Gastrodia elata and roxburgh rose fermented product, and preparation method and application thereof

Abstract

This invention provides a fermented product of Gastrodia elata, prickly pear, and flaxseed, its preparation method, and its application, belonging to the field of biotechnology. The preparation method provided by this invention includes the following steps: Gastrodia elata is crushed and mixed with water, and γ-aminobutyric acid is added to obtain pretreated Gastrodia elata; prickly pear is pulped, and β-cyclodextrin and ε-polylysine are added, followed by low-temperature steaming to obtain pretreated prickly pear; flaxseed is pulverized and mixed with whey protein peptides, maltodextrin, and water, and treated with high-pressure microfluidic jet to obtain microencapsulated flaxseed powder; the pretreated Gastrodia elata is mixed with Lactobacillus plantarum for anaerobic fermentation, followed by the addition of pretreated prickly pear and Lactobacillus rhamnosus for microaerobic fermentation, and finally, the microencapsulated flaxseed powder and Saccharomyces cerevisiae for microaerobic fermentation. The fermented product of Gastrodia elata, prickly pear, and flaxseed obtained by this invention has a smooth taste and harmonious flavor, is suitable for direct consumption, has good mixing stability, and an extended shelf life. It also has multiple synergistic effects of calming the nerves, rejuvenating the skin, lubricating the intestines, and improving iron-deficiency anemia.

Description

Technical Field

[0001] This invention belongs to the field of biotechnology, specifically relating to a fermented product of Gastrodia elata, Prickly pear, and flaxseed, its preparation method, and its application. Background Technology

[0002] Gastrodia elata, prickly pear, and flaxseed are all medicinal and edible raw materials with both nutritional and health benefits. Combining these three ingredients to prepare a solid beverage can not only fully utilize the nutritional and health benefits of the raw materials, but also meet the needs of modern people for convenient, efficient, and mild functional foods, and has broad market application prospects.

[0003] Solid beverages are powdered foods that are prepared and consumed with water. They have advantages such as being convenient to carry, easy to consume, and easy to store and transport. However, their preparation stability directly affects the drinking experience and market acceptance of the product. Insufficient preparation stability can lead to problems such as layering, sedimentation, and flocculation, which seriously affect product quality and drinking experience. Currently, there are many technical challenges in preparing solid beverages by combining Gastrodia elata, prickly pear, and flaxseed. Specifically, existing technologies have the following prominent defects: First, the flavor and taste are unsatisfactory. The medicinal and earthy taste of Gastrodia elata, the raw fishy taste of flaxseed, and the sour and astringent taste of prickly pear combine to create a palatable flavor, limiting the market acceptance of the product. Second, the mixing stability is poor. The polarity and solubility of the three components differ significantly, and simple mixing can easily lead to problems such as layering, precipitation, and flocculation, affecting the drinking experience. Third, the shelf life is short. The acidic environment of prickly pear can easily cause the degradation of active ingredients in Gastrodia elata, and the unsaturated fatty acids in flaxseed are easily oxidized and rancid, further shortening the product's shelf life. Fourth, existing compound products mostly focus on a single effect and have not achieved the synergistic effect of calming the nerves, rejuvenating the skin, lubricating the intestines, and improving iron deficiency anemia. Moreover, a mature fermentation preparation process has not been developed, making it impossible to balance taste, stability, and functional integrity.

[0004] Furthermore, existing technologies lack the ability to combine these three ingredients and ferment them into a solid beverage, and there are no products or preparation methods that balance multiple benefits with stable dissolving properties. Current products containing Gastrodia elata, prickly pear, or flaxseed mostly rely on simple physical mixing, failing to achieve efficient synergy of components through scientific fermentation processes. This results in low utilization of active ingredients and limited functionality, failing to meet the modern consumer's demand for multifunctional, high-quality solid beverages. Therefore, developing a fermentable compound and preparation method that can solve these technical challenges, achieve synergistic effects, and meet the requirements of solid beverage preparation is of significant practical importance and application value. Summary of the Invention

[0005] In view of this, one of the objectives of this invention is to provide a fermented product of Gastrodia elata, prickly pear, and flaxseed and its preparation method. The preparation method of this invention can remove the sour and astringent taste of prickly pear, the earthy taste of Gastrodia elata, and the raw taste of flaxseed. The fermented product of Gastrodia elata, prickly pear, and flaxseed obtained has a smooth taste and harmonious flavor, and is suitable for direct consumption. Moreover, when the fermented product of Gastrodia elata, prickly pear, and flaxseed prepared by this invention is made into a solid beverage, it does not separate into layers, sediment, or flocculation when mixed, and is uniform and stable, and its shelf life is significantly extended.

[0006] A second objective of this invention is to provide the application of fermented Gastrodia elata, prickly pear, and flaxseed in the preparation of solid beverages or products for improving iron-deficiency anemia. The fermented Gastrodia elata, prickly pear, and flaxseed provided by this invention achieves the effects of calming the nerves, brightening the skin, and promoting bowel movements, while also improving iron-deficiency anemia, thus realizing a synergistic effect of multiple benefits.

[0007] The third objective of this invention is to provide a solid beverage made from Gastrodia elata, prickly pear, and flaxseed, which has a good flavor and taste, good mixing stability, and a long shelf life. The solid beverage made from Gastrodia elata, prickly pear, and flaxseed provided by this invention has multiple synergistic effects of calming the nerves, rejuvenating the skin, moisturizing the intestines, and improving iron deficiency anemia. It also has the advantages of good flavor and taste and good mixing stability.

