Health-care beverage with function of improving immunity and preparation method of health-care beverage

Abstract

The invention belongs to the technical field of health-care product processing, relates to a health-care beverage, and in particular relates to a health-care beverage with an immunity improving function and a preparation method of the health-care beverage. In order to solve the problems, the lactobacillus acidophilus and the saccharomycetes are used for synergistically fermenting the traditional Chinese medicinal materials including the fructus lycii, the mulberries and the rhizoma polygonati to improve the performance, and the prepared beverage has the effects of improving immunity and relaxing bowel.

Description

Technical Field

[0001] The invention belongs to the technical field of health care product processing, and relates to a health care drink, in particular to a health care drink capable of improving immune function and a preparation method thereof. Background Art

[0002] With the improvement of people's living standards and the enhancement of health awareness, the market demand for health drinks is growing. There are already many health drinks on the market, but many products still have shortcomings. For example, some products have a single effect and cannot meet the diverse health needs of consumers; some products contain chemical components or additives that are harmful to the human body, and long-term consumption may cause side effects; some products have a bitter taste due to the addition of too many drug ingredients, which is difficult to be accepted by consumers; and some products are expensive and difficult for ordinary consumers to afford. These shortcomings provide room for the research and development of health drinks. In summary, the present invention selects natural Chinese medicinal materials wolfberry, mulberry and polygonatum to prepare health drinks with the effects of improving immune function and moisturizing the intestines and relieving constipation through fermentation technology. Summary of the invention

[0003] In view of the above problems, the purpose of the present invention is to provide a health drink with the function of improving immune function and a preparation method thereof. The method improves the performance of Chinese medicinal materials wolfberry, mulberry and polygonatum by synergistic fermentation of Lactobacillus acidophilus and yeast, and has the effects of improving immunity and moisturizing the intestines and promoting bowel movements.

[0004] In a first aspect, the present invention provides a method for preparing a health drink, the specific steps are as follows:

[0005] S1. Weigh 5-10g of wolfberry, 5-10g of mulberry, and 3-5g of polygonatum, clean them, grind them into powder, and set aside;

[0006] S2, activated bacteria: Lactobacillus acidophilus purchased from China Industrial Microbiological Culture Collection Center (collection number CICC-6091) was inoculated into MRS agar medium, cultured in a 36-38° C. incubator for 48 hours, and successfully activated Lactobacillus acidophilus was screened out;

[0007] S3. Activated strains: Inoculate the yeast Issatchenkia orientalis purchased from the China Industrial Microbiological Culture Collection Center (collection number CICC-32636) into the malt extract agar medium. After culturing in an incubator at 28-30°C for 48 hours, select the successfully activated yeast;

[0008] S4, the activated Lactobacillus acidophilus CICC-6091 in step S2 was transferred to a shake flask containing 500-1000 mL MRS liquid culture medium and fermented for 6-8 hours. This process aims to amplify the number of bacteria and finally obtain a concentration of 1.0-1.2×10 8 CFU / mL of Lactobacillus acidophilus fermentation broth; S5, transfer the yeast CICC-32636 activated in step S3 to a shake flask containing 500-1000mL of malt extract liquid culture medium and ferment for 6-8h. This process aims to amplify the number of bacteria and finally obtain a concentration of 1.5-1.7×10 8 CFU / mL of yeast fermentation broth;

[0009] S6, placing the wolfberry, mulberry and polygonatum prepared in step S1 in a fermentation tank filled with 10-20 mL of Lactobacillus acidophilus CICC-6091 fermentation liquid prepared in step S4 and 10-20 mL of yeast CICC-32636 fermentation liquid prepared in step S5, first aerobically fermenting at 29° C. for 12-15 h; then heating to 37° C., anaerobic fermentation for 12-15 h, and then ending the fermentation, inactivating the Lactobacillus acidophilus and yeast in the fermentation product with a 3% H2O2 solution, to obtain the desired fermentation product;

[0010] S7. Take the fermented product prepared in step S6, add 400-500 mL of water, stir evenly and filter, then add 6% xylitol and 0.5% citric acid for preparation, homogenize the prepared beverage twice at a pressure of 20-30 MPa, and sterilize at 121° C. for 15 min after homogenization to obtain the beverage.

