A kind of hydrangea oral liquid and preparation method thereof

Abstract

The present invention provides a hydrangea oral liquid and a preparation method thereof, and relates to the field of biological fermentation technology. The preparation method of the hydrangea oral liquid of the present invention comprises: crushing the dried hydrangea fruiting bodies, mixing with glucose and water, ultrasonic treatment, obtaining a mixed material, inoculating a composite bacterial agent for fermentation, adding a composite enzyme for enzymolysis, filtering and concentrating, and obtaining the hydrangea oral liquid. The present invention combines hydrangea crushing with ultrasound, improves the dissolution of nutrients in hydrangea, and shortens the fermentation time; the composite bacterial agent fermentation can significantly increase the polysaccharide substances in the hydrangea oral liquid, and enhances the antioxidant effect; the composite bacterial agent fermentation of hydrangea and the composite enzyme enzymolysis can significantly improve the mushroom smell caused by the hydrangea itself. The experimental results show that the hydrangea oral liquid prepared by the method of the present invention can improve the mushroom smell caused by hydrangea, increase the polysaccharide content, and enhance the antioxidant performance.

Description

Technical Field

[0001] The invention belongs to the technical field of biological fermentation, and particularly relates to a hydrangea oral liquid and a preparation method thereof. Background Art

[0002] Sparassiscrispa, also known as Sparassiscrispa, flower mushroom, dry mushroom, cabbage mushroom, honeycomb mushroom, etc., is a member of the order Amorphophallales, family Hydrangeaceae, and genus Sparassis. The fruiting body is medium to large, fleshy, with many branches from a thick stalk, and countless twisted petals at the end of the branch, which is named after its shape resembling a huge hydrangea. Because of its super high immune activation ability, it is known as the "dream magic mushroom". Ordinary mushrooms grow on the shady side, while Sparassiscrispa needs more than 10 hours of irradiation every day, and is the only "sunshine mushroom" in the world. Sparassiscrispa is rich in a variety of nutrients, among which the most prominent active substance is Sparassis polysaccharide, especially the highest content of β-glucan in Sparassis. β-glucan is a biologically active substance. Medical research has confirmed that it has multiple functions such as immunomodulation, anti-tumor, anti-inflammatory, anti-viral, anti-oxidant, anti-radiation, hypoglycemic, hypolipidemic, and liver protection.

[0003] However, as a large edible fungus, the fresh product of Hydrangea has a unique mushroom smell. In the process of processing Hydrangea into oral liquid, the fishy smell it has often affects the taste of the product and the acceptance of consumers. At present, the Hydrangea oral liquid on the market has certain deficiencies in removing the fishy smell, which limits its wide application. Summary of the invention

[0004] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a hydrangea oral liquid and a preparation method thereof, which increases the content of polysaccharides, reduces the mushroom smell of the hydrangea oral liquid, and improves the taste, flavor and antioxidant effect of the hydrangea oral liquid.

[0005] In order to achieve the above object, the present invention provides the following technical solutions:

[0006] The invention provides a method for preparing an oral hydrangea liquid, comprising: crushing dried hydrangea fruiting bodies, mixing with glucose and water, ultrasonically treating to obtain a mixed material, inoculating a composite bacterial agent for fermentation, adding a composite enzyme for enzymolysis, filtering and concentrating to obtain the oral hydrangea liquid; the composite bacterial agent is a Lactobacillus plantarum seed liquid, a Lactobacillus paracasei seed liquid and a Saccharomyces cerevisiae seed liquid.

[0007] Preferably, the mass ratio of the hydrangea fruiting body, glucose and water is 3-7:1-3:10-15.

[0008] Preferably, the ultrasound has a frequency of 20-30 kHz, a power of 300-400 W, a temperature of 30-40° C., and a time of 15-30 min.

[0009] Preferably, the deposit number of the Lactobacillus plantarum is CGMCC No.15780, the deposit number of the Lactobacillus paracasei is CGMCC No.15139, and the deposit number of the Saccharomyces cerevisiae is GDMCC No.61335.

[0010] Preferably, the OD values ​​of the Lactobacillus plantarum seed solution, the Lactobacillus paracasei seed solution and the Saccharomyces cerevisiae seed solution are 600 The volume ratio of the Lactobacillus plantarum seed solution, the Lactobacillus paracasei seed solution and the Saccharomyces cerevisiae seed solution is 1-3:1-3:1-3.

