Poria cocos, ginseng and licorice fermented puree and preparation method thereof

Abstract

The invention discloses poria cocos, ginseng and liquorice fermented puree and a preparation method thereof, and relates to the technical field of puree fermentation, and the fermented puree is prepared from the following traditional Chinese medicine components in parts by weight: 20-50 parts of poria cocos, 15-40 parts of ginseng and 25-50 parts of liquorice. According to the poria cocos, ginseng and liquorice fermented puree and the preparation method thereof, poria cocos, ginseng and liquorice serve as raw materials and cooperate with one another, so that the conditioning effect on qi deficiency of the spleen and the stomach is better, symptoms such as inappetence, abdominal distension and weakness can be improved, and the body function can be enhanced and conditioned; the poria cocos has the effects of clearing damp and promoting diuresis, and is matched with the liquorice and the ginseng, so that the effects of regulating water metabolism of a human body, relieving edema and the like are more remarkable, and discomfort such as physical tiredness and the like caused by internal retention of water-dampness can be relieved; the poria cocos and the ginseng have the effects of calming the heart and soothing the nerves, and the liquorice is added to harmonize all the medicines, so that the whole effect is more coordinated, and the traditional Chinese medicine has a better improvement effect on insomnia, palpitation, amnesia and other symptoms caused by heart-spleen deficiency and deficiency of qi and blood.

Description

Technical Field

[0001] The invention relates to the technical field of fermented pulp, in particular to a poria, ginseng and licorice fermented pulp and a preparation method thereof. Background Art

[0002] Poria cocos is the dried sclerotium of the Polyporaceae fungus, which often parasitizes the roots of Pinus densiflora and Pinus massoniana. Its outer bark is thin and rough, tan to dark brown, while the interior is white or pale pink. It promotes the removal of dampness and is used to treat edema and urinary problems caused by internal dampness. It also strengthens the spleen, relieving diarrhea and loose stools caused by spleen deficiency and dampness. It also calms the mind and has a certain therapeutic effect on palpitations and insomnia caused by deficiency of both the heart and spleen, and insufficient qi and blood. Ginseng is the dried root and rhizome of Panax ginseng, also from the Araliaceae family. The taproot is spindle-shaped or cylindrical, with a grayish-yellow surface and sparse, shallow, intermittent, coarse horizontal striations and distinct vertical wrinkles on the upper or entire root. It has the effect of significantly replenishing vital energy and can help alleviate collapse, making it commonly used to treat critical symptoms such as extreme vital energy deficiency and impending collapse. It can tonify the spleen and lungs, improving symptoms such as loss of appetite, abdominal distension, loose stools, and shortness of breath caused by spleen and lung qi deficiency. It also promotes fluid production and quenches thirst, alleviating symptoms of both qi and fluid deficiency, thirst, and a weak pulse associated with fever. Ginseng also calms the mind and improves intelligence, with some efficacy in treating insomnia, dreaminess, palpitations, and forgetfulness. Licorice is the dried root and rhizome of the leguminous plant Glycyrrhiza uralensis, Glycyrrhiza inflata, or Glycyrrhiza glabra. The root is cylindrical, with an outer skin of varying tightness and a reddish-brown or grayish-brown surface. It can nourish the spleen and replenish qi, and can be used to treat spleen and stomach weakness, shortness of breath, fatigue, poor appetite, and loose stools. It has the effect of clearing away heat and detoxifying, and can be used for heat-toxic sores, sore throat, etc. It can also eliminate phlegm and relieve coughs, and relieve a variety of cough and asthma symptoms. In addition, licorice can also harmonize various medicines, alleviate the potency or toxicity of other medicines, and enable the various medicines in the prescription to play a better role.

