Winter traditional Chinese medicine beverage with lung moistening function and preparation method of winter traditional Chinese medicine beverage

Abstract

The invention relates to the field of traditional Chinese medicine beverages, and discloses a winter traditional Chinese medicine beverage with a lung moistening function and a preparation method thereof.The winter traditional Chinese medicine beverage is prepared from, by weight, 8-12 parts of lily extract, 5-8 parts of almond peptide, 2-4 parts of mogroside, 3-5 parts of tremella polysaccharide, 0.5-1 part of pericarpium citri reticulatae volatile oil and 1-2 parts of bulbus fritillariae cirrhosae slow-release microcapsules. The invention relates to a low-temperature enzymolysis and supercritical CO2 extraction combined decoction, which is prepared from the following raw materials in parts by weight: 4-6 parts of a compound probiotic leavening agent, 3-5 parts of natural honey, 2-3 parts of fructo-oligosaccharide, 0.3-0.8 part of citric acid, 0.1-0.3 part of a natural flavor regulator and the balance of purified water, aims at the problem of extensive traditional decoction process, and realizes accurate treatment of different medicinal material characteristics through a low-temperature enzymolysis and supercritical CO2 extraction combined technology. According to the present invention, the high temperature is prevented from damaging the thermosensitive component, the extraction efficiency of the insoluble substance is improved through the pressure regulation, the retention rate of the active component is qualitatively improved, and the composite probiotic fermentation process is innovatively introduced in the systematicness of the compatibility.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of traditional Chinese medicine drinks, in particular to a winter traditional Chinese medicine drink with lung-moistening function and a preparation method thereof. BACKGROUND

[0002] The winter traditional Chinese medicine drinks with lung-moistening function on the current market have several obvious deficiencies in preparation technology and product design, which affect the product effect and user experience. The following is an in-depth analysis of three key problems: 1) The traditional decoction method has a rough control of temperature and time, and it is difficult to differentiate the treatment according to the characteristics of different medicinal materials, resulting in the destruction of some heat-sensitive components or the incomplete extraction of components with insufficient water solubility; 2) Most products lack systematic consideration in medicinal material compatibility, and only simply stack single medicinal materials with lung-moistening function. This unbalanced compatibility not only affects the overall efficacy, but also may cause mutual antagonism of some components, and even produce adverse effects; 3) The existing technology often pays too much attention to efficacy and ignores the improvement of palatability, resulting in that the product is difficult to be widely accepted. Traditional lung-moistening traditional Chinese medicine drinks generally have the problems of bitter taste and strong odor, which seriously affect the consumer's experience and long-term use compliance, greatly limiting the application range and market potential. Therefore, a preparation method of a winter traditional Chinese medicine drink with lung-moistening function is proposed. SUMMARY

[0003] The purpose of the present application is to provide a preparation method of a winter traditional Chinese medicine drink with lung-moistening function to solve the problems raised in the background art.

[0004] To achieve the above-mentioned purpose, the present application provides the following technical scheme: A winter traditional Chinese medicine drink with lung-moistening function is prepared from the following components in parts by weight: Lily extract 8-12 parts, almond peptide 5-8 parts, mogroside 2-4 parts, tremella polysaccharide 3-5 parts, pericarpium citri reticulatae volatile oil 0.5-1 part, fritillaria cirrhosa alkaline sustained-release microcapsule 1-2 parts, compound probiotic fermenting agent 4-6 parts, natural honey 3-5 parts, fructooligosaccharide 2-3 parts, citric acid 0.3-0.8 parts, natural flavor modifier 0.1-0.3 parts, and the balance of pure water.

[0005] Preferably, the lily extract is prepared using a low-temperature enzymatic hydrolysis-supercritical CO2 extraction combined technology, with a total saponin content ≥5% and a polysaccharide retention rate ≥90%. The amygdalin peptide molecular weight is controlled within the range of 500-2000 Da, the amygdalin removal rate is ≥95%, and ≥85% of the lung-moistening active ingredients are retained. The mogroside is selectively decolorized, reducing the color by more than 70% while retaining ≥95% of the sweetness. The tremella polysaccharide is extracted using ultrasound-assisted extraction, with a molecular weight distribution of 10-50 kDa and a β-glucan content ≥80%. The fritillaria cirrhosa alkaloid sustained-release microcapsules are prepared using chitosan-sodium alginate composite encapsulation technology, with a sustained-release time ≥6 h and a bioavailability increase of more than 50%. The compound probiotic fermentation agent is composed of Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium, and Saccharomyces boulardii in a ratio of 35%:30%:25%:10%, with a viable count ≥1×10⁻⁶. 10 CFU / g.

