A children eye-protecting compound fermented beverage and a preparation method thereof

Abstract

This invention provides a children's eye-protecting compound fermented beverage and its preparation method, comprising the following steps: Adding wolfberry, Chinese yam, pitted red dates, Hangzhou white chrysanthemum, and honeysuckle to purified water, extracting, filtering to remove residue, and obtaining a medicinal and edible extract; adding blueberry concentrate, black wolfberry extract, mulberry concentrate, raspberry concentrate, crystalline fructose, fructooligosaccharides, galactooligosaccharides, malic acid, and eye-protecting functional ingredients sequentially to the extract, stirring evenly to obtain a liquid; sterilizing and cooling the liquid; inoculating the sterilized and cooled liquid with *Lactobacillus plantarum*, *Lactobacillus rhamnosus*, and *Lactobacillus acidophilus*, and fermenting at a constant temperature of 37°C in a sealed container for 24–36 hours until the pH stabilizes at 3.5–3.7, then terminating the fermentation. Homogenizing and bottling. This invention, using the above-mentioned children's eye-protecting compound fermented beverage and its preparation method, has a mild formula, comprehensive eye-protecting ingredients, and undergoes deep fermentation with probiotics, making it suitable for children over 3 years old.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a compound fermented beverage for children's eye protection and its preparation method. Background Technology

[0002] With the widespread use of various electronic products, children's eye strain has continued to rise, leading to increasingly prominent problems such as eye fatigue and early-onset myopia, which have become a public health issue of concern to the whole society. Currently, numerous eye-protecting drinks for children are emerging on the market, but most products remain at the stage of simple compound formulation, lacking systematic formula design and nutritional synergy mechanisms. Specifically, these products exhibit low nutrient absorption rates, strong taste irritating, and some ingredients being too cooling, which can burden children's developing digestive systems with long-term consumption. A few products add traditional Chinese medicine ingredients, but without gentle fermentation, their medicinal properties remain potent, easily causing gastrointestinal discomfort in children, and even adverse reactions such as diarrhea and loss of appetite. At the same time, heat-sensitive eye-protecting active substances such as lutein esters, zeaxanthin, anthocyanins, taurine, and GABA (gamma-aminobutyric acid) are severely lost during traditional high-temperature sterilization and concentration processes, making it difficult for the products to maintain their effectiveness within their shelf life.

[0003] From both the perspectives of consumer demand and technological advancement, developing a fermented eye-protecting beverage based on medicinal and edible ingredients, scientifically extracted and deeply fermented, gentle on the spleen and stomach, and rich in various eye-protecting active ingredients such as lutein esters, zeaxanthin, taurine, GABA, and anthocyanins, has significant market value and practical significance. Specifically, an ideal fermented eye-protecting beverage for children should meet the following key dimensions: Firstly, the raw materials must be safe, mild, and traceable. Based on ingredients listed in the Chinese Medicinal and Edible Food Directory, such as goji berries, mulberries, cassia seeds (low dose or processed), chrysanthemum, blueberries, and blackcurrants, these raw materials are rich in carotenoids, anthocyanins, and flavonoids, which have clear scientific support for their benefits to eye microcirculation, retinal light damage protection, and eye fatigue relief. However, traditional decoction or simple extraction methods have limited dissolution rates of active ingredients, and some raw materials (such as cassia seeds and chrysanthemum) are cold in nature, which may damage children's delicate constitution if used directly. Through fermentation, microorganisms can pre-degrade the large molecules in the raw materials, while altering their cold properties, making them more mild and gentle, greatly reducing irritation to the stomach and intestines.

