A green quality-improving and efficiency-enhancing processing technology for huangjing nine-steaming and nine-processing

Abstract

The present application relates to the preparation of Huangjing technical field, specifically, it relates to a kind of Huangjing nine steaming nine processing green quality upgrading synergistic processing technology, comprising the following steps: S1.rubbing treatment: dry Huangjing medicinal material is washed, and it is wet to its organization soft and heart-penetrating with water;S2.wet heat synergic transformation: after wetting Huangjing is placed in closed steaming equipment, saturated steam is imported and is steamed at high pressure or normal pressure, after steaming starts, keep preset time, after stopping heating, long time stewing is carried out in closed environment using residual heat, so that Huangjing is completed preliminary starch gelatinization and polysaccharide hydrolysis in wet heat environment;The present application makes full use of the synergistic mechanism among moisture gradient and yellow rice auxiliary materials in the process of Huangjing processing in wet heat environment.The mechanism drives polysaccharide hydrolysis and Maillard reaction by mild and orderly, significantly improves the utilization rate of reducing sugar in Huangjing, so that it is efficiently converted into strong antioxidant activity such as melanin and other substances.

Description

Technical Field

[0001] This invention relates to the field of Polygonatum preparation technology, specifically to a green, quality-enhancing, and efficiency-improving processing technology for Polygonatum that involves nine steaming and nine processing steps. Background Technology

[0002] Polygonatum rhizome is the dried rhizome of Polygonatum yunnanensis, Polygonatum sibiricum, or Polygonatum multiflorum, all belonging to the Liliaceae family. It is a traditional and widely used medicinal herb that is also used in food. It has a sweet taste and neutral properties, and enters the spleen, lung, and kidney meridians. It has the effects of tonifying qi and nourishing yin, strengthening the spleen, moistening the lungs, and benefiting the kidneys. Raw Polygonatum rhizome has a numbing taste and is irritating to the throat; it is generally not used directly in medicine or food and must be processed to eliminate its irritation and enhance its tonic effects.

[0003] "Nine steaming and nine processing" is a classic ancient method for processing Polygonatum sibiricum, which can be traced back to the "Treatise on Processing Poisonous Herbs by Lei Gong" during the Northern and Southern Dynasties. The traditional process involves taking dried Polygonatum sibiricum with a golden and translucent texture, washing it clean, and moistening it with water until it is soft and translucent. It is then placed in a traditional steamer and steamed for 1 hour after the steamer starts to smoke. After 1 hour, the heat is turned off and the mixture is left to sit at room temperature. It is then removed and naturally sun-dried until the surface of the Polygonatum sibiricum is dry. It is then sprayed with Shaoxing wine (ratio: 100kg Polygonatum sibiricum 20kg Shaoxing wine with an alcohol content of 12%, Shaoxing wine is added in 5-8 batches) and left to sit for 12 hours. The above steaming and natural sun-drying process is repeated 9 times (9 times refers to the steaming and sun-drying process). During this period, the Polygonatum sibiricum gradually changes from a golden and translucent texture to a dark and oily texture. After 9 times, it is removed and sun-dried until the Polygonatum sibiricum is completely dry but the texture is still soft and the cross-section is not sticky. It is then ready for storage. If the processed Polygonatum rhizome is to be used medicinally after being steamed and processed nine times, it needs to be moistened again with distilled water (distilled water ratio: 10kg distilled water per 100kg of medicinal material), then cut with a cutting board and naturally dried until the surface of the nine-steamed and processed Polygonatum rhizome slices is black and shiny, with a fleshy texture and not sticky to the touch.

[0004] However, traditional techniques have the following drawbacks:

[0005] First, the production cycle is lengthy and highly unstable. The drying process in traditional techniques relies entirely on natural sun exposure, and each cycle of steaming and drying typically takes 2 to 3 days, with the entire processing taking 20 to 30 days. Moreover, this cycle is constrained by weather factors such as rain and humidity, making it impossible to achieve continuous and controllable industrial production.

