Nano-micelle loaded with probiotic fermentation liquor and application of nano-micelle in traditional Chinese medicine milky tea

Abstract

The invention discloses nano-micelles loaded with probiotic fermentation liquor and application of the nano-micelles in traditional Chinese medicine milk tea. The preparation method of the nano-micelle loaded with the probiotic fermentation liquor comprises the following steps: S1, performing glycosylation modification on soybean protein peptide by using N-acetylglucosamine catalyzed by oligosaccharyltransferase, and obtaining a glycosylation modified soybean protein peptide solution with a specific molecular weight through an ultrafiltration membrane; s2, preparing traditional Chinese medicine extract from codonopsis pilosula and astragalus membranaceus; s3, inoculating the diluted traditional Chinese medicine extract with the probiotic liquid, and carrying out segmented fermentation to prepare probiotic fermentation liquid; and S4, mixing the glycosylated modified soybean protein peptide solution with the probiotic fermentation liquor, obtaining a probiotic fermentation liquor-loaded nano-micelle solution with a specific molecular weight through an ultrafiltration membrane, and freeze-drying to obtain the probiotic fermentation liquor-loaded nano-micelle. The nano-micelle loaded with the probiotic fermentation liquor prepared by the preparation method disclosed by the invention is beneficial to slow release of the fermentation liquor, so that the long-term stability of milk tea is improved, and the milk tea is endowed with finer and smoother texture.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a nano-micelle loaded with probiotic fermentation broth and its application in traditional Chinese medicine milk tea. Background Art

[0002] At present, traditional milk teas on the market have a strong bitter taste, low absorption rate of active ingredients, and serious product homogenization. There is insufficient innovation in raw materials and formulas, and consumers are prone to taste fatigue. Existing milk tea products generally have problems of high sugar, high fat and nutritional imbalance. Sub-healthy groups such as obesity and high blood sugar are not suitable to drink. In the general environment where the trend of modern health and personalized consumption is becoming increasingly obvious, it is of great significance to develop functional milk teas for special populations. As traditional Chinese medicinal materials with both food and medicine properties, Codonopsis pilosula and Astragalus membranaceus have the effects of tonifying the middle qi and enhancing immunity. However, directly boiling them in water for drinking often results in poor taste and is not widely accepted by the general public. The fermentation of Codonopsis pilosula and Astragalus membranaceus by conventional yeasts and lactic acid bacteria has a single flavor and low polysaccharide conversion rate. Probiotics such as Bifidobacterium, Lactobacillus plantarum, yeast, and acetic acid bacteria are beneficial to intestinal health. Through compound fermentation, not only can the balance of intestinal flora be regulated, but also the taste of Codonopsis pilosula and Astragalus membranaceus can be improved, and the flavor and antioxidant performance of the fermentation broth can be enhanced. However, at present, there are few product studies on applying probiotic-fermented Chinese medicinal materials with both food and medicine properties to milk tea, and the existing fermentation process has not achieved the synergistic optimization of polysaccharide conversion rate and flavor improvement. Nano-micelles are nano-scale colloidal dispersion systems formed by the self-assembly of amphiphilic molecules. Their typical structure consists of a hydrophobic core and a hydrophilic shell. This unique core-shell structure enables them to simultaneously encapsulate active substances such as hydrophobic drugs, nucleic acids or contrast agents, and maintain colloidal stability with the help of the hydrophilic shell. It is one of the research hotspots in the current field of nano-drug delivery. At present, nano-micelles are mainly applied to nano-drug delivery, and there are few applications of nano-micelles in the field of traditional Chinese medicine milk tea. Summary of the Invention

[0003] Technical problem to be solved: In view of the above technical problems, the present invention provides a nanomicelle loaded with probiotic fermentation broth and its application in traditional Chinese medicine milk tea. First, N-acetylglucosamine glycosylation modification of soy protein peptides is catalyzed by oligosaccharyltransferase, and a glycosylated soy protein peptide solution with a specific molecular weight is prepared through an ultrafiltration membrane; secondly, extracts of Codonopsis pilosula and Astragalus membranaceus are prepared; then Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium, and yeast are inoculated into the diluted extract in segments for fermentation to prepare a fermentation broth; finally, the glycosylated soy protein peptide solution and the fermentation broth are mixed to prepare a nanomicelle solution, and a nanomicelle solution with a specific molecular weight is prepared through an ultrafiltration membrane, and the nanomicelle solution is freeze-dried to obtain nanomicelles with different molecular weights. The nanomicelles prepared by the present invention enhance the dispersion and stability of active ingredients of traditional Chinese medicine in milk tea, realizing the protection and slow release of active ingredients; glycosylated soy protein peptides with an appropriate molecular weight are easily combined with hydrophobic components in the fermentation broth, improving the encapsulation rate of micelles and promoting the stability of micelles; micelles with an appropriate molecular weight have a higher steric hindrance effect, which can reduce particle aggregation, improve the long-term stability of milk tea, and endow milk tea with a more delicate and smooth texture.

