Solid beverage capable of relieving visual fatigue as well as preparation method and application of solid beverage

Abstract

The invention belongs to the technical field of fermentation engineering, and particularly relates to a solid beverage for relieving visual fatigue and a preparation method and application thereof. The solid beverage capable of relieving visual fatigue is prepared from the following components in parts by mass: 0.04 to 0.08 part of fructus crataegi extract, 0.01 to 0.03 part of xanthophyll, 0.04 to 0.09 part of zeaxanthin, 1.0 to 1.5 parts of plant fermentation extract, 0.2 to 0.8 part of blueberry juice powder, 0.1 to 0.4 part of fructus momordicae powder and 1.5 to 2.0 parts of gamma-cyclodextrine. The solid beverage for relieving visual fatigue prepared by the invention is high in content of antioxidant active components, and has a remarkable effect on relieving eyestrain caused by long-term use of electronic equipment.

Description

Technical Field

[0001] This invention belongs to the field of fermentation engineering technology, specifically relating to a solid beverage for relieving visual fatigue, its preparation method, and its application. Background Technology

[0002] With the fast pace of modern life and the widespread use of electronic devices, the number of people working in front of computer and mobile phone screens for extended periods is increasing, leading to visual fatigue, a widely concerning health concern. Developing safe and effective functional foods to relieve visual fatigue is of significant practical importance. Currently, most products for relieving visual fatigue are antioxidants, primarily functioning to eliminate metabolic waste such as free radicals.

[0003] Turmeric (Curcuma longa L.), a traditional medicinal and edible plant, has had its main active components, curcuminoids (such as curcumin, demethoxycurcumin, and bisdemethoxycurcumin), extensively studied and proven to possess significant anti-inflammatory, antioxidant, and neuroprotective effects. Recent studies have shown that curcumin can alleviate eye tissue damage and visual fatigue caused by prolonged eye strain to some extent by inhibiting the expression of inflammatory factors, scavenging free radicals, and reducing oxidative stress. However, direct use of turmeric extract has several limitations: firstly, the natural content of curcumin, the effective component, in commercially available turmeric is low, resulting in low raw material utilization and high costs; secondly, turmeric products themselves contain high levels of oxidation products, affecting their antioxidant properties and reducing their effectiveness in relieving eye fatigue.

[0004] To overcome the aforementioned challenges, fermentation engineering technology has shown great potential in the biotransformation and efficacy enhancement of plant extracts. Targeted fermentation of plant raw materials using specific functional microorganisms can improve the dissolution rate and bioavailability of active ingredients, effectively reduce the content of oxidizing substances in the raw materials, and improve product stability and safety. Furthermore, the fermentation process can produce various beneficial metabolites, such as organic acids, peptides, and vitamins, which synergistically enhance overall efficacy. Currently, although some studies have explored the impact of fermentation on the bioavailability of curcumin, there is still a lack of mature technical solutions and product practices for its systematic application in the development of solid beverages to relieve visual fatigue, especially highly efficient, stable, and safe fermented functional beverages designed for people who use their eyes for long periods.

[0005] Therefore, there is an urgent need for a new type of solid beverage based on fermentation engineering optimization and using turmeric as the main raw material to meet the market demand for high-quality functional foods that protect the eyes. Summary of the Invention

[0006] The purpose of this invention is to provide a solid beverage for relieving visual fatigue, its preparation method, and its application.

[0007] To achieve the above objectives, the present invention provides the following technical solution: A solid beverage for relieving visual fatigue, the solid beverage comprising the following components in parts by weight: 0.04-0.08 parts hawthorn extract, 0.01-0.03 parts lutein, 0.04-0.09 parts zeaxanthin, 1.0-1.5 parts plant fermented extract, 0.2-0.8 parts blueberry juice powder, 0.1-0.4 parts monk fruit powder, and 1.5-2.0 parts γ-cyclodextrin.

[0008] Preferably, the plant fermented extract is obtained by fermenting turmeric, yam and kelp.

[0009] Preferably, the mass ratio of turmeric, yam and kelp is (1.3-1.5):(0.2-0.4):1.

