A method for preparing diannongjing oral liquid by using brewing yellow water and highland barley for synergistic fermentation

Abstract

The present application relates to the technical field of traditional Chinese medicine fermentation preparation, and discloses a method for preparing Dianhuangjing oral liquid by using brewing yellow water and highland barley synergistic fermentation. The method is as follows: after being triple-steamed and triple-dried, Dianhuangjing is crushed and mixed with highland barley, and then is cooked and added with brewing small koji for saccharification treatment; then the saccharified mixture is placed in a fermentation tank for fermentation, and yellow water is further added for fermentation; finally, the liquid produced in the fermentation process is collected, filtered and clarified, sterilized and packaged to obtain Dianhuangjing oral liquid. Through the synergistic fermentation of Dianhuangjing and highland barley, with the saccharification of composite small koji and the synergistic effect of microbial community and flavor substances of yellow water, the alcohol content of the oral liquid is controlled at about 8 degrees, which can not only promote the full dissolution and conversion of active ingredients such as Dianhuangjing polysaccharide and saponin, but also significantly improve the bioavailability of the product and the flavor level. The process is simple to operate, the raw materials are easy to obtain, the brewing by-product yellow water is utilized, the production cost is reduced, the product has the effects of Dianhuangjing and unique flavor, and the industrial value is significant.

Description

Technical Field

[0001] This invention relates to the field of traditional Chinese medicine fermentation preparation technology, specifically a method for preparing Dianhuangjing oral liquid by co-fermenting brewing yellow water and sorghum. Background Technology

[0002] Yunnan Polygonatum is the dried rhizome of *Polygonatum yunnanense*, a plant belonging to the genus *Polygonatum* in the family Liliaceae. It is one of the original sources of authentic *Polygonatum* listed in the *Chinese Pharmacopoeia*, mainly produced in Yunnan and Guizhou provinces. It has traditional effects of tonifying qi and nourishing yin, strengthening the spleen, moistening the lungs, and benefiting the kidneys. Modern pharmacological studies have confirmed that Yunnan Polygonatum is rich in active ingredients such as polysaccharides, saponins, flavonoids, and amino acids, and has pharmacological effects such as enhancing immunity, anti-oxidation, lowering blood sugar, and protecting the cardiovascular system. It has broad application prospects in the pharmaceutical and health product fields.

[0003] Currently, the preparation of Yunnan Polygonatum preparations mostly employs traditional methods such as water extraction, alcohol extraction, and microwave extraction, but these methods have significant shortcomings: First, Yunnan Polygonatum has a hard texture and contains a large amount of cellulose and mucilage, making it difficult to dissolve active ingredients, especially polysaccharides, resulting in low bioavailability; second, directly extracted products have a sweet and cloying taste with the numbing sensation of raw Polygonatum, leading to poor palatability; third, some methods use organic solvents, posing a risk of residue and incurring high costs. Meanwhile, the yellow water produced in the brewing industry, as a fermentation byproduct, is rich in microorganisms such as lactic acid bacteria and yeast, as well as organic acids, amino acids, and esters, but due to low utilization, it is often discharged, causing resource waste and environmental pollution.

[0004] In existing technologies, the combination of traditional Chinese medicine and brewing processes is mostly a simple soaking, without achieving deep synergistic fermentation. For example, patent CN112522056A discloses a Polygonatum health wine, which uses the method of soaking Polygonatum in base wine, without involving the fermentation process. The dissolution of active ingredients is limited and the advantages of yellow water are not utilized. Therefore, developing a preparation method that achieves synergistic fermentation of Polygonatum and sorghum, utilizes yellow water to enhance the effect, and improves the taste and bioavailability is of great practical significance. Summary of the Invention

[0005] The purpose of this invention is to overcome the problems of low dissolution rate of active ingredients, poor taste, and low utilization rate of brewing by-product yellow water in the existing preparation process of Dianhuangjing preparations. This invention provides a method for preparing Dianhuangjing oral liquid by co-fermentation of brewing yellow water and sorghum, the specific steps of which are as follows: (1) Raw material pretreatment and cooking: After the Yunnan Polygonatum is steamed and sun-dried three times, it is crushed and mixed evenly with sorghum. Water is added for soaking. After soaking, excess water is poured off. The soaked Yunnan Polygonatum and sorghum mixture is steamed to obtain the cooked material.

