Composite peptide dietary supplement for improving blood stasis constitution as well as preparation method, preparation and application of composite peptide dietary supplement

Abstract

The invention provides a composite peptide dietary supplement for improving blood stasis 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, Chinese wolfberry fruits, haws, endothelium corneum gigeriae galli, orange peels, peach kernels and chicory; 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 blood stasis 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 blood stasis 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 blood stasis constitution is a common biased constitution among the nine types of constitution.

[0004] Blood stasis constitution often occurs due to various causes leading to dysfunction of the internal organs, poor blood flow or inability to dissipate internal bleeding, resulting in blood stasis syndrome. After blood stasis is formed, it in turn affects the function of the internal organs and meridians. The causes are as follows: 1. The seven emotions are not smooth. The liver is responsible for the release of qi and likes to be smooth. If the mood is depressed for a long time, the liver fails to release, the qi is stagnant, "qi flows, blood flows", and qi stagnation causes blood stasis; or excessive anger, liver depression turns into fire, blood heat is intertwined, or blood heat is boiled into blood stasis. "The heart controls the blood vessels" and "the spleen controls the blood". Excessive thinking and fatigue can easily cause the heart to lose its nourishment, the spleen to lose control, blood circulation is not smooth or blood overflows outside the veins and cannot dissipate, resulting in blood stasis. 2. Cold invasion. The climate is suddenly cold, living in cold areas for a long time, the cold evil invades the human body, the meridians are contracted and tight, and the blood is stagnant, that is, cold coagulation and blood stasis. 3. Old age and frailty. 4. Long-term illness has not been cured. Long-term illness enters the collaterals, blood vessels are blocked, blood circulation is not smooth; long-term illness leads to loss of vital energy, "Qi cannot absorb blood", blood circulation outside the vessels cannot dissipate and blood stasis occurs.

[0005] The main symptom of blood stasis constitution is sluggish blood flow, which mainly occurs in thin people. Its clinical manifestation is that when blood stagnates in a certain part of the internal organs or meridians, it causes pain, which is localized and does not subside even with warmth, and even forms lumps. Some people of this type have age spots before they reach old age, and some often have pain in certain parts of the body, such as: women are prone to dysmenorrhea during menstruation, men often have bruises on their bodies, and the pain in the body is aggravated at night, etc.

[0006] Physical characteristics: 1. Hair falls out easily; 2. Lips are dark in color, especially the lip margins; 3. Tongue is bluish purple, or with purple dots. People with mild symptoms may have it sometimes but not always, but those with severe symptoms often have it and it does not fade; 4. Eye sockets are dark, and the upper and lower eyelids are also purple-black; 5. Skin is dull and lusterless, with rough skin, dandruff, dryness, and even fish scales; 6. Fingernails or toenails are thickened and hardened. People with slightly milder symptoms have uneven nail surfaces with white stripe or dot patterns; 7. There are fixed pains in the head, chest, abdomen, back, waist, limbs and other parts, which occur from time to time; 8. There is often fullness in the epigastric area that is difficult to eliminate, and discomfort is felt when pressing the area; 9. Women often have dysmenorrhea, amenorrhea and other phenomena.

[0007] The 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, and makes the raw materials of medicine and food into concentrated small molecule peptide tablet candy. It has the effects of promoting blood circulation, dispersing knots, promoting qi, soothing liver and relieving depression; it improves the symptoms of dull complexion, dark skin, pigmentation and easy ecchymosis.

[0008] According to the theory of the homology of medicine and food in traditional Chinese medicine, ginseng has a good effect of replenishing qi and nourishing blood, but as a traditional medicine and food, the proportion of amino acids directly absorbed by the human body is low. Studies have shown that the absorption amount and absorption rate of small molecule peptides are better than amino acids, and small molecule peptides can protect amino acids from being destroyed. When the organism synthesizes new proteins, the mixture of small molecule peptides and amino acids can save some recombination steps and have higher biological efficacy. Therefore, it is necessary to provide a new ginseng composite peptide to solve the above technical problems.

[0009] In view of this, the present invention provides a ginseng, wolfberry, hawthorn, chicken gizzard lining, tangerine peel, peach kernel, chicory composite peptide dietary supplement and a preparation method, preparation and application thereof. Summary of the invention

[0010] The purpose of the present invention is to provide a composite peptide dietary supplement for improving blood stasis constitution and a preparation method, preparation and application thereof.