[0008] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a method for preparing a fermented product of Gastrodia elata, prickly pear, and flaxseed, comprising the following steps: Gastrodia elata is crushed and mixed with water, γ-aminobutyric acid is added, the pH is adjusted to 6.5-7.5, and the mixture is soaked at 40℃-45℃ for 20-40 minutes to obtain pretreated Gastrodia elata; prickly pear is pulped, β-cyclodextrin and ε-polylysine are added, and then it is steamed at low temperature to obtain pretreated prickly pear; flaxseed is pulverized and mixed with whey protein peptides, maltodextrin, and water, and treated with high-pressure microfluidic jet to obtain microencapsulated flaxseed powder; the pretreated Gastrodia elata is mixed with Lactobacillus plantarum and anaerobic fermented at 30℃-35℃ for 4-8 hours, then the pretreated prickly pear and Lactobacillus rhamnosus are added, and microaerobic fermentation is carried out at 28℃-32℃ for 2-4 hours, and finally the microencapsulated flaxseed powder and Saccharomyces cerevisiae are added, and microaerobic fermentation is carried out at 25℃-30℃ for 4-6 hours to obtain the fermented product of Gastrodia elata, prickly pear, and flaxseed.

[0009] Preferably, the mass ratio of Gastrodia elata, Prickly pear and flaxseed is 100:(40~60):(50~60); the mass ratio of Gastrodia elata to water is 1:3~5; and the mass ratio of Gastrodia elata to γ-aminobutyric acid is 100:2~5.

[0010] Preferably, the mass ratio of prickly pear, β-cyclodextrin, and ε-polylysine is 100:(0.6~1.5):(0.2~0.4); the low-temperature steaming treatment is carried out at a temperature of 55℃~65℃ for 8min~15min.

[0011] Preferably, the mass ratio of flaxseed, whey protein peptide, maltodextrin and water is 100:(15~30):(20~40):(200~400); the working pressure of the high-pressure microjet treatment is 80MPa~120MPa, the working temperature is ≤45℃, the number of treatments is 2~3 times, and the circulating discharge particle size is 100nm~300nm.

[0012] Preferably, the ratio of viable bacteria count of pretreated Gastrodia elata to Lactobacillus plantarum is 1g:10. 5 CFU~10 6 CFU; the pretreated ratio of viable bacteria of *Prickly pear* and *Lactobacillus rhamnosus* was 1g:10. 5 CFU~10 7 CFU; the microaerobic fermentation is stirred fermentation; the mass viable count ratio of microencapsulated flaxseed powder to brewer's yeast is 1g:3×10 5 CFU~2×10 7 CFU.

[0013] The present invention also provides a fermented product of Gastrodia elata, Prickly pear and flax seeds, which is prepared by the above preparation method.

[0014] The present invention also provides the application of the above-mentioned fermented Gastrodia elata, Prickly pear and flaxseed in the preparation of solid beverages.

[0015] This invention also provides the application of the above-mentioned fermented Gastrodia elata, Prickly pear and flaxseed in the preparation of products to improve iron deficiency anemia.

[0016] The present invention also provides a solid beverage of Gastrodia elata, prickly pear and flaxseed with good flavor and taste, good mixing stability and long shelf life. The above-mentioned fermented Gastrodia elata, prickly pear and flaxseed is cooled to below 15°C, subjected to high pressure homogenization, and then subjected to low temperature gradient spray drying to obtain the solid beverage of Gastrodia elata, prickly pear and flaxseed.

[0017] Preferably, the homogenization pressure of the high-pressure homogenization treatment is 30MPa~50MPa, and the homogenization is performed 1~2 times; the conditions of the low-temperature gradient spray drying are as follows: feed temperature is 15℃~25℃, air inlet temperature is 110℃~120℃, the gradient temperature inside the tower is 85℃~90℃ in the first stage, 65℃~70℃ in the second stage, and 50℃~55℃ in the third stage, the air outlet temperature is 55℃~65℃, the feed rate is 300mL / h~500mL / h, the atomization speed is 20000r / min~24000r / min, the protective atmosphere is nitrogen, the oxygen content is controlled to be <5%, and the moisture content of the final product is ≤5%.

[0018] The beneficial effects of this invention are: The method for preparing fermented Gastrodia elata, prickly pear, and flaxseed products provided by this invention can remove the sour and astringent taste of prickly pear, the earthy taste of Gastrodia elata, and the raw taste of flaxseed, resulting in a smooth taste and harmonious flavor, suitable for direct consumption. Furthermore, the fermented Gastrodia elata, prickly pear, and flaxseed products prepared using this method are suitable for preparing solid beverages. They exhibit no layering, sedimentation, or flocculation during reconstitution, and are uniform and stable. Without the addition of exogenous additives, they can significantly extend shelf life. Additionally, they possess synergistic effects of calming the nerves, rejuvenating the skin, promoting bowel regularity, and improving iron-deficiency anemia. Detailed Implementation

[0019] This invention provides a method for preparing a fermented product of Gastrodia elata, prickly pear, and flaxseed, comprising the following steps: Gastrodia elata is crushed and mixed with water, γ-aminobutyric acid is added, the pH is adjusted to 6.5-7.5, and the mixture is soaked at 40℃-45℃ for 20-40 minutes to obtain pretreated Gastrodia elata; prickly pear is pulped, β-cyclodextrin and ε-polylysine are added, and then it is steamed at low temperature to obtain pretreated prickly pear; flaxseed is pulverized and mixed with whey protein peptides, maltodextrin, and water, and treated with high-pressure microfluidic jet to obtain microencapsulated flaxseed powder; the pretreated Gastrodia elata is mixed with Lactobacillus plantarum and anaerobic fermented at 30℃-35℃ for 4-8 hours, then the pretreated prickly pear and Lactobacillus rhamnosus are added, and microaerobic fermentation is carried out at 28℃-32℃ for 2-4 hours, and finally the microencapsulated flaxseed powder and Saccharomyces cerevisiae are added, and microaerobic fermentation is carried out at 25℃-30℃ for 4-6 hours to obtain the fermented product of Gastrodia elata, prickly pear, and flaxseed.

