阅读说明：本技术 一种针对中学生的食品发酵汁及其制备方法和应用 (Food fermented juice for middle school students and preparation method and application thereof ) 是由 康跻耀 王国建 王洋洋 于 2021-07-12 设计创作，主要内容包括：本发明属于食品发酵技术领域,具体涉及一种针对中学生的食品发酵汁,所述食品发酵汁包括以下质量份数的组分：桑葚5-10份、益智仁10-20份、山药20-30份、百合10-20份、桂圆10-20份、茯苓15-25份、黑芝麻5-12份、黑豆10-15份、益生元20-40份和磷脂酰丝氨酸8-15份。本发明采用的多为药食同源原料,在此基础上与益生元进行搭配,通过低温缓慢发酵技术对原料进行处理,可以产生多种神经递质、初级代谢物和次级代谢物,进而达到调节肠道菌群,舒缓神经,放松心态,提高记忆力,缓解中学生的学业压力的作用。(The invention belongs to the technical field of food fermentation, and particularly relates to food fermented juice for middle school students, which comprises the following components in parts by weight: 5-10 parts of mulberry, 10-20 parts of sharpleaf galangal fruit, 20-30 parts of Chinese yam, 10-20 parts of lily, 10-20 parts of longan, 15-25 parts of poria cocos, 5-12 parts of black sesame, 10-15 parts of black beans, 20-40 parts of prebiotics and 8-15 parts of phosphatidylserine. Most of the raw materials adopted by the invention are medicinal and edible raw materials, are matched with prebiotics on the basis, and are processed by a low-temperature slow fermentation technology to generate various neurotransmitters, primary metabolites and secondary metabolites, so that the effects of regulating intestinal flora, relieving nerves, relaxing the mind, improving the memory and relieving the academic pressure of middle school students are achieved.)

1. The food fermented juice for middle school students is characterized by comprising the following components in parts by mass: 5-10 parts of mulberry, 10-20 parts of sharpleaf galangal fruit, 20-30 parts of Chinese yam, 10-20 parts of lily, 10-20 parts of longan, 15-25 parts of poria cocos, 5-12 parts of black sesame, 10-15 parts of black beans, 20-40 parts of prebiotics and 8-15 parts of phosphatidylserine.

2. The food fermented juice according to claim 1, which comprises the following components in parts by weight: 8 parts of mulberry, 15 parts of sharpleaf galangal fruit, 25 parts of Chinese yam, 15 parts of lily, 15 parts of longan, 20 parts of poria cocos, 8 parts of black sesame, 12 parts of black beans, 30 parts of prebiotics and 12 parts of phosphatidylserine.

3. The fermented food juice according to claim 1, wherein the prebiotic comprises one or more of polydextrose, isomaltooligosaccharide, lactitol and fructo-oligosaccharide.

4. The fermented food juice according to claim 3, wherein when the prebiotic comprises polydextrose and isomaltooligosaccharide, the mass ratio of polydextrose to isomaltooligosaccharide is 1: 1-2;

when the prebiotics comprise lactitol and fructo-oligosaccharide, the mass ratio of the lactitol to the fructo-oligosaccharide is 1: 1-2;

when the prebiotics comprise isomaltooligosaccharide and lactitol, the mass ratio of the isomaltooligosaccharide to the lactitol is 1: 0.5-1.

5. A method for producing a fermented food juice according to any one of claims 1 to 4, comprising: mixing and decocting mulberries, fructus alpiniae oxyphyllae, Chinese yams, lilies, longan, poria cocos, black sesames, black beans and prebiotics with water to obtain a decoction liquid; fermenting the boiled feed liquid at 20-45 ℃ for 20-25h to obtain fermented feed liquid; chelating and aging the fermentation liquid to obtain a chelated fermentation liquid; and mixing the chelated fermentation broth with phosphatidylserine to obtain the food fermentation juice.

6. The preparation method according to claim 5, wherein the fermenting agent used for the fermentation comprises one or more of yeast, lactic acid bacteria and acetic acid bacteria; the mass of the leavening agent is 0.1-0.2% of the boiled feed liquid; when the leaven comprises a plurality of said yeasts, lactic acid bacteria and acetic acid bacteria, the bacteria are mixed in equal volumes.

