0.3 MPa.

[0095] In this invention, the preferred method for preparing the coffee concentrate containing Polygonatum extract includes the following steps: homogenizing concentrated coffee liquid, concentrated Polygonatum extract and buckwheat honey powder, adjusting the pH value to 6-6.4, filtering and bottling to obtain the coffee concentrate containing Polygonatum extract.

[0096] In this invention, the method for preparing the coffee solid beverage containing Polygonatum extract preferably includes the following steps: mixing Polygonatum coffee powder and buckwheat honey powder in a three-dimensional motion to obtain the coffee solid beverage containing Polygonatum extract.

[0097] In this invention, the method for preparing the coffee compressed candy containing Polygonatum extract preferably includes the following steps: mixing Polygonatum coffee powder, sorbitol and buckwheat honey powder in a three-dimensional motion and then compressing them into tablets to obtain coffee compressed candy containing Polygonatum extract.

[0098] In this invention, the preferred method for preparing drip coffee containing Polygonatum extract includes the following steps: mixing coffee powder and Polygonatum multiflorum powder in a three-dimensional motion, encapsulating it in a non-woven filter bag, and then sealing the edges to obtain drip coffee containing Polygonatum extract. In this invention, the width of the sealing edge is preferably ≥3mm, more preferably 3-5mm, specifically 3mm, 3.5mm, 4mm, 4.5mm, or 5mm. In this invention, after sealing, packaging is also included, preferably nitrogen-filled light-proof packaging.

[0099] The related technology discloses a natural functional coffee containing the following raw materials by weight: 50-100 parts Blue Mountain coffee powder, 0.5-1 part xylitol, 4-8 parts matsutake mushroom extract, 4-8 parts cordyceps militaris extract, 3-8 parts wolfberry extract, 2-7 parts polygonatum extract, 3-8 parts ginseng extract, 4-8 parts pollen extract, and 4-8 parts poria cocos extract. The preparation process includes the following steps: Step S1, preparing the natural functional extracts; Step S2, preparing freeze-dried Blue Mountain coffee; Step S3, mixing the freeze-dried coffee powder with matsutake mushroom, wolfberry, polygonatum, ginseng, poria cocos, pollen, cordyceps militaris extract, and xylitol according to the formula ratio, stirring evenly, and then sterilizing to obtain the natural functional coffee, which is then packaged into 2-4g bags. However, the preparation of the above-mentioned natural functional coffee uses a simple physical mixing method to combine various medicinal and edible extracts with coffee powder, failing to solve problems such as component layering and clumping. The functional coffee product containing Polygonatum extract prepared by this invention does not separate into layers or clump together.

[0100] To further illustrate the present invention, the following detailed descriptions, in conjunction with embodiments, provide the concentrated Polygonatum extract and its preparation method and application, Polygonatum extract powder and its preparation method and application, and functional coffee products containing Polygonatum extract and their preparation methods. However, these descriptions should not be construed as limiting the scope of protection of the present invention.

[0101] Polygonatum multiflorum (raw): The rhizome is intact and free of mold. Wash it with water and dry the surface moisture before use.

[0102] Example 1

[0103] Preparation of processed Polygonatum multiflorum products and Polygonatum extract:

[0104] Preparation of processed Polygonatum multiflorum (denoted as A): Take 2.0 kg of raw Polygonatum multiflorum (denoted as S0) and spread it evenly in the upper steamer of a steamer. Steam for 6 hours and then transfer it to a 45℃ oven to dry for 12 hours to obtain Polygonatum multiflorum processed once (denoted as S1). Repeat the above steaming-drying operation for a total of 4 times to obtain processed Polygonatum multiflorum processed four times (denoted as S4).

[0105] The four-steaming and four-processing of Polygonatum sibiricum products are repeated five more times to obtain nine-steaming and nine-processing Polygonatum sibiricum products. The numbering of steaming-drying cycles is 1 to 9, and the prepared Polygonatum sibiricum products are numbered sequentially from S1 to S9.

[0106] Preparation of Polygonatum extract (denoted as B): The processed Polygonatum product, which has been steamed and processed four times, is pulverized to a particle size of less than 7 mm. Pure water is added (the dry weight of the processed Polygonatum product to the water-liquid ratio = 1 kg: 8 L). The product is extracted in a constant temperature water bath at 55 °C for 4 h. After filtration through a 200-mesh filter cloth, the filtrate is obtained. The filtrate is concentrated by vacuum rotary evaporation at 50 °C, -0.15 MPa, and 100 r / min until Brix ≥ 50%, thus obtaining the Polygonatum extract.

[0107] Test Example 1

[0108] Example 1: Testing of raw Polygonatum multiflorum and processed Polygonatum multiflorum products prepared with different steaming times.

[0109] 1. Determination of the color value of Polygonatum: The color of raw and processed Polygonatum were measured using a spectrophotometer (CM-3600d, Intelligent Sensor Corporation, Japan). The results are shown in Table 1 and... Figure 1 .

