A medicine-food homologous fermented beverage suitable for female qi and blood double supplementation and a preparation method thereof
Through a secondary probiotic fermentation process and precise formulation, the problems of low absorption rate, strong medicinal properties, and instability of women's blood and qi tonic products have been solved, achieving high-efficiency absorption, stable taste, and industrialized production, making it suitable for women's dual needs for blood and qi tonics.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SHANDONG TIANSUI BIOLOGICAL CO LTD
- Filing Date
- 2026-04-15
- Publication Date
- 2026-06-05
AI Technical Summary
Existing women's blood and qi tonic products suffer from problems such as low absorption and utilization rate of effective ingredients, strong medicinal properties that can easily cause internal heat, greasiness, poor taste, product instability, and difficulty in achieving standardized industrial production.
The product employs a two-stage probiotic fermentation process. The first stage involves constant-temperature fermentation, which utilizes the enzyme system secreted by compound probiotics to break down plant cell walls and promote the dissolution of core components. The second stage involves gentle fermentation, which degrades macromolecules into small-molecule active substances. Combined with food stabilizers, a stable colloidal network is constructed. The product is precisely formulated with medicinal and edible ingredients, and is supplemented with fructooligosaccharides to regulate the gut. The final pH of the fermentation process and the sterilization process are optimized.
It achieves high absorption and utilization rate, mild medicinal properties, stable taste and long-term system stability, and solves the problems of poor absorption, easy to cause internal heat and layering sedimentation of traditional tonics. It is suitable for women's special physiological needs and is suitable for industrial production.
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Figure CN122139936A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing, and specifically to a fermented beverage made from medicinal and edible ingredients that is suitable for women to replenish both qi and blood, and its preparation method. Background Technology
[0002] With the continuous improvement of national health awareness and the continuous upgrading of women's health consumption, the market demand for food-medicine homology blood and qi tonic products continues to grow. Consumers are no longer satisfied with a single tonic effect, but have put forward higher requirements for the absorption efficiency, food safety, taste and flavor, and long-term suitability of the product. There is an urgent need for a high-quality blood and qi conditioning product that can accurately match women's physiological characteristics and tonic needs.
[0003] Currently, mainstream women's blood and qi tonics on the market are still mainly based on traditional decoctions, powders, and pastes made from simple compound ingredients, which present many intractable industry pain points. The core active ingredients in these products, such as ginsenosides, astragalus polysaccharides, and donkey-hide gelatin collagen, are mostly in large molecular form, making them difficult for the human intestines to directly absorb and utilize, resulting in a common problem of "nourishing without being absorbed." At the same time, traditional formulas often use warming and tonifying ingredients, and unmodified ingredients tend to be drying and greasy, easily causing problems such as internal heat and poor digestion with long-term use, failing to meet the gentle nourishing needs of women during menstruation, postpartum, and other special physiological stages. Furthermore, traditional tonics generally suffer from strong medicinal tastes, irritating flavors, low consumer acceptance, poor product system stability, susceptibility to stratification and sedimentation, and difficulty in guaranteeing shelf-life quality, greatly limiting their promotion and application.
[0004] While some existing fermented tonic beverages attempt to improve upon the shortcomings of traditional products through microbial fermentation, significant technological limitations remain. Most products employ a single-step fermentation process, which suffers from an imbalance in the carbon-nitrogen ratio of the fermentation system and inhibits the proliferation of probiotics and enzyme secretion. This hinders the efficient conversion and full dissolution of active ingredients, and may even lead to denaturation and flocculation of core ingredients such as donkey-hide gelatin, and excessive decomposition and metabolism of small-molecule active peptides, resulting in substantial loss of core active ingredients. Furthermore, product formulas are highly homogenized, failing to differentiate and scientifically formulate products to address the physiological characteristics of women with qi and blood deficiency, making it difficult to simultaneously meet the dual needs of replenishing qi and blood and nourishing yin and beautifying the complexion. In addition, the controllability of existing fermentation process parameters is poor, resulting in large batch-to-batch quality fluctuations, making it difficult to achieve standardized, large-scale industrial production and meet the growing market demand. Summary of the Invention
[0005] In order to overcome the above-mentioned defects of the prior art, the embodiments of the present invention provide a medicinal and food homologous fermented beverage suitable for women to replenish both qi and blood and its preparation method. It solves the core problems of traditional women's qi and blood tonics, such as low absorption and utilization rate of effective ingredients by the human body, strong medicinal properties that are easy to cause internal heat and greasiness, strong medicinal taste and poor taste, unstable product system that is easy to separate and precipitate, serious homogenization of formulas, and difficulty in achieving standardized industrial mass production.
