Amino acid composition, process for its preparation and use thereof

Abstract

The application provides an amino acid composition and a preparation method and application thereof. The preparation method comprises the following steps: mixing a Morinda officinalis How fermentation product and an extraction solvent according to a first proportion, and performing water extraction treatment under preset water extraction conditions to obtain a water extraction mixture; performing first filtration treatment on the water extraction mixture to obtain a water extraction liquid; recovering steam generated in the water extraction treatment and performing condensation treatment to obtain a steam condensate; performing freezing treatment on the steam condensate under preset freezing conditions to obtain a frozen condensate; performing second filtration treatment on the water extraction liquid, and mixing the water extraction liquid after the second filtration treatment and the frozen condensate according to a second proportion to obtain a mixed liquid; performing standing treatment on the mixed liquid under preset standing conditions to obtain supernatant; and performing sterilization treatment on the supernatant to obtain the amino acid composition. The application efficiently utilizes water-soluble amino acids and volatile nutritional ingredients in a fermentation byproduct, avoids resource waste and flavor loss, and thus obtains an amino acid composition containing specific proportions.

Description

Technical Field

[0001] This application relates to the field of health food technology, and in particular to an amino acid composition and its preparation method and application. Background Technology

[0002] Amino acids are the basic building blocks of human proteins, playing a vital role in maintaining metabolism, enhancing immunity, and promoting tissue repair. In recent years, health foods with amino acids as their main active ingredient have gradually gained market attention. Their preparation methods often involve obtaining free amino acids through microbial fermentation, enzymatic hydrolysis, or chemical synthesis, followed by compounding and drying processes to create the final product. However, existing technologies still have the following shortcomings: Firstly, in the process of producing amino acids or related products using microbial fermentation, a large amount of solid residue (including unconverted plant material residue and microbial cells) is usually generated after fermentation. These residues still contain abundant water-soluble nutrients such as amino acids, small peptides, and organic acids, but existing processes often treat them as waste, resulting in resource waste and increased environmental pressure. While some technologies involve water extraction or fermentation of plant materials, their target products are mostly polysaccharides, saponins, or cosmetic ingredients, and do not address the systematic recovery and utilization of amino acid components in the fermentation byproducts.

[0003] Secondly, existing water extraction processes typically only collect the extract, neglecting the recovery and utilization of the steam generated during the extraction process (which contains volatile flavor compounds and small-molecule nutrients). Conventional boiling extraction often directly releases steam, resulting in the loss of some heat-sensitive and volatile components, affecting the flavor and nutritional value of the final product.

[0004] In addition, the preparation of existing amino acid-based health foods mostly adopts the method of direct compounding of single amino acids, resulting in products with simple ingredients, lacking the synergistic flavor and nutrients unique to natural fermentation products, and having high production costs.

[0005] Therefore, how to provide a method that can efficiently utilize plant fermentation by-products, fully recover volatile components during water extraction, prepare a composition rich in a specific ratio of natural amino acids, and make it applicable to the field of health food is a technical problem that urgently needs to be solved by those skilled in the art. Summary of the Invention

[0006] This application provides an amino acid composition, its preparation method, and its application. By water extraction, steam recovery, mixing, and settling, the amino acids and volatile components in the fermentation byproducts are fully utilized to obtain a health food containing a specific proportion of amino acid composition.

[0007] In a first aspect, embodiments of this application provide a method for preparing an amino acid composition, the method comprising: mixing a fermentation product of *Solanum lyratum* with an extraction solvent in a first proportion, and performing water extraction under preset water extraction conditions to obtain a water-extracted mixture; performing a first filtration treatment on the water-extracted mixture to obtain a water extract; recovering the steam generated during the water extraction treatment and performing condensation treatment to obtain a steam condensate; performing a freezing treatment on the steam condensate under preset freezing conditions to obtain a freeze condensate; performing a second filtration treatment on the water extract, and mixing the water extract after the second filtration treatment with the freeze condensate in a second proportion to obtain a mixed liquid; performing a settling treatment on the mixed liquid under preset settling conditions to obtain a supernatant; and performing a sterilization treatment on the supernatant to obtain the amino acid composition.

[0008] Furthermore, the fermentation product of *Styrax pubescens* is a solid-liquid mixture obtained by microbial fermentation of *Styrax pubescens*, the solid-liquid mixture including fermentation broth and solid residue; the solid residue includes *Styrax pubescens* plant residue and microbial cells.

[0009] Furthermore, the *Styrax styrax* plant residue is derived from the roots, young branches, and / or leaves of *Styrax styrax*.

[0010] Furthermore, the extraction solvent is water; the preset water extraction conditions include a first preset temperature and a first preset time, the first preset temperature is 100℃, and the first preset time is 3 hours; the first ratio is the weight ratio of the fermentation product of *Styrax styrax* to the extraction solvent is 1:10.

[0011] Furthermore, the first filtration process involves filtering using a 100-mesh filter.