[0110] Table 1 Colorimetric values ​​of S0 to S9

[0111] sample Lightness / Darkness (L*) Red-green value (a*) Yellow-blue value (b*) S0 45.10±1.07a 5.87±0.50a 11.16±1.02a S1 20.28±1.42b 6.74±0.42b 5.25±2.63b S2 18.79±0.54c 6.34±0.09d 3.66±0.92d S3 18.54±0.54c 3.33±0.99c 4.21±0.35c S4 15.29±0.93d 3.33±0.43c 4.85±0.21c S5 15.41±2.67d 3.03±1.38c 4.47±0.59c S6 14.88±0.42d 3.71±0.07c 5.47±0.18b S7 15.65±0.08d 3.62±0.62c 5.46±0.85b S8 16.79±0.23d 3.21±0.18c 6.11±0.52b S9 14.38±0.99d 5.57±1.94d 5.76±0.14e

[0112] Depend on Figure 1 As shown in Table 1, repeated steaming significantly affects the color of Polygonatum sibiricum. After the third steaming, the L* value decreased significantly (p < 0.05), and the color changed from brown to black. With the increase of steaming times, the L* and b* values ​​decreased significantly (p < 0.05), gradually showing a dark brown color. The above results indicate that processing significantly affects the color and quality of the sample, which is related to the Maillard reaction. During the nine-steaming and nine-processing process, the high-temperature and high-humidity steaming environment may cause some reducing sugars in Polygonatum sibiricum to react with amino compounds, resulting in the formation of brown or even black macromolecular substances, leading to a darker color in the processed sample.

[0113] 2. Determination of the taste of Polygonatum sibiricum

[0114] The taste changes of Polygonatum were determined using an electronic tongue (SA402B Controller type, Intelligent Sensor Co., Ltd., Japan) taste analysis system. The results are shown in the figure. Figure 2The electronic tongue detection results showed that the sweetness response value of Polygonatum decreased significantly (p<0.05) with increasing steaming times, while the bitterness response value first decreased and then increased, with S0 having the highest sweetness response value, and S0 and S9 having relatively high bitterness response values. This may be due to the loss of sugars caused by prolonged high-temperature treatment. Furthermore, the bitterness was weakened in the first four steaming processes, but the Maillard reaction products subsequently increased the bitterness response value. There is a certain correlation between saponin content and bitterness, possibly because the saponin content slightly increases during steaming. Correlation analysis of the electronic tongue results with the flavor of Polygonatum processed after nine steamings using PLS showed that… Figure 3 The flavor distribution of the nine-times-steamed and nine-processed Polygonatum was quite far apart, confirming that repeated steaming has a significant impact on the flavor of Polygonatum. Among them, S0-S3 and S7-S9 were the two groups with the largest distances, indicating that the flavor of the steamed Polygonatum changed significantly after the third and seventh steaming. S4-S6 were grouped together, indicating that the flavor of Polygonatum did not change significantly during the fourth to sixth steaming processes.

[0115] 3. Determination of polysaccharide extraction yield

[0116] According to the spectrophotometer method specified in GB / T 9695.31-2008, the total sugar content was determined using the phenol-sulfuric acid method.

[0117] 4. Determination of flavonoid content

[0118] Method for constructing standard curves for flavonoids: Accurately weigh 0.1 g of flavonoid reference standard (such as rutin, quercetin, or baicalin), dissolve and serially dilute with methanol to prepare a series of standard solutions with concentrations of 1 μg / mL, 5 μg / mL, 10 μg / mL, 20 μg / mL, 50 μg / mL, and 100 μg / mL. Analyze using high-performance liquid chromatography (HPLC). Perform linear regression of peak area (y) against concentration (x) to obtain the standard curve equation y = 0.0503x + 0.006, with a correlation coefficient R0. 2 =0.9993.

[0119] Accurately weigh 1.0 g of each of the samples S0 to S9, add 50 mL of methanol, and extract by ultrasonication at 40 kHz for 30 min at room temperature. After cooling to room temperature, filter the solution. Filter the filtrate through a 0.22 μm organic phase microporous membrane. Perform HPLC analysis on the filtrate and quantify using a standard curve of flavonoids. The HPLC conditions were as follows: USHA C18 (3.0 × 150 mm) column, column temperature 30 ± 1 °C, UV detector, detection wavelength 254 nm or 359 nm; mobile phase A was methanol, mobile phase B was an aqueous solution containing 0.1 wt% glacial acetic acid, mobile phase flow rate was 1.0 mL / min, gradient elution was used, the elution program is shown in Table 2, the injection volume was 10 μL, and the test results are shown in Table 4.

[0120] Table 2 Elution Procedure

[0121] Time / min Volume fraction of mobile phase A / % Mobile phase B volume fraction / % 0 20 80 5 20 80 15 40 60 25 60 40 30 80 20 35 20 80 40 20 80

[0122] 5. Determination of saponin content

[0123] Method for constructing the saponin standard curve: Accurately weigh 0.1 g of saponin standard, dissolve it in methanol and serially dilute it to prepare a series of standard solutions with concentrations of 0.05 mg / mL, 0.1 mg / mL, 0.5 mg / mL, 1.0 mg / mL, 2.0 mg / mL, and 5.0 mg / mL. Analyze using high-performance liquid chromatography (HPLC). Perform linear regression of peak area (y) against concentration (x) to obtain the standard curve equation y = 0.1177x + 0.0896, with a correlation coefficient R0. 2 =0.9992.

[0124] Accurately weigh 1.0 g of each of the samples S0 to S9 to be tested, add 50 mL of methanol, and extract by ultrasonication at 40 kHz for 30 min at room temperature. After cooling to room temperature, filter the solution and filter the filtrate through a 0.22 μm organic phase microporous membrane. Take the filtrate for HPLC detection and quantify the saponin using a standard curve. The HPLC detection conditions were as follows: a USHAC18 (3.0 × 150 mm) column was used, with a column temperature of 35 ± 1℃, and a UV detector with a detection wavelength of 202 nm. Mobile phase A was methanol, mobile phase B was 0.05 wt% phosphoric acid aqueous solution, the mobile phase flow rate was 1.0 mL / min, and gradient elution was used. The gradient program is shown in Table 3: 0–10 min, the proportion of mobile phase A linearly increased from 30% to 60%; 10–20 min, the proportion of mobile phase A linearly increased from 60% to 80%; 20–30 min, the proportion of mobile phase A remained constant at 80%; 30–35 min, the proportion of mobile phase A linearly decreased from 80% to 30% and remained constant until 35 min. The injection volume was 10 μL. The test results are shown in Table 4.