[0003] Extraction methods for traditional Chinese medicine components primarily use water or organic solvents as extractants to directly extract the components from traditional Chinese medicine materials. However, due to the complexity of traditional Chinese medicine components, this extraction method can extract both effective components and some useless and even harmful components. With the development of biotechnology, the application of modern fermentation technology to the research and development of traditional Chinese medicines and the fermentation and processing of traditional Chinese medicines to achieve the purpose of reducing toxicity and increasing efficacy have gradually become a hot topic in traditional Chinese medicine extraction research. To this end, the present invention provides a fermented poria cocos, ginseng, and licorice puree and a preparation method thereof. Summary of the Invention

[0004] In view of the deficiencies in the prior art, the present invention provides a poria cocos, ginseng, and licorice fermented puree and a preparation method thereof, which solves the problems mentioned in the above background technology.

[0005] To achieve the above objectives, the present invention is implemented through the following technical scheme: a Poria cocos, ginseng and licorice fermented puree, which is prepared from the following Chinese medicinal components in parts by weight: 20-50 parts of Poria cocos, 15-40 parts of ginseng, 25-50 parts of licorice, 5-50 parts of Astragalus membranaceus, 5-50 parts of Codonopsis pilosula, 10-40 parts of Chamomile, 5-20 parts of Scrophularia ningpoensis, 25-40 parts of Chuanxiong, 4-16 parts of Cornus officinalis, 5-15 parts of cinnamon, and 8-25 parts of Herba Lycopodii.

[0006] Preferably, the fermentation puree is made of the following traditional Chinese medicine components in parts by weight: 30-50 parts of Poria cocos, 25-40 parts of ginseng, 35-50 parts of licorice, 30-50 parts of astragalus, 30-50 parts of Codonopsis pilosula, 25-40 parts of chamomile, 10-20 parts of Scrophularia ningpoensis, 35-40 parts of Chuanxiong, 10-16 parts of Cornus officinalis, 10-15 parts of cinnamon, and 15-25 parts of deer antler.

[0007] The present invention also discloses a method for preparing a fermented poria, ginseng and licorice pulp, which specifically comprises the following preparation steps: Step 1: remove impurities, wash, dry, crush, and sieve Poria cocos, ginseng, licorice, astragalus, codonopsis, chamomile, Scrophularia ningpoensis, Chuanxiong, Cornus officinalis, cinnamon, and gypsum foetida in sequence, and then mix them evenly to obtain a mixed powder; Step 2: Mix the mixed powder with deionized water, sterilize by high-pressure steam, and cool to room temperature after sterilization. Step 3: adding Lactobacillus fermentum seed solution prepared in MRS liquid culture medium and fermenting at a temperature of 26-28° C.; Step 4: centrifuge the fermentation liquid obtained after fermentation, extract the supernatant, dilute the supernatant 100 times, and filter it through a 0.25-0.45 μm microporous filter membrane to obtain the Poria cocos, ginseng and licorice fermentation puree.

[0008] Preferably, in the step 1, the product is washed with deionized water for 2 to 4 times, then dried in a drying oven at 45 to 60° C., crushed, and finally passed through a 120 to 200 mesh sieve.

[0009] Preferably, in step three, the concentration of the Lactobacillus seed liquid is 105-110 cfu / mL, and the pH value of the Lactobacillus seed liquid is 6.8-7.6.

[0010] Preferably, in step 2, the sterilization temperature is 118-121° C., and the sterilization time is 20-30 minutes.

[0011] Preferably, in step three, the MRS liquid culture medium comprises: 10 g of peptone, 88 g of beef extract powder, 4 g of yeast extract powder, 20 g of glucose, 2 g of dipotassium hydrogen phosphate, 2 g of diammonium hydrogen citrate, 5 g of sodium acetate, 0.2 g of magnesium sulfate, 0.04 g of manganese sulfate, 1 g of Tween-80, and 1 L of distilled water, and is sterilized at 121° C. for 12 to 15 min.

[0012] Preferably, in step 4, the centrifugal speed is 5000-8000 r / min, and the centrifugal time is 15-20 min.

