A composition for tonifying qi and nourishing blood

Abstract

The application discloses a kind of tonifying qi and nourishing blood compositions, belong to food field.The composition provided in the application includes plant fermentation product, heme iron, folic acid, ascorbic acid, wherein plant fermentation product is made of angelica sinensis powder, ginseng powder, red date powder, red bean powder, red skin peanut powder, wolfberry powder, is filtered after fermentation by aspergillus oryzae, lactobacillus crispatus, sterilized, freeze-dried and prepared.The multi-strain mixed fermentation process is used in the application, and the synergistic effect between different strains can effectively improve the qi and blood nourishing effect of the composition.

Description

Technical Field

[0001] The present invention relates to the field of food, and in particular to a qi-invigorating and blood-nourishing composition. Background Art

[0002] The theory of qi and blood is a crucial component of the foundational principles of traditional Chinese medicine. Qi and blood are the fundamental substances that constitute the human body and sustain life. Qi is the fundamental driving force of life, possessing functions such as propulsion, warmth, and defense. Blood, on the other hand, is the subtle substance that nourishes the internal organs and limbs, providing nutrition and nourishment. Qi and blood are closely interdependent, mutually reinforcing and mutually reinforcing, working together to maintain the body's normal physiological functions.

[0003] In Traditional Chinese Medicine (TCM), imbalance of Qi and blood is considered the root cause of many diseases. The Yellow Emperor's Classic of Internal Medicine states, "When Qi and blood are abundant, all diseases are prevented. When Qi and blood are out of balance, all kinds of illness arise." Qi and blood deficiency or imbalance can lead to symptoms such as weakness, pale complexion, dizziness, palpitations, insomnia, fatigue, and even contribute to modern medical conditions such as anemia, cardiovascular disease, and immunodeficiency.

[0004] In recent years, with the advancement of modern science and technology, research on qi-tonifying and blood-nourishing herbs has deepened. Emerging disciplines such as systems pharmacology and network pharmacology have provided new insights into the mechanisms of action of qi-tonifying and blood-nourishing traditional Chinese medicines. Studies have shown that the main active ingredients of qi-tonifying herbs such as ginseng and astragalus include ginsenosides and astragaloside IV, which work by regulating energy metabolism and improving mitochondrial function. Blood-tonifying herbs such as angelica and white peony root exert their blood-tonifying effects by regulating bone marrow growth factors and promoting hematopoiesis.

[0005] Furthermore, traditional Chinese medicines that are both medicinal and edible, known for their qi-tonifying and blood-nourishing properties, have also garnered widespread attention. For example, red beans, donkey-hide gelatin, and jujubes have significant health benefits, including improving anemia, boosting immunity, and providing antioxidant benefits. These herbs can be used not only for the treatment and prevention of diseases but also as daily supplements to enhance overall health. Summary of the Invention

[0006] The present invention aims to provide a qi-tonifying and blood-nourishing composition comprising a plant fermentation product, heme iron, folic acid, and ascorbic acid. The plant fermentation product is prepared from angelica powder, ginseng powder, red date powder, red bean powder, red-skinned peanut powder, and wolfberry powder, and is fermented with Aspergillus oryzae and Lactobacillus crispatus. The fermentation product is then filtered, sterilized, and freeze-dried. The present invention utilizes a multi-strain mixed fermentation process, effectively enhancing the qi-tonifying and blood-nourishing efficacy of the composition through synergistic effects between the different strains.

[0007] In order to achieve the above object, the present invention adopts the following technical solutions:

[0008] In a first aspect, the present invention provides a Qi-invigorating and blood-nourishing composition comprising the following components in parts by weight:

[0009] Plant fermentation products: 50-60 parts;

[0010] Heme iron: 30-35 parts;

[0011] Folic acid: 0.01-0.3 parts;

[0012] Ascorbic acid: 5-7 parts.

[0013] Preferably, the Qi-invigorating and blood-nourishing composition comprises the following components in parts by weight:

[0014] Plant fermentation products: 55-60 parts;

[0015] Heme iron: 30-33 parts;

[0016] Folic acid: 0.15-0.3 parts;

[0017] Ascorbic acid: 6-7 parts.

