CN113412906A

CN113412906A - Weight-losing nutritional health-care product and preparation method thereof

Info

Publication number: CN113412906A
Application number: CN202110767498.4A
Authority: CN
Inventors: 张子萌; 杨洋; 杨嘉莉; 林琳; 洪成成; 于浛
Original assignee: Ranyi Technology Shenzhen Co ltd
Current assignee: Ranyi Technology Shenzhen Co ltd
Priority date: 2021-07-07
Filing date: 2021-07-07
Publication date: 2021-09-21

Abstract

The invention discloses a weight-losing nutritional health product, which comprises the following raw materials: the invention also discloses a preparation method of the weight-reducing nutritional health-care product, wherein the product adopts various pure natural plants, particularly adds the fermented tartary buckwheat mixture, and the tartary buckwheat contains bioflavonoids, various vitamins, amino acids, crude protein, mineral substances and trace elements, has the effects of resisting oxidation, reducing weight, beautifying, expelling toxin, beautifying, reducing blood fat and reducing cholesterol, and is fermented with mushroom, mulberry leaf, folium phyllostachys-perilla seed, mixed fermentation liquor, compound vitamins, xylitol, pyroligneous acid, glutathione peroxidase, monascus ferment, soybean polypeptide and water, The effect is further improved by compounding the nostoc commune.

Description

Weight-losing nutritional health-care product and preparation method thereof

Technical Field

The invention relates to the field of health care products, in particular to a weight-losing nutritional health care product and a preparation method thereof.

Background

The health care product is a popular way of health care food. The health food is a kind of food, has the common characteristics of common food, can regulate the functions of human bodies, is suitable for specific people to eat, and does not aim at treating diseases.

Various health care products on the market are diversified, but most of the health care products have poor health care effect, and especially the existing health care products have unscientific component content and cannot meet the requirement of balanced nutrition of human bodies.

Disclosure of Invention

The embodiment of the invention aims to provide a weight-losing nutritional health product and a preparation method thereof, so as to solve the problems.

In order to achieve the purpose, the invention provides the following technical scheme:

a weight-losing nutritional health product comprises the following raw materials in parts by weight: 20-30 parts of fermented tartary buckwheat mixture, 10-20 parts of gynostemma pentaphylla extract, 10-16 parts of houttuynia cordata extract, 8-14 parts of kudzu root extract, 20-26 parts of lophatherum gracile-perilla seed mixed fermentation liquor, 2-4 parts of compound vitamin, 1-3 parts of xylitol, 3-5 parts of wood vinegar, 1-5 parts of glutathione peroxidase, 1-3 parts of monascus ferment, 2-5 parts of soybean polypeptide and 30-40 parts of water, wherein the fermented tartary buckwheat mixture is prepared by taking fermented tartary buckwheat, lentinus edodes, mulberry leaves and nostoc as raw materials, mixing at high temperature, crushing, grinding and baking, and the weight ratio of the fermented tartary buckwheat, the lentinus edodes, the mulberry leaves and the nostoc is 11: 3-5: 4-6: 1-3;

on the basis of the technical scheme, the invention also provides the following optional technical scheme:

in one alternative: the feed comprises the following raw materials in parts by weight: 23-37 parts of fermented tartary buckwheat mixture, 13-18 parts of gynostemma pentaphylla extract, 11-15 parts of houttuynia cordata extract, 9-13 parts of kudzu root extract, 22-25 parts of lophatherum gracile-perilla seed mixed fermentation liquor, 2.5-3.5 parts of compound vitamin, 1.5-2.5 parts of xylitol, 3.5-4.5 parts of wood vinegar, 2-4 parts of glutathione peroxidase, 1.5-2.5 parts of monascus ferment, 2.5-4 parts of soybean polypeptide and 32-37 parts of water, wherein the fermented tartary buckwheat mixture is prepared by mixing, crushing, grinding and baking fermented tartary buckwheat, lentinus edodes, mulberry leaves and nostoc commune at a high temperature ratio of 11: 3-5: 4-6: 1 to 3.

In one alternative: the feed comprises the following raw materials in parts by weight: 25 parts of fermented tartary buckwheat mixture, 15 parts of gynostemma pentaphylla extract, 13 parts of houttuynia cordata extract, 11 parts of kudzu root extract, 23 parts of lophatherum gracile-perilla seed mixed fermentation liquor, 3 parts of vitamin complex, 2 parts of xylitol, 4 parts of wood vinegar, 3 parts of glutathione peroxidase, 2 parts of monascus enzyme, 3.5 parts of soybean polypeptide and 35 parts of water, wherein the fermented tartary buckwheat mixture is prepared by taking fermented tartary buckwheat, lentinus edodes, mulberry leaves and nostoc as raw materials, mixing at high temperature, crushing, grinding and baking, and the weight ratio of the fermented tartary buckwheat, the lentinus edodes, the mulberry leaves and the nostoc is 11: 3-5: 4-6: 1 to 3.

In one alternative: the preparation method of the fermented tartary buckwheat comprises the following steps: carrying out water moistening treatment on tartary buckwheat seeds, keeping the water content at 20-30%, adding yeast powder 3-5% and glycerol 1-3% into the tartary buckwheat seeds after the water moistening treatment, and synchronously sterilizing by ultraviolet rays and microwaves; adding a composite strain consisting of bacillus licheniformis and lactic acid bacteria into the sterilized tartary buckwheat seeds, and performing fermentation treatment, wherein the fermentation temperature is controlled to be 25-35 ℃, and the fermentation time is controlled to be 24-36 h; drying and grinding the fermented tartary buckwheat seeds to obtain the fermented tartary buckwheat, and synchronously sterilizing by ultraviolet rays and microwaves to improve the sterilization effect.

In one alternative: the weight ratio of the tartary buckwheat grains to the composite strain is 300-350: 1, and the inoculation amount ratio of the bacillus licheniformis to the lactic acid bacteria is 1: 3-5.

