Qi-benefiting and blood-nourishing composition and application thereof in formula milk powder

Abstract

The invention discloses a qi-tonifying and blood-nourishing composition and application thereof in formula milk powder, and belongs to the field of food. The composition provided by the invention comprises a plant fermentation product, heme iron, folic acid and ascorbic acid, and the plant fermentation product is prepared by taking angelica sinensis powder, ginseng powder, red date powder, red bean powder, red-skin peanut powder and medlar powder as raw materials, fermenting by aspergillus oryzae and lactobacillus crispatus, filtering, sterilizing and freeze-drying. A multi-strain mixed fermentation process is adopted, and the qi benefiting and blood nourishing effects of the composition can be effectively improved through the synergistic effect of different strains.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to a qi-invigorating and blood-nourishing composition and application thereof in formula milk powder. Background Art

[0002] The theory of Qi and blood is an important part of the basic theory of traditional Chinese medicine. Qi and blood are the basic substances that constitute the human body and maintain life activities. Qi is the basic driving force of human life activities, with functions such as promotion, warmth, and defense; blood is the fine substance that nourishes the internal organs and limbs, and has the function of nutrition and moisturizing. Qi and blood are closely related, interdependent, mutually rooted and mutually used, and together maintain the normal physiological functions of the human body.

[0003] In traditional Chinese medicine theory, disharmony of Qi and blood is considered the root cause of the occurrence and development of many diseases. The Yellow Emperor's Classic of Internal Medicine points out: "When Qi and blood are full, all diseases will not occur. When Qi and blood are out of harmony, all diseases will arise." Insufficient Qi and blood or imbalance of Qi and blood can lead to symptoms such as physical weakness, pale complexion, dizziness, palpitations, insomnia, fatigue, and even cause modern medical diseases such as anemia, cardiovascular disease, and low immune function.

[0004] In recent years, with the development of modern science and technology, the research on qi-tonifying and blood-nourishing has gradually deepened. Emerging disciplines such as systems pharmacology and network pharmacology have provided new ideas for revealing the mechanism of action of qi-tonifying and blood-nourishing Chinese medicines. Studies have shown that the main active ingredients of qi-tonifying Chinese medicines such as ginseng and astragalus include ginsenosides, astragaloside IV, etc. These ingredients play a role by regulating energy metabolism and improving mitochondrial function. Blood-tonifying Chinese medicines such as angelica and white peony root play a role in blood-tonifying by regulating bone marrow growth factors and promoting hematopoietic function.

[0005] In addition, traditional Chinese medicines that are both medicinal and edible and that replenish qi and nourish blood have also received widespread attention. For example, red beans, donkey-hide gelatin, and jujube have significant health functions in improving anemia, enhancing immunity, and resisting oxidation. These traditional Chinese medicines can not only be used to treat and prevent diseases, but can also be used as daily health foods to improve human health. Summary of the invention

[0006] The object of the present invention is to provide a qi-invigorating and blood-nourishing composition and its application in formula milk powder, wherein the composition comprises plant fermentation products, heme iron, folic acid, and ascorbic acid, wherein the plant fermentation products are prepared by using angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder, and wolfberry powder as raw materials, fermented by Aspergillus oryzae and Lactobacillus crispatus, and then filtering, sterilizing, and freeze-drying the fermentation products. In the present invention, a multi-strain mixed fermentation process is adopted, and the qi-invigorating and blood-nourishing effects of the composition can be effectively improved through the synergistic effect between different strains.

[0007] In order to achieve the above object, the present invention adopts the following technical solutions:

[0008] In a first aspect, the present invention provides a Qi-invigorating and blood-nourishing composition, comprising the following components in parts by weight:

[0009] Plant fermentation products: 50-60 parts;

[0010] Heme iron: 30-35 parts;

[0011] Folic acid: 0.01-0.3 parts;

[0012] Ascorbic acid: 5-7 parts.

[0013] Preferably, the Qi-invigorating and blood-nourishing composition comprises the following components in parts by weight:

[0014] Plant fermentation products: 55-60 parts;

[0015] Heme iron: 30-33 parts;

[0016] Folic acid: 0.15-0.3 phr;

[0017] Ascorbic acid: 6-7 parts.

