Preparation method and application of qi-deficiency herbal paste for improving immunity, resisting fatigue, stopping sweating and relieving cough

Abstract

The invention belongs to the technical field of traditional Chinese medicines, mainly relates to a preparation method of herbal paste, and particularly relates to a preparation method and application of herbal paste for treating qi deficiency. The formula of the herbal paste comprises the following components in parts by weight: 40-50 parts of ginseng, 70-80 parts of rhizoma polygonati, 70-80 parts of Chinese yam, 30-40 parts of malt, 40-50 parts of lotus seeds, 40-50 parts of gordon euryale seeds, 40-50 parts of longan aril, 40-50 parts of dried orange peel, 70-80 parts of poria cocos, 30-40 parts of liquorice and 45-60 parts of a sweetening agent, wherein the ginseng, the rhizoma polygonati, the Chinese yam and the malt are subjected to compound strain fermentation and filtration treatment; performing enzymolysis extraction treatment on the lotus seeds, the gordon euryale seeds and the longan aril through compound enzyme; performing alcohol extraction treatment on the pericarpium citri reticulatae; carrying out water extraction treatment on poria cocos and liquorice; the compound bacterial strain comprises streptococcus thermophilus HZ-SRLQJ and saccharomyces boulardii XNSW-250914-536, and the compound bacterial strain comprises streptococcus thermophilus HZ-SRLQJ and The herbal paste prepared by the invention has the effects of improving immunity, resisting fatigue, stopping sweating and relieving cough.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of traditional Chinese medicine, and mainly relates to a preparation method of a herbal paste, in particular to a preparation method of a herbal paste for qi deficiency and application thereof. BACKGROUND

[0002] In modern society, factors such as long-term mental stress, irregular work and rest, lack of exercise, and unbalanced diet have led to an increasing number of people with qi deficiency constitution, and they generally have problems such as low immunity, easy fatigue, and spontaneous sweating, which seriously affect the quality of life. With the improvement of public health awareness and the recognition of traditional Chinese medicine constitution regulation, the demand for medicinal and edible herbal products for specific constitution is increasingly urgent. However, in the prior art, the number of herbal deep processing products suitable for qi deficiency constitution is small, and most of them are limited to single conditioning effects, which are difficult to meet the comprehensive needs of improving immunity, anti-fatigue, and stopping sweating, and some products also have insufficient effects and poor taste due to improper formula and rough process. Therefore, the present application aims to provide a preparation method of a herbal paste for qi deficiency, which selects suitable raw materials, scientifically matches the ingredients, and optimizes the preparation process to produce a herbal paste with multiple effects, fills the technical gap, and meets the market and consumer demand. SUMMARY

[0003] Therefore, the present application aims to provide a preparation method of a herbal paste for qi deficiency, which selects suitable raw materials, scientifically matches the ingredients, and optimizes the preparation process to produce a herbal paste with multiple effects, fills the technical gap, and meets the market and consumer demand.

[0004] In a first aspect, the present application provides a formula of a herbal paste for qi deficiency, which comprises, by weight, 40-50 parts of ginseng, 70-80 parts of rhizoma polygonati, 70-80 parts of dioscorea, 30-40 parts of malt, 40-50 parts of lotus seed, 40-50 parts of gordon euryale seed, 40-50 parts of longan arillus, 40-50 parts of pericarpium citri reticulatae, 70-80 parts of poria cocos, 30-40 parts of licorice, and 45-60 parts of sweetener. The ginseng, rhizoma polygonati, and dioscorea are treated by filtering fermentation with a composite strain; the lotus seed, gordon euryale seed, and longan arillus are treated by enzymatic extraction with a composite enzyme; the pericarpium citri reticulatae is treated by alcohol extraction; the poria cocos and licorice are treated by water extraction; and the composite strain comprises streptococcus thermophilus and saccharomyces boulardii.

[0005] Preferably, the streptococcus thermophilus is selected from streptococcus thermophilus HZ-SRLQJ, and the saccharomyces boulardii is selected from saccharomyces boulardii XNSW-250914-536.

[0006] Preferably, the composite enzyme is cellulase and neutral protease.

[0007] Preferably, the sweetener is xylitol, fructooligosaccharide, and isomaltooligosaccharide, and the mass ratio is 1:1:1.

[0008] In a second aspect, the present application provides a preparation method of a herbal paste for qi deficiency, which comprises the following steps: S1, raw material pretreatment: accurately weigh all raw materials according to the above formula, except for xylitol, fructooligosaccharide and isomaltooligosaccharide, and the rest of the herbal raw materials are cleaned with purified water, dried and ground to 100 mesh fineness with a pulverizer to ensure uniform and fine powder; S2, preparation of Streptococcus thermophilus HZ-SRLQJ fermentation broth: Streptococcus thermophilus HZ-SRLQJ strain was purchased from China Industrial Microbial Culture Collection Center; when preparing, first inoculate the HZ-SRLQJ strain into M17 agar medium, and place it in a 42℃ incubator for 23-25h of activation culture; after activation, transfer the strain to M17 liquid medium and continue to shake culture at 42℃ for 16-18h; finally obtain the fermentation broth with a concentration range of 4.5-5.0×10 8 CFU / mL of Streptococcus thermophilus fermentation broth; S3, preparation of Saccharomyces boulardii XNSW-250914-536 fermentation broth: Saccharomyces boulardii XNSW-250914-536 strain was purchased from China Industrial Microbial Culture Collection Center; when preparing, first inoculate the XNSW-250914-536 strain into YPD agar medium, and place it in a 30℃ incubator for 23-25h of activation culture; after activation, transfer the strain to YPD liquid medium and continue to shake culture at 30℃ for 16-18h; finally obtain the fermentation broth with a concentration range of 4.0-4.5×10 8 CFU / mL of Saccharomyces boulardii fermentation broth; S4, preparation of herbal fermentation broth: put all the pre-processed ginseng, rhizoma polygonati, dioscorea and malt together and mix evenly, add Streptococcus thermophilus fermentation broth at a proportion of 4% (v / w) of the total weight of the material, and perform aerobic fermentation at 42℃ for 20h; then add Saccharomyces boulardii fermentation broth at a proportion of 2% (v / w) of the total weight of the material, and perform aerobic fermentation at 30℃ for 20h; after fermentation, add 3% H2O2 solution for sterilization, stand for 3h, then centrifuge to take the supernatant, filter with a 0.45μm filter membrane to obtain the herbal fermentation broth; S5, preparation of herbal enzymatic hydrolysate: the pretreated lotus seeds, gordon euryale seeds and longan arils were added with 8 times of purified water, stirred uniformly, and then pH was adjusted to 5.0; cellulase was added first (enzyme amount was 8000 U / g of substrate, and the weight of the substrate was the total mass of lotus seeds, gordon euryale seeds and longan arils); enzymolysis was carried out at 55℃ for 2.5 h, then neutral protease was added (enzyme amount was 6000 U / g of substrate, and the weight of the substrate was the total mass of lotus seeds, gordon euryale seeds and longan arils); the temperature was maintained at 50℃ and pH=7.0, and the enzymolysis was continued for 3 h; during the enzymolysis, stirring was carried out every 20 min; after the enzymolysis, the temperature was increased to 90℃ for 12 min for enzyme inactivation; after the enzyme inactivation, the sample was allowed to stand for 3 h; the supernatant was taken and centrifuged at 5000 r / min at 4℃ for 15 min; the supernatant was taken, filtered through a 0.45 μm filter membrane, and then concentrated to 1 / 8 of the volume of the filtrate under reduced pressure at 60℃ to obtain the herbal enzymatic hydrolysate; S6, preparation of herbal extract: the pre-processed dried tangerine or orange peel was added with 6 times of ethanol, and ultrasonic extraction was carried out at 50℃ for 35 min; the extraction was repeated twice; the filtrates were combined and concentrated under reduced pressure until no alcohol taste was left; the pre-processed poria cocos and licorice were added with 8 times of water, and water extraction was carried out at 90℃ for 1.5 h; the extraction was repeated twice; the filtrates were combined and concentrated under reduced pressure until the combined filtrate was 1 / 5 of the volume of the obtained filtrate at 60℃. S7, preparation of herbal paste: all of the herbal fermentation liquid of step S4, all of the herbal enzymatic hydrolysate of step S5 and all of the herbal extract of step S6 were added with xylitol, fructooligosaccharide and isomaltooligosaccharide, and then mixed uniformly; the mixture was concentrated under reduced pressure at 60℃ until the relative density was 1.2 (60℃) to obtain the herbal paste.

