Manufacturing Technology Optimization And Quality Research Of Fermented Polygonati Rhizoma Beverage

Based on local characteristic resources industry of Xiangxi area,this study take polygonati Rhizoma which is recognized as both medicine and food resources as the main raw material,on the basis of innovative special pretreatment using slag waste water extract from the pastoral areas of Tibet milk microbes as fermentation strains for fermentation,then the response surface method was used to optimize the key parameters in the preparation of fermented polygonati Rhizoma beverage.Taking sensory score as the evaluation standard,the gradient experiment and optimization experiment were carried out under the same conditions with fermentation time,inoculation amount and fermentation temperature as single factors respectively.At the same time,the supplemental levels of xylitol,polygonati Rhizoma liquid and cane sucrose were used as single factors to conduct response surface analysis.This study showed that the optimal fermentation conditions of polygonati Rhizoma beverage were as follows: fermentation time 20 h,inoculation amount 1.5%,fermentation temperature 35℃;with xylitol was 8%,polygonati Rhizoma liquid was1% and cane sucrose was 6%,the comprehensive sensory score of the fermented beverage was the highest and most stable.The sensory scores of the optimal process parameters were 85.79,86.26 and 86.57 respectively,which were close to the predicted values of corresponding conditions,indicating that the mathematical model was accurate and reliable.Through the experiment,it was found that after the pretreatment process,the original liquid presented a strong fragrance,and after fermentation,the content of polygonati Rhizoma polysaccharide and protein increased to a certain extent.In vitro antioxidant test results showed that fermentation treatment could improve the antioxidant activity of the original liquid,and the antioxidant activity of DPPH radical scavenging effect was significantly improved.According to the preliminary qualitative analysis of GC-IMS,the contents of 2-methyl-1-butanol,5-nonanol,2-furoate methyl ester,4-hydroxybutyric acid,iso-vanilanic acid and other components in the total volatiles of the sample after fermentation were significantly increased.According to the experimental results of the above main indicators,it can be seen that fermentation treatment has an important impact on the active ingredients and volatile components,which can significantly improve the health index of its products,while the relevant specific mechanisms need to be explored further.In conclusion,the polygonati Rhizoma fermented beverage obtained according to the optimal production conditions and parameters has a clear light brownish yellow color.Compared with the development and research process and results of similar flavoring products and other flavoring products in the market,this sample has special rich flavor of flavoring products.Sweet and sour taste was proper and was refreshing and mellow into the throat.Under the condition of cold storage,the samples have no precipitation or suspended matter and no visible impurities within two weeks,which has good commercial potential and provides a research basis and a good demonstration for the development of deep-processing products in the local polygonati Rhizoma industry which also can be taken as the reference for the industrial exploration of other both medicine and food resources.