Rose enzyme liquid and rose enzyme beverage capable of promoting mood health and preparation method of rose enzyme liquid and rose enzyme beverage

Abstract

The invention discloses a rose enzyme liquid and a rose enzyme beverage for promoting mood health and a preparation method thereof, and relates to the technical field of functional foods. Processing the sour cherry pulp, the red roses with double petals, the roselle and the perilla leaves through a colloid mill, adding water, extracting and separating to obtain a concentrated solution; a concentrated solution is fermented by adopting plant lactobacillus and bifidobacterium longum to obtain a rose enzyme solution, and the rose enzyme solution is compounded with a saffron crocus extract, a spearmint extract, bamboo leaf flavone and the like to obtain the rose enzyme beverage. Roses, roselle, sour cherries and purple perilla which are homologous in medicine and food are selected as raw materials, the raw materials are fermented through specific probiotic strains, active ingredients are effectively released and converted into small molecular substances which are easily absorbed by a human body and relieve mood anxiety, meanwhile, the saffron crocus extract, the spearmint extract and bamboo leaf flavonoid functional components are compounded, and the health care effect is achieved. Pressure is effectively relieved, daily negative emotion is adjusted, physical and mental relaxation and mental pleasure are promoted, the taste is sour and sweet, and pursuit of consumers for flavor, taste and efficacy is met.

Description

Technical Field

[0001] The invention relates to the technical field of functional foods, and in particular to a rose enzyme liquid and a rose enzyme beverage for promoting emotional health and a preparation method thereof. Background Art

[0002] Contemporary people are facing tremendous work and life pressures, and the emergence of various emotional problems has become more and more common and serious, gradually affecting people's daily lives, and may even evolve into serious mental illnesses. Common emotional problems include anxiety, inattention, fatigue, depression, sleep disorders, etc. According to the data of the "White Paper on Mental Health of Urban Residents in China", 73.6% of urban residents are currently in a state of mental sub-health, 16.1% of urban residents have psychological problems to varying degrees, and only 10.3% of urban residents are completely mentally healthy. At the same time, the incidence of psychological problems in urban chronic disease populations is extremely high, and only 5.1% are mentally healthy. The "White Paper" also points out that mental health is closely related to physical and physiological health.

[0003] It can be seen that there are not a few people who are troubled by emotional problems. Moreover, in recent years, functional foods targeting emotional health have emerged increasingly on the market, which shows that people are paying more and more attention to their personal emotional health issues and have a huge demand for improving emotional problems and alleviating anxiety.

[0004] At present, emotional health-related products on the market are basically from abroad. There are few functional foods related to emotional health in China. Although there are some products related to emotional health-related sleep problems in China, they mainly focus on regulating sleep and pre-sleep anxiety, and there is no targeted verification on relieving emotions and stress in daily life. There is a relative lack of emotional health products in China, and modern people are facing increasing pressure in life and work, so the development of emotional health functional foods has great market prospects. Summary of the invention

[0005] The present invention provides a rose enzyme liquid and a rose enzyme beverage for promoting emotional health and a preparation method thereof. The rose, roselle, sour cherry and perilla, which are both medicinal and edible, are used as raw materials, and the theory of monarch, minister, assistant and envoy in traditional Chinese medicine is used for combination. Under the fermentation action of specific probiotic strains, the effective ingredients in the raw materials are released and converted into small molecules that are easily absorbed by the human body. After use, the rose enzyme beverage can improve daily emotional anxiety and regulate stress, while satisfying consumers' demands for efficacy and flavor.

[0006] In order to solve the above technical problems, one of the purposes of the present invention is to provide a method for preparing a rose enzyme liquid for promoting emotional health, comprising the following steps:

[0007] (1) washing and removing impurities from sour cherry pulp, double red rose, roselle, and perilla leaves, weighing, mixing, and passing through a colloid mill according to a proportion to obtain a mixed liquid;

[0008] (2) adding water to the mixed liquid for extraction and separation, and concentrating the extract under vacuum to obtain a concentrated solution;

[0009] (3) fermenting and culturing Lactobacillus plantarum and Bifidobacterium longum to obtain a mixed fermentation liquid;

[0010] (4) The mixed fermentation liquid is inoculated into the concentrated liquid for fermentation culture, and the fermentation liquid is filtered by centrifugation to obtain rose enzyme liquid.

