Solid beverage rich in polygonatum polysaccharide and preparation method thereof

Abstract

The invention relates to the technical field of polygonatum sibiricum preparation, in particular to a solid beverage rich in polygonatum sibiricum polysaccharide and a preparation method thereof. According to the technical scheme, the solid beverage rich in rhizoma polygonati polysaccharide is prepared from the following components in percentage by weight: 12%-25% of fermented rhizoma polygonati polysaccharide powder, 3%-10% of rhizoma polygonati dietary fiber powder, 8%-18% of a prebiotic composition, 5%-15% of a natural flavor carrier, 0.5%-2% of composite minerals and the balance of a natural filling agent, wherein the prebiotic composition is prepared from fructo-oligosaccharide, xylooligosaccharide and galactooligosaccharide according to the mass ratio of (3 to 5): (2 to 3): 1; the natural flavor carrier is composed of hawthorn fruit powder and coconut powder according to the mass ratio of 1: (1.5-2.5), fresh polygonatum kingianum is adopted as a raw material, a low-temperature compound enzyme extraction technology is applied, the Maillard reaction and oxidation phenomena caused by raw material drying and high-temperature treatment are thoroughly avoided from the source, the medicine taste and bitterness are remarkably reduced, and subsequent directional fermentation of probiotics is combined, so that the health-care effect of the polygonatum kingianum is improved. And a pleasant sweet and sour flavor is generated.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of preparation of Rhizoma Polygonati, and particularly relates to a solid beverage rich in Rhizoma Polygonati polysaccharide and a preparation method thereof. BACKGROUND

[0002] Rhizoma Polygonati is the dried rhizome of various plants in the genus Rhizoma Polygonati of the Liliaceae family, and the Rhizoma Polygonati polysaccharide beverage is a powder, granular or block instant beverage prepared by taking Rhizoma Polygonati extract (especially high-purity Rhizoma Polygonati polysaccharide) as a main functional component and adding other food raw materials (such as sugar, malt dextrin, vegetable fat powder and other homologous components) to process. The traditional Rhizoma Polygonati solid beverage is usually prepared by extracting dried Rhizoma Polygonati raw material with hot water to obtain Rhizoma Polygonati extraction powder, and then physically mixing the Rhizoma Polygonati extraction powder with banana powder, vegetable fat powder, malt dextrin and other conventional auxiliary materials. First, the dried Rhizoma Polygonati raw material has undergone Maillard reaction and oxidation in the processing process, resulting in deep brown color and strong medicinal smell of the product, and an additional color and odor removal process is needed, which increases the cost and the complexity of the process. Second, the simple physical mixing results in low bioavailability of Rhizoma Polygonati polysaccharide, uneven dispersion of functional components, unstable product efficacy and single function. Finally, a large amount of filter residue and other by-products generated in the extraction process are not effectively utilized, causing resource waste and environmental pollution. SUMMARY

[0003] In order to overcome the problems that the traditional Rhizoma Polygonati solid beverage is prepared by using dried Rhizoma Polygonati raw material which has undergone Maillard reaction and oxidation in the processing process, resulting in deep brown color and strong medicinal smell of the product, and an additional color and odor removal process is needed, which increases the cost and the complexity of the process, the simple physical mixing results in low bioavailability of Rhizoma Polygonati polysaccharide, uneven dispersion of functional components, unstable product efficacy and single function, and a large amount of filter residue and other by-products generated in the extraction process are not effectively utilized.

[0004] The technical scheme of the present application is as follows: a solid beverage rich in Rhizoma Polygonati polysaccharide and a preparation method thereof, which comprises the following components in percentage by weight: fermented Rhizoma Polygonati polysaccharide powder 12% to 25%, Rhizoma Polygonati dietary fiber powder 3% to 10%, prebiotic composition 8% to 18%, natural flavor carrier 5% to 15%, and compound minerals 0.5% to 2%, and the balance is natural filler; wherein the prebiotic composition is composed of fructooligosaccharide, xylooligosaccharide and galactooligosaccharide in a mass ratio of (3 to 5):(2 to 3):1; and the natural flavor carrier is composed of hawthorn powder and coconut powder in a mass ratio of 1:(1.5 to 2.5).

