Anti-fatigue edible vinegar with homology of medicine and food as well as preparation method and application of anti-fatigue edible vinegar

Abstract

The invention discloses anti-fatigue medicinal and edible functional vinegar as well as a preparation method and application thereof, and belongs to the technical field of vinegar brewing. The functional table vinegar comprises the following raw materials in parts by weight: 60-70 parts of gordon euryale seeds, 2-4 parts of cistanche deserticola, 6-11 parts of Chinese yams, 6-10 parts of radix rehmanniae preparata and 1-5 parts of ginseng. The preparation method comprises the following steps: pretreating the raw materials; then the pretreated raw materials are sequentially subjected to material moistening, material steaming, alcoholic fermentation and acetic fermentation; medicinal and edible raw materials are adopted to replace traditional sorghum to serve as staple food grains, the mutual restriction and synergistic effects of all the raw materials are further exerted through fermentation of the raw materials, and the remarkable anti-fatigue effect is achieved.

Description

Technical Field

[0001] This invention belongs to the field of vinegar brewing technology, specifically a functional vinegar with anti-fatigue properties that is both food and medicine, its preparation method, and its application. Background Technology

[0002] With the accelerated pace of modern life, increased work pressure, and the popularization of the national fitness concept, physical exhaustion and mental fatigue are becoming increasingly common, and the incidence of chronic fatigue syndrome is rising year by year, seriously affecting people's quality of life and work efficiency. At the same time, people who engage in high-intensity exercise, manual laborers, and those who stay up late have an urgent need for efficient and safe anti-fatigue products, driving anti-fatigue functional foods to become a research hotspot in the health food field.

[0003] Currently, anti-fatigue products on the market mainly include sports drinks, nutritional supplements, and functional candies, with their effective ingredients mostly being caffeine, taurine, B vitamins, creatine, or synthetic anti-fatigue factors. However, these products have the following shortcomings: First, some ingredients (such as high-dose caffeine) may cause side effects such as palpitations and insomnia, raising concerns about the safety of long-term consumption; second, their functions are limited, focusing mainly on quickly replenishing energy or providing temporary alertness, making it difficult to fundamentally improve the body's fatigue state, and their intervention effect on core anti-fatigue mechanisms such as post-exercise glycogen recovery and lactic acid metabolism regulation is limited; third, the products are mostly artificially synthesized preparations, and consumers' preference for natural, green, and food-grade products continues to increase, making it difficult for existing products to meet the market's comprehensive demand for "safety + high efficiency + naturalness."

[0004] Vinegar, a traditional fermented food in my country, is not only rich in nutrients such as acetic acid, amino acids, organic acids, and minerals, but also possesses natural benefits such as promoting digestion and regulating metabolism. Its safety has been verified through long-term consumption. Combining food-medicine homology ingredients with traditional vinegar fermentation processes can create natural beverages that combine the flavor of vinegar with anti-fatigue functions. This approach leverages vinegar's role as a nutrient carrier while enhancing its anti-fatigue effects through the synergistic effect of its food-medicine homology components, aligning with the consumer trends of "food-medicine homology" and "natural health." However, existing vinegar products primarily function as seasonings, and research on functional vinegars has largely focused on areas such as lowering blood pressure and blood sugar. No reports have yet emerged regarding food-medicine homology functional vinegars targeting anti-fatigue effects. Furthermore, the current preparation process for functional vinegars faces technical challenges such as low extraction efficiency of food-medicine homology components, easy destruction of active ingredients, and difficulty in balancing flavor and function, thus limiting their industrial application.

[0005] Therefore, developing a functional vinegar that uses food-medicine homology ingredients as functional raw materials, is prepared using optimized fermentation technology, and has the characteristics of being safe and natural, having a harmonious flavor, and significant anti-fatigue effects can effectively fill the market gap, meet the anti-fatigue needs of different groups, and has important market value and application prospects. Summary of the Invention

[0006] This invention overcomes the shortcomings of the prior art by proposing a functional vinegar with both medicinal and edible properties for combating fatigue, along with its preparation method and application, thus solving the problem that the anti-fatigue effects of existing functional vinegars are not ideal.

[0007] This invention is achieved through the following technical solution: A type of anti-fatigue medicinal and edible vinegar, comprising the following main ingredients in parts by weight: 60-70 parts of Euryale ferox, 2-4 parts of Cistanche deserticola, 6-11 parts of Dioscorea opposita, 6-10 parts of Rehmannia glutinosa, and 1-5 parts of Ginseng.

[0008] It should be noted that the ginseng used in this invention is artificially cultivated ginseng that is 5 years old or less, and this type of ginseng has been listed as a substance that is both food and medicine.

[0009] Preferably, the main ingredients also include 4-8 parts by weight of black beans.

[0010] Preferably, the main ingredients also include 4-8 parts by weight of goji berries.

[0011] Even better, it also includes fermentation adjuvants, such as wheat bran, rice bran, and rice husks.

[0012] A method for preparing a functional vinegar with anti-fatigue properties, comprising first pre-treating the main ingredient; then sequentially subjecting the pre-treated main ingredient to moistening, steaming, alcoholic fermentation, and acetic acid fermentation.

[0013] Preferably, the pretreatment involves steaming and pulping wolfberries and rehmannia root with water, and then crushing and sieving the other main ingredients.

[0014] Preferably, the pulverizing and sieving process involves pulverizing Euryale ferox and Dioscorea opposita using a traditional Chinese medicine pulverizer and then sieving them through a 1-2 mm sieve for later use; pulverizing Cistanche deserticola and Ginseng using a roller mill and then sieving them through a 3 mm sieve for later use; and pulverizing black beans and then sieving them through a 1 mm sieve for later use.

[0015] Preferably, after acetic acid fermentation, the mash is pressed, smoked, and then leached with vinegar.

[0016] Preferably, pressing the mash involves combining the vinegar mash, compacting it, and then maturing it for 4 to 6 days.

[0017] The application of the aforementioned anti-fatigue medicinal and edible functional vinegar or the functional vinegar prepared by the aforementioned preparation method in anti-fatigue products.

