Food nutrition enhancer and preparation method thereof

Abstract

The invention belongs to the technical field of food, and particularly relates to a food nutrition enhancer and a preparation method thereof. The food nutrition enhancer comprises the following components in parts by mass: 50 parts of protein powder, 1-10 parts of oyster peptide, 5-20 parts of milk powder, 10-25 parts of a seaweed extract and 5-20 parts of an omphisa fuscidentalis hampson extract. The food nutrition enhancer prepared by the invention has an anti-fatigue effect. According to the food nutrition enhancer disclosed by the invention, through strict scientific research, the food nutrition enhancer does not contain components which may cause side effects or long-term health risks, so that the safety of the food nutrition enhancer is ensured. The composition is especially important for people who need to take the composition for a long time to maintain effects.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to a food nutrient enhancer and a preparation method thereof. Background Art

[0002] In recent years, consumers have shown growing interest in functional foods, particularly those that can improve overall health. Anti-fatigue foods, a key category within this category, continue to see growing market demand, prompting companies to increase their R&D investment. The accelerated pace of life and increased work pressures in modern society have led many to experience chronic fatigue. The development of effective anti-fatigue food supplements could help alleviate this condition, boosting energy levels and work efficiency, thereby improving overall quality of life.

[0003] The ingredients and efficacy of anti-fatigue food supplements currently on the market have not been fully researched or verified, meaning their actual effects may not be as significant as advertised. Many anti-fatigue products contain multiple ingredients, and their safety may not be fully studied. Consumers may find it difficult to understand the specific ingredients and effects of the products, which can affect their choices. Some anti-fatigue food supplements may contain ingredients such as hormones, and long-term use may cause weight gain.

[0004] Therefore, there is an urgent need for a food nutrition enhancer with safe ingredients and ideal anti-fatigue effect. Summary of the Invention

[0005] The purpose of the present invention is to provide a food nutrition enhancer and a preparation method thereof.

[0006] In order to achieve the above object, the present invention provides the following technical solutions:

[0007] A food nutrition enhancer comprises the following components in parts by mass: 50 parts of protein powder, 1-10 parts of oyster peptide, 5-20 parts of milk powder, 10-25 parts of sea antler extract, and 5-20 parts of bamboo worm extract.

[0008] Preferably, the following components are included in parts by mass: 50 parts of protein powder, 2-8 parts of oyster peptide, 10-15 parts of milk powder, 17-22 parts of sea antler extract, and 10-15 parts of bamboo worm extract.

[0009] Preferably, the ratio of the sea antler extract to the bamboo worm extract is (17-20): (10-13).

[0010] Preferably, the following components are included in parts by mass: 50 parts of protein powder, 6 parts of oyster peptide, 12 parts of milk powder, 19 parts of sea antler extract, and 12 parts of bamboo worm extract.

[0011] Preferably, the sea antler extract is prepared by crushing the sea antler and soaking it in an ethanol aqueous solution to obtain an extract and an extract residue, drying the extract to obtain extract A; aerobically fermenting the extract residue with Candida utilis to obtain extract B; and mixing extract A and extract B to obtain the sea antler extract.

[0012] Preferably, the amount of Candida utilis is 10 9 -10 10 CFU / mL water, aerobic fermentation conditions are: 28-32℃ aerobic fermentation for 20-25h.

[0013] Preferably, the bamboo worm extract is prepared by fermenting bamboo worms using a composite bacteria.

[0014] Preferably, the composite bacteria include Lactobacillus fermentum, Streptococcus thermophilus and Lactobacillus pentosus.

[0015] Preferably, the fermentation conditions are: anaerobic fermentation at 28-32°C for 15-20 hours.

[0016] Preferably, the amount of Lactobacillus fermentum is 10 7 -10 8 CFU / mL water, the dosage for Streptococcus thermophilus is 10 8 -10 9 CFU / mL water, the dosage of Lactobacillus pentosus is 10 7 -10 8 CFU / mL water.

