GB2606673A - Nutritional essence syrup of datong hemerocallis citrina and preparation process therefor - Google Patents

Abstract

A method for preparing a liquid product of a Datong Hemerocallis citrina extract, comprising the following steps: A) performing enzymolysis on raw materials consisting of Cordyceps militaris, Hemerocallis citrina, and Panicum miliaceum by using papain to obtain an enzymolysis product, namely the Datong Hemerocallis citrina extract; and B) collecting liquid components of the Datong Hemerocallis citrina extract, and preparing the liquid product of the Datong Hemerocallis citrina extract by using the liquid components of the Datong Hemerocallis citrina extract. The liquid product prepared by the method contains 18 common amino acids, wherein the content of 8 essential amino acids for human body is 120.46-218.71 mg/100 mL, and the content of cordycepin is 13.64-20.46 mg/100 g. The liquid product is a functional beverage that has comprehensive and balanced nutrition, is rich in cordycepin, has zero fat and low calorie, and contains 8 essential amino acids for human body.

Description

DATONG HEMEROCALLIS CITRINA NUTRIENT PUREE AND PREPARATION

METHOD THEREOF

TECHNICAL FIELD

[1] The present disclosure relates to food and food preparation technology, and specifically relates to a Datong Hemerocallis citrina nutrient puree and a preparation method thereof.

BACKGROUND ART

[2] Hemerocallis citrina is a perennial herb of the Liliaceae family, with a history of cultivation and consumption in China for more than 3,000 years. Hemerocallis citrina refers to large flower buds or freshly-bloomed flowers picked during a blooming season from June to August. The Hemerocallis citritta is sweet and delicious, can be used in a meat diet or a vegetable diet. The Hemerocallis citrina is a unique vegetable in China. Hemerocallis citrina is rich in nutrients, and includes carbohydrates, proteins, vitamins, inorganic salts, and various essential amino acids. Hemerocallis citrina, as a typical healthcare vegetable with high protein, low calorie, and rich vitamin and mineral contents, is known as the four treasures of Chinese dried vegetables together with Lentimila cc/odes. Auricularia aurictda and winter bamboo shoots. Compared with other vegetables, Hemerocallis citrina is more prominent in the content of mineral elements such as Ca, P, Fe, Zn, and Se, as well as crude fibers. As an edible flower, there are many common volatile components in the Hemerocallis citrina, where a large number of alcohol and ester-based aroma substances endow a unique and pleasant flavor. In China, ifetnerocallis citrina has a long history of use in dietary therapy and health care. "Compendium of Materia Medica" records that Hemerocallis citrina can benefit the chest and diaphragm, soothe the five internal organs, lighten the body and improve the eyesight, and can treat red urine, relieve irritability, eliminate ebriety, and make people happy and worry-free; and "Southern Yunnan Materia Medica" records that Hemerocallis citrina can nourish yin and blood, relieve low back pain, treat uterine bleeding and milk obstruction. Lecithin, a main component of Hemerocallis citrina, is known as "cell protector" and "vascular scavenger". Modern scientific researches prove that due to various health care functions such as inhibiting fibroblast proliferation, preventing cancer cell proliferation, oral administration for antidepressant activity, and intraperitoneal injection for promoting sleep activity, Hemerocallis citrina has wide prospects for use in the fields of medicine and diet. However, at present. Hemerocallis citrina is mostly used in soup, fried food, fresh food, and dried food, or is made as a seasoning, and there are few research reports on other forms of development and utilization.

[3] Cordyceps belongs to genus Cordyceps, family Clavicipitaccae, Sphacriales, Pyrenomycetes, and Ascomycotina, which is in the same genus and different species as Cordyceps sinensis. The active ingredients and pharmacological effects of Cordyceps 1111111w-is are similar to those of Cord vceps sinensis. Especially, cordycepin, cordycepic acid, and cordyceps polysaccharide each have the most significant medicinal value. At present, the products with Cordyceps militaris as raw materials are mostly presented in the form of alcohol-based products and health care products, which are not conducive to the consumption by all people due to a relatively single form.

[4] Panicum miliaceum, as a small-seeded grain and forage crop of the genus Panictan and family Poaceae, is mainly distributed in arid, semi-arid, and low-soil fertility areas. Panicutn miliaceum has a short growth period, cold resistance, drought resistance, and infertility resistance, which is one of the small grains with abundant yield in Shanxi Province. Panicum miliaceum is obtained by peeling millet seeds, with endosperm rich in carbohydrates, fats, proteins, vitamins, and minerals. Panicum miliaccum has contents of macro and trace elements higher than that of rice, wheat and corn, and includes more organic selenium available to the human body. Panicum miliaceum is a natural green food with high iron, high zinc, high calcium and rich cellulose content, and also a plant source with a high nutritional value and rich in active substances of various physiological functions. In northern China, there are fried Panicum miliaceum rice buns. Panicum miliaceum buns, and Panicum miliaccum thick wine. Panicuin millaccum has a unique taste in rice cooking, porridge making, rice dumplings making, and jujube cakes making; especially fried and cut cakes made with Panicum miliaceum dough are more popular. Panicum miliaceum can also be used for medical purposes, which is listed as a food with therapeutic values for "invigorating spleen-stomach and replenishing qi" in traditional Chinese medicine. Regular consumption of Panicum miliaceum can effectively prevent gastrointestinal tumors and coronary heart disease. In the arid regions of northern China, Panicum miliaceum and processed products thereof have always been the main ration and health food in producing areas. However, the existing product processing technology is simple, resulting in poor product taste and poor palatability, which is an important factor affecting the development, and promotion of Panicum miliaceum products. Even the most widely famous local snacks are generally limited to the farmhouse dining table.

SUMMARY

[5] An objective of the present disclosure is to provide a method for preparing a liquid product of a Hemerocallis citrina extract.

[6] The method provided by the present disclosure includes the following steps: [7] A) conducting enzymatic hydrolysis on a raw material including Cordyceps militaris, Hemerocaills citrina, and Pan/cam miliaceum with papain to obtain an enzymatic hydrolysis product, namely the Hemerocallis citrina extract; and [8] B) collecting a liquid portion of the Hemerocallis citrina extract, and preparing a liquid product of the Hemerocallis citrina extract using the liquid portion of the Hemerocallis citrina extract.

[9] Preferably, in step A), the papain is added in an amount of 1,600 U/1 g to 3,200 U/1 g with respect to the raw material.

[10] Preferably, in step A), the enzymatic hydrolysis with papain may he conducted at 55°C to 60cC for 2 h to 3 h. [11] Preferably, in step A), the Hemerocallis citrina, the Cordyceps militarts, and the Panicum millaceum have a mass fraction ratio of (1-2):(1-2):(1-2); or [12] in step A), the Hemerocallis citrina, the Cordyceps militaris, and the Panicwn tniliaceum have a mass fraction ratio of 2:(1-2):(1-2); or [13] in step A), the Hemerocallis citrina, the Cordyceps inilitaris, and the Panicum miliaceum have a mass fraction ratio of 1:(1-2):(1-2).

[14] Preferably, the Hetnerocallis citrina, the Cordyceps militaris and the Panicum millaceum may have a mass fraction ratio of 2:1:1; or [15] the Hemerocallis citrina, the Cordyceps militaris, and the Panicum miliaceum may have a mass fraction ratio of 1:1:2; or [16] the Hemerocallis citrina, the Cordyceps tnitharis, and the Panicwn miliaceum may have a mass fraction ratio of 1:2:1; or [17] the Hemerocallis citrina, the Cordyceps militaris, and the Panicum iniliaceum may have a mass fraction ratio of 2:2:1; or [18] the Hemerocallis citrina, the Cordyceps tnitharis, and the Panicwn miliaceum may have a mass fraction ratio of 2:1:2.

[19] Preferably, in step A), the Cordyceps mu/tans may be silkworm Cordyceps militaris; the Cordyceps miliWris is obtained by inoculating a Cordyceps militaris strain into the abdomen of a fresh live silkworm chrysalis using a microsyringc, and conducting artificial cultivation under a certain temperature, humidity and illumination.

[20] Preferably, the Hemerocallis citrina is freeze-died Hemerocallis citrina. A raw material of the Hemerocallis citrina is produced in City, Shanxi Province. Datong city has a temperate semi-arid climate, with sufficient sunshine and large temperature difference between day and night, which is especially suitable for the growth of Datong Hemerocallis citrina. Due to zinc-rich and selenium-rich soil conditions formed by volcanic eruption, the quality of Datong Hemerocallis citrina ranks first in several major producing areas in China. Datong Hemerocallis canna is rich in nutrients, rich in proteins and carbohydrates, especially calcium, phosphorus, iron, carotene, thiamine, and nicotinic acid; Datong Hemerocallis citrina is rich in nutrients, rich in proteins (13.5 g/100 g to 15.2 g/100 g), amino acid (8.43 g/100 g to 9.12 g/100 g), rich in selenium (0.0092 mg/kg to 0.015 mg/kg), and rich in zinc (36 mg/kg to 40 mg/kg), especially has extremely high contents of calcium (2.62 x 103 mg/kg to 4.76 x 103 mg/kg) and iron (54 mg/kg to 98 mg/kg), with a dietary fiber content of greater than 7.7 g/100 g.

