Enzyme compound with function of coordinating intestines and stomach and preparation method thereof

Abstract

The invention relates to an enzyme compound with a function of coordinating intestines and stomach and a preparation method of the enzyme compound, and belongs to the technical field of food processing. The enzyme compound comprises the following components in parts by weight: 20-30 parts of hericium erinaceus; 15-25 parts of an orange and lemon mixture, wherein the orange and lemon mixture is a mixture composed of blood oranges and lemons according to a mass ratio of (1-2): 1; 1-2 parts of a ginger extract; 5-8 parts of deep sea collagen peptide; 2 to 4 parts of oat beta-glucan; 1 to 3 parts of xylooligosaccharide; 0.3 to 0.9 part of a galactooligosaccharide-chitosan graft copolymer; 0.5 to 1 part of plant lactobacillus and 0.3 to 0.6 part of bifidobacterium. Common food raw materials are adopted, all the components have a synergistic effect, the deep sea collagen peptide promotes synthesis of tight junction protein of intestinal mucosa, the hericium erinaceus polysaccharide promotes proliferation of cells of the intestinal mucosa, the probiotics regulate intestinal flora, the oat beta-glucan and the xylooligosaccharide serve as prebiotics to promote proliferation of the probiotics, the ginger extract inhibits the activity of aerogenic bacteria, and the health-care food has the effects of improving the immunity of the intestinal mucosa and improving the immunity of the intestinal mucosa. The functions of coordinating intestines and stomach are jointly realized, the mucous membrane repair is strengthened, and the flora balance is regulated.

Description

Technical Field

[0001] This invention belongs to the technical field of food processing, and more specifically, relates to an enzyme complex with gastrointestinal regulating function and its preparation method. Background Technology

[0002] With the accelerated pace of social development, the dietary structure of modern people has undergone significant changes. In today's fast-paced life, convenient fast food and takeout have become the daily choice for many. These foods are often high in oil, salt, and sugar, and lack dietary fiber. Coupled with frequent late nights and irregular schedules, gastrointestinal problems are becoming increasingly common. Indigestion, gut microbiota imbalance, and intestinal mucosal damage have become common health problems plaguing contemporary people. According to statistics from authoritative medical research institutions, more than 70% of urban working people suffer from varying degrees of gastrointestinal dysfunction, seriously affecting their quality of life and physical health.

[0003] Currently, the market offers a wide variety of products targeting gastrointestinal health, including enzyme complexes, probiotic preparations, and dietary fiber supplements. Enzymes are products containing specific bioactive components, obtained through microbial fermentation of animal, plant, and fungal raw materials. Their preparation typically involves microbial fermentation, where the metabolism of beneficial bacteria such as yeast, lactic acid bacteria, and molds leads to complex biochemical reactions in the fermentation substrate (plant, animal, or fungal food raw materials) to synthesize enzymes and intermediate or complex metabolites with various biological activities. However, while some enzyme complexes claim to regulate gastrointestinal health, their functions are limited, only providing temporary relief from indigestion symptoms and failing to fundamentally improve the intestinal microecological environment. Some products, in pursuit of unique efficacy, use health food ingredients with compliance risks or over-rely on them, increasing the difficulty and cost of product approval and potentially triggering a crisis of consumer trust due to ingredient safety issues, thus failing to meet consumers' urgent need for comprehensive gastrointestinal health.

[0004] Therefore, developing a gastrointestinal conditioning enzyme complex based on common food ingredients not only aligns with market development trends but also has significant practical implications for improving public gastrointestinal health. Summary of the Invention

[0005] The purpose of this invention is to provide an enzyme complex with gastrointestinal regulating function and its preparation method, which has the characteristics of mildly regulating intestinal microecology and strengthening mucosal barrier repair.