[0012] Furthermore, the condensation treatment is carried out using a condenser tube; the preset freezing conditions include a second preset temperature and a second preset time, the second preset temperature being 0-5℃ and the second preset time being 3 hours; the second filtration treatment is carried out using a filter cloth; the second ratio is the volume ratio of the water extract after the second filtration treatment to the frozen condensate being 3:1.

[0013] Furthermore, the preset static conditions include a third preset temperature and a third preset time, wherein the third preset temperature is 10-35℃ and the third preset time is more than 4 days; the sterilization treatment is biological sterilization.

[0014] Secondly, embodiments of this application provide an amino acid composition, which is prepared by the method described above.

[0015] Furthermore, the weight ratio of each component in the amino acid composition is as follows: 20 parts isoleucine, 39 parts leucine, 30 parts lysine, 15 parts methionine and cystine combined, 25 parts phenylalanine and tyrosine combined, 15 parts serine, 4 parts tryptophan, 26 parts valine, and 10 parts histidine.

[0016] Thirdly, embodiments of this application provide an application of the above-mentioned amino acid composition in the preparation of health food.

[0017] The above-mentioned amino acid composition, its preparation method, and its application achieve resource utilization of fermentation byproducts by directly extracting the fermentation products of *Styrax spp.* with water and recovering the steam condensate, followed by mixing, settling, and biological sterilization. This effectively preserves water-soluble amino acids and volatile flavor components, avoiding flavor loss. The resulting amino acid composition contains multiple natural amino acids in specific weight ratios, eliminating the need for artificial compounding. It has a harmonious flavor, and the process is simple and inexpensive, making it suitable for direct use in the preparation of health foods. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on the structures shown in these drawings without creative effort.

[0019] Figure 1 A flowchart illustrating the preparation method of the amino acid composition provided in this application embodiment.

[0020] The realization of the purpose, functional features and advantages of this application will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application. All other embodiments obtained by those skilled in the art based on the embodiments in this application without inventive effort are within the scope of protection of this application.

[0022] The terms “first,” “second,” “third,” “fourth,” etc. (if present) in the specification, claims, and accompanying drawings of this application are used to distinguish similar planned objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data are interchangeable where appropriate; in other words, the described embodiments are implemented according to a sequence other than that illustrated or described herein. Furthermore, the terms “comprising” and “having,” and any variations thereof, may also include other content; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0023] It should be noted that the use of terms such as "first" and "second" in this application is for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Furthermore, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of a person skilled in the art to implement them. If the combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed in this application.

[0024] Please refer to Figure 1 This is a flowchart illustrating a method for preparing an amino acid composition according to an embodiment of this application. This application provides a method for preparing an amino acid composition. The method for preparing the amino acid composition includes steps S101-S107.

[0025] Step S101: Mix the fermentation product of *Styrax styrax* with the extraction solvent in a first ratio, and perform water extraction treatment under preset water extraction conditions to obtain a water-extracted mixture.

[0026] In step S101, the fermentation product of *Styrax pubescens* is a solid-liquid mixture obtained after microbial fermentation of *Styrax pubescens*, comprising fermentation broth and solid residue. The solid residue includes *Styrax pubescens* plant residue and microbial cells. This application directly uses *Styrax pubescens* fermentation product as raw material, which can fully utilize the water-soluble amino acids, small molecule peptides, organic acids, and other nutrients that are not completely converted during fermentation, while avoiding the resource waste and environmental pollution caused by treating fermentation residue as waste in traditional processes. Preferably, the *Styrax pubescens* plant residue comes from the roots, tender branches, and / or leaves of *Styrax pubescens*; that is, any one of the roots, tender branches, or leaves can be used alone, or any two or three can be used in combination. After microbial fermentation, the plant cell walls are partially degraded, and the amino acids and other components within the cells are more easily dissolved.

[0027] Water is used as the extraction solvent. Alternatively, deionized water, purified water, or natural mineral water can be used. When natural mineral water is selected, it contains mineral cations such as calcium, magnesium, potassium, and sodium ions. These cations can enhance the extraction efficiency of water-soluble components and improve the flavor and nutritional value of the final product through complexation or ion exchange reactions with plant components during water extraction.

[0028] The preset water extraction conditions include a first preset temperature and a first preset time. In this application, the first preset temperature is 100℃ (i.e., boiling temperature), and the first preset time is 3 hours. The first ratio is a weight ratio of *Brassica napus* fermentation product to extraction solvent of 1:10. During the water extraction process, water molecules penetrate into the interior of the fermentation residue particles, dissolving residual free amino acids, small molecule peptides, organic acids, and some minerals in the water to form a water-extracted mixture. The water-extracted mixture typically appears as a dark brown, turbid liquid containing soluble components and fine suspended particles. Through water extraction, water-soluble nutrients can be efficiently recovered from fermentation byproducts, providing a material basis for the subsequent preparation of amino acid compositions.

[0029] Step S102: The water-extracted mixture is subjected to a first filtration treatment to obtain an water extract.