[0020] In this invention, Gastrodia elata can calm the nerves and improve sleep, while Rosa rugosa is rich in vitamins and antioxidants, and flaxseed provides dietary fiber and unsaturated fatty acids. The synergistic effect of these three ingredients can achieve multiple benefits, including calming the nerves, promoting sleep, brightening the skin, and relieving constipation. Furthermore, the preparation method provided by this invention also enables the fermented Gastrodia elata, Rosa rugosa, and flaxseed to improve iron-deficiency anemia. This invention does not specifically limit the source of each raw material in the preparation method; commercially available products commonly used in this field are acceptable.

[0021] In this invention, the preferred mass ratio of Gastrodia elata, Rosa rugosa, and flaxseed is 100:(40~60):(50~60), more preferably 100:(45~55):(52~58). This invention does not specifically limit the method of crushing Gastrodia elata; conventional crushing methods in the art are acceptable. After crushing, a sieving step is preferred, with a sieve mesh size preferably between 50 and 100 mesh. In this invention, the preferred mass ratio of Gastrodia elata to water is 1:3~5, more preferably 1:4; the preferred mass ratio of Gastrodia elata to γ-aminobutyric acid is 100:2~5, more preferably 100:3~4. This invention does not specifically limit the specific reagent for adjusting pH; conventional pH-adjusting reagents in the art are acceptable. The preferred soaking temperature is 42℃~44℃, and the preferred soaking time is 25min~35min. In this invention, after the above pretreatment, a weakly alkaline slow-release protective layer can be formed on the surface of the Gastrodia elata particles, which is used to subsequently block the hydrolytic destruction of gastrodin by the acidic environment of Rosa rugosa.

[0022] This invention does not specifically limit the method of pulping prickly pear; conventional pulping methods in the art are acceptable. In this invention, the preferred mass ratio of prickly pear, β-cyclodextrin, and ε-polylysine is 100:(0.6~1.5):(0.2~0.4), more preferably 100:(0.8~1.2):0.3. After adding β-cyclodextrin and ε-polylysine, it is preferably stirred at 25℃~28℃ at low speed for 20min~30min to achieve adsorption, deacidification, and de-acidification. Then, a low-temperature steaming treatment is performed to remove some free organic acids, reduce acidity, lessen astringency, and avoid destroying vitamin C. The preferred temperature for the low-temperature steaming treatment is 55℃~65℃, more preferably 58℃~62℃, and the preferred time for the low-temperature steaming treatment is 8min~15min, more preferably 10min~12min.

[0023] This invention does not specifically limit the method of pulverizing flaxseed; conventional pulverizing methods in the art are acceptable. After pulverizing, the flaxseed is preferably passed through a 200-300 mesh sieve. In this invention, the preferred mass ratio of flaxseed, whey protein peptides, maltodextrin, and water is 100:(15-30):(20-40):(200-400), more preferably 100:(20-25):(25-35):(250-350); the preferred working pressure of the high-pressure microjet treatment is 80MPa-120MPa, more preferably 90MPa-110MPa; the preferred working temperature is ≤45℃; the preferred number of treatments is 2-3 times; and the preferred particle size of the circulating discharge is 100nm-300nm, more preferably 150nm-250nm. This invention encapsulates flaxseed oil within a proteoglycan membrane, resulting in microencapsulated flaxseed powder with significantly improved antioxidant properties. Nano-encapsulation before fermentation isolates the flaxseed from oxygen, heat, and light, preventing oxidative rancidity.

[0024] In this invention, the preferred ratio of pretreated Gastrodia elata to Lactobacillus plantarum viable bacteria is 1g:10. 5 CFU~10 6 When CFU is fermented using *Lactobacillus plantarum*, the preferred pH of the fermentation system is 6.0–6.5, the preferred fermentation temperature is 32–34℃, and the preferred fermentation time is 5–7 hours. Fermentation with *Lactobacillus plantarum* can degrade the earthy odor substances in *Gastrodia elata*, stabilize gastrodin, and generate umami amino acids.

[0025] In this invention, the preferred ratio of viable bacteria count of pretreated prickly pear and Lactobacillus rhamnosus is 1g:10. 5 CFU~10 7 When CFU is fermented using *Lactobacillus rhamnosus*, the preferred pH of the fermentation system is 4.5–5.5, the preferred fermentation temperature is 29–31°C, and the preferred fermentation time is 2.5–3.5 h. The microaerobic fermentation is preferably carried out with stirring at 30–60 rpm, more preferably 40–50 rpm. Further fermentation with *Lactobacillus rhamnosus* and *Prickly pear* can consume free acids, produce esters and aldehydes for flavor compounds, generate prebiotic polysaccharides, and further reduce acidity and astringency.

[0026] In this invention, the preferred ratio of microencapsulated flaxseed powder to brewer's yeast is 1g:3×10⁻⁶ viable bacteria. 5 CFU~2×10 7 CFU, preferably 1g:3×10 6 CFU~2×10 7CFU; When using brewer's yeast for fermentation, the preferred pH of the fermentation system is 4.8~6.0, the preferred fermentation temperature is 27℃~29℃, and the preferred fermentation time is 4.5h~5.5h. The microaerobic fermentation is preferably carried out with stirring at 30r / min~60r / min, more preferably at 40r / min~50r / min. After further fermentation with microencapsulated flaxseed powder and brewer's yeast, this invention can degrade the raw flaxseed odor, promote the stability of the microencapsulation structure, reduce oil release, and improve the smoothness of the taste.

