Compound protein nutrition balancing enzyme and application thereof

Abstract

The invention provides a compound protein nutrition balancing enzyme, which is prepared by the following method: step 1) soaking a sticky rice raw material in water, cooking until the sticky rice raw material is well-done, cooling, inoculating distiller's yeast for fermentation, and fermenting to obtain distillers' grains; (2) putting garlic bulbs, fresh ginger, medicinal and edible Chinese herbal medicine powder, white spirit and table salt into the vinasse obtained in the step (1), wherein the Chinese herbal medicine powder at least comprises Chinese yam and poria cocos; and 3) putting the cleaned poultry eggs into the vinasse in the step 2) for anaerobic fermentation, after normal-temperature fermentation for 1-5 years, naturally melting eggshells in the vinasse liquid, enabling the egg white yolk to be in a solid state, wrapping the egg white yolk with an egg membrane, and crushing to obtain a pasty product.

Description

Technical Field

[0001] The invention relates to fermentation microorganisms, in particular to a composite protein nutrient balancing enzyme. Background Art

[0002] Intestinal microorganisms directly affect the health of organs such as the heart, liver, kidneys, and brain. A healthy human body has more than 3.5 pounds of microbial communities, and the largest number of microorganisms in the colon is about 1014 cells, which is 10 times the total number of human cells. Billions of other microorganisms are in the mouth, nasal cavity, esophagus, around the gums, stomach, intestines, rectum, chest, vagina, urinary tract, etc. The intestinal flora is known as the second genome of humans. 70%-80% of the body's immune cells are distributed in the intestinal associated lymphoid tissue, which has strong endocrine functions to resist the invasion of pathogenic bacteria, stimulate immune cells, and have strong endocrine functions. Imbalance in the human flora will cause disease, which is cell disease. Modern people are affected by air, diet, pesticide residues, additives, staying up late, drinking too much, genetics and other factors, which have accumulated over time and caused spleen and stomach degeneration, premature cell aging, cold and dampness blockage. This leads to the growth of intestinal toxins, the inability to decompose food, imbalance of intestinal microbial flora, poor detoxification and a variety of diseases.

[0003] Since the beginning of recorded history, we have found evidence that humans have eaten microbial fermented foods. Nobel Prize winner, Russian microbiologist Metchnikoff believed that fermented foods can enhance human immunity and prolong life. Hippocrates, the father of medicine, has a famous saying: To make food our medicine, diet therapy should be our first choice of medical treatment, and fermented foods have the magic of medicine. The health benefits of fermented foods are that they contain probiotics. When probiotics are taken in sufficient amounts, they can produce active microorganisms for the health of the host, especially vitamin B, such as niacin, biotin, and folic acid. These microorganisms support and accelerate the metabolic rate, detoxify chemicals, promote cell growth, help prevent anemia, increase the function of the immune and nervous systems, and increase enzyme production, thereby improving the digestion and absorption of nutrients in food. Fermentation refers to the preparation of microorganisms themselves under aerobic or anaerobic conditions with the help of microorganisms to convert sugar and starch into lactic acid. The vitality behind fermented foods is living bacteria, and yeast has a beneficial effect on our health. The benefits of fermented foods are: 1. Fermented foods contain a large number of microorganisms, which can help eliminate pathogenic bacteria and enhance our body's immunity. 2. Increase the production of intestinal enzymes, improve the digestive tract and the ability to utilize food nutrients. 3. Increase the content of microorganisms, balance the overall pH value of the body, kill pathogens, and benefit the health of the digestive system. 4. Improve coronary blood flow to enhance the heart's protective ability. 5. Metabolize cholesterol, affect cholesterol levels and the incidence of gallstones. 6. Promote cell healing and reduce the risk of disease. 7. Promote the balance of beneficial intestinal groups and kill harmful bacteria and viruses. 8. Protect cells from damage and mutation and maintain a normal immune system.

