Digestion-assisting fermented beverage and preparation method thereof

Abstract

The invention provides a digestion-assisting fermented beverage and a preparation method thereof, and relates to the technical field of functional beverages, and the IPC classification number belongs to A23L2. The digestion-assisting fermented beverage disclosed by the invention is prepared from hawthorn, emblic leafflower fruit, bighead atractylodes rhizome, dried orange peel, poria cocos, malt and liquorice through enzymolysis and fermentation. Wherein the hawthorn is used as a monarch drug for eliminating meat accumulation, promoting the circulation of qi and relieving flatulence; the rhizoma atractylodis macrocephalae has the effects of tonifying spleen, eliminating dampness and enhancing small intestine peristalsis, and is a ministerial drug; the dried orange peel and the poria cocos are used for clearing damp and regulating intestinal flora, and the malt is used for eliminating grain accumulation and activating amylase; and liquorice harmonizes and protects stomach. All the medicines are combined to achieve the effects of promoting digestion, eliminating stagnation, tonifying spleen, eliminating dampness, promoting the circulation of qi and regulating the middle warmer. Test results show that the fermented beverage not only has good antioxidant activity, but also has an excellent effect of promoting gastrointestinal digestion.

Description

Technical Field

[0001] The present invention relates to the technical field of functional beverages, and its IPC classification number belongs to A23L2. The present invention particularly relates to a digestion-assisted fermentation beverage and a preparation method thereof. Background Art

[0002] In today's fast-paced lifestyle, people often struggle to maintain regular eating habits. Overeating and excessive consumption of greasy and spicy foods are common, leading to increasingly common indigestion. Indigestion not only causes uncomfortable symptoms such as abdominal distension, pain, belching, and loss of appetite, but long-term effects can also negatively impact health and reduce quality of life.

[0003] At present, there are many kinds of products for digestion aids on the market, which can be roughly divided into pharmaceuticals and functional foods. Although pharmaceutical products have certain effects in relieving the symptoms of indigestion, they often have side effects. For example, some gastrointestinal motility drugs may cause adverse reactions such as abdominal pain, diarrhea, and arrhythmia. Long-term use may also lead to drug dependence and have a negative impact on the body's own digestive function regulation mechanism. Functional food products, such as common digestive tablets and probiotic preparations, also have many limitations. Most of the existing digestion aids are prepared by chemical synthesis or simple physical mixing. They lack the full utilization and in-depth development of the effective ingredients of natural food ingredients, making it difficult to achieve comprehensive, gentle and long-lasting conditioning of the digestive system. At the same time, as consumers' health awareness continues to rise, they expect digestive aids not only to have significant efficacy but also to be natural, safe, and free of side effects, while also offering a pleasant taste and drinking experience. Therefore, developing digestive aid beverages that fully utilize the medicinal value of natural ingredients, enhance product quality and efficacy through scientific and rational preparation processes, and simultaneously meet consumers' taste and safety requirements is of great practical significance. Summary of the Invention

[0004] The object of the present invention is to provide a fermented beverage that assists digestion and a preparation method thereof. The fermented beverage provided by the present invention is not only rich in nutrition, but also has the effects of anti-oxidation and assisting digestion.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions: The invention provides a digestion-aiding fermented beverage, which is fermented from the following raw materials in parts by weight: 20-30 parts of hawthorn, 15-25 parts of emblica fruit, 10-20 parts of atractylodes macrocephala, 10-15 parts of tangerine peel, 10-15 parts of poria, 10-20 parts of malt and 5-10 parts of liquorice.

[0006] The present invention also provides a method for preparing the above-mentioned digestion-assisted fermented beverage, comprising: crushing the raw materials and mixing them with water, ultrasonically treating them, adding a composite enzyme for enzymatic hydrolysis, inoculating composite microorganisms for anaerobic fermentation, high-pressure homogenization, centrifuging, and concentrating the supernatant to obtain the digestion-assisted fermented beverage; the composite microorganisms are composed of Lactobacillus reuteri CICC6123 and Bifidobacterium pseudocatenulatus DX1.

[0007] Preferably, the mass volume ratio of the raw material to water is 1:25-35 g / mL.

[0008] Preferably, the ultrasonic treatment has a frequency of 30-40 kHz, a power of 250-350 W, and a time of 30-40 min.

[0009] Preferably, the complex enzyme is cellulase, α-amylase and snail protease.

