A compound pharma-food homologous fermentation beverage for assisting lipid reduction and a preparation method thereof

Abstract

The application discloses a preparation method of a compound medicine-food homologous fermentation beverage for assisting lipid reduction, and the compound medicine-food homologous fermentation beverage is prepared from licorice 11-14 parts, hawthorn 4-6 parts, cassia seed 1-4 parts, lotus leaf 1-4 parts, Chinese wolfberry 4-6 parts and mulberry 4-6 parts, which are washed, dried, crushed, and sieved through an 80-mesh screen. After enzymolysis is performed by using a compound enzyme of cellulase and pectinase, Lactobacillus plantarum is inoculated for fermentation, and the supernatant is obtained by centrifugation. The supernatant is mixed with mulberry concentrated juice, hawthorn concentrated juice, erythritol and sodium bicarbonate, and then stirred. After sterilization, the compound medicine-food homologous fermentation beverage for refreshing and liver protection is obtained by filling. The total flavone extraction rate of the fermentation beverage prepared by the method can be increased to 1.5%, and the pancreatic lipase inhibition rate can be increased to 57.32%. The beverage has good sensory quality.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a compound medicinal and edible fermented beverage that helps lower blood lipids and its preparation method. Background Technology

[0002] With the increasing prevalence of high-fat diets and sedentary work and lifestyles in China, the prevalence of dyslipidemia among adults has exceeded 40%. Hyperlipidemia, as a significant independent risk factor for cardiovascular and cerebrovascular diseases such as atherosclerosis, coronary heart disease, and cerebral infarction, constitutes a substantial public health burden. Currently, lipid-regulating products on the market are mainly divided into two categories: chemically synthesized lipid-lowering drugs and herbal lipid-lowering drinks. While chemical lipid-lowering drugs are fast-acting and have a clear lipid-lowering effect, long-term use can easily lead to liver damage, muscle pain, and gastrointestinal adverse reactions, making them unsuitable for long-term daily intervention for sub-healthy individuals or those with borderline elevated blood lipids. Herbal lipid-lowering drinks, due to their higher safety and relatively milder effects, are attracting increasing attention from consumers.

[0003] Currently, most commercially available herbal lipid-lowering drinks are made by compounding several plant-based ingredients with lipid-lowering effects, and then processing them through hot water extraction, filtration, and bottling. However, these products share the following common problems in practical applications: First, regarding the extraction efficiency of active ingredients, the cell walls of plant raw materials are mainly composed of macromolecular polysaccharides such as cellulose and pectin, resulting in a dense structure. Conventional hot water extraction processes are unable to effectively destroy this structure, leading to low dissolution rates of major lipid-lowering active components such as flavonoids, alkaloids, and triterpenoid saponins. A large number of active ingredients remain encased within the cell walls and are not fully utilized. As a result, the in vitro pancreatic lipase inhibitory activity of these products is generally weak, and the actual lipid-lowering effect differs significantly from the theoretical efficacy of the raw materials. Second, in terms of sensory quality, the compounding of multiple herbal ingredients results in a strong herbal aroma and a prominent bitter taste. Furthermore, due to a lack of effective color control methods, the product concentrate often appears cloudy, yellowish-brown, or dark in color, leading to low visual appeal. To improve taste, existing products typically rely on adding traditional sweeteners like white sugar to mask bitterness. This contradicts the current trend of low-sugar, low-calorie health consumption, making it difficult to simultaneously satisfy both flavor acceptability and health attributes. Furthermore, current processing methods are largely limited to purely physical extraction, lacking effective techniques for further transformation and processing of potentially bound components and bitter precursors in the extracted materials. This leaves significant room for improvement in the enrichment of active ingredients and the reduction of bitter and off-flavor substances.

