Fermented beverage containing medicinal and edible composition and preparation process thereof

Abstract

The invention relates to the technical field of preparation of fermented beverages, in particular to a fermented beverage containing a medicinal and edible composition and a preparation process of the fermented beverage. The invention relates to a preparation process of a fermented beverage containing a medicinal and edible composition. The preparation method comprises the following steps: preparing a medicinal and edible composition solution, fermenting and processing the medicinal and edible composition solution, preparing a liver-protecting synergistic compound, wrapping and processing, and preparing the fermented beverage containing the medicinal and edible composition. In the fermentation process, complex nutritional ingredients in the medicinal and edible composition solution can be efficiently utilized by the compound zymophyte, generation and accumulation of various beneficial substances are promoted, and the oxidation resistance of the medicinal and edible composition fermentation liquor is improved; the liver-protecting synergistic compound is beneficial to promoting the recovery and improvement of liver functions and enhancing the liver-protecting effect; the composite micro-capsule powder can coat and block the active ingredients and the liver-protecting synergistic compound, release of bitter, astringent and other unpleasant flavor ingredients during storage and drinking is effectively blocked, and the palatability of the fermented beverage is improved.

Description

Technical Field

[0001] This invention relates to the field of fermented beverage preparation technology, and more specifically, to a fermented beverage containing a food-medicine homology composition and its preparation process. Background Technology

[0002] With the upgrading of health consumption, fermented beverages that combine nutritional supplementation, functional health care, and palatability have become a research and development hotspot in the beverage industry. Among them, fermented beverages that incorporate ingredients from both food and medicine sources are more favored by the market because they align with the traditional health concept of "food and medicine from the same source." In the preparation of fermented beverages, a single lactic acid bacteria or a simple mixture of several strains is usually used to ferment vegetable and fruit juices. This method often fails to fully utilize the complex nutrients in the food and medicine source combination, resulting in single metabolites, limited efficiency and total amount of functional active substances (such as antioxidant peptides), and potential inhibition between different strains due to nutrient competition. This can easily lead to problems such as decreased metabolic activity, insufficient production of antioxidants, or excessively rapid degradation in the later stages of fermentation, ultimately resulting in weak antioxidant properties in fermented beverages and affecting the stability and efficacy of the fermentation system.

[0003] To impart specific health benefits to fermented beverages (such as strengthening the spleen, nourishing the stomach, and protecting the liver), additional active ingredients are often added to the fermentation beverage system. However, most small-molecule active ingredients are unstable and easily degraded during beverage storage and human digestion. Furthermore, they have low self-dissolution and absorption efficiency, resulting in insufficient bioavailability and an inability to fully exert their corresponding health benefits. This makes it difficult for these active ingredients to accumulate and be effectively utilized in the body. In addition, some active ingredients (such as alkaloids, terpenes, and tannins) have unique flavors, such as bitterness, astringency, and distinctive herbal notes. Therefore, directly adding active ingredients to fermented beverages can easily lead to a clash between their unique flavors and the overall flavor of the beverage, resulting in flavor conflicts and a decline in sensory quality, thus affecting palatability. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a fermented beverage containing a food-medicine homology composition and its preparation process.

[0005] A process for preparing a fermented beverage containing a food-medicine homology composition includes the following steps; S1: Solution fermentation processing of food-medicine homology composition The raw materials of the food and medicine homology composition are blanched, color protected, juiced and filtered to obtain a food and medicine homology composition solution. Sucrose is added to the food and medicine homology composition solution, sterilized, inoculated with activated compound fermentation bacteria, mixed evenly, fermented at a constant temperature of 37°C, and then filtered to remove residue to obtain the food and medicine homology composition fermentation liquid. The compound fermentation bacteria consist of Lactobacillus plantarum CGMCC-8198 and Lactobacillus acidophilus CICC-6082 in a mass ratio of 1:(0.5-2). S2: Preparation of the liver-protecting and enhancing complex. Gardenoside and quercetin were mixed in a certain proportion and added to a 70% (v / v) ethanol solution with dipotassium glycyrrhizate. The mixture was rotary evaporated until the ethanol solution was completely evaporated and removed. The resulting dry powder was collected and sieved to obtain a liver-protecting and enhancing complex. S3: Package processing Methylcellulose solution and low-methoxy pectin solution were prepared using methylcellulose, low-methoxy pectin and deionized water. The methylcellulose solution and low-methoxy pectin solution obtained above were mixed to obtain a composite solution. The active ingredients were mixed with the hepatoprotective and synergistic complex and added to deionized water. Tween 40 and glyceryl monostearate were then added, and the mixture was subjected to high-speed shearing to obtain a mixed emulsion. Calcium chloride solution was added to the composite solution, heated and stirred, and the mixed emulsion was added dropwise to the composite solution. After high-speed shearing and spray drying, composite microcapsule powder was obtained. S4: Preparation of fermented beverages containing food-medicine homology compositions. 100-200 parts by weight of the fermentation broth of the food-medicine homology composition, 2-5 parts by weight of the composite microcapsule powder and 0.5-1.1 parts by weight of erythritol are stirred and mixed evenly, and then sterilized, filled and packaged to obtain the fermented beverage.

[0006] Preferably, step S1, the fermentation processing of the medicinal and edible homology composition solution, specifically includes the following steps; S1.1: The raw materials of the food-medicine homology composition are blanched in deionized water at 80-90℃ for 1-2 minutes. The blanched raw materials are then soaked in a vitamin C aqueous solution with a mass fraction of 0.3-0.5%, the amount of vitamin C aqueous solution being 2-3 times the mass of the raw materials. The soaking time is 20-40 minutes. Subsequently, the raw materials are juiced and filtered to obtain the food-medicine homology composition solution. S1.2: Add sucrose to the solution of the food-medicine homology composition. The amount of sucrose added is 6-12% of the mass of the solution. After stirring evenly, sterilize at 100℃ for 10-15 min. After cooling to room temperature under aseptic conditions, inoculate with activated compound fermentation bacteria. The compound fermentation bacteria consist of Lactobacillus plantarum CGMCC-8198 and Lactobacillus acidophilus CICC-6082 in a mass ratio of 1:(0.5-2). Mix evenly and ferment at a constant temperature of 37℃ for 24-30 h. Filter to remove residue to obtain the fermentation broth of the food-medicine homology composition.