[0125] Table 3 Elution Procedure

[0126] Time / min Volume fraction of mobile phase A / % Mobile phase B volume fraction / % 0 30 70 10 60 40 20 80 20 30 80 20 35 30 70

[0127] Table 4 shows the changes in effective active ingredients in S0 to S9.

[0128] sample Polysaccharide content (g / 100g) Flavonoid content (g / 100g) Saponin content (g / 100g) S0 53.08±0.48a 3.38±0.01b 0.33±0.04b S1 41.76±0.40b 3.30±0.03b 0.36±0.03b S2 27.64±0.50c 3.30±0.01b 0.36±0.02b S3 18.96±0.16d 3.21±0.07b 0.30±0.05b S4 15.20±0.44f 4.53±0.04a 0.47±0.03a S5 12.29±0.11e 2.49±0.01c 0.25±0.02c S6 9.15±0.06g 2.26±0.01c 0.24±0.02c S7 8.18±0.04h 2.29±0.01c 0.17±0.02d S8 2.55±0.08i 2.62±0.03c 0.14±0.02d S9 2.52±0.02i 2.12±0.13c 0.15±0.04d

[0129] Note: Different letters in the same column indicate significant differences between them (p<0.05).

[0130] As shown in Table 4, the contents of flavonoids and saponins in processed Polygonatum cyrtonema reached their highest levels during the fourth steaming and processing cycle and then gradually decreased, while the polysaccharide content decreased significantly after steaming. This indicates that polysaccharides were the main functional components that changed during the nine steaming and processing cycles. By comparing the contents and changes of effective active ingredients in Polygonatum cyrtonema samples during different steaming cycles, it was found that the polysaccharide content decreased with the increase of the steaming cycle. This is because during the steaming process, the high temperature caused the glycosidic bonds of polysaccharides to break and degrade into monosaccharides. The contents of flavonoids and saponins reached their highest levels during the fourth steaming and processing cycle, which may be due to the enrichment effect during the steaming process. After the fourth steaming and processing cycle, the contents decreased significantly (p < 0.05).

[0131] 6. Crude polysaccharides of Polygonatum odoratum were prepared from samples of Polygonatum odoratum (S0-S9) by water extraction and alcohol precipitation.

[0132] Samples of Polygonatum odoratum (S0-S9) were taken separately, pulverized and sieved. Extraction was carried out in an 80℃ water bath for 2 hours at a material-to-liquid ratio of 1g:25mL. After cooling to room temperature, the mixture was filtered. The supernatant was concentrated by rotary evaporation, and anhydrous ethanol was added to a final ethanol concentration of 95v / v%. The mixture was allowed to stand for 24 hours and centrifuged at 6000xg for 15 minutes. The resulting precipitate was redissolved in double-distilled water to a concentration of 0.04g / mL, and then freeze-dried to obtain crude Polygonatum odoratum polysaccharide.

[0133] Monosaccharide composition analysis of crude Polysaccharides from Polygonatum odoratum: The monosaccharide composition of the obtained samples was determined by high performance anion exchange chromatography (Waters e2695, Waters Corporation, USA) with pulsed amperometric detection (HPAEC-PAD). The results are shown in the figure. Figure 4 See Table 6. The specific steps are as follows: Take 2 mg of crude Polygonatum polysaccharide into a V-shaped flask, add 3 mL of 2 mol / L trifluoroacetic acid, and treat in an oil bath at 110℃ for 4.0 h. Dry the mixture after the oil bath, add 1 mL of methanol, and repeat the drying process 4 times. Add 1 mL of ultrapure water to the dried sample, filter through a 0.22 μm filter membrane to obtain a monosaccharide mixture, and load it for HPAEC-PAD analysis. HPAEC-PAD analysis conditions: chromatographic column: Carbo Pac TMPA-20 (3mm×150mm) is equipped with a pulsed amperometric detector: ICS-5000+ ion chromatograph. Mobile phase A is ultrapure water, mobile phase B is 0.002mol / L NaOH aqueous solution, mobile phase flow rate is 0.4mL / min, column temperature is 30℃, elution mode is gradient elution, elution program is shown in Table 5, and injection volume is 25μL.

[0134] Table 5 Elution Procedure

[0135] Time / min Volume fraction of mobile phase A / % Mobile phase B volume fraction / % 0 0 100 15 50 50 30 100 0 35 0 100

[0136] Table 6 Monosaccharide composition (wt%) of S0–S9

[0137] Rhamnose Arabic sugar Galactose glucose Mannose fructose Galacturonic acid S0 0 1.07 3.07 21.69 15.67 58.5 0 S1 0.57 9.89 34.24 14.46 14.88 22.45 3.5 S2 0.73 13.02 43.42 9.1 26.99 0 6.74 S3 1.82 9.01 50.33 5.27 21.48 0 12.08 S4 0.82 9.47 61.79 4.71 18.12 0 5.08 S5 0.62 6.56 67.46 3.77 16.55 0 5.04 S6 0 7.27 71.04 5.78 9.56 0 6.35 S7 1.98 3.08 65.11 5.35 16.92 0 7.56 S8 3.03 1.6 49.82 6.25 33.92 0 5.38 S9 2.7 1.15 43.22 12.19 35.34 0 5.39

