Traditional Chinese medicine fermentation liquor, preparation method and application thereof in processing of rhizoma polygonati

Abstract

The application provides a traditional Chinese medicine fermentation liquor, a preparation method and application of the traditional Chinese medicine fermentation liquor in processing of rhizoma polygonati, and relates to the technical field of traditional Chinese medicines, and comprises the following steps: mixing probiotic seed liquid and traditional Chinese medicine extract liquid at a ratio of 2-10% (v / v), and carrying out fermentation culture for 18-24 hours to obtain the traditional Chinese medicine fermentation liquor; the probiotic seed liquid comprises at least one of plantarum fermenting liquor, lactococcus fermenting liquor or lactobacillus fermenting liquor; the traditional Chinese medicine comprises poria cocos, dried tangerine or orange peel and hawthorn; and the pH of the traditional Chinese medicine fermentation liquor is 3.0-4.0. The probiotic and auxiliary materials are introduced to carry out co-fermentation, and the synergistic effect of microbial metabolic enzyme system and acid conditions is achieved: on the one hand, the tingling sensation is effectively eliminated; on the other hand, the directional degradation of polysaccharide into reducing sugar is driven, and the release and enrichment of active ingredients are promoted; the synergistic processing goal of attenuation, efficiency increase and greasiness reduction is achieved, and the technical problems that the traditional rhizoma polygonati processing cannot simultaneously reduce the tingling sensation and increase the efficiency, and the process cycle is long, the energy consumption is high, and the quality is difficult to control are solved.

Description

Technical Field

[0001] This invention relates to the field of traditional Chinese medicine technology, and in particular to a fermentation liquid for traditional Chinese medicine, its preparation method, and its application in the processing of Polygonatum sibiricum. Background Technology

[0002] Polygonatum, a traditional medicinal and edible plant, has the effects of replenishing qi and nourishing yin, strengthening the spleen and moistening the lungs. However, its raw form has adverse reactions such as a numbing sensation on the tongue and irritation, and must be processed before it can be used in medicine. Studies have shown that as the number of processing times increases, the appearance of Polygonatum changes from brownish-yellow to dark brown, the numbing sensation on the tongue gradually disappears, and the roasted aroma gradually intensifies. Existing technologies mainly improve it through single methods: First, the traditional "nine steaming and nine drying" process can eliminate the numbing sensation on the tongue and enhance the tonic effect, but it has drawbacks such as a processing cycle of dozens of days, high energy consumption, reliance on experience, and large batch-to-batch variations, making it difficult to meet the needs of industrial production; Second, processing with auxiliary materials (such as wine processing and honey processing) can mitigate the medicinal properties, but it has limited effect on optimizing the structure and improving the bioavailability of Polygonatum polysaccharides; Third, the use of single microbial fermentation technology can convert components, but it fails to specifically solve the problems of numbing sensation on the tongue and the potential drawbacks of being too rich and greasy to the stomach. Existing excipient formulations are mostly aimed at nourishing yin and moisturizing dryness, lacking a processing design that specifically enhances the core function of Polygonatum, "strengthening the spleen." Furthermore, they only use a simple decoction process, failing to fully utilize the synergistic effect between the excipients and Polygonatum.

[0003] Studies have shown that the polysaccharide content of Polygonatum odoratum gradually decreases and then stabilizes during processing, while the contents of reducing sugars, total saponins, total polyphenols, and total flavonoids gradually increase. However, traditional processes struggle to precisely control the conversion endpoint. For example, Chinese patent application number 202111550599.2 discloses a method for preparing aged black bean wine. This method involves processing sliced ​​Polygonatum odoratum with black beans and dried tangerine peel, followed by three steamings and three dryings. The resulting wine is then mixed with Polygonatum odoratum polysaccharide fermentation liquid for a third fermentation. This method utilizes the qi-regulating, spleen-strengthening, dampness-drying, and phlegm-resolving effects of dried tangerine peel, combined with black bean juice to reduce drug toxicity, aiming to improve the irritation and stickiness of Polygonatum odoratum on the throat. However, this process involves three steamings, three dryings, and multi-stage fermentation, resulting in a long overall cycle (the third fermentation takes 8 days). Furthermore, the final product is an alcoholic beverage, limiting its applicability to certain groups (such as those with alcohol intolerance or diabetes). Additionally, a scientific evaluation system for the processing endpoint has not been established. For example, Chinese patent application number 202510358234.1 discloses a quality evaluation method for processed Polygonatum sibiricum products. It uses volatile components (HS-SPME-GC-MS), polysaccharides, total flavonoids, total polyphenols, and antioxidant activity (DPPH, ABTS scavenging rate) as evaluation indicators. A comprehensive scoring model is constructed using the CRITIC objective weighting method, and a regression equation (Y=0.97-0.08h) between the comprehensive score and color tone is established, clarifying that "seven steamings and seven processings" is the ideal endpoint for processing Polygonatum sibiricum. This method provides a scientific quantitative basis for the processing endpoint, but it requires the detection of 44 indicators, resulting in high testing costs, complex operation, and high equipment requirements. Furthermore, the model is based on Polygonatum multiflorum, and its applicability to other Polygonatum sibiricum sources remains to be verified.

[0004] In view of this, the present invention is hereby proposed. Summary of the Invention

[0005] One of the objectives of this invention is to provide a method for preparing fermented liquid of traditional Chinese medicine, so as to solve the technical problems of the traditional processing of Polygonatum sibiricum, which cannot simultaneously reduce the numbness of the tongue and enhance the efficacy, and has a long process cycle, high energy consumption and difficult quality control.

[0006] The second objective of this invention is to provide a traditional Chinese medicine fermentation liquid.

[0007] The third objective of this invention is to provide the application of the fermented Chinese medicine liquid prepared by the above-mentioned preparation method or the above-mentioned fermented Chinese medicine liquid in the processing of Polygonatum odoratum or in the preparation of products for processing Polygonatum odoratum.

[0008] The fourth objective of this invention is to provide an auxiliary material for processing Polygonatum sibiricum.

[0009] The fifth objective of this invention is to provide a method for processing Polygonatum sibiricum.

[0010] In order to achieve the above-mentioned objectives of the present invention, the following technical solution is adopted: In a first aspect, the present invention provides a method for preparing a traditional Chinese medicine fermentation liquid, comprising inoculating a probiotic seed liquid into a traditional Chinese medicine extract at a ratio of 2-10% (v / v), fermenting and culturing for 18-24 hours, and sterilizing to obtain the traditional Chinese medicine fermentation liquid; The probiotic seed liquid includes at least one of Lactobacillus plantarum seed liquid, Pediococcus lactis seed liquid, or Lactobacillus gasseri seed liquid. The Chinese medicine is composed of Poria cocos, dried tangerine peel, and hawthorn. The pH of the fermentation broth for the traditional Chinese medicine is 3.0 to 4.0.

[0011] Furthermore, the mass ratio of Poria cocos, dried tangerine peel, and hawthorn is 1:1:1.

[0012] Furthermore, the herbal extract is obtained by extracting and concentrating the herbal medicine twice using the herbal medicine as raw material; Preferably, the amount of water used is 5 to 10 times the total mass of the Chinese medicinal herbs; Preferably, the concentration includes vacuum concentration to 5 to 10 times the total mass of the traditional Chinese medicine.