[0004] Secondly, fermentation technology is the core breakthrough. Deep fermentation of medicinal and edible compound raw materials using probiotics (such as *Lactobacillus plantarum*, *Streptococcus thermophilus*, and *Lactobacillus bulgaricus*) not only produces beneficial metabolites such as lactic acid and short-chain fatty acids, improving taste and adding a pleasantly tangy flavor, but also breaks down proteins and polysaccharides in the raw materials into more easily absorbed forms such as small peptides, amino acids, and monosaccharides, improving the bioavailability of fat-soluble eye-protecting components such as lutein esters and zeaxanthin. More importantly, the natural antibacterial substances produced during fermentation (such as bacteriocins and organic acids) can partially replace chemical preservatives, achieving a gentle preservation effect. Simultaneously, the fermentation environment better protects heat-sensitive active substances, avoiding losses caused by high-temperature sterilization. For example, lutein esters are easily isomerized or degraded during conventional heat processing, but their stability is significantly improved in the fermentation broth system.

[0005] Thirdly, the scientific combination and precise dosage of multiple eye-protecting ingredients. Lutein esters and zeaxanthin are core nutrients that constitute macular pigment in the retina, effectively filtering blue light, providing antioxidant effects, and delaying macular degeneration; taurine promotes retinal cell development and maintains visual signal transmission; GABA (γ-aminobutyric acid) helps regulate the excitability of ocular nerves and relieve ciliary muscle spasm, thereby reducing eye fatigue; anthocyanins improve ocular microcirculation and accelerate rhodopsin regeneration. These ingredients are pre-stabilized using microencapsulation and liposome encapsulation technologies, and then combined with a fermentation matrix at low temperatures to ensure that the product retains at least 85% of its activity throughout its shelf life (6-12 months). Simultaneously, differentiated dosages are designed for children's age groups (e.g., 3-6 years old, 7-12 years old), ensuring both safety and achieving true "targeted eye protection."

[0006] Fourth, taste and acceptance are key factors in determining whether children can consistently drink it. Traditional Chinese medicine flavors or drinks that are too sour or too sweet are likely to be rejected by children. By selecting appropriate strains and controlling fermentation time through the fermentation process, a refreshing sweet and sour flavor similar to yogurt can be produced. It can be paired with natural fruit juices (such as blueberry juice and carrot juice) for coloring and flavoring, without the need for artificial colors, flavors, and preservatives. It achieves zero sucrose or oligosaccharide substitution (such as fructooligosaccharides and erythritol), which is both good for eyesight and teeth.

[0007] In conclusion, the market currently lacks a fermented eye-protecting beverage that truly takes into account children's physiological characteristics, leverages modern fermentation technology to empower the traditional wisdom of food and medicine from the same source, and achieves safety, efficiency, gentleness, and deliciousness. Summary of the Invention

[0008] The purpose of this invention is to provide a children's eye-protecting compound fermented beverage and its preparation method. The beverage formula is mild, contains comprehensive eye-protecting ingredients, and undergoes deep fermentation with probiotics, making it suitable for children aged 3 and above. The preparation method is stable, suitable for industrial production, and retains a high rate of active ingredients.

[0009] To achieve the above objectives, the present invention provides a method for preparing a compound fermented beverage for children's eye protection, comprising the following steps: Step 1: Add wolfberry, Chinese yam, pitted red dates, Hangzhou white chrysanthemum, and honeysuckle to purified water, blend and adjust pH, add compound fruit and vegetable enzymes, enzymatically hydrolyze at constant temperature, then perform ultrasonic cell wall breaking, enzyme inactivation, filter to remove residue, and obtain medicinal and edible extract. Step 2: Add blueberry concentrate, black goji berry extract, mulberry concentrate, raspberry concentrate, crystalline fructose, fructooligosaccharides, galactooligosaccharides, malic acid and eye-protecting functional ingredients to the extract in sequence, stir well to obtain the liquid. Step 3: The liquid material is sterilized and cooled; Step 4: Inoculate the sterilized and cooled liquid with Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus acidophilus, and ferment at a constant temperature of 37°C in a sealed environment for 24-36 hours until the pH stabilizes at 3.5-3.7, then terminate the fermentation.

[0010] Step 5: Homogenize and fill.

