Non-viable plant fermented beverage with improved sleep function and method for preparing the same

Abstract

The embodiment of the application discloses a non-viable plant fermentation beverage with improved sleep function and a preparation method thereof, and belongs to the technical field of food processing. The raw materials of the non-viable plant fermentation beverage include: Gastrodia elata and pueraria fermentation liquor, water, concentrated snow pear juice, mulberry original paste, blueberry juice, concentrated sour cherry powder, roxburgh rose concentrated juice, fructo-oligosaccharide, gamma-aminobutyric acid, tea leaf theanine, vitamin C, edible essence, citric acid, stevioside, xanthan gum and sodium carboxymethyl cellulose. The application realizes multi-target point nerve relaxation and effective sleep improvement through the multi-flavor medicinal and edible plant compound fermentation and functional nerve-calming component compounding, and the product does not need to be refrigerated, has high normal-temperature storage stability, excellent taste, no dependence and is suitable for daily use of the public.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a non-live bacteria fermented plant beverage with sleep-improving function and its preparation method, and more specifically, to a non-live bacteria fermented with medicinal and edible substances, compounded with γ-aminobutyric acid (GABA) and tea theanine, and its preparation method. Background Technology

[0002] Currently, the fast pace of modern life, irregular schedules, and high levels of stress have led to a general decline in sleep quality. Difficulty falling asleep, shallow sleep, frequent awakenings at night, and fatigue upon waking are becoming increasingly common. Long-term poor sleep can further affect metabolism, immune function, and overall physical and mental well-being. Currently, products on the market designed to improve sleep mainly fall into several categories: melatonin-based preparations, traditional Chinese medicine for calming the mind, and functional health supplements. However, long-term use of melatonin-based products can easily lead to dependence, and some people may experience symptoms such as dizziness and daytime fatigue. Traditional Chinese medicine decoctions for calming the mind have complex ingredients, are inconvenient to prepare, and have a bitter taste, making them unsuitable for long-term daily consumption. Most health supplements for calming the mind have simple formulas, relying on a single active ingredient, resulting in poor synergy among components, limited sleep improvement effects, and insufficient compatibility.

[0003] Plant-based fermented beverages, with their advantages of mildness, low absorption burden, convenient consumption, and high acceptance, have become an important research and development direction for functional beverages. However, existing plant-based fermented beverages for improving sleep still suffer from several technical shortcomings: First, most products use live bacteria fermentation systems, requiring strict control over storage temperature and time. Storage at room temperature easily leads to the death of live bacteria and system deterioration, resulting in short shelf life, poor product stability, and hindering large-scale distribution and sales. Second, conventional products often use single plant ingredients or single calming functional components, lacking multi-ingredient synergistic systems, resulting in a singular calming and sleep-aiding effect and less than ideal actual sleep improvement. Third, most products are directly formulated using raw material extracts without fermentation to degrade and transform the macromolecular substances of the raw materials, leading to low dissolution rates of effective active ingredients and insufficient raw material utilization. Fourth, existing beverages generally suffer from a sour and astringent taste, and the system is prone to stratification and sedimentation, making it difficult to balance taste and shelf stability, thus requiring improvement in overall product quality. Summary of the Invention

[0004] Therefore, this invention provides a non-live bacteria-type plant fermented beverage with sleep-improving function and its preparation method. By fermenting multiple medicinal and edible plants and combining them with functional calming ingredients, it can soothe nerves at multiple targets and effectively improve sleep. At the same time, the product does not require refrigeration, has high stability at room temperature, excellent taste, and is non-addictive, making it suitable for daily consumption by the general public.

