Green plum essence and dendrobium nobile drink capable of improving gastrointestinal function

Abstract

The invention relates to the technical field of functional food, and discloses a green plum and dendrobium nobile drink capable of improving gastrointestinal functions. The preparation method of the green plum and dendrobium nobile drink capable of improving the gastrointestinal tract function comprises the following steps: 1) adding lactobacillus plantarum, streptococcus thermophilus and phytic acid into green plum juice, and fermenting to obtain green plum fermented normal juice; (2) boiling the fermented green plum juice prepared in the step (1) with slow fire until the fermented green plum juice becomes black paste; (3) adding lactobacillus plantarum into the black paste prepared in the step (2), and fermenting to obtain the green plum essence; and 4) mixing the green plum essence, the dendrobium juice and the natural selenium-rich concentrated mineral water, and homogenizing to obtain the green plum essence and dendrobium beverage capable of improving the gastrointestinal tract function. The green plum and dendrobium nobile drink capable of improving the gastrointestinal tract function, provided by the invention, has rich green plum fragrance, is sour and sweet, and has a good inhibition effect on helicobacter pylori.

Description

Technical Field

[0001] The present invention relates to the technical field of functional foods, and more particularly, to a prunus mume essence and dendrobium officinale drink for improving gastrointestinal function. Background Art

[0002] Diet therapy, also known as food treatment, is an important aspect of traditional Chinese medicine health preservation. Based on the concept of "medicine and food sharing the same origin", diet therapy utilizes some characteristics of food to not only supplement nutrition and strengthen the body, but also help people regulate the body, prevent and treat diseases. Some existing diet therapy programs have significant therapeutic and preventive effects on diseases such as diabetes and gastrointestinal dysfunction. Therefore, as a healthy way of strengthening the body, diet therapy is accepted and loved by more and more people.

[0003] Prunus mume essence is the essence of prunus mume obtained by repeatedly concentrating and refining the original prunus mume juice. It is an alkaline and natural food, and is known as the "king of alkaline foods". Prunus mume essence not only contains rich prunin, citric acid and amino acids, but also is rich in various minerals essential for the human body such as calcium, phosphorus, iron, sodium, and manganese. These components help to improve appetite, beautify the face and prevent aging. Therefore, prunus mume essence is called the "holy product of health preservation" and is highly respected among people pursuing a healthy life.

[0004] Based on this, developing a prunus mume essence and dendrobium officinale drink for improving gastrointestinal function has become a technical problem that needs to be solved urgently by those skilled in the art. Summary of the Invention

[0005] The purpose of the present invention is to provide a prunus mume essence and dendrobium officinale drink for improving gastrointestinal function. This prunus mume essence and dendrobium officinale drink has a strong prunus mume aroma, with a sweet and sour blend, and has a good inhibitory effect on Helicobacter pylori.

[0006] To achieve the above purpose, the present invention provides the following technical solutions:

[0007] One of the technical solutions of the present invention:

[0008] A preparation method of a prunus mume essence and dendrobium officinale drink for improving gastrointestinal function, comprising the following steps:

[0009] 1) Adding Lactobacillus plantarum, Streptococcus thermophilus and phytic acid to prunus mume juice, fermenting to obtain the original prunus mume fermentation juice;

[0010] 2) Slowly boiling the original prunus mume fermentation juice prepared in step 1) until the original prunus mume fermentation juice becomes a black paste-like substance;

[0011] 3) Adding Lactobacillus plantarum to the black paste-like substance prepared in step 2), fermenting to obtain prunus mume essence;

[0012] 4) Mix the greengage essence, dendrobium juice and natural selenium-rich concentrated mineral water, and homogenize to obtain the greengage essence dendrobium drink for improving gastrointestinal function.

[0013] Further, in step 1), the Lactobacillus plantarum is the Lactobacillus plantarum purchased from the China General Microbiological Culture Collection Center, with the preservation number of CGMCC.No.1.3919.

