A fermented health beverage made from Scutellaria baicalensis, its preparation method and its application

Abstract

This invention provides a fermented Scutellaria baicalensis health beverage, its preparation method, and its application, belonging to the field of health food processing technology. This invention combines Scutellaria baicalensis, Panax notoginseng, and licorice, and then processes them with brown rice and Coix seed through gelatinization and fermentation steps to obtain a fermented Scutellaria baicalensis health beverage that overcomes the bitterness and adverse effects on consumption of Scutellaria baicalensis in existing technologies. The product provided by this invention has a smooth texture, a slightly sour taste with a sweet aftertaste, a uniform texture without sedimentation or layering, a pleasant herbal aroma, a uniform and translucent light off-white color, and excellent quality. It has a significant therapeutic effect on oral ulcers, with efficacy reaching the level of existing conventional Scutellaria baicalensis medications. This product has a low sugar content and contains no other additives, making it suitable for children, diabetic patients, and other groups, and has extremely high commercial promotion value.

Description

Technical Field

[0001] This invention relates to the field of health food processing technology, and in particular to a fermented Scutellaria baicalensis health beverage, its preparation method, and its application. Background Technology

[0002] Oral ulcers, commonly known as canker sores, are a common ulcerative lesion of the oral mucosa, most often appearing on the inner lip, tongue, ventral surface of the tongue, buccal mucosa, vestibule, and soft palate. The mucosa in these areas lacks a keratinized layer or has poor keratinization. Tongue ulcers refer to oral ulcers occurring on the tongue or ventral surface of the tongue. Oral ulcers cause severe pain, with significant local burning sensation. In severe cases, they can affect eating and speaking, causing great inconvenience to daily life. They can also be accompanied by systemic symptoms such as halitosis, chronic pharyngitis, constipation, headache, dizziness, nausea, fatigue, irritability, fever, and swollen lymph nodes.

[0003] Scutellaria baicalensis, a traditional Chinese medicine, is also known as Scutellaria baicalensis root or Scutellaria baicalensis root. It is a perennial herb belonging to the genus Scutellaria in the Lamiaceae family. It has a fleshy, thick rhizome, firm, papery leaves that are lanceolate to linear-lanceolate, and terminal racemes on the stems and branches. The corolla is purple, purplish-red, or blue, with flattened filaments, a slender style, a ring-shaped disc, a brown ovary, and ovules that are ovoid. It flowers and fruits from July to September. The root is used medicinally; it is bitter and cold in nature, and has the effects of clearing heat and drying dampness, purging fire and detoxifying, and stopping bleeding. This herb is commonly used in compound prescriptions for the routine treatment of oral ulcers. However, due to its bitter taste, it is difficult to swallow, making traditional Chinese medicine compound prescriptions less readily accepted by the general public.

[0004] Currently, there are no products that can retain the efficacy of Scutellaria baicalensis while avoiding the negative effects of bitterness. Summary of the Invention

[0005] The purpose of this invention is to provide a fermented health beverage made from Scutellaria baicalensis, its preparation method, and its application, in order to solve the problem of bitterness and its impact on the administration of Scutellaria baicalensis in the prior art.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0007] This invention provides a method for preparing a fermented health beverage made from Scutellaria baicalensis, comprising the following steps:

[0008] Mix Scutellaria baicalensis, Panax notoginseng, licorice, brown rice, Coix seed and water, soak for 20-40 minutes and then steam for 0.5-1.5 hours to obtain the mixture.

[0009] The fermentation agent is inoculated into the mixture, and fermentation is carried out for 3-8 days to obtain fermented material.

[0010] The fermented material was mixed with xanthan gum and then homogenized to obtain a Scutellaria baicalensis fermented health beverage.

[0011] The fermentation agent contains yeast, Lactobacillus bulgaricus, and Bifidobacterium.

[0012] Preferably, the mass ratio of Scutellaria baicalensis, Panax notoginseng, Glycyrrhiza uralensis, brown rice, Coix lacryma-jobi and water is 20~40:15~25:3~8:80~120:10~30:1800~2200.

