Sorghum dark tea solid beverage beneficial to reducing blood sugar and fat

Abstract

The invention discloses a sorghum dark tea solid beverage helpful for reducing blood sugar and fat, which is composed of the following components in parts by weight: 35-50 parts of a sorghum extract, 15-25 parts of a dark tea extract, 15-25 parts of opuntia ficus-indica powder, 10-20 parts of a lithocarpus litseifolius extract, and 10-20 parts of a grape seed extract. The raw material components in the sorghum dark tea solid beverage are derived from aqueous extracts of common food or new food raw materials, have good stability and water solubility, are easily absorbed and utilized by human bodies, are high in safety, can be used as tea or substitute tea for daily drinking, and have the healthy effects of reducing blood sugar and resisting obesity.

Description

[0001] The present invention belongs to the technical field of functional foods, and particularly relates to a solid beverage of sorghum black tea that helps to reduce blood sugar and fat. Background Art

[0002] There is not only a close connection between obesity and diabetes, but they also interact with each other and jointly exacerbate the disease process. Obesity will aggravate the condition of diabetes and make blood sugar control more difficult, while diabetes will promote the development of obesity, forming a vicious cycle. Epidemiological data shows that the prevalence of overweight / obesity among Chinese adult patients with type 2 diabetes is 65.3%. "Diabesity" has become the new main force of diabetes. The development stages of "diabesity" include: The first stage, usually due to excessive food intake, especially carbohydrates, resulting in elevated blood sugar and excessive blood sugar load, which stimulates the pancreas to secrete too much insulin to control blood sugar. And the excessive release of insulin will increase the activity of fat synthase, resulting in an increase in the synthesis of fatty acids and weight gain. The second stage, weight gain leads to insulin resistance. To maintain blood sugar stability, the body further secretes insulin, resulting in hyperinsulinemia. The third stage, due to further weight gain (overweight or obesity) and further aggravation of insulin resistance, combined with continuous damage to pancreatic islet function, blood sugar cannot be controlled, and then diabetes appears.

[0003] Currently, hypoglycemic drugs and weight loss drugs are mainly Western medicines. Although these drugs have obvious effects in reducing blood sugar and weight, they are costly and have side effects. Common side effects include hypoglycemia, gastrointestinal adverse reactions, liver and kidney function damage, increased risk of cardiovascular diseases, insomnia and palpitation, etc. Dietary control is an important non-drug means for preventing or managing obesity and diabetes. Screening functional ingredients with hypoglycemic and fat-reducing effects from China's rich natural product resources and developing functional or health foods with diverse formulations, dosage forms, flavors, categories, etc., so as to intervene in the development of obesity and diabetes has become an important dietary development trend. Summary of the Invention

[0004] In order to solve the above problems, the purpose of the present invention is to provide a solid beverage of sorghum black tea that helps to reduce blood sugar and fat. The raw material components are derived from the water extracts of ordinary foods or new food raw materials, with good stability and water solubility, being easily absorbed and utilized by the human body, having high safety, and can be used as tea or substitute tea for daily drinking, and having the health effects of reducing blood sugar and anti-obesity.

[0005] In order to achieve the above technical purpose, the present invention adopts the following technical solutions: A solid beverage of sorghum black tea that helps to reduce blood sugar and fat, calculated by weight, is composed of the following components: Sorghum extract 35 - 50 parts; Black tea extract 15 - 25 parts; 15 - 25 parts of Opuntia ficus-indica powder; 10 - 20 parts of Lithocarpus litseifolius extract; 10 - 20 parts of grape seed extract; The preparation process of the sorghum extract is as follows: (1) Pretreat sorghum bran by twin-screw extrusion to obtain sorghum bran extrudate; (2) Inoculate Saccharomyces cerevisiae strain into yeast extract peptone dextrose (YPD) liquid medium for activation treatment, and then inoculate it into YPD seed liquid medium to obtain Saccharomyces cerevisiae seed liquid; Inoculate Lactiplantibacillus plantarum strain into De Man, Rogosa and Sharpe (MRS) liquid medium for activation treatment, and then inoculate it into MRS seed liquid medium to obtain Lactiplantibacillus plantarum seed liquid; Inoculate Bacillus subtilis strain into lysogeny broth (LB) liquid medium for activation treatment, and then inoculate it into LB seed liquid medium to obtain Bacillus subtilis seed liquid; Inoculate Aspergillus niger strain into malt extract broth (MEB) liquid medium for activation treatment, and then inoculate it into MEB seed liquid medium to obtain Aspergillus niger seed liquid; Then mix various seed liquids to obtain a mixed seed liquid; (3) Inoculate the sorghum bran extrudate with the mixed seed liquid for fermentation to obtain sorghum bran fermented product; (4) Perform water extraction on the sorghum bran fermented product, filter, vacuum concentrate, and spray dry to obtain sorghum extract; The preparation processes of the dark tea extract, Lithocarpus litseifolius extract, and grape seed extract are all as follows: Respectively take dark tea, Lithocarpus litseifolius, and grape seeds, crush and sieve them, then add water and a composite enzyme. The composite enzyme is cellulase and pectinase. Adjust the pH value to 4.5 - 5.0 with citric acid and then carry out enzymatic hydrolysis to obtain dark tea enzymatic hydrolysis solution, Lithocarpus litseifolius enzymatic hydrolysis solution, and grape seed enzymatic hydrolysis solution respectively. Then adjust the pH value of each enzymatic hydrolysis solution to 7.0 - 7.5 with sodium hydroxide and carry out extraction. After filtration, vacuum concentration, and spray drying, obtain dark tea extract, Lithocarpus litseifolius extract, and grape seed extract respectively; The preparation process of the Opuntia ficus-indica powder is as follows: Take fresh cactus stems, remove thorns and peel, wash with clean water, chop and homogenize, add water and pectinase, adjust the pH value to 3.5 - 4.0 with citric acid and then carry out enzymatic hydrolysis. After filtration, vacuum concentration, and spray drying, obtain Opuntia ficus-indica powder; Weigh each component according to the formula ratio and mix them thoroughly to obtain a mixture powder; Use pure water or edible alcohol as a binder for the mixture powder, granulate, then screen through a 20 - 60 mesh sieve for sizing, and dry until the moisture content ≤ 6wt% and then bag it.

