Medicinal and edible homologous fermentation liquor for promoting blood circulation and improving cold of four limbs and preparation method of medicinal and edible homologous fermentation liquor

Abstract

The invention relates to a medicinal and edible fermentation broth for promoting blood circulation and improving cold in four limbs and a preparation method thereof, the preparation method comprises the following steps: step 1, pulping: moistening a medicinal and edible composition, adding water, and pulping to obtain medicinal and edible slurry; wherein the medicinal and edible composition comprises Chinese dates, rhizoma polygonati, Chinese wolfberry fruits, codonopsis pilosula and longan; step 2, enzymolysis and sterilization: performing enzymolysis on the medicinal and edible slurry, and sterilizing to obtain a fermentation substrate; step 3, fermentation and solid-liquid separation: inoculating composite probiotics into the fermentation substrate for fermentation culture, and after the culture is finished, carrying out solid-liquid separation to obtain medicinal and edible fermentation liquor; wherein the compound probiotics are prepared from lactobacillus plantarum LP45 and lactobacillus rhamnosus LR519. The problem of cold hands and feet can be safely and effectively solved.

Description

Technical Field

[0001] The invention belongs to the technical field of probiotic fermentation, and particularly relates to a medicinal and edible fermentation liquid capable of promoting blood circulation and improving coldness of limbs and a preparation method thereof. Background Art

[0002] Cold hands and feet are a common problem in daily life that bothers many people. The causes are complex and diverse, mainly including the following aspects: 1) From a physiological perspective, the body's temperature regulation mechanism plays a key role. In a cold environment, in order to maintain a stable core body temperature, the body will automatically regulate blood circulation and reduce blood flow to the limbs, resulting in a drop in the temperature of the extremities such as the hands and feet. In addition, some people have a low basal metabolic rate and generate relatively less heat in their bodies, which can also easily lead to cold hands and feet. For example, the elderly are more susceptible to cold hands and feet due to their declining physical functions and decreased metabolic levels. At the same time, during special physiological periods such as menstruation, pregnancy, and menopause, changes in hormone levels in women may also affect blood circulation and temperature regulation, making the phenomenon of cold hands and feet more obvious. 2) From a physical perspective, people with yang deficiency often show symptoms of fear of cold and cold hands and feet. Yang deficiency means that the body's functions are reduced, the warming function is insufficient, and it cannot resist the cold air. This type of people usually have symptoms such as pale complexion, listlessness, and fatigue. In addition, insufficient Qi and blood is also one of the important reasons for cold hands and feet. Qi has a warming effect, and blood has a nourishing effect. When Qi and blood are weak, they cannot fully nourish and warm the extremities, resulting in cold hands and feet. Long-term malnutrition, overwork, chronic diseases, etc. may all lead to insufficient Qi and blood. 3) In the fast-paced lifestyle of modern society, bad living habits will also aggravate the problem of cold hands and feet. For example, long-term exposure to air-conditioning reduces the body's ability to adapt to the cold; irregular diet, excessive intake of cold drinks and raw and cold food damage the spleen and stomach yang; lack of exercise, poor blood circulation, etc. Especially for some office workers, who sit still for a long time and lack physical activity, the blood circulation in the lower limbs is affected, and they are more likely to have symptoms of cold hands and feet.

[0003] At present, although there are some products on the market for relieving cold hands and feet, most of them have certain limitations. Some warming products, such as hand warmers and foot warmers, can only provide temporary external warmth and cannot fundamentally solve the problem. In terms of drug treatment, although there are some drugs that promote blood circulation, they often have problems such as large side effects and inconvenience in use. For example, some drugs may cause adverse reactions such as gastrointestinal discomfort and dizziness, and need to be taken for a long time, which brings a certain burden to patients.

[0004] Under such circumstances, people have an urgent need for a safe and effective method to improve cold hands and feet. Therefore, a medicinal and edible fermented liquid that promotes blood circulation and improves cold limbs and a preparation method thereof are crucial for safely and effectively improving the problem of cold hands and feet. Summary of the invention

[0005] The purpose of the present invention is to overcome the defects in the prior art and provide a medicinal and edible fermented liquid and a preparation method thereof for promoting blood circulation and improving cold hands and feet, which can safely and effectively improve the problem of cold hands and feet.