[0030] In step S102, the first filtration process involves filtering using a 100-mesh filter. The pore size of a 100-mesh filter is approximately 0.15 mm (150 micrometers), which effectively traps large, unbroken plant residues, mycelia, and other solid impurities in the water-extract mixture, while allowing dissolved water-soluble amino acids, small peptides, organic acids, and minerals to pass through, resulting in a relatively clear water extract. This application, through the first filtration process, removes coarse particles that may affect subsequent mixing and product taste, while avoiding the loss of nutrients caused by excessive filtration (such as microfiltration or ultrafiltration).

[0031] As an optional implementation, the mesh size of the filter can be adjusted according to the actual particle size of the material. For example, when the solid residue in the fermentation product is relatively fine, a 150-mesh filter can be used to obtain higher clarity; when the material viscosity is high, an 80-mesh filter can be used to ensure filtration speed. This application preferably uses a 100-mesh filter, which can achieve a good balance between filtration efficiency and clarity.

[0032] The aqueous extract obtained after the first filtration is a yellowish-brown to dark brown transparent or semi-transparent liquid containing free amino acids, small peptides, organic acids, and minerals dissolved from the fermentation residue. It is the main liquid-phase component for the subsequent preparation of amino acid compositions. The solid residue is retained and can be processed separately or discarded.

[0033] Step S103: The steam generated in the water extraction process is recovered and condensed to obtain steam condensate.

[0034] In step S103, the steam is water vapor generated during the water extraction process as the extraction solvent (such as water, deionized water, purified water, natural mineral water, etc.) boils. This steam carries some volatile flavor compounds (such as low-molecular-weight aldehydes, ketones, alcohols, and esters) and a small amount of heat-sensitive small-molecule nutrients. It is understandable that directly releasing the steam would result in the loss of these components, affecting the flavor integrity of the final product. This application recovers and condenses the steam, reintegrating it into the preparation system of the amino acid composition, thereby preserving the volatile flavor and nutrient components released during the water extraction process.

[0035] The condensation process utilizes condenser tubes. Condenser tubes are common heat exchange devices used in laboratories and industries. Their principle involves heat exchange between hot and cold fluids inside and outside the tube, causing high-temperature steam to rapidly cool and condense into a liquid state. In this application, the steam generated during the water extraction process is introduced into the inlet of the condenser tube. Cooling water (usually room-temperature tap water) circulates outside the tube, and the steam condenses into liquid on the inner wall of the tube, which is collected from the outlet to obtain the condensate. Condenser tubes can be straight, spherical, or serpentine, among other common forms. This application prefers straight condenser tubes because they have a short flow path, are less prone to residue buildup, and are easy to clean. As an optional implementation, when production scales up significantly, industrial shell-and-tube condensers or spiral plate condensers can be used instead of condenser tubes, offering higher heat exchange efficiency and meeting the needs of large-scale production.

[0036] In this embodiment, the vapor condensate obtained after condensation is a colorless or pale yellow transparent liquid with a light caramel or grain aroma, containing trace amounts of volatile flavor compounds and small-molecule nutrients. This condensate is then mixed with the water extract in a specific ratio in subsequent steps, which can reintroduce the volatile components that escaped during the water extraction process into the product, enhancing the product's natural flavor harmony.

[0037] Step S104: Under preset freezing conditions, the vapor condensate is frozen to obtain frozen condensate.

[0038] In step S104, the preset freezing conditions include a second preset temperature and a second preset time. In this application, the second preset temperature is 0-5℃, and the second preset time is 3 hours. The vapor condensate is placed under these preset freezing conditions for static freezing treatment to promote the aggregation or precipitation of trace unstable substances (such as some high-boiling-point volatile components, colloidal particles, or potential macromolecular complexes) that may be present in the condensate. At the same time, low-temperature treatment helps to maintain the activity of volatile flavor substances and avoid further loss caused by high temperature.

[0039] As an optional implementation, the freezing process can be carried out in a refrigerator, cold storage, or low-temperature constant-temperature bath. For small-scale production, a household refrigerator (such as a 0-5°C freezer compartment) can be used to directly place the condensate for 3 hours; for industrial production, a jacketed cooling tank or plate cooler can be used to rapidly lower the condensate temperature to 0-5°C using a circulating freezing medium (such as an ethylene glycol aqueous solution) and maintain this temperature for 3 hours. It should be noted that the freezing temperature should not be lower than 0°C to prevent the condensate from freezing and causing volume expansion, which would affect the subsequent mixing ratio; at the same time, excessively long freezing time (such as more than 12 hours) may cause some volatile components to be lost due to slow oxidation. Therefore, this application preferably sets the freezing conditions to a second preset temperature of 0-5°C and a second preset time of 3 hours.

[0040] In this embodiment, the cryocondensate obtained after freezing is still in a liquid state (not frozen), and its appearance remains colorless or pale yellow and transparent, but some fine suspended matter may settle to the bottom. Before use, it can be gently shaken or the clear liquid at the top can be directly used for mixing (if precipitation occurs, it can be filtered again).

[0041] Step S105: The water extract is subjected to a second filtration treatment, and the water extract after the second filtration treatment is mixed with the cryocondensate in a second ratio to obtain a mixture.

