Beverage containing Chinese wolfberry fruit puree and fucoidin and preparation method thereof

Abstract

The invention discloses a beverage containing Chinese wolfberry fruit puree and fucoidin and a preparation method thereof, and belongs to the technical field of Chinese wolfberry fruit puree beverages. The beverage comprises 50-80 parts of Chinese wolfberry fruit primary pulp, 2-3 parts of fucoidin, 0.1-1 part of hericium erinaceus powder, 0.1-1 part of poria cocos powder, 0.01-1 part of wheat oligopeptide, 0.1-0.5 part of concentrated lemon juice and 14-45 parts of water. According to the beverage, the wolfberry primary pulp and the fucoidin are used as main components, the effect of removing helicobacter pylori can be further improved, and the effects of nourishing the stomach, protecting the liver and protecting the kidney can be achieved.

Description

Technical Field

[0001] The present application relates to a beverage containing wolfberry puree and fucoidan and a preparation method thereof, belonging to the technical field of wolfberry puree beverages. Background Art

[0002] Fucoidan is a water-soluble sulfated polysaccharide extracted from brown algae. Rich in sulfate groups, it possesses antioxidant, anti-tumor, anti-inflammatory, and microcirculatory benefits. It helps the body scavenge free radicals, enhances immune cell activity, and inhibits the expression of inflammatory factors. For example, beverages containing fucoidan can help boost immunity and are suitable for people with sub-health conditions.

[0003] Studies have shown that fucoidan can also target and bind to Helicobacter pylori in the stomach, thereby clearing Helicobacter pylori and repairing the gastric mucosa. The prior art CN110623187A discloses a refreshing solid beverage containing fucoidan, which has the effect of clearing Helicobacter pylori.

[0004] However, this solid beverage only has the effect of clearing Helicobacter pylori, and cannot protect the liver and kidneys. In addition, the content of Hericium erinaceus powder added to the beverage is low, making it difficult to exert the efficacy of Hericium erinaceus powder. Summary of the Invention

[0005] In order to solve the above problems, a beverage containing wolfberry puree and fucoidan is provided. The beverage uses wolfberry puree and fucoidan as main ingredients, which can further improve the effect of eliminating Helicobacter pylori and achieve the effects of nourishing the stomach, protecting the liver and protecting the kidneys.

[0006] According to one aspect of the present application, a beverage containing wolfberry puree and fucoidan is provided, which includes, by weight, 50-80 parts of wolfberry puree, 2-3 parts of fucoidan, 0.1-1 part of Hericium erinaceus powder, 0.1-1 part of Poria powder, 0.01-1 part of wheat oligopeptide, 0.1-0.5 part of concentrated lemon juice, and 14-45 parts of water.

[0007] The beverage ingredients obtained from the above components are synergistically effective and can exert better refreshing and stomach-nourishing effects. Compared with the traditional treatment option - antibiotic quadruple therapy, it will not cause any burden to the human body, has no side effects, and is highly safe to drink.

[0008] Optionally, the weight ratio of the wolfberry puree to fucoidan is 30:1.

[0009] Lycium barbarum puree contains effective ingredients such as Lycium barbarum polysaccharides and betaine. Under the above weight ratio, the Lycium barbarum puree and fucoidan can be combined to achieve the best effect of eliminating Helicobacter pylori, nourishing the stomach, protecting the liver and protecting the kidneys.

[0010] Optionally, the weight ratio of the fucoidan to the wheat oligopeptide is 1:0.1.

[0011] Optionally, the weight ratio of the fucoidan to the Hericium erinaceus powder is 2:1.

[0012] Optionally, the fucoidan is in powder form, and the purity of the powdered fucoidan is not less than 92%.

[0013] The combination of fucoidan, wheat oligopeptides and Hericium erinaceus powder can not only achieve the above-mentioned effects, but also enhance immunity and improve various sub-health problems.

[0014] The human body is a holistic system, with organs working in harmony and coordination. The benefits of wheat oligopeptides and Hericium erinaceus powder primarily occur in the stomach and intestines. If added in too little, they won't effectively nourish the stomach. If added in too much, they may significantly impact other organs in a short period of time, hindering the body's ability to fine-tune and orderly transition to a healthier state of balance.