[0006] The objective of this invention can be achieved through the following technical solutions: An enzyme complex with gastrointestinal regulating function comprises the following components in parts by weight: 20-30 servings of monkey head mushroom; 15-25 parts of an orange-lemon mixture, wherein the orange-lemon mixture is a mixture of blood orange and lemon in a mass ratio of 1-2:1; 1-2 parts ginger extract; 5-8 portions of deep-sea collagen peptides; 2-4 parts of oat beta-glucan; 1-3 parts xylooligosaccharides; 0.3-0.9 parts of galactooligosaccharide-chitosan graft; Lactobacillus plantarum 0.5-1 part; and Bifidobacterium 0.3-0.6 parts.

[0007] In this technical solution, Hericium erinaceus can form a protective film on the surface of the gastric mucosa, reducing the damage to the gastric wall caused by gastric acid and irritating foods, while deep-sea collagen peptides can provide the nutrients needed for the repair of damaged gastrointestinal mucosa, promote growth and metabolism, and help rebuild the intestinal barrier; the two work together to accelerate the repair of gastrointestinal tissue.

[0008] The *Lactobacillus plantarum* and *Bifidobacterium* in the enzyme complex, as beneficial bacteria, can colonize the intestines, regulate the intestinal flora, promote the growth of beneficial bacteria, inhibit the reproduction of harmful bacteria, regulate the balance of intestinal flora, and improve the intestinal microecological environment, thereby promoting digestion and absorption, enhancing intestinal barrier function, producing beneficial metabolites, and providing antioxidants. Xylooligosaccharides, a high-quality prebiotic, provide nutrients for beneficial bacteria, increasing the number of *Bifidobacterium* and *Lactobacillus* in the intestines and improving the intestinal flora. Galacto-oligosaccharide-chitosan grafts can bind to glycoproteins on the surface of intestinal mucosal epithelial cells through electrostatic interactions, prolonging the retention time of galacto-oligosaccharides in the intestines. The orange-lemon mixture is rich in fruit acids and vitamin C, which can stimulate the secretion of digestive juices, enhance gastrointestinal motility, and promote the growth of probiotics. These three components work synergistically to improve digestive capacity and promote the digestion and absorption of food.

[0009] In addition, oat beta-glucan is a soluble dietary fiber that absorbs water and swells in the intestines, increasing stool volume, promoting intestinal peristalsis, and preventing constipation; ginger extract has anti-inflammatory and stomach-warming effects, which can relieve gastrointestinal discomfort symptoms and achieve comprehensive conditioning of gastrointestinal function from multiple dimensions.

[0010] As a preferred embodiment of the present invention, the molecular weight of the deep-sea collagen peptide is 1000-2500 Daltons.

[0011] As a preferred embodiment of the present invention, the Bifidobacterium is Bifidobacterium adolescentis.

[0012] As a preferred embodiment of the present invention, the Bifidobacterium is microencapsulated, and the microencapsulation process employs a sodium alginate-chitosan double-layer encapsulation.

[0013] Furthermore, the specific preparation method of the Bifidobacterium with sodium alginate-chitosan double-layer encapsulation is as follows: Bifidobacterium bacterial culture is mixed with sodium alginate solution, stirred evenly, and then added dropwise to calcium chloride solution using the pinhole dropping method to solidify and form sodium alginate microspheres. Subsequently, the sodium alginate microspheres are placed in chitosan solution and stirred at 30-35℃ for 15-25 minutes. Then, they are taken out and washed to obtain the double-layer encapsulated Bifidobacterium.

[0014] Furthermore, the sodium alginate solution has a mass concentration of 1-4%, and the volume ratio of the Bifidobacterium bacterial culture to the sodium alginate solution is 1:3-5; the calcium chloride solution has a mass concentration of 1-3%; and the chitosan solution has a mass concentration of 0.5-1.5%.

[0015] Furthermore, the washing process uses physiological saline, and the double-layered embedded Bifidobacteria have a particle size of 1-100 micrometers.

[0016] As a preferred embodiment of the present invention, the Hericium erinaceus is subjected to low-temperature and ultra-high-pressure crushing treatment so that the polysaccharide content in the treated Hericium erinaceus is ≥5% and the amino acid nitrogen content is ≥1.2%.