[0013] Furthermore, the method for preparing the probiotic seed liquid includes inoculating the probiotic preservation solution into a liquid culture medium, culturing for 24-72 hours, centrifuging to discard the supernatant, and resuspending the solution in a liquid culture medium. Preferably, the inoculum amount of the probiotic preservation solution is 1-2% (v / v), and the concentration of the probiotic preservation solution is 1×10⁻⁶. 8 CFU / mL; Preferably, the centrifugation speed is 5000~15000 r / min; Preferably, the liquid culture medium comprises 5-10 g / L peptone, 5-10 g / L beef extract, 2-4 g / L yeast extract, 20-25 g / L glucose, 1-2 g / L dipotassium hydrogen phosphate, 3-5 g / L sodium acetate, 1-2 g / L triammonium citrate, 0.1-0.2 g / L magnesium sulfate, 0.05-0.1 g / L manganese sulfate, and 0.05-0.1% (v / v) Tween 80; Preferably, the pH of the liquid culture medium is 6.2 to 6.4; Preferably, the sterilization conditions for the fermentation liquid of traditional Chinese medicine include sterilization at 80~85℃ for 40~45 minutes.

[0014] Furthermore, the probiotic seed solution includes *Lactobacillus plantarum* seed solution and *Pediococcus lactis* seed solution, wherein the volume ratio of the *Lactobacillus plantarum* seed solution to the *Pediococcus lactis* seed solution is 2:1; or, The probiotic seed solution includes *Lactobacillus plantarum* seed solution and *Lactobacillus gasseri* seed solution, wherein the volume ratio of *Lactobacillus plantarum* seed solution to *Lactobacillus gasseri* seed solution is 2:1; or, The probiotic seed liquid includes Lactobacillus plantarum seed liquid, Pediococcus lactis seed liquid and Lactobacillus gasseri seed liquid, with a volume ratio of 2:1:1. Preferably, the *Lactobacillus plantarum* is *Lactobacillus plantarum* KMHD6-7015 (… Lactiplantibacillus plants (), deposited at the China General Microbiological Culture Collection Center, accession number CGMCC No. 32354; The *Pediococcus lactis* is *Pediococcus lactis* KMHD11-1018 (… Pediococcus acidilactici (), deposited at the China General Microbiological Culture Collection Center, accession number CGMCC No. 32359; The Lactobacillus gasseri is Lactobacillus gasseri KMHD3-7519 ( Lactobacillus gasseri (), deposited at the China General Microbiological Culture Collection Center, accession number CGMCC No. 32351.

[0015] Secondly, the present invention provides a traditional Chinese medicine fermentation liquid, which is prepared by the above-mentioned preparation method.

[0016] Thirdly, the present invention provides the application of the Chinese herbal fermentation liquid obtained by the above preparation method or the above-mentioned Chinese herbal fermentation liquid in the processing of Polygonatum or in the preparation of products for processing Polygonatum.

[0017] Fourthly, the present invention provides an excipient for processing Polygonatum sibiricum, comprising the fermented liquid of traditional Chinese medicine prepared by the above-mentioned preparation method or the above-mentioned fermented liquid of traditional Chinese medicine.

[0018] Fifthly, the present invention provides a method for processing Polygonatum sibiricum, which includes soaking Polygonatum sibiricum that has been steamed and dried in a traditional Chinese medicine fermentation liquid for 2-8 hours, then steaming it a second time and drying it to obtain the product. The herbal fermentation liquid is prepared by the above-described method or is the herbal fermentation liquid described above.

[0019] Furthermore, the steaming temperature is 100~120℃; Preferably, the steaming time is 2-4 hours; Preferably, the drying conditions are 55°C for 48 hours.

[0020] This invention provides a method for preparing a fermented liquid of traditional Chinese medicine, combining probiotic fermentation with a spleen-strengthening herb pair of Poria cocos, Citrus reticulata peel, and Hawthorn berries to construct a synergistic system of microorganisms and excipients. Poria cocos strengthens the spleen and eliminates dampness, Citrus reticulata peel regulates qi and harmonizes the stomach, and Hawthorn berries promote digestion and strengthen the stomach, achieving a synergistic effect of "nourishing without stagnation." This method specifically enhances the spleen-strengthening effect of Polygonatum sibiricum while alleviating the drawbacks of its rich and greasy nature. Compared with the traditional nine-steaming and nine-drying process, this invention innovatively introduces a co-fermentation process of probiotics and excipients. Through the synergistic effect of microbial metabolic enzymes and acidic conditions, it achieves triple optimization: firstly, it directionally degrades the irritating components that cause tongue numbness, greatly improving the sensory properties of Polygonatum sibiricum; secondly, it converts large-molecule polysaccharides in the excipients into oligosaccharides to enhance absorption; and thirdly, it promotes the increase in the content of active ingredients such as polysaccharides and polyphenols in Polygonatum sibiricum. This solves the technical problems of traditional Polygonatum sibiricum processing, which suffers from the inability to simultaneously reduce tongue numbness and enhance efficacy, as well as the long processing cycle, high energy consumption, and difficulty in quality control. Detailed Implementation

[0021] Unless otherwise defined herein, the scientific and technical terms used in conjunction with this invention shall have the meanings commonly understood by one of ordinary skill in the art. The meaning and scope of terms shall be clear; however, in any case of potential ambiguity, the definitions provided herein shall prevail over any dictionary or foreign definitions. In this application, unless otherwise stated, the use of "or" means "and / or". Furthermore, the use of the term "comprising" and other forms is non-limiting.

[0022] Unless otherwise stated, the methods and techniques of the present invention are generally carried out according to conventional methods well known in the art and as described in various general and more specific references, which are cited and discussed throughout this specification.

[0023] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. 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 skilled in the art without creative effort are within the scope of protection of the present invention.

[0024] The present invention provides a method for preparing traditional Chinese medicine fermentation liquid, comprising inoculating probiotic seed liquid into traditional Chinese medicine extract at a ratio of 2-10% (v / v), fermenting and culturing for 18-24 hours, and sterilizing to obtain traditional Chinese medicine fermentation liquid; The probiotic seed liquid includes at least one of Lactobacillus plantarum seed liquid, Pediococcus lactis seed liquid, or Lactobacillus gasseri seed liquid. The Chinese medicine is composed of Poria cocos, dried tangerine peel, and hawthorn. The pH of the fermentation broth for the traditional Chinese medicine is 3.0 to 4.0.

[0025] This invention combines probiotic fermentation with the spleen-strengthening herbal pair of Poria cocos, tangerine peel, and hawthorn to construct a microbial-excipient synergistic system. It utilizes Poria cocos to strengthen the spleen and eliminate dampness, tangerine peel to regulate qi and harmonize the stomach, and hawthorn to aid digestion and strengthen the stomach, achieving a synergistic effect of "nourishing without stagnation." This specifically enhances the spleen-strengthening effect of Polygonatum sibiricum while alleviating the drawbacks of its rich and greasy nature that can impede digestion. It can be used in the processing of Polygonatum sibiricum. The fermentation liquid of the herbal medicine creates an acidic environment, acting as an acid catalyst. Compared with the traditional nine-steaming and nine-drying process, this invention innovatively introduces a co-fermentation process of probiotics and excipients. Through the synergistic effect of microbial metabolic enzymes and acidic conditions, it achieves triple optimization: firstly, it directionally degrades the irritating components that cause a numbing sensation on the tongue, greatly improving the sensory experience of Polygonatum sibiricum; secondly, it converts large-molecule polysaccharides in the excipients into oligosaccharides to enhance absorption; and thirdly, it promotes the increase in the content of active ingredients such as polysaccharides and polyphenols in Polygonatum sibiricum. This solves the technical problems of traditional Polygonatum sibiricum processing, which cannot simultaneously reduce the numbing sensation on the tongue and enhance efficacy, and is characterized by long processing cycles, high energy consumption, and difficulty in quality control.

