Probiotic beverage capable of regulating immunity and preparation method of probiotic beverage

Abstract

The invention provides a probiotic beverage capable of regulating immunity and a preparation method of the probiotic beverage, and relates to the technical field of microbial fermentation. The probiotic fermentation product is prepared by mixing bifidobacterium animalis, lactobacillus rhamnosus, Wickerhamomyces anomalus and lactobacillus acidophilus and fermenting wild rice flour, quinoa flour, radix astragali powder, hulless oat flour and glucose; the probiotic beverage is unique in flavor, safe and non-toxic, and experiments show that the probiotic beverage has the effect of remarkably improving immunity.

Description

Technical Field

[0001] The present invention relates to the technical field of microorganisms, and particularly relates to a probiotic drink with immune regulation function and a preparation method thereof. Background Art

[0002] Currently, the field of immune regulation functional foods generally faces technical bottlenecks such as limited effects of single strains and insufficient synergy of substrate active ingredients. Traditional probiotic preparations mostly use dairy products or single grains as fermentation substrates, which can produce basic active substances such as short-chain fatty acids, but lack immune-enhancing complexes formed by the metabolic complementarity of multiple strains. Research shows that the simple combination of Bifidobacterium animalis and Lactobacillus rhamnosus can improve the intestinal flora, but has limited effects on enhancing systemic immune indexes (such as NK cell activity and mucosal barrier repair), which is closely related to the lack of metabolite diversity and single substrate nutritional structure.

[0003] In recent years, studies have found that the combination of medicated and edible homologous ingredients such as astragalus polysaccharide and cereal dietary fiber has potential for synergistic immune regulation, but existing fermentation technologies are difficult to achieve efficient conversion of plant active ingredients. In conventional processes, the symbiotic fermentation of yeast and lactic acid bacteria can improve the metabolic efficiency, but the synergistic mechanism between the β-glucan produced by it and the metabolites of lactic acid bacteria lacks systematic research. In addition, the extensive control of fermentation parameters leads to low bioavailability of key active substances (such as astragaloside IV and arabinoxylan), limiting the immune regulation efficacy of the final product. Based on the above technical shortcomings, there is an urgent need to provide a health product with high bioavailability, efficient conversion of plant active substances, and significant immune regulation function of the final product for consumers to choose. Summary of the Invention

[0004] One of the purposes of the present invention is to provide a preparation method of a probiotic fermentation product, which is prepared by fermenting a specific substrate with a specific mixed probiotic. The specific substrate raw materials include wild rice flour, quinoa flour, astragalus powder, naked oat flour, and glucose. The specific mixed probiotic includes Bifidobacterium animalis, Lactobacillus rhamnosus, Wickerhamomyces anomalus, and Lactobacillus acidophilus. The fermentation product is obtained by fermenting the specific substrate with the specific mixed probiotic and then freeze-drying. This preparation method is simple, highly feasible, and the prepared fermentation product has a unique flavor, is safe and non-toxic, and has a significant effect of enhancing immunity.

[0005] Another purpose of the present invention is to provide the application of a probiotic fermentation product in the preparation of a probiotic drink.

[0006] In order to achieve the above purposes of the present invention, the following technical solutions are specifically adopted:

[0007] In the first aspect, the present invention provides a probiotic fermentation product, and the preparation method of the probiotic fermentation product includes the following steps:

[0008] Step 1: After passing the wild rice powder, quinoa powder, astragalus powder, and naked oats powder through an 80 - 100 mesh sieve respectively, mix them with glucose to obtain a mixed powder. Use deionized water to prepare the mixed powder into a 20 - 30 wt% mixed solution, and sterilize the mixed solution to obtain a fermentation substrate.

