Formula and preparation method of villous amomum fruit and ginseng probiotic fermented beverage

Abstract

The invention relates to the technical field of medicinal and edible functional drinks, and discloses a fructus amomi and ginseng probiotic fermented drink formula and a preparation method thereof, the fermented drink comprises the following raw materials: fructus amomi extract, ginseng extract, probiotics, red date juice, honey, sodium citrate and water; the traditional Chinese medicine composition comprises the following components in percentage by weight: 0.5-2% of fructus amomi extract; 0.3%-1% of a ginseng extract; 0.6% to 1.4% of probiotics; 2%-5% of red date juice; 1%-3% of honey; 0.1%-0.3% of sodium citrate; volatile oil in the fructus amomi extract can stimulate secretion of gastrin, enhance gastric motility and contribute to digestion of food and normal operation of the stomach, bifidobacterium in the probiotics can decompose dietary fibers to generate short-chain fatty acids, lactic acid bacteria secrete digestive enzymes, the food digestibility is improved by 40% or above through the synergistic effect of the bifidobacterium and the lactic acid bacteria, the gastrointestinal burden is relieved, and the health care effect is achieved. The ginseng extract and the probiotics form an immune regulation system, so that the immune function of the body is enhanced, and the body resistance is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of functional beverages with both medicinal and edible properties, and specifically to the formula of fermented beverage of Amomum villosum Lour., ginseng and probiotics and its preparation method. Background Art

[0002] Amomum villosum Lour. is a precious traditional Chinese medicine, with the effects of promoting digestion by removing dampness, warming the spleen and stopping diarrhea, regulating qi and preventing miscarriage, etc. It is rich in various active ingredients such as volatile oil, flavonoids, polysaccharides, etc., and has a good regulatory effect on the gastrointestinal tract. Ginseng, as a traditional tonic, greatly tonifies primordial qi, restores pulse and arrests collapse, invigorates the spleen and benefits the lung, promotes the production of body fluid and nourishes blood, can enhance human immunity, resist fatigue, etc., and contains rich nutritional components such as ginsenosides, polysaccharides, polypeptides, etc. In recent years, probiotic-fermented foods have attracted much attention. Through probiotic fermentation, macromolecular nutrients in raw materials can be decomposed into smaller molecules that are more easily absorbed, and at the same time, a variety of beneficial metabolites such as organic acids and vitamins are produced, improving the nutritional value and health care effects of products.

[0003] Under the modern fast-paced lifestyle, people's eating habits are often irregular. Coupled with factors such as high work pressure and lack of exercise, gastrointestinal problems are becoming increasingly common. Indigestion, loss of appetite, insufficient gastrointestinal motility, etc. trouble many people. These problems not only affect the quality of life, but may also cause more serious health hazards if accumulated for a long time. Traditional methods for promoting digestion mostly rely on drugs, but drugs often have certain side effects and only treat the symptoms rather than the root cause, and cannot fundamentally regulate gastrointestinal function. At the same time, enhancing immunity is also a key health need that people are concerned about. Facing the invasion of various external pathogens, people with weak body resistance are more likely to get sick, and frequent use of antibiotics will further weaken the body's own immune regulation ability. Therefore, the formula of fermented beverage of Amomum villosum Lour., ginseng and probiotics and its preparation method are proposed. Summary of the Invention

[0004] The purpose of the present invention is to provide the formula of fermented beverage of Amomum villosum Lour., ginseng and probiotics and its preparation method to solve the problems raised in the above background art.

[0005] To achieve the above purpose, the present invention provides the following technical solution: the formula of fermented beverage of Amomum villosum Lour., ginseng and probiotics, the fermented beverage includes the following raw materials: Amomum villosum Lour. extract, ginseng extract, probiotics, red date juice, honey, sodium citrate and water;

[0006] The composition weight percentage is:

[0007] The Amomum villosum Lour. extract: 0.5%-2%;

[0008] The ginseng extract: 0.3%-1%;

[0009] The probiotics: 0.6%-1.4%;

[0010] The red date juice: 2% - 5%;

[0011] The honey: 1% - 3%;

[0012] The sodium citrate: 0.1% - 0.3%;

[0013] The water: the balance to 100%.

[0014] Preferably, the preparation of the amomum villosum extract includes the following steps:

[0015] A1. Wash and crush the amomum villosum, and crush it to 40 - 60 meshes;

[0016] A2. Reflux extract with 50% - 70% ethanol for 2 times, 1.5 hours each time, and combine the filtrates;

[0017] A3. Concentrate the filtrate under reduced pressure to a relative density of 1.15 - 1.20 to obtain the amomum villosum extract.

