Composite sheep colostrum freeze-dried powder capable of assisting in reducing blood sugar and preparation method of composite sheep colostrum freeze-dried powder

Abstract

The invention relates to the technical field of functional food processing, in particular to sheep colostrum composite freeze-dried powder capable of assisting in reducing blood sugar and a preparation method of the sheep colostrum composite freeze-dried powder. According to the invention, lactobacillus helveticus and lactobacillus plantarum are compounded and cooperated to carry out biological conversion on sheep colostrum fermentation, so that release of substances such as hexanal and octanoic acid of goaty odor precursor substances can be reduced, and bad fishy odor of sheep colostrum can be effectively improved in sense; through cooperation with the fermented Chinese yam and poria cocos, the fishy smell of the sheep colostrum can be remarkably reduced in the aspects of smell and taste from the aspects of release reduction, blending and the like, and the bad flavor is improved. The sheep colostrum fermented by compounding lactobacillus helveticus and lactobacillus plantarum, and the Chinese yam and poria cocos fermented by lactobacillus plantarum are compounded, so that the sheep colostrum has a synergistic blood sugar reducing effect, and can be used for preparing products for assisting in reducing blood sugar.

Description

Technical Field

[0001] This invention relates to the field of functional food processing technology, and in particular to a compound freeze-dried powder of sheep colostrum that can help lower blood sugar and its preparation method. Background Technology

[0002] Colostrum from sheep is rich in immunoglobulins, growth factors, and high-quality protein, with a nutritional value significantly higher than that of regular milk. However, its inherent fishy smell (mainly from short-chain fatty acids such as hexanal and caprylic acid) and certain branched-chain fatty acids limits the product's palatability and market acceptance. At the same time, with the rising incidence of metabolic diseases such as diabetes, developing natural foods with auxiliary blood sugar regulation functions has significant market value and social significance.

[0003] However, there is currently no compound product for sheep colostrum that can effectively remove the fishy smell of sheep colostrum and also has the function of assisting blood sugar control, so as to improve the added value of sheep colostrum and its market acceptance. Summary of the Invention

[0004] Based on the above background, the present invention provides a compound freeze-dried powder of sheep colostrum that can help lower blood sugar and its preparation method. The present invention uses reasonable strains to ferment and biotransform sheep colostrum, yam and poria cocos to generate active substances that lower blood sugar. At the same time, it can also synergistically target and degrade or mask the fishy smell of sheep colostrum from the perspective of odor and taste, thereby improving the unpleasant flavor.

[0005] The technical solution provided by this invention is as follows: A method for preparing a compound freeze-dried sheep colostrum powder that can help lower blood sugar includes the following steps: S1 was used to pre-treat yam and poria cocos, respectively; S2 was used to ferment sheep colostrum, yam, and poria cocos, respectively. S2.1 After sterilizing the sheep colostrum, it was inoculated with compound bacterial solution and then subjected to constant temperature static anaerobic fermentation at 42±5℃ for 6-12 hours. After cooling, it was refrigerated for 12-24 hours and then sterilized to obtain the complete fermented sheep colostrum liquid. The compound bacterial solution is composed of Lactobacillus helveticus and Lactobacillus plantarum bacterial solutions in a volume ratio of (1-3):(1-2), wherein the effective viable count of the Lactobacillus helveticus solution is 10. 8 -10 9 CFU / ml; the effective viable count of the *Lactobacillus plantarum* bacterial solution is 10. 8 -10 9 CFU / ml; S2.2 After inoculating the yam pretreated in step S1 with Lactobacillus plantarum solution, it was kept at a constant temperature of 37±5℃ for 18-24h for anaerobic fermentation. After filtration, the filtrate was collected, sterilized, and the yam fermentation liquid was obtained. S2.3 After inoculating the pretreated Poria cocos from step S1 with Lactobacillus plantarum culture, it was kept at a constant temperature of 37±5℃ for 20-24 hours for anaerobic fermentation. After filtration, the filtrate was collected, sterilized, and Poria cocos fermentation liquid was obtained. S3. The sheep colostrum fermentation liquid, yam fermentation liquid and poria cocos fermentation liquid obtained in step S2 are mixed in a volume ratio of (5-8):(2-4):(1-3) and then homogenized to obtain freeze-dried bottom liquid. After freeze-drying the freeze-dried base liquid, S4 pulverizes and screens it to obtain freeze-dried powder.