[21] The Pan/cam miliaceunt may be ripened Pan/cam tniliacewn. The Pan/cam mdiaceum is obtained by shelling yellow millet. The Pan/cam miliacetan is glutinous, also known as soft Pan/cam miliaceunt and sticky Panicunt miliaceutn. The planting soil is deep, loose and well-drained. The Panicurn tnitiaceum has a growth period of 95 days, a thousand-grain weight of 7.9g, and has beige, powdery, opaque, sticky, and palatable grains and have a wide range of uses in grinding flour for pastry and for brewing.

[22] In the method, the Cordyceps militaris, the Hemerocallis canna, and the PaniC14711miliaceum are all powdery, namely they are in form of a Cordyceps militaris powder, a Hemerocallis citrina powder, and a Patin:11M mdiaceum powder.

[23] In step A), enzymatic hydrolysis is conducted on the raw material including the Cordvceps mu/tans, the Hemerocallis citrina, and the Pan/cam mdiaceunt with papain specifically by: [24] 1) adding deionized water at a mass-volume ratio of raw material to water at 1:20 (g/m1) to obtain a suspension; and [25] 2) conducting enzymatic hydrolysis on the suspension with papain to obtain the enzymatic hydrolysis product.

[26] In step B), the liquid portion of the Datong Hemerocallis citrina extract is subjected to honey marination, colloid milling, filtration, homogenization, and sterilization successively to obtain a liquid product of the Datong Hemerocallis citrina extract.

[27] In the present disclosure, the honey is Sophora japonica nectar purchased from Shanxi Shenlu Bee Products Co., Ltd., which is rich in various nutrients such as glucose, fructose, vitamins minerals and amino acids.

[28] The present disclosure further provides a Datong Hemerocallis citrinct extract prepared by the method.

[29] Another objective of the present disclosure is to provide a method for preparing a Datong Hemerocallis citrina extract.

[30] In the present disclosure, the method includes step A) in the above method.

[31] The Datong Hemerocallis citrina extract is prepared by step A) in the above method.

[32] In the present disclosure, the current shortage of deep processing technology of Datong Hemet-cm:anis cdritia, Cordyceps mildaris and Panicum miliacewn and the gap of related deep processing products are made up. Based on the unique efficacy, the Cordyceps mu/tans was endowed with higher utilization and function by Datong Hemerocallis citrina and Panicum miliaceum. By combining traditional technology with modem biological enzymatic hydrolysis, a Datong Hetnerocallis citrina nutrient puree is developed for the first time using Datong Hetnerocallis citrina, Cordyceps mitharis and Panicum miliaceum as main raw materials to achieve the triple utilization of Datong Hemerocallis citritza, Cnrdyceps militaris and Pan/cam mdiaceum. The product makes full use of resource advantages of the Datong Hemerocallis thrum industry and Pan/cam miliaceum grains in Shanxi Province to enhance an added value, thereby creating functional products with regional resource characteristics, extending the relevant industrial chain, guaranteeing the relevant value chain, and ensuring the increase of farmers income.

[033] The present disclosure is further described below with reference to examples.

BRIEF DESCRIPTION OF THE DRAWINGS

[34] FIG. I shows an effect of different papal n dosages on degree of hydrolysis (DH%) of protein; [35] FIG. 2 shows changes in DH% of protein in enzymatic hydrolysis products at different temperatures; and [36] FIG. 3 shows changes in DH% of protein in enzymatic hydrolysis products under different enzymatic hydrolysis times.

DESCRIPTION OF THE OPTIMAL EXAMPLES

[37] AU experimental methods used in the following examples are conventional methods, unless otherwise specified.

[38] The materials, reagents, and the like used in the following examples are all commercially available, unless otherwise specified.

[39] Those of ordinary skill in the art should understand that many technical details are proposed in the examples of the present disclosure to make the present application better understood. However, those of ordinary skill in the art can understand that even without these technical details and various changes and modifications made based on the following embodiments, the technical solutions claimed in the present disclosure may still be realized.

[40] Experimental methods in the following examples are conventional methods, unless otherwise specified.

[41] The Hemerocallis citrina in the following examples is freeze-dried Hemerocallis citrina., purchased from Datong Binghua Food Co., Ltd. unless otherwise specified. The company's Hemerocallis citrina is obtained by freeze-drying Hemerocallis citrina freshly picked from an organic Hemerocallis citrina production base in Yunzhou District, Datong City, Shanxi Province. The dietary fiber content of the Hemerocallis citritza is greater than 7.7 g/100 g.

[42] In the following examples, flour is commercially available wheat flour (special refined wheat flour from Hualong Farmhouse); yeast is Angel highly-active dry yeast (with the number of viable bacteria of not less than 20 billion/g).

[43] In the following examples, silkworm (Bombyx mori Linnaeus) pupa was recorded in the following documents: Shang Guo, Lina Xu, Yanting Li, Wei Zhou, Nan Chen, Shengwan Zhang, Yinsheng Li. High-efficiency cultivation techniques of silkworm and Cordyceps militaris. Edible Fungi, 2019, 41 (3): 46-48.

[44] The Cordyceps militaris strain adopted in the following examples is No. 8 Cordyceps strain in the following documents: Shang Guo, Lina Xu, Yanting Li, Wei Thou, Nan Chen, Shengwan Zhang, Yinsheng Li. Screening of the excellent, strains of Cordyceps militaris [J]. Journal of Shanxi Agricultural University (Natural Science Edition), 2020,40 (01):17-21.

[45] A Cordyceps militaris liquid medium in the following examples had a natural p11 value, was sterilized at 121°C for 30 mm, and included: 20 g of potato, 20 g of glucose, 20 g of protein, 1 g of ICH2PO4, 0.5 g of MgSO4, and 1,000 mL of distilled water.

[46] A Cordyceps militaris liquid strain (spore liquid with a concentration of 30%) in the following examples was: a Cordyceps militaris liquid strain obtained by cultivating Cordyceps nzilitaris in the Cordyceps tnilitaris liquid medium to obtain the spore liquid with a concentration of 30%.

[47] In the following examples, unless otherwise specified, single-blinding sensory inspection was adopted, 100 experimenters were allowed to try and score the mouth fed, with a full score being 100 points. An average score was used as a test result, and the experimenters were relevant professionals in the field.

[48] Example 1 Preparation of Datong Hemerocallis citritta extract [49] I. Formula of the extract: [50] Hetnerocallis citrina powder 2.0 parts by weight [51] Cordyceps militaris powder 1.0 parts by weight [52] Panicummiliaceum powder 1.0 parts by weight [53] II. Preparation of the extract [54] 1. Preparation of raw materials of the extract [55] Freeze-dried Hemerocallis citrina, Cordveeps militaris, and Panicunt miliaceum were selected.

[56] 1) Cordyceps tnilitaris powder was prepared according to the following method: [57] fresh live pupa of Botnbyx mon Linnaeus was inoculated into a liquid strain of Cordyceps tnilitaris (spore liquid with a concentration of 30%) in the abdomen with a rnicrosyringe. After inoculation, the bottle mouth was immediately sealed tightly.

[58] Mycelium culture: After the inoculation was completed, the pupae were placed on a bed frame one by one to develop bacteria. The bacteria development lasted for about 20 days at 15°C to 18°C and shaded from light, until the surface of the pupa and the substrate were covered with while spots, namely entering a stroma culture stage.

[59] Stroma culture: the mycelium matured and gradually turned from white to orange, indicating that the vegetative growth of the mycelium was completed. An optimum temperature for the growth of stroma was 10°C to 25°C. At this time, the illumination was increased and a temperature difference of about 10°C was given to stimulate color change. When the pupa circumference and the surface of the Aroma were accompanied by mound-shaped and orange-yellow bumps of different sizes, it indicated the beginning of the formation of stroma. At this time, the indoor temperature was kept at 18°C to 23°C, and relative air humidity was 80% to 90%. Excessive humidity tended to produce aerial mycelium, which was not conducive to fruiting body growth; insufficient humidity tended to cause the medium to lose water and affect the yield. After the stroma was formed, the direction of light source was adjusted appropriately according to the actual situation to ensure uniform light reception.

[60] Sufficient ventilation was done during the whole culture period, but the sealing plastic film was not removed. The small holes were made on the film by needles to facilitate gas exchange.

