Codonopsis pilosula and lotus leaf herbaceous plant beverage

Abstract

The invention relates to the technical field of traditional Chinese medicines, in particular to a codonopsis pilosula and lotus leaf herbaceous plant beverage which is prepared from 14 raw materials including codonopsis pilosula, Chinese wolfberry fruits, Chinese yams, white hyacinth beans and the like through the steps of enzymolysis, lactobacillus fermentation, ethanol ultrasonic extraction and the like. The traditional Chinese medicine composition comprehensively conditions obesity and related metabolic disorder problems, improves symptoms such as dyspepsia and stomach weakness, realizes dampness discharge, smooth qi and blood circulation and metabolic balance, and provides a new idea for modern research of traditional Chinese medicines.

Description

Technical Field

[0001] The present invention belongs to the technical field of food and beverage processing, and is specifically a herbal beverage made of codonopsis and lotus leaves. With the changes in modern lifestyles, including the influence of high-calorie diets, lack of exercise, and long-term mental stress, the incidence of obesity and related metabolic problems has increased significantly worldwide. Obesity is often accompanied by health problems such as weakened digestive function, reduced metabolic levels, weak spleen and stomach, and liver qi stagnation. These problems interact with each other and further affect the normal functioning of the body. For example, weak spleen and stomach may lead to poor digestion and absorption of food, accumulation of moisture may cause edema and metabolic disorders, and liver qi stagnation may affect emotional regulation and energy metabolism. These factors work together to make weight management more complicated and also have a significant impact on the quality of life of patients. According to relevant research data, obesity and its related metabolic abnormalities have become an important cause of many chronic diseases, such as diabetes, hypertension, and fatty liver, bringing a heavy medical burden to families and society.

[0002] At present, intervention methods for obesity and related metabolic problems mainly include diet control, exercise therapy and drug therapy. However, relying solely on diet and exercise is often difficult to achieve the desired effect. Although chemical drugs can help lose weight in the short term, they may be accompanied by a series of side effects, such as gastrointestinal discomfort, nutrient absorption disorders, liver and kidney damage, etc. In addition, the mechanism of action of some drugs is relatively single, and they fail to fully take into account the multi-dimensional health problems behind obesity, such as weak spleen and stomach, moisture retention and poor liver qi. Therefore, it is of great practical significance to develop a natural herbal drink that can comprehensively regulate body functions and improve metabolic status.

[0003] Traditional Chinese medicine has accumulated rich experience in regulating human metabolism and improving physical fitness. Chinese medicinal materials such as Codonopsis pilosula, wolfberry, yam, white hyacinth bean, sweet almond, ganhuangcao (stem), daidaihua, lotus leaf, momordica grosvenori, tangerine peel, jujube, hawthorn, cypress seed, and Prunus mume have the effects of replenishing qi and strengthening the spleen, removing dampness and draining water, soothing the liver and regulating qi. Through scientific compatibility, these medicinal materials can work synergistically to a certain extent to help restore metabolic balance, thereby providing a safe and effective health management plan for obese people. This comprehensive conditioning method based on natural herbs shows broad prospects in meeting the growing health needs. Contents of the invention The invention provides a codonopsis and lotus leaf herbal beverage and a preparation method thereof, and belongs to the technical field of traditional Chinese medicine. The codonopsis and lotus leaf herbal beverage of the invention comprises: codonopsis, wolfberry, Chinese yam, white hyacinth bean, sweet almond, scutellaria baicalensis (stem), daidaihua, lotus leaf, monk fruit, tangerine peel, jujube, hawthorn, cypress seed and prune seed. Among them, codonopsis pilosula replenishes qi and strengthens the spleen, and is the monarch medicine; wolfberry nourishes the liver and kidney, and Chinese yam replenishes qi and nourishes yin, and the two synergistically enhance the spleen and stomach functions, and are the minister medicines; white hyacinth bean strengthens the spleen and eliminates dampness, sweet almond moistens the lungs and relieves constipation, scutellaria baicalensis (stem) clears heat and eliminates dampness, daidaihua soothes the liver and regulates qi, and lotus leaf raises clear and lowers turbidity, and jointly regulates the moisture and qi and blood circulation in the body, and are the adjuvant medicines; monk fruit clears heat and moisturizes the throat, tangerine peel regulates qi and resolves phlegm, jujube harmonizes various medicines, hawthorn digests food and resolves accumulation, cypress seed nourishes the heart and calms the mind, and prune seed moistens the intestines and relieves constipation, and jointly assists in improving the metabolic state, and are the guiding medicines. The combination of the drugs has a synergistic effect, helps restore metabolic balance, and improves obesity and related metabolic abnormalities. The experimental results show that after taking the beverage of the present invention, the weight, body fat rate and moisture retention of the subjects are improved, indicating that the beverage of the present invention has a significant comprehensive conditioning effect.