[0006] To achieve the above objectives, the present invention provides the following technical solution: A fermented beverage made from medicinal and edible ingredients, suitable for women to nourish both Qi and blood, is produced by secondary fermentation of medicinal and edible raw materials with probiotics. Each 50mL of the fermented beverage contains the following fixed active ingredients: 60-80mg red ginseng / human ginseng, 100-180mg donkey-hide gelatin, 40-60mg donkey-hide gelatin peptide, 160-240mg astragalus, 120-180mg codonopsis, 80-120mg angelica, 160-240mg mulberry, 20-30mg pearl powder, 80-120mg goji berries, 100-150mg red dates, 60-90mg longan pulp, 1600-2400mg fructooligosaccharides, 4-6mg compound probiotics, 40-60mg citric acid, and 80-120mg food stabilizer.
[0007] Preferably, the donkey-hide gelatin peptide is an oligomeric donkey-hide gelatin peptide with a molecular weight of ≤1000 Da.
[0008] Preferably, the compound probiotics are composed of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus rhamnosus GG, and Bifidobacterium animalis Bb-12 in a mass ratio of 2:2:1:1, with a compound live bacteria count ≥1.0×10⁻⁶. 11 indivual.
[0009] Preferably, the food stabilizer is a compound of sodium carboxymethyl cellulose, xanthan gum, and high-ester pectin in a mass ratio of 3:1:1.
[0010] A method for preparing a fermented beverage made from medicinal and edible ingredients that is suitable for nourishing both Qi and blood in women includes the following steps: S1: After washing the raw materials, soak them in 10 times their weight of 25℃ pure water at room temperature for 2 hours. Then, heat the water to 85℃ and extract twice for 1.5 hours each time. Combine the two extracts, filter them through a filter cloth, and concentrate the extract under reduced pressure to make a fermentation substrate. S2: Heat the fermentation substrate obtained in S1 to 95℃ and keep it warm for 15 min. Then cool the fermentation substrate to 36~38℃. Then inoculate the compound probiotics into the fermentation substrate and ferment at room temperature of 25℃ until the pH is stable. Continue fermentation for 24~36 h to obtain the fermentation broth. S3: After filtering and clarifying the fermentation broth obtained in S2, add donkey-hide gelatin and donkey-hide gelatin peptides, and then ferment it at room temperature of 25°C for 24-36 hours to obtain a secondary fermentation broth. S4: Add fructooligosaccharides, citric acid, and food stabilizers to the secondary fermentation broth obtained in S3. Then, mix and homogenize the mixture at high speed. Finally, fill the mixture into 50mL bottles using a cold bottling method and sterilize it in a water bath. Finally, cool it to room temperature to obtain a fermented beverage that is both medicinal and edible.
[0011] Preferably, in S1, based on 1 ton of finished product, the range of medicinal and edible raw materials used in preparing the fermented beverage is 1.2~1.8kg red ginseng / human ginseng, 3.2~4.8kg astragalus, 2.4~3.6kg codonopsis, 1.6~2.4kg angelica, 3.2~4.8kg mulberry, 2.0~3.0kg red dates, 1.2~1.8kg longan, and 1.6~2.4kg wolfberry.
[0012] Preferably, in step S1, the extract is filtered through a 200-mesh filter cloth, and then the extract is concentrated under reduced pressure until the solid content is 10~12°Brix.
[0013] Preferably, in S2, the pH of the fermentation substrate inoculated with compound probiotics is controlled at 3.7~4.1 while fermenting at room temperature.
[0014] Preferably, in step S4, the mixture that has been cold-filled into the bottle is homogenized and sterilized in a water bath at 90-95°C for 15-20 minutes.
[0015] The technical effects and advantages of this invention, which describes a fermented beverage made from medicinal and edible ingredients suitable for nourishing both Qi and blood in women, and its preparation method: 1. This invention adopts a dual-formula differentiated design to precisely meet the different nourishing needs of women. The formulation is scientific and rigorous. Formula 1 is based on red ginseng and donkey-hide gelatin peptides, focusing on replenishing qi and blood and quickly restoring vitality, directly addressing the core issues of qi and blood loss and physical weakness in women during menstruation and postpartum. Formula 2 is based on ginseng, donkey-hide gelatin and pearl powder and other food and medicine homologous ingredients, taking into account both replenishing qi and blood and nourishing yin and beautifying the complexion, which can simultaneously improve the problems of sallow complexion, dullness and lack of luster caused by qi and blood deficiency.