[0018] The formulation rules of this invention are as follows: 1. This invention uses Euryale ferox as the principal ingredient; Gorgon fruit is neutral in nature, sweet and astringent in taste, and enters the spleen and kidney meridians. Its core effects are to replenish the kidney and secure essence, strengthen the spleen and stop diarrhea, and eliminate dampness and arrest vaginal discharge. It tonifies both the spleen and the kidney simultaneously. It can enhance the energy source (acquired) by strengthening the spleen and preserve the fundamental energy (innate) by securing the kidney, directly targeting the root cause of fatigue; thus establishing the core treatment direction of "strengthening the spleen and tonifying the kidney to combat fatigue" in this invention.

[0019] 2. In this invention, cistanche, Chinese yam, rehmannia glutinosa, and ginseng are used as ministerial herbs to assist the monarch herb and take into account both the spleen and the kidney; Cistanche is warm and moist in nature, sweet in taste, and enters the liver, kidney, and large intestine meridians. Its effects are to warm the kidney yang, replenish essence and blood, and moisten the intestines for defecation. Among the ministerial herbs, it focuses on "tonifying the kidney and boosting yang", providing warm power for the body, and combining with the "securing essence" of the monarch herb Gorgon fruit to form a pattern of "one tonifying and one securing", jointly strengthening the effect of tonifying the kidney and combating fatigue.

[0020] Chinese yam is neutral in nature, sweet in taste, and enters the spleen, lung, and kidney meridians; its effects are to invigorate the spleen and benefit the stomach, promote the production of fluid and moisten the lung, and replenish the kidney and secure essence; it is an excellent herb for evenly tonifying the spleen, lung, and kidney triple energizers. Here, it mainly assists the monarch herb Gorgon fruit to strengthen the effect of invigorating the spleen, enhance the source of qi and blood production, and at the same time can also assist in securing the kidney.

[0021] Rehmannia glutinosa is slightly warm in nature, sweet in taste, and enters the liver and kidney meridians; its effects are to nourish yin and blood, replenish essence and marrow; it is a key herb for nourishing kidney yin. When combined with the "tonifying kidney yang" of cistanche, it forms a classic structure of "tonifying both yin and yang", making the kidney tonification more comprehensive and balanced, avoiding the bias of single yang tonification or yin tonification.

[0022] Ginseng is slightly warm in nature, sweet and slightly bitter in taste, and enters the spleen, lung, and heart meridians; its effects are to greatly tonify primordial qi, restore the pulse and arrest collapse, invigorate the spleen and benefit the lung, promote the production of fluid and nourish blood; it is the king of qi-tonifying herbs; although the dosage is small, its medicinal power is strong, which can greatly tonify primordial qi, strongly promote the body's functions, and quickly relieve the fatigue caused by qi deficiency. It assists the monarch herb Gorgon fruit and greatly enhances the power of "boosting qi".

[0023] The four ministerial herbs have clear divisions of labor: cistanche tonifies kidney yang, rehmannia glutinosa tonifies kidney yin, Chinese yam invigorates the spleen, and ginseng boosts qi, supporting the monarch herb Gorgon fruit to achieve the goal of "strengthening the spleen, tonifying the kidney and combating fatigue" from different dimensions.

[0024] 3. Assisted by wolfberry, black bean, and fermentation adjuvant as assistant herbs, they assist, restrict, and harmonize deficiency and excess; Black bean is neutral in nature, sweet in taste, and enters the spleen and kidney meridians. Its effects are to benefit essence and improve eyesight, nourish blood and dispel wind, promote diuresis, and detoxify. In this formula, on the one hand, it can assist in tonifying the kidney, and on the other hand, its property of "promoting diuresis" can prevent the problem of greasy and stomach-blocking caused by many nourishing herbs (such as rehmannia glutinosa), playing the role of preventing stagnation as an assistant herb.

[0025] Goji berries are neutral in nature and sweet in taste, and they enter the liver and kidney meridians. Their effects include nourishing the liver and kidneys, and benefiting essence and improving eyesight. Here, they primarily assist the prepared rehmannia root (Shu Di Huang) in enhancing the effect of "nourishing the yin of the liver and kidneys." At the same time, their mild nature, neither warming nor drying, makes the formula more balanced.

[0026] The fermentation adjuncts for vinegar include wheat bran, rice bran, and rice husks. From a traditional Chinese medicine perspective, these grain-based adjuncts have the effects of strengthening the spleen and stomach, and promoting digestion. During the acetic acid fermentation process, they not only provide a carrier and nutrients for microbial growth, but their final products also protect the spleen and stomach, prevent tonifying medicines from hindering stomach absorption, and promote absorption. This is a clever contribution of the process to the efficacy of the medicine, playing the role of an "adjuvant."

[0027] 4. Vinegar itself acts as a carrier and a catalyst for the drug's effect. Vinegar has a sour taste, and sourness has a constricting effect. It can restrain the nourishing properties of herbs such as ginseng, fox nuts, and yams, preventing the dissipation of qi and fluids and prolonging their medicinal effects. At the same time, sourness can stimulate appetite and aid digestion, breaking down the richness of tonics and preventing them from causing stagnation. This embodies the wonderful effect of the combination of "sour and sweet transforming yin" (the sourness of vinegar and the sweetness of medicinal herbs), which can generate yin fluids and relieve discomfort such as dry mouth caused by exhaustion and fatigue.

[0028] Vinegar as a guiding herb: Vinegar is sour and enters the liver meridian. The liver governs the tendons and is closely related to physical activity; the liver also stores blood, which is related to recovery after fatigue. The sour taste of vinegar can act as a "guiding signal," directing the medicinal properties of other tonifying herbs to the liver meridian system, thereby better relieving tendon and muscle fatigue and promoting recovery. At the same time, as the final product, the sour taste of vinegar also harmonizes the properties and flavors of all the medicinal materials, making the product flavorful, easy to accept, and easy to consume.