[0005] To achieve the above objectives, the embodiments of the present invention provide the following technical solutions:

[0006] According to a first aspect of the present invention, the present invention provides a non-live bacteria-type plant fermented beverage with sleep-improving function, comprising, by weight, the following components: 45-55 parts of Gastrodia elata and Pueraria lobata fermented liquid, 25-35 parts of water, 2.5-3.5 parts of concentrated pear juice, 1.5-2.5 parts of mulberry puree, 0.8-1.2 parts of blueberry juice, 0.4-0.6 parts of concentrated sour cherry powder, 0.4-0.6 parts of concentrated prickly pear juice, 2.5-3.5 parts of fructooligosaccharides, 0.06-0.1 parts of γ-aminobutyric acid, 0.03-0.06 parts of tea theanine, and vitamin C. 0.03-0.06 parts, 0.03-0.06 parts of edible flavoring, 0.08-0.12 parts of citric acid, 0.008-0.012 parts of steviol glycosides, 0.04-0.08 parts of xanthan gum, and 0.03-0.06 parts of sodium carboxymethyl cellulose.

[0007] Further, it is composed of the following components: 50 parts of Gastrodia elata and Pueraria lobata fermentation liquid, 30 parts of water, 3 parts of concentrated pear juice, 2 parts of mulberry puree, 1 part of blueberry juice, 0.5 parts of concentrated sour cherry powder, 0.5 parts of concentrated prickly pear juice, 3 parts of fructooligosaccharides, 0.08 parts of γ-aminobutyric acid, 0.04 parts of tea theanine, 0.05 parts of vitamin C, 0.05 parts of edible flavoring, 0.1 parts of citric acid, 0.01 parts of steviol glycosides, 0.05 parts of xanthan gum, and 0.05 parts of sodium carboxymethyl cellulose.

[0008] Furthermore, the preparation method of the Gastrodia elata and Pueraria lobata fermentation broth includes:

[0009] Gastrodia elata, kudzu root, Japanese raisin tree fruit, jujube seed, and jujube are mixed and pulped with water to obtain a plant pulp. Compound lactic acid bacteria are inoculated into the plant pulp for fermentation, followed by heat treatment to obtain the Gastrodia elata and kudzu root fermentation liquid.

[0010] This invention relates to a fermented liquid containing Gastrodia elata and Pueraria lobata, made from Gastrodia elata, Pueraria lobata, Hovenia dulcis, Ziziphus jujuba var. spinosa, and jujube. Gastrodia elata calms the nerves and relieves nervous tension; Pueraria lobata clears heat and relieves fatigue, soothing the mind and body; Ziziphus jujuba var. spinosa is a traditional food and medicine ingredient for calming the nerves, effectively improving difficulty falling asleep and light sleep; Hovenia dulcis clears heat and moistens dryness, relieving irritability; and jujube var. spinosa tonifies the middle energizer and harmonizes the other ingredients. The combined fermentation of these five ingredients achieves the basic effects of herbal calming and relieving anxiety. After fermentation with compound lactic acid bacteria, the large-molecule polysaccharides and crude fiber in the raw materials are broken down into small-molecule active peptides and amino acids, significantly improving the body's absorption efficiency and greatly increasing the dissolution rate of the calming active ingredients.

[0011] Furthermore, the mass ratio of Gastrodia elata, Pueraria lobata, Hovenia dulcis, Ziziphus jujuba var. spinosa, jujube, and water is 10:15:10:5:10:100;

[0012] The compound lactic acid bacteria are composed of Leuconostoc mesenteroides subsp. mesenteroides, Lactobacillus salivarius, and Lactobacillus reuteri in a mass ratio of 1:1:1.

[0013] The inoculation amount of the compound lactic acid bacteria is 0.05%~0.2wt%;

[0014] The fermentation conditions are: 35~40℃, 36~72 hours;

[0015] The heat treatment conditions are: 80~90℃, 20~40 minutes.

[0016] Furthermore, the edible flavoring includes lemon balm extract; the mulberry pulp contains 2.0%~6.0% insoluble pulp solids and ≥9.5°Brix soluble solids at 20°C.