[0016] 2. This invention employs a core process of secondary probiotic stepwise fermentation, significantly improving the dissolution rate and absorption rate of active ingredients while simultaneously achieving a milder medicinal effect. The primary constant-temperature fermentation utilizes multiple enzyme systems secreted by compound probiotics to break down the cell walls of plant materials, promoting the full dissolution of core active ingredients such as red ginseng / ginsenosides and astragalus polysaccharides. This process directionally transforms large-molecule polysaccharides and proteins into small-molecule active substances easily absorbed by the intestines. The secondary, gentle aging fermentation further degrades the large-molecule collagen in donkey-hide gelatin into active peptides, preventing denaturation and loss of the gelatin components. Simultaneously, it decomposes the dryness and greasiness of the raw materials, fundamentally addressing the pain points of traditional tonics such as easy heatiness and poor absorption. Combined with fructooligosaccharides and prebiotics, it synergistically regulates the intestinal microecology, further amplifying the effect of nourishing both qi and blood.
[0017] 3. This invention achieves excellent taste and flavor, as well as long-term system stability, through process optimization and formula synergy. Probiotic fermentation effectively weakens the strong medicinal taste of raw materials, resulting in a mild and non-irritating taste. Combined with precise control of sweetness and acidity, strict control of the fermentation endpoint pH of 3.7~4.1, scientific compounding of composite stabilizers, and high-speed homogenization, a stable colloidal network system is constructed, completely solving the industry pain points of traditional tonic drinks such as bloating, layering, and sedimentation. The finished product has a uniform and stable system during its shelf life, with a high retention rate of active ingredients. At the same time, cold filling combined with precise high-temperature sterilization process ensures both food safety and flavor retention.
[0018] 4. All raw materials used in this invention are included in the National List of Food and Medicine Homologous to Medicinal Herbs, ensuring strong compliance and high safety. It is suitable for industrial mass production and long-term consumption by women, with no prohibited ingredients added. The formula is mild and suitable for women's special physiological cycles and long-term daily consumption scenarios, without the side effects of the strong medicinal properties of traditional tonics. The entire preparation process parameters are controllable and the process is standardized, requiring no special production equipment. It can directly achieve industrial-scale production, with consistent and stable product quality between batches, combining market application value and industrialization advantages. Attached Figure Description
[0019] Figure 1 This is a flowchart of a medicinal and edible fermented beverage suitable for nourishing both qi and blood in women, as proposed in this invention, and its preparation method. Detailed Implementation
[0020] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.
[0021] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.
[0022] Example 1 This embodiment provides a fermented beverage made from medicinal and edible ingredients suitable for nourishing both qi and blood in women, and its preparation method. The specific implementation steps include: Experimental materials: 1.5kg red ginseng, 2.5kg donkey-hide gelatin, 1.0kg donkey-hide gelatin oligopeptides (molecular weight ≤1000Da), 4.0kg astragalus, 3.0kg codonopsis, 2.0kg angelica, 4.0kg mulberry, 2.0kg red dates, 1.5kg longan, 2.0kg goji berries, 40kg fructooligosaccharides, 0.1kg compound probiotics (Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus rhamnosus GG, Bifidobacterium animalis Bb-12, compounded in a mass ratio of 2:2:1:1, with a compound live bacteria count ≥1.0×10⁻⁶ 11 1.0 kg of citric acid and 2.0 kg of food stabilizer (sodium carboxymethyl cellulose, xanthan gum, and high-ester pectin in a mass ratio of 3:1:1).
[0023] Experimental objective: Prepare a fermented beverage made from red ginseng and donkey-hide gelatin peptides that nourishes both qi and blood in women.