[0013] Preferably, the Scutellaria baicalensis, Panax notoginseng, Glycyrrhiza uralensis, brown rice, and Coix lacryma-jobi are in powder form;

[0014] The particle size of the Scutellaria baicalensis, Panax notoginseng, and Glycyrrhiza uralensis is less than 150 μm;

[0015] The brown rice and Job's tears have a particle size of less than 550 μm.

[0016] Preferably, the weight ratio of yeast, Lactobacillus bulgaricus, and Bifidobacterium in the fermentation agent is 0.5~1.5:0.5~1.5:2~6;

[0017] The viable cell concentration of the fermentation agent is 1×10⁻⁶. 8 ~9×10 8 CFU / mL.

[0018] Preferably, the inoculation amount of the fermentation agent is 1 to 5% of the weight of the mixture.

[0019] Preferably, the fermentation temperature is 32~36℃.

[0020] Preferably, the weight ratio of xanthan gum to fermentation material is 1:800~1200.

[0021] Preferably, the homogenization pressure is 20~40 MPa, and the homogenization time is 10~30 min.

[0022] The present invention also provides a fermented health beverage of Scutellaria baicalensis prepared by the above preparation method.

[0023] The technical effects and advantages of this invention are as follows:

[0024] This invention combines Scutellaria baicalensis, Panax notoginseng, and licorice root with brown rice and Coix seed, and then processes them through gelatinization and fermentation. The resulting fermented Scutellaria baicalensis health beverage has a smooth texture, a slightly sour taste with a sweet aftertaste, and effectively removes the bitterness of Scutellaria baicalensis. The product has a uniform texture, no sediment or layering, a pleasant herbal aroma, and a uniform, bright, light off-white color, indicating excellent quality. This invention's specific preparation process not only effectively masks the bitterness of Scutellaria baicalensis but also preserves or even enhances the therapeutic effects of each ingredient on oral ulcers. The product can be consumed directly after opening, making it easily acceptable to consumers. Furthermore, the product has a low sugar content and contains no other additives, making it suitable for children, diabetics, and other groups, thus possessing high commercial value. Detailed Implementation

[0025] This invention provides a method for preparing a fermented health beverage made from Scutellaria baicalensis, comprising the following steps:

[0026] Mix Scutellaria baicalensis, Panax notoginseng, licorice, brown rice, Coix seed and water, soak for 20-40 minutes and then steam for 0.5-1.5 hours to obtain the mixture.

[0027] The fermentation agent is inoculated into the mixture, and fermentation is carried out for 3-8 days to obtain fermented material.

[0028] The fermented material was mixed with xanthan gum and then homogenized to obtain a Scutellaria baicalensis fermented health beverage.

[0029] The fermentation agent contains yeast, Lactobacillus bulgaricus, and Bifidobacterium.

[0030] In this invention, the Scutellaria baicalensis, Panax notoginseng, Glycyrrhiza uralensis, brown rice, and Coix lacryma-jobi are preferably in powder form. The particle size of the Scutellaria baicalensis, Panax notoginseng, and Glycyrrhiza uralensis is preferably less than 150 μm, more preferably less than 100 μm, and preferably passes through a 100-mesh sieve, more preferably a 150-mesh sieve. The particle size of the brown rice and Coix lacryma-jobi is less than 550 μm, more preferably less than 400 μm, and preferably passes through a 30-mesh sieve, more preferably a 50-mesh sieve. The preferred mass ratio of the Scutellaria baicalensis, Panax notoginseng, Glycyrrhiza uralensis, brown rice, Coix lacryma-jobi, and water in this invention is 2:1. The ratio of 0~40:15~25:3~8:80~120:10~30:1800~2200 is further preferably 25~35:18~22:4~6:90~110:15~25:1900~2100. In this invention, Scutellaria baicalensis clears heat and dries dampness, drains fire and detoxifies; Panax notoginseng disperses blood stasis and stops bleeding, reduces swelling and relieves pain; Glycyrrhiza uralensis tonifies the spleen and replenishes qi, clears heat and detoxifies; and brown rice and Coix lacryma-jobi are rich in vitamins B and E and iron, which can relieve oral ulcers. The compounding and fermentation of the raw materials can neutralize the bitterness of Scutellaria baicalensis and enhance its efficacy.

