Composite peptide dietary supplement for improving qi-deficiency constitution and preparation method, preparation and application of composite peptide dietary supplement

Abstract

The invention provides a composite peptide dietary supplement for improving qi-deficiency constitution as well as a preparation method, a preparation and application of the composite peptide dietary supplement, and belongs to the technical field of food biology. On the first aspect, the invention provides the composite peptide dietary supplement, and the composite peptide dietary supplement comprises the following raw materials: ginseng, lotus seeds, fructus amomi, Chinese yam, poria cocos, white hyacinth beans, orange peel, liquorice and Chinese dates; on the second aspect, the invention provides a preparation method of the composite peptide dietary supplement; and thirdly, the invention provides a preparation of the composite peptide dietary supplement. In the fourth aspect, the invention also provides application of the composite peptide dietary supplement and the preparation thereof in preparation of food or medicines suitable for people with qi-deficiency constitution.

Description

Technical Field

[0001] The present invention relates to the field of food biotechnology, and in particular to a composite peptide dietary supplement for improving qi deficiency constitution, and a preparation method, preparation and application thereof. Background Art

[0002] With the progress of human society, world medicine is changing from disease medicine to "human" medicine. From health to sub-health and then to disease, the influence of physical factors cannot be ignored. Various physical biases are the inherent basis for the occurrence of diseases. At the same time, it is precisely because of the differences in physical constitution that the occurrence and outcome of body diseases are also different. Human physique is both stable and variable. Through intervention, the imbalanced state of human physique can be improved and adjusted, thereby restoring health. Diet for body identification and improvement of biased physique can not only adjust the sub-health state and block its transformation to the disease state, but also achieve the health care effect of active prevention.

[0003] Constitution in traditional Chinese medicine refers to the comprehensive and relatively stable characteristics of an individual in terms of morphological structure, physiological function and psychological state formed during the life process of birth, growth, maturity and aging, which are manifested in individual differences in structure, function, metabolism and response to external stimuli, susceptibility to certain causes and diseases, and certain tendencies in the transmission and progression of diseases. Epidemiological surveys have found that Qi deficiency constitution is the most common biased constitution among the nine types of constitution, ranking first among the biased constitutions in the general population.

[0004] Qi Deficiency Constitution refers to the situation that when the organs of the human body are dysfunctional and the transformation of Qi is insufficient, it is easy to show Qi deficiency symptoms, which are often manifested as low voice, thin or overweight body, pale complexion, shortness of breath, laziness, lack of energy, fatigue, spontaneous sweating, especially when moving, pale red tongue, teeth marks on the sides of the tongue, white fur, weak pulse, and various causes of disease. Different symptoms are seen due to different parts of the Qi deficiency of the heart, lung, spleen and kidney. The tendency of disease: easy to catch cold, Qi deficiency dizziness, visceral sagging, weak resistance, women are prone to postpartum weakness and postpartum eye disease after childbirth, and slow recovery after illness. The general principle of treatment is to replenish Qi and nourish Qi. It should also be based on the differentiation of the organs and select the Qi prescriptions and medicines for replenishing the organs. According to the theory of Qi and blood homology, blood tonic drugs should be added appropriately.

[0005] Qi deficiency is more common in clinical practice. People with Qi deficiency are prone to weakness, such as being physically weak, prone to illness, often feeling tired, weak, and listless, with a low voice, shortness of breath, and laziness. They look soft and lifeless. They sweat easily and catch cold easily, and recover slowly after being sick. They have poor adaptability to the environment, and will react uncomfortably to the slightest change in the external climate.

[0006] Qi-Yin deficiency is mainly manifested by 4 symptoms:

[0007] 1. Heart Qi deficiency syndrome. Symptoms: palpitations, chest tightness, pale tongue, weak and intermittent pulse. Treatment principle: replenish Qi and nourish the heart.

[0008] 2. Lung Qi deficiency syndrome. Symptoms: weak cough, shortness of breath, which becomes more severe when moving, thin and clear sputum, easy to catch cold, pale tongue with white fur, weak pulse. Treatment principle: replenish lung Qi.

[0009] 3. Spleen and stomach qi deficiency syndrome. Symptoms: decreased appetite, stomach discomfort after eating, loose stools, sallow complexion, pale tongue with white coating, and weak pulse. Treatment principle: Strengthen the spleen and replenish qi.

[0010] 4. Kidney Qi deficiency syndrome. Symptoms: soreness of waist and knees, frequent and clear urination, thin and clear leucorrhea, pale tongue with white fur, deep and weak pulse. Treatment principle: replenishing Qi and tonifying the kidney.

[0011] At present, there is no small molecule peptide candy health food with ginseng as the main raw material for people with qi deficiency in the market. In view of this, the present invention formulates the formula according to the standard of "Classification and Determination of Chinese Medical Constitution" officially released by the Chinese Association of Traditional Chinese Medicine on April 9, 2009, selects raw materials that are both medicinal and edible, and adopts scientific technology to make concentrated small molecule peptide tablet candy.

[0012] Therefore, the present invention provides a ginseng, lotus seed, amomum villosum, yam, tuckahoe, white hyacinth bean, orange peel, liquorice, jujube composite peptide dietary supplement and a preparation method, preparation and application thereof. Summary of the invention

[0013] The purpose of the present invention is to provide a composite peptide dietary supplement for improving qi deficiency constitution and a preparation method, preparation and application thereof.

[0014] In order to achieve the above-mentioned purpose of the present invention, the following technical solutions are particularly adopted:

[0015] In a first aspect, the present invention provides a composite peptide dietary supplement for improving qi deficiency constitution, wherein the raw materials of the composite peptide dietary supplement include ginseng, lotus seeds, amomum villosum, yam, tuckahoe, white hyacinth bean, tangerine peel, and licorice.

[0016] Furthermore, the raw materials of the composite peptide dietary supplement also include jujube.

[0017] Furthermore, the raw materials of the composite peptide dietary supplement are, by weight, 2-10 parts of ginseng, 2-8 parts of lotus seeds, 2-8 parts of amomum villosum, 2-10 parts of yam, 2-8 parts of poria, 2-10 parts of white hyacinth bean, 2-8 parts of tangerine peel, 2-8 parts of licorice, and 2-8 parts of jujube.

[0018] Furthermore, the raw materials of the composite peptide dietary supplement are, by weight, 8 parts of ginseng, 6 parts of lotus seeds, 6 parts of amomum, 8 parts of yam, 6 parts of poria, 8 parts of white hyacinth bean, 6 parts of tangerine peel, 6 parts of licorice, and 6 parts of jujube; or 8 parts of ginseng, 6 parts of lotus seeds, 4 parts of amomum, 8 parts of yam, 6 parts of poria, 8 parts of white hyacinth bean, 6 parts of tangerine peel, 4 parts of licorice, and 4 parts of jujube.

[0019] In a second aspect, the present invention provides a method for preparing a composite peptide dietary supplement for improving qi deficiency constitution, comprising:

[0020] The method comprises the following steps: the first step is to prepare the original pulp; the second step is to prepare the fermentation agent; the third step is to prepare the diluted mixed pulp; the fourth step is to prepare the fermentation liquid; the fifth step is the yeast autolysis and ultrasonic wall breaking; the sixth step is the ultrafiltration; the seventh step is the purification; and the eighth step is the drying.