[0006] Furthermore, in the preparation process of the sorghum extract: In step (1), the extrusion temperature for twin-screw extrusion pretreatment is set at 80°C in zone I, 110°C in zone II, 130°C in zone III, 150°C in zone IV, the feeding speed is 20 kg / h, and the screw rotation speed is 210 r / min; In step (2), the Saccharomyces cerevisiae strain is first inoculated into the YPD liquid medium at an inoculation amount of 2%, and cultured with shaking at 30 °C and 150 r / min for 12 h; then inoculated into the seed liquid medium at an inoculation amount of 2%, and cultured with shaking at 30 °C and 150 r / min for 18 h to obtain the Saccharomyces cerevisiae seed liquid; The Lactiplantibacillus plantarum strain is first inoculated into the MRS liquid medium at an inoculation amount of 2%, and cultured with shaking at 37 °C and 150 r / min for 12 h; then inoculated into the seed liquid medium at an inoculation amount of 2%, and cultured with shaking at 37 °C and 150 r / min for 18 h to obtain the Lactiplantibacillus plantarum seed liquid; The Bacillus subtilis strain is first inoculated into the LB liquid medium at an inoculation amount of 2%, and cultured with shaking at 37 °C and 150 r / min for 12 h; then inoculated into the seed liquid medium at an inoculation amount of 2%, and cultured with shaking at 37 °C and 150 r / min for 18 h to obtain the Bacillus subtilis seed liquid; The Aspergillus niger strain is first inoculated into the MEB liquid medium at an inoculation amount of 2%, and cultured with shaking at 35 °C and 150 r / min for 12 h; then inoculated into the seed liquid medium at an inoculation amount of 2%, and cultured with shaking at 35 °C and 150 r / min for 18 h to obtain the Aspergillus niger seed liquid; Finally, the Saccharomyces cerevisiae seed liquid, Lactiplantibacillus plantarum seed liquid, Bacillus subtilis seed liquid and Aspergillus niger seed liquid are mixed at a ratio of 1:1:1:1 to obtain a mixed seed liquid; In step (3), the inoculation amount of the mixed seed liquid is 6% - 12%, the fermentation temperature is 30 °C, and the fermentation time is 3 - 6 days; In step (4), the water extraction process is as follows: water is added at a material-liquid ratio of 1:15, the extraction temperature of the sorghum bran fermented product is 60 - 70 °C, extracted for 1.5 h, extracted twice, the extraction liquids are combined, filtered, vacuum concentrated, and spray dried to obtain the sorghum extract.

[0007] In the present invention, a specific mixed strain is used to ferment the sorghum bran pretreated by screw extrusion. Before and after fermentation, the contents of total phenols, total flavonoids and soluble dietary fiber increased by 48.16%, 38.19% and 62.11% respectively, and the ORAC (oxygen radical absorbance capacity) increased by 58.02%, laying a solid material foundation for improving the functions of the sorghum extract such as antioxidant, anti-inflammatory, inhibiting carbohydrate digestive enzymes, adsorbing fat and regulating intestinal flora, and can significantly play its role in lowering blood sugar and anti-obesity.

[0008] Further, during the preparation processes of the dark tea extract, the Lithocarpus litseifolius extract, and the grape seed extract, water is added at a material-liquid ratio of 1:15, and 0.6% - 1.0% of complex enzyme is added, wherein the cellulase and pectinase are in a ratio of 1:1. The pH value is adjusted to 4.5 - 5.0 with citric acid, and then enzymatic hydrolysis is carried out at an enzymatic hydrolysis temperature of 50°C for 1.5 h. The enzyme is inactivated by heating to a temperature above 95°C, and the dark tea hydrolysate solution, the Lithocarpus litseifolius hydrolysate solution, and the grape seed hydrolysate solution are obtained respectively. Then, the pH values of the respective hydrolysate solutions are adjusted to 7.0 - 7.5 with sodium hydroxide, and extraction is carried out at 85 - 95°C for 1.5 h, and the extraction is carried out 2 times. The extraction solutions are combined, filtered, vacuum concentrated, and spray dried to obtain the dark tea extract, the Lithocarpus litseifolius extract, and the grape seed extract respectively.

[0009] Further, during the preparation process of the Opuntia ficus-indica powder, the fresh cactus stems are taken, the thorns and skins are removed, and then they are washed with clean water, chopped and homogenized. 3 - 6 times the weight of water and 0.3% - 0.6% of pectinase are added. The pH value is adjusted to 3.5 - 4.0 with citric acid, and then enzymatic hydrolysis is carried out at an enzymatic hydrolysis temperature of 50°C for 3 h. The enzyme is inactivated by heating to a temperature above 95°C, and then filtered, vacuum concentrated, and spray dried to obtain the Opuntia ficus-indica powder.

[0010] Further, the pressure of vacuum concentration is -0.07 - -0.09 MPa, and the temperature is 70 - 75°C; the inlet air temperature of spray drying is 170 - 185°C, and the outlet air temperature is 75 - 85°C.

[0011] The digestion and absorption of carbohydrates in food are the main sources of postprandial blood glucose. The digestion of carbohydrates such as starch, dextrin, sucrose, and maltose in the gastrointestinal tract requires the decomposition by pancreatic α-amylase, α-dextrinase, and α-glucosidase (maltase, sucrase, isomaltase, etc.) to generate small molecule glucose. The absorption of glucose in the intestine is mainly achieved through the sodium + -dependent glucose transporter 1 (SGLT1) and the facilitated glucose transporter 2 (GLUT2).

[0012] In the sorghum dark tea solid beverage of the present invention, the 5-10 oligomeric procyanidins and flavonoid compounds rich in the sorghum extract can effectively inhibit the activity of α-amylase, and the oligomeric procyanidins contained in the grape seed extract have a significant inhibitory effect on α-glucosidase. They jointly inhibit the digestion of carbohydrates and reduce the generation of glucose. The various catechin monomers contained in the dark tea extract can inhibit the activity of small intestine GLUT2, and phloridzin and trifolin contained in the Lithocarpus litseifolius extract are typical competitive inhibitors of small intestine SGLT1. They jointly affect the gene and protein expression levels of GLUT2 and SGLT1, and interfere with the migration of glucose transporters to the surface of the small intestinal epithelial cell membrane, jointly inhibiting the transport of glucose from the intestinal lumen to the small intestinal epithelial cells, thereby reducing glucose absorption and lowering the postprandial blood glucose of the human body. The undigested carbohydrates in the small intestine are fermented in the colon together with the soluble dietary fiber of sorghum and the Opuntia ficus-indica powder to produce short-chain fatty acids (SCFAs). Some SCFAs can stimulate the colon L-cells to secrete the satiety hormone GLP-1, which helps to induce the satiety of the body and reduce food intake. More importantly, SCFAs can improve the intestinal microenvironment, inhibit harmful bacteria, and promote the growth and reproduction of beneficial bacteria. The growth and reproduction of beneficial bacteria in turn facilitate the degradation and absorption of phenolic substances in sorghum, dark tea, grape seeds and Lithocarpus litseifolius extracts in the intestine, improving the bioavailability of plant polyphenols. These phenolic compounds are absorbed by epithelial cells and enter the blood circulation, distributed to different target organs of the human body, increase insulin sensitivity by increasing insulin sensitivity, promote the uptake and utilization of glucose by peripheral tissues; activate the adenosine monophosphate-activated protein kinase (AMPK) signaling pathway, promote fat decomposition and β-oxidation, stimulate brown adipocyte thermogenesis, and increase energy consumption, thereby reducing internal fat accumulation. Based on the above mechanism, the components in the sorghum dark tea solid beverage of the present invention are both independent and interdependent, synergistically enhancing the blood glucose lowering and anti-obesity effects of the solid beverage.