[0011] In order to achieve the above-mentioned purpose of the present invention, the following technical solutions are particularly adopted:

[0012] In a first aspect, the present invention provides a composite peptide dietary supplement for improving blood stasis constitution, wherein the raw materials of the composite peptide dietary supplement include ginseng, wolfberry, hawthorn, chicken gizzard lining, tangerine peel, and peach kernel.

[0013] Furthermore, the raw material of the composite peptide dietary supplement also includes chicory.

[0014] Furthermore, the raw materials of the composite peptide dietary supplement are, by weight, 4-12 parts of ginseng, 2-10 parts of wolfberry, 2-10 parts of hawthorn, 2-10 parts of chicken gizzard lining, 2-10 parts of orange peel, 4-12 parts of peach kernel, and 2-10 parts of chicory.

[0015] Furthermore, the raw materials of the composite peptide dietary supplement are, by weight, 8 parts of ginseng, 6 parts of wolfberry, 6 parts of hawthorn, 6 parts of chicken gizzard lining, 6 parts of tangerine peel, 8 parts of peach kernel, and 4 or 6 parts of chicory.

[0016] In a second aspect, the present invention provides a method for preparing a composite peptide dietary supplement for improving blood stasis constitution, comprising:

[0017] 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 to break the cell wall with ultrasonic wave; the sixth step is to ultrafiltration; the seventh step is to purify; and the eighth step is to dry.

[0018] Furthermore, the specific process of preparing the raw pulp in the first step is to take raw materials such as ginseng, wolfberry, hawthorn, chicken gizzard lining, tangerine peel, peach kernel, chicory, etc., wash them clean, dry them in the sun to drain the surface moisture, and crush them into raw pulp for standby use.

[0019] Furthermore, the specific process of preparing the fermentation agent in the second step is to culture Paecilomyces avicularis into a binary fermentation liquid A, and culture Bifidobacterium lactis into a fermentation liquid B, and then set aside.

[0020] 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.

[0021] Furthermore, the specific process for preparing the fermentation liquid in the fourth step is to 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 0.02 to 0.06 times by weight.

[0022] Furthermore, the fifth step of ultrasonic cell wall breaking process is to use ultrasonic cell wall breaking extraction process to obtain rich yeast small molecule peptides and amino acids.

[0023] 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 6000 Daltons for membrane separation to remove large molecular impurities and obtain components such as polypeptides below 6000 Daltons.

[0024] Furthermore, the specific process of the seventh step of purification is purification using 724 cation exchange resin.

[0025] 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.

[0026] Furthermore, in the second step, the activated Paecilomyces pyrifos was inoculated at an inoculation rate of 2%, and aerobically cultured at 160 rpm and 23-27° C. for 30 hours to prepare a binary fermentation liquid A; the activated Bifidobacterium lactis was inoculated at an inoculation rate of 2%, and sealed cultured at 34-38° C. for 12 hours to prepare a fermentation liquid B.

[0027] 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.

[0028] Furthermore, in the fourth step, the fermentation time is 1 to 2 days.

[0029] Furthermore, in the second step, the culture medium is 1.5-2.5% yeast extract powder, 1.5-2.5% glucose and 4-6% soybean meal, and the balance is water.

[0030] 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.

[0031] 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 blood stasis constitution.

[0032] Compared with the prior art, the beneficial effects of the present invention include:

[0033] 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 preparation method, high activity and high yield of active peptides, high bioavailability of the preparation, and a significant effect on improving blood stasis constitution, with significant improvements in many aspects. DETAILED DESCRIPTION

[0034] 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.

[0035] The features and properties of the present invention are further described in detail below in conjunction with the embodiments:

[0036] Example 1

[0037] 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, and 8 parts of peach kernel. Wash them separately, soak them until there is no dry core, drain the surface water, crush them into stock solution, and set aside.

[0038] 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.

[0039] 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.

[0040] 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.

[0041] 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.

[0042] 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.

[0043] Step 7: Purification: Purification using 724 cation exchange resin.

[0044] Step 8: Drying: The purified product is spray dried.

[0045] Example 2

[0046] The first step is to prepare the stock solution: take 4 parts of ginseng, 10 parts of wolfberry, 2 parts of hawthorn, 10 parts of chicken gizzard lining, 2 parts of orange peel, 12 parts of peach kernel, and 2 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.