[0006] Secondly, the conversion efficiency of active ingredients is low and batch-to-batch uniformity is poor. During traditional natural sun-drying, the rate of moisture evaporation is difficult to control precisely. If drying is too fast, the internal moisture content of the Polygonatum drops sharply, inhibiting the suitable moisture environment required for polysaccharide hydrolysis and subsequent Maillard reactions; if drying is too slow, it easily leads to mold growth on the surface of the herb or internal rancidity. Furthermore, when using rice wine as an synergistic additive for soaking, the internal moisture of the Polygonatum often leads to incomplete penetration and absorption, resulting in inconsistent levels of reducing sugars, extracts, and antioxidant active ingredients in the final processed product.

[0007] Third, product quality is uncontrollable. Because key parameters such as steaming time, drying degree, and temperature and humidity during the soaking process are mostly judged by the operator's personal experience, there is a lack of standardized process parameters, resulting in significant fluctuations in color (black and oily sheen), taste (sweetness and numbing sensation) and internal quality between different batches of nine-steamed and nine-processed Solomon's Seal. Summary of the Invention

[0008] The purpose of this invention is to provide a green, quality-enhancing, and efficiency-improving processing technology for Polygonatum sibiricum, which involves nine steaming and nine processing steps, in order to solve the technical problems mentioned in the background art.

[0009] This invention provides a green, quality-enhancing, and efficiency-improving processing technology for Polygonatum sibiricum, comprising the following steps:

[0010] S1. Soaking treatment: Wash the dried Polygonatum medicinal material and soak it with water until its tissue is soft and thoroughly moistened;

[0011] S2. Co-conversion of moist heat: The thoroughly moistened Polygonatum is placed in a closed steaming equipment and saturated steam is introduced for high-pressure or normal-pressure steaming. After the steaming starts, the preset time is maintained. After the heating is stopped, the residual heat is used to soak and moisten the Polygonatum in a closed environment for a long time, so that the Polygonatum can complete the initial starch gelatinization and polysaccharide hydrolysis in a moist heat environment.

[0012] S3. Gradient temperature-controlled dehydration: Take out the Polygonatum after step S2 and place it in a hot air circulation drying device that can precisely control the temperature. Dry it in the first stage at a low temperature of 40-50℃ until the surface of Polygonatum is dry and not sticky and the internal moisture content is maintained in a specific range of 30-40%, forming a dehydration gradient of dry outside and moist inside.

[0013] S4. Synergistic infiltration of synergistic excipients: Spray Shaoxing wine evenly onto the surface of Polygonatum after step S3. The amount of Shaoxing wine is 15-25% of the weight of Polygonatum and the alcohol content is 10-15% vol. After spraying, place it in a sealed container to fully incubate, so that the wine can fully penetrate and combine with the effective components inside Polygonatum.

[0014] S5. Cyclic Refining: The process of wet heat synergistic conversion, gradient temperature-controlled dehydration, and synergistic impregnation of synergistic additives in steps S2 to S4 is considered as a complete refining cycle, and this refining cycle is repeated 8-10 times.

[0015] S6. Final drying: After completing the last refining cycle, the Polygonatum is dried at a low temperature of 40-50℃ until the moisture content does not exceed 13%, thus obtaining the processed Polygonatum product after nine steaming and nine processing.

[0016] As a preferred embodiment of the present invention, in step S1, the washing is performed using a high-pressure water gun.

[0017] As a preferred embodiment of the present invention, in step S2, the steaming time is 30-60 minutes after steam is introduced until stable steam emerges from the exhaust port of the equipment; the simmering time is 8-12 hours, allowing the internal temperature of the equipment to naturally drop to room temperature.

[0018] As a preferred embodiment of the present invention, in step S3, the drying time in the first stage under low temperature conditions is 2-4 hours.

