A functional kombucha-fermented Polygonatum odoratum preserve and its preparation method
Functional kombucha-fermented Polygonatum fruit preserves were prepared by combining kombucha fermentation and microwave treatment with fructooligosaccharides and pectin. This solved the problem of complicated traditional processing of Polygonatum, and achieved a rich fruity aroma and intestinal health benefits, making it suitable for industrial production.
CN122074580APending Publication Date: 2026-05-26ZHEJIANG FORESTRY UNIVERSITY +1
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Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- ZHEJIANG FORESTRY UNIVERSITY
- Filing Date
- 2026-03-13
- Publication Date
- 2026-05-26
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Figure CN122074580A_ABST
Abstract
This invention discloses a functional kombucha-fermented Polygonatum odoratum preserve and its preparation method, comprising the following steps: (a) microwave sterilization; (b) kombucha fermentation; (c) sugar boiling; and (d) packaging. This invention utilizes kombucha fermentation to produce flavor compounds such as alcohols and esters, imparting a rich fruity aroma to the Polygonatum odoratum preserve while reducing the raw taste of Polygonatum odoratum. The addition of fructooligosaccharides adjusts the sweetness, which, together with the organic acids produced by kombucha, gives the Polygonatum odoratum preserve a sweet and sour, refreshing taste. The addition of pectin increases the uniformity of fructose distribution on its surface, enhances gloss, and simultaneously strengthens the toughness and chewiness of the dried Polygonatum odoratum preserve, compensating for the loss of viscosity and fullness due to the reduction of sugar content during fermentation.
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