Functional solid beverage for resisting altitude sickness and preparation method thereof

Abstract

The present invention discloses a functional solid beverage for resisting altitude sickness and a preparation method thereof. The raw materials of the solid beverage include yak spleen small molecule polypeptide, yak milk small molecule polypeptide, taurine, phosphatidylserine, crystalline fructose and flaxseed; wherein the amino acid sequence of the yak spleen small molecule polypeptide is shown as SEQ ID NO.1, and the amino acid sequence of the yak milk small molecule polypeptide is shown as SEQ ID NO.2. The functional solid beverage of the present invention promotes oxygen carrying and improves the oxygen transport efficiency of red blood cells by reducing the deformation and adhesion of red blood cells caused by plateau exposure, thereby effectively preventing and alleviating altitude sickness such as headache, nausea, fatigue, etc. The product is portable and easy to use, the ingredients are safe and harmless, and the effect has been verified to be significant through experiments. The functional solid beverage of the present invention provides scientific and effective health protection for people entering high-altitude areas, and has broad market prospects and application value.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a functional solid beverage for resisting altitude sickness and a preparation method thereof. Background Art

[0002] With the accelerating pace of modern life, more and more people are traveling to high altitudes for travel, work, or research. However, when the human body rapidly reaches high altitudes, the lack of oxygen in the environment and insufficient oxygen supply to various tissues and cells often leads to a series of physiological reactions, such as headaches, nausea, and fatigue, collectively known as "altitude sickness." Altitude sickness not only affects individual comfort but, in severe cases, can be life-threatening. Therefore, how to effectively alleviate the adverse symptoms of altitude sickness has long been a research priority in medicine and biology.

[0003] The occurrence of altitude sickness is closely related to changes in red blood cell morphology and a decrease in oxygen-carrying capacity in hypoxic environments. As the body's primary oxygen transporter, optimizing the biconcave butterfly morphology and viscosity of red blood cells is crucial for maintaining efficient oxygen transport.

[0004] Existing research has established that as altitude increases, atmospheric pressure and oxygen partial pressure gradually decrease. Human red blood cells (RBCs) undergo morphological changes in hypoxic environments, such as reduced cell membrane surface area and loss of intracellular water. These changes directly affect the RBCs' oxygen-carrying capacity. Furthermore, hypoxic environments can increase RBC viscosity, further reducing oxygen transport efficiency.

[0005] However, despite extensive research on the impact of altitude sickness on human health, there is still a lack of specialized functional beverage products targeting this issue. Currently, functional beverages on the market primarily focus on providing energy and replenishing electrolytes, while specialized products targeting red blood cell morphology and oxygen-carrying function are rare.

[0006] Therefore, developing a functional beverage that can address altitude sickness by optimizing red blood cell morphology and reducing viscosity to improve oxygen transport efficiency is not only of great scientific value but also holds broad market potential. The advent of such a product is expected to provide a more scientific and effective health guarantee for people living in plateau areas. Summary of the Invention

[0007] To address the shortcomings of existing technologies, the present invention provides a functional solid beverage for combating altitude sickness and its preparation method. Through the synergistic effect of specific ingredients, this beverage reduces red blood cell deformation and stickiness caused by altitude exposure, promotes oxygen transport, and improves the oxygen transport efficiency of red blood cells, thereby effectively preventing and alleviating altitude sickness. This functional solid beverage can provide efficient, portable, and safe health protection for people traveling to high-altitude areas.

[0008] The present invention is achieved through the following technical solutions:

[0009] A functional solid beverage for resisting altitude sickness comprises the following ingredients in parts by mass: 1 part of yak spleen small molecule polypeptide, 1 part of yak milk small molecule polypeptide, 1 part of taurine, 0.5 part of phosphatidylserine, 10 parts of crystalline fructose, and 5 parts of flax seeds; wherein the amino acid sequence of the yak spleen small molecule polypeptide is shown as SEQ ID NO.1, and the amino acid sequence of the yak milk small molecule polypeptide is shown as SEQ ID NO.2.