[0026] The fermentation time can be, but is not limited to, 18h, 18.5h, 18h, 19.5h, 20h, 20.5h, 21h, 21.5h, 22h, 22.5h, 23h, 23.5h or 24h, or any value between 18 and 24h.

[0027] The inoculation amount of the probiotic seed liquid can be, but is not limited to, 2% (v / v), 3% (v / v), 4% (v / v), 5% (v / v), 6% (v / v), 7% (v / v), 8% (v / v), 9% (v / v) or 10% (v / v), or any value between 2% and 10% (v / v).

[0028] In some specific embodiments, the mass ratio of Poria cocos, dried tangerine peel and hawthorn is 1:1:1.

[0029] In some specific embodiments, the herbal extract is obtained by extracting and concentrating the herbal medicine twice; in some specific embodiments, the amount of water used is 5 to 10 times the total mass of the herbal medicine; in some specific embodiments, the concentration includes vacuum concentration to 5 to 10 times the total mass of the herbal medicine.

[0030] Water extraction can include heating and reflux extraction.

[0031] In some specific embodiments, the method for preparing the probiotic seed culture includes inoculating the probiotic preservation solution into a liquid culture medium, culturing for 24-72 hours, centrifuging to discard the supernatant, and resuspending the solution in a liquid culture medium; in some specific embodiments, the inoculation amount of the probiotic preservation solution is 1-2%, and the concentration of the probiotic preservation solution is 1×10⁻⁶. 8CFU / mL; in some specific embodiments, the centrifugation speed is 5000~15000 r / min. In some specific embodiments, the sterilization conditions of the traditional Chinese medicine fermentation broth include sterilization at 80~85℃ for 40~45 min; In some specific embodiments, the liquid culture medium comprises 5-10 g / L peptone, 5-10 g / L beef extract, 2-4 g / L yeast extract, 20-25 g / L glucose, 1-2 g / L dipotassium hydrogen phosphate, 3-5 g / L sodium acetate, 1-2 g / L triammonium citrate, 0.1-0.2 g / L magnesium sulfate, 0.05-0.1 g / L manganese sulfate, and 0.05-0.1% (v / v) Tween 80; in some specific embodiments, the pH of the liquid culture medium is 6.2-6.4.

[0032] In some specific embodiments, when the probiotic seed solution includes *Lactobacillus plantarum* seed solution and *Pediococcus lactis* seed solution, the volume ratio of the *Lactobacillus plantarum* seed solution to the *Pediococcus lactis* seed solution is 2:1; when the probiotic seed solution includes *Lactobacillus plantarum* seed solution and *Lactobacillus gasseri* seed solution, the volume ratio of the *Lactobacillus plantarum* seed solution to the *Lactobacillus gasseri* seed solution is 2:1; when the probiotic seed solution includes *Lactobacillus plantarum* seed solution, *Pediococcus lactis* seed solution, and *Lactobacillus gasseri* seed solution, the volume ratio of the *Lactobacillus plantarum* seed solution, *Pediococcus lactis* seed solution, and *Lactobacillus gasseri* seed solution is 2:1:1. In some specific embodiments, the *Lactobacillus plantarum* is *Lactobacillus plantarum* KMHD6-7015 (… Lactiplantibacillus plantarum (), deposited at the China General Microbiological Culture Collection Center, accession number CGMCC No. 32354; The *Pediococcus lactis* is *Pediococcus lactis* KMHD11-1018 (… Pediococcus acidilactici (), deposited at the China General Microbiological Culture Collection Center, accession number CGMCC No. 32359; The Lactobacillus gasseri is Lactobacillus gasseri KMHD3-7519 ( Lactobacillus gasseri (), deposited at the China General Microbiological Culture Collection Center, accession number CGMCC No. 32351.

[0033] According to another aspect of the present invention, a traditional Chinese medicine fermentation liquid is also provided, which is prepared by the above-described preparation method.

[0034] According to another aspect of the present invention, the application of the fermented liquid of traditional Chinese medicine prepared by the above-described preparation method or the above-described fermented liquid of traditional Chinese medicine in the processing of Polygonatum sibiricum or in the preparation of products for processing Polygonatum sibiricum is also provided.

[0035] According to another aspect of the present invention, there is also provided an auxiliary material for processing Polygonati Rhizoma, comprising the traditional Chinese medicine fermentation broth prepared by the above preparation method or the above traditional Chinese medicine fermentation broth.

[0036] According to another aspect of the present invention, there is also provided a method for processing Polygonati Rhizoma, comprising: soaking steamed and dried Polygonati Rhizoma in a traditional Chinese medicine fermentation broth for 2 to 8 hours, then performing secondary steaming and drying to obtain the product; The traditional Chinese medicine fermentation broth is the traditional Chinese medicine fermentation broth prepared by the above preparation method or the above traditional Chinese medicine fermentation broth.

[0037] The processing method utilizes the synergistic effect of specific probiotic strains in the traditional Chinese medicine fermentation broth and the spleen-invigorating drug pair consisting of Poria cocos, dried tangerine peel and hawthorn, which eliminates the numb taste of Polygonati Rhizoma and significantly improves the activity of effective substances in Polygonati Rhizoma. Through the dynamic process of "first steaming - soaking in traditional Chinese medicine fermentation broth - re-steaming", with the pH of the fermentation broth as a monitoring index, the traditional 30-day processing cycle is shortened to less than 3 days, energy consumption is reduced, and no organic solvent is used. It simultaneously solves the technical contradiction that detoxification and efficiency enhancement cannot be achieved simultaneously in traditional processing, and establishes a multi-dimensional evaluation system including polysaccharide content, reducing sugar, total saponins, total polyphenols, total flavonoids, antioxidant activity and numb taste score, which ensures the safety and efficacy of the product. It provides a new direction for developing a new type of steamed processed Polygonati Rhizoma with low irritation, high activity and good palatability.

[0038] Wherein, monitoring refers to taking the traditional Chinese medicine fermentation broth every 4 hours and detecting the pH value until the pH value decreases to between 3 and 4 and remains stable.

[0039] In some specific embodiments, the steaming temperature is 100°C; in some specific embodiments, the steaming time is 2 to 4 hours.

[0040] In some specific embodiments, the drying condition is drying at 55°C for 48 hours.

[0041] Specifically, the selected Polygonati Rhizoma is at least 5-year-old fresh Polygonati Rhizoma.

[0042] The processed Polygonati Rhizoma product obtained by the above method can be subjected to multi-index evaluation according to the evaluation system described in Table 1, so as to control the overall quality.

[0043] Table 1

[0044] The present invention provides a method for processing Polygonati Rhizoma. After steaming with the traditional Chinese medicine fermentation broth, the numb taste basically completely disappears, the molecular weight of polysaccharide changes from the high molecular weight of the crude product to the low molecular weight of the processed product, the antioxidant activity and spleen-invigorating effect are improved, and the applicable population is expanded to people with spleen deficiency.