[0024] Experimental steps: S1: Wash the red ginseng, astragalus, codonopsis, angelica, mulberry, red dates, longan, and wolfberry, then soak them in 10 times their weight of 25℃ pure water at room temperature for 2 hours. Then, heat the water to 85℃ and extract twice, 1.5 hours each time. Combine the two extracts, filter them through a 200-mesh filter cloth, and concentrate them under reduced pressure to a solid content of 12°Brix to prepare the fermentation substrate. S2: Heat the fermentation substrate obtained in S1 to 95℃ and keep it warm for 15 min. Then cool the fermentation substrate to 36~38℃. Then inoculate the compound probiotics into the fermentation substrate and ferment at room temperature of 25℃ until the pH stabilizes at 3.7~4.1. Continue fermentation for 24~36 h to obtain the fermentation broth. S3: After filtering and clarifying the fermentation broth obtained in S2, add donkey-hide gelatin and donkey-hide gelatin peptides, and then ferment it at room temperature of 25°C for 24-36 hours to obtain a secondary fermentation broth. S4: Add fructooligosaccharides, citric acid, and food stabilizers to the secondary fermentation liquid obtained in S3. Then, mix and homogenize the mixture at high speed. Finally, fill the mixture into 50mL bottles using a cold bottling method and sterilize it in a 95℃ water bath for 15-20 minutes. Finally, cool it to room temperature to obtain a medicinal and edible fermented beverage.
[0025] Experimental results: See Table 1 for details.
[0026] Table 1: Test Results of Example 1
[0027] Example 1 uses red ginseng, astragalus, and codonopsis to replenish qi and promote blood circulation as the principal ingredients, and donkey-hide gelatin, donkey-hide gelatin oligopeptides, and angelica as the assistant ingredients to nourish blood and yin. Mulberry, red dates, longan, and wolfberry are added to harmonize the medicinal properties and counteract the cloying nature of the herbs, achieving a synergistic combination of replenishing qi and nourishing blood from the root. (Reference) Figure 1 The flowchart outlines a core probiotic stepwise fermentation process. The first stage, at a constant temperature, utilizes multiple enzyme systems secreted by probiotics to break down the dense cell wall structure of the medicinal and edible plant materials, promoting the full dissolution of core active ingredients such as red ginsenosides and astragalus polysaccharides. Simultaneously, it transforms large-molecule polysaccharides, proteins, and their original active substances into easily absorbed small-molecule active substances, while also breaking down the drying and greasy components to moderate the medicinal properties and prevent heatiness. The second stage, through gentle aging fermentation, further degrades the large-molecule collagen in donkey-hide gelatin into small-molecule active peptides, improving the absorption efficiency of blood-nourishing components. This process is further balanced by the post-ripening metabolism of probiotics. The formula enhances flavor, stabilizes system pH, and inhibits the growth of unwanted bacteria. Fructooligosaccharides, acting as prebiotics, provide a dedicated carbon source for the proliferation and metabolism of probiotics during fermentation, ensuring fermentation efficiency and strain activity. They also synergistically promote the targeted proliferation of beneficial gut bacteria in the finished product, improving the intestinal absorption barrier and forming a synergistic mechanism of "efficacy component transformation and intestinal microecological regulation," further amplifying the effects of nourishing both qi and blood. The compound food stabilizer constructs a stable colloidal network structure in an acidic system, ensuring uniform suspension of the efficacy components, resistance to high-temperature sterilization processes, and preventing stratification and sedimentation in the finished product, thus guaranteeing system stability and activity retention during shelf life.
[0028] Example 2 This embodiment provides a fermented beverage made from medicinal and edible ingredients suitable for nourishing both qi and blood in women, and its preparation method. The specific implementation steps include: Experimental materials: 1.5kg ginseng, 4.0kg astragalus, 3.0kg codonopsis, 2.0kg angelica, 4.0kg mulberry, 3.0kg donkey-hide gelatin, 0.5kg food-grade pearl powder, 2.5kg red dates, 1.5kg longan pulp, 2.0kg red goji berries, 40kg fructooligosaccharides, and 0.1kg compound probiotics (Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus rhamnosus GG, and Bifidobacterium animalis Bb-12, compounded in a mass ratio of 2:2:1:1, with a compound live bacteria count ≥1.0×10⁻⁶. 11 1.0 kg of citric acid and 2.0 kg of food stabilizer (sodium carboxymethyl cellulose, xanthan gum, and high-ester pectin in a mass ratio of 3:1:1).
[0029] Experimental objective: Prepare a fermented beverage made from medicinal and edible ingredients that is suitable for women to nourish both qi and blood.