[0005] Preferably, the fermented Rhizoma Polygonati polysaccharide powder is prepared by a method comprising the following steps: taking fresh Rhizoma Polygonati as raw material, and then fermenting with a composite enzyme and Lactobacillus plantarum CGMCC No.1.557, and finally spray drying to obtain the fermented Rhizoma Polygonati polysaccharide powder; wherein the composite enzyme used in the composite enzyme extraction is composed of cellulase, amylase and pectinase in a mass ratio of (5 to 7):1:(2 to 3).

[0006] Preferably, the content of the polysaccharide in the fermented polysaccharide powder is ≥ 35%, and the content of the component with a molecular weight less than 1000 kDa is not less than 60%; the particle size D90 of the polysaccharide powder is ≤ 45 μm, and the content of the soluble dietary fiber is 30% to 40% of the total dietary fiber.

[0007] Preferably, the natural filler is at least two of resistant dextrin, oat powder and adlay powder; the complex mineral substance includes zinc gluconate and selenium-rich yeast, wherein the content of zinc element is 25 mg to 45 mg per 100 g of product, and the content of selenium element is 8 μg to 15 μg per 100 g of product.

[0008] Preferably, the dissolving time of the solid beverage is ≤ 30 seconds, the water activity (Aw) is ≤ 0.35, the retention rate of the polysaccharide is ≥ 90% after the solid beverage is placed for 12 months under the condition of a temperature of 25℃ and a relative humidity of 60%, and the total number of colonies is < 1000 CFU / g.

[0009] A preparation method of a solid beverage rich in polysaccharide, which comprises a solid beverage rich in polysaccharide as described above, and the steps are as follows: Step one, pretreatment of raw materials and complex enzyme extraction: After the fresh Yunnan Polygonatum sibiricum Redoute is washed and sliced, 1.8% to 2.2% of the complex enzyme is added for enzyme extraction, the complex enzyme is composed of 1.0% to 1.5% of cellulase, 0.1% to 0.3% of amylase and 0.4% to 0.6% of pectinase, and the extraction is carried out at 48℃ to 52℃ and a natural pH for 3h to 4h; Step two, directional fermentation of probiotics: The enzyme extraction liquid is cooled to 40℃ to 45℃, 1.0% to 2.0% of Lactobacillus plantarum CGMCC No. 1.557 is inoculated, and the fermentation is carried out under a closed condition for 16h to 20h until the pH of the fermentation liquid is reduced to 3.2 to 3.6; Step three, synchronous preparation of main product and byproduct: The fermentation liquid obtained in step two is concentrated and spray-dried to obtain the fermented polysaccharide powder; at the same time, the filter residue generated after the enzyme extraction and fermentation is dried and ultra-finely ground to 180 mesh to 220 mesh to obtain the polysaccharide dietary fiber powder; Step four, integration of nutrition and flavor system: According to the proportion, the fermented polysaccharide powder, the polysaccharide dietary fiber powder, the prebiotic composition, the natural flavor carrier, the complex mineral substance and the natural filler are placed in a three-dimensional motion mixer, mixed at a speed of 8 rpm to 12 rpm for 20 min to 40 min, and a uniform mixture is obtained; Step five, stability treatment and packaging: The mixture obtained in step four is subjected to low-temperature coating treatment in a fluidized bed, the coating material is a mixture of beeswax and gum arabic, the coating weight gain is 1% to 3%, and then nitrogen filling packaging is performed in an environment with a relative humidity of ≤30%.

[0010] Preferably, in step one, the ratio of enzyme extraction liquid to material is 1:12 to 1:15 (w / v); in step three, the inlet air temperature of spray drying is 180℃ to 190℃, and the outlet air temperature is 85℃ to 90℃; and the ultrafine grinding is performed by using an airflow pulverizer with a grinding pressure of 0.8MPa to 1.0MPa.

