Fermented liquid of roxburgh pear and preparation method thereof

Abstract

The present application relates to the technical field of fermentation processing, in particular to a roxburgh rose fermentation liquid applied to blood sugar reduction and a preparation method thereof, which adopts an enzymolysis combined with a three-stage fermentation mode to prepare the roxburgh rose fermentation liquid, the prepared roxburgh rose fermentation liquid contains extremely low sugar content and is rich in polysaccharides, polyphenols, organic acids, flavonoids and triterpenoids and other bioactive substances, can promote insulin secretion and hepatic glycogen synthesis, inhibit the activity of alpha-glucosidase and alpha-amylase, and regulate blood glucose metabolism, thereby relieving hyperglycemia, and the roxburgh rose fermentation liquid is flavored and sweetened by arabian sugar, which improves the drinking palatability, the appropriate amount of arabian sugar can relieve the absorption of starch by the intestinal tract, thereby reducing postprandial blood sugar, and the addition of exfoliant further improves the blood sugar reduction effect, is suitable for people with high blood sugar to drink, and plays a role in assisting blood sugar reduction.

Description

Technical Field

[0001] This invention relates to the technical field of fermentation processing, specifically to a prickly pear fermentation broth for lowering blood sugar and its preparation method. Background Technology

[0002] Rosa roxburghii Tratt., a rare fruit originating from the Yunnan-Guizhou Plateau, especially the karst mountains of Guizhou, is a perennial shrub of the Rosaceae family. Its unassuming, flattened, spherical fruit is covered with dense thorns, but contains a wealth of nutrients. It is hailed by the scientific community as the "King of Vitamin C," with a natural vitamin C content that is hundreds of times higher than that of citrus fruits. It also forms a stable antioxidant system with superoxide dismutase (SOD) and is rich in various bioactive substances such as polysaccharides, polyphenols, organic acids, flavonoids, and triterpenoids, which can help lower blood sugar.

[0003] Our company, Guizhou Jiayi Biotechnology Development Co., Ltd., is located in Tongzi County, Zunyi City, Guizhou Province. We mainly produce and sell a variety of natural plant fermentation products. Since Guizhou is the only province in China that has domesticated wild prickly pear and carried out large-scale cultivation, our company is able to obtain high-quality prickly pear raw materials at a lower cost and develop functional foods based on prickly pear, especially using prickly pear to produce prickly pear fermented liquid to help people with high blood sugar lower their blood sugar.

[0004] Our company uses an enzymatic hydrolysis combined with fermentation method in the production of prickly pear fermentation liquid. The prickly pear pulp needs to be enzymatically hydrolyzed first and then fermented. However, in the existing technology, the prickly pear pulp after enzymatic hydrolysis needs to be treated with high temperature to stop the enzymatic hydrolysis, and then filtered and introduced into the fermentation tank for fermentation. Since the prickly pear pulp after high temperature treatment is at a high temperature, it needs to be left to stand and cool in the fermentation tank for a period of time before adding the inoculum for fermentation, which reduces the production efficiency. Meanwhile, the agitators used in existing fermenters typically use rotating paddles for mixing. However, because the fermenters are deep and the fermentation bacteria and their products tend to settle downwards, it is difficult to fully mix the prickly pear pulp in the tank by simply stirring horizontally with a paddle. During fermentation, insufficient mixing of the prickly pear pulp leads to uneven distribution of heat and bacteria, resulting in asynchronous fermentation in different parts of the pulp and affecting the stability of the fermentation process. Summary of the Invention

[0005] The present invention aims to provide a prickly pear fermentation broth for lowering blood sugar and its preparation method, which can improve production efficiency and enhance the stability of the prickly pear fermentation process.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: 1) Prickly pear fermentation broth for lowering blood sugar. The prickly pear fermentation broth is formulated according to the following weight ratio: 90-110 parts prickly pear, 0.5-1 parts compound enzyme preparation, 0.1-0.3 parts brewer's yeast, 0.2-0.5 parts acetic acid bacteria, 0.2-0.5 parts lactobacillus, 3-5 parts arabinose, and 2-5 parts abscisic acid. The compound enzyme preparation includes cellulase and pectinase, and their ratio is 1:1 by weight.

[0007] In this invention, the fermentation broth prepared according to the weight formula ratio is rich in various bioactive substances such as polysaccharides, polyphenols, organic acids, flavonoids, and triterpenoids. It can promote insulin secretion and liver glycogen synthesis, inhibit the activity of α-glucosidase and α-amylase, and regulate blood glucose metabolism, thereby alleviating hyperglycemia symptoms. In addition, this prickly pear fermentation broth is sweetened with arabinose, which improves the palatability of drinking. At the same time, an appropriate amount of arabinose can alleviate the absorption of starch in the intestine, thereby reducing postprandial blood glucose. At the same time, the abscisic acid added to this prickly pear fermentation broth can promote CLU4 and improve the insulin-independent glucose uptake and metabolism in mitochondria of skeletal muscle, thereby regulating blood glucose. It is suitable for people with hyperglycemia and plays an auxiliary role in lowering blood glucose.

[0008] 2) A method for preparing prickly pear fermentation broth for lowering blood sugar, comprising the following steps: Step 1: Wash the prickly pears, remove any bad fruit, and then crush them into prickly pear pulp. Step 2: Mix the prickly pear pulp with the compound enzyme preparation, and enzymatically hydrolyze the prickly pear pulp at a temperature of 45-50℃ to obtain prickly pear enzymatic hydrolysate. Step 3: Sterilize the prickly pear enzymatic hydrolysate at high temperature and terminate the enzymatic hydrolysis. Step 4: Pass the sterilized prickly pear enzymatic hydrolysate into the cooling and filtration device for simultaneous cooling and filtration to obtain prickly pear enzymatic hydrolysate and export it from the cooling and filtration device. Step 5: Pass the prickly pear hydrolysate into the circulating fermentation tank, then mix the brewing yeast with an appropriate amount of prickly pear hydrolysate to form a yeast inoculum, and then pass it into the circulating fermentation tank. Ferment at a temperature of 20-28℃. During the fermentation process, continuously stir the prickly pear hydrolysate, and at the same time, make the prickly pear hydrolysate at the bottom flow to the top to form a circulation. Step 6: Mix the acetic acid bacteria with an appropriate amount of prickly pear hydrolysate to form an acetic acid bacteria agent, and then introduce it into a circulating fermentation tank. Ferment at a temperature of 28-33℃. During the fermentation process, continuously stir the prickly pear hydrolysate and allow the bottom layer of the hydrolysate to flow upward to form a circulation. Step 7: Mix Lactobacillus with an appropriate amount of prickly pear hydrolysate to form a lactic acid bacteria agent, and then introduce it into a circulating fermentation tank. Ferment at a temperature of 37-40℃ to obtain prickly pear fermentation liquid. During the fermentation process, continuously stir the prickly pear hydrolysate and allow the bottom layer of prickly pear hydrolysate to flow to the top layer to form a circulation. Step 8: After filtering the prickly pear fermentation liquid, mix it with arabinose and absorptiolate, and then fill it into packaging bottles.

