96results about How to "Reduce drunkenness" patented technology

A composition and method of using thereof for accelerating alcohol metabolism are provided.

The invention discloses scented tea capable of dispelling the effects of alcohol and protecting the liver and a preparation method thereof. The scented tea capable of dispelling the effects of alcohol and protecting the liver comprises the following materials: penthorum Chinense pursh, chrysanthemum flowers, dried green plums, honey freeze-dried powder, corn oligopeptide powder, mulberry juice, ginger juice, water bamboo juice, hovenia dulcis thunb, schisandra chinensis, licorice, kudzu roots, fingered citron, ginseng and ganoderma lucidum. The preparation method comprises the following specific preparation processes: carrying out grinding to obtain powder; carrying out juicing, and taking filtrates; carrying out decoction and filtration to obtain liquors; mixing and baking the liquors; and carrying out sterilization and sub-packaging. The prepared scented tea capable of dispelling the effects of alcohol and protecting the liver combines the effective components of flowers, fruits and Chinese herbal medicines, and by virtue of juicing and decocting, medicinal effects are easy to absorb; The scented tea is effective and does not have side effects; when the scented tea is taken before drinking, alcoholic intoxication can be relieved; when the scented tea is taken after alcoholic intoxication, the alcoholic intoxication time can be shortened, various symptoms of body discomfort after drinking can be relieved, and liver damage caused by alcohol can be relieved; and the scented tea can dispel the effects of alcohol and induce resuscitation as well as protect the liver and calm the heart, can quickly relieve alcoholism or alcoholic intoxication, and has wide application prospects.

The invention relates to a drug for relieving hangover and a preparation method thereof. The drug is prepared from acetic acid bacteria microorganism thallus as raw material by extracting to obtain mixture containing high activity alcohol dehydrogenase and acetaldehyde dehydrogenase, optionally adding adjuvants, and making into oral capsule and granule by conventional method. The alcohol can be rapidly metabolized into acetic acid in gastrointestinal tract to be further absorbed or excreted when the drug is administered by alcohol user before drinking, thereby reducing injury of excessive alcohol to human body to have good hangover relieving effect. The drug can be also made into anti-hangover health food.

The invention discloses a preparation method of aromatic tea oil. The preparation method comprises the following steps: (1) processing green tea seeds; (2) processing black soybean: step a, soaking; step b, boiling; (3) processing orchid; (4) processing jasmine; (5) preparing tea seed foam: step a, manufacturing the semi-product of tea seed foam, and setting the environment; step b, fermenting the tea seed foam; (6) preparing crude tea oil: step a, completely steaming; step b, squeezing; step c, filtering; (7) refining the crude tea oil: step a, completely steaming; step b, squeezing; step c, filtering; (8) refining the crude tea oil: step a, deodorizing; step b, freezing; step c, filtering. The preparation method is simple and feasible, the tea oil extraction rate is high, the nutrients are comprehensive, the waste of nutrients is reduced, the taste, color and luster are good, and the tea oil has the functions of removing cancerogenic substances in human body, improving the memory, protecting liver, maintaining beauty, delaying aging, and relieving alcoholism.

The invention relates to a composition with effects of alleviating a hangover and protecting the liver. The composition comprises synanthrin, xylitol, aminopropionic acid and glutamine. Particularly, the composition disclosed by the invention comprises 8 parts by weight of synanthrin, 30-50 parts by weight of xylitol, 15-35 parts by weight of aminopropionic acid and 15-35 parts by weight of glutamine. The composition disclosed by the invention has good chemical property and biological property.

The invention relates to hangover-alleviating candies. The hangover-alleviating candies are composed of the following components in percentage by weight: 5-10% of a serrate rabdosia herb extract, 3-6% of taurine, 1-3% of L-carnitine, 1-3% of zinc gluconate, 0.3-0.5% of niacinamide, 0-0.2% of vitamin B1, 0-0.2% of vitamin B2, 0-0.2% of vitamin B6, 0-0.2% of Vitamin C, 60-80% of sorbitol, 5-10% of magnesium stearate, 0.5-1% of acesulfame, 0-0.15% of sucralose, and 0-2% of mint essence. The invention provides hangover-alleviating candies containing the serrate rabdosia herb extract, the taurine, the L-carnitine, the zinc gluconate, the niacinamide, the vitamin B1, the vitamin B2, the vitamin B6 and the vitamin C. The accessories, including the sorbitol and the like, are adopted so as to prepare the tableted hangover-alleviating candies which are free of sugar, and have the functions of alleviating hangover, preventing drunk and protecting the liver. The hangover-alleviating candies have the functions of the serrate rabdosia herb, namely softening hard mass, eliminating stasis, nourishing the liver, and protecting the liver; moreover, the compound vitamins are utilized so as to achieve the functions of alleviating hangover and preventing drunk.