[0004] The fermented egg is a unique traditional specialty food in my country. It is a reprocessed egg made from high-quality fresh eggs that are slowly soaked and fermented with excellent glutinous rice wine lees. The fermented egg is soft and crystal clear, mellow and fragrant, rich in nutrition, delicious and appetizing, and has the effects of helping digestion and promoting blood circulation. It is not only a cold food for meals, but also a superior gift for relatives and friends. The product is popular in the domestic market. CN1129361C discloses a production process of fermented eggs, which specifically includes washing and cracking ordinary duck eggs and putting them into a jar with ingredients, then taking them out, peeling them, and then soaking them in a jar with ingredients, and placing them in a cool place for three to four months to obtain finished eggs; Chinese patent CN101019658A discloses a production method of fermented eggs, which specifically includes the following operations: selecting eggs and separating them, washing eggs, cracking eggs, adding auxiliary materials composed of fermented glutinous rice, sugar, salt spices and white wine to soak them in the jar, peeling them, soaking eggs in white wine, and then adding the above auxiliary materials to soak them in the jar in a cool place to obtain finished eggs. However, the above-mentioned methods for making bad eggs all need to crack the eggshells of fresh eggs during the production process to facilitate the penetration of raw materials such as distiller's grains into the food. However, due to the different degrees of eggshell cracking and the different degrees of raw material penetration, the taste of the eggs is also different, and the finished product state of the prepared bad eggs is inconsistent, sometimes in liquid form, sometimes in a semi-solid form. In addition, in the process of cracking the eggs, it is necessary to ensure that the eggshell is broken and the egg membrane is not damaged, which requires a high level of technology, and fresh eggs are easily damaged and discarded. CN102934817B discloses a method for preparing bad eggs and the bad eggs prepared, but the bad egg shells obtained still fail to fall off naturally from the egg whites. In addition, there is no evidence to prove that the existing trough eggs have the effect of treating diseases, and they are only widely used as fermented foods.

[0005] The original intention of Taoist inheritance is to achieve nine words that sound simple but are actually difficult to achieve: eat well, defecate well, and sleep well. Make people always in a state of fullness of essence, energy, and spirit. The inventor of the present invention uses pure natural raw materials, and it can be eaten after natural long-term fermentation for more than three years. No seasoning is added, and the pursuit and satisfaction of the delicious enjoyment of the tongue are eliminated, ensuring that the product is purely green and environmentally friendly. It is easy to drink, the method is simple, and the curative effect is significant. It plays the role of health prevention, diet therapy and health care, and fully demonstrates the three most basic elements of the human body: essence, energy, and spirit. Summary of the invention

[0006] The object of the present invention is to provide a composite protein nutritional balance enzyme, which is formed by continuous natural fermentation of medicinal and edible plant herbs and poultry eggs for more than three years. Poultry eggs are used as carriers to gather countless different microbial flora, containing hundreds of elements such as lactic acid bacteria, amino acids, selenium, choline, aminoglucosamine, oligosaccharides, folic acid, animal and plant proteins, etc., and are truly non-directional active enzymes. High-quality proteases of natural plants and animals that cannot be synthesized artificially are formed. Specifically, the present invention adopts the following technical scheme to achieve the purpose of the invention of the present invention.

[0007] In a first aspect, the present invention provides a composite protein nutritional balancing enzyme, which is prepared by the following method: step 1) soaking glutinous rice raw materials in water and then steaming and cooking them thoroughly, cooling them and then inoculating them with distiller's yeast for fermentation to ferment them into distiller's grains; step 2) putting garlic, ginger, Chinese herbal medicine powder with medicinal and edible properties, white wine, and salt into the distiller's grains obtained in step 1), wherein the Chinese herbal medicine powder at least includes yam and poria; step 3) putting washed poultry eggs into the distiller's grains obtained in step 2) for anaerobic fermentation, and after fermentation at room temperature for 1-5 years, the eggshells naturally melt in the dregs, the egg whites and yolks are solid, and the egg membranes are wrapped around the outside of the egg whites and yolks, which are broken to obtain a paste product.