In one alternative: the preparation method of the gynostemma pentaphylla extract comprises the following steps: taking gynostemma pentaphylla, cleaning, airing, crushing, putting into a percolator, percolating and extracting by adopting an ethanol water solution with the weight of 7-9 times to obtain a percolation extracting solution and percolation extracting residues, adding the percolation extracting residues into an ethanol water solution with the weight of 4-6 times, soaking for 2-3 h, ultrasonically extracting for 30-50 min, filtering to obtain an ultrasonic extracting solution and ultrasonic extracting residues, adding the ultrasonic extracting residues into water with the weight of 3-4 times to the ultrasonic extracting residues, putting into an autoclave, decocting for 30-40 min under high pressure, filtering to obtain a high-pressure extracting solution and high-pressure extracting residues, combining the percolation extracting solution, the ultrasonic extracting solution and the high-pressure extracting solution, and concentrating to 10-15% of the original volume by reduced pressure evaporation to obtain the gynostemma pentaphylla extracting solution.

In one alternative: the preparation method of the houttuynia cordata extract comprises the following steps: cleaning, airing and crushing the houttuynia cordata, sieving the houttuynia cordata by a sieve of 200-300 meshes to obtain fine powder of the houttuynia cordata, and placing the fine powder of the houttuynia cordata in a supercritical extraction kettle for carbon dioxide supercritical extraction, wherein the extraction conditions are as follows: the pressure is 20-30 Mpa, the extraction temperature is 40-50 ℃, the desorption temperature is 30-40 ℃, the flow of carbon dioxide is 1.5-2.5L/min, the extraction time is 120-150 min, and the extract is collected to obtain the houttuynia cordata extract.

In one alternative: the preparation method of the kudzu root extract comprises the following steps: cleaning the kudzu root, and drying the kudzu root in an oven at 50-60 ℃ to constant weight; grinding, and sieving with a 100-200 mesh sieve to obtain radix Puerariae dry powder; adding the dried powder of the kudzuvine root into an extraction tank, adding 8-12 times of pure water, soaking for 60-90 min, decocting for 2-4 h, filtering, collecting filtrate, decocting the filtered filter residue for 1-3 h again by using 4-6 times of pure water, filtering, collecting filtrate, adding 3-5 times of pure water into the filtered filter residue, decocting for 1-2 h again, filtering, collecting filtrate, combining the three filtrates, and concentrating to a paste of 1-2 g/mL by using a rotary evaporator at 80-90 ℃ to obtain the kudzuvine root extract.

In one alternative: the preparation method of the lophatherum gracile-perilla seed mixed fermentation liquid comprises the following steps: cleaning and airing lophatherum gracile and perilla seeds, crushing the lophatherum gracile, sieving the crushed lophatherum gracile with a sieve of 200-300 meshes to obtain dry lophatherum gracile powder, putting the perilla seeds into a frying container, heating the container by slow fire, frying the dried lophatherum gracile powder until the dried lophatherum gracile powder bulges and the fragrance escapes, taking out the dried lophatherum gracile powder and cooling the dried perilla seeds, crushing the dried lophatherum gracile powder and the perilla seed dry powder to obtain dry perilla seed powder, mixing the dry lophatherum gracile powder and the perilla seed dry powder, adding water which is 3-4 times of the total weight of the dry lophatherum gracile powder and the perilla seed dry powder, uniformly stirring the mixture, sterilizing the mixture for 20-30 min by steam at 100 ℃, and cooling the mixture to 25-35 ℃ to obtain a mixture; inoculating bacillus coagulans and lactobacillus plantarum strains to an activation culture medium for activation culture at the temperature of 30-40 ℃ for 24-36 hours; inoculating the activated strain into a fermentation tank, controlling the temperature to be 35-45 ℃ and the time to be 24-36 h to obtain mixed bacterial liquid, and adding the mixed bacterial liquid into the cooled mixture, wherein the amount of the bacterial liquid accounts for 10-15% of the total amount after the bacterial liquid is added; fermenting for 11 days at the temperature of 20-30 ℃ to obtain the mixed fermentation liquor of the lophatherum gracile and the perilla seeds.

In one alternative: the vitamin complex comprises one or more of vitamin A, vitamin C, vitamin D3 and vitamin B12.

The preparation method of the weight-losing nutritional health-care product comprises the following steps:

1) weighing the raw materials according to the proportion;

2) adding xylitol, pyroligneous liquor and glutathione peroxidase into water to obtain a mixed solution, then placing the fermented tartary buckwheat mixture into the mixed solution, sealing and standing for 12-14 h, then adding multivitamins and soybean polypeptides, sealing and standing for 8-12 h to obtain a mixture A, further soaking and pickling the fermented tartary buckwheat mixture through the xylitol and the pyroligneous liquor, and being more beneficial to extracting effective components of the fermented tartary buckwheat mixture;

3) mixing and stirring the gynostemma pentaphylla extract, the houttuynia cordata extract, the kudzu root extract, the lophatherum gracile-perilla seed mixed fermentation liquor and the red yeast rice enzyme for 20-30 min to obtain a mixture B;

4) and uniformly mixing the mixture A and the mixture B, sterilizing and packaging to obtain the required weight-losing nutritional health-care product.

Compared with the prior art, the embodiment of the invention has the following beneficial effects:

the product of the application adopts various pure natural plants, and particularly, by adding a fermented tartary buckwheat mixture, the tartary buckwheat contains bioflavonoids, multiple vitamins, amino acids, crude proteins, mineral substances and trace elements, has the effects of resisting oxidation, losing weight, beautifying, expelling toxin, beautifying, reducing blood fat and cholesterol, is beneficial to further extracting effective components after fermentation, and is compounded with mushrooms, mulberry leaves and nostoc commune, so that the effect is further improved; by adding the mixed fermentation liquor of the lophatherum gracile and the perilla seeds, the common fermentation of the lophatherum gracile and the perilla seeds is further synergistic, so that the health-care effect is further improved, and the method has a very wide market prospect.