[0018] Most preferably, the Qi-invigorating and blood-nourishing composition comprises the following components in parts by weight:

[0019] Plant fermentation products: 55 parts;

[0020] Heme iron: 33 parts;

[0021] Folic acid: 0.15 parts;

[0022] Ascorbic acid: 6 parts.

[0023] In a second aspect, the present invention provides a method for preparing the plant fermentation product according to the first aspect, the preparation method comprising the following steps:

[0024] S1: Evenly mix angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder, wolfberry powder and sterile water to obtain a mixed solution, wherein the mass ratio of the angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder is 1:0.5-1.5:1-2:1-3:2-4:0.5-1.5, and the mass ratio of the total mass of the angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder to sterile water is 1:10-15;

[0025] S2: After sterilizing the mixed solution, inoculating a composite bacteria for fermentation, wherein the composite bacteria consists of Aspergillus oryzae and Lactobacillus crispatus, wherein the Aspergillus oryzae is purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCCNO.3.334, and the Lactobacillus crispatus is purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCCNO.1.2743, the mass ratio of Aspergillus oryzae to Lactobacillus crispatus is 1:0.5-1.5, the inoculum amount of the composite bacteria accounts for 1-5wt% of the mixed solution, the fermentation temperature is 30-37°C, and the fermentation time is 12-14h;

[0026] S3: After the fermentation in S2 is completed, a fermentation liquid is obtained, and the fermentation liquid is sterilized, filtered, concentrated, and freeze-dried to obtain a plant fermentation product.

[0027] Preferably, the sterilization in steps S2 and S3 is ultra-high temperature instantaneous sterilization or irradiation sterilization.

[0028] Preferably, in step S2, the viable count of Aspergillus oryzae is: 1×10 6 -2×10 6 CFU / g, the number of viable Lactobacillus crispatus is: 1×10 6 -2×10 6 CFU / g.

[0029] Compared with the prior art, the present invention has the following beneficial effects: the present invention provides a qi-invigorating and blood-nourishing composition, which is composed of plant fermentation products, heme iron, folic acid, and ascorbic acid. The plant fermentation product is made from angelica powder, ginseng powder, red dates powder, red bean powder, red-skinned peanut powder and wolfberry powder, and is prepared by mixed fermentation of Aspergillus oryzae and Lactobacillus crispatus. In the plant fermentation product, angelica, ginseng, red dates, red beans, red-skinned peanuts and wolfberry themselves have certain effects of replenishing qi and nourishing blood, and after mixed fermentation by Aspergillus oryzae and Lactobacillus crispatus, the nutritional components and biological activities of these raw materials are further improved. Specifically, during the fermentation process, Aspergillus oryzae and Lactobacillus crispatus can decompose the complex components in the raw materials, such as polysaccharides, proteins, etc., and convert them into small molecules that are easier for the human body to absorb. In addition, fermentation can increase the content of active ingredients such as flavonoids and polysaccharides, which have antioxidant and immunity-enhancing effects. Finally, the fermented raw materials are easier to digest and can improve the absorption rate of nutrients. Probiotic fermentation can also regulate intestinal flora and further promote the absorption of nutrients. In addition, there is a significant synergistic effect between the plant fermentation products, heme iron, folic acid and ascorbic acid in the present invention. Specifically, heme iron is a key component for synthesizing hemoglobin, and folic acid is an important auxiliary factor for promoting erythropoiesis, participating in the synthesis and repair of DNA and promoting the normal development of red blood cells. The synergistic effect of the two can effectively promote the production of red blood cells, thereby improving the symptoms of qi and blood deficiency; ascorbic acid can significantly improve the absorption rate of iron, and contribute to the metabolism and utilization of folic acid, promote the activation of folic acid while avoiding folic acid oxidation, thereby enhancing the stability of folic acid in the body; plant fermentation products contain rich natural active substances, and the probiotic metabolites after fermentation can also effectively regulate the intestinal flora, further improve the bioavailability of heme iron, folic acid and ascorbic acid, and further promote the production of qi and blood.

[0030] In summary, heme iron, folic acid, ascorbic acid, and plant fermentation products have a significant synergistic effect, which improves the absorption rate and bioavailability of each nutrient and further enhances the effect of replenishing qi and nourishing blood. DETAILED DESCRIPTION

[0031] The embodiments described below are some embodiments of the present invention, rather than all embodiments. The embodiments of the present invention are intended to illustrate the present invention, not to limit the present invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative work are within the scope of protection of the present invention.