The invention discloses a formula of a medicated diet with the functions of protecting the stomach, protecting the liver and alleviating alcoholism and a preparation method thereof. According to the formula, the medicated diet is prepared from the following raw materials in parts by mass: 5-50 parts of kudzuvine root flowers, 10-40 parts of selenium-enriched plants, 5-30 parts of momordica grosvenori swingle, 5-40 parts of hovenia dulcis thumb, 3-30 parts of pine pollen, 1-20 parts of an SOD enzyme, 10-30 parts of dried tangerine peel, and 1-30 part of malt. The formula of the medicated diet has the advantages that all the raw materials used in the formula are medicinal and edible, the prepared medicated diet has the functions of resisting oxidation, protecting the liver, protecting the stomach and alleviating the alcoholism, the discomfort of alcohol allergy, dizziness, nausea and vomiting, stomach distention, hyperchlorhydria and the like can be effectively relieved, and the liver damage caused by long-term drinking can be repaired; the liver-protecting and alcoholism-alleviating formula has no toxic or side effects; and the fumula and the preparation method can be used for preparing foods or drugs for protecting the stomach, protecting the liver and alleviating the alcoholism.

The invention discloses a method for preparing food therapy brown rice juice by co-fermenting bacillus natto and lactic acid bacteria. The method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 which can be used for producing nattokinase and pyrroloquinoline quinone, then mixing bacillus natto 10261 and 10263 to mutate an offspring, carrying out cell fusion subculture, further by adopting a matrix induction adaptive strategy on the technical basis of genome rearrangement, screening at high flux to obtain the bacillus natto used for producing the nattokinase and the pyrroloquinoline quinone at high yield; carrying out nitrosoguanidine mutagenesis on lactobacillus casei, and screening out the methionine auxotroph lactobacillus casei; co-fermenting brown rice juice by using the screened bacillus subtilis natto and lactobacillus casei to obtain the brown rice juice rich in nattokinase and pyrroloquinoline quinone. The brown rice juice rich in nattokinase and pyrroloquinoline quinone, which is obtained through the method disclosed by the invention, achieves the pyrroloquinoline quinone content at 35-49 ng/mL and the nattokinase activity at 242-331 U/mL.

The invention discloses a making method of dietary therapy fermented leaf mustard. The making method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 generating nattokinase and pyrroloquinoline quinine, then mixing mutagenic descendants of the bacillus natto 10261 and 10263 generating the nattokinase and the pyrroloquinoline quinine for cell fusion subculture, carrying out high throughput screening to obtain the bacillus natto which can generate nattokinase and pyrroloquinoline quinine in high yield by further adopting a substrate-induced adaptive strategy based on a genome rearrangement technology; carrying out nitrosoguanidine mutagenesis on lactobacillus casei and screening methionine auxotroph lactobacillus casei; and co-fermenting fermented leaf mustard by using the screened bacillus natto and lactobacillus casei to obtain the fermented leaf mustard rich in nattokinase and pyrroloquinoline quinone. According to the fermented leaf mustard rich in nattokinase and pyrroloquinoline quinone disclosed by the invention, the content of pyrroloquinoline quinone reaches 93-144ng/mL and the activity of nattokinase reaches 500-1210/mL.

