Dendrobium officinale stem fermentation liquor as well as preparation method and application thereof

Abstract

The invention relates to the technical field of deep processing of dendrobium officinale stems, in particular to dendrobium officinale stem fermentation liquor as well as a preparation method and application thereof. The preparation method comprises the following steps: uniformly mixing crushed dendrobium officinale stem powder with water, performing extraction and enzymolysis, performing sterilization after enzymolysis is finished, adding lactic acid bacteria powder, performing fermentation treatment, and performing solid-liquid separation after fermentation is finished to obtain dendrobium officinale stem fermentation liquor. The dendrobium officinale stem fermentation liquor prepared by the method provided by the invention has the effects of promoting the activity of ethanol dehydrogenase and the activity of acetaldehyde dehydrogenase, and the sensory score of the dendrobium officinale stem fermentation liquor is obviously improved, so that the dendrobium officinale stem fermentation liquor not only is good in mouth feel and flavor, but also can be used for better preventing the occurrence of alcoholic hepatitis. Besides, the dendrobium officinale stem fermentation liquor also has anti-inflammatory, anti-oxidation and anti-skin aging effects, can be applied to functional products as a functional factor, and has a great application prospect in the field of deep processing of dendrobium officinale stems.

Description

Technical Field

[0001] The present application relates to the technical field of Dendrobium officinale stem processing, and in particular to a Dendrobium officinale stem fermentation liquid and a preparation method and application thereof. Background Art

[0002] Dendrobium candidum is a perennial epiphytic herb of the genus Dendrobium in the Orchidaceae family. It is known as the "life-saving magic grass" among the Chinese people. It contains a variety of bioactive ingredients such as polysaccharides, dendrobium alkaloids, and flavonoids. It has the functional characteristics of enhancing immunity, regulating inflammation, regulating sugar and lipid metabolism, and promoting gastrointestinal health. Therefore, it is widely used in the fields of medicine, health care, and beauty. Its market demand is increasing year by year, and it is considered to be one of the most valuable medicinal plants.

[0003] Traditional Chinese medicine fermentation mostly utilizes microorganisms in the natural environment, and through their growth and metabolism, changes the medicinal properties of Chinese medicinal materials, reduces toxicity, and improves the efficacy of Chinese medicine and the utilization rate of Chinese medicine resources. Among them, lactic acid bacteria are widely used in Chinese medicine fermentation due to their high safety and market recognition. The use of fermentation methods can combine the functions of lactic acid bacteria with Chinese medicine, promote the dissolution and transformation of effective ingredients of Chinese medicine, and change the functions of Chinese medicine. In addition, the intestinal flora regulation function of lactic acid bacteria can assist the function of Chinese medicine, and lactic acid bacteria can improve the bioavailability of Chinese medicine during the fermentation process, so that it can exert better medicinal functions.

[0004] Fermentation has a certain impact on the composition of Dendrobium officinale, which will reduce its polysaccharide content and molecular weight, increase the content of flavonoids and polyphenols, and enrich the variety of flavor substances, and generate new substances. Dendrobium officinale fermentation has rich physiological activities, including anti-oxidation, immune enhancement, anti-inflammatory, skin care, inhibition of harmful bacteria, and proliferation of probiotics.

[0005] However, there are few reports on the use of a specific combination of lactic acid bacteria powder to ferment Dendrobium officinale stems to prepare a fermented product of Dendrobium officinale stems with an alcohol dehydrogenase activity and an acetaldehyde dehydrogenase activity promoting effect. In particular, the prior art has not disclosed which preparation process (especially which specific combination of lactic acid bacteria fermentation) is used to prepare the fermented product of Dendrobium officinale stems, which is conducive to obtaining a high level of alcohol dehydrogenase activity and acetaldehyde dehydrogenase activity promoting effect of Dendrobium officinale stem fermented product. Summary of the invention

[0006] In order to solve the problems and gaps in the prior art mentioned in the above background technology, the present application provides a method for preparing a fermented liquid of Dendrobium officinale stems, and the technical scheme thereof is as follows: The present application provides a method for preparing a fermented liquid of Dendrobium officinale stems, which comprises the following steps: Raw material pretreatment: adding water to the Dendrobium officinale stem powder and mixing evenly to obtain a slurry; Extraction: heating the slurry to a certain temperature and then extracting it for a certain period of time to obtain an extract; Hydrolysis: adding pectinase to the extract to perform hydrolysis, and then killing the enzyme after the hydrolysis is completed to obtain a hydrolyzate; Inoculation and fermentation: adding lactic acid bacteria powder and a carbon source to the hydrolyzate for fermentation to obtain a fermentation initial solution; Separation: The fermentation liquid was separated into solid and liquid, and the supernatant was filtered to obtain the fermentation liquid of Dendrobium officinale stem; The lactic acid bacteria powder is Lactobacillus paracasei YYS-K1, Lactobacillus paracasei ( 副干酪乳杆菌 ) YYS-69, Lactobacillus plantarum BXM2, Lactobacillus plantarum 植物乳杆菌 )YYS-99, fermented mucus lactobacillus ( 发酵乳杆菌 ) One or more combinations of YYS-K2; Among them, the preservation number of Lactobacillus paracasei YYS-K1 is CGMCC No.26405; the preservation number of Lactobacillus paracasei YYS-69 is CGMCC NO.25837; the preservation number of Lactobacillus plantarum BXM2 is CGMCC NO.16436; the preservation number of Lactobacillus plantarum YYS-99 is CGMCC NO.25838; and the preservation number of Lactobacillus fermentans YYS-K2 is CGMCCNO.27129.

[0007] In some embodiments, in the raw material pretreatment step, the Dendrobium officinale stem is crushed and sieved to obtain Dendrobium officinale stem powder; then the Dendrobium officinale stem powder is mixed with water to obtain a slurry; wherein, when the Dendrobium officinale stem is crushed and sieved, the aperture of the sieve is 0.05 to 0.85 mm, and the mass ratio of the Dendrobium officinale stem powder to water is 1:(15 to 40).

[0008] In some embodiments, in the leaching step, the slurry is heated to 85-95° C. and leached for 30-90 minutes to obtain a leaching solution.

[0009] In some embodiments, in the hydrolysis step, pectinase is added to the extract, and the extract is hydrolyzed at 35-45°C for 30-90 minutes; then the enzyme is inactivated at 85-90°C for 10-20 minutes to obtain a hydrolyzate; wherein the amount of pectinase added is 0.1-0.3% of the water mass.

[0010] In some embodiments, the amount of lactic acid bacteria powder added is (0.005-0.03)% of the water mass.

