Plant milk nutritional composition as well as preparation method and application thereof

Abstract

The invention relates to the technical field of food fermentation, in particular to a plant milk nutritional composition as well as a preparation method and application thereof. The plant milk nutritional composition comprises the following components in parts by weight: 180-270 parts of a nutlet composition, 3-9 parts of phyllanthus emblica and 3-10 parts of pericarpium citri reticulatae, the nutlet composition comprises fructus cannabis, sesame, peach kernels, bunge cherry seeds and radix polygonati officinalis. Rat small intestine Cajal interstitial cell culture experiments and zebra fish experiments prove that the prepared plant milk nutritional composition has the effects of improving the survival rate of Cajal interstitial cells and relaxing bowel of zebra fish, and the plant milk nutritional composition is proved to be applicable to foods for people with constipation through trials of people.

Description

Technical Field

[0001] The present application relates to the field of food fermentation technology, and in particular to a plant milk nutritional composition, a preparation method thereof, and an application thereof. Background Art

[0002] With the development and changes of modern society, people's lifestyles, learning, and working styles have undergone significant changes, with a sharp decline in physical activity and increased periods of sitting. Furthermore, their dietary structure has undergone significant changes, with an increase in meat and refined grain intake, a decrease in fruit and vegetable intake, a continued lack of nut intake, and frequent consumption of spicy and fried foods. This has led to an overall increase in constipation rates among the general population, with sedentary middle school students, university students, white-collar workers, and the elderly with functional decline being the most susceptible. Constipation significantly reduces people's quality of life and can lead to a range of organic diseases and psychological disorders.

[0003] Currently, Western medicine primarily treats constipation with purgatives and induced urination to alleviate symptoms. These methods treat symptoms rather than the underlying cause, leading to a high dependency rate. Traditional Chinese medicine, with its extensive experience in treating constipation, requires a one-on-one pulse diagnosis, followed by prescriptions tailored to individual constitutions, decoctions, and medications. Treatment is long, time-consuming, and the odor and taste of Chinese medicine can be daunting and difficult to adhere to. Constipation stems from poor habits, and simple treatments have a high recurrence rate. Furthermore, the reserved Chinese population considers constipation a private matter of shame, leading to a low rate of medical attention. Most patients rely on online purchases of functional foods or health supplements to address the problem.

[0004] The relevant functional foods on online platforms are mainly ovulation-promoting products containing large amounts of sugar alcohols and / or oligosaccharides, which are easily ineffective after consumers become tolerant to them; health foods are mostly based on Chinese medicinal materials rich in anthraquinones, such as rhubarb, cassia seed, aloe vera, senna leaves, etc. Long-term consumption can easily lead to non-inflammatory bowel disease characterized by blackening of the colon, and abuse can lead to drug dependence and damage to the skin, liver, kidneys and other systems; some unscrupulous merchants, in order to achieve obvious physical "effects", do not hesitate to illegally add non-edible substances, causing consumers to have various adverse reactions such as persistent diarrhea and dehydration, damaging their health.

[0005] Publication No. CN115120683A discloses a Chinese medicine composition fermentation product, preparation method thereof, and application thereof. The composition comprises 100 parts by weight of hemp seed, 40-140 parts by weight of pine nut kernel, 20-100 parts by weight of peach kernel, 20-100 parts by weight of apricot kernel, 15-90 parts by weight of dried tangerine peel, 5-60 parts by weight of prune seed, 0.05-2.7 parts by weight of a starter, and 1-20 parts by weight of an enzyme preparation. The Chinese medicinal materials are crushed and mixed with water, followed by enzymolysis. The enzymolysis solution is extracted with water, and the aqueous extract is concentrated and then fermented by three microorganisms, bacillus, lactobacillus, and yeast, in order under different conditions. The fermented liquid is then added with auxiliary materials and spray-dried to obtain a Chinese medicine fermented powder. The key technical means is to completely volatilize the hydrocyanic acid converted from amygdalin in the Chinese medicinal materials during the spray-drying process through enzymolysis and fermentation technology, thereby achieving the effects of reducing toxicity, increasing efficacy, and moistening the intestines and promoting bowel movements. The Chinese medicinal materials are extracted through aqueous phase, and most of the fat-soluble effective ingredients in the kernel seeds are removed; the sequential fermentation process of three microorganisms is cumbersome and time-consuming; biological reactions such as fermentation and enzymatic hydrolysis often have a certain balance, and it is difficult to achieve complete reaction. The hydrogen cyanide produced by the decomposition of amygdalin only relies on volatilization during the spray drying process, and its food safety is difficult to guarantee.

[0006] Publication No. CN106387904A discloses a composition with the effects of clearing heat, moistening the intestines, invigorating the liver, and improving eyesight, as well as its preparation method, formulation, and use. The composition includes 29.5%-30.5% ultrafine Moringa leaf powder, 29.5%-30.5% Cassia seed extract, 14.5%-15.5% Cannabis sativa seed powder, 12.5%-13.5% Emblica fruit powder, 6.5%-7.5% Lotus leaf powder, and 4.5%-5.5% ultrafine Aloe vera powder. The key technology is to pulverize or extract the Chinese medicinal materials separately, then granulate them and prepare them into capsules, tablets, powders, granules, liquid preparations, and pills. The composition has significant effects of detoxification, laxatives, and calcium supplementation. However, the patent ignores the fact that Cassia seed extract and ultrafine Aloe vera powder contain a large amount of anthraquinones, which can cause colon blackening if taken long-term, making it unsuitable for regular, long-term use.

[0007] Publication number CN116762868A discloses a five-kernel protein beverage and its preparation method. The five-kernel ingredients are almonds, peach kernels, pine nuts, prune kernels, and cypress kernels, with cypress kernels being substituted with hemp seeds. Additionally, the beverage includes orange peel and citrus fiber. While this invention retains the active ingredients of traditional Chinese medicines, it fails to fully address the issues of oxidative and unstable oils in these herbs.

[0008] Interstitial cells of Cajal are polymorphic cells found between the smooth muscles of tubular structures such as the digestive tract, bile duct, urethra, fallopian tube, bladder, and vas deferens. They play an important role in generating and regulating basic electrical activity (slow-wave potentials) in the gastrointestinal tract, mediating neural signals, and maintaining rhythmic movements. As pacemaker cells, interstitial cells of Cajal participate in the pacing of the intestinal autonomic rhythm, generating low-frequency slow waves of autonomous depolarization and mediating neurotransmission. Electrical stimulation of these cells can promote colonic contraction and improve constipation symptoms.

[0009] Studies have shown that functional constipation primarily results from slower intestinal motility and reduced fecal water content, with interstitial cells of Cajal closely linked to the former. Alterations in the number, morphology, and function of interstitial cells of Cajal in the colon have been observed in various animal models of chronic constipation. The number or density of interstitial cells of Cajal in the colon of patients with chronic constipation is lower than in healthy individuals, and cell morphology undergoes changes such as shortened synapses. Alterations or elimination of the colonic Cajal network can lead to colonic motility disorders such as constipation and the disappearance of slow waves. The number of interstitial cells of Cajal in the intestine decreases with age, at a rate of approximately 10% per decade, and is associated with the development of chronic constipation in middle-aged and elderly people. Long-term use of stimulant laxatives can lead to a decrease in interstitial cells of Cajal and morphological abnormalities, consistent with the fact that people who take laxatives for a long time find defecation increasingly difficult.

[0010] Interstitial cells of Cajal possess a high degree of plasticity and regenerative capacity. Although the mechanisms underlying many current therapies for chronic constipation remain unclear, their therapeutic effects appear to be related to interstitial cells of Cajal. For example, acupuncture can alleviate constipation symptoms while simultaneously upregulating the expression levels of interstitial cells of Cajal in constipated mice, increasing the number of previously reduced interstitial cells and altering their ultrastructure. Traditional Chinese herbal medicines for constipation may affect interstitial cell function and improve constipation symptoms by regulating pacemaker potentials and regulating the molecular expression of interstitial cells of Cajal. Currently, cytological studies related to interstitial cells of Cajal are primarily conducted through immunohistochemical staining, which requires sampling from living patients or experimental animals. This leads to high experimental costs and is not convenient for high-throughput formulation screening and preliminary validation. Summary of the Invention

[0011] The purpose of this application is to overcome the deficiencies of the above-mentioned prior art and to provide a plant milk nutritional composition and a preparation method and application thereof.

[0012] To achieve the above objectives, the technical solutions adopted in this application are:

[0013] The present application provides a plant milk nutritional composition, which comprises the following components in parts by weight:

[0014] 180-270 parts of nut composition, 3-9 parts of emblica fruit and 3-10 parts of dried tangerine peel;

[0015] The nut composition comprises hemp seed, sesame, peach kernel, Prunus mume kernel and polygonatum.

[0016] After extensive research and testing, the inventors of the present application have discovered that the plant milk nutritional composition of the present application is formed by compounding the nut composition, emblica oleracea and tangerine peel in the above-mentioned formula, which solves the problems of most existing similar foods, such as slow onset of effect, lack of sustained effectiveness, dependence, temporary solutions, poor taste of Chinese medicinal ingredients, inconvenience in consumption, time-consuming decoction, and easy oxidation and rancidity.

[0017] The present application also adds emblica oleracea, which is rich in antioxidants, to optimize the formula of traditional laxatives to form a plant milk nutritional composition, thereby improving the stability of its effective ingredients in food for people with constipation; and because the polyphenols contained in emblica oleracea act as prebiotics, the application of the plant milk nutritional composition in food for people with constipation is enhanced.

[0018] This application proves through rat small intestinal Cajal interstitial cell culture experiments and zebrafish experiments that the prepared plant milk nutritional composition has the effect of improving the survival rate of Cajal interstitial cells and the effect of moisturizing the intestine and relieving constipation in zebrafish. Through human food trials, it is proved that the plant milk nutritional composition can be used as food for people with constipation.

[0019] As a preferred embodiment of the plant milk nutritional composition described in the present application, the nut composition includes the following components in parts by weight:

[0020] 10-15 parts of hemp seeds, 9-15 parts of sesame seeds, 4-10 parts of peach kernels, 4-10 parts of Prunus mume seeds and 6-12 parts of Polygonatum odoratum.

[0021] As a preferred embodiment of the plant milk nutritional composition described in the present application, the hemp seeds, sesame seeds, peach kernels, and Prunus mume kernels are shelled and / or peeled. The sesame seeds are shelled and peeled.