[0010] This invention increases the curcumin content in solid beverages through the mixed fermentation of turmeric, yam, and kelp. By co-fermenting these three ingredients, the invention achieves a synergistic effect between the substrates, providing rich nutrition and a suitable fermentation environment. Yam not only serves as a carbon and nitrogen source for microbial growth, promoting cell proliferation and metabolic activity, but its mucoproteins can also form microencapsulation structures, protecting curcumin and reducing its degradation during fermentation. Kelp, rich in alginic acid, mannitol, minerals, and various trace elements, maintains osmotic pressure stability in the fermentation system and provides cofactors for various microbial enzyme systems, helping to activate enzyme activities related to cell wall degradation or biotransformation. This multi-component synergistic nutritional environment significantly enhances the overall metabolic activity of the fermentation system, creating favorable conditions for the release and transformation of curcumin.

[0011] Blueberries are rich in anthocyanins, vitamin A, vitamin C, vitamin E, and other nutrients, demonstrating significant application potential and scientific research value in the field of ophthalmic health care. Anthocyanins can promote the production of rhodopsin in retinal cells, thus protecting the eyes; in addition, blueberry anthocyanins have powerful antioxidant, anti-inflammatory, and vascular protective effects, effectively relieving eye fatigue, improving retinal microcirculation, and slowing the progression of degenerative eye diseases.

[0012] Monk fruit is a traditional food and medicinal resource. Modern pharmacological studies have confirmed that its core active ingredient, mogroside V, possesses various bioactivities highly relevant to eye health. Eye tissues, especially the retina, have a high metabolic rate and are more susceptible to oxidative stress damage, which is a core pathological mechanism of diseases such as AMD and cataracts. Mogroside V has a potent antioxidant effect, significantly scavenging free radicals and inhibiting lipid peroxidation.

[0013] The flavonoids (such as quercetin and hyperoside) and proanthocyanidins in hawthorn have been shown to dilate blood vessels, reduce vascular resistance, and increase blood flow.

[0014] Lutein and zeaxanthin are two important natural carotenoids, which are isomers of each other, differing only in the position of their double bonds. In the human body, lutein and zeaxanthin are mainly distributed in the liver, kidneys, pancreas, ovaries, eyes, and spleen, with lutein having the highest concentration in the macula of the retina. However, neither humans nor animals can synthesize these two substances themselves; they can only be obtained through dietary intake or related supplements. Lutein and zeaxanthin are important components of the macular pigment in the retina, filtering blue light and playing a role in the prevention and treatment of eye diseases.

[0015] Preferably, the strains used in the fermentation include Bifidobacterium longum subsp. infantis, Bifidobacterium breve, and Bifidobacterium adolescentis.

[0016] Preferably, the bacterial strains include Bifidobacterium longum subsp. infantis, Bifidobacterium breve, and Bifidobacterium adolescentis with a live bacterial count ratio of 1:(1.3-1.5):(0.5-0.7).

[0017] Preferably, the strain number of Bifidobacterium longum subsp. infantis is B1-G201; the strain number of Bifidobacterium breve is BB-G95; and the strain number of Bifidobacterium adolescentis is BQ-G50.

[0018] This invention uses specific numbered and specific types of probiotics for fermentation, which reduces the content of oxidation products in solid beverages and increases the content of active components with antioxidant effects.

[0019] Preferably, the method for preparing the plant fermented extract includes the following steps: (1) Dry and pulverize turmeric, yam and kelp to obtain a mixed powder; (2) Sterilize the mixed powder, add sterile water to obtain fermentation raw materials, add inoculum, and then ferment. After fermentation, sterilize to obtain fermentation liquid; (3) Filter the fermentation liquid and concentrate it under reduced pressure to obtain plant fermentation extract.

[0020] The preferred fermentation conditions are: constant temperature anaerobic fermentation at 35-40℃ for 30-40 hours.

[0021] The method for preparing the solid beverage for relieving visual fatigue includes the following steps: mixing the components of the solid beverage, stirring evenly, and freeze-drying to obtain the solid beverage for relieving visual fatigue.

[0022] The application of the aforementioned solid beverage for relieving visual fatigue in the preparation of products for relieving visual fatigue.

[0023] Compared with the prior art, the advantages and beneficial effects of the present invention are as follows: 1. This invention increases the content of active ingredients such as curcumin in solid beverages by using a mixed fermentation process with turmeric, yam, and kelp. This synergistic nutritional environment significantly enhances the overall metabolic activity of the fermentation system, creating favorable conditions for the release and transformation of active ingredients such as curcumin.

[0024] 2. This invention uses specific numbered and specific types of probiotics for fermentation, which reduces the content of curcumin oxidation products in solid beverages and increases the content of active components with antioxidant effects.