[0004] In summary, how to improve the utilization efficiency of lipid-lowering active ingredients and enhance product flavor and quality by improving the processing technology of herbal raw materials, while avoiding the inherent safety risks of chemical lipid-lowering drugs, is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0005] To address the problems of low dissolution of active ingredients, bitter taste, and poor color in existing herbal lipid-lowering beverages, the purpose of this invention is to provide a compound medicinal and edible homologous fermented beverage for assisting lipid lowering and its preparation method. Six medicinal and edible homologous substances are selected for compounding, and the plant cell walls are broken by compound enzymatic hydrolysis and fermentation by Lactobacillus plantarum to enhance the inhibitory activity of pancreatic lipase, while improving the taste and color of the prepared beverage.

[0006] To achieve the above objectives, the present invention first provides a method for preparing a compound medicinal and edible fermented beverage that assists in lowering lipids, comprising the following steps: (1) Raw material pretreatment: Weigh 11-14 parts of licorice, 4-6 parts of hawthorn, 1-4 parts of cassia seed, 1-4 parts of lotus leaf, 4-6 parts of wolfberry, and 4-6 parts of mulberry, wash, dry, crush, and pass through an 80-mesh sieve; (2) Enzymatic hydrolysis and sterilization: Mix the raw materials obtained in step (1) with water, add a complex enzyme of cellulase and pectinase for enzymatic hydrolysis, and sterilize after enzymatic hydrolysis. (3) Fermentation: Inoculate the enzymatic hydrolysate obtained in step (2) with Lactobacillus plantarum and ferment at a constant temperature with shaking; (4) Centrifugation, preparation and filling: Centrifuge the fermentation liquid obtained in step (3), take the supernatant, add mulberry concentrate, hawthorn concentrate, erythritol and sodium bicarbonate and stir, sterilize and fill to obtain a compound medicinal food fermentation beverage that refreshes the mind and protects the liver.

[0007] In one embodiment of the present invention, in step (2), the mass ratio of the mixed raw materials to water is 1:8-1:15.

[0008] In one embodiment of the present invention, in step (2), the mass ratio of cellulase and pectinase is 1:1-1:3, the amount of the composite enzyme of cellulase and pectinase added is 0.2%-0.5% of the total mass of the mixed raw materials and water, the enzyme activity of the cellulase is 30,000-100,000 U / g, and the enzyme activity of the pectinase is 20,000-50,000 U / g.

[0009] In one embodiment of the present invention, in step (2), the enzymatic hydrolysis is performed at 50°C for 90-150 min, followed by sterilization at 121°C for 15-30 min, and then cooling.

[0010] In one embodiment of the present invention, in step (3), the inoculated *Lactobacillus plantarum* is *Lactobacillus plantarum* that has been activated and expanded, and the activation and expansion steps are as follows: Lactobacillus plantarum powder was inoculated into MRS medium (Lactobacillus delbrueckii medium) and cultured at 37°C for 12-24 hours. After centrifugation at 3000-5000 rpm for 3-5 minutes, the precipitate was dissolved in 0.9% sterile physiological saline to prepare a cell density of approximately 102. 9 The bacterial culture at CFU / mL is ready for use.

[0011] In one embodiment of the present invention, in step (3), after inoculating with *Lactobacillus plantarum*, the concentration of *Lactobacillus plantarum* is 1 × 10⁻⁶. 7 -3×10 7 CFU / mL, after inoculation, fermented at 37℃ with constant temperature shaking for 1-2 days.

[0012] In one embodiment of the present invention, in step (3), the preservation number of the Lactobacillus plantarum is CICC10345.

[0013] In one embodiment of the present invention, in step (4), the centrifugation is performed at a speed of 5000-8000 rpm for 10-15 min. The amount of mulberry concentrate and hawthorn concentrate added after centrifugation accounts for 5-15% of the total mass, erythritol accounts for 2-4%, and sodium bicarbonate accounts for 0.04%-0.06%.

[0014] In one embodiment of the present invention, in step (4), sterilization is performed by pasteurization at a temperature of 80°C for 30 minutes.

[0015] The present invention also provides a compound medicinal and edible fermented beverage prepared according to the above preparation method, which is an auxiliary agent for lowering lipids.