[0013] The invention provides a poria cocos, ginseng and licorice fermented puree and a preparation method thereof. Compared with the existing technology, it has the following beneficial effects: the fermented Poria cocos, ginseng and licorice pulp and its preparation method use Poria cocos, ginseng and licorice as raw materials, and the three work together to have a better conditioning effect on spleen and stomach qi deficiency, can improve symptoms such as loss of appetite, abdominal distension, fatigue, etc., and enhance the conditioning of body functions; and Poria cocos is diuretic and dampness-removing, and cooperates with licorice and ginseng to have more significant effects in regulating human body water metabolism, relieving edema, etc., and can also relieve the discomfort such as body heaviness caused by water retention; Poria cocos and ginseng both have the effect of calming the mind and tranquilizing the nerves, and licorice is added to harmonize the various medicines to make the overall effect more coordinated, and has a better improvement effect on insomnia, palpitations, forgetfulness and other symptoms caused by deficiency of both heart and spleen and insufficient qi and blood; ginsenosides in ginseng and polysaccharides in Poria cocos are more easily absorbed by the human body after fermentation, can enhance the activity and function of the body's immune cells, improve the body's resistance, and help resist disease invasion; the three medicinal materials all contain antioxidants, and after fermentation, their The antioxidant effect may be enhanced, which can eliminate free radicals in the body and reduce oxidative damage. It also has certain anti-inflammatory activity, which helps to relieve chronic inflammation in the body; the ingredients in the fermented puree can regulate gastrointestinal motility, promote the secretion of digestive juices, help digest food, improve gastrointestinal digestive function, and have a certain conditioning effect on indigestion, gastrointestinal dysfunction, etc.; the fermentation process may produce some beneficial microorganisms and enzymes, which help to decompose the nutrients in food and promote the body's absorption and utilization of nutrients such as protein, vitamins, and minerals; and Astragalus replenishes qi and raises yang; Codonopsis strengthens the spleen and benefits the lungs; Chamomile has a certain calming and soothing effect; Scrophularia clears heat and cools blood; Chuanxiong promotes blood circulation and qi; Cornus officinalis nourishes the liver and kidneys; cinnamon replenishes fire and helps yang, etc.; Deer antler grass eliminates rheumatism, etc.; after fermentation, these medicinal materials may make the effective ingredients better dissolve, improve the body's absorption efficiency, enhance the nourishing effect on the body, enhance immunity, improve qi and blood circulation, and regulate body functions. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 A comparison chart of SOD activity tests provided by a Poria cocos, ginseng, and licorice fermented puree and its preparation method. DETAILED DESCRIPTION

[0015] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. 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 making creative efforts are within the scope of protection of the present invention.

[0016] Example 1 A method for preparing a fermented poria, ginseng, and licorice puree, comprising the following steps: Step 1: remove impurities from 20g of Poria cocos, 15g of ginseng, 25g of licorice, 5g of astragalus, 5g of Codonopsis pilosula, 10g of chamomile, 5g of Scrophularia ningpoensis, 25g of Chuanxiong, 4g of Cornus officinalis, 5g of cinnamon bark, and 8g of gypsum. Then, wash them twice with deionized water, dry them in a drying oven at 45°C, grind them, and finally pass them through a 120-mesh sieve and mix them evenly to obtain a mixed powder. Step 2: Mix the mixed powder with deionized water, and sterilize it by high-pressure steam method after mixing. The sterilization temperature is 118°C and the sterilization time is 20 minutes. After the sterilization is completed, cool it to room temperature; Step 3: adding Lactobacillus fermentum seed solution prepared in MRS liquid medium with a concentration of 105 cfu / mL and a pH value of 6.8, and fermenting at a temperature of 26°C; The MRS liquid culture medium includes: 10 g of peptone, 88 g of beef extract powder, 4 g of yeast extract powder, 20 g of glucose, 2 g of dipotassium hydrogen phosphate, 2 g of diammonium hydrogen citrate, 5 g of sodium acetate, 0.2 g of magnesium sulfate, 0.04 g of manganese sulfate, 1 g of Tween-80, and 1 L of distilled water, and is sterilized at 121°C for 12 min. Step 4: centrifuge the fermentation liquid obtained after fermentation at a centrifugal speed of 5000 r / min for 15 min, extract the supernatant, dilute the supernatant 100 times, and filter it with a 0.25 μm microporous filter membrane to obtain the Poria cocos, ginseng and licorice fermentation puree.