[0009] In this invention, after enzymatic hydrolysis of the prickly pear pulp using a compound enzyme preparation in step two, the compound enzyme preparation, containing cellulase and pectinase, can break down the cell walls of the prickly pear cells, fully releasing various nutrients within the cells. Furthermore, by decomposing the pectin in the prickly pear pulp, the viscosity of the pulp is reduced, resulting in a more fluid prickly pear enzymatic hydrolysate that is easier to transport, filter, and stir in subsequent steps. In step four, a cooling filtration device is used to cool the prickly pear enzymatic hydrolysate while filtering, thereby improving production efficiency. In steps five, six, and seven, the prickly pear enzymatic hydrolysate is fermented sequentially using brewer's yeast, acetic acid bacteria, and lactic acid bacteria. During fermentation, these microorganisms produce flavor compounds such as higher alcohols and esters. This process imparts a rich aroma and flavor to the product. During the metabolism of various microorganisms, the sugars in the prickly pear hydrolysate are consumed, and a variety of active substances (such as organic acids, peptides, and vitamin derivatives) are generated. The large molecular nutrients in the prickly pear hydrolysate are converted into smaller molecules that are more easily absorbed by the human body. This results in a final prickly pear fermented liquid with extremely low sugar content and rich in easily absorbed small molecular nutrients, making it suitable for people with high blood sugar and helping to lower blood sugar. In steps five, six, and seven, the stirring of the prickly pear hydrolysate allows it to flow upwards from the bottom layer, forming a circulation. This stirring combined with circulation ensures a more even distribution of heat and microorganisms within the prickly pear hydrolysate, allowing for near-synchronous fermentation in all parts of the hydrolysate and improving fermentation stability.

[0010] In summary, the prickly pear fermented liquid prepared by this method is suitable for people with high blood sugar and can help lower blood sugar. It can also improve the production efficiency of prickly pear fermented liquid and enhance the stability of the fermentation process.

[0011] 3) According to the preparation method of prickly pear fermentation broth for lowering blood sugar in 2), wherein: The cooling and filtration device in step four includes a filter tank. The top of the filter tank is connected to a feed pipe and a flushing pipe, and the bottom of the filter tank is connected to a discharge pipe. The filter tank is equipped with a cooling and filtration structure that is capable of being rotated and used for cooling and filtering the prickly pear enzymatic hydrolysate. In step four, the prickly pear enzymatic hydrolysate that has been sterilized at high temperature in step three is fed into the filter tank through the feed pipe, and then cooled and filtered by the cooling and filtration structure.

[0012] In this invention, the prickly pear enzymatic hydrolysate, which has undergone high-temperature sterilization in step three, is fed into the filter tank through the feed pipe. The prickly pear enzymatic hydrolysate is simultaneously cooled and filtered through the filter cooling structure to obtain prickly pear enzymatic hydrolysate, thereby improving production efficiency. After the prickly pear enzymatic hydrolysate is discharged from the filter tank through the discharge pipe, the operator can flush the inside of the filter tank with water through the flushing pipe and continuously rotate the cooling filter structure during the flushing process, thereby conveniently washing away the residue on the cooling filter structure and saving manpower.

[0013] 4) According to the preparation method of prickly pear fermentation broth for lowering blood sugar in 3), wherein: The cooling and filtration structure includes several cooling and filtration units for cooling and filtering prickly pear enzymatic hydrolysate and a first driving component for driving the cooling and filtration units to rotate. It also includes a chiller for preparing cooling water. The outlet of the chiller is connected to a first connecting pipe, the inlet of the chiller is connected to a second connecting pipe, the first connecting pipe is connected to a main inlet pipe, the second connecting pipe is connected to a main outlet pipe, a water pump is installed on the first connecting pipe, and all cooling and filtration units are connected to the main inlet pipe and the main outlet pipe. In step four, the prickly pear enzymatic hydrolysate is filtered through a cooling filtration unit, and a water pump is started to introduce cooling water prepared by a chiller into the cooling filtration unit to cool the prickly pear enzymatic hydrolysate.

[0014] In this invention, after the prickly pear enzymatic hydrolysate enters the filter tank, it flows sequentially through each cooling and filtration unit for filtration. Simultaneously, a water pump is activated, causing cooling water prepared by a chiller to enter the main inlet pipe through the first connecting pipe, then flow through the cooling and filtration units and into the main outlet pipe, before returning to the chiller from the inlet through the second connecting pipe. During the flow of the cooling water through the cooling and filtration units, the cooling water can remove the heat from the prickly pear enzymatic hydrolysate and cool it, thus simultaneously cooling and filtering the prickly pear enzymatic hydrolysate. During the rinsing process inside the filter tank, the first driving component continuously drives each cooling and filtration unit to rotate, thereby conveniently rinsing away residues on the filter tank and cooling and filtration structure, saving manpower.

[0015] 5) According to the preparation method of prickly pear fermentation broth for lowering blood sugar in 4), wherein: The cooling and filtration unit includes a serpentine tube with a serpentine structure, located inside the filter tank. The two ends of the serpentine tube are respectively connected to a first straight pipe and a second straight pipe. The first straight pipe passes through the filter tank and is rotatably connected to the main inlet pipe. The second straight pipe passes through the filter tank and is rotatably connected to the main outlet pipe. Both the first and second straight pipes are rotatably connected to the filter tank. A filter screen is fixedly connected to the bottom of the serpentine tube. In step four, the prickly pear enzymatic hydrolysate is filtered through the filter screen, and the prickly pear enzymatic hydrolysate is cooled by passing cooling water through the serpentine tube.

[0016] In this invention, after the prickly pear enzymatic hydrolysate enters the filter tank, impurities in the prickly pear enzymatic hydrolysate remain on the filter screen as it flows through it, thus filtering the prickly pear enzymatic hydrolysate. Simultaneously, a water pump is activated to allow cooling water prepared by the chiller to enter the main inlet pipe through the first connecting pipe, then the first straight pipe, then the serpentine pipe, and finally the main outlet pipe. The water then returns to the chiller from the inlet through the second connecting pipe. During the flow of the cooling water through the serpentine pipe, the cooling water carries away the heat from the prickly pear enzymatic hydrolysate, thus cooling it. Since the serpentine pipe is located above the filter screen, and the prickly pear enzymatic hydrolysate is slowed down by the filter screen as it flows through it, the prickly pear enzymatic hydrolysate can make more thorough contact with the serpentine pipe, improving the cooling effect on the prickly pear enzymatic hydrolysate.