[0011] By adopting the above technical scheme, the present application selects rose, roselle, sour cherry and perilla, which are both medicinal and edible, as raw materials. Rose is sweet and warm in nature, has the effects of promoting qi and relieving depression, and stopping pain by blood circulation. It can regulate qi and activate blood circulation, relieve liver and relieve depression. Roselle is sour and cool in nature. Because of its unique taste and rich nutritional value, it is known as the "plant ruby". Sour cherry contains rich nutrients and a large amount of polyphenols. It contains rich tryptophan and serotonin, which helps to improve sleep quality and cognitive function. Perilla is spicy and warm in nature, contains volatile oils and aromatic compounds, has a certain sedative and soothing effect, can help relieve anxiety, tension and other negative emotions, promote physical and mental relaxation, and enhance the feeling of pleasure. The present application ferments the raw materials through specific probiotic strains, effectively releases active ingredients, and converts them into small molecules that are easily absorbed by the human body and relieve emotional anxiety, effectively relieves stress, regulates daily negative emotions, promotes physical and mental relaxation and mental pleasure, and the rose enzyme liquid tastes sweet and sour, which meets consumers' pursuit of flavor, taste and efficacy.

[0012] As a preferred embodiment, in step (1), the mass ratio of rose, roselle, sour cherry and perilla is (1-10): (1-5): (1-5): (0.5-4).

[0013] As a preferred embodiment, in step (1), the mass ratio of rose, roselle, sour cherry and perilla is 6:3:3:2.

[0014] As a preferred embodiment, in step (2), water in an amount of 5-10 times the volume of the mixed material is added to the mixed material liquid for several extraction and separation, the extraction temperature is 85-100°C, the extraction time is 0.5-4h, the extracts are mixed evenly, and vacuum concentrated to obtain a concentrated solution.

[0015] As a preferred embodiment, in step (3), Lactobacillus plantarum and Bifidobacterium longum are compounded in a mass ratio of (1-3): (1-2), and then inoculated into a culture medium at an inoculum amount of 0.5-5%, and cultured at 35-38°C for 18-24h, until the pH of the bacterial solution is less than 4.25, the OD is greater than 4.00, and the number of viable bacteria in the bacterial solution is ≥1.0×10 9 CFU / mL, the fermentation was stopped and the mixed fermentation liquid was obtained.

[0016] As a preferred embodiment, the mass ratio of Lactobacillus plantarum to Bifidobacterium longum is 2:1.

[0017] As a preferred embodiment, the number of live bacteria of Lactobacillus plantarum and Bifidobacterium longum is ≥ 15 billion / g.

[0018] As a preferred embodiment, the culture medium for fermentation culture in step 3) comprises components with the following concentrations: glucose 20-60 g / L, yeast peptone 10-30 g / L, yeast extract 10-35 g / L, L-malic acid 1-5 g / L, citric acid 1-10 g / L, potassium dihydrogen phosphate 1-5 g / L, sodium chloride 0.1-1 g / L, magnesium sulfate 0-0.5 g / L, manganese sulfate 0-0.5 g / L, and the balance is purified water.

[0019] As a preferred embodiment, the culture medium for fermentation culture in step 3) comprises components with the following concentrations: 30 g / L glucose, 15 g / L yeast peptone, 20 g / L yeast extract, 2 g / L L-malic acid, 3 g / L citric acid, 2 g / L potassium dihydrogen phosphate, 0.6 g / L sodium chloride, 0.05 g / L magnesium sulfate, 0.01 g / L manganese sulfate, and the balance is purified water.

[0020] As a preferred embodiment, in step (4), the mixed fermentation liquid is inoculated into the concentrate at 4wt%-10wt% of the concentrate mass. After fermentation for more than 48 hours, the pH value of the fermentation liquid is monitored every hour. When the difference between two consecutive pH values ​​is less than 0.1 and the pH is less than 3.4, the fermentation is stopped, and the rose enzyme liquid is obtained by centrifugal filtration.

[0021] As a preferred embodiment, in step (4), the centrifugal speed is 8000-12000 r / min.

[0022] In order to solve the above technical problems, the second purpose of the present invention is to provide a rose enzyme liquid that promotes emotional health.

[0023] In order to solve the above technical problems, the third purpose of the present invention provides an application of rose enzyme liquid for promoting emotional health in the field of preparing food products.