[0004] Technical solution: A nanomicelle loaded with probiotic fermentation broth, which is prepared from probiotic fermentation broth and glycosylated soy protein peptides. Further, the probiotic fermentation broth is prepared by segmental fermentation of Codonopsis pilosula and Astragalus membranaceus by Lactobacillus plantarum, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus, and yeast. Further, a preparation method of a nanomicelle loaded with probiotic fermentation broth, comprising the following steps: S1. Prepare a 20-30 g / L soy protein peptide solution, add N-acetylglucosamine and mix evenly, adjust the pH to 7-8 with sodium hydroxide solution, add oligosaccharyltransferase to start the glycosylation reaction. After the reaction is completed, heat in a water bath at 85-90 °C for 5-10 min to inactivate the enzyme. After cooling to room temperature, centrifuge at 4000-5000 r / min for 10-15 min, discard the precipitate, take the supernatant, and pass the supernatant through ultrafiltration membranes with a molecular weight cut-off of 1000 Da and 3000 Da to obtain a glycosylated soy protein peptide solution with a molecular weight of 1000-3000 Da; S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with a mesh number controlled at 20-60 mesh, mix Codonopsis pilosula powder and Astragalus membranaceus powder in a mass ratio of 3:(1-2), mix with water at a material-liquid ratio of 1:20-1:30, soak for 0.5-1 hour, perform ultrasonic cell disruption for 20-40 minutes, then decoct twice, each time for 1 hour, combine the filtrates, and then concentrate to a relative density of 1.1-1.5 to obtain a traditional Chinese medicine extract; S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.0 - 6.5 to obtain a diluted extract, inoculate the activated bacterial liquid into the diluted extract for segmented fermentation to obtain a probiotic fermentation broth; S4. In an ice bath, mix the glycosylated soy protein peptide solution with a molecular weight of 1000 - 3000 Da and the probiotic fermentation broth in a certain proportion, pass the mixed solution through ultrafiltration membranes with a molecular weight cut-off of 3000 Da and 5000 Da to obtain a nano-micelle solution with a molecular weight of 3000 - 5000 Da, and freeze-dry to obtain nano-micelles loaded with the probiotic fermentation broth. Further, the ultrasonic conditions in step S2 are: ultrasonic power of 200 - 600 W, ultrasonic time of 20 - 40 min, intermittent mode, ultrasonic for 3 seconds and intermittent for 5 seconds. Further, the conditions for segmented fermentation in step S3 are: first activate Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium, and yeast for 24 h, then inoculate Lactobacillus acidophilus and Bifidobacterium into the diluted extract at an inoculation amount of 2.5 - 4%, anaerobically ferment at 37°C for 48 hours, then inoculate Lactobacillus plantarum and Lactobacillus rhamnosus into the diluted extract at an inoculation amount of 2.5 - 4%, aerobically ferment at 37°C for 24 hours, and finally inoculate yeast into the diluted extract at an inoculation amount of 3 - 5%, aerobically ferment at 28°C for 24 hours. Further, the fermentation condition in step S3 is that the pH at the end of fermentation ≤ 4.5. Further, the mixing volume ratio of the glycosylated soy protein peptide solution and the fermentation broth in step S4 is 1:(4 - 8). Further, the application of a nano-micelle loaded with a probiotic fermentation broth in a traditional Chinese medicine milk tea. Beneficial effects: 1. The present invention uses an ultrasonic cell disruption process to treat Astragalus membranaceus and Codonopsis pilosula, improving the effective dissolution of polysaccharides, saponins, flavonoids, and phenolic substances in Astragalus membranaceus and Codonopsis pilosula. Segmented inoculation of activated Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium, and yeast for fermentation in the diluted extract, adopting a segmented inoculation strategy of regulating the anaerobic / aerobic environment in stages, through the sequential regulation of microbial metabolism and the reconstruction of the spatial microenvironment, can significantly improve the bioconversion efficiency and functional synergy of the traditional Chinese medicine milk tea fermentation system, achieve the precise biorefining of traditional Chinese medicine active ingredients and the synergistic enhancement of the function - flavor of milk tea, and provide an innovative technical path for the industrial production of medicated and edible homologous beverages. 2. The present invention prepares nano - micelles by N - acetylglucosamine glycosylation modification of soybean protein peptide - loaded fermentation broth catalyzed by oligosaccharyltransferase. The N - glycosylation reaction catalyzed by oligosaccharyltransferase introduces N - acetylglucosamine oligosaccharide chains on aspartic acid residues. The sugar chains cover the hydrophobic regions on the surface of soybean peptides, reducing molecular aggregation and improving thermal stability. After glycosylation of soybean protein peptides, their amphiphilicity is enhanced. The glycosylated soybean protein peptides and the active ingredients in the Astragalus membranaceus and Codonopsis pilosula fermentation broth self - assemble to form nano - micelles, enhancing the dispersibility and stability of traditional Chinese medicine active ingredients in milk tea, and realizing the protection and slow release of active ingredients. The hydroxyl groups of the sugar chains form intermolecular hydrogen bonds with the phenolic hydroxyl groups of polyphenols, and the alkyl chains of hydrophobic amino acid residues form hydrophobic associations with the aromatic rings of polyphenols and flavonoids in the Astragalus membranaceus and Codonopsis pilosula fermentation broth to form the micelle core. The hydrophobic benzene rings of flavonoids in the Astragalus membranaceus and Codonopsis pilosula fermentation broth have π - alkyl interactions with the hydrophobic regions of the peptide chains, enhancing the micelle stability. 3. The present invention prepares nano - micelles by N - acetylglucosamine glycosylation modification of soybean protein peptide - loaded fermentation broth catalyzed by oligosaccharyltransferase. The molecular weight of glycosylated soybean protein peptides affects their interaction with the active ingredients in the Astragalus membranaceus and Codonopsis pilosula fermentation broth by changing their amphiphilic structures. Glycosylated soybean protein peptides with an appropriate molecular weight are prone to bind with the hydrophobic components in the fermentation broth, forming a more compact structure, improving the encapsulation rate of micelles, and promoting the stability of micelles. Nano - micelles with different molecular weights have effects on the stability, taste, texture, and release of bioactive components of traditional Chinese medicine milk tea. Micelles with an appropriate molecular weight have a higher steric hindrance effect, which can reduce particle aggregation, improve the long - term stability of milk tea, endow milk tea with a more delicate and smooth texture, and facilitate the slow release of the fermentation broth. Nano - micelles of a specific molecular weight prepared from glycosylated soybean protein peptides of a specific molecular weight and the fermentation broth can improve the protection effect and slow - release performance of probiotics and improve the taste of milk tea. Description of the Drawings Figure 1 It is the sensory evaluation diagram of Example 6 and Comparative Examples 11 - 20. Detailed Embodiments The present invention proposes a nano - micelle loaded with probiotic fermentation broth and its application in traditional Chinese medicine milk tea. To make the purpose, technical solution and effects of the present invention clearer and more definite, the following will further elaborate on the present invention in conjunction with examples. It should be understood that the specific examples described herein are only used to explain the present invention and are not used to limit the present invention. The Lactobacillus plantarum CICC 20039, Lactobacillus rhamnosus CICC 6142, Lactobacillus acidophilus CICC 6086, Bifidobacterium CICC 6193, and Saccharomyces cerevisiae CICC 1312 used in the present invention were purchased from the China Center for Industrial Culture Collection. Example 1 A preparation method of nano - micelles loaded with probiotic fermentation broth, characterized by comprising the following steps: S1. Prepare a 20 g / L soy protein peptide solution, add N - acetylglucosamine and mix evenly. Adjust the pH to 7.5 with sodium hydroxide solution, add oligosaccharyltransferase to start the glycosylation reaction. After the reaction ends, inactivate the enzyme in a water bath at 85 °C for 5 min. After cooling to room temperature, centrifuge at 4500 r / min for 15 min, discard the precipitate, take the supernatant, and pass the supernatant through ultrafiltration membranes with a molecular weight cut - off of 1000 Da and 3000 Da to obtain a glycosylated modified soy protein peptide solution with a molecular weight of 1000 - 3000 Da; S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with a mesh number of 60. Mix Codonopsis pilosula powder and Astragalus membranaceus powder in a mass ratio of 3:2, mix the medicinal materials and water according to a material - liquid ratio of 1:20, soak for 0.5 h, perform ultrasonic cell disruption for 30 min and then decoct twice, each time for 1 h. Combine the filtrates and then concentrate to a relative density of 1.2 to obtain a traditional Chinese medicine extract; S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5 and adjust the pH to 6.5 to obtain a diluted extract. Lactobacillus plantarum CICC 20039, Lactobacillus rhamnosus CICC 6142, Lactobacillus acidophilus CICC 6086, Bifidobacterium CICC 6193, and Saccharomyces cerevisiae CICC 1312 are activated for 24 h. Inoculate the activated bacterial solution into the diluted extract for segmented fermentation. First, inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium CICC 6193 into the diluted extract at an inoculation amount of 2.5%, and anaerobically ferment at 37 °C for 48 h. Then, inoculate Lactobacillus plantarum CICC 20039 and Lactobacillus rhamnosus CICC 6142 into the diluted extract at an inoculation amount of 2.5%, and aerobically ferment at 37 °C for 24 h. Finally, inoculate Saccharomyces cerevisiae CICC 1312 into the diluted extract at an inoculation amount of 3%, and aerobically ferment at 28 °C for 24 h; S4. Mix the glycosylated modified soy protein peptide solution prepared in S1 and the fermentation broth prepared in S3 at a ratio of 1:4, pass the mixed solution through ultrafiltration membranes with a molecular weight cut - off of 3000 