[0015] Optionally, the preparation method of the wolfberry puree is:

[0016] The washed wolfberry fruits are crushed to obtain crushed pulp, and then the crushed pulp is beaten, ground, homogenized and pasteurized to obtain the product.

[0017] Preferably, the fresh wolfberry fruit is Zhongning wolfberry.

[0018] The Hericium erinaceus powder currently available on the market mainly includes direct-grinding powder and Hericium erinaceus polysaccharide. Direct-grinding Hericium erinaceus powder has the advantage of retaining natural ingredients and biological activity in terms of nutrition. However, it also has the disadvantages of limited digestion and absorption of active ingredients and low utilization rate due to the presence of glucan, cellulose, anti-nutritional factors, etc.; and Hericium erinaceus polysaccharide, with polysaccharide content as the evaluation index, may ignore the preservation of unique active ingredients such as amino acids, lipids, vitamins, terpenes, polyphenols, and Hericium erinaceus in the production process. Therefore, in order to obtain the full nutritional components of Hericium erinaceus and better play the stomach-nourishing effects of Hericium erinaceus in benefiting the five internal organs, aiding digestion, and relieving gastritis and gastric ulcers, the present application conducts a special extraction of Hericium erinaceus to obtain the Hericium erinaceus powder.

[0019] Optionally, the preparation method of the Hericium erinaceus powder is:

[0020] S1: Place the wolfberry of Hericium erinaceus in 5-6 times the volume of water, soak for a certain period of time, and then grind to obtain a slurry;

[0021] S2: adding a composite enzyme to the slurry for enzymatic hydrolysis, and then adding Weizmannella coagulans BCLD23 for fermentation to obtain a fermentation broth, wherein the composite enzyme is selected from β-glucanase, cellulase, chitinase and aminopeptidase in a weight ratio of 3:1:2:1;

[0022] S3: removing slag, homogenizing, sterilizing and spray-drying the fermentation liquid to obtain the Hericium erinaceus powder.

[0023] In the above preparation method, Hericium erinaceus is processed in sequence with a complex enzyme and Weizmannella coagulans BCLD23, which can not only preserve the complete nutritional components of Hericium erinaceus as much as possible, but also release unique active ingredients such as amino acids, lipids, vitamins, terpenes, polyphenols, and hericium erin, thereby improving the digestion and absorption rate, and better coordinating with wolfberry puree and fucoidan, and significantly increasing the stomach-nourishing effect.

[0024] The β-glucanase, cellulase and chitinase used in the above-mentioned complex enzyme can destroy components such as glucomannan, cellulose, chitin and chitosan oligosaccharides in the cell wall of Hericium erinaceus, thereby facilitating the rapid dissolution of effective substances in Hericium erinaceus. The aminopeptidase can enzymatically hydrolyze proteins to obtain small molecule peptides and amino acids. The fermentation process of the above-mentioned coagulant Weizmannella BCLD23 can increase the dissolution amount of effective substances, and the metabolites produced can enhance the effect of the active substances in Hericium erinaceus powder.

[0025] Weizmannella coagulans BCLD23 is an intestinal probiotic. If some people lack this bacteria in their intestines, directly taking the Hericium erinaceus powder obtained by grinding Hericium erinaceus cannot produce enough beneficial ingredients. This application uses this strain to treat Hericium erinaceus liquid to achieve pre-fermentation, which can change the ingredients in Hericium erinaceus and produce small molecule metabolites. This type of substance can be directly absorbed after ingestion, which compensates for the utilization level of people whose intestines lack this strain and improves the efficiency of the population.

[0026] Optionally, the inoculation amount of the Weizmannella coagulans BCLD23 is 0.1%-0.5% of the weight of the Hericium erinaceus.

[0027] Optionally, the viable count of the coagulant Weizmannella BCLD23 is 5×10 8 CFU / g-10×10 8 CFU / g.

[0028] The above-mentioned inoculation amount and viable cell count can effectively increase the content of active ingredients in Hericium erinaceus powder, especially the content of Hericium erinaceus polysaccharides and phenolic compounds. If the inoculation amount is too large, it will firstly result in a waste of cost, and secondly, the content of Hericium erinaceus polysaccharides will be reduced, which is not conducive to the effectiveness of Hericium erinaceus powder. If the inoculation amount is too small or the viable cell count is low, the content of active ingredients in Hericium erinaceus powder will not reach the appropriate amount, and the efficacy of the beverage cannot be maximized.