[0042] In step S105, the aqueous extract is first subjected to a second filtration treatment. This second filtration is performed using a filter cloth. Compared to a filter screen, the filter cloth has a finer pore size (typically an equivalent pore size of approximately 10-50 micrometers), which can further remove residual fine suspended particles, small amounts of unsettled bacterial fragments, and any colloidal impurities that may form in the aqueous extract, thereby improving the clarity of the extract. After the second filtration, the aqueous extract becomes a clearer, more transparent yellowish-brown liquid, which facilitates better mixing with the frozen condensate during subsequent mixing and improves the sensory quality of the final product.

[0043] As an optional implementation, different filter cloth materials can be selected according to the solid content in the aqueous extract. For example, for aqueous extracts with a high amount of suspended solids, polyester or nylon filter cloth can be used, which has high mechanical strength and good temperature resistance; for relatively clear aqueous extracts, cotton filter cloth can be used, which has a faster filtration speed. This application preferably uses 300-500 mesh polyester filter cloth (equivalent pore size of about 30-50 micrometers) to maintain a suitable filtration flux while ensuring clarity.

[0044] After the second filtration process, the aqueous extract and the cryo-coagulated liquid are mixed at a second ratio. The second ratio is a volume ratio of 3:1 between the aqueous extract and the cryo-coagulated liquid. This second ratio was determined through experimental optimization: the aqueous extract constitutes the majority, providing abundant amino acids, small molecule peptides, and other key nutrients; the cryo-coagulated liquid constitutes a smaller proportion, replenishing volatile flavor compounds and heat-sensitive small molecule components lost during the water extraction process. If the proportion of cryo-coagulated liquid is too high, the product flavor may be overly strong or the water activity may increase; if the proportion is too low, the flavor enhancement effect will be insignificant. This second ratio preserves natural nutrients while imparting a harmonious and mellow aroma to the product.

[0045] The mixing process can be performed by mechanical stirring or manual shaking to ensure full contact between the two phases. The resulting liquid is a uniform yellowish-brown to brownish-yellow liquid with a mild caramel and fermented grain aroma. This mixture then undergoes a settling process to further promote the integration and stabilization of the components.

[0046] Step S106: The mixture is allowed to stand under preset standing conditions to obtain the supernatant.

[0047] In step S106, the preset settling conditions include a third preset temperature and a third preset time. In this application, the third preset temperature is 10-35℃, and the third preset time is more than 4 days. This application places the mixture under preset settling conditions for natural sedimentation and maturation treatment, so that the fine suspended particles, macromolecular colloids, and a small amount of microbial cells remaining in the mixture slowly settle due to gravity, forming a lower precipitate; and at room temperature, the amino acids, small molecule peptides, organic acids, and volatile flavor components in the mixture undergo slow esterification, oxidation-reduction, and other chemical changes, making the flavor more mellow and harmonious; it also avoids high-temperature or low-temperature intervention, maintaining the unique mild aroma of natural fermentation products.

[0048] As an optional implementation method, the settling container can be a sealed food-grade stainless steel can or glass container with a certain amount of space at the top, and covered with a dustproof and breathable membrane to balance the internal and external air pressure and prevent contamination by external bacteria. No stirring or shaking is required during the settling period to avoid disrupting the stratification.

[0049] It should be noted that if the settling time is too short (less than 4 days), the suspended matter will not settle completely, the upper clear liquid may still be cloudy, and the flavors will not be fully integrated, resulting in a poor product taste. As the settling time is extended, the clarity and flavor harmony of the upper clear liquid gradually improve. Experiments have verified that when the settling time reaches more than 60 days, the product is clear and transparent, with a mellow and stable flavor; if settling for more than 3 years, the product tastes more rounded and has a unique aroma similar to aged wine. Therefore, the "third preset time of more than 4 days" in the preset settling conditions of this application includes, but is not limited to, longer time ranges such as 60 days, 180 days, 1 year, and 3 years, and the appropriate settling time can be selected according to the production cycle and quality requirements.

[0050] After settling, the mixture naturally separates into two layers: the upper layer is a clear, transparent yellowish-brown to reddish-brown liquid, which is the supernatant containing amino acids, small molecule peptides, organic acids and volatile flavor components, and is the target liquid phase for preparing amino acid compositions; the lower layer is a small amount of grayish-white to light brown precipitate, mainly composed of settled fine particles, colloids and some macromolecules, which can be separated and removed periodically.

[0051] As an optional implementation, if a small amount of suspended matter still exists in the supernatant after settling, it can be filtered again through a filter cloth to obtain higher clarity. This application preferably uses the supernatant directly to preserve the integrity of the natural components. Through the above settling process, a clear, naturally flavored amino acid composition precursor can be obtained without adding any clarifying agents or artificial flavors, providing a high-quality raw material for subsequent sterilization treatment.

[0052] Step S107: Take the supernatant and sterilize it to obtain an amino acid composition.