[0013] Advantages of the present invention: The sorghum dark tea solid beverage of the present invention realizes the technical purposes of reducing blood sugar and fat and relieving obesity through the action mechanisms of jointly regulating sugar and lipid metabolism, inhibiting appetite, regulating the balance of intestinal microecology, and improving the bioavailability of plant polyphenols. At the same time, the raw material components of the sorghum dark tea solid beverage of the present invention are derived from the water extracts of ordinary foods or new food raw materials, have good stability and water solubility, are easily absorbed and utilized by the human body, the action mechanisms of each component are clear, and the interaction relationship is clear, having the advantages of being green and safe. Description of the drawings

[0014] Figure 1 Effects of fermentation treatment on the phenolic content of sorghum; compared with the unfermented group, "#" indicates significant difference ( P <0.05), "##" indicates extremely significant difference ( P <0.01).

[0015] Figure 2 Effects of fermentation treatment on the flavonoid content of sorghum; compared with the non-fermented group, "#" indicates significant difference ( P <0.05), and "##" indicates extremely significant difference ( P <0.01).

[0016] Figure 3 Effects of fermentation treatment on the soluble dietary fiber content of sorghum; compared with the non-fermented group, "#" indicates significant difference ( P <0.05), and "##" indicates extremely significant difference ( P <0.01).

[0017] Figure 4 Effects of fermentation treatment on the antioxidant activity of sorghum; ORAC represents oxygen radical absorbance capacity; compared with the non-fermented group, "#" indicates significant difference ( P <0.05), and "##" indicates extremely significant difference ( P <0.01).

[0018] Figure 5 Results of the starch tolerance test of mice in each treatment group. Detailed implementation manners

[0019] To better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention. The following embodiments are merely illustrative, and the present invention is not limited to these embodiments.

[0020] In the present invention, the sorghum refers to red or brown sorghum bran rich in polyphenols; the dark tea is any one of Anhua dark tea in Hunan, Liubao tea in Guangxi, and Pu'er tea in Yunnan; the Lithocarpus litseifolius refers to the picked young leaves, which are made into dried Lithocarpus litseifolius leaves through spreading, fixation, rolling, and drying; the grape seeds refer to high-quality fresh and washed grape seeds, which are baked at a certain temperature and then physically pressed to remove the oil to obtain grape seed meal; the Opuntia ficus-indica is the edible fresh stem of the variety Opuntia ficus-indica cv. "Mi Bang Ta".

[0021] In the present invention, yeast extract peptone dextrose (YPD) liquid medium, de Man, Rogosa and Sharpe (MRS) liquid medium, lysogeny broth (LB) liquid medium, and malt extract broth (MEB) liquid medium are all existing conventional media, which belong to common knowledge and will not be elaborated here.

[0022] Example 1

[0023] A sorghum dark tea solid beverage, by weight, consists of the following components: Sorghum extract 40 parts; 20 parts of dark tea extract; 16 parts of Opuntia ficus-indica powder; 12 parts of Lithocarpus litseifolius extract; 12 parts of grape seed extract.

[0024] The preparation method thereof is specifically as follows: The preparation process of the sorghum extract is as follows: (1) Adjust the moisture of sorghum bran to about 25% for twin-screw extrusion pretreatment. The extrusion temperature is set at 80°C in zone I, 110°C in zone II, 130°C in zone III, 150°C in zone IV, the feeding speed is 20 kg / h, and the screw speed is 210 r / min; cool to room temperature, pulverize, and pass through a 20-mesh sieve to obtain sorghum bran extrudate; (2) Take the Saccharomyces cerevisiae strain stored at -80°C. After melting, inoculate it into yeast extract peptone dextrose (YPD) liquid medium at an inoculation amount of 2%, and culture it on a shaker at 30°C and 150 r / min for 12 h; then inoculate it into the YPD seed liquid medium at an inoculation amount of 2%, and culture it on a shaker at 30°C and 150 r / min for 18 h to obtain the Saccharomyces cerevisiae seed liquid; take the Lactiplantibacillus plantarum strain stored at -80°C. After melting, inoculate it into De Man, Rogosa, Sharpe (MRS) liquid medium at an inoculation amount of 2%, and culture it on a shaker at 37°C and 150 r / min for 12 h; then inoculate it into the MRS seed liquid medium at an inoculation amount of 2%, and culture it on a shaker at 37°C and 150 r / min for 18 h to obtain the Lactiplantibacillus plantarum seed liquid; take the Bacillus subtilis strain stored at -80°C. After melting, inoculate it into lysogeny broth (LB) liquid medium at an inoculation amount of 2%, and culture it on a shaker at 37°C and 150 r / min for 12 h; then inoculate it into the LB seed liquid medium at an inoculation amount of 2%, and culture it on a shaker at 37°C and 150 r / min for 18 h to obtain the Bacillus subtilis seed liquid; take the Aspergillus niger strain stored at -80°C. After melting, inoculate it into malt extract broth (MEB) liquid medium at an inoculation amount of 2%, and culture it on a shaker at 35°C and 150 r / min for 12 h; then inoculate it into the MEB seed liquid medium at an inoculation amount of 2%, and culture it on a shaker at 35°C and 150 r / min for 18 h to obtain the Aspergillus niger seed liquid; then mix the Saccharomyces cerevisiae seed liquid, Lactiplantibacillus plantarum seed liquid, Bacillus subtilis seed liquid, and Aspergillus niger seed liquid in a ratio of 1:1:1:1 to obtain a mixed seed liquid; (3) Inoculate the sorghum bran extrudate with the mixed seed liquid for fermentation. The inoculation amount of the mixed seed liquid is 10%, the fermentation temperature is 30°C, and the fermentation time is 5 days to obtain sorghum bran fermented product; (4) Add water according to the material-liquid ratio of 1:15. The extraction temperature of the sorghum bran fermented product is 60°C, extract for 1.5 h, extract twice, combine the extraction liquids, filter, vacuum concentrate (pressure is -0.08 MPa, temperature is 70°C), and spray dry (inlet air temperature is 180°C, outlet air temperature is 80°C) to obtain the sorghum extract.