Detailed Description

The present invention will be described in detail with reference to the following examples, which are provided for illustrative purposes only and are not intended to limit the scope of the present invention. Any obvious modifications or variations can be made to the present invention without departing from the spirit or scope of the present invention.

In order to solve the problems that the component content of the existing health product formula is not scientific, the requirement of human nutrition balance cannot be met, and the weight losing effect on obese people is not good, the embodiment of the invention adopts various pure natural plants, particularly, a fermented tartary buckwheat mixture is added, wherein tartary buckwheat contains bioflavonoids, multiple vitamins, amino acids, crude proteins, mineral substances and trace elements, has the effects of resisting oxidation, losing weight, beautifying, expelling toxin, beautifying and reducing blood fat, and is compounded with mushrooms, mulberry leaves and nostoc commune after fermentation, so that the effect is further improved; by adding the mixed fermentation liquor of the lophatherum gracile and the perilla seeds, the common fermentation of the lophatherum gracile and the perilla seeds is further synergistic, so that the nutrition and health care effects are further improved.

Example 1

Preparing the following raw materials in parts by weight: the fermented tartary buckwheat health-care tea is prepared by using 20 parts of fermented tartary buckwheat mixture, 10 parts of gynostemma pentaphylla extract, 10 parts of houttuynia cordata extract, 8 parts of kudzu root extract, 20 parts of lophatherum gracile-perilla seed mixed fermentation liquor, 2 parts of compound vitamin, 1 part of xylitol, 3 parts of wood vinegar, 1 part of glutathione peroxidase, 1 part of monascus enzyme, 2 parts of soybean polypeptide and 30 parts of water, wherein the fermented tartary buckwheat mixture is prepared by taking fermented tartary buckwheat, lentinus edodes, mulberry leaves and nostoc as raw materials, mixing at high temperature, crushing, grinding and baking, and the weight ratio of the fermented tartary buckwheat, the lentinus edodes, the mulberry leaves and the nostoc is 11:3: 4: 1; adding xylitol, pyroligneous liquor and glutathione peroxidase into water to obtain a mixed solution, then placing the fermented tartary buckwheat mixture into the mixed solution, sealing and standing for 12 hours, then adding multivitamins and soybean polypeptides, sealing and standing for 8 hours to obtain a mixture A; mixing herba Gynostemmatis extract, herba Houttuyniae extract, radix Puerariae extract, folium Bambusae-fructus Perillae mixed fermentation liquid, and red rice ferment, and stirring for 20min to obtain mixture B; and uniformly mixing the mixture A and the mixture B, sterilizing and packaging to obtain the required weight-losing nutritional health-care product.

The preparation method of the fermented tartary buckwheat comprises the following steps: moistening tartary buckwheat seeds with water, keeping the water content at 20%, adding yeast powder 3% and glycerol 1% into the moistened tartary buckwheat seeds, and sterilizing synchronously by ultraviolet rays and microwaves; adding a composite strain consisting of bacillus licheniformis and lactic acid bacteria into the sterilized tartary buckwheat seeds, and performing fermentation treatment, wherein the fermentation temperature is controlled to be 25 ℃, and the fermentation time is controlled to be 24 hours; drying and grinding the fermented tartary buckwheat grains to obtain the fermented tartary buckwheat.

The weight ratio of the tartary buckwheat grains to the composite strains is 300:1, and the inoculation amount ratio of the bacillus licheniformis to the lactic acid bacteria is 1:3.

The preparation method of the gynostemma pentaphylla extract comprises the following steps: taking gynostemma pentaphylla, cleaning, airing, crushing, putting into a percolator, percolating and extracting by adopting an ethanol water solution with the weight of 7 times to obtain a percolation extracting solution and percolation extracting residues, adding the percolation extracting residues into an ethanol water solution with the weight of 4 times, soaking for 2 hours, carrying out ultrasonic extraction for 30min, filtering to obtain an ultrasonic extracting solution and ultrasonic extracting residues, adding water with the weight of 3 times into the ultrasonic extracting residues, putting into a high-pressure kettle, carrying out high-pressure decoction for 30min, filtering to obtain a high-pressure extracting solution and high-pressure extracting residues, combining the percolation extracting solution, the ultrasonic extracting solution and the high-pressure extracting solution, and carrying out reduced-pressure evaporation and concentration to 10% of the original volume to obtain the gynostemma pentaphylla extracting solution.

The preparation method of the houttuynia cordata extract comprises the following steps: cleaning herba Houttuyniae, air drying, pulverizing, sieving with 200 mesh sieve to obtain herba Houttuyniae fine powder, and performing carbon dioxide supercritical extraction in a supercritical extraction kettle under the following extraction conditions: extracting at 20Mpa, 40 deg.C, 30 deg.C, carbon dioxide flow of 1.5L/min for 120min, and collecting extract to obtain herba Houttuyniae extract.

The preparation method of the kudzu root extract comprises the following steps: cleaning radix Puerariae, and oven drying at 50 deg.C to constant weight; pulverizing, grinding, and sieving with 100 mesh sieve to obtain radix Puerariae dry powder; adding the dried powder of the kudzuvine root into an extraction tank, adding 8 times of pure water, soaking for 60min, decocting for 2h, filtering, collecting filtrate, decocting the filtered residue for 1h again by using 4 times of pure water, filtering, collecting filtrate, adding 3 times of pure water into the filtered residue, decocting for 1h again, filtering, collecting filtrate, combining the three filtrates, and concentrating to a paste of 1g/mL by using a rotary evaporator at 80 ℃ to obtain the kudzuvine root extract.