[0006] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0007] A method for preparing a medicinal and edible fermented liquid for promoting blood circulation and improving coldness of limbs comprises the following steps:

[0008] Step 1, beating: after the medicinal and edible composition is steamed, water is added to be beaten to obtain a medicinal and edible slurry; wherein the medicinal and edible composition comprises jujube, polygonatum, wolfberry, codonopsis and longan;

[0009] Step 2, enzymolysis and sterilization: the edible and medicinal slurry is enzymolyzed and then sterilized to obtain a fermentation matrix;

[0010] Step 3, fermentation, solid-liquid separation: inoculating the composite probiotics into the fermentation matrix for fermentation culture, and after the culture is completed, separating the solid and liquid to obtain the medicinal and edible fermentation liquid; wherein the composite probiotics include Lactobacillus plantarum LP45 and Lactobacillus rhamnosus LR519.

[0011] As a further technical solution, the edible and medicinal composition comprises 20-40 parts by weight of polygonatum, 5-20 parts by weight of codonopsis pilosula, 1-10 parts by weight of jujube, 1-10 parts by weight of wolfberry, and 1-10 parts by weight of longan.

[0012] As a further technical solution, the edible and medicinal composition comprises 35 parts by mass of polygonatum, 10 parts by mass of codonopsis pilosula, 3 parts by mass of jujube, 3 parts by mass of wolfberry, and 3 parts by mass of longan.

[0013] As a further technical solution, in step 1, when beating, the amount of water added is 5-15 times the total weight of the medicinal and edible composition;

[0014] In step 1, after beating, 4-9 parts by weight of oligofructose need to be added to the slurry to obtain a slurry that is both medicinal and edible.

[0015] As a further technical solution, enzymatic hydrolysis uses cellulase and hemicellulase;

[0016] As a further technical solution, the enzymatic hydrolysis comprises the following steps:

[0017] Step a, adding cellulase and hemicellulase to the edible-medicine slurry, and activating at 40-60° C. for 10-30 min; wherein the amount of cellulase added is 0.2%-0.8% by weight of the dry matter of the edible-medicine composition, and the amount of hemicellulase added is 0.1-0.5% by weight of the dry matter of the edible-medicine composition;

[0018] Step b, the edible and medicinal slurry is heated to 50±1° C. for 10-20 minutes in advance, and then the activated enzyme solution is added. After the enzymolysis time is 50±1° C. for 50-70 minutes, the mixture is sterilized at 105-120° C. for 15-32 minutes at a stirring speed of 14-28 rpm. After the sterilization, the mixture is cooled to 36±2° C. to obtain a fermentation matrix.

[0019] As a further technical solution, in the composite probiotics, the ratio of the number of live bacteria of Lactobacillus plantarum LP45 and Lactobacillus rhamnosus LR519 is 1:1;

[0020] As a further technical solution, the inoculation amount of the composite probiotics is 0.01-0.05% by weight of the edible-medicinal composition, preferably 0.03%.

[0021] As a further technical solution, the fermentation culture conditions are: fermentation at 35.5-37.5°C for 2-5 days, preferably fermentation at 37°C for 2-3 days.

[0022] As a further technical solution, in step 3, after the fermentation is completed, the medicinal residue is first coarsely filtered by a flat centrifuge, and then the supernatant is obtained by centrifugation using a disc centrifuge. Before filling, a 2-20 μm filter membrane is used for fine filtration to remove impurities, and the mixture is sterilized again after filling to obtain the medicinal and edible fermentation liquid.

[0023] An oral preparation of medicine and food for promoting blood circulation and improving coldness of limbs, the oral preparation of medicine and food comprising any one of oral liquid, oral paste, oral tablet, effervescent tablet, capsule or granule;

[0024] The medicine-food oral preparation is prepared by concentrating or diluting the medicine-food fermentation liquid prepared by the preparation method, and selectively adding auxiliary agents or excipients.

[0025] Application of food-medicine homologous fermentation liquid in preparing functional food or health food having the functions of promoting blood circulation and improving coldness of limbs.