[0025] 3. This invention prepares a solid beverage to relieve visual fatigue through fermentation engineering. It innovatively integrates traditional resources with modern biotechnology. Addressing key issues such as low content of active ingredients and easy oxidation and inactivation in medicinal and edible plants such as turmeric, this invention introduces fermentation engineering technology. Through the enzymatic hydrolysis, transformation and protection of microorganisms, the content of target active ingredients is significantly increased, providing a new approach for the efficient utilization of plant functional factors. Detailed Implementation

[0026] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0027] All raw materials used in the following embodiments of the present invention are commercially available products: The strain number for *Bifidobacterium longum* subsp. *infantitidis* is B1-G201; the strain number for *Bifidobacterium breve* is BB-G95; and the strain number for *Bifidobacterium adolescentis* is BQ-G50. Junyao Runying Biotechnology (Shanghai) Co., Ltd.

[0028] Hawthorn extract, Lai Cao Xiang Rong (Shaanxi) Biotechnology Co., Ltd.

[0029] Blueberry juice powder, Shaanxi Baichuan Biotechnology Co., Ltd.

[0030] Lutein, CAS No.: 127-40-2. Yunnan Xili Biotechnology Co., Ltd.

[0031] Zeaxanthin, CAS No.: 144-68-3. Manster (Chengdu) Biotechnology Co., Ltd.

[0032] Luo Han Guo powder, Hunan Huacheng Biological Resources Co., Ltd., product number LHGP001.

[0033] Example 1 This embodiment provides a solid beverage for relieving visual fatigue, which is prepared from the following components in parts by weight: 0.06 parts hawthorn extract, 0.02 parts lutein, 0.05 parts zeaxanthin, 1.2 parts plant fermentation extract, 0.5 parts blueberry juice powder, 0.3 parts monk fruit powder, and 1.8 parts γ-cyclodextrin.

[0034] The method for preparing the plant fermented extract includes the following steps: (1) Turmeric, yam and kelp in a mass ratio of 1.4:0.3:1 are dried and pulverized to less than 60 mesh to obtain a mixed powder; (2) Sterilize the mixed powder, add sterile water at 6 times the mass of the mixed powder to obtain fermentation raw materials, add inoculum, the amount of inoculum is 5.5×10 7 The fermentation feed consisted of CFU / mL of *Bifidobacterium longum* subsp. *infantii*, *Bifidobacterium breve*, and *Bifidobacterium adolescentis*, with a viable count ratio of 1:1.4:0.6. The strain number of *Bifidobacterium longum* subsp. *infantii* was B1-G201. The strain number of *Bifidobacterium breve* was BB-G95. The strain number of *Bifidobacterium adolescentis* was BQ-G50. The mixture was then anaerobic fermented at 37°C for 35 hours, followed by sterilization to obtain the fermentation broth. (3) The fermentation broth was filtered using a 0.45 μm filter membrane and concentrated under reduced pressure to a plant fermentation extract with a relative density of 1.15 at 60 °C.

[0035] The preparation method of the solid beverage for relieving visual fatigue includes the following steps: mixing the components of the solid beverage, stirring evenly, and then freeze-drying. The specific freeze-drying process is as follows: maintaining at -40°C for 1.5 hours, raising the temperature to -20°C and maintaining for 1 hour, lowering the temperature again to -30°C and maintaining for 1.2 hours, then maintaining at -25°C and vacuum pressure at 0.2 mbar for 17 hours, and finally heating to 30°C and holding for 6 hours to obtain the solid beverage for relieving visual fatigue.

[0036] Example 2 This embodiment provides a solid beverage for relieving visual fatigue, which is prepared from the following components in parts by weight: 0.04 parts hawthorn extract, 0.03 parts lutein, 0.04 parts zeaxanthin, 1.0 part plant fermented extract, 0.8 parts blueberry juice powder, 0.1 parts monk fruit powder, and 2.0 parts γ-cyclodextrin.