[0027] This invention involves three stages of fermentation using different strains of microorganisms. First, the gastrodia elata is protected, then the prickly pear is regulated, and finally, the flaxseed is stabilized. This process solves the problems of sour, astringent, fishy, ​​and greasy taste and short shelf life. Moreover, after mixed fermentation, the active ingredients react with each other, significantly improving the bioavailability of iron in the system. At the same time, the high vitamin C content in the prickly pear and the organic acids produced during fermentation synergistically promote iron absorption. Ultimately, in addition to achieving the effects of calming the nerves, brightening the skin, and promoting bowel movements, it also improves iron-deficiency anemia, achieving the goal of multiple synergistic effects.

[0028] The present invention also provides a fermented product of Gastrodia elata, Prickly pear and flax seeds, which is prepared by the above preparation method.

[0029] This invention also provides the application of the above-mentioned fermented Gastrodia elata, Prickly pear, and flaxseed in the preparation of solid beverages or in the preparation of products for improving iron deficiency anemia. In this invention, the products preferably include food or pharmaceuticals.

[0030] The present invention also provides a solid beverage of Gastrodia elata, prickly pear and flaxseed with good flavor and taste, good mixing stability and long shelf life. The above-mentioned fermented Gastrodia elata, prickly pear and flaxseed is cooled to below 15°C, subjected to high pressure homogenization, and then subjected to low temperature gradient spray drying to obtain the solid beverage of Gastrodia elata, prickly pear and flaxseed.

[0031] In this invention, after fermentation, the temperature is rapidly reduced to below 15°C, and high-pressure homogenization is performed. Without the need for additional chemical stabilizers, this process forms a uniform colloidal dispersion, eliminating large particles and flocculent clumps. Further, low-temperature gradient spray drying is employed, with nitrogen gas introduced under slight positive pressure during drying to inhibit flaxseed oil oxidation. The result is a fermented solid beverage with good flowability, minimal browning, and rapid dissolution. In this invention, the homogenization pressure during high-pressure homogenization is preferably 30 MPa to 50 MPa, more preferably 35 MPa to 45 MPa, and the homogenization is preferably performed once to twice. The conditions for the low-temperature gradient spray drying are as follows: the feed temperature is preferably 15℃~25℃, more preferably 18℃~22℃; the inlet air temperature is preferably 110℃~120℃, more preferably 112℃~118℃; the gradient temperature inside the tower is preferably 85℃~90℃ for the first stage, 65℃~70℃ for the second stage, and 50℃~55℃ for the third stage, more preferably 87℃~88℃ for the first stage, 66℃~68℃ for the second stage, and 52℃~54℃ for the third stage; the outlet air temperature is preferably 55℃~65℃, more preferably 58℃~62℃; the feed rate is preferably 300mL / h~500mL / h, more preferably 350mL / h~450mL / h; the atomization speed is preferably 20000r / min~24000r / min, more preferably 22000r / min~23000r / min; the protective atmosphere is nitrogen; the oxygen content is controlled to be <5%; and the moisture content of the final product is ≤5%.

[0032] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0033] Unless otherwise specified, the following embodiments are all conventional methods.

[0034] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0035] The whey protein peptides in the following examples were purchased from Hubei Langbowan Biomedical Co., Ltd.; Lactobacillus plantarum was purchased from Gansu Yishengxiang Biotechnology Co., Ltd., at 10 billion CFU / g; Lactobacillus rhamnosus was purchased from Hebei Hongtao Bioengineering Co., Ltd.; and Saccharomyces cerevisiae was purchased from Hebei Liqia Biotechnology Co., Ltd.

[0036] Example 1 A fermented product of Gastrodia elata, Prickly pear, and flaxseed is prepared by the following steps: (1) Crush 100g of Gastrodia elata and pass it through a 50-mesh sieve. Then mix it with 300g of water, add 2g of γ-aminobutyric acid, adjust the pH to 6.5, and soak at 40℃ for 20min to obtain pretreated Gastrodia elata. (2) After 40g of prickly pear pulp, add β-cyclodextrin and ε-polylysine, stir at low speed at 26℃ for 25min, the mass ratio of prickly pear, β-cyclodextrin and ε-polylysine is 100:0.6:0.2, and then steam at 55℃ for 8min to obtain pretreated prickly pear. (3) After pulverizing 50g of flaxseed, pass it through a 200-mesh sieve and mix it with whey protein peptides, maltodextrin and water. The mass ratio of flaxseed, whey protein peptides, maltodextrin and water is 100:15:20:200. The mixture is treated with 80MPa high-pressure microjet, the working temperature is ≤45℃, the treatment is repeated twice, and the circulating discharge particle size is 100nm to obtain microencapsulated flaxseed powder. (4) The pretreated Gastrodia elata obtained in step (1) is mixed with Lactobacillus plantarum at a viable count ratio of 1g:10g. 5 CFU was mixed, the pH of the fermentation system was adjusted to 6.0, and anaerobic fermentation was carried out at 30℃ for 4 hours. Then, the pretreated prickly pear and Lactobacillus rhamnosus obtained in step (2) were added. The ratio of viable counts of the pretreated prickly pear and Lactobacillus rhamnosus was 1g:10. 5 CFU was added to adjust the pH of the fermentation system to 4.5. The fermentation was carried out at 28℃ and 30r / min with stirring for 2 hours. Finally, the microencapsulated flaxseed powder and brewer's yeast obtained in step (3) were added. The ratio of viable cells of microencapsulated flaxseed powder to brewer's yeast was 1g:3×10 5 CFU was used to adjust the pH of the fermentation system to 4.8, and the fermentation was carried out at 25℃ and 30r / min with microaerobic stirring for 4 hours to obtain fermented Gastrodia elata, prickly pear and flax seeds.