[0029] In summary, Euryale ferox is the principal ingredient, strengthening the spleen and kidneys, laying the core foundation for the formula's "dual tonification of the spleen and kidneys" to combat fatigue; Cistanche deserticola tonifies the kidneys and boosts yang, providing the body with energy and warmth to combat lethargy; Dioscorea opposita tonifies the spleen, benefits the lungs, and strengthens the kidneys, enhancing spleen and stomach function and generating energy from the source; Rehmannia glutinosa nourishes yin, replenishes blood, and replenishes essence, supplementing the body's basic substances and combating exhaustive fatigue; Ginseng greatly replenishes vital energy, powerfully invigorating the spirit and rapidly improving qi deficiency and weakness. Cistanche deserticola, Dioscorea opposita, Rehmannia glutinosa, and Ginseng serve as assistant ingredients, supporting the principal ingredient and simultaneously addressing the spleen and kidneys. Black beans benefit essence and promote diuresis, assisting in kidney tonification while preventing the tonics from being too rich and cloying; Goji berries nourish the liver and kidneys, assisting in yin tonification, making the formula more balanced; fermented ingredients strengthen the spleen and aid digestion, protecting the spleen and stomach during processing and promoting absorption; vinegar guides the medicine to the liver, harmonizing the various ingredients, directing the medicinal effects to the meridians and liver system, and harmonizing the flavor.

[0030] The beneficial effects of this invention compared to the prior art are as follows: 1. This invention achieves the successful brewing of vinegar by using different pretreatment methods for medicinal and edible ingredients with different characteristics, replacing traditional sorghum as the staple food with medicinal and edible raw materials, effectively increasing the concentration of functional ingredients, and overcoming the drawbacks of traditional functional vinegar, which "directly adds active substances to the raw vinegar in different proportions, resulting in decreased stability and easy degradation of functional ingredients."

[0031] 2. This invention utilizes ingredients that are both food and medicine, reflecting a very rigorous approach to traditional Chinese medicine formulation. Through the synergistic effect of the "principal, assistant, adjuvant, and guide" principles, it achieves a comprehensive anti-fatigue effect by invigorating the spleen and replenishing qi, nourishing the kidneys and yin, tonifying both yin and yang, and ensuring that the tonification is not stagnant. Integrating these ingredients into the vinegar fermentation process further demonstrates the profound and extensive nature of the "food and medicine sharing the same origin" culture.

[0032] 3. This invention provides a functional vinegar derived from both food and medicine, which retains the safety and palatability of vinegar while imparting a clear and gentle anti-fatigue effect. It offers a safe, convenient, and adaptable anti-fatigue conditioning solution for individuals with sub-health issues such as chronic fatigue syndrome, long-term physical and mental exhaustion, and the need for post-exercise fatigue recovery. Experimental verification shows that mice treated with this functional vinegar experienced prolonged weight-bearing swimming time, and the levels of lactic acid and urea nitrogen produced were lower than those in the creatine-positive drug group, fully demonstrating its anti-fatigue efficacy. Attached Figure Description

[0033] Figure 1 This is a schematic diagram of the process flow of the method of the present invention.

[0034] Figure 2 The effect of functional vinegar on the duration of weight-bearing swimming in mice with acute exercise fatigue was investigated; statistical analysis was performed using... t test(**, P <0.01, compared with the model group).

[0035] Figure 3 The effect of functional vinegar on glycogen content in mice with acute exercise fatigue was investigated; Figure A shows liver glycogen content, and Figure B shows muscle glycogen content. Statistical analysis was performed using... t test(##, P <0.01, compared with the control group; *, P <0.05, **, P <0.01, compared with the model group).

[0036] Figure 4 This study investigated the effect of functional vinegar on the accumulation levels of metabolites in mice with acute exercise fatigue. Figure A shows serum lactate levels; Figure B shows blood urea nitrogen levels. Statistical analysis was performed using… t test(##, P <0.01, compared with the control group; *, P<0.05, **, P <0.01 (compared to the model group); Figure 5 This is a Venn diagram showing the differential metabolites of two types of vinegar; in the diagram, GL represents sorghum vinegar and QS represents vinegar with anti-fatigue medicinal and edible properties. Figure 6 Volcano plot of significantly different metabolites between two types of vinegar; in the figure, GL represents sorghum vinegar and QS represents vinegar with anti-fatigue medicinal and edible properties. Figure 7 The figures show the relative content of each significantly different metabolite in the two types of vinegar; GL represents sorghum vinegar and QS represents anti-fatigue medicinal and edible vinegar. Figure 8 Comparison of VIP values, the core metabolic markers of two types of vinegar; in the figure, GL represents sorghum vinegar and QS represents vinegar with anti-fatigue medicinal and edible properties. Figure 9 A statistical chart classifying the KEGG metabolic pathways of two types of vinegar; in the chart, GL represents sorghum vinegar and QS represents vinegar with anti-fatigue medicinal and edible properties. Figure 10 This is a KEGG pathway topology analysis diagram of differential metabolites in two types of vinegar; in the diagram, GL represents sorghum vinegar and QS represents vinegar with anti-fatigue medicinal and edible properties. Detailed Implementation

[0037] To make the technical problems to be solved, the technical solutions, and the beneficial effects of this invention clearer, the invention will be further described in detail with reference to the embodiments and accompanying drawings. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. The technical solutions of this invention are described in detail below with reference to the embodiments and accompanying drawings, but the scope of protection is not limited thereto. Example

[0038] This embodiment proposes a functional vinegar with both medicinal and edible properties to combat fatigue. Based on 21.5 kg of the main medicinal and edible ingredient, 86 kg of drinking water, and the total amount of other raw materials used are as follows: The main ingredients are: 14kg of fox nuts, 0.5kg of cistanche, 2kg of yam, 2kg of prepared rehmannia root, 0.4kg of ginseng, 1.6kg of black beans, and 1kg of wolfberries; The auxiliary materials are: 20 kg wheat bran, 22 kg rice husks, 10 kg rice bran, and 1 kg edible salt; The fermentation materials are: 4 kg of Daqu (a type of starter culture), 4.4 kg of Fuqu (a type of starter culture), and 0.08 kg of Huangjiuqu (a type of starter culture). Example