[0037] The method for preparing the plant fermented extract includes the following steps: (1) Turmeric, yam and kelp in a mass ratio of 1.3:0.4:1 are dried and pulverized to less than 60 mesh to obtain a mixed powder; (2) Sterilize the mixed powder, add sterile water at 6 times the mass of the mixed powder to obtain fermentation raw materials, add inoculum, the amount of inoculum is 5.5×10 7The fermentation feed consisted of CFU / mL of *Bifidobacterium longum* subsp. *infantii*, *Bifidobacterium breve*, and *Bifidobacterium adolescentis*, with a viable count ratio of 1:1.3:0.7. The strain number of *Bifidobacterium longum* subsp. *infantii* was B1-G201. The strain number of *Bifidobacterium breve* was BB-G95. The strain number of *Bifidobacterium adolescentis* was BQ-G50. The mixture was then anaerobic fermented at 37°C for 30 hours, sterilized, and the fermentation broth was obtained. (3) The fermentation broth was filtered using a 0.45 μm filter membrane and concentrated under reduced pressure to a plant fermentation extract with a relative density of 1.15 at 60 °C.

[0038] The preparation method of the solid beverage for relieving visual fatigue includes the following steps: mixing the components of the solid beverage, stirring evenly, and then freeze-drying. The specific freeze-drying process is as follows: maintaining at -40°C for 1.5 hours, raising the temperature to -20°C and maintaining for 1 hour, lowering the temperature again to -30°C and maintaining for 1.2 hours, then maintaining at -25°C and vacuum pressure at 0.2 mbar for 17 hours, and finally heating to 30°C and holding for 6 hours to obtain the solid beverage for relieving visual fatigue.

[0039] Example 3 This embodiment provides a solid beverage for relieving visual fatigue, which is prepared from the following components in parts by weight: 0.08 parts hawthorn extract, 0.01 parts lutein, 0.09 parts zeaxanthin, 1.5 parts plant fermentation extract, 0.2 parts blueberry juice powder, 0.4 parts monk fruit powder, and 1.5 parts γ-cyclodextrin.

[0040] The method for preparing the plant fermented extract includes the following steps: (1) Turmeric, yam and kelp in a mass ratio of 1.5:0.2:1 are dried and pulverized to less than 60 mesh to obtain a mixed powder; (2) Sterilize the mixed powder, add sterile water at 6 times the mass of the mixed powder to obtain fermentation raw materials, add inoculum, the amount of inoculum is 5.5×10 7 The fermentation feed consisted of CFU / mL of *Bifidobacterium longum* subsp. *infantii*, *Bifidobacterium breve*, and *Bifidobacterium adolescentis* in a viable ratio of 1:1.5:0.5. The strain number of *Bifidobacterium longum* subsp. *infantii* was B1-G201. The strain number of *Bifidobacterium breve* was BB-G95. The strain number of *Bifidobacterium adolescentis* was BQ-G50. The mixture was then anaerobic fermented at 37°C for 40 hours, followed by sterilization to obtain the fermentation broth. (3) The fermentation broth was filtered using a 0.45 μm filter membrane and concentrated under reduced pressure to a plant fermentation extract with a relative density of 1.15 at 60 °C.

[0041] The preparation method of the solid beverage for relieving visual fatigue includes the following steps: mixing the components of the solid beverage, stirring evenly, and then freeze-drying. The specific freeze-drying process is as follows: maintaining at -40°C for 1.5 hours, raising the temperature to -20°C and maintaining for 1 hour, lowering the temperature again to -30°C and maintaining for 1.2 hours, then maintaining at -25°C and vacuum pressure at 0.2 mbar for 17 hours, and finally heating to 30°C and holding for 6 hours to obtain the solid beverage for relieving visual fatigue.

[0042] Comparative Example 1 The difference between this comparative example and Example 1 is that the plant fermentation extract does not use kelp.

[0043] Specifically: (1) Turmeric and yam with a mass ratio of 1.4:1.3 are dried and pulverized to less than 60 mesh to obtain a mixed powder.

[0044] Comparative Example 2 The difference between this comparative example and Example 1 is that kelp is replaced with Eucommia ulmoides male flowers.

[0045] Specifically: (1) Turmeric, yam and eucommia male flowers in a mass ratio of 1.4:0.3:1 are dried and pulverized to less than 60 mesh to obtain a mixed powder.

[0046] Comparative Example 3 The difference between this comparative example and Example 1 is that turmeric, yam and kelp in a mass ratio of 1.4:1:0.3 were dried and pulverized to less than 60 mesh to obtain a mixed powder.

