Auricularia auricula-cannabis milk functional beverage capable of enhancing immunity and preparation technology thereof

Abstract

The black fungus and fructus cannabis milk functional beverage is characterized by being prepared from the following raw materials in parts by weight: 10 to 30 parts of black fungus fermentation liquor, 5 to 10 parts of fructus cannabis compound protein emulsion, 10 to 30 parts of rhizoma polygonati, 20 to 60 parts of fructus lycii, 10 to 30 parts of fructus crataegi, 5 to 10 parts of fructus hippophae, 1 to 3 parts of honey and 4 to 8 parts of sweetend roll. Wherein the black fungus fermentation liquor is prepared by fermenting bifidobacterium infantis and lactobacillus bulgaricus; the fructus cannabis compound protein emulsion comprises fructus cannabis, pumpkin seed kernels, almonds, pinenut kernels and walnut kernels. According to the application, the black fungus fermentation liquor and fructus cannabis composite emulsion are matched with the components such as rhizoma polygonati, fructus lycii, fructus crataegi and fructus hippophae, and the black fungus is fermented, so that the earthy smell of a black fungus body can be improved; and metabolites and small molecular active components generated in the fermentation process of the lactic acid bacteria further improve the effects of resisting oxidation, reducing blood sugar and reducing fat of the beverage. Moreover, the black fungus fermentation liquid, the fructus cannabis composite emulsion and the mixed extract form a compatibility system in a specific proportion, so that the traditional Chinese medicine composition can repair damaged cells and promote metabolism of a human body while cleaning garbage in the body, and has a good application prospect.

Description

Technical Field

[0001] The present application belongs to the technical field of health food, and in particular relates to a black fungus and hemp milk functional beverage for enhancing immunity and a preparation process thereof. Background Art

[0002] Immunity is the body's inherent defense mechanism, the ability to identify and eliminate any invading foreign bodies (viruses, bacteria, etc.), to manage aging, damaged, dying, and degenerating cells, and to identify and manage mutated and virus-infected cells. Modern immunology considers immunity to be the body's physiological response to identify and eliminate "foreign" entities. The immune system is responsible for this function. For millions of years, humans have lived in an environment that is both suitable for survival and fraught with danger. This has enabled them to survive and develop remarkable immunity. Therefore, immunity is a product of biological evolution.

[0003] Immunity can be divided into nonspecific immunity and specific immunity. Immunity can also be divided into innate immunity and acquired immunity based on how it is acquired. Innate immunity is present at birth, while acquired immunity is acquired naturally in the course of life after birth or passively through artificial assistance.

[0004] Due to changing lifestyles and social pressures, the immune system of the modern population is declining year by year, manifesting itself in increased susceptibility to infection and cancer. Various factors can disrupt the immune system's ability to function properly, making it highly susceptible to bacterial, viral, and fungal infections. The most direct manifestation of low immunity is susceptibility to illness. Frequent illnesses strain the body, leading to symptoms such as weakness, malnutrition, lethargy, fatigue, decreased appetite, and sleep disturbances. Illnesses and medications become a daily routine. Recovery from each illness can be lengthy, and recurring. This long-term decline can lead to physical and intellectual impairment and a high risk of developing serious illnesses.

[0005] Ginseng is a tonic in Traditional Chinese Medicine, widely recognized for its significant immune-boosting properties. However, due to its side effects, such as causing internal heat, even regular soups or wine brewing with good quality ginseng cannot avoid this tendency to cause internal heat. As we all know, internal heat can easily lead to other complications, such as fever. Many people misuse ginseng, resulting in abdominal distension, hiccups, constipation, urinary retention, chest tightness, and a heavy head. The human body stores a lot of waste that cannot be thoroughly cleared, which in Traditional Chinese Medicine is known as an imbalance of yin and yang. Using ginseng directly at this point can easily cause external effects. Improper use can lead to internal heat, dryness, nosebleeds, bleeding gums, and even blood in the stool or urine.

[0006] Therefore, there is an urgent need for a functional drink that can replenish human immunity, replenish quickly, and is suitable for all ages. Summary of the Invention

[0007] The technical problem to be solved by the present application is to overcome the technical defects in the prior art that the modern population's immune system is damaged due to poor living habits and social pressure, the human body is in a sub-healthy state for a long time, and is easily infected with seasonal epidemics such as colds, resulting in mental depression, slow physical recovery after illness or recurrence of diseases, and even induce serious diseases in the long run; and that tonic Chinese medicines have excellent effects but cannot meet the needs of people with weak constitutions who cannot be nourished, and such Chinese medicines are prone to cause side effects such as getting angry and feeling hot, and to provide a black fungus and hemp milk functional beverage that enhances immunity and a preparation process thereof.

[0008] This application adopts the following technical solutions to solve the above technical problems:

[0009] First aspect:

[0010] The present application provides a black fungus and hemp milk functional beverage for enhancing immunity, comprising the following raw materials in parts by weight:

[0011] 10-30 parts of black fungus fermentation liquid, 5-10 parts of hemp seed compound protein emulsion, 10-30 parts of polygonatum, 20-60 parts of wolfberry, 10-30 parts of hawthorn, 5-10 parts of sea buckthorn, 1-3 parts of honey, 4-8 parts of fruit jelly;

[0012] The black fungus fermentation liquid is fermented by Bifidobacterium infantis and Lactobacillus bulgaricus; the hemp seed composite protein emulsion includes hemp seed, pumpkin seed, almond, pine nut and walnut.

[0013] Preferably, the black fungus and hemp milk functional beverage for enhancing immunity further comprises the following raw materials in parts by weight:

[0014] 30 parts of black fungus fermentation liquid, 7 parts of hemp seed compound protein emulsion, 15 parts of polygonatum, 25 parts of wolfberry, 12 parts of hawthorn, 6 parts of sea buckthorn, 2 parts of honey, and 6 parts of fruit jelly.

[0015] Preferably, the method for preparing the black fungus fermentation broth comprises: defatting the black fungus, enzymolyzing the black fungus with a complex enzyme, fermenting the black fungus with the Bifidobacterium infantis and the Lactobacillus bulgaricus, and then centrifuging and filtering to obtain the black fungus fermentation broth.