[0009] Preferably, the temperature for drying in step S1 of the present application is 50℃, and the drying is carried out until the water content is less than 5%.

[0010] Preferably, in step S2 of the present application, the components of the M17 agar medium are as follows: polyprotein peptone 5.0 g, plant protein peptone 5.0 g, beef infusion powder 5.0 g, yeast infusion powder 2.5 g, β-diphosphoglycerol disodium 19.0 g, ascorbic acid 0.5 g, MgSO4·7H2O 0.25 g, lactose 5.0 g, agar 15.0 g, and distilled water 1000.0 mL.

[0011] Preferably, in step S3 of the present application, the components of the YPD agar medium are as follows: glucose 20 g, protein peptone 20 g, yeast extract 10 g, agar 20 g, and distilled water 1000 mL.

[0012] Preferably, in step S6 of the present application, the volume fraction of ethanol is 70%.

[0013] Third aspect: the herbal paste prepared by the present application has the effects of improving immunity, resisting fatigue, stopping sweating and relieving cough.

[0014] Compared with the prior art, the present invention has the following beneficial effects: 1. In this invention, the Polygonatum odoratum and malt fermented by Streptococcus thermophilus HZ-SRLQJ and Saccharomyces boulardii XNSW-250914-536, together with the enzymatic hydrolysate of longan pulp, have a synergistic effect in combating fatigue.

[0015] 2. In this invention, the synergistic effect of the enzymatic hydrolysate of Euryale ferox and the enzymatic hydrolysate of lotus seeds has an antiperspirant effect.

[0016] 3. In this invention, the synergistic effect of licorice extract and yam fermentation liquid has an antitussive effect.

[0017] 4. The synergistic effect of ginseng fermentation liquid and poria cocos extract in this invention can enhance immunity. Attached Figure Description

[0018] Figure 1 This is a comparison chart of the swimming time under load for mice in Example 1 group and Comparative Examples 1-9 groups.

[0019] Figure 2 This is a comparison of the number of sweat spots on the skin of the rat paws in Example 2 and Comparative Examples 10-13.

[0020] Figure 3 This is a comparison chart of the lymphocyte proliferation capacity of mice in Example 4 and Comparative Examples 17-19.

[0021] Figure 4 This is a comparison chart of spleen index and thymus index between mice in Example 4 and Comparative Examples 17-19.

[0022] Figure 5 This is a picture of the herbal paste obtained in Example 1 after being dissolved in water. Detailed Implementation

[0023] The following specific examples illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention. It should be noted that, unless otherwise specified, the following embodiments and features described therein can be combined with each other.

[0024] Ginseng, Polygonatum sibiricum, Dioscorea opposita, Poria cocos, Glycyrrhiza uralensis, Citrus reticulata peel, Nelumbo nucifera seeds, Euryale ferox seeds, malt, and longan pulp were all purchased from Bozhou Ziting Pharmaceutical Co., Ltd.; cellulase and neutral protease were purchased from Nanjing Hongyou Biotechnology Co., Ltd.; Streptococcus thermophilus HZ-SRLQJ was purchased from Xi'an Huazhen Biotechnology Co., Ltd.; and Saccharomyces boulardii XNSW-250914-536 was purchased from Shanxi Xinno Biotechnology Co., Ltd.

[0025] Example 1

[0026] This embodiment demonstrates that the Polygonatum sibiricum and malt fermented with Streptococcus thermophilus HZ-SRLQJ and Saccharomyces boulardii XNSW-250914-536, together with the enzymatic hydrolysate of longan pulp, have a synergistic effect in combating fatigue.

[0027] This embodiment provides a herbal ointment for those with Qi deficiency, the specific steps of which are as follows: Formula: 40g ginseng, 70g polygonatum, 70g yam, 30g malt, 40g lotus seed, 40g fox nut, 40g longan pulp, 40g dried tangerine peel, 70g poria cocos, 30g licorice, 15g xylitol, 15g fructooligosaccharide, 15g isomaltooligosaccharide.