[0021] Furthermore, the specific process of preparing the raw pulp in the first step is to take raw materials such as ginseng, lotus seeds, amomum villosum, yam, poria cocos, white hyacinth bean, tangerine peel, licorice, and jujube, wash them separately, soak them until there is no dry core, drain the surface water, and crush them into raw pulp for standby use.

[0022] Furthermore, the specific process of preparing the fermentation agent in the second step is to select Kluyveromyces marxii to culture into fermentation liquid A, and mix and culture three kinds of bacteria, Lactobacillus bulgaricus, Bifidobacterium longum, and Lactobacillus acidophilus, to prepare fermentation liquid B for standby use.

[0023] Furthermore, the specific process for preparing the diluted mixed slurry in the third step is to add an appropriate amount of pure water and an appropriate amount of brown sugar into the fermentation tank according to the weight of the original slurry obtained in the first step, boil it for a period of time, stop heating, cool it down, and obtain the diluted mixed slurry for standby use.

[0024] Furthermore, the specific process for preparing the fermentation liquid in the fourth step is to inoculate the fermentation liquid A and the fermentation liquid B in the second step into the diluted mixed slurry obtained in the third step at a ratio of 0.02 to 0.06 times by weight.

[0025] Furthermore, the specific process of the fifth step of yeast autolysis and ultrasonic cell wall breaking is to control appropriate yeast autolysis conditions after terminating the fermentation, autolyze the yeast in the fermentation broth and use ultrasonic cell wall breaking extraction technology to obtain rich yeast small molecule peptides and amino acids.

[0026] Furthermore, the specific process of the sixth step ultrafiltration is to take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0027] Furthermore, the specific process of the seventh step of purification is purification using Tehua IRA204 anion exchange resin.

[0028] Furthermore, the specific process of the eighth step of drying is to freeze-dry the purified product to obtain the active polypeptide or spray-dry it.

[0029] Furthermore, in the second step, Kluyveromyces marxii is inoculated into a culture medium at a temperature of 26 to 30° C., and the culture is closed and fermented for 6 to 10 hours at 160 rpm, and then aerated and cultured for 12 to 48 hours to prepare a fermented yeast solution A; Lactobacillus bulgaricus, Bifidobacterium longum, and Lactobacillus acidophilus are inoculated into a culture medium at a temperature of 30 to 42° C. and cultured for 5 to 20 hours to prepare a fermented yeast solution B.

[0030] Furthermore, in the third step, based on the weight of the original pulp obtained in the first step, 2 to 5 times of pure water and 0.1 to 0.2 times of brown sugar are added to the original pulp, boiled for 5 minutes, and then the heating is stopped and the temperature is lowered to obtain a diluted mixed pulp for standby use.

[0031] Furthermore, in the fourth step, the fermentation time is 1 to 2 days.

[0032] Furthermore, in the second step, the culture medium is 1% yeast extract powder, 75-79% water, 3-5% brown sugar and 15-20% superfine soybean meal powder.

[0033] In a third aspect, the present invention provides a preparation of the composite peptide dietary supplement, which can be a tablet, an granule or an oral solution.

[0034] In a fourth aspect, the present invention also provides a use of the composite peptide dietary supplement and the preparation thereof in preparing food or medicine suitable for people with qi deficiency constitution.

[0035] Compared with the prior art, the beneficial effects of the present invention include:

[0036] Compared with the prior art, the composite peptide dietary supplement provided by the present invention has a more scientific and reasonable formula, a high efficiency and low cost in the preparation method, high activity and high yield of active peptides, high bioavailability of the preparation, and a significant effect on improving qi deficiency constitution, with significant improvements in many aspects. DETAILED DESCRIPTION

[0037] The embodiments of the present invention will be described in detail below in conjunction with the examples, but it will be appreciated by those skilled in the art that the following examples are only used to illustrate the present invention and should not be construed as limiting the scope of the present invention. If specific conditions are not specified in the examples, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be purchased commercially.

[0038] The features and properties of the present invention are further described in detail below in conjunction with the embodiments:

[0039] Example 1

[0040] The first step is to prepare the stock solution: take 8 parts of ginseng, 6 parts of lotus seeds, 6 parts of Amomum villosum, 8 parts of Chinese yam, 6 parts of Poria cocos, 8 parts of white hyacinth bean, 6 parts of orange peel, and 6 parts of licorice. Wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside.

[0041] The second step is to prepare the fermentation agent: the culture medium is 1% yeast extract powder, 77% water, 4% brown sugar and 18% soybean meal superfine powder. Select activated Kluyveromyces marxii, inoculated at 2.5%, 160 rpm, 28℃ sealed fermentation for 8 hours, and then aerate and culture for 30 hours to make fermentation liquid A; select activated Lactobacillus bulgaricus, Bifidobacterium longum, and Lactobacillus acidophilus inoculated at a ratio of 1:1:1, inoculated at 2% respectively, and mixed cultured at 36℃ for 12 hours to make fermentation liquid B for standby use.

[0042] The third step is to prepare the diluted mixed slurry: according to the weight of the original slurry obtained in the first step, add 3.5 times of pure water and 0.15 times of brown sugar into the fermentation tank, boil for 5 minutes, stop heating, cool down, and obtain the diluted mixed slurry for standby use.

[0043] The fourth step is to prepare the fermentation liquid: the yeast liquid A and the yeast liquid B in the second step are inoculated into the diluted mixed slurry obtained in the third step at a ratio of 0.04 times by weight, respectively. The fermentation temperature is 33° C. and the time is 36 hours.

[0044] The fifth step is yeast autolysis and ultrasonic cell wall breaking: after the fermentation is terminated, the yeast in the fermentation liquid is autolyzed, the yeast autolysis conditions are controlled at 55°C, 24h, and then the ultrasonic cell wall breaking process is adopted, ultrasonic breaking for 1min, rest for 1min, and breaking 20 times.

[0045] The sixth step is ultrafiltration: the supernatant is taken and separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0046] Step 7: Purification: Purification using Tehua IRA204 anion exchange resin.

[0047] Step 8: Drying: The purified product is spray dried.

[0048] Example 2

[0049] The first step is to prepare the stock solution: take 2 parts of ginseng, 8 parts of lotus seeds, 2 parts of Amomum villosum, 10 parts of Chinese yam, 2 parts of Poria cocos, 10 parts of white lentils, 2 parts of orange peel, 8 parts of licorice, and 2 parts of jujube. Wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside.

[0050] The second step is to prepare the fermentation agent: the culture medium is 1% yeast extract powder, 79% water, 3% brown sugar and 17% soybean meal superfine powder. Select activated Kluyveromyces marxii, inoculated at 2%, 200 rpm, 26℃ sealed fermentation for 6 hours, and then aerate and culture for 48 hours to make fermentation liquid A; select activated Lactobacillus bulgaricus, Bifidobacterium longum, and Lactobacillus acidophilus inoculated at a ratio of 1:1:1, inoculated at 1% respectively, and mixed cultured at 42℃ for 5 hours to make fermentation liquid B for standby use.