[0016] Beneficial effects: 1. This invention provides a fermented beverage with auxiliary lipid-lowering effects. It is based on a scientifically formulated blend of six medicinal and edible ingredients: licorice, hawthorn, lotus leaf, cassia seed, wolfberry, and mulberry. The beverage is prepared through a process combining enzymatic hydrolysis and fermentation with *Lactobacillus plantarum*. Among these six ingredients, the ursolic acid in hawthorn and the alkaloids in lotus leaf synergistically affect intestinal fat absorption; the polysaccharides in wolfberry and the triterpenoid saponins in licorice primarily regulate serum cholesterol levels; the anthraquinones in cassia seed help lower triglycerides; and the anthocyanins in mulberry provide antioxidant activity while also serving a natural coloring function. Each ingredient's lipid-lowering active substances target different areas and complement each other, thus forming a synergistic lipid-lowering effect through multiple pathways and stages. Furthermore, all ingredients are nationally permitted medicinal and edible substances, free of chemically synthesized drug components, ensuring high safety and meeting the long-term daily consumption needs of individuals with high blood lipids.

[0017] 2. This invention employs a composite enzyme system composed of cellulase and pectinase to synergistically break down the cell walls of raw materials. When the material-to-liquid ratio is 1:10, the amount of composite enzyme added is 0.4%, the enzymatic hydrolysis temperature is 50℃, and the enzymatic hydrolysis time is 120 min, the cellulose and pectin components in the plant cell walls are effectively degraded, and the core lipid-lowering active components such as intracellular flavonoids are fully released. After composite enzymatic hydrolysis, the total flavonoid extraction rate significantly increases from 0.74% without enzymatic hydrolysis to 1.34%, and the pancreatic lipase inhibition rate increases from 28.94% to 54.82%. After composite enzymatic hydrolysis combined with fermentation by Lactobacillus plantarum, the total flavonoid extraction rate can be increased to 1.5%, and the pancreatic lipase inhibition rate can be increased to 57.32%.

[0018] 3. This invention fully utilizes the anthocyanin-based natural pigments naturally present in the raw materials to regulate the product's color, imparting a uniform and stable color to the beverage without the need for added artificial coloring. This significantly improves upon the visual defects of existing similar products, which often exhibit dull and cloudy colors. Furthermore, this invention uses a blend of hawthorn and mulberry concentrates to provide a natural fruity aroma, further enhanced with erythritol for sweetness. This effectively masks bitterness without relying on large amounts of white sugar, resulting in a harmonious balance of sweet and sour flavors with a subtle herbal aroma. It effectively combines low-sugar health benefits with excellent sensory appeal, overcoming the technical contradiction common in existing products where flavor and health requirements are difficult to reconcile. Attached Figure Description

[0019] Figure 1 The pancreatic lipase inhibition rate (measured at a dilution of 1:20) and total flavonoid extraction rate of the samples after enzymatic hydrolysis under different material-to-liquid ratios were determined. Figure 2 The pancreatic lipase inhibition rate (all measured at a material-to-liquid ratio of 1:10) and total flavonoid extraction rate of the samples after enzymatic hydrolysis under different enzyme addition conditions were determined. Figure 3 The pancreatic lipase inhibition rate (all measured at a material-to-liquid ratio of 1:10) and total flavonoid extraction rate of the samples after enzymatic hydrolysis under different temperature conditions were determined. Figure 4 The pancreatic lipase inhibition rate (all measured at a material-to-liquid ratio of 1:10) and total flavonoid extraction rate of the samples after enzymatic hydrolysis under different enzymatic hydrolysis time conditions were determined. Detailed Implementation

[0020] The following embodiments further explain and illustrate the technical solutions of the present invention. It should be specifically noted that each specific embodiment is a concretization and explanation of the technical solution and should not be considered as a limitation on the scope of protection of the present invention. Those skilled in the art still have the right to modify the technical solutions of these embodiments and make equivalent substitutions for some or all of the technical features, and these modifications or substitutions do not change the essence of the corresponding technical solutions, nor do they cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions described in the present invention.