[0030] Experimental steps: S1: Wash the red ginseng, astragalus, codonopsis, angelica, mulberry, red dates, longan, and wolfberry, then soak them in 10 times their weight of 25℃ pure water at room temperature for 2 hours. Then, heat the water to 85℃ and extract twice, 1.5 hours each time. Combine the two extracts, filter them through a 200-mesh filter cloth, and concentrate them under reduced pressure to a solid content of 12°Brix to prepare the fermentation substrate. S2: Heat the fermentation substrate obtained in S1 to 95℃ and keep it warm for 15 min. Then cool the fermentation substrate to 36~38℃. Then inoculate the compound probiotics into the fermentation substrate and ferment at room temperature of 25℃ until the pH stabilizes at 3.7~4.1. Continue fermentation for 24~36 h to obtain the fermentation broth. S3: After filtering and clarifying the fermentation broth obtained in S2, add donkey-hide gelatin and donkey-hide gelatin peptides, and then ferment it at room temperature of 25°C for 24-36 hours to obtain a secondary fermentation broth. S4: Add fructooligosaccharides, citric acid, and food stabilizers to the secondary fermentation liquid obtained in S3. Then, mix and homogenize the mixture at high speed. Finally, fill the mixture into 50mL bottles using a cold bottling method and sterilize it in a 95℃ water bath for 15-20 minutes. Finally, cool it to room temperature to obtain a medicinal and edible fermented beverage.
[0031] Experimental results: See Table 2 for details.
[0032] Table 2: Test Results of Example 2
[0033] This embodiment 2 is based on the physiological characteristics of women whose Qi and blood deficiency is often accompanied by dull complexion and malnourishment of the skin. It uses donkey-hide gelatin (Ejiao), which nourishes blood and yin, and angelica root (Danggui), which replenishes blood and invigorates blood circulation, as auxiliary ingredients to directly replenish yin blood and harmonize the blood, achieving a two-way synergistic effect of replenishing Qi and nourishing blood, directly addressing the root cause of Qi and blood deficiency. It is supplemented with mulberry (Sangguo), which nourishes yin and generates fluids; wolfberry (Gouqi), which tonifies the liver and kidneys; and red dates and longan pulp (Hongzao), which replenish the middle and boost Qi, to harmonize the spleen and stomach, and to counteract the rich and greasy nature of donkey-hide gelatin, preventing excessive tonification from harming the stomach. At the same time, food-grade pearl powder, which soothes the liver, calms yang, and moisturizes the skin, is added to achieve a synergistic effect of internal blood nourishment and strengthening the body, and external skin brightening and beautifying, precisely meeting the core needs of women with Qi and blood deficiency accompanied by a sallow, dull, and lackluster complexion. The process utilizes a two-stage probiotic fermentation technology. The first stage, a constant-temperature fermentation, leverages the various enzymes secreted by probiotics to fully decompose the cell walls of plant materials, promoting the efficient dissolution of core active ingredients such as ginsenosides, astragalus polysaccharides, and angelica volatile oil. This process converts large-molecule active substances into smaller molecules easily absorbed by the intestines, while simultaneously breaking down the drying components in the raw materials, mitigating the medicinal properties and preventing heatiness from long-term use. The second stage, a gentle aging fermentation, incorporates donkey-hide gelatin and pearl powder. This avoids the irreversible denaturation damage to the collagen in donkey-hide gelatin caused by the acidic fermentation environment. Furthermore, the gentle metabolism of probiotics degrades the large-molecule collagen in donkey-hide gelatin into smaller active peptides, while simultaneously promoting the dissolution of calcium and amino acids from the pearl powder. This significantly improves the bioavailability of the active ingredients. Additionally, the post-fermentation metabolism of probiotics optimizes the beverage's flavor, stabilizes the system's pH, and inhibits the growth of unwanted bacteria. In the formula, fructooligosaccharides serve as a prebiotic, providing a dedicated carbon source for the proliferation of probiotics during fermentation, ensuring fermentation efficiency and strain activity. They also work synergistically with probiotics in the finished product to regulate the intestinal microecology and improve the intestinal absorption barrier.
[0034] Comparative Example 1 This embodiment provides a fermented beverage made from medicinal and edible ingredients suitable for nourishing both qi and blood in women, and its preparation method. The specific implementation steps include: Experimental materials: 1.5kg red ginseng, 2.5kg donkey-hide gelatin, 1.0kg donkey-hide gelatin oligopeptides (molecular weight ≤1000Da), 4.0kg astragalus, 3.0kg codonopsis, 2.0kg angelica, 4.0kg mulberry, 2.0kg red dates, 1.5kg longan, 2.0kg goji berries, 40kg fructooligosaccharides, 0.1kg compound probiotics (Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus rhamnosus GG, Bifidobacterium animalis Bb-12, compounded in a mass ratio of 2:2:1:1, with a compound live bacteria count ≥1.0×10⁻⁶ 11 1.0 kg of citric acid and 2.0 kg of food stabilizer (sodium carboxymethyl cellulose, xanthan gum, and high-ester pectin in a mass ratio of 3:1:1).