[0007] Preferably, the raw materials of the food-medicine homology composition are water chestnut, wheat, snow lotus fruit and poria cocos in a mass ratio of 1:1:1:1.

[0008] Preferably, the inoculation amount of the compound fermentation bacteria is 1-2.5% of the mass of the medicinal and edible homology composition solution, and the effective viable bacteria count in the compound fermentation bacteria is ≥0.5 billion CFU / g.

[0009] Preferably, the preparation of the liver-protecting and enhancing complex in step S2 specifically includes the following steps; Gardenoside and quercetin were mixed evenly at a mass ratio of (1-1.5):1 to obtain a blended powder. 3-7 parts by weight of the blended powder, 9-21 parts by weight of dipotassium glycyrrhizate, and 100-200 parts by weight of 70% ethanol solution were added to a container. After complete dissolution, the container was transferred to a rotary evaporator. The vacuum degree was controlled at 0.08-0.1 MPa, and the mixture was rotary evaporated at 60-70°C until the ethanol solution was completely evaporated and removed. The dry powder formed on the inner wall of the container was scraped off and collected, and then passed through an 80-120 mesh sieve to obtain the hepatoprotective and synergistic complex.

[0010] Preferably, step S3, the packaging processing, specifically includes the following steps; S3.1: Mix methylcellulose and deionized water, stir continuously in a water bath at 55-70℃ for 20-30 minutes, cool, and obtain a methylcellulose solution with a mass fraction of 2-5%. Mix low-methoxyl pectin and deionized water, stir continuously in a water bath at 80-90℃ for 10-20 minutes, and obtain a low-methoxyl pectin solution with a mass fraction of 1-4%. S3.2: Mix the methylcellulose solution obtained in step S3.1 and the low-methoxyl pectin solution obtained in step S3.1 at a volume ratio of (1-3):1, stir evenly, and obtain a composite solution; S3.3: Mix the active ingredients with the liver-protecting and synergistic complex at a mass ratio of 1:(0.1-0.5) to obtain a mixed powder; S3.4: Add the mixed powder to deionized water and ultrasonically disperse for 4-10 min to prepare a mixed powder dispersion with a concentration of 20-40 mg / mL. After heating the mixed powder dispersion to 60-68℃, add Tween 40 and glyceryl monostearate, and shear at high speed with a shearing speed of 10000-12000 rpm for 5-15 min to obtain a mixed emulsion. S3.5: Add a calcium chloride solution with a concentration of 0.5-1.0 g / L to the composite solution. After stirring at 40-50℃ for 20-30 min, add the mixed emulsion dropwise to the continuously stirred composite solution at a rate of 1-2 mL / min. The mass ratio of the mixed emulsion to the composite solution is 1:(6-10). Then, perform high-speed shearing at a speed of 10000-12000 rpm for 5-10 min. Subsequently, spray dry to obtain composite microcapsule powder.

[0011] Preferably, the active ingredient includes at least one of wolfberry extract, poria cocos extract, wheat extract and yacon extract.

[0012] Preferably, the volume of Tween 40 added is 3-5% of the volume of the mixed powder dispersion, and the mass of glyceryl monostearate added is 3-6% of the volume of the mixed powder dispersion.

[0013] Preferably, the mass of calcium chloride solution added is 0.6 to 1% of the mass of the composite solution.

[0014] A fermented beverage containing a medicinal and edible composition is prepared by the aforementioned preparation process of a fermented beverage containing a medicinal and edible composition.

[0015] Compared with the prior art, the present invention has at least the following advantages; 1. The compound fermentation bacteria in this invention are composed of *Lactobacillus plantarum* CGMCC-8198 and *Lactobacillus acidophilus* CICC-6082. The compound fermentation bacteria are used to ferment the medicinal and edible homologous composition solution. *Lactobacillus plantarum* CGMCC-8198 in the compound fermentation bacteria has a rapid growth rate, quickly initiating growth and metabolism. It preferentially utilizes the carbon source in the medicinal and edible homologous composition solution to produce lactic acid, converting the fermentable sugars in the solution into a large amount of lactic acid, causing the pH value of the fermentation system to drop rapidly and quickly establishing an acidic environment. *Lactobacillus acidophilus* CICC-6082 in the compound fermentation bacteria then continues to metabolize the remaining substances in the acidic environment created by *Lactobacillus plantarum* CGMCC-8198. The fermentable sugars and the unconsumed protein hydrolysates in the food-medicine homology composition solution serve as a nitrogen source to stabilize growth and proliferation, promoting the secretion of antioxidant peptides. In this way, by utilizing the differences in the timing and preference of Lactobacillus plantarum CGMCC-8198 and Lactobacillus acidophilus CICC-6082 in the compound fermentation bacteria, the two strains can more thoroughly and efficiently utilize the complex nutrients in the food-medicine homology composition solution, promoting the generation and accumulation of various beneficial substances (such as organic acids and peptides), significantly improving the antioxidant properties of the food-medicine homology composition fermentation broth, and avoiding the problems of insufficient antioxidant production or excessively rapid degradation that occur when fermenting with a single strain.

[0016] 2. In this invention, dipotassium glycyrrhizate is used as a carrier, and a blended powder composed of geniposide and quercetin is used as the loaded component. Through solvent evaporation, during the rotary evaporation process, dipotassium glycyrrhizate can encapsulate and embed the small molecules of the blended powder within its amorphous network structure, thereby loading the blended powder into dipotassium glycyrrhizate to obtain a hepatoprotective and synergistic complex, improving the stability and bioavailability of the blended powder. In the hepatoprotective and synergistic complex, dipotassium glycyrrhizate acts as a membrane material, maintaining the stability and activity of the blended powder. Simultaneously, dipotassium glycyrrhizate has liver tissue enrichment characteristics; its molecular structure can specifically bind to glycyrrhizic acid receptors on the hepatocyte membrane, promoting the entry of the hepatoprotective and synergistic complex into hepatocytes through endocytosis, and promoting the accumulation of the blended powder in liver tissue. This allows dipotassium glycyrrhizate and the blended powder to form a synergistic effect, jointly promoting the recovery and improvement of liver function and enhancing the hepatoprotective effect.