[0011] Preferably, the powder is ground into powder in step S1 and then filtered through a 120-mesh sieve.

[0012] Preferably, the culture temperature of Lactobacillus acidophilus in step S2 is 37°C.

[0013] Preferably, the culture temperature of the yeast in step S3 is 29°C.

[0014] Preferably: the concentrations of the components of the MRS agar medium used in step S2 are: 10 g peptone, 10 g beef extract powder, 5 g yeast extract powder, 20 g glucose, 1 g Tween, 5 g sodium acetate, 2 g triammonium citrate, 2 g dipotassium hydrogen phosphate, 0.2 g magnesium sulfate heptahydrate, 0.05 g manganese sulfate monohydrate, 15 g agar, and 1000 mL distilled water.

[0015] Preferably, the concentrations of the components of the malt extract agar medium used in S3 are: 1000 mL of malt extract and 15 g of agar.

[0016] Preferably, the filtration in S7 is performed using a 120-mesh screen.

[0017] In a second aspect, the health drink prepared by the present invention has the effects of improving immune function and moistening the intestines and facilitating bowel movements.

[0018] The beneficial effects of the present invention are:

[0019] 1. The synergistic effect of wolfberry, mulberry and polygonatum under fermentation conditions has a better effect of improving the body's immune function.

[0020] 2. The synergistic effect of the wolfberry fermented product and the polygonatum fermented product of the present invention has the effect of moistening the intestine and relieving constipation.

[0021] 3. The raw materials of the present invention are Chinese medicinal materials, which are derived from naturally grown plants and meet the modern people's pursuit of green, healthy and natural products.

[0022] 4. The health drink prepared by the present invention using Chinese medicinal materials can be directly drunk without complicated decocting process compared with Chinese medicinal decoctions, and has the advantages of being convenient to drink and easy to carry.

[0023] 5. The beverage of the present invention adds xylitol and citric acid to neutralize the bitterness of the Chinese medicinal materials, making the taste of the health drink more delicious and rich.

[0024] 6. The beverage of the present invention is a health beverage prepared from Chinese medicinal materials, has a mild medicinal property, does not damage the stomach, and is suitable for long-term consumption to slowly regulate the body. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0026] Figure 1 This is a graph showing the effect of the amount of xylitol added on the sensory score of the beverage in Example 1.

[0027] Figure 2 This is a graph showing the effect of the amount of citric acid added on the sensory score of the beverage in Example 1.

[0028] Figure 3 This is a comparison chart of the half-hemolysis value content of the drinks in Example 2.

[0029] Figure 4 It is a comparison chart of the number of feces particles of each group of mice in Example 3.

[0030] Figure 5 This is a comparison of the wet weight of feces of each group of mice in Example 3

[0031] Figure 6This is a comparison chart of the intestinal propulsion rates of each group of mice in Example 3. DETAILED DESCRIPTION

[0032] In view of the patent content, technical solutions and related benefit issues of the present invention, specific implementation examples of the present invention are listed below to make in-depth research and evaluation of the specific effects during the implementation of the present invention. In order to facilitate the understanding of the field by technical personnel, the present invention is further illustrated and described below in conjunction with examples. The present invention includes but is not limited to these examples, and any other changes, modifications, substitutions, combinations, and simplifications made in violation of the spirit and principle of the present invention shall be equivalent replacement methods and are included in the protection scope of the present invention.

[0033] Example 1

[0034] This example demonstrates the optimal addition amounts of xylitol and citric acid.