[0029] Optionally, the inoculation amount of the complex enzyme is 1.0%-1.5% of the weight of Hericium erinaceus.

[0030] Optionally, the enzymolysis temperature is 35-37° C., the enzymolysis time is 5-8 h, the fermentation temperature is 42-45° C., and the fermentation time is 4-6 h.

[0031] According to another aspect of the present application, a method for preparing a beverage containing wolfberry puree and fucoidan as described above is provided, comprising the steps of:

[0032] (1) mixing wolfberry puree, fucoidan, hericium erinaceus powder, poria powder and wheat oligopeptide to obtain a first component;

[0033] (2) Add concentrated lemon juice and water to the first component, mix well, fill, and sterilize.

[0034] Optionally, the sterilization temperature of step (2) is 85-95°C and the time is 1-10 minutes.

[0035] The beneficial effects of this application include but are not limited to:

[0036] 1. According to the beverage containing wolfberry puree and fucoidan of the present application, fucoidan can eliminate Helicobacter pylori, and when combined with wolfberry puree, it can play the best stomach-nourishing effect, and can also achieve the effect of protecting the liver and kidneys.

[0037] 2. The beverage containing wolfberry puree and fucoidan according to the present application has no side effects and drug stimulation, can also improve human immunity, and is suitable for sub-healthy people to drink.

[0038] 3. According to the beverage containing wolfberry puree and fucoidan of the present application, the added wheat oligopeptides, hericium erinaceus powder and poria powder can promote the elimination of Helicobacter pylori, nourish the stomach, protect the liver and protect the kidneys. In particular, the hericium erinaceus powder is specially processed to achieve complete nutrition as much as possible, and contains more polysaccharides, amino acids and phenolic active substances, which can resist inflammation, enhance immunity and prevent the occurrence of various chronic diseases.

[0039] 4. According to the beverage containing wolfberry puree and fucoidan of the present application, Hericium erinaceus is successively treated with complex enzyme and Weizmannella coagulans BCLD23 to obtain Hericium erinaceus powder, which has a higher absorption and utilization rate than ordinary crushed and ground Hericium erinaceus powder; compared with the relatively single Hericium erinaceus polysaccharide component, this product preserves the full nutritional components of Hericium erinaceus as much as possible, and better exerts the stomach-nourishing effects of Hericium erinaceus in benefiting the five internal organs, aiding digestion, and relieving gastritis and gastric ulcers, thereby improving the efficacy of the beverage.

[0040] 5. According to the beverage containing wolfberry puree and fucoidan of the present application, the use of Weizmannella coagulans BCLD23 to treat Hericium erinaceus can achieve pre-fermentation, that is, compensate for the utilization level of the population lacking this strain in the intestine, thereby improving the population efficiency of the beverage. DETAILED DESCRIPTION

[0041] The present application is described in detail below with reference to embodiments, but the present application is not limited to these embodiments.

[0042] Unless otherwise specified, the raw materials in the examples of this application were purchased from commercial sources. Fucoidan was purchased from Qingdao Mingyue Seaweed Group Co., Ltd., and wolfberry was purchased from Ningxia Qixi Biotechnology Co., Ltd.

[0043] Unless otherwise specified, the methods used in the examples and comparative examples of the present application are conventional methods in the prior art.

[0044] Example 1

[0045] This embodiment relates to a method for preparing Hericium erinaceus powder, comprising the steps of:

[0046] S1: Place the wolfberry of Hericium erinaceus in 5-6 times the volume of water, soak for a certain period of time, and then grind to obtain a slurry;

[0047] S2: adding a composite enzyme to the slurry for enzymatic hydrolysis, and then adding Weizmannella coagulans BCLD23 for fermentation to obtain a fermentation broth, wherein the composite enzyme is selected from β-glucanase, cellulase, chitinase and aminopeptidase in a weight ratio of 3:1:2:1;

[0048] S3: removing slag, homogenizing, sterilizing and spray-drying the fermentation liquid to obtain the Hericium erinaceus powder.

