Preparation method of cooked rhizoma polygonati with low bacteria content and high polysaccharide content

• Main Authors: XIAO JIANHUI, ZHENG XIANGUI
• Format: Patent
• Language: Chinese; English
• Published: 21.03.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention is applicable to the technical field of food processing, and provides a preparation method of low-bacteria and high-polysaccharide-content cooked rhizoma polygonati, which comprises the following steps: step 1, peeling primarily screened raw rhizoma polygonati, and then cutting into strips; step 2, carrying out subacid cleaning on the sliced polygonatum kingianum by using subacid electrolyzed water, wherein the available chlorine concentration of the subacid electrolyzed water is 10-50 mg/L; step 3, performing high-temperature and high-pressure curing on the treated rhizoma polygonati; 4, the rhizoma polygonati obtained in the step 3 is subjected to low-temperature saccharification, the low-temperature saccharification temperature ranges from 4 DEG C to 12 DEG C, and the low-temperature saccharification time ranges from 8 h to 24 h; and step 5, grinding the polygonatum sibiricum obtained in the step 4 into thick liquid, and then carrying out spray drying. The polygonatum kingianum obtained by th