The preparation method of the lophatherum gracile-perilla seed mixed fermentation liquid comprises the following steps: cleaning and airing lophatherum gracile and perilla seeds, crushing the lophatherum gracile, sieving the crushed lophatherum gracile with a 200-mesh sieve to obtain dry lophatherum gracile powder, putting the perilla seeds into a frying container, heating the container with slow fire, frying the dried lophatherum gracile powder until the swelling and fragrance escape, taking out the dried lophatherum gracile powder and cooling the dried lophatherum gracile powder and the perilla seeds, crushing the dried lophatherum gracile powder and the perilla seeds to obtain dry perilla seed powder, mixing the dry lophatherum gracile powder and the perilla seed powder, adding water with the weight being 3 times of the total weight of the dry lophatherum gracile powder and the perilla seed powder, uniformly stirring the mixture, sterilizing the mixture for 20min by steam at 100 ℃, and cooling the mixture to 25 ℃ to obtain a mixture; inoculating bacillus coagulans and lactobacillus plantarum strains to an activation culture medium for activation culture at the culture temperature of 30 ℃ for 24 hours; inoculating the activated strain into a fermentation tank, controlling the temperature to be 35 ℃ and the time to be 24h to obtain mixed bacterial liquid, and adding the mixed bacterial liquid into the cooled mixture, wherein the amount of the bacterial liquid accounts for 10% of the total amount of the cooled mixture; fermenting at 20 deg.C for 10 days to obtain folium Bambusae-fructus Perillae mixed fermentation liquid.

The compound vitamin is prepared by proportionally mixing vitamin A and vitamin C.

Example 2

Preparing the following raw materials in parts by weight: 23 parts of fermented tartary buckwheat mixture, 13 parts of gynostemma pentaphylla extract, 11 parts of houttuynia cordata extract, 9 parts of kudzu root extract, 22 parts of lophatherum gracile-perilla seed mixed fermentation liquor, 2.5 parts of vitamin complex, 1.5 parts of xylitol, 3.5 parts of wood vinegar, 2 parts of glutathione peroxidase, 1.5 parts of monascus enzyme, 2.5 parts of soybean polypeptide and 32 parts of water, wherein the fermented tartary buckwheat mixture is prepared by taking fermented tartary buckwheat, lentinus edodes, mulberry leaves and nostoc commune as raw materials, mixing at high temperature, crushing, grinding and baking, and the weight ratio of the fermented tartary buckwheat, the lentinus edodes, the mulberry leaves and the nostoc commune is 11:3: 4: 1; adding xylitol, pyroligneous liquor and glutathione peroxidase into water to obtain a mixed solution, then placing the fermented tartary buckwheat mixture into the mixed solution, sealing and standing for 12 hours, then adding multivitamins and soybean polypeptides, sealing and standing for 8 hours to obtain a mixture A; mixing herba Gynostemmatis extract, herba Houttuyniae extract, radix Puerariae extract, folium Bambusae-fructus Perillae mixed fermentation liquid, and red rice ferment, and stirring for 20min to obtain mixture B; and uniformly mixing the mixture A and the mixture B, sterilizing and packaging to obtain the required weight-losing nutritional health-care product.

The compound vitamin is prepared by mixing vitamin A, vitamin C, vitamin D3 and the like.

Example 3

Preparing the following raw materials in parts by weight: 25 parts of fermented tartary buckwheat mixture, 15 parts of gynostemma pentaphylla extract, 13 parts of houttuynia cordata extract, 11 parts of kudzu root extract, 23 parts of lophatherum gracile-perilla seed mixed fermentation liquor, 3 parts of vitamin complex, 2 parts of xylitol, 4 parts of wood vinegar, 3 parts of glutathione peroxidase, 2 parts of monascus enzyme, 3.5 parts of soybean polypeptide and 35 parts of water, wherein the fermented tartary buckwheat mixture is prepared by taking fermented tartary buckwheat, lentinus edodes, mulberry leaves and nostoc as raw materials, mixing at high temperature, crushing, grinding and baking, and the weight ratio of the fermented tartary buckwheat, the lentinus edodes, the mulberry leaves and the nostoc is 11:4: 5: 2; adding xylitol, pyroligneous liquor and glutathione peroxidase into water to obtain a mixed solution, then placing the fermented tartary buckwheat mixture into the mixed solution, sealing and standing for 13 hours, then adding multivitamins and soybean polypeptides, sealing and standing for 10 hours to obtain a mixture A; mixing herba Gynostemmatis extract, herba Houttuyniae extract, radix Puerariae extract, folium Bambusae-fructus Perillae mixed fermentation broth, and red rice ferment, and stirring for 25min to obtain mixture B; and uniformly mixing the mixture A and the mixture B, sterilizing and packaging to obtain the required weight-losing nutritional health-care product.

The preparation method of the fermented tartary buckwheat comprises the following steps: moistening tartary buckwheat seeds with water, keeping the water content at 25%, adding yeast powder 4% and glycerol 2% into the moistened tartary buckwheat seeds, and sterilizing synchronously by ultraviolet rays and microwaves; adding a composite strain consisting of bacillus licheniformis and lactobacillus into the sterilized tartary buckwheat seeds, and performing fermentation treatment, wherein the fermentation temperature is controlled to be 30 ℃, and the fermentation time is controlled to be 30 hours; drying and grinding the fermented tartary buckwheat grains to obtain the fermented tartary buckwheat.

The weight ratio of the tartary buckwheat grains to the composite strains is 325:1, and the inoculation amount ratio of the bacillus licheniformis to the lactic acid bacteria is 1:4.

The preparation method of the gynostemma pentaphylla extract comprises the following steps: taking gynostemma pentaphylla, cleaning, airing, crushing, putting into a percolator, percolating and extracting by using an ethanol water solution with the weight of 8 times to obtain a percolation extracting solution and percolation extracting residues, adding the percolation extracting residues into an ethanol water solution with the weight of 5 times, soaking for 2.5h, carrying out ultrasonic extraction for 40min, filtering to obtain an ultrasonic extracting solution and ultrasonic extracting residues, adding water with the weight of 3.5 times into the ultrasonic extracting residues, putting into a high-pressure kettle, carrying out high-pressure decoction for 35min, filtering to obtain a high-pressure extracting solution and high-pressure extracting residues, combining the percolation extracting solution, the ultrasonic extracting solution and the high-pressure extracting solution, and carrying out reduced-pressure evaporation and concentration to 13% of the original volume to obtain the gynostemma pentaphylla extracting solution.