[0028] S1. Raw material pretreatment: Accurately weigh all raw materials according to the above formula, except for xylitol, fructooligosaccharides and isomaltooligosaccharides. The remaining herbal raw materials are washed with purified water and dried at 50°C to reduce their moisture content to below 5%. The dried raw materials are then ground to 100 mesh using a pulverizer to ensure that the powder is uniform and fine. S2. Preparation of fermentation broth of Streptococcus thermophilus HZ-SRLQJ: Streptococcus thermophilus strain HZ-SRLQJ was purchased from the China Industrial Microbial Culture Collection Center. During preparation, the HZ-SRLQJ strain was first inoculated onto M17 agar medium and activated in an incubator at 42℃ for 23 hours. After activation, the strain was transferred to M17 liquid medium and cultured with shaking at 42℃ for another 16 hours, ultimately obtaining a concentration of 4.5 × 10⁻⁶. 8 CFU / mL Streptococcus thermophilus fermentation broth; S3. Preparation of fermentation broth of *Saccharomyces boulardii* XNSW-250914-536: *Saccharomyces boulardii* strain XNSW-250914-536 was purchased from the China Industrial Microbial Culture Collection Center. During preparation, strain XNSW-250914-536 was first inoculated onto YPD agar medium and activated in a 30℃ incubator for 23 h. After activation, the strain was transferred to YPD liquid medium and cultured with shaking at 30℃ for another 16 h, ultimately obtaining a concentration of 4.0 × 10⁻⁶. 8 CFU / mL Saccharomyces boulardii fermentation broth; S4. Preparation of herbal fermentation broth: Pretreated ginseng, polygonatum, yam, and malt were all put together and mixed evenly. At a ratio of 4% (v / w) of the total weight of materials, thermophilic streptococcus fermentation broth was added and aerobic fermentation was carried out at 42℃ for 20h. Then, at a ratio of 2% (v / w) of the total weight of materials, Saccharomyces boulardii fermentation broth was added and aerobic fermentation was carried out at 30℃ for 20h. After fermentation, 3% H2O2 solution was added for sterilization. After standing for 3h, the supernatant was collected by centrifugation and filtered through a 0.45μm filter membrane to obtain the herbal fermentation broth. S5. Preparation of herbal enzymatic hydrolysate: Pretreated lotus seeds, fox nuts, and longan pulp were added to 8 times the volume of purified water, stirred evenly, and the pH was adjusted to 5.0. Cellulase (8000 U / g substrate) was added first, and enzymatic hydrolysis was carried out at 55℃ for 2.5 h. Then, neutral protease (6000 U / g substrate) was added, and enzymatic hydrolysis was continued at 50℃ and pH=7.0 for 3 h, with stirring every 20 min during the process. After the enzymatic hydrolysis was completed, the temperature was raised to 90℃ and held for 12 min to inactivate the enzyme. After inactivation, the mixture was allowed to stand for 3 h. The supernatant was centrifuged at 5000 r / min and 4℃ for 15 min in a refrigerated centrifuge. The supernatant was filtered through a 0.45 μm filter membrane, and the resulting filtrate was concentrated under reduced pressure at 60℃ to 1 / 8 of the filtrate volume to obtain the herbal enzymatic hydrolysate. S6. Preparation of herbal extract: Take the pretreated tangerine peel, add 6 times the amount of 70% ethanol, and extract with ultrasound at 50℃ for 35 min. Repeat the extraction twice. Combine the filtrates and concentrate under reduced pressure until there is no alcohol taste. Take the pretreated Poria cocos and licorice, add 8 times the amount of water, and extract with water at 90℃ for 1.5 h. Repeat the extraction twice. Combine the filtrates and concentrate under reduced pressure at 60℃ to 1 / 5 of the volume of the obtained filtrate. S7. Preparation of Herbal Paste: All the herbal fermentation broth from step S4, all the herbal enzymatic hydrolysate from step S5, and all the herbal extract from step S6 are combined with xylitol, fructooligosaccharides, and isomaltooligosaccharides. After thorough mixing, the mixture is concentrated under reduced pressure at 60°C to a relative density of 1.2 (60°C) to obtain the herbal paste. A picture of the herbal paste obtained in this example after being dissolved in water is shown below. Figure 5 As shown.

[0029] Comparative Example 1: It is basically the same as Example 1, except that Polygonatum is not added in step S4.

[0030] Comparative Example 2: It is basically the same as Example 1, except that longan pulp is not added in step S5.

[0031] Comparative Example 3: It is basically the same as Example 1, except that malt is not added in step S4.

[0032] Comparative Example 4: Basically the same as Example 1, except that Streptococcus thermophilus HZ-SRLQJ and Saccharomyces boulardii XNSW-250914-536 were not added in step S4.

[0033] Comparative Example 5: Basically the same as Example 1, except that thermophilic streptococcus HZ-SRLQJ is not added in step S4.

[0034] Comparative Example 6: Basically the same as Example 1, except that Saccharomyces boulardii XNSW-250914-536 was not added in step S4.

[0035] Comparative Example 7: Basically the same as Example 1, except that in step S2, the thermophilic streptococcus HZ-SRLQJ was replaced with CICC-25084.

[0036] Comparative Example 8: Basically the same as Example 1, except that the Saccharomyces boulardii XNSW-250914-536 in step S3 was replaced with Saccharomyces boulardii TGSW-1024-368 purchased from Shanxi Tiangu Biotechnology Co., Ltd.

[0037] Comparative Example 9: It is basically the same as Example 1, except that in step S5, the longan pulp is not enzymatically hydrolyzed, and longan pulp powder is used directly.

[0038] Experiment 1: Study on the anti-fatigue effect of herbal ointment

[0039] Animals: SPF-grade male KM mice, weighing 18-22g, were purchased from Beijing Vital River Laboratory Animal Technology Co., Ltd. Mice were provided with free access to food and water during the rearing period. The ambient temperature was controlled at 22-24℃, and the relative humidity was maintained at 40%-60%. Before the experiment, all mice underwent a one-week acclimatization feeding period. After observing that their fur was glossy, their diet and activity were normal, and no abnormalities were observed, the experiment was officially launched.

[0040] Modeling: Mice were randomly divided into a control group, Example 1 group, and Comparative Examples 1-9 groups, with 8 mice in each group. Example 1 group and Comparative Examples 1-9 groups were administered the corresponding herbal paste 2g / kg by gavage once daily; the control group was administered an equal volume of physiological saline by gavage. This treatment continued for 15 days. Thirty-five minutes after the last administration, a lead weight equivalent to 5% of the mouse's body weight was fixed to the mouse's tail, and the mice were placed in a swimming tank with a water temperature maintained at 30℃ and a water depth of 45cm for a weight-bearing swimming experiment. The time from the start of swimming until the mouse sank to exhaustion and failed to surface for 8 seconds was recorded as the exhaustion swimming time. The experimental results are as follows: Figure 1 As shown.

[0041] Figure 1This is a comparison chart of the weight-bearing swimming time of mice in Example 1 group and Comparative Examples 1-9 groups. The results show that compared with the blank group, the exhaustion swimming time of mice in Example 1 group and Comparative Examples 1-9 groups was prolonged to varying degrees; compared with Comparative Examples 1-9 groups, the exhaustion swimming time of mice in Example 1 group was the longest. Swimming time reflects the body's fatigue tolerance; the longer the swimming time, the stronger the anti-fatigue ability. This indicates that Example 1 has a significant anti-fatigue effect, confirming that the synergistic effect of Polygonatum sibiricum and malt fermented with Streptococcus thermophilus HZ-SRLQJ and Saccharomyces boulardii XNSW-250914-536, together with longan pulp enzymatic hydrolysate, has an anti-fatigue effect.

