Digestion-promoting composition prepared by enzymolysis of brewing starch into maltose and preparation method of digestion-promoting composition

Abstract

The invention discloses a digestion-promoting composition prepared by enzymolysis of starch into maltose after being brewed with water and a preparation method of the digestion-promoting composition. The digestion-promoting composition is prepared from the following raw materials: malt, starch, green papaya, a second component and flowers. The composition prepared by the invention is high in stability and extremely high in safety, has no side effect after being taken by general people for a long time, is more suitable for people with sub-healthy spleen and stomach, can strengthen spleen and stomach after being taken by general people for a long time, and is wide in market prospect. Compared with similar food, the raw materials are the combination of malt and starch, and starch is enzymolyzed into maltose after being brewed with water, so that the beverage is safer than direct addition of sugar, maltodextrin, sugar substitutes, additives and the like, and even if no sugar or sweetening agent is added into the raw materials, starch is gelatinized and enzymolyzed into maltose after being brewed with water and stirred, so that the beverage becomes sweet when being drunk. In addition, the digestion-promoting composition provided by the invention is gelatinized after being flushed with water, and then becomes liquid after three to four seconds, so that the digestion-promoting composition is convenient to eat.

Description

Technical Field

[0001] The invention relates to the technical field of food and health products, and in particular to a digestion composition obtained by enzymatically hydrolyzing brewed starch into maltose and a preparation method thereof. Background Art

[0002] "The Yellow Emperor's Classic of Internal Medicine" states in the theory of normal human qi: "The normal qi of a normal person is derived from the stomach, and the stomach is the normal qi of a normal person. A person without stomach qi is said to be in reverse, and the person will die." Li Dongyuan, one of the four great medical scientists of the Jin and Yuan dynasties, said in the theory of spleen and stomach: theory of the rise and fall of the spleen and stomach: "All diseases are caused by the decline of the spleen and stomach." The physiological function of the spleen and stomach is to transport and transform digestion. It is the source of qi and blood production, the foundation of acquired constitution, and has a great impact on human health.

[0003] The current social life is fast-paced, work pressure is high, eating irregularly, overeating, hurting the spleen and stomach, leading to spleen and stomach weakness, abdominal distension, food accumulation, indigestion, loss of appetite and other stomach discomfort symptoms. Although you can feel the discomfort, it has not yet reached the sub-healthy state of spleen and stomach in the clinical diagnosis standard of Western medicine. This state is not suitable for long-term medication, but it is suitable to take food with high safety and no toxic side effects, or food with the same origin of medicine to regulate the spleen and stomach.

[0004] Solid foods or solid medicines that are currently on the market or have some patent announcements or have been developed to improve the stomach and digestion, such as powdered solid beverages, meal replacement powders, powdered seasonings, powders, and tea substitutes, will all contain at least one or more of sugar, honey, sweeteners, and sugar substitutes, and some will also contain other additives.

[0005] For example, the invention patent application with Chinese patent application number CN202110844702.8 discloses a Chinese medicine composition for strengthening the spleen and stomach, digesting food and eliminating accumulation, which is prepared from the following raw materials: charred hawthorn, stir-fried Shenqu, charred malt, chicken gizzard lining, yam, coix seed, codonopsis, white lentil and tangerine peel. The stir-fried Shenqu used in this patent is a Chinese medicinal material and cannot be taken as food. There are certain safety risks. It must be used as a medicine under the guidance of a doctor, and dextrin is added in the patent embodiment.

[0006] The invention patent application of Chinese patent application number CN201210078120.4 discloses a Chinese medicine composition for treating anorexia in children, which is prepared from the following raw medicinal materials in parts by weight: 5 parts of chicken gizzard lining, 5 parts of stir-fried hawthorn, 5 parts of stir-fried Liushenqu, 5 parts of stir-fried malt, 4 parts of white peony root, 5 parts of Codonopsis pilosula, 5 parts of Poria cocos, 3 parts of stir-fried Atractylodes macrocephala, 5 parts of Magnolia officinalis, 5 parts of Areca nut, and 2 parts of Licorice. Among them, Liushenqu, white peony root, Atractylodes macrocephala, Magnolia officinalis, Areca nut, etc. used in the patent are all Chinese medicinal materials and cannot be taken as food.

[0007] The invention patent application of Chinese patent application number CN201710649741.6 discloses a buckwheat hawthorn solid beverage, including the following raw materials by weight: 8-9 parts of bitter buckwheat, 4-6 parts of malt, 3-5 parts of tangerine peel, 2-4 parts of white lentil flower, 2-4 parts of hawthorn, 1-2 parts of chicory; it also discloses that the solid beverage also includes 19-23 parts of filler by weight; the filler is 8-9 parts of maltodextrin, 7-8 parts of polyfructose, and 4-6 parts of isomaltulose. Among them, the bitter buckwheat used in this patent is a traditional Chinese medicine and cannot be taken as food. At the same time, this patent also adds fillers, dextrin, sugar, etc., and has low food safety.

[0008] The invention patent application of Chinese patent application number CN202110868090.6 discloses an erythritol digestive system regulating weight loss meal replacement powder, which includes the following raw materials by mass fraction: 15-20 parts of erythritol, 8-13.6 parts of green plum, 8-14 parts of protein powder, 3.5-8 parts of coarse grains, 5.5-9 parts of celery, 6.3-9.2 parts of probiotics, 3-8.5 parts of yam, 4-8 parts of spinach, 4.5-10.8 parts of aloe vera, 6.2-9.5 parts of cabbage and 7.5-13 parts of Hericium erinaceus. Among them, the first raw material of the patent is sweetener, which has low food safety.

[0009] In summary, medicines and various foods with added ingredients that have the functions of strengthening the spleen and stomach, and digesting food and eliminating accumulation, have certain safety risks if consumed for a long time. People with sub-healthy spleen and stomach should not take them as daily health care preventive foods, let alone take them for a long time, otherwise it will have adverse effects on the body. Medicines often have a strong medicinal taste, which makes people feel bad when taking them; foods with sugar and sweeteners have a greasy sweet taste. In addition, existing products that involve the function of strengthening the stomach and digesting food will gelatinize into a paste after brewing, which is not convenient to eat.

[0010] In view of this, it is necessary to provide a digestion composition for enzymatic hydrolysis of brewed starch into maltose and a preparation method thereof to overcome the above-mentioned defects. Summary of the invention

[0011] The purpose of the present invention is to provide a digestion composition for brewing starch enzymatically hydrolyzed into maltose and a preparation method thereof, aiming to improve the problems of the existing spleen and stomach conditioning food having many additives, poor taste and taste, and low food safety. The raw materials are completely composed of food and food with medicinal and edible properties, without added sugar, honey, sweetener, or sugar substitute, with good taste, high stability, and extremely high safety. Long-term use has no side effects, and the composition is more suitable for long-term use by people with sub-healthy spleen and stomach.