The preparation method of the houttuynia cordata extract comprises the following steps: cleaning herba Houttuyniae, air drying, pulverizing, sieving with 250 mesh sieve to obtain herba Houttuyniae fine powder, and performing carbon dioxide supercritical extraction in a supercritical extraction kettle under the following extraction conditions: extracting at 25Mpa, 45 deg.C, 35 deg.C, carbon dioxide flow rate of 2L/min for 135min, and collecting extract to obtain herba Houttuyniae extract.

The preparation method of the kudzu root extract comprises the following steps: cleaning radix Puerariae, and oven drying at 55 deg.C to constant weight; pulverizing, grinding, and sieving with 150 mesh sieve to obtain radix Puerariae dry powder; adding the dried powder of the kudzuvine root into an extraction tank, adding 10 times of pure water, soaking for 75min, decocting for 3h, filtering, collecting filtrate, decocting the filtered residue for 2h again by using 5 times of pure water, filtering, collecting filtrate, adding 4 times of pure water into the filtered residue, decocting for 1.5h, filtering, collecting filtrate, combining the three filtrates, and concentrating to a paste of 1.5g/mL by using a rotary evaporator at 85 ℃ to obtain the kudzuvine root extract.

The preparation method of the lophatherum gracile-perilla seed mixed fermentation liquid comprises the following steps: cleaning and airing lophatherum gracile and perilla seeds, crushing the lophatherum gracile, sieving the crushed lophatherum gracile with a 250-mesh sieve to obtain dry lophatherum gracile powder, putting the perilla seeds into a frying container, heating the container by slow fire, frying the dried lophatherum gracile powder until the swelling and fragrance escape, taking out the dried lophatherum gracile powder and cooling the dried lophatherum gracile powder and the perilla seeds, crushing the dried lophatherum gracile powder and the perilla seeds to obtain dry perilla seed powder, mixing the dry lophatherum gracile powder and the perilla seed powder, adding water with the weight being 3.5 times of the total weight of the dry lophatherum gracile powder and the perilla seed powder, uniformly stirring the mixture, performing steam sterilization at the temperature of 100 ℃ for 25min, and cooling the mixture to the temperature of 30 ℃ to obtain a mixture; inoculating bacillus coagulans and lactobacillus plantarum strains to an activation culture medium for activation culture at the culture temperature of 35 ℃ for 30 hours; inoculating the activated strain into a fermentation tank, controlling the temperature to be 40 ℃ and the time to be 30 hours to obtain mixed bacterial liquid, and adding the mixed bacterial liquid into the cooled mixture, wherein the amount of the bacterial liquid accounts for 12.5 percent of the total amount of the cooled mixture; fermenting at 25 deg.C for 11 days to obtain folium Bambusae-fructus Perillae mixed fermentation liquid.

The compound vitamin is prepared by mixing vitamin A, vitamin C, vitamin D3 and vitamin B12 in equal ratio.

Example 4

Preparing the following raw materials in parts by weight: 37 parts of fermented tartary buckwheat mixture, 18 parts of gynostemma pentaphylla extract, 15 parts of houttuynia cordata extract, 13 parts of kudzu root extract, 25 parts of lophatherum gracile-perilla seed mixed fermentation liquor, 3.5 parts of vitamin complex, 2.5 parts of xylitol, 4.5 parts of wood vinegar, 4 parts of glutathione peroxidase, 2.5 parts of red yeast rice enzyme, 2.4 parts of soybean polypeptide and 37 parts of water, wherein the fermented tartary buckwheat mixture is prepared by taking fermented tartary buckwheat, lentinus edodes, mulberry leaves and nostoc commune as raw materials, mixing at high temperature, crushing, grinding and baking, and the weight ratio of the fermented tartary buckwheat, the lentinus edodes, the mulberry leaves and the nostoc commune is 11:5: 6: 3; adding xylitol, pyroligneous liquor and glutathione peroxidase into water to obtain a mixed solution, then placing the fermented tartary buckwheat mixture into the mixed solution, sealing and standing for 14 hours, then adding multivitamins and soybean polypeptides, sealing and standing for 12 hours to obtain a mixture A; mixing herba Gynostemmatis extract, herba Houttuyniae extract, radix Puerariae extract, folium Bambusae-fructus Perillae mixed fermentation liquid, and red rice ferment, and stirring for 30min to obtain mixture B; and uniformly mixing the mixture A and the mixture B, sterilizing and packaging to obtain the required weight-losing nutritional health-care product.

The preparation method of the fermented tartary buckwheat comprises the following steps: moistening tartary buckwheat seeds with water, keeping the water content at 30%, adding yeast powder 5% and glycerol 3% into the moistened tartary buckwheat seeds, and sterilizing synchronously by ultraviolet rays and microwaves; adding a composite strain consisting of bacillus licheniformis and lactobacillus into the sterilized tartary buckwheat seeds, and performing fermentation treatment, wherein the fermentation temperature is controlled to be 35 ℃, and the fermentation time is controlled to be 36 h; drying and grinding the fermented tartary buckwheat grains to obtain the fermented tartary buckwheat.

The weight ratio of the tartary buckwheat grains to the composite strains is 350:1, and the inoculation amount ratio of the bacillus licheniformis to the lactic acid bacteria is 1: 5.