[0011] Preferably, the inoculation amount of the composite bacterial agent is 0.5%-1.5% of the mass of the mixed material; the fermentation temperature is 30-40°C and the fermentation time is 50-60 days.

[0012] Preferably, the complex enzyme consists of papain and bromelain in a mass ratio of 1-3:1-3.

[0013] Preferably, the added amount of the complex enzyme is 1.5%-2.5% of the mass of the mixed material; the temperature of the enzymolysis is 40-50°C, the pH value is 6-8, and the time is 30-40 minutes.

[0014] Preferably, the concentration is to 1 / 5-1 / 3 of the volume of the enzymatic hydrolysate.

[0015] The invention also provides an oral solution of hydrangea obtained by the preparation method.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] The present invention provides a method for preparing a hydrangea oral liquid, comprising: crushing dried hydrangea fruiting bodies, mixing with glucose and water, ultrasonic treatment, obtaining a mixed material, inoculating a composite bacterial agent for fermentation, adding a composite enzyme for enzymolysis, filtering and concentrating to obtain the hydrangea oral liquid; the composite bacterial agent is a Lactobacillus plantarum seed liquid, a Lactobacillus paracasei seed liquid and a Saccharomyces cerevisiae seed liquid. The present invention combines hydrangea crushing with ultrasound, improves the dissolution of nutrients in hydrangea, enables composite microorganisms to quickly utilize nutrients in hydrangea, and shortens the fermentation time; composite bacterial agent fermentation can fully utilize nutrients in hydrangea to convert into beneficial metabolites, and improve bioavailability; through composite bacterial agent fermentation of hydrangea and composite enzyme enzymolysis of hydrangea, the mushroom smell caused by hydrangea itself can be significantly improved. Experimental results show that the hydrangea oral liquid prepared by the method of the present invention can improve the mushroom smell caused by hydrangea, increase the polysaccharide content, and enhance the antioxidant performance. DETAILED DESCRIPTION

[0018] The invention provides a method for preparing an oral hydrangea liquid, comprising: crushing dried hydrangea fruiting bodies, mixing with glucose and water, ultrasonically treating to obtain a mixed material, inoculating a composite bacterial agent for fermentation, adding a composite enzyme for enzymolysis, filtering and concentrating to obtain the oral hydrangea liquid; the composite bacterial agent is a Lactobacillus plantarum seed liquid, a Lactobacillus paracasei seed liquid and a Saccharomyces cerevisiae seed liquid.

[0019] The crushed particle size of the present invention is preferably 20-30 μm. The present invention crushes the fruiting body of Hydrangea serrata, which can destroy the cell wall, increase the specific surface area of ​​Hydrangea serrata and water, and promote the dissolution of nutrients in Hydrangea serrata.

[0020] The mass ratio of the hydrangea fruiting body, glucose and water of the present invention is preferably 3-7:1-3:10-15, more preferably 4:2:12.

[0021] The frequency of the ultrasound of the present invention is preferably 20-30kHz, more preferably 25kHz, the power is preferably 300-400W, more preferably 350W, the temperature is preferably 30-40°C, more preferably 35°C, and the time is preferably 15-30min, more preferably 25min. The ultrasonic treatment of the present invention promotes uniform mixing of the crushed hydrangea fruiting bodies with glucose and water; the ultrasonic treatment can destroy the cell wall, so that the nutrients are fully and quickly dissolved from the hydrangea, so that the composite microorganisms can quickly utilize the nutrients in the hydrangea, and shorten the fermentation time.

[0022] The invention combines hydrangea pulverization with ultrasound, thereby improving the dissolution of nutrients in hydrangea hydrangea, allowing the composite microorganisms to quickly utilize the nutrients in hydrangea hydrangea, and shortening the fermentation time.

[0023] The deposit number of the plant lactobacillus described in the present invention is CGMCC No.15780, which is disclosed in the patent with application number 201810941395.3; the deposit number of the Lactobacillus paracasei is CGMCC No.15139, which is disclosed in the patent with application number 202011355562.X; the deposit number of the brewer's yeast is GDMCC No.61335, which is disclosed in the patent with application number 202111087923.1.

