Composition helpful for improving sleep and application of composition in formula milk powder

Abstract

The invention discloses a composition helpful for improving sleep and an application thereof in formula milk powder, the composition helpful for improving sleep comprises a plant fermentation product, theanine, magnesium oxide, milk mineral salt, ferric pyrophosphate, vitamin B6, vitamin C and vitamin D3, the plant fermentation product is prepared by taking licorice powder, spina date seed powder, poria cocos powder, angelica sinensis powder and hawthorn powder as raw materials, fermenting with lactobacillus helveticus and lactobacillus rhamnosus, and then sterilizing, filtering, concentrating and freeze-drying. Multi-strain mixed fermentation is adopted, the concentration of natural active substances in the extract can be effectively improved through the synergistic effect of different microorganisms, and the prepared plant fermentation product can effectively improve the sleep improvement effect of the composition.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to a composition that helps improve sleep and application of the composition in formula milk powder. Background Art

[0002] In the field of modern health food, people's research on natural plant functional ingredients continues to deepen. Microbial fermentation technology has become an important means to develop foods with specific health functions due to its unique advantages. Plant raw materials are rich in polysaccharides, flavonoids, saponins and other natural active ingredients, which have significant potential in regulating human physiological functions. However, many plant active ingredients are difficult to be directly absorbed and utilized by the human body due to their large molecular weight or complex structure. Therefore, how to improve the bioactivity and bioavailability of these active ingredients through processing methods has become the key to the research and development of health foods.

[0003] As a green and efficient biotransformation technology, microbial fermentation can simulate the metabolic environment in the human intestine. Through the metabolic activities of microorganisms, macromolecules in plants can be decomposed into small molecular active ingredients, and some new bioactive substances can also be produced. This process not only improves the nutritional value of plant raw materials, but also significantly enhances their health benefits. Compared with single-species fermentation, multi-species mixed fermentation system can make more full use of the nutrients in plant raw materials, and through the synergistic effect between different microorganisms, further improve the quality and function of fermentation products.

[0004] Among the many health care functions, assisting sleep (sleep aid) is one of the health needs that is widely concerned by the current society. With the accelerated pace of life and increased stress, sleep problems have become an important factor affecting people's health. The development of plant fermentation products with significant sleep-aiding effects can not only provide consumers with a natural and safe solution, but also promote the development of the health food industry. Studies have shown that the biological activity of sleep-aiding ingredients in certain plant raw materials is significantly enhanced after microbial fermentation. For example, neurotransmitters such as γ-aminobutyric acid (GABA) produced during the fermentation process can effectively regulate the nervous system and relieve anxiety, thereby helping to improve sleep quality.

[0005] In summary, microbial fermentation technology has broad application prospects in the development of sleep-aiding plant fermentation products. By optimizing the fermentation process and strain combination, the sleep-aiding effect of plant raw materials can be further improved to meet consumers' demand for healthy sleep. This not only brings new development opportunities to the health food industry, but also provides strong support for improving public health. In the future, with the continuous deepening of relevant research, microbial fermentation technology is expected to play a greater role in the field of sleep-aiding health foods, bringing people a healthier and more natural sleep experience. Summary of the invention

[0006] The purpose of the present invention is to provide a composition that helps improve sleep and its application in formula milk powder, the composition that helps improve sleep is composed of plant fermentation products, theanine, magnesium oxide, milk mineral salts, ferric pyrophosphate, vitamin B6, vitamin C, and vitamin D3, wherein the plant fermentation products are made of licorice powder, spiny jujube seed powder, tuckahoe powder, angelica powder, and hawthorn powder, fermented by Lactobacillus helveticus and Lactobacillus rhamnosus, and then sterilized, filtered, concentrated, and freeze-dried. In the present invention, multi-strain mixed fermentation is adopted, and the concentration of natural active substances in the extract can be effectively increased through the synergistic effect between different microorganisms, and the prepared plant fermentation products can effectively improve the sleep improvement effect.

[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 composition for improving sleep, wherein the composition for improving sleep comprises the following raw materials: licorice powder, jujube seed powder, poria powder, angelica powder, hawthorn powder, theanine, magnesium oxide, milk mineral salt, ferric pyrophosphate, vitamin B6, vitamin C, and vitamin D3.