7. The preparation method according to claim 5, wherein the mass ratio of the total mass of the mixture of the mulberry, the sharpleaf galangal fruit, the Chinese yam, the lily, the longan, the tuckahoe, the black sesame, the black bean and the prebiotics to the water is 1: 8;

the boiling time is 30-60 min.

8. Preparation process according to claim 5, characterized in that the aging time is from 10 to 15 hours.

9. Use of the fermented food juice according to any one of claims 1 to 4 or the fermented food juice obtained by the preparation method according to any one of claims 5 to 8 for preparing a preparation for improving intelligence and regulating intestinal functions.

10. The use according to claim 9, wherein the fermented food juice is administered orally 30ml once a day for 30 days.

Technical Field

The invention belongs to the technical field of food fermentation, and particularly relates to food fermented juice for middle school students and a preparation method and application thereof.

Background

Along with the development and progress of the society, the academic pressure of middle school students is increasingly strengthened, the pressure directly influences the physical and mental health of the middle school students, particularly, the damage to the brain is large, and under the drive of the pressure, the problems of memory decline, slow response speed, fatigue and boredom and the like of partial students occur to different degrees. In addition, along with the pressure of the academic industry, the eating habits of middle school students are also seriously influenced, especially for the middle school students who are first boarded, the living and eating environments are changed, and the fast learning rhythm also promotes the fast eating speed, irregular diet and the like, thereby causing a plurality of intestinal problems and hidden diseases.

Although some fermented beverages for students exist in the current market, the fermented beverages only pay attention to the problem of promoting the growth and development of the middle school students, and the conditioning and promoting of the intestinal tract and intelligence development of the middle school students are neglected; and is expensive or has side effects, and is not suitable for long-term administration. Therefore, the problem to be solved is to provide a beverage which is specially used for middle school students and has the effects of benefiting intelligence and regulating intestinal tracts and has no side effect.

Disclosure of Invention

The food fermented juice provided by the invention not only has the effects of benefiting intelligence and conditioning intestinal tracts, but also adopts medicinal and edible raw materials, has no side effect, and can be eaten for a long time.

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

the invention provides food fermented juice for middle school students, which comprises the following components in parts by weight: 5-10 parts of mulberry, 10-20 parts of sharpleaf galangal fruit, 20-30 parts of Chinese yam, 10-20 parts of lily, 10-20 parts of longan, 15-25 parts of poria cocos, 5-12 parts of black sesame, 10-15 parts of black beans, 20-40 parts of prebiotics and 8-15 parts of phosphatidylserine.

Preferably, the food fermented juice comprises the following components in parts by weight: 8 parts of mulberry, 15 parts of sharpleaf galangal fruit, 25 parts of Chinese yam, 15 parts of lily, 15 parts of longan, 20 parts of poria cocos, 8 parts of black sesame, 12 parts of black beans, 30 parts of prebiotics and 12 parts of phosphatidylserine.

Preferably, the prebiotic comprises one or more of polydextrose, isomaltooligosaccharide, lactitol and fructooligosaccharide.

Preferably, when the prebiotics comprise polydextrose and isomaltose hypgather, the mass ratio of polydextrose to isomaltose hypgather is 1: 1-2;

when the prebiotics comprise lactitol and fructo-oligosaccharide, the mass ratio of the lactitol to the fructo-oligosaccharide is 1: 1-2;

when the prebiotics comprise isomaltooligosaccharide and lactitol, the mass ratio of the isomaltooligosaccharide to the lactitol is 1: 0.5-1.

The invention also provides a preparation method of the food fermented juice, which comprises the following steps: mixing and decocting mulberries, fructus alpiniae oxyphyllae, Chinese yams, lilies, longan, poria cocos, black sesames, black beans and prebiotics with water to obtain a decoction liquid; fermenting the boiled feed liquid at 20-45 ℃ for 20-25h to obtain fermented feed liquid; chelating and aging the fermentation liquid to obtain a chelated fermentation liquid; and mixing the chelated fermentation broth with phosphatidylserine to obtain the food fermentation juice.