[0016] Preferably, the method for preparing the black fungus fermentation broth comprises:

[0017] (1) grinding black fungus and defatting it by supercritical fluid extraction technology to obtain defatted black fungus;

[0018] (2) adding the defatted black fungus into water, adding a complex enzyme, performing enzymolysis, concentrating, and drying to obtain an enzymolyzate;

[0019] (3) inoculating the infant Bifidobacterium and the bulgaricus lactobacillus into the enzymatic hydrolysate, allowing it to ferment, sterilizing it, centrifuging it to remove the supernatant, and filtering it to obtain the black fungus fermentation liquid.

[0020] Preferably, the method for preparing the black fungus fermentation broth satisfies one or more of the following conditions:

[0021] In step (1), the black fungus is crushed to a size of 50 to 100 meshes;

[0022] In step (1), the conditions of the supercritical fluid extraction technology are as follows: CO2 flow rate of 5 to 20 L / h, extraction kettle pressure of 10 to 25 MPa, temperature of 40 to 75°C, and extraction time of 1.5 to 3 hours;

[0023] In step (2), the enzymatic hydrolysis temperature is 40-50°C;

[0024] In step (2), the enzymatic hydrolysis time is 3 to 5 hours;

[0025] In step (2), the mass ratio of the black fungus to the water is 1:(5-10);

[0026] In step (2), the mass ratio of the complex enzyme to the black fungus is (3-5):100.

[0027] In step (3), the ratio of the number of live bacteria of the infant Bifidobacterium to that of the bulgaricus Lactobacillus is 1:(0.5-2);

[0028] In step (3), the ratio of the number of live bacteria of the infant Bifidobacterium to that of the bulgaricus Lactobacillus is 1:(0.5-2);

[0029] In step (3), the viable count of infant Bifidobacterium is 1×10 7 ~10 9 , preferably 1×10 8 ;

[0030] In step (3), the temperature of the static fermentation is 35-42°C;

[0031] In step (3), the static fermentation time is 36 to 144 hours;

[0032] In step (3), the sterilization is high temperature and high pressure sterilization; preferably, the temperature of the high temperature sterilization is 110℃~125℃, more preferably 110℃~121℃, for example 121℃; the time of the high temperature sterilization is 20~45min, more preferably 25~40min, for example 30min.

[0033] Preferably, in the hemp seed composite emulsion, the mass ratio of the hemp seed, the pumpkin seed, the almond, the pine nut, and the walnut is 1: (0.5-1): (0.5-2): (0.5-2): (4-8);

[0034] Preferably, the mass ratio of the hemp seeds, the pumpkin seeds, the almonds, the pine nuts, and the walnut kernels is 1:0.8:1.5:1:8.

[0035] Preferably, the preparation method of the hemp seed composite protein emulsion comprises: mixing the hemp seed, the pumpkin seed, the almond, the pine nut, and the walnut, frying them over a low heat, and then crushing and beating them to prepare the emulsion;

[0036] Wherein, the temperature of the warm fire frying is 40-60°C;

[0037] The time for frying over low heat is 15 to 30 minutes.

[0038] Preferably, the polygonatum, wolfberry, hawthorn, sea buckthorn, and danpi are crushed, reflux extracted, concentrated, and then added with honey to obtain the product;

[0039] The reflux extraction method comprises the following steps: subjecting all components to a single reflux extraction to obtain a primary extract, subjecting the remaining residue and the primary extract to a secondary extraction, concentrating the secondary extract, and adding honey to obtain a mixed extract;

[0040] The present application also provides a black fungus and hemp milk functional beverage for enhancing immunity, and the preparation method comprises: mixing the black fungus fermentation liquid, the hemp seed composite protein emulsion and the mixed extract to prepare the black fungus and hemp milk functional beverage for enhancing immunity.

[0041] The present application also provides a black fungus and hemp milk functional beverage that enhances immunity, which is used as a functional agent in beverages that improve human immunity, resist fatigue, and resist oxidation.

[0042] Second aspect:

[0043] The present invention has found in research that Lactobacillus bulgaricus is facultatively anaerobic and can ferment glucose, fructose and lactose, but can not utilize sucrose.And adding Bifidobacterium infantis and Lactobacillus bulgaricus mixed fermentation culture is better than separately fermenting and culturing separately, this is because Lactobacillus bulgaricus and Bifidobacterium infantis can further decompose and provide lactic acid, amino acid, and small molecule metabolites etc. under the effect of multiple enzymes, can also produce a large amount of small molecule acids simultaneously, when pH continues to be reduced to about 4, Lactobacillus bulgaricus multiplies in a large amount, produces a large amount of lactic acid and amino acid, promotes the growth of acidophilus streptococcus and infant bifidobacterium longum conversely, the two complement each other, promote each other, can play the effect of good degradation of black fungus crude polysaccharide.

[0044] The present invention utilizes static fermentation and anoxic conditions for fermentation extraction, which, on the one hand, helps the proliferation and growth of facultative anaerobic bacteria. At the same time, the extraction under slightly anoxic conditions can effectively prevent the oxidation of substances, so that the generated bioactive substances can exert better efficacy. At the same time, the preparation method of the black fungus fermentation liquid is simple, the extraction efficiency is high, and the product obtained by enzymatic hydrolysis, defatting and fermentation is easier to absorb, has good physiological activity, and has good antioxidant and anti-aging effects, thereby improving immunity.

[0045] The present invention has found in the research that the hemp seed composite protein emulsion, which utilizes hemp seed, pumpkin seed, almond, pine nut, and walnut kernels to form a five-kernel protein beverage in a specific proportion, retains both the water-soluble active ingredients and the fat-soluble active ingredients in the five-kernel kernels; after rapid frying over a low fire, the raw taste of the kernels in the beverage is greatly reduced, thereby improving the mouthfeel and reducing the dry taste, and the fried five-kernel kernel can further release the active ingredients and aroma under the action of high temperature, thereby improving the customer's acceptance. Among them, hemp seed has the effect of nourishing the spleen and stomach; hawthorn has the effect of strengthening the spleen and appetite, digesting food and removing stagnation, promoting blood circulation and removing phlegm; sea buckthorn has the effect of moisturizing dryness, clearing away heat and relieving cough, warming and unblocking the meridians, improving immune function, moisturizing and nourishing the skin, and anti-aging; Polygonatum has the effect of replenishing qi and yin, and has a good improvement effect on symptoms such as deficiency of essence and blood, internal heat and thirst.