[0611 Under normal management conditions, it took 40 days from inoculation to maturity of ascus, and about 20 days from kink of mycelium to maturity of fruiting body. Each worm could grow 2 to 7 strotnas, but only about 3 had optimal commercial characters, with a biological efficiency of about 30%. When the stroma turned orange-red or orange-yellow rod-shaped, the height reached 5 cm to 8 cm, cracked patterns appeared on the head, and yellow powder was visible on the surface, and the pupa and the fruiting body were not separated during harvesting to obtain Cordyceps militaris; [62] The harvested silkwoini Cordyceps militaris was naturally dried at room temperature (25°C), pulverized and sieved by a 60-mesh sieve to obtain the Cordyceps millions powder.

[63] 2) Hemerocallis citrina powder [64] The freeze-dried Hemerocallis citrina was pulverized and sieved by a 60-mesh sieve to obtain the Hemerocallis citrina powder (with a particle size of less than 250 Rm).

[65] 3) Panicum miliaceum powder [66] The cooked Panicum miliaceum was crushed and sieved a 60-mesh sieve to obtain the Panicum miliaceum powder.

[67] Ripened Panicum miliaceutn: commercial Panicum miliaceum was heated on a slow fire, and stir-fried until the surface showed pale yellow and the inherent aroma escaped, to obtain the ripened Panicum miliaceum; specifically, the material was stir-fried on a slow fire (160°C to 170°C), such that a water loss rate was about 1.5%.

[68] 2 Enzymatic hydrolysis [69] The Hemerocallis citrina powder, the Corclyceps militaris powder and the Panicum miliaceum powder were mixed according to a formula of 1(500 g, 250 g and 250 g, respectively) to obtain a raw material; deionized water was added to the raw material at a ratio of the raw material to water of 1:15 (W/V; g/ml) to obtain a suspension; the suspension was placed in an enzymatic hydrolysis tank, and 0.2% (mass percentage, specifically papain mass g/raw material mass g) papain (Solarbio, Lot No. 1014K025, 800,000 u/g, a ratio of enzyme activity to raw material was 1,600 U/lg) was added, and an enzymatic hydrolysis reaction was conducted at 60 'C for 3 h to obtain the enzymatic hydrolysis product. During the enzymatic hydrolysis reaction, stirring was conducted to complete the enzymatic hydrolysis reaction.

[70] 3. Marination [71] Fifteen liter of the enzymatic hydrolysis product obtained in the step 2 was subjected to plate centrifugation (drum rotation speed 2,500 r/min, rotating drum diameter 300 mm), and liquid was collected; the liquid was added into a mixing tank and heated to 55°C; 1% Sophora japonica nectar (Sophora japonica nectar mass g/liquid volume ml, purchased from Shanxi Shenlu Bee Products Co., Ltd.) was added for marination under stirring. After passing through a colloid mill, a product was filtered through a wire mesh filter (pore size 0.2 mm) and a precision filter (retention pore size 0.2 gm) in sequence, and a filtrate was collected.

[72] 4. Homogenization [73] The filtrate obtained in the step 3 was homogenized at 60°C and a pressure of 40 Mpa for 1 min to obtain a mixed solution.

[74] Through the homogenization, suspended particles in the mixed solution were further broken, forming a suspension containing particles with uniform size, without layer separation or precipitation, and the particles were uniformly and stably dispersed in the mixed solution and the uniform turbidity of the mixed solution was maintained.

[75] 5. Sterilization [76] The mixed solution obtained in the step 4 was subjected to ultra-high temperature instantaneous sterilization at 140°C for 4 seconds, with an outlet temperature of 50°C.

[77] 6. Filling [78] The sterilized mixed solution obtained in the step 5 was subpackaged with aluminum-plastic flexible packaging under aseptic conditions, and a finished product was the prepared extract, named as Datong Hemerocallis citrina nutrient puree.

[79] Example 2 Preparation of Datong Hemerocallis citruza extract [80] I. Formula of the extract: [81] Hemerocallis citrina powder 1.0 parts by weight [82] Cortivceps millet-Iris powder 1.0 parts by weight [83] Panicum miliaceum powder 2.0 parts by weight [84] II. Preparation of the extract [85] I. Preparation of raw materials of the extract [86] A preparation method that was the same as that of Example 1 was used to obtain a Henterocallis citrina powder, a Cordyceps milharis powder, and a Panicunt miliaceum powder.

[87] 2. Enzymatic hydrolysis [88] The Hemerocallis citrina powder, the Cordyceps militaris powder and the Pan icum miliaceum powder were mixed according to a formula of 1 (250 2, 250 g and 500 g, respectively) to obtain a raw material. Deionized water was added to the raw material at a ratio of the raw material to water of 1:20 (W/V; g/m1) to obtain a suspension. The suspension was placed in an enzymatic hydrolysis tank, and 0.3% (mass percentage, specifically papain mass g/raw material mass g) papain (Solarbio, Lot No. 1014K025, 800,000 u/g, a ratio of enzyme activity to raw material was 2,400 U/1g) was added, and an enzymatic hydrolysis reaction was conducted at 55 °C for 2 h to obtain the enzymatic hydrolysis product. During the enzymatic hydrolysis reaction, stirring was conducted to complete the enzymatic hydrolysis reaction.

[89] 3. Marination [90] 20 L of the enzymatic hydrolysis product obtained in the step 2 was subjected to plate centrifugation (drum rotation speed 2,500 r/min, rotating drum diameter 300 mm), and liquid was collected; the liquid was added into a mixing tank and heated to 50°C; 2% Sophora japonica nectar (Sophora japonica nectar mass g/liquid volume ml) was added for marination under stirring. After passing through a colloid mill, a product was filtered through a wire mesh filter (pore size 0 2 mm) and a precision filter (retention pore size 0.2 pm) in sequence, and a filtrate was collected.

[91] 4. Homogenization [92] The filtrate obtained in the step 3 was homogenized at 70°C and a pressure of 30 Mpa for 1 min to obtain a mixed solution.

[93] Through the homogenization, suspended particles in the mixed solution were further broken, forming a suspension containing particles with uniform size, without layer separation or precipitation, and the particles were uniformly and stably dispersed in the mixed solution, and the uniform turbidity of the mixed solution was maintained.

[94] 5. Sterilization [9951 The mixed solution obtained in the step 4 was subjected to ultra-high temperature instantaneous sterilization, at 140°C for 4 seconds, with an outlet temperature of 50°C.

[96] 6. Filling [97] The sterilized mixed solution obtained in the step 5 was subpackaged with aluminum-plastic flexible packaging under aseptic conditions, and a finished product was the prepared extract, named as Datong Hemet-caulks eitrina nutrient puree.

[98] Example 3 Preparation of Datong Hemerocaltis canna extract [99] I. Formula of the extract: [0100] Hemerocallis citrina powder 1.0 parts by weight [0101] Cordyceps mitharis powder 2.0 parts by weight [0102] Panicum miliaceum powder 1.0 parts by weight [0103] II. Preparation of the extract [0104] 1. Preparation of raw materials of the extract [0105] A preparation method was the same as that of Example 1, to obtain a HemerocaIlls cdrina powder, a Cordyceps militaris powder and a Pan icum miliaceum powder.

[0106] 2 Enzymatic hydrolysis [0107] The Hemerocallis citrina powder, the Cordyceps militarts powder and the Panicum miliaceum powder were mixed according to a formula of 1 (250 g, 500 g and 250 g, respectively) to obtain a raw material; deionized water was added to the raw material at a ratio of the raw material to water of 1:10 (W/V; g/m1) to obtain a suspension; the suspension was placed in an enzymatic hydrolysis tank, and 0.4% (mass percentage, specifically papain mass g/raw material mass g) papain (Solarbio, Lot No. 1014K025, 800,000 u/g, a ratio of enzyme activity to raw material was 3,200 U/18) was added, and an enzymatic hydrolysis reaction was conducted at 58 °C for 3 h to obtain the enzymatic hydrolysis product. During the enzymatic hydrolysis reaction, stirring was conducted to complete the enzymatic hydrolysis reaction.

[0108] 3. Marination [0109] 9 L of the enzymatic hydrolysis product obtained in the step 2 was subjected to plate centrifugation (drum rotation speed 2,500 r/min, rotating drum diameter 300 mm), and liquid was collected; the liquid was added into a mixing tank and heated to 60°C; 1% Sophora japonica nectar (Sophora japonica nectar mass g/liquid volume ml) was added for marination under stirring. After passing through a colloid mill, a product was filtered through a wire mesh filter (pore size 0 2 mm) and a precision filter (retention pore size 0.2 Rm) in sequence, and a filtrate was collected.

[0110] 4. Homogenization [0111] The filtrate obtained in the step 3 was homogenized at 80°C and a pressure of 40 Mpa for 1 min to obtain a mixed solution.

