【摘要】 【目的】在食用多花黄精Polygonatum cyrtonema根茎加工过程中通过添加生姜黑豆汁，提升食用多花黄精根茎的风味和品质，减少蒸烘次数和成本。【方法】设计不同加工设备（A）、不同生姜黑豆汁浓度（B）、不同蒸烘（晒）次数（C）三因素完全随机区组试验，A设A₁（现代设备）、A₂（传统设备）2个试验水平；B设B₁（浓度2.5%）、B₂（浓度5.0%）2个试验水平；C设C₀～C₆共7个试验水平（C₀为对照），试验分为现代加工设备组、传统加工设备组、对照试验组，测定各组根茎浸出物、多糖、还原糖、总皂苷、总酚、总黄酮、粗蛋白共7种功效成分的含量，并结合根茎质量值、产品感官和口味进行评价。【结果】总体上看，采用现代设备加工（A₁）的根茎质量要优于传统设备加工（A₂），用浓度5.0%生姜黑豆汁浸润（B₂）的根茎质量要优于浓度2.5%（B₁），加工次数的根茎质量从高到低依次为：6次（A）>5次（B）>4次（C）>3次（D）>2次（E）>1次（F）>0次（G），加工6次的根茎质量比未加工地提高了2.34倍。4种不同加工方法中根茎质量从高到低依次为：A₁B₂C（A）>A₂B₂C（B）>A₂B₁C（B）>A₁B₁C（C），同A₁B₁C相比，A₁B₂C、A₂B₂C、A₂B₁C的根茎质量分别提高了14.84%、5.06%和4.78%。28个处理中优选出的最佳处理为A₁B₂C₆。【结论】多花黄精新鲜根茎加工与风味提升的最佳工艺是：新鲜根茎去皮后，采用现代设备进行反复蒸烘6次，期间用浓度5.0%生姜黑豆汁浸润5次。更多还原

【Abstract】 【Objective】 During the period of processing of Polygonatum cyrtonema Hua rhizomes, the addition of ginger and black bean juice enhances the flavor and quality of rhizomes, reducing the number of steaming and drying cycles and lowering overall costs. 【Methods】 A three-factor completely randomized block design experiment was conducted: different processing equipments（A）, different concentrations of ginger and black bean juice（B）, and different numbers of steaming（or drying/sun-drying） cycles（C）. Factor A had two levels: A₁（modern equipment） and A₂（traditional equipment）. Factor B had two concentration levels: B₁（2.5%） and B₂（5.0%）. Factor C included seven levels: C₀（control, 0 cycles） to C₆（7 cycles）. This experiment was designed with three groups: modern processing equipment, traditional processing equipment, and a control, each of which measured the content of seven functional components（extractives, polysaccharides, reducing sugars, total saponins, total phenolics, total flavonoids,and crude protein） in the rhizomes. Evaluations were based on rhizome quality value, product sensory attributes and taste. 【Results】 On the whole,rhizomes processed with modern equipment（A₁） exhibited higher quality than those processed with traditional equipment（A₂）. Rhizomes treated with5.0% ginger and black bean juice concentration（B₂） showed superior quality compared to those treated with 2.5% concentration（B₁）. In the number of processing cycles, rhizome quality ranked in descending order: 6 cycles（C₆） > 5 cycles（C₅） > 4 cycles（C4） > 3 cycles（C₃） > 2 cycles（C₂） > 1 cycle（C₁） > 0 cycles（C₀）. The quality of rhizomes processed for 6 times was 2.34 times higher than that of unprocessed rhizomes（C₀）. The quality of rhizomes processed by the four primary method combinations were as follows: A₁B₂C > A₂B₂C > A₂B₁C > A₁B₁C. Compared to the last, the quality of the first three methods increased by 14.84%, 5.06%, and 4.78%, respectively. A₁B₂C₆ was the optimal treatment among the 28 experimental combinations.【Conclusion】The optimal processing for improving the flavor and quality of fresh P. cyrtonema rhizomes comprises three steps: peeling the fresh rhizomes, steaming and drying in modern equipment for six cycles, during which the rhizomes are immersed five times in the concentration of 5.0%ginger and black bean juice.更多还原