[0011] Preferably, the dried materials of wolfberry, Chinese yam, pitted red dates, Hangzhou white chrysanthemum, and honeysuckle are mixed with purified water at a ratio of 1kg:10L, wherein the mass ratio of wolfberry, Chinese yam, pitted red dates, Hangzhou white chrysanthemum, and honeysuckle is 3:2:2:1:1.

[0012] Preferably, the eye-protecting functional ingredients include lutein ester microcapsule powder, zeaxanthin microcapsule powder, taurine, γ-aminobutyric acid, and β-carotene, wherein the mass ratio of lutein ester microcapsule powder, zeaxanthin microcapsule powder, taurine, γ-aminobutyric acid, and β-carotene is 8:2:15:10:1.

[0013] Preferably, in step 1, the pH is adjusted to 4.8-5.2 with citric acid, and 0.08%-0.10% of compound fruit and vegetable enzymes are added, followed by enzymatic hydrolysis at a constant temperature of 45-50℃ for 60 minutes. The process parameters for ultrasonic cell disruption are 300-500W, 20-30min, and material temperature ≤50℃. Inactivate enzymes at 70℃ for 10 seconds.

[0014] Preferably, in step 3, the sterilization temperature is 90°C, the sterilization time is 30 seconds, and the liquid is cooled to 38-40°C.

[0015] Preferably, the ratio of Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus acidophilus is 1:1:1, and the total viable count is ≥1.0×10⁻⁶. 9 CFU / mL.

[0016] The ratio of the feed solution to *Lactobacillus plantarum*, *Lactobacillus rhamnosus*, and *Lactobacillus acidophilus* is 1000:1.

[0017] A method for preparing a compound fermented beverage for children's eye protection.

[0018] Therefore, the present invention employs the above-mentioned compound fermented beverage for children's eye protection and its preparation method, and the technical effects are as follows: (1) The raw materials are made from the same source as food and medicine and are extracted by water and then fermented throughout the process. The flavor is mild and the acidity is mild, which does not irritate children's stomach.

[0019] (2) A six-layer eye-protecting nutrition system consisting of anthocyanins, lutein esters, zeaxanthin, taurine, GABA, and β-carotene is constructed, which has a synergistic effect on children's retinal development, relief of visual fatigue, and macular protection.

[0020] (3) The formula is composed of yam, red dates and wolfberry to strengthen the spleen and consolidate the foundation, and chrysanthemum and honeysuckle to moisten and not cool. It contains no laxative ingredients and is safe for long-term consumption.

[0021] (4) The dual prebiotics promote the proliferation of probiotics. After fermentation, the beverage is rich in organic acids and small molecule nutrients, which are better absorbed.

[0022] (5) The process uses low-temperature fermentation and gentle sterilization, resulting in a high retention rate of heat-sensitive eye-protecting ingredients and stable shelf life. Detailed Implementation

[0023] The technical solution of the present invention will be further described below through embodiments.

[0024] Unless otherwise defined, the technical or scientific terms used in this invention shall have the ordinary meaning as understood by one of ordinary skill in the art to which this invention pertains.

[0025] Example 1 (1000L production formula) A method for preparing a children's eye-protecting fermented beverage includes the following steps: 10.0 kg of wolfberry, 8.0 kg of Chinese yam, 6.0 kg of pitted red dates, 0.8 kg of Hangzhou white chrysanthemum, and 0.3 kg of honeysuckle were mixed with 10 times the amount of purified water and pulped. The pH was adjusted to 5.0 with citric acid, and 1.2 kg / 1000 L of compound fruit and vegetable enzyme (cellulase + pectinase) was added. The mixture was enzymatically hydrolyzed at 48℃ for 60 min, followed by ultrasonic cell disruption (400 W / 25 min), enzyme inactivation at 70℃ for 10 s, and filtration to remove residue to obtain the medicinal and edible extract.