[0035] Experimental objective: To investigate the effects of primary fermentation on beverages.
[0036] Experimental steps: S1: Wash the red ginseng, astragalus, codonopsis, angelica, mulberry, red dates, longan, and wolfberry, then soak them in 10 times their weight of 25℃ pure water at room temperature for 2 hours. Then, heat the water to 85℃ and extract twice, 1.5 hours each time. Combine the two extracts, filter them through a 200-mesh filter cloth, and concentrate them under reduced pressure to a solid content of 12°Brix to prepare the fermentation substrate. S2: Heat the fermentation substrate obtained in S1 to 95℃ and keep it warm for 15 minutes. Then cool the fermentation substrate to 36~38℃. Then inoculate donkey-hide gelatin, donkey-hide gelatin peptide and compound probiotics into the fermentation substrate and ferment at room temperature of 25℃ until the pH stabilizes at 3.7~4.1. Continue fermentation for 24~36 hours to obtain fermentation liquid. S3: Add fructooligosaccharides, citric acid, and food stabilizers to the secondary fermentation broth obtained in S2. Then, mix and homogenize the mixture at high speed. Finally, fill the mixture into 50mL bottles using a cold bottling method and sterilize it in a 95℃ water bath for 15-20 minutes. Finally, cool it to room temperature to obtain a fermented beverage that is both medicinal and edible.
[0037] Experimental results: See Table 3 for details.
[0038] Table 3: Test Results of Comparative Example 1
[0039] Comparative Example 1 was designed to verify the core inventiveness of the secondary probiotic stepwise fermentation process of this invention. It used the same raw material formula and feeding ratio as Example 1, only replacing the core secondary stepwise fermentation process with a single one-step fermentation process. Its mechanism of action and core defects are as follows: One-step fermentation involves simultaneous fermentation of plant-based medicinal and edible raw materials, donkey-hide gelatin, donkey-hide gelatin oligopeptides, and compound probiotics. Firstly, this causes a severe imbalance in the carbon-nitrogen ratio of the fermentation system. The large amount of exogenous protein introduced by donkey-hide gelatin and donkey-hide gelatin peptides inhibits the normal proliferation of compound probiotics and the secretion of specific cell-wall-breaking enzymes, significantly reducing the decomposition efficiency of plant raw material cell walls. This results in a significant decrease in the dissolution rate of core active ingredients such as red ginsenosides and astragalus polysaccharides, making it impossible to achieve efficient and targeted conversion of large-molecule active substances into easily absorbed small molecules. Secondly, the pH of the system in the early stage of fermentation... As the temperature rapidly drops to the acidic range, the large-molecule collagen in donkey-hide gelatin undergoes irreversible denaturation and flocculation under acidic conditions and constant-temperature fermentation. It complexes with plant residues and polysaccharide components, resulting in significant removal during subsequent filtration and clarification steps. Simultaneously, the secretion of probiotic collagenase is inhibited by the imbalanced system, preventing effective degradation of the denatured collagen flocs, leading to a substantial reduction in the retention rate of the effective components of donkey-hide gelatin. Furthermore, donkey-hide gelatin oligopeptides, as small-molecule active peptides, are continuously exposed to the non-specific protease system of probiotics throughout the one-step fermentation process. They are excessively broken down into free amino acids and even directly metabolized and consumed by probiotics as a nitrogen source, completely losing their high absorption activity and targeted blood-nourishing effects. At the same time, one-step fermentation cannot achieve graded and moderated medicinal properties. The drying and nourishing components in the raw materials cannot be decomposed and transformed step by step, easily leading to a strong medicinal effect in the finished product. Long-term use may cause problems such as internal heat, greasiness, and stomach upset. It also cannot optimize the flavor and system stability through secondary post-fermentation.
[0040] The above description is merely a specific embodiment of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of protection of the claims.
[0041] In conclusion, the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.
