Codonopsis pilosula and ginseng peptide collagen drink capable of consolidating basis, reinforcing vital essence and resisting aging as well as preparation method and application of codonopsis pilosula and ginseng peptide collagen drink

Abstract

The invention provides a ginseng and ginseng peptide collagen drink for consolidating basis, reinforcing vital essence and resisting aging as well as a preparation method and application thereof, relates to the technical field of health-care drinks, and belongs to the IPC classification number A23L2. The ginseng and ginseng peptide collagen drink comprises a ginseng extract, a protein peptide compound, a tremella extract, a Chinese wolfberry fruit extract, an astragalus membranaceus extract, fruit and vegetable enzymes, kale powder and PQQ disodium salt. The protein peptide compound is composed of sea cucumber peptide, bone collagen peptide, ovalbumin peptide, fish scale peptide and cubilose peptide. The ginseng extract and the astragalus extract can tonify qi and blood, the wolfberry extract and the tremella extract can nourish yin, and the sea cucumber peptide and the fish scale peptide can tonify kidney, tonify qi, blood, yin and yang and consolidate basis; the protein peptide compound supplements collagen and amino acid required by a human body and delays structural aging; the PQQ disodium salt can reverse mitochondrial aging, and the fruit and vegetable enzyme and the kale powder can regulate metabolic balance. Animal experiments show that the double-ginseng peptide collagen drink has the effects of resisting oxidation, improving immunity and resisting aging.

Description

Technical Field

[0001] The present invention relates to the technical field of health-care beverages, belongs to IPC classification number A23L2 non-alcoholic beverages, and specifically relates to a double-ginseng peptide collagen drink for strengthening the body and resisting aging, as well as a preparation method and application thereof. Background Art

[0002] With the accelerated aging of the population and the intensifying pace of modern life, the demand for anti-aging and health maintenance is growing. Aging is a complex biological process involving the functional decline of multiple bodily systems, driven by mechanisms including oxidative stress, cellular senescence, inflammation, and collagen loss. Oxidative stress produces a large number of free radicals that damage DNA, proteins, and lipids within cells, leading to cellular dysfunction; cellular senescence reduces cell proliferation, impairing tissue repair and regeneration; chronic inflammation interferes with normal cell signaling pathways; and collagen loss can lead to a loss of skin elasticity and wrinkles, decreased bone strength, and decreased joint flexibility.

[0003] Currently, anti-aging products on the market mainly include synthetic drugs, dietary supplements, and functional foods. Although synthetic drugs such as NAD+ precursors (such as NMN, NR) and antioxidants (such as coenzyme Q10) have certain effects, long-term use may have side effects and are relatively expensive. Dietary supplements (such as vitamins and minerals) are relatively safe, but their anti-aging effects are limited. Functional foods, especially those that combine traditional Chinese medicine with modern biotechnology, have gradually become a research hotspot due to their natural and safe characteristics. However, the anti-aging products currently on the market still have many shortcomings. Most of them have a single formula and lack a systematic "strengthening the foundation and nourishing the vital energy" design, or the preparation process fails to fully retain the active ingredients. Developing an anti-aging beverage with "strengthening the foundation and nourishing the vital energy" effect, rich in dual ginseng peptides and collagen, can not only make up for the shortcomings of existing products, but also meet consumers' demand for natural and effective anti-aging products, and provide a new solution for healthy aging. Summary of the Invention

[0004] The purpose of the present invention is to provide a double ginseng peptide collagen drink for strengthening the body and resisting aging, as well as a preparation method and application thereof. The double ginseng peptide collagen drink provided by the present invention strengthens the body and has the effects of enhancing resistance and resisting aging.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The invention provides a double ginseng peptide collagen drink for strengthening the body and resisting aging, comprising the following raw materials in parts by weight: 8-12 parts of ginseng extract, 25-35 parts of protein peptide complex, 3-8 parts of tremella extract, 3-8 parts of wolfberry extract, 3-8 parts of astragalus extract, 5-10 parts of fruit and vegetable enzymes, 1-3 parts of kale powder and 0.0001-0.0005 parts of PQQ disodium salt; the protein peptide complex consists of sea cucumber peptide, bone collagen peptide, ovalbumin peptide, fish scale peptide and bird's nest peptide.

[0007] Preferably, the ginseng extract is obtained by complex enzyme hydrolysis and complex microbial fermentation.

[0008] More preferably, the composite enzyme consists of bromelain and ficin; and the composite microorganism consists of Bifidobacterium infantis IFA09 and Bacillus licheniformis EY37.

[0009] Preferably, the weight ratio of the sea cucumber peptide, collagen peptide, ovalbumin peptide, fish scale peptide and bird's nest peptide is (15-25):(10-15):(5-8):(3-5):(8-12).

[0010] Preferably, the Tremella fuciformis extract and Lycium barbarum extract are obtained by microwave treatment and alcohol precipitation.

[0011] Preferably, the astragalus extract is obtained by extraction with an ethanol solution.

[0012] Preferably, the fruit and vegetable enzyme is obtained by fermenting mulberry, cherry, kiwi, yam, broccoli and carrot with Bifidobacterium longum CICC 6209 and Lactobacillus fermentum CICC 25124.

[0013] The present invention also provides a preparation method of the above-mentioned double ginseng peptide collagen drink, comprising: mixing the protein peptide complex with water to obtain a protein peptide mixture, sequentially adding antioxidants, fruit and vegetable enzymes, ginseng extract, astragalus extract, wolfberry extract, tremella extract, kale powder and PQQ disodium salt, homogenizing, adding flavoring agents and preservatives, sterilizing, and filling to obtain the double ginseng peptide collagen drink.

[0014] Preferably, the pH value of the fruit and vegetable enzyme is adjusted to 5.5-6 before addition.

