Peach blossom fermented liquid for improving constipation as well as preparation method and use thereof

Abstract

To provide peach blossom fermented liquid for improving constipation, as well as to provide preparation methods and uses thereof.SOLUTION: A method includes: adding water to dried peach blossoms to soak them, then brewing them to obtain a peach blossom liquid containing residues; adding flavourzyme and cellulase to the peach blossom liquid containing residues to enzymatically decompose them, inactivating the enzymes, and obtaining an enzymatically decomposed residue liquid mixture; adding a carbon source to the enzymatically decomposed residue liquid mixture and sterilizing it to obtain a fermentation substrate; inoculating Saccharomyces cerevisiae into the fermentation substrate to perform primary fermentation, sterilizing it after fermentation is completed, and obtaining a primary fermentation liquid; and inoculating complex lactic acid bacteria into the primary fermentation liquid to perform secondary fermentation, sterilizing, filtering and concentrating it after fermentation is completed, and obtaining a peach blossom fermentation liquid. The peach blossom fermentation liquid provided by the present invention improves the strong bitterness and astringency inherent to peach blossoms, has good sensory quality, has a high content of active ingredients, is rich in nutrients, is highly effective, has the effect of smoothing bowel movements and promoting gastrointestinal peristalsis, and particularly has a clear and significant effect on improving constipation caused by opioids.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to the field of traditional Chinese medicine processing, specifically to peach blossom fermented juice for improving constipation, its preparation method and use. [Background technology]

[0002] Constipation is a common digestive disorder, the main symptoms of which are difficulty in defecation, hard stools, decreased frequency of defecation, and decreased gastrointestinal peristalsis. Constipation is broadly divided into functional constipation, organic constipation, and intractable constipation. Among them, functional constipation includes temporary daily constipation caused by decreased food and water intake or ingestion of low-fiber foods, and frequent and habitual atonic constipation. The etiology of atonic constipation is complex, and is mainly caused by factors such as delayed colonic transit, abnormalities of the enteric nervous system, abnormalities of smooth muscle, abnormalities of gastrointestinal peptide hormones, high mental stress, and laxative abuse.

[0003] Opioids are one of the factors that cause atonic constipation. Opioids are often used in the analgesic treatment of cancer patients, but excessive use can cause side effects such as constipation, nausea, vomiting, and muscle rigidity, and constipation is a typical side effect of opioids. The pathogenesis of opioids causing atonic constipation is as follows: opioids directly act on the central nervous system and smooth muscles of the gastrointestinal tract, inhibit the central nervous system, insensitize the defecation reflex, reduce gastrointestinal motility, delay gastric emptying, damage the reflex between the anal sphincter and rectal distension, and aggravate constipation. Compared with temporary normal constipation, the pathogenesis of opioid-induced atonic constipation is more complex, the symptoms are more severe, and it is more difficult to cure, so the demand for therapeutic drugs is higher.

[0004] At present, Western medicines such as laxatives, intestinal cathartics, stool softeners, gastrointestinal motility drugs, and peripheral receptor antagonists are usually used to treat atonic constipation caused by opioids. However, these Western medicines have significant side effects, and long-term use may cause drug dependence, melanosis coli, intestinal mucosal damage, and aggravate constipation. In addition, there have been several reports of using traditional Chinese medicine compositions to prepare decoctions, ointments, capsules, or oral liquids to relieve atonic constipation caused by opioids. The medicinal materials commonly used in these traditional Chinese medicine combinations include Polygonum multiflorum, Angelica sinensis, Rhubarb, Magnolia officinalis, Citrus aurantium, Atractylodes macrocephala, hemp seeds, and betel nut. Although these herbal medicine compositions can bring about a certain improvement effect, the medicinal effects of each herbal medicine in the composition are different, and while some medicines can alleviate some symptoms, excessive use of certain medicines may cause diarrhea and other functional intestinal disorders. In addition, since the herbal medicines themselves have a bitter taste, the combination of them will undoubtedly amplify the bad odor, making it difficult for patients to swallow and causing rejection.

[0005] Therefore, how to provide a product that has a good feel and a clear and significant effect on relieving opioid-induced atonic constipation has become an urgent technical problem to be solved by those skilled in the art. Summary of the Invention

[0006] In view of the above circumstances, the technical problem that the present invention aims to solve is to provide peach blossom fermented liquid for improving constipation, and its preparation method and use, so as to overcome the shortcomings of the prior art that there is no product that has a good feel and clear and significant effect on relieving opioid-induced atonic constipation.

[0007] To achieve the above objectives, the present invention provides the following technical solutions: In a first aspect, the present invention provides a method for producing a composition comprising the steps of: (1) adding water to dry peach blossoms to steep them, and then brewing them to obtain a peach blossom juice containing residue; (2) adding flavorzyme and cellulase to the residue-containing peach blossom liquid to enzymatically decompose the residue, inactivating the enzymes, and obtaining an enzymatically decomposed residue liquid mixture; (3) adding a carbon source to the enzymatically decomposed residue mixture and sterilizing the mixture to obtain a fermentation substrate; (4) inoculating the fermentation substrate with budding yeast to perform primary fermentation, and sterilizing the substrate after completion of fermentation to obtain a primary fermentation liquid; (5) inoculating the primary fermentation liquid with a complex of lactic acid bacteria including Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus helveticus, Leuconostoc mesenteroides subsp. Mesenteroides and Streptococcus thermophilus to carry out secondary fermentation, and sterilizing, filtering and concentrating the liquid after fermentation to obtain a peach blossom fermentation liquid; The present invention provides a method for preparing a peach blossom fermentation liquid comprising the steps of:

[0008] Furthermore, in step (4), A budding yeast powder is added to the fermentation substrate to carry out primary fermentation, and the amount of the budding yeast powder added is 1% to 7% of the mass of the fermentation substrate; The primary fermentation conditions are: temperature 30±2°C, rotation speed 120r / min, and time 4d; The sterilization conditions were 85°C and 20 minutes.

[0009] Preferably, primary fermentation is carried out by adding a budding yeast powder to the fermentation substrate, and the amount of the budding yeast powder added is 3% of the mass of the fermentation substrate.

