Preparation method of cistanche-containing functional beverage capable of resisting fatigue and enhancing immunity

Abstract

The invention discloses a preparation method of a cistanche-containing functional beverage capable of resisting fatigue and enhancing immunity, and particularly relates to the technical field of functional health-care beverages. The beverage consists of a mixed extract A of cistanche, raspberry, radix ophiopogonis and orange peel, a mixed fermentation extract B of ginseng, Chinese dates and broccoli, fermented apple juice, fermented papaya juice, prebiotics, protein peptide, vitamin B1, vitamin B2, vitamin B6, zinc gluconate, a sweetening agent, a preservative and a nano-liposome embedding agent for embedding NMN. The beverage disclosed by the invention can provide nutritional support for human bodies from multiple aspects, is beneficial to enhancing the immunity of the human bodies and resisting fatigue, and is good in mouth feel, and nutritional ingredients are easy to absorb.

Description

Technical Field

[0001] The present invention relates to the technical field of functional health drinks. More specifically, the present invention relates to a preparation method of a functional drink containing Cistanche deserticola with anti-fatigue and immune-enhancing effects. Background Art

[0002] In the modern fast-paced lifestyle, public health faces severe challenges, and problems such as fatigue and low immunity are widespread. According to surveys, more than 70% of working people are chronically troubled by fatigue, and the incidence of diseases caused by decreased immunity is increasing year by year. This makes the market demand for functional drinks that can relieve fatigue and enhance immunity extremely urgent.

[0003] As a traditional precious Chinese medicinal material, Cistanche deserticola is listed as a top-grade medicine in the ancient Chinese pharmacopoeia "Shennong Ben Cao Jing" and has many health care effects. Modern medical research has found that it is rich in active ingredients such as phenylethanoid glycosides and polysaccharides, and performs well in anti-fatigue and immune regulation. For example, it can prolong the swimming time of mice with a load and regulate the activity of immune cells. However, due to its complex composition, there are technical difficulties in the development of related products, and products that utilize its dual effects are scarce in the market.

[0004] At the same time, raw materials such as Rubus idaeus, Ophiopogon japonicus, Citrus reticulata peel, Panax ginseng, Ziziphus jujuba, and broccoli also have unique health care values. For example, Rubus idaeus contains flavonoids and phenolic acids, Ophiopogon japonicus contains polysaccharides, Citrus reticulata peel contains volatile oils and flavonoids, Panax ginseng contains ginsenosides, Ziziphus jujuba contains various vitamins and minerals, and broccoli is rich in antioxidants, etc., which can regulate immunity and improve the body's condition. However, these raw materials are mostly simply applied in existing functional drinks, and their synergistic effects have not been fully exerted.

[0005] In summary, the present application provides a preparation method of a functional drink containing Cistanche deserticola with anti-fatigue and immune-enhancing effects. Summary of the Invention

[0006] In order to overcome the above-mentioned defects of the prior art, the present invention provides a preparation method of a functional drink containing Cistanche deserticola with anti-fatigue and immune-enhancing effects to solve the problems raised in the above background art.

[0007] To achieve the above object, the present invention provides the following technical solution: A preparation method of a functional drink containing Cistanche deserticola with anti-fatigue and immune-enhancing effects. The drink is composed of a mixed extract A of Cistanche deserticola, Rubus idaeus, Ophiopogon japonicus, and Citrus reticulata peel, a mixed fermentation extract B of Panax ginseng, Ziziphus jujuba, and broccoli, fermented apple juice, fermented papaya juice, prebiotics, protein peptides, vitamin B1, vitamin B2, vitamin B6, zinc gluconate, citric acid, sweeteners, preservatives, and a nano-liposome embedding agent for embedding NMN.

[0008] Preferably, the components are as follows by weight: 10-20 parts of Cistanche deserticola, 1-20 parts of Rubus idaeus, 1-15 parts of Ophiopogon japonicus, 1-15 parts of tangerine peel, 0.1-10 parts of the mixed fermentation extract B of ginseng, jujube and broccoli, wherein the NMN content is ≥6%;

[0009] 1-100 parts of fermented apple juice, 1-40 parts of fermented papaya juice, 1-60 parts of prebiotic, 1-15 parts of protein peptide, 0.0001-1.0 part of vitamin B1, 0.0001-1.0 part of vitamin B2, 0.0001-1.0 part of vitamin B6, 0.0001-1.0 part of zinc gluconate, 0.0001-2.0 part of citric acid, 0.0001-1.0 part of preservative, 0.0001-5.0 part of sweetener, and the nano-liposome embedding agent accounts for 0.5% of the total weight.