[0017] Example 2 A method for preparing a fermented poria, ginseng, and licorice puree, comprising the following steps: Step 1: remove impurities from 25g of Poria cocos, 20g of ginseng, 30g of licorice, 15g of astragalus, 10g of Codonopsis pilosula, 15g of chamomile, 10g of Scrophularia ningpoensis, 30g of Chuanxiong, 8g of Cornus officinalis, 7g of cinnamon bark, and 125g of gypsum. Then, wash them three times with deionized water, dry them in a drying oven at 48°C, grind them, and finally pass them through a 130-mesh sieve and mix them evenly to obtain a mixed powder. Step 2: Mix the mixed powder with deionized water, and sterilize it by high-pressure steam method after mixing. The sterilization temperature is 119°C and the sterilization time is 22 minutes. After the sterilization is completed, cool it to room temperature; Step 3: adding Lactobacillus fermentum seed solution prepared in MRS liquid medium with a concentration of 106 cfu / mL and a pH value of 7.0, and fermenting at a temperature of 27°C; The MRS liquid culture medium includes: 10 g of peptone, 88 g of beef extract powder, 4 g of yeast extract powder, 20 g of glucose, 2 g of dipotassium hydrogen phosphate, 2 g of diammonium hydrogen citrate, 5 g of sodium acetate, 0.2 g of magnesium sulfate, 0.04 g of manganese sulfate, 1 g of Tween-80, and 1 L of distilled water, and is sterilized at 121°C for 13 min. Step 4: centrifuge the fermentation liquid obtained after fermentation at a centrifugal speed of 6000 r / min for 16 min, extract the supernatant, dilute the supernatant 100 times, and filter it with a 0.28 μm microporous filter membrane to obtain the Poria cocos, ginseng and licorice fermentation puree.

[0018] Example 3 A method for preparing a fermented poria, ginseng, and licorice puree, comprising the following steps: Step 1: remove impurities from 30g of Poria cocos, 250g of ginseng, 35g of licorice, 15g of astragalus, 20g of Codonopsis pilosula, 20g of chamomile, 15g of Scrophularia ningpoensis, 35g of Chuanxiong, 10g of Cornus officinalis, 9g of cinnamon bark, and 16g of gypsum. Then, wash them four times with deionized water, dry them in a drying oven at 50°C, grind them, and finally pass them through a 140-mesh sieve and mix them evenly to obtain a mixed powder. Step 2: Mix the mixed powder with deionized water, and sterilize it by high-pressure steam method after mixing. The sterilization temperature is 120°C and the sterilization time is 24 minutes. After the sterilization is completed, cool it to room temperature; Step 3: adding Lactobacillus fermentum seed solution prepared in MRS liquid medium with a concentration of 107 cfu / mL and a pH value of 7.2, and fermenting at a temperature of 28°C; The MRS liquid culture medium includes: 10 g of peptone, 88 g of beef extract powder, 4 g of yeast extract powder, 20 g of glucose, 2 g of dipotassium hydrogen phosphate, 2 g of diammonium hydrogen citrate, 5 g of sodium acetate, 0.2 g of magnesium sulfate, 0.04 g of manganese sulfate, 1 g of Tween-80, and 1 L of distilled water, and is sterilized at 121°C for 14 min. Step 4: centrifuge the fermentation liquid obtained after fermentation at a centrifugal speed of 7000 r / min for 18 min, extract the supernatant, dilute the supernatant 100 times, and filter it with a 0.35 μm microporous filter membrane to obtain the Poria cocos, ginseng and licorice fermentation puree.