Preferably, the leaven used for fermentation comprises one or more of yeast, lactic acid bacteria and acetic acid bacteria; the mass of the leavening agent is 0.1-0.2% of the boiled feed liquid; when the leaven comprises a plurality of said yeasts, lactic acid bacteria and acetic acid bacteria, the bacteria are mixed in equal volumes.

Preferably, the mass ratio of the total mass of the mixture of the mulberries, the sharpleaf galangal fruit, the Chinese yams, the lilies, the longans, the poria cocos, the black sesame, the black beans and the prebiotics to the water is 1: 8;

the boiling time is 30-60 min.

Preferably, the aging time is 10-15 h.

The invention also provides application of the food fermented juice in the technical scheme in preparing a preparation for benefiting intelligence and conditioning intestinal functions.

Preferably, the food fermented juice is taken orally 30ml each time, once a day, and continuously for 30 days.

The invention provides food fermented juice for middle school students, which comprises the following components in parts by weight: 5-10 parts of mulberry, 10-20 parts of sharpleaf galangal fruit, 20-30 parts of Chinese yam, 10-20 parts of lily, 10-20 parts of longan, 15-25 parts of poria cocos, 5-12 parts of black sesame, 10-15 parts of black beans, 20-40 parts of prebiotics and 8-15 parts of phosphatidylserine. The food fermented juice provided by the invention contains various neurotransmitters, such as gamma-aminobutyric acid and the like, and has the effects of relieving nerves and relaxing the heart. Meanwhile, the prebiotics components such as lactitol, polydextrose and isomaltooligosaccharide can provide food for probiotics, can be decomposed and absorbed by beneficial bacteria in intestinal tracts, and can promote the growth and the propagation of the beneficial bacteria.

In addition, most of the raw materials adopted in the invention are medicinal and edible raw materials, the price is low, no side effect is caused, and the traditional Chinese medicine composition can be taken for a long time. On the basis, the health food is matched with prebiotics, the raw materials are processed by a low-temperature slow fermentation technology, and various neurotransmitters, primary metabolites and secondary metabolites can be generated, so that the effects of regulating intestinal tracts, relieving nerves, relaxing the mind, improving the memory and relieving the academic pressure of middle school students are achieved.

Detailed Description

The invention provides food fermented juice for middle school students, which comprises the following components in parts by weight: 5-10 parts of mulberry, 10-20 parts of sharpleaf galangal fruit, 20-30 parts of Chinese yam, 10-20 parts of lily, 10-20 parts of longan, 15-25 parts of poria cocos, 5-12 parts of black sesame, 10-15 parts of black beans, 20-40 parts of prebiotics and 8-15 parts of phosphatidylserine.

In the present invention, the source of each component is not particularly limited, and a conventional commercially available product may be used unless otherwise specified.

The food fermentation juice provided by the invention comprises 5-10 parts by mass of mulberry, preferably 5-8 parts by mass, and more preferably 8 parts by mass. In the invention, the mulberry contains various functional components such as rutin, anthocyanin, resveratrol and the like, and has good effects of cancer prevention, aging resistance, ulcer resistance, virus resistance, blood enrichment, yin nourishing, body fluid production promoting, thirst quenching, intestine dryness moistening and the like.

The food fermented juice provided by the invention comprises 10-20 parts of fructus alpiniae oxyphyllae, preferably 13-17 parts of fructus alpiniae oxyphyllae, and more preferably 15 parts of mulberry. In the invention, the fructus alpiniae oxyphyllae contains volatile oil, the main components of the volatile oil are sesquiterpenes such as eucalyptol, zingiberene and gingerol, the volatile oil contains abundant vitamin B and vitamin C, and trace elements such as manganese, zinc, potassium, sodium, calcium, magnesium, phosphorus, iron and copper, and the volatile oil has the effects of protecting nerves, improving memory, resisting oxidation and the like.

The food fermented juice provided by the invention comprises 20-30 parts of Chinese yam, preferably 23-28 parts of Chinese yam, and more preferably 25 parts of Chinese yam based on the mass parts of mulberry. In the invention, the Chinese yam has the effects of tonifying spleen and stomach, building body and strengthening bone, tonifying lung and moistening dryness and the like.