[0018] Most preferably, the Qi-invigorating and blood-nourishing composition comprises the following components in parts by weight:

[0019] Plant fermentation products: 55 parts;

[0020] Heme iron: 33 parts;

[0021] Folic acid: 0.15 parts;

[0022] Ascorbic acid: 6 parts.

[0023] In a second aspect, the present invention provides a method for preparing the plant fermentation product according to the first aspect, the preparation method comprising the following steps:

[0024] S1: Evenly mix angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder, wolfberry powder and sterile water to obtain a mixed solution, wherein the mass ratio of the angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder is 1:0.5-1.5:1-2:1-3:2-4:0.5-1.5, and the mass ratio of the total mass of the angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder to sterile water is 1:10-15;

[0025] S2: sterilizing the mixed solution and inoculating composite bacteria for fermentation, wherein the composite bacteria consists of Aspergillus oryzae and Lactobacillus crispatus, wherein the Aspergillus oryzae is purchased from China General Microbiological Culture Collection Administration Center with a collection number of CGMCCNO.3.334, and the Lactobacillus crispatus is purchased from China General Microbiological Culture Collection Administration Center with a collection number of CGMCCNO.1.2743, the mass ratio of Aspergillus oryzae to Lactobacillus crispatus is 1:0.5-1.5, the inoculation amount of the composite bacteria accounts for 1-5wt% of the mixed solution, the fermentation temperature is 30-37°C, and the fermentation time is 12-14h;

[0026] S3: After the fermentation in S2 is completed, a fermentation liquid is obtained, and the fermentation liquid is sterilized, filtered, concentrated, and freeze-dried to obtain a plant fermentation product.

[0027] Preferably, the sterilization in steps S2 and S3 is ultra-high temperature instantaneous sterilization or irradiation sterilization.

[0028] Preferably, in step S2, the viable count of Aspergillus oryzae is: 1×10 6 -2×10 6 CFU / g, the number of viable Lactobacillus crispatus is: 1×10 6 -2×10 6 CFU / g.

[0029] In a third aspect, the present invention provides a formula milk powder, wherein the formula milk powder has the following components:

[0030] The composition of the first aspect: 1-3 wt%;

[0031] Milk powder: 97-99wt%;

[0032] The milk powder is one or more of whole milk powder, skimmed milk powder, whole goat milk powder, skimmed goat milk powder, whole camel milk powder and skimmed camel milk powder.

[0033] Compared with the prior art, the beneficial effects of the present invention are as follows: the present invention provides a qi-invigorating and blood-nourishing composition and its application in formula milk powder, wherein the composition is composed of plant fermentation products, heme iron, folic acid and ascorbic acid. The plant fermentation product is made of angelica powder, ginseng powder, red dates powder, red bean powder, red-skinned peanut powder and wolfberry powder as raw materials, and is prepared by mixed fermentation of Aspergillus oryzae and Lactobacillus crispatus. In the plant fermentation product, angelica, ginseng, red dates, red beans, red-skinned peanuts and wolfberry themselves have certain effects of replenishing qi and nourishing blood, and after mixed fermentation by Aspergillus oryzae and Lactobacillus crispatus, the nutritional components and biological activities of these raw materials are further improved. Specifically, during the fermentation process, Aspergillus oryzae and Lactobacillus crispatus can decompose the complex components in the raw materials, such as polysaccharides, proteins, etc., and convert them into small molecules that are easier for the human body to absorb. In addition, fermentation can increase the content of active ingredients such as flavonoids and polysaccharides, which have antioxidant and immunity-enhancing effects. Finally, the fermented raw materials are easier to digest and can improve the absorption rate of nutrients. Probiotic fermentation can also regulate intestinal flora and further promote the absorption of nutrients. In addition, there is a significant synergistic effect between the plant fermentation products, heme iron, folic acid and ascorbic acid in the present invention. Specifically, heme iron is a key component for synthesizing hemoglobin, and folic acid is an important auxiliary factor for promoting erythropoiesis, participating in the synthesis and repair of DNA and promoting the normal development of red blood cells. The synergistic effect of the two can effectively promote the formation of red blood cells, thereby improving the symptoms of insufficient qi and blood; ascorbic acid can significantly improve the absorption rate of iron, and contribute to the metabolism and utilization of folic acid, promote the activation of folic acid while avoiding folic acid oxidation, thereby enhancing the stability of folic acid in the body; plant fermentation products contain rich natural active substances, and the probiotic metabolites after fermentation can also effectively regulate the intestinal flora, further improve the bioavailability of heme iron, folic acid and ascorbic acid, and further promote the formation of qi and blood.

