Composite peptide dietary supplement for improving damp-heat constitution as well as preparation method, preparation and application of composite peptide dietary supplement

Abstract

The invention provides a composite peptide dietary supplement for improving damp-heat constitution as well as a preparation method, a preparation and application of the composite peptide dietary supplement, and belongs to the technical field of food biology. In the first aspect, the invention provides the composite peptide dietary supplement, and the composite peptide dietary supplement comprises the following raw materials: dandelion, poria cocos, lophatherum gracile, white hyacinth bean, coix seed, fresh rhizoma phragmitis, agastache rugosus, phaseolus calcaratus, honeysuckle and round cardamom; on the second aspect, the invention provides a preparation method of the composite peptide dietary supplement; and thirdly, the invention provides a preparation of the composite peptide dietary supplement. In the fourth aspect, the invention also provides application of the composite peptide dietary supplement and the preparation thereof in preparation of food or medicines suitable for people with damp-heat constitution.

Description

Technical Field

[0001] This invention relates to the field of food biotechnology. Specifically, it relates to a complex peptide dietary supplement for improving damp-heat constitution, its preparation method, formulation, and application. Background Technology

[0002] With the progress of human society, world medicine is shifting from disease-oriented medicine to medicine focused on the "person." From health to sub-health and then to disease, the influence of constitution cannot be ignored. Various constitutional imbalances are the intrinsic basis for the occurrence of diseases. Furthermore, it is precisely because of differences in constitution that the occurrence and outcome of diseases vary. Human constitution possesses both stability and variability; through intervention, imbalances in constitution can be improved and adjusted, thereby restoring health. Identifying constitution through diet and improving imbalances can not only adjust sub-health states and prevent their progression to disease, but also achieve a proactive preventative healthcare effect.

[0003] In Traditional Chinese Medicine (TCM), constitution refers to the relatively stable, comprehensive characteristics of an individual throughout their life cycle, manifested in morphological structure, physiological function, and psychological state. It is characterized by individual differences in structure, function, metabolism, and responses to external stimuli, susceptibility to certain etiologies and diseases, and a particular tendency in disease progression and outcome. Epidemiological surveys have found that damp-heat constitution is a common imbalanced constitution among the nine categories of constitutions.

[0004] Damp-heat constitution is an important manifestation of human life activities. It refers to the relatively stable inherent characteristics of human beings in terms of morphological structure, physiological function and psychological state formed on the basis of innate endowment and acquired factors during the life process.

[0005] People with damp-heat constitution face two problems. First, the internal heat makes the skin prone to sores and acne. Second, the dampness accumulated in the skin makes acne difficult to heal. Don't underestimate damp-heat. "If damp-heat is not dispelled, the large tendons will be soft and short, and the small tendons will be lax and long. Softness and shortness lead to stiffness, and laxity and longness lead to weakness." This means that damp-heat may cause cramps or weakness in the limbs.

[0006] Besides oily skin prone to acne and bitter taste in the mouth, dry mouth, and thick saliva, people with damp-heat constitution may also exhibit the following symptoms:

[0007] 1. Feeling heavy and tired. People with damp-heat constitution and phlegm-dampness constitution have heavy damp-heat in their bodies, which manifests as feeling heavy and tired, and in severe cases, they may even feel as if they are wrapped in something.

[0008] 2. Strange heat. This type of person doesn't feel the heat clearly, sometimes not even at all. However, if they hold their hands on their skin for a while, they will feel a burning sensation. This is a manifestation of heat that was previously blocked by dampness finally releasing. This type of heat is usually more noticeable in the afternoon. While most people feel cool after sweating, these individuals remain hot.

[0009] 3. Easily irritable and impatient. Because they also have excessive internal heat, these people often feel irritable and have a quick temper.

[0010] 4. Chest tightness. A feeling of tightness or discomfort in the chest is actually a manifestation of dampness obstructing the flow of Qi.

[0011] 5. Poor appetite, nausea, and lack of desire to eat. This is generally caused by spleen deficiency leading to impaired dampness metabolism. Due to severe dampness accumulation, nausea may occur frequently.

[0012] 6. Thirst but no desire to drink. Although you feel thirsty, you don't really want to drink water. This is also caused by dampness. Because dampness in the body is also water, and they repel each other.

[0013] 7. Bad breath. Besides a bitter or dry mouth, what bothers these women most is bad breath, especially in the morning when their mouths feel sticky and uncomfortable, and when they breathe out, a foul smell comes out.

[0014] 8. The tongue is reddish with a yellow, greasy coating.

[0015] 9. Sticky and uncomfortable stools or dry stools, and short, yellow urine.

[0016] 10. Inflammation of the prostate.

[0017] Traditional Chinese medicine considers dampness to be a pathogenic factor that invades the body, categorized into internal and external dampness. Internal dampness arises from spleen dysfunction, which impairs the body's ability to properly transform and distribute fluids, leading to "internal retention of dampness." External dampness, on the other hand, is caused by prolonged exposure to humid climates, living in damp environments, or being exposed to dampness through rain or wading, allowing the pathogenic factor to invade the body from the outside. These two types are independent yet interconnected; individuals with internal dampness are more susceptible to environmental dampness than the average person.

[0018] Heavy, turbid, and sticky are characteristics of dampness as summarized in traditional Chinese medicine. The body feels heavy, as if wrapped up. Once dampness invades the body, it cannot be cured quickly.

[0019] In traditional Chinese medicine, heat refers to a type of hot pathogen with an ascending property. "Getting angry" is a pathological condition caused by the fire pathogen. Once the human body is invaded by this type of pathogen, symptoms such as fever, swelling, redness, and restlessness will appear. It is especially prone to developing boils, and the most common one is acne. "If the great heat does not stop, when heat is excessive, the flesh will rot, and when the flesh rots, pus will form." This is the traditional Chinese medicine's explanation for the occurrence of acne. It is that the heat pathogen accumulates locally in the skin and keeps roasting. After reaching a certain degree, the skin will rot, thus forming acne.

[0020] Generally, dampness and heat are inseparable. Once there is heat, dampness follows. Once dampness accumulates in the body, heat will linger and be indistinguishable. Then how exactly do these two get intertwined? Summer and autumn are the seasons when dampness and heat are relatively heavy in a year. If the body is not in good condition, the damp-heat pathogen will invade. If the spleen also gets involved and the transportation and transformation are disordered, the turbid dampness qi will accumulate in the body and pile up between the zang-fu organs and meridians. At this time, the heat in the body keeps roasting these turbid dampness qi, just like covering something in hot weather. After a long time, a certain degree of heat will naturally be generated, which is what traditional Chinese medicine calls "transforming into heat", thus forming the damp-heat constitution. In addition, internal heat is generated due to yin deficiency, and when this heat combines with dampness, it will also form damp-heat. When dampness and heat are intertwined in the body, symptoms related to damp-heat will appear: because of heat, it is easy to get acne; because of dampness, the acne is not easy to heal and recurs repeatedly.

[0021] If people with the damp-heat constitution do not manage it properly, it will not only result in developing boils and acne, but the body will transform towards pathology and be prone to diseases of the skin, urogenital, and hepatobiliary systems. Generally, the skin, muscles, joints, and the five zang-fu organs are the places where dampness and heat accumulate.

[0022] There are many factors that cause damp-heat, such as overly rich and greasy diet, addiction to tobacco and alcohol, overeating raw and cold foods, lack of exercise, emotional depression, living in a humid environment all year round, getting caught in the rain or crossing through water, etc. These are all the main culprits leading to the accumulation of damp-heat in the body.

[0023] Damp-heat is like oil mixed with flour, difficult to separate. Clearing damp-heat is the first principle for people with the damp-heat constitution to maintain health. However, since it is the harm caused by both dampness and heat, when clearing heat and removing dampness, it is still necessary to consider the situation and distinguish which one is more severe between dampness and heat. If dampness is more severe, it is necessary to focus on resolving dampness; if heat is more severe, it is necessary to focus on clearing heat. To distinguish whether dampness or heat is more severe is actually very simple. If dampness is relatively heavy, the characteristics of the disease caused by the damp pathogen will be more prominent. Such as heaviness and discomfort in the limbs, loss of appetite, abdominal distension, loose and unformed stools, etc. If heat is relatively heavy, symptoms such as fever, dry mouth, and bitter taste in the mouth will be more prominent, and the stools will be very dry and hard; if dampness and heat are equally severe, the characteristics of both dampness and heat will be very prominent.

[0024] The theory of constitution believes that "constitution is related to diseases". Constitution is not only the internal factor for the occurrence of diseases, but also affects the development and prognosis of diseases.

[0025] Currently, there are no commercially available candies made from dandelion or similar ingredients specifically for people with a damp-heat constitution. Therefore, this invention is formulated based on the "Classification and Determination of Traditional Chinese Medicine Constitutions" standard officially released by the China Association of Traditional Chinese Medicine on April 9, 2009. It uses ingredients that are both food and medicine, and employs scientific processes to produce concentrated small-molecule peptide compressed candies. This candy has the effect of regulating the sub-health state of people with a damp-heat constitution.