[0011] In some embodiments, the lactic acid bacteria powder is composed of any two of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69, Lactobacillus plantarum BXM2, Lactobacillus plantarum YYS-99, and fermented mucus Lactobacillus YYS-K2; when the lactic acid bacteria powder is composed of Lactobacillus paracasei YYS-K1 and Lactobacillus paracasei YYS-69, the mass ratio of Lactobacillus paracasei YYS-K1 to Lactobacillus paracasei YYS-69 is 1 to 3:1 to 7; when the lactic acid bacteria powder is composed of Lactobacillus paracasei YYS-K1 and Lactobacillus plantarum BXM2, the mass ratio of Lactobacillus paracasei YYS-99 is 1 to 3:1 to 7. The mass ratio of K1 to Lactobacillus plantarum BXM2 is 1-3:1-5; when the lactic acid bacteria powder is composed of Lactobacillus paracasei YYS-K1 and Lactobacillus plantarum YYS-99, the mass ratio of Lactobacillus paracasei YYS-K1 to Lactobacillus plantarum YYS-99 is 1-3:1-7; when the lactic acid bacteria powder is composed of Lactobacillus paracasei YYS-K1 and fermented mucus Lactobacillus YYS-K2, the mass ratio of Lactobacillus paracasei YYS-K1 to fermented mucus Lactobacillus YYS-K2 is 1-3:1-5; when the lactic acid bacteria powder is composed of Lactobacillus paracasei YYS-69 and Lactobacillus plantarum BX When the lactic acid bacteria powder is composed of Lactobacillus paracasei YYS-69 and Lactobacillus plantarum BXM2, the mass ratio of Lactobacillus paracasei YYS-69 to Lactobacillus plantarum BXM2 is 1-7:1-5; when the lactic acid bacteria powder is composed of Lactobacillus paracasei YYS-69 and Lactobacillus plantarum YYS-99, the mass ratio of Lactobacillus paracasei YYS-69 to Lactobacillus plantarum YYS-99 is 1-7:1-7; when the lactic acid bacteria powder is composed of Lactobacillus paracasei YYS-69 and fermented mucus Lactobacillus YYS-K2, the mass ratio of Lactobacillus paracasei YYS-69 to fermented mucus Lactobacillus YYS-K2 is 1-7:1-5; when the lactic acid bacteria powder is composed of Lactobacillus plantarum When the lactic acid bacteria powder consists of Lactobacillus plantarum BXM2 and Lactobacillus plantarum YYS-99, the mass ratio of Lactobacillus plantarum BXM2 to Lactobacillus plantarum YYS-99 is 1-5:1-7; when the lactic acid bacteria powder consists of Lactobacillus plantarum BXM2 and fermented mucus Lactobacillus YYS-K2, the mass ratio of Lactobacillus plantarum BXM2 to fermented mucus Lactobacillus YYS-K2 is 1-5:1-5; when the lactic acid bacteria powder consists of Lactobacillus plantarum YYS-99 and fermented mucus Lactobacillus YYS-K2, the mass ratio of Lactobacillus plantarum YYS-99 to fermented mucus Lactobacillus YYS-K2 is 1-7:1-5.

[0012] Preferably, when the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-K1 and Lactobacillus plantarum BXM2, the mass ratio of Lactobacillus paracasei YYS-K1 to Lactobacillus plantarum BXM2 is 1:2.

[0013] In some embodiments, the lactic acid bacteria powder is composed of any three of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69, Lactobacillus plantarum BXM2, Lactobacillus plantarum YYS-99, and fermented mucus Lactobacillus YYS-K2; when the lactic acid bacteria powder is composed of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69 and Lactobacillus plantarum BXM2, the mass ratio of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69 and Lactobacillus plantarum BXM2 is 1-3:1-7:1-5; when the lactic acid bacteria powder is composed of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69 and Lactobacillus plantarum Y YS-99, the mass ratio of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69 and Lactobacillus plantarum YYS-99 is 1-3:1-7:1-7; when the lactic acid bacteria powder is composed of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69 and fermented mucus Lactobacillus YYS-K2, the mass ratio of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69 and fermented mucus Lactobacillus YYS-K2 is 1-3:1-7:1-5; when the lactic acid bacteria powder is composed of Lactobacillus paracasei YYS-K1, Lactobacillus plantarum BXM2 and Lactobacillus plantarum YYS-99, the mass ratio of Lactobacillus paracasei YYS-K1, Lactobacillus plantarum BXM2 and Lactobacillus plantarum YYS-99 is 1-3:1-7:1-7; when the lactic acid bacteria powder is composed of Lactobacillus paracasei YYS-K1, Lactobacillus plantarum BXM2 and Lactobacillus plantarum YYS-99, the mass ratio of Lactobacillus paracasei YYS-K1, Lactobacillus plantarum YYS-69 and fermented mucus Lactobacillus YYS-K2 is 1-3:1-7:1-5. The mass ratio of S-K1, Lactobacillus plantarum BXM2 and Lactobacillus plantarum YYS-99 is 1-3:1-5:1-7; when the lactic acid bacteria powder is composed of Lactobacillus paracasei YYS-K1, Lactobacillus plantarum BXM2 and fermented mucus Lactobacillus YYS-K2, the mass ratio of Lactobacillus paracasei YYS-K1, Lactobacillus plantarum BXM2 and fermented mucus Lactobacillus YYS-K2 is 1-3:1-5:1-5; when the lactic acid bacteria powder is composed of Lactobacillus paracasei YYS-K1, Lactobacillus plantarum YYS-99 and fermented mucus Lactobacillus YYS-K2, the mass ratio of Lactobacillus paracasei YYS-K1, Lactobacillus plantarum YYS-99 and fermented mucus Lactobacillus YYS-K2 is 1-3:1-5:1-5. The mass ratio of lactobacillus YYS-K2 is 1-3:1-7:1-5; when the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-69, Lactobacillus plantarum BXM2 and Lactobacillus plantarum YYS-99, the mass ratio of Lactobacillus paracasei YYS-69, Lactobacillus plantarum BXM2 and Lactobacillus plantarum YYS-99 is 1-7:1-5:1-7; when the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-69, Lactobacillus plantarum BXM2 and fermented mucus lactobacillus YYS-K2, the mass ratio of Lactobacillus paracasei YYS-69, Lactobacillus plantarum BXM2 and fermented mucus lactobacillus YYS-K2 is 1-7:1-5:1-5;When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-69, Lactobacillus plantarum YYS-99 and fermented Lactobacillus mucilaginosus YYS-K2, the mass ratio of Lactobacillus paracasei YYS-69, Lactobacillus plantarum YYS-99 and fermented Lactobacillus mucilaginosus YYS-K2 is 1-7:1-7:1-5; when the lactic acid bacteria powder consists of Lactobacillus plantarum BXM2, Lactobacillus plantarum YYS-99 and fermented Lactobacillus mucilaginosus YYS-K2, the mass ratio of Lactobacillus plantarum BXM2, Lactobacillus plantarum YYS-99 and fermented Lactobacillus mucilaginosus YYS-K2 is 1-5:1-7:1-5. ;

[0014] Preferably, when the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-K1, Lactobacillus plantarum BXM2 and fermented Lactobacillus mucus YYS-K2, the mass ratio of Lactobacillus paracasei YYS-K1, Lactobacillus plantarum BXM2 and fermented Lactobacillus mucus YYS-K2 is 3:2:1 or 1:1:1.

[0015] In some embodiments, in the inoculation and fermentation step, lactic acid bacteria powder and a carbon source are added to the hydrolyzate, and fermented at 35-45°C for 30-50 hours; then inactivation treatment is performed at 85-90°C for 10-20 minutes to obtain a fermentation liquid; wherein the carbon source is any one or more combinations of white sugar, fructooligosaccharides, xylooligosaccharides, polyglucose, and isomaltooligosaccharides; the amount of carbon source added is (5-10)% of the water mass.

[0016] Preferably, the carbon source is white sugar. Preferably, the amount of white sugar added is 5%.

[0017] In some embodiments, in the separation step, the fermentation liquid is centrifuged to separate the solid and the liquid, and the supernatant is microfiltered through a membrane with a pore size of 0.22 to 0.45 μm to obtain the Dendrobium officinale stem fermentation liquid.

[0018] The present application also provides a Dendrobium officinale stem fermentation liquid, which is prepared by the preparation method of the Dendrobium officinale stem fermentation liquid as described above.