[0053] In step S107, the sterilization process is biological sterilization. Biological sterilization refers to a preservation method that uses beneficial microorganisms (such as lactic acid bacteria, yeast, etc.) or their metabolites to inhibit or kill harmful microorganisms, which is different from traditional heat sterilization (such as pasteurization) or chemical sterilization (such as adding preservatives). This application preferably uses lactic acid bacteria (such as Lactobacillus plantarum, Streptococcus thermophilus, etc.) for biological sterilization.

[0054] As an optional implementation method, the supernatant is inoculated with activated lactic acid bacteria seed culture at a volume of 1%-5% of the supernatant volume, and then incubated statically at 25-37°C for 12-48 hours. During their growth, lactic acid bacteria produce antibacterial substances such as lactic acid, acetic acid, and bacteriocins, which can effectively inhibit the growth of common contaminating bacteria such as Escherichia coli, Salmonella, and Staphylococcus aureus. Simultaneously, lactic acid bacteria themselves are probiotics, and their metabolic products can impart a mild sour taste and unique aroma to the product, further enhancing its flavor and nutritional value.

[0055] As an alternative implementation, instead of additional inoculation with bacterial strains, the supernatant, naturally occurring microorganisms such as lactic acid bacteria, can be used for spontaneous bio-sterilization. However, to control product quality stability, this application prefers active inoculation with known bacterial strains.

[0056] It should be noted that, compared to traditional heat sterilization, biological sterilization does not destroy heat-sensitive amino acids, small molecule peptides, and volatile flavor components, thus preserving the nutritional value and natural flavor of the product. Furthermore, it eliminates the need for chemical preservatives, aligning with the development trend of clean and natural health foods. In addition, probiotic metabolites themselves have health benefits (such as regulating gut microbiota), which can synergistically enhance the health benefits of the product.

[0057] After sterilization, the resulting liquid is the amino acid composition of this application. The amino acid composition is a clear, yellowish-brown to reddish-brown liquid with a mild sour aroma and fermented grain fragrance. It contains a specific weight ratio of various amino acids such as isoleucine, leucine, and lysine, and can be used directly as a raw material for health foods, or further concentrated and dried to produce powder. As an optional implementation method, if a longer shelf life is required, low-temperature flash sterilization (e.g., 65-70°C, 30 seconds) can be performed after biological sterilization to inactivate lactic acid bacteria, but this will result in the loss of some live bacteria efficacy. This application preferably does not perform secondary sterilization to retain active probiotics, enabling the product to possess both amino acid nutrition and probiotic gut health benefits.

[0058] This application also provides an amino acid composition. The amino acid composition is prepared by the method described above. In one specific embodiment of this application, the amino acid composition is a clear liquid with a pH value between 3.5 and 5.0 (due to acid production from lactic acid bacteria fermentation) and a total solids content of 2%-8% (by weight). It is detected by high-performance liquid chromatography or an automated amino acid analyzer. The amino acid composition contains the following amino acids in the following weight ratios: 20 parts isoleucine, 39 parts leucine, 30 parts lysine, 15 parts methionine and cysteine ​​combined, 25 parts phenylalanine and tyrosine combined, 15 parts serine, 4 parts tryptophan, 26 parts valine, and 10 parts histidine. The above amino acid ratio is balanced, meeting human nutritional needs, and is particularly suitable as a protein supplement source.

[0059] As an optional implementation, the amino acid composition may also contain live lactic acid bacteria (such as Lactobacillus plantarum, Streptococcus thermophilus, etc.), with a total live bacteria count ≥10. 6 CFU / mL, giving it probiotic function as well.

[0060] As another optional implementation, the liquid amino acid composition can be vacuum concentrated (50-60°C, reduced pressure to 0.08-0.1 MPa) to 1 / 5-1 / 10 of its original volume to obtain a concentrated solution; or it can be freeze-dried or spray-dried to produce a powdered amino acid composition, which is convenient for storage, transportation and use as a food ingredient. The dried powder has a moisture content of ≤5% and good rehydration properties.

[0061] The following examples illustrate how to prepare an amino acid composition using different methods.

[0062] Example 1 A method for preparing an amino acid composition specifically includes the following steps: (1) Raw material mixing: Take 10 kg of fermented product of Stinking Mabiwood, add 100 kg of water, and mix evenly to obtain a mixture.

[0063] (2) Water extraction treatment: Heat the above mixture to 100°C and keep it boiling for 3 hours to obtain a water-extracted mixture.

[0064] (3) First filtration: The water-extracted mixture is filtered through a 100-mesh filter to remove large solid particles and collect the filtrate to obtain the water extract.

[0065] (4) Steam recovery: During the water extraction process, the generated steam is collected by a condenser tube, and the cooling water is circulated to condense the steam and obtain steam condensate.

[0066] (5) Freezing treatment: The vapor condensate is frozen at 2°C for 3 hours to obtain frozen condensate.

[0067] (6) Second filtration and mixing: The above water extract is filtered through a 400-mesh filter cloth and the filtrate is collected. The water extract after the second filtration is mixed with the cryocondensate at a volume ratio of 3:1 and stirred evenly to obtain a mixed solution.