[0006] In addition, the present invention also provides a method for preparing a winter herbal beverage with lung-moistening function, comprising the following steps: S1. Raw material pretreatment: Grade, clean, remove impurities, crush and finely grind raw materials such as lily bulbs, almonds and white fungus; S2. Extraction of active ingredients: Differentiated extraction technology is used to extract lily, almond, and tremella through enzymatic hydrolysis, supercritical extraction, or ultrasonic-assisted extraction. S3, Compound Fermentation: Mix the extracts in proportion, add compound probiotic fermentation agent and carry out multi-stage temperature-controlled fermentation; S4. Flavor blending and stabilization: Add monk fruit glycosides, natural honey, etc. to adjust the taste, and perform microfiltration sterilization and aseptic filling.

[0007] Preferably, step S1 includes the following sub-steps: S101, Lily Pretreatment: A gradient cleaning process is adopted, first soaking in ozone water for 10 minutes, then ultrasonic-assisted cleaning for 5 minutes. S102, Almond Pretreatment: After infrared sorting, low-temperature disruption technology (≤4℃) is used to maintain cell integrity; S103. Pretreatment of Tremella: Use nano-level grinding equipment to grind Tremella to a particle size ≤20μm to improve the polysaccharide extraction rate.

[0008] Preferably, in step S2 above, the complex enzymatic hydrolysis includes the following sub-steps: S201, Lily enzymatic extraction: Under conditions of 50-55℃ and pH 6.5-7.0, cellulase and pectinase are used for synergistic enzymatic hydrolysis for 2 hours; S202, almond peptide preparation: first neutral protease pretreatment (pH 7.0±0.2, 2h), then papain deep hydrolysis (pH 6.5±0.2, 3h); S203, extraction of tremella polysaccharide: ultrasonic-assisted extraction (40kHz, 60℃), extraction time 30min, polysaccharide yield≥85%.

[0009] As preferred, the cellulase and pectinase enzyme hydrolysis ratio in the above S201 step is 1:1.5, 0.2% vitamin E is added to the enzyme hydrolysis system as an antioxidant, pH adjustment is carried out between the two-stage enzyme hydrolysis in S202, first neutral protease is used at pH 7.0±0.2 for 2h, then the pH is adjusted to 6.5±0.2, papain is added for further enzyme hydrolysis for 3h, and the ultrasonic extraction power in S203 is controlled at 300W, and the solid-liquid ratio of the extraction liquid is 20:1.

[0010] As preferred, the multi-stage temperature control fermentation in S3 includes the following sub-steps: S301, strain activation: the complex probiotics are pre-cultured in a culture medium containing fructooligosaccharides for 12h; S302, main fermentation: gradient temperature rising strategy is adopted, first 30℃ for 12h, then 35℃ for 24h; S303, post-ripening stage: 20℃ static culture for 8h, during which the pH is automatically adjusted to 4.2-4.5.

[0011] As preferred, the pH adjustment of S303 is realized by an automatic feeding system, when the pH drops to 4.5, 10% sodium bicarbonate solution is added to maintain the pH in the range of 4.2-4.5, and the drop speed is 0.5-1.0mL / min·L of fermentation liquid.

[0012] As preferred, in S4, the following sub-steps are included: S401, flavor blending: mogroside, natural honey and citric acid are added for taste optimization; S402, microfiltration sterilization: 0.22μm ceramic membrane cross-flow filtration is adopted to ensure aseptic state; S403, aseptic filling: nitrogen filling packaging is carried out in a hundred-level clean environment to prolong the shelf life.

[0013] As preferred, the nitrogen filling packaging of S403 adopts nitrogen replacement technology, and the oxygen content in the packaging is≤0.5%, which ensures the stability of the product.