Da and 5000 Da to obtain a nano - micelle solution with a molecular weight of 3000 - 5000 Da, and obtain nano - micelles loaded with probiotic fermentation broth after freeze - drying. Example 2 A preparation method of nano - micelles loaded with probiotic fermentation broth, characterized by comprising the following steps: S1. Prepare a 20 g / L soy protein peptide solution, add N-acetylglucosamine and mix evenly. Adjust the pH to 7.5 with sodium hydroxide solution, add oligosaccharyltransferase to start the glycosylation reaction. After the reaction ends, inactivate the enzyme in a water bath at 85 °C for 5 min. After cooling to room temperature, centrifuge at 4500 r / min for 15 min, discard the precipitate, take the supernatant, and pass the supernatant through ultrafiltration membranes with a molecular weight cut-off of 1000 Da and 3000 Da to obtain a glycosylated modified soy protein peptide solution with a molecular weight of 1000 - 3000 Da; S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with a mesh size of 60. Mix Codonopsis pilosula powder and Astragalus membranaceus powder in a mass ratio of 3:2, mix the medicinal materials and water according to a material-liquid ratio of 1:20, soak for 0.5 h, carry out ultrasonic cell disruption for 30 min, then decoct twice, each time for 1 h, combine the filtrates, and then concentrate to a relative density of 1.2 to obtain a traditional Chinese medicine extract; S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5 and adjust the pH to 6.5 to obtain a diluted extract. Lactobacillus plantarum CICC 20039, Lactobacillus rhamnosus CICC 6142, Lactobacillus acidophilus CICC 6086, Bifidobacterium bifidum CICC 6193, and Saccharomyces cerevisiae CICC 1312 are activated for 24 h. Then dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5 and adjust the pH to 6.5. Inoculate the activated bacterial solution into the diluted extract for segmented fermentation. First, inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium bifidum CICC 6193 into the diluted extract at an inoculation amount of 2.5%, and carry out anaerobic fermentation at 37 °C for 48 h. Then inoculate Lactobacillus plantarum CICC 20039 and Lactobacillus rhamnosus CICC 6142 into the diluted extract at an inoculation amount of 2.5%, and carry out aerobic fermentation at 37 °C for 24 h. Finally, inoculate Saccharomyces cerevisiae CICC 1312 into the diluted extract at an inoculation amount of 3%, and carry out aerobic fermentation at 28 °C for 24 h; S4. Mix the glycosylated modified soy protein peptide solution prepared in S1 and the fermentation broth prepared in S3 at a ratio of 1:5, pass the mixed solution through ultrafiltration membranes with a molecular weight cut-off of 3000 Da and 5000 Da to obtain a nano-micelle solution with a molecular weight of 3000 - 5000 Da, and obtain nano-micelles loaded with probiotic fermentation broth after freeze-drying. Example 3 A preparation method of nano-micelles loaded with probiotic fermentation broth, characterized by comprising the following steps: S1. Prepare a 20 g / L soy protein peptide solution, add N-acetylglucosamine and mix evenly. Adjust the pH to 7.5 with sodium hydroxide solution, add oligosaccharyltransferase to start the glycosylation reaction. After the reaction ends, inactivate the enzyme in a water bath at 85 °C for 5 min. After cooling to room temperature, centrifuge at 4500 r / min for 15 min, discard the precipitate, take the supernatant, and pass the supernatant through ultrafiltration membranes with a molecular weight cut-off of 1000 Da and 3000 Da to obtain a glycosylated modified soy protein peptide solution with a molecular weight of 1000 - 3000 Da; S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with a mesh number controlled at 60 meshes. Mix Codonopsis pilosula powder and Astragalus membranaceus powder in a mass ratio of 3:2, mix the medicinal materials and water according to a material-liquid ratio of 1:20, soak for 0.5 h, carry out ultrasonic cell disruption for 30 min, then decoct twice, each time for 1 h, combine the filtrates, and then concentrate to a relative density of 1.2 to obtain a traditional Chinese medicine extract; S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5 to obtain a diluted extract. Lactobacillus plantarum CICC 20039, Lactobacillus rhamnosus CICC 6142, Lactobacillus acidophilus CICC 6086, Bifidobacterium CICC 6193, and Saccharomyces cerevisiae CICC 1312 are activated for 24 h. Then dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5, and inoculate the activated bacterial solution into the diluted extract for segmented fermentation. First, inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium CICC 6193 into the diluted extract at an inoculation amount of 2.5%, and ferment anaerobically at 37 °C for 48 h. Then inoculate Lactobacillus plantarum CICC 20039 and Lactobacillus rhamnosus CICC 6142 into the diluted extract at an inoculation amount of 2.5%, and ferment aerobically at 37 °C for 24 h. Finally, inoculate Saccharomyces cerevisiae CICC 1312 into the diluted extract at an inoculation amount of 3%, and ferment aerobically at 28 °C for 24 h; S4. Mix the glycosylated modified soy protein peptide solution prepared in S1 and the fermentation broth prepared in S3 at a ratio of 1:6, pass the mixture through ultrafiltration membranes with a molecular weight cut-off of 3000 Da and 5000 Da to obtain a nano-micelle solution with a molecular weight of 3000 - 5000 Da, and obtain nano-micelles loaded with probiotic fermentation broth after freeze-drying. Example 4 A method for preparing nano-micelles loaded with probiotic fermentation broth, characterized by comprising the following steps: S1. Prepare a 20 g / L soy protein peptide solution, add N-acetylglucosamine and mix evenly. Adjust the pH to 7.5 with sodium hydroxide solution, add oligosaccharyltransferase to start the glycosylation reaction. After the reaction ends, inactivate the enzyme in a water bath at 85 °C for 5 min. After cooling to room temperature, centrifuge at 4500 r / min for 15 min, discard the precipitate, take the supernatant, and pass the supernatant through ultrafiltration membranes with a molecular weight cut-off of 1000 Da and 3000 Da to obtain a glycosylated modified soy protein peptide solution with a molecular weight of 1000 - 3000 Da; S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with a mesh size of 60. Mix Codonopsis pilosula powder and Astragalus membranaceus powder in a mass ratio of 3:2, mix the medicinal materials and water according to a material-liquid ratio of 1:20, soak for 0.5 h, perform ultrasonic cell disruption for 30 min, then decoct twice, each time for 1 h, combine the filtrates, and then concentrate to a relative density of 1.2 to obtain a traditional Chinese medicine extract; S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5 to obtain a diluted extract. Lactobacillus plantarum CICC 20039, Lactobacillus rhamnosus CICC 6142, Lactobacillus acidophilus CICC 6086, Bifidobacterium CICC 6193, and Saccharomyces cerevisiae CICC 1312 are activated for 24 h. Then dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5, and inoculate the activated bacterial solution into the diluted extract for segmented fermentation. First, inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium CICC 6193 into the diluted extract at an inoculation amount of 2.5%, and ferment anaerobically at 37 °C for 48 h. Then inoculate Lactobacillus plantarum CICC20039 and Lactobacillus rhamnosus CICC 6142 into the diluted extract at an inoculation amount of 2.5%, and ferment aerobically at 37 °C for 24 h. Finally, inoculate Saccharomyces cerevisiae CICC 1312 into the diluted extract at an inoculation amount of 3%, and ferment aerobically at 28 °C for 24 h; S4. Mix the glycosylated modified soy protein peptide solution prepared in S1 and the fermentation broth prepared in S3 at a ratio of 1:7, pass the mixture through ultrafiltration membranes with a molecular weight cut-off of 3000 Da and 5000 Da to obtain a nano-micelle solution with a molecular weight of 3000 - 5000 Da, and obtain nano-micelles loaded with probiotic fermentation broth after freeze-drying. Example 5 A method for preparing nano-micelles loaded with probiotic fermentation broth, characterized by comprising the following steps: S1. Prepare a 20 g / L soy protein peptide solution, add N-acetylglucosamine and mix evenly. Adjust the pH to 7.5 with sodium hydroxide solution, add oligosaccharyltransferase to start the glycosylation reaction. After the reaction ends, heat in a water bath at 85 °C for 5 min to inactivate the enzyme. After cooling to room temperature, centrifuge at 4500 r / min for 15 min, discard the precipitate, take the supernatant, and pass the supernatant through ultrafiltration membranes with a molecular weight cut-off of 1000 Da and 3000 Da to obtain a glycosylated modified soy protein peptide solution with a molecular weight of 1000 - 3000 Da; S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with a mesh number controlled at 60 meshes. Mix Codonopsis pilosula powder and Astragalus membranaceus powder in a mass ratio of 3:2, mix the medicinal materials and water according to a material-liquid ratio of 1:20, soak for 0.5 h, perform ultrasonic cell disruption for 30 min, then decoct twice, each time for 1 h, combine the filtrates, and then concentrate to a relative density of 1.2 to obtain a traditional Chinese medicine extract; S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5 to obtain a diluted extract. Lactobacillus plantarum CICC 20039, Lactobacillus rhamnosus CICC 6142, Lactobacillus acidophilus CICC 6086, Bifidobacterium CICC 6193, and Saccharomyces cerevisiae CICC 1312 are activated for 24 h. Then dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5, and inoculate the activated bacterial solution into the diluted extract for segmented fermentation. First, inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium CICC 6193 into the diluted extract at an inoculation amount of 2.5%, and ferment anaerobically at 37 °C for 48 h. Then inoculate Lactobacillus plantarum CICC20039 and Lactobacillus rhamnosus CICC 6142 into the diluted extract at an inoculation amount of 2.5%, and ferment aerobically at 37 °C for 24 h. Finally, inoculate Saccharomyces cerevisiae CICC 1312 into the diluted extract at an inoculation amount of 3%, and ferment aerobically at 28 °C for 24 h; S4. Mix the glycosylated modified soy protein peptide solution prepared in S1 and the fermentation broth prepared in S3 at a ratio of 1:8, pass the mixed solution through ultrafiltration membranes with a molecular weight cut-off of 3000 Da and 5000 Da to obtain a nano-micelle solution with a molecular weight of 3000 - 5000 Da, and obtain nano-micelles loaded with probiotic fermentation broth after freeze-drying. Comparative Example 1 The difference between this comparative example and