[0031] In this invention, the preferred method for mixing Scutellaria baicalensis, Panax notoginseng, licorice, brown rice, Coix seed, and water is to first mix the Scutellaria baicalensis, Panax notoginseng, licorice, brown rice, and Coix seed, then add water for soaking. The soaking time is 20-40 minutes, more preferably 25-35 minutes. The soaking is preferably carried out at room temperature, which refers to a normal indoor temperature of 26-30°C. After soaking, the mixture is steamed for 0.5-1.5 hours, more preferably 0.8-1.2 hours. The steaming temperature is preferably 80-120°C. This invention does not have special requirements for the steaming equipment; conventional food steaming equipment is sufficient.

[0032] In this invention, the mixture preferably includes adjusting the moisture content to 50-65% before adding the fermentation agent. This moisture adjustment is preferably performed by adding sterile water, and the adjustment must be carried out under sterile conditions to avoid introducing contaminating microorganisms. The weight ratio of yeast, Lactobacillus bulgaricus, and Bifidobacterium in the fermentation agent is preferably 0.5-1.5:0.5-1.5:2-6, more preferably 0.8-1.2:0.8-1.2:3-5. This ratio allows the fermentation agent to achieve the best fermentation effect. The viable cell concentration of the fermentation agent is preferably 1×10⁻⁶. 8 ~9×10 8 CFU / mL, further preferably 1×10⁻⁶ 8 ~9×10 8 The fermentation agent of this invention is preferably prepared into a bacterial solution by activating a commercially available freeze-dried agent. This invention does not require a specific activation method, as long as the activity of the agent is preserved. The inoculation amount of the fermentation agent is preferably 1-5% of the weight of the mixture, and more preferably 2-4% of the weight of the mixture. After inoculation with the fermentation agent, fermentation is carried out. The fermentation temperature is preferably 32-36℃, and more preferably 33-35℃, which ensures the activity of the strain within this temperature range.

[0033] In this invention, the fermented material is mixed with xanthan gum. The xanthan gum serves to optimize the texture of the beverage but does not perform any health-related functions. The weight ratio of xanthan gum to fermented material is preferably 1:800~1200, more preferably 1:900~1100. Then, homogenization is performed. The homogenization pressure is preferably 20~40 MPa, more preferably 25~35 MPa, and the homogenization time is preferably 10~30 min, more preferably 15~25 min. After homogenization, this invention also preferably includes aseptic filling and refrigerated storage steps. The refrigerated storage is preferably performed at 3~5℃.

[0034] The present invention also provides a Scutellaria baicalensis fermented health beverage prepared by the above preparation method. The preferred method of taking the Scutellaria baicalensis fermented health beverage is to drink it after opening the package without secondary processing. The dosage of the Scutellaria baicalensis fermented health beverage should not be too high, and the daily dosage is preferably controlled within 1500ml.

[0035] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0036] Example 1

[0037] ① Take 30g of Scutellaria baicalensis, 20g of Panax notoginseng, and 5g of Glycyrrhiza uralensis, mix them together, grind them into powder, and pass them through a 100-mesh sieve for later use;

[0038] ② Take 100g of brown rice and 20g of Job's tears, grind them together, and pass them through a 30-mesh sieve for later use;

[0039] ③ Mix the Chinese herbal medicine powder and brown rice and coix seed powder and stir well. Add 2L of water, soak at room temperature for 30 minutes, then cook at 100℃ for 1 hour. Cool and set aside.