[0068] (7) Standing treatment: Place the mixture at 25°C for 60 days. After natural separation, take the clear liquid from the top layer.

[0069] (8) Sterilization treatment: Inoculate the activated Lactobacillus plantarum seed solution into the supernatant (the inoculation amount is 2% of the volume of the supernatant), and incubate at 30°C for 24 hours for biological sterilization to obtain an amino acid composition.

[0070] Analyzed by high-performance liquid chromatography (HPLC), the amino acid composition prepared in this embodiment has the following weight ratios: isoleucine 20 parts, leucine 39 parts, lysine 30 parts, methionine and cystine combined 15 parts (of which methionine is 5 parts and cystine is 10 parts), phenylalanine and tyrosine combined 25 parts (of which phenylalanine is 10 parts and tyrosine is 15 parts), serine 15 parts, tryptophan 4 parts, valine 26 parts, and histidine 10 parts. This amino acid composition is a clear, yellowish-brown liquid with a pH of 4.2, a total solids content of 5.6%, and a total viable count of 1.2 × 10⁻⁶ lactic acid bacteria. 8 CFU / mL.

[0071] Example 2 A method for preparing an amino acid composition specifically includes the following steps: (1) Raw material mixing: Take 10 kg of fermented product of Stinking Mabiwood (the fermented product of Stinking Mabiwood comes from the solid-liquid mixture obtained by microbial fermentation of tender branches and leaves of Stinking Mabiwood), add 100 kg of mineral water (containing cations such as calcium, magnesium, potassium, and sodium), and mix evenly to obtain the mixture.

[0072] (2) Water extraction treatment: Heat the above mixture to 100°C and keep it boiling for 3 hours to obtain a water-extracted mixture.

[0073] (3) First filtration: The water-extracted mixture is filtered through a 100-mesh filter to remove large solid particles and collect the filtrate to obtain the water extract.

[0074] (4) Steam recovery: During the water extraction process, the generated steam is collected by a condenser tube, and the cooling water is circulated to condense the steam and obtain steam condensate.

[0075] (5) Freezing treatment: Freeze the steam condensate at 0°C for 3 hours to obtain frozen condensate.

[0076] (6) Second filtration and mixing: The above water extract is filtered through a 300-mesh filter cloth and the filtrate is collected. The water extract after the second filtration is mixed with the cryocondensate at a volume ratio of 3:1 and stirred evenly to obtain a mixed solution.

[0077] (7) Standing treatment: Place the mixture at 10°C for 4 days and let it stand until it naturally separates into layers. Then take the clear liquid from the top layer.

[0078] (8) Sterilization treatment: Inoculate the activated Lactobacillus plantarum seed solution into the supernatant (the inoculation amount is 1% of the volume of the supernatant), and incubate at 25°C for 12 hours for biological sterilization to obtain an amino acid composition.

[0079] Analyzed by high-performance liquid chromatography (HPLC), the amino acid composition prepared in this embodiment has the following weight ratios: isoleucine 20 parts, leucine 39 parts, lysine 30 parts, methionine and cystine combined 15 parts (of which methionine is 10 parts and cystine is 2 parts), phenylalanine and tyrosine combined 25 parts (of which phenylalanine is 15 parts and tyrosine is 10 parts), serine 15 parts, tryptophan 4 parts, valine 26 parts, and histidine 10 parts. This amino acid composition is a clear, yellowish-brown liquid with a pH of 4.0, a total solids content of 4.2%, and a total viable count of 5.0 × 10⁻⁶ lactic acid bacteria. 7 CFU / mL.

[0080] Example 3 A method for preparing an amino acid composition specifically includes the following steps: (1) Raw material mixing: Take 10 kg of fermentation product of Stinking Mabiwood (the fermentation product is a solid-liquid mixture obtained by microbial fermentation of the roots of Stinking Mabiwood), add 100 kg of water, and mix evenly to obtain the mixture.

[0081] (2) Water extraction treatment: Heat the above mixture to 100°C and keep it boiling for 3 hours to obtain a water-extracted mixture.

[0082] (3) First filtration: The water-extracted mixture is filtered through a 100-mesh filter to remove large solid particles and collect the filtrate to obtain the water extract.

[0083] (4) Steam recovery: During the water extraction process, the generated steam is collected by a condenser tube, and the cooling water is circulated to condense the steam and obtain steam condensate.

[0084] (5) Freezing treatment: The vapor condensate is frozen at 5°C for 3 hours to obtain frozen condensate.

[0085] (6) Second filtration and mixing: The above water extract is filtered through a 500-mesh filter cloth and the filtrate is collected. The water extract after the second filtration is mixed with the cryocondensate at a volume ratio of 3:1 and stirred evenly to obtain a mixed solution.

[0086] (7) Standing treatment: Place the mixture at 35°C for 180 days. After natural separation, take the clear liquid from the top layer.

[0087] (8) Sterilization treatment: Inoculate the activated Lactobacillus plantarum seed solution into the supernatant (the inoculation amount is 5% of the volume of the supernatant), and incubate at 37°C for 48 hours for biological sterilization to obtain an amino acid composition.

