Flavor improving method of day lily fermentation product and application of flavor improving method

Abstract

The invention relates to the technical field of food fermentation and food flavor improvement. The invention relates to a fermentation product, in particular to a flavor improving method of a daylily fermentation product and application thereof. The flavor improving method comprises the following steps: S1, carrying out fixation treatment on cleaned day lily, and pulping to obtain day lily slurry; s2, performing low-temperature plasma treatment on the day lily slurry obtained in the step S1; s3, inoculating pre-activated saccharomycetes and lactobacillus plantarum into the day lily slurry subjected to low-temperature plasma treatment, and fermenting in a fermentation environment to obtain a day lily fermentation product; wherein the generation of various volatile flavor substances in the day lily fermentation process is promoted through the synergistic regulation effect of the low-temperature plasma treatment and the microbial fermentation process, so that the aroma component types of the fermentation product are richer; meanwhile, excessive accumulation of low-molecular alcohol substances, such as ethanol, isobutanol and isoamyl alcohol, which are easy to generate pungent smell is inhibited, so that the overall flavor coordination and quality of the daylily fermented product are improved.

Description

Technical Field

[0001] This invention relates to the field of food fermentation and food flavor improvement technology. More specifically, it relates to a method for enhancing the flavor of daylily fermentation products and its application. Background Technology

[0002] Daylily is a plant-based raw material with both nutritional and edible value. It is rich in protein, free amino acids, polysaccharides, and various flavor precursors, and has broad application prospects in traditional food processing and functional food development. However, in actual production, due to factors such as the maturity of the raw materials, harvesting conditions, and processing methods, some daylily raw materials are difficult to directly process into stable quality dried products, resulting in low overall utilization. To improve the utilization rate of daylily raw materials, those unsuitable for drying can be fermented using fermentation technology to produce fermented products.

[0003] Fermentation, as an important food processing method, can improve the flavor of raw materials and generate a variety of volatile flavor compounds through microbial metabolism. However, the dense cell structure of daylily limits the release of flavor precursors, and the inherent microorganisms in the raw materials may interfere with the fermentation process, resulting in limited types and amounts of flavor compounds in the fermentation products and unstable flavor enhancement effects.

[0004] Existing methods for pretreating plant materials include heat treatment, cooking, or high-temperature sterilization to soften tissue structure and reduce microbial load; or the addition of exogenous enzymes to promote cell wall degradation and increase the release of fermentable substrates. While these methods can improve fermentation results to some extent, they generally have the following drawbacks: First, high-temperature treatment can easily lead to the loss of heat-sensitive flavor precursors, resulting in undesirable flavors; second, the use of exogenous enzymes increases production costs and the process is complex, hindering large-scale application; third, they focus more on raw material processing or a single fermentation stage, failing to achieve synergistic regulation between pretreatment methods and the fermentation process, thus limiting the overall improvement of flavor compounds.

[0005] Low-temperature plasma technology is a typical non-equilibrium physical processing technique. Its system contains high-energy electrons, ions, and various active particles, which can exert complex physicochemical regulatory effects on biological matrices under near-ambient temperature conditions. In existing studies, low-temperature plasma technology has been mainly used for sterilization or surface modification of plant-based raw materials. Its synergistic effect with microbial fermentation processes and its influence on the formation of flavor compounds in fermentation products still lack systematic research. Summary of the Invention

[0006] Given that existing daylily fermentation technologies generally suffer from problems in practical applications, such as the dense structure of raw materials limiting the accessibility of fermentation substrates, difficulty in effectively controlling the metabolic behavior of microorganisms in the fermentation system, and insufficient flux of volatile flavor compounds in fermentation products, the first objective of this invention is to provide a method for enhancing the flavor of daylily fermentation systems through multi-level regulation.

[0007] The second objective of this invention is to provide a fermented daylily product with good flavor quality.

[0008] A third objective of this invention is to provide an application of the daylily fermentation product as described above in the preparation of daylily seasoning products.