[0040] ④ Activate yeast, Lactobacillus bulgaricus, and Bifidobacterium to prepare a fermentation inoculum. The weight ratio of yeast, Lactobacillus bulgaricus, and Bifidobacterium in the inoculum is 1:1:4, and the viable cell concentration is 10. 8 CFU / mL;

[0041] ⑤ Inoculate the fermentation agent obtained in step ④ into the mixture obtained in step ③. The inoculation amount is calculated as 3% of the mixture by volume. Add distilled water until the water content is 60%. The operation is carried out under aseptic conditions to avoid contamination by other microorganisms. Finally, ferment at 34℃ for 5 days to obtain the fermentation liquid.

[0042] ⑥ Add xanthan gum at 1 g / kg to the fermentation broth obtained in step ⑤, stir roughly, and then put it into a homogenizer and homogenize it for 20 min at 30 MPa.

[0043] ⑦ The homogenized liquid is aseptically filled and stored at 4°C.

[0044] Example 2

[0045] ① Take 20g of Scutellaria baicalensis, 25g of Panax notoginseng, and 3g of Glycyrrhiza uralensis, mix them together, grind them into powder, and pass them through a 100-mesh sieve for later use;

[0046] ② Take 80g of brown rice and 10g of Job's tears, grind them together, and pass them through a 30-mesh sieve for later use;

[0047] ③ Mix the Chinese herbal medicine powder and brown rice and coix seed powder and stir well. Add 2L of water, soak at room temperature for 20 minutes, then cook at 100℃ for 0.8 hours. Cool and set aside.

[0048] ④ Activate yeast, Lactobacillus bulgaricus, and Bifidobacterium to prepare a fermentation inoculum. The weight ratio of yeast, Lactobacillus bulgaricus, and Bifidobacterium in the inoculum is 1:1:4, and the viable cell concentration is 2×10⁻⁶. 8 CFU / mL;

[0049] ⑤ Inoculate the fermentation agent obtained in step ④ into the mixture obtained in step ③. The inoculation amount is 4% of the mixture by volume. Add distilled water aseptically until the water content is 60% to avoid contamination by other microorganisms. Finally, ferment at 34℃ for 5 days to obtain the fermentation liquid.

[0050] ⑥ Add xanthan gum at 1 g / kg to the fermentation broth obtained in step ⑤, stir roughly, and then put it into a homogenizer and homogenize it for 30 min at 30 MPa.

[0051] ⑦ The homogenized liquid is aseptically filled and stored at 4°C.

[0052] Example 3

[0053] ① Take 40g of Scutellaria baicalensis, 15g of Panax notoginseng, and 5g of Glycyrrhiza uralensis, mix them together, grind them into powder, and pass them through a 100-mesh sieve for later use;

[0054] ② Take 120g of brown rice and 20g of Job's tears, grind them together, and pass them through a 30-mesh sieve for later use;

[0055] ③ Mix the Chinese herbal medicine powder and brown rice and coix seed powder and stir well. Add 1.8L of water, soak at room temperature for 30 minutes, then cook at 100℃ for 1.2 hours. Cool and set aside.

[0056] ④ Activate yeast, Lactobacillus bulgaricus, and Bifidobacterium to prepare a fermentation inoculum. The weight ratio of yeast, Lactobacillus bulgaricus, and Bifidobacterium in the inoculum is 1:1:4, and the viable cell concentration is 5×10⁻⁶. 8 CFU / mL;

[0057] ⑤ Inoculate the fermentation agent obtained in step ④ into the mixture obtained in step ③. The inoculation amount is calculated as 2% of the mixture by volume. Add distilled water aseptically until the water content is 60% to avoid contamination by other microorganisms. Finally, ferment at 34℃ for 4 days to obtain the fermentation liquid.

[0058] ⑥ Add xanthan gum at 1 g / kg to the fermentation broth obtained in step ⑤, stir roughly, and then put it into a homogenizer and homogenize for 20 min at 40 MPa.

[0059] ⑦ The homogenized liquid is aseptically filled and stored at 4°C.