[0046] On the basis of conforming to the common sense in this field, the above-mentioned preferred conditions can be arbitrarily combined to obtain the preferred embodiments of the present application.

[0047] The reagents and raw materials used in this application are commercially available.

[0048] The positive progress of this application is that by combining black fungus fermentation liquid with hemp seed composite emulsion and ingredients such as polygonatum, wolfberry, hawthorn, and sea buckthorn, the black fungus fermentation method can improve the earthy smell of the black fungus itself, and the metabolites and small molecule active ingredients produced during the lactic acid bacteria fermentation process further enhance the antioxidant and blood sugar and fat-reducing effects of the beverage. Furthermore, this application combines the black fungus fermentation liquid, hemp seed composite emulsion, and mixed extract in a specific ratio to form a compatibility system that can clean up waste in the body while repairing damaged cells and promoting human metabolism. It is suitable for all ages, has a unique taste, and is widely applicable. DETAILED DESCRIPTION

[0049] The present invention is further described below by way of examples, but the present invention is not limited to the scope of the examples. In the following examples, the experimental methods without specific conditions are selected according to conventional methods and conditions or according to the product specifications.

[0050] Unless otherwise specified, the experimental methods used in the following examples are conventional methods.

[0051] The raw materials in the following examples are all commercially available.

[0052] Example 1

[0053] A black fungus and hemp milk functional beverage for enhancing immunity is prepared from the following raw materials in parts by weight:

[0054] 20 parts of black fungus fermentation liquid, 1 part of hemp seed, 1 part of pumpkin seed kernel, 1 part of almond, 1 part of pine nut kernel, 4 parts of walnut kernel, 20 parts of polygonatum, 40 parts of wolfberry, 15 parts of hawthorn, 5 parts of sea buckthorn, 2 parts of honey, and 6 parts of fruit jelly.

[0055] The preparation method of black fungus fermentation liquid comprises:

[0056] (1) grinding the dried black fungus, passing it through an 80-mesh sieve to obtain black fungus powder, and defatting it through a supercritical fluid extraction technique to obtain defatted black fungus, wherein the conditions of the supercritical fluid extraction technique are a CO2 flow rate of 15 L / h, an extraction kettle pressure of 20 MPa, a temperature of 65°C, and an extraction time of 2 h to obtain defatted black fungus;

[0057] (2) 20 parts of defatted black fungus and 100 parts of water were added with 0.6 parts of cellulase and 0.4 parts of pectinase, and the mixture was enzymatically hydrolyzed at 46°C for 4 hours, and then the enzyme was inactivated at 110°C to obtain an enzymatic solution;

[0058] (3) Inoculate the enzymatic hydrolyzate with Bifidobacterium infantis and Lactobacillus bulgaricus, wherein the viable bacterial count of Bifidobacterium infantis is 1×10 8 CFU / mL, the number of viable Lactobacillus bulgaricus is 2×108 CFU / mL, and cultured in a constant temperature incubator at 40°C for 72 h, concentrated, centrifuged, and filtered to obtain the black fungus fermentation liquid.

[0059] The preparation method of hemp seed composite emulsion comprises:

[0060] (1) Mix 1 part hemp seed, 1 part pumpkin seed, 1 part almond, 1 part pine nut, and 4 parts walnut, and fry them at 50°C for 15 minutes.

[0061] (2) After frying, the mixture was crushed, 20 parts of water was added, and the mixture was beaten to obtain a hemp seed composite emulsion.

[0062] The preparation method of the mixed extract comprises:

[0063] (1) Take 10 parts of polygonatum, 40 parts of wolfberry, 10 parts of hawthorn, 8 parts of sea buckthorn, and 6 parts of fruit jelly, add 300 parts of purified water, and reflux extraction for 1.5 hours to obtain an extract;

[0064] (2) The residue was then mixed with the primary extract, subjected to secondary reflux extraction for 4 h, and 3 parts of honey were added to obtain a mixed extract.

[0065] A black fungus and hemp milk functional beverage for enhancing immunity, the preparation method comprising the following steps:

[0066] The black fungus fermentation liquid, hemp seed compound emulsion, mixed extract and honey are homogenized and sterilized to prepare a black fungus hemp emulsion functional beverage for enhancing immunity.

[0067] Example 2

[0068] Compared with Example 1, the difference is that the proportions of the raw materials are different.

[0069] A black fungus and hemp milk functional beverage for enhancing immunity is prepared from the following raw materials in parts by weight:

[0070] 30 parts of black fungus fermentation liquid, 1 part of hemp seed, 0.8 part of pumpkin seed kernel, 1.2 parts of almond, 2 parts of pine nut kernel, 5 parts of walnut kernel, 25 parts of polygonatum, 40 parts of wolfberry, 15 parts of hawthorn, 3 parts of sea buckthorn, 2 parts of honey, and 4 parts of fruit jelly.

[0071] The preparation method of black fungus fermentation liquid comprises:

[0072] (1) grinding the dried black fungus, passing it through an 80-mesh sieve to obtain black fungus powder, and defatting it through a supercritical fluid extraction technique to obtain defatted black fungus, wherein the conditions of the supercritical fluid extraction technique are a CO2 flow rate of 15 L / h, an extraction kettle pressure of 20 MPa, a temperature of 65°C, and an extraction time of 2 h to obtain defatted black fungus;

[0073] (2) 30 parts of defatted black fungus and 110 parts of water were added with 0.7 parts of cellulase and 0.5 parts of pectinase, and enzymatically hydrolyzed at 46°C for 4 hours, and then the enzyme was inactivated at 110°C to obtain an enzymatic hydrolyzate;

[0074] (3) Inoculate the enzymatic hydrolyzate with Bifidobacterium infantis and Lactobacillus bulgaricus, wherein the viable bacterial count of Bifidobacterium infantis is 1×10 8 CFU / mL, the number of viable Lactobacillus bulgaricus is 2×10 8 CFU / mL, and cultured in a constant temperature incubator at 42°C for 84 h, concentrated by centrifugation, and filtered to obtain the black fungus fermentation liquid.