The invention discloses a method of preparing yoghourt rich in nattokinase and pyrroloquinoline quinine through breeding bacillus natto and lactobacillus casei and co-fermentation. The method comprises the following steps: carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 capable of producing nattokinase and pyrroloquinoline quinine respectively, then mixing the mutation progenies of the bacillus natto 10261 and 10263, and carrying out cell fusion subculture and high-throughput screening to obtain bacillus natto capable of producing nattokinase and pyrroloquinoline quinine with high yield; carrying out nitrosoguanidine mutagenesis on lactobacillus casei, and screening methionine auxotroph lactobacillus casei from the lactobacillus casei; co-fermenting fresh milk by using the screened bacillus natto and lactobacillus casei to obtain the yoghourt rich in nattokinase and pyrroloquinoline quinine. In the yoghourt rich in nattokinase and pyrroloquinoline quinine, which is obtained by the method disclosed by the invention, the content of pyrroloquinoline quinine reaches 137-149ng/mL, and the activity of nattokinase reaches 1935-2100U/mL.

The invention discloses a preparation method of fermented pineapple juice. The preparation method comprises the following steps: respectively mutating bacillus natto 10261 and 10263 used for producing nattokinase and pyrroloquinoline quinone by using nitrosoguanidine, mixing mutated products of the bacillus natto 10261 and 10263, performing cell fusion subculture, and performing high-throughput screening by further adopting a substrate induction adaptive strategy based on a genome rearrangement technology to obtain the bacillus natto which realizes high yield of the nattokinase and the pyrroloquinoline quinone; mutating lactobacillus casei by using the nitrosoguanidine, and screening methionine auxotroph lactobacillus casei; co-fermenting the screened bacillus natto and lactobacillus casei with pineapple juice to obtain the pineapple juice rich in the nattokinase and the pyrroloquinoline quinone. In the prepared pineapple juice rich in the nattokinase and the pyrroloquinoline quinone, the content of the pyrroloquinoline quinone is as high as 55ng/mL to 93ng/mL, and the activity of the nattokinase is as high as 420U/mL to 765U/mL.

The invention discloses a method for preparing fermented goat milk rich in pyrroloquinoline quinine and nattokinase by virtue of breeding and co-fermentation of bacillus natto and lactobacillus casei. The method comprises the following steps: carrying out nitrosoguanidine mutagenesis respectively on bacillus natto 10261 and 10263 for producing nattokinase and pyrroloquinoline quinine, then mixing the two mutagenesis progenies, implementing cell fusion and subculture, and conducting high-throughput screening by further adopting a substrate-induced adaptive strategy on the basis of the genome shuffling technology so as to obtain bacillus natto for the high production of nattokinase and pyrroloquinoline quinine; carrying out nitrosoguanidine mutagenesis on lactobacillus casei and screening out methionine auxotrophic lactobacillus casei; and co-fermenting fresh goat milk by virtue of the screened bacillus natto and lactobacillus casei so as to obtain the fermented goat milk rich in nattokinase and pyrroloquinoline quinine. In the fermented goat milk rich in nattokinase and pyrroloquinoline quinine prepared by the method disclosed by invention, the content of the pyrroloquinoline quinine reaches 100-134ng/mL and the activity of the nattokinase reaches 1725-1900U/mL.

The invention discloses a preparation method of dietary therapeutic fermented bayberry juice. The preparation method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on nattokinase and pyrroloquinolinequinone-generating bacillus natto 10261 and 10263, mixing the mutagenesis descendants to carry out cell-fusion subculture, and carrying out high-throughput screening to obtain the bacillus natto which is high in yield of nattokinase and pyrroloquinolinequinone by using a substrate-induced adaptive strategy on the basis of a genome rearrangement technology; carrying out nitrosoguanidine mutagenesis on lactobacillus casei and screening the methionine nutrition-defective lactobacillus casei; fermenting bayberry juice by using the screened bacillus natto and lactobacillus casei so as to obtain the bayberry juice rich in nattokinase and pyrroloquinolinequinone. In the bayberry juice rich in nattokinase and pyrroloquinolinequinone, the content of the pyrroloquinolinequinone is up to 63-129ng/mL and the activity of nattokinase is up to 575-855U/mL.