[0014] Further, in step 1), the Streptococcus thermophilus is the Streptococcus thermophilus purchased from the China General Microbiological Culture Collection Center, with the preservation number of CGMCC.No.1.1864.

[0015] Further, in step 1), the preparation method of the greengage juice includes the following steps: Wash the greengages with tap water, remove the pits and juice them, and then filter the pulp with a gauze to obtain the greengage juice.

[0016] Further, in step 1), the mass-volume ratio of the greengage juice, Lactobacillus plantarum, Streptococcus thermophilus and phytic acid is 100 mL∶(2 - 4) g∶(0.3 - 0.5) g∶(0.01 - 0.05) g.

[0017] Further, in step 1), the fermentation is specifically: ferment at 40 - 50 °C for 24 h.

[0018] Further, in step 3), the Lactobacillus plantarum is the Lactobacillus plantarum purchased from the China General Microbiological Culture Collection Center, with the preservation number of CGMCC.No.1.3919.

[0019] Further, in step 3), the fermentation is specifically: ferment at 20 - 30 °C for 2 h.

[0020] Further, in step 4), the mass ratio of the greengage essence, dendrobium juice and natural selenium-rich concentrated mineral water is (4 - 6)∶(2 - 3)∶(40 - 60).

[0021] Further, in step 4), the homogenization is specifically: homogenize at 20 - 25 MPa and 50 °C.

[0022] The second technical solution of the present invention:

[0023] A greengage essence dendrobium drink for improving gastrointestinal function prepared by the preparation method of the greengage essence dendrobium drink for improving gastrointestinal function.

[0024] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0025] The greengage essence dendrobium drink for improving gastrointestinal function provided by the present invention has a strong greengage aroma, with a sweet and sour taste intertwined, and has a high sensory evaluation score;

[0026] The diameter of the inhibition zone of the prunus mume essence and dendrobium officinale drink for improving gastrointestinal function provided by the present invention against Helicobacter pylori can reach 8.43 mm, and it has a good inhibitory effect on Helicobacter pylori. Detailed implementation manners

[0027] Now, various exemplary implementation manners of the present invention will be described in detail. This detailed description should not be regarded as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and implementation manners of the present invention. It should be understood that the terms described in the present invention are only for describing specific implementation manners and are not used to limit the present invention.

[0028] In addition, for the numerical ranges in the present invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each intermediate value within any stated value or stated range and each smaller range between any other stated value or intermediate value within the stated range are also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded from the range.

[0029] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the present invention pertains. Although the present invention only describes preferred methods and materials, any methods and materials similar or equivalent to those described herein can also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials related to the documents. In case of conflict with any incorporated document, the content of this specification shall prevail.

[0030] Without departing from the scope or spirit of the present invention, various improvements and changes can be made to the specific implementation manners of the specification of the present invention, which are obvious to those skilled in the art. Other implementation manners obtained from the specification of the present invention are obvious to those skilled in the art. The specification and embodiments of the present invention are only exemplary.

[0031] Regarding the use of "comprising", "including", "having", "containing", etc. in this article, they are all open-ended terms, that is, they are intended to include but not limited to.

[0032] In the following examples and comparative examples, unless otherwise specified, the raw materials used are all commercially available;

[0033] Among them, the Lactobacillus plantarum was purchased from the China General Microbiological Culture Collection Center, and the preservation number is CGMCC.No.1.3919; the Streptococcus thermophilus was purchased from the China General Microbiological Culture Collection Center, and the preservation number is CGMCC.No.1.1864.

[0034] In the following examples and comparative examples, the preparation method of the greengage juice comprises the following steps: Wash greengages with tap water, remove the pits, and squeeze the juice (add 10 mL of purified water to 1 g of greengages), then filter with a gauze to obtain the greengage juice.

[0035] In the following examples and comparative examples, the preparation method of the dendrobium juice comprises the following steps: Wash dendrobiums with tap water, cut them into small sections, and squeeze the juice (add 10 mL of purified water to 1 g of dendrobiums), then filter with a gauze to obtain the dendrobium juice.