[0017] 6) According to the preparation method of prickly pear fermentation broth for lowering blood sugar in 5), wherein: The first driving component includes a first motor installed on the outside of the filter tank. The output end of the first motor is fixedly connected to a worm gear, which meshes with several worm wheels. All worm wheels are fixedly connected to all the second straight pipes respectively. In step four, after the filtration and cooling are completed, water is circulated into the filter tank through the flushing pipe for cleaning. At the same time, the motor is started to drive the worm gear to rotate, which in turn drives the second straight pipe to rotate. This causes the serpentine pipe to rotate with the second straight pipe and causes the filter screen to continuously flip.

[0018] In this invention, during the rinsing process inside the filter tank, the first motor is started to drive the worm gear to rotate, the worm wheel rotates with the worm gear, the second straight pipe rotates with the worm wheel, and the serpentine pipe rotates with the second straight pipe and drives the filter screen to continuously flip, thereby making it easier to rinse away the residue on the serpentine pipe and the filter screen, saving manpower.

[0019] 7) According to the preparation method of prickly pear fermentation broth for lowering blood sugar in 2), wherein: The circulating fermentation tank in step five includes a fermentation tank with an inlet pipe and an exhaust pipe connected to its top. A one-way valve is installed on the exhaust pipe. An outlet pipe is connected to the bottom of the fermentation tank with an outlet control valve installed on it. Inside the fermentation tank, there is a stirring element for stirring the prickly pear hydrolysate and a circulation element for circulating the prickly pear hydrolysate within the fermentation tank. Both the stirring element and the circulation element are rotatably connected to the fermentation tank. A second driving element is provided at the top of the fermentation tank to drive the stirring element and the circulation element to rotate. In steps five, six, and seven, prickly pear hydrolysate is introduced into the fermentation tank through the inlet pipe. The second driving element is activated to drive the stirring element and the circulation element to rotate. The stirring element stirs the prickly pear hydrolysate, and the circulation element causes the prickly pear hydrolysate at the bottom of the fermentation tank to flow to the top to form a circulation.

[0020] In this invention, in steps five, six, and seven, prickly pear enzymatic hydrolysate is introduced into the fermenter through the inlet pipe. The second drive unit is activated to rotate the stirring and circulation components. The stirring component agitates the prickly pear enzymatic hydrolysate, while the circulation component causes the prickly pear enzymatic hydrolysate at the bottom of the fermenter to flow upwards, forming a circulation. The corresponding bacterial agent is added to mix with the prickly pear enzymatic hydrolysate and fermentation begins. During fermentation, the combination of stirring and circulation ensures a more even distribution of heat and bacteria within the prickly pear enzymatic hydrolysate, improving the stability of the fermentation process. Gases generated during fermentation are discharged through the exhaust pipe and a one-way valve, preventing external air from entering the fermenter and affecting the anaerobic fermentation process. After fermentation, the prickly pear fermentation broth is discharged from the fermenter through the outlet pipe by opening the outlet control valve.

[0021] 8) According to the preparation method of prickly pear fermentation broth for lowering blood sugar in 7), wherein: The stirring component includes a tube extending through the fermenter, rotatably connected to the fermenter. Several stirring paddles are fixedly connected to the tube. A driving component drives the tube to rotate. In steps five, six, and seven, when the second driving component drives the tube to rotate, the tube drives the stirring paddles to rotate, stirring the prickly pear enzymatic hydrolysate. In this invention, when the second driving component drives the tube to rotate, the tube drives the stirring paddles to rotate, stirring the prickly pear enzymatic hydrolysate, ensuring a uniform distribution of heat and microbial flora within the hydrolysate, and improving the stability of the prickly pear enzymatic hydrolysate fermentation process.

[0022] 9) According to the preparation method of prickly pear fermentation broth for lowering blood sugar in 8), wherein: The circulation component includes a liquid guide tube that runs through the tube body. The upper end of the liquid guide tube is rotatably connected to and communicates with a bacterial agent tube. The liquid guide tube has a through hole. The lower end of the liquid guide tube is fixedly connected to a rotating rod. The lower end of the rotating rod is rotatably connected to the bottom of the fermenter. A negative pressure turbine is fixedly connected to the rotating rod. The negative pressure turbine is located inside the tube body. There is a gap between the liquid guide tube and the rotating rod and the tube body for the flow of prickly pear enzymatic hydrolysate. Several liquid outlet holes are opened on the tube body. The liquid outlet holes are close to the top inside the fermenter and are connected to a nozzle. A driving component is used to drive the liquid guide tube to rotate. In steps five, six, and seven, when the second driving component drives the liquid guide pipe to rotate, the liquid guide pipe drives the negative pressure turbine to rotate, causing the prickly pear hydrolysate at the bottom of the circulating fermenter to flow upward along the gaps in the pipe body and be sprayed out from the nozzle to form a circulation, thus circulating and stirring the prickly pear hydrolysate. At the same time, the bacterial agent from the corresponding step is introduced into the liquid guide pipe from the bacterial agent pipe, so that the bacterial agent enters the gaps in the pipe body through the through hole, flows upward along the gaps in the pipe body with the prickly pear hydrolysate, and is sprayed out from the nozzle into the fermenter.

[0023] In this invention, when the second driving component drives the liquid guide tube to rotate, the liquid guide tube drives the negative pressure turbine to rotate. The rotating negative pressure turbine generates negative pressure inside the tube, causing the prickly pear hydrolysate at the bottom of the fermenter to enter the tube and then flow upward through the gap between the liquid guide tube, the rotating rod, and the tube body. It is then sprayed out from the nozzle through the outlet hole on the tube body, thus circulating the prickly pear hydrolysate from the bottom layer to the upper layer. At the same time, the corresponding bacterial agent is added to the liquid guide tube through the bacterial agent tube, allowing the bacterial agent to enter the tube body through the through hole in the liquid guide tube and be sprayed out from the nozzle along with the prickly pear hydrolysate. During the process of the bacterial agent being sprayed out from the nozzle along with the prickly pear hydrolysate, the bacterial agent is more evenly distributed into the upper layer of prickly pear hydrolysate. During the upward circulation of the prickly pear hydrolysate from the bottom layer, it quickly mixes with the prickly pear hydrolysate to begin fermentation. Furthermore, by circulating the prickly pear hydrolysate from the bottom layer to the upper layer throughout the fermentation process, the heat and bacterial community in the prickly pear hydrolysate are more evenly distributed, improving the stability of the prickly pear hydrolysate fermentation process.