[0045] The present invention will be further illustrated by the following examples. Unless otherwise specified, the materials in the examples are prepared according to existing methods or purchased directly from the market.

[0046] Liquid culture medium: 10g peptone, 5g beef extract, 4g yeast extract, 20g glucose, 2g dipotassium hydrogen phosphate, 5g sodium acetate, 2g triammonium citrate, 0.2g magnesium sulfate, 0.05g manganese sulfate, 1mL Tween-80, pH 6.2~6.4, diluted to 1000mL with distilled water, sterilized at 121℃ for 20min. Example 1 A traditional Chinese medicine fermentation liquid is prepared according to the following steps: 1. Preparation of concentrated Chinese medicine extract: Take Poria cocos, tangerine peel and hawthorn that meet the requirements of the Chinese Pharmacopoeia, add water at a mass ratio of 1:1:1, add 8 times the total weight of the medicinal slices, decoct for 1 hour, decoct twice to obtain extract, concentrate the extract under reduced pressure to 8 times the total weight of Chinese medicine to obtain concentrated Chinese medicine extract.

[0047] 2. Preparation of probiotic seed culture: Take Lactobacillus plantarum KMHD6-7015 as the strain, inoculate the probiotic glycerol tube preservation solution into the liquid culture medium at a ratio of 1%, culture for 24 hours, centrifuge (5000 r / min), filter, and resuspend in the liquid culture medium to obtain probiotic seed culture.

[0048] 3. Preparation of traditional Chinese medicine fermentation liquid: Take an appropriate amount of probiotic seed liquid and traditional Chinese medicine concentrate and mix them (v / v=1:50). After mixing, place them in a constant temperature culture at 37 degrees Celsius for 18 hours and sterilize (sterilize at 80 degrees Celsius for 40 minutes) to obtain traditional Chinese medicine fermentation liquid.

[0049] Example 2 A traditional Chinese medicine fermentation liquid is prepared according to the following steps: 1. Preparation of concentrated Chinese medicine extract: Take Poria cocos, tangerine peel and hawthorn that meet the requirements of the Chinese Pharmacopoeia, add water at a mass ratio of 1:1:1, add 8 times the total weight of the medicinal slices, decoct for 1 hour, decoct twice to obtain extract, concentrate the extract under reduced pressure to 8 times the total weight of Chinese medicine to obtain concentrated Chinese medicine extract.

[0050] 2. Preparation of probiotic seed culture: Take Pyrococcus lactis KMHD11-1018 as the strain, inoculate the probiotic glycerol tube preservation solution into the liquid culture medium at a ratio of 1.5%, culture for 48 h, centrifuge (10000 r / min), filter, and obtain probiotic seed culture.

[0051] 3. Preparation of traditional Chinese medicine fermentation liquid: Take an appropriate amount of probiotic seed liquid and traditional Chinese medicine concentrate and mix them (v / v=1:20). After mixing, place them in a constant temperature culture at 37 degrees Celsius for 20 hours and sterilize (sterilize at 83 degrees Celsius for 43 minutes) to obtain traditional Chinese medicine fermentation liquid.

[0052] Example 3 A traditional Chinese medicine fermentation liquid is prepared according to the following steps: 1. Preparation of concentrated Chinese medicine extract: Take Poria cocos, tangerine peel and hawthorn that meet the requirements of the Chinese Pharmacopoeia, add water at a mass ratio of 1:1:1, add 8 times the total weight of the medicinal slices, decoct for 1 hour, decoct twice to obtain extract, concentrate the extract under reduced pressure to 8 times the total weight of Chinese medicine to obtain concentrated Chinese medicine extract.

[0053] 2. Preparation of probiotic seed culture: Lactobacillus gasseri KMHD3-7519 was used as the strain. The probiotic glycerol tube preservation solution was inoculated into the liquid culture medium at a ratio of 2%. After culturing for 72 hours, the culture was centrifuged (15000r / min) and filtered to obtain the probiotic seed culture.

[0054] 3. Preparation of traditional Chinese medicine fermentation liquid: Take an appropriate amount of probiotic seed liquid and traditional Chinese medicine concentrate and mix them (v / v=1:10). After mixing, place them in a constant temperature culture at 37 degrees Celsius for 24 hours and sterilize (sterilize at 85 degrees Celsius for 45 minutes) to obtain traditional Chinese medicine fermentation liquid.

[0055] Example 4 Unlike Example 2, in step 2, the preparation of probiotic seed culture was as follows: *Lactobacillus plantarum* KMHD6-7015 and *Pediococcus lactis* KMHD11-1018 were used as probiotic strains. The glycerol tube preservation solution of the probiotic strains was inoculated into the liquid culture medium at a ratio of 1.5%. After culturing for 48 hours, the mixture was centrifuged (10000 r / min) and filtered to obtain *Lactobacillus plantarum* fermentation broth and *Pediococcus lactis* fermentation broth. These were then mixed at a volume ratio of 2:1 to obtain the probiotic seed culture.

[0056] Example 5 Unlike Example 2, in step 2, the preparation of probiotic seed culture was as follows: Lactobacillus plantarum KMHD6-7015 and Lactobacillus gasseri KMHD3-7519 were used as probiotic strains. The glycerol tube preservation solution of the probiotic strains was inoculated into the liquid culture medium at a ratio of 1.5%. After culturing for 48 hours, the mixture was centrifuged (10000 r / min) and filtered to obtain Lactobacillus plantarum fermentation broth and Lactobacillus gasseri fermentation broth. These were then mixed at a volume ratio of 2:1 to obtain the probiotic seed culture.

[0057] Example 6 Unlike Example 2, in step 2, the preparation of probiotic seed culture was as follows: *Lactobacillus plantarum* KMHD6-7015, *Pediococcus lactis* KMHD11-1018, and *Lactobacillus gasseri* KMHD3-7519 were used as probiotic strains. These probiotic strains were inoculated into liquid culture medium at a ratio of 1.5%, cultured for 48 hours, centrifuged (10000 r / min), and filtered to obtain *Lactobacillus plantarum* fermentation broth, *Pediococcus lactis* fermentation broth, and *Lactobacillus gasseri* fermentation broth. These were then mixed in a volume ratio of 2:1:1 to obtain the probiotic seed culture.

[0058] Comparative Example 1 Unlike Example 2, an equal volume of sterile water was used instead of the probiotic seed liquid.

[0059] Comparative Example 2 Unlike Example 2, an equal volume of sterile water was used instead of the concentrated Chinese medicine solution.

[0060] Comparative Example 3 Unlike Example 2, no Poria cocos was added to the Chinese herbal raw materials, and the total amount remained the same.

[0061] Comparative Example 4 Unlike Example 2, no dried tangerine peel was added to the Chinese herbal raw materials, and the total amount remained the same.

[0062] Comparative Example 5 Unlike Example 2, no hawthorn was added to the Chinese herbal raw materials, and the total amount remained the same.

[0063] Comparative Example 6 Unlike Example 2, an equal amount of malt was used to replace the dried tangerine peel in the traditional Chinese medicine raw materials.

[0064] Comparative Example 7 Unlike Example 2, Lactobacillus plantarum CCFM1050 from Shanghai Huapu Life Health Technology Co., Ltd. was selected as the bacterial strain.