[0042] The herbal ointment prepared in this invention significantly enhances anti-fatigue capabilities through multi-target synergistic effects. Its anti-fatigue efficacy is not a simple superposition of the effects of specific strain synergistic fermentation and compound enzymatic hydrolysis technology, but rather a result of constructing a functionally coupled synergistic network through a "microbial fermentation-directed enzymatic hydrolysis" system, producing unexpectedly remarkable effects. The core lies in the specific combination of *Streptococcus thermophilus* HZ-SRLQJ and *Saccharomyces boulardii* XNSW-250914-536, which sequentially ferments *Polygonatum sibiricum* and malt. This not only degrades macromolecules but, more importantly, synthesizes a unique combination of metabolites in situ. This combination produces a significant synergistic effect with the small peptides / amino acids released by specific enzymatic hydrolysis of longan pulp—they jointly trigger a cascade optimization of energy metabolism. While enhancing mitochondrial function, they achieve an extraordinary breakthrough in overcoming the bottleneck of lactic acid metabolism. The overall effect of prolonging the exhaustive swimming time in mice far exceeds the sum of the expected effects of the individual pathways, demonstrating the non-obviousness and synergistic necessity of this specific technological combination.

[0043] Example 2

[0044] This embodiment demonstrates that the synergistic effect of gorgon fruit enzymatic hydrolysate and lotus seed enzymatic hydrolysate has an antiperspirant effect.

[0045] This embodiment provides a herbal ointment for those with Qi deficiency, the specific steps of which are as follows: (1) Accurately weigh 42 parts of ginseng, 72 parts of polygonatum, 72 parts of yam, 32 parts of malt, 42 parts of lotus seed, 42 parts of euryale seed, 42 parts of longan pulp, 42 parts of dried tangerine peel, 72 parts of poria cocos, 32 parts of licorice, 17 parts of xylitol, 17 parts of fructooligosaccharide, and 17 parts of isomaltooligosaccharide. Except for xylitol, fructooligosaccharide and isomaltooligosaccharide, all other raw materials are cleaned, dried at low temperature in an oven and pulverized to 80 mesh. S1. Raw material pretreatment: Accurately weigh all raw materials according to the above formula, except for xylitol, fructooligosaccharides and isomaltooligosaccharides. The remaining herbal raw materials are washed with purified water and dried at 50°C to reduce their moisture content to below 5%. The dried raw materials are then ground to 100 mesh using a pulverizer to ensure that the powder is uniform and fine. S2. Preparation of fermentation broth of Streptococcus thermophilus HZ-SRLQJ: Streptococcus thermophilus strain HZ-SRLQJ was purchased from the China Industrial Microbial Culture Collection Center. During preparation, the HZ-SRLQJ strain was first inoculated onto M17 agar medium and activated in an incubator at 42℃ for 24 hours. After activation, the strain was transferred to M17 liquid medium and cultured with shaking at 42℃ for another 17 hours. The final fermentation broth concentration ranged from 4.7 × 10⁻⁶. 8 CFU / mL Streptococcus thermophilus fermentation broth; S3. Preparation of fermentation broth of *Saccharomyces boulardii* XNSW-250914-536: *Saccharomyces boulardii* strain XNSW-250914-536 was purchased from the China Industrial Microbial Culture Collection Center. During preparation, strain XNSW-250914-536 was first inoculated onto YPD agar medium and activated in a 30℃ incubator for 24 hours. After activation, the strain was transferred to YPD liquid medium and cultured with shaking at 30℃ for another 17 hours. The final fermentation broth concentration ranged from 4.2 × 10⁻⁶. 8 CFU / mL Saccharomyces boulardii fermentation broth; S4. Preparation of herbal fermentation broth: Pretreated ginseng, polygonatum, yam, and malt were all put together and mixed evenly. At a ratio of 4% (v / w) of the total weight of materials, thermophilic streptococcus fermentation broth was added and aerobic fermentation was carried out at 42℃ for 20h. Then, at a ratio of 2% (v / w) of the total weight of materials, Saccharomyces boulardii fermentation broth was added and aerobic fermentation was carried out at 30℃ for 20h. After fermentation, 3% H2O2 solution was added for sterilization. After standing for 3h, the supernatant was collected by centrifugation and filtered through a 0.45μm filter membrane to obtain the herbal fermentation broth. S5. Preparation of herbal enzymatic hydrolysate: Pretreated lotus seeds, fox nuts, and longan pulp were added to 8 times the volume of purified water, stirred evenly, and the pH was adjusted to 5.0. Cellulase (8000 U / g substrate) was added first, and enzymatic hydrolysis was carried out at 55℃ for 2.5 h. Then, neutral protease (6000 U / g substrate) was added, and enzymatic hydrolysis was continued at 50℃ and pH=7.0 for 3 h, with stirring every 20 min during the process. After the enzymatic hydrolysis was completed, the temperature was raised to 90℃ and held for 12 min to inactivate the enzyme. After inactivation, the mixture was allowed to stand for 3 h. The supernatant was centrifuged at 5000 r / min and 4℃ for 15 min in a refrigerated centrifuge. The supernatant was filtered through a 0.45 μm filter membrane, and the resulting filtrate was concentrated under reduced pressure at 60℃ to 1 / 8 of the filtrate volume to obtain the herbal enzymatic hydrolysate. S6. Preparation of herbal extract: Take the pretreated tangerine peel, add 6 times the amount of 70% ethanol, and extract with ultrasound at 50℃ for 35 min. Repeat the extraction twice. Combine the filtrates and concentrate under reduced pressure until there is no alcohol taste. Take the pretreated Poria cocos and licorice, add 8 times the amount of water, and extract with water at 90℃ for 1.5 h. Repeat the extraction twice. Combine the filtrates and concentrate under reduced pressure at 60℃ to 1 / 5 of the volume of the obtained filtrate. S7. Preparation of herbal paste: Combine all the herbal fermentation liquid from step S4, all the herbal enzymatic hydrolysate from step S5, and all the herbal extract from step S6 with xylitol, fructooligosaccharides, and isomaltooligosaccharides. Mix well and concentrate under reduced pressure at 60°C to a relative density of 1.2 (60°C) to obtain the herbal paste.

[0046] Comparative Example 10: Basically the same as Example 2, except that gorgon fruit is not added in step S5.

[0047] Comparative Example 11: Basically the same as Example 2, except that lotus seeds are not added in step S5.

[0048] Comparative Example 12: It is basically the same as Example 2, except that in step S5, the gorgon fruit is not enzymatically hydrolyzed, and the gorgon fruit powder is used directly.

[0049] Comparative Example 13: It is basically the same as Example 2, except that lotus seeds are not added for enzymatic hydrolysis in step S5, and lotus seed powder is used directly.

[0050] Experiment 2: Study on the antiperspirant effect of herbal ointment Animals: SPF-grade male SD rats, weighing between 180-220g, were purchased from Beijing Vital River Laboratory Animal Technology Co., Ltd. During the experiment, the rats had free access to food and water. The ambient temperature was controlled at 23-24℃, and the relative humidity was maintained at 40%-60%. Before the experiment, all rats underwent a one-week acclimatization period. After observing that their fur was glossy, their diet and activity were normal, and no abnormalities were observed, the experiment was officially started.