[0035] This embodiment provides a health drink, and the preparation method thereof comprises the following steps:

[0036] S1. Weigh 5g of wolfberry, 5g of mulberry and 3g of polygonatum, clean them and grind them into powder after filtering through a 120-mesh sieve, and set aside;

[0037] S2, activated bacteria: Lactobacillus acidophilus purchased from China Industrial Microbiological Culture Collection Center (collection number CICC-6091) was inoculated into MRS agar medium, cultured in a 37° C. incubator for 48 h, and successfully activated Lactobacillus acidophilus was screened out;

[0038] S3. Activated strains: The yeast Issatchenkia orientalis purchased from the China Industrial Microbiological Culture Collection (collection number CICC-32636) was inoculated into the malt extract agar medium. After culturing in an incubator at 29°C for 48 hours, the successfully activated yeast was selected;

[0039] S4, the activated Lactobacillus acidophilus CICC-6091 in step S2 was transferred to a shake flask containing 500 mL of MRS liquid medium and fermented for 6-8 hours. This process aims to increase the number of bacteria and finally obtain a concentration of 1.0×10 8 CFU / mL of Lactobacillus acidophilus fermentation broth;

[0040] S5, transfer the activated yeast CICC-32636 in step S3 to a shake flask containing 500 mL of malt extract liquid medium and ferment for 6-8 hours. This process aims to increase the number of bacteria and finally obtain a concentration of 1.5×10 8 CFU / mL of yeast fermentation broth;

[0041] S6, placing the wolfberry, mulberry and polygonatum prepared in step S1 in a fermentation tank filled with 10 mL of Lactobacillus acidophilus CICC-6091 fermentation liquid prepared in step S4 and 10 mL of yeast CICC-32636 fermentation liquid prepared in step S5, first aerobically fermenting at 29° C. for 12 h; then heating to 37° C., anaerobic fermentation for 12 h, and then ending the fermentation, inactivating the Lactobacillus acidophilus and yeast in the fermentation product with a 3% H2O2 solution, to obtain the desired fermentation product;

[0042] S7. Take the fermented product prepared in step S6, add 400 mL of water, stir evenly and filter through a 120-mesh sieve, then add 6% xylitol and 0.5% citric acid for blending, homogenize the blended beverage twice at a pressure of 20 MPa, sterilize at 121° C. for 15 min after homogenization, and obtain the beverage.

[0043] Comparative Example 1: The amount of xylitol added in step S7 was changed to 1% of the total amount, and the remaining steps were the same as in Example 1.

[0044] Comparative Example 2: The amount of xylitol added in step S7 was changed to 2% of the total amount, and the remaining steps were the same as those in Example 1.

[0045] Comparative Example 3: The amount of xylitol added in step S7 was changed to 4% of the total amount, and the remaining steps were the same as those in Example 1.

[0046] Comparative Example 4: The amount of xylitol added in step S7 was changed to 8% of the total amount, and the remaining steps were the same as in Example 1.

[0047] Comparative Example 5: The amount of citric acid added in step S7 is changed to 0.1% of the total amount, and the remaining steps are the same as in Example 1.

[0048] Comparative Example 6: The amount of citric acid added in step S7 was changed to 0.3% of the total amount, and the remaining steps were the same as in Example 1.

[0049] Comparative Example 7: The amount of citric acid added in step S7 was changed to 0.7% of the total amount, and the remaining steps were the same as in Example 1.

[0050] Comparative Example 8: The amount of citric acid added in step S7 was changed to 0.9% of the total amount, and the remaining steps were the same as in Example 1.

[0051] In this embodiment, the amount of xylitol and citric acid added is scored according to the sensory evaluation standard of beverages. The scoring standard is as shown in Table 1. The scoring results are as follows: Figure 1 and Figure 2 shown.

[0052] Table 1 Sensory evaluation standards for beverages

[0053]

[0054] Figure 1 The effect of xylitol addition on the sensory score of beverages. Figure 2 The results show that the score of Example 1 group in the experiment of the effect of xylitol addition on the sensory score of beverages is significantly higher than that of Comparative Examples 1 to 4 groups; the score of Example 1 group in the experiment of the effect of citric acid addition on the sensory score of beverages is also significantly higher than that of Comparative Examples 1 to 4 groups. This confirms that the optimal amount of xylitol and citric acid added to the beverage of Example 1 group is the best.

