Asparagus polysaccharide food packaging set
The packaging set for asparagus polysaccharides addresses the absorption and preservation issues by fermenting asparagus with bacterial solutions and plant extracts, maintaining active ingredient efficacy and enhancing health benefits.
Patent Information
- Application Number
- JP2025001267U
- Authority / Receiving Office
- JP · JP
- Patent Type
- Utility models
- Current Assignee / Owner
- Priority Date
- 2024-05-16
- Filing Date
- 2025-04-22
- Publication Date
- 2025-06-25
- Estimated Expiration
- 2035-04-22
AI Technical Summary
Asparagus active ingredients are not effectively absorbed by the human body and are easily deteriorated when stored, leading to loss of efficacy.
A packaging set that includes a main body with an accommodation space, a sealable opening, and asparagus polysaccharides prepared by fermenting fresh asparagus with bacterial solutions and plant extracts, enhancing active ingredient absorption and preservation.
The packaging set effectively maintains the active ingredients' efficacy by extending shelf life and enhancing antioxidant, anti-inflammatory, antibacterial, anticancer, whitening, moisturizing, and gastrointestinal functions.
Smart Images
Figure 0003251755000001_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to a food packaging structure, and more particularly to a food packaging set for packaging asparagus polysaccharides.
Background Art
[0002] Asparagus is a plant rich in minerals, vitamins, and dietary fiber, and its main functions include antioxidant, cancer prevention, and improvement of gastrointestinal function. Asparagus is a frequently added ingredient in various food products.
Summary of the Invention
Problems to be Solved by the Invention
[0003] However, even when raw or cooked asparagus is ingested by the human body, the active ingredients contained in asparagus cannot be effectively absorbed by the human body, resulting in waste. In addition, when asparagus is stored in the natural environment, it is easily deteriorated under the influence of air, light, or temperature, and the active ingredients contained therein are lost. Considering the above, there is a need to provide a packaging set that can prepare asparagus into a product with a high concentration of active ingredients and maintain its quality for a long time.
[0004] The present invention has been made in view of such conventional problems. To solve the above problems, an object of the present invention is to provide a packaging set that can prepare asparagus into a product with a high concentration of active ingredients and maintain its quality for a long time.
Means for Solving the Problems
[0005] To achieve the above object, an asparagus polysaccharide food packaging set according to an aspect of the present invention includes a main body having an accommodation space defined therein and an opening communicating with the accommodation space, a seal portion removably installed at the opening of the main body for selectively sealing the accommodation space, and asparagus polysaccharides accommodated in the accommodation space.
[0006] More preferably, the method for preparing the asparagus polysaccharide comprises the steps of: mixing fresh asparagus with a bacterial solution and reacting for a first hour to obtain a first asparagus fermentation broth; adding sugar to the first asparagus fermentation broth under pressure conditions and temperature conditions and reacting for a second hour to obtain a second asparagus fermentation broth; and filtering and concentrating the second asparagus fermentation broth to obtain the asparagus polysaccharide.
[0007] More preferably, the method for preparing the asparagus polysaccharide comprises the steps of: mixing an asparagus raw material with a bacterial solution and reacting for a first hour to obtain a first asparagus fermentation broth; adding sugar to the first asparagus fermentation broth under pressure conditions and temperature conditions and reacting for a second hour to obtain a second asparagus fermentation broth; and filtering and concentrating the second asparagus fermentation broth to obtain the asparagus polysaccharide.
[0008] More preferably, the asparagus raw material includes the tip of an asparagus or asparagus powder.
[0009] More preferably, the first hour or the second hour ranges from 20 to 150 hours, the temperature conditions range from 12°C to 45°C, or the pressure conditions range from 0.1 atm to 15 atm.