[0024] 10) According to the preparation method of prickly pear fermentation broth for lowering blood sugar in 9), wherein: The second driving component includes a second motor installed on the top of the fermenter. The output shaft of the second motor is fixedly connected to a first bevel gear. The first bevel gear meshes with a second bevel gear and a third bevel gear. The second bevel gear is fixedly connected to the tube body, and the third bevel gear is fixedly connected to the liquid guide tube. In steps five, six, and seven, the second motor is started to rotate the tube body and the liquid guide tube, which in turn drive the stirring paddle and the negative pressure turbine to rotate, respectively.

[0025] In this invention, a second motor drives a first bevel gear to rotate, which in turn drives a second and a third bevel gear to rotate in opposite directions. During the rotation of the second bevel gear, the tube body rotates, which in turn drives the stirring paddle. During the rotation of the third bevel gear, the liquid guide tube rotates, which in turn drives a rotating rod, which in turn drives a negative pressure turbine. The rotating stirring paddle stirs the prickly pear hydrolysate, and the rotating negative pressure turbine causes the bottom layer of prickly pear hydrolysate to be sprayed out through gaps in the tube body from the nozzle, allowing the bottom layer of hydrolysate to circulate with the upper layer. This stirring and circulation process ensures a more even distribution of heat and microbial communities within the prickly pear hydrolysate, improving the stability of the fermentation process.

[0026] Compared with the prior art, the present invention also has the following technical effects: In this invention, a prickly pear fermentation liquid is prepared by enzymatic hydrolysis combined with a three-stage fermentation method. Before fermentation, various nutrients in the prickly pear are fully released through enzymatic hydrolysis, and the pectin in the prickly pear pulp is decomposed to improve the fluidity of the resulting prickly pear hydrolysate. Then, the prickly pear hydrolysate is fermented sequentially by brewer's yeast, acetic acid bacteria, and lactic acid bacteria. During the fermentation process, each strain produces higher alcohols, esters, and other flavor substances, giving the product a rich aroma and taste. In addition, the sugar in the prickly pear hydrolysate is consumed during the metabolism of each strain, and various active substances are generated. The large molecular nutrients in the prickly pear hydrolysate are converted into small molecular substances that are more easily absorbed by the human body. The final prickly pear fermentation liquid has a very low sugar content and is rich in small molecular nutrients that are easily absorbed by the human body, making it suitable for people with high blood sugar and helping to lower blood sugar. During the production process, the filter cooling device can cool the prickly pear enzymatic hydrolysate while filtering it, thereby improving production efficiency. The circulating fermentation tank can make the prickly pear enzymatic hydrolysate at the bottom flow to the top to form a circulation during the stirring process. Through stirring and circulation, the heat and bacteria in the prickly pear enzymatic hydrolysate are more evenly distributed, so that the prickly pear enzymatic hydrolysate can ferment in all parts basically at the same time during the fermentation process, thus improving the stability of fermentation.

[0027] Other advantages, objectives, and features of the invention will be set forth in part in the description which follows, and in part will be apparent to those skilled in the art from the following examination, or may be learned from practice of the invention. The objectives and other advantages of the invention can be realized and obtained through the following description. Attached Figure Description

[0028] Figure 1 This is a schematic diagram of the steps in the preparation method of the prickly pear fermentation broth for lowering blood sugar according to the present invention; Figure 2 This is a schematic diagram of the cooling and filtration device used in the preparation method of prickly pear fermentation broth for lowering blood sugar according to the present invention. Figure 3 This is a schematic diagram of the cooling and filtration unit in the method for preparing blood sugar-lowering prickly pear fermentation broth according to the present invention. Figure 4 This is a schematic diagram of the circulating filter tank in the preparation method of prickly pear fermentation broth for lowering blood sugar, as described in this invention.

[0029] The reference numerals in the accompanying drawings include: filter tank 1, feed pipe 2, flushing pipe 3, discharge pipe 4, first connecting pipe 5, second connecting pipe 6, main water inlet pipe 7, main water outlet pipe 8, serpentine pipe 9, first straight pipe 10, second straight pipe 11, filter screen 12, first motor 13, worm gear 14, worm wheel 15, fermenter 16, pipe body 17, stirring paddle 18, inoculant pipe 19, liquid guide pipe 20, through hole 21, rotating rod 22, negative pressure turbine 23, nozzle 24, second motor 25, first bevel gear 26, second bevel gear 27, third bevel gear 28, liquid inlet pipe 29, exhaust pipe 30, one-way valve 31, liquid outlet pipe 32, and liquid outlet control valve 33. Detailed Implementation

[0030] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0031] Therefore, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the invention without inventive effort are within the scope of protection of the invention.

[0032] It should be noted that similar labels and letters in the following figures indicate similar items. Therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures.

[0033] In the above description of the present invention, it should be noted that the terms "one side," "the other side," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, or the orientation or positional relationship in which the product of the invention is conventionally placed during use. These terms are used only for the convenience of describing the present invention and for simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the present invention. Furthermore, the terms "first," "second," etc., are used only to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0034] Furthermore, terms such as "identical" do not imply that components must be absolutely identical; minor differences are permissible. The term "perpendicular" simply means that the positional relationship between components is more perpendicular than "parallel," not that the structure must be perfectly perpendicular; a slight tilt is acceptable.

[0035] Example 1: This example is applied to the blood sugar-lowering prickly pear fermentation broth. The prickly pear fermentation broth is formulated according to the following weight ratio: 100 parts prickly pear, 0.8 parts compound enzyme preparation, 0.2 parts brewer's yeast, 0.4 parts acetic acid bacteria, 0.4 parts lactobacillus, 4 parts arabinose, and 4 parts abscisic acid. The compound enzyme preparation includes cellulase and pectinase, and their ratio is 1:1 by weight.

[0036] Example 2: This example is applied to the blood sugar-lowering prickly pear fermentation broth. The prickly pear fermentation broth is formulated according to the following weight ratio: 90 parts prickly pear, 0.5 parts compound enzyme preparation, 0.1 parts brewer's yeast, 0.2 parts acetic acid bacteria, 0.2 parts lactobacillus, 3 parts arabinose, and 2 parts abscisic acid. The compound enzyme preparation includes cellulase and pectinase, and their ratio is 1:1 by weight.

[0037] Example 3: This example is applied to the blood sugar-lowering prickly pear fermentation broth. The prickly pear fermentation broth is formulated according to the following weight ratio: 110 parts prickly pear, 1 part compound enzyme preparation, 0.3 parts brewer's yeast, 0.5 parts acetic acid bacteria, 0.5 parts lactobacillus, 5 parts arabinose, and 5 parts abscisic acid. The compound enzyme preparation includes cellulase and pectinase, and their ratio is 1:1 by weight.

