Artemisia stem fermentation product and method of preparing the same

Abstract

The present application relates to the field of microbial fermentation, and particularly relates to a wormwood stem fermentation product and a preparation method thereof.The fermentation product comprises the following raw materials in parts by weight: wormwood stems 10-20 parts, waxberries 10-20 parts, brown sugar 20-40 parts, yeast 0.5-1 part, and acetic acid bacillus 0.5-1 part.The fermentation method is as follows: the wormwood stems and the waxberries are pretreated to obtain a wormwood stem mixture and a waxberry mixture, 1 / 4-1 / 3 of the total amount of brown sugar is placed in a ceramic container, the waxberry mixture is added, 1 / 3-1 / 2 of the yeast is added, and the mixture is sealed and fermented at 25-30 DEG C for 40-50 h; the remaining raw materials are added to the ceramic container, the mixture is stirred uniformly, water is added until the raw materials are completely submerged, and the mixture is sealed and fermented at 25-30 DEG C for 4-6 months; after the fermentation is completed, the mixture is filtered, the filtrate is obtained, and the filtrate is concentrated 3-5 times until the volume of the filtrate is reduced by 1 / 4-1 / 3, and the fermentation product is obtained.The fermentation product has the effects of relieving inflammation, killing bacteria, and promoting metabolism, and the content of effective components in the fermentation product is high.

Description

Technical Field

[0001] This invention relates to the field of microbial fermentation, and more specifically, to a fermented product of Artemisia argyi stem and its preparation method. Background Technology

[0002] Microbial fermentation refers to the process by which microorganisms, under suitable conditions, transform raw materials into products needed by humans through their metabolic pathways. In the food industry, microbial fermentation can produce foods with unique tastes and flavors, such as wine, vinegar, soy sauce, yogurt, fermented rice wine, bread, and fruit juice. Furthermore, microbial fermentation generates substances that are easily absorbed by the human body, allowing for more complete utilization of the effective components in the raw materials.

[0003] Artemisia argyi contains many essential nutrients and beneficial medicinal components, primarily proteins, fats, various vitamins, minerals, essential amino acids, chlorophyll, adenine, choline, tannins, sterols, flavonoids, and polysaccharides. It possesses various medicinal properties, including cough relief, asthma relief, expectoration, antibacterial, anti-allergic, analgesic, anticoagulant, immune enhancement, liver and gallbladder protection, blood pressure reduction, warming the meridians and promoting blood circulation, dispelling cold and relieving pain, beautifying the skin, and delaying aging. Common uses of artemisia argyi include: processing it into moxa sticks and cones for moxibustion; consuming it directly as food; combining it with other Chinese medicinal herbs; and preparing it into decoctions for fumigation and soaking. While there are many applications for artemisia argyi, the combination of it with microbial fermentation products is relatively rare.

[0004] Patent 201310576601.2 discloses a type of mugwort vinegar, which ferments mugwort leaves with yeast, acetic acid bacteria, and other raw materials to produce an edible vinegar with an acid content of 48.6 g / L, possessing effects such as relieving cough, asthma, expectoration, and antibacterial properties. Patent 201711127859.9 discloses a preparation process for mugwort rice wine, which ferments millet, yeast, and mugwort together to produce rice wine containing a large amount of mugwort nutrients, enriching the functions of rice wine. Overall, existing fermented mugwort products have relatively limited functions and tastes, mainly concentrated in vinegar and wine categories. Other types of fermented products are less common, with even simpler functions and tastes. Summary of the Invention

[0005] The purpose of this invention is to provide a fermented product of Artemisia argyi stems, which has anti-inflammatory, antibacterial, and metabolism-promoting effects, and the fermented product has a high content of active ingredients.

[0006] Another objective of this invention is to provide a method for preparing fermented Artemisia argyi stems, which has simple steps and can fully utilize the effective components of the raw materials.

[0007] The technical problem solved by this invention is achieved by the following technical solution.

[0008] On one hand, embodiments of the present invention provide a fermented product of Artemisia argyi stems, comprising the following raw materials by weight: 10-20 parts Artemisia argyi stems, 10-20 parts bayberry, 20-40 parts brown sugar, 0.5-1 part yeast, and 0.5-1 part acetic acid bacteria.