The food fermented juice provided by the invention comprises 10-20 parts by mass of lily, preferably 12-17 parts by mass, and more preferably 15 parts by mass based on the mass of mulberry. In the invention, the lily contains various alkaloids such as colchicine and the like, and has the effects of nourishing the heart, soothing the nerves, moistening the lung and relieving cough.

The food fermented juice provided by the invention comprises 10-20 parts of longan by mass, preferably 10-15 parts of longan by mass, and more preferably 15 parts of mulberry by mass. In the invention, the longan has the effects of tonifying heart and spleen, replenishing qi and blood, strengthening spleen and stomach, nourishing muscle and the like.

The food fermented juice provided by the invention comprises 15-25 parts by mass of poria cocos, preferably 18-25 parts by mass of poria cocos, and more preferably 20 parts by mass of mulberry. In the invention, the poria cocos has the effects of promoting urination, strengthening the spleen, resisting bacteria and tumors and improving immunity.

The food fermented juice provided by the invention comprises 5-12 parts by mass of black sesame, preferably 5-10 parts by mass, and more preferably 8 parts by mass of mulberry. In the invention, the black sesame has the functions of nourishing liver and kidney, benefiting essence and blood, moistening intestine dryness and the like.

The food fermented juice provided by the invention comprises 10-15 parts by mass of black beans, preferably 10-15 parts by mass of mulberry, and more preferably 12 parts by mass of black beans. In the invention, the black beans contain rich substances such as vitamins, yolk, melanin, lecithin and the like, wherein the content of B vitamins and vitamin E is very high, the black beans have the functions of nutrition and health care, and also contain rich trace elements, so that the black beans have the effects of keeping the body function complete, delaying the body aging, reducing the blood viscosity and meeting the requirements of the brain on trace substances.

The food fermented juice provided by the invention comprises 8-15 parts by mass of phosphatidylserine, preferably 12 parts by mass of mulberry. In the present invention, the phosphatidylserine is preferably extracted from natural soybean oil residues, and the extraction method of the phosphatidylserine is not particularly limited, and may be any extraction method conventionally used in the art. In the invention, the function of the phosphatidylserine is mainly to improve the function of nerve cells, regulate the conduction of nerve pulses and enhance the memory function of the brain, and the phosphatidylserine has strong lipophilicity, can quickly enter the brain through a blood brain barrier after being absorbed, and plays roles in relieving blood vessel smooth muscle cells and increasing blood supply of the brain.

The food fermented juice provided by the invention comprises 20-40 parts of prebiotics, preferably 30-32 parts, and more preferably 30 parts by mass based on the mass parts of the mulberries. In the present invention, the prebiotic comprises one or more of polydextrose, isomaltooligosaccharide, lactitol and fructo-oligosaccharide. In the present invention, when the prebiotics include polydextrose and isomaltooligosaccharide, the mass ratio of polydextrose to isomaltooligosaccharide is preferably 1:1-2, more preferably 1:1.4-1.8, and still more preferably 1: 1.6; when the prebiotics comprise lactitol and fructo-oligosaccharide, the mass of the lactitol and the fructo-oligosaccharide is preferably 1:1-2, more preferably 1:1.2-1.6, and even more preferably 1: 1.4; when the prebiotic comprises isomaltooligosaccharide and lactitol, the mass ratio of isomaltooligosaccharide to lactitol is 1:0.5-1, preferably 1:0.6-0.8, more preferably 1: 0.7. In the invention, the prebiotics can provide food for the probiotics, and are decomposed and absorbed by beneficial bacteria in the intestinal tract, so that the growth and reproduction of the beneficial bacteria are promoted, a microecological competitive advantage is formed, the microecological balance of the intestinal tract is optimized, and the immunity is improved, thereby keeping the health of the organism. The sources of the polydextrose, the isomaltooligosaccharide, the lactitol and the fructo-oligosaccharide are not particularly limited, and the conventional commercial products are adopted.