[0051] Drug administration and modeling: Rats were randomly divided into a control group, a model group, Example 2 group, and Comparative Examples 10-13 groups, with 8 rats in each group. After grouping, drugs were administered. Example 2 group and Comparative Examples 10-13 groups were administered the corresponding herbal paste 1.3 g / kg by gavage once daily; the model group and control group were administered an equal volume of double-distilled water by gavage once daily. Drug administration continued for 4 days. After 50 minutes of waiting following drug administration, all rats except the control group were subcutaneously injected with pilocarpine at a dose of 1.0 mg / kg. The control group was injected with an equal volume of 0.9% sodium chloride solution. After another 15 minutes, each rat was placed individually in an experimental cage, and its right hind limb was gently secured outside the cage with medical tape for 15 minutes to allow acclimatization. Subsequently, the skin of the rat's paws was cleaned with anhydrous ethanol swabs and allowed to dry. Then, Wadano-Takahiro's reagent A (2 g iodine dissolved in 100 mL anhydrous ethanol) and Wadano-Takahiro's reagent B (prepared by mixing 50 g soluble starch with 100 mL castor oil) were applied sequentially. After 20 minutes of application, the number of deep purple sweat spots formed on the rat's paw skin surface was observed and recorded using a 10x magnifying glass. The experimental results are as follows: Figure 2 As shown.

[0052] Figure 2 This is a comparison of the number of sweat spots on the plantar skin of rats in Example 2 group and Comparative Examples 10-13 groups. The results showed that compared with the blank group, the number of sweat spots in the model group rats was significantly increased, indicating successful model establishment. Compared with the model group, the number of sweat spots in Example 2 group and Comparative Examples 10-13 groups decreased to varying degrees after corresponding interventions. The decrease in sweat spots was most significant in Example 2 group, closer to the level of the blank group. This indicates that Example 2 has a significant antiperspirant effect, confirming that the synergistic effect of Euryale ferox enzyme hydrolysate and lotus seed enzyme hydrolysate has an antiperspirant effect.

[0053] The antiperspirant effect of this herbal ointment is far more than a simple superposition of the effects of enzymatic hydrolysis of foxnut and lotus seed alone. Instead, it triggers an unexpected and profound synergistic effect through compound enzymatic hydrolysis technology. Experimental data clearly show that the number of sweat spots in the Example 2 group was significantly lower than that in the comparative group, and even better than the positive control group. The core mechanism lies in the fact that the small-molecule polyphenols obtained from the enzymatic hydrolysis of foxnut and the anticholinergic small-molecule peptides obtained from the enzymatic hydrolysis of lotus seed constitute a functionally coupled "bidirectional blocking system" in the body. The polyphenols achieve "physical closure" by strengthening the tight connection of sweat gland ducts, while the lotus seed peptides inhibit acetylcholine signaling from the "source." These two pathways do not act independently but form a closed-loop synergy: physical closure provides a stable environment for neural inhibition, and neural inhibition significantly reduces the secretory load of physical closure, thus producing a positive feedback enhancement effect at both the "signal-exit" level. The final antiperspirant effect of this synergistic mechanism far exceeds the theoretical summation, demonstrating a breakthrough efficacy that cannot be achieved by a single ingredient or non-enzymatic combination.

[0054] Example 3

[0055] This embodiment demonstrates that the synergistic effect of licorice extract and yam fermentation liquid has an antitussive effect.

[0056] This embodiment provides a herbal ointment for those with Qi deficiency, the specific steps of which are as follows: (1) Accurately weigh 48 parts of ginseng, 78 parts of polygonatum, 78 parts of yam, 38 parts of malt, 48 parts of lotus seed, 48 parts of euryale seed, 48 parts of longan pulp, 48 parts of dried tangerine peel, 78 parts of poria cocos, 38 parts of licorice, 19 parts of xylitol, 19 parts of fructooligosaccharide, and 19 parts of isomaltooligosaccharide. Except for xylitol, fructooligosaccharide and isomaltooligosaccharide, all other raw materials are cleaned, dried at low temperature in an oven and pulverized to 80 mesh. S1. Raw material pretreatment: Accurately weigh all raw materials according to the above formula, except for xylitol, fructooligosaccharides and isomaltooligosaccharides. The remaining herbal raw materials are washed with purified water and dried at 50°C to reduce their moisture content to below 5%. The dried raw materials are then ground to 100 mesh using a pulverizer to ensure that the powder is uniform and fine. S2. Preparation of fermentation broth of Streptococcus thermophilus HZ-SRLQJ: Streptococcus thermophilus strain HZ-SRLQJ was purchased from the China Industrial Microbial Culture Collection Center. During preparation, the HZ-SRLQJ strain was first inoculated onto M17 agar medium and activated in an incubator at 42℃ for 25 h. After activation, the strain was transferred to M17 liquid medium and cultured with shaking at 42℃ for another 18 h, ultimately obtaining a fermentation broth concentration ranging from 5.0 × 10⁻⁶. 8 CFU / mL Streptococcus thermophilus fermentation broth; S3. Preparation of fermentation broth of *Saccharomyces boulardii* XNSW-250914-536: *Saccharomyces boulardii* strain XNSW-250914-536 was purchased from the China Industrial Microbial Culture Collection Center. During preparation, strain XNSW-250914-536 was first inoculated onto YPD agar medium and activated in a 30℃ incubator for 25 h. After activation, the strain was transferred to YPD liquid medium and cultured with shaking at 30℃ for another 18 h. The final fermentation broth concentration ranged from 4.5 × 10⁻⁶. 8 CFU / mL Saccharomyces boulardii fermentation broth; S4. Preparation of herbal fermentation broth: Pretreated ginseng, polygonatum, yam, and malt were all put together and mixed evenly. At a ratio of 4% (v / w) of the total weight of materials, thermophilic streptococcus fermentation broth was added and aerobic fermentation was carried out at 42℃ for 20h. Then, at a ratio of 2% (v / w) of the total weight of materials, Saccharomyces boulardii fermentation broth was added and aerobic fermentation was carried out at 30℃ for 20h. After fermentation, 3% H2O2 solution was added for sterilization. After standing for 3h, the supernatant was collected by centrifugation and filtered through a 0.45μm filter membrane to obtain the herbal fermentation broth. S5. Preparation of herbal enzymatic hydrolysate: Pretreated lotus seeds, fox nuts, and longan pulp were added to 8 times the volume of purified water, stirred evenly, and the pH was adjusted to 5.0. Cellulase (8000 U / g substrate) was added first, and enzymatic hydrolysis was carried out at 55℃ for 2.5 h. Then, neutral protease (6000 U / g substrate) was added, and enzymatic hydrolysis was continued at 50℃ and pH=7.0 for 3 h, with stirring every 20 min during the process. After the enzymatic hydrolysis was completed, the temperature was raised to 90℃ and held for 12 min to inactivate the enzyme. After inactivation, the mixture was allowed to stand for 3 h. The supernatant was centrifuged at 5000 r / min and 4℃ for 15 min in a refrigerated centrifuge. The supernatant was filtered through a 0.45 μm filter membrane, and the resulting filtrate was concentrated under reduced pressure at 60℃ to 1 / 8 of the filtrate volume to obtain the herbal enzymatic hydrolysate. S6. Preparation of herbal extract: Take the pretreated tangerine peel, add 6 times the amount of 70% ethanol, and extract with ultrasound at 50℃ for 35 min. Repeat the extraction twice. Combine the filtrates and concentrate under reduced pressure until there is no alcohol taste. Take the pretreated Poria cocos and licorice, add 8 times the amount of water, and extract with water at 90℃ for 1.5 h. Repeat the extraction twice. Combine the filtrates and concentrate under reduced pressure at 60℃ to 1 / 5 of the volume of the obtained filtrate. S7. Preparation of herbal paste: Combine all the herbal fermentation liquid from step S4, all the herbal enzymatic hydrolysate from step S5, and all the herbal extract from step S6 with xylitol, fructooligosaccharides, and isomaltooligosaccharides. Mix well and concentrate under reduced pressure at 60°C to a relative density of 1.2 (60°C) to obtain the herbal paste.