[0017] In this technical solution, the Hericium erinaceus (monkey head mushroom) retains its complete nutritional system after being crushed under low temperature and ultra-high pressure. Besides polysaccharides, it also contains amino acids (such as glutamic acid and aspartic acid), sterols, and dietary fiber. The amino acid nitrogen content is ≥1.2%, which can provide a nitrogen source for probiotic fermentation and promote bacterial proliferation. Furthermore, the polysaccharides in the Hericium erinaceus powder form a "polysaccharide-peptide" composite membrane with deep-sea collagen peptides, which has an "anchoring" effect, resulting in a longer retention time on the gastric mucosa. The dietary fiber in Hericium erinaceus can also act as a prebiotic to promote the proliferation of Bifidobacteria.

[0018] Furthermore, the processing pressure of the low-temperature ultra-high pressure crushing treatment is 200-400MPa, and the processing temperature is 2-6℃.

[0019] The preparation of Hericium erinaceus powder using this technical solution does not require complex purification, has low process costs, and offers significant cost advantages, making it more suitable for large-scale production; moreover, it can maximize the preservation of the activity of natural components.

[0020] As a preferred embodiment of the present invention, the ginger extract is gingerol obtained by supercritical CO2 extraction, so that the gingerol content is ≥5%.

[0021] The preparation method of the enzyme complex with gastrointestinal regulating function as described above includes the following steps: S1. Raw material pretreatment: Separate the peel and pulp of the orange juice mixture, then press the peel at low temperature to obtain peel juice, and enzymatically hydrolyze the pulp to obtain pulp hydrolysate. Then mix the peel juice and pulp hydrolysate to obtain orange-lime treatment solution. S2. Aerobic pre-fermentation: After crushing the Hericium erinaceus, mix it with the orange-lime treatment liquid obtained in step S1, and then inoculate it with Lactobacillus plantarum. Cultivate it at 25-35℃ and oxygen flow rate of 0.25-0.75vvm for 8-16 hours, and control the pH of the system at 4.5-5.0. S3, Anaerobic fermentation: Bifidobacterium and deep-sea collagen peptides are introduced into the system obtained in step S2, and fermented for 20-30 hours in an anaerobic environment at 34-40℃ and a stirring rate of 10-30 rpm. S4. Microencapsulation and sustained-release treatment: The fermentation liquid after step S3 is completed is mixed with oat β-glucan, ginger extract, xylooligosaccharide, and galactooligosaccharide-chitosan graft. The mixture is homogenized under high pressure of 50-70 MPa to form a hydrocolloid, and then spray-frozen to produce microspheres, which are the enzyme complex.

[0022] As a preferred embodiment of the present invention, in step S4, the inlet air temperature of the spray freeze-drying is -50°C and the outlet air temperature is 25°C; the particle size of the microspheres is 100-200 micrometers.

[0023] As a preferred technical solution of the present invention, in step S3, the Bifidobacterium is pre-encapsulated with sodium alginate-chitosan.

[0024] As a preferred technical solution of the present invention, in step S1, the pulp of the orange-lemon mixture is enzymatically hydrolyzed stepwise by pectinase and cellulase. The enzymatic hydrolysis temperature of the pectinase is 45-55℃, and the enzymatic hydrolysis temperature of the cellulase is 40-50℃. After enzymatic hydrolysis, the pulp is filtered through a ceramic membrane with a pore size of 0.1-0.5 micrometers, and the filtrate is collected to obtain pulp hydrolysate.

[0025] Furthermore, the amount of pectinase added is 0.1-0.3% of the pulp weight, and the enzymatic hydrolysis time is 2-3 hours; the amount of cellulase added is 0.05-0.2% of the pulp weight, and the enzymatic hydrolysis time is 1.5-2.5 hours.

[0026] Furthermore, the preparation of the galactooligosaccharide-chitosan graft is carried out by a chemical grafting method, comprising the following steps: dissolving chitosan in acetic acid solution to prepare a chitosan solution; dissolving galactooligosaccharide in deionized water to prepare a galactooligosaccharide solution; then mixing the two solutions, adding a crosslinking agent, and stirring at a constant temperature of 40-60℃ for 2-4 hours; after the reaction, dialyzing the mixture for 3-5 days, replacing the dialysate every 4-6 hours; finally, freeze-drying the dialyzed solution to obtain the galactooligosaccharide-chitosan graft.