[0012] In order to achieve the above object, the present invention provides a digestion composition for brewing starch enzymatically hydrolyzed into maltose, comprising a first component and a second component; the first component comprises the following raw materials: malt, starch, green papaya, and flower.

[0013] In a preferred embodiment, the second component is one or a combination of any two or more of red yeast rice, tangerine peel, bergamot, tangerine peel, citron, emblica fructus, hawthorn, radish seed, chicken gizzard lining, and striga.

[0014] In a preferred embodiment, the raw materials are included in the following parts by weight: 6-15 parts of malt, 5-30 parts of starch, 1-5 parts of green papaya, 0.5-3 parts of the second component, and 0.5-8 parts of flowers.

[0015] In a preferred embodiment, the raw materials are included in the following parts by weight: 10-14 parts of malt, 20-25 parts of starch, 3-4 parts of green papaya, 2-2.5 parts of the second component, and 5-7 parts of flowers.

[0016] In a preferred embodiment, the raw materials are included in the following parts by weight: 6.5-9 parts of malt, 10-15 parts of starch, 1.5-2.5 parts of green papaya, 1-1.5 parts of the second component, and 1-3 parts of flowers.

[0017] In a preferred embodiment, the malt is obtained by germinating wheat grains and cultivating them until one true leaf grows out, which is 4 cm to 7 cm in height.

[0018] In a preferred embodiment, the green papaya is an immature papaya; the flower is one or a combination of any two or more of rose, osmanthus and chrysanthemum.

[0019] The present invention also provides a method for preparing a digestion composition for preparing maltose by enzymatic hydrolysis of brewed starch, comprising the following steps:

[0020] S1. Soak the wheat grains for 8 to 12 hours and place them in a germination tray for germination until the malt is grown to a height of 4 to 7 cm and a true leaf grows, wherein the true leaf is 1 to 3.5 cm long;

[0021] S2. Clean the fermented malt and put it into a dryer for drying at a temperature of 50-65°C.

[0022] S3, putting the dried green papaya, the dried second component, and the dried flower into a dryer for further drying at a drying temperature of 40 to 50 degrees;

[0023] S4. Weigh the dried malt, starch, green papaya, the second component and flowers according to a predetermined mass ratio, put them into a grinder for low-temperature ultrafine grinding and then mix them evenly to obtain a mixed raw material powder, which is a digestion composition for brewing starch enzymatically hydrolyzed into maltose.

[0024] In a preferred embodiment, it also includes:

[0025] S5, packing the mixed raw material powder into bags, boxes or cans.

[0026] In a preferred embodiment, the digestive composition is one of solid food, powdered solid beverage, meal replacement powder, powdered seasoning, powder, and substitute tea.

[0027] The invention provides a digestion-promoting composition and preparation method thereof in which starch is hydrolyzed into maltose by brewing. Malt has the effects of strengthening the spleen and stomach, promoting qi and promoting digestion, and is a monarch drug; green papaya has the effects of promoting digestion and lactation, removing dampness and unblocking meridians; the red yeast rice, dried orange peel, bergamot, tangerine peel, citron, emblica, hawthorn, radish seed, chicken gizzard lining, and single-legged gold, etc. of the second component have the effects of promoting qi and promoting digestion, and are used for food stagnation and abdominal distension, and both are ministerial drugs; flower is a ministerial drug; starch is brewed and gelatinized with water, and is hydrolyzed into maltose by the amylase in malt, which is a guiding drug; all drugs are used together to have the effects of strengthening the spleen and stomach, promoting digestion and eliminating accumulation, and promoting qi and promoting digestion. The prepared composition has high stability and extremely high safety, and the general population has no side effects when taking it for a long time, and is more suitable for people with sub-healthy spleen and stomach and the general population to take it for a long time, and people with healthy body can also strengthen spleen and stomach when taking it for a long time, and the market prospect is broad. Compared with similar foods, the raw materials of the present invention are a combination of malt and starch. After adding water to gelatinize, the starch is enzymatically hydrolyzed into maltose, which is safer than directly adding sugar, maltodextrin, sugar substitutes, additives, etc., and even if there is no sugar or sweetener in the raw materials, it will taste sweet. In addition, the digestion composition provided by the present invention will first gelatinize after being rinsed with water, and then become liquid after three or four seconds, which is convenient for consumption. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0029] Figure 1 The present invention provides a flow chart of a method for preparing a digestion composition for hydrolyzing starch into maltose by brewing with water. DETAILED DESCRIPTION

[0030] In order to make the purpose, technical solution and beneficial technical effect of the present invention clearer, the present invention is further described in detail below in conjunction with the accompanying drawings and specific implementation methods. It should be understood that the specific implementation methods described in this specification are only for explaining the present invention, not for limiting the present invention.

[0031] It should also be understood that the terms used in this specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. As used in the specification of the present invention and the appended claims, unless the context clearly indicates otherwise, the singular forms "a", "an" and "the" are intended to include plural forms.

[0032] It should be further understood that the term "and / or" used in the present description and the appended claims refers to any and all possible combinations of one or more of the associated listed items, and includes these combinations.

[0033] Before describing the specific embodiments of the present invention, some raw materials that may be involved are described first.

[0034] Malt: It is made by germinating the mature fruit of barley, a plant of the genus Hordeum in the Poaceae family, and drying it in the sun or at a low temperature when the young sprouts grow to about 0.5 cm. It tastes sweet, is neutral in nature, and is in the spleen and stomach meridians. Malt is rich in amylase, and has the effects of strengthening the spleen and stomach, promoting qi and digestion, and stopping milk and relieving swelling. It is used for indigestion, food stagnation caused by rice, flour, potatoes, and taro, abdominal distension and pain, spleen deficiency and poor appetite, milk stagnation, breast distension and pain, weaning of women, soothing the liver and relieving depression, liver and stomach qi pain, and can especially promote the digestion of starchy foods. It should be noted that the malt described in the present invention includes both buds obtained by germinating wheat grains and cultivating them to grow a true leaf and a height of 4cm to 7cm, and also includes "malt" in the general sense, such as malt with a bud length of about 0.5 cm sold in Chinese medicine stores. Among them, the amylase contained in the malt sold in Chinese medicine stores is more than one time less than that contained in the wheat seedlings, and the dietary fiber contained is also less. In addition, there is another product, barley juice, which is made from young leaves of barley grown to 20cm to 30cm and made into a solid drink. However, this barley juice contains very little amylase and has almost no effect on digestion and accumulation. The preferred malt seedlings used in the present invention are between the above two products in height, 4cm to 7cm in height without roots, and grow a true leaf with a length of 1cm to 3.5cm. They are also called wheat seedlings and can be used with roots to fill the market gap.