[0021] The raw materials used in this invention, including hawthorn, lotus leaf, cassia seed, wolfberry, licorice, and mulberry, were all purchased from Bozhou Huaishuntang Pharmaceutical Co., Ltd.; the cellulase (100,000 U / g) and pectinase (30,000 U / g) were purchased from Henan Qingshan Biotechnology Co., Ltd.; the mulberry concentrate and hawthorn concentrate were purchased from Shaanxi Junhe Biotechnology Co., Ltd.; and the erythritol was purchased from Shandong Sanyuan Biotechnology Co., Ltd.

[0022] The lactobacilli and yeasts used in the embodiments and comparative examples of this invention are all freeze-dried powders. Among them, the preservation number of *Lactobacillus plantarum* used in the embodiments is CICC10345, the preservation number of the strain corresponding to *Lactobacillus fermentum* used in the comparative examples is CICC25248, the preservation number of the strain corresponding to *Lactobacillus acidophilus* is CICC10720, and the preservation number of the strain corresponding to *Saccharomyces cerevisiae* is CICC33033. All of them were purchased from the China Industrial Microbial Culture Collection Center (CICC).

[0023] Relevant indicator detection methods Evaluation index of the auxiliary lipid-lowering effect (pancreatic lipase inhibition rate): 40 μL of 50 mmol / L Tris-HCl buffer, 20 μL of beverage sample, and 60 μL of 10 mg / mL pancreatic lipase solution were added to a 96-well plate and mixed thoroughly. After incubation at 37℃ for 10 min, 80 μL of pNPP substrate was added to initiate the reaction, and the plate was incubated at 37℃ for 30 min. The absorbance was measured at 405 nm using a microplate reader. The control group used buffer instead of enzyme solution. Each experiment was repeated three times. The reaction system is shown in the table below.

[0024] Table 1. Reaction system for pancreatic lipase inhibition rate determination

[0025] The pancreatic lipase inhibition rate is calculated using the following formula: Inhibition rate (%) = (1 - (Bb) / (Aa)) × 100% In the formula, A—absorbance value of the control test group; B—absorbance value of the sample test group; a—absorbance value of the control blank group; b—absorbance value of the sample blank group.

[0026] Total flavonoids: The sodium nitrite-aluminum nitrate method was used. 2 mL of the beverage sample was accurately pipetted into a 25 mL volumetric flask, and 60% ethanol solution was added to dilute to volume. The mixture was then thoroughly mixed to obtain the sample to be tested. 2 mL of the sample solution was pipetted into a 25 mL volumetric flask, and distilled water was added to a final volume of 6 mL. The mixture was shaken well, and 1 mL of 5% sodium nitrite solution was added. The mixture was shaken well and allowed to stand for 6 min. 1 mL of 10% aluminum nitrate solution was added, and the mixture was shaken well. 10 mL of 1 mol / L sodium hydroxide solution was added, and the mixture was shaken well. Water was then added to the mark, and the mixture was shaken well. After standing for 15 min, the absorbance was measured at 510 nm. A standard curve was plotted with different rutin concentrations (μg / mL) on the x-axis and absorbance on the y-axis: y = 0.013x - 0.0062, R² = 0.9994. The total flavonoid content in the sample solution could be calculated based on the standard curve and the dilution factor.

[0027] Sensory evaluation: Thirty professional sensory evaluators were invited to evaluate the flavor of the beverage. The specific scoring criteria are shown in Table 2.

[0028] Table 2 Sensory Evaluation Scoring Table

[0029] Example 1 A method for preparing a compound medicinal and edible fermented beverage that aids in lowering lipids includes the following steps: (1) Weigh out 12 parts of licorice, 5 parts of hawthorn, 2 parts of cassia seed, 2 parts of lotus leaf, 5 parts of wolfberry and 5 parts of mulberry by weight. Wash the raw materials, dry them, crush them and pass them through an 80-mesh sieve. (2) After mixing the raw materials obtained in step (1), add purified water at a ratio of 1:10 and then add 0.4% compound enzyme (cellulase: pectinase = 1:2). Enzymatically hydrolyze at 50°C for 120 min, centrifuge to collect the supernatant, and sterilize at 80°C for 40 min.