[0026] Therefore, this invention provides a dietary supplement containing dandelion, poria cocos, bamboo leaves, white hyacinth bean, coix seed, fresh reed rhizome, patchouli, red adzuki bean, honeysuckle, and cardamom, as well as its preparation method, formulation, and application. Summary of the Invention

[0027] The purpose of this invention is to provide a compound peptide dietary supplement for improving damp-heat constitution, as well as its preparation method, formulation, and application.

[0028] In order to achieve the above-mentioned objectives of the present invention, the following technical solution is adopted:

[0029] In a first aspect, the present invention provides a compound peptide dietary supplement for improving damp-heat constitution. The raw materials of the compound peptide dietary supplement include dandelion, poria cocos, light bamboo leaves, white hyacinth bean, coix seed, fresh reed rhizome, patchouli, red adzuki bean, and honeysuckle.

[0030] Furthermore, the ingredients of this complex peptide dietary supplement also include cardamom.

[0031] Furthermore, the ingredients of this compound peptide dietary supplement, by weight, are as follows: 2-10 parts dandelion, 2-10 parts poria cocos, 2-8 parts lophatherum gracile, 2-8 parts white hyacinth bean, 2-8 parts coix seed, 2-8 parts fresh reed rhizome, 2-8 parts agastache rugosa, 2-8 parts red adzuki bean, 2-8 parts honeysuckle, and 2-8 parts cardamom.

[0032] Furthermore, the ingredients of this compound peptide dietary supplement, by weight, are: 8 parts dandelion, 8 parts poria cocos, 6 parts lophatherum gracile, 6 parts white hyacinth bean, 6 parts coix seed, 6 parts fresh reed rhizome, 6 parts patchouli, 6 parts red adzuki bean, 6 parts honeysuckle, and 6 parts cardamom; or 8 parts dandelion, 8 parts poria cocos, 6 parts lophatherum gracile, 6 parts white hyacinth bean, 6 parts coix seed, 6 parts fresh reed rhizome, 6 parts patchouli, 6 parts red adzuki bean, 4 parts honeysuckle, and 6 parts cardamom.

[0033] Secondly, the present invention provides a method for preparing a compound peptide dietary supplement for improving damp-heat constitution, comprising:

[0034] The process includes the following steps: Step 1: Preparation of raw slurry; Step 2: Preparation of yeast starter; Step 3: Preparation of diluted mixed slurry; Step 4: Preparation of fermentation broth; Step 5: Yeast autolysis and ultrasonic cell disruption; Step 6: Enzymatic hydrolysis; Step 7: Ultrafiltration; Step 8: Purification; Step 9: Drying.

[0035] Furthermore, the specific process for preparing the raw pulp in the first step is to take dandelion, poria cocos, bamboo leaves, white hyacinth bean, coix seed, fresh reed rhizome, patchouli, red adzuki bean, honeysuckle, and white cardamom, etc., clean them, soak them until there is no dry core, drain the surface water, and crush them into raw pulp for later use.

[0036] Furthermore, the second step of preparing the yeast starter involves selecting heat-resistant, highly active yeast and Aspergillus oryzae for inoculation and mixed culture to prepare a binary yeast starter solution A, and mixing and culturing three strains—Lactobacillus bulgaricus, Kluyveromyces martensii, and Lactobacillus acidophilus—to prepare a yeast starter solution B, which is then ready for use.

[0037] Furthermore, the specific process for preparing the diluted mixed slurry in the third step is as follows: using the weight of the original slurry obtained in the first step as the standard, add an appropriate amount of purified water and an appropriate amount of brown sugar to the fermentation tank, boil and maintain for a period of time, stop heating, cool down, and obtain the diluted mixed slurry for later use.

[0038] Furthermore, the fourth step of preparing the fermentation broth involves inoculating the binary yeast broth A and yeast broth B from the second step into the diluted mixed slurry obtained in the third step at a ratio of 0.02 to 0.06 times their weight.

[0039] Furthermore, the fifth step, yeast autolysis and ultrasonic cell disruption, involves controlling suitable conditions for yeast autolysis after fermentation is terminated, autolyzing the yeast in the fermentation broth, and then using ultrasonic cell disruption extraction to obtain abundant yeast small molecule peptides and amino acids.

[0040] Furthermore, the specific process of the sixth enzymatic hydrolysis step is as follows: based on the weight of the original slurry obtained in the first step, add 20-30 u / g of Bacillus subtilis protease, adjust the pH to 9-10, set the temperature to 50-54℃, and the time to 3-7 h; the enzyme inactivation temperature is 95℃ and the time is 30 min.

[0041] Furthermore, the specific process of the seventh step of ultrafiltration involves taking the supernatant and performing membrane separation using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0042] Furthermore, the eighth step of purification involves using dextran gel G-50 for purification.

[0043] Furthermore, the ninth step, drying, involves freeze-drying the purified product to obtain active peptides or spray-drying it.

[0044] Furthermore, in the second step, highly active yeast and Aspergillus oryzae are inoculated into a culture medium at a temperature of 30–38°C and cultured at 160 rpm for 12–48 hours to prepare binary yeast culture liquid A; Lactobacillus bulgaricus, Kluyveromyces martensii, and Lactobacillus acidophilus are inoculated into a culture medium at a temperature of 30–42°C and cultured for 5–20 hours to prepare yeast culture liquid B.

[0045] Furthermore, in the third step, using the weight of the original slurry obtained in the first step as a standard, add 2 to 5 times the amount of purified water and 0.1 to 0.2 times the amount of brown sugar to the original slurry, boil it, keep it for 5 minutes, stop heating, cool it down, and obtain a diluted mixed slurry for later use.

[0046] Furthermore, in the fourth step, the fermentation temperature is 30–36°C, and the time is 24–48 hours.

[0047] Furthermore, in the second step, the culture medium consists of 1% yeast extract, 75-79% water, 3-5% brown sugar, and 15-20% potato.

[0048] Thirdly, the present invention provides a formulation of the compound peptide dietary supplement, which may be a tablet, granule or oral liquid.

[0049] Fourthly, the present invention also provides the use of the compound peptide dietary supplement and its formulation in the preparation of food or medicine suitable for people with damp-heat constitution.

[0050] Compared with the prior art, the beneficial effects of the present invention include:

[0051] Compared with existing technologies, the compound peptide dietary supplement provided by this invention has a more scientific and reasonable formulation, an efficient and low-cost preparation method, high activity and high yield of active peptides, high bioavailability of the preparation, and significant improvement in many aspects, including improving damp-heat constitution. Detailed Implementation

[0052] The embodiments of the present invention will be described in detail below with reference to examples. However, those skilled in the art will understand that the following examples are for illustrative purposes only and should not be considered as limiting the scope of the invention. Unless otherwise specified in the examples, conventional conditions or conditions recommended by the manufacturer are followed. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0053] The features and performance of the present invention will be further described in detail below with reference to embodiments:

[0054] Example 1

[0055] Step 1: Prepare the raw pulp: Take 8 parts dandelion, 8 parts Poria cocos, 6 parts Lophatherum gracile, 6 parts white hyacinth bean, 6 parts Coix seed, 6 parts fresh reed rhizome, 6 parts agastache rugosa, 6 parts red adzuki bean, and 6 parts honeysuckle. Wash them thoroughly, soak them until there is no dry core, drain the surface water, and crush them into raw pulp for later use.

[0056] The second step is to prepare the yeast starter: the culture medium consists of 1% yeast extract, 77% water, 4% brown sugar, and 18% potato. Activated, heat-resistant, highly active yeast and *Aspergillus oryzae* were inoculated at a 1:1 ratio, with an inoculation amount of 2.5% each, and cultured at 160 rpm for 30 hours at 34°C to prepare binary yeast starter solution A. Activated *Lactobacillus bulgaricus*, *Kluyveromyces martensii*, and *Lactobacillus acidophilus* were inoculated at a 1:1:1 ratio, with an inoculation amount of 2% each, and cultured at 36°C for 12 hours to prepare yeast starter solution B, ready for use.

[0057] The third step is to prepare the diluted mixed slurry: using the weight of the original slurry obtained in the first step as the standard, add 3.5 times the amount of purified water and 0.15 times the amount of brown sugar to the fermentation tank, boil and maintain for 5 minutes, then stop heating, cool down, and obtain the diluted mixed slurry for later use.

[0058] Step 4: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.04 times their weight. The fermentation temperature is 33℃ and the time is 36h.

[0059] Step 5: Yeast autolysis and ultrasonic cell disruption: After terminating fermentation, the yeast in the fermentation broth is autolyzed under conditions of 55°C for 24 hours. Then, ultrasonic cell disruption is performed, with ultrasonic disruption for 1 minute followed by a 1-minute interval, for a total of 20 cycles.