[0027] The beneficial effects of this invention are: (1) The present invention uses common food raw materials, avoiding compliance risks of health food raw materials. The components work synergistically: deep-sea collagen peptides promote the synthesis of tight junction proteins in the intestinal mucosa; Hericium erinaceus polysaccharide promotes the proliferation of intestinal mucosal cells; probiotics regulate the intestinal flora; oat β-glucan and xylooligosaccharide act as prebiotics to promote the proliferation of probiotics; ginger extract inhibits the activity of gas-producing bacteria, together achieving the function of gastrointestinal conditioning, strengthening mucosal repair and regulating the balance of flora.

[0028] (2) The present invention adopts a segmented dynamic fermentation process, which solves the conflict of growth conditions between different strains and improves the survival rate of probiotics and the retention rate of active ingredients; the microencapsulation slow-release technology enables the product to be slowly released in the gastric acid environment and effectively play a role in the intestine, thereby improving the bioavailability of the product. Detailed Implementation

[0029] To further illustrate the technical means and effects of the present invention in achieving its intended purpose, the following detailed description of the specific implementation methods, structures, features, and effects of the present invention, in conjunction with embodiments, is provided below.

[0030] The raw materials of this invention are described below: Example 1 An enzyme complex with gastrointestinal regulating function, composed of the following components in parts by weight: The above-mentioned Bifidobacterium was prepared by double-layer encapsulation with sodium alginate and chitosan. The specific preparation method is as follows: the bacterial culture of Bifidobacterium adolescentis was mixed with a 3% sodium alginate solution at a volume ratio of 1:4. After stirring evenly, it was added dropwise into a 2% calcium chloride solution using the pinhole dropping method and solidified for 25±2 min to form sodium alginate microspheres. Subsequently, the sodium alginate microspheres were placed in a 1% chitosan solution and stirred at 32±2℃ for 20±2 min. After removal, they were washed three times with physiological saline to obtain double-layer encapsulated Bifidobacterium adolescentis.

[0031] The preparation of the above-mentioned galactooligosaccharide-chitosan graft was carried out by chemical grafting, and the specific steps are as follows: Chitosan was dissolved in a 2% (w / w) acetic acid solution to prepare a chitosan solution with a concentration of 2 g / L, and stirred until completely dissolved; galactooligosaccharide was prepared into an 8 g / L solution with deionized water; the two solutions were mixed at a volume ratio of 1:2, and glutaraldehyde (1% by weight of chitosan) was added as a crosslinking agent, and the mixture was stirred at a constant temperature of 50°C for 3 hours; after the reaction, the mixture was dialyzed for 4 days to remove unreacted substances, and the dialysate was replaced every 5 hours; finally, the dialyzed solution was freeze-dried to obtain the galactooligosaccharide-chitosan graft.

[0032] The preparation method of the enzyme complex with gastrointestinal regulating function as described above includes the following steps: S1. Raw Material Pretreatment: After washing, separate the peel and pulp of the orange-lime mixture. Then, press the peel at low temperature to obtain peel juice. Next, process the pulp of the orange-lime mixture using a stepwise enzymatic hydrolysis process: First, place the pulp at 50℃ and add pectinase at a ratio of 0.2% of the pulp mass for 2.5 hours to fully decompose the pectin. After pectin hydrolysis, adjust the temperature to 45℃ and add cellulase at a ratio of 0.1% of the pulp mass for another 2 hours to disrupt the cell wall structure of the pulp. After hydrolysis, filter through a 0.2μm ceramic membrane to remove incompletely hydrolyzed impurities, obtaining a pulp hydrolysate. Mix the peel juice and pulp hydrolysate to obtain the orange-lime processed solution.