[0010] More preferably, the enzymatic hydrolysis temperature is 45-55° C., the pH value is 5-6, and the time is 1-3 hours.

[0011] Preferably, the fermentation temperature is 35-40° C., the pH value is 6.5-7, and the fermentation time is 24-36 hours.

[0012] Preferably, the pressure of the high-pressure homogenization is 1300-1500 bar, the flow rate is 10-20 L / h, the temperature is 20-30° C., and the cycle is 2-4 times.

[0013] Preferably, the centrifugation is a stepwise centrifugation, first centrifuging at 3000-5000 r / min for 3-8 min, and then centrifuging at 10000-13000 r / min for 10-15 min.

[0014] Preferably, the concentration method is reduced pressure concentration, the pressure is 5-12KPa, and the temperature is 50-60°C.

[0015] Compared with the prior art, the present invention has the following beneficial effects: The present invention provides a fermented beverage that assists digestion, which is prepared by enzymatic hydrolysis and fermentation of hawthorn, emblica fruit, atractylodes macrocephala, tangerine peel, poria, malt and liquorice. Among them, hawthorn can eliminate meat accumulation, promote qi circulation and relieve bloating, and is the main medicine; clearing away heat and helping digestion, synergizing with hawthorn to accelerate gastric emptying, atractylodes macrocephala can strengthen the spleen and eliminate dampness, and enhance small intestinal motility, and is the ministerial medicine; tangerine peel and poria can eliminate dampness and regulate intestinal flora, malt can eliminate grain accumulation and activate amylase, and is the adjuvant medicine; liquorice can harmonize and protect the stomach. The combination of these medicines can achieve the effects of digesting food, relieving stagnation, strengthening the spleen and removing dampness, and promoting qi circulation and harmonizing the stomach. The test results show that the fermented beverage of the present invention not only has good antioxidant activity, but also has an excellent effect of promoting gastrointestinal digestion. DETAILED DESCRIPTION

[0016] The invention provides a digestion-aiding fermented beverage, which is fermented from the following raw materials in parts by weight: 20-30 parts of hawthorn, 15-25 parts of emblica fruit, 10-20 parts of atractylodes macrocephala, 10-15 parts of tangerine peel, 10-15 parts of poria, 10-20 parts of malt and 5-10 parts of liquorice.

[0017] Main medicine: Hawthorn Hawthorn helps with digestion and eliminates accumulation, and is good at eliminating meat accumulation; it promotes qi and disperses blood stasis, promotes gastrointestinal motility, and improves abdominal distension caused by qi stagnation; it contains organic acids such as hawthorn acid, which can activate the activity of pepsin.

[0018] Assistant herbs: Phyllanthus emblica and Atractylodes macrocephala Phyllanthus emblica clears away heat and promotes the production of body fluid, relieving thirst caused by stomach heat and loss of body fluid; it helps digestion and strengthens the stomach, and contains tannins that promote gastric emptying; it synergizes with hawthorn to enhance the digestion effect.

[0019] Atractylodes macrocephala strengthens the spleen and replenishes Qi; dries dampness and promotes diuresis, improves abdominal distension caused by spleen deficiency and dampness; and promotes the propulsive function of the small intestine.

[0020] Adjuvants: dried tangerine peel, poria cocos and malt Tangerine peel regulates qi and strengthens the spleen, relaxes gastrointestinal smooth muscles, and relieves qi stagnation; it dries dampness and resolves phlegm, and when used with Poria cocos, it enhances the dampness-removing effect; when used in combination with hawthorn, it can increase the activity of α-amylase.

[0021] Poria cocos promotes diuresis and eliminates dampness, promotes water and dampness metabolism, and improves dampness blocking the middle burner; it strengthens the spleen and calms the mind, and when used together with Atractylodes macrocephala, it enhances the spleen-strengthening effect; it regulates intestinal flora and causes the proliferation of beneficial bacteria in the intestines.

[0022] Barley malt helps digestion and regulates the stomach, and can eliminate stagnation in rice, flour, potatoes and taro. It can activate the body's α-amylase and complement hawthorn in the "eliminating meat stagnation + eliminating grain stagnation" effect.

[0023] Adjuvant: Licorice Licorice harmonizes the various medicines, neutralizes the acidity of hawthorn, and reduces the gastric mucosal irritation index; it replenishes qi and strengthens the spleen-strengthening effect of Atractylodes macrocephala; it relieves acute pain and relieves gastrointestinal spasmodic pain.