[0019] Example 4 A method for preparing a fermented poria, ginseng, and licorice puree, comprising the following steps: Step 1: remove impurities from 40g of Poria cocos, 30g of ginseng, 45g of licorice, 35g of Radix Angelicae Dahuricae, 30g of Codonopsis pilosula, 30g of chamomile, 18g of Scrophulariaceae, 36g of Chuanxiong, 15g of Cornus officinalis, 12g of cinnamon bark, and 20g of Herba Lukanescens, then wash them twice with deionized water, dry them in a drying oven at 55°C, grind them, and finally pass them through a 180-mesh sieve and mix them evenly to obtain a mixed powder; Step 2: Mix the mixed powder with deionized water, and sterilize it by high-pressure steam method after mixing. The sterilization temperature is 120°C and the sterilization time is 28 minutes. After the sterilization is completed, cool it to room temperature; Step 3: adding Lactobacillus fermentum seed solution prepared in MRS liquid medium with a concentration of 109 cfu / mL and a pH value of 7.4, and fermenting at a temperature of 28°C; The MRS liquid culture medium includes: 10 g of peptone, 88 g of beef extract powder, 4 g of yeast extract powder, 20 g of glucose, 2 g of dipotassium hydrogen phosphate, 2 g of diammonium hydrogen citrate, 5 g of sodium acetate, 0.2 g of magnesium sulfate, 0.04 g of manganese sulfate, 1 g of Tween-80, and 1 L of distilled water, and is sterilized at 121°C for 14 min. Step 4: centrifuge the fermentation liquid obtained after fermentation at a centrifugal speed of 7500 r / min for 19 min, extract the supernatant, dilute the supernatant 100 times, and filter it with a 0.40 μm microporous filter membrane to obtain the Poria cocos, ginseng and licorice fermentation puree.

[0020] Example 5 A method for preparing a fermented poria, ginseng, and licorice puree, comprising the following steps: Step 1: remove impurities from 50g of Poria cocos, 40g of ginseng, 50g of licorice, 50g of astragalus, 50g of Codonopsis pilosula, 40g of chamomile, 20g of Scrophularia ningpoensis, 40g of Chuanxiong, 16g of Cornus officinalis, 15g of cinnamon bark, and 25g of gypsum. Then, wash them 4 times with deionized water, dry them in a drying oven at 60°C, grind them, and finally pass them through a 200-mesh sieve and mix them evenly to obtain a mixed powder. Step 2: Mix the mixed powder with deionized water, and sterilize it by high-pressure steam method after mixing. The sterilization temperature is 121°C and the sterilization time is 30 minutes. After the sterilization is completed, cool it to room temperature; Step 3: adding Lactobacillus fermentum seed solution prepared in MRS liquid medium with a concentration of 110 cfu / mL and a pH value of 7.6, and fermenting at a temperature of 28° C.; The MRS liquid culture medium includes: 10 g of peptone, 88 g of beef extract powder, 4 g of yeast extract powder, 20 g of glucose, 2 g of dipotassium hydrogen phosphate, 2 g of diammonium hydrogen citrate, 5 g of sodium acetate, 0.2 g of magnesium sulfate, 0.04 g of manganese sulfate, 1 g of Tween-80, and 1 L of distilled water, and is sterilized at 121°C for 15 min. Step 4: centrifuge the fermentation liquid obtained after fermentation at a centrifugal speed of 8000 r / min for 20 min, extract the supernatant, dilute the supernatant 100 times, and filter it with a 0.45 μm microporous filter membrane to obtain the Poria cocos, ginseng and licorice fermentation puree.

[0021] Comparative Example 1 The difference from Example 1 is that Poria cocos is not added; the rest remains unchanged.

[0022] Comparative Example 2 The difference from Example 1 is that ginseng is not added; the rest remains unchanged.