[0009] Step 2: Inoculate the fermentation substrate with a mixed bacterial solution at a volume percentage of 1 - 10%, and perform anaerobic fermentation at 36 ± 2 °C for 48 - 72 h. After the fermentation is completed, filter to obtain a fermentation filtrate, sterilize and freeze - dry the fermentation filtrate to obtain a probiotic fermentation product; wherein the mixed bacterial solution includes Bifidobacterium animalis, Lactobacillus rhamnosus, Wickerhamomyces anomalus, and Lactobacillus acidophilus.

[0010] Preferably, in step 1, the mass ratio of wild rice powder, quinoa powder, astragalus powder, naked oats powder, and glucose is 1:(1 - 3):(1 - 2):(0.7 - 0.9):(1 - 2).

[0011] Preferably, in step 2, the viable count ratio of Bifidobacterium animalis, Lactobacillus rhamnosus, Wickerhamomyces anomalus, and Lactobacillus acidophilus in the mixed bacterial solution is 1:(1 - 2):(0.5 - 0.7):(0.5 - 0.7); the total viable count of the mixed bacterial solution is 1×10 8 - 1×10 10 CFU / mL.

[0012] In a second aspect, the present invention provides the application of the probiotic fermentation product described in the first aspect in the preparation of foods or health products.

[0013] In a third aspect, the present invention provides a health product with an immunomodulatory effect, and the dosage form of the health product is any one of aqueous solution, granule, paste, and pill.

[0014] In a fourth aspect, the present invention provides a beverage with an immunomodulatory effect, and the beverage includes 10 - 30 wt% of the probiotic fermentation product described in the first aspect.

[0015] Preferably, the beverage further includes a sweetener, a preservative, and drinking water.

[0016] Preferably, the sweetener is at least one of steviol glycoside, mogroside, sucrose, erythritol, maltitol, xylitol, and sorbitol; the preservative is at least one of vitamin C, potassium sorbate, sodium benzoate, sodium paraben, nisin, and disodium ethylenediaminetetraacetate.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] First, the present invention innovatively uses Bifidobacterium animalis, Lactobacillus rhamnosus, Wickerhamomyces anomalus, and Lactobacillus acidophilus as fermentation strains, and uses wild rice flour, quinoa flour, astragalus powder, naked oats flour, and glucose as substrates to adopt an anaerobic fermentation process to obtain a fermentation product. The obtained fermentation product has an excellent effect of enhancing immunity. The principle may be that the acid active substances produced by the complex bacteria composed of Bifidobacterium animalis, Lactobacillus acidophilus, Wickerhamomyces anomalus, and Lactobacillus rhamnosus through the dietary fiber in the fermentation substrate (such as β-glucan in naked oats and arabinoxylan in quinoa) can reduce the systemic inflammation caused by endotoxin entering the blood. In addition, the metabolites of Lactobacillus rhamnosus can promote the secretion of mucin, enhance the physical barrier function, and further block the adhesion of pathogens.

[0019] Furthermore, the polysaccharides and small molecule flavonoid glycosides obtained after the fermentation of astragalus powder in the raw materials can enhance the activity of NK cells, and the polyphenols produced by the multi-strain complex fermentation of dietary fiber in wild rice flour, quinoa flour, and naked oats flour can also enhance the antioxidant capacity of macrophages, further enhancing immunity.

[0020] In addition, the polyphenols and flavonoids in the fermentation product can inhibit the release of pro-inflammatory factors and reduce the damage of oxidative stress to immune cells.

[0021] Finally, the beverage prepared from the fermentation product provided by the present invention has a unique flavor, has a wine aroma, good palatability, and a high acceptance level.

[0022] In summary, the fermentation product provided by the present invention has a multi-channel immunomodulatory effect. Specific implementation methods

[0024] Unless otherwise defined herein, scientific and technical terms used in conjunction with the present invention shall have the meanings commonly understood by those of ordinary skill in the art. The meaning and scope of the terms should be clear. However, in any case of potential ambiguity, the definitions provided herein shall prevail over any dictionary or extrinsic definition. In this application, unless otherwise specified, the use of "or" means "and / or". In addition, the use of the term "comprising" and other forms is non-restrictive.