[0024] In summary, the monarch drug of the present invention, hawthorn, mainly eliminates meat stagnation, promotes gastric enzyme activity, and promotes qi and dissipates bloating; the assistant drug, phyllanthus officinalis, clears heat and aids digestion, and cooperates with hawthorn to accelerate gastric emptying; white atractylodes strengthens the spleen and dries dampness, enhancing small intestinal motility; the adjuvant, tangerine peel, regulates qi and dissipates dampness, and cooperates with hawthorn to activate amylase; poria promotes dampness and strengthens the spleen, and regulates intestinal flora; malt specifically eliminates grain accumulation, and complements hawthorn in digestion; the guiding drug, licorice, harmonizes the various drugs, protects the gastric mucosa, relieves pain, and assists in strengthening the spleen. The digestion of food in the formula complements each other: hawthorn (meat accumulation) and malt (grain accumulation) comprehensively eliminate stagnation; strengthening the spleen and dissipating dampness: white atractylodes + poria + tangerine peel regulate spleen deficiency and dampness together; protecting the stomach and enhancing efficacy: licorice neutralizes acidity, ensuring a mild and long-lasting effect. The combination of the various drugs has the effects of eliminating food stagnation, strengthening the spleen and dissipating dampness, and promoting qi and harmonizing the stomach.

[0025] The present invention also provides a method for preparing the above-mentioned digestion-assisted fermentation beverage, comprising: crushing the raw materials and mixing them with water, ultrasonically treating them, adding a composite enzyme for enzymolysis, inoculating composite microorganisms for anaerobic fermentation, high-pressure homogenization, centrifuging, and concentrating the supernatant to obtain the digestion-assisted fermentation beverage; the composite microorganisms are Lactobacillus reuteri CICC ® 6123 and Bifidobacterium pseudocatenulatus DX1.

[0026] The crushed particle size of the present invention is preferably 300-500 mesh, more preferably 400 mesh. Crushing the Chinese medicine raw materials is beneficial to the dissolution of the effective ingredients in the Chinese medicine cells.

[0027] The mass volume ratio of the raw material to water in the present invention is preferably 1:25-35 g / mL, more preferably 1:30 g / mL.

[0028] The ultrasonic treatment described herein preferably has a frequency of 30-40 kHz, more preferably 35 kHz, a power of 250-350 W, more preferably 300 W, and a duration of 30-40 minutes, more preferably 35 minutes. The ultrasonic treatment described herein can dissolve substances (such as fermentable sugars and proteins) in the traditional Chinese medicine cells in water, thereby shortening the fermentation cycle of the composite microorganism.

[0029] The complex enzyme of the present invention is preferably composed of cellulase, α-amylase and snail protease according to the weight ratio of (3-6): (2-5): (1-3), wherein the cellulase activity is preferably 50,000-100,000 U / g, more preferably 80,000 U / g, the α-amylase activity is preferably 20,000-50,000 U / g, more preferably 30,000 U / g, and the snail protease activity is preferably 8,000-10,000 U / g; the temperature of the enzymolysis is preferably 45-55°C, more preferably 50°C, the pH value is preferably 5-6, more preferably 5.5, and the time is preferably 1-3h, more preferably 2h. The complex enzyme of the present invention can destroy the cell wall structure and release the intracellular substances wrapped by the cell wall, improve the dissolution rate of fat-soluble components, shorten the extraction time, and decompose the macromolecules in the cell, such as starch and protein, into small molecules such as glucose, maltose, amino acids, and polypeptides, providing a material basis for subsequent fermentation steps.

[0030] The composite microorganism of the present invention is preferably composed of Lactobacillus reuteri CICC ® 6123 and Bifidobacterium pseudocatenulatum DX1 are composed in a weight ratio of 1:2-5. ®6123 was purchased from the China Industrial Culture Collection Administration Center, with a bacterial activity of preferably 1 billion to 2 billion CFU / g, more preferably 1.5 billion CFU / g. Bifidobacterium pseudocatenulatus DX1, with a deposit number of CCTCC NO: M2019852, was purchased from the China Center for Type Culture Collection and disclosed in patent CN110894481A, with a bacterial activity of preferably 300 million to 800 million CFU / g, more preferably 500 million CFU / g. The fermentation temperature is preferably 35-40°C, more preferably 37°C, the pH is preferably 6.5-7, more preferably 6.8, and the fermentation time is preferably 24-36 hours, more preferably 30 hours. The present invention can metabolize and transform traditional Chinese medicine ingredients through composite microorganisms, enhance biological activity (such as antioxidant activity), and the enzymes produced can regulate intestinal function and exert a digestive effect.