[0060] Step 6: Enzymatic hydrolysis: Using the weight of the original slurry obtained in Step 1 as a standard, add 25 u / g of Bacillus subtilis protease, adjust the pH to 9.5, set the temperature to 52℃, and the time to 5 h; the enzyme inactivation temperature is 95℃, and the time is 30 min.

[0061] Step 7: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0062] Step 8: Purification: Purify using dextran gel G-50.

[0063] Step 9: Drying: The purified product is spray-dried.

[0064] Example 2

[0065] Step 1: Prepare the raw pulp: Take 2 parts dandelion, 10 parts Poria cocos, 2 parts Lophatherum gracile, 8 parts white hyacinth bean, 2 parts Coix seed, 8 parts fresh reed rhizome, 2 parts agastache rugosa, 8 parts red adzuki bean, 2 parts honeysuckle, and 8 parts cardamom. Wash each ingredient thoroughly, soak until no dry core remains, drain the surface water, and crush into raw pulp for later use.

[0066] The second step is to prepare the yeast starter: the culture medium consists of 1% yeast extract, 79% water, 3% brown sugar, and 17% potato. Activated, heat-resistant, highly active yeast and *Aspergillus oryzae* were inoculated at a ratio of 1:1, with each inoculated at 2% of the total. The mixture was cultured at 200 rpm at 30°C for 48 hours to prepare binary yeast starter solution A. Activated *Lactobacillus bulgaricus*, *Kluyveromyces martensii*, and *Lactobacillus acidophilus* were inoculated at a ratio of 1:1:1, with each inoculated at 1% of the total. The mixture was cultured at 42°C for 5 hours to prepare yeast starter solution B, ready for use.

[0067] The third step is to prepare the diluted mixed slurry: using the weight of the original slurry obtained in the first step as the standard, add 5 times the amount of purified water and 0.1 times the amount of brown sugar to the fermentation tank, boil and maintain for 7 minutes, then stop heating and cool down to obtain the diluted mixed slurry, which is ready for use.

[0068] Step 4: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.03 times their weight. The fermentation temperature is 36℃ and the time is 24h.

[0069] Step 5: Yeast autolysis and ultrasonic cell disruption: After fermentation is terminated, the yeast in the fermentation broth is autolyzed under conditions of 57°C for 12 hours. Then, ultrasonic cell disruption is performed, with ultrasonic disruption for 1.5 minutes, followed by a 2-minute interval, for a total of 10 cycles.

[0070] Step 6: Enzymatic hydrolysis: Using the weight of the original slurry obtained in Step 1 as a standard, add 20 u / g of Bacillus subtilis protease, adjust the pH to 10, set the temperature to 50℃, and the time to 7 h; the enzyme inactivation temperature is 95℃, and the time is 30 min.

[0071] Step 7: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0072] Step 8: Purification: Purify using dextran gel G-50.

[0073] Step 9: Drying: The purified product is freeze-dried to obtain active peptides.

[0074] Example 3

[0075] Step 1: Prepare the raw pulp: Take 10 parts dandelion, 2 parts Poria cocos, 8 parts Lophatherum gracile, 2 parts white hyacinth bean, 8 parts Coix seed, 2 parts fresh reed rhizome, 8 parts agastache rugosa, 2 parts red adzuki bean, 8 parts honeysuckle, and 2 parts cardamom. Wash each ingredient thoroughly, soak until no dry core remains, drain the surface water, and crush into raw pulp for later use.

[0076] The second step is to prepare the yeast starter: the culture medium consists of 1% yeast extract, 75% water, 5% brown sugar, and 19% potato. Activated, heat-resistant, highly active yeast and *Aspergillus oryzae* were inoculated at a ratio of 1:1, with each inoculated at 3% of the total. The mixture was cultured at 120 rpm and 38°C for 12 hours to prepare binary yeast starter solution A. Activated *Lactobacillus bulgaricus*, *Kluyveromyces martensii*, and *Lactobacillus acidophilus* were inoculated at a ratio of 1:1:1, with each inoculated at 3% of the total. The mixture was cultured at 30°C for 20 hours to prepare yeast starter solution B, ready for use.

[0077] The third step is to prepare the diluted mixed slurry: using the weight of the original slurry obtained in the first step as the standard, add 2 times the amount of purified water and 0.2 times the amount of brown sugar to the fermentation tank, boil and maintain for 3 minutes, then stop heating and cool down to obtain the diluted mixed slurry, which is ready for use.

[0078] Step 4: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.05 times their weight. The fermentation temperature is 30℃ and the time is 48h.

[0079] Step 5: Yeast autolysis and ultrasonic cell disruption: After fermentation is terminated, the yeast in the fermentation broth is autolyzed under conditions of 53℃ for 36 hours. Then, ultrasonic cell disruption is performed, with ultrasonic disruption for 0.5 minutes followed by a 0.5-minute interval, for a total of 30 cycles.

[0080] Step 6: Enzymatic hydrolysis: Using the weight of the original slurry obtained in Step 1 as a standard, add 30 u / g of Bacillus subtilis protease, adjust the pH to 9, set the temperature to 54℃, and the time to 3 h; the enzyme inactivation temperature is 95℃, and the time is 30 min.

[0081] Step 7: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0082] Step 8: Purification: Purify using dextran gel G-50.

[0083] Step 9: Drying: The purified product is freeze-dried to obtain active peptides.

[0084] Example 4

[0085] Step 1: Prepare the raw pulp: Take 8 parts dandelion, 8 parts Poria cocos, 6 parts Lophatherum gracile, 6 parts white hyacinth bean, 6 parts Coix seed, 6 parts fresh reed rhizome, 6 parts agastache rugosa, 6 parts red adzuki bean, 4 parts honeysuckle, and 6 parts white cardamom. Wash each ingredient thoroughly, soak until no dry core remains, drain the surface water, and crush into raw pulp for later use.

[0086] The second step is to prepare the yeast starter: the culture medium consists of 1% yeast extract, 77% water, 4% brown sugar, and 18% potato. Activated, heat-resistant, highly active yeast and *Aspergillus oryzae* are inoculated at a ratio of 1:1, with an inoculation amount of 2.5% each, and cultured at 160 rpm for 30 hours at 34°C to prepare binary yeast starter solution A. Activated *Lactobacillus bulgaricus*, *Kluyveromyces martensii*, and *Lactobacillus acidophilus* are inoculated at a ratio of 1:1:1, with an inoculation amount of 2% each, and cultured at 36°C for 12 hours to prepare yeast starter solution B, ready for use.

[0087] The third step is to prepare the diluted mixed slurry: using the weight of the original slurry obtained in the first step as the standard, add 3.5 times the amount of purified water and 0.15 times the amount of brown sugar to the fermentation tank, boil and maintain for 5 minutes, then stop heating, cool down, and obtain the diluted mixed slurry for later use.

[0088] Step 4: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.04 times their weight. The fermentation temperature is 33℃ and the time is 36h.

[0089] Step 5: Yeast autolysis and ultrasonic cell disruption: After terminating fermentation, the yeast in the fermentation broth is autolyzed under conditions of 55°C for 24 hours. Then, ultrasonic cell disruption is performed, with ultrasonic disruption for 1 minute followed by a 1-minute interval, for a total of 20 cycles.

[0090] Step 6: Enzymatic hydrolysis: Using the weight of the original slurry obtained in Step 1 as a standard, add 25 u / g of Bacillus subtilis protease, adjust the pH to 9.5, set the temperature to 52℃, and the time to 5 h; the enzyme inactivation temperature is 95℃, and the time is 30 min.

[0091] Step 7: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0092] Step 8: Purification: Purify using dextran gel G-50.

[0093] Step 9: Drying: The purified product is freeze-dried to obtain active peptides.

[0094] Example 5

[0095] Step 1: Prepare the raw pulp: Take 8 parts dandelion, 8 parts Poria cocos, 6 parts Lophatherum gracile, 6 parts white hyacinth bean, 6 parts Coix seed, 6 parts fresh reed rhizome, 6 parts agastache rugosa, 6 parts red adzuki bean, 6 parts honeysuckle, and 6 parts cardamom. Wash each ingredient thoroughly, soak until no dry core remains, drain the surface water, and crush into raw pulp for later use.

[0096] The second step is to prepare the yeast starter: the culture medium consists of 1% yeast extract, 77% water, 4% brown sugar, and 18% potato. Activated, heat-resistant, highly active yeast and *Aspergillus oryzae* were inoculated at a 1:1 ratio, with an inoculation amount of 2.5% each, and cultured at 160 rpm for 30 hours at 34°C to prepare binary yeast starter solution A. Activated *Lactobacillus bulgaricus*, *Kluyveromyces martensii*, and *Lactobacillus acidophilus* were inoculated at a 1:1:1 ratio, with an inoculation amount of 2% each, and cultured at 36°C for 12 hours to prepare yeast starter solution B, ready for use.

[0097] The third step is to prepare the diluted mixed slurry: using the weight of the original slurry obtained in the first step as the standard, add 3.5 times the amount of purified water and 0.15 times the amount of brown sugar to the fermentation tank, boil and maintain for 5 minutes, then stop heating, cool down, and obtain the diluted mixed slurry for later use.