[0017] 3. In this invention, methylcellulose, low-methoxyl pectin, and calcium chloride are used as raw materials for the composite coating carrier. Some carboxyl groups of the low-methoxyl pectin cross-link with calcium ions, initially constructing a carrier network prototype. Methylcellulose physically interweaves within the carrier network formed by the cross-linking of low-methoxyl pectin and calcium ions, constituting a composite carrier network structure to encapsulate the active ingredients and hepatoprotective and synergistic complex, resulting in a composite microcapsule powder. When the formed composite microcapsule powder is added to a fermented beverage, in the acidic environment of the fermented beverage and in the acidic environment of the stomach after consumption, the carboxyl groups in the low-methoxyl pectin molecule undergo a protonation reaction. Strong hydrogen bonds form between the protonated carboxyl groups and between the carboxyl groups and the hydroxyl groups in the methylcellulose molecules, causing the molecular chains of the composite coating carrier to become tightly intertwined. The original composite structure of the composite microcapsule powder... The carrier network structure contracts, forming a dense hydrogen bond network structure, further encapsulating and blocking the active ingredients and hepatoprotective and synergistic complexes. This effectively blocks the release of unpleasant flavor components such as bitterness and astringency from food-grade substances during storage and consumption, improving the palatability of fermented beverages. When the composite microcapsule powder enters the intestines, the pH environment changes, the number of OH⁻ ions increases, and the carboxyl groups of low-methoxyl pectin undergo deprotonation, generating negatively charged carboxylates. These carboxylates generate strong electrostatic repulsion, disrupting the original hydrogen bond network. This causes the composite inclusion carrier molecular chains in the composite microcapsule powder to gradually unfold and swell, promoting the loose degradation of the composite microcapsule powder. This allows the active ingredients embedded inside the composite microcapsule powder to be slowly released into the intestinal environment, promoting the absorption and utilization of the active ingredients by the intestines, thereby exerting the efficacy of the active ingredients. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, 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, 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.

[0019] Example 1:

[0020] A preparation process for a fermented beverage containing a food-medicine homology composition specifically includes the following steps; S1: Solution fermentation processing of food-medicine homology composition S1.1: The raw materials of the food-medicine homology composition are composed of water chestnut, wheat, snow lotus fruit and poria cocos in a mass ratio of 1:1:1:1. All the raw materials of the food-medicine homology composition are washed. The water chestnut and snow lotus fruit are peeled and cut into pieces. Then, they are blanched in deionized water at 85℃ for 1.5 minutes. The blanched raw materials are soaked in a vitamin C aqueous solution with a mass fraction of 0.4% (2.5 times the mass of the raw materials) for 30 minutes. Then, the raw materials are juiced and filtered to obtain the food-medicine homology composition solution. S1.2: Add sucrose to the solution of the food-medicine homology composition, the amount of sucrose added is 9% of the mass of the solution of the food-medicine homology composition, stir evenly, sterilize at 100℃ for 12 min, cool to room temperature under aseptic conditions, and inoculate with activated compound fermentation bacteria, the compound fermentation bacteria are composed of Lactobacillus plantarum CGMCC-8198 and Lactobacillus acidophilus CICC-6082 in a mass ratio of 1:1, the inoculation amount of compound fermentation bacteria is 1.75% of the mass of the solution of the food-medicine homology composition, the effective viable bacteria count in the compound fermentation bacteria is ≥0.5 billion CFU / g, mix evenly, ferment at 37℃ for 27 h, filter to remove residue, and obtain the fermentation broth of the food-medicine homology composition, the pH of the fermentation broth of the food-medicine homology composition is 4.0; S2: Preparation of the liver-protecting and enhancing complex. Gardenoside and quercetin were mixed evenly at a mass ratio of 1.25:1 to obtain a blended powder. 5 parts by weight of the blended powder, 15 parts by weight of dipotassium glycyrrhizate and 150 parts by weight of 70% ethanol solution were added to a container. After complete dissolution, the container was transferred to a rotary evaporator. The vacuum degree was controlled at 0.09 MPa, and the mixture was rotary evaporated at 65°C until the ethanol solution was completely evaporated and removed. The dry powder formed on the inner wall of the container was scraped off and collected, and then passed through a 100-mesh sieve to obtain the liver-protecting and enhancing complex. S3: Package processing S3.1: Mix methylcellulose and deionized water, stir continuously in a 63°C water bath for 25 min, cool to obtain a methylcellulose solution with a mass fraction of 3.5%, mix low-methoxyl pectin and deionized water, stir continuously in an 85°C water bath for 15 min to obtain a low-methoxyl pectin solution with a mass fraction of 2.5%. S3.2: Mix the methylcellulose solution obtained in step S3.1 and the low-methoxyl pectin solution obtained in step S3.1 at a volume ratio of 2:1, and stir evenly to obtain a composite solution; S3.3: Mix the active ingredient with the liver-protecting and synergistic complex at a mass ratio of 1:0.3 to obtain a mixed powder; S3.4: The mixed powder was added to deionized water and ultrasonically dispersed for 7 min to prepare a mixed powder dispersion with a concentration of 30 mg / mL. After heating the mixed powder dispersion to 64℃, Tween 40 and glyceryl monostearate were added. The volume of Tween 40 added was 4% of the volume of the mixed powder dispersion, and the mass of glyceryl monostearate added was 4.5% of the volume of the mixed powder dispersion. High-speed shearing was performed at a speed of 11000 rpm for 10 min to obtain a mixed emulsion. S3.5: Add a calcium chloride solution with a concentration of 0.75 g / L to the composite solution. The mass of the calcium chloride solution added is 0.8% of the mass of the composite solution. After stirring at 45℃ for 25 min, add the mixed emulsion dropwise to the continuously stirred composite solution at a rate of 1.5 mL / min. The mass ratio of the mixed emulsion to the composite solution is 1:8. Then, perform high-speed shearing at a speed of 11000 rpm for 7.5 min. Subsequently, spray dry to obtain composite microcapsule powder. S4: Preparation of fermented beverages containing food-medicine homology compositions. 150 parts by weight of the fermentation broth of the food-medicine homology composition, 3.5 parts by weight of the composite microcapsule powder and 0.8 parts by weight of erythritol were stirred at 400 rpm for 17 minutes at 25°C until they were evenly mixed. After sterilization, filling and packaging, the fermented beverage was obtained.