[0019] The main component of Polygonatum is Polygonatum polysaccharide (PSP). In the raw product, the polysaccharide has a large molecular weight and high viscosity, which is one of the main reasons for its numbing taste and throat irritation. Step S2, with its prolonged steaming and sealed humidification (co-conversion of heat and moisture), utilizes the enthalpy of high-temperature saturated steam and the high osmotic activity of water molecules to rupture the cell walls of Polygonatum, allowing the starch granules to fully absorb water, swell, and gelatinize. Simultaneously, the large polysaccharide chains undergo preliminary and partial hydrolysis, degrading into smaller polysaccharide fragments, oligosaccharides, and even monosaccharides (such as glucose and fructose). Step S3 is not simply drying the Polygonatum, but rather employs low-temperature, hot-air circulating dehydration at 40-50℃, with precise control of the moisture content at 30-40%. This gradient temperature-controlled dehydration step has three key functions:

[0020] Preservation of reactivity: Low temperature avoids the destruction of thermosensitive Maillard reaction precursors such as hydrolyzed reducing sugars and amino acids by high temperature.

[0021] Establishing a concentration gradient: The external dryness and internal humidity create a concentration gradient of auxiliary materials from the outside to the inside, which creates the physical conditions for the deep absorption of rice wine in the next step.

[0022] Regulating the hydrolysis rate: The retained 30-40% moisture does not require a large amount of heat to thoroughly moisten the polysaccharides in the subsequent re-evaporation (the next S2 step). The heat can directly act on the further hydrolysis of the internal polysaccharides, making the hydrolysis process more orderly and efficient. This "wet-heat-dry-moisten" cyclical treatment mode can achieve the conversion of large-molecule polysaccharides into small-molecule active fragments more gently and thoroughly than continuous wet heat or continuous drying, reducing the ineffective destruction of components.

[0023] As a preferred embodiment of the present invention, in step S4, the Shaoxing wine is sprayed in 5-8 times within a single refining cycle, and each spray is accompanied by a soaking process, with a total soaking time of 8-24 hours.

[0024] As an auxiliary ingredient, Shaoxing rice wine's main components are: Shaoxing rice wine is fermented from glutinous rice and wheat koji, and is rich in various free amino acids (such as glutamic acid, aspartic acid, leucine, etc., with a total amount of 3-5 g / L), reducing sugars (glucose, maltose, with a total amount of 20-40 g / L), organic acids, vitamins, and flavor substances such as higher alcohols and esters. The reducing sugars (carbonyl donors) produced in step S2 and the abundant free amino acids (amino donors) introduced by the rice wine in step S4 undergo non-enzymatic browning during the subsequent steaming and heating process (the next S2 step), a process known as the Maillard reaction. In the initial stage of the reaction, colorless or light yellow intermediate products are generated. As the reaction is repeated 9 times, they gradually polymerize to form melanoidins, which is the direct reason why the golden yellow of the Solomon's seal changes to a glossy black appearance. At the same time, the consumption of free amino acids and the formation of melanoidins physically encapsulate and chemically neutralize substances that cause a numbing sensation on the tongue (such as calcium oxalate needle crystals and certain saponins), making the processed product mellow and sweet.

[0025] The Maillard reaction generates a large number of intermediate and final products with strong antioxidant activity (such as reductones and melanoidins), which makes the in vitro antioxidant capacity (such as DPPH free radical scavenging rate) of the nine-times-steamed and nine-time-processed Polygonatum significantly higher than that of the raw product. The higher alcohols and esters in rice wine interact with the active intermediates produced by the Maillard reaction, generating a variety of heterocyclic compounds with unique caramel, fruity, and roasted aromas (such as pyrazines and furanones). This not only improves the medicinal aroma of Polygonatum but also enhances its sensory quality.

[0026] As a preferred embodiment of the present invention, in step S5, the refining cycle is repeated 9 times.

[0027] A single treatment can only achieve limited component transformation. This invention employs a refining cycle of nine cycles of synergistic hydrothermal transformation, gradient temperature-controlled dehydration, and synergistic impregnation with synergistic excipients. This allows the two major synergistic reactions to proceed progressively and continuously. Each cycle builds upon the previous one, further hydrolyzing polysaccharides, enriching reducing sugars, penetrating amino acids, and promoting Maillard reactions. Ultimately, this achieves a leap from quantitative to qualitative change, resulting in a significant shift in the molecular weight distribution of Polygonatum polysaccharides towards the low molecular weight region, and optimizing efficacy indicators such as antioxidant activity and immunomodulatory activity.