[0055] Example 2

[0056] This example proves that under fermentation conditions, wolfberry, mulberry and polygonatum sibiricum work synergistically to have a better effect of improving the body's immune function.

[0057] This embodiment provides a health drink, and the preparation method thereof comprises the following steps:

[0058] S1. Weigh 7g of wolfberry, 7g of mulberry and 4g of polygonatum, clean them, grind them into powder, filter through a 120-mesh sieve and set aside;

[0059] S2, activated bacteria: Lactobacillus acidophilus purchased from China Industrial Microbiological Culture Collection Center (collection number CICC-6091) was inoculated into MRS agar medium, cultured in a 37° C. incubator for 48 h, and successfully activated Lactobacillus acidophilus was screened out;

[0060] S3. Activated strains: The yeast Issatchenkia orientalis purchased from the China Industrial Microbiological Culture Collection (collection number CICC-32636) was inoculated into the malt extract agar medium. After culturing in an incubator at 29°C for 48 hours, the successfully activated yeast was selected;

[0061] S4, the activated Lactobacillus acidophilus CICC-6091 in step S2 was transferred to a shake flask with 750 mL of MRS liquid culture medium and fermented for 7 h. This process aims to amplify the number of bacteria and finally obtain a concentration of 1.1×10 8 CFU / mL of Lactobacillus acidophilus fermentation broth;

[0062] S5, the yeast CICC-32636 activated in step S3 was transferred to a shake flask containing 750 mL of malt extract liquid medium and fermented for 7 h. This process aims to amplify the number of bacteria and finally obtain a concentration of 1.6×10 8 CFU / mL of yeast fermentation broth;

[0063] S6, placing the wolfberry, mulberry and polygonatum prepared in step S1 in a fermentation tank filled with 15 mL of Lactobacillus acidophilus CICC-6091 fermentation liquid prepared in step S4 and 15 mL of yeast CICC-32636 fermentation liquid prepared in step S5, first aerobically fermenting at 29° C. for 13 h; then heating to 37° C., anaerobic fermentation for 13 h, and then ending the fermentation, inactivating the Lactobacillus acidophilus and yeast in the fermentation product with a 3% H2O2 solution, to obtain the desired fermentation product;

[0064] S7. Take the fermented product prepared in step S6, add 450 mL of water, stir evenly, filter through a 120-mesh sieve, and then add 6% xylitol and 0.5% citric acid to prepare the beverage. Homogenize the prepared beverage twice at a pressure of 25 MPa. After homogenization, sterilize at 121° C. for 15 min to obtain the beverage.

[0065] Comparative Example 9: No wolfberry is added in step S6, and the remaining steps are the same as those in Example 2.

[0066] Comparative Example 10: Mulberries are not added in step S6, and the remaining steps are the same as those in Example 2.

[0067] Comparative Example 11: Polygonatum sibiricum is not added in step S6, and the remaining steps are the same as those in Example 2.

[0068] Comparative Example 12: In step S6, yeast CICC-32636 was used alone for fermentation, and the remaining steps were the same as those in Example 2.

[0069] Comparative Example 13: In step S6, Lactobacillus acidophilus CICC-6091 was used alone for fermentation, and the remaining steps were the same as those in Example 2.

[0070] Comparative Example 14: In step S6, yeast CICC-32636 was replaced with yeast CICC-31129 (purchased from China Industrial Microbiological Culture Collection Center) for fermentation, and the remaining steps were the same as those in Example 2.

[0071] Comparative Example 15: In step S6, Lactobacillus acidophilus CICC-6091 was replaced with Lactobacillus acidophilus CICC-6243 (purchased from China Industrial Microorganism Culture Collection Center) for fermentation, and the remaining steps were the same as those in Example 2.