The invention discloses a preparation method of crock oil having health-caring effects, which includes following steps: (1) fine-selection of raw material of camellia oil, (2) treatment of green tea seeds, (3) treatment of black soya beans, comprising: (3a) soaking and (3b) steam-boiling, (4) treatment of orchids, (5) treatment of jasmine flowers, (6) preparation of tea seed powder, comprising: (6a) preparation of a semi-product of the tea seed powder and arrangement of an environment and (6b) fermentation of the tea seed powder, (7) preparation of crude oil of the camellia oil, comprising: (7a) completely steaming treatment, (7b) squeezing and (7c) filtration; (8) refining of the crude oil, comprising: (8a) deodorization, (8b) freezing and (8c) filtration; (9) selection and disinfection of a crock; (10) preparation of a crude product of the crock oil; and (11) refining of the crock oil, comprising: (11a) crude filtration, (11b) freezing and (11c) fine filtration. The preparation method is high in extraction rate of the camellia oil and the crock oil. The crock oil has a unique taste, is high in medicinal value, is free of toxic and side effects, has excellent health-caring effects and is low in preparation cost.

The invention discloses a pressed candy capable of relieving alcoholic intoxication and a preparation method thereof. The pressed candy comprises the following components in percentage by weight: 30%of xylitol, 10-15% of oligochitosan, 10-15% of rhizoma amorphophalli glucomannan, 10-15% of radix puerariae, 10-15% of semen hoveniae, 5-10% of corn oligopeptide, 5-10% of endothelium corneum gigeriaegalli, 5-10% of parched semen lablab album, 1% of ethanol dehydrogenase and acetaldehyde dehydrogenase of an enteric coating, and a proper amount of a food additive magnesium stearate. The pressed candy capable of relieving alcoholic intoxication disclosed by the invention can reduce the incidence rate of alcoholic intoxication and shorten the recovery time of alcoholic intoxication, significantly reduces the alcohol content in blood and has significant curative effects on relieving alcoholic intoxication, nourishing stomach and protecting liver; and the used radix puerariae, semen hoveniae,endothelium corneum gigeriae galli and semen lablab album all are medicinal and edible plants, and are safe and free of obvious toxic and side effects.

The invention discloses a method for preparing fermented strawberry juice with a therapeutic efficacy. The method comprises following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 for producing nattokinase and pyrroloquinoline quinine, and then mixing mutation progenies of the bacillus natto 10261 and 10263; carrying out cell fusion subculture, and carrying out high throughput screening by adopting a substrate-induced adaptive strategy on the basis of a genome rearrangement technology to obtain the bacillus natto for highly producing the nattokinase and the pyrroloquinoline quinine; carrying out nitrosoguanidine mutagenesis on lactobacillus casei, and screening out lactobacillus casei caused by methionine nutritional defects; carrying out co-fermentation on the strawberry juice by adopting the screened bacillus natto and lactobacillus casei, so as to prepare the strawberry juice containing nattokinase and pyrroloquinoline quinine. According to the strawberry juice rich in nattokinase and pyrroloquinoline quinine prepared by the method, the pyrroloquinoline quinine content reaches 86-135ng/mL; and the bacillus natto activity is 410-912U/mL.

The invention belongs to the technical field of alcoholic fermentation, and discloses a method for producing sake whiskey. Rice is used as a raw material, a saccharify ferment for a Sichuan saccharifyferment fragrant liquor is used as the saccharify ferment, two-stage temperature-controlled fermentation is conducted, a fermentation groove is filtered, a high-boiling point substance fraction and alow-boiling point fraction are separated for whiskey taking, storage is conducted through oak barrels, and the whiskey is prepared from being carefully blended. Saccharomycetes conducts growing and breeding under aerobic conditions and alcohol fermentation under anaerobic conditions. The suitable breeding temperature of the is 28-30 DEG C, the low temperature fermentation is beneficial to the formation of fragrant substances in a rice wine, the growth of acid producing hybrid bacterium is inhibited to some extent, in the early stage of fermentation, sufficient carbon and nitrogen sources arefirstly provided for accharomycetes breeding, and when the saccharomycetes breeds to a sufficient number of cells, the anaerobic conditions are maintained for low-temperature fermentation.