Claims
1. A fermented beverage made from medicinal and edible ingredients, suitable for women to nourish both Qi and blood, characterized in that, The fermented beverage is made from medicinal and edible raw materials through secondary probiotic fermentation. Each 50mL of the fermented beverage contains the following fixed functional ingredients, specifically including 60-80mg red ginseng / human ginseng, 100-180mg donkey-hide gelatin, 40-60mg donkey-hide gelatin peptide, 160-240mg astragalus, 120-180mg codonopsis, 80-120mg angelica, 160-240mg mulberry, 20-30mg pearl powder, 80-120mg goji berries, 100-150mg jujubes, 60-90mg longan pulp, 1600-2400mg fructooligosaccharides, 4-6mg compound probiotics, 40-60mg citric acid, and 80-120mg food stabilizer.
2. The fermented beverage of medicinal and edible origin suitable for nourishing both Qi and blood in women as described in claim 1, characterized in that, The donkey-hide gelatin peptide is an oligomeric donkey-hide gelatin peptide with a molecular weight of ≤1000 Da.
3. The fermented beverage of medicinal and edible origin suitable for nourishing both Qi and blood in women as described in claim 1, characterized in that, The compound probiotics are composed of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus rhamnosus GG, and Bifidobacterium animalis Bb-12 in a mass ratio of 2:2:1:1, with a compound live bacteria count ≥1.0×10⁻⁶. 11 indivual.
4. The fermented beverage of medicinal and edible origin suitable for nourishing both Qi and blood in women as described in claim 1, characterized in that, The food stabilizer is a compound of sodium carboxymethyl cellulose, xanthan gum, and high-ester pectin in a mass ratio of 3:1:
1.
5. A method for preparing a fermented beverage made from medicinal and edible ingredients suitable for nourishing both qi and blood in women, characterized in that, Includes the following steps: S1: After washing the raw materials, soak them in 10 times their weight of 25℃ pure water at room temperature for 2 hours. Then, heat the water to 85℃ and extract twice for 1.5 hours each time. Combine the two extracts, filter them through a filter cloth, and concentrate the extract under reduced pressure to make a fermentation substrate. S2: Heat the fermentation substrate obtained in S1 to 95℃ and keep it warm for 15 min. Then cool the fermentation substrate to 36~38℃. Then inoculate the compound probiotics into the fermentation substrate and ferment at room temperature of 25℃ until the pH is stable. Continue fermentation for 24~36 h to obtain the fermentation broth. S3: After filtering and clarifying the fermentation broth obtained in S2, add donkey-hide gelatin and donkey-hide gelatin peptides, and then ferment it at room temperature of 25°C for 24-36 hours to obtain a secondary fermentation broth. S4: Add fructooligosaccharides, citric acid, and food stabilizers to the secondary fermentation broth obtained in S3. Then, mix and homogenize the mixture at high speed. Finally, fill the mixture into 50mL bottles using a cold bottling method and sterilize it in a water bath. Finally, cool it to room temperature to obtain a fermented beverage that is both medicinal and edible.
6. The preparation method of a fermented beverage of medicinal and edible origin suitable for nourishing both qi and blood in women, as described in claim 5, is characterized in that... In S1, based on 1 ton of finished product, the range of medicinal and edible raw materials used in preparing the fermented beverage is 1.2~1.8kg red ginseng / human ginseng, 3.2~4.8kg astragalus, 2.4~3.6kg codonopsis, 1.6~2.4kg angelica, 3.2~4.8kg mulberry, 2.0~3.0kg red dates, 1.2~1.8kg longan, and 1.6~2.4kg wolfberry.
7. The preparation method of a fermented beverage of medicinal and edible origin suitable for nourishing both qi and blood in women, as described in claim 5, is characterized in that... In S1, the extract is filtered through a 200-mesh filter cloth, and then the extract is concentrated under reduced pressure until the solid content is 10~12°Brix.
8. The preparation method of a fermented beverage of medicinal and edible origin suitable for nourishing both qi and blood in women, as described in claim 5, is characterized in that... In S2, the fermentation substrate inoculated with compound probiotics will be fermented at room temperature while the pH of the fermentation substrate will be controlled between 3.7 and 4.
1.
9. The preparation method of a fermented beverage of medicinal and edible origin suitable for nourishing both qi and blood in women, as described in claim 5, is characterized in that... In S4, the mixture is homogenized after being cold-canned into bottles and sterilized in a water bath at 90-95°C for 15-20 minutes.