[0021] Example 2:

[0022] A preparation process for a fermented beverage containing a food-medicine homology composition specifically includes the following steps; S1: Solution fermentation processing of food-medicine homology composition S1.1: The raw materials of the food and medicine homology composition are composed of water chestnut, wheat, snow lotus fruit and poria cocos in a mass ratio of 1:1:1:1. All the raw materials of the food and medicine homology composition are washed. The water chestnut and snow lotus fruit are peeled and cut into pieces. Then, they are blanched in deionized water at 90℃ for 2 minutes. The blanched raw materials are soaked in a vitamin C aqueous solution with a mass fraction of 0.5% (3 times the mass of the raw materials) for 40 minutes. Then, the raw materials are juiced and filtered to obtain the food and medicine homology composition solution. S1.2: Add sucrose to the solution of the food-medicine homology composition. The amount of sucrose added is 12% of the mass of the solution. After stirring evenly, sterilize at 100℃ for 15 min. After cooling to room temperature under aseptic conditions, inoculate with activated compound fermentation bacteria. The compound fermentation bacteria consist of Lactobacillus plantarum CGMCC-8198 and Lactobacillus acidophilus CICC-6082 in a mass ratio of 1:2. The inoculation amount of the compound fermentation bacteria is 2.5% of the mass of the solution. The effective viable count of the compound fermentation bacteria is ≥0.5 billion CFU / g. Mix evenly and ferment at 37℃ for 30 h. Filter to remove residue to obtain the fermentation broth of the food-medicine homology composition. The pH of the fermentation broth of the food-medicine homology composition is 3.8. S2: Preparation of the liver-protecting and enhancing complex. Geniposide and quercetin were mixed evenly at a mass ratio of 1.5:1 to obtain a blended powder. 7 parts by weight of the blended powder, 21 parts by weight of dipotassium glycyrrhizate and 200 parts by weight of 70% ethanol solution were added to a container. After complete dissolution, the container was transferred to a rotary evaporator. The vacuum degree was controlled at 0.1 MPa, and the mixture was rotary evaporated at 70°C until the ethanol solution was completely evaporated and removed. The dry powder formed on the inner wall of the container was scraped off and collected, and then passed through a 120-mesh sieve to obtain the hepatoprotective and synergistic complex. S3: Package processing S3.1: Mix methylcellulose and deionized water, stir continuously in a 70°C water bath for 30 min, cool to obtain a 5% methylcellulose solution. Mix low-methoxyl pectin and deionized water, stir continuously in a 90°C water bath for 20 min to obtain a 4% low-methoxyl pectin solution. S3.2: Mix the methylcellulose solution obtained in step S3.1 and the low-methoxyl pectin solution obtained in step S3.1 at a volume ratio of 3:1, stir evenly, and obtain a composite solution; S3.3: Mix the active ingredient with the liver-protecting and synergistic complex at a mass ratio of 1:0.5, where the active ingredient is baicalin, to obtain a mixed powder; S3.4: The mixed powder was added to deionized water and ultrasonically dispersed for 10 min to prepare a mixed powder dispersion with a concentration of 40 mg / mL. After heating the mixed powder dispersion to 68°C, Tween 40 and glyceryl monostearate were added. The volume of Tween 40 added was 5% of the volume of the mixed powder dispersion, and the mass of glyceryl monostearate added was 6% of the volume of the mixed powder dispersion. High-speed shearing was performed at a speed of 12000 rpm for 15 min to obtain a mixed emulsion. S3.5: Add a calcium chloride solution with a concentration of 1.0 g / L to the composite solution. The mass of the calcium chloride solution added is 1% of the mass of the composite solution. After stirring at 50℃ for 30 min, add the mixed emulsion dropwise to the continuously stirred composite solution at a rate of 2 mL / min. The mass ratio of the mixed emulsion to the composite solution is 1:10. Then, shear at high speed at a speed of 12000 rpm for 10 min. After that, spray dry to obtain composite microcapsule powder. S4: Preparation of fermented beverages containing food-medicine homology compositions. 200 parts by weight of the fermentation broth of the food-medicine homology composition, 5 parts by weight of the composite microcapsule powder and 1.1 parts by weight of erythritol were stirred at 500 rpm for 20 minutes at 25°C until they were evenly mixed. After sterilization, filling and packaging, the fermented beverage was obtained.

[0023] Example 3:

[0024] A preparation process for a fermented beverage containing a food-medicine homology composition specifically includes the following steps; S1; Fermentation processing of medicinal and edible homologous compositions. S1.1: The raw materials of the food-medicine homology composition are composed of water chestnut, wheat, snow lotus fruit and poria cocos in a mass ratio of 1:1:1:1. All the raw materials of the food-medicine homology composition are washed. The water chestnut and snow lotus fruit are peeled and cut into pieces. Then, they are blanched in deionized water at 80℃ for 1 minute. The blanched raw materials are soaked in a vitamin C aqueous solution with a mass fraction of 0.3% (twice the mass of the raw materials) for 20 minutes. Then, the raw materials are juiced and filtered to obtain the food-medicine homology composition solution. S1.2: Add sucrose to the solution of the food-medicine homology composition, the amount of sucrose added is 6% of the mass of the solution of the food-medicine homology composition, stir evenly, sterilize at 100℃ for 10 min, cool to room temperature under aseptic conditions, and inoculate with activated compound fermentation bacteria, the compound fermentation bacteria are composed of Lactobacillus plantarum CGMCC-8198 and Lactobacillus acidophilus CICC-6082 in a mass ratio of 1:0.5, the inoculation amount of compound fermentation bacteria is 1% of the mass of the solution of the food-medicine homology composition, the effective viable bacteria count in the compound fermentation bacteria is ≥0.5 billion CFU / g, mix evenly, ferment at 37℃ for 24 h, filter to remove residue, and obtain the fermentation broth of the food-medicine homology composition, the pH of the fermentation broth of the food-medicine homology composition is 4.4; S2: Preparation of the liver-protecting and enhancing complex. Gardenoside and quercetin were mixed evenly at a mass ratio of 1:1 to obtain a blended powder. 3 parts by weight of the blended powder, 9 parts by weight of dipotassium glycyrrhizate and 100 parts by weight of 70% ethanol solution were added to a container. After complete dissolution, the container was transferred to a rotary evaporator with a vacuum degree controlled at 0.08 MPa. The evaporator was rotated at 60°C until the ethanol solution was completely evaporated and removed. The dry powder formed on the inner wall of the container was scraped off and collected, and then passed through an 80-mesh sieve to obtain the liver-protecting and enhancing complex. S3: Package processing S3.1: Mix methylcellulose and deionized water, stir continuously in a 55°C water bath for 20 min, cool to obtain a 2% methylcellulose solution. Mix low-methoxyl pectin and deionized water, stir continuously in an 80°C water bath for 10 min to obtain a 1% low-methoxyl pectin solution. S3.2: Mix the methylcellulose solution obtained in step S3.1 and the low-methoxyl pectin solution obtained in step S3.1 at a volume ratio of 1:1, stir evenly, and obtain a composite solution; S3.3; The active ingredient and the liver-protecting and synergistic complex are mixed at a mass ratio of 1:0.1 to obtain a mixed powder. S3.4: The mixed powder was added to deionized water and ultrasonically dispersed for 4 min to prepare a mixed powder dispersion with a concentration of 20 mg / mL. After heating the mixed powder dispersion to 60°C, Tween 40 and glyceryl monostearate were added. The volume of Tween 40 added was 3% of the volume of the mixed powder dispersion, and the mass of glyceryl monostearate added was 3% of the volume of the mixed powder dispersion. High-speed shearing was performed at a speed of 10,000 rpm for 5 min to obtain a mixed emulsion. S3.5: Add a calcium chloride solution with a concentration of 0.5 g / L to the composite solution. The mass of the calcium chloride solution added is 0.6% of the mass of the composite solution. After stirring at 40℃ for 20 min, add the mixed emulsion dropwise to the continuously stirred composite solution at a rate of 1 mL / min. The mass ratio of the mixed emulsion to the composite solution is 1:6. Then, perform high-speed shearing at a speed of 10000 rpm for 5 min. Subsequently, spray dry to obtain composite microcapsule powder. S4: Preparation of fermented beverages containing food-medicine homology compositions. 100 parts by weight of the fermentation broth of the food-medicine homology composition, 2 parts by weight of the composite microcapsule powder and 0.5 parts by weight of erythritol were stirred at 300 rpm for 15 minutes at 25°C until they were evenly mixed. After sterilization, filling and packaging, the fermented beverage was obtained.