[0010] Furthermore, in step (5), A complex lactic acid bacteria liquid is added to the primary fermentation liquid to carry out secondary fermentation, the amount of the complex lactic acid bacteria liquid added is 2% to 8% of the volume of the fermentation substrate, and the viable cell count of the Lactobacillus plantarum in the complex lactic acid bacteria liquid is 1.5 × 10 8 ~3×10 8cfu / mL, and the viable cell count of Lactobacillus bulgaricus was 2×10 6 ~4×10 6 cfu / mL, and the viable cell count of the Lactobacillus helveticus was 1×10 6 ~2×10 6 cfu / mL, and the viable cell count of Leuconostoc mesenteroides subsp. mesenteroides was 1×10 8 ~2×10 8 cfu / mL, and the viable cell count of Streptococcus thermophilus was 2×10 6 ~4×10 6 cfu / mL, The secondary fermentation conditions are: temperature 33±1° C., rotation speed 120 r / min, and time 3 d; The sterilization conditions are 85° C. and 20 min. The concentration is performed by concentrating the filtrate after filtration to 1 / 3 to 1 / 2 of the original volume.

[0011] Preferably, a complex lactic acid bacteria liquid is added to the primary fermentation liquid to carry out secondary fermentation, the amount of the complex lactic acid bacteria liquid added is 4% of the volume of the fermentation substrate, and the viable cell count of the Lactobacillus plantarum in the complex lactic acid bacteria liquid is 1.5×10 8 cfu / mL, and the viable cell count of Lactobacillus bulgaricus was 3×10 6 cfu / mL, and the viable cell count of the Lactobacillus helveticus was 1×10 6 cfu / mL, and the viable cell count of Leuconostoc mesenteroides subsp. mesenteroides was 1×10 8 cfu / mL, and the viable cell count of Streptococcus thermophilus was 3×10 6 cfu / mL.

[0012] The complex lactic acid bacteria liquid is obtained by activating a complex lactic acid bacteria powder in an MRS liquid medium, and in the complex lactic acid bacteria powder, the mass ratio of Lactobacillus plantarum powder, Lactobacillus bulgaricus powder, Lactobacillus helveticus powder, Leuconostoc mesenteroides subsp. mesenteroides powder, and Streptococcus thermophilus powder is 1:1.5:1:1:1.5.

[0013] Furthermore, in step (2), the enzymatic decomposition temperature is 40 to 60°C, the enzymatic decomposition time is 60 to 180 minutes, the amount of the flavorzyme added is 0.5% to 1.5% of the mass of the residue-containing peach blossom liquid, the amount of the cellulase added is 0.5% to 2% of the mass of the residue-containing peach blossom liquid, and the conditions for inactivating the enzymes are 110°C and 20 minutes.

[0014] Preferably, the enzymatic decomposition temperature is 55°C, the enzymatic decomposition time is 120 min, the amount of the flavorzyme added is 1.5% of the mass of the residue-containing peach blossom liquid, and the amount of the cellulase added is 0.75% of the mass of the residue-containing peach blossom liquid.

[0015] Furthermore, step (1) includes a first decoction in which dried peach blossoms are soaked by adding water, followed by decoction and filtration to obtain a filtrate and a filtration residue; and a second decoction in which the filtration residue is further decoctioned by adding water, filtered, and combining the two filtrates and the filtration residue to obtain a residue-containing peach blossom liquid.

[0016] In the primary decoction step, the amount of water added to the dried peach blossoms is 20 to 40 times the mass of the dried peach blossoms, and the soaking time is 30 to 40 minutes. During the decoction process, the dried peach blossoms are decoctioned at 1800 to 2100 W for 20 to 40 minutes, at 1200 to 1500 W for 20 to 40 minutes, and at 600 to 800 W for 20 to 40 minutes, respectively.

[0017] In the secondary decoction step, the amount of water added to the filtration residue is 10-20 times the mass of dried peach blossoms, and the decoction process is, in order, boiled at 1800-2100W, and then decoctioned at 600-800W for 40-60min.

[0018] Preferably, in the primary brewing step, the amount of water added to the dried peach blossoms is 20 times the mass of the dried peach blossoms, the soaking time is 30 minutes, and the brewing process is performed in the following order: brewing at 2100W for 20 minutes, brewing at 1400W for 20 minutes, and brewing at 800W for 20 minutes.

[0019] In the second decoction step, the amount of water added to the filtration residue is 10 times the mass of dried peach blossoms, and the decoction process is sequentially boiled at 2100W and then decoctioned at 800W for 40 minutes.

[0020] Furthermore, in step (3), the carbon source is white sugar, the amount of white sugar added is 3% to 20% of the mass of the enzymatically decomposed residue liquid mixture, and the sterilization conditions are 80 to 100° C. and 5 to 10 minutes.

[0021] Preferably, the amount of white sugar added is 5% of the mass of the enzymatically decomposed residue liquid mixture, and the sterilization conditions are 100° C. and 5 minutes.

[0022] In a second aspect, the present invention provides a peach blossom fermentation liquor obtained by the above preparation method.

[0023] In a third aspect, the present invention provides use of the peach blossom fermented liquid obtained by the above preparation method in the manufacture of a food, health food or medicine for improving constipation.

[0024] Furthermore, said constipation is temporary normal constipation or atonic constipation.

[0025] Furthermore, the atonic constipation is opioid-induced constipation, and the opioid includes loperamide.

[0026] The technical solution of the present invention has the following advantages: The petals of the peach tree Prunus persica (L.) Batsch, a deciduous tall tree of the Rosaceae family, are bitter, flat, and non-toxic. Peach blossoms are rich in active ingredients such as protein, naringenin, and kaempferol, and can be used as raw materials for tea, vinegar, and sake using existing technology, as well as for cosmetics. This invention is the first to use peach blossoms as raw materials and prepare peach blossom fermentation liquid through a specific fermentation method, which has a clear effect on improving opioid-induced atonic constipation.