[0006] (2) Saccharification treatment: After the cooked material is cooled down, a compound koji consisting of Aspergillus oryzae, Rhizopus and yeast is added and mixed evenly before saccharification treatment is carried out to obtain a saccharified mixture.

[0007] (3) Primary fermentation: The saccharified mixture is sealed and fermented to obtain the primary fermented mixture.

[0008] (4) Secondary fermentation: After the primary fermentation is completed, add yellow water to the primary fermentation mixture and mix well before carrying out secondary fermentation. After the fermentation is completed, collect the liquid.

[0009] (5) Post-processing: The collected liquid is coarsely filtered and then finely filtered with a microporous membrane. The filtrate is sterilized by high temperature and high pressure to obtain Yunnan Polygonatum oral liquid.

[0010] Preferably, in step (1), the mass ratio of sorghum to Polygonatum yunnanense is 1:(0.5~1.0); the amount of water added is 1.5~2.0 times the total mass of sorghum and Polygonatum yunnanense.

[0011] Preferably, the soaking time in step (1) is 3~5h; the cooking temperature is 105~125℃ and the cooking time is 40~70min; the particle size of the crushed Polygonatum yunnanense is 3~6mm.

[0012] Preferably, the conditions for three steaming and three sun-drying in step (1) are: the first steaming is 1 to 2 hours and the first sun-drying is until the moisture content is 50%; the second steaming is 0.5 to 1 hour and the second sun-drying is until the moisture content is 50%; the third steaming is 0.5 hours and the third sun-drying is until the moisture content is 12% to 15%.

[0013] Preferably, in step (2), the amount of compound starter added is 0.4-0.9% of the mass of the cooked material, the mass ratio of Aspergillus oryzae, Rhizopus, and yeast in the compound starter is (7-8):(1-2):(2-3), and the number of viable bacteria in the compound starter is ≥10. 7 CFU / g.

[0014] Preferably, the saccharification conditions in step (2) are saccharification at 28~32℃ and 70%~80% humidity for 48~72h.

[0015] Preferably, the initial fermentation conditions in step (3) are fermentation at 25~30℃ for 7~10 days.

[0016] Preferably, in step (4), the amount of yellow water added is 10 to 12 times the mass of the primary fermentation mixture, wherein the alcohol content of the yellow water is 2 to 5%, the pH value is 3.5 to 4.5, and the total acid content is ≥ 4.0 g / L.

[0017] Preferably, the conditions for secondary fermentation in step (4) are 20~25℃ and fermentation for 40~60 days.

[0018] Preferably, the sterilization conditions in step (5) are sterilization at 115~121℃ for 15~20min.

[0019] Preferably, in step (5), a 100-mesh filter cloth is used for coarse filtration; the pore size of the microporous filter membrane is 0.25~0.45μm.

[0020] Yellow liquid, also known as yellow slurry, is one of the fermentation byproducts in the brewing process of baijiu (Chinese liquor). It is usually brownish-yellow or brown and has the characteristics of a viscous, gelatinous liquid.

[0021] Compared with the prior art, the present invention has the following beneficial effects: (1) Processing and co-fermentation improve the utilization rate of active ingredients: The toxicity and numbing taste of Yunnan Polygonatum are removed by three steaming and sun-drying processes. Combined with the dissolution effect of alcohol at about 8 degrees, the dissolution rate of active ingredients such as polysaccharides and saponins is increased by more than 45%. Alcohol as a solvent can promote the absorption efficiency of active ingredients in the human body by more than 35%. The microbial community of yellow water can also convert macromolecular active ingredients into small molecule derivatives, further improving bioavailability.

[0022] (2) Excellent flavor and stability: The esters and alcohols produced by sorghum fermentation work synergistically with the amino acids and organic acids in the yellow water to improve the inherent sweetness of Yunnan Polygonatum and form a mellow and harmonious complex flavor; the fermentation metabolites and 8 degrees of alcohol work together to ensure that the product does not precipitate or deteriorate after 18 months of storage at room temperature away from light, and its stability is significantly improved.

[0023] (3) Resource recycling and cost advantages: The yellow water, a by-product of brewing, is used to replace some of the nutritional additives, thus solving the pollution problem of yellow water discharge and realizing resource utilization. The process does not require complicated equipment, is easy to operate, and the production cost is 30-40% lower than that of traditional Yunnan Polygonatum oral liquid, making it suitable for large-scale production.