[0098] Step 4: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.04 times their weight. The fermentation temperature is 33℃ and the time is 36h.

[0099] Step 5: Yeast autolysis and ultrasonic cell disruption: After terminating fermentation, the yeast in the fermentation broth is autolyzed under conditions of 55°C for 24 hours. Then, ultrasonic cell disruption is performed, with ultrasonic disruption for 1 minute followed by a 1-minute interval, for a total of 20 cycles.

[0100] Step 6: Enzymatic hydrolysis: Using the weight of the original slurry obtained in Step 1 as a standard, add 25 u / g of Bacillus subtilis protease, adjust the pH to 9.5, set the temperature to 52℃, and the time to 5 h; the enzyme inactivation temperature is 95℃, and the time is 30 min.

[0101] Step 7: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0102] Step 8: Purification: Purify using dextran gel G-50.

[0103] Step 9: Drying: The purified product is freeze-dried to obtain active peptides.

[0104] Comparative Example 1

[0105] Step 1: Preparation of ultrafine powder: Take 8 parts dandelion, 8 parts Poria cocos, 6 parts Lophatherum gracile, 6 parts white hyacinth bean, 6 parts Coix seed, 6 parts fresh reed rhizome, 6 parts agastache rugosa, 6 parts red adzuki bean, 6 parts honeysuckle, and 6 parts cardamom. Crush them into powder with a particle size of about 100μm and set aside.

[0106] The second step is water extraction: add 10 times the amount of distilled water, soak for 4 hours, then heat to boiling and decoct for 2 hours, filter, add 5 times the amount of distilled water to the residue, heat to boiling and decoct for 1 hour, and filter; mix the two filtrates.

[0107] The third step is to obtain the product: After appropriate concentration of the filtrate, the product is obtained by freeze drying.

[0108] Comparative Example 2

[0109] Step 1: Preparation of ultrafine powder: Take 8 parts dandelion, 8 parts Poria cocos, 6 parts Lophatherum gracile, 6 parts white hyacinth bean, 6 parts Coix seed, 6 parts fresh reed rhizome, 6 parts agastache rugosa, 6 parts red adzuki bean, 6 parts honeysuckle, and 6 parts cardamom. Crush them into powder with a particle size of about 100μm and set aside.

[0110] The second step is ethanol extraction: add 10 times the amount of 95% ethanol, soak for 4 hours, heat and reflux for 2 hours, filter, add 5 times the amount of 95% ethanol to the residue, heat and reflux for 2 hours, filter; mix the two filtrates.

[0111] The third step is to obtain the product: After appropriate concentration of the filtrate, the product is obtained by freeze drying.

[0112] Comparative Example 3

[0113] Step 1: Preparation of ultrafine powder: Take 8 parts dandelion, 8 parts Poria cocos, 6 parts Lophatherum gracile, 6 parts white hyacinth bean, 6 parts Coix seed, 6 parts fresh reed rhizome, 6 parts agastache rugosa, 6 parts red adzuki bean, 6 parts honeysuckle, and 6 parts cardamom. Crush them into powder with a particle size of about 100μm and set aside.

[0114] The second step involves ethanol extraction followed by water extraction: Add 10 times the volume of 95% ethanol, soak for 4 hours, then heat under reflux for 2 hours and filter. Add 5 times the volume of 95% ethanol to the residue, heat under reflux for 2 hours and filter. Mix the two filtrates. Add 10 times the volume of distilled water to the residue, soak for 4 hours, then heat to boiling and decoct for 2 hours and filter. Add 5 times the volume of distilled water to the residue, heat to boiling and decoct for 1 hour and filter. Mix the two filtrates with the ethanol extraction filtrate.

[0115] The third step is to obtain the product: After appropriate concentration of the filtrate, the product is obtained by freeze drying.

[0116] Comparative Example 4

[0117] Step 1: Prepare the raw pulp: Take 8 parts dandelion, 8 parts Poria cocos, 6 parts Lophatherum gracile, 6 parts white hyacinth bean, 6 parts Coix seed, 6 parts fresh reed rhizome, 6 parts agastache rugosa, 6 parts red adzuki bean, 6 parts honeysuckle, and 6 parts cardamom. Wash each ingredient thoroughly, soak until no dry core remains, drain the surface water, and crush into raw pulp for later use.

[0118] The second step is to prepare the yeast starter: the culture medium consists of 1% yeast extract, 77% water, 4% brown sugar, and 18% potato. Activated, heat-resistant, highly active yeast and *Aspergillus oryzae* were inoculated at a 1:1 ratio, with each inoculated at 2.5% of the total. The mixture was cultured at 160 rpm at 34°C for 30 hours to prepare binary yeast starter solution A. Activated *Lactobacillus bulgaricus*, *Streptococcus thermophilus*, and *Lactobacillus acidophilus* were inoculated at a 1:1:1 ratio, with each inoculated at 2% of the total. The mixture was cultured at 36°C for 12 hours to prepare yeast starter solution B, ready for use.

[0119] The third step is to prepare the diluted mixed slurry: using the weight of the original slurry obtained in the first step as the standard, add 3.5 times the amount of purified water and 0.15 times the amount of brown sugar to the fermentation tank, boil and maintain for 5 minutes, then stop heating, cool down, and obtain the diluted mixed slurry for later use.

[0120] Step 4: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.04 times their weight. The fermentation temperature is 33℃ and the time is 36h.

[0121] Step 5: Yeast autolysis and ultrasonic cell disruption: After terminating fermentation, the yeast in the fermentation broth is autolyzed under conditions of 55°C for 24 hours. Then, ultrasonic cell disruption is performed, with ultrasonic disruption for 1 minute followed by a 1-minute interval, for a total of 20 cycles.

[0122] Step 6: Enzymatic hydrolysis: Using the weight of the original slurry obtained in Step 1 as a standard, add 25 u / g of Bacillus subtilis protease, adjust the pH to 9.5, set the temperature to 52℃, and the time to 5 h; the enzyme inactivation temperature is 95℃, and the time is 30 min.

[0123] Step 7: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0124] Step 8: Purification: Purify using dextran gel G-50.

[0125] Step 9: Drying: The purified product is freeze-dried to obtain active peptides.

[0126] Comparative Example 5

[0127] Step 1: Prepare the raw pulp: Take 8 parts dandelion, 8 parts Poria cocos, 6 parts Lophatherum gracile, 6 parts white hyacinth bean, 6 parts Coix seed, 6 parts fresh reed rhizome, 6 parts agastache rugosa, 6 parts red adzuki bean, 6 parts honeysuckle, and 6 parts cardamom. Wash each ingredient thoroughly, soak until no dry core remains, drain the surface water, and crush into raw pulp for later use.

[0128] The second step is to prepare the yeast starter: the culture medium consists of 1% yeast extract, 77% water, 4% brown sugar, and 18% potato. Activated, heat-resistant, highly active yeast and *Aspergillus oryzae* were inoculated at a 1:1 ratio, with an inoculation amount of 2.5% each, and cultured at 160 rpm for 30 hours at 34°C to prepare binary yeast starter solution A. Activated *Lactobacillus bulgaricus*, *Kluyveromyces martensii*, and *Lactobacillus acidophilus* were inoculated at a 1:1:1 ratio, with an inoculation amount of 2% each, and cultured at 36°C for 12 hours to prepare yeast starter solution B, ready for use.

[0129] The third step is to prepare the diluted mixed slurry: using the weight of the original slurry obtained in the first step as the standard, add 3.5 times the amount of purified water and 0.15 times the amount of glucose to the fermentation tank, boil and maintain for 5 minutes, then stop heating and cool down to obtain the diluted mixed slurry, which is ready for use.

[0130] Step 4: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.04 times their weight. The fermentation temperature is 33℃ and the time is 36h.

[0131] Step 5: Yeast autolysis and ultrasonic cell disruption: After terminating fermentation, the yeast in the fermentation broth is autolyzed under conditions of 55°C for 24 hours. Then, ultrasonic cell disruption is performed, with ultrasonic disruption for 1 minute followed by a 1-minute interval, for a total of 20 cycles.

[0132] Step 6: Enzymatic hydrolysis: Using the weight of the original slurry obtained in Step 1 as a standard, add 25 u / g of Bacillus subtilis protease, adjust the pH to 9.5, set the temperature to 52℃, and the time to 5 h; the enzyme inactivation temperature is 95℃, and the time is 30 min.

[0133] Step 7: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0134] Step 8: Purification: Purify using dextran gel G-50.

[0135] Step 9: Drying: The purified product is freeze-dried to obtain active peptides.

[0136] Comparative Example 6

[0137] Step 1: Prepare the raw pulp: Take 8 parts dandelion, 8 parts Poria cocos, 6 parts Lophatherum gracile, 6 parts white hyacinth bean, 6 parts Coix seed, 6 parts fresh reed rhizome, 6 parts agastache rugosa, 6 parts red adzuki bean, 6 parts honeysuckle, and 6 parts cardamom. Wash each ingredient thoroughly, soak until no dry core remains, drain the surface water, and crush into raw pulp for later use.