[0027] In the present invention, the active substances in peach blossoms are first eluted by soaking and decoction, and then complex enzymatic decomposition is carried out using Flavorzyme and cellulase to promote the conversion of the protein in the peach blossom juice containing residue and the cellulose in the plant cell walls into low molecular weight substances so that they can be jointly involved in the subsequent fermentation process, and the flavor precursors are hydrolyzed by Flavorzyme to remove bitterness and astringency, release flavor substances, and improve the texture. The enzymatically decomposed residue liquid mixture is then fermented in stages. Here, in the first step, alcoholic and ester substances with aroma are produced under the fermentation of budding yeast, which gives the fermentation liquid a special mellow taste, and the fermentation liquid becomes clearer under the action of budding yeast. In the second step, fermentation is carried out using complex lactic acid bacteria. In the complex lactic acid bacteria, Streptococcus thermophilus utilizes the amino acids produced during the fermentation process of Saccharomyces cerevisiae, and the Lactobacillus species (Lactobacillus plantarum, Lactobacillus bulgaricus, and Lactobacillus helveticus) further convert the remaining proteins into amino acids for the growth of Streptococcus thermophilus. Streptococcus thermophilus can promote the growth of Lactobacillus by rapidly metabolizing and producing acidic substances such as lactic acid and formic acid, and Leuconostoc mesenteroides subspecies can also further promote the growth of Lactobacillus. Under the synergistic action of each strain, the color of the fermented liquid is improved. In addition, acidic substances such as acetic acid produced by the decomposition of the complex lactic acid bacteria react with alcoholic substances with mellow taste such as pentanol produced by the fermentation of the budding yeast to produce ester substances such as ethyl pentanoate, which reduces the content of bitter almond flavor substances such as 2,4-dimethylbenzaldehyde and benzaldehyde in the peach blossom fermentation liquid before fermentation, giving the peach blossom fermentation liquid a unique fruity aroma and sweet and sour taste. The peach blossom fermentation liquid obtained by adding the budding yeast and complex lactic acid bacteria at the same time and further fermenting has a higher content of alcoholic substances, almost no excess acidic substances are produced, and has a strong bitter almond flavor and poor texture.

[0028] In the present invention, the high molecular substances in peach blossoms are converted into low molecular substances that can be directly absorbed by the intestinal tract of the body through means such as soaking, decoction, enzymatic decomposition, fermentation, etc., thereby further promoting absorption into the body and significantly increasing the content of nutrients and active ingredients in the peach blossom fermentation liquid. For example, the contents of soluble dietary fiber, total carbohydrates, polysaccharides, total phenols, and total acids in the final peach blossom fermentation liquid are significantly increased, and the contents of phenolic and flavonoid components such as chlorogenic acid, kaempferol, quercetin, rutin, and hyperoside are also increased to various degrees.

[0029] The high content of soluble dietary fiber in the peach blossom fermented broth prepared in the present invention can soften the stool, increase the water content of the mouse feces, and shorten the time of the first bloody stool in the mouse. The phenolic substances in the fermented broth can further stimulate gastrointestinal peristalsis, accelerate the gastric emptying and intestinal peristalsis of constipated mice, and restore gastrointestinal peristalsis to normal. In addition, anti-inflammatory components such as kaempferol, quercetin, rutin and hyperoside can improve the intestinal inflammation of loperamide-induced constipated mice and maintain the integrity of the intestinal barrier. During the fermentation process, excess acetic acid, pelargonic acid and other acid-based substances are produced. These substances are beneficial to the digestion and absorption of the gastrointestinal tract and keep the intestinal ecology healthy. The peach blossom fermented broth can alleviate opioid-induced atonic constipation and temporary normal constipation by suppressing the release of inhibitory gastrointestinal neurotransmitters and promoting the increase of excitatory neurotransmitters.

[0030] In conclusion, the peach blossom fermented liquid provided by the present invention improves the strong bitterness and astringency inherent to peach blossom, has good sensory quality, has a high content of active ingredients, is rich in nutrients, is highly effective, and has the effects of smoothing intestinal emptying and promoting gastrointestinal peristalsis, and especially has a clear and significant effect on improving constipation caused by opioids. [Brief description of the drawings]

[0031] In order to more clearly describe the specific embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings necessary for describing the specific embodiments or the prior art. It is obvious that the drawings described below are some embodiments of the present invention. Those skilled in the art can obtain other drawings based on these drawings without creative efforts. [Figure 1] 1 is a flowchart of the preparation process of peach blossom fermentation liquor in Example 1 of the present invention. [Figure 2A-2C] FIG. 1 shows the effects of peach blossom juice before and after fermentation on the defecation parameters of constipated mice in Experimental Example 4 of the present invention, where (A) is a statistical graph of the number of bloody stools over 6 hours, (B) is a statistical graph of the number of feces over 6 hours, and (C) is a statistical graph of the water content of feces over 6 hours. [Diagram 3] FIG. 13 is a graph showing the effect of peach blossom juice before and after fermentation on the time to first bloody stool in constipated mice in Experimental Example 4 of the present invention. [Figure 4] FIG. 13 is a graph showing the effect of peach blossom juice before and after fermentation on the gastric emptying rate of constipated mice in Experimental Example 4 of the present invention. [Diagram 5] FIG. 13 is a graph showing the effect of peach blossom juice before and after fermentation on the small intestinal propulsion rate of constipated mice in Experimental Example 4 of the present invention. [Figures 6A-6C] FIG. 1 shows the effects of peach blossom juice before and after fermentation on excitatory gastrointestinal neurotransmitters in constipated mice in Experimental Example 4 of the present invention, where (A) is a statistical chart of serum MTL content, (B) is a statistical chart of serum GAS content, and (C) is a statistical chart of serum SP content. [Figure 7A-7C] FIG. 1 shows the effect of peach blossom juice before and after fermentation on the inhibitory gastrointestinal neurotransmitters of constipated mice in Experimental Example 4 of the present invention, where (A) is a statistical graph of serum VIP content, (B) is a statistical graph of serum SS content, and (C) is a statistical graph of serum 5-HT content. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0032] The following examples are provided for a better understanding of the present invention, and are not limited to the above-mentioned best embodiment, and are not intended to limit the content and scope of protection of the present invention. Any products that are the same or similar to the present invention obtained by those skilled in the art based on the suggestions of the present invention or by combining the features of the present invention and other prior art are all included in the scope of protection of the present invention.

[0033] Source of raw materials Flavorzyme: Food grade, 30000U / g, Hebei Wanbang Chemical Technology Co., Ltd. Cellulase: 10000U / g, Nanning Fanbo Biological Engineering Co., Ltd. Saccharomyces cerevisiae powder: Anchi Yeast Matofun Co., Ltd. Lactobacillus plantarum N13 powder: 10 billion cfu / g, Shandong Wei'ang Biotechnology Co., Ltd. Lactobacillus bulgaricus powder: 10 billion cfu / g, Shandong Wei'ang Biotechnology Co., Ltd. Lactobacillus helveticus powder: 10 billion cfu / g, Shaanxi Lanhe Biotechnology Co., Ltd. Leuconostoc mesenteroides subsp. mesenteroides powder: 10 billion cfu / g, Shanghai Qiming Biological Technology Co., Ltd. Streptococcus thermophilus powder: 100 billion cfu / g, Shandong Wei'ang Biotechnology Co., Ltd.

[0034] If no specific experimental steps or conditions are specified in the examples, the procedures can be carried out according to conventional experimental steps or conditions described in the literature in the field. Any materials or equipment used are commercially available and conventional products, including but not limited to the materials or equipment used in the examples of the present invention.