[0026] Add 20.0 kg of blueberry concentrate (65°Bx), 6.0 kg of black goji berry extract, 12.0 kg of mulberry concentrate, 5.0 kg of raspberry concentrate, 38.0 kg of crystalline fructose, 16.0 kg of fructooligosaccharides (FOS), 8.0 kg of galactooligosaccharides (GOS), and 0.3 kg of malic acid to the extract in sequence, and stir until completely dissolved. Add 0.8 kg of lutein ester microcapsule powder, 0.2 kg of zeaxanthin microcapsule powder, 1.5 kg of taurine, 1.0 kg of γ-aminobutyric acid (GABA), and 0.1 kg of water-dispersible β-carotene, and continue stirring until homogeneous to obtain the liquid. Adjust the pH of the liquid to 3.6.

[0027] The liquid is sterilized at 90℃ for 30 seconds and then rapidly cooled to 38℃.

[0028] Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus acidophilus were introduced into the feed solution and fermented at a constant temperature of 37°C in a sealed environment for 28 hours until the pH stabilized at 3.61, at which point the fermentation was terminated.

[0029] Homogenization and filling: The fermentation broth is homogenized at high speed, then aseptically cold-filled or gently sterilized at 105℃ for 10 seconds, and the finished product is obtained after cooling.

[0030] Example 2 (High Eye Protection Enhancement Type) Raw Materials (1000L): 12.0 kg of wolfberry, 8.0 kg of Chinese yam, 6.0 kg of pitted red dates, 1.0 kg of Hangzhou white chrysanthemum, and 0.3 kg of honeysuckle were mixed with 10 times the amount of purified water and pulped. The pH was adjusted to 5.0 with citric acid, and compound fruit and vegetable enzymes (cellulase + pectinase) were added. The mixture was enzymatically hydrolyzed at 50°C for 60 min, followed by ultrasonic cell disruption (500W / 30 min), enzyme inactivation at 70°C for 10 s, and filtration was performed to remove residue, thus obtaining the medicinal and edible extract.

[0031] Add the following ingredients sequentially to the extract: 25.0 kg of blueberry concentrate, 8.0 kg of black goji berry extract, 10.0 kg of mulberry concentrate, 5.0 kg of raspberry concentrate, 1.2 kg of lutein ester microcapsule powder, 0.3 kg of zeaxanthin microcapsule powder, 2.0 kg of taurine, 1.5 kg of GABA, 0.15 kg of β-carotene, 36.0 kg of crystalline fructose, 18.0 kg of fructooligosaccharides, 8.0 kg of galactooligosaccharides, and 0.3 kg of malic acid. Continue stirring until homogeneous to obtain the final solution. Adjust the pH of the final solution to 3.6.

[0032] The liquid is sterilized at 90℃ for 30 seconds and then rapidly cooled to 38℃.

[0033] Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus acidophilus were introduced into the feed solution and fermented at a constant temperature of 37°C in a sealed environment for 32 hours until the pH stabilized at 3.55, at which point the fermentation was terminated.

[0034] Homogenization and filling: The fermentation broth is homogenized at high speed, then aseptically cold-filled or gently sterilized at 105℃ for 10 seconds, and the finished product is obtained after cooling.

[0035] Example 3 (Mild, Low-Sugar, Stomach-Protecting Type) Raw Materials (1000L): 10.0 kg of wolfberry, 10.0 kg of Chinese yam, 8.0 kg of pitted red dates, 0.6 kg of Hangzhou white chrysanthemum, and 0.2 kg of honeysuckle were mixed with 10 times the amount of purified water and pulped. The pH was adjusted to 5.0 with citric acid, and compound fruit and vegetable enzymes (cellulase + pectinase) were added. The mixture was enzymatically hydrolyzed at 45°C for 70 min, followed by ultrasonic cell disruption (300W / 20 min), enzyme inactivation at 70°C for 10 s, and filtration was performed to remove residue, thus obtaining the medicinal and edible extract.