[0010] Preferably, the prebiotic is one or more of fructooligosaccharide, inulin, galactooligosaccharide, xylooligosaccharide, isomaltooligosaccharide and stachyose;

[0011] The protein peptide is one or more of fish collagen peptide, bone collagen peptide, oyster peptide, marine fish oligopeptide, corn oligopeptide, soybean peptide and wheat oligopeptide;

[0012] The sweetener is one or more of honey, sucrose, glucose, sucralose, aspartame, acesulfame potassium, sodium cyclamate and stevioside;

[0013] The preservative is one or more of potassium sorbate and nisin;

[0014] Preferably, the NMN embedded in the nano-liposome has a particle size distribution of 50-200 nm and an embedding rate of ≥90%.

[0015] Preferably, Lactobacillus plantarum PS128 is added to both the fermented apple juice and the fermented papaya juice, and the viable count is ≥1×10 6 CFU / mL.

[0016] Preferably, the nano-liposome embedding agent for embedding NMN is mainly composed of soybean phospholipid, phytosterol and polyethylene glycol-modified phospholipid, and the molar ratio of the three is 7:2:1. The nano-liposome embedding agent has a spherical bilayer membrane structure, an average particle size of 100-150 nm, a uniform particle size distribution and a polydispersity index ≤0.2.

[0017] Preferably, it specifically includes the following steps:

[0018] S1. Preparation of Mixed Extract A: The crushed crude powder of Cistanche deserticola, Rubus idaeus, Ophiopogon japonicus, and Citrus reticulata peel is mixed in proportion, added with 10 times the amount of water, heated to boiling and maintained for more than 30 minutes, filtered, extracted once again, and the filtrates are combined and concentrated under reduced pressure to a concentrated solution about 2 times the weight of the original medicinal materials to obtain Mixed Extract A;

[0019] S2. Preparation of Mixed Fermented Extract B: After broccoli is selected, washed, sterilized with ozone, rinsed and drained, and pulped, it is mixed with the extraction and concentrated solution of red dates and ginseng. Pectinase and cellulase are added at 0.2%-0.3% of the weight of the mixed pulp, and enzymolysis is carried out at 40-55°C and pH 3.4-6.5 for 6 hours. Glucose, niacinamide, magnesium sulfate, and dipotassium hydrogen phosphate are added, stirred and dissolved, heated to inactivate enzymes and sterilize, cooled to 20-32°C, inoculated with 0.05-0.1% Saccharomyces cerevisiae, and fermented at 20-32°C for 3 days. During this period, it is stirred for 20-30 minutes every 12 hours. After fermentation, it is sterilized at 90°C for 15 minutes, cooled, centrifuged, and concentrated under reduced pressure and low temperature to an extract with a relative density of 1.01-1.05, and vacuum freeze-dried. And a γ-aminobutyric acid precursor substance is added during the preparation process to obtain Mixed Fermented Extract B;

[0020] S3. Preparation of Fermented Apple Juice: After apples are washed and pulped, they are transferred to a fermentation tank, added with granulated sugar at 4%-5% of the weight of the apples and stirred to dissolve, sterilized at 95-97°C for 30-40 minutes, cooled to 30-35°C, added with Kluyveromyces marxianus, Lactobacillus acidophilus, Lactiplantibacillus plantarum, Lactobacillus casei, Lactobacillus helveticus, Pediococcus pentosaceus, Bifidobacterium longum subsp. longum, and Lactiplantibacillus plantarum PS128, stirred for 30 minutes and then statically fermented for 36 hours, centrifuged and filtered, and the filtrate is heated at 90°C and maintained for 20-30 minutes to obtain Fermented Apple Juice;