[0025] Comparative Example 1: Compared with Example 1, the difference of Comparative Example 1 is that the compound fermentation bacteria in step S1.2 is replaced with Lactobacillus acidophilus CICC-6082, and the inoculation amount of Lactobacillus acidophilus CICC-6082 is 1.75% of the mass of the food-medicine homology composition solution. The other steps remain unchanged, and the fermentation broth of the food-medicine homology composition is prepared and is recorded as Comparative Example 1.

[0026] Comparative Example 2: Compared with Example 1, the difference in Comparative Example 2 is that the compound fermentation bacteria in step S1.2 is replaced with Lactobacillus plantarum CGMCC-8198, and the inoculation amount of Lactobacillus plantarum CGMCC-8198 is 1.75% of the mass of the food-medicine homology composition solution. The other steps remain unchanged, and the fermentation broth of the food-medicine homology composition is prepared, which is recorded as Comparative Example 2.

[0027] Antioxidant performance test The antioxidant properties of the fermentation broths of the food-medicine homology compositions prepared in Examples 1-3 and Comparative Examples 1-2 were tested. The specific steps were as follows: Take 2 mL of each group of food-medicine homology composition fermentation broth as sample 1, and add 2 mL of 1×10⁻⁶ solution to each sample 1. -4 A mol / L DPPH anhydrous ethanol solution was prepared, vigorously shaken, and reacted at room temperature in the dark for 30 min. The absorbance K was then measured at 517 nm. i ; Subsequently, 2 mL of each fermentation broth of the food and medicine homology composition was taken as sample 2. 2 mL of anhydrous ethanol was added to each sample 2, and the mixture was shaken vigorously and reacted at room temperature in the dark for 30 min. The absorbance value K0 was then measured at 517 nm as the control group. Next, take 2 mL of a 1×10⁻⁶ solution. -4Mix 2 mL of 1 mol / L DPPH anhydrous ethanol solution with 2 mL of anhydrous ethanol, shake vigorously, and react at room temperature in the dark for 30 min. Then measure the absorbance K at 517 nm. j , as the blank group; Finally, the scavenging rate of DPPH radicals was calculated, where the scavenging rate of DPPH radicals (%) = 1 - (K) i -K0) / K j *100% The above test was repeated 3 times, and the average value was taken. The results are shown in Table 1.

[0028] Table 1: Group DPPH free radical scavenging rate (%) Example 1 93.57 Example 2 92.13 Example 3 91.66 Comparative Example 1 80.24 Comparative Example 2 84.50 As shown in Table 2, the fermentation broths of the food-medicine homology compositions in Examples 1-3 exhibited a DPPH free radical scavenging rate ≥91.66%, which is higher than that of Comparative Example 1, which was inoculated only with Lactobacillus acidophilus CICC-6082, and Comparative Example 2, which was inoculated only with Lactobacillus plantarum CGMCC-8198. The fermentation broths of the food-medicine homology compositions in Examples 1-3 showed higher antioxidant activity. This indicates that using a composite fermentation strain obtained by mixing Lactobacillus plantarum CGMCC-8198 and Lactobacillus acidophilus CICC-6082 to ferment the food-medicine homology composition solution can promote the generation and accumulation of antioxidant substances, significantly improve the antioxidant performance of the fermentation broth of the food-medicine homology composition, and avoid the problems of insufficient antioxidant substance generation or excessively rapid degradation that occur when fermenting with a single strain.

[0029] Comparative Example 3: Compared with Example 1, Comparative Example 3 differs in that step S2 is removed, geniposide and quercetin are mixed evenly at a mass ratio of 1.25:1 to obtain a blended powder, 5 parts by weight of the blended powder are physically mixed evenly with 15 parts by weight of dipotassium glycyrrhizate to obtain a liver-protecting combination powder, the liver-protecting synergistic complex in step S3.3 is replaced with the liver-protecting combination powder, and baicalein and the liver-protecting combination powder are mixed at a mass ratio of 1:0.3 to obtain a mixed powder. The remaining steps remain unchanged, and a fermented beverage containing the food-medicine homology composition is prepared, which is referred to as Comparative Example 3.