[0032] In the following examples, experimental methods without specific conditions were generally performed under conventional conditions or those recommended by the manufacturer. Materials and reagents used were commercially available unless otherwise specified.

[0033] Some of the raw materials and their sources are as follows:

[0034] Heme iron, folic acid, and ascorbic acid were purchased from Shanghai MacLean Biochemical Technology Co., Ltd.

[0035] Angelica powder, ginseng powder, red date powder, red bean powder, red-skin peanut powder, and wolfberry powder were purchased from Bozhou Huozhengtang Pharmaceutical Co., Ltd.

[0036] Aspergillus oryzae: Two strains of Aspergillus oryzae were purchased from China General Microorganism Culture Collection Center, with the numbers: CGMCC NO.3.334 and CGMCC NO.3.13653, respectively.

[0037] Lactobacillus crispatus: purchased from China General Microorganism Culture Collection Center, number CGMCCNO.1.2743.

[0038] The mass fractions of each raw material in the composition are as follows:

[0039] Composition 1:

[0040] Plant fermentation product 1: 55 parts; heme iron: 33 parts; folic acid: 0.15 parts; ascorbic acid: 6 parts.

[0041] Composition 2:

[0042] Plant fermentation product 2: 60 parts; heme iron: 30 parts; folic acid: 0.3 parts; ascorbic acid: 5 parts.

[0043] Composition 3:

[0044] Plant fermentation product 3: 50 parts; heme iron: 35 parts; folic acid: 0.01 parts; ascorbic acid: 7 parts.

[0045] Composition ①:

[0046] The difference from composition 1 is that heme iron is lacking, and the lacking mass parts are made up by the remaining components according to the mass ratio in composition 1.

[0047] Composition ②:

[0048] The difference from composition 1 is that the plant fermentation product is missing, and the missing mass parts are made up by the remaining components according to the mass ratio in composition 1.

[0049] Composition ③:

[0050] The difference from composition 1 is that folic acid is lacking, and the lacking mass parts are made up by the remaining components according to the mass ratio in composition 1.

[0051] Composition ④:

[0052] The difference from composition 1 is that ascorbic acid is missing, and the missing mass parts are made up by the remaining components according to the mass ratio in composition 1.

[0053] Composition ⑤:

[0054] The difference from composition 1 is that plant fermentation product 1 is replaced by plant fermentation product ①, and the remaining steps are the same as composition 1.

[0055] Composition ⑥:

[0056] The difference from composition 1 is that plant fermentation product 1 is replaced by plant fermentation product ②, and the remaining steps are the same as composition 1.

[0057] Composition ⑦:

[0058] The difference from composition 1 is that plant fermentation product 1 is replaced by plant fermentation product ③, and the remaining steps are the same as composition 1.

[0059] Composition ⑧:

[0060] The difference from composition 1 is that plant fermentation product 1 is replaced by plant fermentation product ④, and the remaining steps are the same as composition 1.

[0061] Composition 9:

[0062] The difference from composition 1 is that plant fermentation product 1 is replaced by plant fermentation product ⑤, and the remaining steps are the same as composition 1.

[0063] Composition ⑩:

[0064] The difference from composition 1 is that plant fermentation product 1 is replaced by plant fermentation product ⑥, and the remaining steps are the same as composition 1.

[0065] Composition

[0066] The difference from composition 1 is that the plant fermentation product 1 is replaced by angelica powder, ginseng powder, red date powder, red bean powder, red-skin peanut powder and wolfberry powder in a mass ratio of 1:1:1.5:2:3:1, and the remaining steps are the same as composition 1.

[0067] The above compositions 1-3 and composition ①- The preparation method of the composition is as follows:

[0068] Mix the raw materials of each component according to the mass ratio.