[0047] The second step is to prepare the fermentation agent: the culture medium is 2.5% yeast extract powder, 1.5% glucose and 6% soybean meal, and the balance is water. The activated Paecilomyces pyralis is inoculated at an inoculation rate of 2%, and aerobically cultured at 160 rpm and 23°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 38°C for 12 hours to prepare a fermentation liquid B for standby use.

[0048] 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.

[0049] 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 0.03 times by weight, respectively, and ferment at a closed temperature of 36° C. for 24 hours.

[0050] The fifth step is ultrasonic cell wall breaking: after the fermentation is terminated, ultrasonic cell wall breaking technology is used, ultrasonic breaking for 1.5 minutes, rest for 2 minutes, and breaking 10 times.

[0051] 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.

[0052] Step 7: Purification: Purification using 724 cation exchange resin.

[0053] Step 8: Drying: The purified product is freeze-dried to obtain active polypeptides.

[0054] Example 3

[0055] The first step is to prepare the stock solution: take 12 parts of ginseng, 2 parts of wolfberry, 10 parts of hawthorn, 2 parts of chicken gizzard lining, 10 parts of orange peel, 4 parts of peach kernel, and 10 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.

[0056] The second step is to prepare the fermentation agent: the culture medium is 1.5% yeast extract powder, 2.5% glucose and 4% soybean meal, and the balance is water. The activated Paecilomyces pyralis is inoculated at an inoculation rate of 2%, and aerobically cultured at 160 rpm and 27°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 34°C for 12 hours to prepare a fermentation liquid B for standby use.

[0057] 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.

[0058] The fourth step is to 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 0.05 times by weight, respectively, and the closed fermentation temperature is 30° C. for 48 hours.

[0059] The fifth step is ultrasonic cell wall breaking: after the fermentation is terminated, ultrasonic cell wall breaking technology is used, ultrasonic breaking for 0.5min, rest for 0.5min, and breaking for 30 times.

[0060] 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.

[0061] Step 7: Purification: Purification using 724 cation exchange resin.

[0062] Step 8: Drying: The purified product is freeze-dried to obtain active polypeptides.

[0063] Example 4

[0064] 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 4 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.

[0065] 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.

[0066] 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.

[0067] 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.

[0068] 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.

[0069] 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.

[0070] Step 7: Purification: Purification using 724 cation exchange resin.

[0071] Step 8: Drying: The purified product is freeze-dried to obtain active polypeptides.

[0072] Example 5

[0073] 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.

[0074] 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.

[0075] 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.

[0076] 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.

[0077] 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.

[0078] 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.

[0079] Step 7: Purification: Purification using 724 cation exchange resin.

[0080] Step 8: Drying: The purified product is freeze-dried to obtain active polypeptides.

[0081] Comparative Example 1

[0082] The first step is to prepare ultrafine powder: 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. Crush them into powder with a particle size of about 100 μm and set aside.

[0083] 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.

[0084] The third step is to obtain the product: after the filtrate is appropriately concentrated, freeze-drying is performed to obtain the product.

[0085] Comparative Example 2

[0086] The first step is to prepare ultrafine powder: 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. Crush them into powder with a particle size of about 100 μm and set aside.

[0087] 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.

[0088] The third step is to obtain the product: after the filtrate is appropriately concentrated, freeze-drying is performed to obtain the product.

[0089] Comparative Example 3

[0090] The first step is to prepare ultrafine powder: 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. Crush them into powder with a particle size of about 100 μm and set aside.

[0091] 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.

[0092] The third step is to obtain the product: after the filtrate is appropriately concentrated, freeze-drying is performed to obtain the product.

[0093] Comparative Example 4

[0094] 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.

[0095] The second step is to prepare the fermentation agent: the culture medium is 40.5g / L glucose, 36.8g / L peptone, 17.3g / L corn steep liquor, 14g / L potassium nitrate, 1.5g / L yeast nutrient salt, 0.6g / L potassium dihydrogen phosphate, and 0.8g / L magnesium sulfate. 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 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 fermentation liquid B for standby use.

[0096] 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.

[0097] 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.

[0098] 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.

[0099] 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.

[0100] Step 7: Purification: Purification using 724 cation exchange resin.

[0101] Step 8: Drying: The purified product is freeze-dried to obtain active polypeptides.

[0102] Comparative Example 5

[0103] 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.

[0104] 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. Inoculate the activated Hirsutella batria at an inoculation rate of 2%, culture at 160 rpm, 25°C for 30 hours to prepare the binary fermentation liquid A; inoculate the activated Bifidobacterium lactis at an inoculation rate of 2%, culture at 36°C for 12 hours in a closed environment to prepare the fermentation liquid B for standby use.