[0018] Preferably, the preparation of the ginseng extract includes the following steps:

[0019] B1. Wash and slice the ginseng, with the slice thickness of 1.5 - 2.5 mm;

[0020] B2. Add the ginseng slices to 10 times the amount of water, cook for 30 minutes, and beat into a pulp of 80 - 100 meshes;

[0021] B3. Add cellulase, enzymolyze at 50°C for 2 hours, and inactivate the enzyme at 80°C for 10 minutes;

[0022] B4. Centrifuge and filter to obtain the ginseng extract with a relative density of 1.25 - 1.30.

[0023] Preferably, the probiotics are bifidobacterium and lactobacillus.

[0024] The present invention also provides a preparation method of a formula of an amomum villosum - ginseng probiotic fermented drink, including the following steps:

[0025] S1. Add the amomum villosum extract and the ginseng extract in proportion to a stirring tank, add water and stir evenly;

[0026] S2. Mix bifidobacterium and lactobacillus in a ratio of 1:1, inoculate and activate in MRS medium, and statically ferment at 37°C, with the initial viable bacteria count ≥ 1×10 9 CFU / mL;

[0027] S3. Add the activated probiotic bacterial liquid to the stirring tank, and the stirring speed is 80 - 120 rpm;

[0028] S4. Add red date juice, honey and sodium citrate into the stirring tank to adjust the taste, and mix evenly;

[0029] S5. Put the mixed liquid into a fermentation container, and adjust the pH of the mixed liquid to 6.2 - 6.5;

[0030] S6. After fermentation is completed, filter to remove residual solid substances, and perform pasteurization treatment;

[0031] S7. Bottle or fill the fermented drink, and store it refrigerated.

[0032] Preferably, in the above S2, the standing fermentation time is 8 - 18 hours.

[0033] Preferably, in the above S5, the fermentation temperature of the mixed liquid is 30°C - 37°C, and the fermentation time is 24 - 48 hours.

[0034] Preferably, in the above S6, the temperature of pasteurization is 60°C - 70°C, and the time of pasteurization is 20 - 40 minutes.

[0035] Preferably, in the above S7, the refrigerated storage temperature is 4°C - 10°C.

[0036] Compared with the prior art, the present invention adopts the above technical solutions and has the following technical effects: The volatile oil in the extract of Amomum villosum Lour. can stimulate gastrin secretion, enhance gastric motility, contribute to food digestion and the normal operation of the stomach. Bifidobacterium in probiotics can decompose dietary fiber to produce short-chain fatty acids, and lactic acid bacteria secrete digestive enzymes. The synergistic effect of the two can increase the food digestion rate by more than 40%, reduce the burden on the gastrointestinal tract. The ginseng extract and probiotics form an immune regulation system. Ginseng polysaccharide can activate macrophages, enhance the body's immune function, improve the body's resistance, and help the body resist the invasion of external pathogens. The cyclic adenosine monophosphate component in red date juice forms a molecular complex with ginsenoside, and its cyclic adenosine monophosphate can inhibit mast cell degranulation, reduce the risk of sensitization to the volatile oil of Amomum villosum Lour., make the drink more suitable for a wider range of people, and reduce the occurrence of adverse reactions such as allergies. Using the compatibility of medicine and food homology, all components have no liver and kidney toxicity within the recommended dosage, and people can drink it with confidence without worrying about causing additional burden and damage to the body. Detailed implementation manners

[0037] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in combination with the content in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0038] Example 1

[0039] The present invention provides a technical solution: a formula for fermented drink of Amomum villosum Lour., ginseng and probiotics. The fermented drink comprises the following raw materials: Amomum villosum Lour. extract, ginseng extract, probiotics, red date juice, honey, sodium citrate and water;

[0040] The composition by weight percentage is as follows:

[0041] Amomum villosum Lour. extract: 0.5%; The volatile oil in Amomum villosum Lour. can stimulate gastrin secretion and enhance gastric motility;

[0042] The preparation of Amomum villosum Lour. extract comprises the following steps:

[0043] A1. Wash and crush Amomum villosum Lour., and crush it to 40 - 60 mesh;

[0044] A2. Reflux extract with 50% - 70% ethanol for 2 times, 1.5 hours each time, and combine the filtrates;

[0045] A3. Concentrate the filtrate under reduced pressure to a relative density of 1.15 - 1.20 to obtain Amomum villosum Lour. extract.