[0022] As a preferred embodiment of the plant milk nutritional composition described in the present application, the sesame seeds include white sesame seeds or black sesame seeds; preferably white sesame seeds.

[0023] The present application also provides a method for preparing the above-mentioned plant milk nutritional composition, comprising the following steps:

[0024] S1. Mix hemp seeds, sesame seeds, peach kernels, Prunus mume seeds and Polygonatum odoratum and crush them;

[0025] S2, pre-cooking and pulping the crushed hemp seeds, sesame seeds, peach kernels, Prunus mume seeds and Polygonatum odoratum to obtain a nut composition;

[0026] S3, get emblica and dried orange peel and extract and concentrate, make emblica concentrated solution and dried orange peel concentrated solution, or the mixed concentrated solution of emblica and dried orange peel;

[0027] S4. Mix the kernel composition obtained in step S2, the emblica bud concentrate and tangerine peel concentrate obtained in step S3, or the mixed concentrate of emblica bud and tangerine peel, and water, sterilize, then inoculate with lactic acid bacteria, culture to the end of fermentation, sterilize, cool, keep warm, high-pressure homogenize, and dry to obtain a plant milk nutritional composition.

[0028] This application processes nuts into plant milk nutritional compositions. After shelling and peeling to a level where cyanide is not detected, on the basis of ensuring food safety, the Chinese medicinal materials that make up the kernel composition are subjected to processes such as full-cooking, pulping, etc., which not only retain the water-soluble active ingredients therein, but also retain the fat-soluble active ingredients therein, and the tissues are broken to below the scale of plant cells by effective means such as high-pressure homogenization, which is conducive to the full release of the active ingredients contained in the cells. After emulsification, the product tastes more delicate and the state is more stable. Secondly, it avoids the rancidity and deterioration of the oil components contained in the nuts during the shelf life of the food, resulting in reduced or disappearance of the edibility and effectiveness of the food, or even harm.

[0029] As a preferred embodiment of the method for preparing the plant milk nutritional composition of the present application, in step S1, the crushing is performed by passing through a 20-120 mesh sieve;

[0030] In the step S2, the pulp is passed through a sieve with a mesh size of 80 to 150.

[0031] The crushing means include but are not limited to using a pulverizer for solid crushing, or using a beater for liquid crushing.

[0032] Preferably, the pre-cooking step comprises: adding crushed hemp seeds, sesame seeds, peach kernels, plum seeds and polygonatum to drinking water to 3 to 5 times the total weight of the ingredients, and boiling for 30 minutes.

[0033] Preferably, the pulping means includes but is not limited to at least one of a colloid mill, a ball mill, an ultrafine pulverizer, and a high-pressure homogenizer.

[0034] As a preferred embodiment of the method for preparing the plant milk nutritional composition of the present application, in step S3, the conditions for extraction and concentration include:

[0035] The extraction water addition ratio is 8 to 15 times the amount of Chinese medicinal materials, the extraction times are 2 to 3 times, the extraction temperature is 55°C to 100°C, the extraction time is 60min to 120min, the concentration temperature is 55°C to 90°C, and the concentration is 1.5 to 3 times the amount of Chinese medicinal materials.

[0036] As a preferred embodiment of the method for preparing the plant milk nutritional composition described in the present application, in step S4, the lactic acid bacteria is Lactiplantibacillus plantarum GSLP-12, which is deposited in the Guangdong Provincial Microbiological Culture Collection Center with a deposit number of GDMCC NO: 65631 and a deposit date of December 13, 2024.

[0037] After combining various Chinese medicinal materials with medicinal and edible properties, this application uses Lactobacillus plantarum GSLP-12 fermentation to hydrolyze the large-molecule bioactive substances such as dietary fiber and large-molecule polyphenols into small-molecule substances that are more easily absorbed and utilized by the human body and have stronger biological activity, such as prebiotics and small-molecule polyphenols; the anti-nutritional factors that may exist in the selected nuts, such as phytic acid and tannic acid, are fermented and hydrolyzed by GSLP-12, or destroyed through the heating process of the sterilization process before and after fermentation, thereby comprehensively improving the safety, stability and feasibility of the product in food for people with constipation.

[0038] Experiments on culture of interstitial cells of Cajal in the small intestine of rats and experiments on zebrafish have proved that the plant milk nutritional composition prepared by fermentation with the above-mentioned Lactiplantibacillus plantarum GSLP-12 has the effect of improving the survival rate of interstitial cells of Cajal and moisturizing the intestines and relieving constipation in zebrafish. Human food trials have proved that the plant milk nutritional composition can be used as food for people with constipation.

[0039] Preferably, in step S4, the inoculation amount of lactic acid bacteria is 2% to 10%.

[0040] As a preferred embodiment of the method for preparing the plant milk nutritional composition of the present application, in step S4, the culture conditions are: the culture temperature is 28°C to 45°C, and the anaerobic fermentation time is 8 to 48 hours;

[0041] Fermentation end point: pH 3.6-4.0;

[0042] Sterilization conditions: sterilization temperature is 80℃~110℃, sterilization time is 15~40min;

[0043] Cooling conditions: temperature is 50-70℃;

[0044] High-pressure homogenization: high-pressure temperature is 30-50 MPa, and the homogenization times are 1-3 times.

[0045] Preferably, the drying means include but are not limited to one or more combinations of air drying, microwave drying, vacuum drying, spray drying, such as vacuum microwave drying, etc.

[0046] Preferably, the plant milk nutritional composition is in liquid, semi-solid or solid form.

[0047] The present application also provides the use of the above-mentioned plant milk nutritional composition in the preparation of food for improving constipation.

[0048] As a preferred embodiment of the application described in this application, the food is a functional food or a health food.

[0049] The food also includes the following ingredients:

[0050] 1) Prebiotics, including but not limited to one or more of resistant dextrin, polydextrose, isomalt, and oligofructose.

[0051] 2) Fruit juice, including but not limited to one or more of the original juice, concentrated juice, and fermented juice of prune, kiwi, emblica, pear, plum, dragon fruit, and yacon.

[0052] 3) Food additives, including but not limited to emulsifiers, stabilizers or thickeners, sweeteners and other food additives that comply with food regulations.

[0053] The food includes but is not limited to freshly prepared beverages, pre-packaged ready-to-drink beverages, beverage concentrates, solid beverages, cakes, candies, compound seasonings, etc.

[0054] In some specific embodiments, the present application provides a plant beverage for constipation: comprising 100 parts by weight of a liquid plant milk nutritional composition, 10 parts of resistant dextrin or polydextrose or isomalt, and emulsifiers, stabilizers, sweeteners, and drinking water are added according to process requirements; or

[0055] 100 parts by weight of liquid plant milk nutritional composition, 6-10 parts by weight of fruit juice, 8 parts of resistant dextrin or polydextrose or isomalt, and emulsifiers, stabilizers, sweeteners, and drinking water as required by the process;

[0056] Furthermore, the plant beverage ingredients for constipation patients are mixed and fully dissolved according to the formula, kept warm at 50°C to 70°C, and homogenized at 30MPa to 50MPa for 1 to 2 times.

[0057] Furthermore, the homogenized plant beverage liquid for constipation patients is packaged into 30 mL / bag, sterilized at 90° C. to 100° C. for 20 to 30 minutes, and cooled to obtain a plant beverage for constipation patients.

[0058] In some specific embodiments, the present application provides a pastry for people with constipation, which is a cold-processed pastry, and its preparation includes: solid plant milk nutritional composition, prebiotics, emulsifiers, sweeteners and other food additives are pulped separately, prepared according to the formula, mixed and formed.

[0059] Furthermore, the cold-processed pastry for constipation patients contains 100 parts by weight of a solid plant milk nutritional composition, 12 parts by weight of polydextrose, 15 parts by weight of glycerol, and 1 part by weight of phospholipid.

[0060] Furthermore, after polydextrose is prepared into 75% polydextrose syrup, the cold-processed pastry ingredients for constipation patients are fully mixed according to the formula amount, and the cold-processed pastry is made into pills with a pill making machine, about 5g / pill, to obtain cold-processed pastry that can be consumed by constipation patients.

[0061] In some specific embodiments, the present application provides a seasoning for people with constipation. The seasoning is a compound seasoning, and its preparation includes: a semi-solid plant milk nutritional composition, prebiotics, emulsifiers, sweeteners and other food additives are respectively prepared according to the formula, mixed, sterilized and cooled.

[0062] Furthermore, the compound seasoning for constipation patients comprises 100 parts by weight of a semi-solid plant milk nutritional composition, 5 parts by weight of oligofructose, and an emulsifier, a thickener, a stabilizer, a sweetener, and drinking water as required by the process;

[0063] Furthermore, the ingredients of the compound seasoning for constipation are evenly mixed according to the formula, packaged into glass bottles, about 50 g / portion, sealed with screw caps, kept warm at 110° C. for 15 minutes for sterilization, and cooled to obtain a compound seasoning that can be consumed as a side dish for constipation.

[0064] The plant milk nutritional composition of the present application can be combined with prebiotics, fruit juice, emulsifiers, stabilizers, sweeteners and other ingredients, and processed into several types of food such as plant beverages, cold-processed cakes, seasonings, etc.

[0065] Taking plant-based beverages as an example, experiments on cultured interstitial cells of Cajal in the small intestine of rats have shown that it can improve the survival rate of interstitial cells of Cajal in the small intestine. This method may be more suitable than immunohistochemistry for high-throughput screening and preliminary verification of laxative formulas; experiments on zebrafish have shown that it has the effect of laxative effects, and human food tasting has shown that it is suitable for daily consumption by people with constipation, and the physical sensation will be felt on the same day or the next day.

[0066] In addition, the plant milk nutritional composition involved in the present application does not contain oligosaccharides, sugar alcohols, anthraquinones and other ingredients that promote ovulation and are rich in general laxative products and are not conducive to human health, and its safety is fully guaranteed.