[0025] In general, the nomenclature and techniques used in connection with cell and tissue culture, molecular biology, immunology, microbiology, genetics, and protein and nucleic acid chemistry and hybridization described herein are those well known and commonly used in the art. Unless otherwise indicated, the methods and techniques of the present invention are generally carried out according to conventional methods well known in the art and as described in various general and more specific references, which are cited and discussed throughout this specification. Enzymatic reactions and purification techniques are carried out according to the manufacturer's instructions, as commonly practiced in the art or as described herein. The nomenclature, as well as the laboratory procedures and techniques, used in connection with analytical chemistry, synthetic organic chemistry, and medical and pharmaceutical chemistry described herein are those well known and commonly used in the art.

[0026] The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without making creative efforts shall fall within the protection scope of the present invention.

[0027] Some raw materials and their sources in the present invention are as follows:

[0028] Bifidobacterium animalis: Purchased from Minsheng Zhongke Jiayi, trade name: Bifidobacterium animalis JYBR-190, product number: A004.

[0029] Lactobacillus rhamnosus: Purchased from Minsheng Zhongke Jiayi, trade name: Lactobacillus rhamnosus JYLR-005, product number: A005.

[0030] Wickerhamomyces anomalus; Preservation number: CGMCC No. 28424.

[0031] Lactobacillus acidophilus: Purchased from Minsheng Zhongke Jiayi, trade name: Lactobacillus acidophilus JYLA-191, product number: A001.

[0032] Before use, the above-mentioned strains were activated with reference to the general strain activation steps, and then the activated strains were prepared into 1×10 10 CFU / mL with sterile deionized water.

[0033] General strain activation steps: Inoculate each strain into the most suitable medium and culture until the viable cell count ≥ 1×10 8 CFU / mL for standby.

[0034] Preparation of probiotic fermentation products:

[0035] Fermentation product 1:

[0036] Step 1: Pass the wild rice powder, quinoa powder, astragalus powder, and naked oats powder through a 100-mesh sieve respectively, then mix them with glucose powder to obtain a mixed powder. Use deionized water to prepare the mixed powder into a 25wt% mixed solution, and sterilize the mixed solution to obtain a fermentation substrate; the mass ratio of wild rice powder, quinoa powder, astragalus powder, naked oats powder, and glucose powder is 1:2:1.5:0.8:1.5.

[0037] Step 2: Inoculate the fermentation substrate with a mixed bacterial solution with a volume percentage of 10%, and anaerobically ferment at 36°C for 56 h. After the fermentation is completed, filter out the insoluble substances to obtain a fermentation filtrate. Concentrate the fermentation filtrate, irradiate and sterilize it, and then freeze-dry it to obtain a probiotic fermentation product; the mixed bacterial solution includes Bifidobacterium animalis, Lactobacillus rhamnosus, Wickerhamomyces anomalus, and Lactobacillus acidophilus with a viable count ratio of 1:1.5:0.6:0.6, and the total viable count of the mixed bacterial solution is 1×10 10 CFU / mL.

[0038] Fermentation product 2:

[0039] Step 1: Pass the wild rice powder, quinoa powder, astragalus powder, and naked oats powder through a 90-mesh sieve respectively, then mix them with glucose powder to obtain a mixed powder. Use deionized water to prepare the mixed powder into a 30wt% mixed solution, and sterilize the mixed solution to obtain a fermentation substrate; the mass ratio of wild rice powder, quinoa powder, astragalus powder, naked oats powder, and glucose powder is 1:3:1:0.9:2.

