Huangqin compound fermentation liquor, preparation method and application thereof

CN121421172BActive Publication Date: 2026-07-03HUNAN FENGGU FOOD TECH CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
HUNAN FENGGU FOOD TECH CO LTD
Filing Date
2025-11-04
Publication Date
2026-07-03

AI Technical Summary

Technical Problem

In current processing of Polygonatum odoratum food, functional components are not fully released, bioavailability is low, taste and texture are negatively affected, fishy smell is strong, palatability is poor, and traditional processes are energy-intensive, use a lot of chemical additives, and have a large carbon footprint.

Method used

Microbial fermentation technology is used to ferment Polygonatum powder in a specific fermentation medium using Lactobacillus plantarum and yeast. The activity of probiotics is enhanced by β-hydroxy-β-methylbutyrate and hydroxytyrosol glucoside, and the macromolecular polysaccharides are converted into easily absorbed monosaccharides. Polygonatum rice vermicelli is prepared by combining rice flour, starch and wheat flour, and the raw material ratio is optimized to improve the taste and flavor.

Benefits of technology

It improves the bioavailability of the functional components of Polygonatum, enhances the taste and flavor, reduces energy consumption and the use of chemical additives, reduces waste generation, conforms to the concept of green manufacturing, and the product combines health benefits with the edible characteristics of traditional noodles.

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Abstract

This invention belongs to the field of food technology, specifically relating to a compound fermentation liquid of Polygonatum odoratum, its preparation method, and its application. The preparation method of the compound fermentation liquid of Polygonatum odoratum specifically includes the following steps: (1) take dried Polygonatum odoratum tubers, crush and sieve them to obtain Polygonatum odoratum powder; add water and soak to obtain a Polygonatum odoratum aqueous solution; (2) culture Lactobacillus plantarum and yeast separately to obtain Lactobacillus plantarum bacterial solution and yeast bacterial solution; (3) inoculate Lactobacillus plantarum bacterial solution and yeast bacterial solution into a fermentation medium to obtain a probiotic bacterial solution; (4) inoculate the probiotic bacterial solution into the Polygonatum odoratum aqueous solution for fermentation to obtain a fermentation mixture, centrifuge, and take the supernatant. The total polysaccharide and saponin content of the compound fermentation liquid of Polygonatum odoratum prepared by the preparation method of this invention is significantly reduced, while the monosaccharide content is significantly increased. When mixed with specific raw materials, it can be used to prepare Polygonatum odoratum rice vermicelli, effectively retaining the functional components of Polygonatum odoratum, improving the taste and flavor of the product, and has broad application prospects.
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