[0010] More preferably, the bacterial solution is at least one acetobacterium selected from the group consisting of Acetobacter diazotrophicus, Komagataeibacter hansenii, Acetobacter liquefaciens, Acetobacter methanolicus, Acetobacter pasteurianus, and Acetobacter xylinum, and Lactobacillus acetotolerans, Lactobacillus acidophilus, Lactobacillus acidophil-aerogenes, Lactobacillus agilis, Lactobacillus alcoholphilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus gastricus, Lactobacillus gasseri, Lactobacillus halophilus, Lactobacillus heilongjiangensis, Lactobacillus iners, Lactobacillus johnsonii, Lactobacillus koreensis, Lactobacillus mudanjiangensis, Lactobacillus nenjiangensis, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus sanfranciscensis, Lactobacillus shenzhenensis, Lactobacillus similis, Lactobacillus songhuajiangensis, Lactobacillus formosensis, Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum (LactobacillusAt least one Lactobacillus selected from the group consisting of Lactobacillus plantarum and Bacillus coagulans, or at least one yeast selected from the group consisting of Saccharomyces eubayanus, Saccharomyces pastorianus, Saccharomyces cerevisiae, Saccharomyces ellipsoideus, Saccharomyces bayanus, Hanseniaspora osmophila, Hanseniaspora valbyensis, Torulaspora delbrueckii, Dekkera bruxellensis, Saccharomyces pastorianus, Saccharomyces sake, Taiwan yeast, Aspergillus oryzae, Saccharomyces cerevisiae var. sake, Saccharomycodes ludwigii, Schizosaccharomyces pombe, Zygosaccharomyces rouxii, Pichia membranifaciens, Kluyveromyces lactis, Kluyveromyces marxianus, Torulopsis versatilis, and Candida lipolytica.
[0011] More preferably, it further contains a plant extract contained in the accommodation space, and the plant extract is selected from the group consisting of Angelica keiskei extract, Ashitaba extract, Avocado extract, Actinidia polygama extract, Arnica montana extract, Atractylodes lancea extract, Apricot kernel extract, Actinidia arguta extract, Turmeric extract, Oolong tea extract, Purple Echinacea extract, Coreopsis tinctoria extract, Paeonia lactiflora extract, Barley extract, Citrus extract, Chamomile extract, Ginseng extract, Artemisia princeps extract, Roselle extract, Kiwifruit extract, Acer mono extract, Cucumber extract, Sasa kuromazasa extract, Walnut extract, Grapefruit extract, Polygonatum odoratum extract, Burdock extract, Purple perilla extract, Indigofera tinctoria extract, Basil extract, Cranberry extract, Bupleurum falcatum extract, Salvia splendens extract, Saponaria officinalis extract, Mangosteen extract, Japanese medlar extract, Mushroom extract, Sanguisorba officinalis extract, Purple perilla root extract, Acer mono plant extract, Pileostegia viburnoides plant extract, Acorus calamus extract, Birch extract, Liriope platyphylla extract, Hypericum perforatum extract, Sambucus nigra extract, Plantago asiatica extract, Mentha arvensis extract, Zingiber mioga extract, Jujube extract, Thyme extract, Clove extract, Lysimachia christinae extract, Dried tangerine peel extract, Daidai extract, Houttuynia cordata extract, Tomato extract, Natto extract, Carrot extract, Rose extract, Paeonia suffruticosa extract, Setaria viridis extract, Parsley extract, Houttuynia cordata extract, Dandelion extract, Petasites japonicus extract, Saururus chinensis extract, Grape extract, Luffa cylindrica extract, Mint extract, Linden extract, Hop extract, Pine extract, Aucuba japonica extract, Lysichiton americanus extract, Momordica grosvenori extract, Peach extract, Youngia japonica extract, Eucalyptus extract, Orange extract, Mugwort extract, Lavender extract, Apple extract, Lettuce extract, Lemon extract, Equisetum arvense extract, and Rosemary extract.
[0012] More preferably, it further contains the fruit juice contained in the accommodation space, and the fruit juice is the undiluted juice, concentrated juice, or diluted solution of at least one fruit selected from the group consisting of cherry, grape, star fruit, banana, guava, citrus, kumquat, pineapple, avocado, pear, European pear, ume plum, pluot, jujube, strawberry, cranberry, blueberry, raspberry, mulberry, loquat, papaya, watermelon, cantaloupe, lemon, apple, mango, kiwi, passion fruit, dragon fruit, noni, physalis alkekengi, orange, grapefruit, mangosteen, jackfruit, and lychee.