[0057] Comparative Example 14: Basically the same as Example 3, except that licorice is not added in step S6.

[0058] Comparative Example 15: Basically the same as Example 3, except that yam is not added in step S4.

[0059] Comparative Example 16: It is basically the same as Example 3, except that in step S4, the yam is not fermented, and yam powder is added directly.

[0060] Experiment 3: Study on the antitussive effect of herbal ointment Animals: SPF-grade male KM mice, weighing 18-22g, were purchased from Beijing Vital River Laboratory Animal Technology Co., Ltd. Mice were provided with free access to food and water during the rearing period. The ambient temperature was controlled at 20-22℃, and the relative humidity was maintained at 40%-60%. Before the experiment, all mice underwent a one-week acclimatization feeding period. After observing that their fur was glossy, their diet and activity were normal, and no abnormalities were observed, the experiment was officially started.

[0061] Drug administration and modeling: After one week of adaptive feeding, mice were randomly divided into a model group, a positive control group, the Example 3 group, and the Comparative Examples 14-16 groups, with 8 mice in each group. The Example 3 group and the Comparative Examples 14-16 groups were administered the corresponding herbal paste by gavage at 2 g / kg daily; the positive control group was administered loquat paste by gavage at 4.50 g / kg daily; and the model group was administered an equal volume of physiological saline by gavage for 5 days. 1.5 hours after the last gavage, the mice were placed in a glass bell jar containing cotton balls soaked in 0.5 mL of 25% ammonia solution, and the number of coughs within 2 minutes was recorded (judged as open mouth or cough accompanied by abdominal muscle contraction). The experimental results are shown in Table 1.

[0062] Table 1 Group Cough frequency (times / 2 min) Model group 38.25±5.09 Example 3 group 11.12±0.99 Comparative example 14 group 34.12±3.00 Comparative example 15 group 29.12±2.64 Comparative example 16 group 23.75±2.19 Positive control group 21.12±2.90 Table 1 shows the number of coughs in mice in Example 3 group and Comparative Examples 14-16 group within 2 minutes. The results showed that compared with the model group, the number of coughs in mice in Example 3 group and Comparative Examples 14-16 group was reduced to varying degrees; among them, the number of coughs in mice in Example 3 group was reduced most significantly, and was lower than that in Comparative Examples 14-16 group. This indicates that Example 3 has a significant antitussive effect, confirming that the synergistic effect of licorice extract and yam fermentation liquid has an antitussive effect.

[0063] The herbal ointment prepared in this invention utilizes the synergistic effect of licorice and yam to construct a multi-target antitussive mechanism. The mucilage produced by yam through specific microbial fermentation effectively coats the respiratory mucosa, forming a protective barrier. Meanwhile, the glycyrrhizic acid and other active ingredients in licorice extract directly inhibit the excitability of the cough center and reduce the sensitivity of airway sensory nerve endings. Together, they form a dual-pathway of "central inhibition-peripheral protection," significantly reducing the frequency of cough reflexes triggered by ammonia stimulation and demonstrating remarkable antitussive efficacy.

[0064] Example 4

[0065] This embodiment demonstrates that the synergistic effect of ginseng fermentation liquid and poria cocos extract can enhance immunity.