[0030] Comparative Example 4: Compared with Example 1, Comparative Example 4 differs in that step S2 is removed, geniposide and quercetin are mixed evenly at a mass ratio of 1.25:1 to obtain a blended powder, the hepatoprotective and synergistic complex in step S3.3 is replaced with the blended powder, and baicalin is mixed with the blended powder at a mass ratio of 1:0.3 to obtain a mixed powder. The remaining steps remain unchanged, and a fermented beverage containing the food-medicine homology composition is prepared, which is recorded as Comparative Example 4.

[0031] Comparative Example 5: Compared with Example 1, Comparative Example 5 differs in that step S2 is removed, the hepatoprotective and synergistic complex in step S3.3 is replaced with dipotassium glycyrrhizate, baicalin and dipotassium glycyrrhizate are mixed at a mass ratio of 1:0.3 to obtain a mixed powder, and the remaining steps remain unchanged to prepare a fermented beverage containing a food-medicine homology composition, which is referred to as Comparative Example 5.

[0032] Mouse simulation test Forty-eight healthy male mice weighing 20±2g and all aged 5 weeks were selected as experimental subjects and were acclimatized for 4 days in the same suitable environment (clean and quiet, temperature 24±2℃, relative humidity 50~60%). Then, the mice were randomly divided into 6 groups (Experimental group of Example 1 and Comparative Examples 3-5, control group and blank group), with 8 mice in each group.

[0033] Except for the control group, mice in other groups were administered 0.1 mL * 10 g of medication by gavage at regular intervals each day, based on their body weight. -1 Mice in the control group were administered an equal volume of physiological saline via gavage with 56° liquor. One hour after gavage administration of liquor, mice in the experimental groups of Example 1 and Comparative Examples 3-5 were administered fermented beverages containing the medicinal and edible homologous composition of Example 1 and Comparative Examples 3-5, respectively, via gavage. The dosage of the fermented beverage containing the medicinal and edible homologous composition administered via gavage was 0.1 mL * 10 g. -1 Control group mice and blank group mice were administered an equal volume of physiological saline by gavage. The above experimental procedures were performed continuously for 7 days. During the experiment, mice in each group had free access to food and water. They were fasted and deprived of water for 8 hours after the last gavage. 24 hours after the last gavage, blood was collected from the orbital bone of each group of mice, and they were euthanized by cervical dislocation. The serum was separated by centrifugation, and the liver was quickly dissected and removed. Both the serum and liver were stored in a -80°C freezer for later use.

[0034] The MDA content in liver tissue was measured according to the kit requirements, and the ALT and AST activities in serum were measured according to the kit requirements. The average value of the results was taken, and the results are shown in Table 2.

[0035] Table 2: Group MDA (nmol / mgprpt) ALT (U / L) AST (U / L) Example 1 4.15 11.63 16.62 Comparative Example 3 7.34 24.11 23.28 Comparative Example 4 9.48 35.80 37.45 Comparative Example 5 8.07 31.27 31.61 control group 10.68 48.03 40.36 Blank group 2.82 8.95 13.77 As shown in Table 2, the blank group (without induced liver injury in mice) had the lowest levels of MDA content, ALT, and AST activity, representing normal liver function. The control group (with only alcohol-induced liver injury, without drug administration) showed significantly elevated levels of all three indicators, indicating that the mouse liver injury model was successfully established. Both Example 1 and Comparative Examples 3-5 could reduce the alcohol-induced increase in MDA content and the abnormal increase in ALT and AST activity to varying degrees. Among them, the test results of MDA content, ALT, and AST activity in Example 1 were significantly better than those in Comparative Examples 3-5, indicating that the fermented beverage containing the food-medicine homology composition had a significantly better protective effect on hepatocytes than Comparative Examples 3-5. Comparative Example 3 physically mixed the blended powder with dipotassium glycyrrhizate. Although it contained the hepatoprotective components of Example 1, it did not form a hepatoprotective synergistic complex. The blended powder and dipotassium glycyrrhizate had difficulty working synergistically within hepatocytes. Therefore, its MDA content, ALT and AST activities were higher than those of Example 1, and the hepatoprotective effect was weakened. Comparative Example 4 used only the blended powder of geniposide and quercetin, and Comparative Example 5 used only dipotassium glycyrrhizate. Although they could also achieve certain hepatoprotective effects, the effects were significantly less than those of Example 1. This indicates that simply adding the blended powder of geniposide and quercetin or dipotassium glycyrrhizate to fermented beverages cannot achieve a highly effective hepatoprotective effect. The hepatoprotective synergistic complex helps to promote the synergistic hepatoprotective effect of dipotassium glycyrrhizate with geniposide and quercetin, and more effectively inhibits oxidative damage to liver tissue and protects the integrity of hepatocytes.

[0036] Comparative Example 6: Compared with Example 1, Comparative Example 6 differs in that steps S3.1-S3.2 and S3.5 are removed, the mixed emulsion obtained in step S3.4 is directly spray-dried to obtain composite microspheres, the composite microcapsule powder in step S4 is replaced with an equal weight of composite microspheres, and the remaining steps remain unchanged to prepare a fermented beverage containing a medicinal and edible composition, which is referred to as Comparative Example 6.

[0037] Sensory evaluation Sensory evaluations were conducted on the fermented beverages containing the medicinal and edible homologous compositions prepared in Examples 1-3 and Comparative Example 6. The sensory evaluation panel consisted of 15 sensory evaluators. Evaluation indicators included aroma and taste. Aroma was defined as the fresh aroma of the fermented beverage, with a higher score for stronger aroma, for a total of 10 points. Taste was defined as the absence of bitterness or off-flavors and ease of swallowing, with a higher score for the absence of bitterness or off-flavors and easier swallowing, for a total of 10 points. After all sensory evaluators completed the sensory evaluations, the scores for each indicator were summed and averaged, rounded to two decimal places. The average score for each indicator was the final sensory evaluation result, as shown in Table 3.