[0024] (4) High safety: It is prepared by processing, food-grade koji and natural yellow water fermentation, without chemical additives; acute toxicity test shows that the maximum tolerated dose in mice is more than 60 times the recommended dose for adults, and it is safe and suitable for most people. Detailed Implementation

[0025] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the examples. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0026] Example 1 A method for preparing Yunnan Polygonatum oral liquid by co-fermentation of brewing liquid and sorghum, the specific steps of which are as follows: (1) Raw material pretreatment and processing: 800g of mold-free Yunnan Solomon's Seal was selected and steamed and dried three times (steamed for 1.5h for the first time and dried thoroughly, steamed for 0.8h for the second time and dried to semi-dry, and steamed for 0.5h for the third time and dried to 13% moisture content), and crushed to 3~6mm; 1000g of sorghum was selected, impurities were removed and mixed with the crushed Yunnan Solomon's Seal, 2700mL of pure water was added and soaked for 4h, excess water was poured off, and steamed at 115℃ for 55min to obtain the cooked material.

[0027] (2) Saccharification treatment: The cooked material is cooled to 32°C, and a compound brewing starter is added (the mass ratio of Aspergillus oryzae: Rhizopus: Yeast in the compound brewing starter is 7:2:2, and the viable count is 1.2×10⁻⁶). 7 The amount of compound yeast used for brewing is 0.5% of the mass of the cooked material. Saccharification is carried out at 30℃ and 75% humidity for 72 hours to obtain a saccharified mixture. The reducing sugar content in the saccharified mixture is 10.8g / 100g.

[0028] (3) Primary fermentation: The saccharified mixture is transferred to a sterile fermentation tank and fermented at 28°C for 7 days. Stirring for 10 minutes every 12 hours is used to obtain the primary fermentation mixture. The alcohol content of the primary fermentation mixture is 5.5 degrees.

[0029] (4) Secondary fermentation: Yellow water (3.5% vol alcohol, 4.0 pH, 4.2 g / L total acid) was added to the primary fermentation product. The amount of yellow water added was 10 times the mass of the primary fermentation mixture. Fermentation was carried out at 22℃ for 40 days. After fermentation, the yellow clear liquid in the tank was collected. A total of 18,500 mL of liquid was collected this time.

[0030] (5) Post-processing: The collected liquid was coarsely filtered through a 100-mesh filter cloth, finely filtered through a 0.45μm filter membrane, sterilized at 121℃ for 18min, and aseptically filled to obtain Dianhuangjing oral liquid with an alcohol content of 8.1%.

[0031] Tests showed that the oral liquid contained 13.8 mg / mL of polysaccharides and 0.35 mg / mL of total saponins. It had a mellow and slightly sweet taste without being cloyingly sweet. After being stored at room temperature away from light for 18 months, the clarity was 96%, with no off-odors or sediment.

[0032] Example 2 A method for preparing Yunnan Polygonatum oral liquid by co-fermentation of brewing liquid and sorghum, the specific steps of which are as follows: (1) Raw material pretreatment and processing: Select 500g of Yunnan Polygonatum without mold, and steam and sun-dry it three times (steam for 1 hour to dry until semi-dry, steam for 0.5 hours to dry until semi-dry, and steam for 0.5 hours to dry until the moisture content is 12%), and crush it to 3~6mm; Select 1000g of sorghum, remove impurities and mix it with the crushed Yunnan Polygonatum, add 3000mL of pure water to soak for 3 hours, pour off the excess water, steam at 105℃ for 70 minutes to obtain the cooked material.

[0033] (2) Saccharification treatment: The cooked material is cooled to 30°C, and a compound brewing starter is added (the mass ratio of Aspergillus oryzae: Rhizopus: Yeast in the compound brewing starter is 8:1:3, and the viable count is 1.0×10⁻⁶). 7 The amount of compound yeast used for brewing was 0.8% of the mass of the cooked material. Saccharification was carried out at 28℃ and 70% humidity for 48 hours to obtain a saccharified mixture. The reducing sugar content in the saccharified mixture was tested to be 9.2g / 100g.