[0112] Through the homogenization, suspended particles in the mixed solution were further broken, forming a suspension containing particles with uniform size, without layer separation precipitation, and the particles were uniformly and stably dispersed in the mixed solution, and the uniform turbidity of the mixed solution was maintained.

[0113] 5. Sterilization [0114] The mixed solution obtained in the step 4 was subjected to ultra-high temperature instantaneous sterilization, at 140°C for 4 seconds, with an outlet temperature of 50°C.

[0115] 6. Filling [0116] The sterilized mixed solution obtained in the step 5 was subpackaged with aluminum-plastic flexible packaging under aseptic conditions, and a finished product was the prepared extract, named as Datong Hemerocallis citrina nutrient puree.

[0117] Example 4 Preparation of Datong Hemerocallis citritta extract [0118] I. Formula of the extract: [0119] Hemerocallis citrina powder 2.0 parts by weight [0120] Cordvceps militaris powder 2.0 parts by weight [0121] PaWaal?, miliaceum powder 1.0 parts by weight [0122] II. Preparation of the extract [0123] 1. Preparation of raw materials of the extract [0124] A preparation method was the same as that of Example 1, to obtain a Hemerocallis citrina powder, a Cordyceps militaris powder and a Panicum millaceum powder.

[0125] 2. Enzymatic hydrolysis [0126] The Hetnerocallis citrina powder, the Cordyceps militaris powder and the Panicum miliaceuni powder were mixed according to a formula of 1 (500 g, 500 g and 250 g, respectively) to obtain a raw material; deionized water was added to the raw material at a ratio of the raw material to water of 1:15 (W/V; g/ml) to obtain a suspension; the suspension was placed in an enzymatic hydrolysis tank, and 0.2% (mass percentage, specifically papain mass g/raw material mass g) papain (Solarbio, Lot No. 1014K025, 800,000 u/g, a ratio of enzyme activity to raw material was 1,600 U/1g) was added, and an enzymatic hydrolysis reaction was conducted at 60 °C for 2 h to obtain the enzymatic hydrolysis product. During the enzymatic hydrolysis reaction, stirring was conducted to complete the enzymatic hydrolysis reaction.

[0127] 3. Marination [0128] 15 L of the enzymatic hydrolysis product obtained in the step 2 was subjected to plate centrifugation (drum rotation speed 2,500 r/min, rotating drum diameter 300 mm), and liquid was collected; the liquid was added into a mixing tank and heated to 55°C; 2% Sophora japonica nectar (Sophora japonica nectar mass g/liquid volume ml) was added for marination under stirring. After passing through a colloid mill, a product was filtered through a wire mesh filter (pore size 0 2 mm) and a precision filter (retention pore size 0.2 pm) in sequence, and a filtrate was collected.

[0129] 4. Homogenization [0130] The filtrate obtained in the step 3 was homogenized at 80°C and a pressure of 30 Mpa for I min to obtain a mixed solution.

[0131] Through the homogenization, suspended particles in the mixed solution were further broken, forming a suspension containing particles with uniform size, without layer separation or precipitation, and the particles were uniformly and stably dispersed in the mixed solution and the uniform turbidity of the mixed solution was maintained.

[0132] 5. Sterilization [0133] The mixed solution obtained in the step 4 was subjected to ultra-high temperature instantaneous sterilization, at 140°C for 4 seconds, with an outlet temperature of 50°C.

[0134] 6. Filling [0135] The sterilized mixed solution obtained in the step 5 was subpackaged with aluminum-plastic flexible packaging under aseptic conditions, and a finished product was the prepared extract, named as Datong Hemerocallis citrina nutrient puree.

[0136] Example 5 Preparation of Datong Hemerocallis citruza extract [0137] I. Formula of the extract: [0138] Cordyceps militaris powder 1.0 parts by weight [0139] Hemerocallis citrina powder 1.0 parts by weight [0140] Panicum miliaceum powder 1.0 parts by weight [0141] II. Preparation of the extract [0142] 1. Preparation of raw materials of the extract [0143] A preparation method was the same as that of Example I, to obtain a Henterocallis carina powder, a Cordyceps militaris powder and a Pan icum ntiliaceurn powder.

[0144] 2 Enzymatic hydrolysis [0145] The Hemerocallis citrina powder, the Cordyceps muttons powder and the Pan/ruin miliaceum powder were mixed according to a formula of 1 (500 g, 250 g and 500 g, respectively) to obtain a raw material; deionized water was added to the raw material at a ratio of the raw material to water of 1:20 (W/V; g/m1) to obtain a suspension; the suspension was placed in an enzymatic hydrolysis tank, and 0.4% (mass percentage, specifically papain mass g/raw material mass g) papain (Solarbio, Lot No. 1014K025, 800,000 u/g, a ratio of enzyme activity to raw material was 3,200 U/18) was added, and an enzymatic hydrolysis reaction was conducted at 55 °C for 3 h to obtain the enzymatic hydrolysis product. During the enzymatic hydrolysis reaction, stirring was conducted to complete the enzymatic hydrolysis reaction.

[0146] 3. Marination [0147] 20 L of the enzymatic hydrolysis product obtained in the step 2 was subjected to plate centrifugation (drum rotation speed 2,500 r/min, rotating drum diameter 300 mm), and liquid was collected; the liquid was added into a mixing tank and heated to 60°C; 2% Sophora japonica nectar (Sophora japonica nectar mass g/liquid volume ml) was added for marination under stirring. After sieving by a colloid mill, a product was filtered through a wire mesh filter (pore size 0.2 mm) and a precision filter (retention pore size 0.2 pm) in sequence, and a filtrate was collected.

[0148] 4. Homogenization [0149] The filtrate obtained in the step 3 was homogenized at 60°C and a pressure of 50 Mpa for 1 min to obtain a mixed solution.

[0150] Through the homogenization, suspended particles in the mixed solution were further broken, forming a suspension containing particles with uniform size, without layer separation or precipitation, and the particles were uniformly and stably dispersed in the mixed solution, and the uniform turbidity of the mixed solution was maintained.

[0151] 5. Sterilization [0152] The mixed solution obtained in the step 4 was subjected to ultra-high temperature instantaneous sterilization, at 140°C for 4 seconds, with an outlet temperature of 50°C.

[0153] 6. Filling [0154] The sterilized mixed solution obtained in the step 5 was subpackaged with aluminum-plastic flexible packaging under aseptic conditions, and a finished product was the prepared extract, named as Datong Hemerocallis citrina nutrient puree.

[0155] Example 6 Optimization and exploration of parameters in preparation method of extract [0156] (I). Determination test of parameters for enzymatic hydrolysis by papain [0157] 1. Single factor experiment [0158] (1) Investigation on the amount of papain (C) [0159] The amount of papain had influence on the degree of hydrolysis of protein within a certain range. Properly increasing the amount of papain could effectively improve the degree of protein hydrolysis.

[0160] The extraction method in Example 1 was used, and the difference was that the amount of papain was set to: 0.1%<C<0.2%, 0.2%<C<0.4%, 0.4%<C<0.6%, and the remaining steps were consistent with Example 1, wherein C was the percentage of papain mass in g over raw material mass in g.

[01611 Changes in the degree of hydrolysis of protein in the enzymatic hydrolysis products were detected (reference: GuiIan Deng, Junping Li, Development of Pumpkin and Mung Bean Compound Beverage. Beverage Industry, 2017, 20 (4): 28-34.), the results are shown in FIG. 1.

Free ammonia nitrogen in enzymatic hvdrolyzate determined by neutral formaldehyde titr DI I% = x100% [0162] Total nitrogen in enzymatic hydrolyzate determined by Kjeldahl method [0163] Senses of the extracts (Datong Hemerocallis citrina nutrient puree) obtained with different amounts of papain was evaluated, and the results are shown in 'f able 1.

[01641 Table 1 Sensory evaluation of Datong Hemerocallis citrina nutrient puree with different amounts of papain [0165] Papain dosage 0.1%<C<0.2% 0.2%<C<0.4% 0.4%<C<0.6% (%) Color Light brown, relatively pure and uneven Light brown, pure and even Brown, even color color color Structure status Slightly layer separated Even, without layer separation Even, without layer separation Flavor Insufficient aroma, with a little off-flavor Unique flavor and aroma of Unique aroma, no Cordyceps militaris, Panicum peculiar smell miliaceum and Hemerocallis Taste Average taste, no bitterness Suitable sweet and sour taste, no bitterness Average taste, with bitterness [01661 According to FIG. 1 and Table 1, when the amount of papain is 0.1% to 0.4%, the degree of hydrolysis of protein increases significantly with the increase of the enzyme amount. When the amount of papain reaches 0.4%, the degree of hydrolysis of protein changes gently. However, when the enzyme dosage is 0.4%<C<0.6%, Datong Hemerocallis eitritza nutrient puree shows brown color and average tastes, and has bitterness. Therefore, it is more suitable for the enzyme dosage to be 0.2%<C<0.4%, that is, a ratio of enzyme activity to raw materials is 1,600 U/g-3,200 U/g.