[0009] The main components of mugwort include volatile oils, tannins, flavonoids, sterols, polysaccharides, trace elements, and other organic components. The volatile oils contain nearly a hundred chemical components, including eucalyptol, β-caryophyllene, and terpinenol. The organic components include protein, potassium, sodium, calcium, aluminum, magnesium, and trace amounts of B vitamins, vitamin C, and vitamin A. Besides its medicinal use, mugwort can be made into various delicious foods. For example, the tender shoots can be picked and chewed directly, or made into pastries, or cooked with vegetables to make mugwort soup. The stems of mugwort, the part left after removing the leaves, contain more cellulose than the leaves. Using the stems as a fermentation material provides even more cellulose.

[0010] Waxberry: Waxberry is sweet and sour, warm in nature, and non-toxic. It enters the lung and stomach meridians, regulates qi, removes blood stasis, and nourishes deficiency. It has the effects of quenching thirst, astringing the intestines to stop diarrhea, harmonizing the stomach to stop vomiting, and promoting digestion and urination. It contains 12%-13% sugar and 0.5%-1.1% acid. It is rich in fiber, minerals, vitamins, and a certain amount of protein, fat, pectin, and eight kinds of amino acids beneficial to the human body. The calcium, phosphorus, and iron content in its fruit is more than 10 times higher than that of other fruits. Waxberry contains a variety of organic acids that can directly participate in the metabolism and redox process of sugar in the body, enhance capillary permeability, lower blood lipids, and inhibit the formation of cancer cells in the body. The fruit acids in waxberry can stimulate appetite, quench thirst, relieve summer heat, and inhibit the conversion of sugar into fat in the body, thus aiding in weight loss. Waxberry has an inhibitory effect on bacteria such as Escherichia coli and Shigella. It can treat dysentery and abdominal pain, and is effective for persistent diarrhea.

[0011] Brown sugar contains 10 times more calcium and 22 times more glucose than white sugar. It also contains 3.65 times more iron. Brown sugar is essential for human growth and development, containing riboflavin, carotene, niacin, and trace elements such as manganese, zinc, and chromium. Consuming brown sugar can promote blood circulation, invigorate blood and relax muscles, warm the spleen and stomach, and promote tissue regeneration. Brown sugar is also a good remedy for women, as it not only provides the body with various nutrients but also has blood-nourishing and energy-boosting effects.

[0012] In some embodiments of the present invention, the following raw materials are included by weight: 20 parts of mugwort stems, 20 parts of bayberry, 40 parts of brown sugar, 1 part of yeast, and 1 part of acetic acid bacteria.

[0013] Adding a certain amount of yeast and acetic acid bacteria to the raw materials can promote fermentation. Under anaerobic conditions, yeast can produce alcohol, and acetic acid bacteria can produce acetic acid. The fermented liquid contains components such as alcohol and acetic acid. By adding a small amount of yeast and acetic acid bacteria, some substances in the raw materials are broken down into alcohol and acetic acid, while the remaining substances are further processed by the yeast and acetic acid bacteria, which destroy plant cells and release the active ingredients, making the active ingredients in the fermented liquid easier for the human body to absorb.

[0014] In some embodiments of the present invention, by weight, it also includes 5-10 parts of green plum, 1-5 parts of prune, 1-5 parts of wolfberry, 1-3 parts of codonopsis, 1-3 parts of angelica, and 2-5 parts of fresh tea leaves.

[0015] Adding green plums and prunes to the ingredients enhances the flavor of the fermentation liquid and increases its vitamin content. Goji berries nourish the liver and improve eyesight, replenish qi, promote blood circulation, beautify the skin, and have anti-aging effects. Codonopsis pilosula (Dang Shen) replenishes qi, quenches thirst, strengthens the spleen and lungs, nourishes blood, and promotes body fluid production. Angelica sinensis promotes bone marrow hematopoiesis, hemoglobin and red blood cell production, has a bidirectional regulatory effect on the uterus, and enhances immune function. It can also dilate coronary arteries, resist myocardial ischemia, resist arrhythmia, dilate blood vessels, improve peripheral circulation, lower blood pressure, inhibit platelet aggregation, and prevent thrombosis. Furthermore, it has antioxidant, cholesterol-lowering, lipid-lowering, liver-protecting, analgesic, sedative, anti-tumor, and antibacterial effects. Adding goji berries, Codonopsis pilosula, and Angelica sinensis to the ingredients enriches the functions of the fermentation liquid, giving it the benefits of replenishing qi. Tea contains polyphenols, which have antioxidant properties.