[0015] The present invention also provides a use of the above-mentioned double ginseng peptide collagen drink in preparing a body-strengthening and anti-aging product.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] The present invention provides a dual-ginseng peptide collagen drink for strengthening the body's vitality and anti-aging, comprising: ginseng extract, a protein peptide complex, tremella extract, wolfberry extract, astragalus extract, fruit and vegetable enzymes, kale powder, and PQQ disodium salt. The protein peptide complex is composed of sea cucumber peptides, bone collagen peptides, ovalbumin peptides, fish scale peptides, and bird's nest peptides. Ginseng extract and astragalus extract replenish qi and blood, wolfberry extract and tremella extract nourish yin, and sea cucumber peptides and fish scale peptides tonify the kidneys, thereby simultaneously replenishing qi, blood, yin and yang, and strengthening the body's vitality. The protein peptide complex directly replenishes collagen and amino acids needed for the skin, joints, and muscles, delaying structural aging. PQQ disodium salt reverses mitochondrial aging at the cellular level, fruit and vegetable enzymes and kale powder regulate metabolic balance, and ginseng extract, the protein peptide complex, wolfberry extract, and astragalus extract enhance immunity, forming a triple protection system of "anti-aging + immune + metabolic" protection. Animal experiments have shown that the dual-ginseng peptide collagen drink has immune-enhancing and anti-aging effects. DETAILED DESCRIPTION

[0018] The invention provides a double ginseng peptide collagen drink for strengthening the body and resisting aging, comprising the following raw materials in parts by weight: 8-12 parts of ginseng extract, 25-35 parts of protein peptide complex, 3-8 parts of tremella extract, 3-8 parts of wolfberry extract, 3-8 parts of astragalus extract, 5-10 parts of fruit and vegetable enzymes, 1-3 parts of kale powder and 0.0001-0.0005 parts of PQQ disodium salt; the protein peptide complex consists of sea cucumber peptide, bone collagen peptide, ovalbumin peptide, fish scale peptide and bird's nest peptide.

[0019] The ginseng extract of the present invention is preferably obtained by complex enzyme hydrolysis and complex microbial fermentation; the complex enzyme consists of bromelain and ficin; and the complex microorganism consists of Bifidobacterium infantis IFA09 and Bacillus licheniformis EY37.

[0020] The ginseng extract prepared by the present invention contains active ingredients such as ginsenosides and polysaccharides, which can nourish the spleen and lungs, greatly replenish vital energy, improve physical weakness, insufficient qi and blood, etc.; regulate the activity of immune cells, enhance the body's disease resistance, improve fatigue, and enhance physical strength; and have anti-oxidation (scavenging free radicals), inhibit cell apoptosis, and delay organ aging.

[0021] The weight ratio of the sea cucumber peptide, bone collagen peptide, egg white protein peptide, fish scale peptide and bird's nest peptide of the present invention is preferably (15-25): (10-15): (5-8): (3-5): (8-12), and more preferably 20:12:6:4:10. Among them, the sea cucumber peptide has the effects of nourishing the kidney and replenishing essence, nourishing blood and moisturizing dryness, nourishing the liver and kidney, and strengthening the body. It can improve the body's immunity, has antioxidant and metabolic regulating effects, and delays the decline of organ function. Collagen peptide strengthens bones and muscles, nourishes the liver and kidneys, improves physical activity and disease resistance, increases the collagen content in the dermis, reduces wrinkles, and delays joint aging. Egg white protein peptide contains natural ingredients such as immunoglobulins and lysozyme, which directly enhance immune defense capabilities, have a balanced amino acid ratio, quickly supplement nutrition, and enhance physical fitness. Fish scale peptides are rich in collagen and elastin, which can improve skin elasticity and reduce the formation of pigmentation; they supplement minerals such as calcium and phosphorus, strengthen bones, nourish the kidneys and consolidate essence, and assist in regulating fatigue and premature aging problems related to kidney deficiency. Bird's nest peptides nourish yin and moisten dryness, replenish qi and strengthen the middle, regulate lung and kidney yin deficiency, regulate physical fitness, and enhance resistance; they contain nutrients such as epidermal growth factor, promote skin cell regeneration, repair fine lines, and delay cell aging. The protein peptide complex of the present invention can supplement collagen and functional peptides for the body, repair tissue damage, and when combined with ginseng extract, it has the effect of strengthening the body's basic functions, improving immunity, and enhancing anti-aging effects.

[0022] The Tremella fuciformis extract of the present invention is preferably obtained by microwave treatment of Tremella fuciformis with citrate buffer solution, followed by alcohol precipitation. The Tremella fuciformis extract nourishes yin and moistens the lungs, nourishes the stomach and promotes fluid production, improves yin deficiency (such as dryness and heat, insomnia), and balances yin and yang in the body. The Tremella fuciformis extract is rich in Tremella fuciformis polysaccharides, which moisturize and lock in moisture, improve dry skin, and have antioxidant and UV-damage-reducing effects.

[0023] The wolfberry extract of the present invention is preferably obtained by microwave treatment of wolfberry berries and water, followed by alcohol precipitation. The wolfberry extract nourishes the liver and kidneys, regulates immune function, fights fatigue, is antioxidant (strong in scavenging free radicals), delays cell aging, improves mitochondrial function, and enhances cellular energy metabolism efficiency.

[0024] The astragalus extract of the present invention is preferably obtained by extraction with an ethanol solution. The astragalus extract strengthens the qi of the spleen and lungs, improves symptoms of qi deficiency and fatigue, improves blood circulation, enhances tissue oxygen supply, promotes antibody production, enhances humoral immunity, protects vascular endothelial cells, and delays vascular aging.