[0017] According to a second aspect of the present invention, the present invention provides a method for preparing a non-live bacteria-based fermented plant beverage with sleep-improving function as described in any of the preceding claims, the method comprising:

[0018] The fermented liquid of Gastrodia elata and Pueraria lobata was added to a mixing tank with water. Then, concentrated pear juice, mulberry pulp, blueberry juice, concentrated sour cherry powder, and concentrated prickly pear juice were added in sequence and stirred evenly. Next, γ-aminobutyric acid, tea theanine, and fructooligosaccharides were added. Finally, vitamin C, edible flavoring, citric acid, steviol glycosides, xanthan gum, and sodium carboxymethyl cellulose were added and stirred evenly to obtain the mixed liquid. After homogenization, sterilization, and aseptic filling, the finished beverage was obtained.

[0019] Furthermore, the homogenization conditions are 15~25 MPa.

[0020] Furthermore, the sterilization is performed using UHT instantaneous sterilization, and the conditions for UHT instantaneous sterilization are: 135℃~140℃, 3~4 seconds.

[0021] The embodiments of the present invention have the following advantages:

[0022] The beverage of this invention uses fermented liquid from Gastrodia elata and Pueraria lobata, γ-aminobutyric acid (GABA), and theanine from tea leaves as its active ingredients. The fermented liquid from Gastrodia elata and Pueraria lobata has herbal calming and soothing effects, relieving anxiety. GABA is an inhibitory neurotransmitter in the human central nervous system, which can soothe nerve excitation and shorten the sleep latency period. Theanine from tea leaves can relieve anxiety, calm emotions, and improve sleep quality. The three ingredients work synergistically, without melatonin dependence, making it suitable for long-term consumption. Sour cherries contain natural melatonin precursors, helping to regulate the body's biological clock. The compound juice of pear, mulberry, blueberry, and prickly pear replenishes vitamins and antioxidants, relieving fatigue caused by staying up late and stress, while effectively masking the unpleasant flavors of Gastrodia elata and jujube seeds, resulting in excellent sensory evaluation.

[0023] This invention employs a process that combines low-temperature fermentation of lactic acid bacteria with high-temperature post-treatment to kill all live bacteria in the fermentation system while retaining the active metabolites produced during fermentation. This avoids the drawbacks of live bacteria beverages, such as demanding storage conditions and susceptibility to spoilage, while ensuring the fermentation efficacy. The product has a shelf life of up to 18 months at room temperature, making it suitable for industrial mass production and daily storage.

[0024] This invention uses xanthan gum and sodium carboxymethyl cellulose in combination to synergistically improve the stability of beverage systems, effectively prevent juice sedimentation and stratification, and, combined with precise homogenization processes, ensure that the product has a uniform taste and stable state after long-term storage. Detailed Implementation

[0025] The following specific embodiments illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0026] The following describes the preparation method of Gastrodia elata and Pueraria lobata fermentation broth:

[0027] Take 10 parts of Gastrodia elata, 15 parts of Pueraria lobata, 10 parts of Hovenia dulcis, 5 parts of Ziziphus jujuba var. spinosa, and 10 parts of Ziziphus jujuba var. spinosa. Add 100 parts of water and blend into a pulp. Sterilize at 110℃ for 30 minutes. After cooling to 37℃, inoculate with 0.1wt% compound bacterial powder (a mixture of Leuconostoc mesenteroides subsp. mesenteroides, Lactobacillus salivarius, and Lactobacillus reuteri in a mass ratio of 1:1:1) and ferment for 48 hours. After fermentation, incubate at 90℃ for 30 minutes to sterilize and inactivate enzymes, obtaining the fermented broth of Gastrodia elata and Pueraria lobata. Among them, Leuconostoc mesenteroides subsp. mesenteroides (NHNK-613 / Qingdao Novo Nordisk Biotechnology), Lactobacillus salivarius (CEGF-TKJ-004 / Hubei Chang'e Biotechnology), and Lactobacillus reuteri (LN83 / Jiaxing Yinuokang Biotechnology) are present.

[0028] Unless otherwise specified, all other raw materials used in this invention are commercially available raw materials for the food industry and can be purchased through market channels.