Example 3 is that the soy protein peptide solution was not glycosylated. A method for preparing nano-micelles loaded with probiotic fermentation broth, characterized by comprising the following steps: S1. Prepare a 20 g / L soy protein peptide solution, pass the solution through ultrafiltration membranes with a molecular weight cut-off of 1000 Da and 3000 Da to obtain a soy protein peptide solution with a molecular weight of 1000 - 3000 Da; S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with a mesh number controlled at 60 mesh. Mix Codonopsis pilosula powder and Astragalus membranaceus powder according to a mass ratio of 3:2, mix the medicinal materials and water according to a material-liquid ratio of 1:20, soak for 0.5 hour, carry out ultrasonic cell disruption for 30 minutes, then decoct twice, each time for 1 hour. Combine the filtrates, and then concentrate to a relative density of 1.2 to obtain a traditional Chinese medicine extract; S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5 to obtain a diluted extract. Lactobacillus plantarum CICC 20039, Lactobacillus rhamnosus CICC 6142, Lactobacillus acidophilus CICC 6086, Bifidobacterium CICC 6193, and Saccharomyces cerevisiae CICC 1312 are activated for 24 hours. Then dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5, and inoculate the activated bacterial solution into the diluted extract for segmented fermentation. First, inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium CICC 6193 into the diluted extract at an inoculation amount of 2.5%, and carry out anaerobic fermentation at 37°C for 48 hours. Then inoculate Lactobacillus plantarum CICC20039 and Lactobacillus rhamnosus CICC 6142 into the diluted extract at an inoculation amount of 2.5%, and carry out aerobic fermentation at 37°C for 24 hours. Finally, inoculate Saccharomyces cerevisiae CICC 1312 into the diluted extract at an inoculation amount of 3%, and carry out aerobic fermentation at 28°C for 24 hours; S4. Mix the glycosylated modified soy protein peptide solution prepared in S1 and the fermentation broth prepared in S3 according to a ratio of 1:6, pass the mixed solution through ultrafiltration membranes with a molecular weight cut-off of 3000 Da and 5000 Da to obtain a nano-micelle solution with a molecular weight of 3000 - 5000 Da, and obtain nano-micelles loaded with probiotic fermentation broth after freeze-drying. Comparative Example 2 The difference between this comparative example and Example 3 is that in step S3, the segmented fermentation sequence is to inoculate Lactobacillus acidophilus CICC6086 and Bifidobacterium CICC 6193 first, then inoculate Saccharomyces cerevisiae CICC 1312, and finally inoculate Lactobacillus plantarum CICC 20039 and Lactobacillus rhamnosus CICC 6142. A preparation method of nano-micelles loaded with probiotic fermentation broth, characterized by comprising the following steps: S1. Prepare a 20 g / L soy protein peptide solution, add N-acetylglucosamine and mix evenly, adjust the pH to 7.5 with sodium hydroxide solution, add oligosaccharyltransferase to start the glycosylation reaction. After the reaction ends, inactivate the enzyme in a water bath at 85°C for 5 minutes. After cooling to room temperature, centrifuge at 4500 r / min for 15 minutes, discard the precipitate, take the supernatant, and pass the supernatant through ultrafiltration membranes with a molecular weight cut-off of 1000 Da and 3000 Da to obtain a glycosylated modified soy protein peptide solution with a molecular weight of 1000 - 3000 Da; S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with the mesh number controlled at 60 mesh. Mix Codonopsis pilosula powder and Astragalus membranaceus powder according to the mass ratio of 3:2. Mix the medicinal materials with water according to the material-liquid ratio of 1:20, soak for 0.5 hour, carry out ultrasonic cell disruption for 30 minutes, then decoct twice, each time for 1 hour. Combine the filtrates, and then concentrate to a relative density of 1.2 to obtain a traditional Chinese medicine extract. S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5 to obtain a diluted extract. Lactobacillus plantarum CICC 20039, Lactobacillus rhamnosus CICC 6142, Lactobacillus acidophilus CICC 6086, Bifidobacterium CICC 6193, and Saccharomyces cerevisiae CICC 1312 are activated for 24 h. Then dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5, and inoculate the activated bacterial solution into the diluted extract for segmented fermentation. First, inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium CICC 6193 into the diluted extract at an inoculation amount of 2.5%, and carry out anaerobic fermentation at 37 °C for 48 hours. Then inoculate Saccharomyces cerevisiae CICC 1312 into the diluted extract at an inoculation amount of 3%, and carry out aerobic fermentation at 28 °C for 24 hours. Finally, inoculate Lactobacillus plantarum CICC 20039 and Lactobacillus rhamnosus CICC 6142 into the diluted extract at an inoculation amount of 2.5%, and carry out aerobic fermentation at 37 °C for 24 hours. S4. Mix the glycosylated modified soy protein peptide solution prepared in S1 and the fermentation broth prepared in S3 according to a ratio of 1:6. Pass the mixed solution through ultrafiltration membranes with a molecular weight cut-off of 3000 Da and 5000 Da to obtain a nano-micelle solution with a molecular weight of 3000 - 5000 Da, and obtain nano-micelles loaded with probiotic fermentation broth after freeze-drying. Comparative Example 3 The difference between this comparative example and Example 3 is that in step S3, the segmented fermentation sequence is to inoculate Lactobacillus plantarum CICC20039 and Lactobacillus rhamnosus CICC 6142 first, then inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium CICC6193 first, and finally inoculate Saccharomyces cerevisiae CICC 1312. A preparation method of nano-micelles loaded with probiotic fermentation broth, characterized by comprising the following steps: S1. Prepare a 20 g / L soy protein peptide solution, add N-acetylglucosamine and mix evenly. Adjust the pH to 7.5 with sodium hydroxide solution, add oligosaccharyltransferase to start the glycosylation reaction. After the reaction ends, inactivate the enzyme in a water bath at 85 °C for 5 min. After cooling to room temperature, centrifuge at 4500 r / min for 15 min, discard the precipitate, take the supernatant, and pass the supernatant through ultrafiltration membranes with a molecular weight cut-off of 1000 Da and 3000 Da to obtain a glycosylated modified soy protein peptide solution with a molecular weight of 1000 - 3000 Da. S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with a mesh number controlled at 60 meshes. Mix Codonopsis pilosula powder and Astragalus membranaceus powder in a mass ratio of 3:2, mix the medicinal materials with water according to a material-liquid ratio of 1:20, soak for 0.5 hour, carry out ultrasonic cell disruption for 30 minutes, then decoct twice, each time for 1 hour. Combine the filtrates, and then concentrate to a relative density of 1.2 to obtain a traditional Chinese medicine extract. S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5 to obtain a diluted extract. Lactobacillus plantarum CICC 20039, Lactobacillus rhamnosus CICC 6142, Lactobacillus acidophilus CICC 6086, Bifidobacterium bifidum CICC 6193, and Saccharomyces cerevisiae CICC 1312 are activated for 24 hours. Then dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5, and inoculate the activated bacterial solution into the diluted extract for segmented fermentation. First, inoculate Lactobacillus plantarum CICC 20039 and Lactobacillus rhamnosus CICC 6142 into the diluted extract at an inoculation amount of 2.5%, and ferment aerobically at 37°C for 24 hours. Then inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium bifidum CICC 6193 into the diluted extract at an inoculation amount of 2.5%, and ferment anaerobically at 37°C for 48 hours. Finally, inoculate Saccharomyces cerevisiae CICC 1312 into the diluted extract at an inoculation amount of 3%, and ferment aerobically at 28°C for 24 hours. S4. Mix the glycosylated modified soy protein peptide solution prepared in S1 and the fermentation broth prepared in S3 at a ratio of 1:6, pass the mixture through ultrafiltration membranes with a molecular weight cut-off of 3000 Da and 5000 Da to obtain a nano-micelle solution with a molecular weight of 3000 - 5000 Da, and obtain nano-micelles loaded with probiotic fermentation broth after freeze-drying. Comparative Example 4 The difference between this comparative example and Example 3 is that in step S3, the segmented fermentation sequence is to inoculate Lactobacillus plantarum CICC 20039 and Lactobacillus rhamnosus CICC 6142 first, then inoculate Saccharomyces cerevisiae CICC 1312, and finally inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium bifidum CICC 6193 first. A preparation method of nano-micelles loaded with probiotic fermentation broth, characterized by comprising the following steps: S1. Prepare a 20 g / L soy protein peptide solution, add N-acetylglucosamine and mix evenly, adjust the pH to 7.5 with sodium hydroxide solution, add oligosaccharyltransferase to start the glycosylation reaction. After the reaction ends, inactivate the enzyme in a water bath at 85°C for 5 minutes. After cooling to room temperature, centrifuge at 4500 r / min for 15 minutes, discard the precipitate, take the supernatant, and pass the supernatant through ultrafiltration membranes with a molecular weight cut-off of 1000 Da and 3000 Da to obtain a glycosylated modified soy protein peptide solution with a molecular weight of 1000 - 3000 Da. S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with a mesh number controlled at 60 meshes. Mix Codonopsis pilosula powder and Astragalus membranaceus powder in a mass ratio of 3:2, mix the medicinal materials with water according to a material-liquid ratio of 1:20, soak for 0.5 hour, carry out ultrasonic cell disruption for 30 minutes and then decoct twice, each time for 1 hour. Combine the filtrates and then concentrate to a relative density of 1.2 to obtain a traditional Chinese medicine extract; S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5 to obtain a diluted extract. Lactobacillus plantarum CICC 20039, Lactobacillus rhamnosus CICC 6142, Lactobacillus acidophilus CICC 6086, Bifidobacterium CICC 6193, and Saccharomyces cerevisiae CICC 1312 are activated for 24 h. Then dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5, and inoculate the activated bacterial solution into the diluted extract for segmented fermentation. First, inoculate Lactobacillus plantarum CICC 20039 and Lactobacillus rhamnosus CICC 6142 into the diluted extract at an inoculation amount of 2.5%, and carry out aerobic fermentation at 37°C for 24 hours. Then inoculate Saccharomyces cerevisiae CICC 1312 into