[0051] The third step is to prepare the diluted mixed slurry: according to the weight of the original slurry obtained in the first step, add 5 times of pure water and 0.1 times of brown sugar into the fermentation tank, boil it for 7 minutes, stop heating, cool it down, and obtain the diluted mixed slurry for standby use.

[0052] The fourth step is to prepare the fermentation liquid: inoculate the yeast liquid A and yeast liquid B in the second step into the diluted mixed slurry obtained in the third step at a ratio of 0.03 times by weight, respectively, at a fermentation temperature of 36° C. and a fermentation time of 24 hours.

[0053] The fifth step is yeast autolysis and ultrasonic cell wall breaking: after the fermentation is terminated, the yeast in the fermentation liquid is autolyzed, the yeast autolysis conditions are controlled at 57°C for 12 hours, and then the ultrasonic cell wall breaking process is adopted, ultrasonic breaking for 1.5 minutes, rest for 2 minutes, and breaking for 10 times.

[0054] The sixth step is ultrafiltration: the supernatant is taken and separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0055] Step 7: Purification: Purification using Tehua IRA204 anion exchange resin.

[0056] Step 8: Drying: The purified product is freeze-dried to obtain the active polypeptide.

[0057] Example 3

[0058] The first step is to prepare the stock solution: take 10 parts of ginseng, 2 parts of lotus seeds, 8 parts of Amomum villosum, 2 parts of Chinese yam, 8 parts of Poria cocos, 2 parts of white hyacinth bean, 8 parts of orange peel, 2 parts of licorice, and 8 parts of jujube. Wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside.

[0059] The second step is to prepare the fermentation agent: the culture medium is 1% yeast extract powder, 75% water, 5% brown sugar and 19% soybean meal superfine powder. Select activated Kluyveromyces marxii, inoculated at 3%, 120 rpm, 30℃ sealed fermentation for 10 hours, and then aerate and culture for 12 hours to make fermentation liquid A; select activated Lactobacillus bulgaricus, Bifidobacterium longum, Lactobacillus acidophilus inoculated at a ratio of 1:1:1, inoculated at 3% respectively, and mixed cultured at 30℃ for 20 hours to make fermentation liquid B for standby use.

[0060] The third step is to prepare the diluted mixed slurry: according to the weight of the original slurry obtained in the first step, add 2 times of pure water and 0.2 times of brown sugar into the fermentation tank, boil it for 3 minutes, stop heating, cool it down, and obtain the diluted mixed slurry for standby use.

[0061] The fourth step is to prepare the fermentation liquid: the yeast liquid A and the yeast liquid B in the second step are inoculated into the diluted mixed slurry obtained in the third step at a ratio of 0.05 times by weight, respectively. The fermentation temperature is 30° C. and the fermentation time is 48 hours.

[0062] The fifth step is yeast autolysis and ultrasonic cell wall breaking: after the fermentation is terminated, the yeast in the fermentation liquid is autolyzed, the yeast autolysis conditions are controlled at 53°C and 36h, and then the ultrasonic cell wall breaking process is adopted, ultrasonic breaking for 0.5min, rest for 0.5min, and breaking for 30 times.

[0063] The sixth step is ultrafiltration: the supernatant is taken and separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0064] Step 7: Purification: Purification using Tehua IRA204 anion exchange resin.

[0065] Step 8: Drying: The purified product is freeze-dried to obtain the active polypeptide.

[0066] Example 4

[0067] The first step is to prepare the stock solution: take 8 parts of ginseng, 6 parts of lotus seeds, 4 parts of Amomum villosum, 8 parts of Chinese yam, 6 parts of Poria cocos, 8 parts of white hyacinth bean, 6 parts of orange peel, 4 parts of licorice, and 4 parts of jujube. Wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside.

[0068] The second step is to prepare the fermentation agent: 1% yeast extract powder in the culture medium is 77% water, 4% brown sugar and 18% soybean meal superfine powder. Select activated Kluyveromyces marxii, inoculated at 2.5%, 160 rpm, 28℃ sealed fermentation for 8 hours, and then aerate and culture for 30 hours to make fermentation liquid A; select activated Lactobacillus bulgaricus, Bifidobacterium longum, and Lactobacillus acidophilus inoculated at a ratio of 1:1:1, with an inoculation of 2% respectively, and mixed culture at 36℃ for 12 hours to make fermentation liquid B for standby use.

[0069] The third step is to prepare the diluted mixed slurry: according to the weight of the original slurry obtained in the first step, add 3.5 times of pure water and 0.15 times of brown sugar into the fermentation tank, boil for 5 minutes, stop heating, cool down, and obtain the diluted mixed slurry for standby use.

[0070] The fourth step is to prepare the fermentation liquid: the yeast liquid A and the yeast liquid B in the second step are inoculated into the diluted mixed slurry obtained in the third step at a ratio of 0.04 times by weight, respectively. The fermentation temperature is 33° C. and the time is 36 hours.

[0071] The fifth step is yeast autolysis and ultrasonic cell wall breaking: after the fermentation is terminated, the yeast in the fermentation liquid is autolyzed, the yeast autolysis conditions are controlled at 55°C, 24h, and then the ultrasonic cell wall breaking process is adopted, ultrasonic breaking for 1min, rest for 1min, and breaking 20 times.

[0072] The sixth step is ultrafiltration: the supernatant is taken and separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0073] Step 7: Purification: Purification using Tehua IRA204 anion exchange resin.

[0074] Step 8: Drying: The purified product is freeze-dried to obtain the active polypeptide.

[0075] Example 5

[0076] The first step is to prepare the stock solution: take 8 parts of ginseng, 6 parts of lotus seeds, 6 parts of Amomum villosum, 8 parts of Chinese yam, 6 parts of Poria cocos, 8 parts of white hyacinth bean, 6 parts of orange peel, 6 parts of licorice, and 6 parts of jujube. Wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside.

[0077] The second step is to prepare the fermentation agent: the culture medium is 1% yeast extract powder, 77% water, 4% brown sugar and 18% soybean meal superfine powder. Select activated Kluyveromyces marxii, inoculated at 2.5%, 160 rpm, 28℃ sealed fermentation for 8 hours, and then aerate and culture for 30 hours to make fermentation liquid A; select activated Lactobacillus bulgaricus, Bifidobacterium longum, and Lactobacillus acidophilus inoculated at a ratio of 1:1:1, inoculated at 2% respectively, and mixed cultured at 36℃ for 12 hours to make fermentation liquid B for standby use.

[0078] The third step is to prepare the diluted mixed slurry: according to the weight of the original slurry obtained in the first step, add 3.5 times of pure water and 0.15 times of brown sugar into the fermentation tank, boil for 5 minutes, stop heating, cool down, and obtain the diluted mixed slurry for standby use.

[0079] The fourth step is to prepare the fermentation liquid: the yeast liquid A and the yeast liquid B in the second step are inoculated into the diluted mixed slurry obtained in the third step at a ratio of 0.04 times by weight, respectively. The fermentation temperature is 33° C. and the time is 36 hours.