[0010] Preferably, the raw materials further include 0.1 parts of natural spices.

[0011] A method for preparing a functional solid beverage for resisting altitude sickness comprises the following steps:

[0012] Step 1) extracting from yak spleen or preparing yak spleen small molecule polypeptide extract lyophilized powder by in vitro synthesis;

[0013] Step 2) extracting from yak milk or preparing yak milk small molecule polypeptide extract lyophilized powder by in vitro synthesis;

[0014] Step 3) The freeze-dried powder of the yak spleen small molecule polypeptide extract obtained in step 1) and the freeze-dried powder of the yak milk small molecule polypeptide extract obtained in step 2), as well as taurine, phosphatidylserine, crystalline fructose, flaxseed, and natural spices are weighed in parts by weight, mixed, and sterilized by irradiation to obtain the functional solid beverage.

[0015] Preferably, the specific steps of step 1) of extracting from yak spleen are as follows: collecting yak spleen tissue, washing fresh or frozen yak spleen tissue with ultrapure water at room temperature, adding 2 volumes of sterile physiological saline, and homogenizing it with a homogenizer at 4°C; then adding 2 volumes of sterile physiological saline for ultrasonic homogenization, and then repeatedly freezing and thawing it in liquid nitrogen 2 to 3 times; centrifuging the freeze-thawed homogenate at 12000 rpm for 10 to 30 minutes, and then taking the supernatant; adding serine protease, thiol protease, aspartic acid protease, and metalloprotease to the supernatant, stirring and hydrolyzing it at 37°C for 30 minutes, centrifuging it at 12000 rpm for 15 minutes, taking the supernatant, boiling it, and then ultrafiltration to retain substances with a molecular weight of less than 3000 Da, obtaining a filtrate, sterilizing it, and freeze-drying it to obtain it.

[0016] Preferably, the specific steps of step 2) of extracting from yak milk are as follows: yak milk and 3 to 5 times the volume of pH=5 buffer are mixed, and the mixture is centrifuged at 3000 rpm for 10 min to obtain a coagulated precipitate; the coagulated precipitate is added to sterile ultrapure water, defatted at 40°C for 4 h, centrifuged at 3000 rpm for 15 min, and the supernatant is collected; serine protease, thiol protease, aspartic acid protease, and metalloprotease are added to the supernatant, stirred and hydrolyzed at 37°C for 30 min, centrifuged at 3000 rpm for 10 min, and the supernatant is collected. After boiling, the supernatant is filtered through a preparative liquid C18 column with a mobile phase of acetonitrile: water = 70:30 to obtain an eluate with a molecular weight cutoff of less than 3000 Da, and the filtrate is sterilized and freeze-dried to obtain the product.

[0017] Preferably, the molar ratio of the serine protease, the thiol protease, the aspartic protease and the metalloprotease is 3:1:1:1.

[0018] Preferably, the number of repeated freezing and thawing in liquid nitrogen is 3 times, and the time of refrigerated centrifugation of the frozen-thawed homogenate at 12,000 rpm is 15 min.

[0019] Preferably, the method further comprises step 4), specifically, treating the functional solid beverage prepared in step 3) by high-temperature short-time sterilization technology, packaging the solid mixture under aseptic conditions, and sterilizing the accessories and inner packaging of the functional solid beverage before packaging the whole beverage.

[0020] The beneficial effects of the present invention are as follows:

[0021] (1) The functional solid beverage of the present invention is specially designed for altitude sickness. Its ingredients work synergistically to directly address symptoms such as headache, nausea, and fatigue caused by hypoxia, providing precise health protection for people entering high-altitude areas.