the diluted extract at an inoculation amount of 3%, and carry out aerobic fermentation at 28°C for 24 hours. Finally, inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium CICC 6193 into the diluted extract at an inoculation amount of 2.5%, and carry out anaerobic fermentation at 37°C for 48 hours; S4. Mix the glycosylated modified soy protein peptide solution prepared in S1 and the fermentation broth prepared in S3 at a ratio of 1:6, pass the mixed solution through ultrafiltration membranes with a molecular weight cut-off of 3000 Da and 5000 Da to obtain a nano-micelle solution with a molecular weight of 3000 - 5000 Da, and obtain nano-micelles loaded with probiotic fermentation broth after freeze-drying. Comparative Example 5 The difference between this comparative example and Example 3 is that in step S3, the segmented fermentation sequence is to inoculate Saccharomyces cerevisiae CICC 1312 first, then inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium CICC 6193, and finally inoculate Lactobacillus plantarum CICC 20039 and Lactobacillus rhamnosus CICC 6142. A preparation method of nano-micelles loaded with probiotic fermentation broth, characterized by comprising the following steps: S1. Prepare a 20 g / L soy protein peptide solution, add N-acetylglucosamine and mix evenly, adjust the pH to 7.5 with sodium hydroxide solution, add oligosaccharyltransferase to start the glycosylation reaction. After the reaction ends, inactivate the enzyme in a water bath at 85°C for 5 min, cool to room temperature, centrifuge at 4500 r / min for 15 min, discard the precipitate, take the supernatant, and pass the supernatant through ultrafiltration membranes with a molecular weight cut-off of 1000 Da and 3000 Da to obtain a glycosylated modified soy protein peptide solution with a molecular weight of 1000 - 3000 Da; S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with the mesh number controlled at 60 meshes. Mix Codonopsis pilosula powder and Astragalus membranaceus powder according to the mass ratio of 3:2, mix the medicinal materials and water according to the material-liquid ratio of 1:20, soak for 0.5 hour, perform ultrasonic cell disruption for 30 minutes, then decoct twice, each time for 1 hour. Combine the filtrates, and then concentrate to a relative density of 1.2 to obtain a traditional Chinese medicine extract. S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5 to obtain a diluted extract. Lactobacillus plantarum CICC 20039, Lactobacillus rhamnosus CICC 6142, Lactobacillus acidophilus CICC 6086, Bifidobacterium CICC 6193, and Saccharomyces cerevisiae CICC 1312 are activated for 24 h. Then dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5, and inoculate the activated bacterial solution into the diluted extract for segmented fermentation. First, inoculate Saccharomyces cerevisiae CICC 1312 into the diluted extract at an inoculation amount of 3%, and perform aerobic fermentation at 28°C for 24 hours. Then inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium CICC 6193 into the diluted extract at an inoculation amount of 2.5%, and perform anaerobic fermentation at 37°C for 48 hours. Finally, inoculate Lactobacillus plantarum CICC20039 and Lactobacillus rhamnosus CICC 6142 into the diluted extract at an inoculation amount of 2.5%, and perform aerobic fermentation at 37°C for 24 hours. S4. Mix the glycosylated modified soy protein peptide solution prepared in S1 and the fermentation broth prepared in S3 according to a ratio of 1:6. Pass the mixed solution through ultrafiltration membranes with a molecular weight cut-off of 3000 Da and 5000 Da to obtain a nano-micelle solution with a molecular weight of 3000 - 5000 Da, and obtain nano-micelles loaded with probiotic fermentation broth after freeze-drying. Comparative Example 6 The difference between this comparative example and Example 3 lies in that in step S3, the segmented fermentation sequence is to inoculate Saccharomyces cerevisiae CICC1312 first, then inoculate Lactobacillus plantarum CICC 20039 and Lactobacillus rhamnosus CICC 6142, and finally inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium CICC 6193. A preparation method of nano-micelles loaded with probiotic fermentation broth, which is characterized by including the following steps: S1. Prepare a 20 g / L soy protein peptide solution, add N-acetylglucosamine and mix evenly. Adjust the pH to 7.5 with sodium hydroxide solution, add oligosaccharyltransferase to start the glycosylation reaction. After the reaction ends, inactivate the enzyme in a water bath at 85°C for 5 min. After cooling to room temperature, centrifuge at 4500 r / min for 15 min, discard the precipitate, take the supernatant, and pass the supernatant through ultrafiltration membranes with a molecular weight cut-off of 1000 Da and 3000 Da to obtain a glycosylated modified soy protein peptide solution with a molecular weight of 1000 - 3000 Da. S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with a mesh number controlled at 60 meshes. Mix Codonopsis pilosula powder and Astragalus membranaceus powder according to a mass ratio of 3:2. Mix the medicinal materials and water according to a material-liquid ratio of 1:20, soak for 0.5 hour, carry out ultrasonic cell disruption for 30 minutes, then decoct twice, each time for 1 hour. Combine the filtrates, and then concentrate to a relative density of 1.2 to obtain a traditional Chinese medicine extract. S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5 to obtain a diluted extract. Lactobacillus plantarum CICC 20039, Lactobacillus rhamnosus CICC 6142, Lactobacillus acidophilus CICC 6086, Bifidobacterium CICC 6193, and Saccharomyces cerevisiae CICC 1312 are activated for 24 h. Then dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5, and inoculate the activated bacterial solution into the diluted extract for segmented fermentation. First, inoculate Saccharomyces cerevisiae CICC 1312 into the diluted extract at an inoculation amount of 3%, and carry out aerobic fermentation at 28°C for 24 hours. Then inoculate Lactobacillus plantarum CICC 20039 and Lactobacillus rhamnosus CICC 6142 into the diluted extract at an inoculation amount of 2.5%, and carry out aerobic fermentation at 37°C for 24 hours. Finally, inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium CICC 6193 into the diluted extract at an inoculation amount of 2.5%, and carry out anaerobic fermentation at 37°C for 48 hours. S4. Mix the glycosylated modified soy protein peptide solution prepared in S1 and the fermentation broth prepared in S3 according to a ratio of 1:6. Pass the mixed solution through ultrafiltration membranes with a molecular weight cut-off of 3000 Da and 5000 Da to obtain a nano-micelle solution with a molecular weight of 3000 - 5000 Da. After freeze-drying, nano-micelles loaded with probiotic fermentation broth are obtained. Comparative Example 7 The difference between this comparative example and Example 3 is that the molecular weight of the glycosylated modified soy protein peptide solution is greater than 3000 Da. A preparation method of nano-micelles loaded with probiotic fermentation broth, characterized by comprising the following steps: S1. Prepare a 20 g / L soy protein peptide solution, add N-acetylglucosamine and mix evenly. Adjust the pH to 7.5 with sodium hydroxide solution, add oligosaccharyltransferase to start the glycosylation reaction. After the reaction ends, heat in a water bath at 85°C for 5 min to inactivate the enzyme. After cooling to room temperature, centrifuge at 4500 r / min for 15 min, discard the precipitate, take the supernatant, and pass the supernatant through an ultrafiltration membrane with a molecular weight cut-off of 3000 Da to obtain a glycosylated modified soy protein peptide solution with a molecular weight greater than 3000 Da. S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with the mesh number controlled at 60 meshes. Mix Codonopsis pilosula powder and Astragalus membranaceus powder according to the mass ratio of 3:2. Mix the medicinal materials and water according to the material-liquid ratio of 1:20, soak for 0.5 hour, carry out ultrasonic cell disruption for 30 minutes, then decoct twice, each time for 1 hour. Combine the filtrates, and then concentrate to a relative density of 1.2 to obtain a traditional Chinese medicine extract; S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5 to obtain a diluted extract. Lactobacillus plantarum CICC 20039, Lactobacillus rhamnosus CICC 6142, Lactobacillus acidophilus CICC 6086, Bifidobacterium CICC 6193, and Saccharomyces cerevisiae CICC 1312 are activated for 24 h. Then dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5, and inoculate the activated bacterial solution into the diluted extract for segmented fermentation. First, inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium CICC 6193 into the diluted extract at an inoculation amount of 2.5%, and carry out anaerobic fermentation at 37°C for 48 hours. Then inoculate Lactobacillus plantarum CICC20039 and Lactobacillus rhamnosus CICC 6142 into the diluted extract at an inoculation amount of 2.5%, and carry out aerobic fermentation at 37°C for 24 hours. Finally, inoculate Saccharomyces cerevisiae CICC 1312 into the diluted extract at an inoculation amount of 3%, and carry out aerobic fermentation at 28°C for 24 hours; S4. Mix the glycosylated modified soy protein peptide solution prepared in S1 and the fermentation broth prepared in S3 according to a ratio of 1:6. Pass the mixed solution through ultrafiltration membranes with a molecular weight cut-off of 3000 Da and 5000 Da to obtain a nano-micelle solution with a molecular weight of 3000 - 5000 Da. After freeze-drying, a nano-micelle loaded with a probiotic fermentation broth is obtained. Comparative Example 8 The difference between this comparative example and Example 3 is that the molecular weight of the glycosylated modified soy protein peptide solution is less than 1000 Da. A preparation method of a nano-micelle loaded with a probiotic fermentation broth, characterized by comprising the following steps: S1. Prepare a 20 g / L soy protein peptide solution, add N-acetylglucosamine and mix evenly. Adjust the pH to 7.5 with a sodium hydroxide solution, add oligosaccharyltransferase to start the glycosylation reaction. After the reaction ends, heat in a water bath at 85°C for 5 min to inactivate the enzyme. After cooling to room temperature, centrifuge at 4500 r / min for 15 min, discard the precipitate, take the supernatant, and pass the supernatant through an ultrafiltration membrane with a molecular weight cut-off of 1000 Da to obtain a glycosylated modified soy protein peptide solution with a molecular weight of less than 1000; S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with a mesh number controlled at 60 meshes. Mix Codonopsis pilosula powder and Astragalus