[0036] In the following examples, a preparation method of a greengage essence and dendrobium drink for improving gastrointestinal function comprises the following steps:

[0037] 1) According to the mass-volume ratio of greengage juice, Lactobacillus plantarum, Streptococcus thermophilus and phytic acid being 100 mL∶(2 - 4) g∶(0.3 - 0.5) g∶(0.01 - 0.05) g, add Lactobacillus plantarum, Streptococcus thermophilus and phytic acid to the greengage juice, and ferment at 40 - 50 °C for 24 h to obtain the original greengage fermentation juice;

[0038] 2) Simmer the original greengage fermentation juice prepared in step 1) until it becomes a black paste;

[0039] 3) According to the mass-volume ratio of the black paste and Lactobacillus plantarum being 10 mL∶(0.1 - 0.3) g, add Lactobacillus plantarum to the black paste prepared in step 2), and ferment at 20 - 30 °C for 2 h to obtain the greengage essence;

[0040] 4) According to the mass ratio of greengage essence, dendrobium juice and natural selenium-rich concentrated mineral water being (4 - 6)∶(2 - 3)∶(40 - 60), mix the greengage essence, dendrobium juice and natural selenium-rich concentrated mineral water, and homogenize at 20 - 25 MPa and 50 °C to obtain the greengage essence and dendrobium drink for improving gastrointestinal function.

[0041] Example 1

[0042] A greengage essence and dendrobium drink for improving gastrointestinal function

[0043] 1) According to the mass-volume ratio of greengage juice, Lactobacillus plantarum, Streptococcus thermophilus and phytic acid being 100 mL∶2 g∶0.3 g∶0.01 g, add Lactobacillus plantarum, Streptococcus thermophilus and phytic acid to the greengage juice, and ferment at 40 °C for 24 h to obtain the original greengage fermentation juice;

[0044] 2) Simmer the original greengage fermentation juice prepared in step 1) until it becomes a black paste;

[0045] 3) Add Lactobacillus plantarum to the black paste prepared in step 2) at a mass-volume ratio of 10 mL∶0.1 g of the black paste and Lactobacillus plantarum, and ferment at 20 °C for 2 h to obtain prunus mume essence;

[0046] 4) Mix prunus mume essence, dendrobium juice and natural selenium-rich concentrated mineral water at a mass ratio of 4∶2∶40, and homogenize at 20 MPa and 50 °C to obtain the prunus mume essence and dendrobium drink for improving gastrointestinal function.

[0047] Example 2

[0048] A prunus mume essence and dendrobium drink for improving gastrointestinal function

[0049] 1) Add Lactobacillus plantarum, Streptococcus thermophilus and phytic acid to prunus mume juice at a mass-volume ratio of 100 mL∶3 g∶0.4 g∶0.03 g, and ferment at 45 °C for 24 h to obtain the original prunus mume fermentation juice;

[0050] 2) Simmer the original prunus mume fermentation juice prepared in step 1) until it becomes a black paste;

[0051] 3) Add Lactobacillus plantarum to the black paste prepared in step 2) at a mass-volume ratio of 10 mL∶0.2 g of the black paste and Lactobacillus plantarum, and ferment at 25 °C for 2 h to obtain prunus mume essence;

[0052] 4) Mix prunus mume essence, dendrobium juice and natural selenium-rich concentrated mineral water at a mass ratio of 5∶2.5∶50, and homogenize at 22 MPa and 50 °C to obtain the prunus mume essence and dendrobium drink for improving gastrointestinal function.

[0053] Example 3

[0054] A prunus mume essence and dendrobium drink for improving gastrointestinal function

[0055] 1) Add Lactobacillus plantarum, Streptococcus thermophilus and phytic acid to prunus mume juice at a mass-volume ratio of 100 mL∶4 g∶0.5 g∶0.05 g, and ferment at 50 °C for 24 h to obtain the original prunus mume fermentation juice;

[0056] 2) Simmer the original prunus mume fermentation juice prepared in step 1) until it becomes a black paste;

[0057] 3) Add Lactobacillus plantarum to the black paste prepared in step 2) according to the mass-volume ratio of the black paste to Lactobacillus plantarum being 10 mL∶0.3 g, and ferment at 30 °C for 2 h to obtain prunus mume essence;

[0058] 4) Mix prunus mume essence, dendrobium juice and natural selenium-rich concentrated mineral water according to the mass ratio of 6∶6∶60, and homogenize at 22 MPa and 50 °C to obtain the prunus mume essence and dendrobium drink for improving gastrointestinal function.