[0025] The fruit and vegetable enzymes described herein are preferably fermented from mulberries, cherries, kiwifruit, yams, broccoli, and carrots using Bifidobacterium longum CICC 6209 and Lactobacillus mucilaginosus CICC 25124. The fruit and vegetable enzymes described herein contain multiple enzymes that promote the absorption of other ingredients, preventing low immunity caused by malnutrition; regulate intestinal flora and improve intestinal immune function; remove metabolic waste from the body and reduce the burden on the liver; and promote fat metabolism to prevent obesity and related aging diseases.

[0026] The kale powder of the present invention promotes intestinal peristalsis, prevents constipation, maintains intestinal health, supplements antioxidant substances such as vitamins and flavonoids, reduces inflammatory response, and improves immunity.

[0027] PQQ disodium salt is a natural compound that can promote mitochondrial biogenesis, repair the energy factory of aging cells, and reverse cell aging; it has antioxidant effects and inhibits DNA damage caused by oxidative stress; it improves cell metabolic efficiency, enhances the functions of various organs (such as liver detoxification and kidney excretion), and enhances the body's disease resistance.

[0028] The ginseng extract and astragalus extract of the present invention replenish qi and blood, the wolfberry extract and tremella extract nourish yin, and the sea cucumber peptide and fish scale peptide nourish the kidney, thereby simultaneously replenishing qi and blood, yin and yang, and strengthening the foundation; the protein peptide complex directly replenishes the collagen and amino acids required by the skin, joints, and muscles, delaying structural aging; PQQ disodium salt reverses mitochondrial aging at the cellular level, fruit and vegetable enzymes and kale powder regulate metabolic balance, and wolfberry extract and astragalus extract enhance immunity, forming a triple protection system of "anti-aging + immunity + metabolism".

[0029] The present invention also provides a preparation method of the above-mentioned double ginseng peptide collagen drink, comprising: mixing the protein peptide complex with water to obtain a protein peptide mixture, sequentially adding antioxidants, fruit and vegetable enzymes, ginseng extract, astragalus extract, wolfberry extract, tremella extract, kale powder and PQQ disodium salt, homogenizing, adding flavoring agents and preservatives, sterilizing, and filling to obtain the double ginseng peptide collagen drink.

[0030] The pH value of the fruit and vegetable enzyme of the present invention is preferably adjusted to 5.5-6 before addition to avoid precipitation caused by mixing the fruit and vegetable enzyme with the protein peptide complex.

[0031] The present invention also provides a use of the above-mentioned double ginseng peptide collagen drink in preparing a body-strengthening and anti-aging product.

[0032] In the present invention, unless otherwise specified, all raw material components are commercially available products well known to those skilled in the art.

[0033] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions of the present invention. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0034] In the following examples, unless otherwise specified, all methods are conventional.

[0035] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0036] Bromelain was purchased from Nanning Dongheng Huadao Biotechnology Co., Ltd., with an enzyme activity of 200,000 U / g, model 2-55; ficin was purchased from Zhengzhou Ruijia Food Additive Co., Ltd., with an enzyme activity of 100,000 U / g, item number 0010; papain was purchased from Andy Biotechnology (Shanxi) Co., Ltd., with an enzyme activity of 100,000 U / g, item number 21; trypsin was purchased from Zhengzhou Jiangda Biotechnology Co., Ltd., with an enzyme activity of 100,000 U / g, item number 21; Bifidobacterium infantis IFA09 was purchased from China Center for Type Culture Collection, with a deposit number of CCTCC NO: M2011310, disclosed in patent CN103131647A; Bacillus licheniformis EY37 was purchased from China Center for Type Culture Collection, with a deposit number of CCTCC No: M2021165, disclosed in patent CN112980740A; Bifidobacterium longum CICC6209, Lactobacillus fermentans CICC 25124, and Bifidobacterium animalis CICC 24924 and Lactobacillus reuteri CICC 6123 were purchased from the China Industrial Microbiology Culture Collection Center; sea cucumber peptide was purchased from Shanxi Lisheng Biotechnology Co., Ltd., item number LS-hst; collagen peptide was purchased from Shaanxi Langde Biotechnology Co., Ltd., item number 0153; egg white protein peptide was purchased from Shaanxi Jiaguo Peptide Bioengineering Co., Ltd., item number JGT964-10; fish scale peptide was purchased from Shanxi Yifeng Biotechnology Co., Ltd., item number YFSW-0322-007; bird's nest peptide was purchased from Yueke Biotechnology (Shanxi) Co., Ltd., item number YKSW-0327-134; DPPH free radical scavenging ability test kit was purchased from Beijing Solebow Technology Co., Ltd., model number BC4755; ABTS free radical scavenging ability test kit was purchased from Beijing Solebow Technology Co., Ltd., model number BC4775; hydroxyl free radical scavenging ability test kit was purchased from Beijing Solebow Technology Co., Ltd., model number BC1320.

[0037] Example 1

[0038] Double Ginseng Peptide Collagen Drink for Strengthening the Body and Reinforcing the Body to Anti-Aging

[0039] (1) Preparation of ginseng extract

[0040] The ginseng was crushed and passed through a 300-mesh sieve. Purified water was added at a solid-liquid ratio of 1:15 g / mL. A composite enzyme was added and enzymatically hydrolyzed at 55° C. and pH 6.8 for 40 minutes. The enzyme was inactivated. The composite microorganism was inoculated and anaerobically fermented at 38° C. and pH 6.5 for 24 hours. The mixture was sterilized and filtered. The fermentation broth was concentrated and dried to a water content of 5 wt% to obtain a ginseng extract.