[0038] Table 3: Group fragrance taste Example 1 9.40 9.47 Example 2 9.23 9.13 Example 3 9.07 8.94 Comparative Example 6 6.43 6.07 As shown in Table 3, after sensory evaluation, it is evident that the fermented beverages containing the medicinal and edible homologous composition prepared in Examples 1-3 have higher evaluation results than Comparative Example 6 in terms of both aroma and taste. This indicates that the fermented beverages in Examples 1-3 all have a high level of refreshing aroma. The composite microencapsulation technology using methylcellulose, low-methoxyl pectin, and calcium ions did not adversely affect the aroma of the fermented beverage. On the contrary, it could stably encapsulate the active ingredients and hepatoprotective and synergistic complex, effectively blocking unpleasant tastes such as bitterness and astringency, resulting in a mellow and smooth taste with no irritating off-flavors, thus improving the palatability of the fermented beverage. In contrast, Comparative Example 6 added composite microspheres formed by direct spray drying of mixed emulsion to the fermented beverage. The barrier effect in the fermented beverage was weak, and it could not effectively block the bitter and astringent components and unpleasant flavors in the active ingredients, resulting in interference with the taste and mouthfeel of the fermented beverage.

[0039] Active ingredient release response test 1g of the composite microcapsule powder from Example 1 and the composite microspheres from Comparative Example 6 were taken as samples. The baicalein content in the samples of Example 1 and Comparative Example 6 was detected by high performance liquid chromatography and recorded as M0. Subsequently, 3g of each of the composite microcapsule powder from Example 1 and the composite microspheres from Comparative Example 6 were taken as samples. The samples were dispersed in 30mL of potassium phosphate buffer solution with pH=4.0 to obtain sample solutions. Each sample solution was divided into 3 test solutions, and each test solution was 10mL. One sample of test solution was randomly selected from each group and added to a dialysis bag. Dialysis was performed for 2 hours, and 2 mL of the release medium outside the dialysis bag was collected as a sample solution. The baicalein content in the sample solution was determined by high performance liquid chromatography. 0.2 g sodium chloride, 0.32 g pepsin, and 0.7 mL concentrated hydrochloric acid were placed in volumetric flask A. The pH of the solution was adjusted to 2.5 with deionized water to obtain simulated gastric juice. Two 10 mL portions of simulated gastric juice were incubated at 37 °C for 10 min. Then, the two portions of incubated simulated gastric juice were mixed with the second test solution of Example 1 and the second test solution of Comparative Example 6, respectively. The stomach digestion was simulated for 2 h at 37 °C and 100 r / min. Samples were taken every 30 min, with 2 mL of sample solution taken each time. The baicalein content in the sample solution after each sampling was determined by high performance liquid chromatography. 0.68 g of potassium dihydrogen phosphate and 1 g of trypsin were placed in volumetric flask B, and the pH of the solution system was adjusted to 6.8 with deionized water to obtain simulated intestinal fluid. Two 10 mL aliquots of simulated gastric fluid were incubated at 37 °C for 10 min. Subsequently, the incubated simulated intestinal fluid was mixed with the third test solution of Example 1 and the third test solution of Comparative Example 6, respectively. The intestinal digestion was simulated for 4 h at 37 °C and 100 r / min. Samples were taken every 30 min, and 2 mL of sample solution was taken each time. The content of baicalein in the sample solution after each sampling was determined by high performance liquid chromatography. Calculate the cumulative release rate of baicalein for each group of test solutions under the conditions of release medium, simulated gastric juice, and simulated intestinal juice. The formula for cumulative release rate is: Cumulative release rate (%) = ×100% The above test was repeated 3 times, and the average value was taken. The results are shown in Table 4-5.

[0040] Table 4:

[0041] As shown in Table 4, after dialysis and dispersion in potassium phosphate buffer at pH 4.0, the cumulative release rate of Example 1 in the release medium was only 0.94% after 2 hours, while that of Comparative Example 6 was 5.73%. This indicates that in a non-digestive environment (during the storage of fermented beverages), the composite microcapsule powder of Example 1 can stably encapsulate the active ingredients, effectively reducing the accidental release of active ingredients during storage and improving the storage stability of the fermented beverage system. In contrast, the composite microspheres of Comparative Example 6 failed to effectively encapsulate the active ingredients, leading to easy leakage of active ingredients during storage. This not only caused premature deterioration of flavor but also reduced the efficacy stability of the fermented beverage due to the loss of active ingredients. During the simulated gastric digestion period of 2 hours, the composite microspheres of Comparative Example 6 (where only the mixed emulsion obtained in step S3.4 was directly spray-dried) showed a faster release rate of active ingredients under the same conditions, with a cumulative release of 12.73% in 0.5 hours and a cumulative release rate of 46.95% in 2 hours. In contrast, the cumulative release rate of baicalin in the composite microcapsule powder of Example 1 was extremely low, with a cumulative release of only 4.67% in 2 hours. This indicates that the composite microcapsule powder has good stability in the acidic environment of gastric juice and can better lock in the internally embedded active ingredients.

[0042] Table 5: As shown in Table 5, during the 4 hours of simulated intestinal digestion, the cumulative release rate of baicalein in the composite microcapsule powder of Example 1 steadily increased over time (7.71% at 0.5h, 31.32% at 2h, and 62.35% at 4h). The cumulative release rate of baicalein in the composite microspheres of Comparative Example 6 was higher than that of Example 1 in the first 3.5h, but the change in the cumulative release rate of baicalein was not stable. Before 2h, the cumulative release rate of baicalein changed rapidly, and after 2h, the change in the cumulative release rate of baicalein in Comparative Example 6 slowed down significantly. This indicates that the composite microcapsule powder is conducive to the slow and stable release of the active ingredients in the intestinal tract in an alkaline environment, promoting the absorption and utilization of the active ingredients in the intestine, thereby exerting the efficacy of the active ingredients.