[0059] Comparative Example 1

[0060] A prunus mume essence drink

[0061] 1) Add Streptococcus thermophilus and phytic acid to prunus mume juice according to the mass-volume ratio of prunus mume juice, Streptococcus thermophilus and phytic acid being 100 mL∶0.4 g∶0.03 g, and ferment at 45 °C for 24 h to obtain the original fermented prunus mume juice;

[0062] 2) Cook the original fermented prunus mume juice prepared in step 1) over a slow fire until the original fermented prunus mume juice becomes a black paste;

[0063] 3) Add Lactobacillus plantarum to the black paste prepared in step 2) according to the mass-volume ratio of the black paste to Lactobacillus plantarum being 10 mL∶0.2 g, and ferment at 25 °C for 2 h to obtain prunus mume essence;

[0064] 4) Mix prunus mume essence, dendrobium juice and natural selenium-rich concentrated mineral water according to the mass ratio of 5∶2.5∶50, and homogenize at 22 MPa and 50 °C to obtain the prunus mume essence and dendrobium drink for improving gastrointestinal function.

[0065] Comparative Example 2

[0066] A prunus mume essence drink

[0067] 1) Add Lactobacillus plantarum (replaced with Lactobacillus plantarum with the preservation number of CGMCC.No.1.2437, but the Lactobacillus plantarum in step 3) is not replaced), Streptococcus thermophilus and phytic acid to prunus mume juice according to the mass-volume ratio of prunus mume juice, Lactobacillus plantarum, Streptococcus thermophilus and phytic acid being 100 mL∶3 g∶0.4 g∶0.03 g, and ferment at 45 °C for 24 h to obtain the original fermented prunus mume juice;

[0068] 2) Cook the original fermented prunus mume juice prepared in step 1) over a slow fire until the original fermented prunus mume juice becomes a black paste;

[0069] 3) Add Lactobacillus plantarum to the black paste prepared in step 2) according to the mass-volume ratio of the black paste to Lactobacillus plantarum of 10 mL∶0.2 g, and ferment at 25 °C for 2 h to obtain prunus mume essence;

[0070] 4) Mix prunus mume essence, dendrobium juice and natural selenium-rich concentrated mineral water according to the mass ratio of 5∶2.5∶50, and homogenize at 22 MPa and 50 °C to obtain the prunus mume essence and dendrobium drink for improving gastrointestinal function.

[0071] Comparative Example 3

[0072] A prunus mume essence drink

[0073] 1) Add Lactobacillus plantarum and phytic acid to prunus mume juice according to the mass-volume ratio of prunus mume juice, Lactobacillus plantarum and phytic acid of 100 mL∶3 g∶0.03 g, and ferment at 45 °C for 24 h to obtain the original prunus mume fermentation juice;

[0074] 2) Boil the original prunus mume fermentation juice prepared in step 1) over low heat until the original prunus mume fermentation juice becomes a black paste;

[0075] 3) Add Lactobacillus plantarum to the black paste prepared in step 2) according to the mass-volume ratio of the black paste to Lactobacillus plantarum of 10 mL∶0.2 g, and ferment at 25 °C for 2 h to obtain prunus mume essence;

[0076] 4) Mix prunus mume essence, dendrobium juice and natural selenium-rich concentrated mineral water according to the mass ratio of 5∶2.5∶50, and homogenize at 22 MPa and 50 °C to obtain the prunus mume essence and dendrobium drink for improving gastrointestinal function.