[0034] In summary, heme iron, folic acid, ascorbic acid, and plant fermentation products have significant synergistic effects, which improve the absorption rate and bioavailability of each nutrient and further enhance the effect of replenishing qi and nourishing blood. DETAILED DESCRIPTION

[0035] The embodiments described below are part of the embodiments of the present invention, rather than all of the embodiments. The embodiments of the present invention are used to illustrate the present invention, rather than to limit the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0036] The experimental methods in the following examples without specifying specific conditions are usually carried out under conventional conditions or conditions recommended by the manufacturers. The materials and reagents used can be obtained from commercial sources unless otherwise specified.

[0037] Some raw materials and their sources are as follows:

[0038] Heme iron, folic acid, and ascorbic acid were purchased from Shanghai MacLean Biochemical Technology Co., Ltd.

[0039] Angelica powder, ginseng powder, red date powder, red bean powder, red-skin peanut powder, and wolfberry powder were purchased from Bozhou Huozhengtang Pharmaceutical Co., Ltd.

[0040] Aspergillus oryzae: Two strains of Aspergillus oryzae were purchased from China General Microbiological Culture Collection Center, with numbers: CGMCC NO.3.334 and CGMCC NO.3.13653 respectively.

[0041] Lactobacillus crispatus: purchased from China General Microbiological Culture Collection Center, number CGMCCNO.1.2743.

[0042] Whole milk powder: purchased from Inner Mongolia Yili Industrial Group Co., Ltd.

[0043] The mass fractions of each raw material in the composition are as follows:

[0044] Composition 1:

[0045] Plant fermentation product 1: 55 parts; heme iron: 33 parts; folic acid: 0.15 parts; ascorbic acid: 6 parts.

[0046] Composition 2:

[0047] Plant fermentation product 2: 60 parts; heme iron: 30 parts; folic acid: 0.3 parts; ascorbic acid: 5 parts.

[0048] Composition 3:

[0049] Plant fermentation product 3: 50 parts; heme iron: 35 parts; folic acid: 0.01 parts; ascorbic acid: 7 parts.

[0050] Composition ①:

[0051] The difference from composition 1 is that heme iron is lacking, and the lacking mass portion is made up by the remaining components according to the mass ratio in composition 1.

[0052] Composition ②:

[0053] The difference from composition 1 is that the plant fermentation product is missing, and the missing mass portion is made up by the remaining components according to the mass ratio in composition 1.

[0054] Composition ③:

[0055] The difference from composition 1 is that folic acid is lacking, and the lacking mass portion is made up by the remaining components according to the mass ratio in composition 1.

[0056] Composition ④:

[0057] The difference from composition 1 is that ascorbic acid is lacking, and the lacking mass portion is made up by the remaining components according to the mass ratio in composition 1.

[0058] Composition ⑤:

[0059] The difference from composition 1 is that plant fermentation product 1 is replaced by plant fermentation product ①, and the remaining steps are the same as composition 1.

[0060] Composition ⑥:

[0061] The difference from composition 1 is that plant fermentation product 1 is replaced by plant fermentation product ②, and the remaining steps are the same as composition 1.

[0062] Composition ⑦:

[0063] The difference from composition 1 is that plant fermentation product 1 is replaced by plant fermentation product ③, and the remaining steps are the same as composition 1.

[0064] Composition ⑧:

[0065] The difference from composition 1 is that plant fermentation product 1 is replaced by plant fermentation product ④, and the remaining steps are the same as composition 1.