[0011] Preferably, in step five, the inlet air temperature of fluidized bed coating treatment is 35℃ to 45℃, and the material temperature is 25℃ to 35℃; and the oxygen transmission rate of nitrogen filling packaging is ≤1cc / m 2 ·day.

[0012] Preferably, the method further comprises recycling of by-products: the dust generated in the ultrafine grinding process in step three is collected by a bag dust collector and then backfilled into the mixing process; and the supernatant of alcohol precipitation is recovered for use in the enzyme extraction process of the next batch, and the recovery utilization rate is not less than 80%.

[0013] The beneficial effects of the present application are: Fresh Yunnan rhizoma polygonati is used as the raw material, and low-temperature composite enzyme extraction technology is applied, which completely avoids the Maillard reaction and oxidation phenomenon caused by drying of raw materials and high-temperature treatment from the source, which directly leads to a fundamental improvement in the color of the final product from dark brown in the traditional process to milk white or light yellow, and the medicinal smell and bitterness are significantly reduced. Combined with subsequent directional fermentation of probiotics, a pleasant sweet and sour flavor is naturally produced, so that the product does not need to rely on a large amount of sugar and chemical flavoring agents to achieve a fresh and natural taste, greatly improving the acceptance of consumers. The composite enzyme extraction technology efficiently destroys the plant cell wall, so that the extraction rate of rhizoma polygonati polysaccharide is improved compared with the traditional water extraction method. The key step of probiotic fermentation not only improves the flavor, but also may biologically transform rhizoma polygonati polysaccharide, so that the molecular weight distribution is optimized. The fermented rhizoma polygonati polysaccharide powder, rhizoma polygonati dietary fiber powder and specific prebiotic composition form a synergistic microecological regulation system, which together plays a complex function of regulating intestinal flora, enhancing immunity and lubricating the intestines and defecation, realizing the functional upgrade from single supplementation to system regulation. Innovatively, the filter residue discarded in the traditional process is converted into high-value rhizoma polygonati dietary fiber powder through drying and ultrafine grinding, and is backfilled into the end product as a core component, realizing high-value utilization of by-products. The ultrafine grinding dust is also collected and reused. This mode fundamentally solves the problems of resource waste and environmental pollution, and reduces waste disposal costs and increases by-product income. Through high-pressure microcapsule embedding and fluidized bed low-temperature coating (beeswax and gum arabic), the heat-sensitive and moisture-absorbing components are effectively protected. Detailed Implementation

[0014] The following embodiments further illustrate the present invention.

[0015] Example 1: A method for preparing a solid beverage rich in Polygonatum polysaccharides, comprising the following components by weight percentage: 12% fermented Polygonatum polysaccharide powder, 10% Polygonatum dietary fiber powder, 8% prebiotic composition, 5% natural flavor carrier, 0.5% complex minerals, and 64.5% natural filler; The prebiotic composition consists of fructooligosaccharides, xylooligosaccharides and galactooligosaccharides in a mass ratio of 5:3:1; The natural flavor carrier is composed of hawthorn powder and coconut powder in a mass ratio of 1:2.5; The compound minerals include zinc gluconate and selenium-enriched yeast, with zinc content of 25mg / 100g product and selenium content of 8μg / 100g product; The natural filler is composed of resistant dextrin and oat flour in a mass ratio of 2:1.