[0040] Step 2: Inoculate the fermentation substrate with a mixed bacterial solution with a volume percentage of 7%, and anaerobically ferment at 38°C for 48 h. After the fermentation is completed, filter out the insoluble substances to obtain a fermentation filtrate. Concentrate the fermentation filtrate, irradiate and sterilize it, and then freeze-dry it to obtain a probiotic fermentation product; the mixed bacterial solution includes Bifidobacterium animalis, Lactobacillus rhamnosus, Wickerhamomyces anomalus, and Lactobacillus acidophilus with a viable count ratio of 1:1:0.7:0.5, and the total viable count of the mixed bacterial solution is 1×10 8 CFU / mL.

[0041] Fermentation product 3:

[0042] Step 1: Pass the wild rice powder, quinoa powder, astragalus powder, and naked oats powder through an 80-mesh sieve respectively, then mix them with glucose powder to obtain a mixed powder. Use deionized water to prepare the mixed powder into a 20wt% mixed solution, and sterilize the mixed solution to obtain a fermentation substrate; the mass ratio of wild rice powder, quinoa powder, astragalus powder, naked oats powder, and glucose powder is 1:1:2:0.7:1.

[0043] Step 2: Inoculate the fermentation substrate with a mixed bacterial solution at a volume percentage of 1%, and perform anaerobic fermentation at 34°C for 72 h. After the fermentation is completed, filter out the insoluble matter to obtain the fermentation filtrate. Concentrate, irradiate and sterilize the fermentation filtrate, and then freeze-dry it to obtain the probiotic fermentation product. The mixed bacterial solution includes Bifidobacterium animalis, Lactobacillus rhamnosus, Wickerhamomyces anomalus, and Lactobacillus acidophilus with a viable cell number ratio of 1:2:0.5:0.7, and the total viable cell number of the mixed bacterial solution is 1×10 9 CFU / mL.

[0044] Fermentation product ①:

[0045] Different from fermentation product 1, the bacterial solution inoculated into the fermentation substrate only contains Bifidobacterium animalis, and the viable cell number is 1×10 10 CFU / mL, and the remaining steps and parameters are the same as those of fermentation product 1.

[0046] Fermentation product ②:

[0047] Different from fermentation product 1, the bacterial solution inoculated into the fermentation substrate only contains Lactobacillus rhamnosus, and the viable cell number is 1×10 10 CFU / mL, and the remaining steps and parameters are the same as those of fermentation product 1.

[0048] Fermentation product ③

[0049] Different from fermentation product 1, the bacterial solution inoculated into the fermentation substrate only contains Wickerhamomyces anomalus, and the viable cell number is 1×10 10 CFU / mL, and the remaining steps and parameters are the same as those of fermentation product 1.

[0050] Fermentation product ④

[0051] Different from fermentation product 1, the bacterial solution inoculated into the fermentation substrate only contains Lactobacillus acidophilus, and the viable cell number is 1×10 10 CFU / mL, and the remaining steps and parameters are the same as those of fermentation product 1.

[0052] Fermentation product ⑤

[0053] Different from fermentation product 1, the viable cell number ratio of Bifidobacterium animalis, Lactobacillus rhamnosus, Wickerhamomyces anomalus, and Lactobacillus acidophilus in the fermentation strains used is 1:3:0.4:0.8, and the remaining steps and parameters are the same as those of fermentation product 1.

[0054] Fermentation product ⑥

[0055] Different from fermentation product 1, the substrate used is only wild rice powder, and the remaining steps and parameters are the same as those of fermentation product 1.

[0056] Fermentation product ⑦

[0057] Different from Fermentation Product 1, the substrate used is only quinoa powder, and the remaining steps and parameters are the same as those of Fermentation Product 1.

[0058] Fermentation Product ⑧

[0059] Different from Fermentation Product 1, the substrate used is only astragalus powder, and the remaining steps and parameters are the same as those of Fermentation Product 1.

[0060] Fermentation Product ⑨

[0061] Different from Fermentation Product 1, the substrate used is only naked oats powder, and the remaining steps and parameters are the same as those of Fermentation Product 1.