[0038] After preparing the prickly pear fermented broth using the weight ratios of Examples 1, 2, and 3, the hypoglycemic effect of the prickly pear fermented broth was evaluated through the following experimental steps: (1) Wild-type AB strain zebrafish were randomly selected 5 days after fertilization (5 dpf) and placed in beakers. 30 zebrafish were treated in each well (experimental group).

[0039] (2) The samples were administered in water, and a normal control group and a model control group were set up. The volume of each well was 25 mL. Except for the normal control group, all other experimental groups were given a high-sugar and high-fat diet in water to induce a high-sugar and high-fat model in zebrafish.

[0040] (3) After treatment at 28℃ for 2 days, data were collected from each experimental group using a blood glucose meter. The glucose level of zebrafish was analyzed and statistically analyzed. The blood glucose lowering efficacy of the samples was evaluated based on the statistical analysis results of this indicator.

[0041] The results of the experimental evaluation of the hypoglycemic efficacy of the prickly pear fermentation broth in Examples 1, 2, and 3 are shown in Table 1. As shown in Table 1, the glucose level of zebrafish in the prickly pear fermentation broth group was significantly lower than that in the model control group. The prickly pear fermentation broths of Examples 1, 2, and 3 all have hypoglycemic effects. Within the range of proportions claimed in this invention, namely, "the prickly pear fermentation broth includes 90-110 parts prickly pear, 0.5-1 parts compound enzyme preparation, 0.1-0.3 parts brewer's yeast, 0.2-0.5 parts acetic acid bacteria, 0.2-0.5 parts lactobacillus, 3-5 parts arabinose, and 2-5 parts abscisic acid, and the compound enzyme preparation includes cellulase and pectinase in a 1:1 ratio by weight", the prickly pear fermentation broths prepared under different proportions all have hypoglycemic effects.

[0042] See Figure 1 As shown, Examples 1-3 are prickly pear fermentation broths used for lowering blood sugar. The preparation method of the prickly pear fermentation broth for lowering blood sugar includes the following steps: Step 1: Wash the prickly pears, remove any bad fruit, and then crush them into prickly pear pulp. Step 2: Mix the prickly pear pulp with the compound enzyme preparation, and enzymatically hydrolyze the prickly pear pulp at a temperature of 45-50℃ to obtain prickly pear enzymatic hydrolysate. Step 3: Sterilize the prickly pear enzymatic hydrolysate at high temperature and terminate the enzymatic hydrolysis. Step 4: Pass the sterilized prickly pear enzymatic hydrolysate into the cooling and filtration device for simultaneous cooling and filtration to obtain prickly pear enzymatic hydrolysate and export it from the cooling and filtration device. Step 5: Pass the prickly pear hydrolysate into the circulating fermentation tank, then mix the brewing yeast with an appropriate amount of prickly pear hydrolysate to form a yeast inoculum, and then pass it into the circulating fermentation tank. Ferment at a temperature of 20-28℃. During the fermentation process, continuously stir the prickly pear hydrolysate, and at the same time, make the prickly pear hydrolysate at the bottom flow to the top to form a circulation. Step 6: Mix the acetic acid bacteria with an appropriate amount of prickly pear hydrolysate to form an acetic acid bacteria agent, and then introduce it into a circulating fermentation tank. Ferment at a temperature of 28-33℃. During the fermentation process, continuously stir the prickly pear hydrolysate and allow the bottom layer of the hydrolysate to flow upward to form a circulation. Step 7: Mix Lactobacillus with an appropriate amount of prickly pear hydrolysate to form a lactic acid bacteria agent, and then introduce it into a circulating fermentation tank. Ferment at a temperature of 37-40℃ to obtain prickly pear fermentation liquid. During the fermentation process, continuously stir the prickly pear hydrolysate and allow the bottom layer of prickly pear hydrolysate to flow to the top layer to form a circulation. Step 8: After filtering the prickly pear fermentation liquid, mix it with arabinose and absorptiolate, and then fill it into packaging bottles.

[0043] See Figure 2 and Figure 3As shown, the cooling and filtration device includes a first support, on which a filter tank 1 is welded and fixed. The top of the filter tank 1 is connected to an inlet pipe 2 and a flushing pipe 3, and the bottom of the filter tank 1 is connected to an outlet pipe 4. Inside the filter tank 1, two cooling and filtration units for cooling and filtering prickly pear enzymatic hydrolysate are rotatably connected, along with a first driving component for driving the cooling and filtration units to rotate. The device also includes a chiller for preparing cooling water. The outlet of the chiller is connected to a first connecting pipe 5, and the inlet of the chiller is connected to a second connecting pipe 6. The first connecting pipe 5 is connected to a main inlet pipe 7, and the second connecting pipe 6 is connected to a main outlet pipe 8. A water pump is installed on the first connecting pipe 5. All cooling and filtration units are connected to the main inlet pipe 7 and the main outlet pipe 8.

[0044] See Figure 3 As shown, the cooling filtration unit includes a serpentine tube 9 with a serpentine structure. The serpentine tube 9 is located inside the filter tank 1. The two ends of the serpentine tube 9 are respectively connected to a first straight pipe 10 and a second straight pipe 11. The first straight pipe 10 passes through the filter tank 1 and is rotatably connected to the water inlet main pipe 7 through a rotary joint. The first straight pipe 10 is connected to the water inlet main pipe 7. The second straight pipe 11 passes through the filter tank 1 and is rotatably connected to the water outlet main pipe 8 through a rotary joint. The second straight pipe 11 is connected to the water outlet main pipe 8. Both the first straight pipe 10 and the second straight pipe 11 are rotatably connected to the filter tank 1 through bearings. A filter screen 12 is welded to the bottom of the serpentine tube 9.

[0045] See Figure 2 As shown, the first driving component includes a first motor 13 fixedly installed on the outside of the filter tank 1 by bolts and nuts. The output end of the first motor 13 is fixedly connected to a worm gear 14. The worm gear 14 meshes with two worm wheels 15. The two worm wheels 15 are respectively connected to two second straight pipes 11 by parallel keys.