[0019] The present application also provides an application of Dendrobium officinale stem fermentation liquid in a functional product, wherein the Dendrobium officinale stem fermentation liquid is the Dendrobium officinale stem fermentation liquid described above, or the Dendrobium officinale stem fermentation liquid is prepared by the preparation method of the Dendrobium officinale stem fermentation liquid described above.

[0020] Based on the above, compared with the prior art, the preparation method of the Dendrobium officinale stem fermentation liquid of the present application has the following beneficial effects: The present application prepares Dendrobium officinale stem fermentation liquid by combined extraction, enzymolysis and specific combination of microbial fermentation of Dendrobium officinale stem powder. The preparation method not only utilizes microbial enzyme production to promote the production of Dendrobium officinale stems that have not been degraded during the enzymolysis process, but also produces flavor substances such as flavor substances such as organic acids in the fermentation liquid. This not only improves the production efficiency of the Dendrobium officinale stem fermentation liquid, but also improves and enriches the taste of the Dendrobium officinale stem fermentation liquid.

[0021] The method of the present application can be used to prepare a Dendrobium officinale stem fermentation liquid, and the Dendrobium officinale stem fermentation liquid has a high level of alcohol dehydrogenase activity and acetaldehyde dehydrogenase activity promoting effect, and also has anti-inflammatory activity, antioxidant activity and skin aging effect. It can be used as a raw material component of functional products and applied in products with the effects of sobering up, preventing alcoholic liver damage, anti-inflammation and preventing skin aging.

[0022] The method of the application adopts a combination of simple operations such as extraction, enzymolysis, fermentation, filtration, etc. to prepare the required Dendrobium officinale stem fermentation liquid, has low requirements on equipment, is simple and easy to operate, and is convenient for large-scale industrial production.

[0023] Other features and beneficial effects of the present application will be described in the subsequent description, and partly become apparent from the description, or understood by practicing the present application. The purpose and other beneficial effects of the present application can be realized and obtained by the structures specifically pointed out in the description, claims and drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the following is a brief introduction to the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work. The positional relationships described in the drawings in the following description are based on the directions in which the components are drawn in the diagrams, unless otherwise specified.

[0025] Figure 1 This is a data comparison chart of the promotion effect of different fermented liquids of Dendrobium officinale stems on the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase; Figure 2 This is a comparison chart of sensory scoring data of different fermented liquids of Dendrobium officinale stems; Figure 3 This is a data comparison chart of the inhibitory effect of different fermented liquids of Dendrobium officinale stems on albumin denaturation; Figure 4 This is a comparison chart of the antioxidant activity data of different fermented liquids of Dendrobium officinale stems; Figure 5 This is a comparison chart of the elastin inhibition rate data of different Dendrobium officinale stem fermentation liquids. DETAILED DESCRIPTION

[0026] In order to make the purpose, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, not all of the embodiments; the technical features designed in different implementations of the present application described below can be combined with each other as long as they do not conflict with each other; based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of this application.

[0027] In the description of this application, it should be noted that all terms (including technical terms and scientific terms) used in this application have the same meanings as those generally understood by ordinary technicians in the field to which this application belongs, and cannot be understood as limitations on this application; it should be further understood that the terms used in this application should be understood to have meanings consistent with the meanings of these terms in the context of this specification and in the relevant fields, and should not be understood in an idealized or overly formal sense, unless explicitly defined in this application.

[0028] The present application provides an operational example of a method for preparing a fermented liquid of Dendrobium officinale stems, and the specific steps are as follows: Step 1: Raw material pretreatment: The stems of Dendrobium officinale are crushed and sieved, and then water is added and mixed to obtain a slurry; wherein the aperture of the sieve when the stems of Dendrobium officinale are crushed and sieved is 0.85 mm, and the mass ratio of the stem powder of Dendrobium officinale to water is 1:(15-40); Step 2: Extraction: The slurry is heated to 85-95° C. and leached for 30-90 minutes to obtain an extract.

[0029] Step 3: Hydrolysis: Pectinase is added to the extract, and the extract is hydrolyzed at 35-45°C for 30-90 minutes; then the extract is inactivated at 85-90°C for 10-20 minutes to obtain a hydrolyzate. The amount of pectinase added is 0.1-0.3% of the mass of water. The water here refers to the amount of water added when forming the slurry.

[0030] Step 4: Inoculation and fermentation: Lactic acid bacteria powder and a carbon source are added to the hydrolyzate, and fermented at 35-45° C. for 30-50 hours; and then inactivated at 85-90° C. for 10-20 minutes to obtain a fermentation initial liquid.

[0031] The amount of lactic acid bacteria powder added is (0.005-0.03)% of the mass of water. The water here refers to the amount of water added when forming the slurry.

[0032] The carbon source is any one or more of white sugar, oligofructose, oligoxylose, polyglucose, and oligomaltolide; the amount of carbon source added is (5-10)% of the water mass. The lactic acid bacteria powder is one or more combinations of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69, Lactobacillus plantarum BXM2, Lactobacillus plantarum YYS-99, and fermented Lactobacillus mucus YYS-K2; and in the lactic acid bacteria powder, the mass ratio of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69, Lactobacillus plantarum BXM2, Lactobacillus plantarum YYS-99, and fermented Lactobacillus mucus YYS-K2 is 1-3:1-7:1-5:1-7:1-5.

[0033] Among them, Lactobacillus paracasei ( 副干酪乳杆菌 )YYS-K1, deposited on January 6, 2023 in the General Microbiology Center of China Microorganism Culture Collection Administration, with the deposit address at No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC NO.26405.

[0034] Lactobacillus paracasei ( 副干酪乳杆菌 )YYS-69, deposited on September 28, 2022 in the General Microbiology Center of China Culture Collection Administration, with the deposit address at No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC NO.25837.

[0035] Lactobacillus plantarum ( 植物乳杆菌 )BXM2 was deposited in the General Microbiology Center of China Microorganism Culture Collection Administration on September 6, 2018. The deposit address is No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC NO.16436.

[0036] Lactobacillus plantarum 植物乳杆菌 )YYS-99, deposited on September 28, 2022 in the General Microbiology Center of China Microorganism Culture Collection Administration, with the deposit address at No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC NO.25838; Lactobacillus mucilaginosus fermentation 发酵乳杆菌 ) YYS-K2, deposited on April 17, 2023 in the General Microbiology Center of China Microorganism Culture Collection Administration, with the deposit address at No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC No.27129.

[0037] Step 5: Centrifugation and filtration: The fermentation initial liquid is centrifuged to separate the solid and the liquid, and the supernatant is microfiltered through a membrane with a pore size of 0.45 μm to obtain the Dendrobium officinale stem fermentation liquid.

[0038] The present application provides the following examples and comparative examples to verify the effects of the present application scheme: Example 1 (1) Raw material pretreatment: The stems of Dendrobium officinale were crushed and passed through a 0.85 mm sieve to obtain stem powder. 300 g of the stem powder was added with 9 kg of water and stirred for 30 min until completely mixed to form a slurry of stem powder.

[0039] (2) Extraction: The slurry is heated to 90°C and extracted for 60 minutes to obtain an extract.

[0040] (3) Hydrolysis: Add 18 g of pectinase to the extract and hydrolyze at 37°C for 60 min. After the hydrolysis is completed, inactivate the enzyme at 90°C for 10 min and cool naturally to obtain the hydrolyzate.