[0035] Example 1 This embodiment provides a method for preparing peach blossom fermentation liquor, the process pathway of which is shown in Figure 1 and includes the following steps: (1) Weigh out 100 g of dried peach blossoms with the stalks removed, add 20 times the amount of distilled water (based on the mass of the dried peach blossoms) and soak for 30 minutes, then brew on high heat (2100 W) for 20 minutes, medium heat (1400 W) for 20 minutes, and low heat (800 W) for 20 minutes, filter, add another 10 times the amount of distilled water (based on the mass of the dried peach blossoms) to the filtration residue, boil over high heat (2100 W), reduce to low heat (800 W) and brew for 40 minutes, and combine the two filtrates and the filtration residue to obtain peach blossom liquid containing residue. (2) Flavorzyme and cellulase were added to the residue-containing peach blossom liquid obtained in step (1), and enzymatic hydrolysis was carried out for 120 minutes at 55° C. The amount of Flavorzyme added was 1.5% of the mass of the residue-containing peach blossom liquid, and the amount of cellulase added was 0.75% of the mass of the residue-containing peach blossom liquid. After completion of the enzymatic hydrolysis, the enzymes were inactivated for 20 minutes at 110° C. to obtain an enzymatically hydrolyzed residue liquid mixture. (3) White sugar was added to the enzymatically decomposed residue mixture obtained in step (2) in an amount of 5% of the mass of the enzymatically decomposed residue mixture, and the mixture was sterilized at 100°C for 5 minutes and cooled to room temperature to obtain a fermentation substrate. (4) Saccharomyces cerevisiae powder was added to the fermentation substrate obtained in step (3), and primary fermentation was carried out in a shaker. The primary fermentation conditions were a shaker temperature of 30±2°C, a shaker rotation speed of 120 r / min, and a fermentation time of 4 days. The amount of Saccharomyces cerevisiae powder added was 3% of the mass of the fermentation substrate. After the fermentation was completed, the mixture was sterilized at 85°C for 20 minutes and cooled to room temperature to obtain a primary fermentation liquid. (5) The primary fermentation liquid obtained in step (4) was added with the complex lactic acid bacteria liquid, and the secondary fermentation was carried out in a shaker. The secondary fermentation conditions were: shaker temperature 33±1°C, shaker rotation speed 120r / min, fermentation time 3d, the amount of complex lactic acid bacteria liquid added was 4% of the volume of the fermentation substrate, and after fermentation was completed, it was sterilized at 85°C for 20min, cooled to room temperature, filtered, and the filtrate was concentrated to 1 / 3 of the original volume to obtain peach blossom fermentation liquid. The composite lactic acid bacteria liquid was obtained by activating the composite lactic acid bacteria powder. The composite lactic acid bacteria powder was obtained by mixing the following five types of bacterial powder in a specific ratio: Lactobacillus plantarum N13 powder: Lactobacillus bulgaricus powder: Lactobacillus helveticus powder: Leuconostoc mesenteroides subsp. mesenteroides powder: Streptococcus thermophilus powder = 1:1.5:1:1:1.5. For activation, the composite lactic acid bacteria powder was placed in a sterilized MRS liquid medium, placed in a thermostatic shaker and cultured at room temperature for 30 minutes, after which the composite lactic acid bacteria liquid was obtained. The viable cell count of Lactobacillus plantarum in the obtained bacterial liquid was 1.5 x 10 8 cfu / mL, and the viable count of Lactobacillus bulgaricus was 3 × 10 6 cfu / mL, and the viable count of Lactobacillus helveticus was 1 × 10 6 cfu / mL, and the viable count of Leuconostoc mesenteroides subsp. mesenteroides was 1 × 10 8 cfu / mL, and the viable count of Streptococcus thermophilus was 3 × 10 6 cfu / mL.

[0036] Comparative Example 1 This comparative example provides peach blossom juice. The enzymatically decomposed residue mixture prepared in step (2) of Example 1 was filtered under suction, and the filtrate was concentrated to 1 / 3 of the original volume to obtain peach blossom juice.

[0037] Comparative Example 2 This comparative example provides a peach blossom fermentation broth, the preparation method of which differs from that of Example 1 in that the order of step (4) and step (5) in Example 1 is reversed, that is, the composite lactic acid bacteria liquid is added to the fermentation substrate obtained in step (3) to carry out primary fermentation, and then Saccharomyces cerevisiae powder is added to the primary fermentation broth obtained in step (4) to carry out secondary fermentation, but the fermentation conditions and inoculation amount are the same.

[0038] Comparative Example 3 This comparative example provides peach blossom fermentation liquid, the preparation method of which is the same as that of Comparative Example 2, except that the composite lactic acid bacteria powder is obtained by mixing Lactobacillus bulgaricus powder and Streptococcus thermophilus powder in a mass ratio of 1:1.

[0039] Comparative Example 4 This comparative example provides a peach blossom fermentation liquor, which is prepared in the same manner as in Example 1, except that the time of the primary fermentation in step (4) in Example 1 is extended to 7 days, step (5) is omitted, the primary fermentation liquor is directly filtered, and the filtrate is concentrated to 1 / 3 of the original volume to prepare a peach blossom fermentation liquor.

[0040] Comparative Example 5 This comparative example provides peach blossom fermentation liquid, the preparation method of which is the same as that of Example 1, except that step (4) of the embodiment is omitted, and the composite lactic acid bacteria liquid is directly added to the fermentation substrate obtained in step (3) to carry out fermentation, and the fermentation time is extended to 7 days.

[0041] Comparative Example 6 This comparative example provides peach blossom fermentation liquid, which is prepared in the same manner as in Example 1, except that the fermentation substrate obtained in step (3) in Example 1 is co-fermented with Saccharomyces cerevisiae powder and complex lactic acid bacteria liquid, and the fermentation conditions are changed to shaker temperature 30±3℃, shaker rotation speed 120r / min, fermentation time 7d, the amount of Saccharomyces cerevisiae powder added is changed to 3% of the mass of the fermentation substrate, and the amount of complex lactic acid bacteria liquid added is changed to 2% of the volume of the fermentation substrate.

[0042] Comparative Example 7 This comparative example provides peach blossom fermentation liquid, which is prepared in the same manner as in Example 1, except that the composite lactic acid bacteria powder in step (5) of Example 1 is obtained by mixing Lactobacillus plantarum N13 powder, Lactobacillus bulgaricus powder, and Streptococcus thermophilus powder in a ratio of 1:1.5:1.5.

