Fermented beverage capable of relieving fatigue and preparation method of fermented beverage

Abstract

The invention provides a fermented beverage capable of relieving fatigue and a preparation method of the fermented beverage, and relates to the technical field of functional beverages, and the IPC classification number belongs to A23L2. The fermented beverage is prepared from a radix astragali fermentation extract, a radix platycodonis extract, L-arginine, taurine, inositol, caffeine, nicotinamide, vitamin B6, L-lysine hydrochloride, pyrroloquinoline quinone and auxiliary materials. The astragalus mongholicus fermentation extract can improve the ATP generation efficiency, reduce lactic acid accumulation after exercise, relieve damage of oxidative stress to muscle and nerve cells and reduce immunosuppression caused by fatigue; the platycodon grandiflorum extract has the effects of refreshing mind and restoring consciousness, improving cognitive function decline caused by central fatigue, enhancing capillary permeability and promoting removal of metabolic wastes. The radix astragali fermentation extract and the radix platycodonis extract are compounded to achieve a synergistic effect, so that the composition has an excellent anti-fatigue effect. Under the combined action of all the components, fatigue is relieved, energy is rapidly supplemented, and physical strength is recovered.

Description

Technical Field

[0001] The invention relates to the technical field of functional beverages, and its IPC classification number belongs to A23L2. The invention particularly relates to a fermented beverage for relieving fatigue and a preparation method thereof. Background Art

[0002] In the modern fast-paced lifestyle, people are facing increasing work pressure and complex life burdens, and fatigue has become an extremely common physical condition. Whether it is long-term and high-intensity mental work, such as office white-collar workers working continuously for several hours a day, students dealing with heavy schoolwork, or workers engaged in physical labor performing long-term and high-intensity work, fatigue seriously affects people's quality of life and work efficiency.

[0003] Beverages are common drinks in people's daily lives and have a huge potential market in relieving fatigue. However, existing anti-fatigue beverages still have many shortcomings. For example, some beverages have relatively simple ingredients and only rely on one or several ingredients to exert anti-fatigue effects. It is difficult to fully cope with the complex mechanism of physical fatigue, which affects consumers' drinking experience and reduces the market competitiveness of products. Therefore, developing a beverage with scientific and reasonable ingredients and significant anti-fatigue effect has important practical significance and broad market prospects. Summary of the invention

[0004] The purpose of the present invention is to provide a fermented beverage for relieving fatigue and a preparation method thereof. The fermented beverage provided by the present invention can significantly relieve fatigue and improve immunity.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions: The invention provides a fermented beverage for relieving fatigue. The beverage comprises the following raw materials in parts by weight: 8-12 parts of fermented astragalus extract, 5-10 parts of platycodon extract, 0.01-0.02 parts of L-arginine, 0.1-0.4 parts of taurine, 0.06-0.1 parts of inositol, 0.05-0.1 parts of caffeine, 0.005-0.01 parts of nicotinamide, 0.001-0.0015 parts of vitamin B6, 0.3-0.8 parts of L-lysine hydrochloride, 0.01-0.03 parts of pyrroloquinoline quinone and 50-60 parts of auxiliary materials.

[0006] Preferably, the preparation method of the fermented astragalus extract comprises: crushing the astragalus, mixing it with water, sequentially subjecting it to ultrasonic enzymolysis with cellulase and nattokinase, sequentially fermenting it with Pediococcus pentosaceus and Bifidobacterium infantis, filtering it, concentrating the filtrate under reduced pressure, and freeze-drying it to obtain the fermented astragalus extract.

[0007] More preferably, the enzymatic activity of the cellulase is 50,000-150,000 U / g, the added amount is 2%-5% of the weight of astragalus, the enzymatic hydrolysis temperature is 45-55°C, the pH value is 4.5-5.5, the ultrasonic power is 350-450W, and the enzymatic hydrolysis time is 30-60min; the enzymatic activity of the nattokinase is 20,000-60,000 FU / g, the added amount is 1%-3% of the weight of astragalus, the enzymatic hydrolysis temperature is 37-42°C, the pH value is 7-9, the ultrasonic power is 300-400W, and the enzymatic hydrolysis time is 20-30min.

[0008] More preferably, the bacterial activity of the Pediococcus pentosaceus is 10 billion to 20 billion / g, the added amount is 1‰-3‰ of the weight of the astragalus, the fermentation temperature is 42-48 ° C, the pH value is 5.5-6.5, the rotation speed is 150-250rpm, and the time is 24-36h; the bacterial activity of the fermented Bifidobacterium infantis is 20 billion to 30 billion / g, the added amount is 5‰-8‰ of the weight of the astragalus, the fermentation temperature is 35-40 ° C, the pH value is 6.5-7, and the time is 24-72h.

[0009] Preferably, the preparation method of the Platycodon grandiflorum extract comprises: crushing the Platycodon grandiflorum, mixing it with 65%-75% ethanol solution by volume, performing ultrasonic extraction, filtering, passing the filtrate through a macroporous adsorption resin column for elution, and concentrating and drying the eluate to obtain the Platycodon grandiflorum extract.