The invention also provides a preparation method of the food fermented juice, which comprises the following steps: mixing and decocting mulberries, fructus alpiniae oxyphyllae, Chinese yams, lilies, longan, poria cocos, black sesames, black beans and prebiotics with water to obtain a decoction liquid; fermenting the boiled feed liquid at 20-45 ℃ for 20-25h to obtain fermented feed liquid; chelating and aging the fermentation liquid to obtain a chelated fermentation liquid; and mixing the chelated fermentation broth with phosphatidylserine to obtain the food fermentation juice.

The invention mixes and boils mulberries, sharpleaf galangal fruit, Chinese yams, lily, longan, poria cocos, black sesame, black beans and prebiotics with water to obtain a boiled material liquid. According to the invention, the mulberry, the sharpleaf galangal fruit, the Chinese yam, the lily, the longan, the poria cocos, the black sesame and the black bean are preferably respectively cleaned and then mixed with the prebiotics.

In the invention, the mass ratio of the total mass of the mixture of the mulberries, the sharpleaf galangal fruit, the Chinese yams, the lilies, the longans, the poria cocos, the black sesame, the black beans and the prebiotics to water is preferably 1: 8; the mixing and decocting time is preferably 30-60min, preferably 35-50min, and more preferably 40 min. In the present invention, the water is preferably purified water.

After the boiled material liquid is obtained, the invention adopts the low-temperature slow fermentation technology to ferment the boiled material liquid to obtain the fermented material liquid. In the present invention, the temperature of the fermentation is 20 to 45 ℃, preferably 32 to 40 ℃, and more preferably 35 ℃; the fermentation time is 20-25h, preferably 22-25 h, more preferably 24 h. In the invention, the low-temperature slow fermentation technology has low temperature, is not easy to contaminate bacteria in the fermentation process, and is beneficial to the formation of sweet and mellow substances. The invention preferably puts the boiled feed liquid into a fermentation device, and after cooling, inoculates a leavening agent for fermentation. In the invention, the mass of the leavening agent is preferably 0.1-0.2%, preferably 0.12-0.18%, and more preferably 0.15% of the boiled material liquid. In the present invention, the leavening agent preferably includes one or more of yeast, lactic acid bacteria and acetic acid bacteria; when the leavening agent comprises a plurality of said yeasts, lactic acid bacteria and acetic acid bacteria, the bacteria are preferably mixed in equal volumes. The fermentation apparatus of the present invention is not particularly limited, and a fermentation apparatus conventional in the art, such as a fermentation tank, may be used.

After the fermentation liquid is obtained, chelating and aging the fermentation liquid to obtain the chelating fermentation liquid. According to the invention, the fermentation liquor is preferably subjected to chelate aging in a chelate aging device. The chelating and aging device and specification are not particularly limited, and the device and specification which are conventional in the field can be adopted. In the present invention, the time for the chelation aging is preferably 10 to 15 hours, and a chelation fermentation liquid is obtained. The chelating ageing time is preferably 11 to 14h, more preferably 12 h. The temperature of the chelation aging is not specially limited, and the chelation aging is carried out under the normal temperature condition.

After the chelating fermentation broth is obtained, the chelating fermentation broth and the phosphatidylserine are uniformly mixed to obtain the food fermentation juice. According to the invention, the phosphatidylserine is added after chelation, so that the condition that the quality of the food fermented juice is influenced by the reaction of the phosphatidylserine after being mixed with other unfermented and stable raw materials is avoided. In the invention, the chelating fermentation liquor and the phosphatidylserine are preferably stirred and mixed uniformly for 15min under the condition of 60-80 r/min. The blending and mixing device of the chelating fermentation liquor and the phosphatidylserine is not specially limited, and a conventional device in the field is adopted; in an embodiment of the invention, the mixing of the chelating broth with phosphatidylserine is performed in a blending tank manufactured by Hongzhou's Hongxing bioengineering facilities, Inc., manufacturing lot number 201707011.

After the food fermented juice is obtained, the food fermented juice is preferably canned, sterilized and packaged to obtain a finished product.

In order to further illustrate the present invention, the following embodiments are described in detail, but they should not be construed as limiting the scope of the present invention.