[0009] To achieve the first objective mentioned above, the present invention adopts the following technical solution: This invention provides a method for enhancing the flavor of fermented daylily products, comprising the following steps: S1. Blanch the cleaned daylily buds and pulp them to obtain daylily pulp. S2. The daylily slurry obtained in step S1 is subjected to low-temperature plasma treatment. S3. Inoculate pre-activated yeast and Lactobacillus plantarum 550 into the daylily slurry after low-temperature plasma treatment, and ferment in a fermentation environment to obtain daylily fermentation product. The volatile aroma components of the fermented daylily product include a first volatile aroma component that enhances the flavor and a second volatile aroma component that reduces the flavor. The total content of the first volatile aroma component accounts for more than 50% of the total volatile aroma components, and the total content of the second volatile aroma component accounts for less than 25% of the total volatile aroma components.

[0010] This invention introduces low-temperature plasma technology for pretreatment before fermentation. Without significant thermal effects or the introduction of chemical additives, it not only sterilizes the daylily raw material but, more importantly, regulates its structure and microbial ecological environment. This leads to a loosening of the daylily's cell structure and reconstruction of its surface energy state, resulting in a significant decrease in cellulose content and a significant increase in reducing sugar content. This improves the availability of the fermentation substrate and enhances the metabolic activity of microorganisms during fermentation, overcoming the shortcomings of existing technologies that rely solely on fermentation or traditional pretreatment methods to significantly improve the flavor and quality of fermented daylily products. Through the synergistic regulation of low-temperature plasma technology and the microbial fermentation process, the tissue structure of the daylily raw material is moderately modified, improving the microbial availability of the substrate. This promotes the generation of various volatile flavor compounds, resulting in a more diverse range of aroma components. Simultaneously, it inhibits the excessive accumulation of low-molecular-weight alcohols, contributing to a more mellow and harmonious overall flavor profile. This provides a new technical approach for the high-value utilization of daylily resources.

[0011] Furthermore, the temperature for the blanching treatment is 55-65℃, the humidity is 70-80%, and the treatment time is 1.2h-1.5h.

[0012] Furthermore, during the pulping process, the mass ratio of daylily to water is 1:3-5.

[0013] Furthermore, the power of the low-temperature plasma treatment is 90-110W, the treatment time is 170-190s, and the working gas is air atmosphere.

[0014] Furthermore, the pH of the daylily slurry after low-temperature plasma treatment is slightly acidic, generally between 4.6 and 4.8.

[0015] Furthermore, the fermentation is carried out at a constant temperature of 34-37℃ for 8-10 hours.

[0016] Furthermore, before fermentation, the pH of the daylily slurry, which has undergone low-temperature plasma treatment, is adjusted to 5.5-6.0 to facilitate subsequent growth in a suitable fermentation environment.

[0017] Furthermore, the total inoculation amount of yeast and Lactobacillus plantarum was 0.6-0.8 wt% of the daylily slurry, with the inoculation ratio of yeast and Lactobacillus plantarum being 1:1.

[0018] Furthermore, the first volatile aroma component includes one or more of ketones, esters, aldehydes, and terpenoids.

[0019] Furthermore, the second volatile aroma component is a low-molecular-weight alcohol with a molecular weight of less than 100 Da, including one or more of ethanol, isobutanol and isoamyl alcohol.

[0020] To achieve the second objective mentioned above, the present invention adopts the following technical solution: This invention discloses a fermented daylily product with good flavor quality prepared by the flavor enhancement method described above.

[0021] To achieve the third objective mentioned above, the present invention adopts the following technical solution: This invention discloses the application of the fermented daylily product as described above in the preparation of daylily seasoning products.

[0022] For example, technicians can further dry the fermented daylily products to prepare daylily powder according to application needs, and add it as a food additive to different products (such as daylily biscuits).

[0023] The beneficial effects of this invention are as follows: The fermented daylily product prepared using the flavor enhancement method provided by this invention has the following advantages: 1. Significantly increases the types and content of volatile flavor compounds in daylily fermentation products: This invention introduces low-temperature plasma pretreatment before fermentation to moderately disrupt the cell structure of daylily raw materials and promote the release of internal flavor precursors; on this basis, microbial fermentation is carried out, which effectively increases the types of volatile flavor compounds in fermentation products, enabling the generation of various flavor compounds such as alcohols, esters, acids, aldehydes and ketones, resulting in a more diverse aroma composition.

[0024] 2. By utilizing the synergistic regulation of low-temperature plasma pretreatment and microbial fermentation, the microbial metabolism during fermentation is made more complete, the composition ratio of volatile flavor substances is improved, the excessive accumulation of low-molecular-weight alcohols such as ethanol, isobutanol and isoamyl alcohol that easily produce irritating odors is inhibited, and the formation of medium-molecular-weight oxygenated compounds with fruity, floral or mellow lipophilic aromas is promoted, making the overall aroma of the fermentation product more mellow and harmonious.