[0028] As a preferred embodiment of the present invention, in step S6, the drying endpoint is that the moisture content of the nine-steamed and nine-processed Polygonatum odoratum product is 11-13%, and its cross-section is black, oily and shiny, and not sticky when broken.

[0029] As a preferred embodiment of the present invention, after step S6 is completed, the following step is included: preparing medicinal slices: the obtained nine-steamed and nine-processed Polygonatum sibiricum product is evenly sprayed with distilled water of 5-15% of its weight to moisten and soften it, then sliced, and then the obtained Polygonatum sibiricum slices are dried at a low temperature of 40-50°C until the moisture content does not exceed 13%, thus obtaining the nine-steamed and nine-processed Polygonatum sibiricum slices.

[0030] As a preferred embodiment of the present invention, the steaming in step S2 and the drying in step S3 are respectively completed in a steam-moistening integrated machine and a low-temperature dryer for medicinal materials containing sugar.

[0031] As a preferred embodiment of the present invention, the slicing is performed using a vertical rotary slicer in conjunction with a water-wetting device for a pharmaceutical slicer.

[0032] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0033] This invention abandons the traditional weather-dependent natural drying method and adopts fully enclosed and automated equipment for steaming and drying. This not only shortens the production cycle by more than 70%, but also avoids environmental pollution and microbial risks, realizing the green, standardized and large-scale production of Polygonatum processing.

[0034] This invention fully utilizes the synergistic effect mechanism among the humid and hot environment, moisture gradient, and rice wine as an auxiliary ingredient in the processing of Polygonatum sibiricum. This mechanism significantly improves the utilization rate of reducing sugars in Polygonatum sibiricum by gently and orderly driving polysaccharide hydrolysis and Maillard reaction, enabling them to be efficiently converted into melanoidins and other substances with strong antioxidant activity. Experimental data show that the DPPH free radical scavenging rate of Polygonatum sibiricum obtained by this invention is more than 40% higher than that of the traditional process and nearly 100% higher than that of the process without rice wine.

[0035] The precise and controllable process parameters of this invention ensure a high degree of consistency in color, aroma, taste, and internal composition of each batch of products. The resulting product has a glossy black cross-section, a smooth texture, a sweet and mellow taste without any numbing sensation on the tongue, and a unique caramel aroma. Its overall sensory quality far surpasses that of existing products. Detailed Implementation

[0036] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. 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.

[0037] This embodiment provides a green, quality-enhancing, and efficiency-improving processing technology for Polygonatum sibiricum, which includes the following steps:

[0038] S1. Soaking treatment: Wash the dried Polygonatum medicinal material with a high-pressure water gun and soak it with water until its tissue is soft and thoroughly moistened.

[0039] S2. Co-conversion of moisture and heat: Place the thoroughly moistened Polygonatum into a steam-moistening integrated machine, introduce saturated steam, and start timing after a steady stream of steam comes out of the exhaust port of the equipment. Steam for 30-60 minutes, then stop heating and use the residual heat to simmer in a sealed environment for 8-12 hours until room temperature.

[0040] S3. Gradient temperature-controlled dehydration: Take out the Polygonatum after step S2 and place it in a low-temperature dryer for medicinal materials containing sugar. Set the temperature to 40-50℃ and dry for 2-4 hours until the surface of Polygonatum is dry and not sticky and the internal moisture content is maintained at 30-40%.

[0041] S4. Synergistic wetting with synergistic additives: Using a special feeding device for steam wetting, spray Shaoxing wine evenly onto the surface of Polygonatum sibiricum treated in step S3 in 5-8 applications. After each spraying, the surface is sealed and left to soak for a total soaking time of 12 hours. The total amount of Shaoxing wine used is 20% of the weight of Polygonatum sibiricum, and the alcohol content is 12% vol.