[0004] The invention provides a codonopsis and lotus leaf herbal beverage composition, comprising the following raw materials in parts by weight: 5-20 parts of codonopsis, 3-15 parts of wolfberry, 5-20 parts of yam, 3-10 parts of white hyacinth bean, 2-8 parts of sweet almond, 3-12 parts of scutellaria baicalensis (stem), 2-8 parts of daidai hua, 5-15 parts of lotus leaf, 2-10 parts of momordica grosvenori, 3-10 parts of tangerine peel, 5-15 parts of jujube, 3-12 parts of hawthorn, 2-8 parts of cypress seed and 2-8 parts of Prunus mume seed.

[0005] The present invention also provides application of the above-mentioned Codonopsis pilosula and lotus leaf herbal beverage composition in preparing a beverage for regulating abnormal metabolism.

[0006] The invention also provides a codonopsis pilosula and lotus leaf herbal beverage, which is prepared from the codonopsis pilosula and lotus leaf herbal beverage composition.

[0007] The present invention also provides a preparation method of the above-mentioned codonopsis and lotus leaf herbal beverage, comprising: washing and crushing codonopsis, wolfberry, yam, white hyacinth bean, sweet almond, tangerine peel, jujube, hawthorn, cypress seed and prune seed respectively to obtain coarse powder; mixing codonopsis, yam, white hyacinth bean with water, hydrolyzing with amylase, adding lactic acid bacteria for fermentation, sterilizing, filtering and obtaining fermentation liquid; mixing tangerine peel, cypress seed and lotus leaf, ultrasonically extracting with ethanol solution, filtering and obtaining extract; mixing the fermentation liquid with the extract, spray drying and obtaining dry powder; extracting and concentrating sweet almond, momordica grosvenori, tangerine peel, jujube, hawthorn, cypress seed and prune seed, uniformly mixing with the dry powder, sterilizing and preparing liquid beverage or solid granule to obtain the codonopsis and lotus leaf herbal beverage; the lactic acid bacteria are composed of plant lactobacillus and bifidobacterium in a weight ratio of 1-4:2-6.

[0008] The present invention uses scientific compatibility of multiple herbal raw materials and modern biotechnology to give full play to the synergistic effects of various ingredients, solving the problem that single drugs or simple formulas in the prior art are difficult to comprehensively regulate obesity and related metabolic abnormalities. Specifically, the present invention uses enzymatic hydrolysis technology to pre-treat raw materials such as Codonopsis pilosula, Chinese yam, and white hyacinth bean to release their effective ingredients and improve bioavailability; lactic acid bacteria fermentation is used to further enhance the metabolic regulation function of the raw materials and improve the taste; ethanol ultrasonic extraction technology is used to extract the active ingredients in the yellow grass (stem), Daidaihua and lotus leaves to ensure that their efficacy is fully retained; finally, the fermentation liquid is mixed with the extract by spray drying technology to form a stable dry powder, which is convenient for subsequent processing into different forms of beverages.

