| Polygonatum sibiricum,as a medicinal and food plant,has various pharmacological effects such as enhancing immunity,lowering blood lipids and blood glucose,and delaying aging.Research on Polygonatum sibiricum has mainly focused on medicinal value,while as a medicinal and food plant,Polygonatum sibiricum has been rarely reported in food development.Thus,in order to enhance the market value of yellow extract,a deep processing product of Polygonatum sibiricum was developed in this study.In order to provide a theoretical basis for the deep processing and development production of fresh Polygonatum sibiricum in enterprises.The results of the study are as follows:(1)Using the polysaccharide content,reducing sugar content,water-soluble leachate,alcohol-soluble leachate,as well as appearance and taste as comprehensive evaluation indexes,the effect of different treatment times of steaming and different drying temperatures on the quality of yellow essence was investigated by using the comprehensive scoring method,and the results showed that the optimal time for steaming of Polygonatum sibiricum was 30 min and the drying temperature was 60°C.The ripening production process of yellow essence was established,which made the ripening process of yellow essence The results showed that the optimum time of steaming was 30 min and the drying temperature was 60°C.The process of ripening was established,which made the ripening process more scientific and reliable.(2)Different drying methods had significant effects on the sensory evaluation,rehydration ratio,shrinkage,color difference,nutritional composition and functional composition of Polygonatum sibiricum.The sensory evaluation was found that the quality of vacuum freeze-dried extract was relatively better,and the rehydration ratios of natural sun drying,hot air drying,vacuum drying and vacuum freeze-drying were 2.26,2.17,2.63 and 2.76,the shrinkage rates were 43%,36%,31% and 25%,and the color difference values △E were 24.48,33.45,10.83 and 3.81,respectively.The content of functional components polysaccharide and total saponin in the product from high to low are: vacuum freeze-drying > vacuum drying > natural sun-drying > hot air-drying.The polysaccharide content of vacuum freeze-dried Flos Chrysanthemi was as high as11.76% and the total saponin content was as high as 9.88%.The study showed that vacuum drying and vacuum freeze-drying had less effect on the processing of yellow essence samples.The disadvantages of vacuum freeze-drying dehydration process are longer time consuming,higher energy consumption and higher cost,and the application of this method in actual drying is limited.Vacuum drying has the advantages of simple operation and low investment in equipment,etc.According to the actual situation,vacuum drying of Polygonatum sibiricum samples can be preferred.(3)To develop a Polygonatum sibiricum punch powder,the optimal addition of each factor was determined through single-factor experiments,and the optimal formulation of Polygonatum sibiricum punch powder was obtained by response surface experiments using sensory scores as indicators as 30 g Polygonatum sibiricum powder,40 g black bean powder,70 g malt powder,25 g sugar,2 g sodium alginate,and the determination of the nutritional composition and physicochemical properties of the optimal formulation of yellow essence punch powder,the energy,protein,fat,carbohydrates,carbohydrates,and sodium alginate of Polygonatum sibiricum punch powder,protein,fat,carbohydrate and sodium content were 1690 k J,17.8 g,5.8 g,69.0 g,7 mg;wettability: 33.77/S,dispersibility index: 85.56%,caking rate: 13.26%,stability: 0.48,and brewability score: 90.23,indicating that the Polygonatum sibiricum powder with this formula is a better nutritional composition and better brewability characteristics The results show that this formulation of extract powder is a ready-to-eat food with good nutritional composition and good brewing characteristics. |
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