[0016] In some embodiments of the present invention, the mixture further includes 0.5-1 parts by weight of cellulase and 0.5-1 parts by weight of pectinase. Adding cellulase and pectinase to the fermentation raw materials allows them to work synergistically with yeast and acetic acid bacteria to break down plant cell walls, facilitating the outflow of cell sap. Cellulase degrades cellulose, breaking down the cellulose in raw materials such as Artemisia argyi stems and bayberries into glucose. Glucose can be a raw material for yeast and acetic acid bacteria, or it can be dissolved in the fermentation broth as an active ingredient. Pectin is an important structural polysaccharide in plant cell walls, possessing good viscosity and viscous properties, playing a crucial role in maintaining the morphology and structure of plant cells. Pectinase reduces the viscosity and viscous properties of pectin by cleaving the water-soluble segments of the pectin molecule, making it easier to process and digest. The viscosity of the fermentation broth can be reduced under the action of pectinase.

[0017] In some embodiments of the present invention, the ingredients include the following by weight: 20 parts of mugwort stems, 20 parts of bayberry, 40 parts of brown sugar, 1 part of yeast, 1 part of acetic acid bacteria, 5 parts of green plum, 5 parts of prune, 5 parts of wolfberry, 3 parts of codonopsis, 1 part of angelica, 2 parts of fresh tea leaves, 1 part of cellulase, and 0.5 parts of pectinase.

[0018] On the other hand, embodiments of the present invention provide a method for preparing fermented mugwort stems, including the following steps: S1: After removing the leaves from fresh mugwort, take its stems, wash them, and drain them naturally to obtain mugwort stems; after soaking bayberries in water for 1-2 hours, use ultrasonic vibration to wash them, drain them naturally, remove the pits, and set them aside.

[0019] S2: Crush the mugwort stems from step S1 into a container to a length of 0.1-0.5 mm to obtain a mixture of mugwort stem segments and mugwort juice; crush the bayberries into a particle size of 1-2 cm in another container to obtain a mixture of bayberry pieces and bayberry juice.

[0020] S3: Place 1 / 4 to 1 / 3 of the total amount of brown sugar in a ceramic container, add the bayberry mixture from step S2, stir well, add 1 / 3 to 1 / 2 of the yeast, seal and ferment at 25-30℃ for 40-50 hours, then add the remaining raw materials to the ceramic container, stir well, add water until the raw materials are completely submerged, seal and ferment at 25-30℃ for 4-6 months;

[0021] S4: After fermentation, filter the solution, collect the filtrate, and concentrate it 3-5 times until the volume of the filtrate is reduced by 1 / 4-1 / 3, thus obtaining the fermented product.

[0022] In some embodiments of the present invention, step S3 further includes crushing brown sugar, adding water and stirring until the brown sugar is completely dissolved to obtain brown sugar water, and then adding the brown sugar water to a ceramic container.

[0023] In some embodiments of the present invention, step S3, during the fermentation process, further includes stirring and venting the material in the ceramic container once every month.

[0024] In some embodiments of the present invention, in step S4, a 200-300 mesh filter cloth is used for compression filtration.

[0025] Compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects:

[0026] In this application, Artemisia argyi stems and bayberries are used as fermentation raw materials. Fermentation is carried out under the action of yeast and acetic acid bacteria. A small amount of yeast and acetic acid bacteria can decompose some substances in the raw materials such as Artemisia argyi stems and bayberries, and produce alcoholic acetic acid, which destroys the plant cell walls and releases the effective components in Artemisia argyi stems and bayberries. This makes the fermentation liquid have the effects of anti-inflammatory and bactericidal, promoting skin metabolism, regulating qi and blood circulation, relieving mental fatigue, and improving immunity.