[0067] Compared with the prior art, this application has the following beneficial effects:

[0068] The present application provides a plant milk nutritional composition and its preparation method and application. The present application adopts a plant milk nutritional composition of the present application to be compounded with a kernel composition, emblica fruit and dried orange peel, which solves the problems that most existing similar foods are slow to take effect, cannot be continuously effective, have dependence, treat the symptoms but not the root cause, and the Chinese medicinal ingredients have a poor taste, are inconvenient to eat, are time-consuming to decoct, and are easily oxidized and rancid. The present application also retains the water-soluble active ingredients therein and the fat-soluble active ingredients therein by subjecting the Chinese medicinal materials constituting the kernel composition to processes such as full medicinal material crushing, pre-cooking, and pulping, and its tissue is crushed to below the plant cell scale by effective means such as high-pressure homogenization, which is conducive to the full release of the active ingredients contained in its cells. After emulsification, the product tastes more delicate and the state is more stable. In addition, the present application also ferments with plant lactobacillus plantarum GSLP-12, and the macromolecular bioactive substances therein, such as dietary fiber, macromolecular polyphenols, etc., are hydrolyzed into small molecules that are more easily absorbed and utilized by the human body and have stronger biological activity, such as prebiotics, small molecule polyphenols, etc. BRIEF DESCRIPTION OF THE DRAWINGS

[0069] Figure 1 This is an image (200 times) of the plant milk nutritional composition described in Example 1 and Comparative Example 4 of the present application presented by an optical microscope associated with a computer;

[0070] Figure 2 This is a schematic diagram showing the comparison of the particle size and particle size distribution of the plant milk nutritional composition of Example 1 described in this application with the plant cell scale as measured according to Method 0982, Part 4, General Rules, 2020 Edition of the Chinese Pharmacopoeia;

[0071] Figure 3 This is the phylogenetic tree of Lactobacillus plantarum GSLP-12 used in this application;

[0072] Figure 4 This is a comparison of the appearance of the plant beverages of Example 1 and Comparative Example 4;

[0073] Figure 5 Schematic diagram of fluorescence intensity analysis of zebrafish intestine after treatment in Example 1 and Comparative Example 1 described in this application and a typical graph of fluorescence intensity;

[0074] Figure 6 This is a histogram of the fluorescence intensity of the zebrafish intestine after treatment in Example 1 and Comparative Example 1 described in this application (Sample 1 is Example 1, and Sample 2 is Comparative Example 1);

[0075] Figure 7 The concentration (Log) and Cajal interstitial cell inhibition rate of Example 1 and Comparative Example 1 described in this application (Sample 1 is Example 1, and Sample 2 is Comparative Example 1). DETAILED DESCRIPTION

[0076] In order to better illustrate the purpose, technical solutions and advantages of this application, this application will be further described below with reference to the accompanying drawings and specific embodiments.

[0077] In the following examples and comparative examples, the experimental methods used are conventional methods unless otherwise specified, and the materials, reagents, etc. used are all commercially available unless otherwise specified, and the components and raw materials used in each parallel experiment are all of the same kind.

[0078] In the following examples and comparative examples:

[0079] The hemp seeds used were sourced from Anguo Yifang Pharmaceutical Co., Ltd.; black sesame seeds, Prunus mume seeds, peach kernels, Polygonatum odoratum, Phyllanthus amara, and dried tangerine peel were sourced from Shangyi Zhengniantang (Chengdu) Pharmaceutical Technology Co., Ltd.; white sesame seeds were sourced from Guangzhou Yida Biotechnology Co., Ltd.; yacon and plums were sourced from the local farmers' market in Conghua; kiwi juice, Phyllanthus amara juice, pear juice concentrate, and pitaya juice concentrate were sourced from Xiamen Dachuan Zhenfu Food Co., Ltd.; resistant dextrin was sourced from Roquette (China) Nutrition Food Co., Ltd.; polydextrose was sourced from Shandong Bailong Chuangyuan Biotechnology Co., Ltd.; isomalt was sourced from Guangxi Changbao Biotechnology Co., Ltd.; glycerin was sourced from Guangzhou Pincui Chemical Technology Co., Ltd., KLK, Malaysia; concentrated prune juice was sourced from Shanghai Zhirou Biotechnology Co., Ltd., VALLEY VIEW, USA FOODS, INC.; phospholipids source: Guangzhou Tianbao Biotechnology Co., Ltd.; pectin source: DKSH Chemical International Trading (Shanghai) Co., Ltd., CEAMSA Group of Spain; gum arabic source: DKSH Chemical International Trading (Shanghai) Co., Ltd., ALLAND&ROBERT of France; xanthan gum source: Guangdong Kaiwen Biotechnology Co., Ltd., JUNGBUNZLAUER AUSTRIAAG of Austria; caprylic and capric glycerides source: Guangzhou Pincui Chemical Technology Co., Ltd., BRITZ NETWORKSSDN.BHD. of Indonesia; sodium starch octenylsuccinate source: Ingredion Trading (Shanghai) Co., Ltd., INGREDION GERMANY GMBH of Germany; mogroside source: Jiangxi Haifu Bioengineering Co., Ltd.; stevioside source: Shandong Kelijian Stevia Products Co., Ltd.; erythritol source: Baolingbao Biotechnology Co., Ltd.; hydrochloric acid (AR) source: Guangzhou Chemical Reagent Factory.

[0080] The Lactobacillus plantarum GSLP-12 used in this application was isolated, differentiated, identified and preserved by our company.

[0081] Isolation and purification steps of lactic acid bacteria:

[0082] 1) Purchase several servings of kimchi (including kimchi liquid) from a local market;

[0083] 2) Filter and collect the kimchi liquid using sterile absorbent cotton;

[0084] 3) Dilute the kimchi solution 10-fold with sterile saline;

[0085] 4) Take 100 μL of each gradient dilution and spread it on CaCO3-MRS solid medium. Spread ≥3 replicates for each gradient.

[0086] 5) Place the sample in an anaerobic culture bag and incubate it in an inverted position at 37°C for 48 hours.

[0087] 6) Select a single colony with a calcium-dissolving ring, observe the colony morphology, and select colonies with different shapes, sizes, and colors from the plate. Streak them on an MRS solid plate and purify until a single colony is obtained.

[0088] 7) The single strains obtained by screening were numbered, preserved in 20% glycerol, and stored at -80°C until use;

[0089] Culture medium (refer to GB 4789.35-2023 "National Food Safety Standard Food Microbiology Examination Lactic Acid Bacteria Examination" Appendix A.2 MRS agar culture medium composition and preparation method).

[0090] The composition of the culture medium is shown in Table 1:

[0091] Table 1

[0092]

[0093] The above ingredients were added to 1000 mL of drinking water, heated to dissolve, and the pH was adjusted to 6.2±0.2 with NaOH solution (2 mol / L). After packaging, the mixture was sterilized at 121°C for 15 min.

[0094] The strain obtained by screening was deposited in Guangdong Provincial Microbial Culture Collection Center with the deposit number GDMCCNO: 65631 and the deposit date of December 13, 2024. The nucleotide sequence of the 16S rRNA of the strain is shown in SEQ ID NO: 1; the nucleotide sequence of the recA gene of the strain is shown in SEQ ID NO: 2. The phylogenetic tree of the strain is shown in Figure 3 shown.

[0095] The culture conditions of Lactobacillus plantarum GSLP-12 were as follows: MRS medium, inoculum size 1%, 37° C., and static culture under anaerobic conditions.

[0096] CCK-8 kit: Beyotime Cell Counting Kit-8 (abbreviated as CCK-8 kit or CCK8 kit).

[0097] Example 1

[0098] A plant milk nutritional composition comprising the following components in parts by weight:

[0099] 180 parts of nut composition, 9 parts of emblica fruit and 3 parts of dried tangerine peel;

[0100] The nut composition includes the following components in parts by weight:

[0101] 15 parts of hemp seeds, 15 parts of white sesame seeds, 4 parts of peach kernels, 4 parts of Prunus mume seeds and 8 parts of polygonatum.

[0102] The preparation method of the nut composition comprises the following steps:

[0103] The hemp seeds, white sesame seeds or black sesame seeds, peach kernels, Prunus mume seeds and Polygonatum odoratum that have been shelled and / or peeled are mixed according to the above formula, and ground into powder using a universal grinder until the powder can pass through a 20-mesh sieve. 135 to 225 parts of drinking water are added, and the mixture is placed in a stainless steel pot and heated to boiling for 30 minutes. After the liquid is cooled, it is placed in a colloid mill for grinding until the slurry can pass through an 80-mesh sieve. Water is added to a fixed amount of 180 parts to prepare a nut composition.

[0104] A method for preparing a plant milk nutritional composition comprises the following steps:

[0105] Extraction and concentration are performed on the emblica fruit and tangerine peel. The emblica fruit and tangerine peel are first extracted, 12 times the total weight of drinking water is added, and the extraction is carried out at a boiling temperature for 120 minutes. The second extraction is carried out by adding 10 times the total weight of drinking water, and the extraction is carried out at a boiling temperature for 90 minutes. The third extraction is carried out by adding 8 times the total weight of drinking water, and the extraction is carried out at a boiling temperature for 60 minutes. The filtrates are combined and concentrated at 80°C to 3 times the amount of the Chinese medicinal materials, thereby producing a mixed concentrated solution of the emblica fruit and tangerine peel. The kernel composition, the emblica fruit and tangerine peel mixed concentrated solution are then mixed uniformly, kept at 80°C for 40 minutes for sterilization, cooled to 37°C, and inoculated with 10% inoculum of seed liquid of Lactobacillus plantarum GSLP-12 in the middle and late logarithmic growth stages, stirred uniformly, and fermented anaerobically at 37°C for about 8 hours. When the pH value of the fermentation solution drops to 4.0, the fermentation solution is heated to 80°C and kept warm for 40 minutes to terminate the fermentation. The fermentation solution is cooled to 60°C, kept warm, and homogenized once at 50 MPa to produce a liquid plant milk nutritional composition.

[0106] A plant beverage comprising the following components in parts by weight:

[0107] 100 parts of liquid plant milk nutritional composition and 10 parts of isomalt;

[0108] According to the process requirements, 0.3 parts of phospholipid powder, 0.2 parts of xanthan gum, and 0.5 parts of mogroside were added, with the balance being drinking water. The mixture was fully dissolved, stirred evenly, and kept warm at 60°C. High-pressure homogenization was performed once at 50 MPa, and the mixture was packaged into 30 mL / bag, kept warm at 90°C for 30 minutes, and cooled to produce a plant-based beverage suitable for people with constipation.

[0109] Example 2

[0110] A plant milk nutritional composition comprising the following components in parts by weight:

[0111] 210 parts of nut composition, 9 parts of emblica fruit and 5 parts of dried tangerine peel;

[0112] The nut composition includes the following components in parts by weight:

[0113] 10 parts of hemp seeds, 13 parts of white sesame seeds, 8 parts of peach kernels, 8 parts of Prunus mume seeds and 6 parts of polygonatum.