[0026] In the present invention,

[0027] Polygonatum sibiricum, sweet, neutral. Enters the spleen, lung, and kidney meridians. Replenishes qi and nourishes yin, strengthens the spleen, moistens the lungs, and benefits the kidneys. Used for spleen and stomach qi deficiency, fatigue, insufficient stomach yin, dry mouth and poor appetite, dry cough due to lung deficiency, cough with blood due to overwork, insufficient essence and blood, soreness of waist and knees, premature graying of hair, and internal heat and thirst.

[0028] Codonopsis, sweet, neutral. Enter the spleen and lung meridians. Strengthen the spleen and lungs, nourish blood and produce body fluids. Used for spleen and lung qi deficiency, poor appetite and fatigue, cough and asthma, qi and blood deficiency, sallow complexion, palpitations and shortness of breath, thirst due to loss of body fluids, and internal heat and thirst.

[0029] Lycium barbarum, sweet, neutral. Enters the liver and kidney meridians. Nourishes the liver and kidneys, improves the essence and improves eyesight. Used for asthenia, loss of essence, soreness of waist and knees, dizziness and tinnitus, impotence and spermatorrhea, internal heat and thirst, blood deficiency and sallow complexion, blurred vision.

[0030] Jujube, sweet, warm. Enter the spleen, stomach, heart meridians. Replenish qi, nourish blood and calm the mind. Used for spleen deficiency, poor appetite, fatigue, loose stools, and irritability in women.

[0031] Longan flesh, sweet, warm. Enters the heart and spleen meridians. Nourishes the heart and spleen, nourishes blood and calms the mind. Used for deficiency of qi and blood, palpitations, forgetfulness and insomnia, and sallow complexion due to blood deficiency.

[0032] Compared with the prior art, the present invention has the following beneficial effects:

[0033] 1) The present invention uses polygonatum, codonopsis, wolfberry, jujube and longan pulp to form a medicine and food prescription, so as to achieve the effects of harmonizing the five internal organs, invigorating qi and nourishing blood, and regulating the inside and nourishing the outside.

[0034] 2) Since the medicinal food formula of the present invention has a low utilization rate of medicinal materials on the one hand, and on the other hand, it is easy to produce dryness and cause internal heat while replenishing the body, for this reason, the cellulase and hemicellulase of the present invention are enzymolyzed, and the Lactobacillus plantarum LP45 and Lactobacillus rhamnosus LR519 are used to carry out fermentation treatment on the product, which not only greatly improves the total flavonoid content of the product, but also improves the antioxidant and anti-glycation capabilities of the product; it also increases the types of short-chain fatty acids and the total amino acid content, so that it has the effect of regulating intestinal immunity and a rich taste; in addition, it also reduces the content of large molecular polysaccharides, increases the content of small molecular polysaccharides, reduces the burden on the intestine, makes it easier to absorb, and solves the shortcomings of the medicinal food formula.

[0035] In summary, the application of the medicine-food combination and the enzymatic hydrolysis and fermentation biotransformation technology of the present invention has prepared a medicine-food fermentation liquid with improved tonic effect and reduced dryness. The medicine-food fermentation liquid uses natural and safe medicine-food ingredients as raw materials without adding artificial chemical ingredients. It is tonic but does not cause internal heat, and is suitable for a wide range of people. It has high bioavailability and is a non-concentrated product. One bottle is equivalent to one dose, and it is easy to eat. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 It is a comparison chart of total flavonoids content between Example 1 and Comparative Example 1;

[0037] Figure 2 This is a comparison chart of total amino acid and total flavonoid contents of Example 1 and Comparative Example 1;

[0038] Figure 3 It is a comparison chart of the GCMS total ion current of Example 1 and Comparative Example 1;

[0039] Figure 4 This is a statistical chart showing the improvement of skin problems after people tried taking the food-medicine fermentation liquid.

[0040] Figure 5 This is a statistical chart showing the improvement in sleep problems after people tried taking the food-medicine fermented liquid.

[0041] Figure 6 This is a statistical chart showing improvements in other sub-health conditions after people tried taking the food-medicine fermentation liquid.

[0042] Figure 7 This is an infrared comparison chart of the overall temperature change of people with cold hands and feet after taking the medicinal and edible fermentation liquid;

[0043] exist Figure 7 In the middle, a: before trying on, front; b: before trying on, back; c: after trying on, front; d: after trying on, back;

[0044] Figure 8 This is an infrared comparison chart of the hand tip temperature of people with cold hands and feet after they tried the medicinal and edible fermentation liquid.