[0049] As an embodiment, the inoculation amount of the Weizmannella coagulans BCLD23 is 0.1%-0.5% of the weight of Hericium erinaceus.

[0050] As an embodiment, the viable count of the coagulant Weizmannella BCLD23 is 5×10 8 CFU / g-10×10 8 CFU / g.

[0051] As an embodiment, the inoculation amount of the complex enzyme is 1.0%-1.5% of the weight of Hericium erinaceus.

[0052] The following Hericium erinaceus powder was prepared according to the above preparation method, specifically as follows:

[0053] Hericium erinaceus powder 1#

[0054] S1: Place the wolfberry of Hericium erinaceus in 5 times the volume of water, soak for a certain period of time and then grind to obtain a slurry;

[0055] S2: Adding a composite enzyme to the slurry and performing enzymolysis at 35°C for 8 hours, then adding Weizmannella coagulans BCLD23 and fermenting at 45°C for 4 hours to obtain a fermentation broth, wherein the composite enzyme is selected from β-glucanase, cellulase, chitinase and aminopeptidase in a weight ratio of 3:1:2:1, the inoculation amount of the composite enzyme is 1.5% of the weight of Hericium erinaceus, the inoculation amount of Weizmannella coagulans BCLD23 is 0.1% of the weight of Hericium erinaceus, and the number of viable bacteria is 10×10 8 CFU / g;

[0056] S3: removing slag, homogenizing, sterilizing and spray drying the fermentation liquid to obtain Hericium erinaceus powder.

[0057] Hericium erinaceus powder 2#

[0058] S1: Place the wolfberry of Hericium erinaceus in 6 times the volume of water, soak for a certain period of time and then grind to obtain a slurry;

[0059] S2: Adding a complex enzyme to the slurry and performing enzymolysis at 37°C for 5 hours, then adding Weizmannella coagulans BCLD23 and fermenting at 42°C for 6 hours to obtain a fermentation broth, wherein the complex enzyme is selected from β-glucanase, cellulase, chitinase and aminopeptidase in a weight ratio of 3:1:2:1, the inoculation amount of the complex enzyme is 1.0% of the weight of Hericium erinaceus, the inoculation amount of Weizmannella coagulans BCLD23 is 0.5% of the weight of Hericium erinaceus, and the viable cell count is 5×10 8 CFU / g;

[0060] S3: removing slag, homogenizing, sterilizing and spray drying the fermentation liquid to obtain Hericium erinaceus powder.

[0061] Hericium erinaceus powder 3#

[0062] The difference between the Hericium erinaceus powder and Hericium erinaceus powder 2# is that the inoculation amount of Weizmannella coagulans BCLD23 is 1.0% of the weight of the Hericium erinaceus.

[0063] Hericium erinaceus powder 4#

[0064] The difference between the Hericium erinaceus powder and Hericium erinaceus powder 2# is that the inoculation amount of the complex enzyme is 2.0% of the weight of the Hericium erinaceus.

[0065] Hericium erinaceus powder 5#

[0066] The difference between this Hericium erinaceus powder and Hericium erinaceus powder 2# is that neutral protease is used instead of aminopeptidase.

[0067] Hericium erinaceus powder 6#

[0068] The difference between the Hericium erinaceus powder and Hericium erinaceus powder 2# is that no complex enzyme is added in step S2, and Weizmannella coagulans BCLD23 is directly added for fermentation.

[0069] Hericium erinaceus powder 7#

[0070] The difference between this Hericium erinaceus powder and Hericium erinaceus powder 2# is that Lactobacillus rhamnosus ZK002 is used to replace Weizmannella coagulans BCLD23, and the inoculation amount and viable bacteria count remain unchanged.

[0071] Hericium erinaceus powder 8#

[0072] The difference between the Hericium erinaceus powder and Hericium erinaceus powder 2# is that, in step S2, only compound enzyme is added for enzymatic hydrolysis, and then step S3 is performed without the fermentation process of Weizmannella coagulans BCLD23.

[0073] Test Example 1: Active ingredient test

[0074] The Hericium erinaceus powder prepared above was tested to calculate the contents of Hericium erinaceus polysaccharides and phenolic substances. The test results are shown in Table 1.