[0041] The composite enzyme is composed of bromelain and ficin in a mass ratio of 2:1, and the added amount of the composite enzyme is 1% of the mass of ginseng; the composite microorganism is composed of Bifidobacterium infantis IFA09 and Bacillus licheniformis EY37, and the bacterial count of Bifidobacterium infantis IFA09 in the composite microorganism is 2×10 9 The bacterial count of Bacillus licheniformis EY37 was 8×10 9 / g, the inoculum amount of composite microorganisms was 1.5% of the weight of ginseng;

[0042] (2) Preparation of Tremella fuciformis extract

[0043] The dried Tremella fuciformis was crushed and passed through a 200-mesh sieve. Citrate buffer with a pH value of 4 was added at a solid-liquid ratio of 1:50 g / mL. The mixture was microwaved at 80° C. and 400 W for 10 min, and then centrifuged at 7000 rpm for 10 min. The supernatant was concentrated to 1 / 3 of the volume of the supernatant, and then mixed with a 95% ethanol solution with a volume fraction of 6 times the volume of the concentrate. After precipitation for 12 h, the mixture was centrifuged at 9000 rpm for 8 min, and the precipitate was dried to a water content of 4 wt% to obtain a Tremella fuciformis extract.

[0044] (3) Preparation of wolfberry extract

[0045] The wolfberry fruit and purified water were mixed at a ratio of 1:10 g / mL, homogenized at 10,000 rpm for 20 min, microwaved at 60°C and 450 W for 15 min, and centrifuged at 7,000 rpm for 10 min. The supernatant was concentrated to 1 / 3 of the supernatant volume, mixed with 95% ethanol solution with a volume fraction of 6 times the concentrate volume, precipitated for 12 h, and centrifuged at 9,000 rpm for 8 min. The precipitate was dried to a water content of 5 wt% to obtain a wolfberry extract.

[0046] (4) Preparation of Astragalus Extract

[0047] The astragalus root was crushed and passed through a 500-mesh sieve, mixed with a 75% volume fraction ethanol solution at a solid-liquid ratio of 1:10 / mL, and ultrasonically extracted at a temperature of 65°C and a frequency of 40 kHz for 25 min. The mixture was filtered, concentrated, and dried to a water content of 3 wt% to obtain an astragalus root extract.

[0048] (5) Preparation of fruit and vegetable enzymes

[0049] Mulberries, cherries, kiwis, Chinese yams, broccoli, and carrots were mixed in a weight ratio of 5:4:3:3:3:2, and purified water was added in a weight ratio of 1:1. The mixture was crushed at 1000 rpm for 5 seconds to obtain a fruit and vegetable mixture. 4×10 viable bacteria were inoculated. 9 Bifidobacterium longum CICC 6209 and 8×10 9 Lactobacillus mucilaginosus CICC 25124 was fermented at 32°C for 72 hours, sterilized, and filtered to obtain fruit and vegetable enzymes;

[0050] The inoculum amount of Bifidobacterium longum CICC 6209 was 0.5% of the total weight of the fruits and vegetables, and the inoculum amount of Lactobacillus muciferum CICC25124 was 0.8% of the total weight of the fruits and vegetables. The fruits and vegetables were mulberries, cherries, kiwis, yams, broccoli, and carrots.

[0051] (6) Preparation of Double Ginseng Peptide Collagen Drink

[0052] Mix sea cucumber peptide, collagen peptide, ovalbumin peptide, fish scale peptide and bird's nest peptide in a weight ratio of 20:12:6:4:10 to obtain a protein peptide mixture;

[0053] Accurately weigh 10 parts of ginseng extract, 30 parts of protein peptide complex, 5 parts of tremella extract, 5 parts of wolfberry extract, 5 parts of astragalus extract, 8 parts of fruit and vegetable enzymes, 2 parts of kale powder, and 0.0003 parts of PQQ disodium salt;

[0054] The protein peptide complex was mixed with purified water at a material-liquid ratio of 1:15 g / mL, and stirred at 250 rpm for 30 min to obtain a protein peptide mixture. Vitamin C, vitamin E, fruit and vegetable enzymes (adjust the pH to 5.8), ginseng extract, astragalus extract, wolfberry extract, tremella extract, kale powder and PQQ disodium salt were added in sequence. The mixture was homogenized for 3 min in a dark place at 50°C and 20 MPa. Erythritol and potassium sorbate were added, and the mixture was stirred at 300 rpm for 30 min. The mixture was sterilized and filled to obtain a double ginseng peptide collagen drink.

[0055] The added amount of vitamin C is 0.03% of the weight of purified water, the added amount of vitamin E is 0.02% of the weight of purified water, the added amount of erythritol is 1.8% of the weight of purified water, and the added amount of potassium sorbate is 0.01% of the weight of purified water.

[0056] Example 2

[0057] Double Ginseng Peptide Collagen Drink for Strengthening the Body and Reinforcing the Body to Anti-Aging

[0058] (1) Preparation of ginseng extract

[0059] The ginseng was crushed and passed through a 250-mesh sieve. Purified water was added at a solid-liquid ratio of 1:12 g / mL. A composite enzyme was added and enzymatically hydrolyzed at 52°C and a pH value of 6.5 for 45 minutes. The enzyme was inactivated. The composite microorganism was inoculated and anaerobically fermented at 35°C and a pH value of 6.3 for 36 hours. The mixture was sterilized and filtered. The fermentation broth was concentrated and dried to a water content of 4 wt% to obtain a ginseng extract.

[0060] The composite enzyme is composed of bromelain and ficin in a mass ratio of 1:1, and the added amount of the composite enzyme is 0.8% of the mass of ginseng; the composite microorganism is composed of Bifidobacterium infantis IFA09 and Bacillus licheniformis EY37, and the bacterial count of Bifidobacterium infantis IFA09 in the composite microorganism is 1.5×10 9 The bacterial count of Bacillus licheniformis EY37 was 7×10 9 / g, the inoculum amount of composite microorganisms is 1% of the weight of ginseng;

[0061] (2) Preparation of Tremella fuciformis extract

[0062] The dried Tremella fuciformis was crushed and passed through a 180-mesh sieve. Citrate buffer with a pH value of 3.8 was added at a solid-liquid ratio of 1:45 g / mL. The mixture was microwaved at a temperature of 92° C. and a power of 320 W for 12 min, and then centrifuged at 6000 rpm for 13 min. The supernatant was concentrated to 1 / 2 of the volume of the supernatant, mixed with a 93% ethanol solution with a volume fraction of 4 times the volume of the concentrate, and precipitated for 14 h. The precipitate was centrifuged at 8000 rpm for 10 min, and the precipitate was dried to a water content of 3 wt% to obtain a Tremella fuciformis extract.