The invention discloses a method for preparing peanut milk through co-fermentation of selected bacillus natto and lactobacillus casei, which comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus nattoes 10261 and 10263 producing nattokinase and pyrroloquinoline quinine, then mixing the mutation progenies of the two to carry out cell fusion and subculture, and carrying out high-throughput screening so as to obtain bacillus natto producing nattokinase and pyrroloquinoline quinine in high yield; carrying out nitrosoguanidine mutagenesis on lactobacillus casei, and screening methionine auxotroph lactobacillus casei; and co-fermenting peanut juice by the screened bacillus natto and lactobacillus casei, so that peanut milk rich in nattokinase and pyrroloquinoline quinine is obtained. In the peanut milk rich in nattokinase and pyrroloquinoline quinine, obtained according to the invention, the content of pyrroloquinoline quinine is 85-133 ng/mL, and the activity of nattokinase is 998-1288 U/mL.

The invention provides a citranguma alcohol effect-dispelling beverage. The citranguma alcohol effect-dispelling beverage is prepared from the following raw materials in parts by weight: 15-120 parts of honey, 10-60 parts of turnjujube, 5-36 parts of radix sophorae flavescentis, 3-24 parts of galangal and 10-60 parts of the root of kudzu vine. The preparation method comprises the following steps: mixing turnjujube, radix sophorae flavescentis, galangal and the root of kudzu vine according to a proportion, adding water, extracting for 1-3 hours at 90-100 DEG C, filtering, then adding honey, homogenizing, adding water for blending, filling and sterilizing so as to obtain the citranguma alcohol effect-dispelling beverage. The citranguma alcohol effect-dispelling beverage can reduce the drunkness rate and the liver transaminase value of experimental animals, and can protect livers of mice.

The invention discloses a preparation method of sour soybean milk rich in natto kinase and pyrroloquinoline quinine. The preparation method comprises the following steps: respectively performing nitrosoguanidine mutation on bacillus natto 10261 and bacillus natto 10263 capable of generating natto kinase and pyrroloquinoline quinine, and the mixing the two bacillus nattos for mutating progeny, performing cell fusion subculture, further adopting a substrate-induced adaptation strategy based on the technology of genome rearrangement, obtaining the bacillus natto with high yield of natto kinase and pyrroloquinoline quinine through high throughput screening, performing nitrosoguanidine mutation on actobacillus casei, screening out the actobacillus casei with methionine auxotroph, fermenting the screened bacillus natto with the actobacillus casei for obtaining soybean milk, and obtaining the sour soybean milk rich in natto kinase and pyrroloquinoline quinine. In the sour soybean milk rich in natto kinase and pyrroloquinoline quinine prepared by the method, the content of the pyrroloquinoline quinine reaches 56 to 97 ng/mL, and the activity of natto kinase reaches 740 to 1215 U/mL.

The invention relates to a Triticale green juice beverage and a preparation method thereof, wherein the beverage comprises 32-38 parts by weight of Triticale seedling powder, 8-12 parts by weight of soybean powder, and 130-140 parts by weight of water. According to the present invention, the green juice beverage is not added with other chemical additives, such that the green juice beverage can betaken by human body for a long time; the green juice beverage is added with the Brassica oleracea L juice, such that the blood glucose lowering effect is good, the sterilization effect is significantly improved, and the obtained beverage is easily absorbed by the human body; various raw materials synergistically act so as to completely release the nutrients of each raw material; the Triticale seedling powder prepared by using the crushing technology of the present invention is rich in minerals and vitamins compared to other foods; and the Triticale seedling is subjected to wall breaking, suchthat the water and the nutrients can be well absorbed, the substances maintaining the active components can be released, and the dietary fiber, the vitamins and other nutrients can be maximally fusedso as to be easily absorbed by the human body.

The invention discloses a preparation method of tomato juice for dietary therapy. The method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 producing nattokinase and pyrroloquinoline quinone, mixing two products to mutate later generations to carry out cell fusion subculturing; further adopting a substrate induction adaptive strategy based on the genome rearrangement technology, and carrying out high-throughput screening to obtain bacillus natto producing nattokinase and pyrroloquinoline quinone with high yield; carrying out nitrosoguanidine mutagenesis on lactobacillus casei, and screening methionine auxotrophic lactobacillus casei; fermenting tomato juice by the screened bacillus natto and the lactobacillus casei so as to obtain nattokinase and pyrroloquinoline quinone enriched tomato juice. In the nattokinase and pyrroloquinoline quinone enriched tomato juice, the content of pyrroloquinoline quinone is 63-105ng/mL, and the activity of nattokinase is 505-946U/mL.