[0080] The fifth step is yeast autolysis and ultrasonic cell wall breaking: after the fermentation is terminated, the yeast in the fermentation liquid is autolyzed, the yeast autolysis conditions are controlled at 55°C, 24h, and then the ultrasonic cell wall breaking process is adopted, ultrasonic breaking for 1min, rest for 1min, and breaking 20 times.

[0081] The sixth step is ultrafiltration: the supernatant is taken and separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0082] Step 7: Purification: Purification using Tehua IRA204 anion exchange resin.

[0083] Step 8: Drying: The purified product is freeze-dried to obtain the active polypeptide.

[0084] Comparative Example 1

[0085] The first step is to prepare ultrafine powder: take 8 parts of ginseng, 6 parts of lotus seeds, 6 parts of Amomum villosum, 8 parts of Chinese yam, 6 parts of Poria cocos, 8 parts of white hyacinth bean, 6 parts of orange peel, 6 parts of licorice, and 6 parts of jujube. Crush them into powder with a particle size of about 100 μm and set aside.

[0086] The second step is water extraction method: add 10 times the amount of distilled water, soak for 4 hours, heat to boil, decoct for 2 hours, filter, add 5 times the amount of distilled water to the residue, heat to boil, decoct for 1 hour, filter; mix the two filtrates.

[0087] The third step is to obtain the product: after the filtrate is appropriately concentrated, freeze-drying is performed to obtain the product.

[0088] Comparative Example 2

[0089] The first step is to prepare ultrafine powder: take 8 parts of ginseng, 6 parts of lotus seeds, 6 parts of Amomum villosum, 8 parts of Chinese yam, 6 parts of Poria cocos, 8 parts of white hyacinth bean, 6 parts of orange peel, 6 parts of licorice, and 6 parts of jujube. Crush them into powder with a particle size of about 100 μm and set aside.

[0090] The second step is ethanol extraction method: add 10 times the amount of 95% ethanol, soak for 4 hours, heat under reflux for extraction for 2 hours and filter, add 5 times the amount of 95% ethanol to the residue, heat under reflux for extraction for 2 hours and filter; mix the two filtrates.

[0091] The third step is to obtain the product: after the filtrate is appropriately concentrated, freeze-drying is performed to obtain the product.

[0092] Comparative Example 3

[0093] The first step is to prepare ultrafine powder: take 8 parts of ginseng, 6 parts of lotus seeds, 6 parts of Amomum villosum, 8 parts of Chinese yam, 6 parts of Poria cocos, 8 parts of white hyacinth bean, 6 parts of orange peel, 6 parts of licorice, and 6 parts of jujube. Crush them into powder with a particle size of about 100 μm and set aside.

[0094] The second step is to extract with ethanol first and then with water: add 10 times the amount of 95% ethanol, soak for 4 hours, heat and reflux to extract for 2 hours, filter, add 5 times the amount of 95% ethanol to the residue, heat and reflux to extract for 2 hours, filter; mix the two filtrates. Add 10 times the amount of distilled water to the residue, soak for 4 hours, heat and boil for 2 hours, filter, add 5 times the amount of distilled water to the residue, heat and boil for 1 hour, filter; mix the two filtrates with the alcohol extraction filtrate.

[0095] The third step is to obtain the product: after the filtrate is appropriately concentrated, freeze-drying is performed to obtain the product.

[0096] Comparative Example 4

[0097] The first step is to prepare the stock solution: take 8 parts of ginseng, 6 parts of lotus seeds, 6 parts of Amomum villosum, 8 parts of Chinese yam, 6 parts of Poria cocos, 8 parts of white hyacinth bean, 6 parts of orange peel, 6 parts of licorice, and 6 parts of jujube. Wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside.

[0098] The second step is to prepare the fermentation agent: the culture medium is 1% yeast extract powder, 77% water, 4% brown sugar and 18% potato. Select activated Kluyveromyces marxii, inoculated at 2.5%, 160 rpm, 28℃ sealed fermentation for 8 hours, and then aerate and culture for 30 hours to make fermentation liquid A; select activated Lactobacillus bulgaricus, Bifidobacterium longum, Lactobacillus acidophilus, inoculated at a ratio of 1:1:1, inoculated at 2% respectively, and mixed cultured at 36℃ for 12 hours to make fermentation liquid B for standby use.

[0099] The third step is to prepare the diluted mixed slurry: according to the weight of the original slurry obtained in the first step, add 3.5 times of pure water and 0.15 times of brown sugar into the fermentation tank, boil for 5 minutes, stop heating, cool down, and obtain the diluted mixed slurry for standby use.

[0100] The fourth step is to prepare the fermentation liquid: the yeast liquid A and the yeast liquid B in the second step are inoculated into the diluted mixed slurry obtained in the third step at a ratio of 0.04 times by weight, respectively. The fermentation temperature is 33° C. and the time is 36 hours.

[0101] The fifth step is yeast autolysis and ultrasonic cell wall breaking: after the fermentation is terminated, the yeast in the fermentation liquid is autolyzed, the yeast autolysis conditions are controlled at 55°C, 24h, and then the ultrasonic cell wall breaking process is adopted, ultrasonic breaking for 1min, rest for 1min, and breaking 20 times.

[0102] The sixth step is ultrafiltration: the supernatant is taken and separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0103] Step 7: Purification: Purification using Tehua IRA204 anion exchange resin.

[0104] Step 8: Drying: The purified product is freeze-dried to obtain the active polypeptide.

[0105] Comparative Example 5

[0106] The first step is to prepare the stock solution: take 8 parts of ginseng, 6 parts of lotus seeds, 6 parts of Amomum villosum, 8 parts of Chinese yam, 6 parts of Poria cocos, 8 parts of white hyacinth bean, 6 parts of orange peel, 6 parts of licorice, and 6 parts of jujube. Wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside.

[0107] The second step is to prepare the fermentation agent: the culture medium is 1% yeast extract powder, 77% water, 4% brown sugar and 18% soybean meal superfine powder. Select activated Kluyveromyces marxii, inoculated at 2.5%, 160 rpm, 28℃ aeration culture for 8 hours, and then sealed fermentation for 30 hours to make fermentation liquid A; select activated Lactobacillus bulgaricus, Bifidobacterium longum, Lactobacillus acidophilus inoculated at a ratio of 1:1:1, inoculated at 2% respectively, and mixed culture at 36℃ for 12 hours to make fermentation liquid B for standby use.

[0108] The third step is to prepare the diluted mixed slurry: according to the weight of the original slurry obtained in the first step, add 3.5 times of pure water and 0.15 times of brown sugar into the fermentation tank, boil for 5 minutes, stop heating, cool down, and obtain the diluted mixed slurry for standby use.

[0109] The fourth step is to prepare the fermentation liquid: the yeast liquid A and the yeast liquid B in the second step are inoculated into the diluted mixed slurry obtained in the third step at a ratio of 0.04 times by weight, respectively. The fermentation temperature is 33° C. and the time is 36 hours.