[0024] OD of the Lactobacillus plantarum seed solution, Lactobacillus paracasei seed solution and Saccharomyces cerevisiae seed solution of the present invention 600Preferably, it is 0.6-0.8, more preferably 0.7; the volume ratio of the plant lactobacillus seed solution, the lactobacillus paracasei seed solution and the saccharomyces cerevisiae seed solution is preferably 1-3:1-3:1-3, more preferably 2:2:2; the inoculation amount of the composite bacterial agent is preferably 0.5%-1.5% of the mass of the mixed material, more preferably 1.0%; the fermentation temperature is preferably 30-40°C, more preferably 35°C, and the fermentation time is preferably 50-60d, more preferably 55d.

[0025] In the composite microbial agent of the present invention, plant lactobacillus, lactobacillus paracasei and yeast saccharomyces cerevisiae have a synergistic effect, and the mixture ferments the spicatechnos nucifera fruiting body, which can significantly reduce the mushroom fishy smell caused by spicatechnos nucifera, and can increase the fragrance of spicatechnos nucifera oral liquid, and improve the mouthfeel and local flavor of spicatechnos nucifera oral liquid. Through the fermentation step of the present invention, the macromolecular substances in the nutrients in the spicatechnos nucifera fruiting body can be decomposed into small molecules, which is more conducive to the absorption of human body and improves bioavailability. In addition, plant lactobacillus, lactobacillus paracasei and yeast saccharomyces cerevisiae are all probiotics in the composite microbial agent of the present invention, which can produce a variety of beneficial metabolites, and increase the health care effect of spicatechnos nucifera oral liquid.

[0026] The composite enzyme of the present invention is composed of papain and bromelain in a mass ratio of 1-3:1-3; the addition amount of the composite enzyme is preferably 1.5%-2.5% of the mass of the mixed material, more preferably 2.0%; the temperature of the enzymolysis is preferably 40-50°C, more preferably 45°C, the pH value is preferably 6-8, more preferably 7, and the time is preferably 30-40min, more preferably 35min. The composite enzyme papain and bromelain of the present invention have a synergistic effect, and on the basis of composite bacterial agent fermentation, the mushroom smell brought by hydrangea is further removed. In addition, the use of composite protease for enzymolysis can further decompose the macromolecular substances in the fermentation product into small molecular substances, which are more easily absorbed by the human body and improve bioavailability.

[0027] The invention firstly ferments the fruiting bodies of hydrangea by composite microorganisms, and then enzymolyzes the fermentation liquid, which can fully remove the mushroom smell caused by hydrangea, and achieve the effect of improving the taste and flavor of hydrangea oral liquid.

[0028] The concentration of the present invention is preferably to 1 / 5-1 / 3 of the volume of the enzymatic hydrolysate, more preferably to 1 / 4.

[0029] The present invention also preferably includes blending after concentration, and flavoring agents may be added to the blending.

[0030] The present invention also preferably includes a UHT sterilization step after concentration, and the temperature is preferably 130-135° C. and the time is 3-8 seconds.

[0031] The invention also provides an oral solution of hydrangea obtained by the preparation method.

[0032] In the present invention, unless otherwise specified, all raw material components are commercially available products well known to those skilled in the art.

[0033] The technical solutions in the present invention will be described clearly and completely below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0034] In the following embodiments, unless otherwise specified, all of them are conventional methods.

[0035] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0036] The preparation method of the composite bacterial agent used in Examples 1-3 of the present invention is:

[0037] (1) Preparation of Lactobacillus plantarum seed liquid: Lactobacillus plantarum CGMCC No.15780 stored at -80°C was inoculated on an MRS solid culture medium plate and cultured at 37°C for 48 h. A single colony was picked with an inoculation loop and inoculated into an MRS liquid culture medium and cultured at 37°C until OD 600 0.7;

[0038] (2) Preparation of Lactobacillus paracasei seed liquid: Lactobacillus paracasei CGMCC No. 15139 stored at -80°C was inoculated on an MRS solid culture medium plate and cultured at 37°C for 48 h; a single colony was picked with an inoculation loop and inoculated into an MRS liquid culture medium and cultured at 37°C until OD 600 0.7;

[0039] (3) Preparation of Saccharomyces cerevisiae seed solution: Saccharomyces cerevisiae GDMCC No. 61335 stored at -80°C was inoculated on a YPD solid medium plate and cultured at 30°C for 48 h. A single colony was picked with an inoculation loop and inoculated into a YPD liquid medium and cultured at 30°C until OD 600 0.7;

[0040] (4) Mixing: mixing equal volumes of Lactobacillus plantarum seed liquid, Lactobacillus paracasei seed liquid and Saccharomyces cerevisiae seed liquid to obtain the composite bacterial agent.