Example 1

1) Weighing 8 parts of medicinal and edible raw materials, namely mulberry, 15 parts of sharpleaf galangal fruit, 25 parts of Chinese yam, 15 parts of lily, 15 parts of longan, 20 parts of poria cocos, 8 parts of black sesame and 12 parts of black beans, cleaning, adding 30 parts of polydextrose, and mixing for later use;

weighing 8kg of medical and edible raw materials including mulberry, 15kg of sharpleaf galangal fruit, 25kg of Chinese yam, 15kg of lily, 15kg of longan, 20kg of poria cocos, 8kg of black sesame and 12kg of black beans, cleaning, adding 30kg of polydextrose, and mixing for later use;

2) putting the cleaned raw materials into a boiling pot, adding purified water according to the ratio of the total mass of the raw materials to the mass of the purified water in the step 1) to boil for 40 minutes to obtain a boiled material liquid;

3) putting the boiled material liquid into a fermentation tank, cooling, inoculating yeast for fermentation, and fermenting at 35 deg.C for 24 hr to obtain fermented material liquid;

4) putting the fermentation liquid into an aging tank for chelating and aging for 12 hours to obtain chelating fermentation liquid;

5) adding 12 parts of phosphatidylserine into the chelating fermentation liquor, and uniformly mixing to obtain food fermentation liquor;

6) canning the obtained food fermented juice, sterilizing, and packaging to obtain the final product.

Example 2

1) Weighing and mixing 10 parts of medicinal and edible raw materials, namely mulberry, 17 parts of sharpleaf galangal fruit, 23 parts of Chinese yam, 17 parts of lily, 13 parts of longan, 18 parts of poria cocos, 10 parts of black sesame, 10 parts of black bean and 30 parts of isomaltooligosaccharide for later use;

2) putting the cleaned raw materials into a boiling pot, adding purified water according to the ratio of the total mass of the raw materials to the mass of the purified water in the step 1) to boil for 40 minutes to obtain a boiled material liquid;

3) putting the boiled material liquid into a fermentation tank, cooling, inoculating lactobacillus for fermentation, and fermenting at 40 deg.C for 24 hr to obtain fermented material liquid;

4) putting the fermentation liquid into an aging tank for chelating and aging for 12 hours to obtain chelating fermentation liquid;

5) adding 12 parts of phosphatidylserine into the chelating fermentation liquor, and uniformly mixing to obtain food fermentation liquor;

6) canning the obtained food fermented juice, sterilizing, and packaging to obtain the final product.

Example 3

1) Weighing and mixing 5 parts of medicinal and edible raw materials, namely mulberry, 13 parts of sharpleaf galangal fruit, 28 parts of Chinese yam, 12 parts of lily, 10 parts of longan, 25 parts of poria cocos, 10 parts of black sesame, 15 parts of black bean and 32 parts of lactitol for later use;

2) putting the cleaned raw materials into a boiling pot, adding purified water according to the ratio of the total mass of the raw materials to the mass of the purified water in the step 1) to boil for 40 minutes to obtain a boiled material liquid;

3) putting the boiled material liquid into a fermentation tank, cooling, inoculating acetic acid bacteria for fermentation, and fermenting at 32 ℃ for 24 hours to obtain fermented material liquid;

4) putting the fermentation liquid into an aging tank for chelating and aging for 12 hours to obtain chelating fermentation liquid;

5) adding 12 parts of phosphatidylserine into the chelating fermentation liquor, and uniformly mixing to obtain food fermentation liquor;

6) canning the obtained food fermented juice, sterilizing, and packaging to obtain the final product.

Example 4

1) Weighing and mixing 5 parts of medicinal and edible raw materials, namely mulberry, 13 parts of sharpleaf galangal fruit, 28 parts of Chinese yam, 12 parts of lily, 10 parts of longan, 25 parts of poria cocos, 10 parts of black sesame, 15 parts of black bean and 32 parts of lactitol for later use;

2) putting the cleaned raw materials into a boiling pot, adding purified water according to the ratio of the total mass of the raw materials to the mass of the purified water in the step 1) to boil for 40 minutes to obtain a boiled material liquid;

3) putting the boiled material liquid into a fermentation tank, cooling, inoculating yeast and acetic acid bacteria for fermentation, and fermenting at 32 ℃ for 24 hours to obtain fermented material liquid;

4) putting the fermentation liquid into an aging tank for chelating and aging for 12 hours to obtain chelating fermentation liquid;

5) adding 12 parts of phosphatidylserine into the chelating fermentation liquor, and uniformly mixing to obtain food fermentation liquor;

6) canning the obtained food fermented juice, sterilizing, and packaging to obtain the final product.