[0024] In order to solve the above technical problems, the fourth purpose of the present invention provides a rose enzyme beverage that promotes emotional health, comprising the following components in mass fractions: rose enzyme liquid 1wt%-10wt%, saffron extract 0.1wt%-0.5wt%, spearmint extract 0.2wt%-1wt%, bamboo leaf flavonoids 0.5wt%-2wt%, apple concentrated juice 2wt%-10wt%, pectin 0.05wt%-3wt%, sweetener 1wt%-15wt%, acidity regulator 0.01wt%-4wt%, and the balance is water.

[0025] By adopting the above scheme, saffron extract has the effects of relieving inflammation and anti-oxidation. Spearmint extract is a polyphenol complex, including rosmarinic acid, salvianolic acid, lithospermic acid and caffeic acid. The natural polyphenol antioxidants composed of these ingredients can reduce the oxidative stress of the brain, increase the level of neurotransmitters, protect neurons and promote the growth of new neurons. Bamboo leaf flavonoids are physiologically active bioflavonoids extracted from bamboo, which can improve brain tissue nutrition and microcirculation, and have the functions of anti-depression and improving memory. The three are combined with rose enzyme liquid fermented by probiotics, which can significantly improve emotional stress, soothe mood, save the amount of required functional ingredients added, and reduce production costs.

[0026] As a preferred embodiment, the sweetener includes 1wt%-15wt% of erythritol and 0.001wt%-0.1wt% of sucralose, and the acidity adjuster includes 0.01wt%-0.5wt% of citric acid and 0.01wt%-4wt% of sodium citrate, accounting for the mass fraction of the rose enzyme beverage.

[0027] In order to solve the above technical problems, the fifth object of the present invention provides a method for preparing a rose enzyme beverage for promoting emotional health, comprising the following steps:

[0028] 1) After erythritol and pectin are uniformly mixed, half of the water is added, stirred and heated until they are completely dissolved to obtain solvent liquid A;

[0029] 2) dissolving the saffron extract, spearmint extract, and bamboo leaf flavonoids with the remaining water to obtain a dissolving solution B;

[0030] 3) Add the dissolving solution B to the dissolving solution A, and then add the rose enzyme solution, apple juice concentrate, sucralose, citric acid and sodium citrate, and stir evenly to obtain a rose enzyme beverage that promotes emotional health.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] 1. This application uses rose, roselle, sour cherry and perilla, which are both medicinal and edible, as raw materials, and ferments the raw materials through specific probiotic strains to effectively release active ingredients and convert them into small molecules that are easily absorbed by the human body and relieve emotional anxiety. It can effectively relieve stress, regulate daily negative emotions, promote physical and mental relaxation and spiritual pleasure. The rose enzyme liquid has a sweet and sour taste, which meets consumers' pursuit of flavor, taste and efficacy.

[0033] 2. Saffron extract, spearmint extract and bamboo leaf flavonoids all have antioxidant effects, promote neuron growth and enrich brain tissue nutrition. The combination of the three with rose enzyme liquid fermented by probiotics can significantly improve emotional stress, soothe mood, save the amount of functional ingredients required, and reduce production costs. DETAILED DESCRIPTION

[0034] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0035] In the embodiments, the experimental methods used are conventional methods unless otherwise specified, and the materials, reagents, etc. used are all commercially available unless otherwise specified; the specific sources of the raw materials used in the present invention are as follows: the probiotics (Lactobacillus plantarum and Bifidobacterium longum) used are commercially available bacterial powders, Lactobacillus plantarum JYLP-326, Bifidobacterium longum JBLC-141, Lactobacillus rhamnosus JYLR-127 and Bifidobacterium animalis JYBR-190 are all purchased from Shandong Zhongke Jiayi Bioengineering Co., Ltd., and the number of viable cells is 15 billion / g, saffron extract is purchased from Guangzhou Kanglai Food Additives Co., Ltd., spearmint extract is purchased from Jianming (China) Technology Co., Ltd., and bamboo leaf flavonoids are purchased from Hangzhou Muhua Biotechnology Co., Ltd.