[0031] The pressure of the high-pressure homogenization of the present invention is preferably 1300-1500 bar, more preferably 1400 bar, the flow rate is preferably 10-20 L / h, more preferably 15 L / h, preferably 20-30°C, more preferably 25°C, and preferably circulated 2-4 times, more preferably 3 times. The high-pressure homogenization of the present invention can use high-speed shear force to destroy Lactobacillus reuteri CICC in the fermentation broth. ® 6123 and Bifidobacterium pseudocatenulatus DX1 release nutrients such as enzymes, sugars, and amino acids from cells, thereby increasing the nutritional content of the fermentation broth. The enzyme substances in it have the effect of promoting digestion.

[0032] The centrifugation described herein is preferably performed in stages, initially at 3,000-5,000 rpm for 3-8 minutes, followed by centrifugation at 10,000-13,000 rpm for 10-15 minutes. More preferably, the centrifugation is performed at 4,000 rpm for 5 minutes, followed by centrifugation at 12,000 rpm for 13 minutes. The first centrifugation step removes impurities such as unbroken plant fibers and large cell clumps, yielding a preliminary clarified solution. The second centrifugation step thoroughly separates yeast debris and microcellular fragments, yielding a more clarified fermentation broth.

[0033] The concentration method of the present invention is reduced pressure concentration, the pressure is preferably 5-12KPa, more preferably 8KPa, and the temperature is preferably 50-60°C, more preferably 55°C.

[0034] After the concentrated solution is obtained by reduced pressure concentration, the present invention preferably further comprises adjusting the pH to 5-6 and adding a sweetener, dietary fiber, and a preservative. The sweetener is preferably honey or maple syrup, more preferably honey, and is added in an amount of 1%-3% by weight of the concentrated solution. The dietary fiber is preferably inulin or pectin, more preferably inulin, and is added in an amount of 1%-2% by weight of the concentrated solution. The preservative is preferably sodium benzoate or potassium sorbate, more preferably potassium sorbate, and is added in an amount of 0.01%-0.03% by weight of the concentrated solution, more preferably 0.02%.

[0035] In the present invention, unless otherwise specified, all raw material components are commercially available products well known to those skilled in the art.

[0036] 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.

[0037] In the following examples, unless otherwise specified, all methods are conventional.

[0038] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0039] Example 1 Preparation of digestion-assisted fermented beverages S1. Pretreatment of Traditional Chinese Medicine Weigh 25 parts by weight of hawthorn, 20 parts by weight of emblica fruit, 15 parts by weight of atractylodes macrocephala, 13 parts by weight of dried tangerine peel, 13 parts by weight of poria, 15 parts by weight of malt, and 8 parts by weight of liquorice, respectively, grind them through a 400-mesh sieve, and mix them to obtain a Chinese medicine powder; The Chinese medicine powder was mixed with water at a solid-liquid ratio of 1:30 g / mL, and ultrasonicated for 35 min at a frequency of 35 kHz and a power of 300 W to obtain a Chinese medicine liquid; S2. Enzymatic Hydrolysis Adding complex enzyme to the traditional Chinese medicine liquid, performing enzymolysis at 50°C and pH 5.5 for 2 hours, inactivating the enzyme, and obtaining an enzymatic hydrolyzate; The complex enzyme is composed of cellulase, α-amylase and snail protease in a weight ratio of 5:3:2, the cellulase activity is 80,000 U / g, the α-amylase activity is 30,000 U / g, and the snail protease activity is 9,000 U / g. The amount of complex enzyme added is 3% of the mass of the traditional Chinese medicine powder; S3. Fermentation The complex microorganisms were inoculated into the enzymatic hydrolysate and anaerobically fermented at 37°C and pH 6.8 for 30 hours to obtain a fermentation liquid; The composite microorganisms consisted of Lactobacillus reuteri CICC ® 6123 and Bifidobacterium pseudocatenulatum DX1 are composed of a weight ratio of 1:3, Lactobacillus reuteri CICC ® The bacterial activity of 6123 is 1.5 billion CFU / g, the bacterial activity of Bifidobacterium pseudocatenulatus DX1 is 500 million CFU / g, and the inoculation amount of the composite microorganism is 5‰ of the mass of the traditional Chinese medicine powder; S4. High pressure homogenization, centrifugation, and concentration The fermentation broth was homogenized three times under high pressure at a pressure of 1400 bar, a flow rate of 15 L / h, and a temperature of 25°C, and then centrifuged at 4000 rpm for 5 minutes, then at 12000 rpm for 13 minutes, and concentrated to 1 / 3 of the original volume under a pressure of 8 kPa and a temperature of 55°C to obtain a concentrate. S5. Allocation The supernatant, honey, inulin and potassium sorbate are mixed, homogenized twice under a pressure of 15 MPa and a temperature of 55° C., sterilized and filled to obtain an assisted digestion fermentation beverage; The amount of honey added is 2% of the mass of the concentrate, the amount of inulin added is 1.5% of the mass of the concentrate, and the amount of potassium sorbate added is 0.02% of the mass of the concentrate.