[0029] Example 1

[0030] This embodiment provides a non-live bacteria-type plant fermented beverage with sleep-improving function. Its raw materials are: 50 parts of Gastrodia elata and Pueraria lobata fermented liquid, 30 parts of water, 3 parts of concentrated pear juice, 2 parts of mulberry pulp, 1 part of blueberry juice, 0.5 parts of concentrated sour cherry powder, 0.5 parts of concentrated prickly pear juice, 3 parts of fructooligosaccharides, 0.08 parts of γ-aminobutyric acid, 0.04 parts of tea theanine, 0.05 parts of vitamin C, 0.05 parts of edible flavor (lemon balm extract), 0.1 parts of citric acid, 0.01 parts of steviol glycosides, 0.05 parts of xanthan gum, and 0.05 parts of sodium carboxymethyl cellulose.

[0031] The preparation method of the above-mentioned non-live bacteria plant fermented beverage is as follows:

[0032] (1) Weigh each raw material according to the above weight ratio;

[0033] (2) Add the fermented liquid of Gastrodia elata and Pueraria lobata and water into the mixing tank, and add the concentrated juice of pear, mulberry pulp, blueberry juice, concentrated sour cherry powder and concentrated juice of prickly pear in sequence, and stir evenly; then add γ-aminobutyric acid, tea theanine and oligofructose; finally add vitamin C, edible flavoring, citric acid, steviol glycoside, xanthan gum and sodium carboxymethyl cellulose, stir and mix evenly to obtain the mixing liquid, homogenize at 20MPa, sterilize at UHT (135℃~140℃, 3~4 seconds) and aseptically fill to obtain the finished beverage.

[0034] Example 2

[0035] This embodiment provides a non-live bacteria-type plant fermented beverage with sleep-improving function. Its raw materials are: 55 parts of Gastrodia elata and Pueraria lobata fermented liquid, 25 parts of water, 3.3 parts of concentrated pear juice, 1.8 parts of mulberry pulp, 1 part of blueberry juice, 0.6 parts of concentrated sour cherry powder, 0.4 parts of concentrated prickly pear juice, 3 parts of fructooligosaccharides, 0.06 parts of γ-aminobutyric acid, 0.04 parts of tea theanine, 0.03 parts of vitamin C, 0.05 parts of edible flavor (lemon balm extract), 0.1 parts of citric acid, 0.01 parts of steviol glycosides, 0.05 parts of xanthan gum, and 0.05 parts of sodium carboxymethyl cellulose.

[0036] The preparation method of the above-mentioned non-live bacteria type plant fermented beverage is the same as that in Example 1.

[0037] Example 3

[0038] This embodiment provides a non-live bacteria-type plant fermented beverage with sleep-improving function. Its raw materials are: 50 parts of Gastrodia elata and Pueraria lobata fermented liquid, 30 parts of water, 3 parts of concentrated pear juice, 2 parts of mulberry pulp, 1 part of blueberry juice, 0.5 parts of concentrated sour cherry powder, 0.5 parts of concentrated prickly pear juice, 3 parts of fructooligosaccharides, 0.06 parts of γ-aminobutyric acid, 0.06 parts of tea theanine, 0.05 parts of vitamin C, 0.05 parts of edible flavor (lemon balm extract), 0.1 parts of citric acid, 0.01 parts of steviol glycosides, 0.05 parts of xanthan gum, and 0.05 parts of sodium carboxymethyl cellulose.

[0039] The preparation method of the above-mentioned non-live bacteria type plant fermented beverage is the same as that in Example 1.

[0040] Example 4

[0041] This embodiment provides a non-live bacteria-type plant fermented beverage with sleep-improving function. The raw materials are: 50 parts of Gastrodia elata and Pueraria lobata fermented liquid, 30 parts of water, 3 parts of concentrated pear juice, 2 parts of mulberry pulp, 1 part of blueberry juice, 0.5 parts of concentrated sour cherry powder, 0.5 parts of concentrated prickly pear juice, 3 parts of fructooligosaccharides, 0.1 parts of γ-aminobutyric acid, 0.03 parts of tea theanine, 0.05 parts of vitamin C, 0.05 parts of edible flavoring, 0.1 parts of citric acid, 0.01 parts of steviol glycosides, 0.05 parts of xanthan gum, and 0.05 parts of sodium carboxymethyl cellulose.