[0009] The composition that helps improve sleep contains the following components: plant fermentation products, theanine, magnesium oxide, milk mineral salts, ferric pyrophosphate, vitamin B6, vitamin C, and vitamin D3. The preparation method of the plant fermentation product includes the following steps:

[0010] S1: Evenly mix licorice powder, spiny jujube seed powder, poria powder, angelica powder, hawthorn powder and sterile water to obtain a mixed solution, wherein the mass ratio of licorice powder, spiny jujube seed powder, poria powder, angelica powder and hawthorn powder is 1:1-2:1-2:1-2:1-3, and the mass ratio of the total mass of licorice powder, spiny jujube seed powder, poria powder, angelica powder and hawthorn powder to sterile water is 1:8-10;

[0011] S2: sterilizing the mixed solution and inoculating a composite bacterial strain for fermentation, wherein the composite bacterial strain is composed of Lactobacillus helveticus 1.2903 and Lactobacillus rhamnosus, wherein the mass ratio of Lactobacillus helveticus to Lactobacillus rhamnosus is 1:1-3, the inoculation amount of the composite bacterial strain accounts for 1-5wt% of the mixed solution, the fermentation temperature is 30-40°C, and the fermentation time is 30-48h. The Lactobacillus helveticus is purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC NO.1.2903, and the Lactobacillus rhamnosus is purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC NO.1.26;

[0012] 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.

[0013] Preferably, the composite bacterial strain has a viable count of 1×10 7 -2×10 7 CFU / g of Lactobacillus reuteri and the number of viable bacteria was 2×10 7 -8×10 7 CFU / g composition of Lactobacillus rhamnosus.

[0014] Preferably, the sterilization in steps S2 and S3 is ultra-high temperature instantaneous sterilization or irradiation sterilization.

[0015] Preferably, the composition that helps improve sleep contains the following components in parts by weight:

[0016] Plant fermentation products: 50-60 parts;

[0017] Theanine: 9-11 parts;

[0018] Magnesium oxide: 11-13 parts;

[0019] Milk mineral salt: 3-4 parts;

[0020] Ferric pyrophosphate: 4-6 parts;

[0021] Vitamin B6: 0.1-0.5 parts;

[0022] Vitamin C: 10-12 servings;

[0023] Vitamin D3: 0.3-0.5 serving.

[0024] In a second aspect, the present invention provides a nutritional product containing the composition of the first aspect, wherein the nutritional product is specifically a formula milk powder, and the formula milk powder comprises the following components in percentage by weight:

[0025] The composition for improving sleep according to the first aspect: 1-3 wt %;

[0026] Milk powder: 97-99wt%;

[0027] The milk powder is one or more of whole milk powder, skimmed milk powder, whole goat milk powder, skimmed goat milk powder, whole camel milk powder and skimmed camel milk powder.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] First, the present invention uses liquorice powder, spiny jujube seed powder, tuckahoe powder, angelica powder, and hawthorn powder as raw materials, and obtains plant fermentation products through mixed fermentation of Lactobacillus helveticus and Lactobacillus rhamnosus. In the raw materials of the plant fermentation products, spiny jujube seed powder, tuckahoe powder, and angelica powder all have certain sedative, tranquilizing, and blood-nourishing effects, which are helpful for sleep, and hawthorn powder and liquorice powder contain rich flavonoids and fruit acid compounds with significant antioxidant and anti-inflammatory effects, which can effectively improve psychological and physiological stress, and then reduce sleep disorders. The above five kinds of raw materials are mixed and fermented by Lactobacillus helveticus and Lactobacillus rhamnosus to obtain plant fermentation products. During the fermentation process, Lactobacillus helveticus and Lactobacillus rhamnosus can secrete multiple enzymes, and through the synergistic effect of multiple enzymes, plant cell walls can be efficiently decomposed to release more active ingredients.