[0027] The fermentation method provided in this application involves thorough pretreatment of Artemisia argyi stems and bayberries before fermentation. This pretreatment involves breaking down the plant cell walls through crushing and ultrasonic vibration, followed by mixing with yeast, acetic acid bacteria, and other microorganisms. After cell wall disruption, more juice and cell sap flow out and enter the fermentation stock solution, facilitating direct decomposition by yeast and acetic acid bacteria and improving fermentation efficiency. The fermentation stock solution obtained through this method retains the effective components while also providing a rich taste and flavor. Detailed Implementation

[0028] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased commercially.

[0029] It should be noted that, unless otherwise specified, the embodiments and features described in the present invention can be combined with each other. The present invention will now be described in detail with reference to specific embodiments.

[0030] Example 1

[0031] Prepare the ingredients according to the following proportions:

[0032] 20 parts mugwort stems, 20 parts bayberry, 40 parts brown sugar, 1 part yeast, and 1 part acetic acid bacteria.

[0033] Fermentation should be carried out as follows:

[0034] S1: After removing the leaves from fresh mugwort, take its stems, wash them, and let them drain naturally to obtain the mugwort stems; soak the bayberries in water for 1.5 hours, then vibrate them with ultrasound for 30 minutes, wash them, let them drain naturally, remove the pits, and set them aside.

[0035] S2: Crush the mugwort stems from step S1 into a container to a length of 0.1-0.5 mm to obtain a mixture of mugwort stem segments and mugwort juice; crush the bayberries into a particle size of 1-2 cm in another container to obtain a mixture of bayberry pieces and bayberry juice.

[0036] S3: Place 1 / 3 of the total amount of brown sugar in a ceramic container, then add the bayberry mixture from step S2, stir until the brown sugar is initially dissolved, then add 1 / 3 of the yeast, seal and ferment at 25±2℃ for 50 hours, then add the remaining raw materials to the ceramic container, stir well, add water until the raw materials are completely submerged, seal and ferment at 25±2℃ for 6 months; during the fermentation process, stir and release the gas in the ceramic container once every month to reduce the pressure inside the container, and stirring helps the brown sugar dissolve.

[0037] S4: After fermentation, use a 300-mesh filter cloth to squeeze and filter, take the filtrate, concentrate it 3-5 times until the volume of the filtrate is reduced by 1 / 3, and the fermentation product is obtained.

[0038] In this embodiment, the yeast and acetic acid bacteria used were purchased directly from the market.

[0039] Example 2

[0040] Prepare the ingredients according to the following proportions:

[0041] 10 parts mugwort stems, 20 parts bayberry, 35 parts brown sugar, 0.5 parts yeast, and 0.5 parts acetic acid bacteria.

[0042] The fermentation method is the same as that in step 1.

[0043] Example 3

[0044] Prepare the ingredients according to the following proportions:

[0045] 15 parts mugwort stems, 15 parts bayberry, 20 parts brown sugar, 0.5 parts yeast, and 1 part acetic acid bacteria.

[0046] The fermentation method is the same as that in step 1.

[0047] Example 4

[0048] Based on the raw materials in step 1, the following raw materials were also added in parts by weight:

[0049] 10 parts green plums, 5 parts prunes, 1 part goji berries, 1 part codonopsis, 3 parts angelica, and 2 parts fresh tea leaves.

[0050] Fermentation should be carried out as follows:

[0051] S1: After removing the leaves from fresh mugwort, take its stems, wash them, and let them drain naturally to obtain the mugwort stems; soak bayberries, green plums, and prunes in water for 1.5 hours, then use ultrasonic vibration for 30 minutes, wash them, let them drain naturally, remove the pits, and set aside.

[0052] S2: In a container, crush the mugwort stems from step S1 to a length of 0.1-0.5 mm to obtain a mixture of mugwort stem segments and mugwort juice; in another container, crush bayberries, green plums, and prunes to a particle size of 1-2 cm to obtain a mixture containing fruits; crush codonopsis and angelica into powder; and chop fresh tea leaves into pieces with a particle size of 0.1-0.5 mm.