[0006] Furthermore, the pretreatment of yam in step S1 is as follows: After peeling and cutting the yam into chunks, mix the yam and water at a mass ratio of 1:(3-8), then pulp the mixture and pass it through an 80-100 mesh sieve to obtain yam pulp. Then, add 0.2-0.5% of the yam pulp to medium-temperature α-amylase and perform enzymatic hydrolysis for 30-50 minutes. After sterilizing and inactivating the enzyme at high temperature, cool it to 30-45℃.

[0007] Furthermore, the pretreatment procedures for Poria cocos in step S1 are as follows: Mix Poria cocos powder and water at a mass-to-volume ratio of 1:(10-20) (g / ml), sterilize at high temperature, and then cool to 30-45℃.

[0008] Further, the yam pulp obtained after pretreatment in step S2.2 is inoculated with *Lactobacillus plantarum* bacterial solution at 3%-5% (v / v) by volume, wherein the effective viable count of *Lactobacillus plantarum* bacterial solution is 10-1. 8 -10 9 CFU / ml.

[0009] Further, in step S2.3, the Poria cocos obtained after pretreatment in step S1 is inoculated with Lactobacillus plantarum solution at 1%-2% (v / v) by volume, wherein the effective viable count of Lactobacillus plantarum solution is 10. 8 -10 9 CFU / ml.

[0010] Furthermore, the freeze-drying in S4 includes the following steps: ① Pre-freezing Pre-freeze the freeze-dried base liquid at -40°C until it is completely frozen; ② Vacuum freeze drying Under vacuum conditions, the temperature is increased from (-30 to -20℃) to 0℃ at a rate of 0.5-1℃ / min, followed by sublimation drying for 12-24 hours. Then, the temperature is increased to 20-30℃ at a rate of 0.5-1℃ / min, followed by desorption drying for 8-12 hours.

[0011] Based on the same inventive concept, the present invention also provides a method for preparing a compound freeze-dried sheep colostrum powder that can help lower blood sugar.

[0012] Based on the same inventive concept, this invention also provides the application of the aforementioned sheep colostrum compound freeze-dried powder in the preparation of products that help lower blood sugar (Table 1: in vitro hypoglycemic activity results).

[0013] Furthermore, the product is a food or health product.

[0014] The beneficial effects achieved by this invention are as follows: This invention utilizes a synergistic combination of Lactobacillus helveticus and Lactobacillus plantarum to biotransform sheep colostrum fermentation, thereby reducing the release of hexanal, caprylic acid, and other precursors of sheep odor. Sensoryly, this effectively improves the unpleasant fishy smell of sheep colostrum. In synergy with fermented yam and Poria cocos, the invention significantly reduces the fishy smell of sheep colostrum and improves its unpleasant flavor by reducing the release of these substances and harmonizing their components.

[0015] Furthermore, experimental verification has shown that the colostrum of sheep fermented by Lactobacillus helveticus and Lactobacillus plantarum, and the combination of yam and Poria cocos fermented by Lactobacillus plantarum respectively, have a synergistic effect in lowering blood sugar and can be used to prepare products that help lower blood sugar.

[0016] Furthermore, the freeze-dried powder prepared by this invention has a wide range of applications. It can be directly mixed with water or added as a raw material to various functional foods such as solid beverages, meal replacement powders, and compressed candies. Detailed Implementation

[0017] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. 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.

[0018] Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods; the experiments used in the following embodiments... Unless otherwise specified, all materials were purchased from commercial channels.

[0019] The bacteria used in the following related embodiments and comparative examples were all purchased externally.

[0020] Lactobacillus helveticus was purchased from the China General Microbiological Culture Collection Center with accession number CGMCC No. 16405.

[0021] The strain of *Lactobacillus plantarum* purchased from the China General Microbiological Culture Collection Center with accession number CGMCC No. 14812.

[0022] The mesophilic α-amylase was purchased from Dongheng Huadao, with an enzyme activity of 8.2 × 10⁻⁶. 5 U / g.

[0023] The sheep colostrum used in the following examples and comparative examples was from the same batch.