[0063] (3) Lycium barbarum extract

[0064] The wolfberry fruit and purified water were mixed at a ratio of 1:8 g / mL, homogenized at 8000 rpm for 25 min, microwaved at 55°C and 400 W for 20 min, and centrifuged at 6000 rpm for 12 min. The supernatant was concentrated to 1 / 2 of the supernatant volume, mixed with 93% ethanol solution with a volume fraction of 4 times the concentrate volume, precipitated for 14 h, and centrifuged at 8000 rpm for 10 min. The precipitate was dried to a water content of 4 wt% to obtain a wolfberry extract.

[0065] (4) Preparation of Astragalus Extract

[0066] The astragalus root was crushed and passed through a 450-mesh sieve, mixed with a 70% by volume ethanol solution at a solid-liquid ratio of 1:8 / mL, and ultrasonically extracted at a temperature of 60°C and a frequency of 35 kHz for 35 min. The mixture was filtered, concentrated, and dried to a water content of 4 wt% to obtain an astragalus root extract.

[0067] (5) Preparation of fruit and vegetable enzymes

[0068] Mulberries, cherries, kiwis, Chinese yams, broccoli, and carrots were mixed in a weight ratio of 4:3:2:2:2:1, and purified water was added in a weight ratio of 1:0.8. The mixture was crushed at 800 rpm for 7 seconds to obtain a fruit and vegetable mixture. 3×10 viable bacteria were inoculated. 9 Bifidobacterium longum CICC 6209 and 6×10 9 Lactobacillus mucilaginosus CICC 25124 was fermented at 30°C for 75 hours, sterilized, and filtered to obtain fruit and vegetable enzymes;

[0069] The inoculum size of Bifidobacterium longum CICC 6209 was 0.8% of the total weight of the fruits and vegetables, and the inoculum size of Lactobacillus muciferum CICC25124 was 1% of the total weight of the fruits and vegetables. The fruits and vegetables were mulberries, cherries, kiwis, yams, broccoli, and carrots.

[0070] (6) Preparation of Double Ginseng Peptide Collagen Drink

[0071] The sea cucumber peptide, collagen peptide, ovalbumin peptide, fish scale peptide and bird's nest peptide were mixed in a weight ratio of 15:10:5:3:8 to obtain a protein peptide mixture;

[0072] Accurately weigh 8 parts of ginseng extract, 25 parts of protein peptide complex, 3 parts of tremella extract, 3 parts of wolfberry extract, 3 parts of astragalus extract, 5 parts of fruit and vegetable enzymes, 1 part of kale powder, and 0.0001 parts of PQQ disodium salt;

[0073] The protein peptide complex was mixed with purified water at a material-liquid ratio of 1:13 g / mL, and stirred at 230 rpm for 33 min to obtain a protein peptide mixture. Vitamin C, vitamin E, fruit and vegetable enzymes (adjust the pH to 5.5), ginseng extract, astragalus extract, wolfberry extract, tremella extract, kale powder and PQQ disodium salt were added in sequence. The mixture was homogenized for 4 min in a dark place at 45°C and 18 MPa. Erythritol and potassium sorbate were added, and the mixture was stirred at 250 rpm for 25 min. The mixture was sterilized and filled to obtain a double ginseng peptide collagen drink.

[0074] The added amount of vitamin C is 0.02% of the weight of purified water, the added amount of vitamin E is 0.01% of the weight of purified water, the added amount of erythritol is 1.5% of the weight of purified water, and the added amount of potassium sorbate is 0.008% of the weight of purified water.

[0075] Example 3

[0076] Double Ginseng Peptide Collagen Drink for Strengthening the Body and Reinforcing the Body to Anti-Aging

[0077] (1) Preparation of ginseng extract

[0078] The ginseng was crushed and passed through a 350-mesh sieve. Purified water was added at a solid-liquid ratio of 1:18 g / mL. A composite enzyme was added and enzymatically hydrolyzed at 58° C. and pH 7 for 35 minutes. The enzyme was inactivated. The composite microorganism was inoculated and anaerobically fermented at 40° C. and pH 7 for 18 hours. The mixture was sterilized and filtered. The fermentation broth was concentrated and dried to a water content of 6 wt% to obtain a ginseng extract.

[0079] The composite enzyme is composed of bromelain and ficin in a mass ratio of 3:1, and the added amount of the composite enzyme is 1.2% of the mass of ginseng; the composite microorganism is composed of Bifidobacterium infantis IFA09 and Bacillus licheniformis EY37, and the bacterial count of Bifidobacterium infantis IFA09 in the composite microorganism is 2.5×10 9 The bacterial count of Bacillus licheniformis EY37 was 8.5×10 9 / g, the inoculum amount of composite microorganisms is 2% of the weight of ginseng;

[0080] (2) Preparation of Tremella fuciformis extract

[0081] The dried Tremella fuciformis was crushed and passed through a 250-mesh sieve. Citrate buffer with a pH value of 4.5 was added at a solid-liquid ratio of 1:55 g / mL. The mixture was microwaved at 97°C and 380 W for 8 min, and then centrifuged at 8000 rpm for 8 min. The supernatant was concentrated to 1 / 4 of the volume of the supernatant, and then mixed with 97% ethanol solution with a volume fraction of 8 times the volume of the concentrate. After precipitation for 10 h, the mixture was centrifuged at 10000 rpm for 6 min, and the precipitate was dried to a water content of 6 wt% to obtain a Tremella fuciformis extract.