[0110] The fifth step is yeast autolysis and ultrasonic cell wall breaking: after the fermentation is terminated, the yeast in the fermentation liquid is autolyzed, the yeast autolysis conditions are controlled at 55°C, 24h, and then the ultrasonic cell wall breaking process is adopted, ultrasonic breaking for 1min, rest for 1min, and breaking 20 times.

[0111] The sixth step is ultrafiltration: the supernatant is taken and separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0112] Step 7: Purification: Purification using Tehua IRA204 anion exchange resin.

[0113] Step 8: Drying: The purified product is freeze-dried to obtain the active polypeptide.

[0114] Comparative Example 6

[0115] The first step is to prepare the stock solution: take 8 parts of ginseng, 6 parts of lotus seeds, 6 parts of Amomum villosum, 8 parts of Chinese yam, 6 parts of Poria cocos, 8 parts of white hyacinth bean, 6 parts of orange peel, 6 parts of licorice, and 6 parts of jujube. Wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside.

[0116] The second step is to prepare the fermentation agent: the culture medium is 1% yeast extract powder, 77% water, 4% brown sugar and 18% soybean meal superfine powder. Select activated Kluyveromyces marxii, inoculated at 2.5%, 160 rpm, 28℃ sealed fermentation for 38h to make fermentation liquid A; select activated Lactobacillus bulgaricus, Bifidobacterium longum, Lactobacillus acidophilus, inoculated at a ratio of 1:1:1, inoculated at 2% respectively, mixed culture at 36℃ for 12h to make fermentation liquid B for later use.

[0117] The third step is to prepare the diluted mixed slurry: according to the weight of the original slurry obtained in the first step, add 3.5 times of pure water and 0.15 times of brown sugar into the fermentation tank, boil for 5 minutes, stop heating, cool down, and obtain the diluted mixed slurry for standby use.

[0118] The fourth step is to prepare the fermentation liquid: the yeast liquid A and the yeast liquid B in the second step are inoculated into the diluted mixed slurry obtained in the third step at a ratio of 0.04 times by weight, respectively. The fermentation temperature is 33° C. and the time is 36 hours.

[0119] The fifth step is yeast autolysis and ultrasonic cell wall breaking: after the fermentation is terminated, the yeast in the fermentation liquid is autolyzed, the yeast autolysis conditions are controlled at 55°C, 24h, and then the ultrasonic cell wall breaking process is adopted, ultrasonic breaking for 1min, rest for 1min, and breaking 20 times.

[0120] The sixth step is ultrafiltration: the supernatant is taken and separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0121] Step 7: Purification: Purification using Tehua IRA204 anion exchange resin.

[0122] Step 8: Drying: The purified product is freeze-dried to obtain the active polypeptide.

[0123] Comparative Example 7

[0124] The first step is to prepare the stock solution: take 8 parts of ginseng, 6 parts of lotus seeds, 6 parts of Amomum villosum, 8 parts of Chinese yam, 6 parts of Poria cocos, 8 parts of white hyacinth bean, 6 parts of orange peel, 6 parts of licorice, and 6 parts of jujube. Wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside.

[0125] The second step is to prepare the fermentation agent: the culture medium is 1% yeast extract powder, 77% water, 4% brown sugar and 18% soybean meal superfine powder. Select activated Kluyveromyces marxii, inoculated at 2.5%, 160 rpm, 28℃ aeration culture for 38h to make fermentation liquid A; select activated Lactobacillus bulgaricus, Bifidobacterium longum, Lactobacillus acidophilus, inoculated at a ratio of 1:1:1, inoculated at 2% respectively, and mixed cultured at 36℃ for 12h to make fermentation liquid B for later use.

[0126] The third step is to prepare the diluted mixed slurry: according to the weight of the original slurry obtained in the first step, add 3.5 times of pure water and 0.15 times of brown sugar into the fermentation tank, boil for 5 minutes, stop heating, cool down, and obtain the diluted mixed slurry for standby use.

[0127] The fourth step is to prepare the fermentation liquid: the yeast liquid A and the yeast liquid B in the second step are inoculated into the diluted mixed slurry obtained in the third step at a ratio of 0.04 times by weight, respectively. The fermentation temperature is 33° C. and the time is 36 hours.

[0128] The fifth step is yeast autolysis and ultrasonic cell wall breaking: after the fermentation is terminated, the yeast in the fermentation liquid is autolyzed, the yeast autolysis conditions are controlled at 55°C, 24h, and then the ultrasonic cell wall breaking process is adopted, ultrasonic breaking for 1min, rest for 1min, and breaking 20 times.

[0129] The sixth step is ultrafiltration: the supernatant is taken and separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0130] Step 7: Purification: Purification using Tehua IRA204 anion exchange resin.

[0131] Step 8: Drying: The purified product is freeze-dried to obtain the active polypeptide.

[0132] Comparative Example 8

[0133] The first step is to prepare the stock solution: take 8 parts of ginseng, 6 parts of lotus seeds, 6 parts of Amomum villosum, 8 parts of Chinese yam, 6 parts of Poria cocos, 8 parts of white hyacinth bean, 6 parts of orange peel, 6 parts of licorice, and 6 parts of jujube. Wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside.

[0134] The second step is to prepare the fermentation agent: the culture medium is 1% yeast extract powder, 77% water, 4% brown sugar and 18% soybean meal superfine powder. Select activated Aspergillus oryzae, the inoculation amount is 2.5%, 160 rpm, 28℃ closed fermentation for 8 hours, and then aeration culture for 30 hours to make fermentation liquid A; select activated Lactobacillus bulgaricus, Bifidobacterium longum, and Lactobacillus acidophilus inoculation ratio of 1:1:1, the inoculation amount is 2% respectively, and mixed culture is carried out at 36℃ for 12 hours to make fermentation liquid B for standby use.

[0135] The third step is to prepare the diluted mixed slurry: according to the weight of the original slurry obtained in the first step, add 3.5 times of pure water and 0.15 times of brown sugar into the fermentation tank, boil for 5 minutes, stop heating, cool down, and obtain the diluted mixed slurry for standby use.

[0136] The fourth step is to prepare the fermentation liquid: the yeast liquid A and the yeast liquid B in the second step are inoculated into the diluted mixed slurry obtained in the third step at a ratio of 0.04 times by weight, respectively. The fermentation temperature is 33° C. and the time is 36 hours.

[0137] The fifth step is yeast autolysis and ultrasonic cell wall breaking: after the fermentation is terminated, the yeast in the fermentation liquid is autolyzed, the yeast autolysis conditions are controlled at 55°C, 24h, and then the ultrasonic cell wall breaking process is adopted, ultrasonic breaking for 1min, rest for 1min, and breaking 20 times.

[0138] The sixth step is ultrafiltration: the supernatant is taken and separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0139] Step 7: Purification: Purification using Tehua IRA204 anion exchange resin.

[0140] Step 8: Drying: The purified product is freeze-dried to obtain the active polypeptide.

[0141] Comparative Example 9

[0142] The first step is to prepare the stock solution: take 8 parts of ginseng, 6 parts of lotus seeds, 6 parts of Amomum villosum, 8 parts of Chinese yam, 6 parts of Poria cocos, 8 parts of white hyacinth bean, 6 parts of orange peel, 6 parts of licorice, and 6 parts of jujube. Wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside.