[0009] In the preparation method provided by the present invention, the selection and ratio of lactic acid bacteria is one of the key links. Lactobacillus plantarum has strong acid resistance and acid production ability, can effectively decompose polysaccharides in raw materials, generate short-chain fatty acids, and promote intestinal health; Bifidobacterium is known for its role in regulating immune function and improving intestinal microecology. The two are compounded in a specific ratio to achieve complementary advantages and further enhance the functionality of the fermentation liquid. In addition, the present invention strictly controls the enzymatic hydrolysis temperature, fermentation time and ultrasonic extraction conditions during the preparation process to ensure that the operating parameters of each step are in the optimal range, thereby maximizing the retention of the effective ingredients of the raw materials and avoiding their degradation.

[0010] The Codonopsis pilosula and lotus leaf herbal beverage composition and its preparation method provided by the present invention not only solve the common problems of indigestion, low metabolism, spleen and stomach weakness, and liver qi stagnation in obese people, but also achieve the goals of expelling moisture from the body, smooth circulation of qi and blood, and balanced energy metabolism through multi-dimensional conditioning methods. This comprehensive conditioning program based on natural herbs not only meets the health management needs of modern people, but also provides new ideas for the modernization of traditional Chinese medicine research. Figure 1 The present invention is an overall flow chart of the preparation process of the Codonopsis pilosula and lotus leaf herbal beverage.

[0011] Figure 2 It is a schematic diagram of the action of lactic acid bacteria in the fermentation process of the present invention, showing the synergistic action mechanism of Lactobacillus plantarum and Bifidobacterium.

[0012] Figure 3 It is a simplified diagram of the device structure of the enzymatic hydrolysis and fermentation stages of the present invention, showing the layout of key equipment in the enzymatic hydrolysis and fermentation process.

[0013] Figure 4 It is a schematic diagram of the ethanol ultrasonic extraction process of the present invention, showing the process steps of extracting active ingredients from Herba Lycopodii (stem), Herba Dioscoreae and Lotus Leaves.

[0014] Figure 5 It is a schematic diagram of the spray drying process of the present invention, illustrating the process of forming a dry powder after the fermentation liquid and the extraction liquid are mixed.

[0015] Figure 6 This is a schematic diagram of the final product form of the present invention, showing the appearance of two finished products: a liquid beverage and a solid granule.

[0016] The accompanying drawings are marked as follows: 1. fermentation tank; 2. ultrasonic extraction equipment; 3. spray dryer; 4. liquid beverage bottle; 5. solid granule packaging bag; 6. enzymolysis reactor. The present invention provides a specific preparation process of a Codonopsis pilosula and lotus leaf herbal beverage, the core of which is to extract and enhance the effective ingredients by scientifically combining a variety of herbal raw materials and combining modern biotechnology. Figure 1 To Attachment Figure 6 The specific embodiments of the present invention are described in detail with reference to the accompanying drawings and the component marks.

[0017] First, the layout of each device and their relationship need to be clarified during the preparation process. Figure 3 As shown, the key equipment in the enzymatic hydrolysis and fermentation stages includes an enzymatic hydrolysis reactor 6 and a fermentation tank 1. The enzymatic hydrolysis reactor 6 is used to perform enzymatic hydrolysis on Codonopsis pilosula, Chinese yam and white lentil, wherein a stirring device is provided inside the enzymatic hydrolysis reactor 6 to ensure that the raw materials are fully in contact with the amylase. After the enzymatic hydrolysis is completed, the material enters the fermentation tank 1 through a conveying pipeline, and the fermentation tank 1 is equipped with a temperature control device and a pH monitoring device for real-time monitoring of the fermentation conditions. A discharge port is provided at the bottom of the fermentation tank 1, and a valve is used to control the flow of the fermentation liquid to the subsequent process.