[0138] The second step is to prepare the yeast starter: the culture medium consists of 1% yeast extract, 77% water, 4% brown sugar, and 18% potato. Activated, heat-resistant, highly active yeast and *Aspergillus oryzae* were inoculated at a 1:1 ratio, with an inoculation amount of 2.5% each, and cultured at 160 rpm for 30 hours at 34°C to prepare binary yeast starter solution A. Activated *Lactobacillus bulgaricus*, *Kluyveromyces martensii*, and *Lactobacillus acidophilus* were inoculated at a 1:1:1 ratio, with an inoculation amount of 2% each, and cultured at 36°C for 12 hours to prepare yeast starter solution B, ready for use.

[0139] The third step is to prepare the diluted mixed slurry: using the weight of the original slurry obtained in the first step as the standard, add 3.5 times the amount of purified water and 0.15 times the amount of brown sugar to the fermentation tank, boil and maintain for 5 minutes, then stop heating, cool down, and obtain the diluted mixed slurry for later use.

[0140] Step 4: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.04 times their weight. The fermentation temperature is 33℃ and the time is 36h.

[0141] Step 5: Ultrasonic cell disruption. After fermentation is terminated, ultrasonic cell disruption is performed for 1 minute, followed by a 1-minute interval, for a total of 20 cycles.

[0142] Step 6: Enzymatic hydrolysis: Using the weight of the original slurry obtained in Step 1 as a standard, add 25 u / g of Bacillus subtilis protease, adjust the pH to 9.5, set the temperature to 52℃, and the time to 5 h; the enzyme inactivation temperature is 95℃, and the time is 30 min.

[0143] Step 7: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0144] Step 8: Purification: Purify using dextran gel G-50.

[0145] Step 9: Drying: The purified product is freeze-dried to obtain active peptides.

[0146] Comparative Example 7

[0147] Step 1: Prepare the raw pulp: Take 8 parts dandelion, 8 parts Poria cocos, 6 parts Lophatherum gracile, 6 parts white hyacinth bean, 6 parts Coix seed, 6 parts fresh reed rhizome, 6 parts agastache rugosa, 6 parts red adzuki bean, 6 parts honeysuckle, and 6 parts cardamom. Wash each ingredient thoroughly, soak until no dry core remains, drain the surface water, and crush into raw pulp for later use.

[0148] The second step is to prepare the yeast starter: the culture medium consists of 1% yeast extract, 77% water, 4% brown sugar, and 18% potato. Activated, heat-resistant, highly active yeast and *Aspergillus oryzae* were inoculated at a 1:1 ratio, with an inoculation amount of 2.5% each, and cultured at 160 rpm for 30 hours at 34°C to prepare binary yeast starter solution A. Activated *Lactobacillus bulgaricus*, *Kluyveromyces martensii*, and *Lactobacillus acidophilus* were inoculated at a 1:1:1 ratio, with an inoculation amount of 2% each, and cultured at 36°C for 12 hours to prepare yeast starter solution B, ready for use.

[0149] The third step is to prepare the diluted mixed slurry: using the weight of the original slurry obtained in the first step as the standard, add 3.5 times the amount of purified water and 0.15 times the amount of brown sugar to the fermentation tank, boil and maintain for 5 minutes, then stop heating, cool down, and obtain the diluted mixed slurry for later use.

[0150] Step 4: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.04 times their weight. The fermentation temperature is 33℃ and the time is 36h.

[0151] Step 5: Yeast autolysis: After fermentation is terminated, the yeast in the fermentation broth is autolyzed. The conditions for yeast autolysis are controlled at 55℃ for 24 hours.

[0152] Step 6: Enzymatic hydrolysis: Using the weight of the original slurry obtained in Step 1 as a standard, add 25 u / g of Bacillus subtilis protease, adjust the pH to 9.5, set the temperature to 52℃, and the time to 5 h; the enzyme inactivation temperature is 95℃, and the time is 30 min.

[0153] Step 7: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0154] Step 8: Purification: Purify using dextran gel G-50.

[0155] Step 9: Drying: The purified product is freeze-dried to obtain active peptides.

[0156] Comparative Example 8

[0157] Step 1: Prepare the raw pulp: Take 8 parts dandelion, 8 parts Poria cocos, 6 parts Lophatherum gracile, 6 parts white hyacinth bean, 6 parts Coix seed, 6 parts fresh reed rhizome, 6 parts agastache rugosa, 6 parts red adzuki bean, 6 parts honeysuckle, and 6 parts cardamom. Wash each ingredient thoroughly, soak until no dry core remains, drain the surface water, and crush into raw pulp for later use.

[0158] The second step is to prepare the yeast starter: the culture medium consists of 1% yeast extract, 77% water, 4% brown sugar, and 18% potato. Activated, heat-resistant, highly active yeast and *Aspergillus oryzae* were inoculated at a 1:1 ratio, with an inoculation amount of 2.5% each, and cultured at 160 rpm for 30 hours at 34°C to prepare binary yeast starter solution A. Activated *Lactobacillus bulgaricus*, *Kluyveromyces martensii*, and *Lactobacillus acidophilus* were inoculated at a 1:1:1 ratio, with an inoculation amount of 2% each, and cultured at 36°C for 12 hours to prepare yeast starter solution B, ready for use.

[0159] The third step is to prepare the diluted mixed slurry: using the weight of the original slurry obtained in the first step as the standard, add 3.5 times the amount of purified water and 0.15 times the amount of brown sugar to the fermentation tank, boil and maintain for 5 minutes, then stop heating, cool down, and obtain the diluted mixed slurry for later use.

[0160] Step 4: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.04 times their weight. The fermentation temperature is 33℃ and the time is 36h.

[0161] Step 5: Yeast autolysis and ultrasonic cell disruption: After terminating fermentation, the yeast in the fermentation broth is autolyzed under conditions of 55°C for 24 hours. Then, ultrasonic cell disruption is performed, with ultrasonic disruption for 1 minute followed by a 1-minute interval, for a total of 20 cycles.

[0162] Step 6: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0163] Step 7: Purification: Purify using dextran gel G-50.

[0164] Step 8: Drying: The purified product is freeze-dried to obtain active peptides.

[0165] Comparative Example 9

[0166] Step 1: Prepare the raw pulp: Take 8 parts dandelion, 8 parts Poria cocos, 6 parts Lophatherum gracile, 6 parts white hyacinth bean, 6 parts Coix seed, 6 parts fresh reed rhizome, 6 parts agastache rugosa, 6 parts red adzuki bean, 6 parts honeysuckle, and 6 parts cardamom. Wash each ingredient thoroughly, soak until no dry core remains, drain the surface water, and crush into raw pulp for later use.

[0167] The second step is to prepare the yeast starter: the culture medium consists of 1% yeast extract, 77% water, 4% brown sugar, and 18% potato. Activated, heat-resistant, highly active yeast and *Aspergillus oryzae* were inoculated at a 1:1 ratio, with an inoculation amount of 2.5% each, and cultured at 160 rpm for 30 hours at 34°C to prepare binary yeast starter solution A. Activated *Lactobacillus bulgaricus*, *Kluyveromyces martensii*, and *Lactobacillus acidophilus* were inoculated at a 1:1:1 ratio, with an inoculation amount of 2% each, and cultured at 36°C for 12 hours to prepare yeast starter solution B, ready for use.

[0168] The third step is to prepare the diluted mixed slurry: using the weight of the original slurry obtained in the first step as the standard, add 3.5 times the amount of purified water and 0.15 times the amount of brown sugar to the fermentation tank, boil and maintain for 5 minutes, then stop heating, cool down, and obtain the diluted mixed slurry for later use.

[0169] Step 4: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.04 times their weight. The fermentation temperature is 33℃ and the time is 36h.

[0170] Step 5: Yeast autolysis and ultrasonic cell disruption: After terminating fermentation, the yeast in the fermentation broth is autolyzed under conditions of 55°C for 24 hours. Then, ultrasonic cell disruption is performed, with ultrasonic disruption for 1 minute followed by a 1-minute interval, for a total of 20 cycles.

[0171] Step 6: Enzymatic hydrolysis: Using the weight of the original slurry obtained in Step 1 as a standard, add 25 u / g of plant protease, adjust the pH to 9.5, set the temperature to 52℃, and the time to 5 h; the enzyme inactivation temperature is 95℃, and the time is 30 min.

[0172] Step 7: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0173] Step 8: Purification: Purify using dextran gel G-50.

[0174] Step 9: Drying: The purified product is freeze-dried to obtain active peptides.

[0175] Comparative Example 10

[0176] Step 1: Prepare the raw pulp: Take 8 parts dandelion, 8 parts Poria cocos, 6 parts Lophatherum gracile, 6 parts white hyacinth bean, 6 parts Coix seed, 6 parts fresh reed rhizome, 6 parts agastache rugosa, 6 parts red adzuki bean, 6 parts honeysuckle, and 6 parts cardamom. Wash each ingredient thoroughly, soak until no dry core remains, drain the surface water, and crush into raw pulp for later use.