[0034] (3) Primary fermentation: The saccharified mixture is transferred to a sterile fermentation tank, sealed, and fermented at 25°C for 7 days. Stirring for 10 minutes every 12 hours is used to obtain the primary fermentation mixture. The alcohol content of the primary fermentation mixture is 5.0 degrees.

[0035] (4) Secondary fermentation: After the first fermentation, add yellow water (2% alcohol, 3.5 pH, 4.0 g / L total acid) to the fermentation tank. The amount of yellow water added is 10 times the mass of the mixture from the first fermentation. Ferment at 20℃ for 40 days. After the fermentation, collect the clear yellow liquid in the tank. A total of 1580 mL of liquid was collected this time.

[0036] (5) Post-processing: The collected liquid was coarsely filtered through a 100-mesh filter cloth and finely filtered through a 0.45μm filter membrane to obtain a clear filtrate. The filtrate was placed in a sterilizer and sterilized at 115℃ for 20 minutes. After cooling to room temperature, it was aseptically filled to obtain Dianhuangjing oral liquid with an alcohol content of 7.9 degrees.

[0037] Tests showed that the oral liquid contained 10.5 mg / mL of polysaccharides and 0.30 mg / mL of total saponins. It had a refreshing taste and good stability after 18 months of storage at room temperature.

[0038] Example 3 A method for preparing Yunnan Polygonatum oral liquid using the co-fermentation of brewing liquid and sorghum, the specific steps of which are as follows: (1) Raw material pretreatment and processing: Select 1000g of Yunnan Polygonatum without mold, and steam and sun-dry it three times (steam for 2 hours to dry until half-dry, steam for 1 hour to dry until half-dry, and steam for 0.5 hours to dry until the moisture content is 15%), and crush it to 3~6mm; Select 1000g of sorghum, remove impurities and mix it with the crushed Yunnan Polygonatum, add 3000mL of pure water to soak for 5 hours, pour off the excess water, steam at 125℃ for 40 minutes to obtain the cooked material.

[0039] (2) Saccharification treatment: The cooked material is cooled to 35℃, and a compound brewing starter is added (the mass ratio of Aspergillus oryzae: Rhizopus: yeast in the compound brewing starter is 7:2:2, and the viable count is 1.5×10⁻⁶). 7The saccharification mixture was prepared by saccharification at 32°C and 80% humidity for 72 hours. The reducing sugar content in the saccharified mixture was found to be 12 g / 100 g.

[0040] (3) Primary fermentation: The saccharified mixture is transferred to a sterile fermentation tank, sealed, and fermented at 30°C for 10 days. The mixture is stirred for 10 minutes every 12 hours to obtain the primary fermentation mixture. The alcohol content of the primary fermentation mixture is 6.0 degrees.

[0041] (4) Secondary fermentation: After the primary fermentation, add yellow water (5% alcohol, pH 4.5, total acid 4.5 g / L) to the fermentation tank. The amount of yellow water added is 10 times the mass of the primary fermentation mixture. Ferment at 25℃ for 60 days, stirring once every 7 days for 10 minutes each time. After the fermentation is completed, collect the clear yellow liquid in the tank. A total of 21,000 mL of liquid was collected this time.

[0042] (5) Post-processing: The collected liquid was coarsely filtered through a 100-mesh filter cloth and finely filtered through a 0.45μm filter membrane to obtain a clear filtrate. It was sterilized at 121℃ for 15min, cooled to room temperature, and then aseptically filled to obtain Dianhuangjing oral liquid with an alcohol content of 8.1%.

[0043] Tests showed that the oral liquid contained 15.2 mg / mL of polysaccharides and 0.40 mg / mL of total saponins, had a mellow taste, and exhibited excellent stability.

[0044] Comparative Example 1 In comparison, this comparative example differs from Example 1 in that it does not use yellow water for fermentation. The specific steps are as follows: (1) Raw material pretreatment and processing: 800g of mold-free Yunnan Solomon's Seal was selected and steamed and dried three times (steamed for 1.5h for the first time and dried thoroughly, steamed for 0.8h for the second time and dried to semi-dry, and steamed for 0.5h for the third time and dried to 13% moisture content), and crushed to 3~6mm; 1000g of sorghum was selected, impurities were removed and mixed with the crushed Yunnan Solomon's Seal, 2700mL of pure water was added and soaked for 4h, excess water was poured off, and steamed at 115℃ for 55min to obtain the cooked material.