[0105] 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.

[0106] 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.

[0107] 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.

[0108] 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.

[0109] Step 7: Purification: Purification using 724 cation exchange resin.

[0110] Step 8: Drying: The purified product is freeze-dried to obtain active polypeptides.

[0111] Comparative Example 6

[0112] 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.

[0113] 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 Lactobacillus bulgaricus 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.

[0114] 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.

[0115] 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.

[0116] 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.

[0117] 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.

[0118] Step 7: Purification: Purification using 724 cation exchange resin.

[0119] Step 8: Drying: The purified product is freeze-dried to obtain active polypeptides.

[0120] Comparative Example 7

[0121] 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.

[0122] 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.

[0123] 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 glucose into the fermentation tank, boil for 5 minutes, stop heating, cool down, and obtain the diluted mixed slurry for standby use.

[0124] 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.

[0125] 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.

[0126] 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.

[0127] Step 7: Purification: Purification using 724 cation exchange resin.

[0128] Step 8: Drying: The purified product is freeze-dried to obtain active polypeptides.

[0129] Comparative Example 8

[0130] 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.

[0131] 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.

[0132] 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.

[0133] The fourth step is to prepare the fermentation liquid: inoculate the yeast 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 the aeration fermentation temperature is 33° C. for 36 hours.

[0134] The fifth step is ultrasonic wall breaking: ultrasonic wall breaking technology is used, ultrasonic breaking for 1 minute, rest for 1 minute, and breaking 20 times.

[0135] 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.

[0136] Step 7: Purification: Purification using 724 cation exchange resin.

[0137] Step 8: Drying: The purified product is freeze-dried to obtain active polypeptides.

[0138] Comparative Example 9

[0139] 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.

[0140] 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.

[0141] 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.

[0142] 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.

[0143] 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.

[0144] 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.

[0145] Step 7: Purification: Purification using 724 cation exchange resin.

[0146] Step 8: Drying: The purified product is freeze-dried to obtain active polypeptides.

[0147] Comparative Example 10

[0148] 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.

[0149] 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.

[0150] The third step is purification: purification using 724 cation exchange resin.

[0151] The fourth step is drying: freeze-drying the purified product to obtain active polypeptides.

[0152] Comparative Example 11

[0153] 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.

[0154] 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.

[0155] 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.

[0156] 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.

[0157] 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.

[0158] 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.

[0159] Step 7: Purification: Purification using Tehua IRA204 anion exchange resin.

[0160] Step 8: Drying: The purified product is freeze-dried to obtain active polypeptides.

[0161] Comparative Example 12

[0162] 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.

[0163] 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.

[0164] 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.

[0165] 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.

[0166] 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.

[0167] 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.

[0168] Step 7: Purification: Purification using 732 type cation exchange resin.

[0169] Step 8: Drying: The purified product is freeze-dried to obtain active polypeptides.

[0170] Comparative Example 13

[0171] 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.

[0172] 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.

[0173] 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.

[0174] 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.

[0175] 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.

[0176] 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.

[0177] The seventh step is purification: purification using anion exchange resin TEHUAMP-600.

[0178] Step 8: Drying: The purified product is freeze-dried to obtain active polypeptides.

[0179] Experimental Example 1

[0180] The results are shown in Table 1:

[0181]

[0182]

[0183] As can be seen from Table 1, the polypeptide yield, polypeptide purity and adenosine content of the corresponding products obtained from the raw materials of ginseng, wolfberry, hawthorn, chicken gizzard lining, tangerine peel, peach kernel, chicory and the like in Examples 1 to 5 of the present invention are significantly improved compared with the relevant comparative examples.

[0184] Experimental Example 2

[0185] 1. Animal grouping

[0186] SD rats (half male and half female) were randomly divided into Example 1 to 5 groups, comparative example groups, a blank control group, and a model group according to body weight, with 10 rats in each group.

[0187] 2. Modeling and drug administration

[0188] After 2 days of adaptive feeding, except for the blank control group, a variety of methods of external stimulation combined with drug stimulation were used for modeling by alternating stimulation, including tail clamping, tail suspension, day and night reversal, subcutaneous injection of epinephrine hydrochloride, cage tilt stimulation, fasting and water deprivation, ice water swimming, ultrasonic stimulation and other stimulations for 15 consecutive days. From the 16th day, the daily gavage sample dosage of each group of Example 1 to 5 and the comparative example was calculated according to the standard animal equivalent dose conversion coefficient method (based on 50g of original medicinal materials / kg body weight / day for rats). Rats in the blank control group and the model group were given equal weight of starch twice a day for 28 consecutive days.

