Small-molecular tremella enzymatic hydrolysate for conditioning intestinal tracts and preparation method of small-molecular tremella enzymatic hydrolysate

Abstract

The invention relates to the technical field of food processing, in particular to micromolecular tremella enzymatic hydrolysate for conditioning intestinal tracts and a preparation method thereof.The preparation method comprises the steps that a certain amount of water is taken, 2% of tremella starch is added, cooking is conducted for 40 min, and water is supplemented after cooling; adding 1% of an enzyme preparation in which cellulase and pectinase respectively account for 0.5%, performing enzymolysis for 2 hours under the conditions of 45 DEG C and 60 r / min, performing enzyme deactivation for 15 minutes at 90 DEG C after the enzymolysis is finished, cooling, passing through a 200-mesh filter screen, naturally settling, and passing through a 200-mesh filter screen again to obtain a small-molecule tremella enzymolysis solution; by accurately controlling technological parameters including cooking time, temperature and enzymolysis conditions, tremella cell walls are effectively destroyed, and the release and digestibility of nutritional ingredients are improved; the prepared micromolecular tremella enzymatic hydrolysate is high in purity and free of impurities, and has a remarkable regulation effect on intestinal flora; the micromolecular tremella enzymatic hydrolysate and the preparation method thereof provided by the invention have a remarkable intestinal conditioning effect and are easily accepted by consumers.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a small-molecule Tremella fuciformis enzymatic hydrolyzate for regulating intestinal tract and a preparation method thereof. Background Art

[0002] As a traditional tonic, Tremella is rich in various nutrients, such as Tremella polysaccharides, proteins, amino acids, etc., and has rich nutritional value and health benefits; however, in the traditional processing process, Tremella is often difficult to be fully digested and absorbed by the human body due to its intact cell wall, and its taste is also poor; in order to improve this situation, it is necessary to develop a new processing technology to improve the nutrient release and taste of Tremella; enzymatic hydrolysis technology, as an effective processing method, can destroy the cell wall of Tremella, so that the nutrients therein are fully released, forming a small molecule Tremella enzymatic hydrolyzate that is easier for the human body to absorb and utilize; however, the existing enzymatic hydrolysis technology still has shortcomings in parameter control, product purity and stability, and needs further improvement and optimization. Summary of the invention

[0003] In order to overcome the problems of poor taste, difficulty in digestion and absorption, inaccurate enzymatic hydrolysis process parameters and unstable product purity in the processing of Tremella fuciformis in the prior art.

[0004] The technical solution of the present invention is: a method for preparing a small molecule Tremella fuciformis enzymatic hydrolysate for regulating the intestinal tract, comprising the following steps:

[0005] S1: Take 100 liters of pure water, accurately weigh 2 kg of Tremella fuciformis powder and add it, use steam heating equipment to steam at 100°C for 40 minutes, during which time use an enzymatic reactor to stir once every 10 minutes at a speed of 30 r / min to ensure that the Tremella fuciformis powder is fully heated;

[0006] S2: After the cooking is completed, the mixture is immediately cooled to room temperature and water is added to the initial volume of 100 liters using a measuring cylinder to ensure a stable concentration;

[0007] S3: Accurately weigh 1 kg of enzyme preparation, including 500 g of cellulase and 500 g of pectinase, add it to the cooled mixture, and stir and enzymolyze it at a speed of 60 r / min in a constant temperature water bath at 45±0.5℃ for 2 hours to ensure the enzymolysis effect;

[0008] S4: After the enzymatic hydrolysis is completed, the mixture is immediately heated to 90±1°C for 15 minutes to inactivate the enzyme preparation to avoid the influence of the enzyme on subsequent treatment;

[0009] S5: After the enzyme is inactivated, the mixture is cooled to room temperature and filtered through a 200-mesh filter to remove larger particle impurities;

[0010] S6: The liquid after the initial filtration is left to stand for 2.5 hours for natural sedimentation to further remove fine impurities;

[0011] S7: After the sedimentation is completed, the mixture is filtered through a 200-mesh filter again, and the filtrate is collected to obtain a pure small molecule Tremella fuciformis enzymatic hydrolysate;

[0012] S8: Performing quality testing on the collected filtrate to ensure that it meets the preset standards;

[0013] S9: Use a filling machine to fill and seal the filtrate that meets the standards and store it in a cool and dry place.