[0069] The specific steps for preparing the plant fermentation product in the above composition are as follows:

[0070] Plant fermentation products 1:

[0071] S1: Evenly mix angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder, wolfberry powder and sterile water to obtain a mixed solution, wherein the mass ratio of angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder is 1:1:1.5:2:3:1, and the mass ratio of the total mass of angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder to sterile water is 1:13;

[0072] S2: After sterilizing the mixed solution, inoculating a composite bacteria for fermentation, wherein the composite bacteria consists of Aspergillus oryzae and Lactobacillus crispatus, wherein the Aspergillus oryzae is purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCCNO.3.334, and the Lactobacillus crispatus is purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCCNO.1.2743, the mass ratio of Aspergillus oryzae to Lactobacillus crispatus is 1:1, the inoculation amount of the composite bacteria accounts for 3wt% of the mixed solution, the fermentation temperature is 34°C, and the fermentation time is 13h;

[0073] S3: After the fermentation in S2 is completed, the fermentation liquid is obtained, and the fermentation liquid is sterilized, filtered, concentrated, and freeze-dried to obtain the plant fermentation product;

[0074] The sterilization in steps S2 and S3 is ultra-high temperature instantaneous sterilization; the number of viable Aspergillus oryzae in step S2 is: 1.5×10 6 CFU / g, the number of viable Lactobacillus crispatus is: 1.5×10 6 CFU / g.

[0075] Plant fermentation products 2:

[0076] S1: Evenly mix angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder, wolfberry powder and sterile water to obtain a mixed solution, wherein the mass ratio of angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder is 1:0.5:2:3:2:0.5, and the mass ratio of the total mass of angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder to sterile water is 1:10;

[0077] S2: After sterilizing the mixed solution, inoculating a composite bacteria for fermentation, wherein the composite bacteria consists of Aspergillus oryzae and Lactobacillus crispatus, wherein the Aspergillus oryzae is purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCC NO.3.334, and the Lactobacillus crispatus is purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCC NO.1.2743, the mass ratio of Aspergillus oryzae to Lactobacillus crispatus is 1:1.5, the inoculation amount of the composite bacteria accounts for 5wt% of the mixed solution, the fermentation temperature is 30°C, and the fermentation time is 12h;

[0078] S3: After the fermentation in S2 is completed, the fermentation liquid is obtained, and the fermentation liquid is sterilized, filtered, concentrated, and freeze-dried to obtain the plant fermentation product;

[0079] The sterilization in steps S2 and S3 is irradiation sterilization; the number of viable Aspergillus oryzae in step S2 is: 1×10 6 CFU / g, the number of viable Lactobacillus crispatus is: 1×10 6 CFU / g.

[0080] Plant fermentation products 3:

[0081] S1: Evenly mix angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder, wolfberry powder and sterile water to obtain a mixed solution, wherein the mass ratio of angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder is 1:1.5:1:1:4:1.5, and the mass ratio of the total mass of angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder to sterile water is 1:15;

[0082] S2: After sterilizing the mixed solution, inoculating a composite bacteria for fermentation, wherein the composite bacteria consists of Aspergillus oryzae and Lactobacillus crispatus, wherein the Aspergillus oryzae is purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCCNO.3.334, and the Lactobacillus crispatus is purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCCNO.1.2743, the mass ratio of Aspergillus oryzae to Lactobacillus crispatus is 1:1.5, the inoculation amount of the composite bacteria accounts for 1wt% of the mixed solution, the fermentation temperature is 37°C, and the fermentation time is 14h;

[0083] S3: After the fermentation in S2 is completed, the fermentation liquid is obtained, and the fermentation liquid is sterilized, filtered, concentrated, and freeze-dried to obtain the plant fermentation product;

[0084] The sterilization in steps S2 and S3 is ultra-high temperature instantaneous sterilization; the number of viable Aspergillus oryzae in step S2 is: 2×10 6 CFU / g, the number of viable Lactobacillus crispatus is: 2×10 6 CFU / g.

[0085] Plant fermentation products①:

[0086] The difference from plant fermentation product 1 is that in step S2, only Aspergillus oryzae is used for fermentation, the Aspergillus oryzae inoculation amount accounts for 3wt% of the mixed solution, and the number of viable Aspergillus oryzae is: 3×10 6 CFU / g, and the rest of the steps and parameters were the same as those for plant fermentation product 1.