[0060] Comparative Example 1

[0061] ① Take 30g of Scutellaria baicalensis, 20g of Panax notoginseng, and 5g of Glycyrrhiza uralensis, mix them together, grind them into powder, and pass them through a 100-mesh sieve for later use;

[0062] ② Take 100g of brown rice and 20g of Job's tears, grind them together, and pass them through a 30-mesh sieve for later use;

[0063] ③ Mix the Chinese herbal medicine powder and brown rice and coix seed powder and stir well. Add 2L of water, soak at room temperature for 30 minutes, then cook at 100℃ for 1 hour. Cool and set aside.

[0064] ④ Add xanthan gum at 1 g / kg to the mixture obtained in step ③, stir roughly, and then put it into a homogenizer and homogenize it at 30 MPa for 20 min;

[0065] ⑦ The homogenized liquid is aseptically filled and stored at 4°C.

[0066] Comparative Example 2

[0067] ① Take 30g of Scutellaria baicalensis, 20g of Panax notoginseng, and 5g of Glycyrrhiza uralensis, mix them together, grind them into powder, and pass them through a 100-mesh sieve for later use;

[0068] ② Take 100g of brown rice and 20g of Job's tears, grind them together, and pass them through a 30-mesh sieve for later use;

[0069] ③ Mix the Chinese herbal medicine powder and brown rice and coix seed powder and stir well. Add 2L of water, soak at room temperature for 30 minutes, then cook at 100℃ for 1 hour. Cool and set aside.

[0070] ④ Activate Lactobacillus bulgaricus and Bifidobacterium bulgaricus to prepare a fermentation inoculum. The weight ratio of Lactobacillus bulgaricus to Bifidobacterium bulgaricus in the inoculum is 2:1, and the viable cell concentration is 10. 8 CFU / mL;

[0071] ⑤ Inoculate the fermentation agent obtained in step ④ into the mixture obtained in step ③. The inoculation amount is calculated as 3% of the mixture by volume. Add distilled water until the water content is 60%. The operation is carried out under aseptic conditions to avoid contamination by other microorganisms. Finally, ferment at 34℃ for 5 days to obtain the fermentation liquid.

[0072] ⑥ Add xanthan gum at 1 g / kg to the fermentation broth obtained in step ⑤, stir roughly, and then put it into a homogenizer and homogenize it for 20 min at 30 MPa.

[0073] ⑦ The homogenized liquid is aseptically filled and stored at 4°C.

[0074] Comparative Example 3

[0075] ① Take 30g of Scutellaria baicalensis, 20g of Panax notoginseng, and 5g of Glycyrrhiza uralensis, mix them together, grind them into powder, and pass them through a 100-mesh sieve for later use;

[0076] ② Mix 2L of fresh milk and Chinese medicine powder and stir well. Soak at room temperature for 30 minutes, then boil at 100℃ for 1 hour. Cool and set aside.

[0077] ③ Activate yeast, Lactobacillus bulgaricus, and Bifidobacterium to prepare a fermentation inoculum. The weight ratio of yeast, Lactobacillus bulgaricus, and Bifidobacterium in the inoculum is 1:1:4, and the viable cell concentration is 10. 8 CFU / mL;

[0078] ④ Inoculate the fermentation agent obtained in step ③ into the mixture obtained in step ②. The inoculation amount is calculated as 3% of the mixture by volume. Add distilled water until the water content is 60%. The operation is carried out under aseptic conditions to avoid contamination by other microorganisms. Finally, ferment at 34℃ for 5 days to obtain the product.

[0079] ⑤ Transfer the Scutellaria baicalensis yogurt into a homogenizer and homogenize for 20 minutes at 30 MPa;

[0080] ⑥ The homogenized liquid is aseptically filled and stored at 4°C.