[0013] More preferably, it further contains the vegetable soup contained in the accommodation space, and the vegetable soup is the undiluted juice, concentrated juice, or diluted solution of at least one vegetable selected from the group consisting of asparagus, soybean sprout, mung bean sprout, alfalfa sprout, black bean sprout, adzuki bean sprout, coix seed, pea sprout, daikon radish, carrot, burdock, lotus root, potato, sword bean, green pepper, eggplant, zucchini, cucumber, corn, spinach, sugarcane, leek, ginger, garlic, pumpkin, wax gourd, water chestnut, sweet potato leaf, okra, kohlrabi, rape, loofah, aibika, cauliflower, broccoli, kai-lan, cabbage, chrysanthemum, chingensai, celery, fujimame, sword bean, lettuce, yam, pak choi, cabbage, Chinese cabbage, tomato, wax gourd, kidney bean, and balsam pear.
[0014] More preferably, the asparagus polysaccharide is used for the preparation of a composition capable of promoting antioxidant, anti-inflammatory, antibacterial, anticancer, whitening, moisturizing, anti-aging, or gastrointestinal functions.
Advantages of the Invention
[0015] Since the present invention is configured as described above, it has the following effects. The present invention ferments fresh asparagus or asparagus raw materials by reacting them with the bacterial cells of a bacterial solution, fully releases the active ingredients contained inside the asparagus, and obtains asparagus polysaccharides. Compared with raw asparagus or heat-treated asparagus, when the asparagus polysaccharides are absorbed by the human body, they have the effect of further enhancing the effects of antioxidant, anti-inflammatory, antibacterial, anti-cancer, whitening, moisturizing, anti-aging, or promoting gastrointestinal functions. Also, in the external environment, due to factors such as bacteria, temperature, air quality, sunlight, or humidity, the active ingredients contained in asparagus may deteriorate and lose their efficacy. To avoid such a situation, the present invention effectively extends the shelf life and maintains the activity of the active ingredients contained therein by storing the asparagus polysaccharides in the main body.
[0016] From the descriptions in the following specification and drawings, at least the following matters will become clear.
Brief Description of the Drawings
[0017]
Figure 1
Figure 2
Modes for Carrying Out the Invention
[0018] Hereinafter, the present invention will be described through embodiments of the invention. However, the following embodiments do not limit the invention according to the claims. Also, not all combinations of features described in the embodiments are essential for the solution means of the invention.
[0019] As shown in FIGS. 1 and 2, the present invention provides an asparagus polysaccharide food packaging set (1) comprising a main body (2) having an accommodation space (3) defined therein and an opening (4) communicating with the accommodation space (3), a sealing part (5) removably installed at the opening (4) of the main body (2) and selectively sealing the accommodation space (3), and asparagus polysaccharides (6) accommodated in the accommodation space (3). In a preferred embodiment, the asparagus polysaccharides (6) are used to prepare a composition capable of antioxidant, anti-inflammatory, antibacterial, anticancer, whitening, moisturizing, anti-aging, or promoting gastrointestinal functions. In another preferred embodiment, the material of the main body (2) is a light-transmitting material to facilitate the user's observation of the content of the asparagus polysaccharides (6) remaining inside the main body (2), but the present invention is not limited thereto. In still another preferred embodiment, the sealing part (5) is a fastener, a magic tape, a zipper, or a lid to facilitate the storage or removal of the asparagus polysaccharides (6), but the present invention is not limited thereto. In yet another preferred embodiment, the main body (2) is a geometric cylinder having an open end and a sealed end that can communicate with the accommodation space (3) to facilitate the storage or removal of the asparagus polysaccharides (6). The sealing part (5) is a lid installed corresponding to the open end of the main body (2), selectively coupled to the open end, and closing the accommodation space (3).