[0053] S3: Crush the brown sugar, add water and stir until the brown sugar is completely dissolved to make brown sugar water. Take 1 / 4 of the total amount of brown sugar water and put it in a ceramic container. Then add the fruit mixture from step S2 and 1 / 2 of the yeast. Seal and ferment at 30±2℃ for 50 hours. Then add the remaining raw materials to the ceramic container, stir well, add water until the raw materials are completely submerged, and seal and ferment at 30±2℃ for 6 months. During the fermentation process, stir and release the gas in the ceramic container once a month.

[0054] S4: After fermentation, use a 300-mesh filter cloth to squeeze and filter, take the filtrate, concentrate it 3-5 times until the volume of the filtrate is reduced by 1 / 3, and the fermentation product is obtained.

[0055] Example 5

[0056] The difference from Example 4 is that in this example:

[0057] Five parts green plum, five parts prune, five parts goji berries, three parts codonopsis, one part angelica, and two parts fresh tea leaves. The fermentation method is the same as in Example 4.

[0058] Example 6

[0059] The difference from Example 4 is that in this example:

[0060] Eight parts green plums, one part prunes, three parts goji berries, two parts codonopsis, three parts angelica, and five parts fresh tea leaves. The fermentation method is the same as in Example 4.

[0061] Example 7

[0062] Prepare the ingredients according to the following proportions:

[0063] 20 parts mugwort stems, 20 parts bayberry, 40 parts brown sugar, 1 part yeast, 1 part acetic acid bacteria, 5 parts green plum, 5 parts prune, 5 parts wolfberry, 3 parts codonopsis, 1 part angelica, 2 parts fresh tea leaves, 1 part cellulase, and 0.5 parts pectinase.

[0064] Fermentation should be carried out as follows:

[0065] S1: After removing the leaves from fresh mugwort, take its stems, wash them, and let them drain naturally to obtain the mugwort stems; soak bayberries, green plums, and prunes in water for 1.5 hours, then use ultrasonic vibration for 30 minutes, wash them, let them drain naturally, remove the pits, and set aside.

[0066] S2: In a container, crush the mugwort stems from step S1 to a length of 0.1-0.5 mm to obtain a mixture of mugwort stem segments and mugwort juice; in another container, crush bayberries, green plums, and prunes to a particle size of 1-2 cm to obtain a mixture containing fruits; crush codonopsis and angelica into powder; and chop fresh tea leaves into pieces with a particle size of 0.1-0.5 mm.

[0067] S3: Crush the brown sugar, add water and stir until the brown sugar is completely dissolved to make brown sugar water. Take 1 / 4 of the total amount of brown sugar water and put it in a ceramic container. Then add the fruit mixture from step S2, and add 1 / 2 of the yeast and pectinase. Seal and ferment at 30±2℃ for 50 hours. Then add the remaining raw materials to the ceramic container, stir well, add water until the raw materials are completely submerged, and seal and ferment at 30±2℃ for 6 months. During the fermentation process, stir and release the gas in the ceramic container once a month.

[0068] S4: After fermentation, use a 300-mesh filter cloth to squeeze and filter, take the filtrate, concentrate it 3-5 times until the volume of the filtrate is reduced by 1 / 3, and the fermentation product is obtained.

[0069] Example 8

[0070] The difference from Example 7 is that 0.5 parts of vitamin B complex and 1 part of pectinase were added to the raw materials. The remaining raw materials and fermentation method are the same as in Example 7.

[0071] Example 9

[0072] The difference from Example 7 is that 1 part vitamin B complex and 0.5 parts pectinase were added to the raw materials. The remaining raw materials and fermentation method are the same as in Example 7.

[0073] Comparative Example 1

[0074] The difference from Example 1 is that yeast and acetic acid bacteria are not added to the raw materials. The remaining raw materials and fermentation method are the same as in Example 1.

[0075] Comparative Example 2

[0076] The difference from Example 1 is that, in fermentation step S3, all raw materials are directly added to a ceramic container and sealed at 25±2℃. The raw materials and the remaining fermentation steps are the same as in Example 1.