[0030] (3) After cooling the enzymatic hydrolysate obtained in step (2), inoculate it with Lactobacillus plantarum to a concentration of 1×10⁻⁶. 7 CFU / mL, constant temperature shaking fermentation at 37℃ for 1 day; the fermentation broth was coarsely filtered, centrifuged at 10000 rpm for 10 min, and the supernatant was collected; (4) Add 10% mulberry concentrate, 10% hawthorn concentrate, 3% erythritol and 0.05% sodium bicarbonate to the supernatant of step (3), mix evenly, pasteurize and aseptically fill to obtain the finished product.

[0031] In step (3), the *Lactobacillus plantarum* introduced is activated and expanded *Lactobacillus plantarum*. The activation and expansion steps are as follows: *Lactobacillus plantarum* powder is inoculated into MRS medium (*Lactobacillus delbrueckii* medium) and cultured at 37°C for 16 h. After centrifugation at 3000 rpm for 3 min, the precipitate is dissolved in 0.9% sterile physiological saline to prepare a cell density of approximately 102. 9 The bacterial culture at CFU / mL is ready for use.

[0032] Before preparing the fermented beverage, the experiment also investigated the effects of enzymatic hydrolysis process parameters on the inhibition rate of pancreatic lipase and the extraction rate of total flavonoids in the enzymatic hydrolysis products by setting up the following experiments: The enzymatic hydrolysis conditions in step (2) were set as follows: material-to-liquid ratio 1:10, compound enzyme addition amount 0.3%, enzymatic hydrolysis temperature 45℃, and enzymatic hydrolysis time 90min. Based on these conditions, the following parameters were adjusted respectively: ① Change the material-liquid ratio to 1:8, 1:12, 1:15, and 1:20 respectively; ② The amount of enzyme added was changed to 0.1%, 0.2%, 0.4%, and 0.5%, respectively; ③ The enzymatic hydrolysis temperature was changed to 0.1%, 0.2%, 0.4%, and 0.5%, respectively; ④ The enzymatic hydrolysis time was changed to 60 min, 120 min, 150 min, and 180 min respectively.

[0033] Figures 1-4 The changes in pancreatic lipase inhibition rate and total flavonoid extraction rate of the hydrolysate under different material-to-liquid ratios, enzyme dosages, hydrolysis temperatures, and hydrolysis times are presented. Figure 1 As can be seen, the pancreatic lipase inhibition rate first increases and then decreases with the increase of the solvent ratio, reaching a maximum of 32.84% at a solid-liquid ratio of 1:10. The change in total flavonoid extraction rate is basically consistent with that of pancreatic lipase inhibition rate, also reaching its highest value of 1.15% at a solid-liquid ratio of 1:10.

[0034] from Figure 2 As can be seen, with the increase of enzyme addition, the pancreatic lipase inhibition rate and the total flavonoid extraction rate both showed a trend of first increasing and then decreasing, reaching the maximum value at 0.4%, which were 52.60% and 1.19%, respectively.

[0035] from Figure 3 As can be seen, with the increase of temperature, the pancreatic lipase inhibition rate and the total flavonoid extraction rate both showed a trend of first increasing and then decreasing, reaching the maximum value at 50℃, which were 54.62% and 1.34%, respectively.

[0036] from Figure 4As can be seen, with the extension of enzymatic hydrolysis time, both the pancreatic lipase inhibition rate and the total flavonoid extraction rate showed a trend of first increasing and then decreasing, reaching their maximum values ​​at 120 min, at 54.82% and 1.34%, respectively. Furthermore, the pancreatic lipase inhibition rate and total flavonoid extraction rate of the unhydrolyzed sample were only 28.94% and 0.74%, respectively, indicating that enzymatic hydrolysis significantly improved the pancreatic lipase inhibition rate and total flavonoid extraction rate of the beverage.

[0037] Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that Lactobacillus plantarum was replaced with Lactobacillus fermentum.

[0038] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that Lactobacillus plantarum was replaced with acid-resistant Lactobacillus.

[0039] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that Lactobacillus plantarum was replaced with Saccharomyces cerevisiae.

[0040] Comparative Example 4 The difference between Comparative Example 4 and Example 1 is that the proportion of licorice was reduced to 8 parts.