[0025] The preparation processes of the black tea extract, Lithocarpus litseifolius extract, and grape seed extract are as follows: respectively take black tea, Lithocarpus litseifolius, and grape seeds, crush them, pass through a 40-mesh sieve, add water according to a material-liquid ratio of 1:15, add 1.0% compound enzyme, where the cellulase and pectinase are in a ratio of 1:1, adjust the pH value to 4.5 - 5.0 with citric acid and then carry out enzymatic hydrolysis. The enzymatic hydrolysis temperature is 50°C, and the enzymatic hydrolysis time is 1.5 h. Heat up to above 95°C to inactivate the enzyme, and respectively obtain the black tea enzymatic hydrolysate solution, Lithocarpus litseifolius enzymatic hydrolysate solution, and grape seed enzymatic hydrolysate solution; then adjust the pH value of each enzymatic hydrolysate solution to 7.0 - 7.5 with sodium hydroxide and extract at 90°C for 1.5 h, extract twice, combine the extraction liquids, filter, vacuum concentrate (pressure is -0.08 MPa, temperature is 70°C), and spray dry (inlet air temperature is 180°C, outlet air temperature is 80°C) to respectively obtain the black tea extract, Lithocarpus litseifolius extract, and grape seed extract.

[0026] The preparation process of the Opuntia ficus-indica powder is as follows: take fresh Opuntia ficus-indica stems, remove thorns and peel, wash with clean water, chop and homogenize, add 5 times the weight of water and 0.5% pectinase, adjust the pH value to 3.5 - 4.0 with citric acid and then carry out enzymatic hydrolysis. The enzymatic hydrolysis temperature is 50°C, and the enzymatic hydrolysis time is 3 h. Heat up to above 95°C to inactivate the enzyme, filter, vacuum concentrate (pressure is -0.08 MPa, temperature is 70°C), and spray dry (inlet air temperature is 180°C, outlet air temperature is 80°C) to obtain the Opuntia ficus-indica powder.

[0027] Weigh the above components according to the formula ratio and mix them thoroughly to obtain a mixture powder; use pure water or edible alcohol as the binder for the mixture powder, granulate, pass through a 40-mesh sieve for sizing, and dry until the moisture content ≤ 6 wt% and then bag it.

[0028] Example 2

[0029] A sorghum black tea solid beverage is composed of the following components by weight: 45 parts of sorghum extract; 15 parts of black tea extract; 15 parts of Opuntia ficus-indica powder; 10 parts of Lithocarpus litseifolius extract; 15 parts of grape seed extract.

[0030] Its preparation method is specifically as follows: The preparation process of the sorghum extract is as follows: (1) Adjust the moisture content of sorghum bran to about 25% for twin-screw extrusion pretreatment. The extrusion temperature is set at 80°C in zone I, 110°C in zone II, 130°C in zone III, and 150°C in zone IV. The feeding speed is 20 kg / h, and the screw rotation speed is 210 r / min. Cool to room temperature, pulverize, and pass through a 20-mesh sieve to obtain sorghum bran extrudate; (2) Take the Saccharomyces cerevisiae strain stored at -80°C. After melting, inoculate it into yeast extract peptone dextrose (YPD) liquid medium at an inoculation amount of 2%, and culture it in a shaker at 30°C and 150 r / min for 12 h. Then inoculate it into the YPD seed liquid medium at an inoculation amount of 2%, and culture it in a shaker at 30°C and 150 r / min for 18 h to obtain the Saccharomyces cerevisiae seed liquid; Take the Lactiplantibacillus plantarum strain stored at -80°C. After melting, inoculate it into De Man, Rogosa, Sharpe (MRS) liquid medium at an inoculation amount of 2%, and culture it in a shaker at 37°C and 150 r / min for 12 h. Then inoculate it into the MRS seed liquid medium at an inoculation amount of 2%, and culture it in a shaker at 37°C and 150 r / min for 18 h to obtain the Lactiplantibacillus plantarum seed liquid; Take the Bacillus subtilis strain stored at -80°C. After melting, inoculate it into lysogeny broth (LB) liquid medium at an inoculation amount of 2%, and culture it in a shaker at 37°C and 150 r / min for 12 h. Then inoculate it into the LB seed liquid medium at an inoculation amount of 2%, and culture it in a shaker at 37°C and 150 r / min for 18 h to obtain the Bacillus subtilis seed liquid; Take the Aspergillus niger strain stored at -80°C. After melting, inoculate it into malt extract broth (MEB) liquid medium at an inoculation amount of 2%, and culture it in a shaker at 35°C and 150 r / min for 12 h. Then inoculate it into the MEB seed liquid medium at an inoculation amount of 2%, and culture it in a shaker at 35°C and 150 r / min for 18 h to obtain the Aspergillus niger seed liquid; Then mix the Saccharomyces cerevisiae seed liquid, Lactiplantibacillus plantarum seed liquid, Bacillus subtilis seed liquid, and Aspergillus niger seed liquid in a ratio of 1:1:1:1 to obtain a mixed seed liquid; (3) Inoculate the sorghum bran extrudate with the mixed seed liquid for fermentation. The inoculation amount of the mixed seed liquid is 10%, the fermentation temperature is 30°C, and the fermentation time is 5 days to obtain the sorghum bran fermented product; (4) Add water at a material-liquid ratio of 1:15. The extraction temperature of the sorghum bran fermented product is 68°C, extract for 1.5 h, extract twice, combine the extraction liquids, filter, vacuum concentrate (pressure is -0.08 MPa, temperature is 70°C), and spray dry (inlet air temperature is 180°C, outlet air temperature is 80°C) to obtain the sorghum extract.