[0030] Secondly, the present invention provides a composition that helps improve sleep. The composition uses plant fermentation products, theanine, magnesium oxide, milk mineral salts, ferric pyrophosphate, vitamin B6, vitamin C, and vitamin D3 as raw materials. Theanine, as a natural amino acid, has significant sedative and relaxing effects. It can help enter a relaxed state by increasing the generation of alpha waves in the brain, thereby improving sleep quality; magnesium oxide can regulate the function of the nervous system. Magnesium deficiency can lead to increased nerve excitability, thereby affecting sleep quality. Supplementing magnesium ions can relieve anxiety and stress and improve sleep; milk mineral salts and ferric pyrophosphate are rich in minerals such as calcium and phosphorus, which have a great effect on the nervous system. It plays an important role in stabilizing and relaxing muscles; vitamin D3 is closely related to the health of the nervous system. Lack of vitamin D3 may lead to sleep disorders. Supplementing vitamin D3 helps regulate the biological clock and improve sleep quality; vitamin C has a significant antioxidant effect, can reduce stress and anxiety, and indirectly improve sleep; vitamin B6 participates in the synthesis of neurotransmitters, thus having a positive impact on sleep quality; in addition, plant fermentation products are not only rich in flavonoids, but also produce other active metabolites such as GABA, short-chain fatty acids, lactic acid, etc. after mixed fermentation of Lactobacillus helveticus and Lactobacillus rhamnosus. These ingredients all have the effect of improving sleep. The above seven components combined with plant fermentation products have a certain synergistic effect in assisting sleep. DETAILED DESCRIPTION

[0031] The embodiments described below are part of the embodiments of the present application, rather than all of the embodiments. The embodiments of the present application are used to illustrate the present invention, rather than to limit the present invention. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without making creative work are within the scope of protection of the present application.

[0032] The experimental methods in the following examples without specifying specific conditions are usually carried out under conventional conditions or conditions recommended by the manufacturers. The materials and reagents used can be obtained from commercial sources unless otherwise specified.

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

[0034] Licorice powder, jujube seed powder, Poria powder, Angelica powder, and Hawthorn powder were purchased from Bozhou Huozhengtang Pharmaceutical Co., Ltd.

[0035] The water used in the preparation process is sterile water unless otherwise specified;

[0036] Lactobacillus helveticus: purchased from China General Microbiological Culture Collection Center, number: CGMCC NO.1.2903;

[0037] Lactobacillus rhamnosus: purchased from China General Microbiological Culture Collection Center, number: CGMCC NO.1.26;

[0038] Lactobacillus plantarum: purchased from China General Microbiological Culture Collection Center, number: CGMCC NO.1.568;

[0039] Theanine: purchased from Shandong Tianmei Biotechnology Co., Ltd.

[0040] Vitamin B6: purchased from Shandong Huiheng Biotechnology Co., Ltd.;

[0041] Magnesium oxide: purchased from Guangzhou Huayu Biotechnology Co., Ltd.;

[0042] Vitamin D3: purchased from Shandong Huiheng Biotechnology Co., Ltd.;

[0043] Vitamin C: purchased from Shandong Huiheng Biotechnology Co., Ltd.;

[0044] Milk mineral salt: purchased from Shandong Fangchang Biotechnology Co., Ltd.;

[0045] Ferric pyrophosphate: purchased from Hebei Tuohai Biotechnology Co., Ltd.;

[0046] Skim milk powder: purchased from Jiangsu Caiwei Biotechnology Co., Ltd.;

[0047] Whole milk powder: purchased from Jiangsu Caiwei Biotechnology Co., Ltd.;

[0048] Skim goat milk powder: purchased from Shanxi Qixin Biotechnology Co., Ltd.;

[0049] Whole goat milk powder: purchased from Shanxi Qixin Biotechnology Co., Ltd.;

[0050] Skim camel milk powder: purchased from Xinjiang Tuoling Dairy Co., Ltd.

[0051] Whole camel milk powder: purchased from Xinjiang Tuoling Dairy Co., Ltd.

[0052] The preparation method of the plant fermentation product is specifically as follows:

[0053] Embodiment 1:

[0054] S1: Evenly mix licorice powder, spiny jujube seed powder, poria powder, angelica powder, hawthorn powder and sterile water to obtain a mixed solution, wherein the mass ratio of licorice powder, spiny jujube seed powder, poria powder, angelica powder and hawthorn powder is 1:1.5:1.5:1.5:2, and the mass ratio of the total mass of licorice powder, spiny jujube seed powder, poria powder, angelica powder and hawthorn powder to sterile water is 1:9;