[0041] (4) Inoculation and fermentation: 0.9 g lactic acid bacteria powder and 450 g white sugar were added to the hydrolyzate and fermented at 37°C for 40 h. After the fermentation, the mixture was inactivated at 100°C for 20 min and cooled naturally to obtain the initial fermentation solution.

[0042] Among them, the lactic acid bacteria powder is a mixed bacterial powder of Lactobacillus paracasei YYS-K1 (preservation number CGMCC No.16454), Lactobacillus plantarum BXM2 (preservation number CGMCC NO.16436) and fermented Lactobacillus mucus YYS-K2 (preservation number: CGMCC No.27129); the mass ratio of the three is 3:2:1.

[0043] (5) Centrifugation and filtration: The fermentation initial liquid was centrifuged at 6000 rpm for 10 min, and the supernatant was microfiltered through a membrane with a pore size of 0.45 μm to obtain the Dendrobium officinale stem fermentation liquid.

[0044] Example 2 The difference between this embodiment and embodiment 1 is only that: In the fermentation step, lactic acid bacteria powder of the same mass as that in Example 1 is added, and the lactic acid bacteria powder is a mixed bacterial powder of Lactobacillus paracasei YYS-K1 (preservation number CGMCC No.16454), Lactobacillus plantarum BXM2 (preservation number CGMCC No.16436) and Lactobacillus fermentans YYS-K2 (preservation number: CGMCC No.27129); the mass ratio of the three is 1:1:1.

[0045] Other operations and processes are the same as those in Example 1.

[0046] Example 3 The difference between this embodiment and embodiment 1 is that in the fermentation step, the lactic acid bacteria powder in embodiment 1 is replaced by Lactobacillus paracasei YYS-K1 (CGMCC No. 26405) powder. Other operations and processes are the same as those in embodiment 1.

[0047] Example 4 The difference between this embodiment and embodiment 1 is that in the fermentation step, the lactic acid bacteria powder is replaced with Lactobacillus plantarum BXM2 (CGMCC NO.16436) powder. Other operations and processes are the same as those in embodiment 1.

[0048] Example 5 The difference between this embodiment and embodiment 1 is that in the fermentation step, the lactic acid bacteria powder is replaced with fermented mucus lactobacillus YYS-K2 (CGMCC No. 27129) powder. Other operations and processes are the same as those in embodiment 1.

[0049] Example 6 The difference between this embodiment and embodiment 1 is that in the fermentation step, the lactic acid bacteria powder is replaced with Lactobacillus paracasei YYS-69 (CGMCC No. 25837) powder. Other operations and processes are the same as those in embodiment 1.

[0050] Example 7 The difference between this embodiment and embodiment 1 is that in the fermentation step, the lactic acid bacteria powder is replaced with Lactobacillus plantarum YYS-99 (CGMCC No. 25838) powder, and other operations and processes are the same as those in embodiment 1.

[0051] Example 8 The only difference between this embodiment and embodiment 1 is that in the fermentation step, the white sugar is replaced with oligofructose, and the other operations and processes are the same as those in embodiment 1.

[0052] Example 9 The difference between this embodiment and embodiment 1 is that in the fermentation step, the same mass of lactic acid bacteria powder is added, and the lactic acid bacteria powder is a mixed bacterial powder of Lactobacillus plantarum BXM2 (preservation number CGMCC No. 16436) and Lactobacillus mucilaginosus YYS-K2 (preservation number: CGMCC No. 27129), and the mass ratio of the two is 1:2. Other operations and processes are the same as those in embodiment 1.

[0053] Comparative Example 1 The difference between this embodiment and embodiment 1 is that only the Dendrobium officinale stem powder is extracted and hydrolyzed, and the hydrolyzate is not fermented by microorganisms. Other operations and processes are the same as those in embodiment 1.

[0054] Comparative Example 2 The difference between this embodiment and embodiment 1 is that in the raw material pretreatment step, the stems of Dendrobium officinale are crushed through a 2 mm sieve to obtain the stem powder of Dendrobium officinale. Other operations and processes are the same as those in embodiment 1.

[0055] Comparative Example 3 The difference between this embodiment and embodiment 1 is that in the fermentation step, the same mass of lactic acid bacteria powder is added, and the lactic acid bacteria powder is a mixed bacterial powder of Lactobacillus paracasei YYS-K1 (preservation number CGMCC No. 16454), Lactobacillus plantarum BXM2 (preservation number CGMCC No. 16436) and Lactobacillus fermentum YYS-K2 (preservation number: CGMCC No. 27129); the mass ratio of the three is 9:1:1. Other operations and processes are the same as those in embodiment 1.

[0056] For the raw materials used in the examples and comparative examples: Lactobacillus paracasei ( 副干酪乳杆菌 )YYS-K1, Lactobacillus plantarum ( 乳杆菌属 植物 )BXM2, Lactobacillus mucilaginosus fermentation ( 发酵乳杆菌 )YYS-K2, Lactobacillus paracasei ( 副干酪乳杆菌 )YYS-69, Lactobacillus plantarum ( 植物乳杆菌 )YYS-99 has been disclosed in Chinese invention patent applications with publication numbers CN116478863A, CN110257306A, CN116769656A, CN115851520A and CN115960767A, and corresponding preservation survival certificates have been submitted.

[0057] In addition, Lactobacillus paracasei ( 副干酪乳杆菌 ) strain is also known as Lactobacillus paracasei ( 副干酪乳杆菌 ), Lactobacillus plantarum ( 植物乳杆菌 ) is also known as Lactobacillus plantarum ( 植物乳杆菌 ), due to the changes in the new and old catalogs of bacterial species classification names announced by the Ministry of Health, two different names appear in different public documents, and the two refer to the same essence.

[0058] Specifically: Lactobacillus paracasei ( 副干酪乳杆菌 )YYS-K1, deposited on January 6, 2023 in the General Microbiology Center of China Microorganism Culture Collection Administration, with the deposit address at No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC NO.26405.

[0059] Lactobacillus paracasei ( 副干酪乳杆菌)YYS-69, deposited on September 28, 2022 in the General Microbiology Center of China Culture Collection Administration, with the deposit address at No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC NO.25837.

[0060] Lactobacillus plantarum ( 植物乳杆菌 )BXM2 was deposited in the General Microbiology Center of China Microorganism Culture Collection Administration on September 6, 2018. The deposit address is No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC NO.16436.

[0061] Lactobacillus plantarum 植物乳杆菌 )YYS-99, deposited on September 28, 2022 in the General Microbiology Center of China Microorganism Culture Collection Administration, with the deposit address at No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC NO.25838; Lactobacillus mucilaginosus fermentation (发酵乳杆菌 ) YYS-K2, deposited on April 17, 2023 in the General Microbiology Center of China Microorganism Culture Collection Administration, with the deposit address at No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC No.27129.

[0062] These strains are all preserved and maintained at the General Microbiology Center of the China Microbiological Culture Collection Administration. Technicians can obtain them from the collection center based on the collection number.

[0063] The pectinase selected is specifically Novozymes pectinase, and the enzyme activity is 11010Unit / g.

[0064] The performance test of the Dendrobium officinale stem fermentation liquid prepared in the above embodiment and comparative example was carried out: 1. Effects of different fermentation processes of Dendrobium officinale stem on the activities of alcohol dehydrogenase and acetaldehyde dehydrogenase The effects of different fermentation processes on the activities of alcohol dehydrogenase and acetaldehyde dehydrogenase were tested. Figure 1 Among them, the determination method of the promoting effect of Dendrobium officinale stem fermentation liquid on the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase was referred to the "Study on Compound Alcohol Relief and Liver Protection Dispersible Tablets".