[0040] Example 2 Preparation of digestion-assisted fermented beverages S1. Pretreatment of Traditional Chinese Medicine Weigh 20 parts by weight of hawthorn, 15 parts by weight of emblica fruit, 10 parts by weight of atractylodes macrocephala, 10 parts by weight of dried tangerine peel, 10 parts by weight of poria, 10 parts by weight of malt, and 5 parts by weight of liquorice, respectively, grind them through a 300-mesh sieve, and mix them to obtain a Chinese medicine powder; The Chinese medicine powder and water were mixed at a material-liquid ratio of 1:25 g / mL, and ultrasonically treated at a frequency of 30 kHz and a power of 250 W for 40 min to obtain a Chinese medicine liquid; S2. Enzymatic Hydrolysis Adding complex enzyme to the traditional Chinese medicine liquid, performing enzymolysis for 3 hours at 45°C and pH 5, and then inactivating the enzyme to obtain an enzymatic hydrolyzate; The complex enzyme is composed of cellulase, α-amylase and snail protease in a weight ratio of 3:2:1, the cellulase activity is 50,000 U / g, the α-amylase activity is 20,000 U / g, and the snail protease activity is 8,000 U / g. The amount of complex enzyme added is 2% of the mass of the traditional Chinese medicine powder; S3. Fermentation The complex microorganisms were inoculated into the enzymatic hydrolysate and anaerobically fermented at 35°C and pH 6.5 for 36 hours to obtain a fermentation liquid; The composite microorganisms consisted of Lactobacillus reuteri CICC ®6123 and Bifidobacterium pseudocatenulatum DX1 are composed of a weight ratio of 1:2, Lactobacillus reuteri CICC ® The bacterial activity of 6123 is 1 billion CFU / g, the bacterial activity of Bifidobacterium pseudocatenulatus DX1 is 300 million CFU / g, and the inoculation amount of the composite microorganism is 3‰ of the mass of the traditional Chinese medicine powder; S4. High pressure homogenization, centrifugation, and concentration The fermentation broth was homogenized under high pressure for 4 times at a pressure of 1300 bar, a flow rate of 10 L / h, and a temperature of 20°C, and then centrifuged at 3000 r / min for 8 minutes, and then at 10000 r / min for 15 minutes. The broth was concentrated to 1 / 3 of the original volume at a pressure of 3 kPa and a temperature of 50°C to obtain a concentrate. S5. Allocation The supernatant, honey, inulin and potassium sorbate were mixed, homogenized three times under the conditions of a pressure of 10 MPa and a temperature of 50° C., sterilized and filled to obtain an assisted digestion fermentation beverage; The amount of honey added is 1% of the mass of the concentrate, the amount of inulin added is 1% of the mass of the concentrate, and the amount of potassium sorbate added is 0.01% of the mass of the concentrate.