[0035] Starch: It is a high molecular carbohydrate, a polysaccharide formed by the polymerization of glucose molecules. Starch has not been enzymatically hydrolyzed, and it does not directly have sweetness itself, which is different from sugars that directly have sweetness, such as sucrose, maltose, honey, sugar substitutes, and sweeteners. Starch is an important source of energy for the human body. It needs to be hydrolyzed by amylase into maltose or glucose before it has sweetness. The converted maltose is flat in nature and sweet in taste, and enters the spleen, stomach, and liver meridians. The effect is to greatly replenish the middle qi, relieve the tightness of the tendons and veins, and stop the abdominal pain of asthenia. It should be noted that the starch described in the present invention includes but is not limited to: glutinous rice flour, konjac flour, rice flour, wheat flour, lotus root powder, kudzu powder, wheat starch, potato starch, sweet potato starch, cassava starch, corn starch, etc., and one or more combinations thereof can be selected. Among them, if the raw material starch adopts ordinary starch, glutinous rice flour, konjac flour, rice flour, and wheat flour, it is stirred with hot water and boiling water; if pre-gelatinized starch is used, it is brewed with cold water, warm water, and can also be brewed with hot water and boiling water. Preferably, the present invention adopts common starch, glutinous rice flour, konjac flour, rice flour, wheat flour and the like.

[0036] Green papaya: An evergreen softwood small tree of the genus Carica in the family Caricae, which can reach a height of 10 meters and has milk. Green papaya is the immature fruit of the papaya, which is sweet and neutral in nature. It enters the liver and spleen meridians. It has the functions of helping digestion and lactation, removing dampness and unblocking meridians, and detoxifying and expelling parasites. It is used for indigestion, pain caused by gastric and duodenal ulcers, low milk, rheumatic pain, numbness of limbs, eczema, sores, and intestinal parasites. Green papaya is rich in papain, which can break down proteins, especially meat proteins, and promote the body's absorption of proteins.

[0037] Red yeast rice: Made from indica rice, japonica rice, glutinous rice and other rice, fermented with Monascus, it is brown or purple rice. It is sweet and warm in nature, and enters the spleen, large intestine and liver meridians. It has the effects of strengthening the spleen and digestion, promoting blood circulation and removing blood stasis. It is used for food stagnation, abdominal distension, red and white diarrhea, postpartum lochia, and traumatic injuries. It should be noted that red yeast rice can also be replaced by one or more combinations of tangerine peel, bergamot, tangerine peel, citron, chicken gizzard lining, emblica fruit, hawthorn, radish seed, and striga.

[0038] Rose: The flower of the rose plant of the Rosaceae family, genus Rosa, is sweet, slightly bitter, warm, and enters the liver and spleen meridians. It has the effects of promoting qi and blood circulation, soothing the liver and relieving depression, regulating menstruation and relieving pain. It is used for stomach qi pain and liver qi flank pain.

[0039] Osmanthus fragrans: The flower of the plant Osmanthus fragrans of the Oleaceae family. It is pungent and warm in nature, and enters the heart and liver meridians. It has the effects of warming the lungs and transforming fluid, dispelling cold and relieving pain. It is used for cough and asthma caused by phlegm and fluid, cold pain in the abdomen, bloody diarrhea caused by intestinal wind, amenorrhea, dysmenorrhea, and abdominal pain caused by cold hernia.

[0040] Chrysanthemum: In plant taxonomy, it is the flower of a perennial herbaceous plant of the Asteraceae family and the genus Chrysanthemum. It tastes bitter and sweet, and is slightly cold in nature. It enters the lung and liver meridians. It has the effects of dispersing wind and clearing heat, calming the liver and improving eyesight, and clearing heat and detoxifying. It is used for wind-heat colds, headaches and dizziness, red and swollen eyes, blurred vision, sores, carbuncles, and swelling.

[0041] Tangerine peel: Dried mature peel of the citrus plant and its cultivated varieties in the Rutaceae family. It tastes bitter and pungent, is warm in nature, and enters the lung and spleen meridians. It has the effects of regulating qi and strengthening the spleen, drying dampness and resolving phlegm. It is used for abdominal distension, loss of appetite, vomiting and diarrhea, and cough with excessive phlegm.

[0042] Citron: The dried fruit of Citron, a plant of the Rutaceae family. The fruit is harvested in autumn before or when it turns yellow, cut into thin slices, and dried in the sun or at low temperature. It tastes pungent, bitter, and sour, and is warm in nature. It enters the liver, spleen, stomach, and lung meridians. It has the effects of soothing the liver and regulating qi, harmonizing the stomach and relieving pain, and drying dampness and resolving phlegm. It is used for epigastric distension, liver and stomach qi stagnation, chest and flank distension and pain, loss of appetite and vomiting, and cough with excessive phlegm.

[0043] Chicken gizzard lining: It is the dried inner wall of the gizzard of the domestic chicken of the Phasianidae family. After killing the chicken, take out the gizzard, peel off the inner wall immediately, wash and dry. It is sweet and neutral in nature, and enters the spleen, stomach, small intestine and bladder meridians. It has the effects of strengthening the stomach and promoting digestion, astringing sperm and stopping nocturnal emission, and clearing stranguria and dissolving stones. It is used for indigestion, vomiting and diarrhea, malnutrition in children, nocturnal emission, nocturnal emission, stranguria and pain, and gallbladder distension and flank pain.

[0044] Hawthorn: It is the dried mature fruit of the plant Shanlihong or Hawthorn of the Rosaceae family. It is sour, sweet and warm in nature, and enters the spleen, stomach and liver meridians. It has the effects of helping digestion and strengthening the stomach, promoting qi and dispersing blood stasis, clearing turbidity and reducing fat. It is used for meat stagnation and stomach distension.

[0045] Phyllanthus emblica: The dried mature fruit of the Euphorbiaceae family Phyllanthus genus. It is sweet, sour, astringent, and cool in nature and tastes. It enters the lung and stomach meridians. It has the effects of helping digestion and strengthening the stomach, clearing away heat and cooling blood, promoting the production of body fluids and relieving cough. It is used for indigestion and abdominal distension.