[0033] S2. Aerobic pre-fermentation: After crushing the Hericium erinaceus, mix it with the orange-lime treatment liquid obtained in step S1, and then inoculate it with Lactobacillus plantarum. Cultivate it at 30℃ and oxygen flow rate of 0.5vvm for 12 hours, and control the pH of the system at 4.6±0.2.

[0034] S3. Anaerobic fermentation: Bifidobacterium and deep-sea collagen peptides were introduced into the system obtained in step S2, and fermented for 24 hours in an anaerobic environment at 37°C and a stirring rate of 20 rpm.

[0035] S4. Microencapsulation and Slow-Release Treatment: After fermentation in step S3, the liquid is transferred to a vacuum mixer. Oat β-glucan, ginger extract, xylooligosaccharides, and galactooligosaccharide-chitosan grafts (filtered through a 120-mesh sieve) are added sequentially. The mixing speed is set to 800 rpm, and the mixture is stirred at a constant temperature of 45°C for 30 minutes to ensure thorough integration of the components. After homogenization, the mixture is homogenized three times at 60 MPa using a high-pressure homogenizer to form a stable and homogeneous hydrocolloid. The hydrocolloid is then transferred to a spray freeze-drying device with an inlet air temperature of -50°C, an outlet air temperature of 25°C, and an atomization pressure of 8 MPa. The hydrocolloid is atomized into tiny droplets through a two-fluid nozzle. The droplets are rapidly frozen and solidified in the low-temperature airflow. After collection by a cyclone separator, the mixture is passed through a 20-40 mesh standard sieve to select microspheres with a particle size of 100-200 micrometers, yielding the final enzyme complex product.

[0036] Example 2 An enzyme complex with gastrointestinal regulating function, composed of the following components in parts by weight: The preparation method is the same as in Example 1.

[0037] Example 3 An enzyme complex with gastrointestinal regulating function, composed of the following components in parts by weight: The preparation method is the same as in Example 1.

[0038] Comparative Example 1 The difference between this comparative example and Example 1 is that the Hericium erinaceus is replaced with shiitake mushroom in this comparative example, while the other components, preparation steps and parameters are the same.

[0039] Comparative Example 2 The difference between this comparative example and Example 1 is that the orange-lime extract in this comparative example is replaced with blood orange, without lemon. All other components, preparation steps, and parameters are the same.

[0040] Comparative Example 3 The difference between this comparative example and Example 1 is that the ginger extract containing 5% gingerol in this comparative example is replaced with dried ginger powder containing 0.8% gingerol, while the other components, preparation steps and parameters are the same.

[0041] Comparative Example 4 The difference between this comparative example and Example 1 is that the deep-sea collagen peptides are replaced with terrestrial collagen peptides, while the other components, preparation steps and parameters are the same.

[0042] Comparative Example 5 The difference between this comparative example and Example 1 is that xylooligosaccharides and galactooligosaccharide-chitosan grafts are replaced with sucrose. All other components, preparation steps, and parameters are the same.

[0043] Comparative Example 6 The difference between this comparative example and Example 1 is that the Bifidobacterium in this comparative example was not encapsulated. All other components, preparation steps, and parameters are the same.

[0044] The following performance tests were performed on Examples 1-3 and Comparative Examples 1-6 respectively: (1) After sample pretreatment, the sample was injected into the chromatograph. The content of short-chain fatty acids (SCFAs) such as acetic acid, propionic acid, and butyric acid in the sample was calculated by gas chromatography-mass spectrometry (GC-MS) to obtain the total amount of short-chain fatty acids (g / L). Based on the butyric acid content and the total amount of short-chain fatty acids, the percentage of butyric acid in the total amount of short-chain fatty acids was calculated (%). Among them, butyric acid is a key metabolite for intestinal mucosal repair. The higher the percentage, the stronger the promoting effect on intestinal health.

[0045] (2) The retention rate of collagen peptides before and after preparation was calculated by spectrophotometry. The retention rate (%) = (collagen peptide content after preparation / collagen peptide content before preparation) × 100%.

[0046] (3) The dilution plating method was used. The sample was serially diluted and then spread on a petri dish plate for incubation. The number of colonies on the plate was counted, and the viable count (CFU / g) was calculated based on the dilution factor.