[0065] Depend on Figure 1 It can be seen that: Comparison of Comparative Example 1 and Examples 1-9 shows that: compared with Comparative Example 1 which is not fermented with lactic acid bacteria, the extract of Dendrobium officinale stem in Examples 1-9 has improved promoting effects on alcohol dehydrogenase activity and acetaldehyde dehydrogenase activity after lactic acid bacteria fermentation. Compared with Examples 1-7 which use any one of the lactic acid bacteria such as Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69, Lactobacillus plantarum BXM2, Lactobacillus plantarum YYS-99, and Lactobacillus mucilaginosus YYS-K2, Examples 1-2 and Example 9 use a combination of two or three of these lactic acid bacteria for fermentation, and the promoting effects on alcohol dehydrogenase activity and acetaldehyde dehydrogenase activity are more significant, especially in Example 1-2, which has the best effect after fermentation with a specific lactic acid bacteria combination (combination of three strains), and has a high level of promoting effects on alcohol dehydrogenase activity and acetaldehyde dehydrogenase activity; In addition, by comparing Comparative Example 3 with Example 1, it can be seen that the specific lactic acid bacteria combination (three strains combination) used in the present application needs to be matched according to a specific combination ratio in order to fully exert the synergistic effect of the lactic acid bacteria combination and achieve a high level of promoting the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase.

[0066] In addition, by comparing Example 8 with Example 1, it can be seen that the specific lactic acid bacteria combination (three strains combination) used in the present application, combined with the preferred white sugar carbon source, can further give full play to the synergistic effect of the lactic acid bacteria combination, so as to achieve a high level of promoting the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase. Under the fermentation conditions of the specific lactic acid bacteria combination, the use of white sugar as a carbon source also has a positive effect on the promotion of the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase in the fermentation liquid of Dendrobium officinale stems, therefore, white sugar is selected as the preferred carbon source.

[0067] Comparison of Comparative Example 2 and Example 1 shows that the use of a sieve with a specific mesh number to sieve the Dendrobium officinale stem powder during pulverization also promotes the ethanol dehydrogenase activity and acetaldehyde dehydrogenase activity of the Dendrobium officinale stem fermentation liquid.

[0068] This shows that the embodiment of the present application uses a sieve with a specific mesh size to sieve the Dendrobium officinale stem powder, and adopts a process of lactic acid bacteria fermentation, enzymatic hydrolysis and extraction. The Dendrobium officinale stem fermentation liquid obtained, especially the Dendrobium officinale stem fermentation liquid obtained by the process of fermentation, enzymatic hydrolysis and extraction of a specific combination of lactic acid bacteria mixed powder (a specific combination of strains in a specific proportion) can better prevent the occurrence of alcoholic hepatitis.

[0069] 2. Effects of different processes on sensory indicators of Dendrobium officinale stem fermentation liquid Ten professionals were invited to form an evaluation panel to conduct sensory evaluation of the fermented liquid of Dendrobium officinale stem using different processes using a percentage system. The specific scoring criteria are shown in Table 1.

[0070] The evaluation method is to take 30 mL of the mixed sample and place it in a 50 mL colorless and transparent container, immediately smell its aroma, identify its taste, observe its color under natural light, and check for foreign matter. Figure 2 .

[0071] Table 1 Sensory scoring criteria for fermented liquid from stems of Dendrobium officinale

[0072] Depend on Figure 2 It can be seen that: Comparison of Comparative Example 1 and Examples 1-9 shows that: compared with Comparative Example 1 which is not fermented with lactic acid bacteria, the sensory scores of the Dendrobium officinale stem extracts in Examples 1-9 are improved after lactic acid bacteria fermentation. Compared with Examples 1-7 and 9 which use any one or two of the lactic acid bacteria of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69, Lactobacillus plantarum BXM2, Lactobacillus plantarum YYS-99, and Lactobacillus mucilaginosus YYS-K2, Example 1-2 uses a lactic acid bacteria combination fermentation treatment of three of these bacteria, and its sensory score is the best. It can be seen that after fermentation with a specific lactic acid bacteria combination, the sensory score of the fermented liquid is most significantly improved; In addition, by comparing Comparative Example 3 with Example 1, it can be seen that the specific lactic acid bacteria combination (three bacteria combination) used in the present application can give full play to the synergistic effect of the lactic acid bacteria combination and make the taste better when the three bacteria are matched according to a specific combination ratio. Compared with Example 1, when the ratio exceeds the specified range of the present application, the taste is slightly reduced.

[0073] In addition, by comparing Example 8 with Example 1, it can be seen that the specific lactic acid bacteria combination (three strains combination) used in this application, combined with the preferred white sugar carbon source, can further fully improve the flavor of the product. Compared with Example 1, the taste is slightly reduced when other carbon sources are used. Under the fermentation conditions of the specific lactic acid bacteria combination, the use of white sugar as a carbon source also has a positive effect on the sensory score of the fermented liquid of Dendrobium officinale stems. Therefore, white sugar is selected as the preferred carbon source.

[0074] Comparison of Comparative Example 2 and Example 1 shows that using a sieve with a specific mesh size to sieve the Dendrobium officinale stem powder during crushing also has a positive effect on the sensory score of the Dendrobium officinale stem fermentation liquid.

[0075] This means that the embodiment of the present application uses a sieve with a specific mesh size to sieve the Dendrobium officinale stem powder, and adopts a process of lactic acid bacteria fermentation, enzymatic hydrolysis and extraction. The obtained Dendrobium officinale stem fermentation liquid, especially the Dendrobium officinale stem fermentation liquid prepared by the process of fermentation, enzymatic hydrolysis and extraction of a specific combination of lactic acid bacteria mixed powder, has a good taste and flavor, which is conducive to improving the user experience.

[0076] 3. Albumin denaturation inhibition activity of Dendrobium officinale stem fermentation broth prepared by different processes The albumin denaturation inhibition rate of the fermented liquid of Dendrobium officinale stems prepared by different processes was tested. Figure 3 .

[0077] Among them, the determination of albumin denaturation inhibition activity of Dendrobium officinale stem fermentation broth was referred to "In-vitro anti-inflammatory and antioxidant activity of an ayurvedic formulation Trayodashangguggulu".

[0078] Depend on Figure 3 It can be seen that: Comparison of Comparative Example 1 and Examples 1-9 shows that compared with Comparative Example 1 which is not subjected to lactic acid bacteria fermentation, the albumin dendrobium officinale stem extracts in Examples 1-9 have improved albumin denaturation inhibition rates after lactic acid bacteria fermentation. Among them, the albumin denaturation inhibition capacity of the fermentation liquid of Example 1-3 is the highest.

[0079] In addition, by comparing Comparative Example 3 with Example 1, it can be seen that the specific lactic acid bacteria combination (three strains combination) used in the present application, the three strains are matched in a specific combination ratio to give full play to the synergistic effect of the lactic acid bacteria combination to make the albumin denaturation inhibition ability of the fermentation liquid better. Compared with Example 1, when the ratio exceeds the specified range of the present application, the albumin denaturation inhibition ability is reduced.

[0080] Comparison of Comparative Example 2 and Example 1 shows that the use of a sieve with a specific mesh number to sieve the Dendrobium officinale stem powder during pulverization also has a positive effect on the albumin denaturation inhibition level of the Dendrobium officinale stem fermentation liquid.