[0042] The preparation method of the above-mentioned non-live bacteria type plant fermented beverage is the same as that in Example 1.

[0043] Comparative Example 1

[0044] This comparative example provides a non-live bacteria-type plant fermented beverage with sleep-improving function. The only difference between this example and Example 1 is that it does not use Gastrodia elata and Pueraria lobata fermented liquid.

[0045] Comparative Example 2

[0046] This comparative example provides a non-live bacteria-type plant-based fermented beverage with sleep-improving functions. The only difference between this example and Example 1 is that γ-aminobutyric acid (GABA) is not used.

[0047] Comparative Example 3

[0048] This comparative example provides a non-live bacteria-type plant fermented beverage with sleep-improving function. The only difference between this example and Example 1 is that it does not use tea theanine.

[0049] Comparative Example 4

[0050] This comparative example provides a non-live bacteria-type plant fermented beverage with sleep-improving functions. The only difference between this example and Example 1 is the use of different fermented Gastrodia elata and Pueraria lobata liquid. The preparation method of the fermented Gastrodia elata and Pueraria lobata liquid in this comparative example includes:

[0051] Take 10 parts of Gastrodia elata and 15 parts of Pueraria lobata, add 100 parts of water and mix into a pulp. Sterilize at 110℃ for 30 minutes. After cooling to 37℃, inoculate with 0.1% compound bacterial powder (a mixture of Leuconostoc mesenteroides subsp. mesenteroides, Lactobacillus salivarius, and Lactobacillus reuteri in a mass ratio of 1:1:1) and ferment for 48 hours. After fermentation, incubate at 90℃ for 30 minutes to sterilize and inactivate enzymes, obtaining the Gastrodia elata and Pueraria lobata fermentation broth. Among them, Leuconostoc mesenteroides subsp. mesenteroides (NHNK-613 / Qingdao Novo Nordisk Biotechnology), Lactobacillus salivarius (CEGF-TKJ-004 / Hubei Chang'e Biotechnology), and Lactobacillus reuteri (LN83 / Jiaxing Yinuokang Biotechnology) are present.

[0052] Test Example 1

[0053] Stability test

[0054] The finished beverages of Examples 1-4 were stored at room temperature (25°C, 60% relative humidity) for 12 months, and the product status was observed. The results showed that the products of Examples 1-3 had no stratification, no sedimentation, no turbidity, and no off-odor, and the system was stable, indicating that the non-live bacteria plant fermentation beverage provided by the present invention has good product shelf stability.

[0055] Test Example 2

[0056] Taste evaluation

[0057] To objectively evaluate the flavor and taste quality of the beverage of this invention, a professional sensory evaluation team was formed to conduct blind evaluations and scores on the finished products of each embodiment and comparative example. The evaluation dimensions included four indicators: color and appearance, aroma, taste and flavor, and overall harmony, with each item having a maximum score of 25 points, for a total score of 100 points; 10 people participated in the evaluation, and the average score was taken as the final score result.

[0058] The scoring criteria are as follows:

[0059] 1. Color and appearance (0-25 points)

[0060] 21-25 points: The color is uniform and transparent, with a natural light amber color, without turbidity, sediment, layering, or impurities visible to the naked eye;

[0061] 11-20 points: The color is basically uniform, with a slight lack of luster and no obvious layering or sedimentation;

[0062] 0-10 points: The color is dull and uneven, with turbidity, layering, or obvious sediment and impurities.

[0063] 2. Aroma characteristics (0-25 points)

[0064] 21-25 points: The aroma is pure and mellow, with the mellow aroma of plant fermentation and the fresh aroma of fruits and vegetables in harmony. There is no herbal medicine smell, no raw grass smell, and no off-odor.