[0008] The present invention relates to a technology for fermenting poultry eggs for a long time using a specific formula, which uses a specific combination of garlic, ginger, Chinese herbal medicine powder and liquor, and the formula works together to produce a fermentation environment that is conducive to the dissolution of eggshells. After fermentation, the eggshells of poultry eggs can be completely melted in the tank liquid, and are fused with the egg white and yolk for human consumption, retaining all parts of the poultry eggs (egg white, egg yolk, eggshell), and calcium and other minerals in the eggshell are released into the fermentation liquid, so that the nutritional components of the final product are richer, and a unique taste and nutritional combination are obtained. The eggshells of the tank eggs provided in the prior art are discarded, while the present invention realizes the full utilization of the eggshells, and increases the calcium content and intake of other trace elements in the food.

[0009] Furthermore, the garlic, ginger, yam and poria cocos and liquor of the present invention have the effects of preventing and treating gastrointestinal dysfunction, including but not limited to diarrhea, constipation, Helicobacter pylori and other gastrointestinal diseases.

[0010] Garlic is pungent and warm in nature. It has the effects of detoxification, insecticide, promoting qi circulation, and relieving swelling and pain. It is mainly used for symptoms such as exogenous wind-cold, food stagnation, carbuncle, sore, and boil. Garlic can warm the middle and promote qi circulation, and enhance the body's immunity.

[0011] Ginger is pungent and warm in nature. It has the effects of dispelling cold, warming the middle and stopping vomiting, warming the lungs and stopping coughing. It is often used for symptoms such as exogenous wind-cold, stomach cold vomiting, and cough. Ginger can warm the middle and dispel cold, and is especially suitable for discomfort caused by cold.

[0012] Yam is sweet and flat in nature. It has the effects of nourishing the spleen and stomach, promoting fluid and benefiting the lungs, nourishing the kidneys and astringing the essence. It is often used for weak spleen and stomach, poor appetite and fatigue, chronic diarrhea and dysentery, lung deficiency cough, kidney deficiency and spermatorrhea, etc. Yam can nourish the spleen and stomach, benefit the lungs and kidneys, and has a good tonic effect.

[0013] Poria cocos is sweet, light and flat in nature. It has the effects of promoting diuresis and eliminating dampness, strengthening the spleen and harmonizing the middle, and calming the mind and nerves. It is used for edema, oliguria, spleen deficiency, poor appetite, loose stools and diarrhea, palpitations and insomnia, etc. Poria cocos can promote diuresis and eliminate dampness without hurting the vital energy, and it is nourishing but not greasy, especially suitable for those with spleen deficiency and dampness.

[0014] Liquor is pungent, sweet and hot in nature. It has the effects of promoting blood circulation, unblocking meridians, promoting qi and dispelling cold. It is used as a medicine guide or to promote the effects of drugs, especially for cold pain and rheumatic pain. Liquor can help the efficacy of drugs and promote the efficacy of drugs.

[0015] Garlic, ginger and white wine are all pungent and warm, which can warm the middle and dispel cold. They are suitable for cold constitution or discomfort caused by cold, such as cold abdominal pain, stomach cold vomiting, etc. Chinese yam and Poria cocos work together to enhance the effect of strengthening the spleen and replenishing qi. Chinese yam nourishes the spleen and stomach without being greasy, and Poria cocos strengthens the spleen and removes dampness. The two complement each other and effectively improve the problem of weak spleen and stomach. White wine has the effect of promoting qi and activating blood circulation, which can promote blood circulation and help other medicinal materials to play their role effectively. As an introduction, white wine can help the drug ingredients penetrate into all parts of the body faster and better, and play a role in guiding and enhancing the efficacy of the medicine. In traditional Chinese medicine pharmacology, it is mainly used to warm the middle and dispel cold, strengthen the spleen and replenish qi, promote qi and activate blood circulation, enhance immunity, etc., which helps to regulate the overall health of the body. The medicinal materials used are medicinal and edible medicinal materials, which have no toxic side effects, can be used for a long time, have good efficacy, and are green and safe.

