Exploration and Development of Huangjing Food

　　01 Huangjing

Huangjing is the dry rhizome of Dianhuangjing, Huangjing, or Duohua Huangjing in the lily family. According to their different shapes, they are commonly known as "rhubarb essence", "chicken head yellow essence", and "ginger shaped yellow essence". They have the effects of tonifying qi and nourishing yin, strengthening the spleen, moistening the lungs, and benefiting the kidneys. They are used for symptoms such as spleen and stomach weakness, body fatigue and fatigue, dry mouth and little food, lung deficiency and dry cough, insufficient essence and blood, and internal heat and thirst.

Modern research also indicates that Huangjing has functions such as anti-aging, immune regulation, anti-tumor, and antibacterial.

Huangjing was included in the list of items that are both food and medicine by the National Health and Family Planning Commission in 2002. It has a long history of consuming Huangjing in China. With the development of the health industry and increasing attention to health, the development and application of Huangjing in functional foods will become increasingly widespread.

　　02Development of Huangjing Functional Beverage

Functional plant-based beverages usually refer to products made from plants with special functional ingredients, scientifically processed, proportioned, and professionally evaluated to meet the needs of the public. The pursuit of functional beverages by consumers has shifted from simple thirst quenching and deliciousness to a pursuit of health. Therefore, natural and healthy plant-based functional beverages with certain functional properties are becoming increasingly popular.

Huangjing, as a plant raw material with outstanding functions, is worth promoting in the application of functional beverages.

Zhang Ruiyu developed a nutritious and unique plant-based beverage using Huangjing and Sweet Orange as raw materials. The optimal formula for this beverage was determined to be a 250mL glass bottle beverage, with a dosage of 4g Huangjing, 20mL Sweet Orange juice, 8% fructose syrup, 0.25% citric acid, 0.02% vitamin C, and sterile soft water to volume.

Deng Yi et al. developed a composite functional beverage consisting of blueberry, yellow essence, and Chinese yam and goji berry. The optimal formula for blueberry health drink was obtained through experiments, with a blueberry addition of 12.00%, white sugar addition of 6.00%, citric acid addition of 0.10%, yellow essence addition of 0.10%, goji berry addition of 0.05%, kudzu root of 0.15%, and Chinese yam of 0.25%.

Li An and his team developed a functional beverage fermented with Huangjing. The Huangjing fermented slurry was first prepared using Lactobacillus bulgaricus and Streptococcus thermophilus, and then the beverage was mixed with Huangjing fermented slurry. The optimal formula determined by response surface methodology was 15% Huangjing fermented slurry, 0.7% citric acid, 10% white sugar, and 0.6% composite stabilizer.

From the above Huangjing functional beverage products, it can be seen that Huangjing functional beverages are generally composite juice beverages. The composite ratio of multiple plant raw materials can not only enrich the taste of the beverage, conceal the bad flavor of certain raw materials, but also enrich the functional elements of the product and increase its selling point.

　　03 Development of Huangjing liquor

Huangjing brewed liquor is rich in health ingredients such as amino acids, polysaccharides, and saponins, with a prominent sour taste. It can be mixed with white sugar for a better taste when consumed.

Liang Anyi's research shows that Huangjing has a promoting effect on the growth of brewing yeast, can shorten the fermentation cycle of rice wine, and can increase the precipitation rate of active components of Huangjing. The antioxidant activity of fermented Huangjing rice wine is twice that of extracted Huangjing rice wine.

Li Jinsong et al.'s research also showed that Huangjing can improve wine production rate, yeast specific growth rate, and in vitro antioxidant capacity.

Wang Jianguo added appropriate Huangjing extract, honey, and Chenxiangxue wine to the pressed and separated sake to produce a semi dry and refreshing health yellow wine.

Wang Yuliang et al. studied the effective ingredients and stability of soaking type Huangjing Goji berry wine, and the results showed that Huangjing Goji berry wine has strong thermal stability, antioxidant properties, and anti reduction properties.

Both Huangjing liquor and Huangjing liquor have certain functionality, and consumers can achieve certain health benefits by drinking them in moderation.

　　04 Development of Huangjing Crispy Tablets

The state of Huangjing in food processing can be in the form of Huangjing extract, Huangjing powder, Huangjing slices, etc. Modern processing technology can be used to process Huangjing raw materials and develop a variety of products.

Crispy fruits and vegetables are popular snack foods in recent years, and microwave puffing technology is widely used in snack puffed foods. Using microwave puffing technology to process food can maximize the preservation of the original nutritional components of the food, with short processing time and simultaneous puffing, drying, and sterilization processes.

Microwave puffed yam slices, microwave puffed yam glutinous rice crispy circles, and other puffed foods have a full and crispy texture, so microwave puffing technology can be used for the processing of Huangjing products.

For example, by mixing Huangjing powder or Huangjing extract with starch food ingredients in a certain proportion and then undergoing microwave puffing treatment, Huangjing crispy products can be obtained.

　　05Development of Huangjing Solid Beverage

There are various forms of development for Huangjing solid drinks, such as mixing Huangjing extract with other raw materials to make Huangjing effervescent tablet solid drinks. Compared with ordinary drinks, effervescent tablet solid drinks have advantages such as easy production, storage, and transportation, and have broad market prospects.

In addition, spray drying and vacuum freeze drying technologies can also be used to produce high-quality polygonatum powder. This kind of polygonatum powder can not only be used to prepare solid drinks, but also be used as raw materials for polygonatum related products.

　　06 Development of Huangjing Milk Products

By compounding the extract of Huangjing with fresh milk and fermenting it, a health yogurt with good export sensation and rich nutrition can be prepared.

The optimal formula for Huangjing yogurt determined by Lv Jiating and others through experiments is 6%~8% white sugar addition, 0.5% Huangjing extract, and fermentation temperature of 41-42 ℃.

 others also explored a formula for Huangjing and Hawthorn yogurt, believing that the preparation of Huangjing and Hawthorn yogurt is feasible. At the same time, they also studied the lipid-lowering effect of Huangjing yogurt, and the results showed that Huangjing yogurt has a lipid-lowering effect, and its lipid-lowering effect is better than simply consuming Huangjing or yogurt.The development of Huangjing dairy products is not limited to yogurt, but can also add Huangjing extract or Huangjing powder to middle-aged and elderly milk powder to develop functional middle-aged and elderly milk powder products.

Can also be used in the development of biscuits, pressed candy, noodles, Rice noodles, substitute tea, Mantou and other products. The production enterprises can make product formulation according to product positioning, production equipment, etc., and can also develop a series of Huangjing products, forming the product characteristics of the enterprises.