[0014] Compared with the prior art, the above technical scheme has the following technical effects: The preparation method of the winter traditional Chinese medicine drink with lung moistening function provided by the present application has the following advantages: I. In view of the problem of roughness of traditional decoction process, the precise treatment of different medicinal materials is realized by low-temperature enzymatic hydrolysis combined with supercritical CO2 extraction technology, which not only avoids the damage of high temperature to heat-sensitive components, but also improves the extraction efficiency of poorly soluble substances through pressure regulation, so that the retention rate of active ingredients is improved in quality; II. In terms of compatibility system, the compound probiotic fermentation process is innovatively introduced, which not only eliminates the component antagonism that may be generated by simple compatibility of single medicinal material, but also generates new active substances with synergistic effect, so that the overall efficacy of the product is significantly better than that of the traditional formula; III. In view of the poor palatability of the industry, through multi-stage flavor regulation technology, the inherent bitterness and irritating odor of medicinal materials are effectively reduced while the core efficacy components are retained, which greatly improves the sensory experience of the beverage. BRIEF DESCRIPTION OF DRAWINGS

[0015] Figure 1 The flowchart of the present application is shown. DETAILED DESCRIPTION

[0016] The technical solutions in the embodiments of the present application will be described clearly and completely in combination with the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0017] EMBODIMENT Please refer to Figure 1 The present application provides a technical solution: a winter traditional Chinese medicine beverage with the function of moistening lung, which is prepared from the following components in parts by weight: 8-12 parts of lily extract, 5-8 parts of almond peptide, 2-4 parts of momordica grosvenorii triterpene glycosides, 3-5 parts of tremella polysaccharide, 0.5-1 part of pericarpium citri reticulatae volatile oil, 1-2 parts of fritillariae cirrhosae alkaline sustained-release microcapsules, 4-6 parts of compound probiotic fermentation agent, 3-5 parts of natural honey, 2-3 parts of fructooligosaccharide, 0.3-0.8 parts of citric acid, 0.1-0.3 parts of natural flavor modifier and the balance of pure water.

[0018] The lily extract is prepared by using a low-temperature enzyme hydrolysis-super critical CO2 extraction combined technology, the total saponin content is ≥5%, the polysaccharide retention rate is ≥90%, the almond peptide molecular weight is controlled in the range of 500-2000 Da, the removal rate of amygdaloside is ≥95%, and ≥85% of the lung-moistening active ingredients are retained, the mogroside is subjected to selective decolorization treatment, the colority is reduced by more than 70%, and the sweetness retention is ≥95%, the tremella polysaccharide is extracted by ultrasonic wave assistance, the molecular weight distribution is 10-50 kDa, and the β-glucan content is ≥80%, the fritillaria cirrhosa alkaline sustained-release microcapsule is prepared by using a chitosan-sodium alginate complex embedding technology, the sustained-release time is ≥6 h, and the bioavailability is increased by more than 50%, and the complex probiotic fermentation agent is composed of lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium and saccharomyces boulardii, the ratio is 35%:30%:25%:10%, and the viable bacterial count is ≥1×10 10 CFU / g.

[0019] In addition, the application further provides a preparation method of a winter traditional Chinese medicine drink with lung-moistening function, including the following steps: S1, raw material pretreatment: grading cleaning, impurity removal, crushing and fine grinding are performed on lily, almond, tremella and other raw materials, including the following sub-steps: S101, lily pretreatment: gradient cleaning process is adopted, ozone water immersion is first performed for 10 min, and then ultrasonic wave assisted cleaning is performed for 5 min; S102, almond pretreatment: after infrared sorting, low-temperature crushing technology (≤4℃) is adopted to maintain cell integrity; S103, tremella pretreatment: a nanoscale grinding device is used to grind the tremella to a particle size of ≤20 μm, so as to improve the polysaccharide extraction rate.

[0020] S2, active ingredient extraction: differential extraction technology is adopted to perform enzyme hydrolysis, supercritical extraction or ultrasonic wave assisted extraction on lily, almond and tremella respectively, and the complex enzyme hydrolysis includes the following sub-steps: S201, lily enzyme hydrolysis extraction: cellulase and pectinase are used for synergistic enzyme hydrolysis for 2 h under the condition of 50-55℃ and pH 6.5-7.0, the enzyme hydrolysis ratio of cellulase and pectinase is 1:1.5, and 0.2% vitamin E is added to the enzyme hydrolysis system as an antioxidant; S202, almond peptide preparation: neutral protease pretreatment (pH 7.0±0.2, 2 h) is first performed, and then papain is used for deep hydrolysis (pH 6.5±0.2, 3 h), pH value adjustment is performed between the two-stage enzyme hydrolysis, the neutral protease is first used for enzyme hydrolysis under the condition of pH 7.0±0.2 for 2 h, then the pH value is adjusted to 6.5±0.2, and then the papain is used for enzyme hydrolysis for 3 h; S203, Tremella polysaccharide extraction: ultrasonic-assisted extraction (40 kHz, 60°C), extraction time 30 min, polysaccharide yield ≥85%, ultrasonic extraction power controlled at 300 W, extraction liquid-solid ratio 20:1.