[0025] 3. Improve the metabolic efficiency of dominant microorganisms during fermentation and enhance flavor generation: Low-temperature plasma pretreatment reduces the number of miscellaneous bacteria in the raw materials without introducing chemical additives, which is conducive to the rapid growth and metabolism of fermentation strains in the fermentation system, promotes the progress of flavor-related metabolic pathways, and thus improves the generation efficiency of flavor substances.

[0026] 4. The process is safe, highly applicable, and conducive to industrial application: The flavor enhancement method of this invention is applicable to daylily raw materials of different qualities, and is especially suitable for fermentation processing of daylilies that are not suitable for direct drying, reducing the loss of poor-quality daylilies and improving the comprehensive utilization rate of daylily resources and the added value of products. Attached Figure Description

[0027] The specific embodiments of the present invention will be described in further detail below with reference to the accompanying drawings.

[0028] Figure 1 These are microscope images of daylily slurry before and after low-temperature plasma treatment in Example 1. Detailed Implementation

[0029] To more clearly illustrate the present invention, the following description, in conjunction with preferred embodiments and accompanying drawings, further explains the invention. Similar components in the drawings are indicated by the same reference numerals. Those skilled in the art should understand that the specific description below is illustrative rather than restrictive and should not be construed as limiting the scope of protection of the present invention.

[0030] Example 1 S1. Raw material preparation: Clean the fresh daylily, steam it at 60℃ for 1.5 hours, mix it with water at a material-to-liquid ratio of 1:4, and then process it into a uniform daylily pulp by blending it in a high-speed blender at 1200W power for 6 minutes. S2. Low-temperature plasma treatment: The daylily pulp obtained in step S1 is placed in a low-temperature plasma generator (CTP-200K) and treated for 175 seconds at a power of 95W and an air atmosphere. Figure 1 Microscopic images of daylily slurry before and after low-temperature plasma treatment are shown. Before treatment, the surface structure of the daylily sample was relatively intact, the tissue was relatively dense, the surface was relatively smooth, and a small number of attached particles were present. After treatment, the sample surface showed obvious roughening, local structural breakage, and the formation of wrinkles and microcracks. These morphological changes indicate that low-temperature plasma treatment on the surface of daylily raw materials can physically modify its cell wall structure, increasing the openness and specific surface area of ​​the material surface without significantly destroying the overall morphology. This is beneficial for the attachment and growth of microorganisms and the mass transfer and utilization of the substrate during subsequent fermentation.

[0031] The cellulose content and reducing sugar content of daylily slurry after low-temperature plasma treatment were determined by a cellulose kit and the DNS method. The results are shown in Table 1.

[0032] S3. Fermentation culture: The pH of the daylily slurry after low-temperature plasma treatment was adjusted to 5.7, and pre-activated yeast and Lactobacillus plantarum 550 were inoculated. Fermentation was carried out at a constant temperature of 34-37℃ for 8 hours. The total inoculation amount of yeast and Lactobacillus plantarum 550 was 0.6 wt% of the mass of the daylily slurry, and the inoculation ratio of yeast and Lactobacillus plantarum 550 was 1:1. Fermentation products were obtained.

[0033] The volatile flavor compounds in the fermentation products were detected by gas chromatography-mass spectrometry (GC-MS) to analyze their composition and relative content. The results are shown in Table 2.

[0034] GC conditions: The chromatographic capillary column was an SH-PolarWax-MS (30 m × 0.25 mm × 0.25 μm), the injection port temperature was 250 ℃, the helium flow rate was 10 mL / min, the injection mode was splitless injection, and the column temperature conditions were as follows: initial temperature 40 ℃, hold for 2 min, increase to 150 ℃ at a rate of 4 ℃ / min, hold for 2 min, increase to 250 ℃ at a rate of 8 ℃ / min, and hold for 6 min.

[0035] MS conditions: Electron ionization mode, electron ionization energy 70 eV, ion source temperature 250 ℃, interface temperature 280 ℃, transmission temperature 280 ℃, mass scan range (m / z) 35~500, delay 1.5 min.