[0072] Animal Experimentation:

[0073] SPF grade KM mice (18-22g) were purchased from Sibeifu (Beijing) Biotechnology Co., Ltd. and were raised in a clean, constant temperature 22±2°C oxygen supply environment to maintain a 12h day and night cycle. One week of adaptive feeding was carried out, during which the national experimental animal management regulations were strictly followed. After the mice were fully adapted to the environment, they were randomly divided into 9 groups, namely a blank group (sterile water), Example 2 group, and Comparative Examples 9-15 group, with 10 mice in each group (there are two experiments below, and 5 mice were randomly selected in each group). The oral gavage dose for each mouse was 20mL / kg, and the gavage was 28d.

[0074] (1) Determination of mouse thymus and spleen index

[0075] Experimental method: 24 hours after the last administration, the mice were killed, and their thorax and spleen were quickly removed. After being rinsed with saline, the water was absorbed with filter paper, and the weight was weighed. The thymus and spleen indexes of the mice were calculated. The results are shown in Table 2 below:

[0076] I=W i / W o

[0077] I--Thymus / Spleen Index

[0078] W i --Thymus / spleen mass, mg

[0079] W o -- Mouse weight, g

[0080] Table 2

[0081]

[0082] As a central immune organ, the thymus is mainly responsible for the development, differentiation and immunoregulation of T lymphocytes, ensuring the normal functioning of the immune system. As the largest peripheral lymphoid organ, the spleen is responsible for filtering blood, removing pathogens and aging red blood cells, and participating in the migration and immune response of immune cells, and is an important place for the body's immune response. The two work synergistically to jointly maintain the body's immune homeostasis. The effects of the beverage of the present invention on the immune organs of mice are shown in Table 2. The results show that after 28 days of administration, compared with the blank group, the thymus index and spleen index of the remaining groups of mice were significantly increased, and the thymus index and spleen index of the mice in Example 2 group were higher than those in the comparison group 9-15, confirming that the beverage in Example 2 group has the best effect in improving immune function.

[0083] (2) Effect of bird's nest beverage on serum hemolysin production

[0084] Experimental method: On the 24th day of the experiment, each mouse was immunized by intraperitoneal injection of 0.2mL of 2% packed sheep red blood cell suspension. After 4 days, the eyeballs were removed and blood was collected in a centrifuge tube. The tube was allowed to stand for 1 hour and the serum was collected by centrifugation. The serum was diluted 500 times with normal saline, 1mL of the diluted serum was taken, and 0.5mL of 10% packed sheep red blood cell suspension and 1mL of 10-fold diluted normal saline were added in sequence. A blank group was also set up (normal saline was used instead of serum). It was placed in a 37°C constant temperature water bath for 25 minutes, and the reaction was terminated by ice bath. Centrifuge at 2000r / min for 10 minutes, take 1mL of supernatant, and add 3mL of Dubonnet's reagent; at the same time, take 0.25mL of 10% packed sheep red blood cell suspension and add 4mL of Dubonnet's reagent as a half-hemolytic. Mix each tube thoroughly, let it stand for 10 minutes, and then measure the absorbance of each tube at a wavelength of 540nm. The results are as follows Figure 1 As shown:

[0085] Sample HC 50 Calculate according to the following formula:

[0086] HC 50 =A s / A h

[0087] HC 50 --Half hemolysis value

[0088] As--absorbance value of sample tube

[0089] A h --Absorbance value of half-hemolysis

[0090] This method uses the half hemolysis value (HC 50 ) method to measure the hemolysin value in serum. The level of hemolysin production reflects the body's specific humoral immune function. Figure 3 It can be seen that compared with the blank group, the serum hemolysin values ​​of mice in Example 2 group and Comparative Example 9-15 groups were significantly increased, and the serum hemolysin value of mice in Example 2 group was higher than that in Comparative Example 9-15 groups, confirming that the drink in Example 2 group has the best effect in improving immune function.