[0062] Fermentation Product ⑩

[0063] Different from Fermentation Product 1, the mass ratio of the substrates of wild rice powder, quinoa powder, astragalus powder, naked oats powder, and glucose powder used is 1:0.8:2:1.5:1.5, and the remaining steps and parameters are the same as those of Fermentation Product 1.

[0064] Blank Product:

[0065] Different from Fermentation Product 1, instead of fermentation, 60wt% ethanol-aqueous solution is used to reflux extract the fermentation substrate at a temperature of 55°C for 4 hours, then filtered, and the filtrate is freeze-dried to obtain the blank product.

[0066] Efficacy Determination:

[0067] Select 200 healthy clean-grade ICR mice, female, with a body weight of 18 - 22g. The mice are adaptively fed for one week before the experiment, given sterilized mouse food and sterilized water, and allowed to freely eat and drink. Randomly select 150 mice and divide them into 15 groups, with 10 mice in each group;

[0068] Test Samples: Fermentation Products 1 - 3, Fermentation Products ① - ⑩, and the blank product are respectively diluted with drinking water to obtain sample solutions containing 10wt% of the fermentation product.

[0069] Normal Control Group: Fed with normal mouse food and drinking water.

[0070] Experimental Groups: Ensure normal feeding of mouse food and drinking water, and feed the sample solution at 5mg / g (body weight) daily.

[0071] Test Duration: 45 days.

[0072] Immune Index Determination Experiment: Dinitrofluorobenzene (DNFB)-induced mouse delayed-type hypersensitivity (DTH) test; NK cell activity determination (lactate dehydrogenase (LDH) assay); both of the above test methods are carried out according to the test methods described in the Functional Test and Evaluation Methods for Health Foods (2023 Edition).

[0073] The data was processed using ORIGIN statistical software, and the results were expressed as mean ± standard deviation.

[0074] Table 1 Result Statistics

[0075] Experimental group Sample Mass difference between left and right ears / mg NK cell activity / % Normal control group Drinking water 10.53±2.89 38.27±0.75 Experimental Group 1 10 wt% Fermentation Product 1 33.08±0.88* 62.15±1.59* Experimental Group 2 10 wt% Fermentation Product 2 32.67±1.39* 61.09±0.37* Experimental Group 3 10 wt% Fermentation Product 3 31.24±2.64* 60.72±1.08* Experimental Group ① 10 wt% Fermentation Product ① 21.46±2.47* 51.73±0.29* Experimental Group ② 10 wt% Fermentation Product ② 19.65±2.15* 48.17±1.53* Experimental Group ③ 10 wt% Fermentation Product ③ 16.37±1.46* 46.39±1.24* Experimental Group ④ 10 wt% Fermentation Product ④ 17.18±0.95* 45.12±0.93* Experimental Group ⑤ 10 wt% Fermentation Product ⑤ 23.12±1.82* 54.95±1.41* Experimental Group ⑥ 10 wt% Fermentation Product ⑥ 18.94±3.10* 47.84±0.45* Experimental Group ⑦ 10 wt% Fermentation Product ⑦ 21.83±0.33* 51.48±1.17* Experimental Group ⑧ 10 wt% Fermentation Product ⑧ 22.51±3.25* 51.61±0.83* Experimental Group ⑨ 10 wt% Fermentation Product ⑨ 20.79±1.76* 49.26±0.62* Experimental Group ⑩ 10 wt% Fermentation Product ⑩ 24.03±0.57* 53.34±0.56* Blank group 10 wt% Blank product 14.72±0.43* 42.36±0.37*

[0076] Note: "*" indicates that compared with the normal control group, p < 0.05 for the experimental group and the blank group.

[0077] According to the results in Table 1, compared with the normal control group, the difference in the mass of the left and right ears of mice and the activity of NK cells in groups 1 - 3 of the present invention were significantly increased, showing significant differences compared with the control group, verifying that the fermentation product prepared by the present invention has a good effect of enhancing immunity.