[0036] Example 2 S1. Raw material preparation: Clean the fresh daylily, steam it at 60℃ for 1.5 hours, mix it with water at a material-to-liquid ratio of 1:4, and then process it into a uniform daylily pulp by blending it in a high-speed blender at 1200W power for 6 minutes. S2. Low-temperature plasma treatment: The daylily pulp obtained in step S1 is placed in a low-temperature plasma generator and treated for 180 seconds at a power of 100W and an air atmosphere. The cellulose content and reducing sugar content of daylily slurry after low-temperature plasma treatment were determined by a cellulose kit and the DNS method. The results are shown in Table 1.

[0037] S3. Fermentation culture: The pH of the daylily slurry after low-temperature plasma treatment was adjusted to 5.8, and pre-activated yeast and Lactobacillus plantarum 550 were inoculated. Fermentation was carried out at a constant temperature of 34-37℃ for 9 hours. The total inoculation amount of yeast and Lactobacillus plantarum 550 was 0.6 wt% of the mass of the daylily slurry, and the inoculation ratio of yeast and Lactobacillus plantarum 550 was 1:1. Fermentation products were obtained.

[0038] The volatile flavor compounds in the fermentation products were detected by gas chromatography-mass spectrometry (GC-MS) to analyze their composition and relative content. The test conditions were the same as in Example 1, and the results are shown in Table 3.

[0039] Example 3 S1. Raw material preparation: Clean the fresh daylily, steam it at 60℃ for 1.5 hours, mix it with water at a material-to-liquid ratio of 1:4, and then process it into a uniform daylily pulp by blending it in a high-speed blender at 1200W power for 6 minutes. S2. Low-temperature plasma treatment: The daylily pulp obtained in step S1 is placed in a low-temperature plasma generator and treated for 190 seconds at a power of 105W and an air atmosphere. The cellulose content and reducing sugar content of daylily slurry after low-temperature plasma treatment were determined by a cellulose kit and the DNS method. The results are shown in Table 1.

[0040] S3. Fermentation culture: The pH of the daylily slurry after low-temperature plasma treatment was adjusted to 5.8, and pre-activated yeast and Lactobacillus plantarum 550 were inoculated. Fermentation was carried out at a constant temperature of 34-37℃ for 10 hours. The total inoculation amount of yeast and Lactobacillus plantarum 550 was 0.8 wt% of the mass of the daylily slurry, and the inoculation ratio of yeast and Lactobacillus plantarum 550 was 1:1. Fermentation products were obtained.

[0041] The fermentation products were analyzed for volatile flavor compounds using gas chromatography-mass spectrometry (GC-MS) to determine their composition and relative content, under the same testing conditions as in Example 1. The results were comparable to those in Example 1.

[0042] Comparative Example 1 S1. Raw material preparation: Clean the fresh daylily, steam it at 60℃ for 1.5 hours, mix it with water at a material-to-liquid ratio of 1:4, and then process it into a uniform daylily pulp by blending it in a high-speed blender at 1200W power for 6 minutes. S2. Sterilization treatment: Place the daylily pulp obtained in step S1 into a high-pressure steam sterilizer and sterilize at 121°C for 30 minutes. S3. Fermentation culture: Adjust the pH of the sterilized daylily slurry to 5.8, inoculate it with pre-activated yeast and Lactobacillus plantarum 550, and ferment it at a constant temperature of 34-37℃ for 8 hours. The total inoculation amount of yeast and Lactobacillus plantarum 550 is 0.6wt% of the mass of daylily slurry, and the inoculation ratio of yeast and Lactobacillus plantarum 550 is 1:1 to obtain the fermentation product.

[0043] Comparative Example 2 S1. Raw material preparation: Clean the fresh daylily, steam it at 60℃ for 1.5 hours, mix it with water at a material-to-liquid ratio of 1:4, and then process it into a uniform daylily pulp by blending it in a high-speed blender at 1200W power for 6 minutes. S2. Low-temperature plasma treatment: The daylily pulp obtained in step S1 is placed in a low-temperature plasma generator and treated for 60 seconds at a power of 120W and an air atmosphere. The cellulose content and reducing sugar content of daylily slurry after low-temperature plasma treatment were determined by a cellulose kit and the DNS method. The results are shown in Table 1.