[0043] Comparative Example 8 This comparative example provides peach blossom fermentation liquid, which is prepared in the same manner as in Example 1, except that the composite lactic acid bacteria powder in step (5) of Example 1 is obtained by mixing Lactobacillus bulgaricus powder, Lactobacillus helveticus powder, and Streptococcus thermophilus powder in a ratio of 1.5:1:1.5.

[0044] Comparative Example 9 This comparative example provides peach blossom fermentation liquid, which is prepared in the same manner as in Example 1, except that the composite lactic acid bacteria powder in step (5) of Example 1 is obtained by mixing Lactobacillus plantarum N13 powder, Lactobacillus helveticus powder, and Leuconostoc mesenteroides subsp. mesenteroides powder in a ratio of 1:1:1.

[0045] Comparative Example 10 This comparative example provides peach blossom fermentation liquid, which is prepared in the same manner as in Example 1, except that the composite lactic acid bacteria powder in step (5) of Example 1 is obtained by mixing Lactobacillus plantarum N13 powder, Lactobacillus bulgaricus powder, Lactobacillus helveticus powder, and Streptococcus thermophilus powder in a ratio of 1:1.5:1:1.5.

[0046] Comparative Example 11 This comparative example provides peach blossom fermentation liquid, which is prepared in the same manner as in Example 1, except that the composite lactic acid bacteria powder in step (5) of Example 1 is obtained by mixing Lactobacillus plantarum N13 powder, Lactobacillus bulgaricus powder, Leuconostoc mesenteroides subsp. mesenteroides powder, and Streptococcus thermophilus powder in a ratio of 1:1.5:1:1.5.

[0047] Comparative Example 12 This comparative example provides a peach blossom fermentation liquid, the preparation method of which is the same as that of Example 1, except that the composite lactic acid bacteria powder in step (5) of Example 1 is obtained by mixing Lactobacillus bulgaricus powder, Lactobacillus helveticus powder, Leuconostoc mesenteroides subsp. mesenteroides powder, and Streptococcus thermophilus powder in a ratio of 1.5:1:1:1.5.

[0048] Experimental Example 1: Measurement of active ingredients 1. Measurement of chemical composition contents of Example 1 and Comparative Examples 1-2 and 4-6 Total sugar and polysaccharide content: Measured by the phenol-sulfuric acid method. A standard curve was created with the glucose standard solution as the abscissa and the absorbance as the ordinate. The equation of the standard curve is: y = 0.0115x + 0.0088, R 2 =0.9987 was obtained. Total phenol content: Measured by the Folin-Ciocalteu method. A standard curve was created with the concentration of gallic acid standard solution as the abscissa and absorbance as the ordinate. The equation of the standard curve is: y = 0.0207x - 0.004, R 2 =0.9932 was obtained. Total flavone content: The total flavone content in peach juice and each fermented peach juice was measured by the phenol-sulfuric acid method. The standard curve concentration was drawn with the rutin standard solution concentration as the abscissa and the absorbance as the ordinate. The equation of the standard curve was: y=0.0023x-8E -05 ,R 2 =0.9997 was obtained. Protein content: Measured by GB5009.5-2016 Kjeldahl method. Dietary fiber content: determined by GB5009.88-2014 enzymatic gravimetric method. Total acid content: measured by GB12456-2021 acid-base indicator titration method.

[0049] The measurement results for each component are shown in Table 1.

[0050] Table 1: Chemical component content measurement results JPEG2025071033000002.jpg41170

[0051] As shown in Table 1, the peach blossom fermented liquid prepared in Example 1 has higher contents of total sugars, polysaccharides, total phenols, dietary fiber and total acid than other comparative examples, and the improvement of polysaccharides, total phenols, dietary fiber and total acid is particularly significant, which shows that the method of fermenting with Saccharomyces cerevisiae and then fermenting with multiple lactic acid bacteria is significantly better in improving the content of active ingredients than no fermentation, single-type fermentation and simultaneous single-stage fermentation. The improvement of the total sugars, total phenols and dietary fiber contents is favorable for promoting intestinal peristalsis and maintaining a healthy intestinal environment.

[0052] 2. Measurement of the contents of phenolic and flavonoid substances in Example 1 and Comparative Example 1 The contents of chlorogenic acid, rutin, hyperoside, quercetin, naringenin, ferulic acid, and kaempferol in the samples were measured by HPLC. The chromatography conditions were as follows: Amnex HPX-87H column: acetonitrile was used as mobile phase A, 0.1% acetic acid aqueous solution was used as mobile phase B, gradient elution was performed according to the elution process in Table 2, the flow rate was 0.8mL / min, the column temperature was 30°C, the injection volume was 10μL, the detection wavelength of chlorogenic acid was 320nm, the detection wavelength of rutin, hyperoside, quercetin, and kaempferol was 254nm, and the detection wavelength of ferulic acid and naringenin was 320nm. Chlorogenic acid, kaempferol, quercetin, rutin, naringenin, kaempferol, and ferulic acid were used as standard substances, and were quantitatively and qualitatively analyzed based on the peak area and retention time, respectively, and the contents of the substances were calculated by referring to the standard calibration curve. The measurement results are shown in Table 3.

[0053] Table 2: Mobile phase gradient elution sequence JPEG2025071033000003.jpg31170

[0054] Table 3: Measurement results of phenolic and flavone component contents JPEG2025071033000004.jpg39170

[0055] As shown in Table 3, the peach blossom fermented liquid prepared in Example 1 has a higher content of chlorogenic acid, kaempferol, quercetin, rutin, and hyperoside compared to the unfermented peach blossom liquid prepared in Comparison Example 1, which is advantageous for improving intestinal inflammation and maintaining the integrity of the intestinal barrier.

[0056] Experimental example 2: Sensory evaluation A sensory evaluation group was formed from 30 experienced individuals (15 men and 15 women) screened by food sensory analysis, and the peach blossom fermented liquids prepared in Example 1 and Comparative Examples 1-12 were sensorily evaluated according to the sensory scoring criteria shown in Table 4. The results are shown in Table 5.