[0022] (2) The ingredients of the functional solid beverage of the present invention have been carefully selected and scientifically proportioned. According to tests, the yak spleen small molecule polypeptide and yak milk small molecule polypeptide can reduce the deformation and adhesion of red blood cells caused by plateau exposure, and improve the oxygen transport efficiency of red blood cells, thereby effectively preventing and alleviating altitude sickness.

[0023] (3) As a solid beverage, the product of the present invention is highly portable and suitable for use during travel, outdoor activities, and the like. Furthermore, its use is simple; it can be consumed by simply adding an appropriate amount of water to dissolve the beverage according to the instructions. This makes it very suitable for quickly relieving discomfort in plateau environments. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The red blood cell morphology detection (A) and analysis (B) of each group of mice in Test Example 1;

[0025] Figure 2 is the P50 value of each group of mice in Test Example 1. DETAILED DESCRIPTION

[0026] The present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0027] Example 1

[0028] A functional solid beverage for resisting altitude sickness, the raw materials of which include: yak spleen small molecule polypeptide, yak milk small molecule polypeptide, taurine, phosphatidylserine, crystalline fructose, and flaxseed.

[0029] The amino acid sequence of the yak spleen small molecule polypeptide is shown in SEQ ID NO. 1, abbreviated as LSFNYQKRVS, specifically Leu-Ser-Phe-Asn-Tyr-Gln-Lys-Arg-Val-Ser. The polypeptide can be obtained by extracting it from yak spleen or directly synthesizing it in vitro as a lyophilized powder.

[0030] The amino acid sequence of the yak milk small molecule polypeptide is shown in SEQ ID NO. 2, abbreviated as KEKRGKEKRE, specifically Lys-Glu-Lys-Arg-Gly-Glu-Lys-Gly-Arg-Glu. The polypeptide can be obtained by extracting it from yak milk or directly synthesizing it in vitro as a lyophilized powder.

[0031] The ingredients and functions of the above functional solid beverage are as follows:

[0032] Yak spleen small molecule polypeptide: adsorbs free nucleic acids, reduces changes in red blood cell spines, reduces red blood cell adhesion and prolongs their lifespan, improves oxygen transport efficiency, and at the same time enhances the body's immunity.

[0033] Yak milk small molecule peptides: promote intestinal absorption, improve blood oxygenation capacity, and promote muscle endurance.

[0034] Taurine: Enhances heart function and improves blood circulation.

[0035] Phosphatidylserine: Improves the function of the nervous system and relieves headaches and fatigue caused by altitude sickness.

[0036] Crystalline Fructose: acts as an energy source, providing instant energy.

[0037] Flaxseed: Rich in omega-3 fatty acids, which help reduce inflammation.

[0038] The mechanism of action of the above functional solid beverage is as follows:

[0039] (1) Relieve hypoxia: Yak spleen small molecule peptides and yak milk small molecule peptides maintain the morphology of red blood cells, reduce red blood cell adhesion, increase oxygen carrying capacity and promote oxygen transmission. Taurine relieves plateau hypoxia by improving blood circulation and increasing blood oxygen content.

[0040] (2) Energy supply: Crystalline fructose provides quick energy to support the body's activities in plateau environments.

[0041] (3) Reduce inflammation: Omega-3 fatty acids in flaxseed help reduce inflammatory responses caused by lack of oxygen.

[0042] The expected effects of the above functional solid beverage are as follows:

[0043] (1) Relieve symptoms of altitude sickness: such as headache, nausea, fatigue, etc.

[0044] (2) Improve adaptability: Help the human body adapt to high-altitude environments faster.