[0077] Comparative Example 4

[0078] A prunus mume essence drink

[0079] 1) Add Lactobacillus plantarum, Streptococcus thermophilus (replaced with Streptococcus thermophilus with the preservation number of CGMCC.No.1.3996) and phytic acid to prunus mume juice according to the mass-volume ratio of prunus mume juice, Lactobacillus plantarum, Streptococcus thermophilus and phytic acid of 100 mL∶3 g∶0.4 g∶0.03 g, and ferment at 45 °C for 24 h to obtain the original prunus mume fermentation juice;

[0080] 2) Boil the original prunus mume fermentation juice prepared in step 1) over low heat until the original prunus mume fermentation juice becomes a black paste;

[0081] 3) Add Lactobacillus plantarum to the black paste prepared in step 2) according to the mass-volume ratio of the black paste to Lactobacillus plantarum of 10 mL∶0.2 g, and ferment at 25 °C for 2 h to obtain plum essence;

[0082] 4) Mix plum essence, dendrobium juice and natural selenium-rich concentrated mineral water according to the mass ratio of 5∶2.5∶50, and homogenize at 22 MPa and 50 °C to obtain the plum essence dendrobium drink for improving gastrointestinal function.

[0083] Comparative Example 5

[0084] A plum essence drink

[0085] 1) Add Lactobacillus plantarum and Streptococcus thermophilus to plum juice according to the mass-volume ratio of plum juice, Lactobacillus plantarum and Streptococcus thermophilus of 100 mL∶3 g∶0.4 g, and ferment at 45 °C for 24 h to obtain the original plum fermentation juice;

[0086] 2) Simmer the original plum fermentation juice prepared in step 1) until the original plum fermentation juice becomes a black paste;

[0087] 3) Add Lactobacillus plantarum to the black paste prepared in step 2) according to the mass-volume ratio of the black paste to Lactobacillus plantarum of 10 mL∶0.2 g, and ferment at 25 °C for 2 h to obtain plum essence;

[0088] 4) Mix plum essence, dendrobium juice and natural selenium-rich concentrated mineral water according to the mass ratio of 5∶2.5∶50, and homogenize at 22 MPa and 50 °C to obtain the plum essence dendrobium drink for improving gastrointestinal function.

[0089] Comparative Example 6

[0090] A plum essence drink

[0091] 1) Add Lactobacillus plantarum, Streptococcus thermophilus and vitamin E to plum juice according to the mass-volume ratio of plum juice, Lactobacillus plantarum, Streptococcus thermophilus and vitamin E of 100 mL∶3 g∶0.4 g∶0.03 g, and ferment at 45 °C for 24 h to obtain the original plum fermentation juice;

[0092] 2) Simmer the original plum fermentation juice prepared in step 1) until the original plum fermentation juice becomes a black paste;

[0093] 3) Add Lactobacillus plantarum to the black paste prepared in step 2) according to the mass-volume ratio of the black paste to Lactobacillus plantarum of 10 mL∶0.2 g, and ferment at 25 °C for 2 h to obtain plum essence;

[0094] 4) Mix prunus mume essence, dendrobium juice and natural selenium-rich concentrated mineral water according to the mass ratio of 5∶2.5∶50, and homogenize at 22 MPa and 50 °C to obtain the prunus mume essence dendrobium drink for improving gastrointestinal function.

[0095] Comparative Example 7

[0096] A prunus mume essence drink

[0097] 1) Boil the prunus mume juice over a slow fire until it becomes a black paste-like substance.

[0098] 2) Add Lactobacillus plantarum to the black paste-like substance prepared in step 1) according to the mass-volume ratio of 10 mL∶0.2 g, and ferment at 25 °C for 2 h to obtain prunus mume essence.

[0099] 3) Mix prunus mume essence, dendrobium juice and natural selenium-rich concentrated mineral water according to the mass ratio of 5∶2.5∶50, and homogenize at 22 MPa and 50 °C to obtain the prunus mume essence dendrobium drink for improving gastrointestinal function.