membranaceus powder in a mass ratio of 3:2. Mix the medicinal materials with water according to a material-liquid ratio of 1:20, soak for 0.5 hour, perform ultrasonic cell disruption for 30 minutes, then decoct twice, each time for 1 hour. Combine the filtrates, and then concentrate to a relative density of 1.2 to obtain a traditional Chinese medicine extract. S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5 to obtain a diluted extract. Lactobacillus plantarum CICC 20039, Lactobacillus rhamnosus CICC 6142, Lactobacillus acidophilus CICC 6086, Bifidobacterium CICC 6193, and Saccharomyces cerevisiae CICC 1312 are activated for 24 h. Then dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5, and inoculate the activated bacterial solution into the diluted extract for segmented fermentation. First, inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium CICC 6193 into the diluted extract at an inoculation amount of 2.5%, and perform anaerobic fermentation at 37°C for 48 hours. Then inoculate Lactobacillus plantarum CICC20039 and Lactobacillus rhamnosus CICC 6142 into the diluted extract at an inoculation amount of 2.5%, and perform aerobic fermentation at 37°C for 24 hours. Finally, inoculate Saccharomyces cerevisiae CICC 1312 into the diluted extract at an inoculation amount of 3%, and perform aerobic fermentation at 28°C for 24 hours. S4. Mix the glycosylated modified soy protein peptide solution prepared in S1 and the fermentation broth prepared in S3 at a ratio of 1:6. Pass the mixed solution through ultrafiltration membranes with a molecular weight cut-off of 3000 Da and 5000 Da to obtain a nano-micelle solution with a molecular weight of 3000 - 5000 Da. After freeze-drying, nano-micelles loaded with probiotic fermentation broth are obtained. Comparative Example 9 The difference between this comparative example and Example 3 is that the molecular weight of the nano-micelles is greater than 5000 Da. A preparation method of nano-micelles loaded with probiotic fermentation broth, characterized by comprising the following steps: S1. Prepare a 20 g / L soy protein peptide solution, add N-acetylglucosamine and mix evenly. Adjust the pH to 7.5 with sodium hydroxide solution, add oligosaccharyltransferase to start the glycosylation reaction. After the reaction ends, heat in a water bath at 85°C for 5 min to inactivate the enzyme. After cooling to room temperature, centrifuge at 4500 r / min for 15 min, discard the precipitate, take the supernatant, and pass the supernatant through ultrafiltration membranes with a molecular weight cut-off of 1000 Da and 3000 Da to obtain a glycosylated modified soy protein peptide solution with a molecular weight of 1000 - 3000 Da. S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with the mesh number controlled at 60 meshes. Mix Codonopsis pilosula powder and Astragalus membranaceus powder according to the mass ratio of 3:2, mix the medicinal materials and water according to the material-liquid ratio of 1:20, soak for 0.5 hour, carry out ultrasonic cell disruption for 30 minutes, then decoct twice, each time for 1 hour. Combine the filtrates, and then concentrate to a relative density of 1.2 to obtain a traditional Chinese medicine extract; S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5 to obtain a diluted extract. Lactobacillus plantarum CICC 20039, Lactobacillus rhamnosus CICC 6142, Lactobacillus acidophilus CICC 6086, Bifidobacterium CICC 6193, and Saccharomyces cerevisiae CICC 1312 are activated for 24 h. Then dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5, and inoculate the activated bacterial solution into the diluted extract for segmented fermentation. First, inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium CICC 6193 into the diluted extract at an inoculation amount of 2.5%, and carry out anaerobic fermentation at 37°C for 48 hours. Then inoculate Lactobacillus plantarum CICC20039 and Lactobacillus rhamnosus CICC 6142 into the diluted extract at an inoculation amount of 2.5%, and carry out aerobic fermentation at 37°C for 24 hours. Finally, inoculate Saccharomyces cerevisiae CICC 1312 into the diluted extract at an inoculation amount of 3%, and carry out aerobic fermentation at 28°C for 24 hours; S4. Mix the glycosylated modified soy protein peptide solution prepared in S1 and the fermentation broth prepared in S3 according to a ratio of 1:6. Pass the mixed solution through an ultrafiltration membrane with a molecular weight cut-off of 5000 Da to obtain a nano-micelle solution with a molecular weight greater than 5000 Da. After freeze-drying, nano-micelles loaded with probiotic fermentation broth are obtained. Comparative Example 10 The difference between this comparative example and Example 3 is that the molecular weight of the nano-micelles is 1000 - 3000 Da. A preparation method of nano-micelles loaded with probiotic fermentation broth, characterized by comprising the following steps: S1. Prepare a 20 g / L soy protein peptide solution, add N-acetylglucosamine and mix evenly. Adjust the pH to 7.5 with sodium hydroxide solution, add oligosaccharyltransferase to start the glycosylation reaction. After the reaction ends, inactivate the enzyme in a water bath at 85°C for 5 min. After cooling to room temperature, centrifuge at 4500 r / min for 15 min, discard the precipitate, take the supernatant, and pass the supernatant through ultrafiltration membranes with molecular weight cut-offs of 1000 Da and 3000 Da to obtain a glycosylated modified soy protein peptide solution with a molecular weight of 1000 - 3000 Da; S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with the mesh number controlled at 60 meshes. Mix Codonopsis pilosula powder and Astragalus membranaceus powder according to the mass ratio of 3:2, mix the medicinal materials and water according to the material-liquid ratio of 1:20, soak for 0.5 hour, carry out ultrasonic cell disruption for 30 minutes, then decoct twice, each time for 1 hour. Combine the filtrates, and then concentrate to a relative density of 1.2 to obtain the traditional Chinese medicine extract. S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5 to obtain the diluted extract. Lactobacillus plantarum CICC 20039, Lactobacillus rhamnosus CICC 6142, Lactobacillus acidophilus CICC 6086, Bifidobacterium CICC 6193, and Saccharomyces cerevisiae CICC 1312 are activated for 24 h. Then dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.5, and inoculate the activated bacterial solution into the diluted extract for segmented fermentation. First, inoculate Lactobacillus acidophilus CICC 6086 and Bifidobacterium CICC 6193 into the diluted extract at an inoculation amount of 2.5%, and carry out anaerobic fermentation at 37°C for 48 hours. Then inoculate Lactobacillus plantarum CICC20039 and Lactobacillus rhamnosus CICC 6142 into the diluted extract at an inoculation amount of 2.5%, and carry out aerobic fermentation at 37°C for 24 hours. Finally, inoculate Saccharomyces cerevisiae CICC 1312 into the diluted extract at an inoculation amount of 3%, and carry out aerobic fermentation at 28°C for 24 hours. S4. Mix the glycosylated modified soy protein peptide solution prepared in S1 and the fermentation broth prepared in S3 according to the ratio of 1:6. Pass the mixed solution through ultrafiltration membranes with a cut-off molecular weight of 1000 Da and 3000 Da to obtain a nano-micelle solution with a molecular weight of 1000 - 3000 Da, and obtain nano-micelles loaded with probiotic fermentation broth after freeze-drying. Performance test (1) Particle size of nano-micelles Before measurement, dilute the nano-micelles to ensure that the Attn value is between 5 - 11. Measure the particle size of the nano-micelles at 25°C using a Malvern Zetasizer Nano laser particle size analyzer, and repeat all measurements three times. (2) ABTS scavenging rate Mix 7 mM ABTS and 2.45 mM potassium persulfate in a ratio of 1:1 as the ABTS stock solution, and use it after standing at room temperature for 12 h. Then mix 0.2 M NaH2PO4·2H2O and Na2HPO4·12H2O in a ratio of 5:3 as the buffer solution. Dilute the ABTS stock solution with the buffer solution, adjust it with a UV-visible spectrophotometer at 734 nm, and the concentration with an absorbance value adjusted to 0.70 ± 0.02 is the ABTS working solution. The sample, the sample and distilled water mixture, and distilled water and ABTS are all added in a ratio of 1:10. React in the dark at 30°C for 5 min, and then measure the absorbance at 734 nm with a UV-visible spectrophotometer. Among them, A1 is the absorbance of the mixture of the sample and the ABTS working solution, A2 is the absorbance of the mixture of the sample and distilled water, and A0 is the absorbance of the mixture of distilled water and the ABTS working solution. (3) DPPH radical scavenging rate A 0.2 mM DPPH working solution was prepared by the alcohol-soluble method. The mixture of the sample and the DPPH working solution, the mixture of the sample and ethanol, and the mixture of ethanol and the DPPH working solution were all added in a ratio of 1:1, and the absorbance was measured at 517 nm using a UV spectrophotometer. Among them, A1 is the absorbance of the mixture of the sample and the DPPH working solution, A2 is the absorbance of the mixture of the sample and ethanol, and A0 is the absorbance of the mixture of ethanol and the DPPH working solution. Table 1 Particle size, encapsulation rate, ABTS scavenging rate, DPPH radical scavenging rate of Examples 1-5 and Comparative Examples 1-10 Sample Particle size / nm Entrapment efficiency (%) ABTS scavenging rate (%) DPPH radical scavenging rate (%) Example 1 64.74 82.78 70.48 78.43 Example 2 60.39 85.12 71.92 80.96 Example 3 51.52 92.64 79.83 87.52 Example 4 58.88 87.83 73.29 83.38 Example 5 56.16 90.37 76.78 85.61 Comparative Example 1 103.63 66.90 55.14 58.57 Comparative Example 2 68.27 77.50 65.86 72.28 Comparative Example 3 66.95 80.62 69.35 76.84 Comparative Example 4 70.41 76.19 63.71 70.07 Comparative Example 5 67.30 78.34 67.90 74.35 Comparative Example 6 71.57 74.73 62.03 68.77 Comparative Example 7 89.69 70.85 58.61 63.92 Comparative Example 8 75.04 72.22 61.82 66.86 Comparative Example 9 94.91 68.65 57.59 61.45 Comparative Example 10 82.25 71.10 59.20 64.13 It can be seen from Table 1 that the nanomicelles in Example 3 have the smallest particle size, the highest encapsulation rate, and the highest ABTS scavenging rate and DPPH radical scavenging rate. This shows that the optimal conditions for the nanomicelles are as follows: the molecular weight of the glycosylated soy protein peptide solution is 1000-3000 Da, the volume ratio of the glycosylated soy protein peptide solution to the fermentation broth is 1:6, and the molecular weight of the nanomicelle solution is 3000-5000 Da. This may be because after the soy protein peptide is glycosylated, its amphiphilicity is enhanced, and the glycosylated soy protein peptide self-assembles with the active ingredients in the Astragalus membranaceus and Codonopsis pilosula fermentation broth to form nanomicelles, enhancing the dispersibility and stability of the traditional Chinese medicine active ingredients in the milk tea, realizing the protection and slow release of the active ingredients. Glycosylated soy protein peptides with an appropriate molecular weight size are easy to combine with the hydrophobic components in the fermentation broth to form a tighter structure, improving the encapsulation rate of the micelles and promoting the stability of the micelles. Micelles with an appropriate molecular weight size have a higher steric hindrance effect, which can reduce particle aggregation and is conducive to the slow release of the fermentation broth. Example 6 An application of nanomicelles loaded with probiotic fermentation broth in traditional Chinese medicine milk tea, calculated by weight, includes the following steps: S1. The black tea is extracted with hot water at 85 °C for 5 minutes according to a solid-liquid ratio of 1:50, filtered and cooled to prepare the tea soup. S2. 