[0066] Composition ⑨:

[0067] The difference from composition 1 is that plant fermentation product 1 is replaced by plant fermentation product ⑤, and the remaining steps are the same as composition 1.

[0068] Composition ⑩:

[0069] The difference from composition 1 is that plant fermentation product 1 is replaced by plant fermentation product ⑥, and the remaining steps are the same as composition 1.

[0070] Composition

[0071] The difference from composition 1 is that the plant fermentation product 1 is replaced by angelica powder, ginseng powder, red date powder, red bean powder, red-skinned peanut powder, and wolfberry powder in a mass ratio of 1:1:1.5:2:3:1, and the remaining steps are the same as composition 1.

[0072] The above compositions 1-3 and compositions The preparation method of the composition is specifically as follows:

[0073] Mix the raw materials of each component according to the mass ratio.

[0074] The specific steps for preparing the plant fermentation product in the above composition are as follows:

[0075] Plant fermentation products 1:

[0076] S1: Evenly mix angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder, wolfberry powder and sterile water to obtain a mixed solution, wherein the mass ratio of angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder is 1:1:1.5:2:3:1, and the mass ratio of the total mass of angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder to sterile water is 1:13;

[0077] S2: sterilizing the mixed solution and inoculating composite bacteria for fermentation, wherein the composite bacteria consists of Aspergillus oryzae and Lactobacillus crispatus, wherein the Aspergillus oryzae is purchased from China General Microbiological Culture Collection Administration Center with a collection number of CGMCCNO.3.334, and the Lactobacillus crispatus is purchased from China General Microbiological Culture Collection Administration Center with a collection number of CGMCCNO.1.2743, the mass ratio of Aspergillus oryzae to Lactobacillus crispatus is 1:1, the inoculation amount of the composite bacteria accounts for 3wt% of the mixed solution, the fermentation temperature is 34°C, and the fermentation time is 13h;

[0078] S3: After the fermentation in S2 is completed, a fermentation liquid is obtained, and the fermentation liquid is sterilized, filtered, concentrated, and freeze-dried to obtain a plant fermentation product;

[0079] The sterilization in steps S2 and S3 is ultra-high temperature instantaneous sterilization; the number of viable Aspergillus oryzae in step S2 is: 1.5×10 6 CFU / g, the number of viable Lactobacillus crispatus is: 1.5×10 6 CFU / g.

[0080] Plant fermentation products 2:

[0081] S1: Evenly mix angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder, wolfberry powder and sterile water to obtain a mixed solution, wherein the mass ratio of angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder is 1:0.5:2:3:2:0.5, and the mass ratio of the total mass of angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder to sterile water is 1:10;

[0082] S2: sterilizing the mixed solution and inoculating composite bacteria for fermentation, wherein the composite bacteria consists of Aspergillus oryzae and Lactobacillus crispatus, wherein the Aspergillus oryzae is purchased from China General Microbiological Culture Collection Administration Center with a collection number of CGMCCNO.3.334, and the Lactobacillus crispatus is purchased from China General Microbiological Culture Collection Administration Center with a collection number of CGMCCNO.1.2743, the mass ratio of Aspergillus oryzae to Lactobacillus crispatus is 1:1.5, the inoculation amount of the composite bacteria accounts for 5wt% of the mixed solution, the fermentation temperature is 30°C, and the fermentation time is 12h;

[0083] S3: After the fermentation in S2 is completed, a fermentation liquid is obtained, and the fermentation liquid is sterilized, filtered, concentrated, and freeze-dried to obtain a plant fermentation product;

[0084] The sterilization in steps S2 and S3 is irradiation sterilization; the number of viable Aspergillus oryzae in step S2 is: 1×10 6 CFU / g, the number of viable Lactobacillus crispatus is: 1×10 6 CFU / g.