[0024] Example 1: A method for preparing a compound freeze-dried sheep colostrum powder that can help lower blood sugar, comprising the following steps: S1 was used to pre-treat yam and poria cocos, respectively; The pretreatment procedures for yam are as follows: Peel and cut the yam into chunks. Mix the yam and water at a mass ratio of 1:3, then blend the mixture into a paste and pass it through a 100-mesh sieve to obtain yam paste. Heat the yam paste to 65°C and add 0.2% of its mass of medium-temperature α-amylase. Perform enzymatic hydrolysis for 35 minutes, then raise the temperature to 100°C and hold for 5 minutes to sterilize and inactivate the enzyme. Finally, cool to 40°C to obtain the final product.

[0025] The pretreatment procedures for Poria cocos are as follows: Mix Poria cocos powder and water at a mass-to-volume ratio of 1:10 (g / ml), sterilize at 105℃, and then cool to 40℃.

[0026] S2 was used to ferment sheep colostrum, yam, and poria cocos, respectively. S2.1 After pasteurizing (62℃, 30 min) and cooling to 40℃, the sheep colostrum was transferred to a fermentation tank. Then, a compound bacterial solution was inoculated at 3% (v / v) of the sheep colostrum volume (the fermentation liquid was about 4 / 5 of the fermentation tank volume), and the tank was sealed. Then, it was kept at a constant temperature of 40±2℃ for 6-12 h for static anaerobic fermentation until the pH dropped to 4.5-4.7, at which point the fermentation was terminated. After the fermentation was completed, it was quickly cooled to 4℃ and refrigerated for 12-24 h. Then, it was pasteurized to obtain the complete fermented sheep colostrum liquid. The compound bacterial solution is composed of Lactobacillus helveticus and Lactobacillus plantarum bacterial solutions in a volume ratio of 1:1, and the effective viable count of the Lactobacillus helveticus solution is (1-1.2)×10⁻⁶. 8 CFU / ml; the effective viable count of the *Lactobacillus plantarum* bacterial suspension is (1-1.2) × 10⁻⁶. 8 CFU / ml; Specifically, the *Lactobacillus helveticus* and *Lactobacillus plantarum* cultures were inoculated separately into MRS liquid culture medium and activated at 37°C until the viable cell count reached (1-1.2) × 10⁻⁶. 8 CFU / ml; S2.2 After transferring the yam pulp pretreated in step S1 to the fermentation tank, inoculate it with 5% (v / v) of the volume of Lactobacillus plantarum solution (same as step S2.1) (the fermentation liquid is about 4 / 5 of the fermentation tank volume). After sealing the fermentation tank, it is kept at a constant temperature of 37±2℃ for 24h for static anaerobic fermentation. After centrifugation at 4000 rpm for 15min, the supernatant is collected and pasteurized to obtain the yam fermentation liquid. S2.3 After transferring the pretreated Poria cocos slurry from step S1 to the fermentation tank, inoculate it with Lactobacillus plantarum solution at 2% (v / v) of the volume of the Poria cocos slurry (same as step S2.1) (the fermentation liquid is about 4 / 5 of the fermentation tank volume). After sealing the fermentation tank, it is kept at a constant temperature of 37±2℃ for 24 hours for static anaerobic fermentation. After centrifugation at 4000 rpm for 15 minutes, the supernatant is collected and pasteurized to obtain the Poria cocos fermentation liquid. S3. The sheep colostrum fermentation liquid, yam fermentation liquid and poria cocos fermentation liquid obtained in step S2 are mixed in a volume ratio of 6:2:2 and then homogenized (pressure 20-30 MPa) to obtain freeze-dried base liquid. After freeze-drying the freeze-dried base liquid, S4 pulverizes it with nitrogen gas and then passes it through a 60-mesh sieve to obtain freeze-dried powder.

[0027] Freeze-drying includes the following steps: ① Pre-freezing Pre-freeze the freeze-dried base liquid at -40°C until it is completely frozen; ② Vacuum freeze drying Under vacuum conditions (≤0.1 mbar), the temperature was increased from -20℃ to 0℃ at a rate of 0.5℃ / min, followed by sublimation drying for 12 hours. Then, the temperature was increased to 25℃ at a rate of 0.5℃ / min, followed by desorption drying for 12 hours.

[0028] Example 2: A method for preparing a compound freeze-dried powder of sheep colostrum that can help lower blood sugar. Compared with Example 1, the compound bacterial solution used for sheep colostrum fermentation in this example is a mixture of Lactobacillus helveticus bacterial solution and Lactobacillus plantarum bacterial solution in a volume ratio of 3:1. Other aspects are the same as in Example 1.