[0066] This embodiment provides a herbal ointment for those with Qi deficiency, the specific steps of which are as follows: (1) Accurately weigh 50 parts of ginseng, 80 parts of polygonatum, 80 parts of yam, 40 parts of malt, 50 parts of lotus seed, 50 parts of euryale seed, 50 parts of longan pulp, 50 parts of dried tangerine peel, 80 parts of poria cocos, 40 parts of licorice, 20 parts of xylitol, 20 parts of fructooligosaccharide, and 20 parts of isomaltooligosaccharide. Except for xylitol, fructooligosaccharide and isomaltooligosaccharide, all other raw materials are cleaned, dried at low temperature in an oven and pulverized to 80 mesh. S1. Raw material pretreatment: Accurately weigh all raw materials according to the above formula, except for xylitol, fructooligosaccharides and isomaltooligosaccharides. The remaining herbal raw materials are washed with purified water and dried at 50°C to reduce their moisture content to below 5%. The dried raw materials are then ground to 100 mesh using a pulverizer to ensure that the powder is uniform and fine. S2. Preparation of fermentation broth of Streptococcus thermophilus HZ-SRLQJ: Streptococcus thermophilus strain HZ-SRLQJ was purchased from the China Industrial Microbial Culture Collection Center. During preparation, the HZ-SRLQJ strain was first inoculated onto M17 agar medium and activated in an incubator at 42℃ for 25 h. After activation, the strain was transferred to M17 liquid medium and cultured with shaking at 42℃ for another 18 h, ultimately obtaining a fermentation broth concentration ranging from 5.0 × 10⁻⁶. 8 CFU / mL Streptococcus thermophilus fermentation broth; S3. Preparation of fermentation broth of *Saccharomyces boulardii* XNSW-250914-536: *Saccharomyces boulardii* strain XNSW-250914-536 was purchased from the China Industrial Microbial Culture Collection Center. During preparation, strain XNSW-250914-536 was first inoculated onto YPD agar medium and activated in a 30℃ incubator for 25 h. After activation, the strain was transferred to YPD liquid medium and cultured with shaking at 30℃ for another 18 h. The final fermentation broth concentration ranged from 4.5 × 10⁻⁶. 8 CFU / mL Saccharomyces boulardii fermentation broth; S4. Preparation of herbal fermentation broth: Pretreated ginseng, polygonatum, yam, and malt were all put together and mixed evenly. At a ratio of 4% (v / w) of the total weight of materials, thermophilic streptococcus fermentation broth was added and aerobic fermentation was carried out at 42℃ for 20h. Then, at a ratio of 2% (v / w) of the total weight of materials, Saccharomyces boulardii fermentation broth was added and aerobic fermentation was carried out at 30℃ for 20h. After fermentation, 3% H2O2 solution was added for sterilization. After standing for 3h, the supernatant was collected by centrifugation and filtered through a 0.45μm filter membrane to obtain the herbal fermentation broth. S5. Preparation of herbal enzymatic hydrolysate: Pretreated lotus seeds, fox nuts, and longan pulp were added to 8 times the volume of purified water, stirred evenly, and the pH was adjusted to 5.0. Cellulase (8000 U / g substrate) was added first, and enzymatic hydrolysis was carried out at 55℃ for 2.5 h. Then, neutral protease (6000 U / g substrate) was added, and enzymatic hydrolysis was continued at 50℃ and pH=7.0 for 3 h, with stirring every 20 min during the process. After the enzymatic hydrolysis was completed, the temperature was raised to 90℃ and held for 12 min to inactivate the enzyme. After inactivation, the mixture was allowed to stand for 3 h. The supernatant was centrifuged at 5000 r / min and 4℃ for 15 min in a refrigerated centrifuge. The supernatant was filtered through a 0.45 μm filter membrane, and the resulting filtrate was concentrated under reduced pressure at 60℃ to 1 / 8 of the filtrate volume to obtain the herbal enzymatic hydrolysate. S6. Preparation of herbal extract: Take the pretreated tangerine peel, add 6 times the amount of 70% ethanol, and extract with ultrasound at 50℃ for 35 min. Repeat the extraction twice. Combine the filtrates and concentrate under reduced pressure until there is no alcohol taste. Take the pretreated Poria cocos and licorice, add 8 times the amount of water, and extract with water at 90℃ for 1.5 h. Repeat the extraction twice. Combine the filtrates and concentrate under reduced pressure at 60℃ to 1 / 5 of the volume of the obtained filtrate. S7. Preparation of herbal paste: Combine all the herbal fermentation liquid from step S4, all the herbal enzymatic hydrolysate from step S5, and all the herbal extract from step S6 with xylitol, fructooligosaccharides, and isomaltooligosaccharides. Mix well and concentrate under reduced pressure at 60°C to a relative density of 1.2 (60°C) to obtain the herbal paste.

[0067] Comparative Example 17: Basically the same as Example 4, except that ginseng is not added in step S4.

[0068] Comparative Example 18: Basically the same as Example 4, except that Poria cocos is not added in step S6.

[0069] Comparative Example 19: It is basically the same as Example 4, except that in step S4, ginseng is not fermented, and ginseng powder is added directly.

[0070] Experiment 4: Research on the effect of herbal ointment on immunity Animals: SPF-grade male ICR mice, weighing 29-32g, purchased from Beijing Vital River Laboratory Animal Technology Co., Ltd. They were provided with free access to food and water, housed in an environment of 22-24℃ and 40%-60% relative humidity. Mice were given an acclimatization period of one week before the experiment, and the experiment officially began after observation showed no abnormalities in fur color, diet, or activity.

[0071] Modeling and Drug Administration: Mice were randomly divided into a control group, a model group, Example 4 group, and Comparative Examples 17-19 groups, with 16 mice in each group. Except for the control group, the mice in the other groups were intraperitoneally injected with cyclophosphamide 80 mg / kg daily for 3 consecutive days, and then intraperitoneally injected with cyclophosphamide 80 mg / kg again on day 10 to induce immunodeficiency. Drug administration began on day 4 of the experiment. The Example 4 group and Comparative Examples 17-19 groups were administered the corresponding herbal extract 2 g / kg by gavage daily; the control group and the model group were administered an equal volume of purified water by gavage once daily for 30 consecutive days.

[0072] Experiments using concanavalin A to induce splenic lymphocyte transformation in mice: After the last administration, 8 mice were randomly selected from each group, anesthetized by intraperitoneal injection of sodium pentobarbital (40 mg / kg), and sacrificed. The spleens were aseptically harvested and placed in culture dishes containing Hank's solution to prepare cell suspensions. After filtration through a 200-mesh sieve, washing and centrifugation were performed, and the cell concentration was adjusted to 3 × 10⁻⁶ cells / mL. 6Cells / mL. Cell suspension was seeded into 24-well plates, with two wells per group: experimental wells and control wells. 1 mL of cell suspension was added to each well. 75 μL of 100 μg / mL ConA solution was added to the experimental wells. Control wells were prepared without ConA solution. The plates were incubated at 37℃ in a 5% CO2 incubator for 72 h. Four h before the end of the incubation period, 0.7 mL of supernatant was aspirated from each well, and 0.7 mL of RPMI 1640 cell culture medium was added. The CCK-8 assay was used for detection, and the optical density (OD) value was measured at 570 nm using a microplate reader. The proliferation capacity of splenic lymphocytes was calculated based on the OD value. The experimental results are shown below. Figure 3 As shown.

[0073] The proliferation capacity of spleen lymphocytes (%) = (OD value of experimental wells - OD value of control wells) / OD value of control wells × 100%.

[0074] Spleen index determination: The remaining mice in each group were weighed, sacrificed, and their spleens were harvested, weighed, and the spleen index was calculated. The experimental results are as follows: Figure 4 As shown.

[0075] Spleen index (mg / g) = spleen mass / body mass; Figure 3 This is a comparison chart of the lymphocyte proliferation capacity of mice in Example 4 and Comparative Examples 17-19. Figure 4 This is a comparison of spleen and thymus indices in mice from Example 4 and Comparative Examples 17-19. The results showed that compared to the control group, the model group mice exhibited significantly decreased lymphocyte proliferation, and both spleen and thymus indices were significantly reduced, indicating successful establishment of the immunodeficiency model. Compared to the model group, mice from Example 4 and Comparative Examples 17-19, after corresponding intervention, showed varying degrees of increased lymphocyte proliferation, spleen, and thymus indices. Among these, Example 4 showed the highest lymphocyte proliferation, spleen, and thymus indices, demonstrating the best improvement effect and indicating a significant immune-enhancing effect. This confirms that the synergistic effect of ginseng fermentation liquid and Poria cocos extract in enhancing immunity is beneficial.

[0076] The herbal ointment prepared in this invention constructs a multi-level immunomodulatory mechanism through the synergistic effect of ginseng fermentation broth and Poria cocos extract. Ginsenosides, after microbial fermentation and transformation, generate rare saponins with high bioavailability, which can directly activate the NF-κB signaling pathway in T lymphocytes, promoting lymphocyte proliferation and differentiation. Poria cocos triterpenoids, by enhancing the antigen-presenting capacity of dendritic cells, synergistically promote the efficiency of ConA-induced splenic lymphocyte transformation. The resulting cell activation-immunomodulatory synergistic system can significantly enhance the proliferative activity of lymphocytes under immunosuppressive conditions, while simultaneously promoting the development and functional recovery of the immune organ (spleen), thereby effectively reversing the immunosuppression state caused by cyclophosphamide and achieving a comprehensive improvement in overall immune function.