[0047] Comparative Example 4 The difference between this comparative example and Example 1 is that the bacterial strains include *Lactobacillus rhamnosus* Lr-G14, *Lactobacillus casei* LC-G11, and *Lactobacillus paracasei* LPc-G110, with a live bacteria ratio of 1:1.4:0.6. Junyao Runying Biotechnology (Shanghai) Co., Ltd.

[0048] Comparative Example 5 The difference between this comparative example and Example 1 is that the bacterial strains include *Bifidobacterium longum* subsp. *infantii*, *Bifidobacterium breve*, and *Bifidobacterium adolescentis* with a viable count ratio of 1:1.4:0.6. The strain number of *Bifidobacterium longum* subsp. *infantii* is TS376153 (Ningbo Taisite Biotechnology Co., Ltd.). The strain number of *Bifidobacterium breve* is SHIMCC(SHBCC)D19047 (Shanghai Ruichu Biotechnology Co., Ltd.). The strain number of *Bifidobacterium adolescentis* is SHIMCC(SHBCC)D11107 (Shanghai Ruichu Biotechnology Co., Ltd.).

[0049] Comparative Example 6 The difference between this comparative example and Example 1 is that the bacterial strains include *Bifidobacterium longum* subsp. *infantii*, *Bifidobacterium breve*, and *Bifidobacterium adolescentis* with a viable count ratio of 1.4:0.6:1. The strain number of *Bifidobacterium longum* subsp. *infantii* is B1-G201. The strain number of *Bifidobacterium breve* is BB-G95. The strain number of *Bifidobacterium adolescentis* is BQ-G50.

[0050] Comparative Example 7 The difference between this comparative example and Example 1 is that fermentation is not used. The method of Example 1 in CN115403457B, a method for preparing turmeric extract, is followed, and the raw materials of this invention are used.

[0051] The preparation method of plant fermentation extract includes the following steps: (1) Take 1 kg of turmeric, yam and kelp in a mass ratio of 1.4:0.3:1, grind them into coarse powder, pass them through a No. 2 sieve, and dry them at 45℃ for 72 hours to obtain mixed medicinal slices; (2) Put the mixed medicinal slices into the extraction tank, add a mixture of acetone and n-hexane in a mass ratio of 1:2, the mass of the mixture of acetone and n-hexane is 9 times the mass of the mixed medicinal slices, stir and extract twice, the extraction time is 3h and 2h respectively, the extraction temperature is 60℃ each time, after extraction, collect the upper extract and combine the two extracts. (3) The obtained extract was filtered through a 0.45 μm filter membrane and concentrated under reduced pressure to a plant fermentation extract with a relative density of 1.15 at 60 °C.

[0052] Performance testing The performance of the solid beverages prepared in Examples 1-3 and Comparative Examples 1-7 was tested.

[0053] 1. Determine the total curcumin content and oxidation product content in solid beverages according to Method A of the General Chapter of Part IV of the 2020 edition of the Chinese Pharmacopoeia for the determination of volatile oils. Calculate the percentage of oxidation products.

[0054] Total curcumin includes: didemethoxycurcumin C 19 H 16 O4, Demethoxycurcumin C 20 H 18 O5, Curcumin C 21 H 20 O6.

[0055] Oxidation products include: didemethoxycurcumin C 19 H 16 O4, Demethoxycurcumin C 20 H 18 O5.

[0056] Oxidation product percentage = Oxidation product content ÷ Total curcumin content × 100%.

[0057] The results are shown in Table 1.

[0058] Table 1. Curcumin and Oxidation Product Content in Solid Beverages

[0059] As shown in Table 1, the solid beverages of Examples 1-3 have high total curcumin content and low oxidation product content. The solid beverages prepared in Examples 1-3 of this invention show excellent performance in key quality indicators.

[0060] As shown in Comparative Examples 1-3, fermenting a combination of turmeric, yam, and kelp can optimize the fermentation environment and regulate the activity of the microbial strains, resulting in a higher total curcumin content. This is not only due to the effective degradation of the turmeric cell wall structure by the extracellular enzymes secreted by the microorganisms during fermentation, which promotes the release and dissolution of active ingredients, but also because the regulating strains convert bound curcumin into free curcumin through metabolic transformation, further improving its availability.

[0061] Comparative Examples 4-6 show that the type and strain number of microorganisms have a significant impact on the content of oxidizing substances in solid beverages. This may be attributed to the different metabolic utilization of easily oxidized components by different microorganisms during fermentation, and the inhibitory effect of natural antioxidants produced during fermentation on the oxidation chain reaction, effectively preventing the oxidative degradation of active ingredients.