[0091] The above results show that the beverage obtained by Example 2 is significantly better than the beverages of Comparative Examples 9-15 and has a better effect of improving the immune function of the body.

[0092] Example 3

[0093] This example proves that the synergistic effect of the fermented wolfberry and the fermented polygonatum has the effect of moistening the intestine and relieving constipation.

[0094] This embodiment provides a health drink, and the preparation method thereof comprises the following steps:

[0095] S1. Weigh 10g of wolfberry, 10g of mulberry, and 5g of polygonatum, clean them, grind them into powder, filter through a 120-mesh sieve, and set aside;

[0096] S2, activated bacteria: Lactobacillus acidophilus purchased from China Industrial Microbiological Culture Collection Center (collection number CICC-6091) was inoculated into MRS agar medium, cultured in a 37° C. incubator for 48 h, and successfully activated Lactobacillus acidophilus was screened out;

[0097] S3. Activated strains: The yeast Issatchenkia orientalis purchased from the China Industrial Microbiological Culture Collection (collection number CICC-32636) was inoculated into the malt extract agar medium. After culturing in an incubator at 29°C for 48 hours, the successfully activated yeast was selected;

[0098] S4, the activated Lactobacillus acidophilus CICC-6091 in step S2 was transferred to a shake flask containing 1000 mL of MRS liquid culture medium and fermented for 8 h. This process aims to amplify the number of bacteria and finally obtain a concentration of 1.2×10 8 CFU / mL of Lactobacillus acidophilus fermentation broth;

[0099] S5, the yeast CICC-32636 activated in step S3 was transferred to a shake flask containing 1000 mL of malt extract liquid medium and fermented for 8 h. This process aims to amplify the number of bacteria and finally obtain a concentration of 1.7×10 8 CFU / mL of yeast fermentation broth;

[0100] S6, placing the wolfberry, mulberry and polygonatum prepared in step S1 in a fermentation tank filled with 20 mL of Lactobacillus acidophilus CICC-6091 fermentation liquid prepared in step S4 and 20 mL of yeast CICC-32636 fermentation liquid prepared in step S5, first aerobically fermenting at 29° C. for 15 h; then heating to 37° C., anaerobic fermentation for 15 h, and then ending the fermentation, inactivating the Lactobacillus acidophilus and yeast in the fermentation product with a 3% H2O2 solution, to obtain the desired fermentation product;

[0101] S7. Take the fermented product prepared in step S6, add 500 mL of water, stir evenly, filter through a 120-mesh sieve, and then add 6% xylitol and 0.5% citric acid for preparation. Homogenize the prepared beverage twice at a pressure of 30 MPa. After homogenization, sterilize at 121° C. for 15 min to obtain the beverage.

[0102] Comparative Example 16: No wolfberry is added in step S6, and the remaining steps are the same as those in Example 3.

[0103] Comparative Example 17: Polygonatum sibiricum is not added in step S6, and the remaining steps are the same as those in Example 3.

[0104] Animal Experimentation:

[0105] SPF grade KM mice (18-22g) were purchased from Sibeifu (Beijing) Biotechnology Co., Ltd. and were kept in a clean, constant temperature 22±2℃ oxygen supply environment, maintaining a 12h day and night cycle. One week of adaptive feeding was carried out, during which the national experimental animal management regulations were strictly followed. After one week, the mice were randomly divided into a blank group, a model group, an embodiment 3 group, a comparative example 16-17 group, and a positive control group, with 10 mice in each group. The blank group mice were given 20mL / kg of pure water by gavage for 4 consecutive days, once a day.

[0106] Modeling: Except for the mice in the blank group, all other mice were modeled and gavaged with 8 mg / kg of loperamide suspension (suspension concentration was 0.4 mg / mL) for 4 consecutive days, once a day. 6 hours after the last administration, the number of feces particles and the wet weight of feces of the mice were significantly reduced compared with those before modeling, indicating that the modeling was successful.

