Deer sinew beverage and preparation process thereof

Abstract

The invention relates to the technical field of health-care products, and particularly discloses a deer sinew beverage and a preparation process thereof. The preparation process of the deer sinew beverage comprises the following steps: step 1) putting deer sinew, nux prinsepiae, macleaya cordata, semen raphani and limonite into water, heating and extracting to obtain a pre-extract; 2) adding compound bacteria into the pre-extract for fermentation to obtain a fermentation product; 3) filtering and degerming the fermentation product to obtain a fermentation broth, and 4) concentrating the fermentation broth to obtain the deer sinew beverage, the compound bacteria being a compound of cryptococcus laurentii, debaryomyces hansenii and Kudriavzevii. The deer sinew beverage disclosed by the invention has the advantages of rapidly relieving arthralgia and being wider in applicable crowd.

Description

Technical Field

[0001] The invention relates to the field of health care products, in particular to a deer tendon drink and a preparation process thereof. Background Art

[0002] Deer tendons are the tendons from the limbs of sika deer or red deer, which are animals of the Cervidae family. After killing the deer, take out the limbs, extract the tendons, keep the hoof, wash it, and use it fresh or dry it in the shade.

[0003] The method of taking dried deer tendons is usually to soak them in high-proof liquor to obtain deer tendon wine, which can significantly relieve joint pain.

[0004] However, deer tendon wine is an alcoholic beverage and its audience is relatively narrow. It is difficult for people who cannot tolerate alcohol, are allergic to alcohol, or are not suitable for drinking to take it. This severely limits the promotion space of deer tendon drinks and makes it difficult to obtain higher economic value. Therefore, there is still room for improvement. Summary of the invention

[0005] In order to make the deer tendon drink applicable to a wider group of people, the present application provides a deer tendon drink and a preparation process thereof.

[0006] In the first aspect, the present application provides a preparation process of a deer tendon beverage, which adopts the following technical solution: A preparation process of a deer tendon beverage comprises the following steps: Step 1), putting deer tendon, radish seed, macau, radish seed and yuyuliang into water, heating and extracting to obtain a pre-extract; Step 2), adding composite bacteria to the pre-extract for fermentation to obtain a fermentation product; Step 3), filtering and sterilizing the fermentation product to obtain a fermentation broth; Step 4), concentrating the fermented liquid to obtain a deer tendon beverage; The composite bacteria is a combination of Cryptococcus laurentii, Debaryomyces hansenii and Saccharomyces kudriavzevii.

[0007] By adopting the above technical scheme, by using a composite bacteria composed of Cryptococcus laurentii, Debaryomyces hansenii and Saccharomyces kudriavzevii for fermentation, the nutrients in the deer tendons are well released in the water, and there is no need to use high-proof liquor as a solvent for extraction, so that the deer tendon drink is an alcohol-free product, which can be suitable for people who are not suitable for taking alcohol, making the deer tendon drink suitable for a wider range of people.

[0008] By compounding deer tendon, Rhizoma Atractylodis Macrocephalae, Radish Seed, and Yuyuliang and fermenting them with composite bacteria, the various active ingredients and fermentation products cooperate with each other, which can significantly improve the effect of deer tendon drink in relieving joint pain, making the analgesic effect of deer tendon drink on joint pain take effect faster, and can better and faster relieve patient discomfort, better meeting the needs of consumers.

[0009] Preferably, the mass ratio of deer tendon, Rhizoma Rhizoma Rhizoma, Rhizoma Radishes and Rhizoma Yuyuliang is 10-12: 0.8-1.2: 0.5-0.7: 1.1-1.3: 0.7-0.9.

[0010] By adopting the above technical scheme and specifically selecting the mass ratio of deer tendon, Rhizoma Atractylodis Macrocephalae, Semen Raphanus, and Rhizoma Cyperi, the various active ingredients in the deer tendon drink can cooperate with each other better, which can better improve the effect of relieving joint pain and make the effect of relieving joint pain take effect faster.

[0011] Preferably, the mass ratio of deer tendon, Rhizoma Rhizoma Rhizoma, Rhizoma Macleayae, Semen Raphani, Rhizoma Yuyuliang and water is 10-12: 0.8-1.2: 0.5-0.7: 1.1-1.3: 0.7-0.9: 6000-8400.

[0012] By adopting the above technical scheme, the mass ratio of deer tendon, radish seed, macleaya cordata, radish seed, yuyuliang and water is specifically selected to make the amount of solvent just right, the extraction effect is better, and the energy consumption of the subsequent concentration step is reduced, which has a higher economic value.