[0036] Example 1

[0037] A rose enzyme liquid having the function of promoting emotional health, the preparation method of which comprises the following steps:

[0038] 1) Raw material pretreatment: washing, removing impurities, removing pits and stems of sour cherries; washing and removing impurities of fresh double red roses, roselles, and perilla leaves, weighing, mixing, and processing with sour cherry pulp according to a proportion, and passing through a colloid mill to obtain a mixed liquid; the mass ratio of roses, roselles, sour cherries, and perilla leaves is 2:2:5:3.5;

[0039] 2) Preparation of the extract concentrate: adding 10 times the volume of water to the ground mixed material to perform the first extraction and separation, the extraction temperature is 95° C., the extraction time is 3 h, and an extract and a residue are obtained; adding 8 times the volume of water to the residue to perform the second extraction and separation, the extraction temperature is 95° C., the extraction time is 1 h, the two extracts are mixed evenly, and vacuum concentrated three times to obtain a concentrate;

[0040] 3) Activation of bacterial strains: Lactobacillus plantarum JYLP-326 and Bifidobacterium longum JBLC-141 were compounded at a mass ratio of 2:1, dissolved with sterile water, and then the mixed bacterial solution was inoculated into the optimized culture medium for cultivation. The bacterial inoculation amount was 3wt%, and the culture was carried out at 37°C for 18-24h. When the pH of the bacterial solution was <4.25, OD>4.00, and the number of viable bacteria in the bacterial solution was ≥1.0×10 9 CFU / mL, the fermentation was stopped, and the fermentation ended to obtain a mixed fermentation liquid;

[0041] The optimized culture medium includes 30 g / L glucose, 15 g / L yeast peptone, 20 g / L yeast extract, 2 g / L L-malic acid, 3 g / L citric acid, 2 g / L potassium dihydrogen phosphate, 0.6 g / L sodium chloride, 0.05 g / L magnesium sulfate, 0.01 g / L manganese sulfate, and the balance is purified water;

[0042] 4) Fermentation: The mixed fermentation liquid in step 3) is inoculated into the concentrated liquid in step 2) for fermentation, the inoculation amount of the bacterial strain is 7% by mass, and the culture is carried out at 37° C. for 60±4 h. The pH value of the fermentation liquid is monitored every hour from 48 h of fermentation. When the difference between two consecutive pH values ​​is less than 0.1 and the pH is less than 3.4, the fermentation is stopped. The fermentation is terminated, and the fermentation liquid is centrifuged and filtered at a speed of 10000 r / min in the centrifugation step to obtain rose enzyme liquid.

[0043] Example 2

[0044] A rose enzyme liquid having the effect of promoting emotional health, wherein the steps of the preparation method thereof, the reagents used in the steps, and the process parameters are the same as those in Example 1, except that, in step 1), the mass ratio of rose flower, roselle, sour cherry, and perilla leaf is 4:4:2:3.

[0045] Example 3

[0046] A rose enzyme liquid having the effect of promoting emotional health, wherein the steps of the preparation method thereof, the reagents used in the steps, and the process parameters are the same as those in Example 1, except that, in step 1), the mass ratio of rose flower, roselle, sour cherry, and perilla leaf is 6:3:3:2.

[0047] Example 4

[0048] A rose enzyme liquid having the effect of promoting emotional health, wherein the steps of the preparation method thereof, the reagents used in the steps, and the process parameters are the same as those in Example 1, except that, in step 1), the mass ratio of rose flower, roselle, sour cherry, and perilla leaf is 7:2:4:1.5.

[0049] Example 5

[0050] A rose enzyme liquid having the effect of promoting emotional health, wherein the steps of the preparation method thereof, the reagents used in the steps, and the process parameters are the same as those in Example 1, except that, in step 1), the mass ratio of rose flower, roselle, sour cherry, and perilla leaf is 9:4.5:1:1.

[0051] Comparative Example 1

[0052] A rose enzyme liquid having the function of promoting emotional health, wherein each step of the preparation method and the reagents and process parameters used in each step are the same as those in Example 3, except that double-petal red roses are not added.

[0053] Comparative Example 2

[0054] A rose enzyme liquid having the function of promoting emotional health, wherein the steps of the preparation method thereof, the reagents used in the steps, and the process parameters are the same as those in Example 3, except that roselle is not added.

[0055] Comparative Example 3

[0056] A rose enzyme liquid having the effect of promoting emotional health, wherein each step of the preparation method and the reagents and process parameters used in each step are the same as those in Example 3, except that sour cherries are not added.

[0057] Comparative Example 4

[0058] A rose enzyme liquid having the function of promoting emotional health, wherein each step of the preparation method and the reagents and process parameters used in each step are the same as those in Example 3, except that no perilla leaf is added.

