What is the development and growth of flavored foods?

Yellow Essence
Huangjing is the dried rhizome of Dian huangjing, Huangjing or Huangjing multiflora of the lily family. According to the different shapes, it is known as “Rhizoma Polygonati Odorati”, “Rhizoma Polygonati Odorati”, “Rhizoma Polygonati Ginger”, which has the effects of tonifying qi and nourishing yin, strengthening the spleen, moistening the lungs and benefiting the kidneys, etc. It is used for symptoms of weakness of the spleen and stomach and tiredness and fatigue, It is used for symptoms such as weak spleen and stomach, tiredness and fatigue, dry mouth and little food, lung deficiency and dry cough, deficiency of essence and blood, and internal heat and thirst.

Modern research has also shown that yellow essence has the functions of anti-aging, immunity regulation, anti-tumor and anti-bacterial.
In 2002, Huangjing was included in the list of articles which are both food and medicine by the Commission of Health Planning, and it has a long history of consuming Huangjing in our country. With the development of big health industry and people’s increasing concern about health, the scope of development and application of Huangjing in functional food will be more and more extensive.
The Development of Functional Drinks Made from Rhizoma Polygonati Odorati
Functional plant beverage usually refers to a certain plant with special efficacy components as raw materials, after scientific processing, proportioning, professional tasting and evaluation of products suitable for the needs of the public. Consumers’ functional pursuit of beverages has risen from mere thirst quenching and deliciousness to the pursuit of health, so natural and healthy plant functional beverages with certain functionality are becoming more and more popular.
As a plant raw material with outstanding functions, the application of flavonoids in functional beverages is worth promoting. Zhang Ruiyu developed a plant beverage with rich nutrition and unique flavor by using flavonoids and sweet oranges as raw materials, and determined the optimal formula of this beverage as a specification of 250mL glass bottle drink, flavonoids dosage of 4g, sweet orange juice of 20mL, fruit glucose syrup addition of 8%, citric acid addition of 0.25%, Vitamin C addition of 0.02%, and aseptic soft water fixed volume.
Deng Yi et al. developed a blueberry, Rhizoma Polygonati Odorati, Chinese yam and wolfberry composite functional beverage, through the test of the blueberry health drink optimal formula for blueberry add 12.00%, sugar add 6.00%, citric acid add 0.10%, Rhizoma Polygonati Odorati add 0.10%, Chinese wolfberry add 0.05%, Pueraria Mirifica 0.15% and Chinese yam 0.25%.
Li An et al. developed a flavonoid fermented functional beverage, using Lactobacillus bulgaricus and Streptococcus thermophilus to first prepare flavonoid fermentation pulp, and then used the flavonoid fermentation pulp for beverage blending, and the optimal formula determined by the response surface method was 15% flavonoid fermentation pulp, 0.7% citric acid, 10% sugar, and 0.6% compound stabilizer addition.
From the above yellow essence functional beverage products can be seen, yellow essence functional beverage is generally a composite juice drink, compound ratio of a variety of plant raw materials can enrich the taste of the drink, hide the bad flavor of some raw materials, but also can make the product functional elements are more rich, increase the selling point of the product. Development of Yellow Essence Wine
Yellow essence wine is rich in amino acids, polysaccharides, saponins and other health ingredients, the taste of sourness is prominent, and can be blended with sugar to drink after a better taste.
Liang Anyi’s research shows that flavonoids promote the growth of brewer’s yeast, shorten the fermentation cycle of rice wine, and increase the precipitation rate of flavonoids’ active ingredients, and the antioxidant property of fermented flavonoids rice wine is twice that of macerated flavonoids rice wine.
The study of Li Jinsong et al. also showed that flavonoids could increase the wine yield, specific growth rate of yeast, and in vitro antioxidant capacity.
Wang produced a semi-dry and refreshing health yellow wine by adding suitable yellow essence extract, honey and Chenxiang Xuejiu to the press-separated sake.
Wang Yuliang et al. studied the active ingredients and stability of infused yellow essence goji wine, and the results showed that yellow essence goji wine had strong thermal stability, antioxidant and anti-reduction properties.
Both brewed yellow essence wine and yellow essence liqueur have certain functionality, and consumers can obtain certain health effects based on moderate drinking.
Development of Yellow Essence Crisps
The state of yellow essence in food processing can be in the form of yellow essence extract, yellow essence powder, yellow essence slices, etc. Modern processing technology can be utilized to process the raw material of yellow essence and develop products in various forms.
Fruit and vegetable crispy food is more popular in recent years leisure food, and microwave puffing technology in the leisure puffed food in a wide range of applications, the use of microwave puffing technology to process food can maximize the preservation of the original nutrients of the food, the processing time is short, puffing, drying, sterilization process at the same time to complete.
Microwave puffed yam slices, microwave puffed yam glutinous rice crispy rings and other puffed food organization full, crunchy taste, so microwave puffing technology can be used for the processing of yellow essence products.
For example, the yellow essence powder or yellow essence extract according to a certain proportion and starch food raw materials mixed and then microwave expansion processing, can get yellow essence crispy products. The development of solid beverage
Yellow essence solid beverage development form can have a variety of forms, such as yellow essence extract and other raw materials can be blended into yellow essence effervescent tablet solid beverage, effervescent tablet solid beverage compared to ordinary beverages with easy to produce, preservation, storage and transportation and other advantages, the market prospect is broad.
In addition, spray drying and vacuum freeze drying technology can also be used to produce high-quality yellow essence powder, which can be used to blend solid drinks, but also as raw materials for yellow essence-related products.
Development of Huangjing Milk Products
The fermentation of Rhizoma Polygonati Odorati extract with fresh milk can be used to prepare health yogurt with good taste and rich nutrition.
The optimal formula of yellow essence yogurt determined by Lv Jiaqiong et al. through experiments is 6%~8% of white sugar addition, 0.5% of yellow essence extract, and 41~42℃ of fermentation temperature.
Zhu Jianping et al. also explored a formula of yellow essence and hawthorn yogurt, and concluded that the preparation of yellow essence and hawthorn yogurt was feasible, and also studied the lipid-lowering effect of yellow essence yogurt, which showed that yellow essence yogurt had lipid-lowering effect, and its lipid-lowering effect was better than that of simply consuming yellow essence or yogurt.
The development of flavin dairy products is not only limited to yogurt, but also can add flavin extract or flavin powder to middle-aged and old-aged milk powder to develop functional middle-aged and old-aged milk powder products.
Huangjing can also be used for cookies, pressed confectionery, noodles, rice flour, tea, steamed bread and other product development, production enterprises can be based on product positioning, production equipment, such as product formulations, but also to develop a series of Huangjing products, the formation of the enterprise’s product characteristics.