[0041] Example 1

[0042] Preparation of Hydrangea Oral Liquid

[0043] (1) 4 kg of dried hydrangea fruiting bodies were crushed into 20-30 μm, mixed with 2 kg of glucose and 12 kg of sterile water, and then ultrasonically treated for 25 min at a frequency of 25 kHz, a power of 350 W, and a temperature of 35° C. to obtain a mixed material;

[0044] (2) inoculating 180 g of the composite bacterial agent into the mixed material, fermenting at 35° C. for 55 days, and filtering to obtain a fermentation liquid;

[0045] (3) adding 360 g of composite enzyme (the mass ratio of papain to bromelain was 1:1) to the fermentation broth, performing enzymolysis at 45° C. and pH 7 for 35 min, and filtering to obtain an enzymolysis solution;

[0046] (4) The enzymatic hydrolysate is concentrated under reduced pressure at 45° C. to 1 / 4 of the volume of the enzymatic hydrolysate, and sterilized at 130-135° C. for 5 seconds to obtain the hydrangea oral liquid.

[0047] Example 2

[0048] Preparation of Hydrangea Oral Liquid

[0049] (1) 3 kg of dried hydrangea fruiting bodies were crushed into 20-30 μm, mixed with 1 kg of glucose and 10 kg of sterile water, and then ultrasonically treated for 30 min at a frequency of 20 kHz, a power of 300 W, and a temperature of 30° C. to obtain a mixed material;

[0050] (2) inoculating 70 g of the composite bacterial agent into the mixed material, fermenting at 30° C. for 60 days, and filtering to obtain a fermentation liquid;

[0051] (3) adding 210 g of composite enzyme (the mass ratio of papain to bromelain was 1:1) to the fermentation broth, performing enzymolysis at 40° C. and pH 6 for 40 min, and filtering to obtain an enzymolysis solution;

[0052] (4) The enzymatic hydrolysate is concentrated under reduced pressure at 40° C. to 1 / 3 of the volume of the enzymatic hydrolysate, and sterilized at 130-135° C. for 8 seconds to obtain the hydrangea oral liquid.

[0053] Example 3

[0054] Preparation of Hydrangea Oral Liquid

[0055] (1) 7 kg of dried hydrangea fruiting bodies were crushed into 20-30 μm, mixed with 3 kg of glucose and 15 kg of sterile water, and then ultrasonically treated for 15 min at a frequency of 30 kHz, a power of 400 W, and a temperature of 40° C. to obtain a mixed material;

[0056] (2) inoculating 375 g of the composite bacterial agent into the mixed material, fermenting at 40° C. for 50 days, and filtering to obtain a fermentation liquid;

[0057] (3) adding 625 g of composite enzyme (the mass ratio of papain to bromelain was 1:1) to the fermentation broth, performing enzymolysis at 50° C. and pH 8 for 30 min, and filtering to obtain an enzymolysis solution;

[0058] (4) The enzymatic hydrolysate is concentrated under reduced pressure at 50° C. to 1 / 5 of the volume of the enzymatic hydrolysate, and sterilized at 130-135° C. for 3 seconds to obtain the hydrangea oral liquid.

[0059] Comparative Example 1

[0060] The specific implementation is the same as that of Example 1, except that the fermentation step is not performed.

[0061] Comparative Example 2

[0062] The specific implementation is the same as that of Example 1, except that the composite bacterial agent is replaced with Lactobacillus plantarum seed liquid.

[0063] Comparative Example 3

[0064] The specific implementation is the same as that of Example 1, except that the composite bacterial agent is replaced with Lactobacillus paracasei seed liquid.

[0065] Comparative Example 4

[0066] The specific implementation is the same as that of Example 1, except that the composite bacterial agent is replaced with brewer's yeast seed liquid.

[0067] Comparative Example 5

[0068] The specific implementation is the same as that of Example 1, except that the composite bacterial agent is a mixture of Lactobacillus plantarum seed liquid and Lactobacillus paracasei seed liquid in equal volumes.