[0085] Plant fermentation products 3:

[0086] S1: Evenly mix angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder, wolfberry powder and sterile water to obtain a mixed solution, wherein the mass ratio of angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder is 1:1.5:1:1:4:1.5, and the mass ratio of the total mass of angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder to sterile water is 1:15;

[0087] S2: sterilizing the mixed solution and inoculating composite bacteria for fermentation, wherein the composite bacteria consists of Aspergillus oryzae and Lactobacillus crispatus, wherein the Aspergillus oryzae is purchased from China General Microbiological Culture Collection Administration Center with a collection number of CGMCCNO.3.334, and the Lactobacillus crispatus is purchased from China General Microbiological Culture Collection Administration Center with a collection number of CGMCCNO.1.2743, the mass ratio of Aspergillus oryzae to Lactobacillus crispatus is 1:1.5, the inoculation amount of the composite bacteria accounts for 1wt% of the mixed solution, the fermentation temperature is 37°C, and the fermentation time is 14h;

[0088] S3: After the fermentation in S2 is completed, a fermentation liquid is obtained, and the fermentation liquid is sterilized, filtered, concentrated, and freeze-dried to obtain a plant fermentation product;

[0089] The sterilization in steps S2 and S3 is ultra-high temperature instantaneous sterilization; the number of viable Aspergillus oryzae in step S2 is: 2×10 6 CFU / g, the number of viable Lactobacillus crispatus is: 2×10 6 CFU / g.

[0090] Plant fermentation products①:

[0091] The difference from plant fermentation product 1 is that in step S2, only Aspergillus oryzae is used for fermentation, the inoculation amount of Aspergillus oryzae accounts for 3wt% of the mixed solution, and the number of viable Aspergillus oryzae is: 3×10 6 CFU / g, and the other steps and parameters were the same as those of plant fermentation product 1.

[0092] Plant fermentation products②:

[0093] The difference from plant fermentation product 1 is that in step S2, only Lactobacillus crispatus is used for fermentation, the inoculation amount of Lactobacillus crispatus accounts for 3wt% of the mixed solution, and the number of viable bacteria of Lactobacillus crispatus is: 3×10 6 CFU / g, and the other steps and parameters were the same as those of plant fermentation product 1.

[0094] Plant fermentation products③:

[0095] The difference from plant fermentation product 1 is that in step S2, Aspergillus oryzae with a preservation number of CGMCC NO.3.13653 is used to replace Aspergillus oryzae with a preservation number of CGMCC NO.3.334, and the remaining steps and parameters are the same as those of plant fermentation product 1.

[0096] Plant fermentation products④:

[0097] The difference from plant fermentation product 1 is that in step S1, the mass ratio of angelica powder, ginseng powder, red date powder, red bean powder, red-skinned peanut powder and wolfberry powder is 1:2:0.5:4:1:2, and the remaining steps and parameters are the same as plant fermentation product 1.

[0098] Plant fermentation products⑤:

[0099] The difference from plant fermentation product 1 is that in step S1, angelica powder, ginseng powder and wolfberry powder are missing, and the missing mass is made up by red date powder, red bean powder and red-skinned peanut powder in a mass ratio of 1.5:2:3. The remaining steps and parameters are the same as plant fermentation product 1.

[0100] Plant fermentation products⑥:

[0101] The difference from plant fermentation product 1 is that: in step S1, red bean powder, red-skin peanut powder and red date powder are missing, and the missing mass is supplemented by angelica powder, ginseng powder and wolfberry powder in a mass ratio of 1:1:1. The remaining steps and parameters are the same as plant fermentation product 1.

[0102] Trial 1: Efficacy verification trial

[0103] Test sample: Use pure water to mix composition 1-3 and composition The drug solutions were prepared at 10 g / L respectively.

[0104] Experimental steps:

[0105] Trial duration: 18 days in total, divided into two phases, Phase A: 1-14 days, Phase B: 15-18 days;

[0106] Experimental animals: KM mice, half male and half female, were divided into groups after five days of adaptive feeding;

[0107] Experimental groups: control group, model group, experimental group 1-3, experimental group There were 9 mice in each group;

[0108] Test steps:

[0109] Control group: Phase A: Each mouse was gavaged with 0.5 mL / g purified water every day and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg normal saline every day and fed normally.

[0110] Model group: Phase A: Each mouse was gavaged with 0.5 mL / g purified water daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg cyclophosphamide daily and fed normally.