[0031] The preparation processes of the dark tea extract, Lithocarpus litseifolius extract, and grape seed extract are as follows: respectively take dark tea, Lithocarpus litseifolius, and grape seeds, crush them, pass through a 40-mesh sieve, add water at a material-liquid ratio of 1:15, add 0.8% composite enzyme, where the cellulase and pectinase are in a ratio of 1:1, adjust the pH value to 4.5 - 5.0 with citric acid and then carry out enzymatic hydrolysis. The enzymatic hydrolysis temperature is 50°C, and the enzymatic hydrolysis time is 1.5 h. Heat up to above 95°C to inactivate the enzyme, and obtain the dark tea enzymatic hydrolysate solution, Lithocarpus litseifolius enzymatic hydrolysate solution, and grape seed enzymatic hydrolysate solution respectively; then adjust the pH value of each enzymatic hydrolysate solution to 7.0 - 7.5 with sodium hydroxide and extract at 90°C for 1.5 h, extract twice, combine the extracts, filter, vacuum concentrate (pressure is -0.08 MPa, temperature is 70°C), and spray dry (inlet air temperature is 180°C, outlet air temperature is 80°C) to obtain the dark tea extract, Lithocarpus litseifolius extract, and grape seed extract respectively.

[0032] The preparation process of the Opuntia ficus-indica powder is as follows: take fresh cactus stems, remove thorns and peel, wash with clean water, chop and homogenize, add 4 times the weight of water and 0.4% pectinase, adjust the pH value to 3.5 - 4.0 with citric acid and then carry out enzymatic hydrolysis. The enzymatic hydrolysis temperature is 50°C, and the enzymatic hydrolysis time is 3 h. Heat up to above 95°C to inactivate the enzyme, filter, vacuum concentrate (pressure is -0.08 MPa, temperature is 70°C), and spray dry (inlet air temperature is 180°C, outlet air temperature is 80°C) to obtain the Opuntia ficus-indica powder.

[0033] Weigh the above components according to the formula ratio and mix them thoroughly to obtain a mixture powder; use pure water or edible alcohol as the binder for the mixture powder, granulate, pass through a 40-mesh sieve for sizing, and dry until the moisture content ≤ 6wt% and then bag it.

[0034] Comparative Example 1 Compared with Example 1, the only difference is that the sorghum bran is not subjected to fermentation treatment and is directly subjected to water extraction after twin-screw extrusion pretreatment.

[0035] Comparative Example 2 Compared with Example 1, the only difference is that the dark tea extract is not added, and the other components and their contents remain unchanged.

[0036] Comparative Example 3 Compared with Example 1, the only difference is that the Saccharomyces cerevisiae strain is missing, and the other three strains are mixed in a ratio of 1:1:1.

[0037] Comparative Example 4 Compared with Example 1, the only difference is that the Lactiplantibacillus plantarum and Bacillus subtilis strains are missing, and the other two strains are mixed in a ratio of 1:1.

[0038] Comparative Example 5 Compared with Example 1, the only difference is that the sorghum bran is replaced with barley bran, and the other components and their contents remain unchanged.

[0039] 1 Effect of Solid-State Fermentation with Mixed Bacteria on the Content of Active Ingredients in Sorghum Preparation of fermented sorghum samples: The preparation method of sorghum bran fermented products in Example 1, Comparative Example 3 and Comparative Example 4 was adopted, and then dried at 55 °C until the moisture content was about 10%, and reserved. The unfermented sorghum samples were only pretreated by twin-screw extrusion and then dried at 55 °C until the moisture content was about 10%, and reserved.

[0040] Extraction of free phenols or flavonoids: Take 1 g of sorghum powder, add 25 mL of acetone with a volume fraction of 80%, and treat it with ultrasonic waves at 40 °C and 100 kHz for 30 min, centrifuge at 4000 r / min for 10 min, take the supernatant, and extract the residue in the same way. Combine the supernatants, rotary evaporate to dryness under reduced pressure at 50 °C, dissolve in methanol to a volume of 10 mL, and filter through a 0.45 μm organic syringe filter to obtain the free extract.

[0041] Extraction of bound phenols or flavonoids: Add 20 mL of n-hexane to the residue of free phenols, centrifuge at 2000 r / min for 5 min, discard the supernatant, add 17 mL of hydrochloric acid-methanol solution with a volume fraction of 11% to the precipitate, heat in a water bath at 70 °C for 1 h, add 20 mL of ethyl acetate, combine the two extraction solutions, rotary evaporate to dryness at 50 °C, dissolve in methanol to a volume of 10 mL, and filter through a 0.45 μm organic syringe filter to obtain the bound extract.

[0042] Determination of total phenol content: Refer to the detection method of tea polyphenol content in Appendix A of GB / T 31740.2-2015, and the total phenol content is expressed in terms of gallic acid equivalent (mg / g dry weight of sample).

[0043] Determination of flavonoid content: Refer to the determination method of total flavonoids in food in SZDB / Z 349-2019, and the total flavonoid content is expressed in terms of rutin equivalent (mg / g dry weight of sample).

[0044] Determination of soluble dietary fiber content: Refer to the determination method of dietary fiber in food in GB 5009.88-2023.

[0045] Determination of antioxidant activity (ORAC method): Add 25 μL of each sample solution to a 96-well plate (black plate), and then use a pipette to add 150 μL of 1.5 μmol / L fluorescein sodium working solution to each well. Place the 96-well plate in a microplate reader preheated for 30 min, shake for 5 s, and incubate at 37 °C for 30 min. (2) Quickly add 25 μL of 150 mmol / L AAPH to each well using a pipette, shake for 5 s, and then take readings. (3) Continuously measure the fluorescence intensity at an excitation wavelength of 485 nm and an emission wavelength of 535 nm. Keep the entire system at 37 °C and measure the fluorescence intensity every 3 min until the fluorescence decay shows a baseline. Use 75 mmol / L pH 7.4 phosphate buffer solution as the blank control and Trolox as the standard.

[0046] Calculate the net area under the fluorescence intensity curve of the sample to be tested. Establish a regression equation using the concentration of the standard Trolox and the net area under its fluorescence decay curve. The ORAC value of the sample to be tested is calculated through the regression equation, and the results are expressed as the Trolox equivalent per gram of sample (μmol Trolox / g dry weight of the sample).