[0075] Table 1

[0076] Test number Hericium erinaceus polysaccharide content (wt%) Phenolic content (wt%) Hericium erinaceus powder 1# 7.8 2.2 Hericium erinaceus powder 2# 7.9 2.4 Hericium erinaceus powder 3# 6.4 2.6 Hericium erinaceus powder 4# 7.5 1.7 Hericium erinaceus powder 5# 7.1 2.0 Hericium erinaceus powder 6# 4.3 1.2 Hericium erinaceus powder 7# 5.6 1.8 Hericium erinaceus powder 8# 4.9 1.4

[0077] Example 2

[0078] The present embodiment relates to a beverage containing wolfberry puree and fucoidan and a preparation method thereof. The beverage comprises, by weight, 50-80 parts of wolfberry puree, 2-3 parts of fucoidan, 0.1-1 part of Hericium erinaceus powder, 0.1-1 part of Poria cocos powder, 0.01-1 part of wheat oligopeptide, 0.1-0.5 part of concentrated lemon juice, and 14-45 parts of water.

[0079] The preparation method comprises the steps of:

[0080] (1) mixing wolfberry puree, fucoidan, hericium erinaceus powder, poria powder and wheat oligopeptide to obtain a first component;

[0081] (2) Add concentrated lemon juice and water to the second component, mix well, fill, and sterilize at 85-95°C for 1-10 minutes to obtain the product.

[0082] The following beverages were prepared according to the above-mentioned preparation method, as follows:

[0083] Beverage 1#

[0084] (1) 50 parts of wolfberry puree, 2 parts of fucoidan, 0.1 parts of Hericium erinaceus powder 1#, 0.1 parts of Poria cocos powder and 0.01 parts of wheat oligopeptide were mixed to obtain a first component;

[0085] (2) Add 0.1 parts of concentrated lemon juice and 14 parts of water to the second component, mix well, fill, and sterilize at 85°C for 10 minutes.

[0086] Drink 2#

[0087] (1) 80 parts of wolfberry puree, 3 parts of fucoidan, 1 part of Hericium erinaceus powder 2#, 1 part of Poria cocos powder and 1 part of wheat oligopeptide were mixed to obtain a first component;

[0088] (2) Add 0.5 parts of concentrated lemon juice and 45 parts of water to the second component, mix well, fill, and sterilize at 95°C for 1 minute.

[0089] Beverage 3#

[0090] (1) 60 parts of wolfberry puree, 2 parts of fucoidan, 1 part of Hericium erinaceus powder 2#, 1 part of Poria cocos powder and 0.2 parts of wheat oligopeptide were mixed to obtain a first component;

[0091] (2) Add 0.5 parts of concentrated lemon juice and 40 parts of water to the second component, mix well, fill, and sterilize at 90°C for 3 minutes.

[0092] Beverage 4#

[0093] The difference between this beverage and beverage 3# is that Hericium erinaceus powder 3# is used to replace Hericium erinaceus powder 2#.

[0094] Beverage 5#

[0095] The difference between this beverage and beverage 3# is that Hericium erinaceus powder 4# is used to replace Hericium erinaceus powder 2#.

[0096] Beverage 6#

[0097] The difference between this beverage and beverage 3# is that Hericium erinaceus powder 5# is used to replace Hericium erinaceus powder 2#.

[0098] Beverage 7#

[0099] The difference between this beverage and beverage 3# is that Hericium erinaceus powder 6# is used to replace Hericium erinaceus powder 2#.

[0100] Beverage 8#

[0101] The difference between this beverage and beverage 3# is that Hericium erinaceus powder 7# is used to replace Hericium erinaceus powder 2#.

[0102] Beverage 9#

[0103] The difference between this beverage and beverage 3# is that Hericium erinaceus powder 8# is used to replace Hericium erinaceus powder 2#.

[0104] Comparison drink D1#

[0105] The difference between the comparative beverage D1# and beverage 3# is that Hericium erinaceus powder is not added.

[0106] Test Example 2: Elimination of Helicobacter pylori

[0107] The above beverages were tested for elimination of Helicobacter pylori, specifically: 14 Volunteers who were positive for C-urea breath test, aged 35-60 years, half male and half female, were randomly divided into groups of 35-45 people each. Each group of volunteers took 50ml of this product on an empty stomach before going to bed every day for 30 days. After 30 days, the Helicobacter pylori 14 C-urea breath test DPM value, calculate each person's ΔDPM value = initial DPM value - final DPM value. When the ΔDPM value ≥ 200, the product is considered to have a Helicobacter pylori clearance effect. Test results are shown in the table below.