[0018] During the enzymatic hydrolysis stage, 5-20 parts of Codonopsis pilosula, 5-20 parts of Chinese yam and 3-10 parts of white hyacinth bean are washed and crushed into coarse powder, and the particle size of the coarse powder is controlled between 20-50 meshes. The coarse powder is mixed with water in a mass ratio of 1:5-1:10 and added to the enzymatic hydrolysis reactor 6. At the same time, an appropriate amount of amylase is added, the enzymatic hydrolysis temperature is set to 50-60°C, and the enzymatic hydrolysis time is controlled to 2-4 hours. After the enzymatic hydrolysis is completed, the enzymatic hydrolysis liquid is transferred to the fermentation tank 1, and a composite lactic acid bacteria composed of Lactobacillus plantarum and Bifidobacterium is added in a weight ratio of 1-4:2-6 for fermentation. The fermentation temperature is controlled at 37-42°C, and the fermentation time is set to 24-48 hours. In this process, Lactobacillus plantarum and Bifidobacterium work synergistically to decompose polysaccharides to produce short-chain fatty acids, while adjusting the acidity of the fermentation liquid. Figure 2 As shown, Lactobacillus plantarum is mainly responsible for acid production and decomposition of polysaccharides, while Bifidobacterium enhances metabolic regulation by regulating intestinal microecology. After the fermentation is completed, the fermentation liquid is heated to 90-95°C for sterilization for 15-20 minutes, and then the solids are separated by a filtration device to obtain a clear fermentation liquid.

[0019] At the same time, the active ingredient extraction process of 3-12 parts of yellow grass (stem), 2-8 parts of Daidai flower and 5-15 parts of lotus leaf is completed in the ultrasonic extraction device 2. Figure 4 As shown, the ultrasonic extraction equipment 2 includes an ultrasonic generator, an extraction tank and a filtering device. The above three raw materials are cleaned and crushed into coarse powder, and the particle size of the coarse powder is also controlled between 20-50 meshes. The coarse powder is mixed with an ethanol solution with a volume fraction of 50%-70% in a mass ratio of 1:8-1:12 and added to the extraction tank, and the ultrasonic generator is turned on for ultrasonic extraction. The ultrasonic frequency is set to 20-40kHz, and the extraction time is controlled to 30-60 minutes. After the extraction is completed, the solids are separated by a filtering device to obtain an extract containing active ingredients.

[0020] The mixing process of the fermentation liquid and the extract is completed in the spray dryer 3. Figure 5 As shown, the spray dryer 3 includes a feed port, a nozzle, a heating device and a collecting device. The fermentation liquid and the extract are mixed in a volume ratio of 1:1-1:2 and fed into the spray dryer 3 through the feed port. The nozzle atomizes the mixed liquid into fine droplets. The heating device sets the hot air temperature to 120-150°C to quickly dry the droplets to form powder. The dried powder is collected by the collecting device to obtain a stable dry powder.

[0021] The extraction process of 2-8 parts of sweet almonds, 2-10 parts of monk fruit, 3-10 parts of dried orange peel, 5-15 parts of jujube, 3-12 parts of hawthorn, 2-8 parts of cypress seed and 2-8 parts of prune seed is completed in a separate extraction device. The above raw materials are washed and crushed into coarse powder, and the particle size of the coarse powder is controlled between 20-50 meshes. The coarse powder is mixed with water in a mass ratio of 1:6-1:10, heated to 80-90°C, and extracted for 1-2 hours. The extract is separated from the solid by a filtering device and concentrated to 1 / 3-1 / 5 of the original volume to obtain a concentrated solution. The concentrated solution is evenly mixed with the dry powder obtained by spray drying in a mass ratio of 1:2-1:3, and sterilized at 90-95°C for 15-20 minutes to finally prepare a liquid beverage or a solid granule.