[0045] Fig. 9 This is an infrared comparison chart of the toe temperatures of people with cold hands and feet after they tried the medicinal and edible fermentation liquid.

[0046] Fig.10 This is an infrared comparison chart of the cold uterine area of ​​people with cold hands and feet after they tried the medicinal and edible fermentation liquid.

[0047] Fig.11 This is an infrared comparison chart of the changes in heel temperature of people with cold hands and feet after they tried the medicinal and edible fermentation liquid.

[0048] exist Figure 8-11 In the figure, a: before the trial; b: after the trial. DETAILED DESCRIPTION

[0049] The technical solution of the present invention will be clearly and completely described below in conjunction with specific embodiments. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0050] In addition, it should be noted that the terms "comprises", "includes" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or apparatus.

[0051] In the present invention, Lactobacillus plantarum LP45, with a deposit number of CGMCC NO.8072, has been disclosed in the Chinese invention patent with a publication number of CN103642716B;

[0052] Lactobacillus rhamnosus LR519, with a deposit number of CGMCC NO.15969, has been disclosed in the Chinese invention patent with a publication number of CN112237287B;

[0053] Unless otherwise specified, the raw materials used in the present invention are commercially available.

[0054] Example 1

[0055] A method for preparing a medicinal and edible fermented liquid for promoting blood circulation and improving coldness of limbs comprises the following steps:

[0056] Step 1, beating: weigh 35 parts by weight of polygonatum, 10 parts by weight of codonopsis pilosula, 3 parts by weight of jujube, 3 parts by weight of wolfberry, and 3 parts by weight of longan, remove impurities and steam the polygonatum for 1 hour, soak the polygonatum, codonopsis pilosula, jujube, wolfberry and longan for 10 hours, then mix, add 8 times the total weight of pure water of the medicine and food composition, beat, and add 7 parts by weight of oligofructose to the slurry to obtain a medicine and food slurry;

[0057] Step 2, enzymatic hydrolysis:

[0058] Step a, adding cellulase and hemicellulase to the edible-medicine slurry, and activating at 50° C. for 30 minutes; wherein the amount of cellulase added is 0.56% of the dry matter weight of the edible-medicine composition, and the amount of hemicellulase added is 0.22% of the dry matter weight of the edible-medicine composition;

[0059] Step b, the edible and medicinal slurry is heated to 50° C. 20 minutes in advance, enzymatically hydrolyzed for 60 minutes, sterilized at 105° C. for 30 minutes, and cooled to 36° C. after sterilization to obtain a fermentation matrix.

[0060] Step 3, fermentation: inoculating the composite probiotics into the fermentation matrix for fermentation culture.

[0061] In the composite probiotics, the ratio of the number of live bacteria of Lactobacillus plantarum LP45 and Lactobacillus rhamnosus LR519 was 1:1;

[0062] The inoculation amount of the composite probiotics is 0.03% of the weight of the medicine-food composition.

[0063] Fermentation culture conditions were: fermentation at 37°C for 1.5 days;

[0064] Step 4, solid-liquid separation: After the fermentation is completed, first use a flat centrifuge to coarsely filter to remove the medicinal residue, then use a disc centrifuge to centrifuge to obtain the supernatant, use a 5μm filter membrane to finely filter to remove impurities before filling, and sterilize again after filling to obtain the medicinal and edible fermentation liquid.

[0065] Example 2

[0066] A method for preparing a medicinal and edible fermented liquid for promoting blood circulation and improving coldness of limbs comprises the following steps:

[0067] The same as Example 1, except that: 30 parts by mass of Polygonatum sibiricum, 15 parts by mass of Codonopsis pilosula, 6 parts by mass of jujube, 5 parts by mass of Lycium barbarum, and 7 parts by mass of Longan were weighed.

[0068] Example 3

[0069] A method for preparing a medicinal and edible fermented liquid for promoting blood circulation and improving coldness of limbs comprises the following steps:

[0070] The same as Example 1, except that: 20 parts by mass of Polygonatum sibiricum, 5 parts by mass of Codonopsis pilosula, 10 parts by mass of jujube, 10 parts by mass of Lycium barbarum, and 10 parts by mass of Longan were weighed.