[0055] S2: After the mixed solution is sterilized at ultra-high temperature, it is inoculated with a composite bacterial strain for fermentation. The composite bacterial strain has a viable count of 1.5×10 7 CFU / g of Lactobacillus helveticus and the number of viable bacteria was 3×10 7 CFU / g of Lactobacillus rhamnosus, wherein the mass ratio of Lactobacillus helveticus to Lactobacillus rhamnosus is 1:2, the inoculation amount of the composite bacteria accounts for 3wt% of the mixed solution, the fermentation temperature is 35°C, the fermentation time is 40h, the Lactobacillus helveticus is purchased from the China General Microbiological Culture Collection Center, and the preservation number is: CGMCC NO.1.2903, and the Lactobacillus rhamnosus is purchased from the China General Microbiological Culture Collection Center, and the preservation number is: CGMCC NO.1.26;

[0056] S3: After the fermentation in S2 is completed, a fermentation liquid is obtained, and the fermentation liquid is sterilized by irradiation, filtered, concentrated, and freeze-dried to obtain a plant fermentation product.

[0057] Embodiment 2:

[0058] S1: Evenly mix licorice powder, spiny jujube seed powder, poria powder, angelica powder, hawthorn powder and sterile water to obtain a mixed solution, wherein the mass ratio of licorice powder, spiny jujube seed powder, poria powder, angelica powder and hawthorn powder is 1:1:2:1:3, and the mass ratio of the total mass of licorice powder, spiny jujube seed powder, poria powder, angelica powder and hawthorn powder to sterile water is 1:8;

[0059] S2: The mixed solution is sterilized at ultra-high temperature and then inoculated with a composite bacterial strain for fermentation. The composite bacterial strain consists of a viable bacterial count of 1×10 7 CFU / g of Lactobacillus helveticus and the number of viable bacteria was 8×10 7 CFU / g of Lactobacillus rhamnosus, wherein the mass ratio of Lactobacillus helveticus to Lactobacillus rhamnosus is 1:3, the inoculation amount of the composite bacteria accounts for 1wt% of the mixed solution, the fermentation temperature is 40°C, the fermentation time is 30h, the Lactobacillus helveticus is purchased from the China General Microbiological Culture Collection Center, and the preservation number is: CGMCC NO.1.2903, and the Lactobacillus rhamnosus is purchased from the China General Microbiological Culture Collection Center, and the preservation number is: CGMCC NO.1.26;

[0060] S3: After the fermentation in S2 is completed, a fermentation liquid is obtained, and the fermentation liquid is sterilized by irradiation, filtered, concentrated, and freeze-dried to obtain a plant fermentation product.

[0061] Embodiment 3:

[0062] S1: Evenly mix licorice powder, spiny jujube seed powder, poria powder, angelica powder, hawthorn powder and sterile water to obtain a mixed solution, wherein the mass ratio of licorice powder, spiny jujube seed powder, poria powder, angelica powder and hawthorn powder is 1:2:1:2:1, and the mass ratio of the total mass of licorice powder, spiny jujube seed powder, poria powder, angelica powder and hawthorn powder to sterile water is 1:10;

[0063] S2: After the mixed solution is sterilized at ultra-high temperature, it is inoculated with a composite bacterial strain for fermentation. The composite bacterial strain consists of 2×10 7 CFU / g of Lactobacillus helveticus and the number of viable bacteria was 2×10 7 CFU / g of Lactobacillus rhamnosus, wherein the mass ratio of Lactobacillus helveticus to Lactobacillus rhamnosus is 1:1, the inoculation amount of the composite bacteria accounts for 5wt% of the mixed solution, the fermentation temperature is 30°C, the fermentation time is 48h, the Lactobacillus helveticus is purchased from the China General Microbiological Culture Collection Center, and the preservation number is: CGMCCNO.1.2903, and the Lactobacillus rhamnosus is purchased from the China General Microbiological Culture Collection Center, and the preservation number is: CGMCCNO.1.26;

[0064] S3: After the fermentation in S2 is completed, a fermentation liquid is obtained, and the fermentation liquid is sterilized by irradiation, filtered, concentrated, and freeze-dried to obtain a plant fermentation product.

[0065] Comparative Example 1:

[0066] The difference from Example 1 is that the viable bacteria count is 3×10 7 CFU / g of Lactobacillus helveticus CGMCC NO.1.2903 was substituted for Lactobacillus rhamnosus CGMCC NO.1.26 in equal amounts, and the remaining steps and parameters were the same as those in Example 1.