[0143] The second step is to prepare the fermentation agent: the culture medium is 1% yeast extract powder, 77% water, 4% brown sugar and 18% soybean meal superfine powder. Select activated Kluyveromyces marxii, inoculated at 2.5%, 160 rpm, 28℃ sealed fermentation for 8 hours, and then aerate and culture for 30 hours to make fermentation liquid A; select activated Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus inoculated at a ratio of 1:1:1, inoculated at 2% respectively, and mixed cultured at 36℃ for 12 hours to make fermentation liquid B for standby use.

[0144] The third step is to prepare the diluted mixed slurry: according to the weight of the original slurry obtained in the first step, add 3.5 times of pure water and 0.15 times of brown sugar into the fermentation tank, boil for 5 minutes, stop heating, cool down, and obtain the diluted mixed slurry for standby use.

[0145] The fourth step is to prepare the fermentation liquid: the yeast liquid A and the yeast liquid B in the second step are inoculated into the diluted mixed slurry obtained in the third step at a ratio of 0.04 times by weight, respectively. The fermentation temperature is 33° C. and the time is 36 hours.

[0146] The fifth step is yeast autolysis and ultrasonic cell wall breaking: after the fermentation is terminated, the yeast in the fermentation liquid is autolyzed, the yeast autolysis conditions are controlled at 55°C, 24h, and then the ultrasonic cell wall breaking process is adopted, ultrasonic breaking for 1min, rest for 1min, and breaking 20 times.

[0147] The sixth step is ultrafiltration: the supernatant is taken and separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0148] Step 7: Purification: Purification using Tehua IRA204 anion exchange resin.

[0149] Step 8: Drying: The purified product is freeze-dried to obtain the active polypeptide.

[0150] Comparative Example 10

[0151] The first step is to prepare the stock solution: take 8 parts of ginseng, 6 parts of lotus seeds, 6 parts of Amomum villosum, 8 parts of Chinese yam, 6 parts of Poria cocos, 8 parts of white hyacinth bean, 6 parts of orange peel, 6 parts of licorice, and 6 parts of jujube. Wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside.

[0152] The second step is to prepare the fermentation agent: the culture medium is 1% yeast extract powder, 77% water, 4% brown sugar and 18% soybean meal superfine powder. Select activated Kluyveromyces marxii, inoculated at 2.5%, 160 rpm, 28℃ sealed fermentation for 8 hours, and then aerate and culture for 30 hours to make fermentation liquid A; select activated Lactobacillus bulgaricus, Bifidobacterium longum, and Lactobacillus acidophilus inoculated at a ratio of 1:1:1, inoculated at 2% respectively, and mixed cultured at 36℃ for 12 hours to make fermentation liquid B for standby use.

[0153] The third step is to prepare the diluted mixed slurry: according to the weight of the original slurry obtained in the first step, add 3.5 times of pure water and 0.15 times of brown sugar into the fermentation tank, boil for 5 minutes, stop heating, cool down, and obtain the diluted mixed slurry for standby use.

[0154] The fourth step is to prepare the fermentation liquid: inoculate the yeast liquid A and yeast liquid B in the second step into the diluted mixed slurry obtained in the third step at a ratio of 0.04 times by weight, respectively, and culture at a temperature of 33° C. for 36 hours.

[0155] The fifth step is yeast autolysis and ultrasonic cell wall breaking: after the fermentation is terminated, the yeast in the fermentation liquid is autolyzed, the yeast autolysis conditions are controlled at 55°C, 24h, and then the ultrasonic cell wall breaking process is adopted, ultrasonic breaking for 1min, rest for 1min, and breaking 20 times.

[0156] The sixth step is ultrafiltration: the supernatant is taken and separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0157] Step 7: Purification: Purification using Tehua IRA204 anion exchange resin.

[0158] Step 8: Drying: The purified product is freeze-dried to obtain the active polypeptide.

[0159] Comparative Example 11

[0160] The first step is to prepare the stock solution: take 8 parts of ginseng, 6 parts of lotus seeds, 6 parts of Amomum villosum, 8 parts of Chinese yam, 6 parts of Poria cocos, 8 parts of white hyacinth bean, 6 parts of orange peel, 6 parts of licorice, and 6 parts of jujube. Wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside.

[0161] The second step is to prepare the fermentation agent: the culture medium is 1% yeast extract powder, 77% water, 4% brown sugar and 18% soybean meal superfine powder. Select activated Kluyveromyces marxii, inoculated at 2.5%, 160 rpm, 28℃ sealed fermentation for 8 hours, and then aerate and culture for 30 hours to make fermentation liquid A; select activated Lactobacillus bulgaricus, Bifidobacterium longum, and Lactobacillus acidophilus inoculated at a ratio of 1:1:1, inoculated at 2% respectively, and mixed cultured at 36℃ for 12 hours to make fermentation liquid B for standby use.

[0162] The third step is to prepare the diluted mixed slurry: according to the weight of the original slurry obtained in the first step, add 3.5 times of pure water and 0.15 times of brown sugar into the fermentation tank, boil for 5 minutes, stop heating, cool down, and obtain the diluted mixed slurry for standby use.

[0163] The fourth step is to prepare the fermentation liquid: the yeast liquid A and the yeast liquid B in the second step are inoculated into the diluted mixed slurry obtained in the third step at a ratio of 0.04 times by weight, respectively. The fermentation temperature is 33° C. and the time is 36 hours.

[0164] Step 5: yeast autolysis: After the fermentation is terminated, the yeast in the fermentation liquid is autolyzed, and the yeast autolysis conditions are controlled at 55°C and 24h.

[0165] The sixth step is ultrafiltration: the supernatant is taken and separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0166] Step 7: Purification: Purification using Tehua IRA204 anion exchange resin.

[0167] Step 8: Drying: The purified product is freeze-dried to obtain the active polypeptide.

[0168] Comparative Example 12

[0169] The first step is to prepare the stock solution: take 8 parts of ginseng, 6 parts of lotus seeds, 6 parts of Amomum villosum, 8 parts of Chinese yam, 6 parts of Poria cocos, 8 parts of white hyacinth bean, 6 parts of orange peel, 6 parts of licorice, and 6 parts of jujube. Wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside.

[0170] The second step is ultrafiltration: After the original slurry is fully stirred with 3 times the volume of water, the supernatant is coarsely filtered and separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0171] The third step is purification: purification using Tehua IRA204 anion exchange resin.

[0172] The fourth step is drying: freeze-drying the purified product to obtain active polypeptides.

[0173] Comparative Example 13

[0174] The first step is to prepare the stock solution: take 8 parts of ginseng, 6 parts of wolfberry, 6 parts of hawthorn, 6 parts of chicken gizzard lining, 6 parts of orange peel, 8 parts of peach kernel, and 6 parts of chicory. Wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside.