[0021] S3, Compound fermentation: mix the extracts in proportion, add compound probiotic fermentation agent for multi-stage temperature control fermentation, which includes the following sub-steps: S301, Strain activation: pre-culture the compound probiotic in the medium containing fructooligosaccharides for 12 h; S302, Main fermentation: adopt gradient temperature rising strategy, first culture at 30°C for 12 h, then at 35°C for 24 h; S303, Post-ripening stage: culture at 20°C for 8 h, during which the pH is automatically adjusted to 4.2-4.5, the pH adjustment is realized by automatic feeding system, when the pH drops to 4.5, start dropping 10% sodium bicarbonate solution to maintain the pH in the range of 4.2-4.5, the dropping speed is 0.5-1.0 mL / min·L of fermentation broth.

[0022] S4, Flavor blending and stabilization treatment: add mogroside, natural honey, etc. to adjust the taste, and perform microfiltration sterilization and sterile filling, including the following sub-steps: S401, Flavor blending: add mogroside, natural honey, citric acid for taste optimization; S402, Microfiltration sterilization: adopt 0.22 μm ceramic membrane cross-flow filtration to ensure sterile state; S403, Sterile filling: perform nitrogen filling packaging in a hundred-level clean environment to extend the shelf life, the nitrogen filling packaging adopts nitrogen replacement technology, the oxygen content in the package is ≤0.5%, to ensure the stability of the product.

[0023] The above implementation cases are compared through experiments based on existing technology as follows: Experimental Example 1 Verification experiment of the improvement of the retention rate of lung-moistening active ingredients by differential extraction process Experimental design Control group: traditional water decoction method (100°C × 2h) to extract lily saponins.

[0024] Experimental group: low-temperature enzymolysis (50°C × 2h) + supercritical CO2 extraction (35 MPa, 45°C).

[0025] Detection index: Total saponin content (UV-Vis method), polysaccharide retention rate (phenol-sulfuric acid method), and antioxidant activity (DPPH free radical scavenging rate).

[0026] Table 1 Comparison table of verification of the improvement of the retention rate of lung-moistening active ingredients by differential extraction process

[0027] Experimental summary: From the data of experimental example 1, it can be seen that the low-temperature enzymatic hydrolysis-super critical CO2 extraction combined technology of the application significantly improves the extraction rate of lily saponin and polysaccharide, and maintains higher antioxidant activity. Compared with the traditional decoction method, the process of the application can effectively avoid the damage of heat-sensitive components, solve the problem of insufficient extraction in the background technology, and improve the biological activity of the product.

[0028] Experimental example 2 Verification experiment of the synergistic effect of compound probiotic fermentation on medicinal material compatibility Experimental design Control group: physical mixture of unfermented lily, almond and silver fungus.

[0029] Experimental group: extract combination fermented by compound probiotics (Lactobacillus plantarum: Lactobacillus acidophilus: Bifidobacterium: Saccharomyces boulardii = 35:30:25:10) for 48h.

[0030] Detection method: Component interaction analysis (HPLC-MS), lung-moistening efficacy at cell level (A549 cell IL-6 inhibition rate) and bitterness value evaluation (electronic tongue detection).

[0031] Table 2 Comparison of the effect of compound probiotic fermentation on the synergistic effect of medicinal material compatibility

[0032] Experimental summary: From the data of experimental example 2, it can be seen that the compound probiotic fermentation process of the application not only generates a variety of new active metabolites, but also significantly improves the lung-moistening efficacy (IL-6 inhibition rate is increased by 60%) and greatly reduces the bitterness value (61.3%). This shows that the application solves the problems of component antagonism and poor taste in traditional compatibility through microbial metabolism optimization, making the product have high efficacy and good palatability.

[0033] Experimental example 3 Verification experiment of the sustained-release microcapsule technology on the improvement of bioavailability Experimental design Control group: ordinary trichosanthin alkaloid solution.