The invention discloses a preparation method of fermented lycium ruthenicum mill juice for dietary therapy. The method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 which produce nattokinase and pyrroloquinoline quinone, mixing two products to mutate later generations to carry out cell fusion subculturing; further adopting a substrate induction adaptive strategy based on the genome rearrangement technology, and carrying out high-throughput screening to obtain bacillus natto producing nattokinase and pyrroloquinoline quinone with high yield; carrying out nitrosoguanidine mutagenesis on lactobacillus casei, and screening methionine auxotrophic lactobacillus casei; and fermenting lycium ruthenicum mill juice by the screened bacillus natto and the lactobacillus casei so as to obtain nattokinase and pyrroloquinoline quinone enriched lycium ruthenicum mill juice. In the nattokinase and pyrroloquinoline quinone enriched lycium ruthenicum mill juice, the content of pyrroloquinoline quinone is 71-85ng/mL, and the activity of nattokinase is 445-506U/mL.

The invention discloses Baijiu compound wine, a preparation method and a method for reducing liquor intoxication degree of Baijiu. The Baijiu compound wine comprises hyaluronic acid or a salt thereof and a Baijiu base. According to the invention, hyaluronic acid or a salt thereof is added into a Baijiu base to obtain a Baijiu compound wine, wherein the alcoholicity of the Baijiu compound wine is low; by drinking the Baijiu compound wine, the spicy mouth and throat taste of the Baijiu can be obviously improved, the discomfort of the stomach during drinking is relieved, the drunkenness speed is reduced, and the probability of mouth dryness, dizziness and headache after drunkenness is reduced; hyaluronic acid is dissolved in the Baijiu, is colorless and transparent, does not have peculiar smell, and does not influence the appearance and flavor of the Baijiu; and hyaluronic acid or a salt thereof is added into a Baijiubase, so that the alcoholicity of the Baijiuis reduced, and the Baijiuhas good enjoyment and does not influence health after being drunk.

The invention discloses a method for breeding bacillus natto and lactobacillus casei shirota to ferment LactucapsativapL.var.asparaginapBailey. The method comprises the steps that two kinds of the bacillus natto 10261 and 10263 capable of producing nattokinase and pyrroloquinoline quinone are subjected to nitrosoguanidine mutagenesis, mutation progenies of the bacillus natto 10261 and 10263 are mixed for cell fusion subcultivation, a substrate induction adaptive strategy is further used on the basis of a genome rearrangement technique, and the bacillus natto containing rich nattokinase and pyrroloquinoline quinone is obtained after high-throughput screening; the lactobacillus casei shirota is subjected to nitrosoguanidine mutagenesis, and the lactobacillus casei shirota of methionine auxotroph is screened; the screened bacillus natto and lactobacillus casei shirota are fermented together and the LactucapsativapL.var.asparaginapBailey containing rich nattokinase and pyrroloquinoline quinone is obtained. The content of the pyrroloquinoline quinone in the fermented LactucapsativapL.var.asparaginapBailey containing rich nattokinase and pyrroloquinoline quinone reaches 88-107ng/mL, and the activity of the nattokinase reaches 875-1000U/mL.

The invention discloses a preparation method of diet-fermented konjak juice rich in pyrroloquinoline quinone and nattokinase. The preparation method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 producing nattokinase and pyrroloquinoline quinone, then mixing mutagenic progenies of nattokinase and pyrroloquinoline quinone for cell fusion subculture, and based on a genome rearrangement technology, further adopting a substrate induction adaptive strategy and performing high throughput screening to obtain bacillus natto highly yielding nattokinase and pyrroloquinoline quinone; carrying out nitrosoguanidine induction on lactobacillus casei and screening lactobacillus casei lack of methionine nutrition; and co-fermenting konjak juice by the screened bacillus natto and lactobacillus casei to obtain konjak juice rich in pyrroloquinoline quinone and nattokinase. In the konjak juice rich in pyrroloquinoline quinone and nattokinase disclosed by the invention, the content of pyrroloquinoline quinone reaches 68-93ng/mL and the activity of the nattokinase reaches 392-766U/mL.