[0111] Experimental group 1: Phase A: Each mouse was orally administered 0.5 mL / g of the drug solution of composition 1 every day and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide every day and fed normally.

[0112] Experimental group 2: Phase A: Each mouse was orally administered 0.5 mL / g of Composition 2 solution every day and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide every day and fed normally.

[0113] Experimental group 3: Phase A: Each mouse was orally administered 0.5 mL / g of the drug solution of composition 3 every day and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide every day and fed normally.

[0114] Experimental group ①: Phase A: Each mouse was orally administered 0.5 mL / g of the drug solution of composition ① every day and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide every day and fed normally.

[0115] Experimental group ②: Phase A: Each mouse was orally administered 0.5 mL / g of the drug solution of composition ② every day and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide every day and fed normally.

[0116] Experimental group ③: Phase A: Each mouse was orally administered 0.5 mL / g of the composition ③ solution every day and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide every day and fed normally.

[0117] Experimental group ④: Phase A: Each mouse was orally administered 0.5 mL / g of the drug solution of composition ④ every day and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide every day and fed normally.

[0118] Experimental group ⑤: Phase A: Each mouse was orally administered 0.5 mL / g of the drug solution of composition ⑤ every day and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide every day and fed normally.

[0119] Experimental group ⑥: Phase A: Each mouse was orally administered 0.5 mL / g of the drug solution of composition ⑥ every day and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide every day and fed normally.

[0120] Experimental group ⑦: Phase A: Each mouse was orally administered 0.5 mL / g of the drug solution of composition ⑦ every day and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide every day and fed normally.

[0121] Experimental group⑧: Phase A: Each mouse was orally administered 0.5 mL / g of the drug solution of composition⑧ every day and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide every day and fed normally.

[0122] Experimental group ⑨: Phase A: Each mouse was orally administered 0.5 mL / g of the composition ⑨ solution every day and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide every day and fed normally.

[0123] Experimental group ⑩: Phase A: Each mouse was orally administered 0.5 mL / g of the composition ⑩ solution daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide daily and fed normally.

[0124] Experimental Group Phase A: Each mouse was gavaged with 0.5 mL / g of the composition daily. Phase B: Each mouse was intraperitoneally injected with 40 mg / kg cyclophosphamide per day and fed normally.

[0125] In the above control group, model group, experimental groups 1-3, experimental group One hour after the end of the administration on the 18th day, the mice were killed by cervical dislocation, and the eyeballs of the mice were removed to collect blood. The number of red blood cells (RBC), the number of white blood cells (WBC), the amount of hemoglobin (HGB), the hematocrit (HCT), and the mean corpuscular hemoglobin (MCH) were measured using an automatic flow cytometer. The results are shown in Table 1.

[0126] Table 1 Efficacy verification test results

[0127]

[0128]

[0129]

[0130] Note: “#” indicates comparison with the model group, p < 0.05; “*” indicates comparison with the control group, p < 0.05; “a” indicates comparison with the experimental group 1, p < 0.05.

[0131] According to the results in Table 1, the model group was significantly different from the control group, indicating that the modeling was successful;

[0132] Comparison of the results of test groups 1-3 and the model group shows that the Qi-invigorating and blood-nourishing composition of the present invention has significant Qi-invigorating and blood-nourishing effects;

[0133] Comparing the results of test group 1 with test groups ①-④, it can be seen that in the Qi-invigorating and blood-nourishing composition of the present invention, plant fermentation products, heme iron, folic acid, and ascorbic acid have a significant synergistic effect;

[0134] Comparing the results of test group 1 with those of test groups ⑤-⑦, it can be seen that the present invention uses specific strains to ferment plant raw materials to obtain plant fermentation products with better qi-invigorating and blood-nourishing effects;

[0135] Comparing the results of test group 1 with those of test groups ⑧-⑩, it can be seen that the fermentation raw materials used in the plant fermentation products of the present invention have a significant synergistic effect;

[0136] Comparison of experimental group 1 with experimental group The results show that compared with the plant powder that has not been fermented, the plant powder that has been fermented by the present invention has better effects of replenishing qi and nourishing blood.