[0107] Administration: Starting from the 5th day, the model group, Example 3 group, Comparative Example 16-17 group, and positive control group were still gavaged with the above-mentioned concentration of loperamide suspension for 4 days. 2 hours after daily gavage, the mice in Example 3 group were gavaged with 20 mL / kg of the drink in Example 3 group, the mice in Comparative Example 16-17 group were gavaged with 20 mL / kg of the corresponding drink in Comparative Example 16-17 group, the positive control group was gavaged with 0.6 g / kg of raw rhubarb suspension (concentration of 30 mg / mL), and the mice in the blank group and the model group were gavaged with 20 mL / kg of pure water. Each group was gavaged once a day for 4 consecutive days.

[0108] (1) Determination of fecal pellet count and wet weight of each group of mice within 6 hours: On the day after the last oral gavage, each mouse was housed in a single cage with free access to water. Feces within 6 hours were collected using an EP tube. The fecal pellet count and wet weight of each group of mice within 6 hours were recorded. The experimental results are shown in Table 1. Figure 4 and Figure 5 shown.

[0109] Figure 4 This is a comparison chart of the number of feces particles in each group of mice. Figure 5 It is a comparison chart of the wet weight of feces of mice in each group. The experimental results show that the mice in the blank group maintained a good mental state, their fur maintained a natural luster, and they were agile and full of energy; compared with the blank group, the number of feces particles and the wet weight of feces of mice in the model group were significantly reduced; compared with the model group, the number of feces particles and the wet weight of feces of mice in the control group 16-17 showed no obvious changes, and the number of feces particles and the wet weight of feces of mice in the embodiment 3 group were significantly increased, confirming that the drink in the embodiment 3 group has the effect of moisturizing the intestine and promoting bowel movements.

[0110] (2) Determination of intestinal propulsion rate of mice in each group: 100g of gum arabic was weighed and put into a 1L beaker, 800mL of pure water was added, and the mixture was stirred and put into a pot for decoction while stirring at a constant speed. When the solution in the pot boiled to a transparent state, 50g of activated carbon powder was added, and the mixture was boiled and cooled to room temperature. The mixture was boiled for 3 times without adding water. After the solution cooled naturally, distilled water was added to make the volume 1L, and the mixture was stored in a refrigerator at 4℃. The next day after the last oral gavage, the feces of the mice were recorded. The mice in each group were fasted for 6h but not water, and then gavaged with 0.4mL of ink. After 20min, the mice were killed and the abdominal cavity was opened. The mesentery was fully exposed and separated. The intestinal tube from the pylorus to the ileocecal region was cut and laid flat on the experimental table without gravity. The small intestine was gently pulled into a straight line to test the intestinal propulsion rate of the small intestine. The total length of the intestinal tube was L1, the distance traveled by the ink in the small intestine was L2, and the intestinal propulsion rate = L2 / L1×100%.

[0111] Figure 6 It is a comparison chart of the intestinal propulsion rate of each group of mice. The experimental results show that compared with the blank group, the intestinal propulsion rate of the mice in the model group was reduced; compared with the model group, there was no obvious change in the intestinal propulsion rate of the mice in the control group 16-17, and the propulsion rate of the mice in the embodiment 3 group was significantly increased, which confirmed that the beverage in the embodiment 3 group has the effect of moisturizing the intestine and promoting bowel movements.

[0112] In summary: the beverage prepared in Example 3 can increase the amount of feces and wet weight of feces in constipation model mice, and promote intestinal motility, and has the effect of moisturizing the intestine and relieving constipation.

[0113] The embodiments described above are merely descriptions of the preparation process of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solution of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A drink, Features: The beverage is obtained by fermenting a traditional Chinese medicine composition with a composite bacterial strain. The traditional Chinese medicine composition comprises 5-10 parts of wolfberry, 5-10 parts of mulberry, and 3-5 parts of polygonatum by weight. The composite bacterial strain is Lactobacillus acidophilus CICC-6091 and yeast CICC-32636.