[0044] S3. Fermentation culture: The pH of the daylily slurry after low-temperature plasma treatment was adjusted to 5.8, and pre-activated yeast and Lactobacillus plantarum 550 were inoculated. Fermentation was carried out at a constant temperature of 34-37℃ for 9 hours. The total inoculation amount of yeast and Lactobacillus plantarum 550 was 0.6 wt% of the mass of the daylily slurry, and the inoculation ratio of yeast and Lactobacillus plantarum 550 was 1:1. Fermentation products were obtained.

[0045] The volatile flavor compounds in the fermentation products were detected by gas chromatography-mass spectrometry (GC-MS) to analyze their composition and relative content. The test conditions were the same as in Example 1, and the results are shown in Table 4.

[0046] Table 1

[0047] Note: Table 1 shows the content of cellulose or reducing sugar in the raw materials before fermentation.

[0048] Table 1 shows that the cellulose and reducing sugar content in daylily raw materials changed significantly after low-temperature plasma pretreatment: 1) Changes in cellulose content After low-temperature plasma pretreatment, the cellulose content in the daylily fermentation substrate changed. The cellulose content was 209.67 mg / g in Comparative Example 1 and 94.33 mg / g in Comparative Example 2, while it was 85.43 mg / g in Example 1, 89.27 mg / g in Example 2, and 84.32 mg / g in Example 3. This change indicates that low-temperature plasma pretreatment disrupted the cell wall structure of the daylily raw material, improving the usability of the daylily fermentation substrate and allowing more flavor precursors to be metabolized and transformed by microorganisms.

[0049] 2) Changes in reducing sugar content Regarding reducing sugar content, the content of reducing sugars in the daylily fermentation substrate changed after low-temperature plasma pretreatment. The reducing sugar content of the sample in Example 1 was 99.27 mg / g, the sample in Example 2 was 102.35 mg / g, the sample in Example 3 was 96.24 mg / g, Comparative Example 1 was 81.27 mg / g, and Comparative Example 2 was 82.5 mg / g. These results indicate that low-temperature plasma pretreatment helps release reducing sugars from the raw materials, providing a more sufficient sugar source for microbial metabolism during fermentation, and potentially promoting the formation of flavor compounds during subsequent fermentation.

[0050] By combining changes in cellulose and reducing sugar content, low-temperature plasma pretreatment optimizes the structure of the fermentation substrate, releases available sugar sources, and promotes the metabolic activity of microorganisms, providing ideal conditions for the synthesis of flavor substances, thereby helping to improve the flavor characteristics of fermentation products.

[0051] Table 2

[0052] The volatile aroma components of the fermentation products of Example 1 and Comparative Example 1 were analyzed by gas chromatography-mass spectrometry, and the results are shown in Table 2.

[0053] The test results showed that a total of 29 volatile aroma components were detected in Example 1, including alcohols, esters, acids, and hydrocarbons. Their composition and structure changed significantly compared to Comparative Example 1, which contained only 19 components. Regarding alcohols, the relative content of ethanol in Comparative Example 1 was 29.16%, making it one of the main volatile components, while the relative content of ethanol in Example 1 decreased to 13.12%. Simultaneously, the relative content of isoamyl alcohol in Comparative Example 1 was 17.65%, while the relative content of isoamyl alcohol in Example 1 was 4.55%. The relative content of n-pentanol in Comparative Example 1 was 0.42%, while the relative content of n-pentanol in Example 1 was 0.10%. These results indicate that the accumulation of low-molecular-weight alcohols with undesirable flavors in the fermentation products was inhibited after low-temperature plasma pretreatment and fermentation co-treatment.

[0054] Corresponding to the decrease in alcohol content, ester aroma components significantly increased in Example 1, becoming the main aroma contributors. Specifically, Example 1 showed a high relative content of methyl oleate (24.81%), methyl palmitate (10.92%), methyl linoleate (13.93%), and methyl stearate (3.91%), while these long-chain fatty acid methyl esters were either undetectable or present in very low amounts in Comparative Example 1. Those skilled in the art will recognize that the enrichment of esters transforms the aroma of the fermentation product from a single alcoholic odor to a mellow, full-bodied aroma of lipids and fruit.