[0016] In some embodiments, the poultry eggs include but are not limited to chicken eggs and duck eggs. In this embodiment, the poultry eggs are preferably duck eggs. The eggshells of duck eggs are usually slightly thicker than chicken eggs and more difficult to break. In addition, the calcium content of duck eggs is also greater than that of chicken eggs, which also makes duck eggs harder. The present invention uses a proprietary formula to allow the eggshells of duck eggs to dissolve directly in the fermentation liquid. By dissolving the eggshells, the fermentation liquid can absorb more calcium and other minerals, and the dissolved minerals are easier to be absorbed and utilized by the human body, thereby improving the nutritional value of the product. After the eggshell is dissolved, it provides a uniform source of minerals, which helps the growth and metabolic activities of microorganisms, thereby improving the fermentation efficiency.

[0017] In some embodiments, the herbal powder further includes at least one of Platycodon grandiflorum and Pueraria lobata, and is compatible with the aforementioned formula. Platycodon grandiflorum clears the lungs and Pueraria lobata relieves fever, and the nutritional components of duck egg fermented liquid are combined to achieve multi-level body conditioning.

[0018] In some embodiments, the mass ratio of the fermentation liquid, garlic, ginger, herbal powder, liquor, and salt is 100-300:1-10:1-10:1-30:1-10:1-5.

[0019] In some embodiments, the mass ratio of the fermentation liquid, garlic, ginger, herbal powder, white wine, and salt is 300:6:6:3:5:1.

[0020] In some embodiments, the mass ratio of yam to poria in the herbal powder is 1-3:1-3.

[0021] In some embodiments, the herbal powder is composed of Poria cocos, Chinese yam and Platycodon grandiflorum, and the mass ratio of Poria cocos, Chinese yam and Platycodon grandiflorum is 3:2:1.

[0022] In some embodiments, the fermentation process of step 1) is as follows: the washed glutinous rice is soaked in boiling water and steamed for 10-20 hours for later use, koji is added to the steamed glutinous rice, and fermented at a constant temperature for 7-20 days at a temperature between 25-30 degrees Celsius.

[0023] In some embodiments, the product obtained by the present invention is a cooked product with a garlic-smelling wine aroma, and its egg yolk and protein are yellow-brown. The egg is a carrier. In fact, the egg contains hundreds of millions of beneficial bacteria. It is a life core egg. The egg membrane is thick and tough, and the eggshell is a calcium supplement. It can be eaten as soon as it is peeled, and it cannot be exposed to hot water. The drinking method is optional. It will not deteriorate in high temperature and cold environment, and there is no taboo. Eat more cold food after taking it.

[0024] In a second aspect, the present invention uses the aforementioned composite protein nutritional balancing enzyme to prepare a product for preventing, improving or treating intestinal dysfunction, and the product includes a health product, a medicine or a food. In some embodiments, after consuming the product, it is rapidly decomposed and digested, promotes excretion, and organizes the intestinal environment, so as to purify the blood and promote normal blood circulation, thereby enhancing human immunity. In some specific embodiments, the composite protein nutritional balancing enzyme is used to prepare a product for preventing and / or treating diseases caused by Helicobacter pylori.

[0025] The compound enzyme provided by the present invention has the function of activating, repairing, regenerating and balancing the microorganisms in the human intestine. At the same time, the product has the function of inhibiting and killing hundreds of harmful viruses such as Helicobacter pylori that people are very susceptible to. This product is a food and a natural antibiotic that is both a medicine and a food. It is the essence of the long-standing historical and cultural heritage of the Chinese nation. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a schematic diagram of the properties of the product provided by the present invention. DETAILED DESCRIPTION

[0027] Requirements for raw materials and auxiliary materials 1. Poultry eggs: comply with the provisions of GB 2749. Edible salt: comply with the provisions of GB 2721 and GB / T 5461.

[0028] 2. Rice (glutinous rice): in accordance with the requirements of GB / T 1354 and GB 2715.

[0029] 3. Liquor: in accordance with the requirements of GB 2757.

[0030] 4. Garlic: fresh, clean, free of mold and conforming to the relevant provisions of GB 2762 and GB 2763.