[0075] The preparation method of hemp seed composite emulsion comprises:

[0076] (1) Mix 1 part hemp seed, 0.8 part pumpkin seed, 1.2 parts almond, 1 part pine nut, and 4 parts walnut, and fry under low heat at 50°C for 15 minutes;

[0077] (2) After frying, the mixture was crushed, 20 parts of water was added, and the mixture was beaten to obtain a hemp seed composite emulsion.

[0078] The preparation method of the mixed extract comprises:

[0079] (1) 25 parts of polygonatum, 40 parts of wolfberry, 15 parts of hawthorn, 3 parts of seabuckthorn, 4 parts of fruit jelly, 300 parts of purified water were added, and refluxed for 1.5 hours to obtain an extract;

[0080] (2) The residue was then mixed with the primary extract, subjected to secondary reflux extraction for 4 h, and then 2 parts of honey were added to obtain a mixed extract.

[0081] A black fungus and hemp milk functional beverage for enhancing immunity, the preparation method comprising the following steps:

[0082] The black fungus fermentation liquid, hemp seed compound emulsion, mixed extract and honey are homogenized and sterilized to prepare a black fungus hemp emulsion functional beverage for enhancing immunity.

[0083] Example 3

[0084] Compared with Example 1, the difference is that the proportions of the raw materials are different.

[0085] A black fungus and hemp milk functional beverage for enhancing immunity is prepared from the following raw materials in parts by weight:

[0086] 25 parts of black fungus fermentation liquid, 1 part of hemp seed, 1 part of pumpkin seed kernel, 1 part of almond, 1 part of pine nut kernel, 4 parts of walnut kernel, 30 parts of polygonatum, 40 parts of wolfberry, 15 parts of hawthorn, 5 parts of sea buckthorn, 2 parts of honey, and 4 parts of fruit jelly.

[0087] The preparation method of black fungus fermentation liquid comprises:

[0088] (1) grinding the dried black fungus, passing it through an 80-mesh sieve to obtain black fungus powder, and defatting it through a supercritical fluid extraction technique to obtain defatted black fungus, wherein the conditions of the supercritical fluid extraction technique are a CO2 flow rate of 15 L / h, an extraction kettle pressure of 20 MPa, a temperature of 65°C, and an extraction time of 2 h to obtain defatted black fungus;

[0089] (2) 20 parts of defatted black fungus and 100 parts of water were added with 0.6 parts of cellulase and 0.4 parts of pectinase, and the mixture was enzymatically hydrolyzed at 46°C for 4 hours, and then the enzyme was inactivated at 110°C to obtain an enzymatic solution;

[0090] (3) Inoculate the enzymatic hydrolyzate with Bifidobacterium infantis and Lactobacillus bulgaricus, wherein the viable bacterial count of Bifidobacterium infantis is 1×10 8 CFU / mL, the number of viable Lactobacillus bulgaricus is 2×10 8 CFU / mL, and cultured in a constant temperature incubator at 40°C for 72 h, concentrated by centrifugation, and filtered to obtain the black fungus fermentation liquid.

[0091] The preparation method of hemp seed composite emulsion comprises:

[0092] (1) Mix 1 part hemp seed, 1 part pumpkin seed, 1 part almond, 1 part pine nut, and 4 parts walnut, and fry them at 50°C for 15 minutes.

[0093] (2) After frying, the mixture was crushed, 20 parts of water was added, and the mixture was beaten to obtain a hemp seed composite emulsion.

[0094] The preparation method of the mixed extract comprises:

[0095] (1) Take 4 parts of walnut kernels, 30 parts of polygonatum, 40 parts of wolfberry, 15 parts of hawthorn, 5 parts of sea buckthorn, 2 parts of honey, and 4 parts of fruit jelly, add 300 parts of purified water, and reflux extract for 1.5 hours to obtain an extract;

[0096] (2) The residue was then mixed with the primary extract, subjected to secondary reflux extraction for 4 h, and 2 parts of honey were added to obtain a mixed extract.

[0097] A black fungus and hemp milk functional beverage for enhancing immunity, the preparation method comprising the following steps:

[0098] The black fungus fermentation liquid, hemp seed compound emulsion, mixed extract and honey are homogenized and sterilized to prepare a black fungus hemp emulsion functional beverage for enhancing immunity.

[0099] Example 4

[0100] Compared with Example 1, the only difference is that the preparation method of the black fungus fermentation liquid is different.

[0101] A black fungus and hemp milk functional beverage for enhancing immunity is prepared from the following raw materials in parts by weight:

[0102] 20 parts of black fungus fermentation liquid, 1 part of hemp seed, 1 part of pumpkin seed kernel, 1 part of almond, 1 part of pine nut kernel, 4 parts of walnut kernel, 20 parts of polygonatum, 40 parts of wolfberry, 15 parts of hawthorn, 5 parts of sea buckthorn, 2 parts of honey, and 6 parts of fruit jelly.

[0103] The preparation method of black fungus fermentation liquid comprises:

[0104] (1) grinding the dried black fungus and passing it through an 80-mesh sieve to obtain black fungus powder, and defatting the powder by supercritical fluid extraction to obtain defatted black fungus, wherein the conditions of the supercritical fluid extraction technology are a CO2 flow rate of 20 L / h, an extraction kettle pressure of 250 MPa, a temperature of 55°C, and an extraction time of 2 h to obtain defatted black fungus;

[0105] (2) 20 parts of defatted black fungus and 100 parts of water were added with 0.6 parts of cellulase and 0.4 parts of pectinase, and the mixture was enzymatically hydrolyzed at 46°C for 4 hours, and then the enzyme was inactivated at 110°C to obtain an enzymatic solution;

[0106] (3) Inoculate the enzymatic hydrolyzate with Bifidobacterium infantis and Lactobacillus bulgaricus, wherein the viable bacterial count of Bifidobacterium infantis is 1×10 8 CFU / mL, the number of viable Lactobacillus bulgaricus is 1×10 8 CFU / mL, and cultured in a constant temperature incubator at 45°C for 84 h, concentrated by centrifugation, and filtered to obtain the black fungus fermentation liquid.