[0167] (2) Investigation on enzymatic hydrolysis temperature w [01681 The optimum temperature for papain was generally around 50°C to 60°C, and the enzymatic hydrolysis temperature had a great impact on the degree of hydrolysis of protein and product flavor of Datong Hemerocallis citrina nutrient puree.

[0169] The extraction method in Example 1 was adopted, except that the enzymatic hydrolysis temperature (t) was set to 50°C<t<55°C, 55°C<t<60°C. 60°C<t<65°C, and the rest of the steps were the same.

[0170] The changes in the degree of hydrolysis of protein in the enzymatic hydrolysis products were detected, and the results are shown in FIG. 2.

[0171] The senses of the extracts (Datong Hemerocallis citrina nutrient puree) obtained with different enzymatic hydrolysis temperatures was evaluated. The results are shown in Table 2.

[0172] Table 2 Sensory evaluation of Datong Hemet-peallis citrina nutrient puree with different enzymatic hydrolysis temperatures [0173] Enzymatic 50°C<t<55°C 55°C<t<60°C 60°C <V65°C hydrolysis temperature (°C) color Light brown, relatively pure Light brown, pure and even color Brown, even color and uneven color Structure status Slightly layer separated Even, without layer separation Even, without layer separation Flavor Insufficient aroma, with a little off-flavor Unique flavor and aroma of Cordyceps Slight aroma, no militaris, Panicum miliaceum and peculiar smell Hemerocallis citrina, without peculiar smell Taste Average taste, no bitterness Suitable sweet and sour taste, no Average taste, with bitterness bitterness [0174] According to FIG. 2 and Table 2, at 50°C to 60°C, the degree of hydrolysis of protein gradually increases with the increase of temperature, and the degree of hydrolysis reaches a maximum value when the temperature is 55°C<t<60°C. As the temperature continues to rise, the degree of hydrolysis decreases. When the enzymatic hydrolysis temperature is 50°C<t<55°C, the Datong Hemerocallis citrina nutrient puree is slightly layer separated, and has insufficient aroma and a little miscellaneous taste. However, when the enzymatic hydrolysis temperature is 60°C<V65°C, the Datong Henterocallis citrina nutrient puree has an average taste and adulterated with bitterness, which debases the sensory evaluation. Therefore, 55°C<t<60°C is selected as an optimum enzymatic hydrolysis temperature range.

[0175] (3) Investigation on enzymatic hydrolysis time (t) [0176] The extraction method in Example 1 was adopted, except that the enzymatic hydrolysis time (t) was set to 1 h<t<2 h, 2 h<t<3 h, 3 h<t<4 h, and the rest of the steps remain the same.

[0177] The changes in the degree of hydrolysis of protein in the enzymatic hydrolysis products were detected, and the results are shown in FIG. 3.

[0178] The senses of the extracts (Datong Hemerocallis citrina nutrient puree) obtained with different enzymatic hydrolysis times was evaluated, and the results are shown in Table 3.

[0179] Table 3 Sensory evaluation of Datong Hemerocallis citrina nutrient puree with different enzymatic hydrolysis times (t) [0180] Enzymatic 1 h<t<2 h 2 1<t<3 h 3 h<t<411 hydrolysis time (h) color Light brown, relatively pure and Light brown, pure and even Brown and even color uneven color color Structure status Slightly layered Even without layers Even without layers Flavor Insufficient aroma, with a little Unique flavor and aroma of Unique aroma, no peculiar off-flavor Cord yceps militaris, smell Panicum miliaceum and Taste Average and incongruous taste Suitable sweet and sour Average taste with no taste, no bitterness bitterness [0181] According to FIG. 3 and Table 3, the enzymatic hydrolysis time is 1 h to 3 h. The degree of hydrolysis of protein increases rapidly with time, and the rate of protein hydrolysis is high when 2 h<t<3 h. After continuing to prolong the enzymatic hydrolysis time, the increasing trend of degree of hydrolysis weakens and becomes flat. Moreover, when the enzymatic hydrolysis time is 3 h<t<4 h, the Datong Hemerocallis citrina nutrient puree shows a brown color, with deteriorated taste. Therefore, hydrolysis time is optimal at 2 h<t<3 h. [0182] 2. Orthogonal test [0183] The papain dosage, enzymatic hydrolysis temperature and enzymatic hydrolysis time were used as three factors, L9(34) orthogonal table was selected and used for orthogonal test; the degree of hydrolysis of protein was used as an index to determine the optimal conditions for papain enzymatic hydrolysis; each experimental combination was repeated three times, and the results were averaged. Orthogonal test factor level was shown in Table 4, orthogonal test results are shown in Table 5, and variance analysis results are shown in Table 6.

[0184] Table 4 Orthogonal test factor level Factor \level A, papain dosage C/% B. enzymatic hydrolysis temperature C, enzymatic hydrolysis time tPC t/h I ILI %<C<0.2% 50°C<t<55°C 1 h<t<2 h 2 0.2%C<0.4% 55°C4<60°C 2 h<t<3 h 3 0.4%(C<0.6% 60'C <t<65°C 3 lict<4 li [0185] Table 5 Orthogonal test results with optimal conditions in papain enzymatic hydrolysis [0186] No. A, papain dosage/% B. enzymatic C, enzymatic D Blank Degree of hydrolysis hydrolysis time/h p rotein temperature! C hydrolysis/!% 1 I (0.1%<C<0.2%) I (50°C<t<55°C) 1 (1 h<t<2 h) I 11936 2 1 2 (55°C<t<60°C) 2 (2 h<t<3 h) 2 13.279 3 1 3 (60°C <t<65°C) 3 (3 h <t<4 h) 3 13.373 4 2 (0.2%<C<0.4%) 1 2 3 15.339 1 2 3 1 16.882 6,-) 3 I 2 16.022 7 3 (0.4%<C<0.6%) 1 3 2 14.883 8 3 2 1 3 15.925 9 3 3 2 1 16.566 K1 13.196 14.386 14.961 15.461 k2 16.081 15.362 15.061 14.728 lc; 15.791 15.320 15.046 14.879 R 2.885 0.976 0.100 0.733 Factor A> B> C Sequence Optimal A2B2C2 combinations [0187] Table 6 Variance analysis of orthogonal test for optimal conditions of papain enzymatic hydrolysis 0188] Factor Sum of squares Degree of freedom F ratio F critical value Papain dosage 15.143 2 2.674 5.140 Enzymatic hydrolysis 1.827 2 0.323 5.140 temperature En7yniatic hydrolysis time 0.018 2 0.003 5.140 Error 16.99 6 [0189] From experimental data analysis of Table 5 and Table 6, the factors that affect the effect of papain enzymatic hydrolysis are arranged in a descending order: papain consumption > enzymatic hydrolysis temperature > enzymatic hydrolysis time. The optimal enzymatic hydrolysis conditions are A7l37C2, that is, the amount of papain is 0.2% to 0.4%, that is, the ratio of enzyme activity to raw material is 1,600 U/g-3,200 U/g, the enzymatic hydrolysis temperature is 55°C to 60°C, and the enzymatic hydrolysis time is 2 h to 3 h, and the degree of hydrolysis of protein is about 16.144%. [0190] (II) Comparison of nutritional components of Hemerocallis citrina under different treatments [0191] The test materials were picked from the organic Henterocallis citritia production base in Yunzhou District, Datong City, Shanxi Province. The materials included fresh Hemerocallis citrina, dried Hemerocallis citrina, and freeze-dried Hemerocallis citrina.

[0192] 1. Pretreatment of materials [0193] Drying Hemerncallis citrina: freshly picked Hemerocallis citrina from the organic Hemerocallis citrina production base in Yunzhou District, Shanxi was placed in a simulated natural drying environment: fixating at 105°C for 15 min and drying at 40°C for 8 h. And then 100 2 of fresh Hemerocallis canna was dried to obtain 16.2 g of samples.

[0194] Freeze-dried Hemerocallis citrina: freshly picked Hemerocallis citrina was obtained from the organic Hemerocallis citrina production base in Yunzhou District, Datong, Shanxi. Freeze-drying was carried out in the following manner, and the specific operation procedure is shown in Table 7, and a vacuum pump was started from stage 2.