[0017] The invention provides a preparation method of the food nutrition enhancer, comprising the following steps: uniformly mixing protein powder, oyster peptide, milk powder, sea antler extract and bamboo worm extract to obtain the food nutrition enhancer.

[0018] Compared with the prior art, the advantages and beneficial effects of the present invention are:

[0019] 1. This invention provides a food nutritional supplement that, through specific component ratios, can enhance the fatigue resistance of mice without significantly increasing their weight. This means it will not cause a series of health problems caused by excessive calorie intake, such as obesity and metabolic syndrome. Therefore, it may be a healthier anti-fatigue solution.

[0020] 2. The food nutritional supplement of the present invention has been thoroughly researched and verified to be effective, ensuring that its claimed effects are based on solid scientific evidence. This not only enhances the credibility of the product but also increases consumer confidence in it.

[0021] 3. The food nutritional supplement of this invention has been rigorously scientifically researched to ensure that it contains no ingredients (such as hormones) that may cause side effects or long-term health risks, thereby ensuring product safety. This is particularly important for people who need to take it long-term to maintain its effects.

[0022] 4. The food nutritional supplement of the present invention does not significantly cause weight gain, addressing concerns raised by some anti-fatigue products that contain high calories or other ingredients that may cause weight gain. This is a significant advantage for consumers concerned about weight management and health. DETAILED DESCRIPTION

[0023] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0024] The raw materials used in the following examples of the present invention are all commercially available commodities:

[0025] Candida utilis, product number: HZB188490, Wuhan Huizao Biotechnology Co., Ltd.

[0026] Lactobacillus fermentum, product number: HZB121251, Wuhan Huizao Biotechnology Co., Ltd.

[0027] Streptococcus thermophilus, product number: HZB121289, Wuhan Huizao Biotechnology Co., Ltd.

[0028] Lactobacillus pentosus, product number: HZB129482, Wuhan Huizao Biotechnology Co., Ltd.

[0029] Bacillus pumilus, product number: HZB129277, Wuhan Huizao Biotechnology Co., Ltd.

[0030] Lactobacillus delbrueckii, product number: HZB139506, Wuhan Huizao Biotechnology Co., Ltd.

[0031] Lactobacillus rhamnosus, product number: HZB115392, Wuhan Huizao Biotechnology Co., Ltd.

[0032] Lactobacillus plantarum, product number: HZB115936, Wuhan Huizao Biotechnology Co., Ltd.

[0033] Kelp extract, Shaanxi New Horizon Biotechnology Co., Ltd.

[0034] Silkworm pupa extract, Guangzhou Huayu Biotechnology Co., Ltd.

[0035] Oyster peptide, Shaanxi Xinyanghe Biotechnology Co., Ltd.

[0036] Protein powder, Hebei Qiansheng Biotechnology Co., Ltd., soy protein powder.

[0037] Example 1

[0038] This embodiment provides a food nutrition enhancer, comprising the following components in parts by weight: 50 parts of protein powder, 6 parts of oyster peptide, 12 parts of milk powder, 19 parts of sea antler extract, and 12 parts of bamboo worm extract.

[0039] The preparation method of the sea antler extract comprises the following steps:

[0040] (1) drying the sea antlers and crushing them into pieces smaller than 100 mesh to obtain sea antler powder;

[0041] (2) Soaking the sea antler powder and 55% ethanol aqueous solution at 35°C for 3 days, with the volume ratio of sea antler powder to ethanol aqueous solution being 1:4, and centrifuging to obtain an extract and an extract residue. The extract was vacuum concentrated at 60°C and dried to obtain extract A;

[0042] (3) Add 5 times the volume of water to the extract residue, add Candida utilis, the amount of Candida utilis is 10 9 CFU / mL water, aerobic fermentation at 30°C for 22 hours, air ventilation rate of 0.5 cubic meter / (cubic meter fermentation container*minute), sterilization after fermentation, filtration, and concentration and drying of the filtrate to obtain extract B;

[0043] (4) The extract A and the extract B are mixed to obtain a sea antler extract.