[0029] Example 3: A method for preparing a compound freeze-dried powder of sheep colostrum that can help lower blood sugar. Compared with Example 1, the compound bacterial solution used for sheep colostrum fermentation in this example is a mixture of Lactobacillus helveticus bacterial solution and Lactobacillus plantarum bacterial solution in a volume ratio of 1:3. Other aspects are the same as in Example 1.

[0030] Comparative Example 1: A method for preparing a compound freeze-dried sheep colostrum powder that can help lower blood sugar. This example is different from Example 1. The bacterial culture used for sheep colostrum fermentation was Lactobacillus helveticus culture. During sheep colostrum fermentation, 3% (v / v) of the volume of sheep colostrum was inoculated with Lactobacillus helveticus culture for fermentation. Other procedures were the same as in Example 1.

[0031] Comparative Example 2: A method for preparing a compound freeze-dried sheep colostrum powder that can help lower blood sugar. This example is different from Example 1. The bacterial solution used for sheep colostrum fermentation was Lactobacillus plantarum bacterial solution. During sheep colostrum fermentation, 3% (v / v) of the volume of sheep colostrum was inoculated with Lactobacillus plantarum bacterial solution for fermentation, and other procedures were the same as in Example 1.

[0032] Comparative Example 3: A method for preparing a compound freeze-dried sheep colostrum powder that can help lower blood sugar. This example is different from Example 1. In step S3, the sheep colostrum fermentation liquid and yam fermentation liquid obtained in step S2 are mixed at a volume ratio of 6:4 and then homogenized (pressure 20-30 MPa) to obtain freeze-dried base liquid. Other steps are the same as in Example 1.

[0033] Comparative Example 4: A method for preparing a compound freeze-dried sheep colostrum powder that can help lower blood sugar. This example is different from Example 1. In step S3, the sheep colostrum fermentation liquid and Poria cocos fermentation liquid obtained in step S2 are mixed at a volume ratio of 6:4 and then homogenized (pressure 20-30 MPa) to obtain freeze-dried base liquid. Other steps are the same as in Example 1.

[0034] Comparative Example 5: A method for preparing a compound freeze-dried powder of sheep colostrum that can help lower blood sugar. Compared with Example 1, this example omits steps S2.2, S2.3 and S3, that is, the fermented sheep colostrum liquid after fermentation is directly freeze-dried. Other matters not covered are the same as in Example 1.

[0035] The relevant experimental verifications were carried out on the sheep colostrum compound freeze-dried powders prepared in Examples 1 to 3 and Comparative Examples 1 to 5, as detailed below: ① Evaluation of in vitro hypoglycemic activity α-Glucosidase is a hydrolytic enzyme that catalyzes the hydrolysis of cellulose and the synthesis of oligosaccharides. α-Amylase can hydrolyze the α-1,4-glycosidic bonds within starch, breaking it down into dextrins, oligosaccharides, and monosaccharides, leading to postprandial hyperglycemia. This is a key reason. The in vitro hypoglycemic effect can be evaluated by inhibiting the activity of α-glucosidase and α-amylase.

[0036] The half-maximal inhibitory concentration (IC50, 2 U / mL) of the lyophilized sheep colostrum compound powders from Examples 1 to 3 and Comparative Examples 1 to 5 against α-glucosidase (yeast-derived, G5003-100 UN) was determined using the PNPG method. The half-maximal inhibitory concentration (IC50, 1.0 mg / mL) of the lyophilized sheep colostrum compound powders from Examples 1 to 3 against α-amylase was determined using the 3,5-dinitrosalicylic acid method. Sterilized sheep colostrum was used as a blank control group. The results are shown in Table 1.

[0037] The IC50 value refers to the concentration of a substance that can inhibit an enzyme by 50%. The smaller the value, the better the inhibitory effect of the substance, and the better the in vitro blood glucose lowering effect.

[0038] Table 1: Results of in vitro hypoglycemic activity

[0039] In the blank control group, the α-glucosidase (IC50) and α-amylase (IC50) were >7.0, meaning that the half-maximal inhibition was not achieved when the concentration of sheep colostrum was greater than 7 mg / ml, and no further experiments were conducted.