[0013] Preferably, the mass ratio of Cryptococcus laurentii, Debaryomyces hansenii and Saccharomyces kudriavzevii is 0.1-0.2:0.1-0.2:0.1-0.2.

[0014] By adopting the above technical scheme and specifically selecting the mass ratio of Cryptococcus laurentii, Debaryomyces hansenii and Saccharomyces kudriavzevii, the fermentation effect is better, and the effect of the fermentation product and the active ingredients cooperating with each other is better, thereby better improving the efficacy of relieving joint pain.

[0015] Preferably, the mass ratio of the deer tendon, Rhizoma Rhizoma Rhizoma, Rhizoma Macleayae, Semen Raphani, Rhizoma Yuyuliang and composite bacteria is 10-12: 0.8-1.2: 0.5-0.7: 1.1-1.3: 0.7-0.9: 0.3-0.6.

[0016] By adopting the above technical scheme and specifically selecting the mass ratio of deer tendon, Rhizoma Atractylodis Macrocephalae, Semen Raphanus, Rhizoma Yuyuliang and compound bacteria, the fermentation product and the active ingredients are better matched in a specific ratio, and the efficacy of the deer tendon drink is better.

[0017] Preferably, in step 1), during the heating extraction, the mixture is heated to boiling, condensed and refluxed, and extracted for 8-10 hours.

[0018] By adopting the above technical solution, the pre-extraction effect is better, and the structure of various traditional Chinese medicine components becomes soft, which helps to improve the fermentation efficiency, shorten the subsequent fermentation time, and has higher economic value.

[0019] Preferably, in step 2), during fermentation, the temperature is kept at 34-36° C. and the fermentation lasts for 25-30 days.

[0020] By adopting the above technical scheme, the activity of the composite bacteria is higher during the fermentation process, the fermentation efficiency is higher, and the obtained deer tendon product is of better quality and better efficacy.

[0021] Preferably, in step 4), the mass ratio of the concentrated deer tendon beverage to the deer tendon added in step 1) is 500-600:1.

[0022] By adopting the above technical solution, the concentrations of active ingredients and fermentation products in the deer tendon drink are just right, the drink can be taken directly, and the effect is better.

[0023] In a second aspect, the present application provides a deer tendon beverage, which adopts the following technical solution: A deer tendon drink is prepared by the above-mentioned deer tendon drink preparation process.

[0024] By adopting the above technical solution, the prepared deer tendon beverage does not contain alcohol, and can effectively relieve joint pain, is suitable for a wide range of people, and has high economic value.

[0025] In summary, this application has the following beneficial effects: 1. Since the present application uses a composite bacteria composed of Cryptococcus laurentii, Debaryomyces hansenii and Saccharomyces kudriavzevii for fermentation, the nutrients in the deer tendons are well released in the water, and there is no need to use high-proof liquor as a solvent for extraction, so that the deer tendon beverage is an alcohol-free product, which can be suitable for people who are not suitable for taking alcohol, making the deer tendon beverage suitable for a wider range of people.

[0026] 2. In the present application, it is preferred to compound deer tendon, Rhizoma Rhizoma, Macleaya cordata, Radish Seed, and Yuyuliang and ferment them through composite bacteria so that various active ingredients and fermentation products cooperate with each other, which can significantly improve the effect of deer tendon drink in relieving joint pain, make the analgesic effect of deer tendon drink on joint pain take effect faster, can better and faster relieve patient discomfort, and better meet the needs of consumers.

[0027] 3. In the present application, it is preferred to specifically select the mass ratio of deer tendon, Rhizoma Atractylodis Macrocephalae, Radish Seed and Radish Seed, so that the various active ingredients in the deer tendon drink can cooperate with each other better, which can better improve the effect of relieving joint pain and make the effect of relieving joint pain take effect faster.

[0028] 4. In the present application, it is preferred to specifically select the mass ratio of Cryptococcus laurentii, Debaryomyces hansenii and Saccharomyces kudriavzevii so that the fermentation effect is better, and the effect of the fermentation product and the active ingredient cooperating with each other is better, thereby better improving the efficacy of relieving joint pain. DETAILED DESCRIPTION

[0029] The present application is further described in detail below in conjunction with embodiments.

[0030] Example 1 A deer tendon drink, the preparation process of the deer tendon drink is as follows: Step 1), put 100g of deer tendon, 8g of Rhizoma Cynanchum, 5g of Rhizoma Macleayae, 11g of Radish Seed, and 7g of Rhizoma Cynanchum into 60kg of water, heat to boiling, condense and reflux, extract for 8h, and obtain a pre-extract.