[0044] The preparation method of the bamboo worm extract comprises the following steps:

[0045] (1) drying the bamboo worms and crushing them into pieces smaller than 80 mesh to obtain bamboo worm powder;

[0046] (2) Add water to the bamboo worm powder, the volume ratio of bamboo worm powder to water is 5, and add composite bacteria, which includes fermented lactobacillus, thermophilic streptococcus and lactobacillus pentosus. The amount of fermented lactobacillus is 10 7 CFU / mL water, the dosage for Streptococcus thermophilus is 10 9 CFU / mL water, the dosage of Lactobacillus pentosus is 10 8 CFU / mL water; anaerobic fermentation at 30°C for 18 hours. After the fermentation is complete, sterilization, filtration, and the filtrate are dried to obtain the bamboo worm extract.

[0047] The preparation method of the food nutrition enhancer comprises the following steps: uniformly mixing protein powder, oyster peptide, milk powder, sea antler extract and bamboo worm extract to obtain the food nutrition enhancer.

[0048] Example 2

[0049] This embodiment provides a food nutrition enhancer, comprising the following components in parts by weight: 50 parts of protein powder, 2 parts of oyster peptide, 15 parts of milk powder, 17 parts of sea antler extract, and 13 parts of bamboo worm extract.

[0050] The preparation method of the sea antler extract comprises the following steps:

[0051] (1) drying the sea antlers and crushing them into pieces smaller than 100 mesh to obtain sea antler powder;

[0052] (2) Soaking the sea antler powder and 55% ethanol aqueous solution at 40°C for 4 days, with the volume ratio of sea antler powder to ethanol aqueous solution being 1:3, and centrifuging to obtain an extract and an extract residue. The extract was vacuum concentrated at 60°C and dried to obtain extract A;

[0053] (3) Add 6 times the volume of water to the extract residue, add Candida utilis, the amount of Candida utilis is 10 9 CFU / mL water, aerobic fermentation at 32°C for 20 h, air ventilation rate of 1 cubic meter / (cubic meter*minute), sterilization after fermentation, filtration, and concentration and drying of the filtrate to obtain extract B;

[0054] (4) The extract A and the extract B are mixed to obtain a sea antler extract.

[0055] The preparation method of the bamboo worm extract comprises the following steps:

[0056] (1) drying the bamboo worms and crushing them into pieces smaller than 80 mesh to obtain bamboo worm powder;

[0057] (2) Add water to the bamboo worm powder, the volume ratio of bamboo worm powder to water is 4, and add composite bacteria, which includes fermented lactobacillus, thermophilic streptococcus and lactobacillus pentosus. The amount of fermented lactobacillus is 10 8 CFU / mL water, the dosage for Streptococcus thermophilus is 10 8 CFU / mL water, the dosage of Lactobacillus pentosus is 10 8 CFU / mL water; anaerobic fermentation was performed at 28°C for 20 h. After the fermentation was complete, the mixture was sterilized, filtered, and the filtrate was dried to obtain a bamboo worm extract.

[0058] The preparation method of the food nutrition enhancer comprises the following steps: uniformly mixing protein powder, oyster peptide, milk powder, sea antler extract and bamboo worm extract to obtain the food nutrition enhancer.

[0059] Example 3

[0060] This embodiment provides a food nutrition enhancer, comprising the following components in parts by weight: 50 parts of protein powder, 8 parts of oyster peptide, 10 parts of milk powder, 20 parts of sea antler extract, and 10 parts of bamboo worm extract.

[0061] The preparation method of the sea antler extract comprises the following steps:

[0062] (1) drying the sea antlers and crushing them into pieces smaller than 100 mesh to obtain sea antler powder;

[0063] (2) Soaking the sea antler powder and 60% ethanol aqueous solution at 30°C for 4 days, with the volume ratio of sea antler powder to ethanol aqueous solution being 1:5, centrifuging to obtain an extract and an extract residue, concentrating the extract at 60°C in a vacuum, and drying to obtain extract A;

[0064] (3) Add 6 times the volume of water to the extract residue, add Candida utilis, the amount of Candida utilis is 10 9 CFU / mL water, aerobic fermentation at 28°C for 25 h, air ventilation rate of 0.2 cubic meter / (cubic meter*minute), sterilization after fermentation, filtration, and concentration and drying of the filtrate to obtain extract B;

[0065] (4) The extract A and the extract B are mixed to obtain a sea antler extract.