[0195] Table 7 Operation procedure [0196] Stage Duration/h Temperature/°C I 3 -55 2 1 -50 3 I -45 4 I -40 1 -35 6 1 -30 7 2 -25 8 2 -20 9 2 -15 2 -10 11 1 -5 12 1 0 13 1 5 14 1 10 1 15 16 2 20 17 2 25 18 2 30 [0197] 2. Experimental method [0198] The various processed materials mentioned in item 1 (Pretreatment of materials) above were tested as follows: The soluble protein content was determined according to a Coomassie brilliant blue 0-250 staining method (BRADFORD M. M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing 5 the principle of protein-dye binding. AnaL Biochetn. 1976, (72): 248-254.). Total sugar content was determined by an NDS method (AURISANO N, BERTANI A, REGGIANI R. Involvement of calcium and calmodulin in protein and amino acid metabolism in rice roots under anoxia. Plantcell Physiol, 1995, 36: 1087-1088. DOT: 10. 1080/11263509509440949.). The content of flavones was determined by sodium nitrite-aluminum nitrate color' metry (Geng Linlin. Study on the extraction of total tlavones from Henterocallis citrina by ultrasonic coordinated electrostatic field [D]. 2017, South China University of Technology, Master's Thesis.). The ascorbic acid was determined by molybdenum blue colorimetry (Junfeng Gao. Experiment Guide for Plant Physiology [M]. Beijing: Higher Education Press, 2006, 211-219). After the fresh Henterocallis citrina was dried, it was found that 1 g of dried sample was equivalent to 6.17 g of fresh sample, and 1 g of freeze-dried sample was equivalent to 5.66 g of fresh sample. The nutrient content (Table 8) in different treated samples was as follows.

[0199] As can be seen from Table 8, the soluble protein content in fresh Hetnerocallis citrina is 2.17 mg g-1-; compared with fresh samples, the soluble protein content of Henterocatlis citrina after freeze-drying was 1.99 mg g-1, without significant change; after drying the Hernerocallis citrina, the soluble protein content was 0.24 mg-g-1, with significant difference.

[0200] As can be seen from Table 8, the total sugar content in fresh Hemerocallis citrina is 8.9%, while in the drying treatment and freeze-drying treatment, the total sugar contents were 10.21% and 10.23%, respectively. Compared with fresh samples, the total sugar content was significantly increased.

[0201] As can be seen from Table 8, the flavone content in the fresh Hemerocallis citrina is 20.53 mg 100 g-1, while the flavone contents of drying treatment and freeze-drying treatment are 8.06 mg g-1 and 18.66 mg g-1, respectively.

[0202] As can be seen from Table 8, in fresh Hetnerocallis citrina, ascorbic acid content is 0.81 mg 100 g-1, and in freeze-drying treatment, ascorbic acid content is 0.76 mg g-1; while in the drying sample, the ascorbic acid content is 0.24 mg 100 g-1, which is significantly different from the fresh sample and freeze-dried sample.

[0203] Table 8 Nutrient content under equal mass conditions 0204] Sample Soluble protein Total polysaccharide Total tlavone Ascorbic acid (nig g 1) (%) (mg 100 g-t) (mg 100 g-t) Fresh 2.17a 8.9a 20.53a 0.81a Drying 0.24b 10.2!a 8.0611 0.24b Freeze-drying 1.99a 10.23a 18.66a 0.76a [0205] As can be seen from Table 8, the total sugar content in the freeze-dried Hemerocallis citrina sample is higher than that in the fresh sample; compared with the dried sample, the contents of soluble protein, total flavones and ascorbic acid in the freeze-dried sample are not significantly different from those of the fresh sample. Therefore, under the congenital deficiency that the Hemerocallis canna has a short picking period and cannot be produced annually, freeze-dried sample is used as a source of raw materials, making up for the deficiency that restricts the Hemerocallis citrina to be processed annually. [0206] Freeze-dried Hemerocallis citrina has passed the acute oral toxicity test of 0B15193.3-2014 national food safety standard, and the result shows that the acute oral LD50 of the sample to ICR mice is >5000 mg/kg. According to the acute toxicity dose classification, the sample belongs to the actual non-toxic grade.

[0207] (HI) Comparison of nutritional components of Panicum miliaceum under different treatments [0208] 1. Pretreatment of Panicutn tniliaceum: [0209] (1) Fried Panicum miliaceum (cooked Panicum miliaccum): Panicum miliaccum was heated on a slow fire, and stir-fried to be 70% to 80%-cooked with changed color and escaped inherent aroma to obtain the ripened Panicum miliacetan; specifically, the material was stir-fried on a slow fire (160°C to 170°C) to turn pale yellow, such that a water loss rate was 1.5%, and the fried product was pulverized.

[0210] (2) Raw Panicum nziliaceum: commercial Pan icum nziliaceunt was directly milled.

[0211] (3) Soaked PaniC11111 nziliaceum: commercial Pani(71111 miliaceum was soaked in water (rice: water mass ratio=1:1) for 12 h, and ground into slurry.

[0212] 2. Experimental method [0213] Enzymatic hydrolysis method was used for starch content determination (referring to "GB 5009.9-2016 Determination of Starch Content in Foods"); enzymatic hydrolysis method was used for determination of slow-digested starch content (referring to Miao Ming et al.'s discussion on the in vitro determination of slow-digested starch); Coomassie bthIliant blue method was used for determination of soluble protein content; acid hydrolysis method was used for fat content determination; enzymatic hydrolysis method was used for determination of dietary fiber content (referring to GB 5009.88-2014 Determination of Dietary Fiber Content in Foods); and spectrophotometric method was used for determination of total flavonoids (Reference, Yanfang Liu et al. Research on the determination of total flavones from medicinal fungi Phellinus igniarius).

[0214] The results are shown below.

[0215] Table 9 Comparison of nutritional components of Panicwn miliaceum under different treatments [0216] Item Fried Panicum miliaceum (water loss rate 1.5%) Dried Panicum Soaked Panicurn miliaceum miliaceurn (rice: water =1.11 Starch content (mg/g) 680 700 360 Slow digestible starch content 31 33 17 (mg/g) Soluble protein content (g/kg) 0.42 0.23 0.64 Fat content (g/kg) 24.4 22.9 15.2 Dietary fiber content (g/kg) 42 40 19 Total flavones (mg/g) 4.6 4.8 3.7 [0217] Table 10 Sensory evaluation of single-blind experiments Panicum rniliaceu,n with different treatments [0218] Treatment Fried Pan icum miliaceum Dried Panicum traliaceum Soaked Paraffin illaceum Appearance and color Dark yellow, caramel. - glossy yellow rough surf ace Bright yellow with surface Structure status Slightly dehydrated, shrinked Relatively silty grains Grains become large, plump and no silty grains and viscous after absorbing Smell Special burnt aroma after frying No special smell Slight rice smell after soaking Taste Crispy after frying Relatively rough taste Soft and sticky taste [0219] It can be seen from Table 9 that the nutrient content of fried Pan/cam miliacewn and dried Panicum miliaceum is similar, and both arc higher than those of soaked Panicum nilliaceum. It can be seen from Table 10 that the sensory evaluation of fried Panicum miliaceum is higher than that of dried Panicum miliaceum, thus fried Panicum miliacewn is preferred.

[0220] (IV) Effects of different media on nutrition of fruiting body of Cordyceps nzilitaris [0221] Strain: Cordyceps militaris strain No. 8.

[0222] Culture medium: silkworm chrysalis, rice, wheat.

[0223] Liquid medium for Cordyceps mu/tans: 20 g of potato, 20 g of glucose, 20 g of protein, 1 g of KH7PO4, 0.5 g of MgSO4, 1,000 mL of distilled water; natural pH value, sterilized at 121°C for 30 min. [0224] Solid medium: 30 g of culture medium (rice or wheat) was added into a culture flask, 30 mL of Cordyceps militaris liquid medium was added, and sterilized at 121°C for 30 min. [0225] 1. Method of cultivating fruiting body [0226] 1) Inoculation [0227] The inoculation tools, the outer wall of the bacteria bottle, and the operator's hands were wiped or dipped with 75% alcohol for disinfection. Before inoculation, the inoculation room was sealed and disinfected for 30 min by high-quality aerosol disinfectant or conventional methods, and the operator entered the inoculation room in sterile clothes for inoculation.

[0228] Silkworm chrysalis substrate inoculation: fresh live silkworm chrysalis was selected during inoculation, and a liquid strain of Cordyceps militaris (spore liquid with a concentration of 30%) was inoculated in the abdomen with a micro-syringe, where an amount of inoculation should be that the pupae were full but remained intact (about 0.5 mL for each pupa), and the bottle mouth was sealed immediately after inoculation.

[0229] Rice or wheat solid substrate inoculation: the liquid strain of Cordyceps militaris was evenly sprayed using a sterilized micro-sprayer on a surface of the substrate (rice or wheat) in an amount of 3 mL to S mL per bottle, and the bottle was sealed immediately after inoculation.

[0230] 2) Spawn running management [0231] Culture of mycelium: After the inoculation was completed, the pupae were placed on a bed frame one by one to develop bacteria. The bacteria development lasted for about 20 days at 15°C to 18°C and shaded from light, until surface of the pupa and the substrate were covered with white spots, namely it entered a stroma culture stage.