[0020] More preferably, in order to obtain the active ingredients contained in asparagus, that is, the preparation method of asparagus polysaccharide (6) beneficial to the human body, the steps include: mixing fresh asparagus with the bacterial liquid and reacting for the first hour to obtain the first asparagus fermentation liquid; adding sugar to the first asparagus fermentation liquid and reacting for the second hour under pressure conditions and temperature conditions to obtain the second asparagus fermentation liquid; filtering and concentrating the second asparagus fermentation liquid to obtain the asparagus polysaccharide (6). In a preferred embodiment, in order to ensure the yield of obtaining the asparagus polysaccharide (6) and maximize the utilization value of asparagus, the first hour or the second hour is in the range of 20 to 150 hours, the temperature condition is in the range of 12°C to 45°C, or the pressure condition is in the range of 0.1 atm to 15 atm, but the present invention is not limited thereto. In another preferred embodiment, in order to obtain the active ingredients contained in asparagus, that is, the preparation method of the asparagus polysaccharide (6) includes: mixing the asparagus raw material with the bacterial liquid and reacting for the first hour to obtain the first asparagus fermentation liquid; adding sugar to the first asparagus fermentation liquid and reacting for the second hour under pressure conditions and temperature conditions to obtain the second asparagus fermentation liquid; filtering and concentrating the second asparagus fermentation liquid to obtain the asparagus polysaccharide (6). In still another preferred embodiment, the asparagus raw material includes the tip of asparagus or asparagus powder. Specifically, the asparagus powder is formed by preparing the whole asparagus or a part of asparagus.
[0021] More preferably, for fermenting fresh asparagus or asparagus raw materials, the bacterial liquid is at least one acetobacterium selected from the group consisting of Acetobacter diazotrophicus, Komagataeibacter hansenii, Acetobacter liquefaciens, Acetobacter methanolicus, Acetobacter pasteurianus, and Acetobacter xylinum, and Lactobacillus acetotolerans, Lactobacillus acidophilus, Lactobacillus acidophil-aerogenes, Lactobacillus agilis, Lactobacillus alcoholphilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus gastricus, Lactobacillus gasseri, Lactobacillus halophilus, Lactobacillus heilongjiangensis, Lactobacillus iners, Lactobacillus johnsonii, Lactobacillus koreensis, Lactobacillus mudanjiangensis, Lactobacillus nenjiangensis, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus sanfranciscensis, Lactobacillus shenzhenensis, Lactobacillus similis, Lactobacillus songhuajiangensis, Lactobacillus formosensis (LactobacillusAt least one Lactobacillus selected from the group consisting of Lactobacillus formosensis, Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, and Bacillus coagulans, or at least one yeast selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Saccharomyces cerevisiae, Saccharomyces ellipsoideus, Saccharomyces boulardii, Hanseniaspora piezophila, Hanseniaspora valbyensis, Torulaspora delbrueckii, Dekkera bruxellensis, Saccharomyces pastorianus, Saccharomyces sake, Saccharomyces taiwanensis, Aspergillus oryzae, Saccharomyces cerevisiae var. sake, Saccharomycodes ludwigii, Schizosaccharomyces pombe, Zygosaccharomyces rouxii, Pichia membranifaciens, Kluyveromyces lactis, Kluyveromyces marxianus, Torulopsis versatilis, and Candida lipolytica.
[0022] More preferably, to supplement dietary fiber, vitamins, minerals, or nutrients necessary for growth to the human body and enhance the antioxidant and anti-inflammatory capabilities of human cells, the storage space (3) further contains a plant extract, and the plant extract is at least one selected from the group consisting of Eleutherococcus senticosus extract, Angelica keiskei extract, avocado extract, Abelmoschus manihot extract, Arnica montana extract, Scutellaria baicalensis extract, apricot kernel extract, Wikstroemia indica extract, turmeric extract, oolong tea extract, purple perilla extract, Coreopsis tinctoria extract, Paeonia lactiflora extract, barley extract, citrus extract, chamomile extract, ginseng extract, Artemisia princeps extract, Hibiscus sabdariffa extract, kiwi extract, Acer palmatum extract, cucumber extract, Sasa kurumaensis extract, walnut extract, grapefruit extract, Gynostemma pentaphyllum extract, burdock extract, purple extract, Indigofera tinctoria extract, basil extract, cranberry extract, Bupleurum falcatum extract, Salvia splendens extract, Saponaria officinalis extract, mangosteen extract, Japanese quince extract, mushroom extract, Arnebia euchroma extract, purple root extract, Machilus thunbergii plant extract, Phellodendron amurense plant extract, calamus extract, white birch extract, Veratrum nigrum extract, Hypericum perforatum extract, Hypericum japonicum extract, Hypericum ascyron extract, Mentha canadensis extract, Zizania latifolia extract, Ziziphus jujuba extract, Thymus vulgaris extract, clove extract, Lysimachia christinae extract, tangerine peel extract, daidai extract, Houttuynia cordata extract, tomato extract, natto extract, carrot extract, rose extract, Paeonia suffruticosa extract, Setaria viridis extract, parsley extract, Mentha arvensis extract, Taraxacum officinale extract, Petasites japonicus extract, Saururus chinensis extract, grape extract, loofah extract, mint extract, linden extract, hops extract, pine extract, Aucuba japonica extract, Lysichiton camtschatcense extract, Momordica grosvenori extract, peach extract, Lactuca indica extract, eucalyptus extract, orange extract, mugwort extract, lavender extract, apple extract, lettuce extract, lemon extract, Coptis chinensis extract, and rosemary extract.