[0046] See Figure 4As shown, the circulating fermenter includes a second support, on which a fermenter 16 is welded and fixed. The top of the fermenter 16 is connected to an inlet pipe 29 and an exhaust pipe 30. A one-way valve 31 is installed on the exhaust pipe 30. The bottom of the fermenter 16 is connected to an outlet pipe 32, on which an outlet control valve 33 is installed. A pipe body 17 passes through the fermenter 16 and is rotatably connected to the fermenter 16 via bearings. Several stirring paddles 18 are welded to the pipe body 17. A baffle is welded inside the pipe body 17. A guide pipe 20 passes through the pipe body 17, passing through the baffle and fitting with it with a clearance. A sealing ring is installed between the guide pipe 20 and the baffle. The upper end of the guide pipe 20 is rotatably connected to a microbial agent pipe 19 via a rotary joint. The guide pipe 20 and the microbial agent pipe 19 are connected. The microbial agent pipe 19 is fixedly installed on the top of the fermenter 16 by a fixing bracket. The liquid guide pipe 20 has a through hole 21. A rotating rod 22 is welded to the lower end of the liquid guide pipe 20. The lower end of the rotating rod 22 is rotatably connected to the bottom of the fermentation tank 16 through a bearing. A negative pressure turbine 23 is welded to the rotating rod 22. The negative pressure turbine 23 is located inside the pipe body 17. There is a gap between the liquid guide pipe 20 and the rotating rod 22 and the pipe body 17 for the flow of prickly pear enzymatic hydrolysate. Several liquid outlet holes are opened on the pipe body 17. The liquid outlet holes are close to the top of the fermentation tank 16 and located below the baffle. The liquid outlet holes are connected to the nozzle 24. The system also includes a second motor 25 that is fixedly installed on the top of the fermentation tank 16 by bolts and nuts. The output shaft of the second motor 25 is keyed to a first bevel gear 26. The first bevel gear 26 meshes with a second bevel gear 27 and a third bevel gear 28. The second bevel gear 27 is keyed to the pipe body 17, and the third bevel gear 28 is keyed to the liquid guide pipe 20.

[0047] The specific implementation methods for preparing prickly pear fermentation broth for lowering blood sugar in Examples 1-3 are as follows: Step 1: Wash the prickly pears, remove any bad fruit, and then crush them into prickly pear pulp. Step 2: Mix the prickly pear pulp with the compound enzyme preparation, and enzymatically hydrolyze the prickly pear pulp at a temperature of 45-50℃ to obtain prickly pear enzymatic hydrolysate. Step 3: Sterilize the prickly pear enzymatic hydrolysate at high temperature and terminate the enzymatic hydrolysis. Step 4: After the prickly pear enzymatic hydrolysate sterilized in Step 3 is fed into the filter tank 1 through the feed pipe 2, the prickly pear enzymatic hydrolysate flows through each filter screen 12 and the serpentine tube 9 in sequence. Impurities in the prickly pear enzymatic hydrolysate remain on the filter screen 12, thereby filtering the prickly pear enzymatic hydrolysate. At the same time, the water pump is started so that the cooling water prepared by the chiller enters the main water inlet pipe 7 through the first connecting pipe 5 from the water inlet, then enters the first straight pipe 10, then flows through the serpentine tube 9 and enters the main water outlet pipe 8, and then returns to the chiller from the water inlet through the second connecting pipe 6. During the process of the cooling water flowing through the serpentine tube 9, the cooling water carries away the heat in the prickly pear enzymatic hydrolysate and cools it. Since the serpentine tube 9 is located above the filter screen 12, and the prickly pear enzymatic hydrolysate is slowed down by the filter screen 12 during the process of flowing through the filter screen 12, the prickly pear enzymatic hydrolysate can come into more full contact with the serpentine tube 9, which improves the cooling effect of the prickly pear enzymatic hydrolysate. Furthermore, by simultaneously cooling and filtering the prickly pear enzymatic hydrolysate, the production efficiency is improved. Secondly, after the prickly pear enzymatic hydrolysate obtained by filtration is discharged from the filter tank 1 through the discharge pipe 4, the operator can flush the inside of the filter tank 1 with water through the flushing pipe 3. During the flushing process, the motor is started to drive the worm gear 14 to rotate, so that the worm wheel 15 rotates with the worm gear 14, the second straight pipe 11 rotates with the worm wheel 15, and the serpentine pipe 9 rotates with the second straight pipe 11 and drives the filter screen 12 to continuously flip, so that the residue on the serpentine pipe 9 and the filter screen 12 can be flushed away more conveniently, saving manpower.

[0048] Step 5: Introduce the prickly pear hydrolysate into the fermenter 16 through the inlet pipe 29. Start the second motor 25 to drive the first bevel gear 26 to rotate. The first bevel gear 26 drives the second bevel gear 27 and the third bevel gear 28 to rotate in opposite directions. During the rotation of the second bevel gear 27, the tube body 17 is driven to rotate, and the tube body 17 drives the stirring paddle 18 to rotate to stir the prickly pear hydrolysate. During the rotation of the third bevel gear 28, the guide pipe 20 is driven to rotate, and the guide pipe 20 drives the rotating rod 22 to rotate. The rotating rod 22 drives the negative pressure turbine 23 to rotate. During the rotation of the negative pressure turbine 23, the rotating negative pressure turbine 23 generates negative pressure in the tube body 17, so that the prickly pear hydrolysate at the bottom of the fermenter 16 enters the tube body 17 and flows upward from the gap between the guide pipe 20 and the rotating rod 22 and the tube body 17. It is sprayed out from the nozzle 24 through the outlet hole on the tube body 17, so that the prickly pear hydrolysate at the bottom layer circulates to the upper layer. Simultaneously, yeast inoculum, a mixture of brewing yeast and an appropriate amount of prickly pear hydrolysate, is added into the liquid inoculum tube 20 through the inoculum tube 19. The yeast inoculum enters the gap in the tube body 17 through the through hole 21 in the liquid inoculum tube 20 and is sprayed out from the nozzle 24 along with the prickly pear hydrolysate. During the process of the yeast inoculum being sprayed out from the nozzle 24 along with the prickly pear hydrolysate, the yeast inoculum is evenly distributed into the upper layer of prickly pear hydrolysate. During the stirring and circulation process, it quickly begins to ferment with the prickly pear hydrolysate. The gas produced during the fermentation process is discharged through the exhaust pipe 30 and the one-way valve 31 allows the gas to be discharged one-way from the tank body to the outside, preventing external air from entering the fermentation tank 16 and affecting the anaerobic fermentation process. Furthermore, through stirring and circulation throughout the fermentation process, the heat and bacterial community in the prickly pear hydrolysate are more evenly distributed, improving the stability of the prickly pear hydrolysate fermentation process.

[0049] Step 6: Mix acetic acid bacteria with an appropriate amount of prickly pear enzyme hydrolysate to form acetic acid bacteria agent, and then introduce it into a circulating fermentation tank. Ferment at a temperature of 28-33℃. During the fermentation process, continuously stir the prickly pear enzyme hydrolysate and allow the bottom layer of prickly pear enzyme hydrolysate to flow to the top layer to form a circulation. The specific implementation method of step 6 is the same as that of step 5, and will not be repeated here. Step 7: Mix Lactobacillus with an appropriate amount of prickly pear enzyme hydrolysate to form a lactic acid bacteria agent, and then introduce it into a circulating fermentation tank. Ferment at a temperature of 37-40℃ to obtain prickly pear fermentation liquid. During the fermentation process, continuously stir the prickly pear enzyme hydrolysate and allow the prickly pear enzyme hydrolysate at the bottom to flow to the top to form a circulation. The specific implementation method of step 7 is the same as that of step 5, and will not be repeated here. After the fermentation is completed, open the liquid outlet control valve to export the prickly pear fermentation liquid obtained from the fermentation tank from the liquid outlet pipe. Step 8: After filtering the prickly pear fermentation liquid, mix it with arabinose and absorptiolate, and then fill it into packaging bottles.