[0069] Comparative Example 6

[0070] The specific implementation is the same as that of Example 1, except that the composite bacterial agent is a mixture of Lactobacillus plantarum seed liquid and Saccharomyces cerevisiae seed liquid in equal volumes.

[0071] Comparative Example 7

[0072] The specific implementation is the same as that of Example 1, except that the composite bacterial agent is a mixture of Lactobacillus paracasei seed liquid and Saccharomyces cerevisiae seed liquid in equal volumes.

[0073] Comparative Example 8

[0074] The specific implementation is the same as that of Example 1, except that the enzymatic hydrolysis step is not performed.

[0075] Comparative Example 9

[0076] The specific implementation is the same as that of Example 1, except that the complex enzyme is replaced by bromelain.

[0077] Comparative Example 10

[0078] The specific implementation is the same as that of Example 1, except that the complex enzyme is replaced by papain.

[0079] Experimental Example 1

[0080] Determination of the fishy smell of Hydrangea oral liquid

[0081] The mushroom smell of the hydrangea oral liquid of Example 1 and Comparative Examples 1-10 was measured respectively, and the specific results are shown in Table 1.

[0082] The determination method of mushroom smell is descriptive analysis method, and the specific determination method is as follows:

[0083] A one-month training on sensory description and classification of taste substances was conducted for 30 panel members. Members were made familiar with various types of fishy substances. Sensory training for mushroom fishy smell often involves a variety of fishy solutions, such as ethanethiol solution, trimethylamine solution, hexanal solution, etc. Panel members who could not distinguish the intensity of bitterness were eliminated. After training, the final sensory evaluation panel consisted of 5 certified odorists and 15 volunteers.

[0084] Sensory testing is done in a specific laboratory. The rating is based on a 10-point scale, 0-2, very weak taste intensity (if present or absent); 2-4, weak; 4-6, medium; 6-8, strong; 8-10, very strong. The rating of taste intensity ranges from 0 to 10, with 0 representing the absence of a certain taste intensity and 10 representing a high taste intensity.

[0085] During the sensory evaluation, samples were coded and numbered. In order to reduce the interference caused by subjective factors, all samples were randomly presented to sensory tasters, and repeated 3 times. During the entire evaluation process, after the evaluation of one sample, the mouth was rinsed with pure water before the evaluation of another sample. In order to avoid temperature differences, all test samples were kept at 25°C in a constant temperature refrigerator.

[0086] Table 1 Sensory evaluation results of mushroom smell of different hydrangea oral liquids

[0087]

[0088]

[0089] As can be seen from the data of Table 1, relative to Comparative Examples 1-7, the composite bacterial agent fermentation composed of plant lactobacillus seed liquid, paracasei lactobacillus seed liquid and saccharomyces cerevisiae seed liquid can improve the mushroom smell, indicating that plant lactobacillus, paracasei lactobacillus and saccharomyces cerevisiae have a synergistic effect in removing the mushroom smell. Relative to Comparative Examples 8-10, the enzymolysis of bromelain and papain can improve the mushroom smell, indicating that bromelain and papain have a synergistic effect in removing the mushroom smell. Relative to Comparative Examples 1 and 8, under the combined action of fermentation and enzymolysis steps in Example 1, the mushroom smell brought by hydrangea can be completely removed, indicating that there is a synergistic effect between the fermentation and enzymolysis steps of the present invention, and the mushroom smell brought by hydrangea can be significantly reduced, thereby improving the local flavor and mouthfeel of hydrangea oral liquid.

[0090] Experimental Example 2

[0091] Polysaccharide Content in Hydrangea Oral Liquid

[0092] The polysaccharide contents of the hydrangea oral liquids of Example 1 and Comparative Examples 1-10 were measured respectively, and the specific results are shown in Table 2.

[0093] The method for determining the polysaccharide content refers to the national standard NY / 1676-2008.

[0094] Table 2 Polysaccharide content of different hydrangea oral liquids

[0095]

[0096]

[0097] As shown in Table 2, the polysaccharide content in the hydrangea oral liquid is not much different in Comparative Examples 8-10 compared with Example 1, because the papain and bromelain used are both proteases, which have little effect on the polysaccharide content. Relative to Comparative Examples 1-7, after fermentation with a composite bacterial agent composed of plant lactobacillus seed liquid, Lactobacillus paracasei seed liquid and Saccharomyces cerevisiae seed liquid, the polysaccharide content in the hydrangea oral liquid can be significantly improved, indicating that plant lactobacillus, Lactobacillus paracasei and Saccharomyces cerevisiae have a synergistic effect in improving the polysaccharide content in the hydrangea oral liquid.