[0066] The preparation method of the bamboo worm extract comprises the following steps:

[0067] (1) drying the bamboo worms and crushing them into pieces smaller than 80 mesh to obtain bamboo worm powder;

[0068] (2) Add water to the bamboo worm powder, the volume ratio of bamboo worm powder to water is 6, and add composite bacteria, which includes fermented lactobacillus, thermophilic streptococcus and lactobacillus pentosus. The amount of fermented lactobacillus is 10 8 CFU / mL water, the dosage for Streptococcus thermophilus is 10 8 CFU / mL water, the dosage of Lactobacillus pentosus is 10 8 CFU / mL water; anaerobic fermentation at 32°C for 15 h. After the fermentation is complete, sterilization, filtration, and drying the filtrate to obtain the bamboo worm extract.

[0069] The preparation method of the food nutrition enhancer comprises the following steps: uniformly mixing protein powder, oyster peptide, milk powder, sea antler extract and bamboo worm extract to obtain the food nutrition enhancer.

[0070] Example 4

[0071] This embodiment provides a food nutrition enhancer, comprising the following components in parts by weight: 50 parts of protein powder, 1 part of oyster peptide, 20 parts of milk powder, 10 parts of sea antler extract, and 20 parts of bamboo worm extract.

[0072] The preparation method of the sea antler extract comprises the following steps:

[0073] (1) drying the sea antlers and crushing them into pieces smaller than 100 mesh to obtain sea antler powder;

[0074] (2) Soaking the sea antler powder and 55% ethanol aqueous solution at 35°C for 3 days, with the volume ratio of sea antler powder to ethanol aqueous solution being 1:5, centrifuging to obtain an extract and an extract residue, concentrating the extract at 60°C in a vacuum, and drying to obtain extract A;

[0075] (3) Add 5 times the volume of water to the extract residue, add Candida utilis, the amount of Candida utilis is 10 9 CFU / mL water, aerobic fermentation at 30°C for 22 h, air ventilation rate of 0.5 cubic meter / (cubic meter*minute), sterilization after fermentation, filtration, and concentration and drying of the filtrate to obtain extract B;

[0076] (4) The extract A and the extract B are mixed to obtain a sea antler extract.

[0077] The preparation method of the bamboo worm extract comprises the following steps:

[0078] (1) drying the bamboo worms and crushing them into pieces smaller than 80 mesh to obtain bamboo worm powder;

[0079] (2) Add water to the bamboo worm powder, the volume ratio of bamboo worm powder to water is 5, and add composite bacteria, which includes fermented lactobacillus, thermophilic streptococcus and lactobacillus pentosus. The amount of fermented lactobacillus is 10 7 CFU / mL water, the dosage for Streptococcus thermophilus is 10 9 CFU / mL water, the dosage of Lactobacillus pentosus is 10 8 CFU / mL water; anaerobic fermentation at 30°C for 18 hours. After the fermentation is complete, sterilization, filtration, and the filtrate are dried to obtain the bamboo worm extract.

[0080] The preparation method of the food nutrition enhancer comprises the following steps: uniformly mixing protein powder, oyster peptide, milk powder, sea antler extract and bamboo worm extract to obtain the food nutrition enhancer.

[0081] Example 5

[0082] This embodiment provides a food nutrition enhancer, comprising the following components in parts by weight: 50 parts of protein powder, 10 parts of oyster peptide, 5 parts of milk powder, 25 parts of sea antler extract, and 5 parts of bamboo worm extract.