[0014] Preferably, the Tremella fuciformis powder is obtained by drying high-quality Tremella fuciformis at 60° C. for 24 hours and then crushing it using a crusher to a particle size of less than 0.5 mm.

[0015] Preferably, the temperature of the constant temperature water bath is controlled by a precision temperature controller to ensure that the temperature fluctuation does not exceed ±0.5°C during the entire enzymatic hydrolysis process.

[0016] Preferably, the stirring speed of the enzymatic hydrolysis reactor during the cooking process is 30 r / min, and each stirring lasts for 1 minute.

[0017] Preferably, the enzyme preparation is added after cooling and replenishing water, and stirred for 5 minutes immediately after addition to ensure uniform distribution of the enzyme preparation.

[0018] Preferably, the natural sedimentation is carried out at room temperature, using a static rack to ensure that the mixture is stationary and avoiding any disturbance during the process.

[0019] Preferably, the quality test includes but is not limited to the test of pH value, viscosity, color and microbial indexes.

[0020] Preferably, the filling and sealing steps are carried out in a sterile environment to ensure the hygiene and safety of the product.

[0021] Preferably, the storage conditions are a temperature not exceeding 25° C., a relative humidity not exceeding 60%, and avoiding direct sunlight.

[0022] The present invention also provides a small molecule Tremella hydrolysate prepared by the method for intestinal conditioning. The small molecule Tremella hydrolysate has a clear component ratio, preparation steps and quality control standards to ensure the consistency and stability of the product, has a clear regulatory effect on intestinal flora, can significantly promote the growth of beneficial bacteria such as bifidobacteria and lactic acid bacteria, and inhibit the growth of harmful bacteria such as Escherichia coli and Salmonella, thereby maintaining the balance of intestinal microecology.

[0023] Beneficial effects of the present invention:

[0024] 1. Through precise control of process parameters, including cooking time, temperature, and enzymolysis conditions, the present invention effectively destroys the cell wall of Tremella fuciformis, improves the release of nutrients and digestion and absorption rate of Tremella fuciformis, and makes the molecular structure of nutrients in the small-molecule Tremella fuciformis enzymolysis solution smaller and easier for human body to absorb and utilize;

[0025] 2. The present invention effectively removes impurities through two filtration and natural sedimentation steps, improves the purity and quality of the small molecule Tremella fuciformis enzymatic hydrolysate, and ensures the safety and stability of the product;

[0026] 3. The prepared small molecule Tremella fuciformis enzymatic hydrolysate has a significant regulatory effect on intestinal flora, can promote the growth of beneficial bacteria, inhibit the reproduction of harmful bacteria, maintain the balance of intestinal microecology, thereby improving intestinal health and enhancing human immunity; at the same time, it also has a good taste and nutritional value, and is easily accepted and loved by consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 Shown is a schematic diagram of the overall process of preparing a method for preparing a small molecule Tremella fuciformis enzymatic hydrolysate for regulating the intestine of the present invention;

[0028] Figure 2 Shown is a schematic flow chart of detailed steps of the method for preparing a small molecule Tremella fuciformis enzymatic hydrolysate for regulating the intestine of the present invention;

[0029] Figure 3 Shown is a three-dimensional schematic diagram of an enzymatic hydrolysis reaction kettle used in the enzymatic hydrolysis step of the method for preparing a small molecule Tremella fuciformis enzymatic hydrolyzate for regulating the intestinal tract of the present invention;

[0030] Figure 4 Shown is a three-dimensional schematic diagram of a filling machine used in the filling step of the method for preparing a small molecule Tremella fuciformis enzymatic hydrolysate for regulating the intestines of the present invention. DETAILED DESCRIPTION

[0031] The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0032] See also Figure 1-4 The present invention provides an embodiment: a method for preparing a small molecule Tremella fuciformis enzymatic hydrolysate for regulating the intestine, comprising the following steps:

[0033] S1: Raw material preparation and cooking:

[0034] 100 liters of pure water are taken, 2 kilograms of Tremella powder (prepared by drying high-quality Tremella at 60° C. for 24 hours and crushing to a particle size of less than 0.5 mm) are accurately weighed and added thereto, and steamed at 100° C. for 40 minutes using a steam heating device, during which an enzymatic hydrolysis reactor is used to stir once every 10 minutes at a speed of 30 r / min; wherein the steaming process helps to soften the Tremella tissue and create conditions for subsequent enzymatic hydrolysis; mechanical stirring ensures that the Tremella powder is evenly heated to avoid loss of nutrients caused by local overheating;

[0035] S2: Cooling and hydration:

[0036] After the cooking is completed, the mixture is immediately cooled to room temperature and water is added to the initial volume of 100 liters using a measuring cylinder. Rapid cooling helps maintain the quality of the enzymatic solution, and water addition ensures stable concentration during the subsequent enzymatic hydrolysis process and improves enzymatic hydrolysis efficiency.

[0037] S3: Enzymatic hydrolysis:

[0038] Accurately weigh 1 kg of enzyme preparation (500 g of cellulase and 500 g of pectinase), add it to the cooled mixture, and stir and enzymolyze it at a speed of 60 r / min in a constant temperature water bath at 45±0.5°C for 2 hours; wherein, the precise enzymolysis conditions (temperature, speed, time) can maximize the destruction of Tremella cell walls, release nutrients, and avoid the loss of nutrients caused by excessive enzymolysis;

[0039] S4: Enzyme inactivation:

[0040] After the enzymatic hydrolysis is completed, the mixture is immediately heated to 90±1°C and maintained for 15 minutes; wherein, the high temperature inactivates the enzyme to ensure that the enzyme is no longer active during the subsequent treatment process, thus ensuring the stability of the product;

[0041] S5: Primary filtration:

[0042] After the enzyme is inactivated, the mixture is cooled to room temperature and filtered through a 200-mesh filter to remove larger particle impurities and improve the purity of the enzymatic solution;

[0043] S6: Natural Settlement:

[0044] The liquid after the initial filtration is left to settle naturally for 2.5 hours, during which gravity is used to further remove fine impurities and improve product quality.

[0045] S7: Filter again:

[0046] After sedimentation, filter again through a 200-mesh filter and collect the filtrate to ensure that the final product is pure and free of impurities, thereby improving the safety and stability of the product;

[0047] S8: Quality Inspection:

[0048] Conduct quality tests on the collected filtrate, including pH value, viscosity, color, and microbiological indicators, to ensure that the product meets the preset standards and guarantees product consistency and stability;

[0049] S9: Filling and storage:

[0050] Fill and seal the products through a filling machine in a sterile environment and store them in an environment where the temperature does not exceed 25°C, the relative humidity does not exceed 60%, and they are kept away from direct sunlight to ensure the hygiene and safety of the products and extend their shelf life.

[0051] Any range described in the present invention includes the end values ​​and any numerical values ​​between the end values ​​and any sub-range formed by the end values ​​or any numerical values ​​between the end values, all of which are within the protection scope of the present invention.

[0052] Example 1

[0053] Optionally, when operating according to the process flow of a method for preparing a small molecule Tremella enzymatic hydrolysate for intestinal conditioning of the present invention, during the cooking process, the Tremella raw powder fully absorbs water and expands, and the texture is uniform after 40 minutes; after cooling, the water volume is replenished to ensure stable concentration; after adding the enzyme preparation, under the conditions of 45°C and 60r / min, the enzymatic hydrolysis reaction proceeds smoothly. After 2 hours, it is found through detection that the cell wall of Tremella is effectively decomposed and the nutrients are fully released; after 90°C enzyme inactivation treatment, the enzyme activity is completely lost and will not affect subsequent treatment. After two 200-mesh filtrations and natural sedimentation, the obtained small molecule Tremella enzymatic hydrolysate is clear and transparent, without obvious impurities; the specific steps are as follows:

[0054] A1: Raw material preparation:

[0055] The preparation of Tremella powder is as follows: selecting high-quality Tremella to ensure that it is free of impurities and mildew; drying the Tremella at 60° C. for 24 hours until it is completely dehydrated; using a grinder to grind the dried Tremella into a particle size of less than 0.5 mm to obtain Tremella powder;