[0098] Experimental Example 3

[0099] Antioxidant Effect

[0100] The DPPH free radical scavenging rate and ABTS of the embroidered orally liquid of Example 1 and Comparative Examples 1-10 were measured by spectrophotometry. + The clearance rate and hydroxyl free radical clearance rate were measured, with 4 mg / mL vitamin C solution as a positive control. The specific results are shown in Table 3.

[0101] Table 3 Antioxidant capacity of different hydrangea oral liquids

[0102]

[0103]

[0104] It can be seen from the data in Table 3 that compared with the positive control 4 mg / mL vitamin C, the DPPH free radical scavenging rate and ABTS in Examples 1-3 were significantly higher than those in Examples 1-3. + The clearance rate and the hydroxyl radical clearance rate are not much different, indicating that the sclerotium oral liquid of the present invention has an antioxidant effect. Relative to Comparative Examples 1-7, the composite bacterial agent fermentation composed of plant lactobacillus seed liquid, paracasei lactobacillus seed liquid and saccharomyces cerevisiae seed liquid can significantly improve the antioxidant capacity, indicating that plant lactobacillus, paracasei lactobacillus and saccharomyces cerevisiae have a synergistic effect in improving the sclerotium antioxidant capacity. Relative to Comparative Examples 8-10, the antioxidant capacity can be further improved by enzymolysis by bromelain and papain, indicating that bromelain and papain have a synergistic effect in improving the antioxidant capacity.

[0105] In summary, the hydrangea oral liquid prepared by the method of the present invention can improve the mushroom smell caused by hydrangea, increase the polysaccharide content, and enhance the antioxidant performance.

[0106] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing a hydrangea oral liquid, characterized in that: include: The dried hydrangea fruiting bodies are crushed, mixed with glucose and water, and subjected to ultrasonic treatment to obtain a mixed material, inoculated with a composite bacterial agent for fermentation, and then a composite enzyme is added for enzymolysis, and the hydrangea oral liquid is obtained after filtering and concentration; The composite bacterial agent comprises plant lactobacillus seed liquid, paracasei lactobacillus seed liquid and saccharomyces cerevisiae seed liquid.

2. The preparation method according to claim 1, characterized in that: The mass ratio of the hydrangea fruiting body, glucose and water is 3-7:1-3:10-15.

3. The preparation method according to claim 1, characterized in that: The ultrasound has a frequency of 20-30 kHz, a power of 300-400 W, a temperature of 30-40° C., and a time of 15-30 min.

4. The preparation method according to claim 1, characterized in that: The deposit number of the Lactobacillus plantarum is CGMCC No.15780, the deposit number of the Lactobacillus paracasei is CGMCC No.15139, and the deposit number of the Saccharomyces cerevisiae is GDMCC No.61335.

5. The preparation method according to claim 1, characterized in that: The OD values ​​of the Lactobacillus plantarum seed solution, the Lactobacillus paracasei seed solution and the Saccharomyces cerevisiae seed solution are as follows: 600 The volume ratio of the Lactobacillus plantarum seed solution, the Lactobacillus paracasei seed solution and the Saccharomyces cerevisiae seed solution is 1-3:1-3:1-3.

6. The preparation method according to claim 1, characterized in that: The inoculation amount of the composite bacterial agent is 0.5%-1.5% of the mass of the mixed material; the fermentation temperature is 30-40°C and the fermentation time is 50-60 days.

7. The preparation method according to claim 1, characterized in that: The complex enzyme is composed of papain and bromelain in a mass ratio of 1-3:1-3.

8. The preparation method according to claim 1, characterized in that: The added amount of the complex enzyme is 1.5%-2.5% of the mass of the mixed material; the temperature of the enzymolysis is 40-50°C, the pH value is 6-8, and the time is 30-40 minutes.

9. The preparation method according to claim 1, characterized in that: The concentration is to 1 / 5-1 / 3 of the volume of the enzymatic hydrolysate.

10. The hydrangea oral liquid obtained by the preparation method according to any one of claims 1 to 9.

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