[0067] Comparative Example 2:

[0068] The difference from Example 1 is that the viable bacteria count is 1.5×10 7 CFU / g of Lactobacillus rhamnosus CGMCC NO.1.26 replaced Lactobacillus helveticus CGMCC NO.1.2903, and the remaining steps and parameters were the same as those in Example 1.

[0069] Comparative Example 3:

[0070] The difference from Example 1 is that the viable bacteria count is 3×10 7CFU / g of Lactobacillus helveticus CGMCCNO.1.2903 and the number of viable bacteria was 1.5×10 7 The mass ratio of Lactobacillus rhamnosus CGMCC NO.1.26 to CFU / g is 2:1, and the other steps and parameters are the same as those in Example 1.

[0071] Comparative Example 4:

[0072] The difference from Example 1 is that the viable bacteria count is 1.5×10 7 CFU / g of Lactobacillus plantarum CGMCC NO.1.568 replaced Lactobacillus helveticus CGMCC NO.1.2903, and the remaining steps and parameters were the same as those in Example 1.

[0073] Comparative Example 5:

[0074] The difference compared with Example 1 is that the licorice powder, jujube seed powder, Poria powder, angelica powder and hawthorn powder in a mass ratio of 1:1.5:1.5:1.5:2 in step S1 are replaced by jujube seed powder, angelica powder and hawthorn powder in a mass ratio of 1.5:1.5:2, and the mass ratio of the total mass of jujube seed powder, angelica powder and hawthorn powder to sterile water is 1:9, and the remaining steps and parameters are the same as in Example 1.

[0075] Comparative Example 6:

[0076] The difference compared with Example 1 is that the licorice powder, jujube seed powder, Poria powder, Angelica powder, and hawthorn powder in a mass ratio of 1:1.5:1.5:1.5:2 in step S1 are replaced by licorice powder, Poria powder, and hawthorn powder in a mass ratio of 1:1.5:2, and the total mass ratio of licorice powder, Poria powder, and hawthorn powder to sterile water is 1:9, and the remaining steps and parameters are the same as in Example 1.

[0077] Comparative Example 7:

[0078] The difference compared with Example 1 is that the mass ratio of licorice powder, spinach seed powder, tuckahoe powder, angelica powder and hawthorn powder is 2:1:1:1:1.5, and the other steps and parameters are the same as those in Example 1.

[0079] Comparative Example 8:

[0080] S1: Evenly mix licorice powder, spiny jujube seed powder, poria powder, angelica powder, hawthorn powder and sterile water to obtain a mixed solution, wherein the mass ratio of licorice powder, spiny jujube seed powder, poria powder, angelica powder and hawthorn powder is 1:1.5:1.5:1.5:2, and the mass ratio of the total mass of licorice powder, spiny jujube seed powder, poria powder, angelica powder and hawthorn powder to sterile water is 1:9;

[0081] S2: The mixed solution is boiled at 80° C. to 30% of the original volume, and then filtered. The filtrate is concentrated and freeze-dried to obtain the plant extract.

[0082] A composition containing plant fermentation products, the specific weight percentages of which are as follows:

[0083] Composition 1:

[0084] Plant fermentation product (Example 1): 55 parts, theanine: 10 parts, magnesium oxide: 12 parts, milk mineral salt: 3.5 parts, ferric pyrophosphate: 5 parts, vitamin B6: 0.3 parts, vitamin C: 11 parts, vitamin D3: 0.4 parts.

[0085] Composition 2:

[0086] Plant fermentation product (Example 1): 50 parts, theanine: 9 parts, magnesium oxide: 13 parts, milk mineral salt: 3 parts, iron pyrophosphate: 6 parts, vitamin B6: 0.1 parts, vitamin C: 12 parts, vitamin D3: 0.5 parts.

[0087] Composition 3:

[0088] Plant fermentation product (Example 1): 60 parts, theanine: 11 parts, magnesium oxide: 11 parts, milk mineral salt: 4 parts, ferric pyrophosphate: 4 parts, vitamin B6: 0.5 parts, vitamin C: 10 parts, vitamin D3: 0.3 parts.

[0089] Composition ①:

[0090] Different from composition 1, plant fermentation products (Example 1), theanine, magnesium oxide and vitamin B6 are lacking, and the lacking mass fractions are supplemented by milk mineral salts, ferrous pyrophosphate, vitamin C and vitamin D3 in a mass ratio of 3.5:5:11:0.4.