[0056] Among them, enzyme preparation: accurately weigh 500 grams of cellulase and 500 grams of pectinase to ensure the activity and purity of the enzyme preparation;

[0057] A2: Steaming steps:

[0058] Among them, the steps of taking water and adding powder are as follows: take 100 liters of pure water and pour it into a cooking container; accurately weigh 2 kilograms of Tremella fuciformis powder and slowly add it into the water to avoid lumps;

[0059] Among them, the cooking process: use steam heating equipment to heat the mixture to 100°C; start the enzymatic hydrolysis reactor, set the stirring speed to 30r / min, stir once every 10 minutes, and each stirring lasts for 1 minute to ensure that the Tremella fuciformis powder is fully heated; the cooking time is controlled to 40 minutes, and the temperature is kept stable during the period;

[0060] A3: Cooling and hydration:

[0061] Among them, the cooling process: after the cooking is completed, the mixture is immediately removed from the cooking container, placed on a cooling table, and naturally cooled to room temperature;

[0062] Among them, the water replenishment process: use a measuring cylinder to measure the volume of the cooled mixture, and replenish water to the initial volume of 100 liters according to the amount of water lost to ensure stable concentration;

[0063] A4: Enzymatic hydrolysis steps:

[0064] Adding enzymes and stirring: adding 1 kg of the prepared enzyme preparation (500 g of cellulase and 500 g of pectinase) to the cooled and hydrated mixture; stirring with a stirrer for 5 minutes to ensure that the enzyme preparation is evenly distributed;

[0065] Among them, constant temperature water bath enzymolysis: place the mixture in a constant temperature water bath at 45±0.5℃, use a precision temperature controller to control the temperature, and ensure that the temperature fluctuation does not exceed ±0.5℃; turn on the agitator, set the stirring speed to 60r / min, and perform stirring enzymolysis; the enzymolysis time is controlled to 2 hours, during which the temperature and stirring speed are kept stable;

[0066] A5: Enzyme inactivation steps:

[0067] Wherein, heating to inactivate the enzyme: after the enzymatic hydrolysis is completed, the mixture is immediately removed from the constant temperature water bath and heated to 90±1°C; the temperature is maintained at 90±1°C for 15 minutes to inactivate the enzyme preparation;

[0068] A6: Filtration and sedimentation:

[0069] Among them, the first filtration: after the enzyme is inactivated, the mixture is cooled to room temperature; the first filtration is performed through a 200-mesh filter to remove larger particle impurities;

[0070] Among them, natural sedimentation: pour the liquid after the initial filtration into a static container, use a static rack to ensure that the mixture is still; let it stand at room temperature for 2.5 hours to allow natural sedimentation to further remove fine impurities;

[0071] Wherein, filtering again: after the sedimentation is completed, filtering again through a 200-mesh filter and collecting the filtrate;

[0072] A7: Quality inspection and filling:

[0073] Among them, the quality inspection step: conduct quality inspection on the collected filtrate, including the inspection of pH value, viscosity, color and microbiological indicators to ensure that it meets the preset standards;

[0074] Among them, the filling and sealing steps are: filling the filtrate that meets the standards into a sealed container under a sterile environment;

[0075] Make sure the sealed container is not damaged or leaking;

[0076] The storage step is as follows: the filled and sealed small molecule Tremella fuciformis enzymatic hydrolysate is stored in a cool and dry place at a temperature not exceeding 25° C. and a relative humidity not exceeding 60%, avoiding direct sunlight;

[0077] The small molecule Tremella fuciformis enzymatic hydrolysate prepared according to the above detailed specification format is operated, and the obtained small molecule Tremella fuciformis enzymatic hydrolysate has the following effects:

[0078] The cell walls of Tremella fuciformis are effectively destroyed, and the nutrients are fully released, making them easy for the human body to absorb and utilize.

[0079] Small molecule Tremella enzymatic hydrolysate has high purity, no impurities and good safety;

[0080] It has a significant regulatory effect on intestinal flora, can promote the growth of beneficial bacteria, inhibit the reproduction of harmful bacteria, and maintain the balance of intestinal microecology;

[0081] It has a delicate taste without any graininess, and is easily accepted and loved by consumers.