[0081] In summary, it can be seen that when the Dendrobium Officinale stem powder is sieved with a sieve of a specific mesh number during crushing and after fermentation with a specific lactic acid bacteria combination, especially after fermentation with a specific lactic acid bacteria combination, the albumin denaturation inhibition rate of the Dendrobium Officinale stem fermentation liquid is improved, indicating that its anti-inflammatory effect is also improved. This shows that the Dendrobium Officinale stem fermentation liquid obtained by the embodiment of the present application using a sieve of a specific mesh number to sieve the Dendrobium Officinale stem powder and using a process of lactic acid bacteria fermentation, enzymolysis and extraction, especially the Dendrobium Officinale stem fermentation liquid obtained by the process of fermentation with a specific combination of lactic acid bacteria mixed powder, enzymolysis and extraction, has more excellent anti-inflammatory activity.

[0082] 4. Antioxidant activity of Dendrobium officinale stem fermentation broth prepared by different processes The superoxide anion scavenging rate, hydroxyl radical scavenging rate, DPPH radical scavenging rate and ABTS radical scavenging rate of the fermented liquid of Dendrobium officinale stem prepared by different processes were tested. The results are shown in Figure 4.

[0083] Among them, the superoxide anion radical scavenging rate detection method of Dendrobium officinale stem fermentation liquid refers to the "Research on the Extraction Process and Antioxidant Activity of Gleditsia sinensis Leaf Polysaccharides"; the DPPH free radical scavenging rate and ABTS free radical scavenging rate detection methods refer to the DPPH and ABTS methods for the antioxidant determination of elastin peptides in "GB / T 39100-2020", and the hydroxyl radical scavenging rate detection method refers to the "Research on the Antioxidant Activity of Panax notoginseng Polysaccharides".

[0084] Depend on Figure 4 It can be seen that: By comparing Comparative Example 1 and Examples 1-9, it can be seen that compared with Comparative Example 1 which is not fermented with lactic acid bacteria, the four antioxidant indicators of superoxide anion scavenging rate, hydroxyl radical scavenging rate, DPPH radical scavenging rate and ABTS radical scavenging rate of the Dendrobium officinale stem extract in Examples 1-9 are all improved after lactic acid bacteria fermentation.

[0085] It can be seen that after the Dendrobium officinale stem powder was sieved with a sieve of a specific mesh number during crushing and fermented with a specific lactic acid bacteria combination, the four antioxidant indices of the Dendrobium officinale stem fermentation liquid, namely, the superoxide anion scavenging rate, the hydroxyl radical scavenging rate, the DPPH radical scavenging rate, and the ABTS radical scavenging rate, were all improved, especially the superoxide anion scavenging rate and the hydroxyl radical scavenging rate were significantly improved. Among them, the four antioxidant indices of the superoxide anion scavenging rate, the hydroxyl radical scavenging rate, the DPPH radical scavenging rate, and the ABTS radical scavenging rate of the fermentation liquid of Example 1-2 were the highest.

[0086] It shows that from the comprehensive evaluation index of antioxidant activity, this shows that the embodiment of the present application uses a sieve with a specific mesh size to sieve the Dendrobium officinale stem powder, and adopts a specific combination of lactic acid bacteria mixed powder fermentation, enzymatic hydrolysis and extraction to obtain the Dendrobium officinale stem fermentation liquid with more excellent antioxidant activity.

[0087] 5. Elastase inhibitory activity of Dendrobium officinale stem fermentation broth prepared by different processes The inhibition rate of elastase activity of the fermented liquid of Dendrobium officinale stems prepared by different processes was tested. Figure 5 ; Among them, the determination of the inhibition rate of elastase activity in the fermented liquid of Dendrobium officinale stem was based on the "Study on the Anti-Photoaging Efficacy and Mechanism of Action of Elastin Peptides".

[0088] Depend on Figure 5 It can be seen that: Comparison of Comparative Example 1 and Examples 1-9 shows that, compared with Comparative Example 1 which is not subjected to lactic acid bacteria fermentation, the elastase inhibition activity of the Dendrobium officinale stem extracts in Examples 1-9 is improved after being fermented with lactic acid bacteria.

[0089] Comparison of Comparative Example 2 and Example 1 shows that the use of a sieve with a specific mesh number to sieve the Dendrobium officinale stem powder during pulverization also has a positive effect on the elastase inhibitory activity of the Dendrobium officinale stem fermentation liquid.

[0090] In addition, by comparing Comparative Example 3 with Example 1, it can be seen that the specific lactic acid bacteria combination (three strains combination) used in the present application, the three strains are matched according to a specific combination ratio to give full play to the synergistic effect of the lactic acid bacteria combination to make the elastase inhibition activity of the fermentation liquid better. Compared with Example 1, when the ratio exceeds the specified range of the present application, the elastase inhibition activity is reduced.

[0091] In summary, it can be seen that the elastin inhibition rate of the Dendrobium officinale stem fermentation liquid is improved after the Dendrobium officinale stem powder is sieved with a sieve of specific mesh size during crushing and fermented with a specific lactic acid bacteria combination. This shows that the Dendrobium officinale stem fermentation liquid obtained by the embodiment of the present application using a process of combining lactic acid bacteria fermentation, enzymatic hydrolysis and extraction has good anti-wrinkle effects and can be used in the development of anti-wrinkle and anti-aging products.

[0092] In summary, the method for preparing the fermented liquid of Dendrobium officinale stem provided in the present application has at least the following innovative points, action mechanisms and technical effects: Its innovations: This application is different from existing research in that: (1) This application is the first to use a specific microbial combination (specific strains are combined in a specific ratio) to further ferment, extract and hydrolyze the Dendrobium officinale stem hydrolyzate, thereby obtaining a Dendrobium officinale stem hydrolyzate that has the effect of promoting the activity of alcohol dehydrogenase and the activity of acetaldehyde dehydrogenase. No report similar to this application has been found so far; in addition, the hydrolyzate also has anti-inflammatory activity, antioxidant activity and anti-skin aging effects.

[0093] In addition, the patent document with publication number CN110897147A discloses the use of mixed bacterial powder (including Lactobacillus paracasei, Lactobacillus acidophilus and Lactobacillus plantarum) to ferment Dendrobium officinale leaf fermentation liquid.

[0094] Analysis shows that the raw material of this scheme is different from that of the present application, which is Dendrobium officinale leaf, so the fermentation substrate is different. The Dendrobium officinale stem used in the present application is the main medicinal part of Dendrobium officinale and contains a large amount of polysaccharides. During the fermentation process, polysaccharides can be decomposed into oligosaccharides or monosaccharides by microorganisms, and some polysaccharide derivatives may also be produced, with different biological activities. In addition, the alkaloid content in the stem of Dendrobium officinale is relatively high, and the structure of the alkaloid may change during fermentation, affecting its pharmacological activity. For example, the structural change of the alkaloid can enhance the effect on the nervous system; therefore, due to the different raw materials (there are differences between the fermentation liquid of Dendrobium officinale leaf and the stem of Dendrobium officinale), the composition of the raw materials is different, and the deep processing methods of different raw materials and the characteristics of the obtained products must also be different.

[0095] Moreover, the fermentation bacteria combination of the disclosed solution is different from the specific three-bacteria combination that achieves excellent results in the present application. Therefore, the corresponding fermentation conditions and fermentation products of the two are different. Different strains have different growth and reproduction rates, and have different environmental requirements such as temperature and pH value. The enzymes produced also have different modes and degrees of action on the active ingredients in Dendrobium candidum. In addition, the flavors of fermentation products of different strains are also different.