[0010] More preferably, the mass volume ratio of Platycodon grandiflorum to ethanol solution is 1:15-20 g / mL, the temperature of ultrasonic extraction is 50-60° C., the power is 100-200 W, the number of times is 1-3 times, and each time is 20-30 min.

[0011] More preferably, the elution comprises: eluting with an ethanol solution having a volume percentage of 40%-45%, and an ethanol solution having a volume percentage of 55%-60%, in sequence, and collecting the eluate having a volume percentage of 55%-60% ethanol solution.

[0012] Preferably, the auxiliary materials include sweeteners, acidity regulators, preservatives and stabilizers; the sweeteners are one or more of sucrose, erythritol, xylitol and sucralose, the acidity regulators are one or more of citric acid, malic acid and sodium citrate, the preservatives are one or more of sodium benzoate, potassium sorbate and disodium EDTA, and the stabilizers are one or more of sodium carboxymethyl cellulose, xanthan gum or microcrystalline cellulose.

[0013] The present invention also provides a method for preparing the fermented beverage, comprising: mixing the fermented astragalus extract and the platycodon extract with water at 50-60°C for 10-15 minutes, adding L-arginine, taurine, inositol, niacinamide, vitamin B6, L-lysine hydrochloride and auxiliary materials in sequence, adding caffeine and pyrroloquinoline quinone after cooling to 30-40°C, adjusting the pH value, sterilizing and then filling to obtain a fermented beverage.

[0014] Preferably, the weight ratio of the astragalus fermentation extract to water is 8-12:1000.

[0015] Compared with the prior art, the present invention has the following beneficial effects: The present invention provides a fermented beverage for relieving fatigue, comprising: astragalus fermented extract, platycodon extract, L-arginine, taurine, inositol, caffeine, nicotinamide, vitamin B6, L-lysine hydrochloride, pyrroloquinoline quinone and auxiliary materials. The astragalus fermented extract of the present invention can improve the efficiency of ATP generation, reduce lactic acid accumulation after exercise, reduce the damage of oxidative stress to muscles and nerve cells, enhance macrophage activity, and reduce fatigue-induced immunosuppression; platycodon extract can refresh the mind, improve cognitive decline caused by central fatigue, enhance capillary permeability, and promote the removal of metabolic waste. The astragalus fermented extract and the platycodon extract have a compound synergistic effect, which can significantly relieve physical fatigue and mental fatigue. The various components of the fermented beverage of the present invention have excellent anti-fatigue effects. The various components of the present invention work together to relieve fatigue, quickly replenish energy, and restore physical strength. DETAILED DESCRIPTION

[0016] The invention provides a fermented beverage for relieving fatigue. The beverage comprises the following raw materials in parts by weight: 8-12 parts of fermented astragalus extract, 5-10 parts of platycodon extract, 0.01-0.02 parts of L-arginine, 0.1-0.4 parts of taurine, 0.06-0.1 parts of inositol, 0.05-0.1 parts of caffeine, 0.005-0.01 parts of nicotinamide, 0.001-0.0015 parts of vitamin B6, 0.3-0.8 parts of L-lysine hydrochloride, 0.01-0.03 parts of pyrroloquinoline quinone and 50-60 parts of auxiliary materials.

[0017] The effective ingredients polysaccharides and saponins in the astragalus extract of the present invention can enhance the activity of immune cells and strengthen the body's anti-fatigue ability; reduce free radicals, protect cells, and delay fatigue; improve ATP generation efficiency, reduce lactic acid accumulation after exercise, reduce the damage of oxidative stress to muscles and nerve cells, enhance macrophage activity, and reduce fatigue-induced immunosuppression.

[0018] The platycodon grandiflorum extract of the present invention can refresh the mind, has a strong antioxidant effect, can remove free radicals, protect brain cells, maintain a healthy brain microenvironment, can improve cognitive function decline caused by central fatigue, enhance capillary permeability, and promote the removal of metabolic waste, thereby relieving mental fatigue.

[0019] The astragalus extract and the platycodon grandiflorum extract of the present invention have a synergistic effect, relieve fatigue from different aspects, and improve the body's anti-fatigue ability and overall health level.

[0020] The L-arginine of the present invention can improve blood circulation, increase oxygen and nutrient supply, relieve physical fatigue, participate in urea circulation, remove metabolic waste, and improve anti-fatigue ability.

[0021] The taurine of the present invention can reduce oxidative stress, promote fat metabolism, provide energy, regulate neurotransmitters, improve brain function, and achieve the effect of relieving fatigue.

[0022] The inositol of the present invention participates in nerve signal conduction, relieves mental fatigue, helps energy supply, and relieves physical fatigue.

[0023] The caffeine of the invention can excite the central nervous system, refresh the mind, relieve mental fatigue, promote fat decomposition, provide energy, improve cognitive function, and enhance work efficiency.

[0024] The nicotinamide of the present invention, as a precursor of a coenzyme, promotes ATP generation, improves blood circulation, increases oxygen and nutrient supply, reduces free radical damage, and protects cells.