[0138] From Table 6 and Figure 4 It was found that the monosaccharide composition of the water-extracted polysaccharide from the unsteamed raw Polygonatum odoratum consisted of galactose (Gal), fructose (Fru), glucose (Glu), arabinose (Ara), and mannose (Man). The fructose content in the raw Polygonatum odoratum polysaccharide (S0), initially 58.50 wt%, decreased to 22.45 wt% after one steaming cycle and was not detected in subsequent steaming cycles. The glucose content also gradually decreased from 21.69 wt% in S0 to 6.25 wt% in S9. This may be because the glucan in Polygonatum odoratum is relatively easy to extract. During the 0th to 9th steaming cycles, the galactose content of the processed Polygonatum odoratum significantly increased (p<0.05), reaching its highest level (71.04 wt%) during the sixth steaming cycle and then gradually decreasing. This may be because the cell walls of Polygonatum odoratum were further damaged under prolonged high temperature and humidity conditions, leading to the extraction of galactose, which was originally difficult to dissolve. During the steaming process, the changes in the composition and proportion of monosaccharides may be related to the Maillard reaction, and some sugars underwent isomerization and degradation during the process. The galactose content in the monosaccharide composition of the crude Polygonatum polysaccharide from the later stages of steaming exceeded 60%, indicating that the Polygonatum polysaccharide processed nine times is mainly composed of galactan, confirming that Polygonatum galactan may be the main active ingredient in processed Polygonatum.

[0139] This invention tested the scientific basis for key parameters such as the number of steaming cycles and the monosaccharide composition of Polygonatum sibiricum, and tested experimental data such as the retention rate of active ingredients. The technical solution has strong credibility.

[0140] Example 2

[0141] Preparation method of distillate from processed Polygonatum sibiricum products

[0142] Prepared Polygonatum sibiricum products according to the method of Example 1. The distillate from the bottom of the steamer is collected during each steaming process to obtain Polygonatum sibiricum product distillate. The Polygonatum sibiricum product distillates corresponding to S1 to S9 are recorded as C1 to C9 respectively.

[0143] Test Example 2

[0144] The monosaccharide composition of C1-C9 of the distillate from processed Polygonatum odoratum was analyzed according to the method in Test Example 1. The results are shown in Table 7 and Figure 5 .

[0145] Table 7 Monosaccharide composition (wt%) of C1–C9

[0146] Galacturonic acid Galactose glucose Mannose fructose Arabic sugar C1 1.72 21.44 40.83 2.92 30.56 2.47 C2 7.14 21.33 43.22 7.04 10.22 9.39 C3 10.21 36.9 24.7 7.11 4.2 16.88 C4 6.57 40.35 25.02 8.86 4.93 14.26 C5 4.1 60.53 11.13 10.08 - 14.16 C6 3.27 56.43 18.67 10.2 - 11.42 C7 3.98 74.39 3.94 8.08 - 9.62 C8 4.05 76.47 4.42 5.33 - 9.73 C9 2.23 80.94 2.66 3.63 - 10.53

[0147] Note: "-" in the table indicates that it was not detected.

[0148] From Table 7 and Figure 5 It was found that the monosaccharide composition of the polysaccharides in the distillate of processed Polygonatum sibiricum products changed significantly with increasing distillation times. Galactose (Gal) content increased continuously from 21.44 wt% in C1 to 80.94 wt% in C9, an increase of more than 3.7 times, reaching over 70 wt% after C7, indicating that Gal became the main component in the later stages of distillation. Fructose (Fru) accounted for 30.56 wt% in C1, but dropped sharply to 10.22 wt% in C2, and was not detected in subsequent distillations (from C5 onwards). This may be related to high-temperature-induced fructose degradation or participation in the Maillard reaction, thus suggesting that fructooligosaccharides were enriched in the second distillation distillate. Glucose (Glc) content gradually decreased from 40.83 wt% in C1 to 2.66 wt% in C9, suggesting that its high solubility caused its decrease with increasing distillation times after early extraction. The changes in arabinose (Ara) and mannose (Man) were relatively complex: Ara fluctuated between C1 and C4, rising to 14.26 wt%, and then stabilized in the range of 10 wt%–14 wt%; Man gradually increased from 2.92 wt% at C1 to 10.20 wt% at C6, but decreased slightly after C7, possibly related to the gradual release of cell wall polysaccharides and differences in the thermal stability of some sugars. Notably, the significant enrichment of Gal may stem from the high temperature and humidity environment during steaming disrupting the cell structure of *Polygonatum sibiricum*, releasing previously bound or insoluble galactan, while the proportion of other monosaccharides decreased due to decomposition or transformation. These changes suggest that the nine-steaming-nine-processing technique may selectively enrich galactose, forming a polysaccharide structure dominated by galactan, which may provide a material basis for the key active components of processed *Polygonatum sibiricum*.

[0149] Based on the above analysis, it can be seen that the polysaccharide component of Polygonatum multiflorum processed by the nine-steaming and nine-processing technique is mainly galactan (Gal content in C9 reaches 80.94 wt%). Furthermore, if the distillates from each steaming stage are retained in stages, fructooligosaccharides (FOS) may be selectively enriched through a gradient extraction strategy. This phenomenon may be related to the dynamic changes of fructose during steaming (such as the sudden drop and subsequent disappearance of C1-C2) and differences in thermal stability, suggesting that the staged collection process has potential regulatory value for retaining specific oligosaccharide components.