[0100] Comparative Example 8

[0101] A prunus mume essence drink

[0102] 1) Add Lactobacillus plantarum, Streptococcus thermophilus and phytic acid to prunus mume juice according to the mass-volume ratio of 100 mL∶3 g∶0.4 g∶0.03 g, and ferment at 45 °C for 24 h to obtain the original prunus mume fermentation juice.

[0103] 2) Boil the original prunus mume fermentation juice prepared in step 1) over a slow fire until it becomes a black paste-like substance.

[0104] 3) Mix prunus mume essence, dendrobium juice and natural selenium-rich concentrated mineral water according to the mass ratio of 5∶2.5∶50, and homogenize at 22 MPa and 50 °C to obtain the prunus mume essence dendrobium drink for improving gastrointestinal function.

[0105] Comparative Example 9

[0106] A prunus mume essence drink

[0107] 1) Add Lactobacillus plantarum, Streptococcus thermophilus and phytic acid to prunus mume juice according to the mass-volume ratio of 100 mL∶3 g∶0.4 g∶0.03 g, and ferment at 45 °C for 24 h to obtain the original prunus mume fermentation juice.

[0108] 2) Simmer the fermented original juice of greengage prepared in step 1) until the fermented original juice of greengage becomes a black paste-like substance;

[0109] 3) Add Streptococcus thermophilus to the black paste-like substance prepared in step 2) according to the mass-volume ratio of the black paste-like substance to Streptococcus thermophilus being 10 mL∶0.2 g, and ferment at 25°C for 2 h to obtain greengage essence;

[0110] 4) Mix greengage essence, dendrobium juice and natural selenium-rich concentrated mineral water according to the mass ratio of greengage essence, dendrobium juice and natural selenium-rich concentrated mineral water being 5∶2.5∶50, and homogenize at 22 MPa and 50°C to obtain the greengage essence dendrobium drink for improving gastrointestinal function.

[0111] Effect verification

[0112] I. Sensory evaluation

[0113] Perform sensory evaluation on the greengage essence drinks prepared in Examples 1-3 and Comparative Examples 1-9. The sensory evaluation indexes are shown in Table 1;

[0114] Table 1 Sensory evaluation indexes

[0115]

[0116] The sensory evaluation results are shown in Table 2;

[0117] Table 2 Sensory evaluation results

[0118]

[0119] As can be seen from the data in Table 1, the greengage essence dendrobium drink for improving gastrointestinal function provided by the present invention has a strong greengage aroma, with a sweet and sour blend, and has a high sensory evaluation score; while omitting or replacing Lactobacillus plantarum, Streptococcus thermophilus or phytic acid in the fermentation process of greengage juice, omitting the fermentation of greengage juice, omitting the secondary fermentation of the black paste-like substance and replacing the microbial inoculant in the secondary fermentation of the black paste-like substance will all reduce the sensory evaluation of the greengage essence drink to a certain extent.

[0120] II. Inhibitory effect on Helicobacter pylori

[0121] 1. Preparation of Helicobacter pylori suspension

[0122] Thaw the frozen international standard strain of Helicobacter pylori NCTC11639 at room temperature and spread and inoculate it on the CAB medium containing 10% SB, and then at 37°C, 10% CO 2Cultured in an incubator for 72 h for resuscitation. After two generations of activation, it was gently rinsed off with the improved Brucella Broth medium to prepare a Helicobacter pylori suspension of 10 8 CFU / mL;

[0123] 2. Bacteriostatic experiment

[0124] Circular filter papers with a diameter of 6 mm were autoclaved, and then completely immersed in the greengage essence drinks prepared in Examples 1-3 and Comparative Examples 1-9 to obtain drug sensitivity test papers;

[0125] 100 μL of 10 8 CFU / mL Helicobacter pylori suspension was inoculated on the CAB medium. After drying, the drug sensitivity test papers were pasted on the plate and cultured in an incubator at 37°C and 10% CO 2 for 72 h, and the diameter of the inhibition zone was measured. The measurement results of the diameter of the inhibition zone are shown in Table 3;