[0037] Example 2 A fermented product of Gastrodia elata, Prickly pear, and flaxseed is prepared by the following steps: (1) Crush 100g of Gastrodia elata and pass it through a 100-mesh sieve. Then mix it with 500g of water, add 5g of γ-aminobutyric acid, adjust the pH to 7.5, and soak at 45℃ for 40min to obtain pretreated Gastrodia elata. (2) After 60g of prickly pear pulp, add β-cyclodextrin and ε-polylysine, stir at low speed at 28℃ for 30min, the mass ratio of prickly pear, β-cyclodextrin and ε-polylysine is 100:1.5:0.4, and then steam at 65℃ for 15min to obtain pretreated prickly pear. (3) After pulverizing 60g of flaxseed, pass it through a 300-mesh sieve and mix it with whey protein peptides, maltodextrin and water. The mass ratio of flaxseed, whey protein peptides, maltodextrin and water is 100:30:40:400. The mixture is treated with a high pressure microjet at 120MPa, the working temperature is ≤45℃, the treatment is repeated 3 times, and the circulating discharge particle size is 300nm to obtain microencapsulated flaxseed powder. (4) The pretreated Gastrodia elata obtained in step (1) is mixed with Lactobacillus plantarum at a viable count ratio of 1g:10g. 6CFU was mixed, the pH of the fermentation system was adjusted to 6.5, and anaerobic fermentation was carried out at 35℃ for 8 hours. Then, the pretreated prickly pear and Lactobacillus rhamnosus obtained in step (2) were added. The ratio of viable counts of the pretreated prickly pear and Lactobacillus rhamnosus was 1g:10. 7 CFU was added to adjust the pH of the fermentation system to 5.5. The fermentation was carried out at 32℃ and 60r / min with stirring for 4 hours. Finally, the microencapsulated flaxseed powder and brewer's yeast obtained in step (3) were added. The ratio of viable cells in the microencapsulated flaxseed powder to brewer's yeast was 1g:2×10 7 CFU was used to adjust the pH of the fermentation system to 6.0, and the fermentation was carried out at 30℃ and 60r / min with stirring for 6 hours to obtain fermented Gastrodia elata, prickly pear and flax seeds.

[0038] Example 3 A fermented product of Gastrodia elata, Prickly pear, and flaxseed is prepared by the following steps: (1) Crush 100g of Gastrodia elata and pass it through an 80-mesh sieve. Then mix it with 400g of water, add 4g of γ-aminobutyric acid, adjust the pH to 7.0, and soak at 43℃ for 30min to obtain pretreated Gastrodia elata. (2) After 50g of prickly pear pulp, add β-cyclodextrin and ε-polylysine, stir at low speed at 25℃ for 20min, the mass ratio of prickly pear, β-cyclodextrin and ε-polylysine is 100:1.0:0.3, and then steam at 60℃ for 12min to obtain pretreated prickly pear. (3) After pulverizing 55g of flaxseed, pass it through a 250-mesh sieve and mix it with whey protein peptides, maltodextrin and water. The mass ratio of flaxseed, whey protein peptides, maltodextrin and water is 100:25:30:300. The mixture is treated with a high pressure microjet at 100MPa, the working temperature is ≤45℃, the treatment is repeated 3 times, and the circulating discharge particle size is 200nm to obtain microencapsulated flaxseed powder. (4) The pretreated Gastrodia elata obtained in step (1) is mixed with Lactobacillus plantarum at a viable count ratio of 1g:10g. 6 CFU was mixed, the pH of the fermentation system was adjusted to 6.2, and anaerobic fermentation was carried out at 33℃ for 6 hours. Then, the pretreated prickly pear and Lactobacillus rhamnosus obtained in step (2) were added. The ratio of viable counts of the pretreated prickly pear and Lactobacillus rhamnosus was 1g:10g. 6 CFU was added to adjust the pH of the fermentation system to 4.8. The fermentation was carried out at 30℃ and 50r / min with stirring for 3 hours. Finally, the microencapsulated flaxseed powder and brewer's yeast obtained in step (3) were added. The ratio of viable cells of microencapsulated flaxseed powder to brewer's yeast was 1g:2×10 6 CFU was used to adjust the pH of the fermentation system to 5.2, and the fermentation was carried out at 28℃ and 50r / min with microaerobic stirring for 5 hours to obtain fermented Gastrodia elata, prickly pear and flax seeds.

[0039] Comparative Example 1 The difference from Example 3 is that γ-aminobutyric acid was not used to pretreat Gastrodia elata. That is, step (1) is: crush 100g of Gastrodia elata and pass it through an 80-mesh sieve. The remaining steps are the same as in Example 3.

[0040] Comparative Example 2 The difference from Example 3 is that the prickly pear was not pretreated as shown in step (2), that is, step (2) is: 50g of prickly pear is pulped, and the rest of the steps are the same as in Example 3.

[0041] Comparative Example 3 The difference from Example 3 is that the flaxseed was not microencapsulated. That is, step (3) is: 55g of flaxseed is crushed and passed through a 250-mesh sieve. The remaining steps are the same as in Example 3.