[0041] Comparative Example 5 The difference between Comparative Example 5 and Example 1 is that the proportion of hawthorn was increased to 9 parts.

[0042] Comparative Example 6 The difference between Comparative Example 6 and Example 1 is that the proportion of cassia seeds is increased to 7 parts.

[0043] Comparative Example 7 The difference between Comparative Example 7 and Example 1 is that the proportion of lotus leaves is increased to 7 parts.

[0044] Comparative Example 8 The difference between Comparative Example 8 and Example 1 is that the proportion of goji berries was increased to 9 parts.

[0045] Comparative Example 9 The difference between Comparative Example 9 and Example 1 is that the proportion of mulberries was increased to 9 parts.

[0046] Comparative Example 10 The difference between Comparative Example 10 and Example 1 is that hawthorn was replaced with dried tangerine peel, which has the same effect.

[0047] Comparative Example 11 The difference between Comparative Example 11 and Example 1 is that cassia seeds were replaced with kudzu root, which has the same effect.

[0048] Comparative Example 12 The difference between Comparative Example 12 and Example 1 is that the lotus leaf is replaced with mulberry leaf, which has the same effect.

[0049] Comparative Example 13 The difference between Comparative Example 13 and Example 1 is that goji berries were replaced with sea buckthorn, which has the same effects.

[0050] Comparative Example 14 Three food-medicine homologous products that claim to have the effect of assisting in lowering blood lipids were purchased from the market: one beverage and two tea bags. The beverage was tested directly, while the tea bags were tested after being brewed according to the product instructions. They were designated as Beverage 1, Beverage 2, and Beverage 3.

[0051] Table 3. Lipid-lowering effects of fermented beverages prepared in Example 1 and Comparative Examples 1-3

[0052] The lipid-lowering effects of beverages fermented with different strains in Example 1 and Comparative Examples 1-3 are shown in Table 3. For the unfermented group, subsequent fermentation with *Lactobacillus plantarum* significantly improved the total flavonoid extraction rate and pancreatic lipase inhibition rate. The total flavonoid content increased from 1.34 mg / mL to 1.50 mg / mL, and the pancreatic lipase inhibition rate increased from 54.82% to 57.32%, representing increases of approximately 11.9% and 4.6%, respectively. The sensory score increased from 4.17 to 7.61, an increase of 82.5%. The bitterness of the raw materials was almost completely removed, indicating a significant improvement in flavor. The beverage's lipid-lowering effect was enhanced, making it most suitable for fermentation in the beverage of this invention. Fermentation with acid-fast *Lactobacillus* only improved the acceptability of the fermented beverage and reduced the bitterness of the raw materials, without improving the total flavonoid extraction rate or the pancreatic lipase inhibition rate. Yeast fermentation not only failed to improve the sensory effects of the beverage but also significantly reduced the total flavonoid extraction rate and the pancreatic lipase inhibition rate, making it unsuitable for the preparation of fermented beverages.

[0053] Table 4. Lipid-lowering effects of fermented beverages prepared in Example 1 and Comparative Examples 4-12

[0054] Table 4 shows the lipid-lowering effects of the fermented beverages prepared in Example 1 and Comparative Examples 4-12. Comparative Examples 4-9 varied the dosages of six medicinal materials: licorice, hawthorn, cassia seed, lotus leaf, wolfberry, and mulberry. The pancreatic lipase inhibition rate and total flavonoid extraction rate of the beverages decreased to varying degrees, indicating that the formulation and dosage used in this invention can maximize the lipid-lowering effect of the beverage and are superior to similar beverages on the market that use simple extraction and boiling processes. It is worth noting that the decrease in sensory scores is more significant. Comparative Example 4 reduced the dosage of licorice, and Comparative Example 5 increased the dosage of hawthorn, resulting in a significantly enhanced overall sourness and a noticeably worse flavor. Comparative Examples 6 and 7 increased the dosages of cassia seed and lotus leaf, significantly enhancing the bitterness of the medicinal materials themselves and significantly reducing overall acceptability, making them less palatable to ordinary consumers. In addition, other similar food-medicine homologous materials with certain auxiliary lipid-lowering effects were selected to replace some of the raw materials in this formula, namely Comparative Examples 10-13. The results also showed that after replacing the raw materials in this formula, the lipid-lowering effect and sensory score of the beverage were significantly reduced, confirming that the combination of these materials selected in this invention has the best effect.