[0077] The above-described embodiments are merely illustrative of specific implementations of the present invention, and while the descriptions are detailed, they should not be construed as limiting the scope of protection of the present invention. It should be noted that for those skilled in the art, any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention should be considered equivalent substitutions and are included within the scope of protection of the present invention.

Claims

1. A probiotic preparation, characterized in that, The compound strain includes Streptococcus thermophilus and Saccharomyces boulardii, wherein the Streptococcus thermophilus is selected as Streptococcus thermophilus HZ-SRLQJ; and the Saccharomyces boulardii is selected as Saccharomyces boulardii XNSW-250914-536. The probiotic agent is used to prepare herbal paste for those with Qi deficiency.

2. A herbal paste for those with Qi deficiency, characterized in that, The herbal paste formula comprises, by weight, 40-50 parts ginseng, 70-80 parts polygonatum, 70-80 parts yam, 30-40 parts malt, 40-50 parts lotus seed, 40-50 parts fox nut, 40-50 parts longan pulp, 40-50 parts dried tangerine peel, 70-80 parts poria cocos, 30-40 parts licorice, and 45-60 parts sweetener; wherein ginseng, polygonatum, yam, and malt are fermented and filtered using a compound bacterial strain; lotus seed, fox nut, and longan pulp are extracted using a compound enzyme hydrolysis; dried tangerine peel is extracted with alcohol; and poria cocos and licorice are extracted with water; the compound bacterial strain is the probiotic agent of claim 1.

3. The herbal ointment for those with Qi deficiency according to claim 2, characterized in that, The complex enzyme consists of cellulase and neutral protease.

4. The herbal paste for those with Qi deficiency according to claim 3, characterized in that, The sweeteners include xylitol, fructooligosaccharides, and isomaltooligosaccharides.

5. The herbal ointment for those with Qi deficiency according to claim 4, characterized in that, The mass ratio of xylitol, fructooligosaccharide and isomaltooligosaccharide is 1:1:

1.

6. The method for preparing a herbal paste for those with qi deficiency according to claims 2-5, characterized in that, The preparation method is as follows: S1. Raw material pretreatment: Accurately weigh all raw materials according to the above formula. Except for xylitol, fructooligosaccharides and isomaltooligosaccharides, the remaining herbal raw materials are cleaned with purified water, dried and ground to 100 mesh fineness using a pulverizer to ensure that the powder is uniform and fine. S2. Preparation of Streptococcus thermophilus HZ-SRLQJ fermentation broth: First, inoculate Streptococcus thermophilus HZ-SRLQJ strain into M17 agar medium and incubate at 42℃ for 23-25h for activation. After activation, transfer the strain to M17 liquid medium and continue to culture with shaking at 42℃ for 16-18h to finally obtain Streptococcus thermophilus fermentation broth. S3. Preparation of fermentation broth of Saccharomyces boulardii XNSW-250914-536: First, inoculate Saccharomyces boulardii XNSW-250914-536 into YPD agar medium and activate it in a 30℃ incubator for 23-25 ​​h. After activation, transfer the strain to YPD liquid medium and continue to shake and culture at 30℃ for 16-18 h to finally obtain Saccharomyces boulardii fermentation broth. S4. Preparation of herbal fermentation broth: Pretreated ginseng, polygonatum, yam, and malt were put together and mixed evenly. At a ratio of 4% (v / w) of the total weight of materials, thermophilic streptococcus fermentation broth was added and aerobic fermentation was carried out at 42℃ for 20h. Then, at a ratio of 2% (v / w) of the total weight of materials, Saccharomyces boulardii fermentation broth was added and aerobic fermentation was carried out at 30℃ for 20h. After fermentation, 3% H2O2 solution was added for sterilization. After standing for 3h, the supernatant was collected by centrifugation and filtered through a 0.45μm filter membrane to obtain the herbal fermentation broth. S5. Preparation of herbal enzymatic hydrolysate: Pretreated lotus seeds, fox nuts, and longan pulp were added to 8 times the volume of purified water, stirred evenly, and the pH was adjusted to 5.

0. Cellulase was added at a dosage of 8000 U / g and enzymatically hydrolyzed at 55℃ for 2.5 h. Then, neutral protease was added at a dosage of 6000 U / g, and the temperature was maintained at 50℃ and pH=7.0 for 3 h of enzymatic hydrolysis. During this period, the mixture was stirred once every 20 min. After the enzymatic hydrolysis was completed, the temperature was raised to 90℃ and held for 12 min to inactivate the enzyme. After inactivation, the mixture was allowed to stand for 3 h. The supernatant was centrifuged at 5000 r / min and 4℃ for 15 min in a refrigerated centrifuge. The supernatant was filtered through a 0.45 μm filter membrane, and the resulting filtrate was concentrated under reduced pressure at 60℃ to 1 / 8 of the filtrate volume to obtain the herbal enzymatic hydrolysate. S6. Preparation of herbal extract: Take the pretreated tangerine peel, add 6 times the amount of ethanol, and extract ultrasonically at 50℃ for 35 min. Repeat the extraction twice. Combine the filtrates and concentrate under reduced pressure until there is no alcohol taste. Take the pretreated Poria cocos and licorice, add 8 times the amount of water, and extract with water at 90℃ for 1.5 h. Repeat the extraction twice. Combine the filtrates and concentrate under reduced pressure at 60℃ to 1 / 5 of the combined filtrate volume. S7. Preparation of herbal paste: Combine all the herbal fermentation liquid from step S4, all the herbal enzymatic hydrolysate from step S5, and all the herbal extract from step S6 with xylitol, fructooligosaccharides, and isomaltooligosaccharides. Mix well and concentrate under reduced pressure at 60°C to a relative density of 1.2 (60°C) to obtain the herbal paste.

7. The method for preparing a herbal paste for those with qi deficiency according to claim 6, characterized in that, In step S1, the drying temperature is 50°C, and the product is dried until the moisture content is below 5%.

8. The method for preparing a herbal paste for those with qi deficiency according to claim 6, characterized in that, The concentration of the thermophilic streptococcal fermentation broth obtained in step S2 is 4.5-5.0 × 10⁻⁶. 8 CFU / mL.

9. The method for preparing a herbal paste for those with qi deficiency according to claim 6, characterized in that, The concentration of the *Saccharomyces boulardii* fermentation broth obtained in step S3 is 4.0-4.5 × 10⁻⁶. 8 CFU / mL.

10. The method for preparing a herbal paste for those with qi deficiency according to claim 6, characterized in that, In step S6, the volume fraction of ethanol is 70%.

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