[0039] This embodiment proposes a functional vinegar with both medicinal and edible properties to combat fatigue. Based on 22 kg of the main medicinal and edible ingredient, 86 kg of drinking water, and the total amount of other raw materials used are as follows: The main ingredients are: 15.4 kg of fox nuts, 0.8 kg of cistanche deserticola, 1.6 kg of yam, 1.2 kg of prepared rehmannia root, 0.8 kg of ginseng, 1 kg of black beans, and 1.2 kg of wolfberries; The auxiliary materials are: 20 kg wheat bran, 22 kg rice husks, 10 kg rice bran, and 1 kg edible salt; The fermentation materials are: 4 kg of Daqu (a type of starter culture), 4.4 kg of Fuqu (a type of starter culture), and 0.08 kg of Huangjiuqu (a type of starter culture). Example

[0040] This embodiment proposes a functional vinegar with both medicinal and edible properties to combat fatigue. Based on 19 kg of the main medicinal and edible ingredient, 84 kg of drinking water, and the total amount of other raw materials used are as follows: The main ingredients are: 12kg of fox nuts, 0.4kg of cistanche, 2.2kg of yam, 1.8kg of prepared rehmannia root, 0.2kg of ginseng, 0.8kg of black beans, and 1.6kg of wolfberries; The auxiliary ingredients are: 18 kg wheat bran, 20 kg rice husks, 10 kg rice bran, and 1 kg edible salt; The fermentation materials are: 3.6 kg of Daqu (a type of starter culture), 4 kg of wheat bran starter culture, and 0.1 kg of rice wine starter culture.

[0041] The ginseng used in Examples 1-3 is artificially cultivated ginseng that is 5 years old or less. This type of ginseng has been listed as a food and medicine homology substance. Example

[0042] This embodiment proposes a method for preparing an anti-fatigue medicinal and edible functional vinegar, which is prepared using the raw materials described in Example 1; To ensure the stability of process parameters and the uniformity of functional factor content, this embodiment was carried out in a pilot workshop with a feed amount of not less than 20 kg to build a stable microbial fermentation ecological environment; specifically, 20 kg of medicinal and edible raw materials were used as the feed standard, and one alcohol fermentation tank and three acetic acid fermentation tanks were configured.

[0043] Before formal production, a 7-day pre-production test of grain vinegar is conducted: the height of the raw materials in the alcohol fermentation tank is controlled to be ≤10cm from the edge of the tank; the temperature of the alcohol fermentation workshop is controlled at 15-25℃, and this workshop is isolated from the acetic acid fermentation workshop by a solid wall and located upwind of the acetic acid fermentation workshop (to avoid contamination of the alcohol fermentation system by acetic acid fermentation microorganisms); the room temperature of the acetic acid fermentation workshop must be maintained >25℃ to ensure that the temperature of the mash is stable >42℃ during the acetic acid fermentation process; after all equipment operating parameters meet the standards, 4 portions of vinegar swill are retained (for subsequent fermentation inoculation).

[0044] In this embodiment, the medicinal and edible functional vinegar needs to be produced in 7 batches. The total amount of medicinal and edible raw materials used in each batch is 10-11 kg (completely replacing the grains in the traditional process). Among them, the first 4 batches are used to top the fermentation (to build a stable fermentation system), the 5th batch is used to accurately detect the content of functional substances, and the 6th-7th batches are used to observe the trend of changes in the content of functional substances to verify the stability of the process.

[0045] Referring to Figure 1, the preparation method of anti-fatigue medicinal and edible functional vinegar specifically includes the following steps: Step 1: Pretreatment of main ingredients Mix goji berries and prepared rehmannia root, add twice the amount of water, steam and then blend into a paste for 30 minutes. After removing stones and residue from Euryale ferox and Dioscorea opposita, they are pulverized using a traditional Chinese medicine pulverizer and then sieved through a 1.2mm sieve for later use. After removing stones and residue from Cistanche deserticola and Ginseng, they are pulverized using a roller mill and then sieved through a 3mm sieve for later use. After removing stones and residue from Black Beans, they are pulverized using a regular pulverizer and then sieved through a 1mm sieve for later use.

[0046] Step 2: Moistening Mix all the pre-treated medicinal and edible ingredients with 1.1 times their weight of rice husks evenly. Add drinking water at a ratio of 1:2.2 (total weight of medicinal and edible ingredients: drinking water). Use a stirring device to continuously stir until the materials are fully in contact with the water and there are no obvious dry material lumps. During the wetting process, sample and check the state of the grits every 1 hour to ensure that the wetting endpoint is "no white core in the grits". The total wetting time should be controlled within 6-8 hours.

[0047] Step 3: Steaming and Drying the Material When steaming, the material should be fed with steam from the top of the steamer. After feeding, the steaming time should be started after the steaming pot is finished. The total steaming time is 2 hours, specifically "steam for 1 hour first, then simmer for 1 hour". After steaming, the material is discharged by the winnowing machine and cooled by the blower. The material temperature should be reduced to 22℃.

[0048] Step 4: Alcoholic fermentation Take 20% of the Daqu (a type of starter culture), and add drinking water as a moistening agent at a ratio of 50% of the Daqu's mass. When the material temperature drops to 22℃ or below in step three, mix in Daqu (20%), bran koji (20%), and drinking water (120%). After turning and mixing twice, the mixture is transferred to the fermentation tank via a screw conveyor for a third turning. The fermentation tank is compacted according to the principle of "solid in summer and loose in winter." After completion, the fermentation tank is sealed, and the solid alcohol fermentation stage begins. The total fermentation cycle is approximately eight days, and the alcohol fermentation ends after seven days. At this point, the alcohol content of the mash is ≥5.5 degrees v / v, and the acidity of the mash is <1.4g / 100ml, which indicates that the alcohol fermentation is qualified.

[0049] Step 5: Acetic acid fermentation Add wheat bran, rice bran, and drinking water to the qualified alcoholic fermentation mash from step four. The proportion of each ingredient added is based on the total mass of the medicinal and edible ingredients, specifically: main medicinal and edible ingredients: wheat bran: rice bran: drinking water = 1:1.2:0.6:1.2.