[0042] Comparative Example 4 The difference from Example 3 is that Lactobacillus rhamnosus was not added in step (4), while the rest is the same as in Example 3.

[0043] Comparative Example 5 The difference from Example 3 is that brewing yeast was not added in step (4), but the rest is the same as Example 3.

[0044] Example 4 A solid beverage made from Gastrodia elata, Prickly pear, and flaxseed, with excellent flavor and taste, good mixing stability, and long shelf life, is prepared as follows: The fermented Gastrodia elata, prickly pear, and flaxseed obtained in Example 1 was cooled to below 15°C and subjected to high-pressure homogenization once at 30 MPa. Then, it was subjected to low-temperature gradient spray drying. The conditions for low-temperature gradient spray drying were as follows: feed temperature was 15°C, air inlet temperature was 110°C, the gradient temperature inside the tower was 85°C in the first stage, 65°C in the second stage, and 50°C in the third stage, the air outlet temperature was 55°C, the feed rate was 300 mL / h, the atomization speed was 20000 r / min, the protective atmosphere was nitrogen, the oxygen content was controlled to be <5%, and the moisture content of the final product was ≤5%, thus obtaining a solid beverage of Gastrodia elata, prickly pear, and flaxseed.

[0045] Example 5 A solid beverage made from Gastrodia elata, Prickly pear, and flaxseed, with excellent flavor and taste, good mixing stability, and long shelf life, is prepared as follows: The fermented Gastrodia elata, prickly pear, and flaxseed obtained in Example 2 was cooled to below 15°C and subjected to high-pressure homogenization twice at 50 MPa. Then, it was subjected to low-temperature gradient spray drying. The conditions for low-temperature gradient spray drying were as follows: feed temperature was 25°C, air inlet temperature was 120°C, the gradient temperature inside the tower was 90°C in the first stage, 70°C in the second stage, and 55°C in the third stage, the air outlet temperature was 65°C, the feed rate was 500 mL / h, the atomization speed was 24000 r / min, the protective atmosphere was nitrogen, the oxygen content was controlled to be <5%, and the moisture content of the final product was ≤5%, thus obtaining a solid beverage of Gastrodia elata, prickly pear, and flaxseed.

[0046] Example 6 A solid beverage made from Gastrodia elata, Prickly pear, and flaxseed, with excellent flavor and taste, good mixing stability, and long shelf life, is prepared as follows: The fermented Gastrodia elata, prickly pear, and flaxseed obtained in Example 3 was cooled to below 15°C and subjected to high-pressure homogenization twice at 40 MPa. Then, it was subjected to low-temperature gradient spray drying. The conditions for low-temperature gradient spray drying were as follows: feed temperature was 20°C, air inlet temperature was 115°C, the gradient temperature inside the tower was 88°C in the first stage, 68°C in the second stage, and 52°C in the third stage, the air outlet temperature was 60°C, the feed rate was 400 mL / h, the atomization speed was 22000 r / min, the protective atmosphere was nitrogen, the oxygen content was controlled to be <5%, and the moisture content of the final product was ≤5%, thus obtaining a solid beverage of Gastrodia elata, prickly pear, and flaxseed.

[0047] Comparative Example 6 The difference from Example 6 is that the fermented product of Gastrodia elata, Prickly pear and flaxseed obtained in Example 3 is replaced with the fermented product of Gastrodia elata, Prickly pear and flaxseed obtained in Comparative Example 1, and the rest are the same as in Example 6.

[0048] Comparative Example 7 The difference from Example 6 is that the fermented product of Gastrodia elata, Prickly pear and flaxseed obtained in Example 3 is replaced with the fermented product of Gastrodia elata, Prickly pear and flaxseed obtained in Comparative Example 2, and the rest are the same as in Example 6.

[0049] Comparative Example 8 The difference from Example 6 is that the fermented product of Gastrodia elata, Prickly pear and flaxseed obtained in Example 3 is replaced with the fermented product of Gastrodia elata, Prickly pear and flaxseed obtained in Comparative Example 3, and the rest are the same as in Example 6.

[0050] Comparative Example 9 The difference from Example 6 is that the fermented product of Gastrodia elata, Prickly pear and flaxseed obtained in Example 3 is replaced with the fermented product of Gastrodia elata, Prickly pear and flaxseed obtained in Comparative Example 4, and the rest are the same as in Example 6.

[0051] Comparative Example 10 The difference from Example 6 is that the fermented product of Gastrodia elata, Prickly pear and flaxseed obtained in Example 3 is replaced with the fermented product of Gastrodia elata, Prickly pear and flaxseed obtained in Comparative Example 5, and the rest are the same as in Example 6.

[0052] Comparative Example 11 The difference from Example 6 is that the homogenization pressure of the high-pressure homogenization process is 20 MPa, while the rest is the same as Example 6.

[0053] Comparative Example 12 The difference from Example 6 is that the conditions for low-temperature gradient spray drying are as follows: the feed temperature is 30°C, the air inlet temperature is 130°C, the tower temperature is a constant 85°C, and the rest are the same as in Example 6.

[0054] Comparative Example 13 100g of Gastrodia elata was crushed and passed through an 80-mesh sieve to obtain Gastrodia elata powder; 50g of Prickly pear was pulped to obtain Prickly pear pulp; 55g of flaxseed was pulverized and passed through a 250-mesh sieve to obtain flaxseed powder; Gastrodia elata powder, Prickly pear pulp and flaxseed powder were mixed and subjected to the high-pressure homogenization and low-temperature gradient spray drying steps of Example 6 to obtain Gastrodia elata, Prickly pear and flaxseed solid beverage.