[0082] (3) Lycium barbarum extract

[0083] The wolfberry fruit and purified water were mixed at a ratio of 1:12 g / mL, homogenized at 12000 rpm for 15 min, microwaved at 65°C and 500 W for 12 min, and centrifuged at 8000 rpm for 8 min. The supernatant was concentrated to 1 / 4 of the volume of the supernatant, mixed with 97% ethanol solution with a volume fraction of 8 times the volume of the concentrate, precipitated for 10 h, and centrifuged at 10000 rpm for 6 min. The precipitate was dried to a water content of 4 wt% to obtain a wolfberry extract.

[0084] (4) Preparation of Astragalus Extract

[0085] The astragalus root was crushed and passed through a 550-mesh sieve, mixed with an 80% by volume ethanol solution at a solid-liquid ratio of 1:12 / mL, and ultrasonically extracted at a temperature of 68°C and a frequency of 45 kHz for 20 min. The mixture was filtered, concentrated, and dried to a water content of 5 wt% to obtain an astragalus root extract.

[0086] (5) Preparation of fruit and vegetable enzymes

[0087] Mulberries, cherries, kiwis, Chinese yams, broccoli, and carrots were mixed in a weight ratio of 6:5:4:4:4:3, and purified water was added in a weight ratio of 1:1.5. The mixture was crushed at 1200 rpm for 3 seconds to obtain a fruit and vegetable mixture. 5×10 viable bacteria were inoculated. 9 Bifidobacterium longum CICC 6209 and 9×10 9 Lactobacillus mucilaginosus CICC 25124 was fermented at 35°C for 70 hours, sterilized, and filtered to obtain fruit and vegetable enzymes;

[0088] The inoculum size of Bifidobacterium longum CICC 6209 was 0.3% of the total weight of the fruits and vegetables, and the inoculum size of Lactobacillus muciferum CICC25124 was 0.5% of the total weight of the fruits and vegetables. The fruits and vegetables were mulberries, cherries, kiwis, yams, broccoli, and carrots.

[0089] (6) Preparation of Double Ginseng Peptide Collagen Drink

[0090] Mix sea cucumber peptide, collagen peptide, ovalbumin peptide, fish scale peptide and bird's nest peptide in a weight ratio of 25:15:8:5:12 to obtain a protein peptide mixture;

[0091] Accurately weigh 12 parts of ginseng extract, 35 parts of protein peptide complex, 8 parts of tremella extract, 8 parts of wolfberry extract, 8 parts of astragalus extract, 10 parts of fruit and vegetable enzymes, 3 parts of kale powder, and 0.0005 parts of PQQ disodium salt;

[0092] The protein peptide complex was mixed with purified water at a material-liquid ratio of 1:17 g / mL, and stirred at 300 rpm for 28 minutes to obtain a protein peptide mixture. Vitamin C, vitamin E, fruit and vegetable enzymes (adjust the pH to 6), ginseng extract, astragalus extract, wolfberry extract, tremella extract, kale powder and PQQ disodium salt were added in sequence. The mixture was homogenized for 2.5 minutes in a dark place at 52°C and 23 MPa. Erythritol and potassium sorbate were added, and the mixture was stirred at 350 rpm for 28 minutes. The mixture was sterilized and filled to obtain a double ginseng peptide collagen drink.

[0093] The added amount of vitamin C is 0.04% of the weight of depurified water, the added amount of vitamin E is 0.03% of the weight of depurified water, the added amount of erythritol is 2% of the weight of depurified water, and the added amount of potassium sorbate is 0.02% of the weight of depurified water.

[0094] Comparative Example 1

[0095] This comparative example is the same as Example 1, except that "10 parts of ginseng extract and 30 parts of protein-peptide complex" in step (6) is replaced by "40 parts of ginseng extract", and step (1) is deleted.

[0096] Comparative Example 2

[0097] This comparative example is the same as Example 1, except that "10 parts of ginseng extract and 30 parts of protein-peptide complex" in step (6) are replaced by "40 parts of protein-peptide complex".

[0098] Comparative Example 3

[0099] This comparative example is the same as Example 1, except that the steps of composite microbial fermentation and composite enzyme hydrolysis in step (1) are swapped.

[0100] Comparative Example 4

[0101] This comparative example is the same as Example 1, except that the compound enzyme in step (1) is composed of papain and trypsin in a mass ratio of 2:1, the amount of compound enzyme added is 1% of the mass of ginseng, and the enzymatic hydrolysis conditions are temperature 42°C, pH 7.2, and time 40 min.

[0102] Comparative Example 5

[0103] This comparative example is the same as Example 1, except that the citrate buffer solution with a pH value of 4 in step (2) is replaced by purified water.

[0104] Comparative Example 6

[0105] This comparative example is the same as Example 1, except that the 75% by volume ethanol solution in step (4) is replaced by pure water.

[0106] Comparative Example 7

[0107] This comparative example is the same as Example 1, except that the "Bifidobacterium longum CICC 6209" in step (5) is replaced by "Bifidobacterium animalis CICC 24924", and the "Lactobacillus mucilaginosus CICC 25124" is replaced by "Lactobacillus reuteri CICC 6123", and the fermentation conditions remain unchanged.

[0108] Test Example 1

[0109] Antioxidant activity

[0110] The DPPH free radical scavenging rate and ABTS of the double ginseng peptide collagen drink of Examples 1-3 and Comparative Examples 1-7 were respectively detected. + The free radical scavenging rate and hydroxyl radical scavenging rate are shown in Table 1.

[0111] The free radical scavenging rate of each group of double ginseng peptide collagen drink concentrate was tested according to the instructions of DPPH free radical scavenging ability test kit, ABTS free radical scavenging ability test kit and hydroxyl free radical scavenging ability test kit.