[0050] After the prepared materials are turned over and mixed twice, they are then stirred evenly using a screw conveyor. The mixture is then poured into an acetic acid fermentation tank with dimensions of φ800mm×h500mm, making the material inside the tank concave. The tank is then sealed and left to stand for 3 hours. Next, 10% of the fermented mash is inoculated into the concave part of the material inside the tank, ensuring that the temperature of the inoculated mash is ≥42℃. After inoculation, a layer of new mash about 3cm thick is placed on the surface of the fermented mash, and then covered with a straw cover to keep it warm. On the second day after inoculation, the mash in the vat is stirred, and the stirring depth is adjusted according to the actual temperature of the mash: when the mash temperature is high, the stirring depth is increased by 2 fingers (about 3cm); when the mash temperature is low, the stirring depth is half a palm (about 5cm). When stirring, the material in the vat is first divided into areas according to cross lines, and the operation is carried out in a figure-eight direction on one side of the vat. After the operator selects a position, both hands are inserted into the material at the intersection of the vat diameter line parallel to the human body and the vat wall (to a depth of half a palm). The outer material is lifted up and sprinkled onto the surface of the inner material. Then, starting from 2 / 3 of the material height, the new mash and the mash are stirred and piled into a cone shape to ensure that the mass ratio of the new mash to the mash is ≥1:4. Starting from the 3rd day after inoculation, turn the mash once a day at a fixed time. When turning the mash, it is necessary to turn it layer by layer, with each layer being about 5cm (2 inches) thick. From the 4th day, adjust the height of the cone pile according to the maturation speed of the mash, and gradually reduce the height of the pile until the material is completely leveled. Step Six: Pressing the Fermented Mash and Full Smoking On the 7th day after inoculation, test the odor of the material in the vat. If there is no alcohol or aldehyde smell, add edible salt and then level or compact the material. On the 8th day, after the mash has matured, combine the mash from the 3 fermentation vats into 1 vat, compact it, and then enter the pressing stage. During the pressing stage, keep the vat undisturbed for 5 days (by controlling the oxygen content, we can promote the degradation and synthesis of substances by microorganisms, resulting in a vinegar mash with a rich ester aroma, bright color, and clear slurry). After pressing the mash, transfer the vinegar mash to the smoking tank and adjust the smoking temperature to 90℃. Start timing from the beginning of smoking. After the first 24 hours, turn the mash once a day. At the second 48 hours, monitor the temperature in the tank, which must be ≥60℃. At the third 72 hours, the temperature must be ≥80℃. At the fourth 96 hours, the product temperature must be ≥90℃. If the temperature does not meet the standard, the smoking temperature must be increased in time. The total smoking time is 5 days.

[0051] Step 7: Drizzle with vinegar Two vinegar-rinsing tanks are set up: a white rinsing tank (for unsmoked white mash) and a red rinsing tank (for smoked red mash). The traditional three-stage rinsing method is adopted, in which white mash is rinsed, sterilized, and red mash is rinsed in sequence. It is strictly forbidden to rinse the vinegar all at once (to avoid uneven vinegar concentration). The operation process must follow the "six no's principle": no coarse, no fine, no empty, no full, no overflow, and no dripping. The specific steps are as follows: Divide the smoked vinegar mash into two equal portions and place them into a white rinsing tank and a red rinsing tank respectively, spreading them out to ensure they are loose. First, slowly add drinking water to the white rinsing tank, ensuring the water level is at least 30 kg above the surface of the vinegar mash (to ensure the vinegar mash is always covered by liquid during the rinsing process, avoiding an empty tank). After standing for 2 hours, open the valve at the bottom of the white rinsing tank to pour the vinegar (white mash vinegar) into a sterilizer. When the vinegar in the sterilizer reaches 80% of its volume (approximately 30 kg), close the valve of the white rinsing tank and boil the vinegar in the sterilizer for 5 minutes. After sterilization, slowly pour the white mash vinegar into the red rinsing tank and close the valve of the sterilizer. Repeat the above steps of "adding water - standing - rinsing - sterilization - pouring vinegar" until the vinegar (swill) in the red rinsing tank reaches 30 kg above the surface of the vinegar mash. When the amount of vinegar in the sterilizer is about 30kg and the amount of vinegar (including water) remaining in the white rinsing tank is also 30kg, stop the rinsing process. Starting with the second batch of vinegar mash, the first batch of vinegar juice from the previous batch is poured into the white rinsing vat and rinsed according to the above-mentioned rinsing process to finally obtain the finished product, a functional vinegar that is both food and medicine.

[0052] This functional vinegar can be used as a daily condiment, or it can be processed into various forms such as powder, capsules, and tablets for direct use; it can also be used as an additive ingredient in functional foods. Example

[0053] This embodiment provides an efficacy evaluation of a medicinal and edible functional vinegar that combats fatigue. To demonstrate its functional effects, an in vivo efficacy evaluation was conducted on the vinegar sample prepared in Example 4 above.

[0054] In this embodiment, the ability of the aforementioned medicinal and edible functional vinegar to relieve fatigue was evaluated using an in vitro induced acute fatigue model in mice. The results are as follows: Healthy 8-week-old SPF-grade male ICR mice, weighing 20-22g, were selected as experimental animals. During the experiment, all mice were fed a standard diet. After a 7-day acclimatization period, they were randomly divided into 5 groups: control group (NC group), acute fatigue model group (AF group), creatine-positive drug group (CRE group), low-dose functional acetic acid group (LV group), and high-dose functional acetic acid group (HV group), with 10 mice in each group. Intervention began on day 8 (the first day after the acclimatization period ended) and lasted for 14 days. On day 21, mice in the AF, CRE, LV, and HV groups underwent an exhaustive swimming test (EST) to establish an acute exercise fatigue model. The specific implementation plan is as follows: Control group (NC group): No treatment was given; normal saline was administered by gavage once a day. Acute fatigue model group (AF group): normal saline was administered by gavage once a day. Creatine-positive drug group (CRE group): 20 mg / kg creatine solution was administered by gavage once daily.

[0055] The low-dose functional vinegar group (LV group) consisted of 7 animals: 10 mL / kg *bw low-dose functional vinegar was administered by gavage once a day.

[0056] Seven animals were in the high-dose functional vinegar group (HV group): 10 mL / kg *bw high-dose functional vinegar was administered by gavage once a day. The functional vinegar low-dose group and high-dose group were prepared by diluting the original vinegar to 1 / 2 of its original volume using a magnetic stirrer at a constant temperature of 50 ℃. The high-dose group was diluted to 1 / 4 of its original volume.