[0057] Table 4: Sensory scoring criteria JPEG2025071033000005.jpg83170

[0058] Table 5: Sensory scoring results JPEG2025071033000006.jpg71170

[0059] As shown in Table 5, compared with the products obtained by other different strains and different fermentation methods, the sensory scores of the peach blossom fermented liquor prepared in Example 1 are all improved, and the overall sensory evaluation is higher. After the primary fermentation by budding yeast and the composite secondary fermentation by five kinds of lactic acid bacteria, the fermentation time is shorter, the acid and alcohol are better neutralized, the content of aroma components such as ester-based substances generated is higher, the texture of the peach blossom liquor is more uniform, and the solution is more transparent, whereas the content of alcohol-based substances generated in the peach blossom fermented liquor obtained by simultaneous fermentation by budding yeast and five kinds of lactic acid bacteria is higher, there is basically no excess acid-based substances generated, the bitter almond flavor is still strong, and the texture is poor. In Comparative Examples 7 to 12, composite fermentation is performed using three or four kinds of lactic acid bacteria, and the sensory evaluation results are obviously not as good as those of Example 1, which shows that the composite fermentation by five specific lactic acid bacteria provided in the present invention has a significant advantage in improving the sensory properties of peach blossom fermented liquor.

[0060] Experimental Example 3: Measurement of Volatile Substances Volatile substances in the peach blossom fermented liquids prepared in Example 1 and Comparative Example 6 and the peach blossom liquid prepared in Comparative Example 1 were measured using a gas chromatography-mass spectrometer (GC-MS).

[0061] Measurement method 6mL of the test sample was placed in a 20mL headspace vial, 5μL of 0.5μg / mL 2-methyl-3-heptanone internal standard was added, and the mixture was gently shaken until uniform. The headspace vial was then capped and balanced in a water bath at 50℃ for 10 minutes. A 50 / 30μm DVB / CAR / PDMS extraction head was then inserted into the headspace vial for 30min adsorption, and the fiber head was then inserted into the gas chromatography system for 3min desorption. The desorption temperature was 250℃.

[0062] Gas chromatography conditions: the capillary column was DB-WAX (30 m × 0.25 mm, 0.25 μm), the injection volume was 2 μL, the injection port temperature was 250 °C, and the heating process was as follows: the initial column temperature was 40 °C, held for 3 min, then heated to 240 °C at 5 °C / min and held for 10 min. The carrier gas (He) flow rate was 1.0 mL / min.

[0063] Mass spectrometry conditions: ion source temperature 230°C, quadrupole temperature 150°C, electron impact (EI) ion source, mass spectrometry interface temperature 250°C, electron energy 70 eV, ionization method EI: mass scan range (m / z 33 to 550)

[0064] The measurement results are shown in Table 6.

[0065] Table 6: Volatile substances measurement results JPEG2025071033000007.jpg110170JPEG2025071033000008.jpg222170

[0066] As can be seen from Table 6, compared with Comparative Example 1, Example 1 has a lower content of bitter almond flavor substances such as 2,4-dimethylbenzaldehyde and benzaldehyde in the peach blossom fermentation liquor, and an increased content of main aroma substances such as ethyl butyrate, ethyl pentanoate, ethyl 3-hexenoate, ethyl benzoate, ethyl 3-hydroxyhexanoate, benzyl alcohol, acetic acid, pelargonic acid, acetophenone, ethyl pentanoate, ethyl 3-hexenoate, and 4-ethylphenol, while Comparative Example 6 contains aroma substances such as benzaldehyde, benzyl alcohol, ethyl benzoate, and 4-ethylphenol, and also produces alcohol substances such as linalool, octanol, and nonanol, but does not produce excess acid substances. It is demonstrated that the preparation method provided in Example 1 of the present invention is more advantageous for preparing a peach blossom fermentation liquor with good flavor.

[0067] Experimental example 4: Animal experiments 1. Experimental Animals SPF grade male ICR mice (20 ± 2 g) were purchased from Guangdong Weitong Lihua (license number: SYXK(Yue)2022-0136) and kept in accordance with the Laboratory Animal Protection and Ethics Regulations in an SPF grade barrier environment at the Experimental Animal Center of South China Agricultural University, where the room temperature was controlled at 20–26 C and humidity at 40–70%, alternating light and dark conditions were maintained for 12 h, ventilation was ensured, and food and water were available ad libitum during this period.

[0068] 2. Experimental Grouping and Treatment Mice were adapted under standard conditions for 7 days, then randomly divided into 7 groups of 8 mice / group and gavaged according to Table 7.

[0069] Table 7: Animal experiment design JPEG2025071033000009.jpg139170

[0070] 3.Evaluation of drug efficacy After 8 days of continuous intervention, the mice were observed for the first bloody stool defecation time, 6-h bloody stool count, 6-h fecal water content, and the effect of the treatment on intestinal smoothening was evaluated. After 9 days of continuous intervention, the mice were dissected and the gastric emptying rate, small intestinal propulsion rate, and serum gastrointestinal neurotransmitter expression levels were measured to evaluate the effect on gastrointestinal peristalsis. (1) Measurement of defecation parameters: After 8 days of continuous intervention, the mice in each group were fasted for 12 hours but not deprived of water. Each mouse was forced to receive 0.3 mL of magenta solution, and the time of forced administration was recorded. After the magenta solution was forced, the mice were placed in clean cages lined with filter paper and fed and watered normally. The time when each mouse defecated its first bloody stool was recorded, and the number of bloody stools and total number of feces for each mouse were recorded. Fresh bloody stools and feces defecated within 6 hours were collected and collected in clean centrifuge tubes, the wet weight of the feces was weighed, the feces was placed in a 60°C oven and dried for 48 hours, and the feces was weighed again. The difference between the two weights was calculated to calculate the fecal moisture content according to the following formula: Fecal water content = (fecal wet weight - fecal dry weight) / fecal wet weight x 100% (2) Measurement of gastric emptying rate: The entire stomach of a mouse was excised, washed with saline, and dehydrated with filter paper. Then, the stomach was cut along the greater curvature of the stomach. The stomach contents were washed with distilled water and placed in a 50 mL centrifuge tube containing 10 mL of distilled water. 20 mL of NaOH (0.5 mol / L) was added and stirred uniformly. The mixture was left at room temperature for 60 min, and 5 mL of the supernatant was taken. 0.5 mL of trichloroacetic acid solution (20%, w / v) was added. After centrifugation at a rotation speed of 3500 rpm / min for 10 min, the supernatant was taken and the absorbance at 560 nm (A フェノールレッド実測値 Separately, 0.3 mL of methylcellulose-phenol red solution was taken and placed in a beaker, and 10 mL of distilled water, 20 mL of NaOH solution (0.5 mol / L), and 3 mL of trichloroacetic acid solution (20%, w / v) were added in that order, and the mixture was stirred uniformly to prepare a standard solution. The absorbance (A フェノールレッド標準値 ) was measured and the gastric emptying rate was calculated according to the following formula. Gastric emptying rate = (1-A フェノールレッド実測値 / A フェノールレッド標準値 )×100% (3) Measurement of small intestinal propulsion rate: After the drug intervention, the mice in each group were fasted for 12 hours but not deprived of water. The next day, 0.3 mL of 0.05% phenol red solution was forcibly administered to each mouse, and 30 minutes later, the mice were anesthetized by intraperitoneal injection of 5% hydrated chloric acid, blood was collected from the eyeballs, and the mice were killed by cervical dislocation. The mice's abdomen was immediately incised, the entire small intestine was removed, and the small intestine was straightened on a blank A4 sheet of paper. The total length of the small intestine and the forward movement of the phenol red were measured, and the small intestinal propulsion rate was calculated according to the following formula. Small intestine propulsion rate (%) = phenol red forward length (cm) / small intestine total length (cm) × 100% (4) Measurement of gastrointestinal neurotransmitters in serum: The contents of SP, MTL, GAS, VIP, SS, and 5-HT in the serum of mice in each group were measured using Elisa kits.