[0150] Example 3

[0151] Preparation of Polygonatum extract powder

[0152] The extract of Polygonatum sibiricum prepared in Example 1 (B) and the distillate of processed Polygonatum sibiricum prepared in Example 2 (C4) were mixed and rotary evaporated at 50°C, 100 r / min and vacuum gauge pressure of -0.15 MPa until the Brix value was 55 wt%, to obtain 1.5 kg of concentrated Polygonatum sibiricum extract (denoted as D).

[0153] 1.5 kg of concentrated Polygonatum extract and 0.65 kg of resistant dextrin were mixed. The resulting mixture was homogenized (pressure 10 MPa, cycle 2 times), and then introduced into a spray drying tower for spray drying (atomizer flow rate 10 mL / min, inlet air temperature 90℃, outlet air temperature 70℃, air pressure 0.28 MPa). After continuous spray drying, 1.5 kg of Polygonatum powder was collected and dried until the moisture content was ≤4.0 wt% and the powder particle size D was [value missing]. 50 ≤80μm, yield Polygonatum extract powder (denoted as E).

[0154] Example 4

[0155] The ratio of coffee to concentrated Polygonatum extract

[0156] Coffee concentrate preparation: 1.2 kg of dark roasted coffee beans were ground to a particle size of 0.3 mm and extracted using espresso (pressure 1.2 bar, extraction time 25 seconds, coffee-to-water ratio 1:2.5) to obtain the coffee concentrate. The coffee concentrate was transferred to a rotary evaporator and concentrated to a Brix value of 52 wt% under the conditions of a rotary evaporation temperature of 50℃, a rotation speed of 120 r / min, and a vacuum gauge pressure of -0.15 MPa, yielding 4.2 L of coffee concentrate (denoted as F).

[0157] Preparation of concentrated Polygonatum coffee liquid: 4 kg of concentrated coffee liquid (E), 1 kg of concentrated Polygonatum extract (D), and 0.32 kg of buckwheat honey powder were mixed and homogenized twice using a high-speed shear emulsifier (8000 r / min, 15 MPa), with each homogenization time being 10 min. The system temperature was controlled to be ≤40℃. The pH value was adjusted to 6.2±0.2 with citric acid. After filtration, concentrated Polygonatum coffee liquid (denoted as G) was obtained.

[0158] Dispense the concentrated Polygonatum coffee liquid into light-proof packaging (10mL per bag), seal with nitrogen, and store at room temperature away from light.

[0159] Example 5

[0160] The only difference from Example 4 is that the amount of concentrated coffee liquid (E) used is 3 kg, 4 kg, 5 kg, 6 kg and 7 kg respectively.

[0161] Test Example 3

[0162] Antioxidant activity, α-glucosidase inhibition, cytotoxicity against RAW264.7 macrophages, and inhibition of NO secretion in RAW264.7 cells were tested.

[0163] Samples: Concentrated Polygonatum coffee liquid (compound group) with different compound ratios prepared in Examples 4-5, concentrated coffee liquid (abbreviated as coffee liquid) and concentrated Polygonatum extract (abbreviated as coffee liquid) used in Example 4.

[0164] 1. Determination of antioxidant capacity

[0165] Samples: Concentrated Polygonatum coffee liquid, concentrated coffee liquid, concentrated Polygonatum extract, and vitamin E aqueous solution (VE, 2 mg / mL).

[0166] 1.1 DPPH free radical scavenging ability test

[0167] Sample group: Dilute 1 mL of sample 300 times with deionized water to obtain a sample dilution. Add 1 mL of 0.2 mmol / L DPPH reagent to 1 mL of the sample dilution and incubate at room temperature in the dark for 30 min. Then measure the absorbance at 517 nm and record it as A0. Control group: The only difference from the sample group is that anhydrous ethanol is used instead of DPPH reagent. The measured absorbance is recorded as A0. j Blank control group: The only difference from the sample group is that distilled water was used instead of diluted coffee liquid. The absorbance was recorded as Ac. The DPPH free radical scavenging equivalent (R1) is calculated as follows:

[0168]

[0169] 1.2 Determination of ABTS free radical scavenging ability

[0170] Sample group: Take 0.1 mL of sample diluent, add 1.9 mL of 0.15 mmol / L ABTS ethanol solution, and react at room temperature in the dark for 6 min. Then measure the absorbance at 734 nm and record it as A. x Blank control group: The only difference from the sample group was that distilled water was used instead of diluted coffee. The absorbance was recorded as A0. The coffee ABTS free radical scavenging rate (R2) was calculated as follows:

[0171]

[0172] 2. Determination of α-glucosidase inhibitory activity

[0173] Sample group: 200 μL of concentrated Polygonatum sibiricum coffee solution (G) was mixed with 200 μL of α-glucosidase solution (concentration 0.01 mg / mL, solvent 0.01 mol / L, pH 6.8 sodium phosphate buffer) and incubated at 37℃ for 15 min. Then, 200 μL of 2.5 mmol / L p-nitrophenyl-α-D-glucopyranoside (pNPG) solution (concentration 0.01 mg / mL, solvent 0.01 mol / L, pH 6.8 sodium phosphate buffer) was added to the reaction system, and the reaction was continued at 37℃ for 10 min. After the reaction, 5 mL of 0.10 mol / L sodium carbonate aqueous solution was added to terminate the reaction, and the absorbance value (A) was measured at 400 nm. Blank group: The only difference from the sample group was the replacement of the test sample solution with deionized water. Control group: The only difference from the sample group was the replacement of the α-glucosidase solution with sodium phosphate buffer. The formula for calculating α-glucosidase inhibitory activity is as follows:

[0174]