[0065] Comparative Example 8 Unlike Example 2, the pH of the herbal fermentation broth was adjusted to 5.0 using sodium carbonate solution.

[0066] Comparative Example 9 Unlike Example 2, the pH of the herbal fermentation broth was adjusted to 2.5 using acetic acid solution.

[0067] Examples 7-12 The processing method of Polygonatum involves selecting 5-year-old fresh Polygonatum as raw material, and using the traditional Chinese medicine fermentation liquids from Examples 1-6 respectively, and proceeding according to the following steps: 1. Take fresh Polygonatum sibiricum, wash and slice it, and steam it for the first time at 100℃ for 3 hours. After steaming, dry it at 55℃ for 48 hours to obtain the first steamed Polygonatum sibiricum slices. 2. Take the first-steamed Polygonatum slices and soak them in the Chinese herbal fermentation liquid for 5 hours. After soaking, steam them a second time at 100℃ for 3 hours. After steaming, dry them at 55℃ for 48 hours to obtain the finished steamed Polygonatum.

[0068] Example 13 The processing method for Polygonatum involves selecting 5-year-old fresh Polygonatum as raw material and using the traditional Chinese medicine fermentation liquid from Example 6, and proceeding according to the following steps: 1. Take fresh Polygonatum sibiricum, wash and slice it, and steam it for the first time at 100℃ for 2 hours. After steaming, dry it at 55℃ for 48 hours to obtain the first steamed Polygonatum sibiricum slices. 2. Take the first-steamed Polygonatum slices and soak them in the Chinese herbal fermentation liquid for 2 hours. After soaking, steam them a second time at 100℃ for 2 hours. After steaming, dry them at 55℃ for 48 hours to obtain the finished steamed Polygonatum.

[0069] Example 14 The processing method for Polygonatum involves selecting 5-year-old fresh Polygonatum as raw material and using the traditional Chinese medicine fermentation liquid from Example 6, and proceeding according to the following steps: 1. Take fresh Polygonatum sibiricum, wash and slice it, and steam it for the first time at 100℃ for 4 hours. After steaming, dry it at 55℃ for 48 hours to obtain the first steamed Polygonatum sibiricum slices. 2. Take the first-steamed Polygonatum slices and soak them in the Chinese herbal fermentation liquid for 8 hours. After soaking, steam them a second time at 100℃ for 4 hours. After steaming, dry them at 55℃ for 48 hours to obtain the finished steamed Polygonatum.

[0070] Comparative examples 10-18 Unlike Example 12, the fermentation liquid of traditional Chinese medicine from Comparative Examples 1 to 9 was selected respectively.

[0071] Comparative Example 19 Unlike Example 12, 2. Take the first steamed Polygonatum slices and steam them a second time at a temperature of 100°C for 2-4 hours. After steaming, dry them at 55°C for 48 hours to obtain the finished steamed Polygonatum.

[0072] Comparative Example 20 Unlike Example 12, a citric acid solution was used instead of the traditional Chinese medicine fermentation broth, wherein the concentration of the citric acid solution was 0.25 g / L and the pH was 3.5.

[0073] Comparative Example 21 Unlike Example 12, an acetic acid solution was used instead of the traditional Chinese medicine fermentation broth, wherein the concentration of the acetic acid solution was 0.01 mol / L and the pH was 3.5.

[0074] Comparative Example 22 The processing method for Polygonatum involves selecting 5-year-old fresh Polygonatum as raw material and using the traditional Chinese medicine fermentation liquid from Example 6, and proceeding according to the following steps: Take fresh Polygonatum rhizome, wash and slice it, soak it in Chinese herbal fermentation liquid for 2-8 hours, then steam it for the first time at 100℃ for 2-4 hours. After steaming, dry it at 55℃ for 48 hours to obtain the first steamed Polygonatum rhizome slices. Then steam it for the second time at 100℃ for 2-4 hours. After steaming, dry it at 55℃ for 48 hours to obtain the finished steamed Polygonatum rhizome.

[0075] Comparative Example 23 The processing method for Polygonatum involves selecting 5-year-old fresh Polygonatum as raw material and using the traditional Chinese medicine fermentation liquid from Example 6, and proceeding according to the following steps: 1. Take fresh Polygonatum sibiricum, wash and slice it, and steam it for the first time using Chinese herbal fermentation liquid. The steaming temperature is 100℃ and the steaming time is 2~4 hours. After steaming, dry it at 55℃ for 48 hours to obtain the first steamed Polygonatum sibiricum slices. 2. Take the first-steamed Polygonatum slices and soak them in the Chinese herbal fermentation liquid for 2-8 hours. After soaking, steam them a second time using the Chinese herbal fermentation liquid at 100℃ for 2-4 hours. After steaming, dry them at 55℃ for 48 hours to obtain the finished steamed Polygonatum.

[0076] Comparative Example 24 The processing of Polygonatum involves a nine-steaming and nine-processing technique, specifically: selecting clean and intact raw Polygonatum, removing the fibrous roots, washing it with clean water, placing it in a steamer and steaming it using a water-double-steaming method for 3 hours, then drying it at 55℃ for 48 hours to obtain Polygonatum that has undergone one steaming and one processing. This process is repeated nine times to obtain nine-steamed and nine-processed Polygonatum.

[0077] Experiment 1 The samples were selected from processed Polygonatum sibiricum products obtained in Examples 7-14 and Comparative Examples 10-24, respectively.

[0078] 1. Detection of total polysaccharides Prepare a glucose standard solution (0.1 mg / mL). Accurately pipette different volumes of the standard solution, add water to a final volume of 1.0 mL, add 1.0 mL of 5% phenol solution, quickly add 5.0 mL of concentrated sulfuric acid, shake well, let stand for 10 min, react in a 30℃ water bath for 20 min, and measure the absorbance at 490 nm to plot a standard curve. For the preparation of the test sample, take 0.5 g of Polygonatum sibiricum powder, reflux with 80% ethanol for 1 h to remove monosaccharides and oligosaccharides. Add 150 mL of water to the residue and reflux in a boiling water bath for 1 h. Filter while hot and wash the residue. Combine the filtrates and dilute to a final volume of 250 mL. Accurately measure 1.0 mL of the test solution, and measure the absorbance using the same method as for the standard curve. Substitute the absorbance into the regression equation to calculate the polysaccharide content.

[0079] 2. Detection of reducing sugars Accurately weigh glucose standard to prepare a 0.1 mg / mL reference solution. Pipette 0, 0.2, 0.4, 0.6, 0.8, and 1.0 mL into stoppered test tubes, respectively. Add water to a final volume of 1.0 mL, add 1.5 mL of DNS reagent, heat in a boiling water bath for 5 min, cool, and then bring the volume to 10 mL. Measure the absorbance at 540 nm to plot a standard curve. For the preparation of the test sample, accurately weigh 0.5 g of Polygonatum sibiricum sample powder, add 30 mL of deionized water, and extract by stirring at 80℃ for 60 min. Centrifuge at 5000 rpm for 15 min, collect the supernatant, repeat the extraction three times, combine the filtrates, and bring the volume to 100 mL. React an appropriate amount of the test solution with DNS reagent and measure the absorbance. Substitute the absorbance into the standard curve to calculate the reducing sugar content.