[0175] The second step is to prepare the fermentation agent: the culture medium is 2% yeast extract powder, 2% glucose and 5% soybean meal, and the balance is water. The activated Paecilomyces punctatus is inoculated at an inoculation rate of 2%, and aerobically cultured at 160 rpm and 25°C for 30 hours to prepare a binary fermentation liquid A; the activated Bifidobacterium lactis is inoculated at an inoculation rate of 2%, and sealed cultured at 36°C for 12 hours to prepare a fermentation liquid B for standby use.

[0176] The third step is to prepare the diluted mixed slurry: according to the weight of the original slurry obtained in the first step, add 3.5 times of pure water and 0.15 times of brown sugar into the fermentation tank, boil for 5 minutes, stop heating, cool down, and obtain the diluted mixed slurry for standby use.

[0177] Step 4: prepare the fermentation liquid: inoculate the fermentation liquid A and B in the second step into the diluted mixed slurry obtained in the third step at a ratio of 0.04 times by weight, respectively, and ferment at a closed temperature of 33° C. for 36 hours.

[0178] The fifth step is ultrasonic cell wall breaking: after the fermentation is terminated, ultrasonic cell wall breaking technology is used, ultrasonic breaking for 1 minute, rest for 1 minute, and breaking 20 times.

[0179] The sixth step is ultrafiltration: the supernatant is taken and separated using an ultrafiltration membrane with a molecular weight cutoff of 6000 Daltons to remove macromolecular impurities and obtain components such as polypeptides below 6000 Daltons.

[0180] Step 7: Purification: Purification using 724 cation exchange resin.

[0181] Step 8: Drying: The purified product is freeze-dried to obtain the active polypeptide.

[0182] Comparative Example 14

[0183] The first step is to prepare the stock solution: take 8 parts of bergamot, 8 parts of amomum, 8 parts of citron, 6 parts of poria, 6 parts of malt, 6 parts of cordyceps militaris, 6 parts of jujube, 6 parts of licorice, 6 parts of ginseng, 3 parts of sorbitol, 3 parts of arabinose, 2 parts of tea theanine, and 6 parts of mint. Wash bergamot, amomum, citron, poria, malt, cordyceps militaris, jujube, licorice, ginseng, and mint separately, soak until there is no dry core, drain the surface water, crush into stock solution, and set aside.

[0184] The second step is to prepare the fermentation agent: the culture medium is 1% yeast extract powder, 77% water, 4% brown sugar and 18% potato. Select activated high temperature resistant high activity yeast and Aspergillus oryzae in the inoculation ratio of 1:1, the inoculation amount is 2.5%, 160 rpm, 34℃ mixed culture for 30h, to make binary fermentation liquid A; select activated Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus in the inoculation ratio of 1:1:1, the inoculation amount is 2%, 36℃ mixed culture for 12h, to make fermentation liquid B, and set aside.

[0185] The third step is to prepare the diluted mixed slurry: based on the weight of the original slurry obtained in the first step, add sorbitol, arabinose, tea theanine, 3.5 times of pure water, and 0.15 times of brown sugar to the original slurry in the fermentation tank, boil it for 5 minutes, stop heating, cool it down, and obtain the diluted mixed slurry for standby use.

[0186] The fourth step is to prepare the fermentation liquid: the binary yeast liquid A and the yeast liquid B in the second step are inoculated into the diluted mixed slurry obtained in the third step at a ratio of 0.04 times by weight respectively, the fermentation temperature is 33° C., and the fermentation time is 36 hours.

[0187] The fifth step is yeast autolysis and ultrasonic cell wall breaking: after the fermentation is terminated, the yeast in the fermentation liquid is autolyzed, the yeast autolysis conditions are controlled at 55°C, 24h, and then the ultrasonic cell wall breaking process is adopted, ultrasonic breaking for 1min, rest for 1min, and breaking 20 times.

[0188] The sixth step is ultrafiltration: the supernatant is taken and separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0189] Step 7: Purification: Purification using 732 type cation exchange resin.

[0190] Step 8: Drying: The purified product is freeze-dried to obtain the active polypeptide.

[0191] Comparative Example 15

[0192] The first step is to prepare the stock solution: take 12 parts of sea buckthorn, 8 parts of patchouli, 8 parts of perilla, 6 parts of oats, 6 parts of black plum, 6 parts of houttuynia, 6 parts of mint, 6 parts of angelica, 6 parts of Euryale, 2 parts of red dates, 2 parts of lactitol, 2 parts of isomaltooligosaccharide, and 6 parts of licorice. Wash sea buckthorn, patchouli, perilla, oats, black plum, houttuynia, mint, angelica, Euryale, red dates, and licorice separately, soak until there is no dry core, drain the surface water, and crush into stock solution for standby use.

[0193] The second step is to prepare the yeast agent: the culture medium is 2% yeast extract powder, 50% water, 9% brown sugar and 39% potato, and activated high-temperature resistant and highly active yeast is selected, the inoculation amount is 2%, 31°C, 160 rpm, and aeration culture is carried out for 24 hours to prepare yeast solution A for standby use; the culture medium is 1% yeast extract powder, 77% water, 4% brown sugar and 18% potato, and activated Lactobacillus acidophilus is selected, the inoculation amount is 2%, and closed culture is carried out at 35°C for 48 hours to prepare binary yeast solution B for standby use.

[0194] The third step is to prepare the diluted mixed slurry: according to the weight of the original slurry obtained in the first step, add lactitol, isomaltooligosaccharide, 3.5 times purified water, and 0.15 times brown sugar into the fermentation tank, boil for 5 minutes, stop heating, cool down, and obtain the diluted mixed slurry for standby use.

[0195] The fourth step is to prepare the fermentation liquid: the binary yeast liquid A and the yeast liquid B in the second step are inoculated into the diluted mixed slurry obtained in the third step at a ratio of 0.04 times by weight respectively, the fermentation temperature is 33° C., and the fermentation time is 36 hours.

[0196] The fifth step is yeast autolysis and ultrasonic cell wall breaking: after the fermentation is terminated, the yeast in the fermentation liquid is autolyzed, the yeast autolysis conditions are controlled at 55°C, 24h, and then the ultrasonic cell wall breaking process is adopted, ultrasonic breaking for 1min, rest for 1min, and breaking 20 times.

[0197] The sixth step is ultrafiltration: the supernatant is taken and separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecular peptides and other components below 10,000 Daltons.

[0198] The seventh step is purification: purification using anion exchange resin TEHUAMP-600.

[0199] Step 8: Drying: The purified product is freeze-dried to obtain the active polypeptide.

[0200] Experimental Example 1

[0201] The results are shown in Table 1:

[0202]

[0203]

[0204] As can be seen from Table 1, the polypeptide yield, polypeptide purity and putrescine content of the corresponding products obtained from the raw materials of ginseng, lotus seeds, amomum villosum, yam, tuckahoe, white hyacinth bean, tangerine peel, licorice, jujube and the like in Examples 1 to 5 of the present invention are significantly improved compared with the relevant control examples.