[0082] Example 2

[0083] Optionally, in order to verify the effect of different cooking times on the quality of small molecule Tremella fuciformis enzymatic hydrolysate, a comparative experiment was conducted in this embodiment, and the specific steps are as follows:

[0084] B1: Variable settings:

[0085] Steaming time: Set five different steaming time variables, namely 30 minutes, 40 minutes, 50 minutes, 60 minutes and 70 minutes;

[0086] Other parameters: the same enzymatic hydrolysis conditions, filtration and sedimentation steps as in Example 1;

[0087] B2: Experimental groups:

[0088] Experimental group 1: cooking time was 30 min;

[0089] Experimental group 2: The cooking time was 40 minutes (same as Example 1, serving as the control group).

[0090] Experimental group 3: cooking time was 50 min;

[0091] Experimental group 4: cooking time was 60 min;

[0092] Experimental group 5: cooking time was 70 minutes;

[0093] B3: Raw material preparation (same as in Example 1);

[0094] B4: Steaming steps:

[0095] Divide the mixture into groups according to different cooking times, take 100 liters of pure water, add 2 kg of Tremella fuciformis powder, stir evenly and cook at 100°C; stir every 10 minutes to ensure that the Tremella fuciformis powder is fully heated;

[0096] Experimental group 1: steaming for 30 minutes;

[0097] Experimental group 2: steaming for 40 minutes;

[0098] Experimental group 3: steaming for 50 minutes;

[0099] Experimental group 4: steaming for 60 minutes;

[0100] Experimental group 5: steaming for 70 minutes;

[0101] B5: Cooling and water replenishment (same as in Example 1);

[0102] B6: enzymatic hydrolysis step (same as in Example 1);

[0103] B7: enzyme inactivation step (same as in Example 1);

[0104] B8: Filtration and sedimentation (same as in Example 1);

[0105] B9: Quality Inspection:

[0106] The nutritional components of the small molecule Tremella fuciformis enzymatic hydrolysates prepared in the five groups were analyzed, with a focus on detecting the content of Tremella fuciformis polysaccharides, amino acids and other nutrients; taste tests were conducted to evaluate the fineness and granularity of the enzymatic hydrolysates;

[0107] B10: Nutritional analysis:

[0108] The experimental results are expressed as mean ± standard deviation, and the specific data are shown in the following table:

[0109]

[0110]

[0111] The results showed that as the cooking time increased, the contents of Tremella polysaccharides and amino acids increased first and then decreased. When the cooking time was 50 minutes, the contents of Tremella polysaccharides and amino acids reached the highest, which were 16.0±0.6g / L and 6.5±0.1g / L respectively. After the cooking time exceeded 50 minutes, as the cooking time was further extended, the contents of Tremella polysaccharides and amino acids began to decrease, which may be due to the loss of some nutrients caused by excessive cooking.

[0112] B11: Taste test analysis:

[0113] The taste test adopts a 5-point scoring system, with 1 being the worst and 5 being the best; the specific data are shown in the following table:

[0114] Steaming time (minutes) Taste score (average score) 30 3.5±0.5 40 4.0±0.3 50 4.5±0.2 60 4.2±0.4 70 3.8±0.5

[0115] The results showed that when the cooking time was 50 minutes, the enzymatic hydrolysate had the highest taste score, with a delicate taste and no graininess;

[0116] Through comparative experiments, we can draw the following conclusions:

[0117] The cooking time has a significant effect on the nutritional content and taste of the small molecule Tremella fuciformis enzymatic hydrolysate; the appropriate cooking time (such as 50 minutes) can maximize the content of Tremella fuciformis polysaccharides and amino acids and improve the taste;

[0118] If the cooking time is too long (e.g. 70 minutes), the nutrients will be lost and the taste will be deteriorated, while if the cooking time is too short (e.g. 30 minutes), it may not be enough to fully soften the Tremella tissue and affect the enzymatic hydrolysis effect.

[0119] Therefore, in actual production, it is recommended to optimize the cooking time parameters according to specific needs and product characteristics to obtain the best quality of small molecule Tremella fuciformis enzymatic hydrolysate;

[0120] In summary, Example 2 verified the superiority of the process parameters by comparing the quality of small molecule Tremella fuciformis enzymatic hydrolysate at different cooking times.