[0080] 3. Detection of total flavonoids Using rutin as a standard, accurately weigh 6.0 mg and dissolve in 80% ethanol, then dilute to 10 mL to prepare a 0.6 mg / mL reference solution. Pipette 0, 0.2, 0.4, 0.6, 0.8, and 1.0 mL of the reference solution into 10 mL volumetric flasks, add 80% ethanol to 5 mL, then add 0.3 mL of 5% sodium nitrite solution, shake well, and let stand for 6 min. Next, add 0.3 mL of 10% aluminum nitrate solution, shake well, and let stand for 6 min. Finally, add 4.0 mL of 4% sodium hydroxide solution, dilute to volume, shake well, and let stand for 15 min. Measure the absorbance at 510 nm to plot a standard curve. For the preparation of the test sample, take 2.0 g of Polygonatum sibiricum powder, add 20 mL of 80% ethanol, sonicate for 1 h, cool, filter, and collect the filtrate. Measure the absorbance of the test solution using the same method, and substitute the absorbance into the standard curve to calculate the total flavonoid content.

[0081] 4. Detection of total polyphenols Using gallic acid as a standard, accurately weigh 10 mg and dissolve in 80% ethanol, then dilute to 50 mL to prepare a 0.2 mg / mL reference solution. Pipette 0, 0.2, 0.4, 0.6, 0.8, and 1.0 mL of the reference solution into stoppered test tubes, add water to a final volume of 1 mL, add 2.5 mL of Folin-Ciocalteu reagent, shake well, add 2.5 mL of 15% sodium carbonate solution, and dilute to 10 mL. Heat in a 40℃ water bath for 1 h, cool for 20 min, and measure the absorbance at 765 nm to plot a standard curve. For the preparation of the test sample, take 1.0 g of Polygonatum sibiricum powder, add 10 mL of 80% ethanol, sonicate for 20 min, centrifuge, collect the supernatant, repeat the extraction twice, combine the extracts, and dilute to 50 mL. Measure the absorbance of the test solution using the same method, and substitute the results into the standard curve to calculate the total polyphenol content.

[0082] 5. Detection of total saponins Using diosgenin as a standard, accurately weigh 5.0 mg and dilute to 5 mL with methanol to prepare a 1 mg / mL reference solution. Pipette 1, 2, 3, 5, 8, and 10 μL of the reference solution into stoppered test tubes, evaporate the solvent at 60℃, add 0.2 mL of 5% vanillin-glacial acetic acid solution and 0.8 mL of perchloric acid, heat in a 60℃ water bath for 15 min, cool in an ice bath, add 5 mL of glacial acetic acid, and shake well. Measure the absorbance at 548 nm to plot a standard curve. For the preparation of the test sample, take 0.5 g of Polygonatum sibiricum sample powder, add 30 mL of 90% ethanol, reflux at 80℃ for 40 min, centrifuge to collect the supernatant, repeat the extraction three times, combine the filtrates, concentrate by rotary evaporation, and dilute to 10 mL with 90% ethanol. Accurately pipette an appropriate amount of the test solution and measure the absorbance using the same method. Substitute the absorbance into the standard curve to calculate the saponin content.

[0083] The results are shown in Table 2.

[0084] Table 2

[0085] Table 2 shows that different processing techniques significantly affected the content of active ingredients in Polygonatum sibiricum. The raw product contained 89.60 mg / g of total polysaccharides, only 9.20 mg / g of reducing sugars, 3.65 mg / g of total saponins, 0.85 mg / g of total flavonoids, and 1.20 mg / g of total polyphenols. After processing, the total polysaccharide content decreased to varying degrees in each example group, while the reducing sugar content increased to a maximum of 68.50 mg / g. The contents of total saponins, total flavonoids, and total polyphenols all significantly increased, indicating that the polysaccharides were degraded and converted into reducing sugars during processing, resulting in a significant enrichment of active ingredients. All indicators in Examples 7-12 were significantly better than those in the comparative groups.

[0086] Example 12 (three-strain mixed fermentation) showed the best results: total polysaccharides 48.20 mg / g, reducing sugars 68.50 mg / g, total saponins 8.82 mg / g, total flavonoids 4.28 mg / g, and total polyphenols 4.65 mg / g. The reducing sugar content was 112.7% higher than Comparative Example 19 (steamed with pure water) and 49.6% higher than Comparative Example 24 (nine-steaming and nine-processing), indicating that the rich enzyme system provided by the three-strain fermentation, combined with acidic conditions, can more efficiently promote polysaccharide degradation. Example 12 (three-strain mixed fermentation) achieved a total saponin content of 8.82 mg / g, a 91.7% increase compared to Comparative Example 10 (water instead of bacterial solution), a 48.2% increase compared to Comparative Example 11 (water instead of traditional Chinese medicine), and a 110% increase compared to Comparative Example 19 (steamed with pure water), fully demonstrating the key contribution of the synergistic effect of probiotic fermentation and spleen-strengthening herbs to the release and structural transformation of saponin components.

[0087] The polysaccharide content of Comparative Example 19 (steamed with pure water), Comparative Example 10 (without bacteria), and Comparative Example 11 (without medicine) was lower than that of the Example group, proving that both probiotics and spleen-strengthening medicine are indispensable. Comparative Example 22 used the same strain as Example 12 but adopted the "fermentation liquid soaking - steaming" sequence, and many indicators were lower than those of Example 12, proving that the "steaming-fermentation soaking-re-steaming" process sequence has an irreplaceable contribution to component transformation. The single-strain fermentation (Examples 7-9) was generally lower than that of the two-strain (Examples 10-11) and three-strain (Example 12) combinations, confirming the promoting effect of strain diversity and enzyme system complementarity on component transformation. The indicators of Comparative Example 16 (malt substitute for tangerine peel) and Comparative Example 17 (non-inventory strain) were significantly lower than those of the Example group, further verifying the specific advantages of the drug pair compatibility and strain combination of the present invention. Comparative Example 24 (nine-steaming and nine-processing) had a total polysaccharide content of 57.50 mg / g, a total saponin content of 5.20 mg / g, a total flavonoid content of 2.40 mg / g, and a total polyphenol content of 2.75 mg / g. Many of these indicators were lower than those in Examples 7-12, indicating that the process of the present invention is superior to the traditional nine-steaming and nine-processing method in terms of the conversion and release of active ingredients.

[0088] 5. Detect DPPH and ABTS in Polygonatum samples. + Free radical scavenging rate Accurately weigh 4.0 g of sample powder into a 100 mL round-bottom flask, add 60 mL of water, place in a 75 °C water bath, and extract by hot reflux for 2 h. Extract twice, filter, and the filtrate is the sample solution.

[0089] DPPH free radical scavenging rate determination: Accurately weigh an appropriate amount of DPPH and prepare a 0.1 mmol / L solution with anhydrous ethanol, then store in the dark. Take 0.5 mL of sample solutions of different concentrations, add 2 mL of DPPH solution, vortex to mix, and react at room temperature in the dark for 30 min. Measure the absorbance at 517 nm. Simultaneously, use anhydrous ethanol instead of DPPH solution to measure the sample background value, and use distilled water instead of the sample to measure the blank control value. The scavenging rate is calculated using the formula: Scavenging rate (%) = [1-(A1-A2) / A0] × 100%, where A1 is the absorbance of the sample tube, A2 is the absorbance of the sample background tube, and A0 is the absorbance of the blank tube.