[0175] 3. In vitro anti-inflammatory activity

[0176] The specific steps of the cytotoxicity experiment are as follows: Experimental group: Take the sample and add it to sterilized PBS to prepare a series of concentration gradients of 1 g / mL, 0.5 g / mL, 0.25 g / mL, 0.125 g / mL, 0.063 g / mL, and 0.031 g / mL. After thorough dissolution, filter through a 0.22 μm filter membrane for sterilization and store at 4℃; RAW264.7 cells (1×10⁻⁶) were then... 5 Cells were seeded at 1 / mL in 96-well plates. After 12 hours of cell adhesion, different concentrations of samples were added for 24 hours. The culture medium was then removed, and 20 μL of 5 mg / mL LMT solution was added. The plates were incubated at 37°C for 4 hours. The supernatant was then removed, and 200 μL of DMSO was added for 20 minutes to dissolve the purple crystals. The absorbance was measured at 540 nm using a microplate reader. The control group differed from the sample group only in that the sample was replaced with sterile deionized water. Cell viability (%) = Average OD value of each concentration group / Average OD value of the control group.

[0177] Based on the dosage determined in previous cytotoxicity experiments, the specific steps for the in vitro anti-inflammatory activity experiment are as follows: RAW264.7 cells were inoculated at 1×10⁻⁶ cells per cell line. 5 Cells were seeded at a density of cells / well in 96-well plates and incubated for 24 h. Then, the cells were treated with PBS, lipopolysaccharide, or lipopolysaccharide plus different concentrations of samples (0.5 g / mL, 0.25 g / mL, 0.125 g / mL, 0.063 g / mL, 0.031 g / mL) for 24 h. The supernatant was collected and NO was detected using a kit.

[0178] Computational theory of complex group IC 50理论值 R is the valence ratio of samples A and B when used alone, i.e., R = IC 50A / IC 50B P1 represents the proportion of A in the compound group; P2 represents the proportion of B in the compound group (P2 = 1 - P1), where A is concentrated coffee liquid (E) and B is concentrated Polygonatum extract (D). The actual IC50 of the compound group can be obtained from the experiment. 50mix The value was determined using a t-test for the theoretical IC. 50实验值 IC obtained from the experiment 50mix Perform statistical comparisons to determine if there are significant differences. If IC 50mix Value less than IC 50实验值 The value indicates that the interaction is cooperative. IC 50理论值 The calculation formula is as follows:

[0179]

[0180] The interaction index (γ) is calculated to evaluate the degree of synergistic or antagonistic effects. IC 50Amix IC 50Bmix IC values ​​for A and B in the compound group are respectively 50 Value; IC 50A IC 50B IC when A and B act alone 50 The value of γ. If γ = 1, the interaction is additive; if γ < 1, the interaction is synergistic, and the smaller the γ value, the stronger the synergistic effect; if γ > 1, the interaction is antagonistic. The formula for calculating γ is as follows:

[0181]

[0182] See results Figures 6-10 See Table 8.

[0183] The efficacy data of concentrated Polygonatum odoratum coffee solution with different compound ratios (mass ratio of concentrated coffee solution to concentrated Polygonatum odoratum extract 4:1 to 7:1) are as follows:

[0184] (1) Effects of different compound ratios of Polygonatum odoratum coffee on antioxidant activity

[0185] like Figures 6-7 As shown in Table 8, the ABTS free radical scavenging ability is based on the SET mechanism. The scavenging ability is significantly enhanced after the concentrated Polygonatum extract (D) is combined with coffee liquid, with the strongest effects observed at ratios of 5:1 and 4:1. The DPPH free radical scavenging ability is based on both HAT and SET mechanisms. The scavenging ability is significantly improved after combination, with the strongest effects observed at ratios of 7:1 and 6:1. IC 50Value and interaction index analysis showed that the two had a synergistic effect at ratios of 5:1 and 4:1, while they exhibited an antagonistic effect at ratios of 7:1 and 6:1.

[0186] (2) Effect of concentrated Polygonatum sibiricum coffee liquid with different compound ratios on α-glucosidase inhibition rate

[0187] like Figure 8 As shown in Table 8, the inhibitory activity of concentrated Polygonatum sibiricum coffee extract with different blending ratios on α-glucosidase exhibited a concentration-dependent effect. The α-glucosidase inhibitory activity was significantly enhanced after blending concentrated coffee extract with concentrated Polygonatum sibiricum extract, especially the 5:1 and 4:1 blending ratios, which showed stronger inhibitory effects. Polygonatum sibiricum fermentation broth showed weak inhibitory activity when used alone, but its inhibitory activity was significantly enhanced after blending with coffee extract, indicating a synergistic effect between Polygonatum sibiricum and coffee in anti-saccharification.

[0188] (2) Effects of different compound ratios of concentrated Polygonatum odoratum coffee liquid on anti-inflammatory effects

[0189] like Figures 9-10 As shown in Table 8, the effect of concentrated Polygonatum sibiricum coffee solution with different compounding ratios on the viability of RAW264.7 cells was evaluated using the MTT assay system to determine its cytotoxicity. Compared with the blank control group, the cell viability of RAW264.7 cells treated with concentrated Polygonatum sibiricum coffee solution with different compounding ratios showed a dose-dependent change after 24 h. When the treatment dose was 0.5 g / mL, the cell viability of all sample groups remained above 80%, indicating that there was no significant toxic effect on cells at this concentration.

[0190] The anti-inflammatory effects of concentrated Polygonatum sibiricum coffee extract with different blend ratios were evaluated by detecting the release of NO in LPS-induced RAW264.7 cells. Figures 9-10 As shown, the NO release was significantly reduced after the concentrated coffee liquid was combined with the concentrated Polygonatum sibiricum extract, especially the 5:1 and 4:1 ratios, which exhibited stronger anti-inflammatory effects. However, the anti-inflammatory effect decreased when the mass ratio of concentrated coffee liquid to concentrated Polygonatum sibiricum extract was 3:1.