[0043] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle 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 preparation process for a fermented beverage containing a food-medicine homology composition, characterized in that, Includes the following steps; S1: Solution fermentation processing of food-medicine homology composition The raw materials of the food and medicine homology composition are blanched, color protected, juiced and filtered to obtain a food and medicine homology composition solution. Sucrose is added to the food and medicine homology composition solution, sterilized, inoculated with activated compound fermentation bacteria, mixed evenly, fermented at a constant temperature of 37°C, and then filtered to remove residue to obtain the food and medicine homology composition fermentation liquid. The compound fermentation bacteria consist of Lactobacillus plantarum CGMCC-8198 and Lactobacillus acidophilus CICC-6082 in a mass ratio of 1:(0.5-2). S2: Preparation of the liver-protecting and enhancing complex. Gardenoside and quercetin were mixed in a certain proportion and added to a 70% (v / v) ethanol solution with dipotassium glycyrrhizate. The mixture was rotary evaporated until the ethanol solution was completely evaporated and removed. The resulting dry powder was collected and sieved to obtain a liver-protecting and enhancing complex. S3: Package processing Methylcellulose solution and low-methoxy pectin solution were prepared using methylcellulose, low-methoxy pectin and deionized water. The methylcellulose solution and low-methoxy pectin solution obtained above were mixed to obtain a composite solution. The active ingredients were mixed with the hepatoprotective and synergistic complex and added to deionized water. Tween 40 and glyceryl monostearate were then added, and the mixture was subjected to high-speed shearing to obtain a mixed emulsion. Calcium chloride solution was added to the composite solution, heated and stirred, and the mixed emulsion was added dropwise to the composite solution. After high-speed shearing and spray drying, composite microcapsule powder was obtained. S4: Preparation of fermented beverages containing food-medicine homology compositions. 100-200 parts by weight of the fermentation broth of the food-medicine homology composition, 2-5 parts by weight of the composite microcapsule powder and 0.5-1.1 parts by weight of erythritol are stirred and mixed evenly, and then sterilized, filled and packaged to obtain the fermented beverage.

2. The preparation process of a fermented beverage containing a food-medicine homology composition according to claim 1, characterized in that, Step S1, the fermentation and processing of the medicinal and edible homology composition solution, specifically includes the following steps; S1.1: The raw materials of the food-medicine homology composition are blanched in deionized water at 80-90℃ for 1-2 minutes. The blanched raw materials are then soaked in a vitamin C aqueous solution with a mass fraction of 0.3-0.5%, the amount of vitamin C aqueous solution being 2-3 times the mass of the raw materials. The soaking time is 20-40 minutes. Subsequently, the raw materials are juiced and filtered to obtain the food-medicine homology composition solution. S1.2: Add sucrose to the solution of the food-medicine homology composition. The amount of sucrose added is 6-12% of the mass of the solution. After stirring evenly, sterilize at 100℃ for 10-15 min. After cooling to room temperature under aseptic conditions, inoculate with activated compound fermentation bacteria. The compound fermentation bacteria consist of Lactobacillus plantarum CGMCC-8198 and Lactobacillus acidophilus CICC-6082 in a mass ratio of 1:(0.5-2). Mix evenly and ferment at a constant temperature of 37℃ for 24-30 h. Filter to remove residue to obtain the fermentation broth of the food-medicine homology composition.

3. The preparation process of a fermented beverage containing a food-medicine homology composition according to claim 2, characterized in that, The ingredients of the food-medicine homology composition are water chestnut, wheat, snow lotus fruit and poria cocos in a mass ratio of 1:1:1:

1.

4. The preparation process of a fermented beverage containing a food-medicine homology composition according to claim 3, characterized in that, The inoculation amount of the compound fermentation bacteria is 1-2.5% of the mass of the medicinal and edible homology composition solution, and the effective viable bacteria count in the compound fermentation bacteria is ≥0.5 billion CFU / g.

5. The preparation process of a fermented beverage containing a food-medicine homology composition according to claim 1, characterized in that, The preparation of the liver-protecting and enhancing complex in step S2 specifically includes the following steps; Gardenoside and quercetin were mixed evenly at a mass ratio of (1-1.5):1 to obtain a blended powder. 3-7 parts by weight of the blended powder, 9-21 parts by weight of dipotassium glycyrrhizate, and 100-200 parts by weight of 70% ethanol solution were added to a container. After complete dissolution, the container was transferred to a rotary evaporator. The vacuum degree was controlled at 0.08-0.1 MPa, and the mixture was rotary evaporated at 60-70°C until the ethanol solution was completely evaporated and removed. The dry powder formed on the inner wall of the container was scraped off and collected, and then passed through an 80-120 mesh sieve to obtain the hepatoprotective and synergistic complex.

6. The preparation process of a fermented beverage containing a food-medicine homology composition according to claim 1, characterized in that, Step S3 is the packaging processing, which specifically includes the following steps; S3.1: Mix methylcellulose and deionized water, stir continuously in a water bath at 55-70℃ for 20-30 min, cool, and obtain a methylcellulose solution with a mass fraction of 2-5%. Mix low-methoxyl pectin and deionized water, stir continuously in a water bath at 80-90℃ for 10-20 min, and obtain a low-methoxyl pectin solution with a mass fraction of 1-4%. S3.2: Mix the methylcellulose solution obtained in step S3.1 and the low-methoxyl pectin solution obtained in step S3.1 at a volume ratio of (1-3):1, stir evenly, and obtain a composite solution; S3.3: Mix the active ingredients with the liver-protecting and synergistic complex at a mass ratio of 1:(0.1-0.5) to obtain a mixed powder; S3.4: Add the mixed powder to deionized water and ultrasonically disperse for 4-10 min to prepare a mixed powder dispersion with a concentration of 20-40 mg / mL. After heating the mixed powder dispersion to 60-68℃, add Tween 40 and glyceryl monostearate, and shear at high speed with a shearing speed of 10000-12000 rpm for 5-15 min to obtain a mixed emulsion. S3.5: Add a calcium chloride solution with a concentration of 0.5-1.0 g / L to the composite solution. After stirring at 40-50℃ for 20-30 min, add the mixed emulsion dropwise to the continuously stirred composite solution at a rate of 1-2 mL / min. The mass ratio of the mixed emulsion to the composite solution is 1:(6-10). Then, perform high-speed shearing at a speed of 10000-12000 rpm for 5-10 min. Subsequently, spray dry to obtain composite microcapsule powder.

7. The preparation process of a fermented beverage containing a food-medicine homology composition according to claim 6, characterized in that, The active ingredients include at least one of curcumin, hesperidin, tea polyphenols, baicalin, matrine, and glycyrrhizic acid.

8. The preparation process of a fermented beverage containing a food-medicine homology composition according to claim 7, characterized in that, The volume of Tween 40 added is 3-5% of the volume of the mixed powder dispersion, and the mass of glyceryl monostearate added is 3-6% of the volume of the mixed powder dispersion.

9. The preparation process of a fermented beverage containing a food-medicine homology composition according to claim 8, characterized in that, The mass of calcium chloride solution added is 0.6 to 1% of the mass of the composite solution.

10. A fermented beverage containing a food-medicine homology composition, characterized in that, It is prepared by the preparation process of a fermented beverage containing a food-medicine homology composition according to any one of claims 1-9.

Images