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