[0045] The preparation method of the functional solid beverage for resisting altitude sickness comprises the following specific steps:

[0046] (1) Obtaining small molecule polypeptide extract from yak spleen: Collect yak spleen tissue, wash fresh or frozen yak spleen tissue with ultrapure water at room temperature, add 2 times the volume of sterile physiological saline, and make a homogenate with a homogenizer at 4°C; then add 2 times the volume of sterile physiological saline for ultrasonic homogenization, and then place it in liquid nitrogen and freeze-thaw repeatedly for 3 times; centrifuge the freeze-thawed homogenate at 12000 rpm for 15 minutes and take the supernatant; add serine protease, thiol protease, aspartic acid protease, and metalloprotease (molar ratio of 3:1:1:1) to the supernatant and stir and hydrolyze at 37°C for 30 minutes, centrifuge at 12000 rpm for 15 minutes, take the supernatant, boil it and perform ultrafiltration to retain substances with a molecular weight of less than 3000 Da, obtain the filtrate and sterilize it, and freeze-dry it to obtain the lyophilized powder of yak spleen small molecule polypeptide extract.

[0047] In vitro synthesis of yak spleen small molecule peptides is generally completed by peptide synthesis companies. The general steps are as follows: prepare various single pure amino acid raw materials, and then according to the yak spleen peptide sequence Leu-Ser-Phe-Asn-Tyr-Gln-Lys-Arg-Val-Ser, first weigh the Leu and Ser amino acid powders and dissolve them separately, and form peptide bonds in vitro through dehydration condensation (the carboxyl group on the non-R group of one amino acid and the amino group on the non-R group of another amino acid remove an OH group and the amino group on the non-R group of the other amino acid removes ... - and H +Combined to form H2O, and at the same time formed a peptide bond); and then by analogy, the next amino acid (Phe, Asn, etc.) is connected through dehydration condensation until the last amino acid is connected, and then purified and dried to obtain.

[0048] The purity of yak spleen small molecule peptides obtained by in vitro synthesis can generally reach 98%, which is much higher than the purity of extraction.

[0049] (2) Obtaining small molecule polypeptide extract from yak milk: yak milk was mixed with 3-5 times the volume of buffer solution (pH=5) and centrifuged at 3000 rpm for 10 min to obtain a coagulated precipitate; the coagulated precipitate was added to sterile ultrapure water and defatted at 40°C for 4 h, centrifuged at 3000 rpm for 15 min, and the supernatant was collected; serine protease, thiol protease, aspartic acid protease, and metalloprotease (molar ratio of 3:1:1:1) were added to the supernatant and stirred and hydrolyzed at 37°C for 30 min, centrifuged at 3000 rpm for 10 min, and the supernatant was collected. After boiling, the extract was subjected to preparative liquid phase C18 column with acetonitrile and water (ratio of 70:30) as the mobile phase. The eluate was ultrafiltered to retain substances with a molecular weight of less than 3000 Da, and the filtrate was sterilized and freeze-dried to obtain the lyophilized powder of yak milk small molecule polypeptide extract.

[0050] The in vitro synthesis of yak milk small-molecule peptides follows the same procedures as those for yak spleen small-molecule peptides, and is also typically performed by peptide synthesis companies. The purity of yak milk small-molecule peptides obtained through in vitro synthesis typically reaches 98%, far exceeding the purity of extracted peptides.

[0051] (3) The freeze-dried powder of the extract of the small molecule polypeptide of yak spleen (1 part) and the freeze-dried powder of the extract of the small molecule polypeptide of yak milk (1 part), as well as taurine (1 part), phosphatidylserine (0.5 part), crystalline fructose (10 parts), and flaxseed (5 parts) prepared above are weighed according to their mass parts, mixed, and sterilized by irradiation to obtain the functional solid beverage.

[0052] Different natural spices can be added for flavoring according to taste. The mass fraction of natural spices is 0.1 parts. Before drinking, just add water not exceeding 70℃ and mix and dissolve.

[0053] (4) The functional solid beverage prepared above is treated by high temperature short time (HTST) sterilization technology, and the solid mixture is packaged under aseptic conditions. The accessories (straws) and inner packaging of the functional solid beverage are sterilized and then packaged as a whole.