[0022] The filling process of liquid beverages Figure 6 As shown, the liquid beverage bottle 4 is used to hold the final product. The sterilized liquid beverage is injected into the liquid beverage bottle 4 through the filling equipment, and the capacity of each bottle is 250-500ml. The packaging process of the solid powder is also as follows Figure 6 As shown, the solid powder packaging bag 5 is used to contain the final product. The sterilized solid powder is divided into the solid powder packaging bags 5 by the packaging equipment, and the net weight of each bag is 5-10g.

[0023] In practical applications, the Codonopsis pilosula and lotus leaf herbal beverage provided by the present invention is suitable for daily conditioning of people with obesity and related metabolic abnormalities. For example, a subject drank a bottle of 250 ml of liquid beverage every day for 30 consecutive days, and his weight dropped by 2 kg, his body fat rate dropped by 1.5%, and the moisture retention phenomenon was significantly improved. This shows that the beverage of the present invention has a significant comprehensive conditioning effect.

[0024] The present invention uses enzymatic hydrolysis technology to release the active ingredients in Codonopsis pilosula, Chinese yam and white lentil, uses lactic acid bacteria fermentation to further enhance the metabolic regulation function, uses ethanol ultrasonic extraction technology to extract the active ingredients in Herba Codonopsis pilosulae (stems), Herba Codonopsis pilosulae and lotus leaves, and uses spray drying technology to mix the fermentation liquid with the extract to form a stable dry powder. The final product forms include liquid beverages and solid granules to meet the needs of different consumers.

[0025] The above is only a specific embodiment of the present invention. Any person skilled in the art can modify or replace the above embodiment according to actual conditions within the technical scope disclosed by the present invention, but these modifications or replacements should be included in the protection scope of the present invention. In order to better enable relevant personnel in this technical field to fully understand and implement the present invention, the specific implementation principle of the present invention is further supplemented with a specific application scenario.

[0026] First, in the enzymatic hydrolysis stage, codonopsis, yam and white lentil are washed in proportion and crushed into coarse powder with a particle size of 20-50 mesh. Then, the coarse powder is mixed with water in a mass ratio of 1:5 to 1:10, and an appropriate amount of amylase is added. Figure 3 As shown, a stirring device is provided inside the enzymatic reactor 6, which continuously stirs to ensure that the raw material is fully in contact with the amylase, thereby accelerating the enzymatic process. The enzymatic temperature is set to 50-60°C and the time is 2-4 hours. Under this condition, the amylase can efficiently decompose the polysaccharides in the raw material to generate small molecular sugars that are easily used by lactic acid bacteria. After the enzymatic hydrolysis is completed, the solution enters the fermentation tank 1 through the delivery pipeline. Figure 3 As shown, the fermentation tank 1 is equipped with a temperature control device and a pH monitoring device for real-time monitoring of the fermentation conditions. In this process, Lactobacillus plantarum and Bifidobacterium bifidum are added to the fermentation liquid in a weight ratio of 1-4:2-6, and the fermentation temperature is controlled at 37-42°C for 24-48 hours. Figure 2 As shown, Lactobacillus plantarum is mainly responsible for breaking down polysaccharides to produce short-chain fatty acids, while Bifidobacterium enhances metabolic regulation by regulating intestinal microecology. After fermentation, the fermentation liquid is heated to 90-95°C for sterilization for 15-20 minutes, and then the solids are separated by a filtration device to obtain a clarified fermentation liquid. This process effectively kills lactic acid bacteria and other microorganisms through high-temperature treatment, while retaining the metabolites produced during the fermentation process, providing functional ingredients for subsequent steps.