[0121] Example 3

[0122] Optionally, in order to further verify the effect of the small molecule Tremella fuciformis enzymatic hydrolysate for intestinal conditioning of the present invention, a large-scale human food tasting test was conducted. This experiment aims to evaluate the effectiveness and stability of the small molecule Tremella fuciformis enzymatic hydrolysate prepared under different parameters by comparing its effects on intestinal health. The specific steps are as follows:

[0123] C1: Experimental design:

[0124] c101: Grouping: The volunteers participating in the food tasting test were randomly divided into four groups, with 20 people in each group, named Group A, Group B, Group C and Group D respectively;

[0125] c102: Food tasting products:

[0126] Group A: consumed the small molecule Tremella fuciformis enzymatic hydrolysate prepared according to the parameters of Example 1;

[0127] Group B: small molecule Tremella fuciformis enzymatic hydrolysate with cooking time extended to 50 minutes (other parameters are the same as those in Example 1);

[0128] Group C: small molecule Tremella fuciformis enzymatic hydrolysate with an edible enzymatic hydrolysis temperature of 40° C. (other parameters are the same as those in Example 1);

[0129] Group D: consumed ordinary Tremella soup (without enzymatic hydrolysis) as a control;

[0130] c103: Test period: The test period is 60 days to fully observe the long-term effects;

[0131] c104. Observation indicators: record the improvement of bowel movement frequency, intestinal discomfort symptoms (such as abdominal distension, abdominal pain, constipation, etc.), and changes in health indicators such as weight and BMI of each group;

[0132] C2: Experimental steps:

[0133] c201: Screening volunteers: Select volunteers aged between 18 and 65 years old, with no history of severe intestinal diseases and who have not recently taken drugs that affect intestinal function;

[0134] c202: Baseline data collection: Before the start of the trial, collect baseline data of all volunteers, including bowel movement frequency, intestinal discomfort symptoms, weight, BMI, etc.;

[0135] c203: Food trial intervention: Volunteers in each group consumed the corresponding food trial products according to the designated plan, once a day for 60 consecutive days;

[0136] c204: Data collection and recording: During the trial, the bowel movement frequency and improvement of intestinal discomfort symptoms of volunteers were recorded every 15 days; after the trial, the weight, BMI and other data of all volunteers were collected again;

[0137] C3: Experimental data analysis:

[0138] The specific data on improvement in bowel movement frequency are shown in the following table:

[0139]

[0140] As shown in the table above, the bowel movement frequency of group A (parameters of Example 1) improved most significantly, from 2.8 times / week before the test to 7.0 times / week after 60 days, with an improvement rate of 100%; although groups B and C also improved, the effect was slightly inferior to that of group A; group D, as a control, had almost no change in bowel movement frequency, indicating that ordinary Tremella soup has limited effect on improving bowel movement frequency;

[0141] The specific data on the improvement of intestinal discomfort symptoms are shown in the following table:

[0142]

[0143] As shown in the table above, Group A performed best in improving intestinal discomfort symptoms, and the symptoms of all participants were significantly improved or disappeared at 60 days; Groups B and C also had some effects, but the improvement rate was lower than that of Group A; Group D had the lowest improvement rate, only 20%;

[0144] The specific data of weight and BMI changes are shown in the following table:

[0145]

[0146] As shown in the table above, the weight and BMI of Group A, Group B and Group C decreased during the trial, with a change rate of 2.3%-2.6%, indicating that the small molecule Tremella enzymatic hydrolysate is helpful for weight control; the weight and BMI of Group D did not change much, indicating that the ordinary Tremella soup had no obvious effect on weight control;

[0147] The effectiveness and stability of the small molecule Tremella hydrolysate for intestinal conditioning of the present invention were further verified through human food tasting tests; the small molecule Tremella hydrolysate prepared under the parameters of Example 1 performed well in improving bowel movement frequency, alleviating intestinal discomfort symptoms and controlling body weight, and was superior to other parameter groups and the control group; therefore, it can be considered that the small molecule Tremella hydrolysate provided by the present invention and its preparation method have significant intestinal conditioning effects.

[0148] The embodiments of the present invention are described in detail above with reference to the accompanying drawings, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge scope of those skilled in the art without departing from the spirit of the present invention.