[0047] It can be seen from Figures 1 to 4 that phenolic and flavonoid compounds in sorghum exist in free and bound forms respectively. Compared with unfermented sorghum, the contents of total phenols, total flavonoids, and soluble dietary fiber in the sorghum fermented product of Example 1 increased by 48.16%, 38.19%, and 62.11% respectively, and the ORAC (oxygen radical absorbance capacity) increased by 58.02%, and the differences were all statistically significant ( P < 0.05 or P < 0.01), and the improvement rate of the active ingredients was significantly better than that of the groups in Comparative Example 3 and Comparative Example 4. This is because the solid-state fermentation with mixed bacteria increased the extractability of phenolic substances in sorghum, the synthesis of new active compounds, and the release of phenols due to the destruction of the cell wall structure, which jointly caused the increase in phenolic content after fermentation. The organic acids produced by fermentation activated various endogenous enzymes or bacterial enzymes in sorghum, resulting in the degradation of biopolymers and the softening of the texture (cell wall degradation), which promoted the dissolution or release of dietary fiber.

[0048] 2 Animal starch tolerance test 2.1 Experimental animals: Healthy adult male Kunming mice, SPF grade, weighing 28 - 34 g, were purchased from Hunan Slack Jingda Experimental Animal Co., Ltd., with the license number SCXK(Xiang)2019 - 0004. All animal experiments were approved by the Biomedical Research Ethics Committee of Hunan Agricultural University [Approval number: Ethics Review Section 2021 No. (96)]. The animals were housed in the Animal Experiment Training Center of Hunan Agricultural University. The breeding environmental conditions were clean environment, temperature 24 ± 2 °C, relative humidity 45% - 65%, and regular lighting from 8:30 to 20:30. Every 5 mice were divided into one cage, with free access to water and food, and were adaptively fed for 5 days.

[0049] 2.2 Animal grouping: The mice were randomly divided into a blank control group, an Example 1 group, an Example 2 group, and a white kidney bean extract group, with 10 mice in each group.

[0050] 2.3 Measurement indexes: After fasting overnight, the tail tips of Kunming mice were pricked to collect blood to measure fasting blood glucose (0 min). Then, each group was intragastrically administered a pasteurized starch solution, the pasteurized starch solutions of Example 1 - 2 (1.0 g / kg) or the white kidney bean extract (1.0 g / kg). The intragastric administration volume was 0.2 mL / 10 g body weight, and the starch dose was 2.5 g / kg. Blood was collected from the tail tips at 30, 60, and 120 min after intragastric administration, and the blood glucose content was measured by the glucose oxidase method. The percentage increase in blood glucose at 30 min and the area under the blood glucose curve (AUC) from 0 to 120 min were calculated for each group.

[0051] 2.4 Data statistical analysis: The experimental data were expressed as mean ± standard deviation (`x±s`), and the t - test was used to judge the significance of differences between groups. P < 0.05 and P < 0.01 indicated statistical significance.

[0052] It can be seen from Figure 5 that compared with the blank control group, the blood glucose values at 30 min after intragastric administration and the area under the blood glucose curve (AUC) from 0 to 120 min in the Example 1 - 2 groups were significantly decreased, and the differences were statistically significant ( P < 0.01). The results showed that Example 1 - 2 had a good inhibitory effect on postprandial hyperglycemia in mice, could effectively reduce postprandial blood glucose fluctuations, had no risk of hypoglycemia, and was superior to the white kidney bean extract at the same dose.

[0053] 3 Animal anti - obesity experiment 3.1 Experimental animals: Male C57BL / 6J mice at 8 weeks of age, SPF grade, with a body weight of 20 - 24 g, were purchased from Hunan Slack Jingda Experimental Animal Co., Ltd., and the license number was SCXK(Xiang)2019 - 0004. All animal experiments were approved by the Biomedical Research Ethics Committee of Hunan Agricultural University [Approval number: Ethics Review Section 2021 No. (96)]. The animals were housed in the Animal Experiment Training Center of Hunan Agricultural University. The breeding environment conditions were a clean environment, with a temperature of 24 ± 2°C, a relative humidity of 45% - 65%, and a regular lighting period from 8:30 to 20:30. Every 5 mice were divided into one cage, with free access to water and food, and they were adaptively fed for 5 days.

[0054] 3.2 Animal grouping: The mice were randomly divided into a normal control group, a high - fat model group, a positive control group (orlistat), Example 1 - 2 groups, and Comparative Example 1 - 5 groups, with 10 mice in each group. The mice in the normal control group were fed with ordinary maintenance feed, while the mice in other groups were fed with a high - fat purified feed (D12492) with 60% of the energy provided by fat for 12 weeks. At the same time, gavage was started at 9:30 am every day. The samples were all dissolved in distilled water, and the gavage volume was 0.1 mL / 10 g for 12 weeks. The feeding and gavage conditions of each group of mice are shown in Table 2.

[0055] 3.3 Measurement indicators: The body weight of the mice was measured every 2 weeks. At the end of the experiment, after fasting for 14 h, blood was taken from the orbital cavity of the mice and allowed to stand for 2 - 3 h, and then centrifuged at 3000 rpm for 10 min at 4°C. The supernatant was stored at - 80°C. After blood collection, the mice were sacrificed by cervical dislocation. Immediately, the perirenal fat and epididymal fat of each group of mice were weighed, and the sum of the two was the wet weight of the fat. Serum triglyceride (TG), total cholesterol (TC), low - density lipoprotein cholesterol (LDL - C), and high - density lipoprotein cholesterol (HDL - C) were analyzed using an automatic biochemical analyzer (BS - 460, Mindray Medical).

[0056] 3.4 Data statistical analysis: The experimental data were expressed as the mean ± standard deviation (`x±s), and the t - test was used to judge the significance of differences between groups. P <0.05 and P <0.01 indicated statistical significance.

[0057] Table 1 Animal anti - obesity experiment grouping ( n =10)

[0058] Table 2 Effects of different sample treatments on the body weight of mice (`x±s, n =10)

[0059] As can be seen from Table 2, there was no significant difference in the initial body weights of the mice in each group at week 0. By recording and analyzing the body weights of the mice in each group after continuous gavage for 12 weeks, it was found that the body weight of the mice in the normal control group increased relatively smoothly, while the body weight of the high-fat model group showed a relatively rapid growth trend all the time, indicating that a high-fat diet can quickly induce obesity in mice. At the end of the 6th week, the body weights of the mice in the positive control group and Example 1-2 groups were significantly lower than those of the model group ( P <0.05), and there were extremely significant differences at the end of the 8th, 10th, and 12th weeks thereafter ( P <0.01). The results showed that the solid beverages of Example 1-2 had a good inhibitory effect on the increase in body weight of mice caused by a high-fat diet, and the inhibitory effect was better than that of Comparative Examples 1-5 groups.