[0191] Table 8. Evaluation of the synergistic effects of concentrated Polygonatum odoratum coffee liquid with different compound ratios.

[0192]

[0193] Note: Different letters in the same column indicate significant differences (p < 0.05); *IC under combined conditions 50实验值 and IC 50理论值 Significant difference (p < 0.05); (+) indicates synergistic effect; (-) indicates antagonistic effect; (=) indicates additive effect; - indicates none.

[0194] Example 6

[0195] Preparation of solid beverage of functional coffee containing Polygonatum sibiricum extract

[0196] Preparation of Polygonatum coffee powder: 6.3 kg of concentrated Polygonatum coffee liquid (G) prepared in Example 4 and 2.7 kg of resistant dextrin were mixed. The resulting mixture was homogenized (pressure 17 MPa, cycle 2 times), and then poured into a spray drying tower for spray drying (atomizer flow rate 10 mL / min, inlet air temperature 95℃, outlet air temperature 75℃, air pressure 0.25 MPa). After continuous spray drying, the powder was collected and dried until the moisture content was ≤4.5 wt%, to obtain Polygonatum coffee powder (denoted as H).

[0197] Solid beverage compounding: Weigh 6.0 kg of Polygonatum odoratum coffee powder and 0.35 kg of buckwheat honey powder, and mix them for 25 min using a three-dimensional motion mixer (speed 15 r / min) to ensure uniform color of the materials, thus obtaining a functional coffee solid beverage containing Polygonatum odoratum extract; the powder flowability test shows that the angle of repose is ≤35°, which meets the food-grade powder standard; the solubility of the functional coffee solid beverage containing Polygonatum odoratum extract (water at 25℃) is ≤15 seconds, with no clumping.

[0198] Product Packaging: The solid beverage containing Polygonatum extract is packaged into light-proof packaging (5g per bag) and stored at room temperature away from light.

[0199] Example 7

[0200] Preparation of Functional Coffee Compressed Candy Containing Polygonatum Extract

[0201] Preparation of compressed sugar powder: Weigh 4 kg of Polygonatum coffee powder (H) prepared in Example 9, 4.6 kg of sorbitol, 0.2 kg of buckwheat honey powder, 0.1 kg of silicon dioxide and 0.1 kg of magnesium stearate; mix for 25 min using a three-dimensional motion mixer (speed 12 r / min) until the material has a uniform color to obtain compressed sugar powder.

[0202] Preparation of compressed sugar: The compressed sugar powder is compressed into tablets using a rotary tablet press (10mm die diameter, 150N pressure, and ambient humidity below 40%) to obtain functional coffee compressed sugar containing Polygonatum extract, with a tablet weight of 1.0g / tablet and a hardness ≥150N (meeting the tablet hardness standard of the Chinese Pharmacopoeia).

[0203] Packaging and quality verification: Remove defective products with cracks, missing corners or weight deviation >3%, disintegration time (37℃ water) ≤15min, qualified functional coffee compressed candy containing Polygonatum extract is packaged separately.

[0204] Example 8

[0205] Preparation of Functional Coffee Drip Bags Containing Polygonatum Extract

[0206] Coffee powder preparation: Take 2.5 kg of lightly roasted or medium-roasted coffee beans, grind them to a particle size of 0.7 mm (error ±0.1 mm), sieve to remove fine powder, and obtain 2.4 kg of coffee powder (yield of over 96%).

[0207] Preparation of Polygonatum sibiricum processed product granules: The Polygonatum sibiricum processed product (S4) prepared in Example 1 was ground to a particle size of 0.7 mm to obtain Polygonatum sibiricum processed product granules.

[0208] Packaging of drip bag coffee: Weigh 10g of coffee powder and 1g of processed Polygonatum sibiricum granules according to the formula for each bag. Disperse the above ingredients evenly and pack them into a non-woven fabric drip bag (10cm×8cm). Seal the bag using an ultrasonic heat sealer (temperature 150℃, pressure 0.3MPa), with a sealing edge width ≥3mm. After nitrogen filling, cover with an aluminum foil packaging bag to obtain functional drip coffee containing Polygonatum sibiricum extract. Store in a sealed, light-proof container.

[0209] In summary, this invention improves the galactomannan conversion rate by optimizing the steaming-drying cycle and recovers the distillate from processed Polygonatum sibiricum to enrich fructooligosaccharides. The Polygonatum sibiricum extract (aqueous extract of processed Polygonatum sibiricum) is mixed with the distillate from processed Polygonatum sibiricum and concentrated by rotary evaporation. This concentrate is then blended with a coffee matrix (coffee concentrate, coffee powder) at a mass ratio of 1:4 to 1:5, and low-GI buckwheat honey powder and other excipients are added to produce various forms, including concentrate, solid beverage, compressed sugar, and drip coffee, meeting the needs of different consumption scenarios. The functional coffee product containing Polygonatum sibiricum extract provided by this invention has antioxidant, anti-glycation, and anti-inflammatory effects, with a harmonious blend of the rich coffee flavor and the sweet characteristics of Polygonatum sibiricum. The galactomannan in the Polygonatum sibiricum extract and the fructooligosaccharides in the distillate can regulate intestinal flora and enhance immunity. Meanwhile, the combination of Polygonatum and coffee can have a synergistic effect, enhancing the scavenging rate of DPPH and ABTS free radicals, the inhibition rate of α-glucosidase, and the inhibition rate of lipopolysaccharide-induced NO secretion in RAW264.7 cells at a mass ratio of 1:4 to 1:5. The preparation process is stabilized through spray drying and rotary evaporation concentration, making it suitable for industrial production. This invention solves the problems of nutrient loss, flavor conflict with coffee, and limited antioxidant capacity in traditional Polygonatum processing, expanding the application scenarios of functional coffee products and providing a new approach for the high-value-added development of Polygonatum.