[0047] (4) The plate count method was used to inoculate the sample dilution onto Bengal red medium and count the number of molds and yeasts growing on the plate (CFU / g).

[0048] The test results are shown in Table 1.

[0049] Table 1 As shown in Table 1, compared with Comparative Examples 1-6, the enzyme compositions of the present invention exhibit superior performance in key indicators such as total short-chain fatty acid content, butyric acid ratio, collagen peptide retention rate, and viable cell count in Examples 1-3. In Comparative Example 1, replacing Hericium erinaceus with shiitake mushroom resulted in a decrease in performance, indicating that the molecular structure of shiitake polysaccharide differs significantly from that of Hericium erinaceus, potentially failing to form a protective film on the gastric mucosa and losing its synergistic repair function with collagen peptides. In Comparative Example 2, replacing the orange-lemon mixture with a single blood orange resulted in a decrease in performance, indicating that the specific ratio of blood orange to lemon is crucial for maintaining the buffering capacity and fruit acid balance of the fermentation system. In Comparative Example 3, replacing ginger extract with dried ginger powder resulted in a decrease in performance. The decrease in performance indicates that the dried ginger powder cannot exert its antibacterial and anti-inflammatory effects, leading to a decline in product stability. In Comparative Example 4, the deep-sea collagen peptides were replaced with terrestrial collagen peptides, possibly due to the low hydroxyproline content and poor thermal stability of the terrestrial collagen peptides, which disrupted the synergistic repair effect with Hericium erinaceus polysaccharides and adversely affected probiotic metabolism. In Comparative Example 5, the replacement of xylooligosaccharides and galactooligosaccharide-chitosan grafts with sucrose resulted in a decrease in performance, indicating that sucrose cannot act as a prebiotic to promote the growth of beneficial bacteria. In Comparative Example 6, the Bifidobacterium was not encapsulated, resulting in a decrease in performance, indicating that unencapsulated probiotics are unable to resist the damage from gastric acid and digestive enzymes and cannot effectively exert their gut microbiota regulation function. As can be seen from the above examples and comparative examples, the technical solution of the present invention has significant advantages in raw material combination, process optimization, and functional synergy, achieving the dual effects of intestinal microecological regulation and mucosal barrier repair.

[0050] (5) Experiment on the intestinal injury model of SD rats Sixty SPF-grade SD rats were randomly divided into 10 groups (n=6 per group): blank control group, model control group, Example 3 group, and comparative groups 1-6. The blank control group received no treatment. The other groups were induced to develop an intestinal injury model using 2% Dextran sodium sulfate (DSS). Except for the model control group, which was administered physiological saline by gavage for 7 consecutive days, the other groups were administered the corresponding sample by gavage for 7 consecutive days at a dose of 10 mg / kg, i.e., 10.4 mg of drug per kilogram of body weight. The detection indicators are shown in Table 2 below.

[0051] Table 2 As can be seen from the test results in Table 2, the sample of the present invention has a significantly better ability to repair intestinal damage than the comparative group.

[0052] (6) Human food trial Sixty patients with functional dyspepsia (meeting the Rome IV diagnostic criteria) were randomly divided into three groups: Example 2 group (n=20), Comparative Example 6 group (without Bifidobacterium embedding, n=20), and placebo group (n=20). The Example 2 and Comparative Example groups received the corresponding samples, while the placebo group received a starch-based placebo complex with the same appearance as the Example 2 group. All treatments were administered for four consecutive weeks, and symptom improvement was recorded weekly. The results are shown in Table 3 below.

[0053] Table 3 As shown in Table 3, the sample in this embodiment has a better effect on regulating the human gastrointestinal tract.

[0054] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. An enzyme complex with gastrointestinal regulating function, characterized in that, The following components are included by weight: 20-30 servings of monkey head mushroom; 15-25 parts of an orange-lemon mixture, wherein the orange-lemon mixture is a mixture of blood orange and lemon in a mass ratio of 1-2:1; 1-2 parts ginger extract; 5-8 portions of deep-sea collagen peptides; 2-4 parts of oat beta-glucan; 1-3 parts xylooligosaccharides; 0.3-0.9 parts of galactooligosaccharide-chitosan graft; 0.5-1 part of Lactobacillus plantarum; and Bifidobacterium 0.3-0.6 parts.