[0088] Analyzed by high-performance liquid chromatography (HPLC), the amino acid composition prepared in this embodiment has the following weight ratios: isoleucine 20 parts, leucine 39 parts, lysine 30 parts, methionine and cystine combined 15 parts (of which methionine is 7 parts and cystine is 8 parts), phenylalanine and tyrosine combined 25 parts (of which phenylalanine is 12 parts and tyrosine is 13 parts), serine 15 parts, tryptophan 4 parts, valine 26 parts, and histidine 10 parts. This amino acid composition is a reddish-brown clear liquid with a pH of 4.8, a total solids content of 7.2%, and a total viable count of 2.5 × 10⁻⁶ lactic acid bacteria. 8 CFU / mL.

[0089] Example 4 A method for preparing an amino acid composition specifically includes the following steps: (1) Raw material mixing: Take 10 kg of fermented product of Stinking Mabiwood, add 100 kg of water, and mix evenly to obtain a mixture.

[0090] (2) Water extraction treatment: Heat the above mixture to 100°C and keep it boiling for 3 hours to obtain a water-extracted mixture.

[0091] (3) First filtration: The water-extracted mixture is filtered through a 100-mesh filter to remove large solid particles and collect the filtrate to obtain the water extract.

[0092] (4) Steam recovery: During the water extraction process, the generated steam is collected by a condenser tube, and the cooling water is circulated to condense the steam and obtain steam condensate.

[0093] (5) Freezing treatment: The vapor condensate is frozen at 2°C for 3 hours to obtain frozen condensate.

[0094] (6) Second filtration and mixing: The above water extract is filtered through a 400-mesh filter cloth and the filtrate is collected. The water extract after the second filtration is mixed with the cryocondensate at a volume ratio of 3:1 and stirred evenly to obtain a mixed solution.

[0095] (7) Standing treatment: Place the mixture at 25°C for 3 years and let it stand until it naturally separates into layers. Then take the clear liquid from the top layer.

[0096] (8) Sterilization treatment: The supernatant was incubated at 30°C for 24 hours to utilize the naturally occurring lactic acid bacteria for spontaneous bio-sterilization (without additional inoculation of bacteria) to obtain an amino acid composition.

[0097] Analyzed by high-performance liquid chromatography (HPLC), the amino acid composition prepared in this embodiment has the following weight ratios: isoleucine 20 parts, leucine 39 parts, lysine 30 parts, methionine and cystine combined 15 parts (of which methionine is 5 parts and cystine is 10 parts), phenylalanine and tyrosine combined 25 parts (of which phenylalanine is 10 parts and tyrosine is 15 parts), serine 15 parts, tryptophan 4 parts, valine 26 parts, and histidine 10 parts. This amino acid composition is a reddish-brown clear liquid with a rich aged aroma, a pH of 3.9, a total solids content of 6.8%, and a total viable count of 8.0 × 10⁻⁶ lactic acid bacteria. 7 CFU / mL.

[0098] This application also provides the application of an amino acid composition in the preparation of health food products. Health food products include, but are not limited to, dosage forms such as oral liquids, solid beverages, compressed candies, gel candies, functional beverages, and nutritional supplements.

[0099] As an optional implementation, the amino acid composition is directly filled into glass or plastic bottles, pasteurized (80-85°C, 15 minutes), and then sealed to obtain an amino acid oral solution. This amino acid oral solution can be consumed directly, with a recommended daily intake of 50-100 mL.

[0100] As another optional implementation, the amino acid composition is mixed with conventional food additives (such as maltodextrin, fructooligosaccharides, vitamin C, citric acid, etc.), and then granulated, dried, and sized to obtain an amino acid solid beverage. The mass fraction of the amino acid composition is 30%-70%. This amino acid solid beverage can be prepared by mixing with warm water and is convenient to carry.

[0101] As another alternative implementation, the amino acid composition is concentrated and mixed with a gel matrix (such as gelatin or pectin) to make amino acid gel candies. Each candy contains 0.5-1g of concentrated amino acid composition and is suitable for children and people with swallowing difficulties.

[0102] It should be noted that the amino acid composition of this application is rich in a variety of essential and semi-essential amino acids in a reasonable ratio, which can effectively supplement the amino acids needed by the human body after exercise or in daily nutrition, and has health benefits such as relieving fatigue, promoting tissue repair, and enhancing immunity. Furthermore, if the composition contains active lactic acid bacteria, it can also help regulate the balance of intestinal flora.

[0103] In the above embodiments, the implementation can be achieved, in whole or in part, through software, hardware, or any combination thereof. When implemented using software, it can be implemented, in whole or in part, in the form of a computer program product.

[0104] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working processes of the systems, devices, and units described above can be referred to the corresponding processes in the foregoing method embodiments, and will not be repeated here.

[0105] In the several embodiments provided in this application, it should be understood that the disclosed systems, apparatuses, and methods can be implemented in other ways. For example, the apparatus embodiments described above are merely illustrative; for instance, the division of units is only a logical functional division, and in actual implementation, there may be other division methods. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the coupling or direct coupling or communication connection shown or discussed may be an indirect coupling or communication connection between devices or units through some interfaces, and may be electrical, mechanical, or other forms.