[0036] Add the following ingredients sequentially to the extract: 18.0 kg of blueberry concentrate, 6.0 kg of black goji berry extract, 12.0 kg of mulberry concentrate, 5.0 kg of raspberry concentrate, 0.7 kg of lutein ester microcapsule powder, 0.2 kg of zeaxanthin microcapsule powder, 1.2 kg of taurine, 0.8 kg of GABA, 0.1 kg of β-carotene, 28.0 kg of crystalline fructose, 20.0 kg of fructooligosaccharides, 10.0 kg of galactooligosaccharides, and 0.2 kg of malic acid. Continue stirring until homogeneous to obtain the final solution. Adjust the pH of the final solution to 3.6.

[0037] The liquid is sterilized at 90℃ for 30 seconds and then rapidly cooled to 38℃.

[0038] Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus acidophilus were introduced into the feed solution and fermented at a constant temperature of 37°C in a sealed environment for 24 hours until the pH stabilized at 3.65, at which point the fermentation was terminated.

[0039] Homogenization and filling: The fermentation broth is homogenized at high speed, then aseptically cold-filled or gently sterilized at 105℃ for 10 seconds, and the finished product is obtained after cooling.

[0040] Product quality indicators (physicochemical + microbiological + sensory) 1. Sensory indicators Color: Purplish-red, uniform and translucent. Taste and Aroma: Mildly sweet and sour, with a pure fermented aroma, free of bitterness and off-flavors. Texture: Homogeneous liquid, without layering, sedimentation, or visible impurities. 2. Physicochemical Indicators pH: 3.5–3.7, soluble solids (20℃): 8.0–12.0°Bx, total acid (as citric acid): 0.30%–0.60%, lutein ester: ≥60 mg / L, zeaxanthin: ≥15 mg / L, taurine: ≥1200 mg / L, γ-aminobutyric acid (GABA): ≥700 mg / L, anthocyanins (as cyanidin-3-glucoside): ≥80 mg / L, lead (as Pb): ≤0.15 mg / kg, total arsenic (as As): ≤0.2 mg / kg, copper (as Cu): ≤5.0 mg / kg.

[0041] 3. Microbiological indicators Total bacterial count: ≤100 CFU / mL, coliform bacteria: ≤3 CFU / mL, mold: ≤20 CFU / mL, yeast: ≤20 CFU / mL, Salmonella: 0 / 25 mL, Staphylococcus aureus: 0 / 25 mL.

[0042] Human Trial Report I. Experimental Objective To verify the effectiveness and safety of the children's eye-protecting fermented beverage of this invention in relieving eye fatigue.

[0043] II. Experimental Design Subjects: 120 children aged 3 to 12 years, all of whom had symptoms of eye strain (dry eyes, eye irritation, blurred vision, photophobia, and frequent eye rubbing).

[0044] Grouping: The patients were randomly divided into an experimental group and a control group, with 60 patients in each group.

[0045] Cycle: Drink continuously for 30 days.

[0046] Methods: The experimental group drank 50 mL of this product daily; the control group drank an equal amount of flavor-simulated beverage (without eye-protecting functional ingredients).

[0047] III. Evaluation Criteria Effective: Significantly improves symptoms of eye strain, relieves dry and itchy eyes, and enhances visual clarity.

[0048] Ineffective: Symptoms do not improve or worsen.

[0049] IV. Test Results 1. Effects in improving eye strain Experimental group: 51 cases were effective, 9 cases were ineffective, and the total effective rate was 85.0%.

[0050] Control group: 18 cases were effective, 42 cases were ineffective, and the total effective rate was 30.0%.

[0051] 2. Security During the trial period, the experimental group experienced no adverse reactions such as abdominal pain, diarrhea, nausea, rash, or allergies. Their appetite and sleep were normal, and their blood and urine routine tests showed no abnormalities, indicating that the product is safe and suitable for long-term use by children.

[0052] V. Experimental Conclusions This invention provides a children's eye-care fermented beverage that can significantly relieve children's eye fatigue, improve eye discomfort, has a high taste acceptance, is safe for children with no side effects, and is suitable for daily eye care.