[0046] Tangerine peel: It is the outer red part of the mature peel of the tangerine of the Rutaceae plant. It is warm, pungent and bitter in nature and enters the lung and spleen meridians. It has the effects of regulating qi and relieving fullness, drying dampness and resolving phlegm. It is used for cough with a lot of phlegm, food stagnation and alcohol damage, nausea and stuffiness.

[0047] Citron: The dried mature fruit of the plant Citron or Citron in the Rutaceae family. It is pungent, bitter, sour, warm in nature and enters the liver, spleen and lung meridians. It has the effects of soothing the liver and regulating qi, relieving fullness and resolving phlegm. It is used for liver and stomach qi stagnation, chest and flank pain, abdominal distension, vomiting and belching, and cough with excessive phlegm.

[0048] Radish seeds: the dried mature seeds of the cruciferous plant radish. It is pungent, sweet and mild in nature, and enters the lung, spleen and stomach meridians. It has the effects of digesting food and eliminating bloating, lowering qi and resolving phlegm. It is used for food stagnation, abdominal distension and pain, constipation, stagnation of stool, diarrhea, phlegm and cough.

[0049] Herba Strigae: Herba Strigae, a plant of the family Scrophulariaceae, is used as medicine in its entirety. It is sweet, light, and cool in nature, and has the effects of eliminating stagnation and clearing away heat. It is used for infantile malnutrition, summer fever in children, diarrhea in children, and icteric hepatitis.

[0050] In an embodiment of the present invention, a digestion composition for preparing maltose by enzymatic hydrolysis of starch by water is provided, comprising the following raw materials: malt, starch, green papaya, a second component, and flowers. The green papaya is an immature papaya. The flowers are one or a combination of any number of rose, osmanthus, and chrysanthemum. The second component is one or a combination of any number of red yeast rice, tangerine peel, bergamot, tangerine peel, citron, emblica, hawthorn, radish seed, chicken gizzard lining, and striga.

[0051] In the first embodiment, the digestive composition comprises the following raw materials in parts by weight: 6 to 15 parts of malt, 5 to 30 parts of starch, 1 to 5 parts of green papaya, 0.5 to 3 parts of the second component, and 0.5 to 8 parts of flower.

[0052] In the second embodiment, the digestive composition comprises the following raw materials in parts by weight: 10-14 parts of malt, 20-25 parts of starch, 3-4 parts of green papaya, 2-2.5 parts of the second component, and 5-7 parts of flowers.

[0053] In the third embodiment, the digestive composition comprises the following raw materials in parts by weight: 6.5-9 parts of malt, 10-15 parts of starch, 1.5-2.5 parts of green papaya, 1-1.5 parts of the second component, and 1-3 parts of flower.

[0054] Specifically, the raw materials used in the present invention, in some specific embodiments, the mass fraction of malt can be 6 parts, 6.5 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, etc.; the mass fraction of starch or its substitute can be 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, etc. The mass portions of green papaya can be 1 part, 2 parts, 3 parts, 4 parts, 5 parts, etc.; the mass portions of the second component can be 0.5 parts, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, etc.; the mass portions of flowers can be 0.5 parts, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, etc.

[0055] Therefore, all the raw materials of the digestion composition are composed of food and food with the same origin of medicine and food, and can be achieved without added sugar, honey, sweetener, and sugar substitute, but after being brewed and stirred with water for one minute or a few minutes, it has the function of sweetening with sugar. The principle is that the raw materials malt and starch are combined, and the amylase rich in malt is used. When the starch is stirred and gelatinized with water, the amylase enzymolyzes the starch into maltose, and it tastes sweet with sugar. Conventional starch will form a paste after gelatinization, which adheres to the wall of the cup and is inconvenient to eat. The composition of the application, after being brewed with water, is gelatinized to form a paste, and then after a few seconds, it will become liquid again after enzymolysis, which is convenient to eat.

[0056] It should be noted that the malt described in the present invention is any one of barley, wheat, oats, and highland barley for germination; preferably, barley is selected for germination, cultivated to a height of 4cm to 7cm, and a true leaf is grown, and the true leaf length is 1cm to 3.5cm. The malt that has grown a true leaf is also called wheat seedlings, and this malt seedling contains rich active substances such as amylase. According to multiple experimental tests, the amylase contained in 1 gram of this malt powder can hydrolyze 15 grams of wheat starch into maltose. For example, if the formula raw material uses 6 grams of malt powder and 13 grams of starch, then the amylase contained in 1 gram of malt powder hydrolyzes 13 grams of starch into maltose, and the remaining 5 grams of malt powder help digestion. In addition, since this malt has grown a true leaf, the dietary fiber it contains is richer.

[0057] The digestion-promoting composition can also be used to cook maltose with glutinous rice. The malt cultivated by the present invention, with 30 grams of dry malt seedling powder as the raw material, can cook maltose of 500 grams of glutinous rice.

[0058] The present invention also provides a method for preparing a digestive composition obtained by enzymatically hydrolyzing brewed starch into maltose, which is used for preparing the digestive composition obtained by enzymatically hydrolyzing brewed starch into maltose.

[0059] like Figure 1 As shown, a method for preparing a digestion composition for enzymatic hydrolysis of brewed starch into maltose comprises the following steps S1-S4.

[0060] S1. Soak the wheat grains for 8 to 12 hours and place them in a germination tray for germination, until the malt is grown to a height of 4 cm to 7 cm and a true leaf grows, wherein the true leaf is 1 cm to 3.5 cm in length.

[0061] S2. Clean the sprouted wheat seedlings and put them into a dryer for drying at a temperature of 50-65°C.

[0062] S3. Put the dried green papaya, dried red yeast rice and dried flower into the dryer for further drying at a temperature of 40 to 50 degrees.

[0063] S4. Weigh the dried wheat seedlings, starch, green papaya, red yeast rice and flower according to a predetermined mass ratio, put them into a grinder for low-temperature ultrafine grinding and then mix them evenly to obtain a mixed raw material powder, which is a digestion composition for enzymatic hydrolysis of starch into maltose by brewing with water.

[0064] Furthermore, the method further comprises: S5, packing the mixed raw material powder into bags, boxes or cans.

[0065] Furthermore, the digestive composition is one of solid food, medicine, powdered solid beverage, meal replacement powder, powdered seasoning, powder, and substitute tea.

[0066] It can be understood that the combination of malt and starch in the present invention realizes the principle that maltose is produced by enzymatically hydrolyzing starch with water, and the drink becomes sweet. It is the first to be applied to food and medicine. Any other product that draws on the malt and starch combination of the present invention and tastes sweet when drinking is an infringement of the rights and interests of the present invention.