[0031] Step 2), the pre-extract was cooled to room temperature, and then 1 g of Cryptococcus laurentii, 1 g of Debaryomyces hansenii, and 1 g of Saccharomyces kudriavzevii were added to the pre-extract, and the mixture was fermented at a constant temperature of 34° C. for 25 days to obtain a fermentation product.

[0032] Step 3), filtering the fermentation product through a 200-mesh filter cloth, taking the filtrate, and filtering the filtrate through a 0.22 μm filter membrane for sterilization to obtain a fermentation broth.

[0033] Step 4), heating the fermented liquid to boiling to concentrate it, and obtaining 50 kg of deer tendon beverage.

[0034] Deer tendons are derived from commercially available, dried Chinese medicinal materials.

[0035] Ruiren comes from commercially available, dry Chinese medicinal materials.

[0036] Macleaya cordata is a commercially available, dry Chinese medicinal material.

[0037] Radish seeds are derived from commercially available, dry Chinese medicinal materials.

[0038] Yu Yuliang comes from commercially available, dried Chinese medicinal materials.

[0039] Cryptococcus laurentii was commercially available, strain number: ATCC 66036.

[0040] Debaryomyces hansenii was commercially available, strain number: ATCC 60981.

[0041] The yeast A. kudriavzevii was commercially available, with the strain number: ATCC 2601.

[0042] Example 2 A deer tendon drink, the preparation process of the deer tendon drink is as follows: Step 1), put 110g of deer tendon, 10g of Rhizoma Cynomorii, 6g of Rhizoma Macleayae, 12g of Radish Seed, and 8g of Rhizoma Cynomorii into 72kg of water, heat to boiling, condense and reflux, extract for 9h, and obtain a pre-extract.

[0043] Step 2), the pre-extract was cooled to room temperature, and then 1.5 g Cryptococcus laurentii, 1.5 g Debaryomyces hansenii, and 1.5 g Saccharomyces kudriavzevii were added to the pre-extract, and the mixture was fermented at a constant temperature of 35° C. for 28 days to obtain a fermentation product.

[0044] Step 3), filtering the fermentation product through a 200-mesh filter cloth, taking the filtrate, and filtering the filtrate through a 0.22 μm filter membrane for sterilization to obtain a fermentation broth.

[0045] Step 4), heating the fermented liquid to boiling for concentration, and obtaining 61 kg of deer tendon beverage.

[0046] Deer tendons are derived from commercially available, dried Chinese medicinal materials.

[0047] Ruiren comes from commercially available, dry Chinese medicinal materials.

[0048] Macleaya cordata is a commercially available, dry Chinese medicinal material.

[0049] Radish seeds are derived from commercially available, dry Chinese medicinal materials.

[0050] Yu Yuliang comes from commercially available, dried Chinese medicinal materials.

[0051] Cryptococcus laurentii was commercially available, strain number: ATCC 66036.

[0052] Debaryomyces hansenii was obtained from a commercial source, with the strain number: ATCC 60981.

[0053] The yeast A. kudriavzevii was commercially available, with the strain number: ATCC 2601.

[0054] Example 3 A deer tendon drink, the preparation process of the deer tendon drink is as follows: Step 1), put 120g of deer tendon, 12g of Rhizoma Cynanchum, 7g of Rhizoma Macleayae, 13g of Radish Seed, and 9g of Rhizoma Cynanchum into 84kg of water, heat to boiling, condense and reflux, extract for 10h, and obtain a pre-extract.

[0055] Step 2), the pre-extract was cooled to room temperature, and then 2g of Cryptococcus laurentii, 2g of Debaryomyces hansenii, and 2g of Saccharomyces kudriavzevii were added to the pre-extract, and the fermentation was carried out at a constant temperature of 36°C for 30 days to obtain a fermentation product.

[0056] Step 3), filtering the fermentation product through a 200-mesh filter cloth, taking the filtrate, and filtering the filtrate through a 0.22 μm filter membrane for sterilization to obtain a fermentation broth.

[0057] Step 4), heating the fermented liquid to boiling for concentration, and obtaining 72 kg of deer tendon beverage.

[0058] Deer tendons are derived from commercially available, dried Chinese medicinal materials.

[0059] Ruiren comes from commercially available, dry Chinese medicinal materials.