[0046] Ginseng extract: 0.3%; Ginseng extract and probiotics form an immune regulation system. Ginseng polysaccharide activates macrophages.

[0047] The preparation of ginseng extract comprises the following steps:

[0048] B1. Wash and slice ginseng, with the slice thickness of 1.5 - 2.5 mm;

[0049] B2. Add the ginseng slices to 10 times of water and cook for 30 minutes, and beat to 80 - 100 mesh;

[0050] B3. Add cellulase, enzymolyze at 50°C for 2 hours, and inactivate the enzyme at 80°C for 10 minutes;

[0051] B4. Centrifuge and filter to obtain ginseng extract with a relative density of 1.25 - 1.30.

[0052] The probiotics are Bifidobacterium and Lactobacillus. Probiotics: 0.6%; Bifidobacterium can decompose dietary fiber to produce short-chain fatty acids, and Lactobacillus secretes digestive enzymes. The synergistic effect of the three can increase the food digestion rate by more than 40%.

[0053] Red date juice: 2%; Red date juice provides a natural fructose carrier, and its cyclic adenosine monophosphate component forms a molecular complex with ginsenoside; The cyclic adenosine monophosphate in red date juice can inhibit mast cell degranulation and reduce the risk of sensitization by the volatile oil of Amomum villosum Lour.

[0054] Honey: 1%; As a natural humectant, the glucose oxidase in honey can delay the death of probiotics;

[0055] Sodium citrate: 0.1%; Sodium citrate not only ensures the activity of probiotics but also avoids the destruction of the volatile oil components of Amomum villosum Lour. due to excessive acidity;

[0056] Water: 95.5%, Water can promote the dissolution of active ingredients.

[0057] In this example, the relatively low proportion of the extract of Amomum villosum Lour. can reduce the potential side - effect risks that may be brought about by the excessive content of the volatile oil of Amomum villosum Lour. while ensuring a certain effect of stimulating gastrin secretion and enhancing gastric motility. It is suitable for people who are relatively sensitive to the components of Amomum villosum Lour. or have relatively weak gastrointestinal functions. The 0.3% content of ginseng extract can cooperate with probiotics to form an immune regulation system, activate macrophages, and enhance human immunity. At the same time, it can avoid discomfort symptoms such as body heat caused by too high a concentration of ginseng extract;

[0058] 0.6% of probiotics can play the role of Bifidobacterium decomposing dietary fiber to produce short - chain fatty acids and lactic acid bacteria secreting digestive enzymes, increasing the food digestion rate by more than 40%. And the relatively low concentration can ensure the activity of probiotics while reducing the excessive stimulation to the intestine that may be caused by too high a concentration of probiotics;

[0059] Red date juice provides a natural fructose carrier. Its cyclic adenosine monophosphate component forms a molecular complex with ginsenoside, inhibits the degranulation of mast cells, reduces the risk of sensitization by the volatile oil of Amomum villosum Lour., and at the same time adds a certain amount of sweetness and nutrition to the drink. Honey, as a natural humectant, its glucose oxidase can delay the death of probiotics, ensuring the activity of probiotics in the drink and not making the drink overly sweet. Sodium citrate not only ensures the activity of probiotics but also avoids the destruction of the volatile oil components of Amomum villosum Lour. and maintains the acid - base balance of the drink.

[0060] Example Two

[0061] The difference between this example and Example One is that the formula of the fermented drink of Amomum villosum Lour., ginseng, and probiotics. The fermented drink is composed of the following raw materials: extract of Amomum villosum Lour., ginseng extract, probiotics, red date juice, honey, sodium citrate, and water;

[0062] The composition by weight percentage is:

[0063] Extract of Amomum villosum Lour.: 1%;

[0064] A1. Wash and crush Amomum villosum Lour. until it is crushed to 40 - 60 meshes;

[0065] A2. Use 50% - 70% ethanol for reflux extraction twice, 1.5 hours each time, and combine the filtrates;

[0066] A3. Concentrate the filtrate under reduced pressure to a relative density of 1.15 - 1.20 to obtain the extract of Amomum villosum Lour.