[0041] Example 3 Preparation of digestion-assisted fermented beverages S1. Pretreatment of Traditional Chinese Medicine Weigh 30 parts by weight of hawthorn, 25 parts by weight of emblica fruit, 20 parts by weight of atractylodes macrocephala, 15 parts by weight of dried tangerine peel, 15 parts by weight of poria, 20 parts by weight of malt, and 10 parts by weight of liquorice, respectively, grind them through a 500-mesh sieve, and mix them to obtain a Chinese medicine powder; The Chinese medicine powder was mixed with water at a solid-liquid ratio of 1:35 g / mL, and ultrasonicated for 30 min at a frequency of 40 kHz and a power of 350 W to obtain a Chinese medicine liquid; S2. Enzymatic Hydrolysis Adding complex enzyme to the traditional Chinese medicine liquid, performing enzymolysis at 55°C and pH 6 for 1 hour, inactivating the enzyme, and obtaining an enzymolysis solution; The complex enzyme is composed of cellulase, α-amylase and snail protease in a weight ratio of 6:5:3, the cellulase activity is 100,000 U / g, the α-amylase activity is 50,000 U / g, and the snail protease activity is 10,000 U / g. The amount of complex enzyme added is 4% of the mass of the traditional Chinese medicine powder; S3. Fermentation The complex microorganisms are inoculated into the enzymatic hydrolysate and anaerobically fermented at 40°C and pH 7 for 24 hours to obtain a fermentation liquid; The composite microorganisms consisted of Lactobacillus reuteri CICC ® 6123 and Bifidobacterium pseudocatenulatum DX1 are composed of a weight ratio of 1:5, Lactobacillus reuteri CICC ®The bacterial activity of 6123 is 2 billion CFU / g, the bacterial activity of Bifidobacterium pseudocatenulatus DX1 is 800 million CFU / g, and the inoculation amount of the composite microorganism is 7‰ of the mass of the traditional Chinese medicine powder; S4. High pressure homogenization, centrifugation, and concentration The fermentation broth was homogenized twice under high pressure at a pressure of 1500 bar, a flow rate of 20 L / h, and a temperature of 30°C, and then centrifuged at 5000 r / min for 3 minutes and then at 13000 r / min for 10 minutes. The broth was concentrated to 1 / 2 of the original volume at a pressure of 12 kPa and a temperature of 60°C to obtain a concentrate. S5. Allocation The supernatant, honey, inulin and potassium sorbate are mixed, homogenized once under a pressure of 20 MPa and a temperature of 58° C., sterilized and filled to obtain an assisted digestion fermentation beverage; The amount of honey added is 3% of the mass of the concentrate, the amount of inulin added is 2% of the mass of the concentrate, and the amount of potassium sorbate added is 0.03% of the mass of the concentrate.

[0042] Comparative Example 1 The specific implementation is the same as that of Example 1, except that the S2 enzymatic hydrolysis step is replaced by: Adding complex enzyme to the traditional Chinese medicine liquid, performing enzymolysis at 50°C and pH 7 for 1 hour to obtain enzymatic hydrolyzate; The complex enzyme is composed of ligninase, γ-amylase and trypsin in a weight ratio of 6:5:3, the ligninase activity is 100,000 U / g, the γ-amylase activity is 50,000 U / g, and the trypsin activity is 10,000 U / g. The added amount of the complex enzyme is 4% of the mass of the traditional Chinese medicine powder.

[0043] Comparative Example 2 The specific implementation is the same as that of Example 1, except that the S2 enzymatic hydrolysis step is replaced by: Cellulase was added to the traditional Chinese medicine liquid and enzymatically hydrolyzed at 50°C and pH 5.5 for 40 minutes, and the enzyme was inactivated. α-amylase was added and enzymatically hydrolyzed at 60°C and pH 6 for 40 minutes, and the enzyme was inactivated. Snail protease was added and enzymatically hydrolyzed at 50°C and pH 6 for 40 minutes, and the enzyme was inactivated to obtain an enzymatic solution. The cellulase, α-amylase and snail protease were the same as those in Example 1.

[0044] Comparative Example 3 The specific implementation is the same as that of Example 1, except that the S3 fermentation step is replaced by: The complex microorganisms were inoculated into the enzymatic hydrolysate and anaerobically fermented at 37°C and pH 6.5 for 30 hours to obtain a fermentation liquid; The composite microorganisms are composed of Lactobacillus helveticus CICC ®22818 (purchased from China Industrial Microbial Culture Collection Administration Center) and Bifidobacterium longum strain LTBL16 (deposit number CCTCC M 2019028, purchased from China Center for Type Culture Collection, disclosed in patent CN110452829A) in a weight ratio of 1:3, Lactobacillus helveticus CICC ® The bacterial activity of 22818 is 1.5 billion CFU / g, the bacterial activity of Bifidobacterium longum strain LTBL16 is 500 million CFU / g, and the inoculation amount of the composite microorganisms is 5‰ of the mass of the traditional Chinese medicine powder.