[0083] The preparation method of the sea antler extract comprises the following steps:

[0084] (1) drying the sea antlers and crushing them into pieces smaller than 100 mesh to obtain sea antler powder;

[0085] (2) Soaking the sea antler powder and 55% ethanol aqueous solution at 35°C for 3 days, with the volume ratio of sea antler powder to ethanol aqueous solution being 1:4, and centrifuging to obtain an extract and an extract residue. The extract was vacuum concentrated at 60°C and dried to obtain extract A;

[0086] (3) Add 5 times the volume of water to the extract residue, add Candida utilis, the amount of Candida utilis is 10 9 CFU / mL water, aerobic fermentation at 30°C for 22 h, air ventilation rate of 0.5 cubic meter / (cubic meter*minute), sterilization after fermentation, filtration, and concentration and drying of the filtrate to obtain extract B;

[0087] (4) The extract A and the extract B are mixed to obtain a sea antler extract.

[0088] The preparation method of the bamboo worm extract comprises the following steps:

[0089] (1) drying the bamboo worms and crushing them into pieces smaller than 80 mesh to obtain bamboo worm powder;

[0090] (2) Add water to the bamboo worm powder, the volume ratio of bamboo worm powder to water is 5, and add composite bacteria, which includes fermented lactobacillus, thermophilic streptococcus and lactobacillus pentosus. The amount of fermented lactobacillus is 10 7 CFU / mL water, the dosage for Streptococcus thermophilus is 10 9 CFU / mL water, the dosage of Lactobacillus pentosus is 10 8 CFU / mL water; anaerobic fermentation at 30°C for 18 hours. After the fermentation is complete, sterilization, filtration, and the filtrate are dried to obtain the bamboo worm extract.

[0091] The preparation method of the food nutrition enhancer comprises the following steps: uniformly mixing protein powder, oyster peptide, milk powder, sea antler extract and bamboo worm extract to obtain the food nutrition enhancer.

[0092] Comparative Example 1

[0093] The difference between this comparative example and Example 1 is: a food nutrition enhancer, comprising the following components in parts by mass: 50 parts of protein powder, 16 parts of oyster peptide, 2 parts of milk powder, 5 parts of sea antler extract, and 26 parts of bamboo worm extract.

[0094] Comparative Example 2

[0095] The difference between this comparative example and Example 1 is: a food nutrition enhancer, comprising the following components in parts by mass: 50 parts of protein powder, 6 parts of oyster peptide, 12 parts of milk powder, 7 parts of sea antler extract, and 24 parts of bamboo worm extract.

[0096] Comparative Example 3

[0097] The difference between this comparative example and Example 1 is that the sea antler extract is replaced by kelp extract.

[0098] Comparative Example 4

[0099] The difference between this comparative example and Example 1 is that the bamboo worm extract is replaced by the silkworm pupa extract.

[0100] Comparative Example 5

[0101] The difference between this comparative example and Example 1 is that the preparation method of the sea antler extract comprises the following steps:

[0102] (1) drying the sea antlers and crushing them into pieces smaller than 100 mesh to obtain sea antler powder;

[0103] (2) Soak the sea antler powder and 55% ethanol aqueous solution at 35°C for 3 days, with the volume ratio of sea antler powder to ethanol aqueous solution being 1:5. Centrifuge to obtain an extract and an extract residue. Concentrate the extract in a vacuum at 60°C and dry to obtain a sea antler extract.

[0104] Comparative Example 6

[0105] The difference between this comparative example and Example 1 is that Candida utilis is replaced by Lactobacillus plantarum.

[0106] The preparation method of the sea antler extract comprises the following steps:

[0107] (1) drying the sea antlers and crushing them into pieces smaller than 100 mesh to obtain sea antler powder;

[0108] (2) Soaking the sea antler powder and 55% ethanol aqueous solution at 35°C for 3 days, with the volume ratio of sea antler powder to ethanol aqueous solution being 1:4, and centrifuging to obtain an extract and an extract residue. The extract was vacuum concentrated at 60°C and dried to obtain extract A;

[0109] (3) Add 5 times the volume of water to the extract residue, add Lactobacillus plantarum, the amount of Lactobacillus plantarum is 10 9 CFU / mL water, anaerobic fermentation at 30°C for 22 h, sterilization after fermentation, filtration, and concentration and drying of the filtrate to obtain extract B;

[0110] (4) The extract A and the extract B are mixed to obtain a sea antler extract.