[0057] Indicator Measurement (1) Effect of functional vinegar on the exhaustive swimming time of mice with acute exercise fatigue After a 14-day intervention, mice underwent an EST (Extreme Stress Exhaustion) to establish an acute exercise fatigue model, and their endurance performance was evaluated by recording the duration of weight-bearing swimming. The specific method was as follows: 30 minutes after the last gavage, a wire weighing 5% of the mouse's body weight was tied to the base of the mouse's tail. The mouse was then placed in a glass tank with water at a temperature of 25±1℃ and a depth of 20cm for weight-bearing swimming, ensuring that the tail did not touch the bottom of the tank. If the mouse stopped swimming, arched its back, or floated to rest, the water around it was gently stirred with a glass rod to encourage continued swimming. When the mouse's head remained submerged for more than 10 seconds and it could not resurface, it was considered exhausted. The duration of swimming was recorded to assess the impact of the intervention on exercise endurance. After the test, the mice were removed, wiped dry, and returned to their dry cages.

[0058] The results are as follows Figure 1As shown, compared with the acute fatigue model group, the swimming time of both the low-dose and high-dose functional vinegar groups was significantly prolonged (P<0.01), and higher than that of the creatine-positive drug group, reaching 1.61 and 1.77 times that of the AF group, respectively. The swimming time of the high-dose functional vinegar group was significantly longer than that of the low-dose group, indicating that the anti-fatigue effect of this functional vinegar is dose-dependent, and that the high-dose functional vinegar has better anti-fatigue potential.

[0059] (2) Effect of functional vinegar on glycogen content in mice with acute exercise fatigue During sustained high-intensity exercise, glycogen, as an important energy source, has a reserve level closely related to fatigue levels. Liver glycogen is directly broken down into glucose during exercise to provide energy for the central nervous system and muscles; muscle glycogen mainly provides energy for muscle contraction during anaerobic exercise.

[0060] On day 21 of the intervention experiment, mice in each group were given a 10-minute isostatic swimming exercise without load 1 hour after gavage, and were immediately sacrificed after the exercise. After anesthetizing the mice with 1% sodium pentobarbital (50 mg / kg), tissues were collected to measure liver glycogen and muscle glycogen content.

[0061] The results are as follows Figure 2 As shown, compared with the normal control group, the liver glycogen and muscle glycogen levels in the acute fatigue model group mice were significantly decreased (P<0.05), which is a direct physiological response of the body to the energy demands of strenuous exercise. After intervention with different doses of functional vinegar, the liver glycogen and muscle glycogen levels in mice significantly recovered (P<0.05), and the recovery of liver glycogen and muscle glycogen was more significant with the increase of the functional vinegar intervention dose. This result indicates that functional vinegar can repair and protect the energy reserves of mice with acute exercise fatigue by actively regulating the body's glycogen metabolism process.

[0062] (3) Effects of functional vinegar on the accumulation level of metabolites in mice with acute exercise fatigue Lactic acid (LA) and blood urea nitrogen (BUN) are key indicators for assessing the degree of fatigue and the effectiveness of anti-fatigue drugs. LA is the end product of anaerobic metabolism; lactic acid accumulation causes local muscle soreness and is a significant factor leading to fatigue and decreased exercise capacity. The higher the LA level, the more severe the fatigue. BUN is an important marker of protein metabolism; the higher the BUN level, the more protein the body consumes, the more severe the energy depletion, and the greater the degree of fatigue.

[0063] After the above-mentioned weightless isochronous swimming experiment, mouse blood was collected, allowed to stand at room temperature for 2 hours, and centrifuged at 4000g for 10 minutes at 4°C. The upper serum layer was collected. All collected serum samples were aliquoted and stored in an ultra-low temperature freezer at -80°C for later use. LA and BUN levels were detected according to the instructions of the Enzyme-Linked Immunosorbent Assay (ELASA) kit.

[0064] The results are as follows Figure 3 As shown, compared with the control group, the levels of LA and BUN in the acute fatigue model group mice were significantly increased (P<0.05), indicating that oxidative phosphorylation for energy supply during strenuous exercise could no longer meet the energy needs of the mice, leading to disordered glucose metabolism and abnormal activation of protein metabolism. However, after intervention with different doses of functional vinegar, the serum levels of LA and BUN in mice significantly decreased (P<0.05), showing a clear dose-dependent effect. This result suggests that functional vinegar can reduce the generation of fatigue-related metabolites (LA and BUN) at the source and enhance their clearance capacity by regulating the synergistic balance of glucose and protein metabolism, thereby comprehensively alleviating fatigue induced by acute exercise. Example

[0065] This embodiment provides an LC-MS non-targeted metabolomics analysis of anti-fatigue medicinal and edible functional vinegar and sorghum vinegar. The research subjects are the prepared vinegar sample provided in Example 4 and conventional sorghum vinegar. The conventional sorghum vinegar is prepared by replacing the main ingredient in Example 1 with an equal weight of sorghum and then preparing it using the method of Example 4. The results are shown in [link to results]. Figure 5 And Table 1: In Table 1, GL represents sorghum vinegar and QS represents anti-fatigue medicinal and edible vinegar. A total of 3,821 metabolites were identified in the two types of vinegar, of which 3,743 are common metabolites, forming the core of vinegar flavor and basic nutrition. Compared to sorghum vinegar, which has anti-fatigue medicinal and edible properties, sorghum vinegar has only 14 unique metabolites, mostly basic metabolic intermediates, and no directly active anti-fatigue substances; while anti-fatigue medicinal and edible vinegar has 64 unique metabolites, rich in isoflavones, phenolic acids, glycogen, amino acid derivatives, and other anti-fatigue active ingredients. The compounds derived from traditional Chinese medicine mainly come from Cistanche deserticola and Pueraria lobata in the formula. Cistanche deserticola provides natural phenylethyl glycosides such as isoeugenol and verbascoside, while Pueraria lobata provides isoflavones such as puerarin, soy isoflavones, and 3'-hydroxypuerarin. These are the basic substances for the anti-fatigue function of this functional vinegar. The compounds produced by metabolism are mostly derived from the fermentation process, including glycogen and small molecule peptides such as Ile-Val-Phe synthesized by microorganisms (such as lactic acid bacteria and acetic acid bacteria), as well as derivatives such as 7,4'-dihydroxyflavone and 1-O-caffeoyl glucose generated by the modification of raw materials by microbial enzymes. These further supplement the functions related to energy supply and nutrient absorption. The two types of compounds together constitute the functional advantages of anti-fatigue medicinal and edible functional vinegar.