[0067] The present invention combines malt with starch and utilizes the amylase rich in malt. When starch is gelatinized by adding water and stirring, the amylase enzymatically hydrolyzes the starch into maltose, which makes the drink sweeter and more sugary. Therefore, the amylase content of the cultivated malt is very important; if the amylase contained in the raw material malt is used to hydrolyze the starch in the raw material, and there is very little amylase left, the digestion and accumulation-removing effect of the composition of the present invention will also decrease.

[0068] Therefore, in order to verify the specific amylase content of the malt cultivated by the present invention, the amylase content is not directly tested here. Instead, an experiment is conducted to test how many grams of starch can be enzymatically hydrolyzed into maltose per gram of dried and ground malt powder, which is used to indirectly verify the amylase content of the malt cultivated by the present invention, and further infer that the amount of malt used in the composition of the present invention has the effect of digesting food and eliminating accumulation.

[0069] Experiment 1: Dissolve 15g of wheat starch with 20ml of cold and warm water, then use 160ml of boiling water to brew the gelatinized starch, and then add 1g of dried and ground malt seed powder to enzymatically hydrolyze the gelatinized starch into maltose. The following table 1 shows the experimental data of enzymatic hydrolysis of wheat starch by malt seed powder cultivated from barley, wheat, highland barley, oats and other seeds:

[0070]

[0071] Experiment 2: Data on maltose obtained by enzymolysis of different types of starch from malt powder after drying and grinding malt powder, one of the raw materials of the present invention:

[0072] 1 gram of malt powder can enzymatically hydrolyze 15 grams of wheat starch, the gelatinization temperature is 67°C, and 180 ml of water;

[0073] 1.1g malt powder can enzymatically hydrolyze 15g lotus root starch, the gelatinization temperature is 69℃, and the water is 180ml;

[0074] 1g of malt powder can enzymatically hydrolyze 15g of kudzu root powder, the gelatinization temperature is 68℃, and the water is 180ml;

[0075] 0.8g malt powder can enzymatically hydrolyze 15g konjac powder, the gelatinization temperature is 67℃, and the water is 180ml;

[0076] 0.9g malt powder can enzymatically hydrolyze 15g glutinous rice flour, the gelatinization temperature is 67℃, and the water is 180ml;

[0077] 1.2g malt powder can enzymatically hydrolyze 15g sweet potato starch, the gelatinization temperature is 77℃, and the water is 180ml;

[0078] 0.9g malt powder can enzymatically hydrolyze 15g potato flour, the gelatinization temperature is 66℃, and the water is 180ml;

[0079] 0.8g malt powder can enzymatically hydrolyze 15g cassava starch, gelatinization temperature 70℃, 180ml water;

[0080] 1.8 grams of malt powder can enzymatically hydrolyze 15 grams of corn starch, with a gelatinization temperature of 75°C and 180 ml of water.

[0081] In addition, the inventors also conducted experiments on rice flour and wheat flour, using hot water and boiling water to gelatinize the starch contained in rice flour and wheat flour, and using amylase contained in malt powder to enzymatically hydrolyze the starch, so as to achieve the change of sweetening and sugar. However, the overall effect is slightly worse than that of using starch, glutinous rice flour, and konjac flour. Therefore, starch is preferred.

[0082] Combining the data in Table 1 of Experiment 1 and Experiment 2, we can conclude that:

[0083] (1) Each gram of dried and ground malt powder of barley malt, wheat malt and highland barley malt can hydrolyze about 15 grams of wheat starch into maltose; 1.2 grams of oat malt is needed to hydrolyze about 15 grams of starch into maltose. These four types of malt have similar amylase contents and can all meet the requirements of the composition of the present invention for hydrolyzing starch into maltose by water brewing and stirring, making the taste sweet and having the effect of digesting food and eliminating accumulation.

[0084] (2) According to the standards of the pharmacopoeia, the buds of commercially available malt are about 0.5 cm long and contain less amylase than the amylase contained in the malt seedlings of the present invention. The amylase contained in the malt seedlings of the present invention is about 1.7 times that of the commercially available malt. The amylase contained in the commercially available malt is low, so the technicians in this field would not think of using the combination of malt and starch to brew and stir with water to enzymatically hydrolyze the starch into maltose, so as to achieve the change of brewing with water without adding sugar or sweetener to make it sweet. Of course, commercially available malt can also be used as the malt raw material of the present invention, but the dosage should be increased. In addition, when malt and glutinous rice are used to cook maltose, the amylase contained in the malt completely saccharifies the starch contained in the glutinous rice into maltose, and the saccharification time requires at least 8 hours. Therefore, the technicians in this field would not think of the combination of malt and starch, brewing and stirring to make it sweet, which only takes 1 to 5 minutes.

[0085] (3) The amylase contained in 1 gram of malt powder can hydrolyze 15 grams of wheat starch into maltose. The number of portions of raw malt used is 6 to 15. Calculated at one portion per gram, the minimum amount used is 6 grams. It can be concluded that only 1 to 2 grams of the malt powder in the composition of the present invention is needed for hydrolyzing starch, and at least 4 to 5 grams are left for digestion and elimination of accumulation. If the amount of malt used is 15 grams, 13 to 14 grams are used for digestion and elimination of accumulation.

[0086] Example Example Preparation:

[0087] It is particularly noted that the several malts listed in Table 1 contain similar amylases, which can hydrolyze the starch in the raw materials into maltose and help digestion; therefore, in the raw material names of the embodiments, "malt" is used uniformly. If commercially available malt is used, the dosage will be increased accordingly and it will also be expressed as "malt".

[0088] Before making an exemplary specific embodiment, malt that meets the required conditions is first cultivated and the raw material is further dried; or malt purchased from the market is prepared.

[0089] S1. Malting. Soak the wheat grains for 12 hours and place them in a germination tray for germination. The malt is cultivated to a height of 4-7 cm and grows a true leaf with a length of 1-3.5 cm, which is also called wheat seedlings. S2. Clean the fermented malt and put it in a dryer for drying at a temperature of 50-65°C to obtain a moisture content of less than 7% in the dry malt. S3. Put the dried green papaya, dried red yeast rice and dried flower into the dryer for further drying at a temperature of 40-50 degrees.

[0090] Embodiment 1:

[0091] In terms of mass fraction, weigh the pre-treated dry raw materials: 6.5 parts of malt, 15.5 parts of wheat starch, 2 parts of green papaya, 0.5 parts of red yeast rice, and 0.5 parts of osmanthus. Each mass fraction is 20 grams, that is, weigh 130g of malt, 310g of wheat starch, 40g of green papaya, 10g of red yeast rice, and 10g of osmanthus. Preparation method: Put the raw materials into a grinder for low-temperature ultrafine grinding, mix them evenly to obtain a mixed raw material powder, and package them in an aluminum foil bag, or bag them, or can them, to obtain a powdered solid beverage, or a meal replacement powder, or a substitute tea, or a seasoning. The aluminum foil bag packaging is 25 grams per bag, and the bagged canned is 250 grams, or 500 grams, or other weights per bag (can).

