Traditional Chinese medicine fermented beverage capable of reducing blood sugar and preparation method of traditional Chinese medicine fermented beverage

Abstract

The invention discloses a traditional Chinese medicine hypoglycemic fermented beverage and a preparation method thereof, and belongs to the technical field of health-care beverages. The preparation method comprises the following steps: S1, separating pulp from peel and seeds of rosa roxburghii tratt, juicing the pulp, and separating out rosa roxburghii tratt juice and rosa roxburghii tratt residues; s2, radix rehmanniae, stigma croci, exocarpium citri grandis, radix ophiopogonis, rosa roxburghii tratt seeds and rosa roxburghii tratt peels are crushed, an ethanol aqueous solution is added for soaking, microwave-ultrasonic extraction and solid-liquid separation are performed, an extracting solution and filter residues are obtained, the extracting solution is subjected to reduced pressure distillation to remove ethanol, the filter residues are washed with water to remove ethanol, and a mixed extracting solution and mixed medicine residues are obtained; s3, mixing the mixed extracting solution, the mixed medicine residues and the rosa roxburghii tratt residues, inoculating strains for fermentation to obtain fermentation liquor, filtering, adding rosa roxburghii tratt juice and water, and mixing to obtain the traditional Chinese medicine hypoglycemic fermented beverage. The fermented beverage disclosed by the invention has an excellent blood sugar reducing effect, is suitable for daily drinking for preventing hyperglycemia, and is also suitable for blood sugar control and treatment of patients with hyperglycemia and diabetes mellitus.

Description

Technical Field

[0001] The present invention relates to the technical field of health drinks, and more specifically, to a Chinese medicine blood sugar-lowering fermented drink and a preparation method thereof. Background Art

[0002] As the pace of life in modern society accelerates, people's diets are gradually developing towards high calories, high fat, and high sugar. If people consume a lot of fat and sugar in their daily diet and lack daily exercise, they are prone to high blood sugar. Long-term high blood sugar can cause lesions in various tissues and organs throughout the body, leading to the occurrence of acute and chronic complications.

[0003] When blood sugar is very high or has reached the level of being diagnosed as diabetes, people generally take active treatment, but when blood sugar is slightly high or is detected for the first time, treatment is often ignored; even fewer people would consider taking active prevention measures when they are not sick or when blood sugar is slightly high. Although there are some blood sugar-lowering functional beverages on the market, the effect is not ideal. In reality, consumers who actually need to lower blood sugar do not have high trust in such beverage products. Therefore, if an effective blood sugar-lowering beverage suitable for long-term drinking and conditioning can be developed, it will be easily accepted by consumers and have good market prospects and social value. Summary of the invention

[0004] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a Chinese medicine hypoglycemic fermented beverage and a preparation method thereof.

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

[0006] A method for preparing a Chinese medicine hypoglycemic fermented beverage comprises the following steps:

[0007] S1, separating the roxburghii pulp from the peel and seeds, extracting the pulp to extract roxburghii juice and roxburghii residue;

[0008] S2, crushing Rehmannia root, saffron, tangerine peel, ophiopogon, roxburghii seed, and roxburghii peel, adding ethanol aqueous solution to soak, performing microwave-ultrasonic extraction, solid-liquid separation, obtaining an extract and a filter residue, distilling the extract under reduced pressure to remove ethanol, washing the filter residue with water to remove ethanol, and obtaining a mixed extract and mixed medicinal residues;

[0009] S3. Mix the mixed extract, mixed medicinal residues and roxburghii residues, inoculate with bacteria for fermentation to obtain fermentation liquid, filter, add roxburghii juice and water to mix, and obtain a Chinese medicine hypoglycemic fermented drink.

[0010] The present invention is further configured such that the mass ratio of the rehmannia root to saffron, tangerine peel, ophiopogon japonicus and roxburghii is (13-22): (5-10): (2-5): (8-14): (2-6).

[0011] The present invention is further configured such that the mass ratio of the rehmannia root to saffron, tangerine peel, ophiopogon japonicus and roxburghii is (16-20): (7-8.5): (3-4.1): (10-12): (3-5.2).

[0012] The present invention is further configured that the water content of the obtained Chinese medicine hypoglycemic fermented beverage is 85-92%.

[0013] The present invention is further configured that, in step S2, the solid-liquid ratio of the mixture of Rehmannia root, saffron, Citrus aurantium, Ophiopogon japonicus, Rosa roxburghii seeds, and Rosa roxburghii peel to the ethanol aqueous solution is 1:7-10 g / mL, and the concentration of the ethanol aqueous solution is 60-70%.