[0060] Table 3 Effects of different sample treatments on the body fat mass and blood lipids of mice (`x±s, n =10)

[0061] As can be seen from Table 3, the wet weight of fat of the mice fed with the ordinary maintenance feed was significantly lower than that of the high-fat model group ( P <0.01), indicating that long-term high-fat diet would lead to a large accumulation of fat in the mice. After gavage with different sample solutions for 12 weeks in the high-fat diet mice, the wet weights of fat in each group showed different degrees of reduction. Among them, the data of the positive control group and Example 1-2 groups were extremely significantly lower than those of the model group ( P <0.01), and there was no significant difference from the normal control group. The above results showed that the fat-reducing effect of the solid beverages of Example 1-2 was close to that of orlistat and better than that of Comparative Examples 1-5 groups, and could significantly reduce the wet weights of perirenal fat and epididymal fat in high-fat diet mice, and could control the fat mass of high-fat diet mice within the same range as that of the normal diet group.

[0062] After gavage for 12 weeks, compared with the normal control group, the contents of TC, TG, and LDL-C in the serum of the mice in the high-fat model group ( P <0.01) increased extremely significantly, and the content of HDL-C ( P <0.01) decreased extremely significantly. Compared with the model group, the positive control group and Example 1-2 groups significantly improved the blood lipid abnormalities of high-fat diet mice by reducing the contents of TC, TG, and LDL-C in the serum and increasing the content of HDL-C ( P <0.05). In addition, the improvement effect of Example 1-2 groups was better than that of Comparative Examples 1-5 groups, further indicating the synergistic effect of the components in the solid beverage.

[0063] 4 Human Intervention Trial 4.1 Experimental design: The experiment was designed as a self - controlled trial following the principle of random double - blind. Twenty - four overweight or obese patients with a body mass index (BMI) ≥ 24 were selected and randomly divided into the Example 1 group and the placebo group, with 12 people in each group. When grouping, factors such as age, gender, diet, and exercise status were taken into account, and a balance test was conducted to ensure the comparability between groups. Each person in the test group consumed the solid beverage of Example 1 twice a day, 0.8 grams each time, with warm water 10 minutes before breakfast and dinner, for 2 consecutive months. The control group took the placebo, with the same dose as the test group. During the experiment, regular diet, physical activity, and living habits were maintained.

[0064] 4.2 Detection indicators: Before the experiment and 2 months later, the weight, height, body fat percentage, waist circumference, heart rate, systolic blood pressure, and diastolic blood pressure of the subjects were measured; fasting blood glucose, triglyceride (TG), total cholesterol (TC), low - density lipoprotein cholesterol (LDL - C), and high - density lipoprotein cholesterol (HDL - C) were measured to evaluate the metabolic status; and a visual analogue scale questionnaire (VAS) was used to evaluate the appetite status of the subjects 2 - 2.5 hours after a meal. The test results are shown in Table 5.

[0065] The visual analogue scale range for appetite is based on the following scheme: Desire to eat: How strong is your current craving for food? 0 "Very weak" to 100 "Very strong".

[0066] Hunger: How hungry do you feel now? 0 "Not hungry at all" to 100 "Never been this hungry".

[0067] Fullness: How full do you feel now? 0 "Not full at all" to 100 "Completely full".

[0068] Expected food consumption: How much more food do you estimate you can eat now? 0 "None at all" to 100 "A lot".

[0069] 4.3 Data statistical analysis: The experimental data were expressed as mean ± standard deviation (`x±s), and a t - test was used to determine the significance of differences between groups. P <0.05 and P <0.01 indicated statistical significance.

[0070] Table 4 Measurement parameters before the start of the population intervention trial and 2 months later (`x±s, n =12)

[0071] As can be seen from Table 4, among the test results of the body index, the weight, BMI, waist circumference, and body fat percentage of the Example 1 group were significantly decreased compared with those before the experiment. P<0.05), the average body weight and body fat percentage decreased by 3.26 kg and 1.9% respectively, and the average BMI and waist circumference decreased by 1.46 kg / m 2 and 3.8 cm, while the placebo group did not show significant differences. Among the physical state indicators, the group of Example 1 could appropriately reduce the heart rate and blood pressure of the subjects, but no significant differences were shown. Among the metabolic state indicators, fasting blood glucose, triglycerides, total cholesterol, and low-density lipoprotein cholesterol all showed significant decreases ( P <0.05), and high-density lipoprotein cholesterol was significantly improved ( P <0.05), while the placebo group did not show significant differences. The results of the questionnaire scores of appetite-related sensations showed that the group of Example 1 significantly increased satiety ( P <0.01), significantly reduced hunger, eating expectancy, and expected food consumption ( P <0.01), and could reduce food intake, which was helpful for the healthy management of body weight and blood glucose. At the same time, the placebo group did not show the effect of regulating appetite.

[0072] The above embodiments are only preferred embodiments of the present invention, which are only used to explain the present invention and not to limit the present invention. Any changes, substitutions, modifications, or improvements made by those skilled in the art without departing from the spirit and scope of the present invention and the appended claims shall fall within the protection scope of the present invention.