[0092] Embodiment 2:

[0093] By mass, weigh the pretreated dry raw materials: 10 parts of malt, 7 parts of glutinous rice flour, 8 parts of konjac flour, 3 parts of green papaya, 3 parts of tangerine peel, and 1 part of rose. Each mass portion is 20 grams, that is, weigh 200g of malt, 140g of glutinous rice flour, 160g of konjac flour, 60g of green papaya, 60g of tangerine peel, and 20g of rose. Preparation method: The aluminum foil bag is packaged into 32 grams per bag, and the rest is the same as in Example 1.

[0094] Embodiment three:

[0095] In terms of mass fraction, the pre-treated dry raw materials are weighed: 12.5 parts of malt, 6 parts of kudzu root powder, 6 parts of lotus root powder, 4 parts of green papaya, 2.5 parts of tangerine peel, and 1 part of chrysanthemum. Each mass fraction is 20 grams, that is, 250g of malt, 120g of kudzu root powder, 120g of lotus root powder, 80g of green papaya, 50g of tangerine peel, and 20g of chrysanthemum are weighed. Preparation method: The aluminum foil bag is packaged with 32 grams per bag, and the rest is the same as in Example 1.

[0096] Embodiment 4:

[0097] In terms of mass fraction, the pre-treated dry raw materials are weighed: 15 parts of malt, 6 parts of potato starch, 5.5 parts of cassava starch, 3 parts of green papaya, 1.5 parts of red yeast rice, and 1 part of osmanthus. Each mass fraction is 20 grams, that is, 300g of malt, 120g of potato starch, 110g of cassava starch, 60g of green papaya, 30g of red yeast rice, and 20g of osmanthus are weighed. Preparation method: The aluminum foil bag is packaged with 32 grams per bag, and the rest is the same as in Example 1.

[0098] Embodiment five:

[0099] In terms of mass fraction, the pre-treated dry raw materials are weighed: 8 parts of malt, 9 parts of corn starch, 9 parts of sweet potato starch, 2 parts of green papaya, 1 part of tangerine peel, and 3 parts of rose. Each mass fraction is 20 grams, that is, 160g of malt, 180g of corn starch, 180g of sweet potato starch, 40g of green papaya, 20g of tangerine peel, and 60g of rose are weighed. Preparation method: The aluminum foil bag is packaged to 32 grams per bag, and the rest is the same as in Example 1.

[0100] Brewing and tasting: Take a bag of 25 grams for Example 1 and a bag of 32 grams for Examples 2 to 5 respectively, first dissolve the powder with 25 ml of cold water or warm water, and then brew and stir with 275 ml of hot water or boiling water for gelatinization and enzymolysis. The taste is sweet, fragrant and smooth, and it tastes very good.

[0101] It should be noted that the second component, emblica chinensis and hawthorn, are acidic and will affect the activity of amylase contained in malt, so the dosage should be reduced if used.

[0102] Embodiment six:

[0103] In terms of mass fraction, the pre-treated dry raw materials are weighed: 7 parts of malt, 9 parts of rice flour, 8 parts of wheat flour, 1 part of pregelatinized starch, 3 parts of green papaya, 3 parts of tangerine peel, and 1 part of rose. Each mass fraction is 20 grams, that is, 140g of malt, 180g of rice flour, 160g of wheat flour, 20g of pregelatinized starch, 60g of green papaya, 60g of tangerine peel, and 20g of rose are weighed. Preparation method: The aluminum foil bag is packaged to 32 grams per bag, and the rest is the same as in Example 1.

[0104] For this embodiment 6, take a bag of 32 grams, first dissolve the powder with 30 ml of cold water or warm water, and then brew and stir with 270 ml of hot water or boiling water for gelatinization and enzymolysis. The taste is sweet, fragrant and smooth, and it tastes good. Although the taste is not as good as that of embodiments 1 to 5, it is still within an acceptable range, so embodiments 1 to 5 are preferably used.

[0105] Comparative Example 1:

[0106] The pre-treated dry raw materials were weighed in parts by mass: 1 part of malt, 15 parts of wheat starch, and 4 parts of chrysanthemum. Each part by mass is 20 grams, that is, 20g of malt, 300g of wheat starch, and 80g of chrysanthemum were weighed. Preparation method: The aluminum foil bag was packaged with 20 grams per bag, and the rest was the same as in Example 1.

[0107] Take a bag of 20 grams for this comparative example 1, dissolve the powder with 30 ml of cold water or warm water, and then brew and stir with 270 ml of hot water or boiling water for gelatinization and enzymolysis, and the taste is slightly sweet. The malt dosage of comparative example 1 is 1 part, the malt dosage is too small, and there is no papaya red yeast rice (tangerine peel) and other digestion, so comparative example 1 has no effect of invigorating the stomach and digestion.

[0108] Comparative Example 2:

[0109] In terms of mass fraction, the pre-treated dry raw materials are weighed: 8 parts of malt, 13 parts of resistant starch, 3 parts of green papaya, 3 parts of red yeast rice, and 3 parts of osmanthus. Each mass fraction is 20 grams, that is, 160g of malt, 260g of resistant starch, 60g of green papaya, 60g of red yeast rice, and 60g of osmanthus are weighed. Preparation method: The aluminum foil bag is packaged with 30 grams per bag, and the rest is the same as in Example 1.

[0110] Take a bag of 30 grams of this comparative example 2, first dissolve the powder with 30 ml of cold water or warm water, and then brew it with 270 ml of hot water or boiling water. The result is that the powder cannot be gelatinized or enzymatically hydrolyzed into maltose, and the taste is light and not sweet.

[0111] Safety evaluation:

[0112] The raw materials used in this digestion composition are all food or food with medicinal and edible properties. There is no added sugar, honey, sweetener, sugar substitute, or any additives. It is extremely safe and does not require animal tolerance and toxicity tests. After brewing with water, stirring, gelatinizing, and enzymolysis, it tastes sweet and has a good taste. It is edible for the general population. It is not recommended for pregnant women, breastfeeding women, and people with allergies.