[0025] The vitamin B6 of the present invention can help the synthesis and decomposition of proteins and amino acids, promote the synthesis of neurotransmitters, and relieve neural fatigue.

[0026] The L-lysine hydrochloride of the invention promotes protein synthesis, nourishes nerves, enhances immunity, participates in fatty acid metabolism, provides energy and relieves fatigue.

[0027] The pyrroloquinoline quinone of the present invention can effectively remove free radicals, protect cells, enhance cell energy metabolism, relieve fatigue, support neuron health, and relieve mental fatigue.

[0028] The fermented beverage of the present invention not only has the effect of relieving fatigue under the action of various components, but also has the effect of improving the immunity of the body.

[0029] The preparation method of the fermented astragalus extract of the present invention preferably comprises: crushing the astragalus, mixing it with water, sequentially subjecting it to ultrasonic enzymolysis with cellulase and nattokinase, sequentially fermenting it with Pediococcus pentosaceus and Bifidobacterium infantis, filtering it, concentrating the filtrate under reduced pressure, and freeze-drying it to obtain the fermented astragalus extract.

[0030] The enzymatic activity of the cellulase of the present invention is preferably 50,000-150,000 U / g, more preferably 100,000 U / g, the added amount is preferably 2%-5% of the weight of astragalus, more preferably 3%, the enzymatic hydrolysis temperature is preferably 45-55°C, more preferably 50°C, the pH value is preferably 4.5-5.5, more preferably 5, the ultrasonic power is preferably 350-450W, more preferably 400W, and the enzymatic hydrolysis time is preferably 30-60min, more preferably 45min; the enzymatic activity of the nattokinase is preferably 20,000-60,000 U / g, more preferably 40,000 U / g, the added amount is preferably 1%-3% of the weight of astragalus, more preferably 2%, the enzymatic hydrolysis temperature is preferably 37-42°C, more preferably 40°C, the pH value is preferably 7-9, more preferably 8, the ultrasonic power is preferably 300-400W, more preferably 350W, and the enzymatic hydrolysis time is preferably 20-30min, more preferably 25min.

[0031] Cellulase can destroy the cell wall structure of Astragalus, making it easier to release the effective ingredients in the cells. Nattokinase further enzymatically hydrolyzes the proteins and other components in Astragalus, allowing the polypeptides, amino acids and other substances in Astragalus to be more fully released. These small molecules are easier to be absorbed by the human body, providing a more sufficient material basis for relieving fatigue.

[0032] The Pediococcus pentosaceus of the present invention is Pediococcus pentosaceus Pediococcus pentosaceus CICC ® 22253, the bacterial activity of Pediococcus pentosaceus is preferably 10 billion to 20 billion / g, more preferably 15 billion / g, the added amount is preferably 1‰-3‰ of the weight of the astragalus, more preferably 2‰, the fermentation temperature is preferably 42-48°C, more preferably 45°C, the pH value is preferably 5.5-6.5, more preferably 6, the rotation speed is preferably 150-250rpm, more preferably 200rpm, and the time is preferably 24-36h, more preferably 30h.

[0033] The fermented infant bifidobacterium of the present invention is infant bifidobacterium strain IFA09, which is purchased from China Center for Type Culture Collection with a collection number of CCTCC NO: M201131 and disclosed in the invention patent CN103131647A. The bacterial activity of the fermented infant bifidobacterium is preferably 20 billion to 30 billion / g, more preferably 25 billion / g, the added amount is preferably 5‰ to 8‰ of the weight of the astragalus, more preferably 6‰, the fermentation temperature is preferably 35-40°C, more preferably 37°C, the pH value is preferably 6.5-7, more preferably 6.8, and the time is preferably 24-72h, more preferably 36h.

[0034] The present invention firstly performs aerobic fermentation on the enzymatic hydrolyzate with Pediococcus pentosaceus and then performs anaerobic fermentation with Bifidobacterium infantis, so as to decompose the effective ingredients in the astragalus into small molecules with special biological activities (antioxidant, antibacterial and anti-inflammatory), which are more conducive to human absorption and may also change the chemical structure of the effective ingredients in the astragalus to produce derivatives with stronger effective activity, thereby improving the effect of relieving fatigue.

[0035] The preparation method of the Platycodon grandiflorum extract of the present invention preferably comprises: after crushing the Platycodon grandiflorum, mixing with an ethanol solution having a volume percentage of 65%-75% for ultrasonic extraction, filtering, eluting the filtrate through a macroporous adsorption resin column, and concentrating and drying the eluent to obtain the Platycodon grandiflorum extract. The mass volume ratio of the Platycodon grandiflorum to the ethanol solution is preferably 1:15-20g / mL, more preferably 1:18g / mL, the temperature of the ultrasonic extraction is preferably 50-60°C, more preferably 55°C, the power is preferably 100-200W, more preferably 150W, the number of times is preferably 1-3 times, more preferably 2 times, preferably 20-30min each time, more preferably 25min. The present invention uses an ethanol combined with ultrasonic method to extract the effective components of Platycodon grandiflorum, which can improve the anti-fatigue effect of Platycodon grandiflorum relative to extraction with water.