[0071] 4. Data Statistics and Analysis Graphs were generated using Excel 2022 and GraphPad Prism 8 software, and one-way ANOVA was performed on the data using SPSS 18.0 software, with p<0.05 indicating significant differences and p<0.01 indicating highly significant differences.

[0072] 5.Result analysis (1) Defecation parameters Defecation parameters are important indicators of constipation. The main symptoms of constipation are decreased defecation frequency, difficulty in defecation, and decreased fecal water content. Therefore, the defecation-promoting effect of peach blossom juice before and after fermentation was observed by measuring defecation parameters. The results are shown in Figure 2. Compared with the blank control group, the 6-h bloody stool and fecal count of mice in constipation model group 1 and constipation model group 2 were significantly decreased, and the 6-h fecal water content was significantly decreased (p<0.05), and after intervention with peach blossom juice before and after fermentation (experimental groups 1-6), the 6-h fecal water content, 6-h bloody stool, and fecal count were significantly increased (p<0.05). Here, the defecation-promoting effect of the peach blossom fermentation liquid prepared in Example 1 (experimental groups 1 and 4) was higher.

[0073] (2) Gastric emptying rate and small intestinal propulsion rate Constipation is related to gastrointestinal peristalsis. Constipation often appears as a decrease in gastrointestinal peristalsis and a prolonged defecation time. The effects of peach blossom juice before and after fermentation on gastrointestinal peristalsis in constipated mice are shown in Figures 3-5. The mice in the constipation model group 1 had a significantly shorter first bloody stool defecation time and a significantly decreased small intestinal propulsion rate compared to the blank control group (p<0.05). Compared with the constipation model group 1, the peach blossom juice group (experimental group 2) and the fermented peach blossom juice group (experimental groups 1 and 3) had significantly improved first bloody stool defecation time and small intestinal propulsion rate (p<0.05). The constipation model group 2 did not have a significant difference in gastric emptying rate compared to the peach blossom juice group (experimental group 5) and the fermented peach blossom juice group (experimental groups 4 and 6), indicating that the "feeding rice + restricting water intake" method does not cause a decrease in the gastric emptying rate of mice. Both the peach blossom juice before and after fermentation can significantly shorten the time of first defecation in mice with opioid-induced atonic constipation, promote the gastrointestinal peristalsis of mice, improve the deficiency of gastrointestinal motility caused by constipation, and relieve constipation. Among them, the peach blossom fermented juice prepared in Example 1 (experimental group 1) had a stronger effect of promoting gastrointestinal peristalsis.

[0074] (3) Gastrointestinal neurotransmitters Constipation causes a decrease in gastrointestinal peristalsis, which is closely related to gastrointestinal neurotransmitters. A decrease in excitatory gastrointestinal neurotransmitters (MTL, GAS, and SP) and an increase in inhibitory gastrointestinal neurotransmitters (VIP, SS, and 5-HT) worsens constipation. To further evaluate the effect of fermented peach blossom juice on gastrointestinal neurotransmitters, we measured the expression levels of excitatory gastrointestinal neurotransmitters (MTL, GAS, and SP) and inhibitory gastrointestinal neurotransmitters (VIP, SS, and 5-HT) in mouse serum. The results are shown in Figures 6 to 7. In the constipation model group 1, the expression levels of excitatory neurotransmitters (MTL, GAS, SP) in the serum of mice were significantly decreased (p<0.05), and the expression levels of inhibitory neurotransmitters (VIP, SS, 5-HT) were significantly increased (p<0.05). In the mice in the constipation model group 2, there was no significant difference in serum gastrointestinal neurotransmitters compared with the mice in the blank control group. After the mice were forcibly administered peach blossom juice and peach blossom fermentation juice, respectively, the expression levels of MTL, GAS, SP in the serum of the mice in each treatment group were significantly increased (p<0.05), and the expression levels of VIP and 5-HT were decreased (p<0.05). Among them, the regulating effect of the peach blossom fermentation juice prepared in Example 1 was higher. The peach blossom fermentation juice can alleviate opioid-induced atonic constipation and temporary normal constipation by suppressing the release of inhibitory gastrointestinal neurotransmitters and promoting the increase of excitatory neurotransmitters.

[0075] (4) Summary In this experiment, constipation mouse models (atonic constipation and temporary normal constipation) were established using the forced administration of loperamide and the "rice feeding + water restriction" method, respectively, and two types of constipation model mice were intervened with mosapride and the peach blossom fermentation liquid prepared in Example 1, the peach blossom liquid prepared in Comparative Example 1, and the peach blossom fermentation liquid prepared in Comparative Example 6. The results show that peach blossom fermentation liquid significantly improves the expression level of gastrointestinal neurotransmitters in the serum of opioid-induced atonic constipation mice, significantly shortens the first bloody stool discharge time of constipated mice (p<0.05), improves gastrointestinal peristalsis, promotes 6h stool volume, increases fecal water content, and softens feces, thereby relieving constipation. In the constipation model mice established by "feeding rice + restricting water intake", the gastric emptying rate and serum gastrointestinal neurotransmitters of the constipated mice were not significantly different from those of the blank control group, whereas the expression levels of gastrointestinal neurotransmitters of the mice forcibly administered with the peach blossom fermentation liquid prepared in Example 1 and Comparative Example 6 were significantly different from those of the constipation model mice. The main symptoms of constipation in the constipated mice established by the "feeding rice + restricting water intake" method mainly appear in changes in defecation, and such constipation is milder than that of the constipated mice caused by loperamide. As can be seen from this, the peach blossom fermentation liquid provided by the present invention can improve temporary normal constipation as well as atonic constipation caused by opioids, and can be used to prepare foods, health foods or medicines for improving constipation.