[0050] To further illustrate the technical effects of the present invention, Comparative Example 1 is provided: Compared with Example 1, the difference is that no compound enzyme preparation is used for enzymatic hydrolysis, which is different from the preparation method of prickly pear fermentation broth used for lowering blood sugar in Example 1.

[0051] The preparation method of the prickly pear fermentation broth used for lowering blood sugar in Comparative Example 1 includes the following steps: Step 1: Wash the prickly pears, remove any bad fruit, and then crush them into prickly pear pulp. Step 3: Sterilize the prickly pear pulp at high temperature; Step 4: Pass the sterilized prickly pear pulp into the cooling and filtration device for simultaneous cooling and filtration to obtain prickly pear juice, and then export it out of the cooling and filtration device. Step 5: Prickly pear juice is introduced into a circulating fermentation tank. Then, brewing yeast is mixed with an appropriate amount of prickly pear enzyme hydrolysate to form a yeast agent, which is then introduced into the circulating fermentation tank. Fermentation is carried out at a temperature of 20-28℃. During the fermentation process, the prickly pear juice is continuously stirred, and the bottom prickly pear juice is allowed to flow to the top to form a circulation. Step 6: Mix acetic acid bacteria with an appropriate amount of prickly pear enzyme hydrolysate to form acetic acid bacteria agent, and then introduce it into a circulating fermentation tank. Ferment at a temperature of 28-33℃. During the fermentation process, continuously stir the prickly pear fruit juice and allow the bottom prickly pear fruit juice to flow to the top to form a circulation. Step 7: Mix Lactobacillus with an appropriate amount of prickly pear enzyme hydrolysate to form a lactic acid bacteria agent, and then introduce it into a circulating fermentation tank. Ferment at a temperature of 37-40℃ to obtain prickly pear fermentation liquid. During the fermentation process, continuously stir the prickly pear fruit liquid and make the prickly pear fruit liquid at the bottom flow to the top to form a circulation. Step 8: After filtering the prickly pear fermentation liquid, mix it with arabinose and absorptiolate, and then fill it into packaging bottles.

[0052] The results of the experimental evaluation of the hypoglycemic efficacy of the prickly pear fermentation broth in Example 1 and Comparative Example 1 are shown in Table 2: As shown in Table 2, the glucose level of zebrafish in the prickly pear fermentation broth group was significantly lower than that in the model control group. Both the prickly pear fermentation broth of Example 1 and Comparative Example 1 had hypoglycemic effects, but the hypoglycemic effect of Example 1 was better. The prickly pear fermentation broth prepared by the preparation method of the prickly pear fermentation broth used for hypoglycemia in Example 1 had better hypoglycemic effects.

[0053] The difference between Example 1 and Comparative Example 1 is that Example 1 prepares prickly pear fermented liquid through a combination of enzymatic hydrolysis and fermentation, while Comparative Example 1 prepares prickly pear fermented liquid solely through fermentation. Compared to Comparative Example 1, which only involves fermentation, Example 1 uses a compound enzyme preparation in step two to enzymatically hydrolyze the prickly pear pulp. Since the compound enzyme preparation contains cellulase and pectinase, it can decompose the cell walls of prickly pear cells, fully releasing various nutrients from the cells. Furthermore, by decomposing the pectin in the prickly pear pulp, it reduces the viscosity of the pulp, resulting in a more fluid prickly pear enzymatic hydrolysate that is easier to transport, filter, and stir in subsequent steps, thus enhancing the hypoglycemic effect of the prickly pear fermented liquid produced later.

[0054] The above are merely embodiments of the present invention. Commonly known technical solutions and / or characteristics are not described in detail here. It should be noted that those skilled in the art can make various modifications and improvements without departing from the technical solution of this invention. These modifications and improvements should also be considered within the scope of protection of this invention, and will not affect the effectiveness of the implementation of this invention or the practicality of the patent. The scope of protection claimed in this application shall be determined by the content of its claims, and the specific embodiments described in the specification can be used to interpret the content of the claims.

Claims

1. A prickly pear fermentation broth for lowering blood sugar, characterized in that, The prickly pear fermentation broth, formulated by weight, comprises 90-110 parts prickly pear, 0.5-1 parts compound enzyme preparation, 0.1-0.3 parts brewer's yeast, 0.2-0.5 parts acetic acid bacteria, 0.2-0.5 parts lactobacillus, 3-5 parts arabinose, and 2-5 parts abscisic acid. The compound enzyme preparation includes cellulase and pectinase in a 1:1 ratio by weight.

2. The method for preparing prickly pear fermentation broth for lowering blood sugar according to claim 1, characterized in that, Includes the following steps: Step 1: Wash the prickly pears, remove any bad fruit, and then crush them into prickly pear pulp. Step 2: Mix the prickly pear pulp with the compound enzyme preparation, and enzymatically hydrolyze the prickly pear pulp at a temperature of 45-50℃ to obtain prickly pear enzymatic hydrolysate. Step 3: Sterilize the prickly pear enzymatic hydrolysate at high temperature and terminate the enzymatic hydrolysis. Step 4: Pass the sterilized prickly pear enzymatic hydrolysate into the cooling and filtration device for simultaneous cooling and filtration to obtain prickly pear enzymatic hydrolysate and export it from the cooling and filtration device. Step 5: Pass the prickly pear hydrolysate into the circulating fermentation tank, then mix the brewing yeast with an appropriate amount of prickly pear hydrolysate to form a yeast inoculum, and then pass it into the circulating fermentation tank. Ferment at a temperature of 20-28℃. During the fermentation process, continuously stir the prickly pear hydrolysate, and at the same time, make the prickly pear hydrolysate at the bottom flow to the top to form a circulation. Step 6: Mix the acetic acid bacteria with an appropriate amount of prickly pear hydrolysate to form an acetic acid bacteria agent, and then introduce it into a circulating fermentation tank. Ferment at a temperature of 28-33℃. During the fermentation process, continuously stir the prickly pear hydrolysate and allow the bottom layer of the hydrolysate to flow upward to form a circulation. Step 7: Mix Lactobacillus with an appropriate amount of prickly pear hydrolysate to form a lactic acid bacteria agent, and then introduce it into a circulating fermentation tank. Ferment at a temperature of 37-40℃ to obtain prickly pear fermentation liquid. During the fermentation process, continuously stir the prickly pear hydrolysate and allow the bottom layer of prickly pear hydrolysate to flow to the top layer to form a circulation. Step 8: After filtering the prickly pear fermentation liquid, mix it with arabinose and absorptiolate, and then fill it into packaging bottles.