[0021] S4. Preparation of Fermented Papaya Juice: After papayas are washed and pulped, they are transferred to a fermentation tank, added with granulated sugar at 4%-5% of the weight of the papayas and stirred to dissolve, sterilized at 95-97°C for 30-40 minutes, cooled to 30-35°C, added with Kluyveromyces marxianus, Lactobacillus acidophilus, Lactiplantibacillus plantarum, Lactobacillus casei, Lactobacillus helveticus, Pediococcus pentosaceus, Bifidobacterium longum subsp. longum, and Lactiplantibacillus plantarum PS128, stirred for 30 minutes and then statically fermented for 24 hours, centrifuged and filtered, and the filtrate is heated at 90°C and maintained for 20-30 minutes to obtain Fermented Papaya Juice;

[0022] S5. Preparation of nano-liposome embedding agent: Dissolve soybean phospholipid, phytosterol and polyethylene glycol-modified phospholipid in a mixed organic solvent with a volume ratio of chloroform to methanol of 2:1 at a molar ratio of 7:2:1. Under the condition of 35 - 40 °C, evaporate the organic solvent under reduced pressure on a rotary evaporator to form a lipid film. Then add an aqueous solution containing NMN, hydrate the film at 40 - 45 °C for 30 - 40 min, then perform ultrasonic treatment for 15 - 20 min to obtain a nano-liposome suspension. Finally, remove the unembedded components through dialysis and ultrafiltration steps to obtain the nano-liposome embedding agent;

[0023] S6. Preparation of finished product: Mix extract A and extract B, add fermented apple juice, fermented papaya juice, prebiotics, protein peptides, vitamin B1, vitamin B2, vitamin B6, zinc gluconate, citric acid, and nano-liposome embedding agent, stir and dissolve, add sweeteners to adjust the taste, sterilize by pulsed electric field, then filter and fill. Among them, the intensity of the pulsed electric field is 35 kV / cm and the time is 2 μs.

[0024] Preferably, in step S5, the ultrasonic power is 200 - 300 W.

[0025] Technical effects and advantages of the present invention:

[0026] 1. By including various plant extracts such as cistanche, raspberry, ophiopogon japonicus, and tangerine peel, as well as the mixed fermentation extract of ginseng, jujube, and broccoli, and adding various nutritional components such as fermented apple juice, fermented papaya juice, prebiotics, protein peptides, vitamin B1, vitamin B2, vitamin B6, zinc gluconate, and NMN, it can provide nutritional support for the human body from multiple aspects, helping to enhance immunity and anti-fatigue;

[0027] 2. By fermenting apples, papayas, ginseng, jujube, and broccoli, it can not only improve the taste, but also make the nutritional components more easily absorbed by the human body. At the same time, some new beneficial metabolites may be produced during the fermentation process, further enhancing the efficacy of the drink;

[0028] 3. By using nano-liposomes to encapsulate NMN, it can protect these easily oxidized and degraded components, improve their stability in the drink. At the same time, the nano-liposomes have a small particle size, good biocompatibility and targeting, and can be more easily absorbed by human cells, thereby improving the bioavailability of NMN and enabling it to better play the role of anti-fatigue and enhancing immunity. Brief Description of the Drawings

[0029] Figure 1 It is a schematic diagram of the overall structure of the present invention. Detailed Embodiments

[0030] Example 1

[0031] This embodiment provides a Cistanche deserticola - containing functional beverage with anti - fatigue and immunity - enhancing effects, which specifically includes the following components: 10 parts of Cistanche deserticola, 1 part of Rubus idaeus, 1 part of Ophiopogon japonicus, 1 part of Citrus reticulata peel, 10 parts of broccoli, 0.5 part of Panax ginseng, 1 part of Chinese date, 10 parts of apple, 5 parts of papaya, 10 parts of inulin as prebiotic, 1 part of bone collagen peptide, 0.001 part of vitamin B1, 0.001 part of vitamin B2, 0.001 part of vitamin B6, 0.02 part of zinc gluconate, 0.6 part of citric acid, 0.0005 part of nisin as preservative, 0.1 part of sucrose as sweetener, 7 moles of soy lecithin, 2 moles of phytosterol, 1 mole of polyethylene glycol - modified phospholipid, 1 part of glucose, 0.2 part of nicotinamide, 0.1 part of magnesium sulfate, 0.1 part of dipotassium hydrogen phosphate, 0.02 part of pectinase, 0.02 part of cellulase, 0.005 part of Saccharomyces cerevisiae, Kluyveromyces marxianus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus helveticus, Pediococcus pentosaceus, Bifidobacterium longum subsp. longum and Lactobacillus plantarum PS128;