[0059] Comparative Example 5

[0060] A rose concentrate having the function of promoting emotional health, the preparation method of which comprises the following steps:

[0061] 1) Raw material pretreatment: Wash, remove impurities, pit and stem the sour cherries; wash and remove impurities the fresh double red roses, roselle and basil leaves, and process them together with the sour cherry pulp through a colloid mill; the mass ratio of rose, roselle, sour cherry and basil leaves is 6:3:3:2;

[0062] 2) Preparation of the extract concentrate: add 10 times the volume of water to the ground mixed liquid for the first extraction and separation, the extraction temperature is 95°C, the extraction time is 3 hours, and a primary extract and a residue are obtained; add 8 times the volume of water to the residue, and perform a second extraction and separation, the extraction temperature is 95°C, and the extraction time is 1 hour to obtain a re-extract, mix the two extracts evenly, and perform vacuum concentration three times to obtain a concentrated solution.

[0063] Comparative Example 6

[0064] A rose enzyme liquid having the function of promoting emotional health, wherein the steps of the preparation method thereof, the reagents used in the steps, and the process parameters are the same as those in Example 3, except that, in step 3), an equal amount of Lactobacillus rhamnosus JYLR-127 is used to replace Lactobacillus plantarum JYLP-326, and an equal amount of Bifidobacterium animalis JYBR-190 is used to replace Bifidobacterium longum JBLC-141.

[0065] Embodiment 6-10

[0066] A rose enzyme beverage that promotes emotional health, the components and contents of which are shown in Table 1 below, and the preparation method thereof comprises the following steps:

[0067] 1) After mixing erythritol and pectin evenly, add half of the water, stir and heat to 85°C until completely dissolved;

[0068] 2) dissolving the saffron extract, spearmint extract and bamboo leaf flavonoids with the remaining water;

[0069] 3) adding the solution obtained in step 2) to the solution obtained from the pectin solution dissolved in step 1), and then adding rose enzyme solution, apple juice concentrate, sucralose, citric acid and sodium citrate, and stirring evenly to obtain a rose enzyme beverage that promotes emotional health.

[0070] Table 1 - Content of each component in the rose enzyme beverage of Examples 6-10

[0071]

[0072]

[0073] Comparative Example 7

[0074] A rose enzyme beverage having the function of promoting emotional health, wherein each step, reagents used in each step, and process parameters are the same as those in Example 8, except that the rose enzyme liquid is replaced by an equal amount of water.

[0075] Comparative Example 8

[0076] A rose enzyme beverage having the function of promoting emotional health, wherein each step, the reagents used in each step, and the process parameters are the same as those in Example 8, except that saffron extract is replaced by an equal amount of water.

[0077] Comparative Example 9

[0078] A rose enzyme beverage having the function of promoting emotional health, wherein each step, reagents used in each step, and process parameters are the same as those in Example 8, except that an equal amount of water is used to replace the spearmint extract.

[0079] Comparative Example 10

[0080] A rose enzyme beverage having the function of promoting emotional health, wherein each step, reagents used in each step, and process parameters are the same as those in Example 8, except that bamboo leaf flavonoids are replaced by an equal amount of water.

[0081] Comparative Example 11

[0082] A rose enzyme beverage having the function of promoting emotional health, wherein each step, the reagents used in each step, and the process parameters are the same as those in Example 8, except that the content of the rose enzyme liquid is 0.05 kg, the content of the saffron extract is 2 kg, the content of the spearmint extract is 0.05 kg, and the content of the bamboo leaf flavonoids is 4.645 kg.

[0083] Performance testing

[0084] 1. Mouse tail suspension depression model test:

[0085] This test example verifies the antidepressant effect of the rose enzyme liquid described in Examples 1-10 and Comparative Examples 1-11, and the specific test process is as follows: the mice are randomly divided into 23 groups, each with 10 mice, half male and half female, Example 1-10 group, Comparative Example 1-11 group, normal group, and model group. The mice in the model group, Example 1-10 group, and Comparative Example 1-11 group are randomly given two different stimulations every day, and the stimulation methods include: 24h water deprivation, 24h fasting, tilted cage, electric shock, 4h restraint, wet cage, day and night reversal. Continue for 8 weeks, after the depression phenotype appears, the depressed mice are gavaged, the samples of Examples 1-5 and Comparative Examples 1-6 are diluted with water to a concentration of 10wt%, the dosage of Example 1-10 group and Comparative Example 1-11 group is 0.4mL / mouse, the normal group and the model group are given an equal amount of physiological saline, and each mouse is gavaged twice a day for 10 consecutive days.