3. The method for preparing prickly pear fermentation broth for lowering blood sugar according to claim 2, characterized in that: The cooling and filtration device in step four includes a filter tank. The top of the filter tank is connected to an inlet pipe and a flushing pipe, and the bottom of the filter tank is connected to an outlet pipe. The filter tank is equipped with a cooling and filtration structure for cooling and filtering the prickly pear enzymatic hydrolysate and is capable of being flipped. In step four, the prickly pear enzymatic hydrolysate that has been sterilized at high temperature in step three is fed into the filter tank through the feed pipe, and then cooled and filtered by the cooling filter structure.

4. The method for preparing prickly pear fermentation broth for lowering blood sugar according to claim 3, characterized in that: The cooling and filtration structure includes several cooling and filtration units for cooling and filtering prickly pear enzymatic hydrolysate and a first driving component for driving the cooling and filtration units to rotate. It also includes a chiller for preparing cooling water. The outlet of the chiller is connected to a first connecting pipe, and the inlet of the chiller is connected to a second connecting pipe. The first connecting pipe is connected to a main inlet pipe, and the second connecting pipe is connected to a main outlet pipe. A water pump is installed on the first connecting pipe. All cooling and filtration units are connected to the main inlet pipe and the main outlet pipe. In step four, the prickly pear enzymatic hydrolysate is filtered through a cooling filtration unit, and a water pump is started to introduce cooling water prepared by a chiller into the cooling filtration unit to cool the prickly pear enzymatic hydrolysate.

5. The method for preparing prickly pear fermentation broth for lowering blood sugar according to claim 4, characterized in that: The cooling and filtration unit includes a serpentine tube with a serpentine structure. The serpentine tube is located inside the filter tank. The two ends of the serpentine tube are respectively connected to a first straight pipe and a second straight pipe. The first straight pipe passes through the filter tank and is rotatably connected to and connected to the main water inlet pipe. The second straight pipe passes through the filter tank and is rotatably connected to and connected to the main water outlet pipe. Both the first straight pipe and the second straight pipe are rotatably connected to the filter tank. A filter screen is fixedly connected to the bottom of the serpentine tube. In step four, the prickly pear enzymatic hydrolysate is filtered through a filter screen and cooled by passing cooling water through a serpentine tube.

6. The method for preparing prickly pear fermentation broth for lowering blood sugar according to claim 5, characterized in that: The first driving component includes a first motor installed on the outside of the filter tank. The output end of the first motor is fixedly connected to a worm gear. The worm gear meshes with a plurality of worm wheels, and all worm wheels are fixedly connected to all the second straight pipes respectively. In step four, after the filter has cooled down, water is circulated into the filter tank through the flushing pipe for cleaning. At the same time, the motor is started to drive the worm gear to rotate, which in turn drives the second straight tube to rotate. This causes the serpentine tube to rotate with the second straight tube and causes the filter screen to flip continuously.

7. The method for preparing prickly pear fermentation broth for lowering blood sugar according to claim 2, characterized in that: The circulating fermentation tank in step five includes a fermentation tank, the top of which is connected to an inlet pipe and an outlet pipe, and a one-way valve is installed on the outlet pipe. The bottom of the fermentation tank is connected to an outlet pipe, and an outlet control valve is installed on the outlet pipe. Inside the fermentation tank, there is a stirring element for stirring the prickly pear hydrolysate and a circulation element for circulating the prickly pear hydrolysate in the fermentation tank. Both the stirring element and the circulation element are rotatably connected to the fermentation tank. The top of the fermentation tank is provided with a second driving element to drive the stirring element and the circulation element to rotate. In steps five, six, and seven, prickly pear hydrolysate is introduced into the fermenter through the inlet pipe. The second drive unit is activated to drive the stirring and circulation units to rotate. The stirring unit stirs the prickly pear hydrolysate, and the circulation unit causes the prickly pear hydrolysate at the bottom of the fermenter to flow to the top to form a circulation.

8. The method for preparing prickly pear fermentation broth for lowering blood sugar according to claim 7, characterized in that: The stirring component includes a tube that penetrates the fermentation tank, the tube being rotatably connected to the fermentation tank, and a plurality of stirring paddles being fixedly connected to the tube. The driving component is used to drive the tube to rotate. In steps five, six, and seven, when the second driving component drives the tube to rotate, the tube drives the stirring paddle to rotate and stir the prickly pear enzymatic hydrolysate.

9. The method for preparing prickly pear fermentation broth for lowering blood sugar according to claim 8, characterized in that: The circulation component includes a liquid guide tube that passes through the tube body. The upper end of the liquid guide tube rotates and is connected to a bacterial agent tube. The liquid guide tube has a through hole. The lower end of the liquid guide tube is fixedly connected to a rotating rod. The lower end of the rotating rod is rotatably connected to the bottom of the fermenter. A negative pressure turbine is fixedly connected to the rotating rod. The negative pressure turbine is located inside the tube body. There is a gap between the liquid guide tube and the rotating rod and the tube body for the flow of prickly pear enzymatic hydrolysate. The tube body has several outlet holes. The outlet holes are close to the top inside the fermenter and are connected to a nozzle. The driving component is used to drive the liquid guide tube to rotate. In steps five, six, and seven, when the second driving component drives the liquid guide pipe to rotate, the liquid guide pipe drives the negative pressure turbine to rotate, causing the prickly pear hydrolysate at the bottom of the circulating fermenter to flow upward along the gaps in the pipe body and be sprayed out from the nozzle to form a circulation, thus circulating and stirring the prickly pear hydrolysate. At the same time, the bacterial agent from the corresponding step is introduced into the liquid guide pipe from the bacterial agent pipe, so that the bacterial agent enters the gaps in the pipe body through the through hole, flows upward along the gaps in the pipe body with the prickly pear hydrolysate, and is sprayed out from the nozzle into the fermenter.

10. The method for preparing prickly pear fermentation broth for lowering blood sugar according to claim 9, characterized in that: The second driving component includes a second motor mounted on the top of the fermenter. The output shaft of the second motor is fixedly connected to a first bevel gear. The first bevel gear meshes with a second bevel gear and a third bevel gear. The second bevel gear is fixedly connected to the pipe body, and the third bevel gear is fixedly connected to the liquid guide pipe. In steps five, six, and seven, the second motor is started to rotate the tube and the liquid guide tube, which in turn drive the stirring paddle and the negative pressure turbine to rotate.

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