[0114] The preparation method of the nut composition comprises the following steps:

[0115] The shelled and / or peeled hemp seeds, white sesame or black sesame, peach kernel, Prunus mume kernel and Polygonatum odoratum are mixed according to the above formula, 135-225 parts of drinking water are added, and the mixture is crushed with a beater until the slurry can pass through a 20-mesh sieve. The mixture is placed in a stainless steel pot and heated to boiling for 30 minutes. After the liquid is cooled, it is placed in a ball mill for grinding until the slurry can pass through a 120-mesh sieve. Water is added to a fixed amount of 210 parts to prepare a nut composition.

[0116] A method for preparing a plant milk nutritional composition comprises the following steps:

[0117] Extraction and concentration are performed on the emblica fruit and tangerine peel. The emblica fruit and tangerine peel are first extracted, 12 times the total weight of drinking water is added, and the extraction is carried out at a boiling temperature for 120 minutes. The second extraction is carried out by adding 10 times the total weight of drinking water, and the extraction is carried out at a boiling temperature for 90 minutes. The third extraction is carried out by adding 8 times the total weight of drinking water, and the extraction is carried out at a boiling temperature for 60 minutes. The filtrates are combined and concentrated at 80°C to 3 times the amount of the Chinese medicinal materials charged, thereby producing a mixed concentrated solution of the emblica fruit and tangerine peel. The kernel composition, the emblica fruit and tangerine peel mixed concentrated solution are then mixed uniformly, kept at 90°C for 30 minutes for sterilization, cooled to 45°C, and inoculated with 8% inoculum of seed liquid of Lactobacillus plantarum GSLP-12 in the middle and late logarithmic growth stages, stirred uniformly, and fermented anaerobically at 45°C for about 24 hours. When the pH value of the fermentation solution drops to 3.8, the fermentation solution is heated to 90°C and kept warm for 30 minutes to terminate the fermentation. The fermentation solution is cooled to 70°C, kept warm, and homogenized twice at 30 MPa to produce a liquid plant milk nutritional composition.

[0118] A plant beverage comprising the following components in parts by weight:

[0119] 100 parts of liquid plant milk nutritional composition and 10 parts of prune juice concentrate;

[0120] According to the process requirements, 0.2 parts of phospholipid powder, 0.2 parts of xanthan gum, and 0.3 parts of mogroside were added, with the balance being drinking water. The mixture was fully dissolved, stirred evenly, and kept warm at 60°C. High-pressure homogenization was performed once at 50 MPa, and the mixture was packaged into 30 mL / bag, kept warm at 90°C for 30 minutes, and cooled to produce a plant-based beverage suitable for people with constipation.

[0121] Example 3

[0122] A plant milk nutritional composition comprising the following components in parts by weight:

[0123] 270 parts of nut composition, 6 parts of emblica fruit and 10 parts of dried tangerine peel;

[0124] The nut composition includes the following components in parts by weight:

[0125] 12 parts of hemp seeds, 9 parts of white sesame seeds, 10 parts of peach kernels, 10 parts of Prunus mume seeds and 12 parts of polygonatum.

[0126] The preparation method of the nut composition comprises the following steps:

[0127] The shelled and / or peeled hemp seeds, white sesame or black sesame, peach kernel, Prunus mume kernel and Polygonatum odoratum are mixed according to the above formula, and ground into powder using a universal grinder until the powder can pass through a 20-mesh sieve. 150 to 250 parts of drinking water are added, and the mixture is placed in a stainless steel pot and heated to boiling for 30 minutes. After the liquid is cooled, the mixture is placed in an ultrafine grinder for grinding until the slurry can pass through a 150-mesh sieve. Water is added to a fixed amount of 240 parts to prepare a nut composition.

[0128] A method for preparing a plant milk nutritional composition comprises the following steps:

[0129] Extraction and concentration are performed on the emblica fruit and tangerine peel. The emblica fruit and tangerine peel are first extracted, 12 times the total weight of drinking water is added, and the extraction is carried out at a boiling temperature for 120 minutes. The second extraction is carried out by adding 10 times the total weight of drinking water, and the extraction is carried out at a boiling temperature for 90 minutes. The third extraction is carried out by adding 8 times the total weight of drinking water, and the extraction is carried out at a boiling temperature for 60 minutes. The filtrates are combined and concentrated at 80°C to 3 times the amount of the Chinese medicinal materials charged, thereby producing a mixed concentrated solution of the emblica fruit and tangerine peel. The kernel composition, the emblica fruit and tangerine peel mixed concentrated solution are then mixed uniformly, kept at 100°C for 20 minutes for sterilization, cooled to 28°C, and inoculated with 2% inoculum of seed liquid of Lactobacillus plantarum GSLP-12 in the middle and late logarithmic growth stages. The mixture is stirred uniformly and fermented anaerobically at 28°C for about 48 hours. When the pH value of the fermentation solution drops to 3.6, the fermentation solution is heated to 100°C and kept warm for 20 minutes to terminate the fermentation. The fermentation solution is cooled to 50°C, kept warm, and homogenized twice at 40 MPa. The solution is spray-dried to produce a solid plant milk nutritional composition.

[0130] A cold-processed pastry comprising the following components in parts by weight:

[0131] 100 parts of a solid plant milk nutritional composition, 15 parts of glycerol, 12 parts of polydextrose, and 1 part of phospholipid are added with drinking water according to process requirements to prepare polydextrose syrup with a solid content of about 75%. After all the ingredients are evenly mixed, a pill making machine is used to make 5g / pill pills to obtain a cold-processed pastry that can be consumed by people with constipation.

[0132] Taking the cold-processed pastry in Example 3 as an example, through human food tasting, it was proved that it can be used as food for people with constipation.

[0133] Example 4

[0134] A plant milk nutritional composition comprising the following components in parts by weight:

[0135] 180 parts of nut composition, 3 parts of emblica fruit and 8 parts of dried tangerine peel;

[0136] The nut composition includes the following components in parts by weight:

[0137] 13 parts of hemp seeds, 11 parts of white sesame seeds, 6 parts of peach kernels, 6 parts of Prunus mume seeds and 10 parts of polygonatum.

[0138] The preparation method of the nut composition comprises the following steps:

[0139] Shelled and / or peeled hemp seeds, white or black sesame seeds, peach kernels, Prunus mume seeds and Polygonatum odoratum are mixed according to the above formula, 135 to 225 parts of drinking water are added, and the mixture is crushed with a pulper until the slurry can pass through a 20-mesh sieve. The mixture is placed in a stainless steel pot and heated to boiling for 30 minutes. After the liquid is cooled, it is homogenized with a high-pressure homogenizer at 20 MPa until the slurry can pass through a 100-mesh sieve. Water is added to a fixed amount of 180 parts to obtain a nut composition.

[0140] A method for preparing a plant milk nutritional composition comprises the following steps:

[0141] Take the emblica fruit and tangerine peel for extraction and concentration. The emblica fruit and tangerine peel are extracted for the first time, 12 times the total weight of drinking water are added, and the extraction is kept boiling for 120 minutes; the second extraction is added with 10 times the total weight of drinking water, and the extraction is kept boiling for 90 minutes; the third extraction is added with 8 times the total weight of drinking water, and the extraction is kept boiling for 60 minutes. The filtrates are combined and concentrated at 80° C. to three times the amount of the Chinese medicinal materials fed, so as to prepare a mixed concentrated solution of emblica buds and tangerine peel. The kernel composition, the mixed concentrated solution of emblica buds and tangerine peel are then mixed evenly, kept warm at 110° C. for 15 minutes for sterilization, cooled to 32° C., inoculated with 5% inoculum of seed liquid of Lactobacillus plantarum GSLP-12 in the middle and late logarithmic growth stages, stirred evenly, and fermented anaerobically at 32° C. for about 36 hours. When the pH value of the fermentation liquid drops to 3.7, the fermentation liquid is heated to 110° C. and kept warm for 15 minutes to terminate the fermentation. The fermentation liquid is cooled to 60° C. and kept warm, and homogenized at 40 MPa and 50 MPa respectively. The liquid is passed through a microwave vacuum dryer to prepare a semi-solid plant milk nutritional composition.

[0142] A compound seasoning comprising the following components in parts by weight:

[0143] 100 parts of semi-solid plant milk nutritional composition and 5 parts of oligofructose;

[0144] According to the process requirements, 0.3 parts of lecithin powder, 0.5 parts of pectin, and 0.5 parts of mogroside are added, and the balance is drinking water. The mixture is stirred evenly and packaged into 50 g / bottle. The bottles are screwed on and sealed. The mixture is kept at 110°C for 15 minutes for sterilization and cooled to obtain a compound seasoning that can be consumed as a side dish for people with constipation.

[0145] Comparative Example 1

[0146] Compared with Example 1, Comparative Example 1 provides a plant milk nutritional composition and a preparation method thereof. The formula of the plant milk nutritional composition provided in Comparative Example 1 is the same as that in Example 1, except that the preparation method of the plant milk nutritional composition is not fermented, and specifically comprises the following steps:

[0147] Extraction and concentration are performed on the emblica fruit and tangerine peel. The emblica fruit and tangerine peel are first extracted, 12 times the total weight of drinking water is added, and the extraction is continued at a boiling temperature for 120 minutes. A second extraction is performed, 10 times the total weight of drinking water is added, and the extraction is continued at a boiling temperature for 90 minutes. A third extraction is performed, 8 times the total weight of drinking water is added, and the extraction is continued at a boiling temperature for 60 minutes. The filtrates are combined and concentrated at 80°C to 3 times the amount of the Chinese medicinal materials charged, thereby producing a mixed concentrate of the emblica fruit and tangerine peel. The kernel composition and the mixed concentrate of the emblica fruit and tangerine peel are then uniformly mixed, kept at 60°C, and subjected to a high-pressure homogenization at 50 MPa once to produce a liquid plant milk nutritional composition.

[0148] A plant beverage comprising the following components in parts by weight:

[0149] 100 parts of liquid plant milk nutritional composition and 10 parts of isomalt;

[0150] According to the process requirements, 0.3 parts of phospholipid powder, 0.2 parts of xanthan gum, and 0.5 parts of mogroside were added, with the balance being drinking water. The mixture was fully dissolved, stirred evenly, and kept warm at 60°C. High-pressure homogenization was performed at 50 MPa once, and the mixture was packaged into 30 mL / bag, kept warm at 90°C for 30 minutes, and cooled to obtain the plant beverage of Comparative Example 1.