[0086] Tail suspension test: stick adhesive tape about 1 cm away from the mouse's tail, and hang it upside down in the box with its head about 10 cm from the bottom of the box. Hang it for 6 minutes. The mouse will struggle and shake at the beginning of the suspension, but will give up the struggle. Record the duration of the mouse's immobility within 2-6 minutes. The test results are shown in Table 2.

[0087] 2. Determination of serum stress factor content:

[0088] After the tail suspension test, the mice were killed and blood was collected from the eye sockets. After standing at room temperature for 2 h, the blood was centrifuged at 3500 rpm / min and 4°C. The serum was collected and the levels of adrenocorticotropic hormone (ACTH) and cortisol were determined. The test results are shown in Table 2.

[0089] Table 2 - Tail suspension immobility time and ACTH and cortisol contents of the products prepared in Examples 1-10 and Comparative Examples 1-11 of the present application after the tail suspension depression model test in mice

[0090]

[0091]

[0092] As can be seen from Table 2, compared with the model group and the comparative example 1-6 group, the time that the mice were suspended and immobile was reduced in each of the examples 1-5 groups, indicating that the rose enzyme liquid obtained in each of the examples 1-5 groups can effectively relieve the anxiety of mice and promote emotional health, and the tail suspension immobility time of the mice in Example 3 is the shortest, and is close to the tail suspension immobility time of the mice in the normal group, indicating that the rose enzyme liquid in this example 3 is the best raw material compatibility and strain fermentation combination, and has the best anxiety relief effect. The tail suspension immobility time of the mice in comparative example 5 is reduced to a certain extent compared with the model group, but compared with examples 1-5, the tail suspension immobility time of the mice is significantly longer, which shows that double red roses, roselle, sour cherry, and perilla leaves have a certain degree of effect on improving emotional health, but cannot produce significant improvement effects. The rose enzyme liquid of the present application after the fermentation process has a better effect on improving emotional health. The tail suspension immobility time of mice in Comparative Example 6 was reduced to a certain extent compared with the model group, but compared with Examples 1-5, the tail suspension immobility time of mice was significantly longer, which indicates that the composition of double red rose, roselle, sour cherry, and perilla leaf also has a certain degree of effect after fermentation by other strains, but it cannot produce a significant improvement effect. The product of the combined fermentation of double red rose, roselle, sour cherry, and perilla leaf by Lactobacillus plantarum JYLP-326 and Bifidobacterium longum JBLC-141 in the present application has the best effect on improving emotional health.

[0093] As can be seen from Table 2, compared with the comparative examples 7-11 and the model group, the time that the mice were suspended and immobile in each of the examples 6-10 groups was reduced, indicating that the enzyme beverages obtained in each of the examples 6-10 groups can effectively relieve the anxiety of mice and promote emotional health. Compared with the comparative examples 7-11, the immobility time of the mice in the example 6-10 groups was significantly reduced, and the immobility time of the mice in the example 8 was the shortest, and was close to the immobility time of the mice in the normal group, indicating that this embodiment is the best combination of compatibility and has the best anxiety relief effect. The immobility time of the mice in the comparative examples 7-11 was significantly reduced compared with the model group, which shows that the rose enzyme liquid, saffron extract, spearmint extract, and bamboo leaf flavonoids in the enzyme beverage all have a certain degree of effect on improving emotional health, but when the raw material components are missing or the amount of individual components added is too much or too little, it will significantly affect the effect of relieving emotions and anxiety.

[0094] ACTH and cortisol are stress factors closely related to the onset of depression. As shown in Table 2, ACTH and cortisol are positively correlated with the tail suspension immobility time of mice. Compared with the model group and the comparative example 1-6 groups, the ACTH and cortisol levels in the mouse serum of each Example 1-5 group were reduced, indicating that the rose enzyme liquid obtained from each Example 1-5 group can effectively relieve the anxiety of mice and promote emotional health. The ACTH and cortisol levels in the serum of the mice in Example 3 were the lowest, and were close to the ACTH and cortisol levels in the serum of the mice in the normal group, indicating that the rose enzyme liquid in this Example 3 is the best raw material compatibility and strain fermentation combination, and has the best anxiety relief effect.

[0095] Compared with the control group 7-11 and the model group, the ACTH and cortisol levels in the serum of mice in each of the examples 6-10 groups were reduced, indicating that the enzyme beverages obtained from the examples 6-10 groups can effectively relieve the anxiety of mice and promote emotional health. The tail suspension time of the mice in Example 8 was the shortest, and the ACTH and cortisol levels in the serum of the mice were close to those in the normal group, indicating that this example is the best combination and has the best anxiety relief effect.