[0054] Example 2

[0055] A method for preparing a functional solid beverage for resisting altitude sickness comprises the following specific steps:

[0056] Lyophilized powders of yak spleen small molecule polypeptides and yak milk small molecule polypeptides were prepared by in vitro synthesis (high purity), respectively. The prepared yak spleen small molecule polypeptide lyophilized powders and yak milk small molecule polypeptide lyophilized powders were mixed with taurine, phosphatidylserine, crystalline fructose, flaxseed, and natural spices (different natural spices can be added for flavoring according to taste) in a ratio of 1 g:1 g:1 g:0.5 g:10 g:5 g:0.1 g, and sterilized by irradiation to obtain a functional solid beverage.

[0057] Example 3

[0058] A method for preparing a functional solid beverage for resisting altitude sickness comprises the following specific steps:

[0059] According to the method shown in Example 1, lyophilized powder of yak spleen small molecule polypeptides was extracted from yak spleen, and lyophilized powder of yak milk small molecule polypeptides was prepared by in vitro synthesis (high purity). The prepared lyophilized powder of yak spleen small molecule polypeptides and yak milk small molecule polypeptides were mixed with taurine, phosphatidylserine, crystalline fructose, flaxseed, and natural spices (different natural spices can be added for flavoring according to taste requirements) in a ratio of 1 g:1 g:1 g:0.5 g:10 g:5 g:0.1 g, weighed, and mixed, and sterilized by irradiation to obtain a functional solid beverage.

[0060] Example 4

[0061] A method for preparing a functional solid beverage for resisting altitude sickness comprises the following specific steps:

[0062] A lyophilized powder of a yak spleen small molecule polypeptide was prepared by in vitro synthesis (high purity), and the lyophilized powder of the yak milk small molecule polypeptide was extracted from yak milk according to the method described in Example 1. The prepared lyophilized powder of the yak spleen small molecule polypeptide and the lyophilized powder of the yak milk small molecule polypeptide were mixed with taurine, phosphatidylserine, crystalline fructose, flaxseed, and natural spices (different natural spices can be added for flavoring according to taste requirements) in a ratio of 1 g:1 g:1 g:0.5 g:10 g:5 g:0.1 g, weighed, and mixed. The mixture was then sterilized by irradiation to obtain a functional solid beverage.

[0063] Comparative Example 1

[0064] A method for preparing a functional solid beverage (without yak spleen small molecule polypeptide) comprises the following specific steps:

[0065] The freeze-dried powder of yak milk small molecule polypeptides was prepared by in vitro synthesis. The freeze-dried powder of yak milk small molecule polypeptides was mixed with taurine, phosphatidylserine, crystalline fructose, flaxseed, and natural flavors (different natural flavors can be added for flavoring according to taste) in a ratio of 1 g:1 g:0.5 g:10 g:5 g:0.1 g, and then sterilized by irradiation to obtain a functional solid beverage.

[0066] Comparative Example 2

[0067] A method for preparing a functional solid beverage (without yak milk small molecule polypeptides) comprises the following specific steps:

[0068] The freeze-dried powder of yak spleen small molecule polypeptides was prepared by in vitro synthesis. The freeze-dried powder of yak spleen small molecule polypeptides was mixed with taurine, phosphatidylserine, crystalline fructose, flaxseed, and natural spices (different natural spices can be added for flavoring according to taste) in a ratio of 1 g:1 g:0.5 g:10 g:5 g:0.1 g, and then sterilized by irradiation to obtain a functional solid beverage.

[0069] Comparative Example 3

[0070] A method for preparing a functional solid beverage (without yak spleen small molecule polypeptides and yak milk small molecule polypeptides) comprises the following specific steps:

[0071] Taurine, phosphatidylserine, crystalline fructose, flaxseed, and natural spices (different natural spices can be added for flavoring according to taste requirements) are classified and weighed according to a ratio of 1 g:0.5 g:10 g:5 g:0.1 g, and then mixed, and sterilized by irradiation to obtain a functional solid beverage.