[0031] 5. Ginger: must comply with the requirements of GB / T 30383 and the relevant provisions of GB 2762 and GB 2763.

[0032] 6. Production water: comply with the provisions of GB 5749. Chinese yam and poria: comply with the requirements of the Pharmacopoeia of the People's Republic of China, and should comply with the relevant provisions of GB 2762 and GB 2763.

[0033] 7. Quality requirements for koji A.1 Scope This range applies to the distiller's yeast made from raw materials such as rice, bran or corn, bran, etc., which are inoculated with microorganisms such as Rhizopus, and undergo ventilation cultivation, drying, packaging and other processes.

[0034] A.2 Requirements A.2.1 Sensory requirements It is powdery and lumpy, off-white to yellowish brown, has the aroma of yeast, and is loose and not clumpy.

[0035] A.2.2 Physical and chemical indicators The physical and chemical indicators should comply with the requirements of Table 1.

[0036] Table 1 Physical and chemical indicators Example 1

[0037] Step 1) Soak the washed glutinous rice in boiling water and steam it for 12 hours. Add koji to the steamed glutinous rice and ferment it at a constant temperature of 25-30℃ for 10 days. Stir regularly and ferment it into lees. Add boiling water to ferment it to kill harmful vitamins, slow down the fermentation speed, and promote the growth of beneficial vitamins.

[0038] Step 2) Add 6 jin of garlic, 6 jin of ginger, 1.5 jin of Chinese yam, 1.5 jin of Poria cocos, 5 jin of 53-60 degree liquor, and 1 jin of salt to the lees from step 1); Step 3) Place the washed duck eggs into the lees from step 2) for anaerobic fermentation. The temperature is controlled between 25-30°C. After 3 years of room temperature fermentation, Figure 1 As shown, the eggshell naturally melts in the dregs, the egg white and yolk are dark brown solid, the egg membrane is wrapped around the egg white and yolk, and the paste product is obtained by breaking it, which can be eaten directly.

[0039] The product is cooked, with a garlic-smelling wine aroma, and its egg yolk and egg white are dark brown. The egg is a carrier, and in fact, the egg contains hundreds of millions of beneficial bacteria, which is the core of life. The egg membrane is thick and tough, and the eggshell is the best calcium supplement. Eat it as soon as you peel it, and do not contact hot water. You can drink it as you like. It will not deteriorate in high temperature or cold environment, and you can eat more cold food after taking it. Example 2

[0040] This embodiment is basically the same as Example 1, except that 6 catties of garlic, 6 catties of ginger, 1.5 catties of yam, 1.0 catties of Poria, 0.5 catties of Platycodon, 5 catties of 53-60 degree liquor, and 1 catties of salt are added to the lees of step 1), and the eggshell obtained in the same way is naturally melted in the lees, the egg white and yolk are dark brown solid, the egg membrane is wrapped around the outside of the egg white and yolk, and the paste product is broken to obtain a paste product that can be eaten directly.

[0041] Example 3 Sensory Testing The products obtained in Example 1 and Example 2 are in the form of gelatinized pastes, which separate into layers after standing. They have the normal mellow flavor of pickled eggs and no peculiar smell.

[0042] Example 4 Physical and chemical index detection Table salt shall be determined according to the method specified in GB 5009.44. Lead shall be determined according to the method specified in GB 5009.12. Zinc shall be determined according to the method specified in GB5009.14. Cadmium shall be determined according to the method specified in GB 5009.15. 666 and DDT shall be determined according to the method specified in GB / T5009.19.

[0043] The physical and chemical indicators of the products obtained in Example 1 and Example 2 meet the requirements of Table 2.

[0044] Table 2 Example 5 Microbial indicators The total colony count was determined by the method specified in GB 4789.2. The coliform group was determined by the plate count method specified in GB 4789.3. The Salmonella was determined by the method specified in GB 4789.4. The total colony count of the products obtained in Example 1 and Example 2 did not exceed the standard, the coliform group did not exceed the standard, no pathogenic bacteria were detected, and the microbial indicators met the requirements of Table 3.