[0042] S5. Refining by repetition: Repeat steps S2 to S4 a total of 9 times.

[0043] S6. Final drying: After completing the 9th cycle, the Polygonatum is dried at 40-50℃ until the moisture content does not exceed 13%, thus obtaining the processed Polygonatum product after nine steaming and nine processing.

[0044] S7. Preparation of medicinal slices (optional): The processed product obtained in step S6 is moistened and softened by spraying it with distilled water equal to 10% of its weight. Then, it is sliced ​​using a vertical rotary slicer and a water-moistening device for a slicer. The slices are then dried at 40-50℃ for about 2 hours until the moisture content does not exceed 13%, thus obtaining the nine-steamed and nine-processed Polygonatum slices.

[0045] Example 1

[0046] This embodiment provides a nine-steaming and nine-processing technique for Polygonatum odoratum, the steps of which are as follows:

[0047] S1. Take 100kg of dried Polygonatum multiflorum with golden and translucent flesh, rinse it clean with a high-pressure water gun, and moisten it with water until it is soft and translucent.

[0048] S2. Place the thoroughly moistened Polygonatum into a steam-moistening machine, introduce steam, and steam for 30 minutes after steam comes out of the exhaust port. After stopping heating, seal and let it soak for 10 hours until it reaches room temperature.

[0049] S3. Take out the Polygonatum and put it into a low-temperature dryer for medicinal materials containing sugar. Set the temperature to 45℃ and dry for 3 hours. The average moisture content of the Polygonatum at this time is measured to be 35%.

[0050] S4. Using a feeding device, spray a total of 20 kg of Shaoxing rice wine (12% vol) evenly onto the Polygonatum sibiricum in 5 sprays, allowing it to steep after each spray, for a total steeping time of 12 hours.

[0051] S5. Repeat steps S2-S4 a total of 9 times.

[0052] S6. After nine cycles, the Polygonatum sibiricum is placed in a low-temperature dryer and dried at 45°C until the moisture content is 12.5%, thus obtaining the processed Polygonatum sibiricum product after nine cycles of steaming and processing.

[0053] Example 2

[0054] This embodiment provides a nine-steaming and nine-processing process for Polygonatum odoratum, which differs from Embodiment 1 in that the steaming time in step S2 is 60 minutes and the drying temperature in step S3 is 40°C.

[0055] S1. Same as Example 1.

[0056] S2. Steaming time is adjusted to 60 minutes, and simmering time is 10 hours.

[0057] S3. The drying temperature was set to 40℃ and the drying time was 3.5 hours. The average moisture content of Polygonatum was measured to be 38%.

[0058] S4. Same as Example 1.

[0059] S5. Same as Example 1.

[0060] S6. Same as Example 1.

[0061] Example 3

[0062] This embodiment provides a nine-steaming and nine-processing process for Polygonatum odoratum, which differs from Embodiment 1 in that the moisture content after drying in step S3 is 30%, and the amount of rice wine used in step S4 is 25kg.

[0063] S1. Same as Example 1.

[0064] S2. Same as Example 1.

[0065] S3. The drying temperature was 45℃, and the drying time was 4 hours. The average moisture content of Polygonatum was measured to be 30%.

[0066] S4. The total amount of Shaoxing rice wine used is 25kg (12% vol alcohol content), sprayed in 6 times, with a total steeping time of 12 hours.

[0067] S5. Same as Example 1.

[0068] S6. Same as Example 1.

[0069] Example 4

[0070] This embodiment provides a nine-steaming and nine-processing process for Polygonatum odoratum, which differs from Embodiment 1 in that the steaming time in step S2 is 45 minutes and the drying temperature in step S3 is 50°C.

[0071] S1. Same as Example 1.

[0072] S2. Steaming time is adjusted to 45 minutes, and simmering time is 12 hours.

[0073] S3. The drying temperature was set to 50℃ and the drying time was 2.5 hours. The average moisture content of Polygonatum was measured to be 32%.

[0074] S4. Same as Example 1.