[0151] Comparative Example 2

[0152] Compared with Example 1, Comparative Example 2 provides a plant milk nutritional composition and a preparation method thereof. The difference is that the plant milk nutritional composition provided in Comparative Example 2 does not contain emblica oleracea, and the other steps of the preparation method of the plant milk nutritional composition are the same as those in Example 1.

[0153] The method comprises the following steps: extracting and concentrating tangerine peel, adding drinking water 15 times the weight of the tangerine peel for the first extraction, and boiling-keeping extraction for 120 minutes; adding drinking water 10 times the weight of the tangerine peel for the second extraction, and boiling-keeping extraction for 90 minutes; and adding drinking water 8 times the weight of the tangerine peel for the third extraction, and boiling-keeping extraction for 60 minutes; combining filtrates, and concentrating the mixture at 80° C. to 3 times the amount of the Chinese medicinal material to prepare a tangerine peel concentrate; uniformly mixing a kernel composition, a hydrochloric acid solution with a concentration of about 3 mmol / L, and the concentrated solution prepared from the tangerine peel, preserving the mixture at 80° C. for 40 minutes for sterilization, cooling the mixture to 37° C., inoculating a 10% inoculum amount of seed liquid of plant lactobacillus GSLP-12 in the middle and late logarithmic growth stages, uniformly stirring the mixture, and performing anaerobically fermenting the mixture at 37° C. for about 8 hours; heating the fermented liquid to 80° C. and preserving the mixture for 40 minutes to terminate the fermentation when the pH value of the fermented liquid drops to 4.0; cooling the fermented liquid to 60° C., preserving the mixture, and homogenizing the mixture under high pressure at 50 MPa once to prepare a liquid plant milk nutritional composition.

[0154] A plant beverage comprising the following components in parts by weight:

[0155] 100 parts of liquid plant milk nutritional composition and 10 parts of isomalt;

[0156] According to the process requirements, 0.3 parts of phospholipid powder, 0.2 parts of xanthan gum, and 0.5 parts of mogroside were added, with the balance being drinking water. The mixture was fully dissolved, stirred evenly, and kept warm at 60°C. High-pressure homogenization was performed once at 50 MPa, and the mixture was packaged into 30 mL / bag, kept warm at 90°C for 30 minutes, and cooled to obtain the plant beverage of Comparative Example 2.

[0157] Comparative Example 3

[0158] Compared with Example 1, Comparative Example 3 provides a plant milk nutritional composition and a preparation method thereof. The formula is the same as that of Example 1, except that the preparation method is different.

[0159] The preparation method of the plant milk nutritional composition provided in Comparative Example 3 comprises the following steps:

[0160] Shelled and / or peeled hemp seeds, white sesame seeds, peach kernels, Prunus mume seeds, Polygonatum odoratum, Emblica officinalis, and dried tangerine peel are mixed according to a formula, 600 parts and 450 parts of drinking water are added respectively, and the mixture is extracted twice with boiling water for 2 hours each time. The water extraction filtrate is concentrated to 180 parts at 80° C. to obtain a plant water extract.

[0161] The plant water extract was transferred to a fermenter that had been air-sterilized, and the seed liquid of Lactobacillus plantarum GSLP-12 in the middle and late logarithmic growth stage was inoculated at a 10% inoculum size. The mixture was stirred evenly and fermented anaerobically at 37°C for about 8 hours. When the pH value of the fermentation liquid dropped to 4.0, the fermentation liquid was heated to 80°C and kept warm for 40 minutes to terminate the fermentation. The fermentation liquid was cooled to 60°C, kept warm, and homogenized once at 50 MPa to obtain a liquid plant milk nutritional composition.

[0162] A plant beverage comprising the following components in parts by weight:

[0163] 100 parts of liquid plant milk nutritional composition and 10 parts of isomalt;

[0164] According to the process requirements, 0.3 parts of phospholipid powder, 0.2 parts of xanthan gum, and 0.5 parts of mogroside were added, with the balance being drinking water. The mixture was fully dissolved, stirred evenly, and kept warm at 60°C. High-pressure homogenization was performed at 50 MPa once, and the mixture was packaged into 30 mL / bag, kept warm at 90°C for 30 minutes, and cooled to obtain the plant beverage of Comparative Example 3.

[0165] Comparative Example 4

[0166] Compared with Example 1, Comparative Example 4 provides a plant milk nutritional composition and a preparation method thereof, the formula of which is the same as that of Example 1, except that the preparation method is different.

[0167] The preparation method of the plant milk nutritional composition provided in Comparative Example 4 comprises the following steps:

[0168] Extraction and concentration are performed on the emblica fruit and tangerine peel. The emblica fruit and tangerine peel are first extracted, 12 times the total weight of drinking water is added, and the extraction is carried out at a boiling temperature for 120 minutes. The second extraction is carried out by adding 10 times the total weight of drinking water, and the extraction is carried out at a boiling temperature for 90 minutes. The third extraction is carried out by adding 8 times the total weight of drinking water, and the extraction is carried out at a boiling temperature for 60 minutes. The filtrates are combined and concentrated at 80°C to 3 times the amount of the Chinese medicinal materials, thereby producing a mixed concentrated solution of the emblica fruit and tangerine peel. The kernel composition, the emblica fruit and tangerine peel mixed concentrated solution are then mixed uniformly, kept at 80°C for 40 minutes for sterilization, cooled to 37°C, and inoculated with 10% inoculum of seed liquid of Lactobacillus plantarum GSLP-12 in the middle and late logarithmic growth stages, stirred uniformly, and fermented anaerobically at 37°C for about 8 hours. When the pH value of the fermentation solution drops to 4.0, the fermentation solution is heated to 80°C and kept warm for 40 minutes to terminate the fermentation. The fermentation solution is cooled to 85°C, kept warm, and homogenized once at 20 MPa to produce a liquid plant milk nutritional composition.

[0169] A plant beverage comprising the following components in parts by weight:

[0170] 100 parts of liquid plant milk nutritional composition and 10 parts of isomalt;

[0171] According to the process requirements, 0.3 parts of phospholipid powder, 0.2 parts of xanthan gum, and 0.5 parts of mogroside were added, with the balance being drinking water. The mixture was fully dissolved, stirred evenly, and kept warm at 60°C. High-pressure homogenization was performed once at 20 MPa, and the mixture was packaged into 30 mL / bag, kept warm at 90°C for 30 minutes, and cooled to obtain the plant beverage of Comparative Example 4.

[0172] Comparative Example 5

[0173] Compared with Example 1, Comparative Example 5 provides a plant milk nutritional composition and a preparation method thereof. The difference is that the preparation method of the nut composition is different. The formula and preparation method of the plant milk nutritional composition of Comparative Example 5 are the same as those of Example 1.

[0174] The preparation method of the nut composition comprises the following steps:

[0175] The hemp seeds and white sesame seeds that have been shelled and peeled, the peach kernels and Prunus mume seeds that have been shelled but not peeled, and the polygonatum are mixed according to a formula, and ground into powder using a universal grinder until the powder can pass through a 20-mesh sieve. 135 to 225 parts of drinking water are added, and the mixture is placed in a stainless steel pot and heated to boiling for 30 minutes. After the liquid is cooled, it is placed in a colloid mill for grinding until the slurry can pass through an 80-mesh sieve. Water is added to a fixed amount of 180 parts to prepare a nut composition.

[0176] A plant beverage comprising the following components in parts by weight:

[0177] 100 parts of liquid plant milk nutritional composition and 10 parts of isomalt;

[0178] According to the process requirements, 0.3 parts of phospholipid powder, 0.2 parts of xanthan gum, and 0.5 parts of mogroside were added, with the balance being drinking water. The mixture was fully dissolved, stirred evenly, and kept warm at 60°C. High-pressure homogenization was performed at 50 MPa once, and the mixture was packaged into 30 mL / bag, kept warm at 90°C for 30 minutes, and cooled to obtain the plant beverage of Comparative Example 5.

[0179] Comparative Example 6

[0180] Compared with Example 1, Comparative Example 6 provides a plant milk nutritional composition and a preparation method thereof. The difference is that the plant milk nutritional composition provided in Comparative Example 2 does not contain emblica chinensis, but is replaced by an equal amount of cassia seed. The other steps of the preparation method of the plant milk nutritional composition are the same as those in Example 1.

[0181] Cassia seed and tangerine peel are extracted and concentrated, cassia seed and tangerine peel are combined, 12 times the total weight of drinking water of Chinese medicinal materials are added for the first extraction, and the boiling extraction is carried out for 120 minutes; 10 times the total weight of drinking water of Chinese medicinal materials are added for the second extraction, and the boiling extraction is carried out for 90 minutes; 8 times the total weight of drinking water of Chinese medicinal materials are added for the third extraction, and the boiling extraction is carried out for 60 minutes, the filtrates are combined, and the filtrates are concentrated at 80° C. to 3 times the amount of the Chinese medicinal materials, to obtain cassia seed and tangerine peel concentrated solution; and the concentrated solution obtained by mixing the kernel combination and the cassia seed and tangerine peel is mixed with water. The mixture was mixed evenly, adjusted to pH 4.0±0.2 with citric acid, and sterilized by heat preservation at 80° C. for 40 min. The mixture was cooled to 37° C., and seed liquid of Lactobacillus plantarum GSLP-12 in the middle and late logarithmic growth stage was inoculated at a 10% inoculum size. The mixture was stirred evenly, and anaerobically fermented at 37° C. for about 8 hours. When the pH value of the fermentation liquid dropped to 4.0, the fermentation liquid was heated to 80° C. and kept warm for 40 min to terminate the fermentation. The fermentation liquid was cooled to 60° C., kept warm, and homogenized once at 50 MPa to obtain a liquid plant milk nutritional composition.

[0182] The sample made by using Cassia seed instead of Emblica fruit had a poor taste and unobvious effect, and sensory evaluation and preliminary efficacy evaluation were carried out.

[0183] Comparative Example 7

[0184] Compared with Example 1, Comparative Example 7 provides a plant milk nutritional composition and a preparation method thereof. The difference is that the plant milk nutritional composition provided in Comparative Example 2 contains 15 portions of emblica oleracea, and the other steps of the preparation method of the plant milk nutritional composition are the same as those in Example 1.