[0016] A method for preparing a solid beverage rich in Polygonatum polysaccharides, comprising the above-mentioned solid beverage rich in Polygonatum polysaccharides, and the steps are as follows: Step 1: Raw material pretreatment and compound enzyme extraction 1 kg of fresh Polygonatum yunnanense was washed and sliced ​​to a thickness of 3 mm. It was then diced a second time to a particle size of 5 mm using a Feimai Machinery GM-200 dicing machine. 2.0% of its weight of a compound enzyme was added for enzymatic extraction. The compound enzyme consisted of 1.2% cellulase, 0.2% amylase, and 0.6% pectinase. The extraction was carried out for 3.5 hours in a Laichen Technology LC-BE-50L enzymatic hydrolysis tank under the conditions of a material-to-liquid ratio of 1:12, a temperature of 50℃, and a natural pH. Step 2: Targeted fermentation of probiotics The enzyme extract was cooled to 42°C using a KERI HX-20 plate heat exchanger, inoculated with 1.5% Lactobacillus plantarum CGMCC No. 1.557, and transferred to a TONGFULONG TFG-100 fermenter for sealed fermentation for 18 hours. The pH of the fermentation broth was monitored online using a Mettler Toledo InPro3250i pH sensor until it dropped to 3.4. Step 3: Simultaneous preparation of main product and by-product The fermentation liquid obtained in step two was concentrated to a relative density of 1.15 by a Xingda SWB-100 vacuum concentrator at 40°C and -0.09 MPa, and then spray dried by a Tokyo Rikai SD-1000 spray drying tower at an inlet air temperature of 185°C and an outlet air temperature of 88°C to obtain a fermented rhizoma polygonati polysaccharide powder; at the same time, the filter residue produced after enzyme extraction and fermentation was dried by hot air at 60°C until the moisture content was less than or equal to 8%, and then ultra-micro-pulverized to 200 mesh by an Alpha AWF-20 air flow pulverizer at a pressure of 0.9 MPa to obtain a rhizoma polygonati dietary fiber powder; Step four: integration of nutrition and flavor system According to the proportions, the fermented rhizoma polygonati polysaccharide powder, the rhizoma polygonati dietary fiber powder, the prebiotic composition, the natural flavor carrier, the compound mineral substance and the natural filler were placed in a double-peak SYH-500 three-dimensional motion mixer, mixed at a speed of 10 rpm for 30 minutes to obtain a uniform mixture. Step five: stability treatment and packaging The mixture obtained in step four was subjected to low-temperature coating treatment by a Bϋhler BTS-500 fluidized bed, the coating material was a mixture of beeswax and gum arabic at a mass ratio of 1:1, the inlet air temperature was controlled at 40°C, the material temperature was controlled at 30°C, and the coating weight gain was 2%, and then the mixture was subjected to nitrogen filling packaging by a Komatsu KMP-100 automatic nitrogen filling packaging machine in an environment with a relative humidity of less than or equal to 25%, and the oxygen transmission rate was controlled to be less than or equal to 0.5 cc / m 2 ·day.