Claims

1. A solid beverage of sorghum black tea that helps reduce blood sugar and fat, characterized in that, By weight parts, it consists of the following components: 35 - 50 parts of sorghum extract; 15 - 25 parts of dark tea extract; 15 - 25 parts of Opuntia ficus-indica powder; 10 - 20 parts of Lithocarpus litseifolius extract; 10 - 20 parts of grape seed extract; The preparation process of the sorghum extract is as follows: (1) Pretreat sorghum bran by twin-screw extrusion to obtain sorghum bran extrudate; (2) Inoculate Saccharomyces cerevisiae strain into yeast extract peptone dextrose liquid medium for activation treatment, and then inoculate it into yeast extract peptone dextrose seed liquid medium to obtain Saccharomyces cerevisiae seed liquid; Inoculate Lactiplantibacillus plantarum strain into Lactobacillus delbrueckii liquid medium for activation treatment, and then inoculate it into Lactobacillus delbrueckii seed liquid medium to obtain Lactiplantibacillus plantarum seed liquid; Inoculate Bacillus subtilis strain into lysostaphin broth liquid medium for activation treatment, and then inoculate it into lysostaphin broth seed liquid medium to obtain Bacillus subtilis seed liquid; Inoculate Aspergillus niger strain into malt extract broth liquid medium for activation treatment, and then inoculate it into malt extract broth seed liquid medium to obtain Aspergillus niger seed liquid; Then mix various seed liquids to obtain a mixed seed liquid; (3) Inoculate the sorghum bran extrudate with the mixed seed liquid for fermentation to obtain sorghum bran fermentate; (4) Perform water extraction on the sorghum bran fermentate, filter, vacuum concentrate, and spray dry to obtain the sorghum extract; The preparation processes of the dark tea extract, Lithocarpus litseifolius extract, and grape seed extract are all as follows: Respectively take dark tea, Lithocarpus litseifolius, and grape seeds, crush and sieve them, then add water and a composite enzyme, the composite enzyme is cellulase and pectinase, adjust the pH value to 4.5 - 5.0 with citric acid and then carry out enzymatic hydrolysis to respectively obtain dark tea enzymatic hydrolysate solution, Lithocarpus litseifolius enzymatic hydrolysate solution, and grape seed enzymatic hydrolysate solution, then adjust the pH value of each enzymatic hydrolysate solution to 7.0 - 7.5 with sodium hydroxide and then carry out extraction, filter, vacuum concentrate, and spray dry to respectively obtain dark tea extract, Lithocarpus litseifolius extract, and grape seed extract; The preparation process of the Opuntia ficus-indica powder is as follows: Take fresh cactus stems, remove thorns and peel, wash with clean water, chop and homogenize, add water and pectinase, adjust the pH value to 3.5 - 4.0 with citric acid and then carry out enzymatic hydrolysis, filter, vacuum concentrate, and spray dry to obtain Opuntia ficus-indica powder; Weigh each component according to the formula ratio and mix them thoroughly to obtain a mixture powder; Use pure water or edible alcohol as a binder for the mixture powder, granulate, then screen through a 20 - 60 mesh sieve for sizing, and dry until the moisture content ≤ 6wt% and then bag it.

2. The solid beverage of sorghum and dark tea according to claim 1, wherein In the preparation process of the sorghum extract: In step (1), the extrusion temperature for the twin-screw extrusion pretreatment is set at 80°C in zone I, 110°C in zone II, 130°C in zone III, 150°C in zone IV, the feeding speed is 20 kg / h, and the screw speed is 210 r / min; In step (2), the Saccharomyces cerevisiae strain is first inoculated into the yeast extract peptone dextrose liquid medium at an inoculation amount of 2%, and cultured with shaking at 30 °C and 150 r / min for 12 h; then inoculated into the yeast extract peptone dextrose seed liquid medium at an inoculation amount of 2%, and cultured with shaking at 30 °C and 150 r / min for 18 h to obtain the Saccharomyces cerevisiae seed liquid; The Lactiplantibacillus plantarum strain is first inoculated into the Lactobacillus delbrueckii liquid medium at an inoculation amount of 2%, and cultured with shaking at 37 °C and 150 r / min for 12 h; then inoculated into the Lactobacillus delbrueckii seed liquid medium at an inoculation amount of 2%, and cultured with shaking at 37 °C and 150 r / min for 18 h to obtain the Lactiplantibacillus plantarum seed liquid; The Bacillus subtilis strain is first inoculated into the lysogeny broth liquid medium at an inoculation amount of 2%, and cultured with shaking at 37 °C and 150 r / min for 12 h; then inoculated into the lysogeny broth seed liquid medium at an inoculation amount of 2%, and cultured with shaking at 37 °C and 150 r / min for 18 h to obtain the Bacillus subtilis seed liquid; The Aspergillus niger strain is first inoculated into the malt extract broth liquid medium at an inoculation amount of 2%, and cultured with shaking at 35 °C and 150 r / min for 12 h; then inoculated into the malt extract broth seed liquid medium at an inoculation amount of 2%, and cultured with shaking at 35 °C and 150 r / min for 18 h to obtain the Aspergillus niger seed liquid; Finally, the Saccharomyces cerevisiae seed liquid, Lactiplantibacillus plantarum seed liquid, Bacillus subtilis seed liquid and Aspergillus niger seed liquid are mixed in a ratio of 1:1:1:1 to obtain a mixed seed liquid; In step (3), the inoculation amount of the mixed seed liquid is 6% - 12%, the fermentation temperature is 30 °C, and the fermentation time is 3 - 6 days; In step (4), the water extraction process is as follows: water is added at a material-liquid ratio of 1:15, the extraction temperature of the sorghum bran fermented product is 60 - 70 °C, extracted for 1.5 h, extracted twice, the extraction liquids are combined, filtered, vacuum concentrated, and spray dried to obtain the sorghum extract.

3. The solid beverage of sorghum and dark tea according to claim 1, characterized in that, In the preparation processes of the dark tea extract, Lithocarpus litseifolius extract and grape seed extract, water is added at a material-liquid ratio of 1:15, 0.6% - 1.0% compound enzyme is added, wherein the cellulase and pectinase are in a ratio of 1:1, the pH value is adjusted to 4.5 - 5.0 with citric acid and then enzymatic hydrolysis is carried out, the enzymatic hydrolysis temperature is 50 °C, the enzymatic hydrolysis time is 1.5 h, the enzyme is inactivated by heating to above 95 °C, and the dark tea enzymolysis solution, Lithocarpus litseifolius enzymolysis solution and grape seed enzymolysis solution are obtained respectively; then the pH values of the respective enzymolysis solutions are adjusted to 7.0 - 7.5 with sodium hydroxide and extracted at 85 - 95 °C for 1.5 h, extracted twice, the extraction liquids are combined, filtered, vacuum concentrated, and spray dried to obtain the dark tea extract, Lithocarpus litseifolius extract and grape seed extract respectively.

4. The solid beverage of sorghum and dark tea according to claim 1, characterized in that, During the preparation process of prickly pear cactus powder, fresh cactus stems are taken, de-thorned and peeled, then washed with clean water, chopped and homogenized. Add 3 to 6 times the weight of water and 0.3% to 0.6% pectinase, adjust the pH value to 3.5 to 4.0 with citric acid, and then carry out enzymatic hydrolysis. The enzymatic hydrolysis temperature is 50°C and the enzymatic hydrolysis time is 3 h. Heat up to above 95°C to inactivate the enzyme, filter, vacuum concentrate, and spray dry to obtain prickly pear cactus powder.

5. The solid beverage of sorghum and dark tea according to any one of claims 1-4, characterized in that, The pressure for vacuum concentration is -0.07 to -0.09 MPa and the temperature is 70 to 75°C; the inlet air temperature for spray drying is 170 to 185°C and the outlet air temperature is 75 to 85°C.

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