[0077] Experimental Example

[0078] The fermentation broths obtained in Examples 1, 4, 7, and Comparative Examples 1 and 2 were used as subjects, and the content of effective components in each sample was detected. The results are shown in Table 1.

[0079] Table 1 Content of effective ingredients

[0080] Example 1 Example 4 Example 7 Comparative Example 1 Comparative Example 2 unit Fruit acids 56 62 63 50 52 mg / 100g calcium 18 19 17 10 16 mg / 100g magnesium 12 11 13 9 10 mg / 100g phosphorus 98 101 100 88 94 mg / 100g iron 101 99 102 91 98 mg / 100g carbohydrate 33.8 35.2 35.8 24.5 28.4 g / 100g Vitamin E 50 49 52 41 45 mg / 100g Vitamin C 12.8 15.3 16.3 9.8 10.2 g / 100g Vitamin A 7.9 8.1 8 5.6 6.4 mg / 100g Vitamin B 4.5 4.8 4.7 3.8 4.1 g / 100g carotene 0.6 0.7 0.5 0.6 0.5 ug / 100g niacin 1.9 1.8 1.9 1.5 1.7 mg / 100g folic acid 1.6 1.5 1.7 1.3 1.4 ug / 100g Cellulose 2.1 2.3 2.5 1.9 1.9 g / 100g Riboflavin 81 83 85 68 75 ug / 100g Total flavonoids 1.12 1.08 1.32 0.98 1.09 g / 100g Total triterpenes 2.31 2.38 2.54 1.58 1.75 g / 100g Tea polyphenols / 201 231 179 211 mg / 100g

[0081] Table 1 shows that the content of effective components in the fermentation broths of Examples 1, 4, and 7 is higher than that in Comparative Examples 1 and 2, indicating that the fermentation method of this application can fully release the effective components in raw materials such as Artemisia argyi stems and bayberries, allowing them to enter the fermentation broth. In Example 4, green plums and prunes were added to the raw materials. Compared with Example 1, the content of some substances increased, and the fermentation broth contained a large amount of tea polyphenols, which to some extent increased the antioxidant properties of the fermentation broth. In Example 7, cellulase and pectinase were added, which can decompose cellulose and pectin in the raw materials. The detected cellulose content decreased, while the content of other components increased, indicating that under the action of cellulase, the water-insoluble cellulose in the raw materials was enzymatically broken down into other substances, resulting in a slight increase in the content of these components.

[0082] In summary, the fermentation stock solution in the embodiments of the present invention has a high content of effective components, and each raw material can be fully utilized during the fermentation process, so that the effective components in the raw materials can dissolve in the fermentation stock solution.

[0083] Typical effect example

[0084] Example 1

[0085] Mr. Wang, 38 years old, had multiple mosquito bites on his limbs, causing significant itching, redness, and bumps. His right arm was chosen as the experimental area, and his left arm as the control. The fermentation stock solution from Example 1 was sprayed onto his right arm. After 10 minutes, the itching on his right arm was significantly relieved, while the itching on his left arm remained unrelieved and showed a tendency to worsen. After 30 minutes, the redness on his right arm disappeared, some of the bumps from the bites disappeared, and his skin returned to normal.

[0086] Example 2

[0087] Mr. Liu, 43 years old, had multiple mosquito bites on his lower limbs, causing significant itching, redness, and bumps. After spraying the fermentation stock solution from Example 1, the itching was significantly relieved after 15 minutes, disappeared after 20 minutes, and the redness disappeared after 30 minutes, with his skin returning to normal.

[0088] Example 3

[0089] Mr. Li, male, 35 years old, had tinea corporis on the instep, which caused unbearable itching when it flared up. He sprayed the fermented liquid of Example 1 on the affected area 5-10 times each time, 4-5 times a day. He could spray it whenever itching occurred. After 15 days, the interval between the itching flare-ups of the affected area lengthened. After 20 days, the itching symptoms disappeared, and the area of ​​tinea corporis also decreased. After 60 days, the skin gradually healed.