[0232] Stroma culture: the mycelium matured and gradually turned orange from white, indicating that the vegetative growth of the mycelium was completed. An optimum temperature for die growth of stroma was 10°C to 25°C. At this time, the illumination was increased and a temperature difference of about 10°C was given to stimulate color change. When the pupa surrounding and the surface of the stroma were accompanied by mound-shaped and orange-yellow bumps of different sizes, it indicated the beginning of the formation of stroma. At this time, the indoor temperature was kept at 18°C to 23°C. and relative air humidity was 80% to 90%. Excessive humidity tended to produce aerial mycelium, which was not conducive to fruiting body growth; insufficient humidity tended to cause the medium to lose water and affect the yield. After the stroma was formed, the direction of light source was adjusted appropriately based on the actual situation to ensure uniform light irradiation. Proper ventilation was done during the whole culture period, while the sealing plastic film was not removed. The small holes were made on the film with needles to facilitate gas exchange.

[0233] 3) Harvest [0234] Under normal management, it took 40 days from inoculation to maturity of ascus, and about 20 days from kink of mycelium to maturity of fruiting body. Each worm could grow 2 to 7 stromas, but only about 3 of them had optimal commercial characters, with a biological efficiency of about 30%. When the stroma grew to tangerine or orange rods, the height reached 5 cm to 8 cm, cracked patterns appeared on the head, and yellow powder was visible on the surface, harvesting should be followed. The pupa and the fruiting body were not separated during harvesting to obtain Cordyceps militaris. [0235] 2. Detection of bioactive ingredients [0236] 1) Determination of Cordyceps polysaccharide content [0237] References for detection methods: Bo Shao, Boyan Liu, Liuxin Chen, Yuanyuan Wen, Xiaoyan Wang, Xiaotian Thai, Zheng Thou, Ying Li, Yanan Zhao, Yanhong Si, Shucun Qin. Mechanism of Cordyceps militaris polysaccharide in lowering effect of cholesterol [J]. Chinese Journal of Arteriosclerosis, 2020, 28 GO): 861-866.

[0238] Preparation of a glucose standard curve: 20 mg of glucose dried at 105°C to a constant weight was dissolved in a small beaker with distilled water, and transferred to a 500 mL volumetric flask, diluted with water to obtain a 40 Rg/mL glucose standard solution. 0, 0.4, 0.6, 0.8, 1.0, 1.2, 1.4, 1.6, 1.8 mL of the 40 jtg/mL glucose solution were added to nine 20-mL stoppered test tubes numbered 0 to 8, 1.8 mL of distilled water, 1.6 mL of a 6% phenol solution and 7 5 mL of concentrated sulfuric acid were added to each test tube, shaken well, allowed to stand for 10 min, and shaken well, and allowed to stand at (23 ± 2)°C for 20 min, 3 parallel samples were set in each group, and an absorbance of the samples was measured with a UV spectrophotometer at a wavelength of 490 nm. The abscissa was the micrograms of glucose, and the ordinate was the absorbance, and the glucose standard curve was made by Excel software.

[0239] Determination of sample polysaccharide content: 0.2 mL of an extract was selected from a 50 mL volumetric flask with a pipette to 10 20 mL stoppered test tubes, and another 20 mL stoppered test tube was used as a control. The 11 stoppered test tubes were made up to 1.8 nth with distilled water. 1.6 mL of 6% phenol solution and 7 5 mL of concentrated sulfuric acid were added to 20-mL stoppered test tube separately, shaken well, and allowed to stand for 10 min. Absorbance was measured at 490 nm.

[0240] Sample polysaccharide content (mg/g) = [polysaccharide content in extract (Mg) x dilution factor x 100]/[sample dry weight (g) x 1 000] [0241] 2) Determination of cordycepin content [0242] Detection method was referred to Jianping Li, Tie Zhang, Wenbo Zeng, Xiaoshuang Ma. Analysis of nucleoside components of Cordyceps millions from different sources [J]. China Edible Fungi, 2018, 37 (05): 49-56.

[0243] 2.00 g of the crushed sample was added into a centrifuge tube, 15 nth of distilled water was added, sonicated in a 50°C water bath for 60 min, and centrifuged to obtain a supernatant I; 5 mL of distilled water was added to the centrifuge tube, mixed well, sonicated in a water bath for 30 min, and centrifuged to obtain a supernatant II; 5 mL of distilled water was added, mixed evenly in a water bath, sonicated for 30 min, and centrifuged to obtain a supernatant Ill: the 3 supernatants were combined, diluted to 25 mL with distilled water, and filtered with a filter membrane for sample injection and measurement; if still being turbid, the sample was centrifuged again and filtered with the filter membrane. Determination was conducted by ultra-high liquid chromatography.

[0244] 3) Determination of cordyccpic acid content [0245] Detection method was referred to Jimping Li, Tie Zhang, Wenbo Zeng, Xiaoshuang Ma. Analysis of nucleoside components of Cordyceps millions from different sources [J] China Edible Fungi, 2018, 37 (05): 49-56.

[0246] The extraction process was the same as that of the determination of cordyccpin determination was conducted by ultra-high liquid chromatography.

[0247] 4) Determination of adenosine content [0248] Determination method was referred to Lina Zhu, Yanfang Liu, Hongxia Zhang, Shuai Zhou, Zhong Zhang, Chuanhua Li, Xinhua Gao, Qingjiu Tang. Comparison of active components of fruiting bodies of Cordyceps militaris from different sources [J] . Myeosystenta, 2018, 37 (12) :1695-1706. [0249] Determination was conducted by liquid chromatography.

[0250] The main bioactive substances in Cordyceps militaris include cordycepin, cordyccpic acid, adenosine, and cordyceps polysaccharide. Different cultivation substrates affect the content of main active substances in Cordyceps militaris. Therefore, the four indicators were used as an evaluation basis, the active components of the fruiting bodies of Cordyceps militaris cultivated in three different substrates were compared and analyzed, and it was finally determined that Cordvceps militaris was the optimal added raw material. The test results are as follows.

[0251] Table 11 Effects of different media on nutrition of Cordyceps militaris fruiting bodies [0252] Medium Cordycepin content Cordycepic acid Adenosine content (mg/kg) Cordyceps (mu/kg) content (mg/kg) polysaccharide content Silkworm chrysalis 2750.0 28800.1 1690.5 6.51 substrate Rice substrate 1333.7 12.08 674.0 9.40 Wheat substrate 649.7 13.74 1374.3 9.18 [0253] It can be seen from Table 11 that the medium composition had a great influence on the bioactive components in the fruiting body of Cordyceps militaris, and when being inoculated with silkworm chrysalis, the nutrients were much higher than those of rice and wheat substrates.

[0254] In summary, freeze-dried Hemerocallis citrina, silkworm Cordyceps militaris and fried Panicum miliaceum have the optimal nutritional components, which are used as the main raw materials for further researches.

[0255] Example 7 Sensory evaluation of Datong Hemerocallis citrina nutrient puree [0256] 100 relevant professionals in the field were selected as experimenters to try the Datong Hemerocallis citrina nutrient puree products prepared in Examples 1 to 5 of the present disclosure, and a taste was scored with a full score of 100 points. The evaluation criteria are shown in Table 12. Taking the average score as the test result, the evaluation test results are shown in Table 13.

[0257] Table 12 Test evaluation criteria [0258] Item Evaluation indicators requirement standards Scoring color Light brown, pure and even color 7-10 (10 points) Brown, with local uneven color and variegation 3-7 Dark brown, with extremely uneven color and obvious variegation <3 Structure status (20 points) Even structure without layer separation 15-20 Slightly layer separated 5-I 5 Layer separated <5 Flavor Unique flavor and aroma of Curdy:cps militaris, Pan/ruin miliaccum and Hernerucallis ritrina, without peculiar smell 25-30 (30) Insufficient aroma, with a little off-flavor 15-25 No unique flavor and aroma of Curdyceps militaris, Panictun <15 tniliaceinn and Honerocallis citrina, with peculiar smell Taste Suitable sweet and sour taste no bitterness 30-40 (40 points) Slightly sweet tasteincongruous 20-30 Slightly sour taste, with bitterness and peculiar smell <20 [0259] Table 13 Evaluation test results [0260] Average score/point

Example 1 94

Example 2 90

Example 3 93

Example 4 97

Example 5 93

[0261] It can be seen that the Datong Hemerocallts canna nutrient puree is light brown, has a pure color, desirable uniformity, and not layer separated, and has a unique taste and smell of Henterocallis citrina, Cordyceps militaris and Panicwn tniliacewn, has no peculiar smell, suitable sweet and sour taste, and relatively desirable sensory properties.