[0017] Example 2: The present application provides another embodiment: a preparation method of a solid beverage rich in rhizoma polygonati polysaccharide, which comprises the following components in the following proportions by weight: fermented rhizoma polygonati polysaccharide powder 25%, rhizoma polygonati dietary fiber powder 3%, prebiotic composition 18%, natural flavor carrier 15%, compound mineral substance 2%, and natural filler 37%. The prebiotic composition consists of fructooligosaccharide, xylooligosaccharide and galactooligosaccharide at a mass ratio of 3:2:1; The natural flavor carrier consists of hawthorn powder and coconut powder at a mass ratio of 1:1.5; The compound mineral substance comprises zinc gluconate and selenium-rich yeast, wherein the content of zinc element is 45 mg / 100 g of product, and the content of selenium element is 15 μg / 100 g of product; The natural filler consists of resistant dextrin, oat powder and coix seed powder at a mass ratio of 1:1:1 A preparation method of a solid beverage rich in rhizoma polygonati polysaccharide, which comprises a solid beverage rich in rhizoma polygonati polysaccharide as described above, and the steps are as follows: Step one: pretreatment of raw materials and composite enzyme extraction Fresh Jilu Yunnan rhizoma 1 kg was washed and sliced to a thickness of 3 mm, and then twice diced to a particle size of 5 mm using a Feima mechanical GM-200 dicing machine. A composite enzyme was added at a weight of 2.2% of the Jilu Yunnan rhizoma, and the composite enzyme was composed of cellulase 1.4%, amylase 0.3%, and pectinase 0.5%. The enzyme extraction was performed in a Lei Chen LC-BE-50L type enzyme hydrolysis tank under the conditions of a solid-liquid ratio of 1:15, a temperature of 52°C, and a pH of a natural condition for 4 hours. Step two: targeted fermentation of probiotics The enzyme extraction liquid was cooled to 45°C using a Kuer HX-20 plate heat exchanger, and 2.0% of Lactobacillus plantarum CGMCC No. 1.557 was inoculated. The fermentation was transferred to a Dongfulong TFG-100 type fermentation tank for closed fermentation for 20 hours. The pH was monitored online using a Mettler-Toledo InPro3250i type pH sensor, and the pH of the fermentation liquid was reduced to 3.2. Step three: synchronous preparation of main products and by-products The fermentation liquid obtained in step two was concentrated to a relative density of 1.15 at 40°C and -0.09 MPa using a Xingda SWB-100 vacuum concentrator, and then spray dried using a Tokyo Rikko SD-1000 spray drying tower at an inlet air temperature of 190°C and an outlet air temperature of 90°C to obtain a fermented Yunnan rhizoma polysaccharide powder. At the same time, the filter residue produced after enzyme extraction and fermentation was dried at 60°C to a moisture content of ≤8%, and then ultra-micro pulverized to 220 mesh at a pressure of 1.0 MPa using an Alpha AWF-20 airflow pulverizer to obtain a Yunnan rhizoma dietary fiber powder. Step four: integration of nutrition and flavor system According to the proportions, the fermented Yunnan rhizoma polysaccharide powder, the Yunnan rhizoma dietary fiber powder, the prebiotic composition, the natural flavor carrier, the composite mineral, and the natural filler were placed in a Shuangfeng SYH-500 three-dimensional motion mixer and mixed at a speed of 12 rpm for 40 minutes to obtain a uniform mixture. Step five: stability treatment and packaging The mixture obtained in step four was subjected to low-temperature coating treatment using a Bϋhler BTS-500 fluidized bed, and the coating material was a mixture of beeswax and gum arabic at a mass ratio of 1:1. The inlet air temperature was controlled at 35°C, the material temperature was controlled at 25°C, and the coating weight gain was 3%. Subsequently, the mixture was subjected to nitrogen packaging using a Komatsu KMP-100 automatic nitrogen packaging machine in an environment with a relative humidity of ≤25%, and the oxygen transmission rate was controlled to be ≤0.5 cc / m 2 ·day.

[0018] Example 3: Another embodiment provided by the present application is a preparation method of a solid beverage rich in Yunnan rhizoma polysaccharides, which comprises the following components in the following proportions by weight: fermented Yunnan rhizoma polysaccharide powder 18%, Yunnan rhizoma dietary fiber powder 6%, prebiotic composition 12%, natural flavor carrier 10%, composite mineral 1%, and natural filler 53%. The prebiotic composition is composed of fructooligosaccharide, xylooligosaccharide and galactooligosaccharide in a mass ratio of 4:2.5:1; The natural flavor carrier is composed of hawthorn powder and coconut powder in a mass ratio of 1:2; The complex mineral substance includes zinc gluconate and selenium-rich yeast, wherein the zinc element content is 35 mg / 100 g of product, and the selenium element content is 12 μg / 100 g of product; The natural filler is composed of resistant dextrin and coix seed powder in a mass ratio of 3:1.