[0071] Comparative Example 1

[0072] A method for preparing a water extract of medicinal and edible origin for promoting blood circulation and improving coldness of limbs, comprising the following steps:

[0073] Step 1, beating: weigh 35 parts by weight of polygonatum, 10 parts by weight of codonopsis pilosula, 3 parts by weight of jujube, 3 parts by weight of wolfberry, and 3 parts by weight of longan, remove impurities and steam the polygonatum for 1 hour, soak the polygonatum, codonopsis pilosula, jujube, wolfberry and longan in pure water for 10 hours, then mix and beat, continue to add pure water after beating, stir evenly, and obtain matrix 1, wherein the total amount of water added twice is 8 times the total mixed weight of the medicinal and edible composition;

[0074] Step 2, sterilization, solid-liquid separation: sterilize the matrix 1 at 105°C for 30 minutes, then place it in a 37°C environment and let it stand for 40 hours, filter and centrifuge the extract, and filter the supernatant with a 1 μm filter membrane to obtain the medicinal and edible water extract.

[0075] Effect Example 1: Detection of total flavonoids, total amino acids, and short-chain fatty acids

[0076] 1. Test methods

[0077] The contents of total flavonoids, total amino acids and short-chain fatty acids in the products of Example 1 (fermentation broth) and Comparative Example 1 (water extract) were respectively detected. The results are shown in Figure 1-3 ;

[0078] 1) Detection of total flavonoids: Sodium nitrite-aluminum nitrate method;

[0079] With rutin as the reference substance, the standard curve regression equation of total flavonoids was established. 1 mL of fermentation broth and water extract were accurately weighed in a 25 mL volumetric flask, 70% ethanol was added to 6 mL, 1 mL of 5% sodium nitrite solution was added, and 1 mL of 10% aluminum nitrate solution was added after shaking for 6 min, and 10 mL of 4% sodium hydroxide solution was added, and 70% ethanol was added to the scale. A test tube without fermentation broth was used as a control, and the absorbance was measured at 510 nm after standing for 15 min. 0.20, 0.40, 0.60, 0.80, and 1.0 mL of 1 mg / mL rutin standard solution were accurately measured and placed in 25 mL volumetric flasks, and the determination was performed according to the above method. Three parallels were made for each sample, and a standard curve was drawn according to the absorbance, and the total flavonoid content in the fermentation broth was calculated according to the regression equation.

[0080] 2) Determination of total amino acids: using ninhydrin colorimetric method;

[0081] Weigh 0.5g of ninhydrin, dissolve it in 25mL of hot water, then add 100mL of glacial acetic acid, mix thoroughly, and store in a brown bottle for later use. Prepare phosphate buffer (pH8.04), weigh 4.535g of potassium dihydrogen phosphate, dissolve it in water and dilute it to 500mL to prepare 0.1mol / L potassium dihydrogen phosphate solution; weigh 11.938g of disodium hydrogen phosphate, dissolve it in water and dilute it to 500mL to prepare 0.2mol / L disodium hydrogen phosphate solution; mix the two solutions and adjust the pH to 8.04. Accurately weigh a certain amount of glycine standard, dissolve it in water and dilute it to a certain volume so that its concentration is 1mg / mL to prepare an amino acid standard solution.

[0082] Three test tubes were marked as blank tube, standard tube and sample tube. 2 mL of distilled water, amino acid standard solution and sample solution were added to the three test tubes respectively, and 2 mL of ninhydrin reagent was added to each test tube. The three test tubes were shaken well, placed in a boiling water bath and heated for 15 minutes, and then taken out and cooled to room temperature. The absorbance of each tube was measured at a wavelength of 570 nm using a spectrophotometer.

[0083] A standard curve is drawn according to the absorbance of the standard tube and the concentration of the amino acid standard solution. The total amount of amino acids in the fermentation broth of the medicine-food combination is calculated by the standard curve according to the absorbance of the sample tube.