[0055] Furthermore, Example 1 also detected several volatile components not detected in Comparative Example 1, including 3-hydroxy-2-butanone (0.12%), (E)-β-farnesene (0.98%), methyl laurate (1.56%), and methyl trans-13-octadecenoate (0.90%), further enriching the aroma structure of the fermentation product. In contrast, the aroma components in Comparative Example 1 were mainly low-molecular-weight alcohols such as ethanol and isoamyl alcohol, with a lower proportion of esters and unsaturated fatty acid derivatives, resulting in a relatively simple overall aroma structure and poor flavor.

[0056] Table 3

[0057] Table 4

[0058] The analysis results of volatile aroma components in Examples 1 and 2 show that after introducing low-temperature plasma pretreatment and microbial fermentation, the content of low-molecular-weight alcohols such as ethanol, isobutanol, and isoamyl alcohol in the fermentation products of daylilies is lower than that in Comparative Examples 1 and 2, and no aroma characteristics dominated by alcohol-like or pungent odors are formed. Meanwhile, various oxygen-containing volatile flavor compounds such as ketones, esters, and terpenols were detected in both examples, indicating that this method can stably promote the formation of multiple types of flavor compounds. Although the specific aroma component compositions differ somewhat in different examples, overall, the low-molecular-weight pungent components are controlled, and the aroma composition is more diverse and harmonious, demonstrating that the present invention has good stability and reproducibility.

[0059] In summary, the synergistic effect of low-temperature plasma pretreatment and microbial fermentation improved the flavor quality of daylily fermentation products. Low-temperature plasma pretreatment, by disrupting the cellular structure of the raw materials, improved the availability of the daylily fermentation substrate and provided a sufficient carbon source for microbial metabolism. Simultaneously, low-temperature plasma pretreatment inhibited the growth of unwanted microorganisms and enhanced the metabolic activity of the target fermentation strain, thereby promoting the formation of flavor compounds. This technical solution, through the effective combination of low-temperature plasma and the fermentation process, optimized the formation pathway of flavor compounds and improved the overall flavor of the fermentation products.

[0060] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the implementation of the present invention. For those skilled in the art, other variations or modifications can be made based on the above description. It is impossible to exhaustively list all the implementation methods here. All obvious variations or modifications derived from the technical solutions of the present invention are still within the protection scope of the present invention.

Claims

1. A method for enhancing the flavor of fermented daylily products, characterized in that, Includes the following steps: S1. Blanch the cleaned daylily buds and pulp them to obtain daylily pulp. S2. The daylily slurry obtained in step S1 is subjected to low-temperature plasma treatment. S3. Pre-activated yeast and Lactobacillus plantarum were inoculated into the daylily slurry after low-temperature plasma treatment, and fermentation was carried out in a fermentation environment to obtain daylily fermentation product. The volatile aroma components of the fermented daylily product include a first volatile aroma component that enhances the flavor and a second volatile aroma component that reduces the flavor. The total content of the first volatile aroma component accounts for more than 50% of the total volatile aroma components, and the total content of the second volatile aroma component accounts for less than 25% of the total volatile aroma components.

2. The flavor enhancement method according to claim 1, characterized in that, The temperature for the blanching treatment is 55-65℃, the humidity is 70-80%, and the treatment time is 1.2-1.5h.

3. The flavor enhancement method according to claim 1, characterized in that, During the pulping process, the mass ratio of daylily to water is 1:3-5.

4. The flavor enhancement method according to claim 1, characterized in that, The low-temperature plasma treatment has a power of 90-110W, a treatment time of 170-190s, and uses air as the working gas.

5. The flavor enhancement method according to claim 1, characterized in that, The fermentation is carried out at a constant temperature of 34-37℃ for 8-10 hours.

6. The flavor enhancement method according to claim 1, characterized in that, The total inoculation amount of yeast and Lactobacillus plantarum was 0.6-0.8 wt% of the daylily slurry, with the inoculation ratio of yeast and Lactobacillus plantarum being 1:

1.

7. The flavor enhancement method according to claim 1, characterized in that, The first volatile aroma component includes one or more of ketones, esters, aldehydes, and terpenoids.

8. The flavor enhancement method according to claim 1, characterized in that, The second volatile aroma component is a low molecular weight alcohol with a molecular weight of less than 100 Da, including one or more of ethanol, isobutanol and isoamyl alcohol.

9. A fermented product of daylily, characterized in that, It is prepared using the flavor enhancement method described in any one of claims 1-8.

10. The application of the daylily fermentation product as described in claim 9 in the preparation of daylily seasoning products.

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