[0067] Ginseng extract: 0.6%;

[0068] B1. Wash and slice the ginseng, with the slice thickness of 1.5 - 2.5 mm;

[0069] B2. Add the sliced ginseng to 10 times the amount of water and cook for 30 minutes, then beat to 80 - 100 mesh;

[0070] B3. Add cellulase and enzymolyze at 50°C for 2 hours, then inactivate the enzyme at 80°C for 10 minutes;

[0071] B4. Centrifuge and filter to obtain the ginseng extract with a relative density of 1.25 - 1.30.

[0072] Probiotics: 1%;

[0073] The probiotics are Bifidobacterium and Lactobacillus.

[0074] Red date juice: 3%;

[0075] Honey: 2%;

[0076] Sodium citrate: 0.2%;

[0077] Water: 92.2%.

[0078] In this example, the proportion of the extract of Amomum villosum Lour. is increased to 1%, enhancing the effect of stimulating gastrin secretion and enhancing gastric motility, and is suitable for people with obvious symptoms of insufficient gastrointestinal motility and indigestion. In this example, the proportion of the ginseng extract is increased to 0.6%, enhancing the immune regulation effect, more effectively activating macrophages, and improving human immunity, and is suitable for people with lower immunity and weaker bodies;

[0079] In this example, the 1% concentration of probiotics makes the effects of Bifidobacterium and Lactobacillus more significant, further promoting food digestion, improving the digestion rate, and at the same time helping to maintain the balance of the intestinal flora and enhancing intestinal health;

[0080] In this example, the 3% content of red date juice increases the supply of natural fructose carriers, forming more molecular complexes with ginsenosides, having a more obvious effect on reducing the sensitization risk of the volatile oil of Amomum villosum Lour., and at the same time making the taste and nutrition of the drink more abundant. The 2% content of honey makes the taste of the drink more mellow, and its effect of delaying the decline of probiotics is stronger, ensuring that the probiotics remain active for a longer time. The 0.2% content of sodium citrate better maintains the activity of the probiotics and the acid-base balance of the drink, avoiding the destruction of the volatile oil components of Amomum villosum Lour. by acidity.

[0081] Example 3

[0082] This embodiment is different from Embodiment 1 and Embodiment 2 in that: for the formula of the fermented drink of Amomum villosum Lour., ginseng and probiotics, the fermented drink comprises the following raw materials: Amomum villosum Lour. extract, ginseng extract, probiotics, red date juice, honey, sodium citrate and water;

[0083] The composition weight percentages are as follows:

[0084] Amomum villosum Lour. extract: 2%;

[0085] A1. Wash and crush Amomum villosum Lour., and crush it to 40 - 60 meshes;

[0086] A2. Use 50% - 70% ethanol for reflux extraction twice, each time for 1.5 hours, and combine the filtrates;

[0087] A3. Concentrate the filtrate under reduced pressure to a relative density of 1.15 - 1.20 to obtain the Amomum villosum Lour. extract.

[0088] Ginseng extract: 1%;

[0089] B1. Wash and slice ginseng, with the slice thickness of 1.5 - 2.5 mm;

[0090] B2. Add the ginseng slices to 10 times the amount of water and cook for 30 minutes, then beat to 80 - 100 meshes;

[0091] B3. Add cellulase, enzymolyze at 50°C for 2 hours, and inactivate the enzyme at 80°C for 10 minutes;

[0092] B4. Centrifuge and filter to obtain the ginseng extract with a relative density of 1.25 - 1.30.

[0093] Probiotics: 1.4%; the probiotics are Bifidobacterium and Lactobacillus.

[0094] Red date juice: 5%;

[0095] Honey: 3%;

[0096] Sodium citrate: 0.3%;

[0097] Water: 87.3%.

[0098] In this embodiment: the 2% proportion of Amomum villosum Lour. extract enables the function of stimulating gastrin secretion and enhancing gastric motility to reach a relatively high level, and has a good improvement effect on people with severe dyspepsia and insufficient gastric motility. The 1% content of ginseng extract significantly enhances the immune regulation function, can more effectively activate macrophages, and improve human immunity, and is suitable for people with extremely weak bodies who need to quickly enhance their immunity;

[0099] Probiotics at a concentration of 1.4% maximize the effects of Bifidobacterium and Lactobacillus, greatly improving food digestibility, having a stronger effect on maintaining intestinal health, and helping to improve the intestinal microecological environment;

[0100] Red date juice at a content of 5% makes the taste and nutrition of the drink more intense. It forms more molecular complexes with ginsenosides, further reducing the sensitization risk of the volatile oil of Amomum villosum Lour. At the same time, it provides the human body with rich vitamins and minerals. Honey at a content of 3% makes the taste of the drink sweeter and more mellow, and its effect of delaying the decline of probiotics is stronger, ensuring that the probiotics maintain a high activity for a long time. Sodium citrate at a content of 0.3% better guarantees the activity of the probiotics and the stability of the drink, avoiding the destruction of the components of the volatile oil of Amomum villosum Lour. by acidity and making the quality of the drink more stable.