[0045] Comparative Example 4 The specific implementation is the same as that of Example 1, except that the S3 fermentation step is replaced by: Inoculate Lactobacillus reuteri CICC in the enzymatic hydrolysate ® 6123, after anaerobically fermenting at 37°C and pH 6.5 for 15 h, sterilizing, inoculating with Bifidobacterium pseudocatenulatus DX1 and fermenting anaerobically at 37°C and pH 7 for 15 h to obtain a fermentation broth; Among them, Lactobacillus reuteri CICC ® The bacterial activity of 6123 is 1.5 billion CFU / g, and the inoculation amount is 5‰ of the mass of the Chinese medicine powder. The bacterial activity of Bifidobacterium pseudocatenulatus DX1 is 500 million CFU / g, and the inoculation amount is 5‰ of the mass of the traditional Chinese medicine powder.

[0046] Test Example 1 Antioxidant activity The scavenging abilities of the fermented beverages of Examples 1-3 and Comparative Examples 1-4 in scavenging DPPH free radicals and ABTS free radicals were tested respectively. The DPPH scavenging rate and ABTS scavenging rate results of the fermented beverages of each group are shown in Table 1.

[0047] The DPPH free radical scavenging ability was determined as follows: experimental group (As): 100 µL sample solution and 100 µL DPPH solution; sample blank group (Ar): 100 µL sample solution and 100 µL solvent; solvent blank group (A0): 100 µL solvent and 100 µL DPPH solution. The reaction was carried out in the dark at room temperature for 30 minutes, followed by absorbance measurement at a wavelength of 517 nm. Vc was used as a positive control. DPPH scavenging efficiency (%) = [(A0 + Ar) - As] / A0 * 100%. Where A0 represents the absorbance of the solvent blank group; Ar represents the absorbance of the sample blank group; and As represents the absorbance of the experimental group.

[0048] The ABTS free radical scavenging ability assay is as follows: The supramolecular solvent-extracted Pyracantha fortuneana fruit extract is diluted to varying concentrations and set aside. The experimental group (A) consists of 40 µL of sample solution and 160 µL of ABTS reagent added. The blank group (A0) consists of 0.7 mL of deionized water and 2.8 mL of ABTS reagent. The reaction is incubated at room temperature in the dark for 30 minutes, and the absorbance is measured at 734 nm. The ABTS free radical scavenging efficiency (%) is calculated as [(A0 - A0) / A0] x 100%, where A0 represents the absorbance of the blank group and A represents the absorbance of the experimental group.

[0049] Table 1 DPPH clearance rate and ABTS clearance rate of each group of fermented beverages Overall, the examples exhibited stronger antioxidant activity than the comparative examples. The data from Example 1 and Comparative Examples 1-2 demonstrate that different enzymes and different enzymatic hydrolysis sequences influence the antioxidant activity of fermented beverages. The data from Example 1 and Comparative Examples 3-4 demonstrate that different microorganisms and fermentation methods affect the antioxidant activity of fermented beverages. In summary, the present invention demonstrates synergistic effects between the complex enzymes and complex microorganisms, and both enzymatic hydrolysis and fermentation methods enhance the antioxidant activity of fermented beverages.

[0050] Test Example 2 Assisted digestion animal experiments 160 male Kunming mice aged 2-3 months and weighing 25-35 g were selected. After 7 days of adaptive feeding, they were divided into 8 groups with 20 mice in each group. There was no significant difference among the mice in each group.

[0051] The mice were divided into a treatment group and a blank group. The treatment group was gavaged with 1 mL / 10 gbw of the fermented beverages of Examples 1-3 and Comparative Examples 1-4 at 10:00 am every day, and the blank group was gavaged with an equal amount of normal saline. During the gavage period, the mice had free access to food and water for 30 consecutive days. During the experiment, the mice were fed a high-protein feed composed of the following raw materials in the following percentages: 25% fish meal, 15% soy protein isolate, 10% wheat protein, 30% corn flour, 10% wheat bran, 5% fish oil, 2% dicalcium phosphate, 2% vitamin premix, and 1% mineral premix.

[0052] Gastric residual rate and small intestinal propulsion rate are two important indicators for evaluating the digestion process. Gastric residual rate can reflect the digestion ability, and small intestinal propulsion rate can reflect the digestion and motility of the small intestine.