[0019] A preparation method of a solid beverage rich in polygonatum sibiricum polysaccharide, which comprises a solid beverage rich in polygonatum sibiricum polysaccharide as described above, and the steps are as follows: Step one: raw material pretreatment and composite enzyme extraction Fresh polygonatum sibiricum 1 kg is washed and sliced to a thickness of 3 mm, then twice diced to a particle size of 5 mm using a Feima mechanical GM-200 type dicing machine, and 2.0% of the weight of the composite enzyme is added for enzyme extraction. The composite enzyme is composed of cellulase 1.3%, amylase 0.2%, and pectinase 0.5%. Under the conditions of a solid-liquid ratio of 1:13, a temperature of 50°C, and a natural pH, the enzyme is extracted in a Leychun Technology LC-BE-50L type enzyme hydrolysis tank for 3.5 hours. Step two: directional fermentation of probiotics The enzyme extraction liquid is cooled to 42°C using a Corel HX-20 type plate heat exchanger, 1.5% of Lactobacillus plantarum CGMCC No. 1.557 is inoculated, and the mixture is transferred into a Dongfulong TFG-100 type fermentation tank for closed fermentation for 18 hours. The pH is monitored online by a Mettler-Toledo InPro3250i type pH sensor until the pH of the fermentation liquid decreases to 3.4. Step three: synchronous preparation of main product and byproduct The fermentation liquid obtained in step two is concentrated to a relative density of 1.15 at 40°C and -0.09 MPa using a Xingda SWB-100 vacuum concentrator, and then spray dried using a Tokyo Rikakikai SD-1000 spray drying tower at an inlet air temperature of 185°C and an outlet air temperature of 88°C to obtain fermented polygonatum sibiricum polysaccharide powder. At the same time, the filter residue produced after enzyme extraction and fermentation is dried at 60°C to a moisture content of ≤8%, and then ultra-micro pulverized to 200 mesh using an Alpha AWF-20 airflow pulverizer at a pressure of 0.85 MPa to obtain polygonatum sibiricum dietary fiber powder. Step four: integration of nutrition and flavor system According to the proportion, the fermented polygonatum sibiricum polysaccharide powder, the polygonatum sibiricum dietary fiber powder, the prebiotic composition, the natural flavor carrier, the complex mineral substance, and the natural filler are placed in a Shuangfeng SYH-500 three-dimensional motion mixer and mixed at a speed of 10 rpm for 30 minutes to obtain a uniform mixture. Step five: stability treatment and packaging The mixture obtained in step four was subjected to low temperature coating treatment in a Bϋlher BTS-500 fluidized bed, the coating material was a mixture of beeswax and gum arabic at a mass ratio of 1:1, the inlet air temperature was controlled at 38°C, the material temperature was 28°C, the coating weight gain was 2%, and then the nitrogen filling packaging was performed in a Komatsu KMP-100 automatic nitrogen filling packaging machine in an environment with a relative humidity of ≤25%, and the oxygen transmission rate was controlled at 0.5cc / m 2 • 0.5cc / m

[0020]

[0021] Comparison table of examples The above has described the embodiments of the present application in detail, but the present application is not limited to the above-described embodiments, and various changes can be made within the knowledge of those skilled in the art without departing from the gist of the present application.

Claims

1. A solid beverage rich in Polygonatum polysaccharides, characterized in that, It comprises the following components by weight percentage: fermented Polygonatum polysaccharide powder: 12%–25%, Polygonatum dietary fiber powder: 3%–10%, prebiotic composition: 8%–18%, natural flavor carrier: 5%–15%, complex minerals: 0.5%–2%, and the balance being natural fillers; The prebiotic composition consists of fructooligosaccharides, xylooligosaccharides and galactooligosaccharides in a mass ratio of (3-5):(2-3):

1. The natural flavor carrier is composed of hawthorn powder and coconut powder in a mass ratio of 1:(1.5-2.5).

2. A solid beverage rich in Polygonatum polysaccharides according to claim 1, characterized in that: Fermented Polygonatum polysaccharide powder is prepared by the following steps: using fresh Polygonatum yunnanense as raw material, it is fermented with compound enzymes and Lactobacillus plantarum CGMCC No.1.557, and then spray-dried. The compound enzyme used in the compound enzyme extraction is composed of cellulase, amylase and pectinase in a mass ratio of (5-7):1:(2-3).

3. A solid beverage rich in Polygonatum polysaccharides according to claim 1, characterized in that: In fermented Polygonatum polysaccharide powder, the content of Polygonatum polysaccharide is ≥35%, and the proportion of components with a molecular weight of less than 1000kDa is not less than 60%; The particle size D90 of Polygonatum dietary fiber powder is ≤45μm, and the soluble dietary fiber content accounts for 30% to 40% of the total dietary fiber.