[0036] The macroporous adsorption resin column of the present invention is preferably an AB-8 macroporous adsorption resin column or a D101 macroporous adsorption resin column. The elution preferably includes: eluting with an ethanol solution with a volume percentage of 40%-45% and an ethanol solution with a volume percentage of 55%-60%, and collecting the eluate of the ethanol solution with a volume percentage of 55%-60%; more preferably includes: eluting with an ethanol solution with a volume percentage of 43% and an ethanol solution with a volume percentage of 58%, and collecting the eluate of the ethanol solution with a volume percentage of 55%. Purification of the Platycodon grandiflorum filtrate using a macroporous adsorption resin column can significantly improve the anti-fatigue effect of the Platycodon grandiflorum extract.

[0037] The auxiliary materials of the present invention include sweeteners, acidity regulators, preservatives and stabilizers; the sweeteners are one or more of sucrose, erythritol, xylitol and sucralose, the acidity regulators are one or more of citric acid, malic acid and sodium citrate, the preservatives are one or more of sodium benzoate, potassium sorbate and disodium EDTA, and the stabilizers are one or more of sodium carboxymethyl cellulose, xanthan gum or microcrystalline cellulose.

[0038] The present invention also provides a method for preparing the fermented beverage, comprising: mixing the fermented astragalus extract and the platycodon extract with water at 50-60°C for 10-15 minutes, adding L-arginine, taurine, inositol, niacinamide, vitamin B6, L-lysine hydrochloride and auxiliary materials in sequence, adding caffeine and pyrroloquinoline quinone after cooling to 30-40°C, adjusting the pH value, sterilizing and then filling to obtain a fermented beverage.

[0039] The weight ratio of the fermented astragalus extract to water of the present invention is 8-12:1000, more preferably 10:1000.

[0040] In the present invention, unless otherwise specified, all raw material components are commercially available products well known to those skilled in the art.

[0041] The technical solutions in the present invention will be described clearly and completely below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0042] In the following embodiments, unless otherwise specified, all of them are conventional methods.

[0043] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0044] Example 1 Preparation of fermented beverage for relieving fatigue (1) Astragalus fermented extract After drying, the astragalus root was crushed through a 200-mesh sieve to obtain astragalus root powder; After mixing the astragalus powder with deionized water at a solid-liquid ratio of 1:15 g / mL, add 3% of the mass of the astragalus powder, cellulase (enzyme activity of 100,000 U / g), and perform ultrasonic enzymolysis for 45 min at 50°C, pH 5, and power 400 W to inactivate the enzyme, add 2% of the mass of the astragalus powder, nattokinase (enzyme activity of 40,000 U / g), and perform ultrasonic enzymolysis for 25 min at 40°C, pH 8, and power 350 W to inactivate the enzyme, and obtain an enzymolysis product; The enzymatic hydrolyzate was inoculated with 2‰ of the mass of the astragalus powder (with a bacterial activity of 15 billion / g), aerobically fermented at 45°C, pH 6, and 200rpm for 30 hours, sterilized, and inoculated with 5‰ of the mass of the astragalus powder Bifidobacterium infantis (with a bacterial activity of 25 billion / g), anaerobically fermented at 37°C, pH 6.8 for 36 hours, sterilized, filtered, and the fermentation liquid was concentrated under reduced pressure to 1 / 4 of the volume of the fermentation liquid, and vacuum freeze-dried to obtain the astragalus fermentation extract; (2) Platycodon grandiflorum extract After drying, the platycodon grandiflorum was crushed through a 200-mesh sieve to obtain platycodon grandiflorum powder; The platycodon powder was mixed with an ethanol solution having a volume percentage of 70% at a solid-liquid ratio of 1:18 g / mL, and ultrasonically extracted at 55°C and 150 W for 30 min, filtered, and the residue was mixed with an ethanol solution having a volume percentage of 70% at a solid-liquid ratio of 1:18 g / mL, and ultrasonically extracted at 55°C and 150 W for 30 min, filtered, and the filtrate was combined to obtain an ethanol extract; The ethanol extract was adsorbed on an AB-8 macroporous adsorption resin column, and then eluted with 5 column volumes of a 43% ethanol solution and 10 column volumes of a 58% ethanol solution, and the eluate with the 58% ethanol solution was collected, concentrated under reduced pressure to 1 / 4 of the volume of the fermentation liquid, and vacuum freeze-dried to obtain the Platycodon grandiflorum extract; (3) Preparation of fermented beverages Weigh 10 parts by weight of fermented astragalus extract, 8 parts by weight of platycodon extract, 0.015 parts by weight of L-arginine, 0.3 parts by weight of taurine, 0.08 parts by weight of inositol, 0.07 parts by weight of caffeine, 0.008 parts by weight of niacinamide, 0.007 parts by weight of vitamin B6, 0.5 parts by weight of L-lysine hydrochloride, 0.02 parts by weight of pyrroloquinoline quinone, 56.05 parts by weight of auxiliary materials and 1000 parts by weight of purified water respectively; wherein the auxiliary materials are composed of the following raw materials in parts by weight: 53 parts by weight of sucrose, 0.03 parts by weight of sucralose, 1 part by weight of sodium citrate, 0.02 parts by weight of sodium benzoate and 2 parts by weight of sodium carboxymethyl cellulose; The fermented astragalus extract and platycodon grandiflorum extract were mixed with purified water at 55°C and 200rpm for 13 minutes, and then L-arginine, taurine, inositol, niacinamide, vitamin B6, L-lysine hydrochloride and auxiliary materials were added in sequence. After cooling to 35°C, caffeine and pyrroloquinoline quinone were added, the pH value was adjusted to 5.5, and the mixture was sterilized and filled to obtain a fermented beverage.