2 parts of the tea soup, 4 parts of milk, 0.5 part of erythritol, and 1 part of the nanomicelles loaded with probiotic fermentation broth prepared in Example 3 are mixed and homogenized at 50 °C and 20 MPa to obtain the traditional Chinese medicine milk tea. Comparative Example 11 The difference between this comparative example and Example 6 lies in the use of the nanomicelles of the probiotic fermentation broth prepared in Comparative Example 1. The application of a nanomicelle loaded with a probiotic fermentation broth in a traditional Chinese medicine milk tea, calculated by weight, includes the following steps: S1. Extract black tea in hot water at 85 °C for 5 minutes at a material-liquid ratio of 1:50, filter and cool to prepare the tea soup. S2. Mix and homogenize 2 parts of the tea soup, 4 parts of milk, 0.5 part of erythritol, and 1 part of the nanomicelles of the probiotic fermentation broth prepared in Comparative Example 1 at 50 °C and 20 MPa to obtain the traditional Chinese medicine milk tea. Comparative Example 12 The difference between this comparative example and Example 6 lies in the use of the nanomicelles of the probiotic fermentation broth prepared in Comparative Example 2. The application of a nanomicelle loaded with a probiotic fermentation broth in a traditional Chinese medicine milk tea, calculated by weight, includes the following steps: S1. Extract black tea in hot water at 85 °C for 5 minutes at a material-liquid ratio of 1:50, filter and cool to prepare the tea soup. S2. Mix and homogenize 2 parts of the tea soup, 4 parts of milk, 0.5 part of erythritol, and 1 part of the nanomicelles of the probiotic fermentation broth prepared in Comparative Example 2 at 50 °C and 20 MPa to obtain the traditional Chinese medicine milk tea. Comparative Example 13 The difference between this comparative example and Example 6 lies in the use of the nanomicelles of the probiotic fermentation broth prepared in Comparative Example 3. The application of a nanomicelle loaded with a probiotic fermentation broth in a traditional Chinese medicine milk tea, calculated by weight, includes the following steps: S1. Extract black tea in hot water at 85 °C for 5 minutes at a material-liquid ratio of 1:50, filter and cool to prepare the tea soup. S2. Mix and homogenize 2 parts of the tea soup, 4 parts of milk, 0.5 part of erythritol, and 1 part of the nanomicelles of the probiotic fermentation broth prepared in Comparative Example 3 at 50 °C and 20 MPa to obtain the traditional Chinese medicine milk tea. Comparative Example 14 The difference between this comparative example and Example 6 lies in the use of the nanomicelles of the probiotic fermentation broth prepared in Comparative Example 4. The application of a nanomicelle loaded with a probiotic fermentation broth in a traditional Chinese medicine milk tea, calculated by weight, includes the following steps: S1. Extract black tea in hot water at 85 °C for 5 minutes at a material-liquid ratio of 1:50, filter and cool to prepare the tea soup. S2. Mix and homogenize 2 parts of the tea soup, 4 parts of milk, 0.5 part of erythritol, and 1 part of the nanomicelles of the probiotic fermentation broth prepared in Comparative Example 4 at 50 °C and 20 MPa to obtain the traditional Chinese medicine milk tea. Comparative Example 15 The difference between this comparative example and Example 6 lies in the use of the nanomicelles of the probiotic fermentation broth prepared in Comparative Example 5. The application of a nanomicelle loaded with a probiotic fermentation broth in a traditional Chinese medicine milk tea includes the following steps in parts by weight: S1. Extract black tea in hot water at 85 °C for 5 minutes according to a material-liquid ratio of 1:50, filter and cool to prepare a tea soup. S2. Mix and homogenize 2 parts of the tea soup, 4 parts of milk, 0.5 part of erythritol, and 1 part of the nanomicelles of the probiotic fermentation broth prepared in Comparative Example 5 at 50 °C and 20 MPa to obtain a traditional Chinese medicine milk tea. Comparative Example 16 The difference between this comparative example and Example 6 lies in the use of the nanomicelles of the probiotic fermentation broth prepared in Comparative Example 6. The application of a nanomicelle loaded with a probiotic fermentation broth in a traditional Chinese medicine milk tea includes the following steps in parts by weight: S1. Extract black tea in hot water at 85 °C for 5 minutes according to a material-liquid ratio of 1:50, filter and cool to prepare a tea soup. S2. Mix and homogenize 2 parts of the tea soup, 4 parts of milk, 0.5 part of erythritol, and 1 part of the nanomicelles of the probiotic fermentation broth prepared in Comparative Example 6 at 50 °C and 20 MPa to obtain a traditional Chinese medicine milk tea. Comparative Example 17 The difference between this comparative example and Example 6 lies in the use of the nanomicelles of the probiotic fermentation broth prepared in Comparative Example 7. The application of a nanomicelle loaded with a probiotic fermentation broth in a traditional Chinese medicine milk tea includes the following steps in parts by weight: S1. Extract black tea in hot water at 85 °C for 5 minutes according to a material-liquid ratio of 1:50, filter and cool to prepare a tea soup. S2. Mix and homogenize 2 parts of the tea soup, 4 parts of milk, 0.5 part of erythritol, and 1 part of the nanomicelles of the probiotic fermentation broth prepared in Comparative Example 7 at 50 °C and 20 MPa to obtain a traditional Chinese medicine milk tea. Comparative Example 18 The difference between this comparative example and Example 6 lies in the use of the nanomicelles of the probiotic fermentation broth prepared in Comparative Example 8. The application of a nanomicelle loaded with a probiotic fermentation broth in a traditional Chinese medicine milk tea includes the following steps in parts by weight: S1. Extract black tea in hot water at 85 °C for 5 minutes according to a material-liquid ratio of 1:50, filter and cool to prepare a tea soup. S2. Mix and homogenize 2 parts of the tea soup, 4 parts of milk, 0.5 part of erythritol, and 1 part of the nanomicelles of the probiotic fermentation broth prepared in Comparative Example 8 at 50 °C and 20 MPa to obtain a traditional Chinese medicine milk tea. Comparative Example 19 The difference between this comparative example and Example 6 lies in the use of the nanomicelles loaded with the probiotic fermentation broth prepared in Comparative Example 9. The application of a nanomicelle loaded with a probiotic fermentation broth in a traditional Chinese medicine milk tea includes the following steps in parts by weight: S1. Extract black tea in hot water at 85 °C for 5 minutes according to a material-liquid ratio of 1:50, filter and cool to prepare tea soup. S2. Mix and homogenize 2 parts of the tea soup, 4 parts of milk, 0.5 part of erythritol, and 1 part of the nanomicelles loaded with the probiotic fermentation broth prepared in Comparative Example 9 at 50 °C and 20 MPa to obtain the traditional Chinese medicine milk tea. Comparative Example 20 The difference between this comparative example and Example 6 lies in the use of the nanomicelles loaded with the probiotic fermentation broth prepared in Comparative Example 10. The application of a nanomicelle loaded with a probiotic fermentation broth in a traditional Chinese medicine milk tea includes the following steps in parts by weight: S1. Extract black tea in hot water at 85 °C for 5 minutes according to a material-liquid ratio of 1:50, filter and cool to prepare tea soup. S2. Mix and homogenize 2 parts of the tea soup, 4 parts of milk, 0.5 part of erythritol, and 1 part of the nanomicelles loaded with the probiotic fermentation broth prepared in Comparative Example 10 at 50 °C and 20 MPa to obtain the traditional Chinese medicine milk tea. Performance Test (1) Sensory evaluation of traditional Chinese medicine milk tea Randomly select 50 tasters to conduct sensory tests on the milk tea soup (calculated as the average score of 50 people). Table 2 shows the sensory evaluation criteria. Table 2 Sensory evaluation criteria for traditional Chinese medicine milk tea products Figure 1 It is the sensory evaluation chart of Examples 6-10 and Comparative Examples 11-20. It can be seen from the figure that the sensory evaluation scores of the color, tissue form, aroma, taste, and mouthfeel of Example 6 are all the highest. This shows that when Example 3 is applied to milk tea, the milk tea is more popular among the public. This may be because the smaller particle size micelles can improve the dispersibility of the milk tea, avoid precipitation, and improve the mouthfeel; the high encapsulation rate can ensure that the active ingredients of the fermentation broth are efficiently encapsulated and reduce losses during storage; the micelles with high ABTS scavenging rate and DPPH free radical scavenging rate can synergistically enhance the overall antioxidant level of the milk tea. The above are only the preferred embodiments of the present invention, and do not impose any form of limitation on the present invention. Any person skilled in the art can, without departing from the spirit and technical solutions of the present invention, make many possible changes and modifications to the technical solutions of the present invention by using the methods and technical contents disclosed above, or modify them into equivalent embodiments with equivalent changes. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the technical solutions of the present invention still fall within the scope of protection of the technical solutions of the present invention.