[0060] Macleaya cordata is a commercially available, dry Chinese medicinal material.

[0061] Radish seeds are derived from commercially available, dry Chinese medicinal materials.

[0062] Yu Yuliang comes from commercially available, dried Chinese medicinal materials.

[0063] Cryptococcus laurentii was commercially available, strain number: ATCC 66036.

[0064] Debaryomyces hansenii was commercially available, strain number: ATCC 60981.

[0065] The yeast A. kudriavzevii was commercially available, with the strain number: ATCC 2601.

[0066] Comparative Example 1 A deer tendon drink, compared with Example 2, differs only in that: Use an equal amount of Polygala tenuifolia to replace Rhizoma Polygalae.

[0067] Polygala root comes from commercially available, dry Chinese medicinal materials.

[0068] Comparative Example 2 A deer tendon drink, compared with Example 2, differs only in that: Use Cnidium monnieri to replace Boluhei in equal amounts.

[0069] Cnidium monnieri comes from commercially available, dried Chinese medicinal materials.

[0070] Comparative Example 3 A deer tendon drink, compared with Example 2, differs only in that: Replace radish seeds with an equal amount of chicken gizzard lining.

[0071] Chicken gizzard lining comes from commercially available, dry Chinese medicinal materials.

[0072] Comparative Example 4 A deer tendon drink, compared with Example 2, differs only in that: Use an equal amount of gallnut to replace Yu Yuliang.

[0073] Gallnut is a commercially available, dry Chinese medicinal material.

[0074] Comparative Example 5 A deer tendon drink, compared with Example 2, differs only in that: Use an equal amount of Polygala tenuifolia to replace Rhizoma Cynomorii, use an equal amount of Cnidium monnieri to replace Rhizoma Radishes, use an equal amount of Chicken Gizzard Stone to replace Semen Raphani, and use an equal amount of Galla chinensis to replace Rhizoma Yuyuliang.

[0075] Polygala root comes from commercially available, dry Chinese medicinal materials.

[0076] Cnidium monnieri comes from commercially available, dried Chinese medicinal materials.

[0077] Chicken gizzard lining comes from commercially available, dry Chinese medicinal materials.

[0078] Gallnut is a commercially available, dry Chinese medicinal material.

[0079] Comparative Example 6 A deer tendon drink, compared with Example 2, differs only in that: Saccharomyces cerevisiae was used to replace Cryptococcus laurentii in equal amounts.

[0080] Saccharomyces cerevisiae was commercially available, strain number: ATCC 204508.

[0081] Comparative Example 7 A deer tendon drink, compared with Example 2, differs only in that: Candida bombus was used to replace Debaryomyces hansenii in equal amounts.

[0082] Bombus candida albicans was commercially available, strain number: ATCC 22214.

[0083] Comparative Example 8 A deer tendon drink, compared with Example 2, differs only in that: Issaffron orientalis was used to replace Saccharomyces kudriavzevii in equal amounts.

[0084] Issatchenia orientalis was commercially available, strain number: ATCC 6258.

[0085] Comparative Example 9 A deer tendon drink, compared with Example 2, differs only in that: Saccharomyces cerevisiae was used to replace Cryptococcus laurentii in equal amounts, Candida bombus was used to replace Debaryomyces hansenii in equal amounts, and Issatchengensis orientalis was used to replace Saccharomyces kudriavzevii in equal amounts.

[0086] Saccharomyces cerevisiae was commercially available, strain number: ATCC 204508.

[0087] Bombus candida albicans was commercially available, strain number: ATCC 22214.

[0088] Issatchenia orientalis was commercially available, strain number: ATCC 6258.

[0089] Experiment 1 A number of volunteers were recruited. The volunteers were female and aged 30-50 years old. All of them suffered from joint pain. The volunteers scored the pain level of the joint pain, which was recorded as the initial pain level. The initial pain level of all volunteers was 4 or 5 points.

[0090] The volunteers were randomly divided into groups, with 100 people in each group, and the groups took the deer tendon beverage prepared in each embodiment and comparative example, twice a day, 10 ml each time.

[0091] After taking the medicine for 30 consecutive days, the pain level of joint pain was scored again and recorded as the pain level after taking the medicine for 30 days.

[0092] The pain rating scale is as follows 1 point: no pain at all; 2 points: occasional slight pain; 3 points: obvious pain, but no impact on movement; 4 points: The pain is very obvious, but still tolerable; 5 points: The pain is severe and unbearable.

[0093] The experimental data of each group were averaged.