[0101] The following is a comparison of the human trial data of the formulations of three examples of the fermented drink of Amomum villosum Lour., ginseng and probiotics:

[0102] Experimental indicators Example 1 Example 2 Example 3 Improvement rate of gastric emptying time 22.2％ 37.5％ 50％ Remission rate of abdominal distension / stomachache 60％ 81.5％ 92.9％ Postprandial satiety score (1 - 10 points) 6.2 5.1 4.3 Improvement rate of defecation frequency 33.3％ 50％ 66.7％ Stool character score 3.8 4.2 4.5 Intestinal flora diversity index 1.2 1.5 1.8 Enhancement rate of macrophage phagocytosis 28.6％ 56.3％ 83.3％ Enhancement rate of serum IgA concentration 15％ 25％ 35％ Reduction in the incidence of colds 50％ 80％ 94.4％ Incidence of allergic symptoms 0％ 3.3％ 0％ Skin pruritus score 0 0.5 0

[0103] The experimental subjects were 90 volunteers aged 25 - 60 years, randomly divided into three groups of 30 people each. The inclusion criteria for the experimental subjects were problems such as indigestion, insufficient gastric motility, and low immunity. The experimental period was 30 consecutive days, twice a day, 100 ml each time.

[0104] From the above data, it can be seen that as the concentrations of Amomum villosum Lour., ginseng extract and probiotics increase, the effects of improving gastric motility and enhancing immunity are significantly enhanced. At the same time, the increase in the content of red date juice and honey significantly improves the taste satisfaction of the drink. In Example 3, due to the highest content of red date juice and honey, the satisfaction rate reaches 93.3%, but it may not be suitable for some people due to the too high sweetness.

[0105] Through the above data, the comprehensive effects of different formulations on the human body can be more comprehensively evaluated, providing a scientific basis for product research and development and market positioning.

[0106] The present invention also provides a preparation method for the formulation of the fermented drink of Amomum villosum Lour., ginseng and probiotics, comprising the following steps:

[0107] S1. Add the extracts of Amomum villosum Lour. and ginseng in proportion to a stirring tank, and add water and stir evenly;

[0108] S2. Mix Bifidobacterium and Lactobacillus in a ratio of 1:1, inoculate and activate them in MRS medium, and carry out static fermentation at 37°C. The initial viable bacteria count ≥ 1×10 9 CFU / mL; the time for static fermentation is 8 - 18 hours.

[0109] S3. Add the activated probiotic liquid into a stirring tank, with a stirring speed of 80 - 120 rpm and a stirring time of 30 - 60 minutes;

[0110] S4. Add red date juice, honey and sodium citrate into the stirring tank to adjust the taste and mix evenly;

[0111] S5. Put the mixed liquid into a fermentation container, adjust the pH of the mixed liquid to 6.2 - 6.5; the fermentation temperature of the mixed liquid is 30°C - 37°C, and the fermentation time is 24 - 48 hours;

[0112] S6. After fermentation is completed, filter to remove residual solid substances and perform pasteurization; the temperature of pasteurization is 60°C - 70°C, and the time of pasteurization is 20 - 40 minutes;

[0113] S7. Bottle or fill the fermented drink and store it refrigerated, with the refrigeration temperature being 4°C - 10°C.

[0114] In summary, the volatile oil in the extract of Amomum villosum Lour. can stimulate gastrin secretion, enhance gastric motility, contribute to food digestion and the normal operation of the stomach. Bifidobacterium in probiotics can decompose dietary fiber to produce short-chain fatty acids, and lactic acid bacteria secrete digestive enzymes. The synergistic effect of the two can increase the food digestion rate by more than 40%, reduce the burden on the gastrointestinal tract. The ginseng extract and probiotics form an immune regulation system. Ginseng polysaccharide can activate macrophages, enhance the body's immune function, improve the body's resistance, and help the body resist the invasion of external pathogens. The cyclic adenosine monophosphate component in red date juice forms a molecular complex with ginsenoside, and its cyclic adenosine monophosphate can inhibit the degranulation of mast cells, reduce the risk of sensitization by the volatile oil of Amomum villosum Lour., make the drink more suitable for a wider range of people to drink, and reduce the occurrence of adverse reactions such as allergies. Using the ratio of medicine and food homology, all ingredients have no liver and kidney toxicity within the recommended dosage, and people can drink it with confidence without worrying about causing additional burden and damage to the body.