[0107] The preparation method of hemp seed composite emulsion comprises:

[0108] (1) Mix 1 part hemp seed, 1 part pumpkin seed, 1 part almond, 1 part pine nut, and 4 parts walnut, and fry them at 50°C for 15 minutes.

[0109] (2) After frying, the mixture was crushed, 20 parts of water was added, and the mixture was beaten to obtain a hemp seed composite emulsion.

[0110] The preparation method of the mixed extract comprises:

[0111] (1) Take 10 parts of polygonatum, 40 parts of wolfberry, 10 parts of hawthorn, 8 parts of sea buckthorn, and 6 parts of fruit jelly, add 300 parts of purified water, and reflux extraction for 1.5 hours to obtain an extract;

[0112] (2) The residue was then mixed with the primary extract, subjected to secondary reflux extraction for 4 h, and 3 parts of honey were added to obtain a mixed extract.

[0113] A black fungus and hemp milk functional beverage for enhancing immunity, the preparation method comprising the following steps:

[0114] The black fungus fermentation liquid, hemp seed compound emulsion, mixed extract and honey are homogenized and sterilized to prepare a black fungus hemp emulsion functional beverage for enhancing immunity.

[0115] Example 5

[0116] Compared with Example 1, the preparation process of the black fungus fermentation broth is different.

[0117] A black fungus and hemp milk functional beverage for enhancing immunity is prepared from the following raw materials in parts by weight:

[0118] 20 parts of black fungus fermentation liquid, 1 part of hemp seed, 1 part of pumpkin seed kernel, 1 part of almond, 1 part of pine nut kernel, 4 parts of walnut kernel, 20 parts of polygonatum, 40 parts of wolfberry, 15 parts of hawthorn, 5 parts of sea buckthorn, 2 parts of honey, and 6 parts of fruit jelly.

[0119] The preparation method of black fungus fermentation liquid comprises:

[0120] (1) grinding the dried black fungus, passing it through an 80-mesh sieve to obtain black fungus powder, and defatting it through a supercritical fluid extraction technique to obtain defatted black fungus, wherein the conditions of the supercritical fluid extraction technique are a CO2 flow rate of 15 L / h, an extraction kettle pressure of 20 MPa, a temperature of 65°C, and an extraction time of 2 h to obtain defatted black fungus;

[0121] (2) 20 parts of defatted black fungus and 100 parts of water were added with 0.6 parts of cellulase and 0.4 parts of pectinase, and the mixture was enzymatically hydrolyzed at 46°C for 4 hours, and then the enzyme was inactivated at 110°C to obtain an enzymatic solution;

[0122] (3) Inoculate the enzymatic hydrolyzate with Bifidobacterium infantis and Lactobacillus bulgaricus, wherein the viable bacterial count of Bifidobacterium infantis is 1×10 8 CFU / mL, the number of viable Lactobacillus bulgaricus is 2×10 8 CFU / mL, and cultured in a constant temperature incubator at 40°C for 72 h, concentrated by centrifugation, and filtered to obtain the black fungus fermentation liquid.

[0123] The preparation method of hemp seed composite emulsion comprises:

[0124] (1) Mix 1 part hemp seed, 1 part pumpkin seed, 1 part almond, 1 part pine nut, and 4 parts walnut, and fry them at 50°C for 15 minutes.

[0125] (2) After frying, the mixture was crushed, 20 parts of water was added, and the mixture was beaten to obtain a hemp seed composite emulsion.

[0126] The preparation method of the mixed extract comprises:

[0127] (1) Take 10 parts of polygonatum, 40 parts of wolfberry, 10 parts of hawthorn, 8 parts of sea buckthorn, and 6 parts of fruit jelly, add 300 parts of purified water, and reflux extraction for 2 hours to obtain an extract;

[0128] (2) The residue was then mixed with the primary extract, subjected to secondary reflux extraction for 3 h, and 3 parts of honey were added to obtain a mixed extract.

[0129] A black fungus and hemp milk functional beverage for enhancing immunity, the preparation method comprising the following steps:

[0130] The black fungus fermentation liquid, hemp seed compound emulsion, mixed extract and honey are homogenized and sterilized to prepare a black fungus hemp emulsion functional beverage for enhancing immunity.

[0131] Comparative Example 1

[0132] Compared with Example 1, the only difference is that the black fungus fermentation liquid uses a different strain, and other conditions are the same as those in Example 1.

[0133] A black fungus and hemp milk functional beverage for enhancing immunity is prepared from the following raw materials in parts by weight:

[0134] 20 parts of black fungus fermentation liquid, 1 part of hemp seed, 1 part of pumpkin seed kernel, 1 part of almond, 1 part of pine nut kernel, 4 parts of walnut kernel, 20 parts of polygonatum, 40 parts of wolfberry, 15 parts of hawthorn, 5 parts of sea buckthorn, 2 parts of honey, and 6 parts of fruit jelly.

[0135] (1) grinding the dried black fungus, passing it through an 80-mesh sieve to obtain black fungus powder, and defatting it through a supercritical fluid extraction technique to obtain defatted black fungus, wherein the conditions of the supercritical fluid extraction technique are a CO2 flow rate of 15 L / h, an extraction kettle pressure of 20 MPa, a temperature of 65°C, and an extraction time of 2 h to obtain defatted black fungus;

[0136] (2) 20 parts of defatted black fungus and 100 parts of water were added with 0.6 parts of cellulase and 0.4 parts of pectinase, and the mixture was enzymatically hydrolyzed at 46°C for 4 hours, and then the enzyme was inactivated at 110°C to obtain an enzymatic solution;

[0137] (3) Yeast and the thermophilic Streptococcus are inoculated into the enzymatic hydrolyzate, wherein the number of viable yeast cells is 1×10 8 CFU / mL, the number of viable bacteria of Streptococcus thermophilus is 2×10 8 CFU / mL, and cultured in a constant temperature incubator at 36°C for 48 h, and concentrated and centrifuged to obtain the black fungus fermentation liquid.