[0032] This embodiment also provides a preparation method of a Cistanche deserticola - containing functional beverage with anti - fatigue and immunity - enhancing effects, which specifically includes the following steps:

[0033] S1. Preparation of mixed extract A: Cistanche deserticola, Rubus idaeus, Ophiopogon japonicus and Citrus reticulata peel are respectively crushed into coarse powder, mixed evenly, added with 10 times the amount of water, heated to boiling and maintained for 30 min, filtered to obtain the first filtrate. The filter residue is added with 10 times the amount of water again, and the above extraction process is repeated. The two filtrates are combined and concentrated under reduced pressure to obtain mixed extract A;

[0034] S2. Preparation of mixed fermentation extract B: Broccoli is selected, washed, sterilized with ozone, rinsed and drained, then pulped. Ginseng and Chinese date are made into extraction concentrate and mixed with broccoli pulp. Pectinase and cellulase are added at 0.2% of the weight of the mixed pulp, enzymatically hydrolyzed at 40 °C and pH 3.4 for 6 h. Glucose, nicotinamide, magnesium sulfate and dipotassium hydrogen phosphate are added, stirred and dissolved, then heated to inactivate enzymes and sterilize. The temperature is lowered to 20 °C, and 0.05% of Saccharomyces cerevisiae is inoculated, fermented at 20 °C for 3 days, stirred for 20 min every 12 h, and γ - aminobutyric acid precursor substances are added during fermentation. After fermentation, it is sterilized at 90 °C for 15 min, cooled and centrifuged, concentrated under reduced pressure and low temperature to an extract relative density of 1.01, and vacuum freeze - dried to obtain mixed fermentation extract B. After detection, the NMN content is 6.2%;

[0035] S3. Preparation of fermented apple juice: After washing and pulping the apples, transfer them to a fermentation tank, add 0.4 parts of granulated sugar and stir to dissolve. Sterilize at 95 °C for 40 min, cool down to 30 °C, add Kluyveromyces marxianus, Lactobacillus acidophilus, Lactiplantibacillus plantarum, Lactobacillus casei, Lactobacillus helveticus, Pediococcus pentosaceus, Bifidobacterium longum subsp. longum and Lactiplantibacillus plantarum PS128, stir for 30 min and then statically ferment for 36 h. Centrifuge and filter, heat the filtrate at 90 °C for 20 min to obtain fermented apple juice. After detection, the viable count of Lactiplantibacillus plantarum PS128 is 1.1×10 6 CFU / mL;

[0036] S4. Preparation of fermented papaya juice: After washing and pulping the papayas, transfer them to a fermentation tank, add 0.2 parts of granulated sugar and stir to dissolve. Sterilize at 95 °C for 40 min, cool down to 30 °C, add the same types and amounts of strains as those used in the preparation of fermented apple juice, stir for 30 min and then statically ferment for 24 h. Centrifuge and filter, heat the filtrate at 90 °C for 20 minutes to obtain fermented papaya juice. After detection, the viable count of Lactiplantibacillus plantarum PS128 is 1.05×10 6 CFU / mL;

[0037] S5. Preparation of nano-liposome embedding agent: Dissolve soybean phospholipid, phytosterol and polyethylene glycol-modified phospholipid in a mixed organic solvent with a volume ratio of chloroform to methanol of 2:1 at a molar ratio of 7:2:1. At 35 °C, evaporate the organic solvent under reduced pressure on a rotary evaporator to form a lipid film. Add an aqueous solution containing NMN, hydrate the film at 40 °C for 30 min, and perform ultrasonic treatment at an ultrasonic power of 200 W for 15 min to obtain a nano-liposome suspension. Finally, remove the unembedded components through dialysis and ultrafiltration steps to obtain the nano-liposome embedding agent. After detection, the nano-liposome embedding agent has a spherical bilayer membrane structure, an average particle size of 100 nm, a uniform particle size distribution and a polydispersity index of 0.15. The particle size distribution of NMN embedded in the nano-liposome is 100 nm, and the embedding rate is 90%;

[0038] S6. Preparation of the finished product: Mix the mixed extract A and the mixed fermented extract B, add fermented apple juice, fermented papaya juice, inulin, bone collagen peptide, vitamin B1, vitamin B2, vitamin B6, zinc gluconate, citric acid and the nano-liposome embedding agent, stir to dissolve, add sucrose to adjust the taste, sterilize by pulsed electric field with an electric field strength of 35 kV / cm and a time of 2 μs, then filter and fill to obtain a functional cistanche-containing drink with anti-fatigue and immunity-enhancing effects.