[0023] Comparative Example 3 The difference from Example 1 is that no liquorice is added; the rest remains unchanged.

[0024] like Figure 1 As shown, the SOD activity of Examples 1-5 was significantly improved compared with Comparative Examples 1-3.

[0025] Meanwhile, the contents not described in detail in this specification belong to the prior art known to those skilled in the art.

[0026] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus.

[0027] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A fermented tuckahoe, ginseng and licorice puree, characterized in that: The fermented pulp is prepared from the following Chinese medicinal components in parts by weight: 20-50 parts of Poria cocos, 15-40 parts of ginseng, 25-50 parts of liquorice, 5-50 parts of astragalus, 5-50 parts of codonopsis pilosula, 10-40 parts of chamomile, 5-20 parts of Scrophularia ningpoensis, 25-40 parts of Chuanxiong, 4-16 parts of Cornus officinalis, 5-15 parts of cinnamon bark and 8-25 parts of gypsum.

2. The fermented poria, ginseng and licorice puree according to claim 1, characterized in that: The fermented pulp is prepared from the following Chinese medicinal components in parts by weight: 30-50 parts of Poria cocos, 25-40 parts of ginseng, 35-50 parts of liquorice, 30-50 parts of astragalus, 30-50 parts of codonopsis pilosula, 25-40 parts of chamomile, 10-20 parts of Scrophularia ningpoensis, 35-40 parts of Chuanxiong, 10-16 parts of Cornus officinalis, 10-15 parts of cinnamon bark and 15-25 parts of pygmy spatholobi.

3. A method for preparing the fermented poria, ginseng and licorice puree according to claim 1, characterized in that: The specific preparation steps include: Step 1: remove impurities, wash, dry, crush, sieve Poria, ginseng, licorice, astragalus, codonopsis, chamomile, Scrophularia, Chuanxiong, Cornus officinalis, cinnamon bark, and gypsum in sequence, and then mix them evenly to obtain a mixed powder; Step 2: Mix the mixed powder with deionized water, sterilize by high pressure steam after mixing, and cool to room temperature after sterilization; Step 3, adding the fermented Lactobacillus seed liquid prepared by MRS liquid culture medium, and fermenting at a temperature of 26-28° C.; Step 4: centrifuge the fermentation liquid obtained after fermentation, extract the supernatant, dilute the supernatant 100 times, and filter it through a 0.25-0.45 μm microporous filter membrane to obtain the Poria cocos, ginseng and licorice fermentation puree.

4. The method for preparing a fermented tuckahoe, ginseng and licorice puree according to claim 3, characterized in that: In the step 1, the product is washed with deionized water for 2 to 4 times, then dried in a drying oven at 45 to 60° C., crushed, and finally passed through a 120 to 200 mesh sieve.

5. The method for preparing a fermented tuckahoe, ginseng and licorice puree according to claim 3, characterized in that: In the step 3, the concentration of the lactobacillus seed solution is 105-110 cfu / mL, and the pH value of the lactobacillus seed solution is 6.8-7.

6.

6. The method for preparing a fermented tuckahoe, ginseng and licorice puree according to claim 3, characterized in that: In the step 2, the sterilization temperature is 118-121° C., and the sterilization time is 20-30 min.

7. The method for preparing the fermented poria, ginseng and licorice puree according to claim 3, characterized in that: In the step 3, the MRS liquid culture medium includes: 10g of peptone, 88g of beef extract powder, 4g of yeast extract powder, 20g of glucose, 28g of dipotassium hydrogen phosphate, 2g of diammonium hydrogen citrate, 5g of sodium acetate, 0.2g of magnesium sulfate, 0.04g of manganese sulfate, 1g of Tween-80, and 1L of distilled water, which is sterilized at 121°C for 12 to 15min.

8. The method for preparing the fermented poria, ginseng and licorice puree according to claim 3, characterized in that: In the step 4, the centrifugal speed is 5000-8000 r / min, and the centrifugal time is 15-20 min.

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