[0023] More preferably, to supplement dietary fiber, vitamins, minerals, or nutrients necessary for growth to the human body and enhance the antioxidant and anti-inflammatory capabilities of human cells, the juice contained in the accommodation space (3) is further included, and the juice is the undiluted juice, concentrated juice, or diluted solution of at least one fruit selected from the group consisting of cherry, grape, star fruit, banana, guava, citrus, kumquat, pineapple, avocado, pear, European pear, ume plum, pluot, jujube, strawberry, cranberry, blueberry, raspberry, mulberry, loquat, papaya, watermelon, cantaloupe, lemon, apple, mango, kiwi, passion fruit, dragon fruit, noni, cape gooseberry, orange, grapefruit, mangosteen, jackfruit, and lychee.
[0024] More preferably, to supplement dietary fiber, vitamins, minerals, or nutrients necessary for growth to the human body and enhance the antioxidant and anti-inflammatory capabilities of human cells, the vegetable soup contained in the accommodation space (3) is further included, and the vegetable soup is the undiluted juice, concentrated juice, or diluted solution of at least one vegetable selected from the group consisting of asparagus, soybean sprout, mung bean sprout, alfalfa sprout, black bean sprout, adzuki bean sprout, coix seed, pea sprout, daikon radish, carrot, burdock root, lotus root, potato, sword bean, bell pepper, eggplant, zucchini, cucumber, corn, spinach, sugarcane, scallion, ginger, garlic, pumpkin, wax gourd, water chestnut, sweet potato leaf, okra, kohlrabi, rape, loofah, aibika, cauliflower, broccoli, kai-lan, cabbage, chamomile, tatsoi, celery, fujimame, sword bean, lettuce, yam, bok choy, cabbage, Chinese cabbage, tomato, udo, kidney bean, and balsam pear.
[0025] The present invention further provides an asparagus polysaccharide preparation device, which includes a fermentation device that selectively accepts a part of asparagus, mixes it with a bacterial liquid and ferments it to obtain a first asparagus fermentation liquid, a culture device connected to the fermentation device that selectively accepts the first asparagus fermentation liquid, promotes fermentation by applying pressure conditions, temperature conditions, and adding sugar to obtain a second asparagus fermentation liquid, and a filtration and concentration device connected to the culture device that accepts the second asparagus fermentation liquid, filters and concentrates it to obtain the asparagus polysaccharide (6). In a preferred embodiment, the part of the asparagus is the bud of asparagus, the stem of asparagus, the tip of the asparagus spike, or the whole asparagus, but the present invention is not limited thereto. In another preferred embodiment, the tip of the asparagus spike refers to the part where the asparagus touches the ground.
[0026] Compared with the prior art, the present invention reacts fresh asparagus or asparagus raw materials with the bacterial cells of the bacterial liquid and ferments them, so as to fully release the active ingredients contained in the asparagus and obtain the effect of obtaining asparagus polysaccharides. Compared with raw asparagus or heat-treated asparagus, when the asparagus polysaccharides are absorbed by the human body, they have the effect of further enhancing the effects of antioxidant, anti-inflammatory, antibacterial, anti-cancer, whitening, moisturizing, anti-aging, or promoting gastrointestinal functions. Also, in the environment, due to factors such as bacteria, temperature, air quality, sunlight, or humidity, the active ingredients contained in asparagus may deteriorate and lose their efficacy. In order to avoid such a situation, the present invention can effectively extend the shelf life and maintain the activity of the active ingredients contained therein for a long time by storing the asparagus polysaccharides in the main body (2).