[0075] S5. Same as Example 1.

[0076] S6. Same as Example 1.

[0077] Comparative Example 1, using traditional natural sun-drying process

[0078] The traditional preparation process described in the background section is as follows: 100 kg of Polygonatum sibiricum is taken, washed and thoroughly moistened, steamed in a traditional steamer for 1 hour, then turned off and left to sit at room temperature before being naturally dried until the surface is dry. 20 kg of Shaoxing wine is sprayed on top and left to sit for 12 hours. The steaming and natural drying process is repeated a total of 9 times, and finally dried to a moisture content of 13%. The entire process relies on natural conditions.

[0079] Comparative Example 2

[0080] This comparative example aims to demonstrate the necessity of gradient temperature-controlled dehydration. The process steps are basically the same as in Example 1, except that the drying in steps S3 and S6 is carried out by rapid drying with 70°C hot air, and each drying is carried out until the moisture content is below 20% (about 1.5 hours). The remaining steps and parameters are exactly the same.

[0081] Comparative Example 3

[0082] This comparative example aims to demonstrate the necessity of synergistic wetting of synergistic additives. The process steps are basically the same as in Example 1, except that in step S4, no rice wine is sprayed, and the next distillation cycle is carried out directly. The remaining steps and parameters are exactly the same.

[0083] Comparative Example 4

[0084] This comparative example aims to demonstrate the synergistic value of gradient temperature-controlled dehydration as an intermediate step. The process steps are as follows: S1 is the same as in Example 1; S2 is the same as in Example 1; after S2, the drying step of S3 is not performed, and the same amount of rice wine as in Example 1 is directly sprayed onto the humid and hot Polygonatum rhizome and left to soak for 12 hours; then the S2 and rice wine soaking steps are repeated a total of 9 times; finally, terminal drying is performed. The remaining parameters are the same as in Example 1.

[0085] Examples 1 to 4 and Comparative Examples 1 to 4 were subjected to experimental tests. The specific experimental test methods are as follows:

[0086] Polysaccharide content determination: The absorbance was measured at a wavelength of 490 nm using the phenol-sulfuric acid method with anhydrous glucose as a reference.

[0087] Determination of reducing sugar content: The absorbance was measured at a wavelength of 540 nm using the 3,5-dinitrosalicylic acid (DNS) colorimetric method with anhydrous glucose as a reference.

[0088] DPPH free radical scavenging rate determination: Take the sample extract, add DPPH working solution, react in the dark, and measure the absorbance at a wavelength of 517 nm to calculate the scavenging rate.

[0089] Determination of extract content: The hot extraction method was used in accordance with the general chapter 2201 of the Chinese Pharmacopoeia, using dilute ethanol as the solvent.

[0090] Sensory evaluation: An evaluation team of 5 experienced Chinese medicine practitioners will give a comprehensive score based on four aspects: color (black and glossy, 30 points), aroma (caramel aroma, no rancidity, 20 points), taste (sweet, no numbing sensation on the tongue, 30 points), and texture (soft and oily, 20 points), with a maximum score of 100 points.

[0091] Analysis of test results of examples and comparative examples

[0092] The table below compares the test data of the final processed Polygonatum sibiricum products obtained from each embodiment and comparative example (n=3, average value).

[0093] The test results are shown in Table 1.

[0094] Test Project Polysaccharide content (mg / g) Reducing sugar content (mg / g) DPPH clearance rate (%) Extract (%) Sensory rating (points) Total production cycle (days) Example 1 182.5 108.6 85.2 78.5 95 6-7 Example 2 190.1 115.3 88.1 80.2 93 6-7 Example 3 176.8 120.9 89.7 79.8 96 6-7 Example 4 185.3 102.7 83.5 77.9 94 6-7 Comparative Example 1 155.6 65.2 60.8 68.3 72 20-30 (weather dependent) Comparative Example 2 161.3 52.8 55.1 70.1 65 4-5 Comparative Example 3 210.8 30.5 45.3 82.5 58 6-7 Comparative Example 4 168.4 75.5 68.9 72.4 78 6-7

[0095] Based on the data in the table above, the following conclusions can be drawn:

[0096] Compared with Comparative Example 1, Examples 1-4 show that the production cycle (6-7 days) of all embodiments of the present invention is much shorter than that of the traditional process (20-30 days), and the efficiency is improved by 3-4 times. At the same time, the sensory scores of all embodiments of the present invention are consistently above 93 points, while the traditional process only scores 72 points, indicating that the modern equipment and controllable parameters of the present invention greatly improve the stability and uniformity of product quality.