[0078] By comparing the results of experimental group 1 with those of experimental groups ① - ④, it can be seen that the mixed fermentation using Bifidobacterium animalis, Lactobacillus rhamnosus, Wickerhamomyces anomalus, and Lactobacillus acidophilus in the present invention has better effects.

[0079] By comparing the results of experimental group 1 and experimental group ⑤, it can be seen that within the range of viable count ratios defined in the present invention, the fermentation product obtained in the present invention has better immunity-enhancing effects.

[0080] By comparing the results of experimental group 1 with those of experimental groups ⑥ - ⑨, it can be seen that when any one of wild rice powder, quinoa powder, astragalus powder, and naked oats powder is missing from the raw materials, the immunity-enhancing effect of the obtained fermentation product becomes worse. It can be seen that there is a significant synergistic effect among wild rice powder, quinoa powder, astragalus powder, and naked oats powder in the present invention.

[0081] By comparing the results of experimental group 1 and experimental group ⑩, it can be seen that when using the raw materials within the mass ratio range defined in the present invention, the obtained fermentation product has better immunity-enhancing effects.

[0082] By comparing the results of experimental group 1, the blank group, and the normal control group, it can be seen that the combined use of wild rice powder, quinoa powder, astragalus powder, and naked oats powder in the present invention can significantly enhance immunity, and the fermentation product obtained by fermenting wild rice powder, quinoa powder, astragalus powder, and naked oats powder with the strains defined in the present invention can further enhance its immunity-enhancing effect.

[0083] Application Example A preparation method of a drink with immunomodulatory efficacy:

[0084] Drink 1:

[0085] Fermentation product 1: 30 wt%;

[0086] Sweetener: 1 wt%;

[0087] Preservative: 0.5 wt%;

[0088] Make up the drinking water to 100 wt%;

[0089] The preparation method of the beverage 1: Mix the fermentation product 1, preservative, sweetener and bacteria, then add drinking water, homogenize for 2 min, fill and irradiate for sterilization to obtain it; the sweetener is sucrose and the preservative is vitamin C.

[0090] Beverage 2:

[0091] Fermentation product 1: 20 wt%;

[0092] Sweetener: 0.5 wt%;

[0093] Preservative: 0.1 wt%;

[0094] Make up the drinking water to 100 wt%;

[0095] The preparation method of the beverage 2: Mix the fermentation product 1, preservative, sweetener and bacteria, then add drinking water, homogenize for 1 min, fill and irradiate for sterilization to obtain it; the sweetener is sucrose and the preservative is vitamin C.

[0096] Beverage 3:

[0097] Fermentation product 1: 10 wt%;

[0098] Sweetener: 0.75 wt%;

[0099] Preservative: 0.3 wt%;

[0100] Make up the drinking water to 100 wt%;

[0101] The preparation method of the beverage 3: Mix the fermentation product 1, preservative, sweetener and bacteria, then add drinking water, homogenize for 1 min, fill and irradiate for sterilization to obtain it; the sweetener is sucrose and the preservative is vitamin C.

[0102] Toxicity test

[0103] Test samples: Fermentation products 1 - 3;

[0104] Preparation of test samples: Take 20 g of the test sample, add purified water to it until the volume reaches 60 mL, stir evenly, and prepare it as needed;

[0105] Select SPF - level ICR mice, half male and half female, with a body weight of 18 - 22 g, 10 mice in each group. Each group corresponds to one test sample. Each mouse is gavaged with 0.3 mL / 10 g bw of the test sample once in the morning and once in the evening every day. Fast for 6 h before the first gavage. Continuously observe for 14 days after gavage, and record the poisoning manifestations and death situations.