[0053] After fasting for 18 hours, the mice were gavaged with 0.2 mL of liquid high-protein feed containing black ink (hereinafter referred to as semi-solid feed). One hour later, the mice were killed by cervical dislocation. The small intestinal propulsion rate and gastric residual rate of mice in each group were tested. The specific results are shown in Table 2.

[0054] The method for detecting the small intestinal propulsion rate is as follows: the pylorus and the end of the small intestine of the sacrificed mouse are ligated, the small intestine is laid flat on the laboratory table, the full length of the small intestine is recorded, the length from the pylorus to the end of the black paste is used as the propulsion length, and its propulsion rate is calculated.

[0055] The gastric residual rate is determined by ligating the cardia and pylorus of the stomach of mice after sacrifice. The stomach is removed, wiped dry with filter paper, and weighed. The stomach body is then cut open, the stomach contents are rinsed, wiped dry, and weighed. The difference between the total stomach weight and the net stomach weight is the gastric residual weight. The difference between the weight of the semi-solid feed and the gastric residual weight is the gastric emptying rate. The gastric residual rate is the ratio of gastric emptying to the semi-solid feed administered.

[0056] Table 2 Small intestinal propagation rate and gastric residual rate of fermented beverages in each group On the whole, compared with the blank group, both the embodiment and the comparative example can improve the small intestinal propulsion rate and reduce the gastric residual rate. The fermented beverage of the present invention has a lower gastric residual rate and a higher small intestinal propulsion rate than the comparative example group, indicating that the fermented beverage of the present invention can promote the digestion capacity of the stomach and small intestine. It can be seen from the data of Example 1 and Comparative Examples 1-2 that the fermented beverages obtained with different composite enzymes and enzymolysis sequences will affect the digestion capacity of the stomach and intestine. It can be seen from the data of Example 1 and Comparative Examples 3-4 that the components of the fermented beverages obtained with different composite microorganisms and fermentation methods are different, which in turn affects the digestion capacity of the stomach and intestine, indicating that the Lactobacillus reuteri CICC 6123 and Bifidobacterium pseudocatenulatus DX1 of the present invention have a synergistic effect in promoting fermentation. In summary, the fermented beverage obtained by the preparation method of the present invention has an excellent digestion-promoting effect.

[0057] 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 fermented beverage that aids digestion, characterized in that: The fermented food is prepared from the following raw materials in parts by weight: 20-30 parts of hawthorn, 15-25 parts of emblica fruit, 10-20 parts of atractylodes macrocephala, 10-15 parts of dried tangerine peel, 10-15 parts of poria, 10-20 parts of malt and 5-10 parts of liquorice.

2. The method for preparing the digestion-assisted fermented beverage according to claim 1, characterized in that: include: The raw materials are crushed and mixed with water, and after ultrasonic treatment, a composite enzyme is added for enzymolysis, and composite microorganisms are inoculated for anaerobic fermentation. The mixture is homogenized under high pressure and centrifuged, and the supernatant is concentrated to obtain the digestion-assisted fermented beverage; the composite microorganisms are composed of Lactobacillus reuteri CICC6123 and Bifidobacterium pseudocatenulatus DX1.

3. The preparation method according to claim 2, characterized in that The mass volume ratio of the raw material to water is 1:25-35g / mL.

4. The preparation method according to claim 2, characterized in that The ultrasonic treatment has a frequency of 30-40 kHz, a power of 250-350 W, and a time of 30-40 min.

5. The preparation method according to claim 2, characterized in that The complex enzyme is cellulase, α-amylase and snail protease.

6. The preparation method according to claim 2 or 5, characterized in that The enzymatic hydrolysis temperature is 45-55° C., the pH value is 5-6, and the time is 1-3 hours.

7. The preparation method according to claim 2, characterized in that The fermentation temperature is 35-40° C., the pH value is 6.5-7, and the fermentation time is 24-36 hours.

8. The preparation method according to claim 2, characterized in that The high-pressure homogenization has a pressure of 1300-1500 bar, a flow rate of 10-20 L / h, a temperature of 20-30° C., and is circulated 2-4 times.

9. The preparation method according to claim 2, characterized in that The centrifugation is a stepwise centrifugation, first centrifuging at 3000-5000 r / min for 3-8 min, and then centrifuging at 10000-13000 r / min for 10-15 min.

10. The preparation method according to claim 2, characterized in that The concentration method is reduced pressure concentration, the pressure is 5-12KPa, and the temperature is 50-60°C.

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