[0045] Table 3 Example 6 Detection Example 1. Experimental purpose: The sample obtained in Example 1 was tested to detect the main chemical components of the sample.

[0046] 2. Experimental instruments and procedures 2.1 Experimental reagents The reagents used in the experiment are shown in Table 4 Table 4 2.3 Sample transfer and extraction process Take 1g of sample, add 9ml of methanol, vortex for 1min, centrifuge at 10000r / min, and 4℃ for 10min; filter the supernatant with a 2 μm filter membrane and take the filtrate for analysis.

[0047] 2.4 Preparation for the machine sequence Balance system: After injecting a blank sample (blk) before the instrument is collected, inject 4 samples continuously to repeatedly age the analytical column and balance the system. After the system is stable, formal injection is performed.

[0048] 2.5 Chromatographic mass spectrometry acquisition conditions Waters Vion-IMS system was used for non-targeted metabolomics acquisition, including ultra-high performance liquid chromatography Acquity UPLC I-Class Plus and high-resolution ion mobility-time of flight Vion-IMS QTof mass spectrometry. UNIFI (v 1.9) was used for data acquisition.

[0049] Chromatographic column: Waters ACQUITY UPLC BEH C18 1.7 μm, 2.1 mm*100 mm; mobile phase A: 98% H2O, 2% ACN, 0.1% FA; mobile phase B: 98% ACN, 2% H2O, 0.1% FA. Flow rate 0.4 mL / min, column temperature 40°C. 1.5 min equilibration time was inserted between each two gradient injections. A 20 min gradient elution method was used, and the elution gradient settings are shown in Table 5.

[0050] Table 5 Mass spectrometry conditions: acquisition analysis mode: Sensitivity; capillary voltage: ESI+3kV, ESI-1.5kV; The ion source temperature was 120°C; the desolvation temperature was 500°C; the desolvation gas flow was 800 L / h; and the reverse cone gas flow was 50 L / h. Data acquisition was performed in data-independent MSE mode, with a mass range of 50-1000 m / z, a collection time of 0.3 s per cycle, a fragmentation energy of 10 eV~45 eV, and collection in positive and negative ion modes. During the acquisition process, leucine-enkephalin (556.2766 m / z in positive ion mode) was injected as an online mass calibrant to maintain mass accuracy.

[0051] 3. Data Structure The chemical composition information of the product is shown in Table 6.

[0052] Table 6 Chemical composition information of product identification The diversity of these compounds and their biologically active properties indicate that the products obtained by the present invention have a wide range of potential applications in the fields of medicine and biotechnology. Their functions include antibacterial (inhibiting bacterial biofilm formation), anti-inflammatory (reducing intestinal inflammatory response), immunomodulatory (regulating immune system response), cardioprotective (cardiotonic effect), hepatoprotective (used to treat cirrhosis) and promoting metabolic health (glucose participates in multiple metabolic pathways). These properties make them an important part of future drug development and treatment strategies. In addition, the chemical composition of the product is mainly lipids and lipid-like molecules, accounting for 66.67%.

[0053] Example 7 Case Study Case 1 Wang, female, 38 years old, a diarrhea patient, was diagnosed with intestinal flora disorder syndrome by Western medicine and weak spleen and stomach by Traditional Chinese Medicine.

[0054] When the paste product of the present invention is eaten, hot water above 30°C should not be contacted. 30-50 g of the paste product is taken every day, and diarrhea is alleviated in two days and cured in one week.

[0055] Case 2 Mr. Li, male, 68 years old, had diarrhea after lung cancer surgery.

[0056] Western medicine diagnosis: infectious diarrhea caused by decreased immunity after surgery.

[0057] TCM diagnosis: Qi and Yin deficiency with internal accumulation of dampness and heat. Treatment principles and methods: Strengthen the spleen and replenish Qi, clear away heat and transform dampness.

[0058] When the paste product of the present invention is eaten, hot water above 30°C should not be contacted. 30-50 g of the paste product is taken every day. The diarrhea is alleviated after one week and is cured after one month.