[0055] Experimental Example 1 Twenty trained sensory evaluators, half male and half female, were selected to score the solid beverages made from Gastrodia elata, Prickly pear and flaxseed obtained in Example 6 and Comparative Examples 6-13 on five indicators: sourness, earthiness, rawness, smoothness, and flavor harmony.

[0056] The evaluation criteria are as follows: Sourness: 10 points = no sourness, 1 point = extremely sourness; Earthy taste: 10 points = no earthy taste, 1 point = extremely earthy taste; Raw taste: 10 points = no raw taste, 1 point = extremely raw taste; Smoothness: 10 points = extremely smooth, 1 point = rough and powdery; Flavor harmony: 10 points = harmonious and palatable flavor, 1 point = conflicting flavors and difficult to drink.

[0057] Each sample was mixed with warm water at the same solid-liquid ratio and then blindly evaluated by the evaluator under the same conditions. Three parallel tests were conducted for each sample, and the scores for each item were recorded and the average score was calculated.

[0058] The results are shown in Table 1. The solid beverage made from Gastrodia elata, prickly pear, and flaxseed obtained in Example 6 of this invention showed significant reductions in the astringent taste of prickly pear, the earthy taste of Gastrodia elata, and the raw fishy taste of flaxseed. It had a smooth texture, harmonious flavor, high overall acceptability, and strong palatability, making it suitable for direct consumption. This demonstrates that the synergistic effect of γ-aminobutyric acid pretreatment, prickly pear deacidification and deastringency removal, flaxseed microencapsulation, three-stage compound fermentation, high-pressure homogenization, and low-temperature gradient spray drying effectively removes off-flavors and improves taste.

[0059] Table 1. Flavor and mouthfeel evaluation results of each solid beverage sample.

[0060] Experimental Example 2 Referring to GB / T 29602-2013 Solid Beverages and commonly used evaluation methods for the colloidal stability of food, a combination of static observation and sedimentation rate determination was used for evaluation. The test samples were Example 6 and Comparative Examples 6-13.

[0061] Accurately weigh 2.0 g of each sample and add 100 mL of 40℃ warm water, stirring for 30 seconds until completely dispersed. Pour the solution into a 100 mL stoppered colorimetric tube and let it stand at room temperature for 2 hours. Observe and record: whether a clear upper layer appears (layering), whether a significant precipitate appears at the bottom, and whether flocculent suspension appears (flocculation). The precipitation rate is determined as follows: after standing, centrifuge the sample at 3000 r / min for 10 min, discard the supernatant, collect the precipitate, dry it to constant weight, and calculate the precipitation rate using the following formula: .

[0062] The stability evaluation criteria are as follows: When none of the three phenomena are present (no stratification, no sedimentation, no flocculation), it is judged as "uniform and stable"; if any one phenomenon reaches the "obvious" level, or if two or more phenomena are "slight or in small amounts", it is judged as "obviously unstable"; if only a single phenomenon is "slight", it is judged as "slightly unstable".

[0063] The results are shown in Table 2. It can be seen that the sample of Example 6 of the present invention showed no stratification, no precipitation, and no flocculation after mixing. The system was uniform and stable, with a precipitation rate of only 0.21%. This indicates that the present invention significantly improved the dispersibility and colloidal stability of the system through the synergistic effect of pretreatment of the three raw materials, three-stage fermentation, high-pressure homogenization, and low-temperature gradient spray drying.

[0064] Table 2. Results of brewing stability and sedimentation rate

[0065] Experimental Example 3 Quality stability during storage compared with Comparative Examples 6 to 13 All samples were sealed in aluminum foil bags of the same material and thickness and stored in a constant temperature and humidity chamber at 37±1℃ and 75±5% for 30 consecutive days to simulate a long-term storage environment.

[0066] All samples were tested without the addition of preservatives, antioxidants, or stabilizers, and only the following indicators were measured: Sensory quality: presence of off-odors, rancidity, clumping, or darkening of color; acid value (reflecting the degree of oxidation of flaxseed oil); gastrodin retention rate (reflecting the stability of active ingredients); microbial limits (total bacterial count).

[0067] The results are shown in Table 3. The solid beverage provided by this invention, without the addition of any exogenous preservatives, antioxidants, thickeners or other exogenous additives, still showed no rancidity, no clumping, and no obvious oxidation after a 30-day accelerated test. It had a high gastrodin retention rate, low acid value, and stable overall quality. This indicates that the present invention, through the synergistic effects of gastrodia elata GABA weak alkaline protection, prickly pear deacidification and de-astringency, flaxseed microencapsulation, three-stage mild fermentation, high-pressure homogenization and low-temperature gradient spray drying, significantly inhibited oil oxidation, active ingredient degradation and flavor deterioration, and effectively extended the product shelf life.

[0068] Table 3. Results of Accelerated Shelf Life Test

[0069] Test Example 4 Comparative Example 6 and Comparative Examples 6-13 in improving iron deficiency anemia 1. Test materials Test samples: Samples from Example 6 and Comparative Examples 6-13.

[0070] Experimental animals: SPF-grade ICR mice, male, weighing 18-22g, were fed a low-iron diet to establish an iron deficiency anemia model.

[0071] Main reagents: low-iron feed (iron content <10mg / kg), hemoglobin test kit, serum iron test kit.

[0072] 2. Test Methods Model establishment: After 3 days of acclimatization, mice were fed a low-iron diet and allowed free access to deionized water for 4 consecutive weeks. Hemoglobin (Hb) levels were measured, and a Hb < 100 g / L was considered a successful model establishment.