[0126] Table 3 Diameter of the inhibition zone

[0127]

[0128] It can be seen from the data in Table 3 that the greengage essence Dendrobium drink for improving gastrointestinal function provided by the present invention has an inhibition zone diameter of up to 8.43 mm against Helicobacter pylori and has a good inhibitory effect on Helicobacter pylori; while omitting or replacing Lactobacillus plantarum, Streptococcus thermophilus or phytic acid in the fermentation process of greengage juice, omitting the fermentation of greengage juice, omitting the secondary fermentation of the black paste-like substance and replacing the microbial inoculant in the secondary fermentation of the black paste-like substance will all reduce the inhibitory effect of the greengage essence drink on Helicobacter pylori to a certain extent.

[0129] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit them. Although the present invention has been described in detail with reference to the above embodiments, those of ordinary skill in the art should understand that: modifications or equivalent replacements can still be made to the specific embodiments of the present invention, and any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered by the protection scope of the claims of the present invention.

Claims

1. A method for preparing a green plum essence and dendrobium drink for improving gastrointestinal function, characterized in that: The following steps are involved: 1) adding Lactobacillus plantarum, Streptococcus thermophilus and phytic acid to greengage juice for fermentation to obtain greengage fermented juice; 2) simmering the fermented green plum juice prepared in step 1) until the fermented green plum juice becomes a black paste; 3) adding Lactobacillus plantarum to the black paste prepared in step 2) and fermenting to obtain green plum essence; 4) mixing the greengage essence, dendrobium juice and natural selenium-enriched concentrated mineral water, and homogenizing them to obtain the greengage essence and dendrobium beverage for improving gastrointestinal function.

2. The method for preparing a green plum essence and dendrobium beverage for improving gastrointestinal function according to claim 1, characterized in that: In step 1), the plant lactobacillus is purchased from China General Microorganism Culture Collection Center with a deposit number of CGMCC.No.1.3919; the thermophilic streptococcus is purchased from China General Microorganism Culture Collection Center with a deposit number of CGMCC.No.1.1864.

3. The method for preparing a green plum essence and dendrobium beverage for improving gastrointestinal function according to claim 1, characterized in that: In step 1), the method for preparing green plum juice comprises the following steps: washing green plums with tap water, removing the cores, squeezing the juice, and then filtering the pulp with gauze to obtain the green plum juice.

4. The method for preparing a green plum essence and dendrobium beverage for improving gastrointestinal function according to claim 1, characterized in that: In step 1), the mass volume ratio of the green plum juice, Lactobacillus plantarum, Streptococcus thermophilus and phytic acid is 100 mL: (2-4) g: (0.3-0.5) g: (0.01-0.05) g.

5. The method for preparing a green plum essence and dendrobium beverage for improving gastrointestinal function according to claim 1, characterized in that: In step 1), the fermentation is specifically: fermenting at 40-50° C. for 24 hours.

6. The method for preparing a green plum essence and dendrobium beverage for improving gastrointestinal function according to claim 1, characterized in that: In step 3), the plant lactobacillus is purchased from China General Microbiological Culture Collection Center with a collection number of CGMCC.No.1.3919.

7. The method for preparing a green plum essence and dendrobium beverage for improving gastrointestinal function according to claim 1, characterized in that: In step 3), the fermentation is specifically: fermenting at 20-30° C. for 2 hours.

8. The method for preparing a green plum essence and dendrobium beverage for improving gastrointestinal function according to claim 1, characterized in that: In step 4), the mass ratio of the green plum essence, dendrobium juice and natural selenium-enriched concentrated mineral water is (4-6): (2-3): (40-60).

9. The method for preparing a green plum essence and dendrobium beverage for improving gastrointestinal function according to claim 1, characterized in that: In step 4), the homogenization is specifically: homogenization at 20-25 MPa and 50°C.

10. A green plum essence and dendrobium beverage for improving gastrointestinal function prepared by the method for preparing a green plum essence and dendrobium beverage for improving gastrointestinal function as claimed in any one of claims 1 to 9.

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