The preparation method of the gynostemma pentaphylla extract comprises the following steps: taking gynostemma pentaphylla, cleaning, airing, crushing, putting into a percolator, percolating and extracting by adopting ethanol water solution with the weight 9 times of that of the gynostemma pentaphylla to obtain percolation extracting solution and percolation extracting residues, adding the percolation extracting residues into ethanol water solution with the weight 6 times of that of the gynostemma pentaphylla, soaking for 3 hours, carrying out ultrasonic extraction for 50 minutes, filtering to obtain ultrasonic extracting solution and ultrasonic extracting residues, adding water with the weight 4 times of that of the ultrasonic extracting residues into a high-pressure kettle, decocting for 40 minutes at high pressure, filtering to obtain high-pressure extracting solution and high-pressure extracting residues, combining the percolation extracting solution, the ultrasonic extracting solution and the high-pressure extracting solution, and concentrating by reduced pressure evaporation to 15% of the original volume to obtain the gynostemma pentaphyll.

The preparation method of the houttuynia cordata extract comprises the following steps: cleaning herba Houttuyniae, air drying, pulverizing, sieving with 300 mesh sieve to obtain herba Houttuyniae fine powder, and performing carbon dioxide supercritical extraction in a supercritical extraction kettle under the following extraction conditions: extracting at 30Mpa, 50 deg.C, 40 deg.C, carbon dioxide flow rate of 2.5L/min for 150min, and collecting extract to obtain herba Houttuyniae extract.

The preparation method of the kudzu root extract comprises the following steps: cleaning radix Puerariae, and oven drying at 60 deg.C to constant weight; pulverizing, grinding, and sieving with 200 mesh sieve to obtain radix Puerariae dry powder; adding the dried powder of the kudzuvine root into an extraction tank, adding 12 times of pure water, soaking for 90min, decocting for 4h, filtering, collecting filtrate, decocting the filtered residue for 3h again by using 6 times of pure water, filtering, collecting filtrate, adding 5 times of pure water into the filtered residue, decocting for 2h, filtering, collecting filtrate, combining the three filtrates, and concentrating to a paste of 2g/mL by using a rotary evaporator at 90 ℃ to obtain the kudzuvine root extract.

The preparation method of the lophatherum gracile-perilla seed mixed fermentation liquid comprises the following steps: cleaning and airing lophatherum gracile and perilla seeds, crushing the lophatherum gracile, sieving the crushed lophatherum gracile with a sieve of 300 meshes to obtain dry lophatherum gracile powder, putting the perilla seeds into a frying container, heating the container by slow fire, frying the dried lophatherum gracile powder until the swelling and fragrance escape, taking out the dried lophatherum gracile powder and cooling the dried lophatherum gracile powder and the perilla seeds, crushing the dried lophatherum gracile powder and the perilla seeds to obtain dry perilla seed powder, mixing the dry lophatherum gracile powder and the perilla seed powder, adding water which is 4 times of the total weight of the dry lophatherum gracile powder and the perilla seed powder, uniformly stirring the mixture, sterilizing the mixture for 30min by steam at 100 ℃, and cooling the mixture to 35 ℃ to obtain a mixture; inoculating bacillus coagulans and lactobacillus plantarum strains to an activation culture medium for activation culture at the culture temperature of 40 ℃ for 36 hours; inoculating the activated strain into a fermentation tank, controlling the temperature to be 45 ℃ and the time to be 36h to obtain mixed bacterial liquid, and adding the mixed bacterial liquid into the cooled mixture, wherein the amount of the bacterial liquid accounts for 15% of the total amount of the cooled mixture; fermenting at 30 deg.C for 12 days to obtain folium Bambusae-fructus Perillae mixed fermentation liquid.

The compound vitamin is prepared by mixing vitamin A, vitamin D3 and vitamin B12 in equal ratio.

Example 5

Preparing the following raw materials in parts by weight: 30 parts of fermented tartary buckwheat mixture, 20 parts of gynostemma pentaphylla extract, 16 parts of houttuynia cordata extract, 14 parts of kudzu root extract, 26 parts of lophatherum gracile-perilla seed mixed fermentation liquor, 4 parts of vitamin complex, 3 parts of xylitol, 5 parts of wood vinegar, 5 parts of glutathione peroxidase, 3 parts of monascus enzyme, 5 parts of soybean polypeptide and 40 parts of water, wherein the fermented tartary buckwheat mixture is prepared by taking fermented tartary buckwheat, lentinus edodes, mulberry leaves and nostoc as raw materials, mixing at high temperature, crushing, grinding and baking, and the weight ratio of the fermented tartary buckwheat, the lentinus edodes, the mulberry leaves and the nostoc is 11:5: 6: 3; adding xylitol, pyroligneous liquor and glutathione peroxidase into water to obtain a mixed solution, then placing the fermented tartary buckwheat mixture into the mixed solution, sealing and standing for 14 hours, then adding multivitamins and soybean polypeptides, sealing and standing for 12 hours to obtain a mixture A; mixing herba Gynostemmatis extract, herba Houttuyniae extract, radix Puerariae extract, folium Bambusae-fructus Perillae mixed fermentation liquid, and red rice ferment, and stirring for 30min to obtain mixture B; and uniformly mixing the mixture A and the mixture B, sterilizing and packaging to obtain the required weight-losing nutritional health-care product.

The preparation method of the gynostemma pentaphylla extract comprises the following steps: taking gynostemma pentaphylla, cleaning, airing, crushing, putting into a percolator, percolating and extracting by adopting ethanol water solution with the weight 9 times of that of the gynostemma pentaphylla to obtain percolation extracting solution and percolation extracting residues, adding the percolation extracting residues into ethanol water solution with the weight 6 times of that of the gynostemma pentaphylla, soaking for 3 hours, carrying out ultrasonic extraction for 50 minutes, filtering to obtain ultrasonic extracting solution and ultrasonic extracting residues, adding water with the weight 4 times of that of the ultrasonic extracting residues into a high-pressure kettle, decocting for 40 minutes at high pressure, filtering to obtain high-pressure extracting solution and high-pressure extracting residues, combining the percolation extracting solution, the ultrasonic extracting solution and the high-pressure extracting solution, and concentrating by reduced pressure evaporation to 15% of the original volume to obtain the gynostemma pentaphylla extracting solution.