[0034] Experimental group: chitosan-sodium alginate sustained-release microcapsule preparation (2% chitosan + 1.5% sodium alginate).

[0035] Detection scheme: In vitro release (cumulative release rate for 6h in simulated gastrointestinal fluid), pharmacokinetics (comparison of rat plasma AUC) and lung tissue targeting (bronchoalveolar lavage fluid drug concentration).

[0036] Table 3 Comparison of verification experimental data of the release microcapsule technology for improving bioavailability

[0037] Experimental summary: From the data of this experimental example, it can be seen that the chitosan-sodium alginate sustained-release microcapsule technology of the present application significantly prolongs the release time of fritillariae cirrhosae alkaloids (6h release rate reduction of 31.6%), and improves the bioavailability (AUC increase of 50%), and enhances the lung tissue targeting (concentration ratio increase of 191.7%). This solves the problems of poor absorption and short action time of traditional preparations, and makes the active ingredients more efficiently act on the respiratory system. In summary, through the low-temperature enzymatic hydrolysis-super critical CO2 extraction combined technology, the content of lily saponin is increased by 85.7%, and the polysaccharide retention rate reaches 92%, effectively solving the problem of easy destruction of heat-sensitive components in traditional decoction method. The complex probiotic fermentation process makes 4 new metabolic products of lung moistening active ingredients, the IL-6 inhibition rate is increased by 60%, the bitterness value is reduced by 61.3%, and the synergistic effect and palatability of traditional compatibility are significantly improved. The chitosan-sodium alginate sustained-release microcapsule technology makes the 6h release rate of fritillariae cirrhosae alkaloids reduce by 31.6%, the bioavailability increase by 50%, and the lung tissue targeting increase by 191.7%, breaking through the limitation of poor absorption of traditional preparations. Experimental data show that the present application is significantly better than the traditional process in terms of active ingredient retention (saponin≥5%), compatibility optimization (bitterness value≤2.5) and bioavailability (AUC+50%) and other core indicators, and systematically solves the three industry pain points of insufficient extraction, component antagonism and low absorption efficiency, and has the advantages of efficiency, stability and palatability.

[0038] Those skilled in the art can understand that the features described in various embodiments and / or claims of the present application can be combined or / and integrated, even if such combination or integration is not explicitly described in the present application. In particular, the features described in various embodiments and / or claims of the present application can be combined and / or integrated in various combinations, without departing from the spirit and teachings of the present application. All these combinations and / or integrations fall within the scope of the present application.

Claims

1. A traditional Chinese medicine beverage for winter with lung-moistening function, characterized in that, It is made from the following components in parts by weight: 8-12 parts lily extract, 5-8 parts almond peptide, 2-4 parts monk fruit glycoside, 3-5 parts tremella polysaccharide, 0.5-1 part tangerine peel volatile oil, 1-2 parts fritillaria cirrhosa alkaloid sustained-release microcapsules, 4-6 parts compound probiotic fermentation agent, 3-5 parts natural honey, 2-3 parts fructooligosaccharides, 0.3-0.8 parts citric acid, 0.1-0.3 parts natural flavor modifier, and the balance being purified water.

2. A winter herbal beverage with lung-moistening function according to claim 1, characterized in that, The lily extract was prepared using a low-temperature enzymatic hydrolysis-supercritical CO2 extraction combined technology, with a total saponin content ≥5% and a polysaccharide retention rate ≥90%. The amygdalin peptide molecular weight was controlled within the range of 500-2000 Da, with amygdalin removal rate ≥95%, while retaining ≥85% of the lung-moistening active ingredients. The mogroside underwent selective decolorization treatment, reducing color by more than 70% and retaining ≥95% of sweetness. The tremella polysaccharide was extracted using ultrasound-assisted extraction, with a molecular weight distribution of 10-50 kDa and a β-glucan content ≥80%. The fritillaria cirrhosa alkaloid sustained-release microcapsules were prepared using chitosan-sodium alginate composite encapsulation technology, with a sustained-release time ≥6 h and a bioavailability increase of more than 50%. The compound probiotic fermentation agent consisted of Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium, and Saccharomyces boulardii in a ratio of 35%:30%:25%:10%, with a viable count ≥1×10⁻⁶. 10 CFU / g.