[0059] Case 3 Zhou, female, 45 years old, complained of constipation, difficulty in defecation, and unformed stool.

[0060] Western medicine diagnosis: The patient suffers from functional constipation and slowed intestinal motility.

[0061] TCM diagnosis: Weak spleen and stomach When the paste product of the present invention is eaten, hot water above 30°C should not be contacted, and 30-50 g of the paste product is taken every day. After one week, the stool will be soft and the defecation will be smooth.

[0062] Case 4 Patient Liu, male, 35 years old, showed symptoms such as dark complexion, fatigue, shortness of breath, lower limb edema, chest tightness, stomach distension, constipation, etc. The test results showed that Helicobacter pylori was positive. After consuming the paste product of the present invention, 30-50 grams were taken daily, and contact with hot water above 30°C was strictly avoided. After 14 days of continuous use, the Helicobacter pylori re-test result was negative. Case 5

[0063] Patient Qian, female, 50 years old, was found to be positive for Helicobacter pylori during physical examination. After treatment with triple therapy and quadruple therapy of Western medicine, the desired effect was still not achieved. Subsequently, the patient ate the paste product of the present invention every day, 30-50 grams each time, for 14 days, and was careful to avoid contact with hot water above 30°C. After 14 days of reexamination, the Helicobacter pylori test result showed negative.

Claims

1. A compound protein nutrient balancing enzyme, characterized in that: The nutrient balancing enzyme is prepared by the following method: Step 1) soaking the glutinous rice raw material in water and then steaming and cooking it thoroughly, inoculating distiller's yeast for fermentation after cooling, and fermenting it into distiller's grains; Step 2) putting garlic, ginger, Chinese herbal medicine powder, liquor and salt into the lees obtained in step 1), wherein the Chinese herbal medicine powder includes at least Chinese yam and Poria cocos; Step 3) The washed poultry eggs are placed in the wine lees from step 2) for anaerobic fermentation. After 1-5 years of room temperature fermentation, the eggshells naturally melt in the lees, the egg whites and yolks become solid, and the egg membranes are wrapped around the egg whites and yolks, which are broken into a paste-like product.

2. The nutritional balancing enzyme according to claim 1, characterized in that The poultry eggs are duck eggs.

3. The nutritional balancing enzyme according to claim 1, characterized in that The herbal powder further comprises at least one of Platycodon grandiflorum and Pueraria lobata.

4. The complex protein nutrient balancing enzyme according to claim 1, characterized in that: The mass ratio of the fermentation liquid, garlic, ginger, herbal powder, liquor and salt is 100-300:1-10:1-10:1-30:1-10:1-5.

5. The complex protein nutrient balancing enzyme according to claim 1, characterized in that: The mass ratio of the fermentation liquid, garlic, ginger, herbal powder, white wine and salt is 300:6:6:3:5:

1.

6. The complex protein nutrient balancing enzyme according to claim 1, characterized in that: The mass ratio of yam to poria in the herbal powder is 1-3:1-3.

7. The complex protein nutrient balancing enzyme according to claim 1, characterized in that: The herbal powder consists of Poria cocos, Chinese yam and Platycodon grandiflorum, and the mass ratio of Poria cocos, Chinese yam and Platycodon grandiflorum is 3:2:

1.

8. The complex protein nutrient balancing enzyme according to claim 1, characterized in that: The fermentation process of step 1) is as follows: the washed glutinous rice is soaked in boiling water and steamed for 10-20 hours, and distiller's yeast is added to the steamed glutinous rice and fermented at a constant temperature for 7-20 days at a temperature between 25-30°C.

9. Use of the complex protein nutritional balancing enzyme according to any one of claims 1 to 8 in the preparation of products for preventing, improving or treating intestinal dysfunction, wherein the products include health products, medicines or foods.

10. Use of the complex protein nutrient balancing enzyme according to any one of claims 1 to 8 in the preparation of food and medicine for preventing and / or treating diseases caused by Helicobacter pylori.

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