[0039] Product detection:

[0040] 1. Microbiological limit test: The prepared functional beverage was subjected to microbiological limit test. The total number of bacteria was 600 CFU / mL, the total number of molds and yeasts was 60 CFU / mL, and no pathogenic bacteria such as Escherichia coli and Staphylococcus aureus were detected;

[0041] 2. Heavy metal content test: The heavy metal content was detected. The lead content was 0.06 mg / L and the arsenic content was 0.02 mg / L, meeting the food safety standards;

[0042] 3. Stability test: A stability test was carried out under normal temperature (25 °C) storage conditions. After 3 months of detection, the NMN content decreased by 4%, and the viable count of Lactiplantibacillus plantarum PS128 was 1×10 6 CFU / mL;

[0043] 4. Comparison of anti-fatigue and immunity-enhancing effects

[0044] 4.1 Experimental method: Two groups of healthy mice, 20 in each group, were selected. One group was fed the functional beverage prepared in this example, marked as the experimental group, and the other group was fed a common anti-fatigue beverage on the market, marked as the control group. The control group beverage did not contain key components such as the mixed extract A, the mixed fermentation extract B, and the specifically nano-liposome-embedded NMN of the present invention. After continuous feeding for 30 days, a weight-bearing swimming experiment was carried out on the two groups of mice to test the anti-fatigue ability, and at the same time, the immunoglobulin content in the serum was detected to evaluate the immunity;

[0045] 4.2 Experimental results: The average weight-bearing swimming time of the mice in the experimental group was 120 min, and the serum immunoglobulin content increased by 30%;

[0046] The average weight-bearing swimming time of the mice in the control group was 80 min, and the serum immunoglobulin content only increased by 10%. This indicates that the functional beverage prepared in this example has significant advantages in anti-fatigue and immunity-enhancing aspects.

[0047] Example 2

[0048] This embodiment provides a functional beverage containing cistanche deserticola with anti-fatigue and immune-enhancing effects, specifically including the following ingredients: 20 parts of cistanche deserticola, 20 parts of raspberry, 15 parts of ophiopogon japonicus, 15 parts of tangerine peel, 50 parts of broccoli, 3 parts of ginseng, 5 parts of Chinese date, 100 parts of apple, 40 parts of papaya, 60 parts of galactooligosaccharide as prebiotic, 15 parts of oyster peptide, 1 part of vitamin B1, 1 part of vitamin B2, 0.5 part of vitamin B6, 1 part of zinc gluconate, 1 part of citric acid, 1 part of potassium sorbate as preservative, 5 parts of sucralose as sweetener, 2 parts, 7 moles of soy lecithin, 2 moles of phytosterol, 1 mole of polyethylene glycol-modified phospholipid, 5 parts of glucose, 1 part of nicotinamide, 0.5 part of magnesium sulfate, 0.5 part of dipotassium hydrogen phosphate, 0.3 part of pectinase, 0.3 part of cellulase, 0.1 part of saccharomyces cerevisiae, kluyveromyces marxianus, lactobacillus acidophilus, lactobacillus plantarum, lactobacillus casei, lactobacillus helveticus, pentococcus pentosaceus, bifidobacterium longum subsp. longum and lactobacillus plantarum PS128;

[0049] This embodiment also provides a preparation method of a functional beverage containing cistanche deserticola with anti-fatigue and immune-enhancing effects, specifically including the following steps:

[0050] S1. Preparation of mixed extract A: Cistanche deserticola, raspberry, ophiopogon japonicus, and tangerine peel are respectively crushed into coarse powder, mixed evenly, added with 10 times the amount of water, heated to boiling and maintained for 40 min, filtered to obtain the first filtrate. The filter residue is added with 10 times the amount of water again, and the above extraction process is repeated. The two filtrates are combined and concentrated under reduced pressure to obtain mixed extract A;