[0076] It is apparent that the above examples are merely examples given for clarity and are not intended to limit the embodiments. Those skilled in the art may make other different types of modifications or modifications based on the above description. It is not possible or necessary to list all the embodiments here. Any obvious modifications or modifications derived therefrom are still within the scope of protection of the present invention.

Claims

1. (1) adding water to dry peach blossoms to steep them, and then brewing them to obtain a peach blossom juice containing residue; (2) adding flavorzyme and cellulase to the residue-containing peach blossom liquid to enzymatically decompose the residue, inactivating the enzymes, and obtaining an enzymatically decomposed residue liquid mixture; (3) adding a carbon source to the enzymatically decomposed residue mixture and sterilizing the mixture to obtain a fermentation substrate; (4) inoculating the fermentation substrate with budding yeast to perform primary fermentation, and sterilizing the fermentation substrate after completion of the fermentation to obtain a primary fermentation liquid; (5) inoculating the primary fermentation liquid with a complex of lactic acid bacteria including Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus helveticus, Leuconostoc mesenteroides subsp. Mesenteroides and Streptococcus thermophilus to carry out secondary fermentation, and sterilizing, filtering and concentrating the liquid after fermentation to obtain a peach blossom fermentation liquid; A method for preparing peach blossom fermentation liquid, comprising:

2. In step (4), A budding yeast powder is added to the fermentation substrate to carry out primary fermentation, and the amount of the budding yeast powder added is 1% to 7%, preferably 3%, of the mass of the fermentation substrate; The conditions of the primary fermentation are: temperature 30±2° C., rotation speed 120 r / min, and time 4 d; The method for preparing peach blossom fermentation liquor according to claim 1, wherein the sterilization conditions are 85°C and 20 min.

3. In step (5), A complex lactic acid bacteria liquid is added to the primary fermentation liquid to carry out secondary fermentation. The amount of the complex lactic acid bacteria liquid added is 2% to 8% of the volume of the fermentation substrate, preferably 4%, and the viable cell count of Lactobacillus plantarum in the complex lactic acid bacteria liquid is 1.5×10 ８ ~3×10 ８ cfu / mL, and the viable cell count of Lactobacillus bulgaricus was 2×10 ６ ~4×10 ６ cfu / mL, and the viable cell count of the Lactobacillus helveticus was 1×10 ６ ~2×10 ６ cfu / mL, and the viable cell count of the Leuconostoc mesenteroides subspecies was 1×10 ８ ~2×10 ８ cfu / mL, and the viable cell count of Streptococcus thermophilus is 2×10 ６ ~4×10 ６ cfu / mL, The composite lactic acid bacteria liquid is obtained by activating a composite lactic acid bacteria powder in an MRS liquid medium, and in the composite lactic acid bacteria powder, the mass ratio of Lactobacillus plantarum powder, Lactobacillus bulgaricus powder, Lactobacillus helveticus powder, Leuconostoc mesenteroides subsp. mesenteroides powder, and Streptococcus thermophilus powder is 1:1.5:1:1:1.5; The secondary fermentation conditions are: temperature 33±1° C., rotation speed 120 r / min, and time 3 d; The sterilization conditions are 85° C. and 20 min. The method for preparing peach blossom fermentation liquor according to claim 1, characterized in that the concentration is performed by concentrating the filtrate after filtration to 1 / 3 to 1 / 2 of its original volume.

4. In step (2), the enzyme decomposition temperature is 40 to 60° C., the enzyme decomposition time is 60 to 180 min, the amount of the flavorzyme added is 0.5% to 1.5% of the mass of the residue-containing peach blossom liquid, the amount of the cellulase added is 0.5% to 2% of the mass of the residue-containing peach blossom liquid, and the enzyme is inactivated under conditions of 110° C. and 20 min. Preferably, the enzymatic decomposition temperature is 55°C, the enzymatic decomposition time is 120 min, the amount of the flavorzyme added is 1.5% of the mass of the residue-containing peach blossom liquid, and the amount of the cellulase added is 0.75% of the mass of the residue-containing peach blossom liquid.

5. Step (1) is A primary decoction is a process in which dried peach blossoms are steeped in water, then decoctioned and filtered to obtain a filtrate and a residue; The second decoction is performed by adding water to the filtration residue, decoction, filtering, and combining the two filtrates with the filtration residue to obtain a residue-containing peach blossom juice. Including, In the step of the primary decoction, the amount of water added to the dried peach blossoms is 20-40 times the mass of the dried peach blossoms, the soaking time is 30-40 minutes, and the decoction process is, in order, decoction at 1800-2100 W for 20-40 minutes, decoction at 1200-1500 W for 20-40 minutes, and decoction at 600-800 W for 20-40 minutes; In the step of the secondary decoction, the amount of water added to the filtration residue is 10-20 times the mass of the dried peach blossoms, and the decoction process is sequentially boiled at 1800-2100 W, and then decoctioned at 600-800 W for 40-60 min; Preferably, in the step of primary decoction, the amount of water added to the dried peach blossoms is 20 times the mass of the dried peach blossoms, the soaking time is 30 minutes, and the decoction process is decoction at 2100W for 20 minutes, decoction at 1400W for 20 minutes, and decoction at 800W for 20 minutes in sequence; The method for preparing peach blossom fermented liquid according to claim 1, characterized in that in the secondary decoction step, the amount of water added to the filtration residue is 10 times the mass of dried peach blossom, and the decoction process is sequentially boiled at 2100 W and then decoctioned at 800 W for 40 min.

6. In step (3), the carbon source is white sugar, the amount of the white sugar added is 3% to 20% of the mass of the enzymatically decomposed residue liquid mixture, and the sterilization conditions are 80 to 100° C. and 5 to 10 minutes; Preferably, the amount of white sugar added is 5% of the mass of the enzymatically decomposed residue liquid mixture, and the sterilization conditions are 100°C and 5 minutes.

7. A peach blossom fermentation liquor obtained by the preparation method according to any one of claims 1 to 6.

8. Use of peach blossom fermentation liquid obtained by the preparation method described in any one of claims 1 to 6 in the manufacture of a food, health food or medicine for improving constipation.

9. The use according to claim 8, characterized in that the constipation is temporary normal constipation or atonic constipation.

10. The use according to claim 9, characterized in that the atonic constipation is opioid-induced constipation, and the opioid comprises loperamide.

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