[0262] Example 8 Determination of physicochemical indexes of Datong Hemerocallis citrina nutrient puree [0263] The physicochemical indexes were determined on the finished product of Datong Hemerocallis citrina nutrient puree prepared in Examples 1 to 5, and the determination detection results were as follows: [0264] (1) 18 common amino acids (including 8 essential amino acids, mg/100 mL): 120.46-218.71; where the content of tryptophan is determined according to standard GB/T 15400-2018, and the contents of remaining 7 essential amino acids are determined according to standard GB 5009.124 -2016. The contents of 8 essential amino acids are: valine (mg/100 mL). 18.9 to 35.64; isoleucine (mg/100 mL) * 7 9 to 13.41; leucine (mg/100 mL) * 14 6 to 26.51; phenylalanine (mg/100 mL) * 7 31 to 13.72; lysine (mg/100 mL). 16 4 to 29.68; methionine (mg/100 mL)' 3 75 to 7.32; threonine (mg/100 mL) * 205 to 35.22; and tryptophan (mg/100 mL): 31.1 to 57.21.

[0265] (2) Cordycepin (mg/100 g): 13.64-20.46, deteimined according to standard NY/T 2116-2012. [0266] (3) Soluble solids: 5% to 10.2%, determined according to standard GB/T12143.

[0267] Example 9 Determination of nutritional components of Datong Hemerocallis citrina nutrient puree [0268] The nutritional components of Datong Hemerocallis citrina nutrient puree products prepared by the preparation method in Examples 1 to 5 were tested, and the results were as follows: [02691 (1) Energy (kJ/100 g): 69 to 88, determined by a calculation method.

[02701 (2) Protein (g/100 g): 0.5 to 1.1, determined according to the first method in standard 0B5009.5-2016.

[0271] (3) Fat (g/100 2): 0, determined according to the second method in standard GB5009.5-2016. [0272] (4) Carbohydrate (g/100 g): 3.5 to 4.2, determined by a calculation method.

[0273] (5) Sodium (ing/100 g): 0, determined according to the fourth method in standard 0B5009.91-2017.

[0274] The above test results meet the national food-related standards.

[02751 It can be seen that the Datong Hemerocallis canna nutrient puree is a zero-fat, low-calorie, comprehensive, and balanced-nutrition functional beverage rich in the cordycepin and including 8 essential amino acids.

[0276] The foregoing descriptions are merely preferred implementations of the present disclosure. It should be noted that several improvements and modifications may further be made by a person of ordinary skill in the art without departing from the principle of the present disclosure, and such improvements and modifications should also be deemed as falling within the protection scope of the present disclosure.

[0277] Industrial Applicability

[0278] In the present disclosure, based on the nutritional properties and health care value of Hemeroca citrina, Cordyceps tnilitaris and Panicum tniliaceurn, a purpose is to expand regional delicacies into national delicacies, and it is the first time to develop functional products with high added value through intensive processing.

[0279] In the present disclosure, after the materials are pulverized, enzymatically-hydrolyzed and centrifuged, an obtained supernatant is prepared, homogenized, sterilized and filled to obtain the Datong Henterocallis canna nutrient puree, and the precipitate is used for other purposes. The raw materials are fully utilized to a maximum extent to eliminate the pollution of production waste to the environment. The present disclosure has the following advantages: [0280] (1) In the present disclosure, the method is unique with a simple technological process, and convenient operation; after the material is pulverized, enzymatically-hydrolyzed and centrifuged, an obtained supernatant is prepared, homogenized, sterilized and filled to obtain the Datong Hemerocallis citrina nutrient puree, and the precipitation is used for other purposes. The full utilization of raw materials is maximized to eliminate the pollution of production waste to the environment.

[0281] (2) In the present disclosure, the Datong Hemerocallis citrina nutrient puree has the unique flavors of Hemerocallis citrina, Cordyceps nalitaris and Panicum miliaceum, has no peculiar smell, and has better product uniformity and stable sensory quality. The product has a sweet and sour taste, refreshing mouth feel, the tissue has no separated layers and light brown appearance, having desirable sensory characteristics.

[0282] (3) In the present disclosure, through scientific and reasonable dietary matching technology, high-protein, low-calorie Hetnerocallis citritza rich in vitamins and minerals. Panicutn tniliaceum with high dietary fiber content, and Cordyceps militaris containing various bioactive substances such as cordycepin and cordycepin polysaccharide are selected as the main raw materials for making Datong HemerocaIlls citrina nutrient puree, which can enhance the efficacy of a single variety. Therefore, the Datong Hemerocallis citrina nutrient puree simultaneously includes the nutrition, physiological activity and functional components of Hemerocallis citrina, Cordyceps militaris and Pan/cam miliaceum, and has nutritional and medicinal health care functions of the three components. The product has comprehensive nutrition, high dietary fiber content and desirable protein content, thus meeting people's demand for healthy, nutritious and health-care functional foods.

[0283] (4) In the present disclosure, the liquid product contains 18 common amino acids, with 120.46 mg/100 ml. to 218.71 mg/100 mL of 8 essential amino acids and 13.64 mg/100 g to 20.46 mg/100 g of cordycepin. The product is a zero-fat, low-calorie, comprehensive, and balanced-nutrition functional beverage rich in the cordycepin and including 8 essential amino acids.

[0284] (5) The Datong Hemerocallis citrina nutrient puree has effects such as regulating immunity, improving sleep, anti-oxidation, promoting gastrointestinal motility, and maintaining normal structure and function of cardiovascular system, and is suitable for drinking by all people. The Datong HetnerocaIlls citrina nutrient puree has a rich nutrition content, and sweet and sour taste.

Claims (14)

1. WHAT IS CLAIMED IS: 1. A method for preparing a liquid product of a Hemerocallis citrina extract, comprising the following steps: A) conducting enzymatic hydrolysis on a raw material comprising Cordyceps militaris, HemerocaIlls citrina, and Pan/cam miliaceum with papain to obtain an enzymatic hydrolysis product, namely the Hemerocallis citrina extract; and B) collecting a liquid portion of the Henterocallis citrina extract, and preparing the liquid product of the Hemerocallis citrina extract using the liquid portion of the Hemerocallis citrina extract.
2. 2. The method according to claim 1, wherein in step A), the papain is added in an amount of 1,600 U/1 g to 3,200 U/1 g with respect to the raw material.
3. 3. The method according to claim 1 or 2, wherein in step A), the enzymatic hydrolysis with papain is conducted at 55°C to 60°C for 2 h to 3 h.
4. 4. The method according to any one of claims 1 to 3, wherein in step A), the Hemet-or:tides carina, the Cordyceps mu/tans, and the Panicum miliaceum have a mass fraction ratio of (1-2):(1-2):(1-2); or the Hemerocallis citrina, the Cordyceps mu/tans, and the Panicum miliaceum have a mass fraction ratio of 2:(1-2):(1-2); or the Hemerocallis canna, the Cordyceps militaris, and the Panicum miliacewn have a mass fraction ratio of 1:(1-2):(1-2).
5. 5. The method according to any one of claims 1 to 4, wherein in step A), the Hemerocallis citrina. the Cordyceps mu/tans, and the Panic:um miliaceum have a mass fraction ratio of 2:1:1.
6. 6. The method according to any one of claims 1 to 4, wherein in step A), the Hemerocallis c trt a, the Cordyceps militaris, and the Panicum miliaceum have a mass fraction ratio of 1:1:2.
7. 7. The method according to any one of claims 1 to 4, wherein in step A), the Hemerocallis cart a, the Cordyceps militaris, and the Panicum miliaceum have a mass fraction ratio of 1:2:1.
8. 8. The method according to any one of claims 1 to 4, wherein in step A), the Hetnerocallis citrina, the Cordyceps militaris, and the Panicum miliaceum have a mass fraction ratio of 2:2:1.
9. 9. The method according to any one of claims 1 to 4, wherein in step A), the Hemerocallis citrina, the Cord yceps militaris, and the Panicuttz mdiaceum have a mass fraction ratio of 2:1:2.
10. 10. The method according to any one of claims 1 to 9, wherein in step A), the Cord yceps mitharis is silkworm Cordyceps mditaris; the Hemerocallis cdritza is freeze-dried HemerocaIlls citrina; and the Panicum Indiaceum is ripened Panicum
11. 11. The method according to any one of claims Ito 10, wherein in step B), the liquid product of the Datong Hemerocallis citrina extract is prepared by the following steps: subjecting the liquid portion of the Datong Hemerocallis (drilla extract to honey marination, colloid milling, filtration, homogenization, and sterilization successively to obtain the liquid product of the Datong Hemerocallis citrina extract.
12. 12. A product of a Datong Hemerocallis citrina extract prepared by the method according to any one of claims 1 to 11.
13. 13. A method for preparing a Datong Hemerocallis citrina extract, comprising step A) of the method according to any one of claims 1 to 11.
14. 14. A Datong Hetnerocallis citrina extract prepared by the method according to claim 13.