[0045] Example 2 Preparation of fermented beverage for relieving fatigue (1) Astragalus fermented extract After drying the astragalus, crush it through a 150-mesh sieve to obtain astragalus powder; After mixing the astragalus powder with deionized water at a solid-liquid ratio of 1:10 g / mL, 5% of the mass of the astragalus powder was added with cellulase (enzyme activity of 50,000 U / g), and ultrasonic enzymolysis was performed at 45°C, pH 4.5, and power 350 W for 60 min to inactivate the enzyme, and 3% of the mass of the astragalus powder was added with nattokinase (enzyme activity of 20,000 U / g), and ultrasonic enzymolysis was performed at 37°C, pH 7, and power 300 W for 30 min to inactivate the enzyme to obtain an enzymolysis product; The enzymatic hydrolyzate was inoculated with Pediococcus pentosaceus (bacterial activity 10 billion / g) at 3‰ of the mass of the astragalus powder, aerobically fermented at 42°C, pH 5.5, and 150rpm for 24 hours, sterilized, inoculated with Bifidobacterium infantis (bacterial activity 20 billion / g) at 8‰ of the mass of the astragalus powder, anaerobically fermented at 35°C, pH 6.5 for 72 hours, sterilized, filtered, and the fermentation liquid was concentrated under reduced pressure to 1 / 3 of the volume of the fermentation liquid, and vacuum freeze-dried to obtain the astragalus fermentation extract; (2) Platycodon grandiflorum extract After drying, the platycodon grandiflorum was crushed and passed through a 150-mesh sieve to obtain platycodon grandiflorum powder; The platycodon powder was mixed with an ethanol solution having a volume percentage of 65% at a solid-liquid ratio of 1:15 g / mL, and ultrasonically extracted at 50°C and 100W for 20 min, filtered, and the residue was extracted twice again according to the above ultrasonic extraction method, filtered, and the filtrate was combined to obtain an ethanol extract; The ethanol extract was adsorbed on a D101 macroporous adsorption resin column, and then eluted with 6 column volumes of a 40% ethanol solution and 12 column volumes of a 55% ethanol solution, and the eluate with the 55% ethanol solution was collected, concentrated under reduced pressure to 1 / 3 of the volume of the fermentation liquid, and vacuum freeze-dried to obtain the Platycodon grandiflorum extract; (3) Preparation of fermented beverages Weigh 8 parts by weight of fermented astragalus extract, 10 parts by weight of platycodon grandiflorum extract, 0.01 parts by weight of L-arginine, 0.4 parts by weight of taurine, 0.06 parts by weight of inositol, 0.1 parts by weight of caffeine, 0.005 parts by weight of niacinamide, 0.0015 parts by weight of vitamin B6, 0.3 parts by weight of L-lysine hydrochloride, 0.01 parts by weight of pyrroloquinoline quinone, 51.6 parts by weight of auxiliary materials and 1000 parts by weight of purified water respectively; wherein the auxiliary materials are composed of the following raw materials in parts by weight: 45 parts by weight of sucrose, 5 parts by weight of erythritol, 0.5 parts by weight of citric acid, 0.1 parts by weight of potassium sorbate and 1 part by weight of xanthan gum; After mixing the fermented astragalus extract and platycodon extract with purified water at 50°C and 150rpm for 15 minutes, L-arginine, taurine, inositol, niacinamide, vitamin B6, L-lysine hydrochloride and auxiliary materials were added in sequence, and caffeine and pyrroloquinoline quinone were added after cooling to 30°C. The pH value was adjusted to 5, and the mixture was sterilized and filled to obtain a fermented beverage.