[0137] Experiment 2: Preparation of a formula milk powder and its sensory evaluation.

[0138] Application Example 1: 2 wt % of the composition 1 and 98 wt % of the whole milk powder are uniformly mixed, dried, filled and sealed, and stored at room temperature.

[0139] Application Example 2: 1 wt % of the composition 1 is uniformly mixed with 99 wt % of whole milk powder, dried, filled and sealed, and stored at room temperature.

[0140] Application Example 3: 3 wt % of the composition 1 and 97 wt % of the whole milk powder are uniformly mixed, dried, filled and sealed, and stored at room temperature.

[0141] Blank application example: 100wt% whole milk powder is mixed evenly, dried, filled and sealed, and stored at room temperature.

[0142] Sensory evaluation method: refer to GB 19644-2010 "National Food Safety Standard - Milk Powder".

[0143] Results: According to the detection method and sensory requirements described in GB 19644-2010 "National Food Safety Standard - Milk Powder", 10 professionally trained sensory evaluators were selected to evaluate Application Examples 1-3 of the present invention and the blank application example.

[0144] Evaluation results: The milk powder prepared in Application Examples 1-3 of the present invention has uniform color, the color that the product should have, a slightly sweet taste, a unique aroma of milk powder, no peculiar smell, and is in the state of a dry and uniform powder.

[0145] The embodiments described above are part of the embodiments of the present invention, rather than all of the embodiments. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

Claims

1. A Qi-invigorating and blood-nourishing composition, characterized in that: Contains the following ingredients: Angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder, wolfberry powder, heme iron, folic acid, ascorbic acid.

2. The composition according to claim 1, characterized in that Contains the following components by mass: Plant fermentation products: 50-60 parts; Heme iron: 30-35 parts; Folic acid: 0.01-0.3 parts; Ascorbic acid: 5-7 parts; The method for preparing the plant fermentation product comprises the following steps: S1: Evenly mix angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder, wolfberry powder and sterile water to obtain a mixed solution, wherein the mass ratio of the angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder is 1:0.5-1.5:1-2:1-3:2-4:0.5-1.5, and the mass ratio of the total mass of the angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder to sterile water is 1:10-15; S2: sterilizing the mixed solution and inoculating composite bacteria for fermentation, wherein the composite bacteria consists of Aspergillus oryzae and Lactobacillus crispatus, wherein the Aspergillus oryzae is purchased from China General Microbiological Culture Collection Administration Center with a collection number of CGMCC NO.3.334, and the Lactobacillus crispatus is purchased from China General Microbiological Culture Collection Administration Center with a collection number of CGMCC NO.1.2743, the mass ratio of Aspergillus oryzae to Lactobacillus crispatus is 1:0.5-1.5, the inoculation amount of the composite bacteria accounts for 1-5wt% of the mixed solution, the fermentation temperature is 30-37°C, and the fermentation time is 12-14h; S3: After the fermentation in S2 is completed, a fermentation liquid is obtained, and the fermentation liquid is sterilized, filtered, concentrated, and freeze-dried to obtain a plant fermentation product.

3. The composition according to claim 2, characterized in that The sterilization in steps S2 and S3 is ultra-high temperature instantaneous sterilization or irradiation sterilization.

4. The composition according to claim 2, characterized in that The number of viable Aspergillus oryzae in step S2 is: 1×10 6 -2×10 6 CFU / g, the number of viable Lactobacillus crispatus is: 1×10 6 -2×10 6 CFU / g.

5. A nutritional product, characterized in that: The method comprises the composition according to any one of claims 1 to 4.

6. The nutritional product according to claim 5, characterized in that: The nutritional product is formula milk powder.

7. The formula milk powder as claimed in claim 6, characterized in that: The components of the formula milk powder are as follows: Composition: 1-3wt%; Milk powder: 97-99wt%; The milk powder is one or more of whole milk powder, skimmed milk powder, whole goat milk powder, skimmed goat milk powder, whole camel milk powder and skimmed camel milk powder.

Images