[0051] S2. Preparation of mixed fermentation extract B: Broccoli is selected, washed, sterilized with ozone, rinsed and drained, then pulped. Ginseng and Chinese date are made into extraction concentrate and mixed with broccoli pulp. Pectinase and cellulase are added at 0.3% of the weight of the mixed pulp, and enzymolysis is carried out at 55 °C and pH 6.5 for 6 h. Glucose, nicotinamide, magnesium sulfate, and dipotassium hydrogen phosphate are added, stirred and dissolved, then heated to inactivate enzymes and sterilize, cooled to 32 °C, inoculated with 0.1% of saccharomyces cerevisiae, fermented at 32 °C for 3 days, stirred for 30 min every 12 h, and γ-aminobutyric acid precursor substances are added during fermentation. After fermentation, sterilize at 90 °C for 15 min, cool and centrifuge, concentrate under reduced pressure and low temperature to an extract relative density of 1.05, and vacuum freeze-dry to obtain mixed fermentation extract B. After detection, the NMN content is 6.8%;

[0052] S3. Preparation of fermented apple juice: After washing and pulping the apples, transfer them to a fermentation tank, add 5 parts of granulated sugar and stir until dissolved. Sterilize at 97 °C for 30 minutes, then cool down to 35 °C. Add Kluyveromyces marxianus, Lactobacillus acidophilus, Lactiplantibacillus plantarum, Lactobacillus casei, Lactobacillus helveticus, Pediococcus pentosaceus, Bifidobacterium longum subsp. longum and Lactiplantibacillus plantarum PS128. Stir for 30 min and then let it ferment statically for 36 h. Centrifuge and filter. Heat the filtrate at 90 °C for 30 min to obtain fermented apple juice. After detection, the viable count of Lactiplantibacillus plantarum PS128 is 3×10 6 CFU / mL;

[0053] S4. Preparation of fermented papaya juice: After washing and pulping the papayas, transfer them to a fermentation tank, add 2 parts of granulated sugar and stir until dissolved. Sterilize at 97 °C for 30 min, then cool down to 35 °C. Add the same types and amounts of strains as those used in the preparation of fermented apple juice. Stir for 30 min and then let it ferment statically for 24 h. Centrifuge and filter. Heat the filtrate at 90 °C for 30 min to obtain fermented papaya juice. After detection, the viable count of Lactiplantibacillus plantarum PS128 is 2×10 6 CFU / mL;

[0054] S5. Preparation of nano-liposome embedding agent: Dissolve soybean phospholipid, phytosterol and polyethylene glycol-modified phospholipid in a mixed organic solvent with a volume ratio of chloroform to methanol of 2:1 at a molar ratio of 7:2:1. At 40 °C, evaporate the organic solvent under reduced pressure on a rotary evaporator to form a lipid film. Add an aqueous solution containing NMN and coenzyme Q10, and hydrate the film at 45 °C for 40 min. Perform ultrasonic treatment at an ultrasonic power of 300 W for 20 min to obtain a nano-liposome suspension. Finally, remove the unembedded components through dialysis and ultrafiltration steps to obtain the nano-liposome embedding agent. After detection, the nano-liposome embedding agent has a spherical bilayer membrane structure, an average particle size of 150 nm, a uniform particle size distribution and a polydispersity index of 0.18. The particle size distribution of NMN embedded in the nano-liposome is 150 nm, and the embedding rate is 93%;

[0055] S6. Preparation of the finished product: Mix the mixed extract A and the mixed fermented extract B, add fermented apple juice, fermented papaya juice, galactooligosaccharide, oyster peptide, vitamin B1, vitamin B2, vitamin B6, zinc gluconate, citric acid and nano-liposome embedding agent, stir until dissolved, add sucralose to adjust the taste, sterilize by pulsed electric field with an electric field strength of 35 kV / cm and a time of 2 μs, then filter and fill to obtain the functional drink.

[0056] Product detection:

[0057] 1. Microbiological limit test: The prepared functional beverage was subjected to a microbiological limit test. The total number of bacteria was 900 CFU / mL, the total number of molds and yeasts was 90 CFU / mL, and no pathogenic bacteria such as Escherichia coli and Staphylococcus aureus were detected.

[0058] 2. Heavy metal content test: The heavy metal content was tested. The lead content was 0.09 mg / L and the arsenic content was 0.04 mg / L, meeting the food safety standards.