[0113] Taste evaluation:

[0114] According to the ratio of the above embodiments and comparative examples, powder samples were prepared according to the same process parameters. 350 evaluators were selected to form an evaluation team to evaluate the samples for 4 weeks. Before the evaluation, the evaluators were given evaluation training to make them evaluate objectively without mixing personal emotions. During the evaluation process, they were asked to avoid discussing with each other. Before the test, they should avoid contact with strong-smelling items, such as smoking, chewing gum, eating food, etc., and using odorous cosmetics and detergents. The evaluators were also asked to wipe off lipstick, avoid heavy makeup, and not wash their hands with odorous soap. Then, different embodiments or comparative examples were provided to the evaluators in an unknown order for objective evaluation.

[0115] Among them, 350 evaluators tried the product for 4 weeks and all agreed that after brewing, stirring and enzymatic hydrolysis to make it sweet, they could taste the original flavors of malt, papaya and tangerine peel, a fresh fragrance, especially the fragrance of malt, which was similar to the fragrance of grass, without any unpleasant odor; it had the lubricating feeling of papaya powder, and was naturally sweet, sweet but not greasy, and very delicious.

[0116] Performance testing:

[0117] Test example 1:

[0118] (1) Subjects: According to the "Clinical Guidelines for Sub-health in Traditional Chinese Medicine", loss of appetite and abdominal distension are clinical manifestations of sub-health. Those who have these manifestations but do not meet the clinical or subclinical diagnostic criteria of modern medicine for related diseases are considered sub-healthy. This study selected 350 sub-healthy people with indigestion who had loss of appetite, abdominal distension, and thick and greasy tongue coating as subjects; the age ranged from 12 to 60 years old, and 175 of the 350 subjects were male and 175 were female.

[0119] (2) Experimental grouping: 350 subjects were randomly divided into 7 groups, including the sample groups of Examples 1 to 5, Example 1 (N=50), Example 2 (N=50), Example 3 (N=50), Example 4 (N=50), Example 5 (N=50), control group (N=50), and placebo group (N=50). There were 7 experimental groups, 50 people in each group, 25 men and 25 women. The average age of the sample groups of Examples 1 and 2 was 34.9 years old, the average age of Example 3 was 34.8 years old, the average age of Example 4 was 34.7 years old, and the average age of Example 5 was 34.6 years old. The average age of the control group was 34.7 years old, and the average age of the placebo group was 34.9. The patients of Examples 1 to 5 took the products of the corresponding examples respectively, 2 times / d, 1 sachet / time, one course of treatment lasted for 2 weeks, and there were 2 courses of treatment in total. 50 cases in the control group took the existing Jianweixiaoshi tablets (Jiangzhong Pharmaceutical Co., Ltd., approval number: National Medicine Standard Z20013220) orally, 3 tablets each time, 3 times / d. One course of treatment lasts for 2 weeks, for a total of 2 courses. The placebo group took the product of comparative example 1, 2 times / d, 1 sachet / time, one course of treatment lasts for 2 weeks, for a total of 2 courses. During the entire experimental period, the diet and rest schedule were regular, and other conditioning foods and medicines were prohibited.

[0120] (3) Criteria for determining efficacy:

[0121] After the test, the subjects were asked about changes in symptoms such as loss of appetite, abdominal distension and discomfort, whether they felt hungry before meals, and changes in food intake.

[0122] Among them, according to the "Standards for Diagnosis and Efficacy of TCM Diseases and Syndromes", clinical efficacy is divided into:

[0123] Markedly effective: After treatment, clinical symptoms subsided, food intake and appetite improved by 75% compared with the original levels, and clinical symptom scores decreased by 70% or more.

[0124] Effective: After treatment, clinical symptoms were alleviated, food intake and appetite improved by 50% compared with the original levels, and clinical symptom scores decreased by 30% to 70%.

[0125] Ineffective: After treatment, clinical symptoms did not change, food intake and appetite did not improve, and the clinical symptom score decreased by <30%.

[0126] Overall efficacy = (total number of cases - number of ineffective cases) / total number of cases × 100%

[0127] (4) Statistics:

[0128] The data were processed using SPSS 21.0 software, and the chi-square test was used for count data and the t-test was used for measurement data. P < 0.05 was used to indicate statistical significance.

[0129] (5) Test results:

[0130] Table 1: Comparison of efficacy

[0131]

[0132] Table 1 is a comparison of the efficacy of the five examples of the sample group and the control group. The total effective rate of the sample group is 92% to 96%, and the total effective rate of the control group is 88%. There is a significant difference in the efficacy between the sample group and the control group (P<0.05), indicating that the sample group has a better efficacy than the control group, and the composition of the present invention has the effect of strengthening the stomach and promoting digestion.

[0133] The placebo group took the product of comparative example 1, which contained 1 part of malt, 15 parts of wheat starch, and 4 parts of chrysanthemum, the raw materials of comparative example 1, wherein the amount of 1 part of malt was only enough to enzymolyze 15 parts of starch into maltose, and could not be used for invigorating the stomach and promoting digestion. In addition, the raw materials of comparative example 1 did not contain papaya, red yeast rice, or tangerine peel, which were used for promoting digestion and promoting qi circulation, so only one case in the placebo group was effective. The effective rates of Examples 1 to 5 were compared with those of the placebo group, and it can also be concluded that the composition of the present invention has the effect of invigorating the stomach and promoting digestion.

[0134] Test Example 2: Typical Case

[0135] Case 1

[0136] On August 5, 2024, Wang, male, 7 years old, ate more fruit snacks in the past two months. In the past ten days, he had anorexia, reduced food intake, weight loss, sallow complexion, fatigue, sticky stool, slight abdominal distension, thick and greasy tongue coating, and slippery pulse. Initial diagnosis: Chinese medicine syndrome differentiation is spleen and stomach stagnation, disorder of transportation and transformation, and treatment should be based on digestion and accumulation. Prescription: Take the formula product of Example 1, 2 times / d, 1 sachet / time, for 2 consecutive weeks. Second diagnosis: Follow-up visit after 2 weeks, increased appetite, significantly increased eating, no abdominal distension, moderate thickness of tongue coating, normal light red. Continue to take for 1 week, appetite becomes strong, there is hunger before meals, and the disease is cured.

[0137] Case 2

[0138] On August 18, 2024, Li, female, 10 years old, usually likes to eat fried chicken, eats less, has a stuffy stomach and is soft when pressed, has not had a bowel movement for two days, has a yellow and dry tongue coating, has yellowish urine, and has a strong pulse. Initial diagnosis: Chinese medicine syndrome differentiation is spleen and stomach dryness and heat stagnation, and abnormal transportation and transformation. The treatment should be to clear stomach heat and digest food and eliminate accumulation. Prescription: Take the formula product of Example 3, 2 times / d, 1 sachet / time, for 2 consecutive weeks. Second diagnosis: Follow-up visit after 2 weeks, the yellow and dry coating has subsided, the bowel movement is normal, once a day, the stomach is comfortable, the appetite has returned to normal, the tongue coating is moist, normal light red, and the disease is cured. Advise the patient to avoid fried food and continue to take it for 1 week to consolidate the therapeutic effect.