Example 6 (based on example 3, the ratio of the inoculation amount of the Bacillus licheniformis and the lactic acid bacteria is 1:3.5)

The weight ratio of the tartary buckwheat grains to the composite strains is 325:1, and the inoculation amount ratio of the bacillus licheniformis to the lactic acid bacteria is 1: 3.5.

Example 7 (based on example 3, the ratio of the inoculation amount of the Bacillus licheniformis and the lactic acid bacteria is 1:4.5)

The weight ratio of the tartary buckwheat grains to the composite strains is 325:1, and the inoculation amount ratio of the bacillus licheniformis to the lactic acid bacteria is 1: 4.5.

Comparative example 1

Replacing the fermented tartary buckwheat mixture with unfermented tartary buckwheat, mushroom, mulberry leaves and nostoc commune on the basis of the embodiment 3, mixing at high temperature, crushing, grinding and baking to obtain the tartary buckwheat tea;

comparative example 2

Replacing the fermented tartary buckwheat mixture with fermented tartary buckwheat, mushroom, mulberry leaves and celery on the basis of the embodiment 3, mixing at high temperature, crushing, grinding and baking to obtain the tartary buckwheat tea;

comparative example 3

On the basis of the embodiment 3, the mixed fermentation liquor of the lophatherum gracile and the perilla seed is not contained;

comparative example 4

A commercially available health product;

the health care products of the examples 1 to 7 and the comparative examples 1 to 4 are used for animal experiments, specifically, 120 male Wistar rats with 4-week old hypertension and combined hyperlipidemia are selected, the average body weight is 250 +/-10 g, the test temperature is 25 ℃, the relative humidity is 55%, and the rats are subjected to oral gavage; rats were randomly divided into 12 groups of 10 rats each, of which 11 groups were fed with the health products prepared in examples 1 to 7 and comparative examples 1 to 4, respectively, and the remaining 1 group was used as a blank control group to be fed with basal diet with a daily intake of 20 g/rat, water was freely drunk, and after continuously feeding for 45 days, fasting was performed for 12 hours, and blood lipids were measured, with specific results as follows:

from the above results, it is apparent that the health care product prepared by the invention can effectively reduce total cholesterol and triglyceride; especially, by adding the fermented tartary buckwheat mixture, the total cholesterol and triglyceride are greatly reduced, and the weight-losing tea has a very obvious weight-losing effect on obese people; by adding the mixed fermentation liquor of the lophatherum gracile and the perilla seeds, the common fermentation of the lophatherum gracile and the perilla seeds is further synergistic, so that the health-care effect is further improved; further, from the above results, it can be seen that the fermentation effect of tartary buckwheat is the best when the inoculation amount ratio of the bacillus licheniformis to the lactic acid bacteria is 1:4 in the preparation of the fermented tartary buckwheat.

The above description is only for the specific embodiments of the present disclosure, but the scope of the present disclosure is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present disclosure, and all the changes or substitutions should be covered within the scope of the present disclosure. Therefore, the protection scope of the present disclosure shall be subject to the protection scope of the claims.

Claims

1. The weight-losing nutritional health product is characterized by comprising the following raw materials in parts by weight: 20-30 parts of fermented tartary buckwheat mixture, 10-20 parts of gynostemma pentaphylla extract, 10-16 parts of houttuynia cordata extract, 8-14 parts of kudzu root extract, 20-26 parts of lophatherum gracile-perilla seed mixed fermentation liquor, 2-4 parts of compound vitamin, 1-3 parts of xylitol, 3-5 parts of wood vinegar, 1-5 parts of glutathione peroxidase, 1-3 parts of monascus ferment, 2-5 parts of soybean polypeptide and 30-40 parts of water, wherein the fermented tartary buckwheat mixture is prepared by taking fermented tartary buckwheat, lentinus edodes, mulberry leaves and nostoc as raw materials, mixing at high temperature, crushing, grinding and baking, and the weight ratio of the fermented tartary buckwheat, the lentinus edodes, the mulberry leaves and the nostoc is 11: 3-5: 4-6: 1 to 3.

2. The weight-losing nutritional health product according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 23-37 parts of fermented tartary buckwheat mixture, 13-18 parts of gynostemma pentaphylla extract, 11-15 parts of houttuynia cordata extract, 9-13 parts of kudzu root extract, 22-25 parts of lophatherum gracile-perilla seed mixed fermentation liquor, 2.5-3.5 parts of compound vitamin, 1.5-2.5 parts of xylitol, 3.5-4.5 parts of wood vinegar, 2-4 parts of glutathione peroxidase, 1.5-2.5 parts of monascus ferment, 2.5-4 parts of soybean polypeptide and 32-37 parts of water, wherein the fermented tartary buckwheat mixture is prepared by mixing, crushing, grinding and baking fermented tartary buckwheat, lentinus edodes, mulberry leaves and nostoc commune at a high temperature ratio of 11: 3-5: 4-6: 1 to 3.

3. The weight-losing nutritional health product according to claim 2, which is characterized by comprising the following raw materials in parts by weight: 25 parts of fermented tartary buckwheat mixture, 15 parts of gynostemma pentaphylla extract, 13 parts of houttuynia cordata extract, 11 parts of kudzu root extract, 23 parts of lophatherum gracile-perilla seed mixed fermentation liquor, 3 parts of vitamin complex, 2 parts of xylitol, 4 parts of wood vinegar, 3 parts of glutathione peroxidase, 2 parts of monascus enzyme, 3.5 parts of soybean polypeptide and 35 parts of water, wherein the fermented tartary buckwheat mixture is prepared by taking fermented tartary buckwheat, lentinus edodes, mulberry leaves and nostoc as raw materials, mixing at high temperature, crushing, grinding and baking, and the weight ratio of the fermented tartary buckwheat, the lentinus edodes, the mulberry leaves and the nostoc is 11: 3-5: 4-6: 1 to 3.