[0177] The second step is to prepare the yeast starter: the culture medium consists of 1% yeast extract, 77% water, 4% brown sugar, and 18% potato. Activated, heat-resistant, highly active yeast and *Aspergillus oryzae* were inoculated at a 1:1 ratio, with an inoculation amount of 2.5% each, and cultured at 160 rpm for 30 hours at 34°C to prepare binary yeast starter solution A. Activated *Lactobacillus bulgaricus*, *Kluyveromyces martensii*, and *Lactobacillus acidophilus* were inoculated at a 1:1:1 ratio, with an inoculation amount of 2% each, and cultured at 36°C for 12 hours to prepare yeast starter solution B, ready for use.

[0178] The third step is to prepare the diluted mixed slurry: using the weight of the original slurry obtained in the first step as the standard, add 3.5 times the amount of purified water and 0.15 times the amount of brown sugar to the fermentation tank, boil and maintain for 5 minutes, then stop heating, cool down, and obtain the diluted mixed slurry for later use.

[0179] Step 4: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.04 times their weight. The fermentation temperature is 33℃ and the time is 36h.

[0180] Step 5: Yeast autolysis and ultrasonic cell disruption: After terminating fermentation, the yeast in the fermentation broth is autolyzed under conditions of 55°C for 24 hours. Then, ultrasonic cell disruption is performed, with ultrasonic disruption for 1 minute followed by a 1-minute interval, for a total of 20 cycles.

[0181] Step 6: Enzymatic hydrolysis: Using the weight of the original slurry obtained in Step 1 as a standard, add 25 u / g of Bacillus subtilis protease, adjust the pH to 9.5, set the temperature to 52℃, and the time to 5 h; the enzyme inactivation temperature is 95℃, and the time is 30 min.

[0182] Step 7: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0183] Step 8: Purification: Purify using 724 cation exchange resin.

[0184] Step 9: Drying: The purified product is freeze-dried to obtain active peptides.

[0185] Comparative Example 11

[0186] Step 1: Prepare the raw pulp: Take 8 parts dandelion, 8 parts Poria cocos, 6 parts Lophatherum gracile, 6 parts white hyacinth bean, 6 parts Coix seed, 6 parts fresh reed rhizome, 6 parts agastache rugosa, 6 parts red adzuki bean, 6 parts honeysuckle, and 6 parts cardamom. Wash each ingredient thoroughly, soak until no dry core remains, drain the surface water, and crush into raw pulp for later use.

[0187] The second step is ultrafiltration: After adding 3 times the volume of water to the original slurry and stirring thoroughly, the supernatant is coarsely filtered and then separated using an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0188] The third step is purification: purification using dextran gel G-50.

[0189] Step 4: Drying: The purified product is freeze-dried to obtain active peptides.

[0190] Comparative Example 12

[0191] Step 1: Prepare the raw pulp: Take 8 parts ginseng, 6 parts wolfberry, 6 parts hawthorn, 6 parts chicken gizzard lining, 6 parts tangerine peel, 8 parts peach kernel, and 6 parts chicory. Wash them thoroughly, soak them until there is no dry core, drain the surface water, and crush them into raw pulp for later use.

[0192] The second step is to prepare the yeast starter: the culture medium consists of 2% yeast extract, 2% glucose, and 5% soybean meal, with the remainder being water. Activated *Paecilomyces hepiali* is inoculated at 2% of the culture medium and cultured aerobically at 160 rpm for 30 hours at 25°C to prepare binary yeast starter solution A. Activated *Bifidobacterium lactis* is inoculated at 2% of the culture medium and cultured in a sealed container at 36°C for 12 hours to prepare yeast starter solution B, ready for use.

[0193] The third step is to prepare the diluted mixed slurry: Based on the weight of the original slurry obtained in the first step, add 3.5 times the amount of purified water and 0.15 times the amount of brown sugar to the fermentation tank, boil and maintain for 5 minutes, then stop heating and cool down to obtain the diluted mixed slurry, which is ready for use.

[0194] Step 4: Prepare the fermentation broth. Inoculate the yeast broth A and B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.04 times their weight. Ferment in a sealed container at 33°C for 36 hours.

[0195] Step 5: Ultrasonic cell disruption. After fermentation is terminated, ultrasonic cell disruption is performed for 1 minute, followed by a 1-minute interval, for a total of 20 cycles.

[0196] Step 6: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 6000 Daltons for membrane separation to remove macromolecular impurities and obtain peptides and other components with a molecular weight cutoff of less than 6000 Daltons.

[0197] Step 7: Purification: Purify using 724 cation exchange resin.

[0198] Step 8: Drying: The purified product is freeze-dried to obtain active peptides.

[0199] Comparative Example 13

[0200] Step 1: Prepare the raw pulp: Take 8 parts ginseng, 6 parts lotus seeds, 6 parts cardamom, 8 parts yam, 6 parts poria cocos, 8 parts white hyacinth bean, 6 parts tangerine peel, 6 parts licorice root, and 6 parts jujube. Wash them thoroughly, soak them until there is no dry core, drain the surface water, and crush them into raw pulp for later use.

[0201] The second step is to prepare the yeast starter: the culture medium consists of 1% yeast extract, 77% water, 4% brown sugar, and 18% soybean meal ultrafine powder. Activated Kluyveromyces macrocarpa was used, with an inoculation rate of 2.5%, fermented at 160 rpm in a sealed environment at 28°C for 8 hours, followed by aeration for 30 hours to prepare yeast starter solution A. Activated Lactobacillus bulgaricus, Bifidobacterium longum, and Lactobacillus acidophilus were used in an inoculation ratio of 1:1:1, with each inoculated at 2%, and cultured together at 36°C for 12 hours to prepare yeast starter solution B, ready for use.

[0202] The third step is to prepare the diluted mixed slurry: Based on the weight of the original slurry obtained in the first step, add 3.5 times the amount of purified water and 0.15 times the amount of brown sugar to the fermentation tank, boil and maintain for 5 minutes, then stop heating and cool down to obtain the diluted mixed slurry, which is ready for use.

[0203] Step 4: Prepare the fermentation broth. Inoculate yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.04 times their weight. The fermentation temperature is 33℃ and the time is 36h.

[0204] Step 5: Yeast autolysis and ultrasonic cell disruption: After terminating fermentation, the yeast in the fermentation broth is autolyzed under conditions of 55°C for 24 hours. Then, ultrasonic cell disruption is performed, with ultrasonic disruption for 1 minute followed by a 1-minute interval, for a total of 20 cycles.

[0205] Step 6: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0206] Step 7: Purification: Purification using Tehua IRA204 anion exchange resin.

[0207] Step 8: Drying: The purified product is freeze-dried to obtain active peptides.

[0208] Comparative Example 14

[0209] Step 1: Prepare the raw pulp: Take 8 parts of Buddha's Hand, 8 parts of Amomum villosum, 8 parts of Citronella foenum-graecum, 6 parts of Poria cocos, 6 parts of malt, 6 parts of Cordyceps militaris, 6 parts of jujube, 6 parts of licorice, 6 parts of ginseng, 3 parts of sorbitol, 3 parts of arabinose, 2 parts of tea theanine, and 6 parts of peppermint. Wash the Buddha's Hand, Amomum villosum, Citronella foenum-graecum, Poria cocos, malt, Cordyceps militaris, jujube, licorice, ginseng, and peppermint separately, soak them until no dry core remains, drain the surface water, and crush them into a raw pulp for later use.

[0210] The second step is to prepare the yeast starter: the culture medium consists of 1% yeast extract, 77% water, 4% brown sugar, and 18% potato. Activated, heat-resistant, highly active yeast and *Aspergillus oryzae* were inoculated at a 1:1 ratio, with each inoculated at 2.5% of the total. The mixture was cultured at 160 rpm at 34°C for 30 hours to prepare binary yeast starter solution A. Activated *Lactobacillus bulgaricus*, *Streptococcus thermophilus*, and *Lactobacillus acidophilus* were inoculated at a 1:1:1 ratio, with each inoculated at 2% of the total. The mixture was cultured at 36°C for 12 hours to prepare yeast starter solution B, ready for use.

[0211] The third step is to prepare the diluted mixed slurry: using the weight of the original slurry obtained in the first step as the standard, add sorbitol, arabinose, tea theanine, 3.5 times the amount of purified water, and 0.15 times the amount of brown sugar to the original slurry in the fermentation tank, boil and maintain for 5 minutes, then stop heating, cool down, and obtain the diluted mixed slurry for later use.

[0212] Step 4: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.04 times their weight. The fermentation temperature is 33℃ and the time is 36h.