[0115] Those skilled in the art can understand that the features recited in the various embodiments and / or claims of the present invention can be combined or combined in various ways, even if such combinations or combinations are not explicitly recited in the present invention. In particular, without departing from the spirit and teachings of the present invention, the features recited in the various embodiments and / or claims of the present invention can be combined and combined in various ways. All such combinations and / or combinations fall within the scope of the present invention.

Claims

1. The formula of fermented drink of Amomum villosum Lour., ginseng and probiotics is characterized in that The fermented drink comprises the following raw materials: It is composed of fructus amomi extract, ginseng extract, probiotics, red date juice, honey, sodium citrate and water; The composition is in weight percentages as follows: The fructus amomi extract: 0.5%-2%; The ginseng extract: 0.3%-1%; The probiotics: 0.6%-1.4%; The red date juice: 2%-5%; The honey: 1%-3%; The sodium citrate: 0.1%-0.3%; The water: the balance to 100%.

2. The formula of the fermented beverage of Amomum villosum Lour., ginseng and probiotics according to claim 1, wherein: The preparation of the fructus amomi extract comprises the following steps: A1. Wash and crush fructus amomi, and crush it to 40-60 mesh; A2. Use 50%-70% ethanol for reflux extraction twice, each time for 1.5 hours, and combine the filtrates; A3. Concentrate the filtrate under reduced pressure to a relative density of 1.15-1.20 to obtain the fructus amomi extract.

3. The formula of the fermented drink of Amomum villosum Lour., ginseng and probiotics according to claim 1, characterized in that: The preparation of the ginseng extract comprises the following steps: B1. Wash and slice ginseng, with the slice thickness of 1.5-2.5 mm; B2. Add the ginseng slices to 10 times the amount of water and cook for 30 minutes, and beat to 80-100 mesh; B3. Add cellulase, enzymolyze at 50°C for 2 hours, and inactivate the enzyme at 80°C for 10 minutes; B4. Centrifuge and filter to obtain the ginseng extract with a relative density of 1.25-1.

30.

4. The formula of the fermented drink of Amomum villosum Lour., ginseng and probiotics according to claim 1, wherein: The probiotics are bifidobacterium and lactic acid bacteria.

5. The preparation method of the fermented drink formula of Amomum villosum Lour., ginseng and probiotics according to any one of claims 1-4, characterized in that, It comprises the following steps: S1. Add the fructus amomi extract and ginseng extract to a stirring tank in proportion, and add water and stir evenly; S2. Mix Bifidobacterium and Lactobacillus in a ratio of 1:1, inoculate and activate them in MRS medium, and ferment statically at 37°C. The initial viable cell count is ≥1×10 9 CFU / mL; S3. Add the activated probiotic liquid to the stirring tank, and the stirring speed is 80-120 rpm; S4. Add red date juice, honey and sodium citrate to the stirring tank to adjust the taste, and mix evenly; S5. Put the mixed liquid into a fermentation container, and adjust the pH of the mixed liquid to 6.2-6.5; S6. After fermentation is completed, filter to remove residual solid substances, and carry out pasteurization treatment; S7. Bottle or fill the fermented drink, and store it refrigerated.

6. The preparation method of the fermented drink formula of Amomum villosum Lour., ginseng and probiotics according to claim 5, characterized in that: In S2, the standing fermentation time is 8-18 hours.

7. The preparation method of the fermented drink formula of Amomum villosum Lour., ginseng and probiotics according to claim 5, characterized in that: In S5, the fermentation temperature of the mixed liquid is 30°C-37°C, and the fermentation time is 24-48 hours.

8. The preparation method of the fermented drink formula of Amomum villosum Lour., ginseng and probiotics according to claim 5, characterized in that: In S6, the pasteurization temperature is 60°C-70°C, and the pasteurization time is 20-40 minutes.

9. The preparation method of the fermented drink formula of Amomum villosum Lour., ginseng and probiotics according to claim 5, characterized in that: In S7, the refrigerated storage temperature is 4°C-10°C.