[0014] The present invention is further configured such that, in step S2, the soaking time is 30-60 minutes.

[0015] The present invention is further configured such that, in step S2, the microwave power is 400-500W, the microwave ultrasonic extraction time is 20-40min, the microwave extraction temperature is 50-60°C, and the ultrasonic power is 350-400W.

[0016] The present invention is further configured such that, in step S3, the bacterial species is at least one of Lactobacillus rhamnosus, Lactobacillus delbrueckii subsp. bulgaricus, and Bifidobacterium breve.

[0017] The present invention is further configured such that, in step S3, the inoculation amount of the bacterial strain is 15-32 million cfu / mL; the fermentation temperature is 20-35°C, and the fermentation time is 24-50h.

[0018] A traditional Chinese medicine blood sugar lowering fermented beverage prepared according to the method.

[0019] In summary, the present invention has the following beneficial effects:

[0020] The blood sugar lowering beverage is made from Rehmannia glutinosa, saffron, Citrus aurantium, Ophiopogon japonicus and Rosa roxburghii as raw materials through fermentation of bacteria. Rehmannia glutinosa has the effects of clearing away heat and cooling blood, nourishing yin and promoting fluid production; saffron has the effects of promoting blood circulation and removing blood stasis, relieving depression and relieving knots, cooling blood and detoxifying; Citrus aurantium has the effects of drying dampness and resolving phlegm, regulating qi and digesting food; Ophiopogon japonicus has the effects of nourishing yin and moistening the lungs, benefiting the stomach and promoting fluid production, clearing the heart and removing troubles; Rosa roxburghii has the effects of strengthening the stomach, digesting food and stopping diarrhea. The raw materials synergize with each other, and their active ingredients can promote the body's metabolism, and achieve the blood sugar lowering effect by improving insulin resistance, promoting pancreatic cell regeneration, lowering blood lipids, anti-inflammatory and anti-oxidation. It is suitable for daily drinking for the prevention of hyperglycemia, and is also suitable for blood sugar control and treatment in patients with hyperglycemia and diabetes. DETAILED DESCRIPTION

[0021] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. 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.

[0022] The Chinese medicine hypoglycemic fermented beverage of the present invention is prepared by the following method:

[0023] S1, separating the roxburghii pulp from the peel and seeds, extracting the pulp to extract roxburghii juice and roxburghii residue;

[0024] S2, crushing Rehmannia root, saffron, tangerine peel, ophiopogon, roxburghii seed, and roxburghii peel, adding 60-70% ethanol aqueous solution and soaking for 30-60min, and then performing microwave-ultrasonic extraction, the microwave ultrasonic extraction time is 20-40min, the microwave power is 400-500W, the microwave extraction temperature is 50-60℃, and the ultrasonic power is 350-400W; then performing solid-liquid separation to obtain an extract and a filter residue, distilling the extract under reduced pressure to remove ethanol, washing the filter residue with water for multiple times to remove ethanol, and obtaining a mixed extract and mixed medicinal residue;

[0025] The mass ratio of Rehmannia root to saffron, Citrus aurantium, Ophiopogon japonicus and Rosa roxburghii is (13-22): (5-10): (2-5): (8-14): (2-6), preferably (16-20): (7-8.5): (3-4.1): (10-12): (3-5.2), and Rehmannia root is preferably raw Rehmannia root; the solid-liquid ratio of the mixture of Rehmannia root, saffron, Citrus aurantium, Ophiopogon japonicus, Rosa roxburghii seeds and Rosa roxburghii peel to the ethanol aqueous solution is 1: 7-10 g / mL.

[0026] S3. Mix the mixed extract, mixed medicinal residues and roxburghii residues, inoculate with bacteria for fermentation to obtain fermentation liquid, wherein the inoculation amount of the bacteria is 15-32 million cfu / mL, the fermentation temperature is 20-35°C, and the fermentation time is 24-50h, wherein the bacteria is at least one of Lactobacillus rhamnosus, Lactobacillus delbrueckii subspecies bulgaricus, and Bifidobacterium breve, and more preferably a combination of Lactobacillus rhamnosus, Lactobacillus delbrueckii subspecies bulgaricus, and Bifidobacterium breve; after the fermentation is completed, filter, add roxburghii juice and water to mix, and obtain a traditional Chinese medicine hypoglycemic fermented beverage with a water content of 85-92%.