[0059] 3. Stability test: A stability test was carried out under normal temperature (25 °C) storage conditions. After 3 months of testing, the NMN content decreased by 6%, and the viable count of Lactiplantibacillus plantarum PS128 was 2.5×10 6 CFU / mL.

[0060] 4. Comparison of anti-fatigue and immunity-enhancing effects

[0061] 4.1 Experimental method: Two groups of healthy volunteers, 30 people in each group, were selected. One group drank the functional beverage prepared in this example every day, marked as the experimental group, and the other group drank another beverage that claimed to have anti-fatigue and immunity-enhancing effects but had a different formula and preparation process from the present invention, marked as the control group. They drank continuously for 2 months. The anti-fatigue effect was evaluated through a fatigue scale, and the improvement of immunity was measured by detecting the levels of immune-related cytokines in the blood.

[0062] 4.2 Experimental results: The average score of the fatigue scale of the drinkers in the experimental group decreased by 15 points, and the content of immune-related cytokines such as interleukin-2 in the blood increased by an average of 40%.

[0063] The average score of the fatigue scale of the drinkers in the control group decreased by 8 points, and the content of immune-related cytokines increased by an average of 20%, further verifying the significant advantages of the functional beverage of the present invention in anti-fatigue and immunity-enhancing aspects.

[0064] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims

1. A method for preparing a functional beverage containing Cistanche deserticola with the functions of anti-fatigue and immunity enhancement, characterized in that: The beverage consists of a mixed extract A of Cistanche deserticola, raspberry, Ophiopogon japonicus and orange peel, a mixed fermented extract B of ginseng, jujube and broccoli, fermented apple juice, fermented papaya juice, prebiotics, protein peptides, vitamin B1, vitamin B2, vitamin B6, zinc gluconate, citric acid, sweeteners, preservatives and nanoliposome encapsulation agents for encapsulating NMN.

2. The method for preparing the anti-fatigue and immunity-enhancing functional beverage containing Cistanche deserticola according to claim 1, characterized in that: The components are as follows by weight: 10-20 parts of Cistanche deserticola, 1-20 parts of raspberry, 1-15 parts of Ophiopogon japonicus, 1-15 parts of orange peel, 0.1-10 parts of mixed fermentation extract B of ginseng, jujube and broccoli, wherein the content of NMN is ≥ 6%; 1-100 parts of fermented apple juice, 1-40 parts of fermented papaya juice, 1-60 parts of prebiotics, 1-15 parts of protein peptides, 0.0001-1.0 parts of vitamin B1, 0.0001-1.0 parts of vitamin B2, 0.0001-1.0 parts of vitamin B6, 0.0001-1.0 parts of zinc gluconate, 0.0001-2.0 parts of citric acid, 0.0001-1.0 parts of preservatives, 0.0001-5.0 parts of sweeteners, and nanoliposome embedding agents account for 0.5% of the total weight.

3. The method for preparing the anti-fatigue and immunity-enhancing functional beverage containing Cistanche deserticola according to claim 1, characterized in that: The prebiotics are one or more of fructooligosaccharides, inulin, galacto-oligosaccharides, xylooligosaccharides, isomaltooligosaccharides and stachyose; The protein peptide is one or more of fish collagen peptide, bone collagen peptide, oyster peptide, marine fish oligopeptide, corn oligopeptide, soybean peptide and wheat oligopeptide; The sweetener is one or more of honey, sucrose, glucose, sucralose, aspartame, acesulfame potassium, sodium cyclamate and steviol glycoside; The preservative is one or more of potassium sorbate and nisin.

4. The method for preparing the anti-fatigue and immunity-enhancing functional beverage containing Cistanche deserticola according to claim 1, characterized in that: The particle size distribution of NMN encapsulated in nanoliposomes is 50-200nm, and the encapsulation rate is ≥90%.

5. The method for preparing the anti-fatigue and immunity-enhancing functional beverage containing Cistanche deserticola according to claim 1, characterized in that: The fermented apple juice and the fermented papaya juice are both added with Lactobacillus plantarum PS128, and the number of viable bacteria is ≥1×10 6 CFU / mL.