[0090] ABTS + Free radical scavenging rate determination: Prepare an equal volume mixture of 7 mmol / L ABTS solution and 5 mmol / L potassium persulfate solution, and incubate at room temperature in the dark for 12-16 h. Before use, dilute with phosphate buffer to an absorbance of 0.70 ± 0.02 at 734 nm. For measurement, accurately pipette 0.15 mL of the sample solution, add 3 mL of ABTS working solution, shake well, and react at room temperature in the dark for 5-10 min. Measure the absorbance at 734 nm. The scavenging rate is calculated as follows: Scavenging rate (%) = [1 - (A1 - A2) / A0] × 100%, where A1 is the absorbance of the sample tube, A2 is the absorbance of the background tube, and A0 is the absorbance of the blank tube.

[0091] The results are shown in Table 3.

[0092] Table 3

[0093] Table 3 shows that the antioxidant activity of each sample is significantly positively correlated with the content of active ingredients in Table 2. The DPPH scavenging rates of Examples 7-12 ranged from 70.80% to 74.50%, and ABTS... + The clearance rates ranged from 91.50% to 95.80%, all significantly higher than those of the comparative groups. Example 12 (Triple-strain fermentation): DPPH and ABTS + The clearance rates reached 74.50% and 95.80%, respectively, which were the highest values. This may be because polyphenols and flavonoids are the main material basis for antioxidant activity.

[0094] Comparative Example 19 (steamed with pure water) had the lowest removal rate, consistent with the lowest active ingredient content in Table 2, indicating that simple thermal processing cannot effectively enrich antioxidants. Comparative Example 22 (same strain but incorrect process sequence) was better than Comparative Examples 10 and 11, but significantly lower than Example 12, demonstrating that the "first steaming - fermentation soaking - re-steaming" process sequence plays a crucial role in enhancing antioxidant activity; an incorrect process sequence will severely affect the conversion efficiency of active ingredients. Comparative Examples 16 (malt-substituted tangerine peel) and 17 (non-inventory strain) were both significantly lower than the example groups, proving the irreplaceable nature of the drug pair and strain combination of the present invention. Comparative Example 24 (nine steaming and nine processing) was close to but lower than the optimal example, suggesting that the process of the present invention is superior to the traditional nine steaming and nine processing in enhancing antioxidant activity. Example 13, due to its short steaming time, had insufficient release of active ingredients, resulting in lower antioxidant activity than Examples 7-12; while Example 14, with the longest steaming time, had a DPPH removal rate comparable to Example 7, but ABTS... + The scavenging rate was slightly lower than in Example 12, suggesting that excessive steaming may have degraded some antioxidants. Overall, Example 12 achieved the best balance in terms of free radical scavenging ability, confirming the synergistic effect of the three-strain fermentation and drug pair in enhancing antioxidant activity, and its effect was superior to the traditional nine-steaming and nine-processing process.

[0095] Experiment 2 Sensory evaluation of Polygonatum samples Scoring Instructions: Select 10-15 trained health evaluators. Slice the sample into equal-sized pieces. Evaluators take an appropriate amount of sample, chew it in their mouths, hold it for 5-10 seconds, spit it out, rinse their mouths with distilled water, and then score the sample. Specific evaluation criteria are shown in Table 4. Each sample is repeated 3 times, and the average value is taken.

[0096] Sensory overall score = sweetness × 20% + aroma × 20% + numbing sensation × 30% + bitterness × 15% + sourness × 15%.

[0097] Table 4

[0098] The results are shown in Table 5.

[0099] Table 5

[0100] Table 5 shows that different processing techniques significantly affect the sensory quality of Polygonatum. The raw product scored only 2.0 points for sweetness, 1.5 points for aroma, 1.5 points for elimination of numbing sensation, and 3.5 points for slight bitterness, resulting in a total score of only 2.33 points, indicating a pungent taste and poor flavor. After processing, the total scores of each example group reached 7.20–9.25 points, all significantly higher than the comparative groups.

[0101] Examples 7-12 received overall scores ranging from 7.90 to 9.25. Example 12 achieved the highest overall score of 9.25, with sweetness (8.5), aroma (9.0), complete elimination of tongue numbing sensation (9.0), slight bitterness (9.0), and slight sourness (9.5). Compared to Comparative Example 24, Example 12 showed an improvement of 11.7%, compared to Comparative Example 19, compared to Comparative Example 10, and compared to Comparative Example 11, demonstrating the significant contribution of the synergistic effect of probiotic fermentation and spleen-strengthening herbs to sensory quality.

[0102] Comparative Example 10 received a comprehensive score of 6.30, and Comparative Example 11 received a comprehensive score of 5.75, both lower than the Example group. This demonstrates that both probiotics and the spleen-strengthening herbal pair are indispensable. Comparative Example 10 resulted in insufficient polysaccharide degradation and insufficient sweet substance production, while Comparative Example 11 resulted in the loss of the qi-regulating and spleen-strengthening effects of the herbal pair and incomplete elimination of bitterness and astringency. Comparative Example 22 received a comprehensive score of 7.70, significantly lower than Example 12, demonstrating the necessity of the "pre-steaming-fermentation soaking-re-steaming" process sequence for flavor formation. Comparative Example 24 received a sweetness score of 7.5, an aroma score of 8.0, and a tongue-numbing sensation elimination score of 9.0, for a comprehensive score of 8.28, close to but lower than Example 12. Furthermore, both the aroma score and the tongue-numbing sensation elimination score were lower than Example 12, suggesting that probiotic fermentation is more advantageous in the generation of flavor substances and the elimination of irritating components.

[0103] The sensory evaluation results above corroborate those in Tables 2 and 3. The moderate conversion of total polysaccharides (48.20 mg / g) and reducing sugars (68.50 mg / g) in Example 12 provided the material basis for its sweetness (8.5 points); the enrichment of total saponins (8.82 mg / g), total flavonoids (4.28 mg / g), and total polyphenols (4.65 mg / g) was related to its aroma (9.0 points) and elimination of irritation. Overall, Example 12 performed best in all sensory dimensions, achieving the highest comprehensive score of 9.25, demonstrating that the "probiotic-drug pair co-fermentation" process of this invention has significant advantages and is irreplaceable in improving the taste and flavor of Polygonatum sibiricum.

[0104] Experiment 3: Testing of individuals with spleen and stomach disorders Test samples: (1) Polygonatum sample from Example 12; (2) Polygonatum sample from Comparative Example 10; (3) Polygonatum sample from Comparative Example 11; (4) Polygonatum sample from Comparative Example 24. Each sample was pulverized through a 60-mesh sieve and prepared into an aqueous extract of the same concentration (5 g crude drug / 100 mL water) with deionized water and kept warm at 40-45℃ for later use.

[0105] Subject selection: Forty volunteers meeting the diagnostic criteria for spleen and stomach deficiency in Traditional Chinese Medicine were recruited and randomly divided into four groups of 10 each, using a randomized crossover design. Inclusion criteria included having at least two of the following symptoms: loss of appetite, postprandial abdominal distension, loose stools, and fatigue. Exclusion criteria included patients with severe organic diseases, those who were pregnant or lactating, and those with diabetes. Each test was conducted 48 hours apart to ensure complete metabolism of the previous sample. The experiment employed a double-blind design, and samples were uniformly numbered. Specific evaluation criteria are shown in Table 6.