[0072] Test Example 1: High Altitude Exposure Experiment on Mice

[0073] 1. Experimental steps

[0074] (1) Eight-week-old male C57BL / 6N mice (provided by the Animal Experimental Center of Nantong University) were selected and randomly divided into eight groups according to body weight after one week of adaptive feeding, with 10 mice in each group. Seven groups were exposed to a hypobaric oxygen chamber for three days to simulate the atmospheric environment at an altitude of 6000 m to establish a plateau hypoxia exposure model. The remaining group was exposed to normoxia and normoxia for three days as a negative control group.

[0075] (2) Before the experiment, 250 mL of tap water was added to the solid beverages prepared in Examples 2-4 and Comparative Examples 1-3, respectively, and the mixtures were mixed and dissolved to obtain the functional beverages of Examples 2-4 and Comparative Examples 1-3.

[0076] (3) During the exposure period, the six groups of mice in the plateau hypoxia exposure model drank the functional beverages of Examples 2-4 and Comparative Examples 1-3, respectively. The remaining group served as the positive control group and drank tap water. At the same time, the negative control group placed in the normobaric and normoxic environment also drank tap water.

[0077] (4) After the exposure, the red blood cell morphology and oxygen affinity of the seven groups of mice were tested. The results are as follows Figure 1 and Figure 2 shown.

[0078] 2. Experimental results

[0079] Changes in red blood cell spinous shape can easily cause red blood cells to stick and accumulate in the microvasculature of various tissues, hindering oxygen transport. P50, the half-saturation oxygen partial pressure, refers to the oxygen partial pressure when hemoglobin is 50% saturated. It reflects the blood's ability to transport oxygen and hemoglobin's affinity for oxygen. A higher P50 indicates a lower affinity for oxygen.

[0080] from Figure 1 As can be seen in the data, compared with the negative control group, the positive control group showed significantly increased red blood cell deformation and viscosity, indicating that high-altitude hypoxia exposure can significantly cause changes in red blood cell acanthosis and increased viscosity. Compared with the positive control group, the mice that consumed the functional solid beverages of Examples 2-4 during high-altitude hypoxia exposure showed better red blood cell morphology and viscosity than the positive control group, indicating that mice that consumed the functional beverages during high-altitude hypoxia exposure showed reduced red blood cell deformation and decreased viscosity.

[0081] from Figure 2 As can be seen, the oxygen-binding capacity of the positive control group was significantly reduced compared to the negative control group. Furthermore, the oxygen-binding capacity of the red blood cells of mice that consumed the functional solid beverages of Examples 2-4 during plateau hypoxia exposure was significantly lower than that of the positive control group, indicating that the oxygen-carrying capacity of mice that consumed the functional beverages during plateau hypoxia exposure was also improved.

[0082] like Figure 1 and Figure 2 As shown, the red blood cell deformation rate and P50 of mice drinking the functional beverage of Example 2 were lower than those of Example 3 and Example 4, indicating that the functional beverage containing both high-purity yak spleen small molecule polypeptides and yak milk small molecule polypeptides has a better effect on improving the morphology, viscosity and oxygen-carrying function of red blood cells under plateau exposure.

[0083] However, the mice that drank the functional beverages of Comparative Examples 1-3 had more red blood cell deformation, higher viscosity, and lower oxygen carrying capacity, which was basically close to that of the positive control group. This shows that the lack of yak spleen small molecule polypeptides and yak milk small molecule polypeptides cannot improve the higher red blood cell deformation rate and viscosity and lower oxygen carrying capacity under plateau exposure, and cannot improve the oxygen transport efficiency of red blood cells. Its effect is significantly inferior to that of Examples 2-4.