Claims

1. A method for preparing a small molecule Tremella fuciformis enzymatic hydrolyzate for intestinal conditioning; characterized in that: The following steps are involved: S1: Take 100 liters of pure water, accurately weigh 2 kg of Tremella fuciformis powder and add it, use steam heating equipment to steam at 100°C for 40 minutes, and use an enzymatic reactor to stir every 10 minutes at a speed of 30 r / min; S2: After the cooking is completed, the mixture is immediately cooled to room temperature and water is added to the initial volume of 100 liters using a graduated cylinder; S3: Accurately weigh 1 kg of enzyme preparation, including 500 g of cellulase and 500 g of pectinase, add it to the cooled mixture, and stir and enzymolyze it at a speed of 60 r / min in a constant temperature water bath at 45±0.5℃ for 2 hours; S4: After the enzymatic hydrolysis is completed, the mixture is immediately heated to 90±1°C for 15 minutes to inactivate the enzyme preparation; S5: After the enzyme is inactivated, the mixture is cooled to room temperature and filtered through a 200-mesh filter; S6: The liquid after the initial filtration is left to stand for 2.5 hours for natural sedimentation; S7: After the sedimentation is completed, filter again through a 200-mesh filter and collect the filtrate; S8: Performing quality testing on the collected filtrate to ensure that it meets the preset standards; S9: Use a filling machine to fill and seal the filtrate that meets the standards and store it in a cool and dry place.

2. A method for preparing a small molecule Tremella fuciformis enzymatic hydrolyzate for intestinal conditioning according to claim 1, characterized in that: The Tremella raw powder is obtained by drying high-quality Tremella at 60° C. for 24 hours and then crushing it into a particle size of less than 0.5 mm using a crusher.

3. A method for preparing a small molecule Tremella fuciformis enzymatic hydrolyzate for intestinal conditioning according to claim 1, characterized in that: The temperature of the constant temperature water bath is controlled by a precision temperature controller to ensure that the temperature fluctuation does not exceed ±0.5°C during the entire enzymatic hydrolysis process.

4. A method for preparing a small molecule Tremella fuciformis enzymatic hydrolyzate for intestinal conditioning according to claim 1, characterized in that: The stirring speed of the enzymatic hydrolysis reactor during the cooking process is 30 r / min, and each stirring lasts for 1 minute.

5. A method for preparing a small molecule Tremella fuciformis enzymatic hydrolyzate for intestinal conditioning according to claim 1, characterized in that: The enzyme preparation was added after cooling and water replenishment, and stirred for 5 minutes immediately after addition to ensure that the enzyme preparation was evenly distributed.

6. The method for preparing a small molecule Tremella fuciformis enzymatic hydrolyzate for intestinal conditioning according to claim 1, characterized in that: The natural sedimentation is carried out at room temperature, using a static rack to ensure that the mixture is stationary and avoid any disturbance during the process.

7. A method for preparing a small molecule Tremella fuciformis enzymatic hydrolyzate for intestinal conditioning according to claim 1, characterized in that: The quality test includes but is not limited to the test of pH value, viscosity, color and microbial index.

8. A method for preparing a small molecule Tremella fuciformis enzymatic hydrolyzate for intestinal conditioning according to claim 1, characterized in that: The filling and sealing steps are carried out in a sterile environment to ensure the hygiene and safety of the product.

9. A method for preparing a small molecule Tremella fuciformis enzymatic hydrolyzate for intestinal conditioning according to claim 1, characterized in that: The storage conditions are as follows: the temperature does not exceed 25°C, the relative humidity does not exceed 60%, and avoid direct sunlight.

10. A small molecule Tremella fuciformis enzymatic hydrolyzate for intestinal conditioning, characterized by: The small molecule Tremella enzymatic hydrolysate is prepared by the preparation method described in claims 1 to 9, has clear component ratios, preparation steps and quality control standards, ensures the consistency and stability of the product, has a clear regulatory effect on intestinal flora, can significantly promote the growth of beneficial bacteria such as bifidobacteria and lactic acid bacteria, and inhibit the growth of harmful bacteria such as Escherichia coli and Salmonella, thereby maintaining the balance of intestinal microecology.

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