[0046] Example 3 Preparation of fermented beverage for relieving fatigue (1) Astragalus fermented extract After drying, the astragalus root was crushed through a 250-mesh sieve to obtain astragalus root powder; After mixing Astragalus membranaceus powder with deionized water at a solid-liquid ratio of 1:18 g / mL, add cellulase (enzyme activity: 150,000 U / g) accounting for 2% of the mass of Astragalus membranaceus powder, and perform ultrasonic enzymatic hydrolysis at 55 °C, pH 5.5, and a power of 450 W for 30 min. Inactivate the enzyme, then add nattokinase (enzyme activity: 60,000 U / g) accounting for 1% of the mass of Astragalus membranaceus powder, and perform ultrasonic enzymatic hydrolysis at 42 °C, pH 9, and a power of 400 W for 20 min. Inactivate the enzyme to obtain the enzymolysis product; Inoculate Pediococcus pentosaceus (bacterial activity: 20 billion / g) accounting for 1‰ of the mass of Astragalus membranaceus powder into the enzymolysis product, and perform aerobic fermentation at 48 °C, pH 6.5, and 250 rpm for 36 h. Sterilize, then inoculate Bifidobacterium infantis (bacterial activity: 30 billion / g) accounting for 5‰ of the mass of Astragalus membranaceus powder, and perform anaerobic fermentation at 40 °C, pH 7 for 24 h. Sterilize and filter, then concentrate the fermentation broth under reduced pressure to 1 / 5 of its original volume, and perform vacuum freeze-drying to obtain the Astragalus membranaceus fermentation extract; (2)Platycodon grandiflorum extract After drying Platycodon grandiflorum, crush it and sieve through a 250-mesh sieve to obtain Platycodon grandiflorum powder; Mix Platycodon grandiflorum powder with an ethanol solution with a volume percentage of 75% at a solid-liquid ratio of 1:20 g / mL, and perform ultrasonic extraction at 50 °C and 200 W for 30 min. Filter, and the filtrate is the ethanol extract; After adsorbing the ethanol extract onto a D101 macroporous adsorption resin column, elute it successively with an ethanol solution with a volume percentage of 45% at 4 times the column volume and an ethanol solution with a volume percentage of 60% at 8 times the column volume. Collect the eluate of the ethanol solution with a volume percentage of 60%, concentrate it under reduced pressure to 1 / 5 of its original volume, and perform vacuum freeze-drying to obtain the Platycodon grandiflorum extract; (3)Preparation of fermented beverage Weigh 12 parts by weight of Astragalus membranaceus fermentation extract, 5 parts by weight of Platycodon grandiflorum extract, 0.02 parts by weight of L-arginine, 0.1 parts by weight of taurine, 0.1 parts by weight of inositol, 0.05 parts by weight of caffeine, 0.01 parts by weight of nicotinamide, 0.001 parts by weight of vitamin B6, 0.8 parts by weight of L-lysine hydrochloride, 0.01 parts by weight of pyrroloquinoline quinone, 60.25 parts by weight of auxiliary materials, and 1000 parts by weight of purified water respectively; among them, the auxiliary materials are composed of the following raw materials in parts by weight: 56 parts by weight of sucrose, 3 parts by weight of xylitol, 0.5 parts by weight of malic acid, 0.05 parts by weight of disodium EDTA, and 0.7 parts by weight of microcrystalline cellulose; After mixing the Astragalus membranaceus fermentation extract and the Platycodon grandiflorum extract with purified water at 60 °C and 250 rpm for 15 min, successively add L-arginine, taurine, inositol, nicotinamide, vitamin B6, L-lysine hydrochloride, and auxiliary materials. After cooling to 30 °C, add caffeine and pyrroloquinoline quinone, adjust the pH value to 5, sterilize and then fill to obtain the fermented beverage.

[0047] Comparative Example 1 The specific implementation is the same as that of Example 1, except that the cellulase in step (1) is replaced by ligninase, and the nattokinase is replaced by elastase. The ultrasonic enzymatic hydrolysis of Astragalus is as follows: After mixing the astragalus powder with deionized water at a solid-liquid ratio of 1:15 g / mL, 3% of the mass of the astragalus powder was added with ligninase (enzyme activity of 100,000 U / g), and ultrasonic enzymolysis was performed at 40°C, pH 4, and power 400 W for 45 min to inactivate the enzyme. Then, 2% of the mass of the astragalus powder was added with elastase (enzyme activity of 40,000 U / g), and ultrasonic enzymolysis was performed at 50°C, pH 8, and power 350 W for 25 min to inactivate the enzyme to obtain the enzymolysis product.

[0048] Comparative Example 2 The specific implementation method is the same as that of Example 1, except that the Pediococcus pentosaceus in step (1) is replaced by Lactococcus lactis subsp. lactis Lactococcus lactis subsp. lactis CICC ® 6031 (purchased from China Industrial Microbiological Culture Collection Center), Bifidobacterium infantis was replaced by Bifidobacterium longum Bifidobacterium longum CICC ® 6195 (purchased from China Industrial Microbiological Culture Collection Management Center), fermentation steps are: The enzymatic hydrolysate was inoculated with 2‰ of the mass of Astragalus powder and Lactococcus lactis subsp. lactis (bacterial activity 15 billion / g), aerobically fermented at 37°C, pH 6.5, and 200 rpm for 30 h, and sterilized. The enzymatic hydrolysate was inoculated with 5‰ of the mass of Astragalus powder and Bifidobacterium longum (bacterial activity 25 billion / g), anaerobically fermented at 37°C, pH 6.8 for 36 h, sterilized and filtered, the fermentation broth was concentrated under reduced pressure to 1 / 4 of the volume of the fermentation broth, and vacuum freeze-dried to obtain the Astragalus fermentation extract.