[0084] The improvement of the morphology, viscosity and oxygen-carrying function of the red blood cells of mice by the functional beverages of Examples 2-4 is mainly attributed to the improvement of the deformation, viscosity and oxygen-carrying function of the red blood cells by the yak spleen small molecule polypeptides and yak milk small molecule polypeptides. The yak spleen small molecule polypeptides and yak milk small molecule polypeptides are not metabolized in the extreme environment of the digestive tract, intestinal mucosa and liver, thereby achieving sustained release of the drug in the blood.

[0085] The foregoing is merely a preferred embodiment of the present invention. It should be noted that those skilled in the art may make various improvements and modifications without departing from the principles of the present invention, and such improvements and modifications should be considered within the scope of protection of the present invention. Any components not specified in this embodiment may be implemented using existing technologies.

Claims

1. A functional solid beverage for resisting altitude sickness, characterized in that: The following raw materials are included in parts by mass: 1 part of yak spleen small molecule polypeptide, 1 part of yak milk small molecule polypeptide, 1 part of taurine, 0.5 parts of phosphatidylserine, 10 parts of crystalline fructose, and 5 parts of flax seeds; wherein the amino acid sequence of the yak spleen small molecule polypeptide is shown in SEQ ID NO.1, and the amino acid sequence of the yak milk small molecule polypeptide is shown in SEQ ID NO.

2.

2. The functional solid beverage for resisting altitude sickness according to claim 1, characterized in that: The raw materials also include 0.1 parts of natural spices.

3. The method for preparing a functional solid beverage for resisting altitude sickness according to claim 1 or 2, characterized in that: The following steps are involved: Step 1) extracting from yak spleen or preparing yak spleen small molecule polypeptide extract lyophilized powder by in vitro synthesis; Step 2) extracting from yak milk or preparing yak milk small molecule polypeptide extract lyophilized powder by in vitro synthesis; Step 3) The freeze-dried powder of the yak spleen small molecule polypeptide extract obtained in step 1) and the freeze-dried powder of the yak milk small molecule polypeptide extract obtained in step 2), as well as taurine, phosphatidylserine, crystalline fructose, flaxseed, and natural spices are weighed in parts by weight, mixed, and sterilized by irradiation to obtain the functional solid beverage.

4. The method for preparing a functional solid beverage for resisting altitude sickness according to claim 3, characterized in that: Step 1) The specific steps of extracting from yak spleen are as follows: collecting yak spleen tissue, washing fresh or frozen yak spleen tissue with ultrapure water at room temperature, adding 2 volumes of sterile physiological saline, and homogenizing it with a homogenizer at 4°C; then adding 2 volumes of sterile physiological saline for ultrasonic homogenization, and then repeatedly freezing and thawing it in liquid nitrogen 2 to 3 times; centrifuging the freeze-thawed homogenate at 12,000 rpm for 10 to 30 minutes, and then taking the supernatant; adding serine protease, thiol protease, aspartic acid protease, and metalloprotease to the supernatant, stirring and hydrolyzing it at 37°C for 30 minutes, centrifuging it at 12,000 rpm for 15 minutes, taking the supernatant, boiling it, and then ultrafiltration to retain substances with a molecular weight of less than 3,000 Da, obtaining a filtrate, sterilizing it, and freeze-drying it to obtain it.

5. The method for preparing a functional solid beverage for resisting altitude sickness according to claim 4, characterized in that: The molar ratio of the serine protease, the thiol protease, the aspartic acid protease and the metalloprotease is 3:1:1:

1.

6. The method for preparing a functional solid beverage for resisting altitude sickness according to claim 4, characterized in that: The number of repeated freezing and thawing in liquid nitrogen was 3 times, and the frozen-thawed homogenate was centrifuged at 12000 rpm for 15 minutes.

7. The method for preparing a functional solid beverage for resisting altitude sickness according to claim 3, characterized in that: The method further includes step 4), specifically, treating the functional solid beverage prepared in step 3) by high-temperature short-time sterilization technology, packaging the solid mixture under aseptic conditions, and sterilizing the accessories and inner packaging of the functional solid beverage before packaging the whole beverage.

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