[0087] Plant fermentation products②:

[0088] The difference from plant fermentation product 1 is that in step S2, only Lactobacillus crispatus is used for fermentation, the inoculation amount of Lactobacillus crispatus accounts for 3wt% of the mixed solution, and the number of viable Lactobacillus crispatus is: 3×10 6 CFU / g, and the rest of the steps and parameters were the same as those for plant fermentation product 1.

[0089] Plant fermentation products③:

[0090] The difference from plant fermentation product 1 is that in step S2, Aspergillus oryzae with a preservation number of CGMCC NO.3.13653 is used to replace Aspergillus oryzae with a preservation number of CGMCC NO.3.334, and the remaining steps and parameters are the same as those of plant fermentation product 1.

[0091] Plant fermentation products④:

[0092] The difference from plant fermentation product 1 is that in step S1, the mass ratio of angelica powder, ginseng powder, red date powder, red bean powder, red-skin peanut powder, and wolfberry powder is 1:2:0.5:4:1:2, and the remaining steps and parameters are the same as plant fermentation product 1.

[0093] Plant fermentation products⑤:

[0094] The difference from plant fermentation product 1 is that in step S1, angelica powder, ginseng powder, and wolfberry powder are missing, and the missing mass is supplemented by red date powder, red bean powder, and red-skin peanut powder in a mass ratio of 1.5:2:3. The remaining steps and parameters are the same as plant fermentation product 1.

[0095] Plant fermentation products⑥:

[0096] The difference from plant fermentation product 1 is that red bean powder, red-skin peanut powder, and red date powder are missing in step S1, and the missing mass is supplemented by angelica powder, ginseng powder, and wolfberry powder in a mass ratio of 1:1:1. The remaining steps and parameters are the same as plant fermentation product 1.

[0097] Trial 1: Efficacy verification trial

[0098] Test sample: Use pure water to mix composition 1-3, composition ①- Prepared into 10g / L solution respectively.

[0099] Experimental steps:

[0100] The trial lasted 18 days, divided into two phases: Phase A: 1-14 days, Phase B: 15-18 days.

[0101] Experimental animals: KM mice, half male and half female, were divided into groups after five days of adaptive feeding;

[0102] Experimental groups: control group, model group, experimental group 1-3, experimental group ①- There were 9 mice in each group;

[0103] Test steps:

[0104] Control group: Phase A: Each mouse was orally administered 0.5 mL / g purified water daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg normal saline daily and fed normally.

[0105] Model group: Phase A: Each mouse was orally administered 0.5 mL / g purified water daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg cyclophosphamide daily and fed normally.

[0106] Experimental group 1: Phase A: Each mouse was orally administered 0.5 mL / g of the composition 1 solution daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide daily and fed normally.

[0107] Experimental group 2: Phase A: Each mouse was orally administered 0.5 mL / g of Composition 2 solution daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide daily and fed normally.

[0108] Experimental group 3: Phase A: Each mouse was orally administered 0.5 mL / g of Composition 3 solution daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide daily and fed normally.

[0109] Experimental group ①: Phase A: Each mouse was orally administered 0.5 mL / g of the composition ① solution daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide daily and fed normally.

[0110] Experimental group ②: Phase A: Each mouse was orally administered 0.5 mL / g of the composition ② solution daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide daily and fed normally.

[0111] Experimental group ③: Phase A: Each mouse was orally administered 0.5 mL / g of the composition ③ solution daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide daily and fed normally.

[0112] Experimental group ④: Phase A: Each mouse was orally administered 0.5 mL / g of the composition ④ solution daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide daily and fed normally.

[0113] Experimental group ⑤: Phase A: Each mouse was orally administered 0.5 mL / g of the drug solution of composition ⑤ daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide daily and fed normally.

[0114] Experimental group ⑥: Phase A: Each mouse was orally administered 0.5 mL / g of the composition ⑥ solution daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide daily and fed normally.

[0115] Experimental group ⑦: Phase A: Each mouse was orally administered 0.5 mL / g of the composition ⑦ solution daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide daily and fed normally.

[0116] Experimental group ⑧: Phase A: Each mouse was orally administered 0.5 mL / g of the drug solution of composition ⑧ daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide daily and fed normally.

[0117] Experimental group ⑨: Phase A: Each mouse was orally administered 0.5 mL / g of the composition ⑨ solution daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide daily and fed normally.