[0106] The unit described as a separate component may or may not be physically separate. The component shown as a unit may or may not be a physical unit; that is, it may be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.

[0107] Furthermore, the functional units in the various embodiments of this application can be integrated into one processing unit, or each unit can exist independently, or two or more units can be integrated into one unit. The integrated unit can be implemented in hardware or as a software functional unit.

[0108] In the above embodiments, by directly extracting the fermentation product of *Styrax styrax* with water and recovering the steam condensate, followed by mixing, settling and biological sterilization, the resource utilization of fermentation by-products is realized, effectively preserving water-soluble amino acids and volatile flavor components, and avoiding flavor loss; the obtained amino acid composition contains a variety of natural amino acids in a specific weight ratio, without the need for artificial compounding, with a harmonious flavor, and the process is simple and low-cost, and can be directly used to prepare health food.

[0109] Obviously, those skilled in the art can make various modifications and variations to this application without departing from the spirit and scope of this application. Therefore, if such modifications and variations fall within the scope of the claims of this application and their equivalents, this application also intends to include such modifications and variations.

[0110] It should be understood that although the steps in the flowcharts of the accompanying figures are shown sequentially as indicated by the arrows, these steps are not necessarily executed in the order indicated by the arrows. Unless explicitly stated herein, there is no strict order restriction on the execution of these steps, and they can be executed in other orders. Moreover, at least some steps in the flowcharts of the accompanying figures may include multiple sub-steps or multiple stages. These sub-steps or stages are not necessarily completed at the same time, but can be executed at different times, and their execution order is not necessarily sequential, but can be performed alternately or in turn with other steps or at least some of the sub-steps or stages of other steps.

[0111] The above-listed embodiments are merely preferred embodiments of this application and should not be construed as limiting the scope of this application. Therefore, any equivalent variations made in accordance with the claims of this application shall still fall within the scope of this application.

Claims

1. A method for preparing an amino acid composition, characterized in that, The method for preparing the amino acid composition includes: The fermentation product of Stinkhorn fern was mixed with the extraction solvent in a first ratio and then subjected to water extraction under preset water extraction conditions to obtain a water-extracted mixture. The water-extracted mixture is subjected to a first filtration treatment to obtain an water extract; The steam generated during the water extraction process is recovered and condensed to obtain steam condensate. The vapor condensate is frozen under preset freezing conditions to obtain a cryocondensate. The aqueous extract is subjected to a second filtration treatment, and the aqueous extract after the second filtration treatment is mixed with the cryocondensate in a second ratio to obtain a mixture. The mixture is allowed to stand under preset static conditions to obtain the supernatant; The supernatant was sterilized to obtain an amino acid composition.

2. The method for preparing the amino acid composition according to claim 1, characterized in that, The fermentation product of *Styrax pubescens* is a solid-liquid mixture obtained by microbial fermentation of *Styrax pubescens*, and the solid-liquid mixture includes fermentation broth and solid residue; the solid residue includes *Styrax pubescens* plant residue and microbial cells.

3. The method for preparing the amino acid composition according to claim 2, characterized in that, The plant residues of *Styrax micrantha* are derived from the roots, young branches, and / or leaves of *Styrax micrantha*.

4. The method for preparing the amino acid composition according to claim 1, characterized in that, The extraction solvent is water; the preset water extraction conditions include a first preset temperature and a first preset time, the first preset temperature is 100℃, and the first preset time is 3 hours; the first ratio is the weight ratio of the fermentation product of *Styrax styrax* to the extraction solvent is 1:

10.

5. The method for preparing the amino acid composition according to claim 1, characterized in that, The first filtration process involves using a 100-mesh filter.

6. The method for preparing the amino acid composition according to claim 1, characterized in that, The condensation treatment is carried out using a condenser tube; the preset freezing conditions include a second preset temperature and a second preset time, the second preset temperature being 0-5℃ and the second preset time being 3 hours; the second filtration treatment is carried out using a filter cloth; the second ratio is the volume ratio of the water extract after the second filtration treatment to the frozen condensate being 3:

1.

7. The method for preparing the amino acid composition according to claim 1, characterized in that, The preset static conditions include a third preset temperature and a third preset time. The third preset temperature is 10-35℃ and the third preset time is more than 4 days. The sterilization treatment is biological sterilization.

8. An amino acid composition, characterized in that, The amino acid composition is prepared by the method for preparing the amino acid composition according to any one of claims 1-7.

9. The amino acid composition according to claim 8, characterized in that, The weight ratio of each component in the amino acid composition is as follows: 20 parts isoleucine, 39 parts leucine, 30 parts lysine, 15 parts methionine and cystine combined, 25 parts phenylalanine and tyrosine combined, 15 parts serine, 4 parts tryptophan, 26 parts valine, and 10 parts histidine.

10. The use of the amino acid composition as described in claim 8 or 9 in the preparation of health food products.

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