6. The method for preparing the anti-fatigue and immunity-enhancing functional beverage containing Cistanche deserticola according to claim 1, characterized in that: The nanoliposome embedding agent for embedding NMN is mainly composed of soybean lecithin, phytosterol and polyethylene glycol-modified lecithin, and the molar ratio of the three is 7:2:

1. The nanoliposome embedding agent has a spherical double-layer membrane structure, an average particle size of 100-150nm, a uniform particle size distribution and a polydispersity index of ≤0.

2.

7. The method for preparing the anti-fatigue and immunity-enhancing functional beverage containing Cistanche deserticola according to claim 1, characterized in that: The specific steps include: S1, preparation of mixed extract A, mixing the crushed Cistanche deserticola, raspberry, Ophiopogon japonicus and orange peel coarse powder in proportion, adding 10 times the amount of water, heating to boiling and maintaining for more than 30 minutes, filtering, repeating the extraction once, combining the filtrate, and concentrating under reduced pressure to a concentrate of about 2 times the weight of the original medicinal materials to obtain mixed extract A; S2, preparation of mixed fermentation extract B, after broccoli is sorted, washed, ozone sterilized, rinsed and drained, and pulped, it is mixed with red dates and ginseng extract concentrate, pectinase and cellulase are added at 0.2%-0.3% of the weight of the mixed pulp, enzymatic hydrolysis is carried out at 40-55°C and pH3.4-6.5 for 6 hours, glucose, nicotinamide, magnesium sulfate, and dipotassium hydrogen phosphate are added, stirred to dissolve, heated to inactivate enzymes and sterilize, cooled to 20-32°C, inoculated with 0.05-0.1% brewer's yeast, fermented at 20-32°C for 3 days, stirred for 20-30 minutes every 12 hours, sterilized at 90°C for 15 minutes after the fermentation, cooled, centrifuged, and concentrated at low temperature under reduced pressure to a relative density of 1.01-1.05, and vacuum freeze-dried, and γ-aminobutyric acid precursors are added during the preparation process to obtain mixed fermentation extract B; S3, preparation of fermented apple juice, washing and beating apples and moving them into a fermentation tank, adding 4%-5% of white sugar by weight of apples and stirring to dissolve, sterilizing at 95-97° C. for 30-40 min, cooling to 30-35° C., adding Kluyveromyces marxianus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus helveticus, Pediococcus pentosaceus, Bifidobacterium longum subsp. longum and Lactobacillus plantarum PS128, stirring for 30 min and then fermenting for 36 h, centrifuging and filtering, heating the filtrate at 90° C. for 20-30 min, and obtaining fermented apple juice; S4, preparation of fermented papaya juice, papaya is washed and pulped and then moved into a fermentation tank, 4%-5% of white sugar is added to the papaya by weight, and stirred to dissolve, sterilized at 95-97° C. for 30-40 min, cooled to 30-35° C., Kluyveromyces marxianus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus helveticus, Pediococcus pentosaceus, Bifidobacterium longum subspecies longum and Lactobacillus plantarum PS128 are added, stirred for 30 min and then statically fermented for 24 h, centrifuged and filtered, and the filtrate is heated at 90° C. for 20-30 min to obtain fermented papaya juice; S5. Preparation of nanoliposome embedding agent, dissolving soybean lecithin, phytosterol and polyethylene glycol-modified lecithin in a mixed organic solvent of chloroform and methanol in a volume ratio of 2:1 at a molar ratio of 7:2:1, removing the organic solvent by reduced pressure evaporation on a rotary evaporator at 35-40°C to form a lipid film, then adding an aqueous solution containing NMN, hydrating the film at 40-45°C for 30-40 minutes, then performing ultrasonic treatment for 15-20 minutes to obtain a nanoliposome suspension, and finally removing the unencapsulated components through dialysis and ultrafiltration steps to obtain a nanoliposome embedding agent; S6. Preparation of finished product: mix extract A and extract B, add fermented apple juice, fermented papaya juice, prebiotics, protein peptides, vitamin B1, vitamin B2, vitamin B6, zinc gluconate, citric acid, and nanoliposome embedding agent, stir to dissolve, add sweetener to adjust the taste, sterilize by pulse electric field, filter, and fill. The intensity of the pulse electric field is 35 kV / cm, and the time is 2 μs.

8. The method for preparing the anti-fatigue and immunity-enhancing functional beverage containing Cistanche deserticola according to claim 7, characterized in that: In step S5, the ultrasonic power is 200-300W.

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