[0096] (2) The present application prepares a fermented liquid of Dendrobium officinale stems by combined extraction, hydrolysis and fermentation of Dendrobium officinale stems with a specific combination of microorganisms. This preparation method not only solves the problem that the extract of Dendrobium officinale stems is viscous and difficult to filter, thereby improving the yield of the fermented liquid of Dendrobium officinale stems, but also utilizes the fermentation action of microorganisms to enrich the types of flavor substances in the fermented liquid, thereby preparing a fermented liquid of Dendrobium officinale stems with excellent taste and flavor.

[0097] Technical effect: (1) The present application prepares a fermented liquid of Dendrobium officinale stems by combined extraction, hydrolysis and fermentation of Dendrobium officinale stems with a specific combination of microorganisms. This preparation method not only solves the problem that the extract of Dendrobium officinale stems is viscous and difficult to filter, but also improves the yield of the fermented liquid of Dendrobium officinale stems. In addition, the fermentation action of microorganisms is utilized to enrich the types of flavor substances in the fermented liquid, thereby preparing a fermented liquid of Dendrobium officinale stems with excellent taste and flavor.

[0098] (2) It can be seen from the above examples that: compared with the case without fermentation treatment, the fermented liquid of Dendrobium officinale stem prepared by the method of the present application has the effect of promoting the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase, and the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase are increased by 5.22 and 5.35 times respectively, and its sensory score is increased by 1.44 times; The fermented liquor of Dendrobium officinale stem prepared by the method of the present application has the effects of promoting the activity of alcohol dehydrogenase, promoting the activity of acetaldehyde dehydrogenase, anti-inflammatory activity, antioxidant activity and anti-skin aging, and can be used as a raw material component of functional food, and as a functional factor in functional products (such as functional food, cosmetics, medicines and health products), and has the effects of sobering up, preventing alcoholic hepatitis, anti-inflammatory and preventing skin aging; (3) The method of the present application adopts a simple combination of operations such as extraction, fermentation, enzymolysis, and filtration to prepare the desired fermented liquid of Dendrobium officinale stems. It has low requirements on equipment, is simple and easy to operate, and is convenient for large-scale industrial production.

[0099] (4) Due to its characteristics, the fermented liquid of Dendrobium officinale stem provided in this application can be applied to functional products, wherein the functional products include at least one of the following effects: (1) It has the effect of promoting the activity of alcohol dehydrogenase; (2) It has the effect of promoting the activity of acetaldehyde dehydrogenase; (3) Possess anti-inflammatory activity; (4) Possess antioxidant activity; (5) It has anti-skin aging effect.

[0100] Therefore, the functional product is a functional product with obvious effects such as preventing alcoholic hepatitis, anti-inflammation, anti-oxidation and preventing skin aging. The types of the functional product can be food, health products, cosmetics, skin care products, etc.

[0101] It should be noted that: (1) Definition: In this article, “~” is used to indicate a numerical range, and the range indicated by this expression includes two endpoint values.

[0102] The term "food" as used herein is used in a broad sense and includes food and drink for human beings.

[0103] The "DPPH" in this article is 1,1-diphenyl-2-trinitrophenylhydrazine, also known as 1,1-diphenyl-2-picrylhydrazyl (free radical).

[0104] Herein, “ABTS” refers to the free radical 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid.

[0105] (2) Raw materials used in implementation: The pectinase used is an existing commercially available enzyme, which can be purchased by those skilled in the art.

[0106] (3) Application of fermented Dendrobium officinale stem fermentation liquid: The fermented liquid of Dendrobium officinale stem has the following characteristics: 1) promoting the activity of alcohol dehydrogenase, 2) promoting the activity of acetaldehyde dehydrogenase, 3) anti-inflammatory activity, 4) antioxidant activity, and 5) anti-skin aging effect. Based on this, the fermented liquid of Dendrobium officinale stem can be applied to functional products with obvious effects such as prevention of alcoholic hepatitis, anti-inflammatory, anti-oxidation and prevention of skin aging (functional products can be food, health products, cosmetics, skin care products, etc., including any substances that provide prevention and / or other beneficial effects). In addition, according to the functional characteristics of 1)-5) above, the fermented liquid can also be applied to functional products with other obvious effects (the above characteristics are related to other obvious effects), including but not limited to prevention of alcoholic hepatitis, anti-inflammatory, anti-oxidation and prevention of skin aging.

[0107] In summary, the specific parameters or some commonly used reagents or raw materials in the above embodiments are specific embodiments or preferred embodiments of the present application, but are not intended to limit the present application. Those skilled in the art may make adaptive adjustments within the scope of the present application.

[0108] In addition, unless otherwise specified, the raw materials used may also be conventional commercial products in the art, or prepared by conventional methods in the art; that is, the reagents and instruments used in this embodiment are not indicated with information such as the manufacturer, and are all conventional products that can be purchased on the market.

[0109] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit it. Although the present application has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present application.

Claims

1. A method for preparing a fermented liquid of Dendrobium officinale stems, characterized in that , including the following steps: Raw material pretreatment: adding water to the Dendrobium officinale stem powder and mixing evenly to obtain a slurry; Extraction: heating the slurry to a certain temperature and then extracting it for a certain period of time to obtain an extract; Hydrolysis: adding pectinase to the extract to perform hydrolysis, and then killing the enzyme after the hydrolysis is completed to obtain a hydrolyzate; Inoculation and fermentation: adding lactic acid bacteria powder and a carbon source to the hydrolyzate for fermentation to obtain a fermentation initial solution; Separation: The fermentation liquid is solid-liquid separated, and the supernatant is filtered to obtain the fermentation liquid of Dendrobium officinale stem; The lactic acid bacteria powder is Lactobacillus paracasei ( Lactobacillus paracasei )YYS-K1, Lactobacillus paracasei ( Lactobacillus paracasei )YYS-69, Lactobacillus plantarum ( Lactobacillus plantarum )BXM2, Lactobacillus plantarum ( Lactiplantibacillus plantarum )YYS-99, fermented mucus lactobacillus ( Limosilactobacillus fermentum ) One or more combinations of YYS-K2; Among them, the preservation number of Lactobacillus paracasei YYS-K1 is CGMCC No.26405; the preservation number of Lactobacillus paracasei YYS-69 is CGMCC NO.25837; the preservation number of Lactobacillus plantarum BXM2 is CGMCC NO.16436; the preservation number of Lactobacillus plantarum YYS-99 is CGMCC NO.25838; and the preservation number of Lactobacillus fermentans YYS-K2 is CGMCCNO.27129.

2. The method for preparing the fermented liquid of Dendrobium officinale stem according to claim 1, characterized in that: In the raw material pretreatment step, the stems of Dendrobium officinale are crushed and sieved to obtain Dendrobium officinale stem powder; then the Dendrobium officinale stem powder is mixed with water to obtain slurry; Wherein, when the Dendrobium officinale stem is crushed and sieved, the aperture of the sieve is 0.05-0.85 mm, and the mass ratio of the Dendrobium officinale stem powder to water is 1:(15-40).

3. The method for preparing the fermented liquid of Dendrobium officinale stem according to claim 1, characterized in that: In the leaching step, the slurry is heated to 85-95° C. and leached for 30-90 minutes to obtain a leaching solution.