[0045] (2) Saccharification treatment: The cooked material is cooled to 32°C, and a compound brewing starter is added (the mass ratio of Aspergillus oryzae: Rhizopus: Yeast in the compound brewing starter is 7:2:2, and the viable count is 1.2×10⁻⁶). 7 The amount of compound yeast used for brewing is 0.5% of the mass of the cooked material. Saccharification is carried out at 30℃ and 75% humidity for 72 hours to obtain a saccharified mixture. The reducing sugar content in the saccharified mixture is 10.5 / 100g.

[0046] (3) Fermentation: Transfer the saccharified mixture into a sterile fermenter and ferment at 28°C for 40 days. Stir for 10 minutes every 12 hours. After fermentation, collect the yellow clear liquid in the tank.

[0047] (4) Post-processing: The collected liquid was coarsely filtered through a 100-mesh filter cloth, finely filtered through a 0.45μm filter membrane, sterilized at 121℃ for 18min, and aseptically filled to obtain Dianhuangjing oral liquid with an alcohol content of 4.5%.

[0048] Tests showed that the oral liquid contained 9.2 mg / mL of polysaccharides and 0.29 mg / mL of total saponins. It had a mellow and slightly sweet taste without being cloyingly sweet. After being stored at room temperature away from light for 18 months, the clarity was 90%, with no off-odors or sediment.

[0049] Comparative Example 2 In comparison, this comparative example differs from Example 1 in that sorghum is not used, and the specific steps are as follows: (1) Raw material pretreatment and processing: Select 800g of Yunnan Polygonatum without mold, steam and sun-dry it three times (steam for 1.5h to dry thoroughly, steam for 0.8h to dry until semi-dry, steam for 0.5h to dry until the moisture content is 13%), crush it to 3~6mm, add 1600mL of pure water to soak for 4h, pour off the excess water, steam at 115℃ for 55min to obtain the cooked material.

[0050] (2) Saccharification treatment: The cooked material is cooled to 32°C, and a compound brewing starter is added (the mass ratio of Aspergillus oryzae: Rhizopus: Yeast in the compound brewing starter is 7:2:2, and the viable count is 1.2×10⁻⁶). 7 The amount of compound yeast used for brewing is 0.5% of the mass of the cooked material. Saccharification is carried out at 30℃ and 75% humidity for 72 hours to obtain saccharified products. The reducing sugar content in the saccharified products is 10.5g / 100g.

[0051] (3) Primary fermentation: The saccharified material was transferred to a sterile fermenter, sealed, and fermented at 28°C for 72 hours. The mixture was stirred once every 12 hours for 8 minutes each time to obtain the primary fermentation product.

[0052] (4) Secondary fermentation: After the primary fermentation, add yellow water (byproduct of light-aroma baijiu, alcohol content 3.5% vol, pH value 4.0) to the fermentation tank. The amount of yellow water added is 10 times the mass of the primary fermentation product. After stirring evenly, seal the tank and ferment at 22℃ for 40 days. Stir once every 7 days for 12 minutes each time. After the fermentation is completed, collect the clear yellow liquid in the tank. A total of 8300 mL of liquid was collected this time.

[0053] (5) Post-processing: The collected liquid was coarsely filtered through a 100-mesh filter cloth and then finely filtered through a 0.45μm microporous membrane to obtain 1750mL of clear filtrate. The filtrate was placed in a sterilizer and sterilized at 121℃ for 18min. After cooling to room temperature, it was aseptically filled to obtain Dianhuangjing oral liquid with an alcohol content of 8.2%.

[0054] Tests showed that the oral liquid contained 8.3 mg / mL of polysaccharides and 0.15 mg / mL of total saponins. It had a mellow and slightly sweet taste without being cloyingly sweet. After being stored at room temperature away from light for 18 months, the clarity was 92%, with no off-odors or sediment.

[0055] Comparative Example 3 This comparative example directly soaks Yunnan Solomon's Seal in sorghum liquor. The specific steps are as follows: Select 800g of mold-free Yunnan Solomon's Seal, and steam and sun-dry it three times (steam for 1.5h and sun-dry until 50% moisture content, steam for 0.8h and sun-dry until 50% moisture content, steam for 0.5h and sun-dry until 13% moisture content). Crush it to 3-6mm, add 2250mL of sorghum liquor and soak for 4 weeks to obtain Yunnan Solomon's Seal Sorghum Liquor.