[0138] The preparation method of hemp seed composite emulsion comprises:

[0139] (1) Mix 1 part hemp seed, 1 part pumpkin seed, 1 part almond, 1 part pine nut, and 4 parts walnut, and fry them at 50°C for 15 minutes.

[0140] (2) After frying, the mixture was crushed, 20 parts of water was added, and the mixture was beaten to obtain a hemp seed composite emulsion.

[0141] The preparation method of the mixed extract comprises:

[0142] (1) Take 10 parts of polygonatum, 40 parts of wolfberry, 10 parts of hawthorn, 8 parts of sea buckthorn, and 6 parts of fruit jelly, add 300 parts of purified water, and reflux extraction for 2 hours to obtain an extract;

[0143] (2) The residue was then mixed with the primary extract, subjected to secondary reflux extraction for 3 h, and 3 parts of honey were added to obtain a mixed extract.

[0144] A black fungus and hemp milk functional beverage for enhancing immunity, the preparation method comprising the following steps:

[0145] The black fungus fermentation liquid, hemp seed compound emulsion, mixed extract and honey are homogenized and sterilized to prepare a black fungus hemp emulsion functional beverage for enhancing immunity.

[0146] Comparative Example 2

[0147] Compared with Example 1, the only difference is that the ratio of the raw materials is different, and other conditions are the same as those in Example 1.

[0148] A black fungus and hemp milk functional beverage for enhancing immunity is prepared from the following raw materials in parts by weight:

[0149] 35 parts of black fungus fermentation liquid, 1.5 parts of hemp seeds, 3 parts of pumpkin seeds, 2 parts of almonds, 2 parts of pine nuts, 4 parts of walnut kernels, 30 parts of polygonatum, 15 parts of wolfberry fruits, 30 parts of hawthorn, 6 parts of sea buckthorn, 4 parts of honey, and 6 parts of fruit jelly.

[0150] (1) grinding the dried black fungus, passing it through an 80-mesh sieve to obtain black fungus powder, and defatting it through a supercritical fluid extraction technique to obtain defatted black fungus, wherein the conditions of the supercritical fluid extraction technique are a CO2 flow rate of 15 L / h, an extraction kettle pressure of 20 MPa, a temperature of 65°C, and an extraction time of 2 h to obtain defatted black fungus;

[0151] (2) 35 parts of defatted black fungus and 100 parts of water were added with 0.6 parts of cellulase and 0.4 parts of pectinase, and enzymatically hydrolyzed at 46°C for 4 hours, and then the enzyme was inactivated at 110°C to obtain an enzymatic hydrolyzate;

[0152] (3) Yeast and the thermophilic Streptococcus are inoculated into the enzymatic hydrolyzate, wherein the number of viable yeast cells is 1×10 8 CFU / mL, the number of viable bacteria of Streptococcus thermophilus is 2×10 8 CFU / mL, and cultured in a constant temperature incubator at 36°C for 48 h, and concentrated and centrifuged to obtain the black fungus fermentation liquid.

[0153] The preparation method of hemp seed composite emulsion comprises:

[0154] (1) Mix 1.5 parts of hemp seeds, 3 parts of pumpkin seeds, 2 parts of almonds, 2 parts of pine nuts, and 4 parts of walnut kernels, and fry them under low heat at 50°C for 15 minutes;

[0155] (2) After frying, the mixture was crushed, 20 parts of water was added, and the mixture was beaten to obtain a hemp seed composite emulsion.

[0156] The preparation method of the mixed extract comprises:

[0157] (1) Take 30 parts of polygonatum, 40 parts of wolfberry, 10 parts of hawthorn, 8 parts of sea buckthorn, and 6 parts of fruit jelly, add 300 parts of purified water, and reflux extraction for 2 hours to obtain an extract;

[0158] (2) The residue was then mixed with the primary extract, subjected to secondary reflux extraction for 3 h, and 3 parts of honey were added to obtain a mixed extract.

[0159] A black fungus and hemp milk functional beverage for enhancing immunity, the preparation method comprising the following steps:

[0160] The black fungus fermentation liquid, hemp seed compound emulsion, mixed extract and honey are homogenized and sterilized to prepare a black fungus hemp emulsion functional beverage for enhancing immunity.

[0161] Comparative Example 3

[0162] Compared with Example 1, the only difference is that the preparation method of the mixed extract is different, and other conditions are the same as those in Example 1.

[0163] 20 parts of black fungus fermentation liquid, 1 part of hemp seed, 1 part of pumpkin seed kernel, 1 part of almond, 1 part of pine nut kernel, 4 parts of walnut kernel, 20 parts of polygonatum, 40 parts of wolfberry, 15 parts of hawthorn, 5 parts of sea buckthorn, 2 parts of honey, and 6 parts of fruit jelly.

[0164] (1) Take 20 parts of polygonatum, 40 parts of wolfberry, 10 parts of hawthorn, 8 parts of sea buckthorn, and 6 parts of fruit jelly, add 300 parts of purified water, and reflux extraction for 4 hours to obtain an extract.

[0165] The preparation method of hemp seed composite emulsion comprises:

[0166] (1) Mix 1 part hemp seed, 1 part pumpkin seed, 1 part almond, 1 part pine nut, and 4 parts walnut, and fry them at 50°C for 15 minutes.

[0167] (2) After frying, the mixture was crushed, 20 parts of water was added, and the mixture was beaten to obtain a hemp seed composite emulsion.

[0168] The preparation method of the mixed extract comprises:

[0169] (1) Take 20 parts of polygonatum, 40 parts of wolfberry, 15 parts of hawthorn, 5 parts of sea buckthorn, and 6 parts of fruit jelly, add 300 parts of purified water, and reflux extract for 2 hours to obtain an extract;

[0170] (2) The residue was then mixed with the primary extract, subjected to secondary reflux extraction for 3 h, and 3 parts of honey were added to obtain a mixed extract.