[0185] The amount of emblica added was too large, the pH of the product was around 3, and the taste was too bitter, sour and astringent, difficult to blend and difficult to swallow. The sensory evaluation and efficacy evaluation were preliminary.

[0186] Effect Example 1

[0187] The products of the above embodiments and comparative examples were used to conduct corresponding tests, and the test methods involved are as follows:

[0188] 1. Determination of cyanide in nut composition:

[0189] According to the first method of GB 5009.36-2016 "National Food Safety Standard - Determination of Cyanide in Food", the cyanide content (calculated as HCN) in the nut compositions prepared in Examples 1 to 4 and Comparative Example 5 was detected.

[0190] The results, shown in Table 2, showed that no cyanide was detected in food after the seed coats of the peach and plum kernels were removed. This finding is consistent with traditional Chinese medicinal material processing practices and demonstrates that kernels, particularly peach and plum kernels, do not require complex acid treatment, alkaline treatment, prolonged heating, or volatilization processes, as described in some literature, to be detoxified. Simply removing the outer coat can achieve a cyanide-free state in food. This finding supports the simplification of kernel pretreatment processes and contributes to food safety.

[0191] Table 2 Cyanide content (in terms of HCN) in nut compositions

[0192] Sample name Cyanide (mg / L) Example 1 Not detected Example 2 Not detected Example 3 Not detected Example 4 Not detected Comparative Example 5 6.7

[0193] The unpeeled peach and plum kernels used in the plant-based beverage of Comparative Example 5 yielded a high cyanide detection value (according to Method 1 of GB 5009.36-2016) of 6.7 mg / L, 134 times the cyanide (as HCN) requirement of ≤0.05 mg / L as specified in Table 2 of GB 7101. Although the plant-based milk nutritional composition does not contain almonds or almond products, and regulations do not require cyanide testing, experiments conducted out of food safety responsibility revealed that removing the outer skins of the peach and plum kernels alone resulted in undetectable cyanide levels, regardless of whether the peels were milled, soaked, boiled, acid-boiled, or alkaline-boiled.

[0194] 2. Determination of particle size and particle size distribution:

[0195] According to the third method of Part IV of the 2020 edition of the Chinese Pharmacopoeia, the particle size and particle size distribution of the plant milk nutritional composition of Example 1 were tested. The results are shown in Table 3.

[0196] Table 3 Particle size and particle size distribution of plant milk nutritional composition

[0197]

[0198] 3. Determination of peroxide value and acid value:

[0199] The peroxide value and acid value of Example 1, Example 2 and Comparative Example 3 were measured according to GB 5009.227-2023 “National Food Safety Standard for Determination of Peroxide Value in Food” and GB5009.229-2016 “National Food Safety Standard for Determination of Acid Value in Food”. The results are shown in Table 4.

[0200] Table 4 Peroxide value and acid value of Example 1 and Comparative Example 2

[0201]

[0202] 4. Detection of plant polyphenol content:

[0203] Determination method:

[0204] The polyphenols in the sample are extracted with a 70% methanol-water solution in a 70°C water bath. Folin's phenol reagent oxidizes the -OH groups in the polyphenols, resulting in a blue color with a maximum absorption wavelength of 765 nm. Gallic acid is used as a calibration standard for quantification of the polyphenols. Therefore, the absorbance is measured at 765 nm using gallic acid as a reference. The amount of gallic acid and absorbance show a linear relationship. After the polyphenols in the sample are purified, the absorbance is measured using ultraviolet spectrophotometry at 765 nm and compared with a gallic acid reference standard to quantitatively determine the polyphenols in the sample.

[0205] instrument:

[0206] UV spectrophotometer: GBC cintra 1010 Australia;

[0207] Electronic analytical balance;

[0208] 1 / 100,000 electronic analytical balance CP225D from Sartorius AG, Germany;

[0209] 1 / 10,000 electronic analytical balance BSA224S-CW German Sartorius AG;

[0210] Electric constant temperature water bath: HH-6J Changzhou Jintan Youlian Instrument Research Institute;

[0211] Reagents:

[0212] Gallic acid reference substance (McLean, purity 99%), methanol (analytical grade), sodium carbonate (analytical grade), and folin 1 mol / L;

[0213] Gallic acid reference solution (stock solution): Take an appropriate amount of gallic acid reference, accurately weigh it, and add water to make a solution containing approximately 1 mg / mL per mL.

[0214] Gallic acid working solution: Measure 0 mL, 0.1 mL, 0.2 mL, 0.3 mL, 0.4 mL and 0.5 mL of gallic acid reference solution (stock solution) into a 10 mL volumetric flask, dilute to the mark with water and shake well.

[0215] 10% Folin-phenol Reagent: Measure 10 mL of Folin-phenol into a 100 mL volumetric flask, add water to the mark, and shake well. Prepare immediately before use.

[0216] 7.5% sodium carbonate solution: Weigh 37.50 g ± 0.01 g sodium carbonate, dissolve in water, transfer to a 500 mL volumetric flask, dilute to the mark, and shake well (can be stored at room temperature for 1 month).

[0217] Determination steps:

[0218] Sample Preparation: Accurately weigh approximately 0.1 g of sample into a 10 mL volumetric flask. Add an appropriate amount of 70% methanol and extract in a 70°C waterbath for 15 minutes. Allow to cool, then dilute to volume with 70% methanol and shake well. After mixing, add 2.0 mL to a 100 mL volumetric flask, dilute to volume with water, shake well, and then add another 2.0 mL to a 10 mL volumetric flask, add water to volume, and shake well. Measure 1.0 mL of this solution into a colorimetric tube, add 5.0 mL of 10% Folin-phenol reagent, and shake well. Allow to react for 3-8 minutes, then add 4.0 mL of 7.5% sodium carbonate solution and shake well. Allow to stand at room temperature for 60 minutes. Measure the absorbance of this solution at 765 nm.

[0219] To prepare the standard curve: Accurately measure 1.0 mL of gallic acid working solution into a colorimetric tube, add 5.0 mL of 10% Folin phenol reagent, and shake well. Allow to react for 3-8 minutes, then add 4.0 mL of 7.5% sodium carbonate solution and shake well. Incubate at room temperature for 60 minutes. Measure the absorbance at a wavelength of 765 nm using the corresponding reagent as a blank using UV spectrophotometry (Chinese Pharmacopoeia 2015 Edition, Part IV, General Rules 0401). Plot a standard curve plotting gallic acid mass (μg) versus absorbance, with the mass of gallic acid (μg) as the abscissa and the absorbance as the ordinate. Sample Assay: Take each treated test sample solution and measure the absorbance at a wavelength of 765 nm using UV spectrophotometry (Chinese Pharmacopoeia 2015 Edition, Part IV, General Rules 0401) using the corresponding reagent as a blank. Calculate the polyphenol content based on the standard working curve.

[0220] Result calculation: According to the standard working curve, calculate the content of gallic acid in the sample, and calculate the content of tea polyphenols according to the following formula:

[0221] X= A×V2×100

[0222] V1×M×1000×1000

[0223] Where: X——polyphenol content in the sample, g / 100g;

[0224] A——mass of polyphenol compounds in the test solution, μg;

[0225] M——mass of sample, g;

[0226] V1——volume of sample for determination, mL;

[0227] V2——total volume of the sample, mL.

[0228] Precision: The absolute difference between two independent measurement results obtained under repeatability conditions does not exceed 10% of the arithmetic mean.

[0229] The results are shown in Table 5.

[0230] Table 5 Plant polyphenol content of samples

[0231] Serial number Sample name Plant polyphenols (mg / 100g) 1 Example 1 328 2 Example 2 316 3 Example 3 225 4 Example 4 79 5 Comparative Example 1 590

[0232] Effect Example 2

[0233] Zebrafish experiments:

[0234] Samples to be tested: Sample 1 (Example 1) and Sample 2 (Comparative Example 1), the original solutions were used directly.

[0235] Positive control: Pailiqing oral solution, brown liquid, batch number 22J08ABH01, Infinitus (China) Co., Ltd. The stock solution was added as needed.

[0236] Fish embryo culture medium: Weigh 2940 mg of anhydrous calcium chloride, 1233 mg of magnesium sulfate heptahydrate, 630 mg of sodium bicarbonate, and 55 mg of potassium chloride, dissolve in 10 L of water, and prepare a pH value of 6.5-8.5.

[0237] Zebrafish were reared in fish farming water at 28°C (water quality: 200 mg of instant sea salt was added to each liter of reverse osmosis water, conductivity was 450-550 μS / cm; pH was 6.5-8.5; hardness was 50-100 mg / L CaCO3), and was bred and provided by the fish farming center of Guangzhou Huante Zhiyu Youjian Biotechnology Co., Ltd.

[0238] Instruments, consumables and reagents:

[0239] Dissecting microscope (M80, LEICA, Japan); CCD camera (MDX10, Guangzhou Mingmei Optoelectronics Technology Co., Ltd., China); precision electronic balance (PX224ZH, OHAUS, USA); motorized focus continuous zoom fluorescence microscope (SMZ18, Nikon, Japan); 6-well plate (Nest Biotech, China).

[0240] Methylcellulose (Batch No. G2106167, Shanghai Aladdin Biochemical Technology Co., Ltd., China); dimethyl sulfoxide (DMSO, Batch No. D103274, Shanghai Aladdin Biochemical Technology Co., Ltd., China); Nile red (Batch No. B2302579, Shanghai Aladdin Biochemical Technology Co., Ltd., China).

[0241] Detection method:

[0242] 1) Maximum detectable concentration (MTC) determination:

[0243] Wild-type AB zebrafish, 5 days post-fertilization (dpf), were randomly selected and plated in 6-well plates. Nile red, a fluorescent indicator of intestinal contents, was administered in water. After 18 hours of feeding, the Nile red was washed out and the fish were randomly assigned to the 6-well plates, with 30 zebrafish treated per well (experimental group). Samples (concentrations shown in Tables 1-1 and 1-2) were administered in water, and a normal control group was also established. Each well contained 3 mL of sample solution. After 24 hours of treatment at 28°C, the MTC of the samples in normal zebrafish was measured.