[0111] Comparative Example 7

[0112] The difference between this comparative example and Example 1 is that the composite bacteria include Bacillus pumilus, Lactobacillus delbrueckii and Lactobacillus rhamnosus. The amount of Bacillus pumilus is 10 7CFU / mL water, the dosage of Lactobacillus delbrueckii is 10 9 CFU / mL water, the dosage of Lactobacillus rhamnosus is 10 8 CFU / mL water.

[0113] Performance testing:

[0114] 1. Toxicity experiment: 17-23g half-male and half-female mice were randomly divided into 13 groups, each with 10 mice. The mice were quantitatively fed 10g mouse maintenance feed every day, and the experimental group was free to drink water. At the same time, the food nutrition enhancers of Examples 1-5 and Comparative Examples 1-7 were fed at the same time. The dosage was set at 1g food nutrition enhancer / kg body weight, and the food nutrition enhancer was given by oral gavage at a capacity of 20mL / kg (dissolving the food nutrition enhancer with distilled water). The blank control group was gavaged with 20mL normal saline once a day. After gavage, the mice were observed for 7 days. The mice were in good spirits, had normal appetite, and their coat color and weight did not change. No death occurred. No abnormality was found compared with the blank control group. It was confirmed that the food nutrition enhancer of the present invention had no obvious toxic reaction.

[0115] 2. Anti-fatigue exercise experiment in mice

[0116] Mice were provided by Beijing Weitonglihua Experimental Animal Co., Ltd., weighing 17-23 g, with a total of 130 mice. Random grouping was used, with experimental groups: Examples 1-5 and Comparative Examples 1-7, and a blank control group (administered with physiological saline), with 10 mice in each group.

[0117] The mice were fed a fixed amount of 10 g of mouse maintenance feed daily and had free access to water. The experimental group was also fed with the food nutrient enhancers of Examples 1-5 and Comparative Examples 1-7. The dosage was set at 0.5 g of food nutrient enhancer / kg body weight, administered orally by gavage at a volume of 20 mL / kg (dissolved in distilled water), once a day. After 30 consecutive days of gavage, the mice in each group were subjected to a weighted swimming test.

[0118] Mice were gavaged for 30 consecutive days. 30 minutes after the last administration of the test substance, a lead weight (6% of body weight) was placed at the base of the tail. The mice were then placed in water at a depth of (30±1) cm and a temperature of (34±1)°C. The water was stirred periodically to maintain limb movement. The time from the start of swimming to death was recorded as the swimming time. The average weight gain was calculated as the average fasting weight on the 31st day minus the average pre-feeding weight.

[0119] The results are shown in Table 1.

[0120] Table 1 Performance test results

[0121] Swimming time min Weight gain g Blank group 6.31±4.62 10.21 Example 1 17.43±9.56 10.48 Example 2 16.71±8.71 10.94 Example 3 16.26±8.93 10.61 Example 4 13.04±6.25 11.93 Example 5 15.37±7.14 11.04 Comparative Example 1 9.63±4.47 16.32 Comparative Example 2 12.47±5.82 13.15 Comparative Example 3 10.95±5.36 13.82 Comparative Example 4 10.58±5.68 13.57 Comparative Example 5 10.33±6.03 12.24 Comparative Example 6 11.89±7.12 12.06 Comparative Example 7 11.62±5.39 12.48

[0122] As shown in Table 1, the food nutrition enhancers prepared in Examples 1-5 have excellent anti-fatigue effects, and the body weight changes are smaller than those in the blank group.

[0123] In Comparative Example 1, the ratio of the food nutrient enhancer components was changed, and the anti-fatigue effect of the mice was significantly reduced. Compared with the control group, the weight gain was significant, indicating that the components in Example 1 exerted a synergistic effect, and the anti-fatigue effect was improved while ensuring that the food nutrient enhancer did not cause significant weight gain in the mice.