[0171] A black fungus and hemp milk functional beverage for enhancing immunity, the preparation method comprising the following steps:

[0172] The black fungus fermentation liquid, hemp seed compound emulsion, mixed extract and honey are homogenized and sterilized to prepare a black fungus hemp emulsion functional beverage for enhancing immunity.

[0173] Effect Example 1 DPPH free radical scavenging rate

[0174] DPPH is a stable nitrogen-centered free radical that appears purple in organic solvents and has a maximum absorption at 517nm. In a DPPH experiment, when antioxidants are added to a DPPH solution, they react with the DPPH radical, capturing the free radical's unpaired electrons. This causes the DPPH radical to lose its free radical properties and turn from purple to colorless. By comparing the change in absorbance before and after the reaction, the antioxidant capacity of the sample can be quantitatively assessed. This method is simple and rapid and is widely used in industries such as food, pharmaceuticals, and cosmetics to evaluate the antioxidant properties of products. Therefore, the scavenging effect of a sample on DPPH radicals can be evaluated by measuring the change in absorbance.

[0175] The specific experimental steps of the DPPH free radical scavenging experiment are as follows (the test solution is diluted with water in advance to a volume concentration of 25%):

[0176] (1) Take an equal volume (1 mL) of the test solution and 2×10 -4 mol / L DPPH solution (tube A1);

[0177] (2) Take an equal volume (1 mL) of anhydrous ethanol (solvent for the test substance) and 2×10 -4 mol / L DPPH solution (tube A2);

[0178] (3) Take an equal volume (1 mL) of anhydrous ethanol and mix it with the test solution (tube A3);

[0179] (4) After 30 minutes of reaction in the dark, measure the absorbance of tubes A1, A2, and A3 at 517 nm. The clearance rate is calculated as follows: clearance rate = [(A2 + A3) - A1] / A2 × 100%.

[0180] The DPPH free radical scavenging test was performed on the embodiments and comparative examples. The results are shown in Table 1.

[0181] Table 1

[0182]

[0183]

[0184] The results show that the DPPH radical scavenging rates of the products prepared in Examples 1 to 5 are much higher than those of the products prepared in Comparative Examples 1 to 3. It can be seen that the products prepared in the examples of the present application have ideal antioxidant efficacy, and the strain of black fungus fermentation broth, the ratio of raw materials, and the preparation process of the mixed concentrate all have a significant impact on the antioxidant properties of the products prepared.

[0185] Effect Example 2: Human Immortalized Epidermal Cell Toxicity Experiment

[0186] This experiment used human immortalized epidermal cells from the Chinese Science Cell Bank to verify the cytotoxicity of the products prepared in the above examples and comparative examples.

[0187] Reagents: 0.25% (containing EDTA) trypsin was produced by GIBCO, USA; MEM culture medium was produced by GIBCO, USA; double antibody was produced by Corning, USA; CCK-8 was produced by Beijing Biode Biotechnology Co., Ltd.; fetal bovine serum was produced by GIBCO, USA; phosphate buffer was produced by Beijing Bioregene Biotechnology Co., Ltd.

[0188] Equipment: The manufacturer of the WJ-80A-Ⅱ CO2 constant temperature incubator is Shanghai Shengke Instrument Equipment Co., Ltd.; the manufacturer of the Sunrise microplate reader is Decan Trading Co., Ltd.; the manufacturer of the TL80-2 medical centrifuge is Jiangsu Tianli Medical Equipment Co., Ltd.; and the manufacturer of the NUNC 96-well cell culture plate is Thermo Fisher Scientific.

[0189] 1. Experimental steps:

[0190] The products prepared in Examples 1-5 and Comparative Examples 1-3 were prepared using serum-free MEM medium to prepare experimental test solutions at volume percentages of 20%, 10%, 5%, 2.5%, 1.25%, 0.63%, and 0.31%, respectively. Human immortalized epidermal cells were cultured in MEM medium containing 10% fetal bovine serum and 1% dual-antibody (1×105 U / L penicillin and 100 mg / L streptomycin). The cells were grown in an incubator at 37°C and 5% CO2 with saturated humidity. When cell confluency reached 85% or higher, cells in the logarithmic growth phase were digested with 0.05% trypsin and the digestion reaction was terminated with serum-containing MEM. The cells were counted using a cell counter, and the cell suspension concentration was adjusted to 7×104 cells / mL. 100 μL of the cell suspension was plated onto a 96-well plate and incubated at 37°C and 5% CO2 for 12 hours. The old culture medium was removed, and the cells were washed twice with phosphate buffered saline. In each experimental group, 100 μL of the previously prepared, filter-sterilized test solution of varying concentrations was added to each well, with six replicates per well. Serum-free MEM medium was added to the control group, which contained cells. A blank control group, lacking cells, was added with 100 μL of PBS. The cells were then incubated at 37°C, 5% CO₂ for 24 hours. The remaining culture medium was discarded, and the cells were washed twice with phosphate-buffered saline. Then, 100 μL of serum-free MEM medium and 10 μL of CCK-8 solution were added to each well. The cells were incubated for an additional 3 hours. The absorbance was measured at 450 nm, and the cell viability of each group was calculated.

[0191] The formula for calculating cell viability is as follows:

[0192] Cell survival rate (%) = (A experimental group - A blank control group) / (A control group - A blank control group) × 100%.

[0193] Table 2

[0194] serial number Cell survival rate (%) Example 1 120.67 Example 2 122.34 Example 3 118.65 Example 4 120.33 Example 5 114.62 Comparative Example 1 92.67 Comparative Example 2 89.59 Comparative Example 3 68.62

[0195] The results show that the cell viability of the products prepared in Examples 1 to 5 was significantly higher than that of the products prepared in Comparative Examples 1 and 2. This indicates that the products prepared in the examples of the present application have an ideal effect in promoting cell proliferation, and that the strain of black fungus fermentation broth, the ratio of raw materials, and the preparation process of the mixed concentrate all have a significant impact on the cell proliferation performance of the products prepared. This indicates that the products prepared in the present application have an ideal effect in enhancing human immunity.