[0097] Comparing Example 1 and Comparative Example 2 (high-temperature rapid drying): The reducing sugar content of Example 1 (108.6 mg / g) was more than twice that of Comparative Example 2 (52.8 mg / g), and the DPPH scavenging rate (85.2%) was also much higher than that of Comparative Example 2 (55.1%). This demonstrates that although high-temperature rapid drying accelerates the process, it disrupts the suitable moisture environment and thermosensitive Maillard reaction precursors required for polysaccharide hydrolysis, thus hindering efficient conversion. The low temperature of 40-50℃ and the intermediate moisture content of 30-40% set in this invention successfully constructed an external dry and internal moist gradient conducive to the continuous progress of the reaction, which is key to achieving efficient conversion.

[0098] Comparing Example 1 and Comparative Example 4 (direct addition of alcohol after distillation): Example 1 outperformed Comparative Example 4 in all aspects. This is because direct addition of alcohol under humid and hot conditions saturates the interior of the Polygonatum rhizome, hindering the penetration and absorption of high-concentration rice wine and affecting the sufficient supply of amino acid substrates required for the Maillard reaction. However, prior gradient-controlled temperature dehydration reduced surface moisture, creating a concentration gradient that promoted deep penetration and enrichment of the rice wine, thereby significantly improving the efficiency of subsequent reactions.

[0099] Comparing Example 1 with Comparative Example 3 (without rice wine): Although Comparative Example 3 had the highest polysaccharide content (210.8 mg / g), its reducing sugar content (30.5 mg / g) and DPPH scavenging rate (45.3%) were the lowest among all groups, and its sensory score was only 58 points (significant numbing sensation on the tongue, poor color). This clearly shows that without the addition of rice wine, the lack of amino acid source cannot effectively drive the Maillard reaction. The Polygonatum polysaccharides only underwent hydrolysis but were not further converted into melanoidins and flavor compounds with antioxidant activity, resulting in the irritation not being eliminated and the activity not being enhanced. Example 1 had a moderate reducing sugar content but an extremely high DPPH scavenging rate, indicating that the reducing sugars were efficiently consumed as substrates and converted into more active end products. This is direct evidence of the synergistic effect of rice wine as an synergistic additive in the steaming process.

[0100] This invention successfully establishes a highly efficient synergistic effect among three key steps through precise control of a cyclical process involving hydrothermal synergistic conversion, gradient temperature-controlled dehydration, and synergistic impregnation with synergistic excipients. This synergistic effect orderly drives the hydrolysis of Polygonatum polysaccharides, the enrichment and reaction of Maillard reaction substrates, and the generation of active end products at the microscopic level. This not only significantly shortens the production cycle and achieves green and environmentally friendly standardized production, but more importantly, the resulting processed Polygonatum products exhibit significant advantages over traditional processes in eliminating irritation, enhancing antioxidant activity, and improving taste and appearance.