[0027] Example 1

[0028] S1, separating the roxburghii pulp from the peel and seeds, extracting the pulp to extract roxburghii juice and roxburghii residue;

[0029] S2, crushing raw rehmannia root, saffron, tangerine peel, ophiopogon, roxburghii seeds, and roxburghii peel (the mass ratio of rehmannia root to saffron, tangerine peel, ophiopogon, and roxburghii is 19:8:3.5:10.7:4), adding 70% ethanol aqueous solution and soaking for 40 minutes, the solid-liquid ratio of the mixture of rehmannia root, saffron, tangerine peel, ophiopogon, roxburghii seeds, and roxburghii peel to the ethanol aqueous solution is 1:8.5g / mL, and then performing microwave-ultrasonic extraction, the microwave-ultrasonic extraction time is 30 minutes, the microwave power is 450W, the microwave extraction temperature is 50°C, and the ultrasonic power is 350W; after microwave-ultrasonic extraction, solid-liquid separation is performed to obtain an extract and a filter residue, the extract is distilled under reduced pressure to remove ethanol, and the filter residue is washed with water for multiple times to remove ethanol to obtain a mixed extract and mixed medicinal residue;

[0030] S3. The mixed extract, mixed medicinal residue and roxburghii residue are mixed, and the bacteria are inoculated for fermentation to obtain a fermentation liquid. The inoculation amount of the bacteria is 18 million cfu / mL [the bacteria are a composition of Lactobacillus rhamnosus ZKLGG0310 (with a preservation number of CGMCC No.30547), Lactobacillus delbrueckii subsp. bulgaricus (with a preservation number of CGMCC No.21396), and Bifidobacterium breve 207-1 (with a preservation number of GDMCC No.60962), and the inoculation ratio of Lactobacillus rhamnosus, Lactobacillus delbrueckii subsp. bulgaricus, and Bifidobacterium breve is 2:3.5:1], the fermentation temperature is 30°C, and the fermentation time is 36h; after the fermentation is completed, the mixture is filtered, and roxburghii juice and water are added to mix to obtain a Chinese medicine hypoglycemic fermented beverage with a water content of 90%.

[0031] Comparative Example 1

[0032] The fermented beverage was prepared according to the method of Example 1, but without adding saffron.

[0033] Comparative Example 2

[0034] A fermented beverage was prepared according to the method of Example 1, but without adding tangerine peel.

[0035] Comparative Example 3

[0036] The fermented beverage was prepared according to the method of Example 1, but without adding Radix Ophiopogonis.

[0037] Comparative Example 4

[0038] The fermented beverage was prepared according to the method of Example 1, but without adding roxburghii.

[0039] Comparative Example 5

[0040] A fermented beverage was prepared according to the method of Example 1, but without adding Lactobacillus rhamnosus ZKLGG0310.

[0041] Comparative Example 6

[0042] A fermented beverage was prepared according to the method of Example 1, but without the addition of Lactobacillus delbrueckii subsp. bulgaricus.

[0043] Comparative Example 7

[0044] A fermented beverage was prepared according to the method of Example 1, but without adding Bifidobacterium breve 207-1.

[0045] Animal tests on hypoglycemic function (including hypoglycemic experiment and glucose tolerance experiment on rats with hyperglycemia model) were conducted on the fermented beverages of Example 1 and Comparative Examples 1-7, respectively, with reference to the method in "A solid beverage for assisting hypoglycemic effect and its preparation method" (CN106983052A), wherein the dosage of the low-dose group, the medium-dose group, and the high-dose group were 200 mg / kg, 450 mg / kg, and 1100 mg / kg, respectively. The results showed that the low-dose group (beverage of Example 1), the medium-dose group (beverage of Example 1), and the high-dose group (beverage of Example 1) had hypoglycemic effect from the 6th day of administration, while the low-dose group (beverage of Comparative Example 1-beverage of Comparative Example 7) had no hypoglycemic effect on the 6th day of administration; the fasting blood glucose changes of the diabetic rat model of the low-dose group after 30 days of administration are shown in Table 1. The AUC value of glucose tolerance of rats in the low-dose group is shown in Table 2.