4. The weight-losing nutritional health product according to claim 1, wherein the preparation method of the fermented tartary buckwheat comprises the following steps: carrying out water moistening treatment on tartary buckwheat seeds, keeping the water content at 20-30%, adding yeast powder 3-5% and glycerol 1-3% into the tartary buckwheat seeds after the water moistening treatment, and synchronously sterilizing by ultraviolet rays and microwaves; adding a composite strain consisting of bacillus licheniformis and lactic acid bacteria into the sterilized tartary buckwheat seeds, and performing fermentation treatment, wherein the fermentation temperature is controlled to be 25-35 ℃, and the fermentation time is controlled to be 24-36 h; and drying and grinding the fermented tartary buckwheat grains to obtain the fermented tartary buckwheat.

5. The weight-losing nutritional health product according to claim 4, wherein the weight ratio of the tartary buckwheat grains to the composite strains is 300-350: 1, and the inoculation amount ratio of the bacillus licheniformis to the lactic acid bacteria is 1: 3-5.

6. The weight-losing nutritional health product as claimed in claim 1, wherein the preparation method of the gynostemma pentaphylla extract is as follows: taking gynostemma pentaphylla, cleaning, airing, crushing, putting into a percolator, percolating and extracting by adopting an ethanol water solution with the weight of 7-9 times to obtain a percolation extracting solution and percolation extracting residues, adding the percolation extracting residues into an ethanol water solution with the weight of 4-6 times, soaking for 2-3 h, ultrasonically extracting for 30-50 min, filtering to obtain an ultrasonic extracting solution and ultrasonic extracting residues, adding the ultrasonic extracting residues into water with the weight of 3-4 times to the ultrasonic extracting residues, putting into an autoclave, decocting for 30-40 min under high pressure, filtering to obtain a high-pressure extracting solution and high-pressure extracting residues, combining the percolation extracting solution, the ultrasonic extracting solution and the high-pressure extracting solution, and concentrating to 10-15% of the original volume by reduced pressure evaporation to obtain the gynostemma pentaphylla extracting solution.

7. The weight-losing nutritional health product as claimed in claim 1, wherein the preparation method of the houttuynia cordata extract is as follows: cleaning, airing and crushing the houttuynia cordata, sieving the houttuynia cordata by a sieve of 200-300 meshes to obtain fine powder of the houttuynia cordata, and placing the fine powder of the houttuynia cordata in a supercritical extraction kettle for carbon dioxide supercritical extraction, wherein the extraction conditions are as follows: the pressure is 20-30 Mpa, the extraction temperature is 40-50 ℃, the desorption temperature is 30-40 ℃, the flow of carbon dioxide is 1.5-2.5L/min, the extraction time is 120-150 min, and the extract is collected to obtain the houttuynia cordata extract.

8. The weight-losing nutritional health product as claimed in claim 1, wherein the preparation method of the kudzu root extract is as follows: cleaning the kudzu root, and drying the kudzu root in an oven at 50-60 ℃ to constant weight; grinding, and sieving with a 100-200 mesh sieve to obtain radix Puerariae dry powder; adding the dried powder of the kudzuvine root into an extraction tank, adding 8-12 times of pure water, soaking for 60-90 min, decocting for 2-4 h, filtering, collecting filtrate, decocting the filtered filter residue for 1-3 h again by using 4-6 times of pure water, filtering, collecting filtrate, adding 3-5 times of pure water into the filtered filter residue, decocting for 1-2 h again, filtering, collecting filtrate, combining the three filtrates, and concentrating to a paste of 1-2 g/mL by using a rotary evaporator at 80-90 ℃ to obtain the kudzuvine root extract.

9. The weight-losing nutritional health product as claimed in claim 1, wherein the preparation method of the mixed fermentation liquid of the lophatherum gracile and the perilla seed comprises the following steps: cleaning and airing lophatherum gracile and perilla seeds, crushing the lophatherum gracile, sieving the crushed lophatherum gracile with a sieve of 200-300 meshes to obtain dry lophatherum gracile powder, putting the perilla seeds into a frying container, heating the container by slow fire, frying the dried lophatherum gracile powder until the dried lophatherum gracile powder bulges and the fragrance escapes, taking out the dried lophatherum gracile powder and cooling the dried perilla seeds, crushing the dried lophatherum gracile powder and the perilla seed dry powder to obtain dry perilla seed powder, mixing the dry lophatherum gracile powder and the perilla seed dry powder, adding water which is 3-4 times of the total weight of the dry lophatherum gracile powder and the perilla seed dry powder, uniformly stirring the mixture, sterilizing the mixture for 20-30 min by steam at 100 ℃, and cooling the mixture to 25-35 ℃ to obtain a mixture; inoculating bacillus coagulans and lactobacillus plantarum strains to an activation culture medium for activation culture at the temperature of 30-40 ℃ for 24-36 hours; inoculating the activated strain into a fermentation tank, controlling the temperature to be 35-45 ℃ and the time to be 24-36 h to obtain mixed bacterial liquid, and adding the mixed bacterial liquid into the cooled mixture, wherein the amount of the bacterial liquid accounts for 10-15% of the total amount after the bacterial liquid is added; fermenting for 11 days at the temperature of 20-30 ℃ to obtain the mixed fermentation liquor of the lophatherum gracile and the perilla seeds.

10. The process for preparing a weight-reducing nutritional health product according to any one of claims 1 to 9, comprising the steps of:

1) weighing the raw materials according to the proportion;

2) adding xylitol, pyroligneous liquor and glutathione peroxidase into water to obtain a mixed solution, then placing the fermented tartary buckwheat mixture into the mixed solution, sealing and standing for 12-14 h, then adding multivitamins and soybean polypeptides, sealing and standing for 8-12 h to obtain a mixture A;