[0244] 2) Evaluation of laxative effect:

[0245] 5-day-old wild-type AB strain zebrafish were randomly selected and plated in 6-well plates. Nile red was administered as a fluorescent indicator of intestinal contents in water. After 18 hours of feeding, the Nile red was washed out, and the zebrafish were randomly assigned to 6-well plates, with 30 zebrafish treated per well (experimental group). Samples were administered in water (concentrations shown in Tables 1-3), along with a positive control, Pailiqing oral solution, at a concentration of 15.0 μL / mL. A normal control group was also established, with a volume of 3 mL per well. After 24 hours of treatment at 28°C, 10 zebrafish were randomly selected from each experimental group and photographed under a fluorescence microscope. Data were acquired using NIS-Elements D 3.20 advanced image processing software, and intestinal fluorescence intensity was analyzed. Statistical analysis of this indicator was used to evaluate the laxative efficacy of the samples. Statistical results are expressed as mean ± SE. Statistical analysis was performed using SPSS 26.0 software. P < 0.05 indicated statistical significance.

[0246] Test results:

[0247] 1) Maximum detectable concentration (MTC):

[0248] Under the experimental conditions, the MTC of the laxative effect of the plant beverage of Example 1 and the plant material of Comparative Example 1 was 37.5 μL / mL. See Tables 6 and 7 for details.

[0249] Table 6 Experimental results of Example 1 on the concentration of laxative effect (n=30)

[0250]

[0251] Table 7 Comparative Example 1 Laxative Effect Concentration Exploration Experimental Results (n=30)

[0252]

[0253] 2) Evaluation of the efficacy of laxative:

[0254] Under the experimental conditions, Example 1 and Comparative Example 1 have the effect of moistening the intestine and promoting bowel movements. Figure 5 and Figure 6 shown.

[0255] Table 8 Results of the experimental results of the sample's laxative effect (n=10)

[0256]

[0257] Compared with the normal control group, ***p<0.001;

[0258] Conclusion: Under the experimental conditions, samples 1 and 2 have the effect of moisturizing the intestine and promoting bowel movements.

[0259] Effect Example 3

[0260] This example provides a culture experiment of interstitial cells of Cajal in rat small intestine:

[0261] Samples to be tested: Sample 1 (the plant beverage of Example 1), Sample 2 (the plant beverage of Comparative Example 1).

[0262] Sample preparation: The stock solutions of sample 1 and sample 2 were directly prepared into sample-containing culture media of different concentrations using complete culture medium as solvent.

[0263] Experimental cells: rat small intestinal interstitial cells of Cajal, fibroblast-like cells, isolated and prepared by the Punosai laboratory.

[0264] Instruments, consumables and reagents:

[0265] Micropipettes (Eppendorf, Germany), biological safety cabinet (BS-1300IIA2, Sujing Antai, China), RNase bagged pipette tips (EXTRAGENE, USA), 96-well transparent polystyrene microplates (3599, Corning, USA), carbon dioxide incubator (HF-90, Shanghai Lishen Scientific Instrument Co., Ltd., China), 96-well microplate reader (CMax Plus, Molecular Devices Shanghai Co., Ltd., China).

[0266] CCK8 detection kit (CP736, DOJINDO Laboratories, Japan), rat small intestinal Cajal interstitial cells (CP-R188, Wuhan Pronose Life Science Co., Ltd., China), rat small intestinal Cajal interstitial cell complete culture medium (CM-R188, Wuhan Pronose Life Science Co., Ltd., China), PBS (KGB500, Jiangsu KeyGen Biotech Co., Ltd., China), 0.25% trypsin (25200056, Thermo Fisher Scientific (China) Co., Ltd., China).

[0267] Test method:

[0268] CCK-8 assay:

[0269] 1. Rat small intestinal interstitial cells of Cajal were revived in complete culture medium (containing 10% fetal bovine serum, 1% P / S double antibody, and stem cell growth supplement) at 37°C and 5% CO2, then digested with 0.25% trypsin and subcultured twice.

[0270] 2. After passage, culture to the logarithmic phase, digest the interstitial cells of Cajal, count them, and prepare a concentration of 1×10 5 A cell suspension of 100 μL / mL was prepared in a 96-well cell culture plate. A total of 11 groups were set up, with 3 replicate wells in each group, and 100 μL of cell suspension was added to each well.

[0271] 3. Place the 96-well cell culture plate in a 37°C, 5% CO2 incubator and culture for 24 hours.

[0272] 4. Cajal interstitial cells were cultured in a "11 groups + 1 group" format, and complete culture medium containing samples at different final concentrations was added according to the following settings:

[0273] (1) Blank group: no interstitial cells of Cajal, directly add 100 μL of complete culture medium without sample or control;

[0274] (2) Normal control group: After removing the culture medium, add 100 μL of complete culture medium without sample or control;

[0275] (3) Experimental group 1-1: After aspirating the culture medium, 100 μL of complete culture medium containing 10 μL / mL sample 1 was added;

[0276] (4) Experimental group 1-2: After removing the culture medium, 100 μL complete culture medium containing 20 μL / mL sample 1 was added;

[0277] (5) Experimental groups 1-3: After aspirating the culture medium, 100 μL of complete culture medium containing 40 μL / mL sample 1 was added;

[0278] (6) Experimental groups 1-4: After aspirating the culture medium, 100 μL of complete culture medium containing 80 μL / mL sample 1 was added;

[0279] (7) Experimental groups 1-5: After aspirating the culture medium, 100 μL of complete culture medium containing 160 μL / mL sample 1 was added;

[0280] (8) Experimental group 2-1: After removing the culture medium, 100 μL complete culture medium containing 10 μL / mL sample 2 was added;

[0281] (9) Experimental group 2-2: After aspirating the culture medium, 100 μL complete culture medium containing 20 μL / mL sample 2 was added;

[0282] (10) Experimental group 2-3: After removing the culture medium, 100 μL complete culture medium containing 40 μL / mL sample 2 was added;

[0283] (11) Experimental groups 2-4: After aspirating the culture medium, 100 μL complete culture medium containing 80 μL / mL sample 2 was added;

[0284] (12) Experimental groups 2-5: After aspirating the culture medium, 100 μL complete culture medium containing 160 μL / mL sample 2 was added;

[0285] 5. After 72 hours of culture, the cells in each group were subjected to CCK-8 assay;

[0286] (1) Add 5 μL of CCK-8 to each well and continue incubation in the incubator for 2 h;

[0287] (2) Mix on a shaker for 10 minutes;

[0288] (3) Set λ = 450 nm, read the OD value of each well using a microplate reader, and calculate the inhibition rate.

[0289] 6. Calculate the survival rate of interstitial cells of Cajal in each group according to the following formula:

[0290]

[0291] Based on the inhibition rate results, the half-maximal inhibitory concentration (IC50) of the two products was calculated.

[0292] Experimental results:

[0293] CCK-8 test results:

[0294] Under the experimental conditions, compared with the normal control group: Sample 1 can significantly increase the survival rate of rat small intestinal interstitial cells of Cajal at a dose of 10 μL / mL (p < 0.01), and can increase the survival rate of rat small intestinal interstitial cells of Cajal at a dose of 20 μL / mL (p < 0.05), and has a tendency to increase the survival rate of rat small intestinal interstitial cells of Cajal at a dose of 40 μL / mL, with a 50% inhibitory concentration of 107.5 μL / mL; Sample 2 can increase the survival rate of rat small intestinal interstitial cells of Cajal at a dose of 10 μL / mL (p < 0.05), and has a tendency to increase the survival rate of rat small intestinal interstitial cells of Cajal at a dose of 20 μL / mL and 40 μL / mL, with a 50% inhibitory concentration of 103.4 μL / mL. Please see Table 9 for details. Figure 7 shown.

[0295] Experimental conclusion:

[0296] Under the experimental conditions of this invention, both sample 1 and sample 2 have the effect of improving the survival rate of interstitial cells of Cajal in the small intestine, wherein the half inhibition concentration of sample 1 is 107.5 μL / mL, and the half inhibition concentration of sample 2 is 103.4 μL / mL.

[0297] Table 9 CCK-8 experimental results and half-maximal inhibitory concentration of sample 1 and sample 2

[0298]

[0299] Note: Compared with the normal control group, *p<0.05, **p<0.01.

[0300] in conclusion:

[0301] The plant milk nutritional composition prepared in Example 1 was observed under an optical microscope to check the particle size and particle size distribution. The data are shown in Tables 3 and Figure 1 、 Figure 2 As shown in the data and pictures, most of the fragments are below the scale of plant cells, and the plant cells of the ingredients are fully broken, which is conducive to the release of the active ingredients therein.

[0302] Taking the plant beverage in Example 1 as an example, the rat small intestinal interstitial cell culture experiment proved that it can improve the survival rate of interstitial cells of Cajal; the zebrafish experiment proved that it has the effect of moisturizing the intestine and relieving constipation; and the human food test proved that it can be used as a food for people with constipation. For detailed data and charts, please see Table 6, Table 8, Table 9, Figure 5 、 Figure 6 、 Figure 7 shown.

[0303] The polyphenols in the plant beverage of Comparative Example 1 were not partially consumed by Lactobacillus plantarum GSLP-12, and the content was higher than that in Example 1. However, the polyphenols in the plant beverage of Comparative Example 1 were not as good as those in Example 1 in terms of improving the survival rate of interstitial cells of Cajal and the laxative effect of zebrafish. For specific data and charts, please see Tables 5, 6, 7, 8, 9, Figure 5 、 Figure 6 、 Figure 7 shown.

[0304] Because the botanical beverage in Comparative Example 2 did not use the strong antioxidant emblica, it rancidified faster than Example 1 during the stability test. Its acid value and peroxide value increased more rapidly, particularly after two months of the accelerated stability test or three to four months of the long-term stability test. Specific data are shown in Table 3.

[0305] In Comparative Example 3, all ingredients of the plant-based beverage were subjected to water extraction, concentration, post-fermentation, blending, homogenization, and sterilization. A portion of the water-soluble components, most of the fat-soluble components, and insoluble dietary fiber were discarded with the residue, resulting in a significant loss of active ingredients and an uneven state. After standing for a period of time, oil droplets were noticeably floating on the liquid surface, resulting in an unpleasant sensory experience. Most test drinkers refused to drink the beverage, with some reporting that the beverage's efficacy was only felt after consuming five bags. This indicates that Comparative Example 3 is not suitable for food use.

[0306] Compared with Example 1, the homogenization temperature of the plant milk nutritional composition of the plant beverage in Comparative Example 4 was higher, the homogenization pressure was lower, the fragmentation of the ingredient tissue was insufficient, and many large fragments were found under a 200x optical microscope. It was not fully emulsified and easily demulsified when left standing. The taste was rough and not delicate enough. Please see for details. Figure 1 and Figure 4 .