2. The enzyme complex with gastrointestinal regulating function according to claim 1, characterized in that, The molecular weight of the deep-sea collagen peptide is 1000-2500 Daltons.

3. The enzyme complex with gastrointestinal regulating function according to claim 1, characterized in that, The Bifidobacterium mentioned is Bifidobacterium adolescentis.

4. The enzyme complex with gastrointestinal regulating function according to claim 1, characterized in that, The Bifidobacterium was microencapsulated using a sodium alginate-chitosan double-layer encapsulation process.

5. The enzyme complex with gastrointestinal regulating function according to claim 1, characterized in that, The Hericium erinaceus is subjected to low-temperature and ultra-high-pressure crushing treatment to ensure that the polysaccharide content in the treated Hericium erinaceus is ≥5% and the amino acid nitrogen content is ≥1.2%.

6. The enzyme complex with gastrointestinal regulating function according to claim 1, characterized in that, The ginger extract is gingerol obtained by supercritical CO2 extraction, with a gingerol content of ≥5%.

7. A method for preparing an enzyme complex with gastrointestinal regulating function as described in any one of claims 1-6, characterized in that, The preparation method includes the following steps: S1. Raw material pretreatment: Separate the peel and pulp of the orange juice mixture, then press the peel at low temperature to obtain peel juice, and enzymatically hydrolyze the pulp to obtain pulp hydrolysate. Then mix the peel juice and pulp hydrolysate to obtain orange-lime treatment solution. S2. Aerobic pre-fermentation: After crushing the Hericium erinaceus, mix it with the orange-lime treatment liquid obtained in step S1, and then inoculate it with Lactobacillus plantarum. Cultivate it at 25-35℃ and oxygen flow rate of 0.25-0.75vvm for 8-16 hours, and control the pH of the system at 4.5-5.

0. S3, Anaerobic fermentation: Bifidobacterium and deep-sea collagen peptides are introduced into the system obtained in step S2, and fermented for 20-30 hours in an anaerobic environment at 34-40℃ and a stirring rate of 10-30 rpm. S4. Microencapsulation and sustained-release treatment: The fermentation liquid after step S3 is completed is mixed with oat β-glucan, ginger extract, xylooligosaccharide, and galactooligosaccharide-chitosan graft. The mixture is homogenized under high pressure of 50-70 MPa to form a hydrocolloid, and then spray-frozen to produce microspheres, which are the enzyme complex.

8. The method for preparing the enzyme complex according to claim 7, characterized in that, In step S1, the pulp of the orange-lime mixture is hydrolyzed stepwise using pectinase and cellulase. The hydrolysis temperature of the pectinase is 45-55℃, and the hydrolysis temperature of the cellulase is 40-50℃. After hydrolysis, the pulp is filtered through a ceramic membrane with a pore size of 0.1-0.5 micrometers, and the filtrate is collected to obtain the pulp hydrolysate.

9. The method for preparing the enzyme complex according to claim 7, characterized in that, The preparation of the galactooligosaccharide-chitosan graft is carried out by chemical grafting, including the following steps: dissolving chitosan in acetic acid solution to prepare a chitosan solution; dissolving galactooligosaccharide in deionized water to prepare a galactooligosaccharide solution; then mixing the two solutions, adding a crosslinking agent, and stirring at a constant temperature of 40-60℃ for 2-4 hours; after the reaction, dialyzing the mixture for 3-5 days, changing the dialysate every 4-6 hours; finally, freeze-drying the dialyzed solution to obtain the galactooligosaccharide-chitosan graft.

10. The method for preparing the enzyme complex according to claim 7, characterized in that, In step S4, the inlet air temperature of the spray freeze dryer is -50°C and the outlet air temperature is 25°C; the particle size of the microspheres is 100-200 micrometers.

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