[0101] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely preferred examples and are not intended to limit the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A green, quality-enhancing, and efficiency-improving processing technology for Polygonatum sibiricum, characterized in that, Includes the following steps: S1. Soaking treatment: Wash the dried Polygonatum medicinal material and soak it with water until its tissue is soft and thoroughly moistened; S2. Co-conversion of moist heat: The thoroughly moistened Polygonatum is placed in a closed steaming equipment and saturated steam is introduced for high-pressure or normal-pressure steaming. After the steaming starts, the preset time is maintained. After the heating is stopped, the residual heat is used to soak and moisten the Polygonatum in a closed environment for a long time, so that the Polygonatum can complete the initial starch gelatinization and polysaccharide hydrolysis in a moist heat environment. S3. Gradient temperature-controlled dehydration: Take out the Polygonatum after step S2 and place it in a hot air circulation drying device that can precisely control the temperature. Dry it in the first stage at a low temperature of 40-50℃ until the surface of Polygonatum is dry and not sticky and the internal moisture content is maintained in a specific range of 30-40%, forming a dehydration gradient of dry outside and moist inside. S4. Synergistic infiltration of synergistic excipients: Spray Shaoxing wine evenly onto the surface of Polygonatum after step S3. The amount of Shaoxing wine is 15-25% of the weight of Polygonatum and the alcohol content is 10-15% vol. After spraying, place it in a sealed container to fully incubate, so that the wine can fully penetrate and combine with the effective components inside Polygonatum. S5. Cyclic Refining: The process of wet heat synergistic conversion, gradient temperature-controlled dehydration, and synergistic impregnation of synergistic additives in steps S2 to S4 is considered as a complete refining cycle, and this refining cycle is repeated 8-10 times. S6. Final drying: After completing the last refining cycle, the Polygonatum is dried at a low temperature of 40-50℃ until the moisture content does not exceed 13%, thus obtaining the processed Polygonatum product after nine steaming and nine processing.

2. The green, quality-enhancing, and efficiency-improving processing technology for Polygonatum sibiricum, as described in claim 1, is characterized in that: In step S1, the washing process is performed using a high-pressure water gun.

3. The green, quality-enhancing, and efficiency-improving processing technology for Polygonatum sibiricum, as described in claim 1, is characterized in that: In step S2, the steaming time is 30-60 minutes after steam is introduced until stable steam emerges from the equipment exhaust port; the simmering time is 8-12 hours, allowing the internal temperature of the equipment to naturally drop to room temperature.

4. The green, quality-enhancing, and efficiency-improving processing technology for Polygonatum sibiricum, as described in claim 1, is characterized in that: In step S3, the drying time for the first stage under low temperature conditions is 2-4 hours.

5. The green, quality-enhancing, and efficiency-improving processing technology for Polygonatum sibiricum, as described in claim 1, is characterized in that: In step S4, the Shaoxing wine is sprayed in 5-8 times within a single refining cycle, and each spray is followed by a soaking process, with a total soaking time of 8-24 hours.

6. The green, quality-enhancing, and efficiency-improving processing technology for Polygonatum sibiricum, as described in claim 1, is characterized in that: In step S5, the refining cycle is repeated 9 times.

7. The green, quality-enhancing, and efficiency-improving processing technology for Polygonatum sibiricum, as described in claim 1, is characterized in that: In step S6, the drying endpoint is that the moisture content of the nine-steamed and nine-processed Polygonatum odoratum product is 11-13%, and its cross-section is black, oily and shiny, and not sticky when broken.

8. The green, quality-enhancing, and efficiency-improving processing technology for Polygonatum sibiricum, as described in claim 1, is characterized in that: After step S6 is completed, the following steps are also included: the obtained nine-steamed and nine-processed Polygonatum sibiricum products are evenly sprayed with distilled water of 5-15% of their weight to moisten and soften them, then sliced, and then the obtained Polygonatum sibiricum slices are dried at a low temperature of 40-50℃ until the moisture content does not exceed 13%, thus obtaining the nine-steamed and nine-processed Polygonatum sibiricum slices.

9. The green, quality-enhancing, and efficiency-improving processing technology for Polygonatum sibiricum, as described in claim 1, is characterized in that: The steaming in step S2 and the drying in step S3 are completed in a steam-moistening integrated machine and a low-temperature dryer for medicinal materials containing sugar, respectively.

10. The green, quality-enhancing, and efficiency-improving processing technology for Polygonatum sibiricum, as described in claim 8, is characterized in that: The slicing was performed using a vertical rotary slicer in conjunction with a water-wetting device for a pharmaceutical slicer.