[0108] Table 2 Helicobacter pylori 14 C-urea breath test DPM value

[0109] serial number Total number / person ΔDPM value ≥ 200 / person Effectiveness of Qingyou / % Beverage 1# 43 34 79.1 Drink 2# 40 31 77.5 Beverage 3# 38 29 76.3 Beverage 4# 37 28 75.7 Beverage 5# 44 33 75.0 Beverage 6# 45 34 75.6 Beverage 7# 39 29 74.4 Beverage 8# 44 33 75.0 Beverage 9# 36 27 75.0 Comparison drink D1# 42 31 73.8

[0110] Test Example 3: Stomach Nourishment

[0111] The beverages in the above examples were tested for their stomach-nourishing and digestion-restoring functions, specifically: 14 Volunteers who were positive for C-urea breath test were screened for obvious discomfort symptoms such as stomach pain, loss of appetite, abdominal distension after eating, heartburn or burning sensation, acid reflux, nausea and vomiting, belching, bitter taste in the mouth, and bad breath. The subjects were aged 35-60 years, half male and half female, and randomly divided into groups of 35-45 people each. Each group of volunteers consumed 50ml of this product on an empty stomach before going to bed every day for 30 days. Before the start and after 30 days, the physical feelings were scored once according to the stomach clinical symptom score questionnaire in Table 3, and the Δ stomach clinical symptom score for each person was calculated = initial stomach clinical symptom score - end stomach clinical symptom score. When the Δ stomach clinical symptom score is ≥12, it is considered that this product has played a role in nourishing the stomach and restoring digestive function. The test results are shown in Table 4 below.

[0112] Table 3 Gastric clinical symptom scoring questionnaire

[0113]

[0114]

[0115] Table 4 Gastric clinical symptom score questionnaire data

[0116]

[0117] Test Example 4: Liver Protection

[0118] The above beverages were tested for liver protection. Specifically, volunteers aged 35-50 years old who had a need for regulating the liver meridian or abnormal liver function-related test indicators according to traditional Chinese medicine were recruited. The gender composition of each group was the same, and they were randomly divided into groups of 30-40 people each. Each group of volunteers consumed 50ml of this product every day for 60 days. Before the start and after 60 days, the physical feelings were comprehensively scored once according to the liver function test indicators and symptom score questionnaire in Table 5. The Δ liver function comprehensive score of each person was calculated as the initial liver function comprehensive score - the final liver function comprehensive score. When the Δ liver function comprehensive score is ≥12, it is considered that this product has played a liver-protecting role. The test results are shown in Table 6 below.

[0119] Table 5 Liver function test index and symptom score questionnaire

[0120]

[0121]

[0122]

[0123] Table 6 Liver function test indicators and symptom comprehensive score data

[0124]

[0125] Test Example 5: Kidney Protection

[0126] The above beverages were tested for kidney protection, specifically as follows: volunteers aged 35-50 years old who had a need to regulate the kidney meridian or abnormal kidney function-related test indicators according to Chinese medicine were recruited, with the same gender composition ratio between the groups, and randomly divided into groups of 30-40 people each. Each group of volunteers consumed 50 ml of this product every day for 60 days. Before the start and after 60 days, the physical feelings were comprehensively scored once according to the kidney function test indicators and symptom score questionnaire in Table 7, and each person's Δ kidney function comprehensive score was calculated = initial kidney function comprehensive score - end kidney function comprehensive score. When the Δ kidney function comprehensive score is ≥8, it is considered that this product has played a kidney-protecting role. The test results are shown in Table 8 below.

[0127] Table 7 Questionnaire for renal function test indicators and symptom scores

[0128]

[0129]

[0130]

[0131] Table 8 Renal function test indicators and symptom comprehensive score data

[0132]

[0133]

[0134] According to the above test results, the beverage of the present application can have the effects of eliminating Helicobacter pylori, nourishing the stomach, protecting the liver, and protecting the kidneys. According to the comparison of beverages 1#-3#, when the content of fucoidan and wolfberry in the beverage increases, the effect of eliminating Helicobacter pylori will be enhanced, and when the content of Hericium erinaceus powder in the beverage increases, the stomach-nourishing effect will be enhanced.