[0096] 3. Acute toxicity test (MTD method):

[0097] Experimental process: Select mice weighing 18-22g, half male and half female, and divide them into blank control group and Example 1-10 groups, 10 mice in each group. The use of experimental animals is carried out in accordance with the regulations for the use of experimental animals. Animal husbandry ensures a 12h / 12h light-dark cycle, a temperature of 23±1℃, a humidity of 50±10%, and free food and water. All test mice fasted overnight for 4-6h before the experiment, and drinking water was not restricted. In the formal experiment, the gavage dose was selected as 500ml / (kg﹒md) (approximately equivalent to 30 times the daily dose of an adult), and the mice were concentrated for testing after a certain proportion. According to the maximum gavage concentration, gavage capacity and safety factor of the sample, the dose of the test substance was set to 20.0mL / kg BW, that is, the gavage volume per time was 0.4mL / mouse, and the test sample was given once every 6h in one day (the blank control group was given purified water), and the test substance was given orally for 3d. After the end of the administration, it was observed for 14d continuously, and the poisoning symptoms and death of the mice were recorded.

[0098] Test results: No death or abnormal phenomenon occurred in mice under conventional feeding within 14 days after administration. The experiment proved that the acute oral LD ​​of the enzyme beverage of Examples 1-10 for mice was greater than 500mL / (kg﹒md), indicating that the rose enzyme liquid and rose enzyme beverage have no toxic side effects and can be used safely.

[0099] 4. Food tasting test:

[0100] This experiment evaluated the effect of the enzyme drink in relieving anxiety and improving mood through the mood state scale POMS.

[0101] Experimental process: 40 volunteers aged 20-60 years old were selected, half of them were male and half were female. The subjects had emotional problems such as insomnia, anxiety, inattention, lack of energy, etc. to varying degrees. The volunteers were randomly divided into two groups, a competitor group and Example 8 group, with 20 people in each group. The competitor ingredients included the following mass fractions: 0.1% γ-aminobutyric acid, 0.3% tea theanine, 0.2% hop extract, 0.045% vitamin C, 8% sweetener, 0.1% edible flavor, and the rest was water. The volunteers consumed the competitor (100ml / bottle) or the enzyme beverage prepared in Example 8 (100ml / bottle) once a day for 4 weeks, during which time the volunteers' diet and living habits were not adjusted. Before, during and after the food tasting, participants took the questionnaire survey on emotional issues listed in Table 3. Questions 1, 8, 15, 21, 28 and 35 in Table 3 were used to assess nervousness; questions 2, 9, 16, 22, 29, 36 and 37 in Table 3 were used to assess anger; questions 3, 10, 17, 23 and 30 in Table 3 were used to assess fatigue; questions 4, 11, 18, 24, 31 and 38 in Table 3 were used to assess depression; questions 5, 12, 19, 25, 32 and 39 in Table 3 were used to assess energy; questions 6, 13, 20, 26 and 33 in Table 3 were used to assess panic; questions 7, 14, 27, 34 and 40 in Table 3 were used to assess self-esteem. The evaluation results are shown in Table 4.

[0102] POMS scoring method: 0 points for "almost never", 1 point for "a little bit", 2 points for "moderately", 3 points for "quite a lot", and 4 points for "very much".

[0103] The emotional state scale POMS contains a total of 7 evaluation dimensions, TMD (total score of emotional confusion) = the sum of 5 negative emotional scores (tension, anger, depression, panic) - the sum of two positive emotional scores (energy and self-esteem) + 100. The higher the TMD score, the worse the mood, and vice versa.

[0104] Table 3 - Emotional State Scale POMS Questionnaire Evaluation

[0105]

[0106]

[0107] Table 4 - Evaluation results of Example 8 of the present application and the competitor group on the emotional state scale POMS

[0108]

[0109]

[0110] From the questionnaire evaluation results in Table 4, it can be seen that after 4 weeks of tasting test, the total TMD scores of the competitor group and Example 8 group decreased, but the score of the competitor group decreased to a lower degree, indicating that the improvement effect was not obvious; while the score of the Example 8 group decreased significantly, with a very significant difference compared with before the test (P < 0.01). This shows that Example 8 of the present application has an extremely significant effect on improving anxiety and relieving stress.