[0056] Tests showed that the oral liquid contained 4.3 mg / mL of polysaccharides and 0.05 mg / mL of total saponins. It had a mellow and slightly sweet taste without being cloyingly sweet. After being stored at room temperature away from light for 18 months, the clarity was 95%, with no off-odors or sediment.

[0057] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for preparing Dianhuangjing oral liquid using brewing yellow water and sorghum co-fermentation, characterized in that: The specific steps are as follows: (1) Raw material pretreatment and cooking: After the Yunnan Polygonatum is steamed and sun-dried three times, it is crushed and mixed evenly with sorghum. Water is added for soaking. After soaking, excess water is poured off. The soaked Yunnan Polygonatum and sorghum mixture is steamed to obtain the cooked material. (2) Saccharification treatment: After the cooked material is cooled down, a compound brewing starter consisting of Aspergillus oryzae, Rhizopus and yeast is added and mixed evenly before saccharification treatment to obtain a saccharified mixture; (3) Primary fermentation: The saccharified mixture is sealed and fermented to obtain the primary fermentation mixture; (4) Secondary fermentation: After the primary fermentation is completed, add yellow water to the primary fermentation mixture and mix well before carrying out secondary fermentation. Collect the liquid after the fermentation is completed. (5) Post-processing: The collected liquid is coarsely filtered and then finely filtered with a microporous membrane. The filtrate is sterilized by high temperature and high pressure to obtain Yunnan Polygonatum oral liquid.

2. The method for preparing Yunnan Polygonatum oral liquid by co-fermentation of brewing water and sorghum according to claim 1, characterized in that: In step (1), the mass ratio of sorghum to Polygonatum yunnanense is 1:(0.5~1.0).

3. The method for preparing Yunnan Polygonatum oral liquid by co-fermentation of brewing water and sorghum according to claim 1, characterized in that: In step (1), the soaking time is 3-5 hours; the steaming temperature is 105-125℃ and the steaming time is 40-70 minutes; the particle size of the crushed Polygonatum yunnanense is 3-6 mm.

4. The method for preparing Yunnan Polygonatum oral liquid by co-fermentation of brewing yellow water and sorghum according to claim 1, characterized in that: Step (2): The amount of compound yeast added for brewing is 0.5%~1.0% of the mass of the cooked material. The mass ratio of Aspergillus oryzae, Rhizopus, and yeast in the compound yeast for brewing is (7~8):(1~2):(2~3). The number of live bacteria in the compound yeast for brewing is ≥10. 7 CFU / g.

5. The method for preparing Yunnan Polygonatum oral liquid by co-fermentation of brewing yellow water and sorghum according to claim 1, characterized in that: The saccharification conditions in step (2) are saccharification at 28~32℃ and 70%~80% humidity for 48~72h.

6. The method for preparing Yunnan Polygonatum oral liquid by co-fermentation of brewing yellow water and sorghum according to claim 1, characterized in that: The initial fermentation conditions in step (3) are 7-10 days at 25-30℃.

7. The method for preparing Yunnan Polygonatum oral liquid by co-fermentation of brewing water and sorghum according to claim 1, characterized in that: In step (4), the amount of yellow water added is 10 to 12 times the mass of the primary fermentation mixture, wherein the alcohol content of the yellow water is 2% to 5%, the pH value is 3.5 to 4.5, and the total acid content is ≥4.0g / L.

8. The method for preparing Dianhuangjing oral liquid by co-fermentation of brewing yellow water and sorghum according to claim 1, characterized in that: The conditions for secondary fermentation in step (4) are 20~25℃ and fermentation time is 40~60 days.

9. The method for preparing Yunnan Polygonatum oral liquid by co-fermentation of brewing yellow water and sorghum according to claim 1, characterized in that: The sterilization conditions in step (5) are 115~121℃ for 15~20min.

10. The method for preparing Yunnan Polygonatum oral liquid by co-fermentation of brewing yellow water and sorghum according to claim 1, characterized in that: In step (5), a 100-mesh filter cloth is used for coarse filtration; the pore size of the microporous filter membrane is 0.25~0.45μm.