[0091] Composition ②:

[0092] Different from composition 1, milk mineral salt, ferric pyrophosphate, vitamin C and vitamin D3 are lacking, and the lacking mass fractions are supplemented by plant fermentation products (Example 1), theanine, magnesium oxide and vitamin B6 in a mass ratio of 55:10:12:0.3.

[0093] Composition ③:

[0094] Plant fermentation product (Example 1): 45 parts, theanine: 8 parts, magnesium oxide: 16 parts, milk mineral salt: 9 parts, iron pyrophosphate: 3 parts, vitamin B6: 1 part, vitamin C: 15 parts, vitamin D3: 0.2 parts.

[0095] A formula milk powder, comprising the following components in percentage by weight:

[0096] Milk powder 1:

[0097] Composition 1: 2%, skim sugar-free milk powder 98%;

[0098] Milk powder 2:

[0099] Composition 1: 1%, skimmed sugar-free goat milk powder 99%;

[0100] Milk powder 3:

[0101] Composition 1: 3%, skim sugar-free camel milk powder 97%;

[0102] Milk powder①:

[0103] Sugar-free skim milk powder 100%.

[0104] Experiment 1: Animal efficacy evaluation

[0105] Experimental animals: SPF rats, purchased from Guangzhou Ruige Biotechnology Co., Ltd., production license: SCXK (Guangdong) 2023-0059.

[0106] Preparation of animal model: The insomnia model of rats was prepared by intraperitoneal injection of PCPA (p-chlorophenylalanine) at a dose of 300 mg / (kg×d) for 2 consecutive days. When the rats showed loss of circadian rhythm, irritability, and activity, the model was determined to be successful and the insomnia model rats were obtained.

[0107] Rats were grouped: 9 rats were selected in each group, of which the blank group was normal rats, and the control group and the experimental group were insomnia model rats.

[0108] Test samples: Examples 1-3, Comparative Examples 1-8, Compositions 1-3, Compositions ①-③; Examples 1-3 and Comparative Examples 1-8 were diluted to 10 g / L with saline; Compositions 1-3 and Compositions ①-③ were diluted to 20 g / L with saline.

[0109] Experimental method: The experimental group was gavaged with diluted test samples, and the control group and blank group were gavaged with an equal amount of normal saline. After gavage, the rats were intraperitoneally injected with 35 mg / kg of sodium pentobarbital, and the sleep latency and sleep duration of the rats were observed (the disappearance of righting reflex was judged as the occurrence of sleep). The sleep latency and sleep duration of each rat were recorded, and the data were recorded as (mean ± SD), as shown in Table 1.

[0110] The amount of test sample administered by gavage was 20 mL of the test sample per 100 grams of rat body weight per day.

[0111] Table 1 Efficacy evaluation

[0112]

[0113]

[0114] Note: "*" represents P < 0.05 compared with the blank group; "#" represents P < 0.05 compared with the control group; "a" represents P < 0.05 compared with Example 1; "b" represents P < 0.05 compared with Composition 1.

[0115] Result analysis: The shorter the sleep latency time, the faster the person falls asleep; the longer the sleep duration, the better the sleep effect.

[0116] By comparing the results of compositions ①-③ with compositions 1-3, it can be seen that there is a certain synergistic effect between theanine, magnesium oxide, milk mineral salt, ferric pyrophosphate, vitamin B6, vitamin C, vitamin D3 and the plant fermentation product in the present invention, and when the mass ratio of plant fermentation product, theanine, magnesium oxide, milk mineral salt, ferric pyrophosphate, vitamin B6, vitamin C, and vitamin D3 is 50-60:9-11:11-13:3-4:4-6:0.1-0.5:10-12:0.3-0.5, the sleep-aiding effect is better.

[0117] By comparing the results of Example 1 with Comparative Examples 1-4, it can be seen that there is a certain synergistic effect between Lactobacillus helveticus CGMCC NO.1.2903 and Lactobacillus rhamnosus CGMCC NO.1.26 in the present invention, and when the mass ratio is 1:2, the sleep-aiding effect is the best.

[0118] By comparing the results of Example 1 with Comparative Examples 5-7, it can be seen that there is a certain synergistic effect between the plant fermentation product raw materials of the present invention: licorice powder, jujube seed powder, Poria powder, angelica powder, and hawthorn powder. When the mass ratio is 1:1-2:1-2:1-2:1-3, the sleep-aiding effect is the best.