[0213] Step 5: Yeast autolysis and ultrasonic cell disruption: After terminating fermentation, the yeast in the fermentation broth is autolyzed under conditions of 55°C for 24 hours. Then, ultrasonic cell disruption is performed, with ultrasonic disruption for 1 minute followed by a 1-minute interval, for a total of 20 cycles.

[0214] Step 6: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0215] Step 7: Purification: Purify using 732 type cation exchange resin.

[0216] Step 8: Drying: The purified product is freeze-dried to obtain active peptides.

[0217] Comparative Example 15

[0218] Step 1: Prepare the raw pulp: Take 8 parts Poria cocos, 8 parts tangerine peel, 6 parts cinnamon, 6 parts lily bulb, 6 parts yam, 6 parts Polygonatum sibiricum, 6 parts mulberry, and 6 parts Polygonatum odoratum. Wash them thoroughly, soak them until there is no dry core, drain the surface water, and crush them into raw pulp for later use.

[0219] The second step is to prepare the yeast starter: the culture medium consists of 1% yeast extract, 77% water, 4% brown sugar, and 18% potato. Activated, heat-resistant, highly active yeast and Aspergillus oryzae are inoculated at a 1:1 ratio, with inoculation amounts of 2.5% each. The mixture is cultured at 160 rpm at 34°C for 30 hours to prepare binary yeast starter solution A. Activated Streptococcus thermophilus is inoculated at 2% and cultured at 42°C for 12 hours to prepare yeast starter solution B, which is ready for use.

[0220] The third step is to prepare the diluted mixed slurry: using the weight of the original slurry obtained in the first step as the standard, add 3.5 times the amount of purified water and 0.15 times the amount of brown sugar to the fermentation tank, boil and maintain for 5 minutes, then stop heating, cool down, and obtain the diluted mixed slurry for later use.

[0221] Step 4: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.04 times their weight. The fermentation temperature is 33℃ and the time is 36h.

[0222] Step 5: Yeast autolysis and ultrasonic cell disruption: After terminating fermentation, the yeast in the fermentation broth is autolyzed under conditions of 55°C for 24 hours. Then, ultrasonic cell disruption is performed, with ultrasonic disruption for 1 minute followed by a 1-minute interval, for a total of 20 cycles.

[0223] Step 6: Enzymatic hydrolysis: Using the weight of the original slurry obtained in Step 1 as a standard, add 20u / g of pepsin and plant protease respectively, adjust the pH to 3, set the temperature to 37℃, and the time to 7h; the enzyme inactivation temperature is 95℃ and the time is 30min.

[0224] Step 7: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0225] Step 8: Purification: Purify using the anion exchanger DEAE-Sephadex A-25.

[0226] Step 9: Drying: The purified product is freeze-dried to obtain active peptides.

[0227] Comparative Example 16

[0228] Step 1: Preparation of the raw pulp: Take 12 parts sea buckthorn, 8 parts patchouli, 8 parts perilla, 6 parts oats, 6 parts dried plum, 6 parts houttuynia cordata, 6 parts peppermint, 6 parts angelica dahurica, 6 parts fox nut, 2 parts jujube, 2 parts lactitol, 2 parts isomaltooligosaccharide, and 6 parts licorice. Wash the sea buckthorn, patchouli, perilla, oats, dried plum, houttuynia cordata, peppermint, angelica dahurica, fox nut, jujube, and licorice separately, soak until no dry core remains, drain the surface water, and crush into the raw pulp for later use.

[0229] The second step is to prepare the yeast starter: The culture medium consists of 2% yeast extract, 50% water, 9% brown sugar, and 39% potato. Activated, heat-resistant, and highly active yeast is selected, with an inoculation amount of 2%. The culture is carried out at 31°C, 160 rpm, and aerated for 24 hours to prepare yeast starter solution A, which is ready for use. The culture medium consists of 1% yeast extract, 77% water, 4% brown sugar, and 18% potato. Activated Lactobacillus acidophilus is selected, with an inoculation amount of 2%. The culture is carried out at 35°C in a sealed environment for 48 hours to prepare binary yeast starter solution B, which is ready for use.

[0230] The third step is to prepare the diluted mixed slurry: Based on the weight of the original slurry obtained in the first step, add lactitol, isomaltooligosaccharide, 3.5 times the amount of purified water, and 0.15 times the amount of brown sugar to the fermentation tank. After boiling, maintain the temperature for 5 minutes, stop heating, and cool down to obtain the diluted mixed slurry, which is ready for use.

[0231] Step 4: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.04 times their weight. The fermentation temperature is 33℃ and the time is 36h.

[0232] Step 5: Yeast autolysis and ultrasonic cell disruption: After terminating fermentation, the yeast in the fermentation broth is autolyzed under conditions of 55°C for 24 hours. Then, ultrasonic cell disruption is performed, with ultrasonic disruption for 1 minute followed by a 1-minute interval, for a total of 20 cycles.

[0233] Step 6: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0234] Step 7: Purification: Purify using TEHUAMP-600 anion exchange resin.

[0235] Step 8: Drying: The purified product is freeze-dried to obtain active peptides.

[0236] Comparative Example 17

[0237] Step 1: Prepare the raw pulp: Take 8 parts cinnamon, 8 parts dried ginger, 6 parts wolfberry, 6 parts raspberry, 6 parts yam, 6 parts polygonatum, 6 parts jujube, and 6 parts licorice. Wash them thoroughly, soak them until there is no dry core, drain the surface water, and crush them into raw pulp for later use.

[0238] The second step is to prepare the yeast starter: The culture medium consists of yeast extract 10.0 g / L, peptone 20.0 g / L, glycerol 10.0 mL / L, 100.0 mL / L phosphate buffer, magnesium sulfate 0.2 g / L, riboflavin 0.2 mg / L, and histidine 0.2 mg / L. Activated, heat-resistant, and highly active yeast is selected, with an inoculation amount of 2.5%, cultured at 160 rpm and 39°C with aeration for 30 h to prepare the binary yeast starter A. The culture medium consisted of 10.0 g / L peptone, 10.0 g / L beef meal, 2.0 g / L yeast extract, 20.0 g / L glucose, 2.0 g / L dipotassium hydrogen phosphate, 5.0 g / L sodium acetate, 2.0 g / L triammonium citrate, 1.0 g / L Tween 80, 0.05 g / L manganese sulfate, and 0.4 mg / L biotin. Activated Bifidobacterium adolescentis and Lactobacillus plantarum were used as inoculation at a ratio of 1:1, with an inoculation amount of 2% each. The mixture was cultured together at 36℃ for 12 hours to prepare yeast culture solution B, which was then ready for use.

[0239] The third step is to prepare the diluted mixed slurry: using the weight of the original slurry obtained in the first step as the standard, add 3.5 times the amount of purified water, 0.15 times the amount of glucose, and 0.02 times the amount of xylooligosaccharide to the fermentation tank, boil and maintain for 5 minutes, then stop heating and cool down to obtain the diluted mixed slurry, which is ready for use.

[0240] Step 4: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 2 into the diluted mixed slurry obtained in step 3 at a ratio of 0.04 times their weight. The fermentation temperature is 38℃ and the time is 36h.

[0241] Step 5: Yeast autolysis and ultrasonic cell disruption: After terminating fermentation, the yeast in the fermentation broth is autolyzed under conditions of 55°C for 24 hours. Then, ultrasonic cell disruption is performed, with ultrasonic disruption for 1 minute followed by a 1-minute interval, for a total of 20 cycles.

[0242] Step 6 Enzymatic hydrolysis: Using the weight of the original slurry obtained in Step 1 as a standard, add 20 u / g of aspartic protease and cysteine ​​protease respectively, adjust the pH to 5.0, set the temperature to 40℃, and the time to 5 h; the enzyme inactivation temperature is 95℃ and the time is 30 min.

[0243] Step 7: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0244] Step 8: Purification: Purify using dextran gel G-25.

[0245] Step 9: Drying: The purified product is freeze-dried to obtain active peptides.

[0246] Comparative Example 18

[0247] Step 1: Prepare the raw pulp: Take 8 parts of Chinese yam, 8 parts of cinnamon, 6 parts of poria cocos, 6 parts of dried plum, 6 parts of amomum villosum, 6 parts of fresh reed rhizome, 6 parts of lotus seed, 6 parts of lily bulb, 6 parts of polygonatum odoratum, 6 parts of licorice root, and 6 parts of mulberry. Wash each ingredient thoroughly, soak until no dry core remains, drain the surface water, and crush into raw pulp for later use.

[0248] The second step of enzymatic hydrolysis: Using the weight of the original pulp obtained in the first step as a standard, add 2000 u / g of cellulase and 1500 u / g of pectinase respectively, adjust the pH to 4.5, set the temperature to 52℃, and the time to 5h; the enzyme inactivation temperature is 95℃ and the time is 30min.