[0073] Grouped drug administration: The successfully modeled mice were randomly divided into 10 groups, namely the model group, Example 6 group, Comparative Example 6 group, Comparative Example 7 group, Comparative Example 8 group, Comparative Example 9 group, Comparative Example 10 group, Comparative Example 11 group, Comparative Example 12 group, and Comparative Example 13 group, with 10 mice in each group.

[0074] Administration method: Mice in each group were given the corresponding sample solution by gavage at a dose of 1.0 g / (kg·bw), while the model group was given an equal volume of distilled water. The administration was repeated for 30 days.

[0075] Indicator detection: 24 hours after the last administration, blood was collected by enucleation to detect hemoglobin (Hb) content and serum iron (SI) content.

[0076] 3. Evaluation Criteria The levels of hemoglobin and serum iron were significantly higher than those in the model group, and this was statistically significant, indicating that the group had an effect in improving iron deficiency anemia; the higher the value, the better the improvement effect.

[0077] The results are shown in Table 4, indicating that the hemoglobin and serum iron content of mice in Example 6 of the present invention were significantly higher than those in the model group and each comparative group, indicating that the solid beverage prepared by the present invention has the effect of improving iron deficiency anemia.

[0078] Table 4. Results of hemoglobin and serum iron levels in different groups

[0079] Note: This indicates that compared to the model group, p < 0.01. This indicates that p < 0.05 compared to the model group.

[0080] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing a fermented product of Gastrodia elata, Prickly pear, and flaxseed, characterized in that, The process includes the following steps: Gastrodia elata is crushed and mixed with water, γ-aminobutyric acid is added, the pH is adjusted to 6.5-7.5, and it is soaked at 40℃-45℃ for 20-40 minutes to obtain pretreated Gastrodia elata; Prickly pear is pulped, β-cyclodextrin and ε-polylysine are added, and then it is steamed at low temperature to obtain pretreated Prickly pear; Flaxseed is pulverized and mixed with whey protein peptides, maltodextrin and water, and treated with high pressure microfluidic jet to obtain microencapsulated flaxseed powder; Pretreated Gastrodia elata is mixed with Lactobacillus plantarum and anaerobic fermented at 30℃-35℃ for 4-8 hours, then pretreated Prickly pear and Lactobacillus rhamnosus are added, and microaerobic fermentation is carried out at 28℃-32℃ for 2-4 hours, and finally microencapsulated flaxseed powder and Saccharomyces cerevisiae are added, and microaerobic fermentation is carried out at 25℃-30℃ for 4-6 hours to obtain Gastrodia elata, Prickly pear and flaxseed ferment.

2. The preparation method according to claim 1, characterized in that, The mass ratio of Gastrodia elata, prickly pear and flaxseed is 100:(40~60):(50~60); the mass ratio of Gastrodia elata to water is 1:3~5; the mass ratio of Gastrodia elata to γ-aminobutyric acid is 100:2~5.

3. The preparation method according to claim 1, characterized in that, The mass ratio of prickly pear, β-cyclodextrin and ε-polylysine is 100:(0.6~1.5):(0.2~0.4); the low-temperature steaming treatment is carried out at a temperature of 55℃~65℃ for 8min~15min.

4. The preparation method according to claim 1, characterized in that, The mass ratio of flaxseed, whey protein peptide, maltodextrin and water is 100:(15~30):(20~40):(200~400); the working pressure of the high-pressure microjet treatment is 80MPa~120MPa, the working temperature is ≤45℃, the number of treatments is 2~3 times, and the circulating discharge particle size is 100nm~300nm.

5. The preparation method according to claim 1, characterized in that, The pretreated Gastrodia elata and Lactobacillus plantarum viable count ratio was 1g:

10. 5 CFU~10 6 CFU; the pretreated ratio of viable bacteria of *Prickly pear* and *Lactobacillus rhamnosus* was 1g:

10. 5 CFU~10 7 CFU; the microaerobic fermentation is stirred fermentation; the mass viable count ratio of microencapsulated flaxseed powder to brewer's yeast is 1g:3×10 5 CFU~2×10 7 CFU.

6. A fermented product of Gastrodia elata, Prickly pear, and flaxseed, characterized in that, It is prepared by the preparation method described in any one of claims 1 to 5.

7. The application of the fermented Gastrodia elata, Prickly pear and flaxseed of claim 6 in the preparation of solid beverages.

8. The use of the fermented Gastrodia elata, Prickly pear and flaxseed of claim 6 in the preparation of products for improving iron deficiency anemia.

9. A solid beverage made from Gastrodia elata, Prickly pear, and flaxseed, characterized by its excellent flavor and taste, good mixing stability, and long shelf life, wherein... The fermented product of Gastrodia elata, prickly pear and flaxseed described in claim 6 is cooled to below 15°C, subjected to high-pressure homogenization, and then subjected to low-temperature gradient spray drying to obtain a solid beverage of Gastrodia elata, prickly pear and flaxseed.

10. The solid beverage made from Gastrodia elata, Prickly pear, and flaxseed according to claim 9, characterized in that, The high-pressure homogenization process uses a homogenization pressure of 30 MPa to 50 MPa and homogenization cycles of 1 to 2. The low-temperature gradient spray drying conditions are as follows: feed temperature of 15℃ to 25℃, inlet air temperature of 110℃ to 120℃, gradient temperature within the tower of 85℃ to 90℃ in the first stage, 65℃ to 70℃ in the second stage, and 50℃ to 55℃ in the third stage, outlet air temperature of 55℃ to 65℃, feed rate of 300 mL / h to 500 mL / h, atomization speed of 20000 r / min to 24000 r / min, protective atmosphere of nitrogen, oxygen content controlled at <5%, and final product moisture content ≤5%.

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