[0055] In summary, unlike most similar products on the market, this invention's beverage, based on the combination of pure medicinal and edible materials, further enhances its ability to lower blood lipids. At the same time, it significantly improves common problems of medicinal and edible beverages, such as poor flavor and obvious bitterness, making it more acceptable to consumers.

[0056] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for preparing a compound medicinal and edible fermented beverage that assists in lowering lipids, characterized in that, Includes the following steps: (1) Raw material pretreatment: Weigh 11-14 parts of licorice, 4-6 parts of hawthorn, 1-4 parts of cassia seed, 1-4 parts of lotus leaf, 4-6 parts of wolfberry, and 4-6 parts of mulberry, wash, dry, crush, and pass through an 80-mesh sieve; (2) Enzymatic hydrolysis and sterilization: Mix the raw materials obtained in step (1) with water, add a complex enzyme of cellulase and pectinase for enzymatic hydrolysis, and sterilize after enzymatic hydrolysis. (3) Fermentation: Inoculate the enzymatic hydrolysate obtained in step (2) with Lactobacillus plantarum and ferment at a constant temperature with shaking; (4) Centrifugation, preparation and filling: Centrifuge the fermentation liquid obtained in step (3), take the supernatant, add mulberry concentrate, hawthorn concentrate, erythritol and sodium bicarbonate and stir, sterilize and fill to obtain a compound medicinal food fermentation beverage that refreshes the mind and protects the liver.

2. The preparation method according to claim 1, characterized in that, In step (2), the mass ratio of the mixed raw materials to water is 1:8-1:

15.

3. The preparation method according to claim 1, characterized in that, In step (2), the mass ratio of cellulase to pectinase is 1:1-1:3, the amount of the composite enzyme of cellulase and pectinase added is 0.2%-0.5% of the total mass of the mixed raw materials and water, the enzyme activity of the cellulase is 30,000-100,000 U / g, and the enzyme activity of the pectinase is 20,000-50,000 U / g.

4. The preparation method according to claim 1, characterized in that, In step (2), the enzymatic hydrolysis is carried out at 50℃ for 90-150 min, followed by sterilization at 121℃ for 15-30 min, and then cooling.

5. The preparation method according to claim 1, characterized in that, In step (3), the inoculated *Lactobacillus plantarum* is *Lactobacillus plantarum* that has been activated and expanded. The activation and expansion steps are as follows: Lactobacillus plantarum powder was inoculated into MRS medium and cultured at 37°C for 12-24 hours. After centrifugation at 3000-5000 rpm for 3-5 minutes, the precipitate was dissolved in 0.9% sterile physiological saline to prepare a cell density of approximately 102. 9 The bacterial culture at CFU / mL is ready for use.

6. The preparation method according to claim 1, characterized in that, In step (3), after inoculating with *Lactobacillus plantarum*, the concentration of *Lactobacillus plantarum* is 1 × 10⁻⁶. 7 -3×10 7 CFU / mL, after inoculation, fermented at 37℃ with constant temperature shaking for 1-2 days.

7. The preparation method according to claim 1, characterized in that, In step (3), the preservation number of the Lactobacillus plantarum is CICC 10345.

8. The preparation method according to claim 1, characterized in that, In step (4), the centrifugation is performed at a speed of 5000-8000 rpm for 10-15 min. After centrifugation, the amount of mulberry concentrate and hawthorn concentrate added accounts for 5-15% of the total mass, erythritol accounts for 2-4%, and sodium bicarbonate accounts for 0.04%-0.06%.

9. The preparation method according to claim 1, characterized in that, In step (4), sterilization is carried out by pasteurization at a temperature of 80°C for 30 minutes.

10. A compound medicinal and edible fermented beverage with lipid-lowering properties prepared by the preparation method according to any one of claims 1 to 9.

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