[0027] As described above, the embodiments of the present invention have been described in detail with reference to the drawings. However, the specific configuration is not limited to this embodiment, and design changes and the like within the scope not departing from the gist of the present invention are also included. In addition, any one embodiment or the scope of claims for utility model registration of the present invention does not necessarily need to achieve all the objects, advantages, or features described in detail about the present invention. Note that the abstract and the name of the invention are merely used for facilitating the search for this utility model and do not limit the scope of rights of the present invention. Also, the terms such as first and second described in this specification are merely used to indicate the names of the members and do not limit the upper or lower limits of the quantity of the assembled members.
Description of Reference Numerals
[0028] 1 Asparagus polysaccharide food packaging set 2 Main body 3 Accommodation space 4 Opening 5 Sealing part 6 Asparagus polysaccharide
Claims
1. A main body having an accommodation space defined therein and an opening communicating with the accommodation space; a seal portion removably installed in the opening of the main body and selectively sealing the storage space; and asparagus polysaccharides contained in the storage space.
2. The method for preparing asparagus polysaccharides comprises: Mixing fresh asparagus with the bacterial liquid and reacting for a first time to obtain a first asparagus fermentation liquid; adding sugar to the first asparagus fermentation liquid under pressure and temperature conditions and reacting for a second period of time to obtain a second asparagus fermentation liquid; and filtering and concentrating the second asparagus fermentation liquid to obtain the asparagus polysaccharides.
3. The method for preparing asparagus polysaccharides comprises: A step of obtaining a first asparagus fermentation liquid by mixing the asparagus raw material and the bacterial liquid and reacting them for a first time; adding sugar to the first asparagus fermentation liquid under pressure and temperature conditions and reacting for a second period of time to obtain a second asparagus fermentation liquid; and filtering and concentrating the second asparagus fermentation liquid to obtain the asparagus polysaccharides.
4. The asparagus polysaccharide food packaging set according to claim 3, characterized in that the asparagus raw material comprises asparagus tips or asparagus powder.
5. the first time period or the second time period is in the range of between 20 and 150 hours; said temperature conditions being in the range between 12°C and 45°C; The asparagus polysaccharide food packaging set according to claim 2 or 3, characterized in that the pressure condition is in the range between 0.1 atm and 15 atm.
6. The bacterial liquid is At least one Acetobacterium selected from the group consisting of Acetobacter diazotrophicus, Komagataebacter hansenii, Acetobacter liquefied, Acetobacter methanolicus, Acetobacter pasteurianus, and Acetobacter xylinum; Lactobacillus acetotolerans, Lactobacillus acidophilus, Lactobacillus acidophil-aerogenes, Lactobacillus agilis, Lactobacillus alcoholphilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus gastricus, Lactobacillus guanensis, Lactobacillus harvinensis, Lactobacillus heilongjiangensis, Lactobacillus inasa iners), Lactobacillus johnsonii, Lactobacillus koreensis, Lactobacillus mudanjiangensis, Lactobacillus nenjiangensis, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus sanfranciscensis, Lactobacillus shenzensis At least one lactobacillus selected from the group consisting of Lactobacillus shenzhenensis, Lactobacillus similis, Lactobacillus songhuajiangensis, Lactobacillus formosensis, Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, and Bacillus coagulans; Or, Ale yeast, lager yeast, budding yeast, oval yeast, Saccharomyces boulardii, piezophilic Hanseniaspora, Hanseniaspora barbiensis, Torulaspora delbrueckii, Dekkera bruxellensis, Saccharomyces pastorianus, sake yeast, Taiwan yeast, Aspergillus oryzae, Shaoxing wine yeast, Saccharomycodes ludwigii ludwigii), Schizosaccharomyces pombe, Zygosaccharomyces rouxii, Pichia membranifaciens, Kluyveromyces lactis, Kluyveromyces marxianus, Torulopsis versatilis, and Candida lipolytica.