[0062] Comparative Example 7 shows that the active components of solid beverages prepared by fermentation engineering are significantly higher than those obtained by traditional solvent extraction methods.

[0063] 2. Application example: To verify the practical application effect of the solid beverage for relieving visual fatigue described in this invention, two office workers who have been engaged in computer work for a long time were selected as the observation subjects and a 60-day experiment was conducted.

[0064] Subject A: Male, 36 years old, software engineer, works in front of a computer screen for about 10-12 hours a day, with obvious symptoms of dry eyes, eye strain, and blurred vision, and has a 3-year history of visual fatigue.

[0065] Subject B: Male, 35 years old, software engineer, works in front of a computer screen for about 10-12 hours a day, with obvious symptoms of dry eyes, eye strain, and blurred vision, and has a 3-year history of visual fatigue.

[0066] The solid beverage for relieving visual fatigue prepared according to Example 1 of this invention (net content 10g per bag). Dosage: 1 bag per person once a day, 5g per bag.

[0067] Instructions for use: Subject A mixes one packet of the solid beverage with 200mL of warm water, stirs well, and drinks 30 minutes after lunch. Duration: 60 consecutive days. Subject B does not consume any product. Requirements during the trial: Maintain daily eye care habits and do not take any additional eye care supplements or medications.

[0068] Changes in effects before and after use: Subject A experienced a significant reduction in dry and strained eyes, with noticeable relief of eye discomfort after a full day of work, and blurred vision appearing only after 4 hours of work. Subject B experienced a worsening of dry and strained eyes, with increased eye discomfort after a full day of work, and blurred vision appearing earlier.

[0069] The above description represents the preferred embodiments of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A solid beverage for relieving visual fatigue, characterized in that, The solid beverage comprises the following components in parts by weight: 0.04-0.08 parts hawthorn extract, 0.01-0.03 parts lutein, 0.04-0.09 parts zeaxanthin, 1.0-1.5 parts plant fermentation extract, 0.2-0.8 parts blueberry juice powder, 0.1-0.4 parts monk fruit powder, and 1.5-2.0 parts γ-cyclodextrin.

2. The solid beverage for relieving visual fatigue according to claim 1, characterized in that, The plant fermented extract is obtained by fermenting turmeric, yam and kelp.

3. The solid beverage for relieving visual fatigue according to claim 2, characterized in that, The mass ratio of turmeric, yam, and kelp is (1.3-1.5):(0.2-0.4):

1.

4. The solid beverage for relieving visual fatigue according to claim 2, characterized in that, The strains used in the fermentation include Bifidobacterium longum subsp. infantis, Bifidobacterium breve, and Bifidobacterium adolescentis.

5. The solid beverage for relieving visual fatigue according to claim 4, characterized in that, The strains include Bifidobacterium longum subsp. infantis, Bifidobacterium breve, and Bifidobacterium adolescentis with a live count ratio of 1:(1.3-1.5):(0.5-0.7).

6. The solid beverage for relieving visual fatigue according to claim 5, characterized in that, The strain number of Bifidobacterium longum subsp. infantis is B1-G201; the strain number of Bifidobacterium breve is BB-G95; and the strain number of Bifidobacterium adolescentis is BQ-G50.

7. The solid beverage for relieving visual fatigue according to claim 2, characterized in that, The method for preparing the plant fermented extract includes the following steps: (1) Dry and pulverize turmeric, yam and kelp to obtain a mixed powder; (2) Sterilize the mixed powder, add sterile water to obtain fermentation raw materials, add inoculum, and then ferment. After fermentation, sterilize to obtain fermentation liquid; (3) Filter the fermentation liquid and concentrate it under reduced pressure to obtain plant fermentation extract.

8. The solid beverage for relieving visual fatigue according to claim 6, characterized in that, The fermentation conditions are: constant temperature anaerobic fermentation at 35-40℃ for 30-40 hours.

9. A method for preparing a solid beverage for relieving visual fatigue according to any one of claims 1-8, characterized in that, Includes the following steps: After mixing the components of the solid beverage and stirring them evenly, the mixture is freeze-dried to obtain a solid beverage that relieves visual fatigue.

10. The use of a solid beverage for relieving visual fatigue as described in any one of claims 1-8 in the preparation of products for relieving visual fatigue.

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