[0139] Case 3

[0140] On August 25, 2024, Liu, male, 11 years old, suffered from overeating, abdominal distension and pain, belching and acid regurgitation, food stagnation, reduced diet, sticky stool, good spirit, thick and greasy tongue coating, and slippery pulse. Initial diagnosis: Chinese medicine syndrome differentiation is food stagnation in the stomach, and the treatment should be digestion and accumulation, spleen and stomach. Prescription: Take the formula product of Example 4, 2 times / d, 1 sachet / time, for 2 consecutive weeks. Second diagnosis: Follow-up after 2 weeks, no more acid water, normal breath, comfortable stomach, normal appetite, normal tongue coating, and recovery.

[0141] Case 4

[0142] On August 27, 2024, Li, female, 3 years old, had anorexia, pale complexion, fatigue, greasy white tongue coating, and slippery pulse due to gluttony of snack ice cream. Initial diagnosis: Chinese medicine syndrome differentiation is that cold evil hurts the spleen, transportation and transformation are abnormal, and food stagnation is internal. The treatment should be digestion and stomach. Prescription: Take the formula product of Example 1, 2 times / d, 1 sachet / time, for 2 consecutive weeks. Second diagnosis: Re-examination after 2 weeks, ruddy complexion, vigorous energy, strong appetite, and normal light red tongue coating. Advise the patient to avoid cold food and continue to take it for 1 week to consolidate the effect.

[0143] In summary, the digestion composition and preparation method thereof of the starch enzymatic hydrolysis of brewing with water to maltose provided by the present invention, the effect of wheat seedlings is to strengthen the spleen and stomach, promote qi and digestion, and is the main medicine; the effect of green papaya is to promote digestion and lactation, remove dampness and dredge the meridians, the effect of red yeast rice is to strengthen the spleen and digestion, and is used for food stagnation, abdominal distension, and the two are ministerial medicines; flower is ministerial medicine; starch is brewed with water, and is hydrolyzed into maltose by the amylase in wheat seedlings, which is the making medicine; all medicines are used together to have the effects of strengthening the spleen and stomach, digesting food and removing accumulation, and soothing the liver and promoting qi. The prepared composition has high stability and extremely high safety, and the general population has no side effects when taking it for a long time, and is more suitable for people with sub-healthy spleen and stomach, and the general population takes it for a long time, and people with good health can also strengthen the spleen and stomach when taking it for a long time, and the market prospect is broad. Compared with similar foods, the raw materials of the present invention are a combination of wheat seedlings and starch. After adding water to brew, the starch is enzymatically hydrolyzed into maltose, which is safer than directly adding sugar, maltodextrin, sugar substitutes, additives, etc., and even if there is no sugar or sweetener in the raw materials, it will taste sweet. In addition, the digestion composition provided by the present invention will first gelatinize after being rinsed with water, and then become liquid again after three or four seconds, which is convenient for consumption.

[0144] The present invention is not limited to what is described in the specification and implementation modes, and therefore additional advantages and modifications can be easily realized by those skilled in the art. Therefore, without departing from the spirit and scope of the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details, representative devices, and illustrative examples shown and described herein.

Claims

1. A digestion composition for preparing maltose by enzymatic hydrolysis of brewed starch, characterized in that: It comprises a first component and a second component; the first component comprises the following raw materials: malt, starch, green papaya and flower.

2. A digestive composition for brewing starch enzymatically hydrolyzed into maltose according to claim 1, characterized in that: The second component is one or a combination of any two or more of red yeast rice, tangerine peel, bergamot, tangerine peel, citron, emblica fruit, hawthorn, radish seed, chicken gizzard lining, and striga.

3. A digestive composition for preparing maltose by enzymolysis of brewed starch according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 6 to 15 parts of malt, 5 to 30 parts of starch, 1 to 5 parts of green papaya, 0.5 to 3 parts of the second component and 0.5 to 8 parts of flower.

4. A digestive composition for preparing maltose by enzymolysis of brewed starch according to claim 3, characterized in that: The invention comprises the following raw materials in parts by weight: 10 to 14 parts of malt, 20 to 25 parts of starch, 3 to 4 parts of green papaya, 2 to 2.5 parts of the second component and 5 to 7 parts of flowers.

5. A digestive composition for preparing maltose by enzymolysis of brewed starch according to claim 4, characterized in that: The invention comprises the following raw materials in parts by weight: 6.5 to 9 parts of malt, 10 to 15 parts of starch, 1.5 to 2.5 parts of green papaya, 1 to 1.5 parts of the second component and 1 to 3 parts of flower.

6. The digestion-promoting composition for enzymatic hydrolysis of brewed starch into maltose according to claim 1, characterized in that: The malt is obtained by germinating wheat grains and cultivating them until one true leaf grows out, and the height is 4 cm to 7 cm.

7. The digestion-promoting composition for enzymatic hydrolysis of brewed starch into maltose according to claim 1, characterized in that: The green papaya is an immature papaya; the flower is one of rose, osmanthus and chrysanthemum or a combination of any multiple thereof.

8. A method for preparing a digestion composition for preparing maltose by enzymatic hydrolysis of brewed starch, characterized in that: The following steps are involved: S1. Soak the wheat grains for 8 to 12 hours and place them in a germination tray for germination until the malt is grown to a height of 4 to 7 cm and a true leaf grows, wherein the true leaf is 1 to 3.5 cm long; S2. Clean the fermented malt and put it into a dryer for drying at a temperature of 50-65°C. S3, putting the dried green papaya, the dried second component, and the dried flower into a dryer for further drying at a drying temperature of 40 to 50 degrees; S4. Weigh the dried malt, starch, green papaya, the second component and flowers according to a predetermined mass ratio, put them into a grinder for low-temperature ultrafine grinding and then mix them evenly to obtain a mixed raw material powder, which is a digestion composition for brewing starch enzymatically hydrolyzed into maltose.

9. The method for preparing a digestion-promoting composition for enzymolysis of brewed starch into maltose according to claim 8, characterized in that: Also includes: S5, packing the mixed raw material powder into bags, boxes or cans.

10. The method for preparing a digestion-promoting composition for enzymatic hydrolysis of brewed starch into maltose according to claim 8, characterized in that: The digestive composition is one of solid food, powdered solid beverage, meal replacement powder, powdered seasoning, powder, and substitute tea.

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