[0118] Experimental group ⑩: Phase A: Each mouse was orally administered 0.5 mL / g of the composition ⑩ solution daily and fed normally; Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide daily and fed normally.

[0119] experimental group Phase A: Each animal is gavaged with 0.5 mL / g of the composition daily. Phase B: Each mouse was intraperitoneally injected with 40 mg / kg of cyclophosphamide every day and fed normally.

[0120] In the above control group, model group, experimental groups 1-3, experimental groups ①- One hour after the end of administration on day 18, the mice were killed by cervical dislocation, and the eyeballs of the mice were removed to collect blood. The red blood cell count (RBC), white blood cell count (WBC), hemoglobin (HGB), hematocrit (HCT), and mean corpuscular hemoglobin (MCH) were measured using an automatic flow cytometer. The results are shown in Table 1.

[0121] Table 1 Efficacy verification test results

[0122]

[0123]

[0124]

[0125] Note: “#” indicates comparison with the model group, p < 0.05; “*” indicates comparison with the control group, p < 0.05; “a” indicates comparison with the experimental group 1, p < 0.05.

[0126] According to the results in Table 1, the model group showed significant difference compared with the control group, indicating that the modeling was successful;

[0127] Comparison of the results of test groups 1-3 with the model group shows that the Qi-invigorating and blood-nourishing composition of the present invention has significant Qi-invigorating and blood-nourishing effects;

[0128] Comparison of the results of test group 1 with test groups ①-④ shows that in the Qi-invigorating and blood-nourishing composition of the present invention, plant fermentation products, heme iron, folic acid, and ascorbic acid have a significant synergistic effect;

[0129] Comparing the results of test group 1 with those of test groups ⑤-⑦, it can be seen that the present invention uses specific strains of bacteria to ferment plant raw materials to obtain plant fermentation products with better qi-invigorating and blood-nourishing effects;

[0130] Comparison of the results of test group 1 with those of test groups ⑧-⑩ shows that the fermentation raw materials used in the plant fermentation products of the present invention have a significant synergistic effect;

[0131] Comparison of experimental group 1 and experimental group The results show that compared with the plant powder that has not been fermented, the plant powder fermented by the present invention has better effects of replenishing qi and nourishing blood.

[0132] The embodiments described above are some embodiments of the present invention, rather than all embodiments. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but merely represents selected embodiments of the present invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

Claims

1. A Qi-invigorating and blood-nourishing composition, characterized in that: Contains the following components by mass: Plant fermentation products: 50-60 parts; Heme iron: 30-35 parts; Folic acid: 0.01-0.3 parts; Ascorbic acid: 5-7 parts; The method for preparing the plant fermentation product comprises the following steps: S1: Evenly mix angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder, wolfberry powder and sterile water to obtain a mixed solution, wherein the mass ratio of the angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder is 1:0.5-1.5:1-2:1-3:2-4:0.5-1.5, and the mass ratio of the total mass of the angelica powder, ginseng powder, red date powder, red bean powder, red skin peanut powder and wolfberry powder to sterile water is 1:10-15; S2: sterilizing the mixed solution and inoculating a composite bacteria for fermentation, wherein the composite bacteria consists of Aspergillus oryzae and Lactobacillus crispatus, wherein the Aspergillus oryzae is purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCC NO.3.334, and the Lactobacillus crispatus is purchased from the China General Microorganism Culture Collection Center with a preservation number of CGMCC NO.1.2743, the mass ratio of Aspergillus oryzae to Lactobacillus crispatus is 1:0.5-1.5, the inoculation amount of the composite bacteria accounts for 1-5wt% of the mixed solution, the fermentation temperature is 30-37°C, and the fermentation time is 12-14h; S3: After the fermentation in S2 is completed, a fermentation liquid is obtained, and the fermentation liquid is sterilized, filtered, concentrated, and freeze-dried to obtain a plant fermentation product.

2. The composition according to claim 1, wherein The sterilization in steps S2 and S3 is ultra-high temperature instantaneous sterilization or irradiation sterilization.

3. The composition according to claim 1, wherein The number of viable Aspergillus oryzae in step S2 is: 1×10 6 -2×10 6 CFU / g, the number of viable Lactobacillus crispatus is: 1×10 6 -2×10 6 CFU / g.

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