[0084] 3) Determination of short-chain fatty acids: Detection was performed using gas chromatography-mass spectrometry;

[0085] Take the water extract and fermentation liquid of the medicinal and edible composition to be tested, and add 100μL aliquot of the sample liquid to 500μL acetone. Incubate at 20℃ for 2h, and centrifuge the sample to remove impurities. Filter with a 0.22μm microporous filter membrane, and the filtered sample is detected by gas mass spectrometry. Gas chromatography conditions: Agilent 122-7032: DB-WAX (30m×250μm, 0.25μm) chromatographic column is used for analysis. Program temperature rise, initial temperature 120℃, hold for 0.5min, then increase to 180℃ at a rate of 8℃ / min, and hold for 1 minute. Then increase to 200℃ at a rate of 20℃ / min and hold for 5 minutes. The FID temperature is 250℃, the injection port temperature is 200℃; the injection volume is 2μL. Nitrogen is the carrier gas, and the flow rate is 1mL·min -1 .

[0086] 2. Results and Analysis

[0087] 1. From Figure 1 It can be seen that enzymatic hydrolysis and probiotic fermentation have a positive impact on the product. Enzymatic hydrolysis and probiotic fermentation can promote the release of plant active ingredients, significantly increasing the total flavonoid content in the product by 47.4%, and have a wide range of pharmacological activities, such as anti-oxidation, anti-aging, anti-tumor, antibacterial, anti-inflammatory, anti-cancer and regulating vascular permeability.

[0088] 2. From Figure 2 It can be seen that the products after enzymatic hydrolysis and fermentation show obvious advantages in amino acids. The total amount of amino acids in the product has increased to 1.5 times the original amount. Amino acids, as basic substances necessary for human life activities, have many important functions, such as generating energy, promoting protein synthesis, promoting collagen synthesis, enhancing immune function, and playing a role in skin beautification.

[0089] 3. From Figure 3 It can be seen that the products obtained after enzymatic hydrolysis and fermentation have increased content and variety of volatile small molecules, bringing richer flavor and potential physiological activity. At the same time, the enzymatic hydrolysis and fermentation process greatly increases the content of probiotic metabolites such as short-chain fatty acids, which helps to regulate intestinal flora and improve intestinal health.

[0090] Effect Example 2: Application in improving people's qi and blood deficiency

[0091] 1. Test methods

[0092] A total of 221 people were screened for skin problems such as acne, chloasma, dull skin, poor sleep, poor mental state, etc. caused by insufficient qi and blood; among them, the medicine and food homologous fermentation liquid prepared in Example 1, with a specification of 30 mL / bottle, can be drunk after opening the lid. The trial group is required to drink 1 bottle each after meals in the morning and evening, and the taking cycle is 2 weeks. After that, data collection is carried out: questionnaires are filled in before and after the trial, and the trial personnel are investigated and revisited to count the improvement of various symptoms and the improvement rate of the population.

[0093] The total number of people who participated in the trial service was 221. There were 17 people aged 20-30, 60 people aged 31-40, 76 people aged 41-50, 50 people aged 51-60, and 18 people aged 60 and above. Among them, the improvement of skin problems was Figure 4 ; For improvement in sleep problems, see Figure 5 ; For other sub-health improvements, see Figure 6 .

[0094] 2. Results and Analysis

[0095] 1. If Figure 4 As shown, the effective rate of improving skin problems is 81.9%. Specifically, 43.89% of people have improved dull / sallow skin, 55.20% have shiny skin, 28.51% feel their skin is delicate and their pores are smaller, 30.32% have improved oil balance, 21.27% have lighter spots, 14.03% have less acne and faster metabolism, and 18.10% have no significant improvement.

[0096] 2. If Figure 5 As shown, the effective rate of improving sleep problems was 87.33%. 50.23% of people had a shorter time to fall asleep, 38.91% had improved sleep quality and fewer night dreams, 39.37% had a longer effective sleep time, 47.96% felt less tired and in a better mental state after waking up, and 12.67% had no significant improvement.

[0097] 3. If Figure 6 As shown, the effective rate of improvement of other sub-health conditions was 89.59%. 54.75% of people felt that their mental state had improved, 46.15% of people had improved physical strength, 42.53% of people felt less fatigued, 23.53% of people had improved palpitations and shortness of breath, 22.62% of people had improved fear of cold and felt warm in their limbs, 18.1% of people had rosy lips, 27.15% of people had improved appetite, 28.96% of people had improved constipation, and 6.2% of people had other improvements.