[0049] Comparative Example 3 The specific implementation is the same as that of Example 1, except that the 70% by volume ethanol solution in step (2) is replaced by pure water.

[0050] Comparative Example 4 The specific implementation method is the same as that of Example 1, except that "13 parts by weight of Astragalus fermented extract and 10 parts by weight of Platycodon grandiflorum extract" in step (3) are replaced by 23 parts by weight of Astragalus fermented extract.

[0051] Comparative Example 5 The specific implementation method is the same as that of Example 1, except that "13 parts by weight of fermented astragalus extract and 10 parts by weight of platycodon extract" in step (3) is replaced by 23 parts by weight of platycodon extract.

[0052] Test Example 1 Anti-fatigue animal test 180 male Kunming mice weighing 25-35 g were selected. After 7 days of adaptive feeding, they were evenly divided into 9 groups, with 20 mice in each group. There was no significant difference among the mice in each group.

[0053] The mice were divided into a treatment group and a blank group. The treatment group was gavaged with 0.5 mL / 10 gbw of the fermented beverages of Examples 1-3 and Comparative Examples 1-5 at 10 a.m. every day, and the blank group was gavaged with an equal amount of normal saline. The mice were free to drink water during the gavage. After continuous administration for 30 days, the exercise endurance and biochemical indices were measured.

[0054] (1) Swimming experiment On the 27th day after gavage, the mice were adapted to swimming. One hour after gavage, the mice were placed in water at a temperature of 25±1°C and swam without weight for 10 minutes. After 3 days of adaptation to swimming, the swimming time was increased by 5 minutes every day. On the 30th day, the mice were subjected to a swimming exhaustion experiment 1 hour after gavage. They were fasted for 12 hours before swimming, and the tail was loaded with a lead sheet of 6% of their own body weight. The exhaustion swimming time of each group was recorded. The standard was that the mice sank to the bottom of the water for 8 seconds and could not float to the surface to breathe on their own. The data of swimming exhaustion time of each group are shown in Table 1.

[0055] Table 1 Exhaustion time of each group of fermented beverages As shown in Table 1, relative to the blank group, the exhaustion time of mice of other gavage fermented beverages is improved to varying degrees, and the exhaustion time of embodiment 1-3 is much longer than other groups. It can be seen from the comparison of embodiment 1 and comparative example 1-3 that the anti-fatigue effect of the fermented beverage obtained by using different enzyme hydrolysis, different microbial fermentation and different solvents to extract Astragalus or Platycodon grandiflorum is different, the present invention sequentially uses cellulase and nattokinase to hydrolyze Astragalus, sequentially uses Pediococcus pentosaceus and Bifidobacterium infantis to ferment Astragalus enzymolysis liquid, and the fermented beverage prepared by the method of extracting Platycodon grandiflorum using 70% ethanol solution by volume percentage is better, indicating that cellulase and nattokinase, Pediococcus pentosaceus and Bifidobacterium infantis have synergistic effect in terms of anti-immunity. As shown in embodiment 1 and comparative example 4-5, there is synergistic effect between Astragalus fermented extract and Platycodon grandiflorum extract, which can significantly prolong the exhaustion time and improve the anti-fatigue effect.

[0056] (2) Lactic acid content Blood lactate is a product of anaerobic metabolism during exercise, and its concentration is closely related to exercise intensity and fatigue. When the exercise intensity exceeds the aerobic metabolism threshold, lactate accumulates in the muscles, causing a decrease in pH, which in turn causes fatigue. Therefore, lactate is an important indicator of exercise fatigue. Before swimming, 5 minutes after exhaustion, and 20 minutes after exhaustion, the tail tip of the mice was disinfected with alcohol cotton balls, and the tail was cut to collect blood. The lactate content of each group at each time was measured using a portable blood lactate tester. The specific results are shown in Table 2.

[0057] Table 2 Lactic acid content of each group at different times (mmol / L) As shown in Table 2, there was no significant difference in the lactic acid content of each group of mice before swimming. Lactic acid accumulated 5 minutes after swimming exhaustion. Compared with the blank group, the lactic acid content of other mice gavaged with fermented beverages was significantly reduced, indicating that fermented beverages can relieve fatigue. As shown in Example 1 and Comparative Examples 1-3, the fermented beverages prepared by the enzyme and microorganism of the present invention have a more excellent anti-fatigue effect. As shown in Example 1 and Comparative Examples 4-5, at the same concentration of active ingredients, the fermented extract of Astragalus and the Platycodon extract have a synergistic effect, which can improve the anti-fatigue effect.

[0058] (3) Antioxidant stress indicators Intense exercise can increase the production of reactive oxygen species in skeletal muscle, which can attack intracellular lipid components and cause peroxidation, which is one of the causes of muscle fatigue. Changes in serum levels of SOD (superoxide dismutase), MDA (malondialdehyde), LDH (lactate dehydrogenase) and CK (creatine kinase) are closely related to the body's anti-fatigue ability. By detecting these indicators, the body's anti-fatigue effect can be evaluated.