[0046] Table 1 Effects of fermented beverages on blood glucose in rats (mmol / L)

[0047] Grouping 0d 30d Normal rat blank control group 5.2 4.2 Model control group 14.6 15.4 Low dose group (drinks from Example 1) 11.5 5.1 Low dose group (Comparative Example 1 drink) 11.6 7.3 Low dose group (Comparative Example 2 drink) 11.4 7.1 Low dose group (Comparative Example 3 drink) 11.5 6.8 Low dose group (Comparative Example 4 drink) 11.6 6.6 Low dose group (Comparative Example 5 drink) 11.4 8.0 Low dose group (Comparative Example 6 drink) 11.5 7.9 Low dose group (Comparative Example 7 drink) 11.6 7.8

[0048] Table 2 AUC values ​​of glucose tolerance in rats

[0049]

[0050]

[0051] After 30 days of administration, the changes in the effects of the fermented beverage on the body weight of the low-dose group rats (weight gain rate at 30 days) were 57.0% (normal rat blank control group), 39.5% (model control group), 25.5% (Example 1 beverage), 28.3% (Comparative Example 1 beverage), 28.9% (Comparative Example 2 beverage), 28.6% (Comparative Example 3 beverage), 28.4% (Comparative Example 4 beverage), 32.5% (Comparative Example 5 beverage), 33.1% (Comparative Example 6 beverage), and 31.8% (Comparative Example 7 beverage).

[0052] In addition, the fermented beverages of Example 1 and Comparative Examples 1-7 were placed at 55° C. under normal light conditions for 60 days. It was found that only the beverage of Example 1 showed no precipitation or stratification, indicating that the fermented beverage of Example 1 has excellent storage stability.

[0053] The above is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments. All technical solutions under the concept of the present invention belong to the protection scope of the present invention. It should be pointed out that for ordinary technicians in this technical field, some improvements and modifications without departing from the principle of the present invention should also be regarded as the protection scope of the present invention.

Claims

1. A method for preparing a Chinese medicine hypoglycemic fermented beverage, characterized in that: The following steps are involved: S1, separating the roxburghii pulp from the peel and seeds, extracting the pulp to extract the roxburghii juice and roxburghii residue; S2, crushing Rehmannia root, saffron, tangerine peel, ophiopogon, roxburghii seed, and roxburghii peel, adding ethanol aqueous solution to soak, performing microwave-ultrasonic extraction, solid-liquid separation, obtaining an extract and a filter residue, distilling the extract under reduced pressure to remove ethanol, washing the filter residue with water to remove ethanol, and obtaining a mixed extract and mixed medicinal residues; S3. Mix the mixed extract, mixed medicinal residues and roxburghii residues, inoculate with bacteria for fermentation to obtain fermentation liquid, filter, add roxburghii juice and water to mix, and obtain a Chinese medicine hypoglycemic fermented drink.

2. The method for preparing a Chinese medicine hypoglycemic fermented beverage according to claim 1, characterized in that: The mass ratio of the rehmannia root to saffron, red tangerine peel, ophiopogon japonicus and roxburghii is (13-22): (5-10): (2-5): (8-14): (2-6).

3. The method for preparing a Chinese medicine hypoglycemic fermented beverage according to claim 1, characterized in that: The mass ratio of the rehmannia root to saffron, red tangerine peel, ophiopogon japonicus and roxburghii is (16-20): (7-8.5): (3-4.1): (10-12): (3-5.2).

4. The method for preparing a Chinese medicine hypoglycemic fermented beverage according to claim 1, characterized in that: The water content of the obtained Chinese medicine blood sugar lowering fermented beverage is 85-92%.

5. The method for preparing a Chinese medicine hypoglycemic fermented beverage according to claim 1, characterized in that: In step S2, the material-liquid ratio of the mixture of Rehmannia root, saffron, Citrus aurantium, Ophiopogon japonicus, Rosa roxburghii seeds and Rosa roxburghii peel to the ethanol aqueous solution is 1:7-10 g / mL, and the concentration of the ethanol aqueous solution is 60-70%.

6. The method for preparing a Chinese medicine hypoglycemic fermented beverage according to claim 1, characterized in that: In step S2, the soaking time is 30-60 minutes.

7. The method for preparing a Chinese medicine hypoglycemic fermented beverage according to claim 1, characterized in that: In step S2, the microwave power is 400-500W, the microwave ultrasonic extraction time is 20-40min, the microwave extraction temperature is 50-60°C, and the ultrasonic power is 350-400W.

8. The method for preparing a Chinese medicine hypoglycemic fermented beverage according to claim 1, characterized in that: In step S3, the bacterial species is at least one of Lactobacillus rhamnosus, Lactobacillus delbrueckii subsp. bulgaricus, and Bifidobacterium breve.

9. The method for preparing a Chinese medicine hypoglycemic fermented beverage according to claim 1, characterized in that: In step S3, the inoculation amount of the bacterial strain is 15-32 million cfu / mL; the fermentation temperature is 20-35°C, and the fermentation time is 24-50 hours.

10. A Chinese medicinal blood sugar-lowering fermented beverage prepared according to the method according to any one of claims 1 to 9.

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