[0081] Comparative Example 4

[0082] ① Take 30g of Scutellaria baicalensis, 20g of Panax notoginseng, and 5g of Glycyrrhiza uralensis, mix them together, grind them into powder, and pass them through a 100-mesh sieve for later use;

[0083] ② Take 100g of brown rice and 20g of Job's tears, grind them together, and pass them through a 30-mesh sieve for later use;

[0084] ③ Mix the Chinese herbal medicine powder and brown rice and coix seed powder and stir well. Add 2L of water, soak at room temperature for 30 minutes, then cook at 100℃ for 1 hour. Cool and set aside.

[0085] ④ Activate yeast, Lactobacillus bulgaricus, and Bifidobacterium to prepare a fermentation inoculum. The weight ratio of yeast, Lactobacillus bulgaricus, and Bifidobacterium in the inoculum is 2:1:1, and the viable cell concentration is 10. 8 CFU / mL;

[0086] ⑤ Inoculate the fermentation agent obtained in step ④ into the mixture obtained in step ③. The inoculation amount is calculated as 3% of the mixture by volume. Add distilled water until the water content is 60%. The operation is carried out under aseptic conditions to avoid contamination by other microorganisms. Finally, ferment at 34℃ for 5 days to obtain the fermentation liquid.

[0087] ⑥ Add xanthan gum at 1 g / kg to the fermentation broth obtained in step ⑤, stir roughly, and then put it into a homogenizer and homogenize it for 20 min at 30 MPa.

[0088] ⑦ The homogenized liquid is aseptically filled and stored at 4°C.

[0089] Experiment Example 1: Sensory Evaluation Experiment

[0090] Twenty individuals with sensory evaluation experience were selected to score the products obtained in Example 1 and Comparative Examples 1-4 according to the sensory scoring criteria shown in Table 1 below:

[0091] Table 1 Sensory rating criteria

[0092]

[0093] The scoring results are shown in Table 2 below:

[0094] Table 2 Sensory rating results (mean)

[0095]

[0096] Sensory evaluation experiments show that the Scutellaria baicalensis fermented health beverage obtained by this invention has a smooth texture, a slightly sour taste with a sweet aftertaste, effectively removes the bitterness of Scutellaria baicalensis, has a uniform texture without sedimentation or layering, possesses a pleasant herbal aroma, and has a uniform, bright, light off-white color, indicating excellent quality. Comparative studies also show that the fermentation step in this invention, as a core process, significantly affects the flavor and quality of the product; changes in the type and proportion of microbial strains will adversely affect the fermentation effect. Using milk instead of brown rice and Job's tears powder as the fermentation base cannot effectively mask the bitterness of Scutellaria baicalensis, and the fermented lactic acid taste and herbal flavor are not harmonious, making it difficult for the general public to accept.

[0097] Experiment Example 2: Therapeutic Effect Evaluation Experiment

[0098] From June 2021 to June 2022, 60 patients with oral ulcers in the community were recruited to participate in the experiment voluntarily. The inclusion and exclusion criteria for patients are as follows:

[0099] Inclusion criteria: Patients who meet the diagnostic criteria for oral ulcers in "Oral Mucosal Diseases";

[0100] Exclusion criteria: Patients who have received other treatments for oral ulcers; patients with other oral diseases, organ or systemic diseases; pregnant or lactating women; patients with mental disorders that may affect the evaluation of treatment efficacy.

[0101] The patients ranged in age from 18 to 70 years old, including 32 female patients and 28 male patients, and their basic information was comparable.

[0102] Treatment method: Patients were randomly divided into 3 groups. Group I: Scutellaria baicalensis fermented health beverage obtained in Example 1 of this invention was taken twice a day, 500ml each time.

[0103] Group II: Take the unfermented Scutellaria baicalensis-brown rice paste obtained in Comparative Example 1 of this invention, twice a day, 500ml each time;

[0104] Group III: Take Compound Scutellaria baicalensis tablets (Zhaoqing Xinghu Pharmaceutical Co., Ltd., National Drug Approval Number Z44021454), 4 tablets each time, 3 times a day;

[0105] The total treatment course is 5 days. During the treatment, patients are advised to pay attention to a light diet and appropriate exercise.