[0040] As can be seen from the table above, Example 1 exhibits the strongest enzyme inhibitory activity, while Comparative Examples 1 and 2 show significantly weaker enzyme inhibitory activities than Example 1. This indicates that using Lactobacillus helveticus and Lactobacillus plantarum in combination for fermentation of sheep colostrum is beneficial for synergistically improving the enzyme inhibitory activity of sheep colostrum. Comparative Example 5 shows the weakest enzyme inhibitory activity. Combined with Comparative Examples 3 and 4, it can be seen that the fermentation of sheep colostrum, along with the fermented Poria cocos and Dioscorea opposita, together with the fermented sheep colostrum, constitutes a multi-component and multi-target functional system, which can play a synergistic role in lowering blood sugar. ② Evaluation of hypoglycemic efficacy in animals SPF-grade SD rats were purchased and acclimatized for one week. After being fed a high-fat diet for four weeks, they were injected intraperitoneally with 40 mg / kg streptozotocin. Sixty-four rats with fasting blood glucose (FBG) ≥11.1 mmol / L were selected and randomly divided into eight groups of eight rats each: blank control group, Example 1 to Example 3 groups, and Comparative Example 1 to Comparative Example 5 groups. The blood glucose of the rats was measured and recorded as the initial blood glucose value. The blank control group was then fed regular feed and water, and was given physiological saline by gavage once a day at a dose of 5 ml / kg. Examples 1 to 3 and Comparative Examples 1 to 5, in addition to being fed ordinary feed and water, were given a corresponding gavage of lyophilized sheep colostrum reconstituted solution (lyophilized sheep colostrum powder dissolved in room temperature water at a concentration of 100 mg / ml) at a dose of 5 ml / kg, once a day for 21 consecutive days.

[0041] After the experiment began, the rats were fasted for 8 hours every 7 days, but allowed free access to water. Blood glucose levels were measured by tail tip puncture. After the experiment, liver tissue was taken to measure liver glycogen content. The results are shown in Table 2 (data were statistically analyzed, and the difference between groups was P<0.01).

[0042] Table 2: Results of the rat hypoglycemic experiment

[0043] As shown in the table above, the blood glucose level of the rats treated in Example 1 decreased to 9.82 mmol / L in the third week, showing the largest decrease and a continuous and rapid downward trend. The hypoglycemic effects of Comparative Examples 1 and 2 were significantly weaker than those of Examples 1-3. Comparative Example 5 had the weakest hypoglycemic effect, with blood glucose still as high as 15.11 mmol / L after 3 weeks. This corresponds to the in vitro hypoglycemic activity shown above. It can be seen that the fermentation products of yam and poria cocos each contribute unique active ingredients, which together with fermented sheep colostrum constitute a multi-target blood glucose regulation system and play a synergistic role in lowering blood glucose.

[0044] ③ The headspace-gas chromatography-mass spectrometry method was used to detect the fishy smell substances (hexanal, hexanic acid) or flavor substances (acetaldehyde) in the sheep colostrum compound freeze-dried powder of the examples and comparative examples, and the sterilized sheep colostrum alone was used as a blank control group. The testing procedure is as follows: Sample preparation: Weigh 2.0 g of lyophilized sheep colostrum powder into a 20 mL headspace vial. Add 7.5 mL of saturated sodium chloride solution (to improve the partition coefficient of volatile substances), immediately seal the vial cap with a PTFE / silicone septum, and vortex for 2 minutes to fully dissolve / disperse the sample. Place the headspace vial in a 60℃ constant temperature water bath and equilibrate for 10-15 minutes. Using a 65 μm PDMS / DVB as the extraction head (before first use, it needs to be aged at 250℃ for more than 30 minutes at the GC injection port), penetrate the septum with the extraction needle, push out the fiber head, and perform headspace adsorption at 60℃ for 40 minutes, during which time magnetic stirring (250 rpm) is required. After extraction, quickly insert the extraction head into the GC-MS injection port and perform thermal desorption at 250℃ for 5 minutes for chromatographic analysis.

[0045] GC-MS analysis conditions: Gas chromatography (GC): Column: DB-WAX (30 m × 0.25 mm × 0.25 μm); Carrier gas and flow rate: High-purity helium (He), constant flow mode, flow rate 1.0 mL / min; The temperature program is as follows: initially 40℃ and hold for 5 minutes, then increase to 150℃ at 5℃ / min and hold for 3 minutes, then increase to 240℃ at 10℃ / min and hold for 5 minutes. The total running time is approximately 33 minutes.