[0112] Table 1 Antioxidant capacity of different double ginseng peptide collagen drinks

[0113]

[0114]

[0115] From the experimental results in Table 1, it can be seen that, overall, the DPPH free radical scavenging rate and ABTS + The free radical scavenging rate and the hydroxyl radical scavenging rate have strong effects, indicating that the antioxidant activity of the embodiment is stronger than that of the comparative example. It can be seen from Example 1 and Comparative Examples 1-2 that the lack of any one of the ginseng extract and the protein peptide complex will significantly affect the antioxidant capacity of the double ginseng peptide collagen drink, indicating that the ginseng extract and the protein peptide complex have a synergistic effect in terms of antioxidant capacity. It can be seen from Example 1 and Comparative Examples 3-7 that changes in the preparation sequence, enzyme type, solvent and microbial type during the preparation process will affect the antioxidant capacity of the double ginseng peptide collagen drink. It can be seen that the double ginseng peptide collagen drink of the embodiment of the present invention has a strong in vitro antioxidant capacity, and further animal experiments can be carried out to verify its anti-aging effect.

[0116] Test Example 2

[0117] Immunity test

[0118] SPF-grade 30-40 g male Kunming mice were selected and divided into 12 groups, 30 mice in each group: a blank control group, a model group, and an experimental group (Examples 1-3, Comparative Examples 1-7).

[0119] After 7 days of adaptive feeding, all mice in the blank control group received intramuscular injections of hydrocortisone (20 mg / kg) every other day for a total of five times to establish an immunosuppressive mouse model. The blank control group received an equal volume of normal saline. After successful model establishment, each experimental group was gavaged with the corresponding double ginseng peptide collagen drink at a dose of 0.2 mL / mouse / day. The blank control group and model group were gavaged with equal volumes of normal saline for two consecutive weeks.

[0120] (1) Determination of immune organ index and clearance coefficient

[0121] Ten mice were randomly selected from each group. After the final dose, 10 mL / kg of Chinese ink solution was injected via the tail vein. 2 and 10 minutes after injection, 20 μL of whole blood was collected from the retro-orbital venous plexus of the mice using a pipette soaked in 1% sodium heparin. The blood was then dissolved in 2 mL of 0.1% sodium carbonate solution. The OD value was measured spectrophotometrically and calculated. After the mice were sacrificed, the thymus, spleen, and liver were weighed, and the organ index, clearance coefficient K, and phagocytic index α were calculated. The thymus index and liver and spleen index are shown in Table 2, and the clearance coefficient K and phagocytic index α are shown in Table 3.

[0122] Clearance coefficient K = (logOD 2min -lgOD10min ) / (10min-2min);

[0123] Organ index number (mg / g) = immune organ mass / mouse body mass × 100;

[0124] Phagocytic index α = [body weight / (liver weight + spleen weight)] × K 1 / 3 .

[0125] Table 2 Effects of Shuangshen Peptide Collagen Drink on Immune Organ Index and Phagocytic Index in Each Group

[0126]

[0127]

[0128] As can be seen from Table 2, overall, the thymus index and spleen index of the model group were significantly lower than those of the blank control group, indicating that the model group inhibited the development of immune organs and the model was successfully constructed. The thymus index, spleen index and phagocytic index α of the embodiment were close to those of the blank control group, and were significantly higher than those of the model group and the comparative example group, indicating that the double ginseng peptide collagen drink can effectively restore the immune function of the thymus and spleen, and can enhance the phagocytic ability of macrophages and enhance nonspecific immunity. A comparison of Example 1 and Comparative Examples 1-2 shows that there is a synergistic effect between ginseng extract and protein complex, which is crucial for immune regulation. As can be seen from Example 1 and Comparative Examples 3-7, changes in the preparation order, enzyme type, solvent and microbial type during the preparation process will affect the immune ability of the double ginseng peptide collagen drink. It can be seen that the double ginseng peptide collagen drink of the embodiment of the present invention has the effect of enhancing the body's immunity.

[0129] (2) Delayed-type hypersensitivity (DTH) detection

[0130] Ten mice were randomly selected from each group. One day after the last administration, the abdomens of the mice in the other groups except the blank control group were shaved. The shaved area was 3×3 cm. 2 The mice were sensitized with 50 μL of DNFB solution applied evenly to the right ears. Five days later, 20 μL of DNFB solution was applied evenly to the right ears of mice in all groups except the blank control group to initiate the challenge. One day later, an 8 mm piece of ear was punched out with a hole punch, and the mass was weighed to calculate the ear swelling rate. The results are shown in Table 3.

[0131] Ear swelling rate (%) = (right ear mass - left ear mass) / left ear mass × 100%.

[0132] Table 3 Effects of Shuangshen Peptide Collagen Drink on DTH in each group

[0133]

[0134]

[0135] As shown in Table 3, the ear swelling rate in the model group was significantly higher than that in the blank control group, indicating that immunosuppression leads to an enhanced DTH response. The results in the examples were close to those in the blank control group and significantly lower than those in the model group and Comparative Examples 1-7, demonstrating that the product can effectively regulate T cell-mediated immune responses. Comparative Examples 1-2 (lacking the key ingredient, ginseng extract or protein complex) were less effective, with a still-high ear swelling rate. This suggests that the combination of ginseng extract and protein complex can significantly suppress excessive immune responses. This demonstrates that the dual-ginseng peptide collagen drink of the present invention can significantly suppress excessive immune responses and maintain immune balance by regulating T cell function.

[0136] (3) Serum hemolysin detection

[0137] The remaining 10 mice in each group were immunized by intraperitoneal injection of 0.2 mL of 3% (V / V) SRBC cell suspension. After 5 days, the eyeballs of the mice were removed and blood was collected. The blood was allowed to stand for 1 hour to allow the serum to fully precipitate. The serum was collected by centrifugation at 2000 r / min for 10 minutes, and the serum hemolysin was measured after diluting it 250 times with normal saline. The amount of serum hemolysin in the mice was measured by spectrophotometry and expressed as the half hemolysis value (HC50). The HC50 of each group was 1. 50 The results are shown in Table 4.