[0066] Further analysis of the differential metabolites in the two types of vinegar using volcano plots yielded the following results: Figure 6 As shown in the bar chart, the differential metabolites of the two types of vinegar exhibited a characteristic of "significant upregulation with very little downregulation." Among them, isoeugenol glycoside, puerarin, stigmataside A, soy isoflavones, and stigmataside B showed the largest upregulation in the anti-fatigue edible and medicinal vinegar; Figure 7 The data clearly shows that the expression levels of the above five core metabolites in anti-fatigue medicinal and edible vinegar are much higher than in sorghum vinegar, and all of them are proven key anti-fatigue components. Among them, puerarin and soy isoflavones are directly derived from kudzu root in the formula, and isoeugenol glycosides are directly derived from Cistanche deserticola in the formula; while sclerotin A and sclerotin B are metabolized substances—considering that Cistanche deserticola contains a large amount of phenylethanoid glycosides, it is speculated that their formation pathway may be closely related to the acetic acid fermentation process.

[0067] To accurately screen the core metabolic biomarkers that contribute most to the differentiation between the two vinegars and are highly correlated with anti-fatigue function from the thousands of metabolites detected above, we performed OPLS-DA model analysis on the two vinegars to quantitatively evaluate the inter-group discrimination ability of each metabolite. The VIP value is the core evaluation indicator; a VIP > 1.0 is generally considered a biomarker with significant discrimination ability, and the higher the value, the greater the contribution of the metabolite to the differentiation between the two vinegars, and the more likely it is to be a key substance causing the functional differences (anti-fatigue effects) between the two. See also Figure 8This study screened out 30 key metabolites with VIP>3.0, and the vast majority of them were significantly upregulated in anti-fatigue food vinegar, forming the core basis of its anti-fatigue function. Among the top three VIP substances, verbascoside, 6-methoxy-1-(4-methoxyphenyl)-4-oxopyridazine-3-carboxamide, and isoeugenol glycoside all possess strong antioxidant activity and neuroprotective effects, making them core components in anti-fatigue medicinal and edible functional vinegars that relieve central nervous system fatigue and systemic oxidative stress. Puerarin and soy isoflavones, derived from kudzu root, have been shown to regulate energy metabolism and exert antioxidant effects through the AMPK pathway, further dominating the anti-fatigue process of peripheral skeletal muscle. The significant upregulation of glycogen in anti-fatigue medicinal and edible functional vinegars is speculated to originate from microbial synthesis or raw material release during fermentation, suggesting that drinking this functional vinegar may have the potential to directly supplement exogenously or endogenously promote muscle glycogen reserves, making it one of the most direct and effective strategies for combating physical fatigue. The significantly upregulated tripeptides Ile-Val-Phe and Ile-Ile-Val Easily absorbed, it can participate in muscle protein synthesis and repair or exert antioxidant activity; flavonoids such as ossenoside and isovitexin can work synergistically with puerarin and soy isoflavones to reduce sports injuries. These high-VIP metabolites work synergistically from multiple dimensions such as energy replenishment, anti-oxidation, neuroprotection, and muscle repair, jointly enhancing the anti-fatigue effects of this functional vinegar.

[0068] KEGG pathway analysis can categorize scattered differentially metabolite systems into specific biological pathways, precisely identifying the core pathways driving functional differences. Figure 9 It is evident that, compared to sorghum vinegar, anti-fatigue medicinal and edible functional vinegar covers five primary pathways: cellular processes, environmental information processing, human diseases, metabolism, and biological systems. Among these, secondary metabolic pathways (carbohydrate metabolism, energy metabolism, amino acid metabolism, etc.) are the core carriers of functional differences. The enrichment of pathways such as the digestive system, nervous system, and endocrine system further constructs a complete anti-fatigue system of "energy supply-regulation-absorption." Specifically, arginine and proline metabolism, as core pathways, can improve muscle blood supply by synthesizing nitric oxide (NO) and generate creatine to rapidly regenerate ATP, while also aiding in muscle repair after exercise. The isoflavone biosynthesis pathway can specifically activate the production of key anti-fatigue components such as puerarin and soy isoflavones, solidifying the functional material basis. The biosynthesis of phenylalanine, tyrosine, and tryptophan provides precursors for key neurotransmitters such as dopamine and serotonin, effectively delaying central fatigue. Pyrimidine metabolism provides support for energy metabolism and cell repair, while aminobenzoate degradation highlights its unique fermentation microbial metabolic characteristics. These pathways work synergistically and exert multidimensional effects, giving Cistanche deserticola vinegar significant anti-fatigue potential from key dimensions such as energy supply, neural regulation, muscle repair, and nutrient absorption, and also providing clear molecular mechanism evidence for its functional advantages.

[0069] To screen for the most biologically significant core pathways from all enriched pathways, we performed a KEGG pathway topology analysis. The resulting graph visualizes the pathway enrichment significance [-log10(pvalue), y-axis] and pathway impact value [ImpactValue, x-axis]. Each bubble in the graph represents a KEGG pathway; the x-axis represents the relative importance (Impact Value) of the metabolite within the pathway; the y-axis represents the enrichment significance (-log10(pvalue)) of the metabolite's participation in the pathway; the bubble size represents the Impact Value; larger bubbles indicate greater pathway importance. Results are presented by... Figure 10 As can be seen, compared with sorghum vinegar, anti-fatigue medicinal and edible functional vinegar identified five core pathways with the most significant biological significance: arginine and proline metabolism, aminobenzoate degradation, isoflavone biosynthesis, phenylalanine-tyrosine-tryptophan biosynthesis, and pyrimidine metabolism. Among them, arginine and proline metabolism, as the core hub of energy metabolism and neurovascular regulation, can improve muscle blood supply by synthesizing nitric oxide (NO), generate creatine to rapidly regenerate ATP, and help muscle repair after exercise; the isoflavone biosynthesis pathway directly drives the synthesis of iconic anti-fatigue components such as puerarin and soy isoflavones, solidifying the functional material basis; phenylalanine-tyrosine-tryptophan biosynthesis provides precursors for key neurotransmitters such as dopamine and serotonin, effectively delaying central fatigue; the aminobenzoate degradation pathway reflects the unique fermentation microbial metabolic characteristics of anti-fatigue medicinal and edible functional vinegar; and pyrimidine metabolism participates in nucleotide synthesis, providing support for cellular energy metabolism and genetic material repair. These core pathways work together to construct a molecular mechanism network for the anti-fatigue function of functional vinegar from multiple dimensions, including energy supply, neural regulation, and muscle repair, clarifying the root cause of its functional advantages compared to sorghum vinegar.