[0046] Mass spectrometry (MS): Ion source: Electron impact (EI) source; Ionization energy: 70 eV; Ion source temperature: 230℃; Scanning mode: Full scan (Scan), quality scan range m / z 35-400; External standard method for detecting hexanal and hexanoic acid concentrations.

[0047] The results are shown in Table 3.

[0048] Table 3: Results of Odor Substance Detection

[0049] Hexanal and hexanoic acid are key odor substances. The lower their content, the better the deodorizing effect. As can be seen from the table above, the content of hexanal and hexanoic acid in Example 1 is the lowest among all treatment groups, and is significantly reduced compared with the blank control group. This shows that Example 1 can significantly inhibit odor substances. Comparative Example 5, which used only a compound bacteria to ferment sheep colostrum, showed significantly higher levels of hexanal and hexanoic acid than Example 1. Comparative Examples 3 and 4 also showed significantly higher levels of hexanal and hexanoic acid than Example 1, but lower levels than Comparative Example 5. Analysis suggests that the fermentation products of Poria cocos and Dioscorea opposita effectively reduced the volatilization of odorous substances. This is likely because the compound bacteria fermented the sheep colostrum, producing acid that lowered the pH, leading to denaturation of milk proteins (especially whey proteins) and the formation of a curd network. During this process, some lipids and associated odor precursors (such as hexanal) were encapsulated or embedded within the protein network, reducing their volatility and making them less likely to be released. Furthermore, Dioscorea opposita fermentation produces abundant extracellular polysaccharides and mucoproteins, which can adsorb odor molecules through hydrogen bonds and hydrophobic interactions, reducing their volatility. The Poria cocos polysaccharides and other components obtained after fermentation can form a colloidal system, encapsulating some odorous substances and preventing their release into the air. The residual levels of fishy-smelling substances in Comparative Examples 1 and 2 were higher than in any of the Example groups, indicating that the combined use of Lactobacillus helveticus and Lactobacillus plantarum for fermenting sheep colostrum is necessary. The synergistic effect of the two can more comprehensively optimize the fermentation process and is more effective in transforming unpleasant flavor substances than a single strain. Thus, it can be seen that yam fermentation extract and Poria cocos fermentation extract are important components for reducing unpleasant odors (fishy smell). They not only have deodorizing activity on their own, but also synergize with the sheep colostrum products fermented by microorganisms to achieve the best deodorizing effect.

[0050] ③ Sensory evaluation of product flavor A panel of 20 professionally trained evaluators conducted sensory evaluations of the sheep colostrum in the examples and comparative samples. To avoid bias from differing preferences among the evaluators, the samples were randomly numbered. Sterilized sheep colostrum served as a blank control group. Evaluators rinsed their mouths with warm water before scoring, and the sterilized sheep colostrum was used as the blank control group. Evaluators evaluated the samples according to the evaluation criteria in Table 4, and then calculated the average score for each sample on each indicator. The results are shown in Table 5. The evaluation sample consisted of 5g of sheep colostrum dissolved in 80ml of 45℃ warm water.

[0051] Table 4: Sensory Evaluation Criteria for Goat Colostrum

[0052] Table 5: Sensory Evaluation Results

[0053] As can be seen from the table above, there is no significant difference in color between the example groups and the comparative example groups, while there is no significant difference in aroma and taste between Examples 1 to 3. However, the aroma and taste of Comparative Example 5 are significantly lower than those of Examples 1 to 3, and it is the lowest among the comparative examples, with a greater difference in taste. Comparative Examples 3, 4 and 5 show that the synergistic effect of yam ferment and poria cocos ferment helps to improve the taste.