[0106] The overall score for greasiness is calculated as follows: bloating sensation × 25% + digestive sensation × 25% + duration of fullness × 20% + impact on appetite × 15% + overall greasiness sensation × 15%.

[0107] Table 6

[0108] The results are shown in Table 7.

[0109] Table 7

[0110] The results of the human body perception test showed that Example 12 had the lowest overall score for greasiness at 1.40, a decrease of 77.1% compared to Comparative Example 11, a decrease of 70.1% compared to Comparative Example 10, and a decrease of 26.3% compared to Comparative Example 24. Among the various sub-indicators, Example 12 had the lowest scores for bloating, digestion, duration of fullness, impact on appetite, and overall greasiness, indicating that people with weak spleen and stomach felt relaxed in their stomachs and experienced no digestive burden after taking it. Comparative Example 11, although fermented with probiotics, lacked the spleen-strengthening herbal pair of Poria cocos, tangerine peel, and hawthorn, resulting in a greasiness score as high as 6.12, fully demonstrating the irreplaceable role of the herbal pair in "regulating qi and harmonizing the middle jiao, promoting digestion and strengthening the stomach." Comparative Example 10, although containing the spleen-strengthening herbal pair, lacked the fermentation process, resulting in incomplete polysaccharide degradation and a noticeable greasiness, indicating that probiotic fermentation is also indispensable for the moderate degradation of polysaccharides. Comparative Example 24, using the traditional nine-steaming and nine-processing method, scored 1.90 points, which was better than the group lacking bacteria or drugs. However, due to the lack of synergistic effects from probiotic enzymatic hydrolysis and the spleen-strengthening drug pair, it was still inferior to Example 12. It is noteworthy that the results in Table 7 are highly consistent with the indicators in Tables 2, 3, and 5. Example 12 achieved the optimal balance between total polysaccharides and reducing sugars, reducing the cloying and stomach-heavy effects of polysaccharides while also alleviating the gastrointestinal burden through polysaccharide degradation into smaller molecule sugars. Simultaneously, this group had the highest total saponins, total flavonoids, and total polyphenols, and the best antioxidant activity and sensory quality. In summary, Example 12 achieved the optimal balance between enhanced efficacy and relief from cloying stagnation, demonstrating that the synergistic effect of probiotic fermentation and the spleen-strengthening drug pair makes an irreplaceable contribution to alleviating the cloying stagnation of Polygonatum and achieving "nourishing without stagnation."

[0111] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a traditional Chinese medicine fermentation broth, characterized in that, This includes inoculating probiotic seed liquid into traditional Chinese medicine extract at a ratio of 2-10% (v / v), fermenting for 18-24 hours, and sterilizing to obtain traditional Chinese medicine fermentation liquid; The probiotic seed liquid includes at least one of Lactobacillus plantarum seed liquid, Pediococcus lactis seed liquid, or Lactobacillus gasseri seed liquid. The Chinese medicine is composed of Poria cocos, dried tangerine peel, and hawthorn. The pH of the fermentation broth for the traditional Chinese medicine is 3.0 to 4.

0.

2. The preparation method according to claim 1, characterized in that, The mass ratio of Poria cocos, dried tangerine peel and hawthorn is 1:1:

1.

3. The preparation method according to claim 2, characterized in that, The herbal extract is prepared by extracting the herbal medicine twice with water and concentrating it. Preferably, the amount of water used is 5 to 10 times the total mass of the Chinese medicinal herbs; Preferably, the concentration includes vacuum concentration to 5 to 10 times the total mass of the traditional Chinese medicine.

4. The preparation method according to claim 1, characterized in that, The method for preparing the probiotic seed liquid includes inoculating the probiotic preservation solution into a liquid culture medium, culturing for 24-72 hours, centrifuging and discarding the supernatant, and resuspending the solution in a liquid culture medium. Preferably, the inoculum amount of the probiotic preservation solution is 1-2% (v / v), and the concentration of the probiotic preservation solution is 1×10⁻⁶. 8 CFU / mL; Preferably, the centrifugation speed is 5000~15000 r / min; Preferably, the liquid culture medium comprises 5-10 g / L peptone, 5-10 g / L beef extract, 2-4 g / L yeast extract, 20-25 g / L glucose, 1-2 g / L dipotassium hydrogen phosphate, 3-5 g / L sodium acetate, 1-2 g / L triammonium citrate, 0.1-0.2 g / L magnesium sulfate, 0.05-0.1 g / L manganese sulfate, and 0.05-0.1% v / v Tween 80; Preferably, the pH of the liquid culture medium is 6.2 to 6.4; Preferably, the sterilization conditions for the fermentation liquid of traditional Chinese medicine include sterilization at 80~85℃ for 40~45 minutes.

5. The preparation method according to claim 1, characterized in that, The probiotic seed solution includes *Lactobacillus plantarum* seed solution and *Pediococcus lactis* seed solution, wherein the volume ratio of the *Lactobacillus plantarum* seed solution to the *Pediococcus lactis* seed solution is 2:1; or, The probiotic seed solution includes *Lactobacillus plantarum* seed solution and *Lactobacillus gasseri* seed solution, wherein the volume ratio of *Lactobacillus plantarum* seed solution to *Lactobacillus gasseri* seed solution is 2:1; or, The probiotic seed liquid includes Lactobacillus plantarum seed liquid, Pediococcus lactis seed liquid and Lactobacillus gasseri seed liquid, with a volume ratio of 2:1:

1. Preferably, the *Lactobacillus plantarum* is *Lactobacillus plantarum* KMHD6-7015 (… Lactiplantibacillus plantarum (), deposited at the China General Microbiological Culture Collection Center, accession number CGMCC No. 32354; The *Pediococcus lactis* is *Pediococcus lactis* KMHD11-1018 (… Pediococcus acidilactici (), deposited at the China General Microbiological Culture Collection Center, accession number CGMCC No. 32359; The Lactobacillus gasseri is Lactobacillus gasseri KMHD3-7519 ( Lactobacillus gasseri (), deposited at the China General Microbiological Culture Collection Center, accession number CGMCC No. 32351.

6. A traditional Chinese medicine fermentation liquid, characterized in that, It is prepared by the preparation method according to any one of claims 1 to 5.

7. The application of the fermented herbal liquid prepared by the method according to any one of claims 1 to 5 or the fermented herbal liquid according to claim 6 in the processing of Polygonatum sibiricum or in the preparation of products for processing Polygonatum sibiricum.

8. An excipient for processing Polygonatum sibiricum, characterized in that, This includes the traditional Chinese medicine fermentation liquid prepared by the preparation method according to any one of claims 1 to 5 or the traditional Chinese medicine fermentation liquid according to claim 6.

9. A method for processing Polygonatum sibiricum, characterized in that, This involves soaking the dried Polygonatum sibiricum in a traditional Chinese medicine fermentation liquid for 2-8 hours, followed by a second steaming and drying. The herbal fermentation liquid is prepared by the method described in any one of claims 1 to 5 or is the herbal fermentation liquid described in claim 6.

10. The processing method according to claim 9, characterized in that, The steaming temperature is 100~120℃; Preferably, the steaming time is 2-4 hours; Preferably, the drying conditions are 55°C for 48 hours.

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