[0138] Half hemolysis value = absorbance value to be measured / absorbance value when SRBC is half hemolyzed × dilution factor.

[0139] Table 4 Effects of Shuangshen Peptide Collagen Drink on HC 50 Impact

[0140]

[0141]

[0142] As shown in Table 4, the HC50 value in the model group was significantly lower than that in the blank control group, indicating that immunosuppression reduced the humoral immune response. The value in Example 1 was even higher than that in the blank control group, demonstrating that the dual-ginseng peptide collagen drink of the present invention significantly enhanced antibody production. A comparison of Example 1 and Comparative Examples 1-2 shows that the combined use of ginseng extract and the protein complex has a positive effect on antibody production. This demonstrates that the dual-ginseng peptide collagen drink of the present invention can strongly activate B cells, promote antibody production, and enhance humoral immunity.

[0143] Test Example 3

[0144] Anti-aging test

[0145] SPF-grade 30-40 g male Kunming mice were selected and divided into 12 groups, with 10 mice in each group: a blank control group, a model group, and an experimental group (Examples 1-3, Comparative Examples 1-7).

[0146] After 7 days of adaptive feeding, mice in all groups, except the blank control group, were injected with 150 mg / kg of D-galactose daily to establish an aging model. The blank control group was injected with an equal volume of saline. Simultaneously, the experimental group received 0.2 mL / mouse / day of Shuangshen Peptide Collagen Drink, while the blank control and model groups were gavaged with an equal volume of saline for 8 consecutive weeks.

[0147] After 8 weeks, the eyeballs of the mice were removed and blood was collected. The blood was allowed to stand for 1 hour to allow the serum to fully precipitate. The blood was then centrifuged at 2000 rpm for 10 minutes and the serum was collected. The levels of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and malondialdehyde (MDA) in the serum of the mice in each group were determined using kits. The results are shown in Table 5.

[0148] Table 5 Effects of Shuangshen Peptide Collagen Drink on the Contents of SOD, GSH-Px and MDA in Each Group

[0149]

[0150]

[0151] As can be seen from the data in Table 5, the SOD and GSH-Px contents in the model group were significantly lower than those in the blank control group, and the MDA content was higher than that in the blank control group, indicating that the oxidative damage was severe and the D-galactose-induced aging model was successful. The SOD and GSH-Px contents in the example were close to those in the blank control group, and significantly higher than those in the model group and comparative examples 1-7, indicating that the double ginseng peptide collagen drink in the example can effectively enhance the activity of antioxidant enzymes. The MDA content in the example was close to that in the blank control group and significantly lower than that in the model group, indicating that the double ginseng peptide collagen drink in the example can reduce lipid peroxidation damage. Comparison of the data in Example 1 and comparative examples 1-2 shows that the combination of ginseng extract and protein complex has a significant anti-aging effect. It can be seen that the double ginseng peptide collagen drink of the present invention reverses aging caused by oxidative stress at the molecular level by enhancing the activity of SOD and GSH-Px and reducing the level of MDA.

[0152] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A double ginseng peptide collagen drink for strengthening the body and resisting aging, characterized in that: The invention comprises the following raw materials in parts by weight: 8-12 parts of ginseng extract, 25-35 parts of protein peptide complex, 3-8 parts of tremella extract, 3-8 parts of wolfberry extract, 3-8 parts of astragalus extract, 5-10 parts of fruit and vegetable enzymes, 1-3 parts of kale powder and 0.0001-0.0005 parts of PQQ disodium salt; the protein peptide complex consists of sea cucumber peptide, collagen peptide, ovalbumin peptide, fish scale peptide and bird's nest peptide.

2. The double ginseng peptide collagen drink according to claim 1, characterized in that: The ginseng extract is obtained by complex enzyme hydrolysis and complex microbial fermentation.

3. The double ginseng peptide collagen drink according to claim 2, characterized in that: The complex enzyme consists of bromelain and ficin; and the complex microorganism consists of Bifidobacterium infantis IFA09 and Bacillus licheniformis EY37.

4. The double ginseng peptide collagen drink according to claim 1, characterized in that: The weight ratio of the sea cucumber peptide, collagen peptide, ovalbumin peptide, fish scale peptide and bird's nest peptide is (15-25):(10-15):(5-8):(3-5):(8-12).

5. The double ginseng peptide collagen drink according to claim 1, characterized in that: The tremella extract and wolfberry extract are obtained through microwave treatment and alcohol precipitation.

6. The double ginseng peptide collagen drink according to claim 1, characterized in that: The astragalus extract is obtained by extracting with an ethanol solution.

7. The double ginseng peptide collagen drink according to claim 1, characterized in that: The fruit and vegetable enzyme is obtained by fermenting mulberry, cherry, kiwi fruit, yam, broccoli and carrot with Bifidobacterium longum CICC 6209 and Lactobacillus fermentum CICC 25124.

8. A method for preparing the double ginseng peptide collagen drink according to any one of claims 1 to 7, characterized in that: include: The protein peptide complex is mixed with water to obtain a protein peptide mixture, and antioxidants, fruit and vegetable enzymes, ginseng extract, astragalus extract, wolfberry extract, tremella extract, kale powder and PQQ disodium salt are added in sequence. After homogenization, flavoring agents and preservatives are added, and the mixture is sterilized and filled to obtain a double ginseng peptide collagen drink.

9. The preparation method according to claim 8, characterized in that The pH value of the fruit and vegetable enzyme is adjusted to 5.5-6 before addition.

10. Use of the double ginseng peptide collagen drink according to any one of claims 1 to 7 in the preparation of a body-strengthening and anti-aging product.

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