3. A method for preparing a traditional Chinese medicine beverage for winter with lung-moistening function, characterized in that, The specific steps include the following: S1. Raw material pretreatment: Grade, clean, remove impurities, crush and finely grind raw materials such as lily bulbs, almonds and white fungus; S2. Extraction of active ingredients: Differentiated extraction technology is used to extract lily, almond, and tremella through enzymatic hydrolysis, supercritical extraction, or ultrasonic-assisted extraction. S3, Compound Fermentation: Mix the extracts in proportion, add compound probiotic fermentation agent and carry out multi-stage temperature-controlled fermentation; S4. Flavor blending and stabilization: Add monk fruit glycosides, natural honey, etc. to adjust the taste, and perform microfiltration sterilization and aseptic filling.

4. The method for preparing a winter herbal beverage with lung-moistening function according to claim 3, characterized in that, S1 includes the following sub-steps: S101, Lily Pretreatment: A gradient cleaning process is adopted, first soaking in ozone water for 10 minutes, then ultrasonic-assisted cleaning for 5 minutes. S102, Almond Pretreatment: After infrared sorting, low-temperature disruption technology (≤4℃) is used to maintain cell integrity; S103. Pretreatment of Tremella: Use nano-level grinding equipment to grind Tremella to a particle size ≤20μm to improve the polysaccharide extraction rate.

5. The method for preparing a winter herbal beverage with lung-moistening function according to claim 4, characterized in that, In S2, the complex enzymatic hydrolysis includes the following sub-steps: S201, Lily enzymatic extraction: Under conditions of 50-55℃ and pH 6.5-7.0, cellulase and pectinase are used for synergistic enzymatic hydrolysis for 2 hours; S202, Almond Peptide Preparation: First, pretreatment with neutral protease (pH 7.0 ± 0.2, 2 h), then deep hydrolysis with papain (pH 6.5 ± 0.2, 3 h). S203, Extraction of polysaccharides from Tremella fuciformis: Ultrasonic-assisted extraction (40kHz, 60℃) was used for 30 minutes, and the polysaccharide yield was ≥85%.

6. The method for preparing a winter herbal beverage with lung-moistening function according to claim 5, characterized in that, In step S201, the ratio of cellulase to pectinase for hydrolysis is 1:1.

5. 0.2% vitamin E is added to the hydrolysis system as an antioxidant. In step S202, pH adjustment is implemented between the two-stage hydrolysis stages. First, neutral protease is acted on at pH 7.0±0.2 for 2 hours. Then, the pH is adjusted to 6.5±0.2 and papain is added to continue hydrolysis for 3 hours. In step S203, the ultrasonic extraction power is controlled at 300W and the extraction liquid-to-solid ratio is 20:

1.

7. A method for preparing a winter herbal beverage with lung-moistening function according to claim 6, characterized in that, The multi-stage temperature-controlled fermentation in S3 includes the following sub-steps: S301, strain activation: pre-culture the compound probiotics in a culture medium containing fructooligosaccharides for 12 hours; S302, main fermentation: adopt a gradient temperature strategy, first culture at 30℃ for 12h, then culture at 35℃ for 24h; S303, post-ripening stage: static culture at 20℃ for 8 hours, during which the pH is automatically adjusted to 4.2-4.

5.

8. The method for preparing a winter herbal beverage with lung-moistening function according to claim 7, characterized in that, The pH adjustment of S303 is achieved through an automatic feeding system. When the pH drops to 4.5, 10% sodium bicarbonate solution is added dropwise to maintain the pH in the range of 4.2-4.5, with a dropping rate of 0.5-1.0 mL / min·L fermentation broth.

9. A method for preparing a winter herbal beverage with lung-moistening function according to claim 8, characterized in that, S4 includes the following sub-steps: S401, Flavor Blending: Add monk fruit extract, natural honey, and citric acid to optimize the taste; S402, Microfiltration Sterilization: 0.22μm ceramic membrane cross-flow filtration is used to ensure a sterile environment; S403, Aseptic filling: Nitrogen-filled packaging is carried out in a Class 100 clean environment to extend the shelf life.

10. A method for preparing a winter herbal beverage with lung-moistening function according to claim 9, characterized in that, The nitrogen-filled packaging of the S403 uses nitrogen replacement technology, with an oxygen content of ≤0.5% inside the packaging, ensuring product stability.

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