[0053] Therefore, this invention employs the aforementioned children's eye-protecting compound fermented beverage and its preparation method. The formula is mild, contains comprehensive eye-protecting ingredients, and undergoes deep fermentation with probiotics, making it suitable for children aged 3 and above. The process is stable, suitable for industrial production, and maintains a high retention rate of active ingredients.

[0054] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the technical solutions of the present invention, and these modifications or equivalent substitutions cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A method for preparing a compound fermented beverage for children's eye protection, characterized in that, Includes the following steps: Step 1: Add wolfberry, Chinese yam, pitted red dates, Hangzhou white chrysanthemum, and honeysuckle to purified water, blend and adjust pH, add compound fruit and vegetable enzymes, enzymatically hydrolyze at constant temperature, then perform ultrasonic cell wall breaking, enzyme inactivation, filter to remove residue, and obtain medicinal and edible extract. Step 2: Add blueberry concentrate, black goji berry extract, mulberry concentrate, raspberry concentrate, crystalline fructose, fructooligosaccharides, galactooligosaccharides, malic acid and eye-protecting functional ingredients to the extract in sequence, stir well to obtain the liquid. Step 3: The liquid material is sterilized and cooled; Step 4: Inoculate Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus acidophilus into the sterilized and cooled liquid, and ferment at a constant temperature of 37°C in a sealed environment for 24-36 hours until the pH stabilizes at 3.5-3.7, then terminate the fermentation. Step 5: Homogenize and fill.

2. The method for preparing a children's eye-protecting compound fermented beverage according to claim 1, characterized in that, The dried ingredients of wolfberry, Chinese yam, pitted red dates, Hangzhou white chrysanthemum, and honeysuckle are mixed with purified water at a ratio of 1 kg: 10 L. The mass ratio of wolfberry, Chinese yam, pitted red dates, Hangzhou white chrysanthemum, and honeysuckle is 3:2:2:1:

1.

3. The method for preparing a children's eye-protecting compound fermented beverage according to claim 1, characterized in that, Based on 1000L of finished product: the mass ratio of blueberry concentrate, black goji berry extract, mulberry concentrate, raspberry concentrate, crystalline fructose, fructooligosaccharides, galactooligosaccharides, and malic acid is 20:6:12:5:38:16:8:0.3, and the mixture is stirred evenly.

4. The method for preparing a children's eye-protecting compound fermented beverage according to claim 1, characterized in that, The eye-protecting functional ingredients include lutein ester microcapsule powder, zeaxanthin microcapsule powder, taurine, γ-aminobutyric acid, and β-carotene, wherein the mass ratio of lutein ester microcapsule powder, zeaxanthin microcapsule powder, taurine, γ-aminobutyric acid, and β-carotene is 8:2:15:10:

1.

5. The method for preparing a children's eye-protecting compound fermented beverage according to claim 1, characterized in that, In step 1, the pH is adjusted to 4.8-5.2 with citric acid, and 0.08wt%-0.10wt% of compound fruit and vegetable enzymes are added. The enzymes are then hydrolyzed at a constant temperature of 45-50℃ for 60 minutes. The process parameters for ultrasonic cell disruption are 300-500W, 20-30min, material temperature ≤50℃; enzyme inactivation at 70℃ / 10s.

6. The method for preparing a children's eye-protecting compound fermented beverage according to claim 1, characterized in that, In step 3, the sterilization temperature is 90℃, the sterilization time is 30s, and the liquid is cooled to 38-40℃.

7. The method for preparing a children's eye-protecting compound fermented beverage according to claim 1, characterized in that, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus acidophilus were expressed in a ratio of 1:1:1, with a total viable count of 1.0 × 10⁻⁶. 9 CFU / mL; The volume ratio of the liquid feed to the inoculum of compound probiotics is 1000:

1.

8. A children's eye-protecting compound fermented beverage prepared by the method of making a children's eye-protecting compound fermented beverage according to claim 1.