[0106] Therapeutic criteria:

[0107] Cure: The oral ulcers completely healed, and there was no recurrence during a 3-month follow-up period;

[0108] Significant effect: The area of ​​oral ulcers is reduced by 60% to 80%, and the pain is significantly reduced;

[0109] Effective: The area of ​​oral ulcers is reduced by 20% to 50%, and pain is improved;

[0110] Ineffective: The number, area, and pain of oral ulcers did not improve significantly before and after treatment, or even worsened.

[0111] The treatment results are shown in Table 3 below:

[0112] Table 3 Clinical efficacy results of patients

[0113]

[0114] The results show that the fermentation process in the preparation process of this invention can enhance the efficacy of the traditional Chinese medicine components. After the treatment with this invention, patients were randomly interviewed to record their treatment status. Some patients in Group I reported that the Scutellaria baicalensis fermented health beverage of this invention had a light and palatable taste, while some patients in Groups II and III reported that the medicine was bitter and difficult to swallow. One patient in Group III who could not swallow tablets took the sugar-coated tablets by crushing them and swallowing them with warm water, but the taste was extremely bitter. This comparison demonstrates that the Scutellaria baicalensis fermented health beverage provided by this invention undoubtedly offers great convenience in terms of its administration method.

[0115] As can be seen from the above embodiments, the present invention provides a Scutellaria baicalensis fermented health beverage, which is made through a specific process. It has a smooth texture, a slightly sour taste with a sweet aftertaste, and can effectively remove the bitterness of Scutellaria baicalensis itself. It also has a uniform texture without sedimentation or layering, and the product has a light herbal fragrance with a pleasant aroma. The color is uniform and bright, and it is light off-white. It is of excellent quality.

[0116] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing a fermented health beverage made from Scutellaria baicalensis, characterized in that, It includes the following steps: Mix Scutellaria baicalensis, Panax notoginseng, licorice, brown rice, Coix seed and water, soak for 20-40 minutes and then steam for 0.5-1.5 hours to obtain the mixture. The fermentation agent is inoculated into the mixture, and fermentation is carried out for 3-8 days to obtain fermented material. The fermented material was mixed with xanthan gum and then homogenized to obtain a Scutellaria baicalensis fermented health beverage. The fermentation agent consists of yeast, Lactobacillus bulgaricus, and Bifidobacterium. The mass ratio of Scutellaria baicalensis, Panax notoginseng, Glycyrrhiza uralensis, brown rice, Coix lacryma-jobi, and water is 20~40:15~25:3~8:80~120:10~30:1800~2200; The weight ratio of yeast, Lactobacillus bulgaricus, and Bifidobacterium in the fermentation agent is 1:1:

4. The viable cell concentration of the fermentation agent is 1×10⁻⁶. 8 ~9×10 8 CFU / mL.

2. The method for preparing the Scutellaria baicalensis fermented health beverage according to claim 1, characterized in that, Scutellaria baicalensis, Panax notoginseng, licorice, brown rice, and Coix seed are in powder form; The particle size of Scutellaria baicalensis, Panax notoginseng, and Glycyrrhiza uralensis is less than 150 μm; Brown rice and Job's tears have a particle size of less than 550 μm.

3. The method for preparing the Scutellaria baicalensis fermented health beverage according to claim 2, characterized in that, The inoculation amount of the fermentation agent is 1-5% of the weight of the mixed materials.

4. The method for preparing the Scutellaria baicalensis fermented health beverage according to claim 3, characterized in that, The fermentation temperature is 32~36℃.

5. The method for preparing the Scutellaria baicalensis fermented health beverage according to claim 4, characterized in that, The weight ratio of xanthan gum to fermentation material is 1:800~1200.

6. The method for preparing the Scutellaria baicalensis fermented health beverage according to claim 5, characterized in that, The homogenization pressure is 20~40 MPa, and the homogenization time is 10~30 min.

7. The Scutellaria baicalensis fermented health beverage prepared by the preparation method according to any one of claims 1 to 6.

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