4. The method for preparing the fermented liquid of Dendrobium officinale stem according to claim 1, characterized in that: In the hydrolysis step, pectinase is added to the extract and hydrolyzed at 35 to 45 ° C for 30 to 90 min; and then the enzyme is inactivated at 85 to 90 ° C for 10 to 20 min to obtain a hydrolyzate; Wherein, the added amount of the pectinase is 0.1-0.3% of the water mass.

5. The method for preparing the fermented liquid of Dendrobium officinale stem according to claim 1, characterized in that: The added amount of the lactic acid bacteria powder is (0.005-0.03)% of the water mass.

6. The method for preparing the fermented liquid of Dendrobium officinale stem according to claim 1, characterized in that: The lactic acid bacteria powder is composed of any two of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69, Lactobacillus plantarum BXM2, Lactobacillus plantarum YYS-99, and Lactobacillus mucilaginosus fermentation YYS-K2; When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-K1 and Lactobacillus paracasei YYS-69, the mass ratio of Lactobacillus paracasei YYS-K1 to Lactobacillus paracasei YYS-69 is 1-3:1-7; When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-K1 and Lactobacillus plantarum BXM2, the mass ratio of Lactobacillus paracasei YYS-K1 to Lactobacillus plantarum BXM2 is 1-3:1-5; When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-K1 and Lactobacillus plantarum YYS-99, the mass ratio of Lactobacillus paracasei YYS-K1 to Lactobacillus plantarum YYS-99 is 1-3:1-7; When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-K1 and fermented Lactobacillus mucilaginosus YYS-K2, the mass ratio of Lactobacillus paracasei YYS-K1 to fermented Lactobacillus mucilaginosus YYS-K2 is 1-3:1-5; When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-69 and Lactobacillus plantarum BXM2, the mass ratio of Lactobacillus paracasei YYS-69 to Lactobacillus plantarum BXM2 is 1-7:1-5; When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-69 and Lactobacillus plantarum YYS-99, the mass ratio of Lactobacillus paracasei YYS-69 to Lactobacillus plantarum YYS-99 is 1-7:1-7; When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-69 and fermented Lactobacillus mucilaginosus YYS-K2, the mass ratio of Lactobacillus paracasei YYS-69 to fermented Lactobacillus mucilaginosus YYS-K2 is 1-7:1-5; When the lactic acid bacteria powder consists of Lactobacillus plantarum BXM2 and Lactobacillus plantarum YYS-99, the mass ratio of Lactobacillus plantarum BXM2 to Lactobacillus plantarum YYS-99 is 1-5:1-7; When the lactic acid bacteria powder consists of Lactobacillus plantarum BXM2 and fermented Lactobacillus mucilaginosus YYS-K2, the mass ratio of Lactobacillus plantarum BXM2 to fermented Lactobacillus mucilaginosus YYS-K2 is 1-5:1-5; When the lactic acid bacteria powder consists of Lactobacillus plantarum YYS-99 and fermented Lactobacillus mucilaginosus YYS-K2, the mass ratio of Lactobacillus plantarum YYS-99 to fermented Lactobacillus mucilaginosus YYS-K2 is 1-7:1-5.

7. The method for preparing the fermented liquid of Dendrobium officinale stem according to claim 1, characterized in that: The lactic acid bacteria powder is composed of any three of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69, Lactobacillus plantarum BXM2, Lactobacillus plantarum YYS-99, and Lactobacillus fermentum YYS-K2; When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69 and Lactobacillus plantarum BXM2, the mass ratio of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69 and Lactobacillus plantarum BXM2 is 1-3:1-7:1-5; When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69 and Lactobacillus plantarum YYS-99, the mass ratio of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69 and Lactobacillus plantarum YYS-99 is 1-3:1-7:1-7; When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69 and fermented Lactobacillus mucus YYS-K2, the mass ratio of Lactobacillus paracasei YYS-K1, Lactobacillus paracasei YYS-69 and fermented Lactobacillus mucus YYS-K2 is 1-3:1-7:1-5; When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-K1, Lactobacillus plantarum BXM2 and Lactobacillus plantarum YYS-99, the mass ratio of Lactobacillus paracasei YYS-K1, Lactobacillus plantarum BXM2 and Lactobacillus plantarum YYS-99 is 1-3:1-5:1-7; When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-K1, Lactobacillus plantarum BXM2 and fermented Lactobacillus mucilaginosus YYS-K2, the mass ratio of Lactobacillus paracasei YYS-K1, Lactobacillus plantarum BXM2 and fermented Lactobacillus mucilaginosus YYS-K2 is 1-3:1-5:1-5; When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-K1, Lactobacillus plantarum YYS-99 and fermented Lactobacillus mucilaginosus YYS-K2, the mass ratio of Lactobacillus paracasei YYS-K1, Lactobacillus plantarum YYS-99 and fermented Lactobacillus mucilaginosus YYS-K2 is 1-3:1-7:1-5; When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-69, Lactobacillus plantarum BXM2 and Lactobacillus plantarum YYS-99, the mass ratio of Lactobacillus paracasei YYS-69, Lactobacillus plantarum BXM2 and Lactobacillus plantarum YYS-99 is 1-7:1-5:1-7; When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-69, Lactobacillus plantarum BXM2 and fermented Lactobacillus mucilaginosus YYS-K2, the mass ratio of Lactobacillus paracasei YYS-69, Lactobacillus plantarum BXM2 and fermented Lactobacillus mucilaginosus YYS-K2 is 1-7:1-5:1-5; When the lactic acid bacteria powder consists of Lactobacillus paracasei YYS-69, Lactobacillus plantarum YYS-99 and fermented Lactobacillus mucilaginosus YYS-K2, the mass ratio of Lactobacillus paracasei YYS-69, Lactobacillus plantarum YYS-99 and fermented Lactobacillus mucilaginosus YYS-K2 is 1-7:1-7:1-5; When the lactic acid bacteria powder consists of Lactobacillus plantarum BXM2, Lactobacillus plantarum YYS-99 and fermented Lactobacillus mucus YYS-K2, the mass ratio of Lactobacillus plantarum BXM2, Lactobacillus plantarum YYS-99 and fermented Lactobacillus mucus YYS-K2 is 1-5:1-7:1-5.

8. The method for preparing the fermented liquid of Dendrobium officinale stem according to claim 1, characterized in that: In the inoculation and fermentation step, lactic acid bacteria powder and a carbon source are added to the hydrolyzate and fermented at 35 to 45 ° C for 30 to 50 hours; and then inactivated at 85 to 90 ° C for 10 to 20 minutes to obtain a fermentation liquid; Wherein, the carbon source is any one or more combinations of white sugar, oligofructose, oligoxylose, polyglucose, and oligomaltose; the amount of carbon source added is (5-10)% of the mass of water; In the separation step, the fermentation liquid is centrifuged to separate the solid and the liquid, and the supernatant is microfiltered through a membrane with a pore size of 0.22 to 0.45 μm to obtain the Dendrobium officinale stem fermentation liquid.

9. A fermented liquid of Dendrobium officinale stem, characterized in that: The fermented liquid is prepared by the method for preparing the fermented liquid of Dendrobium officinale stem as described in any one of claims 1 to 8.

10. Application of Dendrobium officinale stem fermentation liquid in functional products, characterized by: The Dendrobium officinale stem fermentation liquid is the Dendrobium officinale stem fermentation liquid as claimed in claim 9, or the Dendrobium officinale stem fermentation liquid is prepared by the preparation method of the Dendrobium officinale stem fermentation liquid as claimed in any one of claims 1-8.

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