[0098] The statistics of the two-week trial of this Qi and blood conditioning product show that the product has certain effects in improving skin problems, sleep problems and other sub-health problems. In terms of skin problems, there are different degrees of improvement in dullness, spots, pores and other aspects; in terms of sleep problems, the performance of shortened sleep time, improved sleep quality, and extended effective sleep time is more prominent; in other sub-health problems, the improvement of mental state, physical energy, reduced fatigue, palpitations and shortness of breath is also more obvious. The overall effective rate is high, indicating that the Qi and blood conditioning product has played a positive role in many aspects of the people participating in the trial. However, some people still have no obvious improvement in all aspects, which may be due to individual differences and other reasons.

[0099] Effect Example 3: Application in improving people's cold hands and feet

[0100] 1. Test methods

[0101] A total of 11 people (all women) with cold hands and feet were screened out. The subjects took 1 bottle of the medicinal and edible fermentation broth product (30 mL / bottle) prepared in Example 1 after breakfast and dinner every day for 14 days. During the test, an infrared thermal imager was used to quantify the temperature of various parts of the body. Before the test, the subjects rested for no less than 10 minutes under the conditions of no air flow and no direct sunlight, and constant temperature and humidity (25°C, 50% humidity). During this period, the subjects were prohibited from making any movements that affect the temperature changes of their hands and feet.

[0102] The data of the hand tip temperature, toe tip temperature, uterine cold area, lower abdomen temperature, calf temperature and heel temperature of the 11 subjects before and after the trial were collected, and the data were statistically analyzed to calculate the average value, difference and change rate of each index before and after the trial. The specific data are shown in Table 1 and Figure 7-11 .

[0103] 2. Experimental Results

[0104] Table 1. Summary of data on 14-day trial of fermented edible and medicinal composition

[0105]

[0106] 1. Whole body comparison results

[0107] like Figure 7As shown, the spectrum obtained by the human infrared imager shows rich color changes. On the whole, the outline of the human body is clearly visible, and the temperature differences in different parts are represented by different colors. Among them, warmer areas are usually displayed in yellow, orange and red, while relatively colder areas are green, blue and purple. Overall, in the images presented by the infrared imager after the trial, the red part is significantly increased or the color is deepened, which is particularly obvious in the arms, abdomen, buttocks and other parts, and these red areas are no longer scattered, but gradually merged and connected into one. In addition, the temperature of the legs has also improved, changing from a cooler green to a warmer yellow. This may be related to the improved blood circulation and enhanced metabolic activity of the subjects.

[0108] 2. Changes in hand tip temperature

[0109] like Figure 8 As shown in the figure, after the test, the temperature of the fingertips of some people changed, and the temperature of the forearm area increased significantly. The specific situation is as follows: after the test, the temperature of 5 people increased by more than 0.5℃, and the highest increase was 3.25℃.

[0110] 3. Changes in toe temperature

[0111] like Fig. 9 As shown, the toe temperatures of most people increased after the test, and the red areas of the ankles and feet increased significantly and became one piece. Specifically, the toe temperatures of 9 people increased, of which 4 increased by more than 2°C, with the highest increase being 4.84°C, and the remaining 5 people increased between 0.93°C and 2°C.

[0112] 4. Changes in the area of ​​uterine coldness

[0113] like Fig.10 As shown in the figure, after taking the medicine, the area of ​​uterine coldness in most people was reduced, and the red area in the upper body was obviously darker and larger. Among them, 8 people had a larger reduction, with the largest reduction of 251, and the effective rate was 72%.

[0114] 5. Heel temperature changes

[0115] like Fig.11 As shown, the heel temperature of most people increased after the trial, and the red area of ​​their backs, arms, buttocks, etc. increased and connected. The heel temperature of 9 people increased after the trial, of which 4 people increased by more than 2℃, and the highest increase was 3.76℃; the remaining 5 people increased between 1.26℃ and 2℃; the effective rate was 82%.

[0116] In summary, from Table 1 and Figure 7-11 It can be seen that the medicinal and edible fermentation liquid prepared by the present invention can significantly increase the temperature of the handtips, toes, calves and heels, and can improve the symptoms of cold hands and feet in the crowd.