[0196] Finally, it should be noted that in this application, the terms "comprises", "includes" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also includes other elements not explicitly listed, or also includes elements that are inherent to such process, method, article or apparatus.

[0197] Although the present application has been disclosed above through the description of the specific embodiments of the present application, it should be understood that those skilled in the art may design various modifications, improvements or equivalents to the present application within the spirit and scope of the attached solutions. Such modifications, improvements or equivalents should also be considered to be included in the scope of protection claimed in the present application.

Claims

1. A black fungus and hemp milk functional beverage for enhancing immunity, characterized in that: The raw materials include the following parts by weight: 10-30 parts of black fungus fermentation liquid, 5-10 parts of hemp seed compound protein emulsion, 10-30 parts of polygonatum, 20-60 parts of wolfberry, 10-30 parts of hawthorn, 5-10 parts of sea buckthorn, 1-3 parts of honey, 4-8 parts of fruit jelly; The black fungus fermentation liquid is fermented by Bifidobacterium infantis and Lactobacillus bulgaricus; the hemp seed composite protein emulsion includes hemp seed, pumpkin seed, almond, pine nut and walnut.

2. The black fungus and hemp milk functional beverage for enhancing immunity according to claim 1, characterized in that: The raw materials include the following parts by weight: 30 parts of black fungus fermentation liquid, 7 parts of hemp seed compound protein emulsion, 15 parts of polygonatum, 25 parts of wolfberry, 12 parts of hawthorn, 6 parts of sea buckthorn, 2 parts of honey, and 4 parts of fruit jelly.

3. The black fungus and hemp milk functional beverage for enhancing immunity according to claim 1 or 2, characterized in that: The preparation method of the black fungus fermentation liquid comprises the following steps: defatting the black fungus, performing enzymolysis under the action of a composite enzyme, fermenting the black fungus with the infant bifidobacterium and the bulgaricus lactobacillus, and then centrifuging and filtering to obtain the black fungus fermentation liquid.

4. The black fungus and hemp milk functional beverage for enhancing immunity according to claim 1 or 2, characterized in that: The preparation method of the black fungus fermentation liquid comprises: (1) grinding black fungus and defatting it by supercritical fluid extraction technology to obtain defatted black fungus; (2) adding the defatted black fungus into water, adding a complex enzyme, performing enzymolysis, concentrating, and drying to obtain an enzymolyzate; (3) inoculating the infant Bifidobacterium and the bulgaricus lactobacillus into the enzymatic hydrolysate, allowing it to ferment, sterilizing it, centrifuging it to remove the supernatant, and filtering it to obtain the black fungus fermentation liquid.

5. The black fungus and hemp milk functional beverage for enhancing immunity according to claim 4, characterized in that: The method for preparing the black fungus fermentation liquid satisfies one or more of the following conditions: In step (1), the black fungus is crushed to a mesh size of 50 to 100 meshes; In step (1), the conditions of the supercritical fluid extraction technology are: CO2 flow rate of 10-20 L / h, extraction kettle pressure of 10-25 MPa, temperature of 40-75°C, and extraction time of 1.5-3 h; In step (2), the complex enzyme includes: one or more of cellulase, pectinase, amylase, and saccharifying enzyme; In step (2), the enzymatic hydrolysis temperature is 40-50°C; In step (2), the enzymatic hydrolysis time is 3 to 5 hours; In step (2), the mass ratio of the black fungus to the water is 1:(5-10); In step (2), the mass ratio of the complex enzyme to the black fungus is (3-5):

100. In step (3), the ratio of the number of live bacteria of the infant Bifidobacterium to that of the bulgaricus Lactobacillus is 1:(0.5-2); In step (3), the viable count of infant Bifidobacterium is 1×10 7 ~10 9 , preferably; In step (3), the temperature of the static fermentation is 35-42°C; In step (3), the static fermentation time is 36 to 144 hours; In step (3), the sterilization is high temperature and high pressure sterilization; preferably, the temperature of the high temperature sterilization is 110℃~125℃, more preferably 110℃~121℃, for example 121℃; the time of the high temperature sterilization is 20~45min, more preferably 25~40min, for example 30min.

6. The black fungus and hemp milk functional beverage for enhancing immunity according to claim 1 or 2, characterized in that: In the hemp seed composite emulsion, the mass ratio of the hemp seed, the pumpkin seed, the almond, the pine nut, and the walnut is 1: (0.5-1): (0.5-2): (0.5-2): (4-8); Preferably, the mass ratio of the hemp seeds, the pumpkin seeds, the almonds, the pine nuts, and the walnut kernels is 1:0.8:1.2:2:

5.

7. The black fungus and hemp milk functional beverage for enhancing immunity according to claim 1 or 2, characterized in that: The preparation method of the hemp seed composite protein emulsion comprises: mixing the hemp seed, the pumpkin seed, the almond, the pine nut and the walnut, frying them over a low heat, crushing them and beating them into pulp; Wherein, the temperature of the warm fire frying is 40-60°C; The time for frying over low heat is 15 to 30 minutes.

8. The black fungus and hemp milk functional beverage for enhancing immunity according to claim 1 or 2, characterized in that: The polygonatum, wolfberry, hawthorn, sea buckthorn and danpi are crushed, reflux extracted, concentrated and then added with honey to prepare the product; The reflux extraction method comprises the following steps: subjecting all components to a single reflux extraction to obtain a primary extract, subjecting the remaining residue and the primary extract to a secondary extraction, concentrating the secondary extract, and adding honey to obtain a mixed extract; The time for the first reflux extraction is 1 to 1.5 hours, and the time for the second reflux extraction is 2 to 4 hours.

9. A black fungus and hemp milk functional beverage for enhancing immunity, characterized in that: The preparation method comprises: mixing the black fungus fermentation liquid, the hemp seed compound protein emulsion and the mixed extract to prepare the black fungus and hemp seed emulsion functional beverage for enhancing immunity.

10. A black fungus and hemp milk functional beverage for enhancing immunity, characterized in that: It is used as a functional agent in drinks that can improve human immunity, resist fatigue and resist oxidation.

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