[0210] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing concentrated Polygonatum sibiricum extract, characterized in that, Includes the following steps: Polygonatum multiflorum is steamed and dried 4 to 7 times, and then pulverized to obtain Polygonatum multiflorum processed powder; the steaming and drying process includes steaming and drying in sequence. Collect the distillate obtained from each steaming-drying process and combine them to obtain the distillate of processed Polygonatum sibiricum products. The processed Polygonatum multiflorum powder was subjected to water extraction to obtain Polygonatum extract; The distillate of the processed Polygonatum odoratum product and the Polygonatum odoratum extract were combined and concentrated to Brix ≥ 50% to obtain concentrated Polygonatum odoratum extract.

2. The preparation method according to claim 1, characterized in that, The steaming-drying conditions include: a single steaming time of 5 to 6 hours; a drying temperature of 40 to 50°C; and a single drying time of 10 to 16 hours. The particle size of the processed Polygonatum odoratum powder is ≤10mm; the ratio of the processed Polygonatum odoratum powder to the water used for water extraction is 1g:20-30mL; the water extraction temperature is 50-85℃ and the time is 1.5-6h. The concentration conditions include: a temperature of 40–75°C, a rotation speed of 50–200 r / min, and a vacuum gauge pressure of -0.1–-0.2 MPa.

3. The concentrated Polygonatum extract prepared by the method of claim 1 or 2, wherein the Brix content of the concentrated Polygonatum extract is ≥50%.

4. A method for preparing Polygonatum extract powder, characterized in that, Includes the following steps: The concentrated Polygonatum extract of claim 3 is homogenized with a drying aid, and the resulting mixture is dried to obtain Polygonatum extract powder.

5. The preparation method according to claim 3, characterized in that, The drying agent includes resistant dextrin; The mass ratio of the concentrated Polygonatum extract to the drying agent is 1:0.25-2; The homogenization process includes high-pressure homogenization, and the conditions for the high-pressure homogenization process include: a pressure of 10-15 MPa and a cycle number of 2-4 times. The drying includes spray drying, and the conditions for spray drying include: a flow rate of 10-20 mL / min for the mixed liquid, an inlet air temperature of 70-115°C, an outlet air temperature of 60-90°C, and an air pressure of 0.2-0.3 MPa.

6. The Polygonatum extract powder prepared by the preparation method according to claim 4 or 5.

7. The application of the concentrated Polygonatum extract of claim 3 or the Polygonatum extract powder of claim 6 in coffee.

8. A functional coffee product containing Polygonatum sibiricum extract, characterized in that, The raw materials for preparation include coffee matrix, Polygonatum extract, and excipients; The mass ratio of the Polygonatum extract to the coffee matrix is ​​1:3-7; The coffee base includes coffee powder or coffee concentrate; The Polygonatum extract product includes one or more of the following: the concentrated Polygonatum extract liquid according to claim 3, the Polygonatum extract powder according to claim 6, and Polygonatum multiflorum processed powder; the Polygonatum multiflorum processed powder is obtained by pulverizing Polygonatum multiflorum after steaming and drying 4 to 7 times. The excipients include one or more of buckwheat honey powder, drying agent, sorbitol, silicon dioxide, and magnesium stearate.

9. The functional coffee product containing Polygonatum extract according to claim 8, characterized in that, The functional coffee products containing Polygonatum extract include coffee concentrate containing Polygonatum extract, coffee solid beverage containing Polygonatum extract, coffee compressed tablets containing Polygonatum extract, or drip coffee containing Polygonatum extract. The coffee concentrate containing Polygonatum extract includes concentrated coffee liquid, concentrated Polygonatum extract, and buckwheat honey powder; By weight, the coffee concentrate containing Polygonatum extract comprises 40-50 parts concentrated coffee liquid, 8-10 parts concentrated Polygonatum extract, and 3-4 parts buckwheat honey powder; the Brix value of the concentrated coffee liquid is 70-85%. The coffee solid beverage containing Polygonatum extract comprises, by weight, 55-62 parts Polygonatum coffee powder and 3-4 parts buckwheat honey powder; the Polygonatum coffee powder is obtained by mixing and drying 4-6 parts concentrated coffee liquid, 1-2 parts concentrated Polygonatum extract and 0.5-3 parts drying agent. By weight, the compressed coffee tablets containing Polygonatum extract comprise 40-60 parts Polygonatum coffee powder, 30-50 parts sorbitol, 10-20 parts buckwheat honey powder, 0.5-1 part silicon dioxide, and 0.5-1 part magnesium stearate; the Polygonatum coffee powder is obtained by mixing and drying 4-6 parts concentrated coffee liquid, 1-2 parts concentrated Polygonatum extract, and 0.5-3 parts drying agent. By weight, the drip coffee containing Polygonatum extract comprises 10-12 parts coffee powder and 0.6-1 parts Polygonatum multiflorum powder.

10. A method for preparing the functional coffee product containing Polygonatum extract as described in claim 8 or 9, comprising the following steps: Coffee base, Polygonatum extract and excipients are mixed to obtain a functional coffee product containing Polygonatum extract; When the functional coffee product containing Polygonatum extract is a compressed coffee tablet containing Polygonatum extract, the mixture also includes tableting.

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