[0307] Effect Example 4

[0308] This effect example is a sensory evaluation, recruiting 4 volunteers, and the scoring criteria are as follows:

[0309] odor:

[0310] 3 points: good smell; 2 points: acceptable; 1 point: bad smell.

[0311] Sweetness:

[0312] 3 points: pleasant; 2 points: acceptable; 1 point: unacceptable.

[0313] acidity:

[0314] 3 points: moderate; 2 points: acceptable; 1 point: unacceptable.

[0315] Bitterness:

[0316] 3 points: no bitterness; 2 points: slightly bitter, acceptable; 1 point: too bitter, unacceptable.

[0317] Scum feeling:

[0318] 3 points: smooth, no residue feeling; 2 points: slightly residue feeling, acceptable; 1 point: strong residue feeling, unacceptable.

[0319] Somatosensory:

[0320] 3 points: smooth bowel movement within 8 hours; 2 points: bowel movement, but not much; 1 point: no bowel movement reaction or severe diarrhea.

[0321] The results of Examples 1 to 4 and Comparative Examples 1 to 7 are shown in Table 10 (average score).

[0322] Table 10

[0323]

[0324] Effect Example 5

[0325] Overview: From January to September 2024, a plant beverage suitable for constipated people (Examples 1-2) processed using the plant milk nutritional composition prepared in this application was used to conduct a population test. By distributing questionnaires inside and outside the company and conducting one-on-one interviews, 17 target people with low bowel movement frequency or hard stools were identified. After explaining the method of consumption of the samples in detail and tasting the plant beverages of Examples 1-2, all of them reported that they had bowel movements on the same day or the next day after drinking, with an efficiency of 100%. Among them, 11 people (64.7%) had bowel movements 2-4 hours after drinking 1-2 bags (30-60 mL) of the sample, and their bowel movements were smooth.

[0326] Case 1: Huang, female, 36-50 years old, had been experiencing bowel movements only once a week since middle school, sometimes not for a week. Her bowel movements were often short, thick, and hard, and she suffered from severe hemorrhoids. During the initial trial period, she drank 2-3 bags daily, and her bowel movements became smooth that day. After seven days of the trial, her CSS score dropped from 14 before the trial to 5. During the subsequent voluntary long-term trial period, Huang reported that she reduced her consumption to 1-2 bags per day, sometimes even forgetting to drink, and still had easy bowel movements. Her hemorrhoidal symptoms were significantly alleviated due to the smooth bowel movements, and she has not reported any discomfort since then.

[0327] Case 2: Ms. Li, 26-35 years old, suffered from constipation for the past 5-6 years, with bowel movements mostly once a week, sometimes not for a week. Her bowel movements were often short, thick, and hard, sometimes unbearable, requiring her to buy laxatives at the pharmacy. Initially, she drank 4-5 bags daily, achieving regular bowel movements that day. After seven days of the trial, her CSS score dropped from 15 before the experience to 5. During the subsequent voluntary long-term trial, Ms. Li reported gradually reducing her consumption to 1 bag per day, even achieving bowel movements without drinking the drink, and has reported no discomfort.

[0328] Case 3: Liu, female, 18-25 years old. Due to changes in her work environment over the past two to three years, her daily water intake has significantly decreased. She now has only one bowel movement per week, with short, thick, and hard stools, which she occasionally relieves by taking bisacodyl. During the initial trial, she drank four bags per night, and had smooth bowel movements the next day. After seven days of trial, her CSS score dropped from 15 points before the experience to 6 points. During the subsequent voluntary long-term trial, Liu reported that her consumption gradually decreased to one bag per day, and sometimes she could even defecate easily without drinking. Due to her busy work schedule, she often forgot to drink and later only drank one or two bags when needed.

[0329] Overview: From November to December 2023, a population tasting was carried out on the cold-processed pastry (Example 3) suitable for constipated people made by applying the plant milk nutritional composition prepared in this application. By posting tasting messages in the company's internal WeChat group, questionnaire screening, one-on-one interviews, etc., 5 target groups with low bowel movement frequency or hard stools were identified. By explaining the method of eating the sample in detail and tasting the cold-processed pastry of Example 3, the 5 target groups all had bowel movements on the day of consumption or the next day, with an efficiency of 100%, and the bowel movements were smoother than usual. Among them, 3 people had bowel movements 2 to 4 hours after eating 1 to 3 meatballs, and the bowel movements were smooth.

[0330] Case 4: Yang Moumou, female, 26-35 years old. In the past 1-2 years, due to changes in her living environment, she frequently consumed fast food, which easily caused her to get angry easily. She failed to consume enough fruits and vegetables, and her work was mainly office-based. She developed mild defecation difficulties, with a bowel movement frequency of 2-3 times per week. Her stools were mainly short, thick, and wrinkled, less than 10 cm long. In the early stages of the trial, she consumed 2-3 meatballs per day. She usually had a bowel movement 2-3 hours later. The bowel movement was smooth, with a banana-like stool length of more than 10 cm and a smooth surface. During the subsequent voluntary long-term trial, Yang Moumou reported that her consumption gradually decreased to 1-2 meatballs per day, 1 meatball per day, and she could even defecate easily without eating meatballs. Afterwards, Yang Moumou chose to eat 1-2 meatballs as a snack when she had difficulty defecating, until she had smooth bowel movements.

[0331] Case 5: Zhao, female, aged 36-50, had been working mostly office hours for the past two to three years due to job transfers. This hectic schedule often made her forget to drink water, and she also enjoyed spicy foods. This often led to mild constipation when she developed internal heat. Initially, she consumed three meatballs daily, and had smooth bowel movements two to four hours later. Subsequently, Zhao opted to snack on the three meatballs whenever she experienced constipation.

[0332] Overview: From November to December 2023, a compound seasoning (Example 4) suitable for constipation patients, which was processed using the plant milk nutritional composition prepared in this application, was used for population tasting. By posting tasting messages in the company's internal WeChat group, questionnaire screening, one-on-one interviews, etc., 5 target groups with low bowel movement frequency or hard stools were identified. By explaining the method of eating the sample in detail and tasting the compound seasoning of Example 4, all 5 target groups had bowel movements on the day of consumption or the next day, with an efficiency of 100%, and they were smoother than usual.

[0333] Case 6: Zhou, aged 36-50, has always liked spicy food. In the past 5-6 years, he has been prone to difficulty in defecation, with bowel movements occurring 2-3 times a week. When he has a sore throat, his stools are hard and granular. In the early stages of the trial, Zhou smeared one bottle of compound seasoning on bread or steamed buns with each of his three meals, eating them with his meals. He usually had smooth bowel movements around 2-4 pm, and reported that he only needed to eat the compound seasoning-smeared pastries for two or one meal to achieve smooth bowel movements. Subsequently, Zhou chose to eat one bottle of compound seasoning-smeared pastries with or between meals when he had difficulty in defecation to achieve smooth bowel movements.

[0334] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application and are not intended to limit the scope of protection of the present application. Although the present application has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present application may be modified or replaced by equivalents without departing from the essence and scope of the technical solutions of the present application.

Claims

1. A plant milk nutritional composition, characterized in that: The plant milk nutritional composition comprises the following components in parts by weight: 180-270 parts of nut composition, 3-9 parts of emblica fruit and 3-10 parts of dried tangerine peel; The nut composition comprises hemp seed, sesame, peach kernel, Prunus mume kernel and polygonatum.

2. The plant milk nutritional composition according to claim 1, wherein The nut composition comprises the following components in parts by weight: 10-15 parts of hemp seeds, 9-15 parts of sesame seeds, 4-10 parts of peach kernels, 4-10 parts of Prunus mume seeds and 6-12 parts of Polygonatum odoratum.

3. The plant milk nutritional composition according to claim 1 or 2, wherein: The hemp seeds, sesame seeds, peach seeds and Prunus mume seeds are shelled and / or peeled.

4. The method for preparing the plant milk nutritional composition according to any one of claims 1 to 3, wherein: The following steps are involved: S1. Mix hemp seeds, sesame seeds, peach kernels, Prunus mume seeds and Polygonatum odoratum and crush them; S2, pre-cooking and pulping the crushed hemp seeds, sesame seeds, peach kernels, Prunus mume seeds and Polygonatum odoratum to obtain a nut composition; S3, get emblica and dried orange peel and extract and concentrate, make emblica concentrated solution and dried orange peel concentrated solution, or the mixed concentrated solution of emblica and dried orange peel; S4. Mix the kernel composition obtained in step S2, the emblica bud concentrate and tangerine peel concentrate obtained in step S3, or the mixed concentrate of emblica bud and tangerine peel, and water, sterilize, then inoculate with lactic acid bacteria, culture to the end of fermentation, sterilize, cool, keep warm, high-pressure homogenize, and dry to obtain a plant milk nutritional composition.

5. The method for preparing the plant milk nutritional composition according to claim 4, wherein: In the step S1, the crushed product is passed through a 20-120 mesh sieve; In the step S2, the pulp is passed through a sieve with a mesh size of 80 to 150.

6. The method for preparing the plant milk nutritional composition according to claim 4, wherein: In step S3, the conditions for extraction and concentration include: The extraction water addition ratio is 8 to 15 times the amount of Chinese medicinal materials, the extraction times are 2 to 3 times, the extraction temperature is 55°C to 100°C, the extraction time is 60min to 120min, the concentration temperature is 55°C to 90°C, and the concentration is 1.5 to 3 times the amount of Chinese medicinal materials.

7. The method for preparing the plant milk nutritional composition according to claim 4, wherein: In step S4, the lactic acid bacteria is Lactiplantibacillus plantarum GSLP-12, which is deposited in Guangdong Provincial Microbiological Culture Collection Center with a deposit number of GDMCC NO: 65631 and a deposit date of December 13, 2024.

8. The method for preparing the plant milk nutritional composition according to claim 4, wherein: In step S4, the culture conditions are: the culture temperature is 28°C to 45°C, and the anaerobic fermentation time is 8 to 48 hours; Fermentation end point: pH 3.6-4.0; Sterilization conditions: sterilization temperature is 80℃~110℃, sterilization time is 15~40min; Cooling conditions: temperature is 50-70℃; High-pressure homogenization: high-pressure temperature is 30-50 MPa, and the number of homogenization times is 1-3 times.

9. Use of the plant milk nutritional composition according to any one of claims 1 to 3 in preparing food for improving constipation.

10. The use according to claim 9, characterized in that The food is a functional food or a health food.

Images