[0027] At the same time, the extraction process of active ingredients from the herb, daidaihua and lotus leaves is completed in the ultrasonic extraction device 2. Figure 4 As shown, first, the three raw materials are washed and crushed into coarse powder, and the particle size is also controlled between 20-50 meshes. Subsequently, the coarse powder is mixed with an ethanol solution with a volume fraction of 50%-70% in a mass ratio of 1:8 to 1:12 and added to the extraction tank. Turn on the ultrasonic generator for ultrasonic extraction, set the frequency to 20-40kHz, and the time is 30-60 minutes. The high-frequency vibration of ultrasound can destroy the plant cell wall and promote the dissolution of active ingredients. After the extraction is completed, the solids are separated by a filtration device to obtain an extract containing active ingredients. This step ensures that the active ingredients are fully extracted by optimizing the ultrasonic frequency and time parameters, while avoiding degradation of the ingredients due to excessive treatment.

[0028] Next, the fermentation liquid and the extract are mixed in the spray dryer 3. Figure 5 As shown, the fermentation liquid and the extract are mixed in a volume ratio of 1:1 to 1:2 and then fed into the spray dryer 3 through the feed port. The nozzle atomizes the mixed liquid into fine droplets, and the heating device sets the hot air temperature to 120-150°C, so that the droplets are quickly dried to form powder. In this process, the atomization operation increases the contact area between the liquid and the hot air, thereby improving the drying efficiency. The dried powder is collected by a collecting device to obtain a stable dry powder. This step ensures that the active ingredients in the mixed liquid are not destroyed during the drying process by strictly controlling the hot air temperature and atomization conditions, while achieving the uniformity and stability of the powder.

[0029] The extraction process of sweet almonds, monk fruit, tangerine peel, jujube, hawthorn, cypress seed and prune seed is completed in a separate extraction device. The above raw materials are washed and crushed into coarse powder, and the particle size is controlled between 20-50 mesh. Subsequently, the coarse powder is mixed with water in a mass ratio of 1:6 to 1:10 and heated to 80-90°C for extraction for 1-2 hours. The extract is separated from the solids by a filtration device and concentrated to 1 / 3 to 1 / 5 of the original volume to obtain a concentrated solution. The concentrated solution is evenly mixed with the dry powder obtained by spray drying in a mass ratio of 1:2 to 1:3, and sterilized at 90-95°C for 15-20 minutes to finally prepare a liquid beverage or solid granule. This step ensures that the active ingredients in each raw material are fully released by reasonably controlling the extraction temperature and time. At the same time, the concentration operation reduces the liquid volume for subsequent processing.

[0030] The filling process of liquid beverages Figure 6As shown, the liquid beverage bottle 4 is used to hold the final product. The sterilized liquid beverage is injected into the liquid beverage bottle 4 through the filling equipment, and the capacity of each bottle is 250-500ml. The packaging process of the solid powder is also as follows Figure 6 As shown, the solid powder packaging bag 5 is used to contain the final product. The sterilized solid powder is divided into the solid powder packaging bag 5 by the packaging equipment, and the net weight of each bag is 5-10g. This step uses automated filling and packaging equipment to ensure the hygienic safety and measurement accuracy of the product, while meeting the needs of different consumers.

[0031] In actual application, a subject drank a bottle of 250ml liquid beverage every day. After taking it for 30 consecutive days, his weight dropped by 2kg, his body fat rate dropped by 1.5%, and the moisture retention phenomenon was significantly improved. This shows that the beverage of the present invention has a significant comprehensive conditioning effect. The principle is that raw materials such as Codonopsis pilosula and Chinese yam are treated by enzymatic hydrolysis and fermentation to release small molecule active ingredients that are easily absorbed. At the same time, the metabolites of lactic acid bacteria regulate the intestinal microecology and promote metabolic balance in the body. The active ingredients in the yellow grass (stem), Daidaihua and lotus leaves are fully retained by ultrasonic extraction technology, and their effects of clearing heat and dampness, soothing the liver and regulating qi synergistically act on the discharge of moisture in the body and the smooth flow of qi and blood. Extracts of raw materials such as sweet almonds and monk fruit further assist in improving the metabolic state and jointly achieve the goal of comprehensive conditioning.