[0124] In Comparative Example 2, only the ratio of the sea antler extract and the bamboo worm extract was changed, and the anti-fatigue effect of the mice was significantly reduced. Compared with the control group, the weight gain was significant, indicating that the sea antler extract and the bamboo worm extract in the food nutrition enhancer of Example 1 have a synergistic effect. The active components of both have a significant effect on controlling the weight of mice. The anti-fatigue effect of mice can be better improved by a specific ratio.

[0125] In Comparative Example 3, the sea antler extract was replaced with kelp extract, and the anti-fatigue effect of the mice was significantly reduced, and the body weight increased compared with the control group.

[0126] In Comparative Example 4, the bamboo worm extract was replaced with the silkworm pupa extract, and the anti-fatigue effect of the mice was significantly reduced, and the weight of the mice increased compared with the control group.

[0127] In the preparation method of the sea antler extract in Comparative Example 5, the extraction residue was not fermented, and the anti-fatigue effect of the mice was significantly reduced, and the body weight increased compared with the control group.

[0128] In Comparative Example 6, Candida utilis was replaced with Lactobacillus plantarum. The anti-fatigue effect of the mice was significantly reduced, and the weight of the mice increased compared with the control group.

[0129] In Comparative Example 7, the types of composite bacteria were different, and the anti-fatigue effect of mice was significantly reduced, and the body weight increased compared with the control group.

[0130] Comparative Examples 3-7 illustrate that specific active components in the sea antler extract and bamboo worm extract prepared in Example 1 can affect the body weight and fatigue resistance of mice.

[0131] The above is 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 food nutrition enhancer, characterized in that: The invention comprises the following components in parts by mass: 50 parts of protein powder, 1-10 parts of oyster peptide, 5-20 parts of milk powder, 10-25 parts of sea antler extract and 5-20 parts of bamboo worm extract.

2. The food nutrition enhancer according to claim 1, characterized in that The invention comprises the following components in parts by weight: 50 parts of protein powder, 2-8 parts of oyster peptide, 10-15 parts of milk powder, 17-22 parts of sea antler extract and 10-15 parts of bamboo worm extract.

3. The food nutrition enhancer according to claim 2, characterized in that The ratio of the sea antler extract to the bamboo worm extract is (17-20): (10-13).

4. The food nutrition enhancer according to claim 1, characterized in that The sea antler extract is prepared by crushing the sea antler and soaking it in an ethanol aqueous solution to obtain an extract and an extract residue, drying the extract to obtain extract A; aerobically fermenting the extract residue with Candida utilis to obtain extract B; and mixing extract A and extract B to obtain the sea antler extract.

5. The food nutrition enhancer according to claim 4, characterized in that The dosage of Candida utilis is 10 9 -10 10 CFU / mL water; aerobic fermentation conditions: 28-32℃ aerobic fermentation for 20-25h.

6. The food nutrition enhancer according to claim 1, characterized in that The bamboo worm extract is prepared by fermenting the bamboo worms with composite bacteria.

7. The food nutrition enhancer according to claim 6, characterized in that The complex bacteria include Lactobacillus fermentum, Streptococcus thermophilus and Lactobacillus pentosus.

8. The food nutrition enhancer according to claim 7, characterized in that Fermentation conditions are: anaerobic fermentation at 28-32°C for 15-20 hours.

9. The food nutrition enhancer according to claim 8, characterized in that The dosage of Lactobacillus fermentum is 10 7 -10 8 CFU / mL water, the dosage for Streptococcus thermophilus is 10 8 -10 9 CFU / mL water, the dosage of Lactobacillus pentosus is 10 7 -10 8 CFU / mL water.

10. A method for preparing the food nutrition enhancer according to any one of claims 1 to 9, characterized in that: The method comprises the following steps: uniformly mixing protein powder, oyster peptide, milk powder, sea antler extract and bamboo worm extract to obtain a food nutrition enhancer.