[0059] After the mice in each group swam to exhaustion, blood was collected from the eyeballs immediately to measure the levels of SOD, MDA, LDH, and CK in the serum. The specific results are shown in Table 3.

[0060] Table 3 T-SOD, MDA, LDH and CK levels in serum of each group From the data in Table 3, it can be seen that, compared with the blank group, the mice gavaged with other fermented beverages can increase SOD activity, reduce MDA content, and reduce LDH activity and CK activity. From the overall data, compared with the fermented beverages of comparative examples 1-5, Examples 1-3 of the present invention have better anti-oxidative stress effects and more excellent anti-fatigue effects.

[0061] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A fermented beverage for relieving fatigue, characterized in that: The invention comprises the following raw materials in parts by weight: 8-12 parts of fermented astragalus extract, 5-10 parts of platycodon extract, 0.01-0.02 parts of L-arginine, 0.1-0.4 parts of taurine, 0.06-0.1 parts of inositol, 0.05-0.1 parts of caffeine, 0.005-0.01 parts of nicotinamide, 0.001-0.0015 parts of vitamin B6, 0.3-0.8 parts of L-lysine hydrochloride, 0.01-0.03 parts of pyrroloquinoline quinone and 50-60 parts of auxiliary materials.

2. The fermented beverage according to claim 1, characterized in that The preparation method of the fermented astragalus extract comprises the following steps: crushing the astragalus, mixing it with water, performing ultrasonic enzymolysis with cellulase and nattokinase in sequence, fermenting it with Pediococcus pentosaceus and Bifidobacterium infantis in sequence, filtering, decompressing and concentrating the filtrate, and freeze-drying the filtrate to obtain the fermented astragalus extract.

3. The fermented beverage according to claim 2, characterized in that: The enzymatic activity of the cellulase is 50,000-150,000 U / g, the added amount is 2%-5% of the weight of the astragalus, the enzymatic hydrolysis temperature is 45-55°C, the pH value is 4.5-5.5, the ultrasonic power is 350-450W, and the enzymatic hydrolysis time is 30-60min; the enzymatic activity of the nattokinase is 20,000-60,000 FU / g, the added amount is 1%-3% of the weight of the astragalus, the enzymatic hydrolysis temperature is 37-42°C, the pH value is 7-9, the ultrasonic power is 300-400W, and the enzymatic hydrolysis time is 20-30min.

4. The fermented beverage according to claim 2, characterized in that: The bacterial activity of the Pediococcus pentosaceus is 10 billion to 20 billion / g, the added amount is 1‰-3‰ of the weight of the astragalus, the fermentation temperature is 42-48°C, the pH value is 5.5-6.5, the rotation speed is 150-250rpm, and the time is 24-36h; the bacterial activity of the fermented Bifidobacterium infantis is 20 billion to 30 billion / g, the added amount is 5‰-8‰ of the weight of the astragalus, the fermentation temperature is 35-40°C, the pH value is 6.5-7, and the time is 24-72h.

5. The fermented beverage according to claim 1, characterized in that: The preparation method of the Platycodon grandiflorum extract comprises: crushing the Platycodon grandiflorum, mixing it with an ethanol solution having a volume percentage of 65%-75%, performing ultrasonic extraction, filtering, passing the filtrate through a macroporous adsorption resin column for elution, and concentrating and drying the eluate to obtain the Platycodon grandiflorum extract.

6. The fermented beverage according to claim 5, characterized in that: The mass volume ratio of Platycodon grandiflorum to ethanol solution is 1:15-20 g / mL, the temperature of ultrasonic extraction is 50-60° C., the power is 100-200 W, the number of times is 1-3 times, and each time is 20-30 minutes.

7. The fermented beverage according to claim 5, characterized in that: The elution comprises: eluting with an ethanol solution with a volume percentage of 40%-45% and an ethanol solution with a volume percentage of 55%-60% in sequence, and collecting the eluate with the volume percentage of 55%-60% ethanol solution.

8. The fermented beverage according to claim 1, characterized in that: The auxiliary materials include sweeteners, acidity regulators, preservatives and stabilizers; the sweeteners are one or more of sucrose, erythritol, xylitol and sucralose, the acidity regulators are one or more of citric acid, malic acid and sodium citrate, the preservatives are one or more of sodium benzoate, potassium sorbate and disodium EDTA, and the stabilizers are one or more of sodium carboxymethyl cellulose, xanthan gum or microcrystalline cellulose.

9. The method for preparing a fermented beverage according to any one of claims 1 to 8, characterized in that: include: After mixing the fermented astragalus extract and platycodon grandiflorum extract with water at 50-60°C for 10-15 minutes, L-arginine, taurine, inositol, niacinamide, vitamin B6, L-lysine hydrochloride and auxiliary materials are added in sequence, caffeine and pyrroloquinoline quinone are added after cooling to 30-40°C, the pH value is adjusted, sterilization is performed and then filling is performed to obtain a fermented beverage.

10. The preparation method according to claim 9, characterized in that: The weight ratio of the astragalus fermentation extract to water is 8-12:1000.

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