[0135] In addition to having the effects of clearing Helicobacter pylori and nourishing the stomach, the beverages of the present application also have the function of protecting the liver and kidneys. According to the test results of beverages 1#-3#, the liver and kidney protection effects are related to the content of fucoidan and wolfberry. The higher the content of the two, the better the liver and kidney protection effects. According to the comparison between beverage 3# and comparison beverage D1#, the liver and kidney protection effects of beverages without Hericium erinaceus powder will also decrease, proving that the Hericium erinaceus powder in the beverages of the present application helps to protect the liver and kidneys; According to the comparison between beverages 3#-beverage 9#, different Hericium erinaceus powder preparation processes will not only affect the content of the active ingredients in Hericium erinaceus powder, but also affect the liver and kidney protection effects to a certain extent.

[0136] The foregoing is merely an embodiment of the present application, and the scope of protection of the present application is not limited by these specific embodiments, but is determined by the claims of the present application. For those skilled in the art, the present application may have various modifications and variations. Any modifications, equivalent substitutions, improvements, etc. made within the technical ideas and principles of the present application should be included in the scope of protection of the present application.

Claims

1. A beverage containing wolfberry puree and fucoidan, characterized in that: Calculated by weight, it includes 50-80 parts of wolfberry puree, 2-3 parts of fucoidan, 0.1-1 part of hericium erinaceus powder, 0.1-1 part of poria powder, 0.01-1 part of wheat oligopeptide, 0.1-0.5 part of concentrated lemon juice and 14-45 parts of water.

2. The beverage containing wolfberry puree and fucoidan according to claim 1, characterized in that: The weight ratio of the wolfberry puree to fucoidan is 30:

1.

3. The beverage containing wolfberry puree and fucoidan according to claim 1, characterized in that: The weight ratio of the fucoidan to the wheat oligopeptide is 1:0.

1.

4. The beverage containing wolfberry puree and fucoidan according to claim 1, characterized in that: The weight ratio of the fucoidan to the Hericium erinaceus powder is 2:

1.

5. The beverage containing wolfberry puree and fucoidan according to any one of claims 1 to 4, characterized in that: The preparation method of the wolfberry puree is: The washed wolfberry fruits are crushed to obtain crushed pulp, and then the crushed pulp is beaten, ground, homogenized, and pasteurized to obtain the product; Preferably, the fresh wolfberry fruit is Zhongning wolfberry.

6. The beverage containing wolfberry puree and fucoidan according to claim 1, characterized in that: The preparation method of the Hericium erinaceus powder is: S1: Place Hericium erinaceus in 5-6 times the volume of water, soak for a certain period of time, and then grind to obtain a slurry; S2: adding a composite enzyme to the slurry for enzymatic hydrolysis, and then adding Weizmannella coagulans BCLD23 for fermentation to obtain a fermentation broth, wherein the composite enzyme is selected from β-glucanase, cellulase, chitinase and aminopeptidase in a weight ratio of 3:1:2:1; S3: removing slag, homogenizing, sterilizing and spray-drying the fermentation liquid to obtain the Hericium erinaceus powder.

7. The beverage containing wolfberry puree and fucoidan according to claim 6, characterized in that: The inoculation amount of the coagulant Weizmannella BCLD23 is 0.1-0.5% of the weight of Hericium erinaceus.

8. The beverage containing wolfberry puree and fucoidan according to claim 7, characterized in that: Preferably, the viable count of the coagulant Weizmannella BCLD23 is 5×10 8 CFU / g-10×10 8 CFU / g.

9. The beverage containing wolfberry puree and fucoidan according to claim 6, characterized in that: The inoculation amount of the complex enzyme is 1.0%-1.5% of the weight of Hericium erinaceus.

10. The method for preparing a beverage containing wolfberry puree and fucoidan according to any one of claims 1 to 9, characterized in that: Including steps: (1) mixing wolfberry puree, fucoidan, hericium erinaceus powder, poria powder and wheat oligopeptide to obtain a first component; (2) Add concentrated lemon juice and water to the first component, mix well, fill, and sterilize.

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