[0054] The embodiments shown are only one of the implementation methods of the present invention. If those skilled in the art are inspired by this and design similar structures and embodiments without departing from the spirit of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. A method for preparing a compound freeze-dried sheep colostrum powder that can help lower blood sugar, characterized in that, Includes the following steps: S1 was used to pre-treat yam and poria cocos, respectively; S2 was used to ferment sheep colostrum, yam, and poria cocos, respectively. S2.1 After sterilizing the sheep colostrum, it was inoculated with compound bacterial solution and then subjected to constant temperature static anaerobic fermentation at 42±5℃ for 6-12 hours. After cooling, it was refrigerated for 12-24 hours and then sterilized to obtain the complete fermented sheep colostrum liquid. The compound bacterial solution is composed of Lactobacillus helveticus and Lactobacillus plantarum bacterial solutions in a volume ratio of (1-3):(1-2), wherein the effective viable count of the Lactobacillus helveticus solution is 10. 8 -10 9 CFU / ml; the effective viable count of the *Lactobacillus plantarum* bacterial solution is 10. 8 -10 9 CFU / ml; S2.2 After inoculating the yam pretreated in step S1 with Lactobacillus plantarum solution, it was kept at a constant temperature of 37±5℃ for 18-24h for anaerobic fermentation. After filtration, the filtrate was collected, sterilized, and the yam fermentation liquid was obtained. S2.3 After inoculating the pretreated Poria cocos from step S1 with Lactobacillus plantarum culture, it was kept at a constant temperature of 37±5℃ for 20-24 hours for anaerobic fermentation. After filtration, the filtrate was collected, sterilized, and Poria cocos fermentation liquid was obtained. S3. The sheep colostrum fermentation liquid, yam fermentation liquid and poria cocos fermentation liquid obtained in step S2 are mixed in a volume ratio of (5-8):(2-4):(1-3) and then homogenized to obtain freeze-dried bottom liquid. After freeze-drying the freeze-dried base liquid, S4 pulverizes and screens it to obtain freeze-dried powder.

2. The method for preparing a compound freeze-dried sheep colostrum powder that can assist in lowering blood sugar according to claim 1, characterized in that, The pretreatment of yam in step S1 is as follows: After peeling and cutting the yam into chunks, mix the yam and water at a mass ratio of 1:(3-8), then pulp the mixture and pass it through an 80-100 mesh sieve to obtain yam pulp. Then, add 0.2-0.5% of the yam pulp to medium-temperature α-amylase and perform enzymatic hydrolysis for 30-50 minutes. After sterilizing and inactivating the enzyme at high temperature, cool it to 30-45℃.

3. The method for preparing a compound freeze-dried sheep colostrum powder that can assist in lowering blood sugar according to claim 1, characterized in that, The pretreatment procedures for Poria cocos in step S1 are as follows: Mix Poria cocos powder and water at a mass-to-volume ratio of 1:(10-20) (g / ml), sterilize at high temperature, and then cool to 30-45℃.

4. The method for preparing a compound freeze-dried sheep colostrum powder that can assist in lowering blood sugar according to claim 2, characterized in that, The yam pulp obtained after pretreatment in step S2.2 is inoculated with *Lactobacillus plantarum* solution at 3%-5% (v / v) by volume, wherein the effective viable count of *Lactobacillus plantarum* solution is 10-1. 8 -10 9 CFU / ml.

5. The method for preparing a compound freeze-dried sheep colostrum powder that can assist in lowering blood sugar according to claim 3, characterized in that, S2.3 The Poria cocos obtained after pretreatment in step S1 is inoculated with Lactobacillus plantarum solution at 1%-2% (v / v) by volume, wherein the effective viable count of Lactobacillus plantarum solution is 10. 8 -10 9 CFU / ml.

6. The method for preparing a compound freeze-dried sheep colostrum powder that can assist in lowering blood sugar according to claim 1, characterized in that, The freeze-drying process in S4 includes the following steps: ① Pre-freezing Pre-freeze the freeze-dried base liquid at -40°C until it is completely frozen; ② Vacuum freeze drying Under vacuum conditions, the temperature is increased from (-30 to -20℃) to 0℃ at a rate of 0.5-1℃ / min, followed by sublimation drying for 12-24 hours. Then, the temperature is increased to 20-30℃ at a rate of 0.5-1℃ / min, followed by desorption drying for 8-12 hours.

7. The sheep colostrum compound freeze-dried powder prepared by the method for preparing a sheep colostrum compound freeze-dried powder that can help lower blood sugar as described in any one of claims 1 to 6.

8. The application of the sheep colostrum compound freeze-dried powder according to claim 7 in the preparation of products that help lower blood sugar.

9. The application according to claim 8, characterized in that, The product in question is a food or health supplement.

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