Claims

1. A nanomicelle loaded with probiotic fermentation broth, characterized in that, The nano micelles are prepared from a probiotic fermentation broth and glycosylated soy protein peptides.

2. A nanomicelle loaded with probiotic fermentation broth according to claim 1, characterized in that, The probiotic fermentation broth is prepared by the segmented fermentation of Codonopsis pilosula and Astragalus membranaceus by Lactobacillus plantarum, Bifidobacterium acidophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus and Saccharomyces cerevisiae.

3. A method for preparing nanomicelles loaded with probiotic fermentation broth, characterized in that, It includes the following steps: S1. Prepare a 20 - 30 g / L soy protein peptide solution, add N - acetylglucosamine and mix evenly, adjust the pH to 7 - 8 with sodium hydroxide solution, add oligosaccharyltransferase to start the glycosylation reaction. After the reaction ends, heat in a water bath at 85 - 90 °C for 5 - 10 min to inactivate the enzyme. After cooling to room temperature, centrifuge at 4000 - 5000 r / min for 10 - 15 min, discard the precipitate, take the supernatant, and pass the supernatant through ultrafiltration membranes with a molecular weight cut - off of 1000 Da and 3000 Da to obtain a glycosylated soy protein peptide solution with a molecular weight of 1000 - 3000 Da; S2. Wash Codonopsis pilosula and Astragalus membranaceus, crush them into coarse powder with a mesh number controlled at 20 - 60 mesh. Mix Codonopsis pilosula powder and Astragalus membranaceus powder in a mass ratio of 3:(1 - 2), mix with water according to a solid - liquid ratio of 1:20 - 1:30, soak for 0.5 - 1 hour, perform ultrasonic cell disruption for 20 - 40 minutes and then decoct twice, each time for 1 hour. Combine the filtrates and then concentrate to a relative density of 1.1 - 1.5 to obtain a traditional Chinese medicine extract; S3. Dilute the traditional Chinese medicine extract with sterile water at a ratio of 1:5, adjust the pH to 6.0 - 6.5 to obtain a diluted extract, and inoculate the activated bacterial solution into the diluted extract for segmented fermentation to obtain a probiotic fermentation broth; S4. In an ice bath, mix the glycosylated soy protein peptide solution with a molecular weight of 1000 - 3000 Da and the probiotic fermentation broth in a certain ratio, and pass the mixture through ultrafiltration membranes with a molecular weight cut - off of 3000 Da and 5000 Da to obtain a nano micelle solution with a molecular weight of 3000 - 5000 Da. After freeze - drying, nano micelles loaded with the probiotic fermentation broth are obtained.

4. The preparation method of a nanomicelle loaded with a probiotic fermentation broth according to claim 3, characterized in that, The ultrasonic conditions in step S2 are: ultrasonic power 200 - 600 W, ultrasonic time 20 - 40 min, intermittent mode, ultrasonic for 3 seconds and intermittent for 5 seconds.

5. The preparation method of a nano micelle loaded with probiotic fermentation broth according to claim 3, characterized in that, The conditions for segmented fermentation in step S3 are: first activate Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium and Saccharomyces cerevisiae for 24 h, then inoculate Lactobacillus acidophilus and Bifidobacterium into the diluted extract at an inoculation amount of 2.5 - 4%, perform anaerobic fermentation at 37 °C for 48 hours, then inoculate Lactobacillus plantarum and Lactobacillus rhamnosus into the diluted extract at an inoculation amount of 2.5 - 4%, perform aerobic fermentation at 37 °C for 24 hours, and finally inoculate Saccharomyces cerevisiae into the diluted extract at an inoculation amount of 3 - 5%, perform aerobic fermentation at 28 °C for 24 hours.

6. The preparation method of a nano micelle loaded with probiotic fermentation broth according to claim 3, characterized in that, The fermentation condition in step S3 is that the pH at the end of fermentation ≤ 4.

5.

7. The preparation method of a nanomicelle loaded with probiotic fermentation broth according to claim 3, characterized in that, The mixing volume ratio of the glycosylated soy protein peptide solution and the fermentation broth in step S4 is 1:(4 - 8).

8. Use of a nano micelle loaded with a probiotic fermentation broth according to claim 1 or 2 in a traditional Chinese medicine milk tea.

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