[0090] Example of effect 4

[0091] Ms. Liu, 33 years old, had tinea corporis on her thighs, experiencing intense itching, blisters, and redness during flare-ups. The fermented stock solution from Example 1 was sprayed onto the affected area 5-10 times each time, 4-5 times daily. It could be sprayed whenever itching occurred. After 5 days, the blisters disappeared; after 10 days, the intervals between itching flare-ups lengthened; after 18 days, the itching symptoms ceased, and the reddened area decreased. After 65 days, the skin healed completely, with no significant pigmentation, and the affected skin returned to normal.

[0092] In summary, the fermentation product obtained in this application embodiment has the effects of disinfection and sterilization, and promoting skin metabolism. It can be used for the treatment and symptom relief of mosquito bites, tinea, etc.

[0093] The embodiments described above are some, but not all, embodiments of the present invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

Claims

1. A fermented product of Artemisia argyi stems, characterized in that, By weight, it includes the following ingredients: 10-20 parts mugwort stems, 10-20 parts bayberry, 20-40 parts brown sugar, 0.5-1 part yeast, and 0.5-1 part acetic acid bacteria.

2. The fermented Artemisia argyi stem product according to claim 1, characterized in that, By weight, it includes the following ingredients: 20 parts mugwort stems, 20 parts bayberry, 40 parts brown sugar, 1 part yeast, and 1 part acetic acid bacteria.

3. The fermented Artemisia argyi stem product according to claim 1, characterized in that, By weight, it also includes 5-10 parts green plums, 1-5 parts prunes, 1-5 parts goji berries, 1-3 parts codonopsis, 1-3 parts angelica, and 2-5 parts fresh tea leaves.

4. The fermented Artemisia argyi stem product according to claim 3, characterized in that, By weight, it also includes 0.5-1 part cellulase and 0.5-1 part pectinase.

5. The fermented Artemisia argyi stem product according to claim 4, characterized in that, By weight, it includes the following ingredients: 20 parts mugwort stems, 20 parts bayberry, 40 parts brown sugar, 1 part yeast, 1 part acetic acid bacteria, 5 parts green plum, 5 parts prune, 5 parts wolfberry, 3 parts codonopsis, 1 part angelica, 2 parts fresh tea leaves, 1 part cellulase, and 0.5 parts pectinase.

6. A method for preparing Artemisia argyi stem ferment as described in any one of claims 1, characterized in that, Includes the following steps, S1: After removing the leaves from fresh mugwort, take its stems, wash them, and let them drain naturally to obtain the mugwort stems; after soaking the bayberries in water for 1-2 hours, use ultrasonic vibration to wash them, let them drain naturally, remove the pits, and set them aside. S2: Crush the mugwort stems from step S1 into a container to a length of 0.1-0.5 mm to obtain a mixture of mugwort stem segments and mugwort juice; crush the bayberries into a particle size of 1-2 cm in another container to obtain a mixture of bayberry pieces and bayberry juice. S3: Place 1 / 4 to 1 / 3 of the total amount of brown sugar in a ceramic container, add the bayberry mixture from step S2, stir well, add 1 / 3 to 1 / 2 of the yeast, seal and ferment at 25-30℃ for 40-50 hours, then add the remaining raw materials to the ceramic container, stir well, add water until the raw materials are completely submerged, seal and ferment at 25-30℃ for 4-6 months; S4: After fermentation, filter the solution, collect the filtrate, and concentrate it 3-5 times until the volume of the filtrate is reduced by 1 / 4-1 / 3, thus obtaining the fermented product.

7. The method for preparing Artemisia argyi stem ferment according to claim 6, characterized in that, In step S3, the process also includes crushing brown sugar, adding water and stirring until the brown sugar is completely dissolved to obtain brown sugar water, and then adding the brown sugar water to a ceramic container.

8. The method for preparing Artemisia argyi stem ferment according to claim 6, characterized in that, In step S3, during the fermentation process, the material in the ceramic container is stirred and vented once every month.

9. The method for preparing Artemisia argyi stem ferment according to claim 6, characterized in that, In step S4, the filter is squeezed using a 200-300 mesh filter cloth.