[0119] By comparing the results of Example 1 with Comparative Example 8, it can be seen that compared with the water extract, the plant fermentation product after the fermentation treatment of the present invention has a better sleep-inducing effect.

[0120] Preparation of a formula milk powder and its sensory evaluation:

[0121] Samples: milk powder 1, milk powder 2, milk powder 3, milk powder ①.

[0122] Sample preparation method:

[0123] The specific preparation method of milk powder 1-3 is as follows: skimmed sugar-free milk powder and composition 1 are uniformly mixed according to the formula amount, sealed, irradiated and sterilized, and stored at room temperature away from light;

[0124] Milk powder① does not need to be prepared.

[0125] Sensory evaluation method: refer to GB19644-2010 "National Food Safety Standard - Milk Powder".

[0126] Results: According to the detection method and sensory requirements described in GB19644-2010 "National Food Safety Standard - Milk Powder", 10 professionally trained sensory evaluators were selected to evaluate milk powder 1, milk powder 2, milk powder 3, and milk powder ① of the present invention.

[0127] Evaluation results: The milk powders prepared by milk powder 1, milk powder 2, milk powder 3 and milk powder ① of the present invention have uniform color, slightly sweet taste, unique fragrance of milk powder, no peculiar smell, and are in the state of dry and uniform powder.

[0128] The embodiments described above are part of the embodiments of the present application, rather than all of the embodiments. The detailed description of the embodiments of the present application is not intended to limit the scope of the present application for protection, but merely represents the selected embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without making creative work are within the scope of protection of the present application.

Claims

1. A composition for improving sleep, characterized in that: Contains the following ingredients: licorice powder, jujube kernel powder, poria powder, angelica powder, hawthorn powder, theanine, magnesium oxide, milk mineral salt, ferric pyrophosphate, vitamin B6, vitamin C, and vitamin D3.

2. The composition according to claim 1, characterized in that Contains the following components by mass: Plant fermentation products: 50-60 parts; Theanine: 9-11 parts; Magnesium oxide: 11-13 parts; Milk mineral salt: 3-4 parts; Ferric pyrophosphate: 4-6 parts; Vitamin B6: 0.1-0.5 parts; Vitamin C: 10-12 servings; Vitamin D3: 0.3-0.5 parts; Wherein, the preparation method of the plant fermentation product comprises the following steps: S1: Evenly mix licorice powder, spiny jujube seed powder, poria powder, angelica powder, hawthorn powder and sterile water to obtain a mixed solution, wherein the mass ratio of licorice powder, spiny jujube seed powder, poria powder, angelica powder and hawthorn powder is 1:1-2:1-2:1-2:1-3, and the mass ratio of the total mass of licorice powder, spiny jujube seed powder, poria powder, angelica powder and hawthorn powder to sterile water is 1:8-10; S2: sterilizing the mixed solution and inoculating a composite bacterial strain for fermentation, wherein the composite bacterial strain is composed of Lactobacillus helveticus and Lactobacillus rhamnosus, wherein the mass ratio of Lactobacillus helveticus to Lactobacillus rhamnosus is 1:1-3, the inoculation amount of the composite bacterial strain accounts for 1-5wt% of the mixed solution, the fermentation temperature is 30-40°C, and the fermentation time is 30-48h. The Lactobacillus helveticus is purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC NO.1.2903, and the Lactobacillus rhamnosus is purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC NO.1.26; 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; The composite bacteria has a viable count of 1×10 7 -2×10 7 CFU / g of Lactobacillus reuteri and the number of viable bacteria was 2×10 7 -8×10 7 CFU / g composition of Lactobacillus rhamnosus.

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

4. A nutritional product, characterized in that: The method comprises the composition as claimed in any one of claims 1 to 3.

5. The nutritional product according to claim 4, characterized in that: The nutritional product is formula milk powder.

6. The formula milk powder as claimed in claim 5, characterized in that: The formula milk powder comprises the following components in percentage by weight: Composition that helps improve sleep: 1-3wt%; Milk powder: 97-99wt%; The milk powder is one or more of whole milk powder, skimmed milk powder, whole goat milk powder, skimmed goat milk powder, whole camel milk powder and skimmed camel milk powder.

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