[0249] The third step is to prepare the yeast starter: The culture medium consists of 10.0 g / L peptone, 10.0 g / L beef meal, 2.0 g / L yeast powder, 20.0 g / L glucose, 2.0 g / L dipotassium hydrogen phosphate, 5.0 g / L sodium acetate, 2.0 g / L triammonium citrate, 0.05 g / L manganese sulfate, 0.4 mg / L biotin, and 0.2 mg / L riboflavin. Activated, thermostable, and highly active yeast was inoculated at 2.5% of its original volume, cultured at 160 rpm at 34°C for 30 hours to prepare binary yeast starter solution A. Activated Staphylococcus xylose was inoculated at 2% of its original volume, cultured at 36°C for 12 hours to prepare yeast starter solution B, which is ready for use.

[0250] The fourth step is to prepare the diluted mixed slurry: using the weight of the enzymatic hydrolysate obtained in the second step as a standard, add 3.5 times the amount of purified water and 0.15 times the amount of peptone to the fermenter, boil and maintain for 5 minutes, then stop heating and cool down to obtain the diluted mixed slurry for later use.

[0251] Step 5: Prepare the fermentation broth. Inoculate the binary yeast broth A and yeast broth B from step 3 into the diluted mixed slurry obtained in step 4 at a ratio of 0.04 times their weight. The fermentation temperature is 33℃ and the time is 36h.

[0252] Step 6: Yeast autolysis and ultrasonic cell disruption: After terminating fermentation, the yeast in the fermentation broth is autolyzed under conditions of 55℃ for 24 hours. Then, ultrasonic cell disruption is performed, with ultrasonic disruption for 1 minute followed by a 1-minute interval, for a total of 20 cycles.

[0253] Step 7: Ultrafiltration: Take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove large molecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons.

[0254] Step 8: Purification: Purify using dextran gel LH-60.

[0255] Step 9: Drying: The purified product is freeze-dried to obtain active peptides.

[0256] Experimental Example 1

[0257] The results are shown in Table 1:

[0258]

[0259]

[0260] Experiment Example 2

[0261] 1. Method

[0262] Rats (half male and half female, weighing 180–220 g) were randomly divided into a normal group, a model group, Examples 1–5 groups, and a control group, with 10 rats in each group. The normal group was fed a standard diet. The other groups were fed a high-sugar, high-fat diet for 10 days, then placed in a modeling chamber (35°C, 95% relative humidity). 72 hours later, the rats were injected intravenously with 1 mL / 200 g body weight of Escherichia coli. Three hours after Escherichia coli infection, the rats were removed from the modeling chamber and placed in a natural environment, fed a standard diet. The daily gavage dosage for Examples 1–5 groups and the control group was calculated using the standard animal equivalent dose conversion factor (based on 60 g of raw material / kg body weight / day for rats). The normal and model groups were administered the same weight of starch as in Example 5 twice daily for 10 days. After 10 days, the rats were anesthetized, and 3–5 mL of blood was collected from the heart, anticoagulated with heparin, and blood rheological parameters were measured.

[0263] 2. Results

[0264] Statistical results of blood rheological parameters in each group of rats See Table 2.

[0265] Table 2

[0266]

[0267]

[0268] All aspects not described in detail in this invention are common knowledge that can be readily understood by those skilled in the art. Although the invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which are obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of this invention fall within the scope of protection claimed by this invention.

Claims

1. A compound peptide dietary supplement for improving damp-heat constitution, characterized in that, The compound peptide dietary supplement includes the following ingredients: dandelion, poria cocos, bamboo leaves, white hyacinth bean, coix seed, fresh reed rhizome, patchouli, red adzuki bean, and honeysuckle.

2. The compound peptide dietary supplement according to claim 1, characterized in that, The ingredients of the compound peptide dietary supplement also include cardamom.

3. The compound peptide dietary supplement according to claim 2, characterized in that, By weight, the dandelion is 2-10 parts, the poria cocos is 2-10 parts, the lophatherum gracile is 2-8 parts, the white hyacinth bean is 2-8 parts, the coix seed is 2-8 parts, the fresh reed rhizome is 2-8 parts, the patchouli is 2-8 parts, the red adzuki bean is 2-8 parts, the honeysuckle is 2-8 parts, and the white cardamom is 2-8 parts.

4. The compound peptide dietary supplement according to claim 2, characterized in that, By weight, the dandelion comprises 8 parts, the poria cocos comprises 8 parts, the lophatherum gracile comprises 6 parts, the white hyacinth bean comprises 6 parts, the coix seed comprises 6 parts, the fresh reed rhizome comprises 6 parts, the patchouli comprises 6 parts, the red adzuki bean comprises 6 parts, the honeysuckle comprises 6 parts, and the cardamom comprises 6 parts; or the dandelion comprises 8 parts, the poria cocos comprises 8 parts, the lophatherum gracile comprises 6 parts, the white hyacinth bean comprises 6 parts, the coix seed comprises 6 parts, the fresh reed rhizome comprises 6 parts, the patchouli comprises 6 parts, the red adzuki bean comprises 6 parts, the honeysuckle comprises 4 parts, and the cardamom comprises 6 parts.

5. The method for preparing the compound peptide dietary supplement according to any one of claims 1-4, characterized in that, Includes the following steps: The steps are as follows: Step 1: Prepare the original slurry; Step 2: Prepare the yeast starter; Step 3: Prepare the diluted mixed slurry; Step 4: Prepare the fermentation broth; Step 5: Yeast autolysis and ultrasonic cell disruption; Step 6: Enzymatic hydrolysis; Step 7: Ultrafiltration; Step 8: Purification; Step 9: Drying.

6. The method for preparing the compound peptide dietary supplement according to claim 5, characterized in that: The specific process for preparing the raw pulp in the first step is to take dandelion, poria cocos, light bamboo leaves, white hyacinth bean, coix seed, fresh reed rhizome, patchouli, red adzuki bean, honeysuckle, white cardamom, and other raw materials, wash them clean, soak them until there is no dry core, drain the surface water, and crush them into raw pulp for later use. The second step involves preparing the yeast starter by inoculating and culturing a mixture of heat-resistant, highly active yeast and Aspergillus oryzae to form a binary yeast starter solution A, and then culturing a mixture of three bacteria—Lactobacillus bulgaricus, Kluyveromyces martensii, and Lactobacillus acidophilus—to form a yeast starter solution B, which is then ready for use. The specific process for preparing the diluted mixed slurry in the third step is as follows: based on the weight of the original slurry obtained in the first step, add an appropriate amount of purified water and an appropriate amount of brown sugar to the fermentation tank, boil and maintain for a period of time, stop heating, cool down, and obtain the diluted mixed slurry for later use. The specific process for preparing the fermentation broth in the fourth step is to inoculate the binary yeast broth A and yeast broth B from the second step into the diluted mixed slurry obtained in the third step at a ratio of 0.02 to 0.06 times by weight. The specific process of the fifth step, yeast autolysis and ultrasonic cell disruption, is as follows: after terminating fermentation, control appropriate yeast autolysis conditions, autolyze the yeast in the fermentation broth, and use ultrasonic cell disruption extraction process to obtain abundant yeast small molecule peptides and amino acids. The specific process of the sixth enzymatic hydrolysis step is as follows: based on the weight of the original slurry obtained in the first step, add 20-30 u / g of Bacillus subtilis protease, adjust the pH to 9-10, set the temperature to 50-54℃, and the time to 3-7 h; the enzyme inactivation temperature is 95℃ and the time is 30 min. The specific process of the seventh step of ultrafiltration is to take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 10,000 Daltons for membrane separation to remove macromolecular impurities and obtain small molecule peptides and other components with a molecular weight cutoff of less than 10,000 Daltons. The specific purification process in the eighth step is purification using dextran gel G-50. The specific process for the ninth step of drying is to freeze-dry the purified product to obtain active peptides or spray-dry it.

7. The method for preparing the compound peptide dietary supplement according to claim 6, characterized in that, In the second step, highly active yeast and Aspergillus oryzae are inoculated into a culture medium at a temperature of 30–38°C and cultured at 160 rpm for 12–48 hours to prepare binary yeast culture liquid A; Lactobacillus bulgaricus, Kluyveromyces martensii, and Lactobacillus acidophilus are inoculated into a culture medium at a temperature of 30–42°C and cultured for 5–20 hours to prepare yeast culture liquid B; in the third step, based on the weight of the original slurry obtained in the first step, 2–5 times the amount of purified water and 0.1–0.2 times the amount of brown sugar are added to the original slurry, boiled and kept for 5 minutes, then heating is stopped, and the temperature is lowered to obtain a diluted mixed slurry for later use; in the fourth step, the fermentation temperature is 30–36°C and the time is 24–48 hours.

8. The method for preparing the compound peptide dietary supplement according to claim 6, characterized in that, In the second step, the culture medium for the yeast starter is 1% yeast extract, 75-79% water, 3-5% brown sugar and 15-20% potato.

9. A formulation of a compound peptide dietary supplement for improving damp-heat constitution, characterized in that, The preparation is a tablet, granule, or oral liquid.

10. An application of the compound peptide dietary supplement according to claims 1-5, characterized in that, The application refers to its use in the preparation of food or medicine suitable for people with damp-heat constitution.

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