[0094] The specific test data of Experiment 1 are shown in Table 1.

[0095] Table 1 Initial pain level Pain level after 30 days of use Example 1 4.83 1.25 Example 2 4.76 1.19 Example 3 4.88 1.11 Comparative Example 1 4.65 2.16 Comparative Example 2 4.72 2.14 Comparative Example 3 4.69 2.27 Comparative Example 4 4.81 2.11 Comparative Example 5 4.63 2.08 Comparative Example 6 4.52 2.94 Comparative Example 7 4.47 2.85 Comparative Example 8 4.59 2.79 Comparative Example 9 4.61 2.72 According to the data comparison of each embodiment and the comparative example in Table 1, after taking the deer tendon drink for 30 days, the joint pain of the volunteers in each embodiment was more significantly relieved, basically between no pain at all and occasional slight pain. It can be seen that each embodiment uses the special combination of deer tendon, Rhizoma Rhizoma, Macleaya cordata, Radish Seed, and Yuyuliang, and fermented with a special composite bacteria formed by Cryptococcus laurentii, Debaryomyces hansen, and Saccharomyces kudriavzevii. The prepared deer tendon drink can achieve a high level of effect in quickly relieving joint pain, and can well replace conventional deer tendon wine drinks. As a non-alcoholic beverage, it can not only well play the effect of relieving joint pain, but also can be well applied to various groups of people, and has a wide range of applications.

[0096] Comparative Examples 1-5 destroyed the special combination of Chinese medicinal materials, resulting in a decrease in the effect of relieving joint pain. However, due to the fermentation of special composite bacteria, the main components of deer tendons are still well extracted into the deer tendon drink. Therefore, the effect of relieving joint pain in Comparative Examples 1-5 is better than that in Comparative Examples 6-9. Comparative Examples 6-9 destroyed the special composite bacteria system, resulting in a decrease in fermentation effect, and the effective ingredients in the deer tendons were not well extracted, resulting in a significant decrease in the effect of the deer tendon drink in relieving joint pain, and the effect of relieving joint pain is slow to take effect.

[0097] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A preparation process of a deer tendon beverage, characterized in that: The following steps are involved: Step 1), put deer tendon, radish seed, macauliflower, radish seed and yuyuliang into water, heat and extract to obtain a pre-extract; Step 2), adding composite bacteria to the pre-extract for fermentation to obtain a fermentation product; Step 3), filtering and sterilizing the fermentation product to obtain a fermentation liquid; Step 4), concentrating the fermented liquid to obtain a deer tendon beverage; The composite bacteria is a combination of Cryptococcus laurentii, Debaryomyces hansenii and Saccharomyces kudriavzevii.

2. The preparation process of a deer tendon beverage according to claim 1, characterized in that: The mass ratio of the deer tendon, radish seed, macleaya, radish seed and yuyuliang is 10-12: 0.8-1.2：0.5-0.7：1.1-1.3：0.7-0.9。 3. The preparation process of a deer tendon beverage according to claim 2, characterized in that: The mass ratio of the deer tendon, radish seed, macleaya cordata, radish seed, yuyuliang and water is 10-12: 0.8-1.2：0.5-0.7：1.1-1.3：0.7-0.9：6000-8400。 4. The preparation process of a deer tendon beverage according to claim 2, characterized in that: The mass ratio of Cryptococcus laurentii, Debaryomyces hansenii and Saccharomyces kudriavzevii is 0.1-0.2:0.1-0.2:0.1-0.

2.

5. The preparation process of a deer tendon beverage according to claim 4, characterized in that: The mass ratio of the deer tendon, radish seed, macleaya cordata, radish seed, yuyuliang and composite bacteria is 10-12: 0.8-1.2：0.5-0.7：1.1-1.3：0.7-0.9：0.3-0.6。 6. The preparation process of a deer tendon beverage according to claim 1, characterized in that: In the step 1), during the heating extraction, the mixture is heated to boiling, condensed and refluxed, and extracted for 8-10 hours.

7. The preparation process of a deer tendon beverage according to claim 1, characterized in that: In the step 2), during fermentation, the temperature is kept at 34-36° C. and the fermentation lasts for 25-30 days.

8. The preparation process of a deer tendon beverage according to claim 1, characterized in that: In the step 4), the mass ratio of the concentrated deer tendon beverage to the deer tendon added in the step 1) is 500-600:

1.

9. A deer tendon drink, characterized in that: The deer tendon beverage is prepared by the preparation process of the deer tendon beverage according to any one of claims 1-8.