[0189] Tail clamping and irritation: Two methods of tail clamping and irritation were used. One method was to clamp the tail of each rat with a cotton clamp for 5 minutes, so that the rats would fight with each other due to the pain. The other method was to randomly select two rats from each group and clamp their tails, and then irritate the rest of the rats in the same group through these two rats.

[0190] Tail suspension stimulation: The rat's head was suspended 30 cm from the ground, and it was made to struggle and try to escape but was unable to do so for 15 minutes, while remaining suspended.

[0191] Day and night reversal: The living environment of rats is made to have day and night reversed for 24 hours.

[0192] Subcutaneous injection of epinephrine hydrochloride: Rats were given a subcutaneous injection of epinephrine hydrochloride at a dose of 0.1 mL / 200 g.

[0193] Mouse cage tilt stimulation: Place the mouse cage at an angle of 30° to the ground, so that the rats in the cage are in a state where they can grab the cage with their limbs at any time due to the tilt of the cage. This is maintained for 24 hours.

[0194] Ice water swimming: Put the crushed ice prepared by the ice maker into a bucket, add water to a depth of 50 cm, put the rat into the water, and let it struggle and swim.

[0195] Ultrasonic stimulation: Place the rat next to an ultrasonic cleaner and adjust the frequency to 60 Hz to put the rat in an agitated state. After 15 minutes, stop the stimulation.

[0196] 3. Collection and detection of evaluation indicators

[0197] The collected blood samples were used to measure the blood rheology related parameters of the samples using a blood rheometer. The results are shown in Table 2.

[0198] Table 2 Average blood rheology values ​​of each experimental group

[0199]

[0200]

[0201] 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 blood stasis constitution, characterized in that: The composite peptide dietary supplement comprises the following raw materials: ginseng, wolfberry, hawthorn, chicken gizzard lining, orange peel and peach kernel.

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

3. The composite peptide dietary supplement according to claim 2, characterized in that: In terms of weight, the ginseng is 4-12 parts, the wolfberry is 2-10 parts, the hawthorn is 2-10 parts, the chicken gizzard lining is 2-10 parts, the tangerine peel is 2-10 parts, the peach kernel is 4-12 parts, and the chicory is 2-10 parts.

4. The composite peptide dietary supplement according to claim 2, characterized in that: In terms of weight, the ginseng is 8 parts, the wolfberry is 6 parts, the hawthorn is 6 parts, the chicken's gizzard lining is 6 parts, the tangerine peel is 6 parts, the peach kernel is 8 parts, and the chicory is 4 or 6 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 ultrasonic cell wall breaking; the sixth step is ultrafiltration; the seventh step is purification; and the eighth step is drying.

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, wolfberry, hawthorn, chicken gizzard lining, orange peel, peach kernel, chicory, etc., clean them, dry them in the sun to drain the surface water, and crush them into stock solution for standby use; The specific process of preparing the fermentation agent in the second step is to culture Paecilomyces cerevisiae to form a binary fermentation liquid A, and culture Bifidobacterium lactis to form a fermentation liquid B, and then use them for later 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 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 fifth step of ultrasonic cell wall breaking process is to 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 6000 Daltons for membrane separation to remove macromolecular impurities and obtain components such as polypeptides below 6000 Daltons; The specific process of the seventh step of purification is purification using 724 cation 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, the activated Paecilomyces pyrifos is inoculated at an inoculation amount of 2%, and the mixture is aerobically cultured at 160 rpm and 23-27° C. for 30 hours to prepare a binary fermentation liquid A; the activated Bifidobacterium lactis is inoculated at an inoculation amount of 2%, and the mixture is sealed and cultured at 34-38° C. for 12 hours to prepare a fermentation liquid B; in the third step, based on the weight of the original slurry obtained in the first step, 2-5 times of pure water and 0.1-0.2 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 mixture is cooled to obtain a diluted mixed slurry for standby use; in the fourth step, the fermentation time is 1-2 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 1.5-2.5% yeast extract powder, 1.5-2.5% glucose and 4-6% soybean meal, and the balance is water.

9. A preparation of a composite peptide dietary supplement for improving blood stasis 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 blood stasis constitution.

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