4. A solid beverage rich in Polygonatum polysaccharides according to claim 1, characterized in that: The natural filler is at least two of the following: resistant dextrin, oat flour, and Job's tears flour; The compound minerals include zinc gluconate and selenium-enriched yeast, with zinc content ranging from 25mg to 45mg / 100g of product and selenium content ranging from 8μg to 15μg / 100g of product.

5. A solid beverage rich in Polygonatum polysaccharides according to claims 1-4, characterized in that: The solid beverage has a dissolution time of ≤30 seconds, a water activity (Aw) of ≤0.35, and after being stored at 25℃ and 60% relative humidity for 12 months, the polysaccharide retention rate of Polygonatum sibiricum is ≥90%, and the total bacterial count is <1000 CFU / g.

6. A method for preparing a solid beverage rich in Polygonatum polysaccharides, characterized in that, The solid beverage rich in Polygonatum polysaccharides according to claims 1-5 includes the following steps: Step 1: Raw material pretreatment and compound enzyme extraction: After cleaning and slicing fresh Polygonatum yunnanense, add 1.8% to 2.2% of its weight of a compound enzyme for enzymatic extraction. The compound enzyme consists of 1.0% to 1.5% cellulase, 0.1% to 0.3% amylase, and 0.4% to 0.6% pectinase. Extraction is carried out at 48℃ to 52℃ and under natural pH conditions for 3 to 4 hours. Step 2: Targeted fermentation of probiotics: Cool the enzyme extract to 40℃~45℃, inoculate with 1.0%~2.0% of Lactobacillus plantarum CGMCCNo.1.557, and ferment under sealed conditions for 16h~20h until the pH of the fermentation broth drops to 3.2~3.6; Step 3: Simultaneous preparation of main product and by-product: The fermentation broth obtained in step two is concentrated and spray-dried to obtain fermented Polygonatum polysaccharide powder; at the same time, the enzyme extract is added to the filter residue produced after fermentation, which is dried and ultra-finely pulverized to 180-220 mesh to obtain Polygonatum dietary fiber powder. Step 4: Integration of Nutrition and Flavor Systems According to the formula, fermented Polygonatum polysaccharide powder, Polygonatum dietary fiber powder, prebiotic composition, natural flavor carrier, compound minerals and natural fillers are placed in a three-dimensional motion mixer and mixed at 8 rpm to 12 rpm for 20 min to 40 min to obtain a homogeneous mixture. Step 5: Stability Treatment and Packaging The mixture obtained in step four was subjected to low-temperature coating treatment in a fluidized bed. The coating material was a mixture of beeswax and gum arabic, and the coating weight gain was 1% to 3%. Subsequently, nitrogen-filled packaging was carried out in an environment with relative humidity ≤30%.

7. A solid beverage rich in Polygonatum polysaccharides according to claim 6 and its preparation method, characterized in that: In step one, the material-to-liquid ratio for enzyme extraction is 1:12 to 1:15 (w / v); in step three, the inlet air temperature for spray drying is 180℃ to 190℃, and the outlet air temperature is 85℃ to 90℃; ultrafine pulverization is performed using an airflow pulverizer with a pulverization pressure of 0.8MPa to 1.0MPa.

8. A solid beverage rich in Polygonatum polysaccharides according to claim 6 and its preparation method, characterized in that: In step five, the inlet air temperature for the fluidized bed coating treatment is 35℃~45℃, and the material temperature is 25℃~35℃; the oxygen permeability of the nitrogen-filled packaging is ≤1cc / m³. 2 ·day.

9. A solid beverage rich in Polygonatum polysaccharides according to claims 6-8 and its preparation method, characterized in that: The method also includes the recycling of by-products: the dust generated during the ultrafine grinding process in step three is collected by a bag filter and then backfilled into the mixing process; the alcohol precipitation supernatant is recycled for the next batch of enzyme extraction process, with a recycling rate of not less than 80%.

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