[0111] The specific embodiments described above further illustrate the purpose, technical solutions and beneficial effects of the present invention. It should be understood that the above description is only a specific embodiment of the present invention and is not intended to limit the scope of protection of the present invention. It is particularly pointed out that for those skilled in the art, any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for preparing a rose enzyme liquid for promoting emotional health, characterized in that: The following steps are involved: (1) washing sour cherry pulp, double red rose, roselle, and basil leaves, removing impurities, and then subjecting them to colloid milling to obtain a mixed liquid; (2) adding water to the mixed liquid for extraction and separation, and concentrating the extract under vacuum to obtain a concentrated solution; (3) fermenting and culturing Lactobacillus plantarum and Bifidobacterium longum to obtain a mixed fermentation liquid; (4) The mixed fermentation liquid is inoculated into the concentrated liquid for fermentation culture, and the fermentation liquid is filtered by centrifugation to obtain rose enzyme liquid.

2. The method for preparing a rose enzyme liquid for promoting emotional health as claimed in claim 1, characterized in that: In step (1), the mass ratio of rose, roselle, sour cherry and perilla is (1-10): (1-5): (1-5): (0.5-4).

3. The method for preparing a rose enzyme liquid for promoting emotional health as claimed in claim 1, characterized in that: In step (2), water accounting for 5-10 times the volume of the mixed material is added to the mixed material liquid for several extraction and separation, the extraction temperature is 85-100° C., the extraction time is 0.5-4h, the extract is mixed evenly, and vacuum concentrated to obtain a concentrated solution.

4. The method for preparing a rose enzyme liquid for promoting emotional health as claimed in claim 1, characterized in that: In step (3), plant lactobacillus and longum bifidobacterium are compounded in a mass ratio of (1-3): (1-2), and then inoculated into a culture medium at an inoculum amount of 0.5-5%, and cultured at 35-38°C for 18-24h, until the pH of the bacterial solution is less than 4.25, the OD is greater than 4.00, and the number of viable bacteria in the bacterial solution is ≥1.0×10 9 CFU / mL, the fermentation was stopped and the mixed fermentation liquid was obtained.

5. The method for preparing a rose enzyme liquid for promoting emotional health as claimed in claim 1, characterized in that: In step (4), the mixed fermentation liquid is inoculated into the concentrate at 4wt%-10wt% of the concentrate mass. After fermentation for more than 48 hours, the pH value of the fermentation liquid is monitored every hour. When the difference between two consecutive pH values ​​is less than 0.1 and the pH is less than 3.4, the fermentation is stopped, centrifuged and filtered to obtain rose enzyme liquid.

6. A rose enzyme liquid for promoting emotional health prepared by the method for preparing a rose enzyme liquid for promoting emotional health as described in any one of claims 1 to 5.

7. Use of the rose enzyme liquid for promoting emotional health as claimed in claim 6 in the field of preparing food products.

8. A rose enzyme beverage for promoting emotional health, characterized in that: The rose enzyme liquid for promoting emotional health as described in claim 6 comprises the following components in mass fractions: 1wt%-10wt% of rose enzyme liquid, 0.1wt%-0.5wt% of saffron extract, 0.2wt%-1wt% of spearmint extract, 0.5wt%-2wt% of bamboo leaf flavonoids, 2wt%-10wt% of apple juice concentrate, 0.05wt%-3wt% of pectin, 1wt%-15wt% of sweetener, 0.01wt%-4wt% of acidity regulator, and the remainder being water.

9. The rose enzyme beverage for promoting emotional health as claimed in claim 8, characterized in that: The sweetener comprises 1wt%-15wt% of erythritol and 0.001wt%-0.1wt% of sucralose, accounting for the mass fraction of the rose enzyme beverage; the acidity adjuster comprises 0.01wt%-0.5wt% of citric acid and 0.01wt%-4wt% of sodium citrate, accounting for the mass fraction of the rose enzyme beverage.

10. A method for preparing a rose enzyme beverage for promoting emotional health as claimed in claim 9, characterized in that: The following steps are involved: 1) After erythritol and pectin are uniformly mixed, half of the water is added, stirred and heated until they are completely dissolved to obtain solvent liquid A; 2) dissolving the saffron extract, spearmint extract, and bamboo leaf flavonoids with the remaining water to obtain a dissolving solution B; 3) Add the dissolving solution B to the dissolving solution A, and then add the rose enzyme solution, apple juice concentrate, sucralose, citric acid and sodium citrate, and stir evenly to obtain a rose enzyme beverage that promotes emotional health.

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