[0070] The mechanism of action of various functional substances in the anti-fatigue medicinal and edible functional vinegar prepared in this invention against fatigue is as follows: Fatigue is a complex physiological process, primarily related to energy metabolism, oxidative stress, central nervous system fatigue, and the accumulation of metabolic products. These substances exert their effects from different angles: 1. Puerarin and soy isoflavones can enhance glycogen reserves in muscles and the liver. Glycogen is the most direct energy source during exercise, and sufficient glycogen reserves can delay the onset of fatigue and accelerate post-exercise recovery. Secondly, exercise generates a large number of free radicals, leading to oxidative stress, damaging cell membranes and mitochondria, and exacerbating fatigue. Puerarin and soy isoflavones are effective antioxidants that can scavenge free radicals, protect cell structure, and maintain mitochondrial function, thereby reducing fatigue. Puerarin is known for its vasodilatory and microcirculation-improving effects. Better blood circulation means that oxygen and nutrients can be delivered to muscle tissue more effectively, while metabolic waste such as lactic acid is cleared more quickly. Puerarin and soy isoflavones play a role in three key areas: energy reserves, antioxidation, and promoting recovery.

[0071] 2. Sclerotin A, Sclerotin B, Isoeugenol glycoside All three belong to the phenylethanoid glycoside class of compounds; these substances are the core active ingredients of many traditional Chinese medicine tonics. These three have antioxidant and anti-inflammatory effects: their antioxidant capacity can effectively combat exercise-induced inflammatory responses and oxidative damage, protecting muscle cells; at the same time, they improve mitochondrial function, promote ATP synthesis, and fundamentally enhance energy levels.

[0072] Isoeugenol glycosides and related compounds have been shown to have protective effects on the nervous system, possibly by regulating neurotransmitters to alleviate "central fatigue" (i.e., the feeling of tiredness in the brain), which is crucial for maintaining long-term exercise endurance and mental focus.

[0073] Spatholobi glycosides A and B, along with isoeugenol glycosides, constitute another powerful anti-fatigue defense line, focusing on cell protection, energy production, and reducing nerve fatigue; they have a synergistic effect with flavonoids in terms of antioxidant properties.

[0074] 3. These five substances do not work individually, but rather work synergistically: puerarin and soy isoflavones are responsible for improving energy reserves and blood circulation; sclerotinia glycosides and isoeugenol glycosides are responsible for protecting cells, optimizing energy production, and relieving nerve fatigue. All components together form an antioxidant network, comprehensively combating the core cause of fatigue—oxidative stress.

[0075] These five upregulating substances, from a scientific perspective, constitute the core contributors to the anti-fatigue effects of Gorgon Fruit and Cistanche Vinegar. Through complementary and synergistic mechanisms, they work together on multiple levels, including energy metabolism, anti-oxidation, neuroprotection, and cell repair, to combat the generation and development of fatigue; compared with ordinary sorghum vinegar, this represents a fundamental improvement in its functionality.

[0076] This invention encompasses any substitutions, modifications, equivalent methods, and solutions made within the spirit and scope of this invention. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of this invention should be included within the protection scope of this invention.

[0077] To provide the public with a thorough understanding of the present invention, specific details have been described in detail in the above preferred embodiments. However, those skilled in the art can fully understand the invention even without these detailed descriptions. Several improvements and modifications can be made without departing from the principles of the invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. An anti-fatigue nutraceutical functional vinegar, characterized by, The main materials include the following components by weight: Gualou 60-70 parts, Cistanche 2-4 parts, Shanyao 6-11 parts, Renshen 6-10 parts, and Renshen 1-5 parts.

2. The functional food vinegar according to claim 1, wherein the functional food vinegar is an anti-fatigue functional food vinegar. The main materials further include black beans in an amount of 4-8 parts by weight.

3. The functional food vinegar according to claim 2, wherein the functional food vinegar is an anti-fatigue functional food vinegar. The main materials further include wolfberry in an amount of 4-8 parts by weight.

4. The functional food vinegar according to claim 3, wherein the functional food vinegar is an anti-fatigue functional food vinegar. The fermentation auxiliary materials include bran, rice bran, and rice husk.

5. The preparation method of the anti-fatigue functional food vinegar of claim 4, characterized in that, The main materials are pretreated first, and then sequentially subjected to material moistening, material steaming, alcohol fermentation, and acetic acid fermentation.

6. The preparation method of the anti-fatigue functional food vinegar of claim 5, characterized in that, The pretreatment is to steam and mash the wolfberry and Renshen, and to crush and sieve the other main materials.

7. The preparation method of the anti-fatigue functional food vinegar of claim 6, characterized in that, The crushing and sieving is to crush the Gualou and Shanyao with a traditional Chinese medicine crusher and then sieve them through a 1-2 mm sieve; to crush the Cistanche and Renshen with a roller crusher and then sieve them through a 3 mm sieve; and to crush the black beans and then sieve them through a 1 mm sieve.

8. The preparation method of the anti-fatigue functional food vinegar of claim 5, characterized in that, After the acetic acid fermentation, the vinegar is subjected to pressure fermentation, full fumigation, and vinegar pouring.

9. The preparation method of the anti-fatigue functional food vinegar of claim 8, characterized in that, The pressure fermentation is to combine and compact the vinegar grains for maturation, and the pressure fermentation time is 4-6 days.

10. The functional food vinegar of any one of claims 1-4 or prepared by the preparation method of any one of claims 5-9 for use in anti-fatigue products.

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