[0065] 11-20 points: The aroma is relatively natural, with a light fruity or fermented aroma and no obvious off-odors;

[0066] 0-10 points: The aroma is thin and pungent, with a distinct herbal, raw, or rancid smell.

[0067] 3. Taste and flavor (0-25 points)

[0068] 21-25 points: The taste is delicate and smooth, without any grainy or sticky texture. The sweet and sour ratio is just right, and the flavor is clean with no bitterness or sourness.

[0069] 11-20 points: The taste is relatively smooth, with a good balance of sweet and sour, and a slight astringency, which does not affect the drinking experience;

[0070] 0-10 points: The taste is rough, with obvious bitterness and sourness, an unbalanced sweetness and sourness, a strong stickiness, and poor palatability.

[0071] 4. Overall flavor harmony (0-25 points)

[0072] 21-25 points: The fermented aroma, fruit and vegetable aroma, and sweet and sour taste are highly unified, with a mellow and rich flavor profile and a high degree of overall flavor harmony;

[0073] 11-20 points: The flavors are generally harmonious, but some flavor profiles are weak.

[0074] 0-10 points: The flavors are mixed, the tastes clash, and the overall harmony is poor.

[0075] The sensory evaluation results are shown in Table 1 below.

[0076] Table 1

[0077]

[0078] The results showed that the finished beverages of Examples 1-4 of the present invention had a clear and transparent color, were uniform and free of impurities; had a rich aroma, combining the aroma of plant fermentation with the complex fruit aroma of pear and blueberry, and had no herbal bitterness or medicinal taste; had a delicate and smooth taste, a moderate ratio of sweet and sour, a clean and refreshing flavor, a natural aftertaste, and excellent overall flavor coordination. The sensory quality of the product was greatly improved, and the drinkability was high, making it suitable for long-term daily consumption.

[0079] Test Example 3

[0080] Sleep Improvement Efficacy Trial

[0081] 160 subjects with mild sleep disorders (difficulty falling asleep, shallow sleep, and frequent awakenings at night) were randomly divided into 8 groups of 20 each. Each group consumed one bottle (30 mL) of the product from Examples 1-4 and Comparative Examples 1-4 for 14 consecutive days. The PSQI sleep quality scale was used to assess the participants. The PSQI scale includes seven dimensions: subjective sleep quality, sleep latency, sleep duration, sleep efficiency, sleep disorder, daytime dysfunction, and use of hypnotics. Each dimension is scored from 0 to 3, and the total score is scored from 0 to 21. The higher the score, the worse the sleep quality. A total score > 5 is considered to indicate poor sleep quality.

[0082] Significant effect: reduction rate > 60%; Effective: 30% ≤ reduction rate ≤ 60%; Ineffective: reduction rate < 30%.

[0083] The experimental results are shown in Table 2 below.

[0084] Table 2

[0085]

[0086] The results showed that the beverages provided in Examples 1-4 of the present invention had a significantly better effect on improving sleep than those in Comparative Examples 1-4, indicating that the fermented liquid of Gastrodia elata and Pueraria lobata, γ-aminobutyric acid, and theanine in tea played a synergistic role in improving sleep.

[0087] After a 14-day human trial, none of the participants experienced adverse reactions such as dizziness, fatigue, gastrointestinal discomfort, or addiction. The product is low in sugar, contains no hormones or sedative drugs, and is safe and reliable for long-term consumption.