[0205] Experimental Example 2

[0206] 1. Methods

[0207] All rats were adapted to swim for 3 days in a constant temperature water tank at (25±1)℃ and a water depth of 40cm, swimming for 5 minutes every day. One day before grouping, the rats were subjected to exhaustive swimming after a weight of 5% of their body weight was placed on their tails (the rats swam until their noses were immersed in the water, and they could not return to the water surface after 10s, which was exhaustion). Rats with large differences in weight-bearing exhaustive swimming time (the time from the start of swimming to exhaustion) and rats that could not swim were eliminated, and qualified rats with weight-bearing exhaustive swimming time of 10-50min were retained. Qualified rats were randomly divided into a normal group, a model group, groups 1-5 of embodiments, and each group of comparative examples according to body weight, with 10 rats in each group. The rats in the normal group were raised normally without special treatment; the rats in the other groups were all constructed into a Qi deficiency animal model by the "improper diet + fatigue" method, that is, at 9:00 am every day in a constant temperature water tank, they were subjected to exhaustive swimming by a weight of 5% of their body weight placed on their tails, and they were fed with a limited amount of feed after fasting for 1 day for 28 consecutive days. At the same time as modeling, the daily gavage sample dosage of Example 1-5 groups and the comparative example groups was calculated according to the standard animal equivalent dose conversion coefficient method (calculated as 50g original medicinal material / kg body weight / day for rats), and the normal group and the model group rats were gavaged with starch of the same weight as that of Example 5 group. Twice a day, for 28 consecutive days. At 9:00 am on the 29th day, the rats were subjected to exhaustive swimming in a constant temperature water tank with a weight of 5% of their body weight on their tails, and the time was counted.

[0208] 2. Results

[0209] The statistical results are shown in Table 2.

[0210] Table 2

[0211]

[0212]

[0213] The links not described in detail in the present invention are all common knowledge that can be selected by ordinary technicians in the field. Although the present invention has been described in detail above with general descriptions and specific implementation schemes, it is obvious to ordinary technicians in the field that some modifications or improvements can be made on the basis of the present invention. Therefore, these modifications or improvements made on the basis of not departing from the spirit of the present invention all belong to the scope of protection claimed by the present invention.

Claims

1. A composite peptide dietary supplement for improving qi deficiency constitution, characterized in that: The composite peptide dietary supplement comprises the following raw materials: ginseng, lotus seeds, amomum villosum, yam, tuckahoe, white hyacinth bean, orange peel and liquorice.

2. The composite peptide dietary supplement according to claim 1, characterized in that: The composite peptide dietary supplement raw material also includes jujube.

3. The composite peptide dietary supplement according to claim 2, characterized in that: In terms of weight, the ginseng is 2-10 parts, the lotus seeds are 2-8 parts, the Amomum villosum is 2-8 parts, the yam is 2-10 parts, the Poria cocos is 2-8 parts, the white hyacinth bean is 2-10 parts, the tangerine peel is 2-8 parts, the licorice is 2-8 parts, and the jujube is 2-8 parts.

4. The composite peptide dietary supplement according to claim 2, characterized in that: In terms of weight, the ginseng is 8 parts, the lotus seeds are 6 parts, the Amomum villosum is 6 parts, the Chinese yam is 8 parts, the Poria cocos is 6 parts, the white hyacinth bean is 8 parts, the tangerine peel is 6 parts, the licorice is 6 parts, and the jujube is 6 parts; or the ginseng is 8 parts, the lotus seeds are 6 parts, the Amomum villosum is 4 parts, the Chinese yam is 8 parts, the Poria cocos is 6 parts, the white hyacinth bean is 8 parts, the tangerine peel is 6 parts, the licorice is 4 parts, and the jujube is 4 parts.

5. The method for preparing the composite peptide dietary supplement according to any one of claims 1 to 4, characterized in that: The following steps are involved: The first step is to prepare the original slurry; the second step is to prepare the yeast agent; the third step is to prepare the diluted mixed slurry; the fourth step is to prepare the fermentation liquid; the fifth step is to autolyze the yeast and break the wall with ultrasonic wave; the sixth step is to ultrafilter; the seventh step is to purify; and the eighth step is to dry.

6. The method for preparing the composite peptide dietary supplement according to claim 5, characterized in that: The specific process of preparing the stock solution in the first step is to take raw materials such as ginseng, lotus seeds, amomum villosum, yam, poria, white hyacinth bean, orange peel, licorice, jujube, etc., wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside; The specific process of the second step of preparing the yeast agent is to select Kluyveromyces marxii to culture a yeast solution A, and to mix and culture three bacteria, Lactobacillus bulgaricus, Bifidobacterium longum, and Lactobacillus acidophilus, to prepare a yeast solution B for standby use; The specific process of preparing the diluted mixed slurry in the third step is to add an appropriate amount of purified water and an appropriate amount of brown sugar into the fermentation tank according to the weight of the original slurry obtained in the first step, keep boiling for a period of time, stop heating, cool down, and obtain the diluted mixed slurry for standby use; The specific process of preparing the fermentation liquid in the fourth step is to inoculate the fermentation liquid A and the fermentation liquid B in the second step into the diluted mixed slurry obtained in the third step at a ratio of 0.02 to 0.06 times by weight; The specific process of the fifth step of yeast autolysis and ultrasonic cell wall breaking is to control appropriate yeast autolysis conditions after terminating the fermentation, autolyze the yeast in the fermentation broth and use ultrasonic cell wall breaking extraction process to obtain rich yeast small molecule peptides and amino acids; The specific process of the sixth step of ultrafiltration is to take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove macromolecular impurities and obtain small molecular peptides and other components below 10,000 Daltons; The specific process of the seventh step of purification is purification using Tehua IRA204 anion exchange resin; The specific process of the eighth step of drying is to freeze-dry the purified product to obtain the active polypeptide or spray-dry it.

7. The method for preparing the composite peptide dietary supplement according to claim 6, characterized in that: In the second step, Kluyveromyces marxii is inoculated into a culture medium at a temperature of 26 to 30° C., and the fermentation is carried out at 160 rpm in a closed manner for 6 to 10 hours, followed by aeration culture for 12 to 48 hours to prepare a fermentation liquid A; Lactobacillus bulgaricus, Bifidobacterium longum and Lactobacillus acidophilus are inoculated into a culture medium at a temperature of 30 to 42° C., and cultured for 5 to 20 hours to prepare a fermentation liquid B; in the third step, based on the weight of the original slurry obtained in the first step, 2 to 5 times of pure water and 0.1 to 0.2 times of brown sugar are added to the original slurry, and the mixture is boiled and kept for 5 minutes, and the heating is stopped and the temperature is lowered to obtain a diluted mixed slurry for standby use; in the fourth step, the fermentation time is 1 to 2 days.

8. The method for preparing the composite peptide dietary supplement according to claim 6, characterized in that: In the second step, the culture medium of the yeast agent is 1% yeast extract powder, 75-79% water, 3-5% brown sugar and 15-20% soybean meal superfine powder.

9. A preparation of a composite peptide dietary supplement for improving qi deficiency constitution, characterized in that: The preparation is in the form of tablets, granules or oral liquid.

10. A use of the composite peptide dietary supplement according to claims 1-5, characterized in that: The application refers to the use in preparing food or medicine suitable for people with qi deficiency constitution.

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