2. A drink according to claim 1, It is characterized in that The drink is a health drink that has the effects of improving immune function and moistening the intestines and facilitating bowel movements.

3. The method for preparing the health drink having the function of improving immune function according to claim 2, Features: The specific preparation method is as follows: S1. Weigh 5-10g of wolfberry, 5-10g of mulberry, and 3-5g of polygonatum, clean them, grind them into powder, and set aside; S2. Activated bacteria: Lactobacillus acidophilus was inoculated into MRS agar medium, and cultured in a 36-38°C incubator for 48 hours, and the successfully activated Lactobacillus acidophilus was screened out; S3. Activated strains: Yeast Issatchenkia orientalis was inoculated into malt extract agar medium. After culturing in an incubator at 28-30°C for 48 hours, the successfully activated yeast was selected; S4, the activated Lactobacillus acidophilus CICC-6091 in step S2 was transferred to a shake flask containing 500-1000 mL MRS liquid culture medium and fermented for 6-8 hours. This process aims to amplify the number of bacteria and finally obtain a concentration of 1.0-1.2×10 8 CFU / mL of Lactobacillus acidophilus fermentation broth; S5, transfer the yeast CICC-32636 activated in step S3 to a shake flask containing 500-1000mL of malt extract liquid culture medium and ferment for 6-8h. This process aims to amplify the number of bacteria and finally obtain a concentration of 1.5-1.7×10 8 CFU / mL of yeast fermentation broth; S6, placing the wolfberry, mulberry and polygonatum prepared in step S1 in a fermentation tank filled with 10-20 mL of Lactobacillus acidophilus CICC-6091 fermentation liquid prepared in step S4 and 10-20 mL of yeast CICC-32636 fermentation liquid prepared in step S5, first aerobically fermenting at 29° C. for 12-15 h; then heating to 37° C., fermenting anaerobically for 12-15 h, and finally fermenting with 3% H 2 O 2 The solution inactivates the Lactobacillus acidophilus and yeast in the fermentation product, thereby obtaining the desired fermentation product; S7. Take the fermented product prepared in step S6, add 400-500 mL of water, stir evenly and filter, then add 6% xylitol and 0.5% citric acid for preparation, homogenize the prepared beverage twice at a pressure of 20-30 MPa, and sterilize at 121° C. for 15 min after homogenization to obtain the beverage.

4. The method for preparing the health drink having the function of improving immune function according to claim 3, It is characterized in that The powder in step S1 is ground into powder and then filtered through a 120-mesh sieve.

5. The method for preparing the health drink having the function of improving immune function according to claim 3, It is characterized in that The culture temperature of Lactobacillus acidophilus in step S2 is 37°C.

6. The method for preparing the health drink having the function of improving immune function according to claim 3, It is characterized in that The yeast culture temperature in step S3 is 29°C.

7. The method for preparing the health drink having the function of improving immune function according to claim 3, It is characterized in that The concentrations of the components of the MRS agar medium used in step S2 are: 10 g of peptone, 10 g of beef extract powder, 5 g of yeast extract powder, 20 g of glucose, 1 g of Tween, 5 g of sodium acetate, 2 g of triammonium citrate, 2 g of dipotassium hydrogen phosphate, 0.2 g of magnesium sulfate heptahydrate, 0.05 g of manganese sulfate monohydrate, 15 g of agar, and 1000 mL of distilled water.

8. The method for preparing the health drink having the function of improving immune function according to claim 3, It is characterized in that The concentrations of the components of the malt extract agar medium used in step S3 are: 1000 mL of malt extract and 15 g of agar.

9. The method for preparing the health drink having the function of improving immune function according to claim 3, It is characterized in that The filtration in step S7 is performed using a 120-mesh sieve.

10. A beverage prepared according to the method for preparing a health beverage having the function of improving immune function according to claims 1-8.

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