7. The storage space further includes a plant extract, which may be selected from the group consisting of schisandra chinensis extract, angelica leaf extract, avocado extract, marshmallow extract, arnica montana extract, apricot kernel extract, fennel extract, turmeric extract, oolong tea extract, daisy flower extract, scutellaria extract, phellodendron bark extract, barley extract, citrus extract, chamomile extract, ginseng extract, artemisia capillaris extract, roselle extract, and kiwi extract. Extract, Cinnamon Extract, Cucumber Extract, Sasa Kuma Extract, Walnut Extract, Grapefruit Extract, Tetrasodium EDTA Extract, Burdock Extract, Purple Extract, Indian Basil Extract, Basil Extract, Cranberry Extract, Bupleurum Root Extract, Salvia Splendens Extract, Soapwort Extract, Mangosteen Extract, Hawthorn Extract, Mushroom Extract, Rehmannia Root Extract, Purple Root Extract, Linden Plant Extract, Hozakimotsuke Plant Extract, Iris Extract, Birch Extract, Horsetail Extract, Goldfinch Extract, English Ivy Extract, Elderberry Extract, Yarrow Extract, Mentha Extract, Mallow Extract, Jujube Extract, Thyme Extract, Clove Extract, Imperata Coccinellifera Extract, Citrus Unshiu Peel Extract, Bitter Orange Extract, Houttuynia Cordata Extract, Tomato Extract, Natto Extract, Panax Ginseng Extract, Rose of Sharon Extract, Ophiopogon Extract, Parsley Extract, Mountain Mint Extract, Dandelion Extract, Butterbur Extract, Poria Coccinellifera Extract, Nagiikada Extract 2. The asparagus polysaccharide food packaging set according to claim 1, characterized in that the extract is at least one selected from the group consisting of grape extract, loofah extract, mint extract, linden extract, hop extract, pine extract, horse chestnut extract, skunk cabbage extract, soapberry extract, peach extract, cornflower extract, eucalyptus extract, orange extract, mugwort extract, lavender extract, apple extract, lettuce extract, lemon extract, astragalus extract, and rosemary extract.
8. 2. The asparagus polysaccharide food packaging set according to claim 1, further comprising fruit juice contained in the containing space, the fruit juice being a concentrate, a concentrated juice or a diluted liquid of at least one fruit selected from the group consisting of cherries, grapes, star fruit, bananas, guava, citrus fruits, kumquats, pineapples, avocados, pears, European pears, green plums, pluots, jujubes, strawberries, cranberries, blueberries, raspberries, mulberries, Japanese melons, papayas, watermelons, cantaloupe, lemons, apples, mangoes, kiwis, passion fruit, dragon fruit, noni, grape lantern plant, oranges, grapefruits, mangosteens, jackfruits and lychees.
9. The container further includes a vegetable soup contained in the container space, and the vegetable soup may include any of a variety of vegetables, such as asparagus, soybean sprouts, mung bean sprouts, alfalfa sprouts, black bean sprouts, red bean sprouts, pearl barley, pea sprouts, radish, carrots, burdock, lotus root, potato, sword bean, green pepper, eggplant, zucchini, cucumber, corn, spinach, sugar cane, green onion, ginger, garlic, pumpkin, winter melon, jicama, sweet potato leaves, okra, kohlrabi, rapeseed, 2. The asparagus polysaccharide food packaging set according to claim 1, characterized in that the asparagus polysaccharide food packaging set is a concentrate, concentrated juice, or diluted liquid of at least one vegetable selected from the group consisting of loofah, angelica tree mustard, cauliflower, broccoli, Chinese broccoli, Chinese broccoli, cabbage, chrysanthemum, bok choy, Japanese parsley, hyacinth bean, sword bean, lettuce, mountain yam, bok choy, cabbage, Chinese cabbage, tomato, fennel, kidney bean, and bitter melon.
10. The asparagus polysaccharide food packaging set according to claim 1, characterized in that the asparagus polysaccharide is used for preparing a composition capable of promoting antioxidant, anti-inflammatory, antibacterial, anti-cancer, skin whitening, moisturizing, anti-aging, or gastrointestinal functions.