[0117] The above-described embodiments are only preferred embodiments of the present invention, and are not exhaustive of the feasible implementations of the present invention. For those skilled in the art, any obvious changes made thereto without departing from the principles and spirit of the present invention should be considered to be included in the scope of protection of the claims of the present invention.

Claims

1. A method for preparing a medicinal and edible fermented liquid for promoting blood circulation and improving coldness of limbs, characterized in that: The steps include: Step 1, beating: after the medicinal and edible composition is steamed, water is added to be beaten to obtain a medicinal and edible slurry; wherein the medicinal and edible composition comprises jujube, polygonatum, wolfberry, codonopsis and longan; Step 2, enzymolysis and sterilization: the edible and medicinal slurry is enzymolyzed and then sterilized to obtain a fermentation matrix; Step 3, fermentation, solid-liquid separation: inoculating the composite probiotics into the fermentation matrix for fermentation culture, and after the culture is completed, separating the solid and liquid to obtain the medicinal and edible fermentation liquid; wherein the composite probiotics include Lactobacillus plantarum LP45 and Lactobacillus rhamnosus LR519.

2. The preparation method according to claim 1, characterized in that: The edible and medicinal composition comprises 20-40 parts by weight of polygonatum, 5-20 parts by weight of codonopsis pilosula, 1-10 parts by weight of jujube, 1-10 parts by weight of wolfberry, and 1-10 parts by weight of longan.

3. The preparation method according to claim 2, characterized in that: The edible and medicinal composition comprises 35 parts by weight of polygonatum, 10 parts by weight of codonopsis pilosula, 3 parts by weight of jujube, 3 parts by weight of wolfberry and 3 parts by weight of longan.

4. The preparation method according to claim 1, characterized in that: In step 1, when beating, the amount of water added is 5-15 times the total weight of the medicinal and edible composition; In step 1, after beating, 4-9 parts by weight of oligofructose need to be added to the slurry to obtain a slurry that is both medicinal and edible.

5. The preparation method according to claim 1, characterized in that: Enzymatic hydrolysis uses cellulase and hemicellulase; The enzymolysis comprises the following steps: Step a, adding cellulase and hemicellulase to the edible-medicine slurry, and activating at 40-60° C. for 10-30 min; wherein the amount of cellulase added is 0.2%-0.8% by weight of the dry matter of the edible-medicine composition, and the amount of hemicellulase added is 0.1-0.5% by weight of the dry matter of the edible-medicine composition; Step b, the edible and medicinal slurry is heated to 50±1° C. for 10-20 minutes in advance, and then the activated enzyme solution is added, and the enzymatic hydrolysis time is 50±1° C. for 50-70 minutes, and then the slurry is sterilized at 105-120° C. for 15-32 minutes. After the sterilization, the temperature is lowered to 36±2° C. to obtain the fermentation matrix.

6. The preparation method according to claim 1, characterized in that: In the composite probiotics, the ratio of the number of live bacteria of Lactobacillus plantarum LP45 and Lactobacillus rhamnosus LR519 was 1:1; The inoculation amount of the composite probiotics is 0.01-0.05% by weight of the medicine-food composition, preferably 0.03%.

7. The preparation method according to claim 1, characterized in that: The fermentation culture conditions are: fermentation at 35.5-37.5°C for 1-4 days, preferably fermentation at 37°C for 2-3 days.

8. The preparation method according to claim 1, characterized in that: In step 3, after the fermentation is completed, the medicinal residue is first coarsely filtered by a plate centrifuge, and then the supernatant is centrifuged using a disc centrifuge. Before filling, a 2-20 μm filter membrane is used for fine filtration to remove impurities, and after filling, the mixture is sterilized again to obtain the medicinal and edible fermentation liquid.

9. An oral preparation of medicine and food for promoting blood circulation and improving coldness of limbs, characterized in that: The oral preparations of medicine and food include any one of oral liquid, oral paste, oral tablet, effervescent tablet, capsule or granule; The medicine-food oral preparation is prepared by concentrating or diluting the medicine-food fermentation liquid prepared by the preparation method according to any one of claims 1 to 8, and selectively adding auxiliary agents or excipients.

10. Application of the food-medicinal fermentation liquid in the preparation of functional food or health food that promotes blood circulation and improves coldness in the limbs.

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