[0032] The above descriptions are only specific embodiments of the present invention. Any technician familiar with the field can modify or replace the above embodiments according to actual conditions, but these modifications or replacements should be included in the protection scope of the present invention.

Claims

1. A codonopsis pilosula and lotus leaf herbal beverage composition, characterized in that: The invention comprises the following raw materials in parts by weight: 5-20 parts of codonopsis pilosula, 3-15 parts of wolfberry, 5-20 parts of yam, 3-10 parts of white hyacinth bean, 2-8 parts of sweet almond, 3-12 parts of scutellaria baicalensis (stem), 2-8 parts of daidai hua, 5-15 parts of lotus leaf, 2-10 parts of momordica grosvenori, 3-10 parts of tangerine peel, 5-15 parts of jujube, 3-12 parts of hawthorn, 2-8 parts of cypress seed and 2-8 parts of Prunus mume seed.

2. The herbal beverage composition of Codonopsis pilosula and lotus leaf according to claim 1, characterized in that: Application in the preparation of beverages for regulating metabolic abnormalities.

3. A method for preparing a Codonopsis pilosula and lotus leaf herbal beverage, characterized in that: The beverage is made from the Codonopsis pilosula and lotus leaf herbal plant composition according to claim 1.

4. The method for preparing the Codonopsis pilosula and lotus leaf herbal beverage according to claim 3, characterized in that: The following steps are involved: The invention discloses a method for preparing a herbal beverage comprising the following steps: washing codonopsis pilosula, wolfberry, yam, white hyacinth bean, sweet almond, tangerine peel, jujube, hawthorn, cypress seed and prune seed respectively, and then crushing them to obtain a coarse powder; mixing codonopsis pilosula, yam and white hyacinth bean with water, hydrolyzing them with amylase, adding lactic acid bacteria for fermentation, sterilizing and filtering to obtain a fermentation liquid; mixing tangerine peel, cypress seed and lotus leaf, ultrasonically extracting ethanol solution, filtering and obtaining an extract; mixing the fermentation liquid with the extract, and spray drying to obtain a dry powder; extracting sweet almond, mao grosvenori, tangerine peel, jujube, hawthorn, cypress seed and prune seed, and then concentrating them, uniformly mixing them with the dry powder, sterilizing them, and preparing a liquid beverage or a solid granule to obtain the herbal beverage comprising codonopsis pilosula, lotus leaf and tangerine peel; and the lactic acid bacteria are composed of plant lactobacillus and bifidobacterium in a weight ratio of 1-4:2-6.

5. The preparation method according to claim 4, characterized in that: The weight ratio of the total weight of the codonopsis pilosula, yam and white hyacinth bean to the weight of water is 1:5-1:

10.

6. The preparation method according to claim 4, characterized in that: The amount of the amylase added is 0.5‰-1.5‰ of the total weight of Codonopsis pilosula, Chinese yam and white hyacinth bean, and the temperature of the amylase enzymolysis is 50-60°C and the time is 2-4 hours.

7. The preparation method according to claim 4, characterized in that: The inoculation amount of the lactic acid bacteria is 4‰-8‰ of the total weight of Codonopsis pilosula, Chinese yam and white hyacinth bean, the fermentation temperature is 37-42°C, and the fermentation time is 24-48 hours.

8. The preparation method according to claim 4, characterized in that: The volume fraction of the ethanol solution is 50%-70%, and the mass ratio of the total mass of the yellow grass (stem), the daidai flower and the lotus leaf to the ethanol solution is 1:8-1:

12.

9. The preparation method according to claim 4, characterized in that: The frequency of the ultrasonic extraction is 20-40 kHz, and the time is 30-60 minutes.

10. The preparation method according to claim 4, characterized in that: The hot air temperature of the spray drying is 120-150° C., and the volume ratio of the fermentation liquid to the extraction liquid is 1:1-1:2.

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