[0088] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. A non-live bacteria fermented plant beverage with sleep-improving function, characterized in that, By weight, it consists of the following components: 45-55 parts of fermented Gastrodia elata and Pueraria lobata broth, 25-35 parts of water, 2.5-3.5 parts of concentrated pear juice, 1.5-2.5 parts of mulberry puree, 0.8-1.2 parts of blueberry juice, 0.4-0.6 parts of concentrated sour cherry powder, 0.4-0.6 parts of concentrated prickly pear juice, 2.5-3.5 parts of fructooligosaccharides, 0.06-0.1 parts of γ-aminobutyric acid, 0.03-0.06 parts of tea theanine, 0.03-0.06 parts of vitamin C, 0.03-0.06 parts of edible flavoring, 0.08-0.12 parts of citric acid, 0.008-0.012 parts of steviol glycosides, 0.04-0.08 parts of xanthan gum, and 0.03-0.06 parts of sodium carboxymethyl cellulose.

2. The non-live bacteria fermented plant beverage with sleep-improving function according to claim 1, characterized in that, It is composed of the following components: 50 parts of fermented Gastrodia elata and Pueraria lobata broth, 30 parts of water, 3 parts of concentrated pear juice, 2 parts of mulberry puree, 1 part of blueberry juice, 0.5 parts of concentrated sour cherry powder, 0.5 parts of concentrated prickly pear juice, 3 parts of fructooligosaccharides, 0.08 parts of γ-aminobutyric acid, 0.04 parts of tea theanine, 0.05 parts of vitamin C, 0.05 parts of edible flavoring, 0.1 parts of citric acid, 0.01 parts of steviol glycosides, 0.05 parts of xanthan gum, and 0.05 parts of sodium carboxymethyl cellulose.

3. The non-live bacteria fermented plant beverage with sleep-improving function according to claim 1 or 2, characterized in that, The preparation method of the fermented liquid of Gastrodia elata and Pueraria lobata includes: Gastrodia elata, kudzu root, Japanese raisin tree fruit, jujube seed, and jujube are mixed and pulped with water to obtain a plant pulp. Compound lactic acid bacteria are inoculated into the plant pulp for fermentation, followed by heat treatment to obtain the Gastrodia elata and kudzu root fermentation liquid.

4. The non-live bacteria fermented plant beverage with sleep-improving function according to claim 3, characterized in that, The mass ratio of Gastrodia elata, Pueraria lobata, Hovenia dulcis, Ziziphus jujuba var. spinosa, jujube, and water is 10:15:10:5:10:

100. The compound lactic acid bacteria are composed of Leuconostoc mesenteroides subsp. mesenteroides, Lactobacillus salivarius, and Lactobacillus reuteri in a mass ratio of 1:1:

1. The inoculation amount of the compound lactic acid bacteria is 0.05%~0.2wt%; The fermentation conditions are: 35~40℃, 36~72 hours; The heat treatment conditions are: 80~90℃, 20~40 minutes.

5. The non-live bacteria fermented plant beverage with sleep-improving function according to claim 1, characterized in that, The edible flavoring includes lemon balm extract; The mulberry pulp contains 2.0% to 6.0% insoluble pulp solids and ≥9.5°Brix soluble solids at 20°C.

6. The method for preparing a non-live bacteria-type fermented plant beverage with sleep-improving function as described in any one of claims 1-5, characterized in that, The method includes: The fermented liquid of Gastrodia elata and Pueraria lobata was added to a mixing tank with water. Then, concentrated pear juice, mulberry pulp, blueberry juice, concentrated sour cherry powder, and concentrated prickly pear juice were added in sequence and stirred evenly. Next, γ-aminobutyric acid, tea theanine, and fructooligosaccharides were added. Finally, vitamin C, edible flavoring, citric acid, steviol glycosides, xanthan gum, and sodium carboxymethyl cellulose were added and stirred evenly to obtain the mixed liquid. After homogenization, sterilization, and aseptic filling, the finished beverage was obtained.

7. The method for preparing a non-live bacteria-based fermented plant beverage with sleep-improving function according to claim 6, characterized in that, The homogenization conditions are 15~25 MPa.

8. The method for preparing a non-live bacteria-based fermented plant beverage with sleep-improving function according to claim 6, characterized in that, The sterilization process employs UHT instantaneous sterilization, with the following conditions: 135℃~140℃ for 3~4 seconds.

Images