[0106] The results showed that all the experimental mice survived and were in good condition. At the end of the observation period, the test animals were sacrificed and dissected to examine the organs such as the liver, spleen, kidney, intestine, stomach, heart, and lung, and no obvious abnormal changes were found. The median lethal dose of the fermentation product 1-3 provided by the present invention for female and male ICR mice is greater than 20.00 g / kg·bw. According to the acute toxicity dose classification standard in GB15193.3-2014, it belongs to the actually non-toxic level.

[0107] Sensory evaluation:

[0108] Perform sensory evaluation on beverages 1-3

[0109] Evaluation method: Thirty trained sensory evaluation personnel were asked to perform sensory evaluation on beverages 1-3 according to the sensory evaluation method described in GB7101-2022 "National Food Safety Standard - Beverages". The results are as follows:

[0110] Beverages 1-3 have the color that the product should have, no peculiar smell, no abnormal odor, no foreign matter visible to normal vision, and there is a wine aroma with a suitable fragrance.

[0111] The embodiments described above are some, but not all, of the embodiments of the present application. The detailed description of the embodiments of the present application is not intended to limit the scope of the present application claimed, but merely represents selected embodiments of the present application. All other embodiments obtained by those skilled in the art based on the embodiments in the present application without creative efforts fall within the scope of protection of the present application.

Claims

1. A probiotic fermentation product, characterized in that, The substrates of the fermentation product include: wild rice powder, quinoa powder, astragalus powder, naked oats powder, glucose; the fermentation strains include: Bifidobacterium animalis, Lactobacillus rhamnosus, Wickerhamomyces anomalus, Lactobacillus acidophilus, and the preparation method of the fermentation product includes the following steps: Step 1: After passing wild rice powder, quinoa powder, astragalus powder, and naked oats powder through a 80-100 mesh sieve respectively, mix them with glucose to obtain a mixed powder, and use deionized water to prepare the mixed powder into a 20-30 wt% mixed solution, and sterilize the mixed solution to obtain a fermentation substrate; Step 2: Inoculate the fermentation substrate with a mixed bacterial solution with a volume percentage of 1-10%, anaerobically ferment at 36±2 °C for 48-72 h. After the fermentation is completed, filter to obtain a fermentation filtrate, sterilize and freeze-dry the fermentation filtrate to obtain a probiotic fermentation product; wherein the mixed bacterial solution includes at least one of Bifidobacterium animalis, Lactobacillus rhamnosus, Wickerhamomyces anomalus, and Lactobacillus acidophilus.

2. The fermentation product according to claim 1, wherein The mass ratio of wild rice powder, quinoa powder, astragalus powder, naked oats powder, and glucose in the mixed powder is 1:(1-3):(1-2):(0.7-0.9):(1-2).

3. The fermentation product according to claim 1, wherein The viable cell count ratio of Bifidobacterium animalis, Lactobacillus rhamnosus, Wickerhamomyces anomalus, and Lactobacillus acidophilus in the mixed bacterial solution is 1:(1 - 2):(0.5 - 0.7):(0.5 - 0.7); the total viable cell count of the mixed bacterial solution is 1×10 8 -1×10 10 CFU / mL.

4. Use of the probiotic fermentation product according to any one of claims 1-3 in the preparation of food or health products.

5. A health product with the efficacy of regulating immunity, characterized in that, The dosage form of the health product is any one of aqueous solution, granule, paste, and pill.

6. A drink with the efficacy of regulating immunity, characterized in that, The beverage includes 10-30 wt% of the probiotic fermentation product according to any one of claims 1-3.

7. The drink according to claim 6, wherein The beverage also includes a sweetener, a preservative, and drinking water.

8. The beverage according to claim 7, wherein The sweetener is at least one of stevioside, mogroside, sucrose, erythritol, maltitol, xylitol, and sorbitol; the preservative is at least one of vitamin C, potassium sorbate, sodium benzoate, sodium paraben, nisin, and disodium ethylenediaminetetraacetate.