Comparative example 1

1) Weighing 15 parts of medicinal and edible raw materials, namely mulberry, 5 parts of sharpleaf galangal fruit, 30 parts of Chinese yam, 10 parts of lily, 25 parts of longan, 30 parts of poria cocos, 5 parts of black sesame and 20 parts of black beans, cleaning, adding 30 parts of polydextrose, and mixing for later use;

2) putting the cleaned raw materials into a boiling pot, adding purified water according to the ratio of the total mass of the raw materials to the mass of the purified water in the step 1) to boil for 30 minutes to obtain a boiled material liquid;

3) putting the boiled material liquid into a fermentation tank, cooling, inoculating yeast for fermentation, and fermenting at 35 deg.C for 24 hr to obtain fermented material liquid;

4) putting the fermentation liquid into an aging tank for chelating and aging for 12 hours to obtain chelating fermentation liquid;

5) adding 5 parts of phosphatidylserine into the chelating fermentation liquor, and uniformly mixing to obtain food fermentation juice;

6) canning the obtained food fermented juice, sterilizing, and packaging to obtain the final product.

Comparative example 2

1) Weighing 15 parts of medicinal and edible raw materials, namely mulberry, 30 parts of Chinese yam, 10 parts of lily, 25 parts of longan, 30 parts of poria cocos, 5 parts of black sesame and 20 parts of black beans, cleaning, adding 30 parts of polydextrose, and mixing for later use;

2) putting the cleaned raw materials into a boiling pot, adding purified water according to the ratio of the total mass of the raw materials to the mass of the purified water in the step 1) to boil for 30 minutes to obtain a boiled material liquid;

3) putting the boiled material liquid into a fermentation tank, cooling, inoculating yeast for fermentation, and fermenting at 35 deg.C for 24 hr to obtain fermented material liquid;

4) putting the fermentation liquid into an aging tank for chelating and aging for 12 hours to obtain chelating fermentation liquid;

5) adding 5 parts of phosphatidylserine into the chelating fermentation liquor, and uniformly mixing to obtain food fermentation juice;

6) canning the obtained food fermented juice, sterilizing, and packaging to obtain the final product.

Comparative example 3

1) Weighing 15 parts of medicinal and edible raw materials, namely mulberry, 5 parts of sharpleaf galangal fruit, 30 parts of Chinese yam, 10 parts of lily, 25 parts of longan, 30 parts of poria cocos, 5 parts of black sesame and 20 parts of black beans, cleaning, adding 30 parts of polydextrose, and mixing for later use;

2) putting the cleaned raw materials into a boiling pot, adding purified water according to the ratio of the total mass of the raw materials to the mass of the purified water in the step 1) to boil for 30 minutes to obtain a boiled material liquid;

3) putting the boiled material liquid into a fermentation tank, cooling, inoculating yeast for fermentation, and fermenting at 35 deg.C for 24 hr to obtain fermented material liquid;

4) putting the fermentation liquid into an aging tank for chelating and aging for 12 hours to obtain food fermentation juice;

6) canning the obtained food fermented juice, sterilizing, and packaging to obtain the final product.

Application example

The effect test of the food fermentation juices prepared in examples 1-4 and comparative examples 1-3 is carried out by a double-blind experiment, and the determination method is as follows: 70 middle school students with moderate scores are randomly selected, and are averagely divided into 7 groups, 10 students in each group have the same average score. The first group was administered the product of example 1, the second group was administered the product of example 2, the third group was administered the product of example 3, the fourth group was administered the product of example 4, the fifth group was administered the product of comparative example 1, the sixth group was administered the product of comparative example 2, and the seventh group was administered the product of comparative example 3. The test group subjects orally took 30mL of the product once a day for 60 consecutive days. The reaction force of each group of students is tested before and after taking, the reaction force is judged by mainly taking the reaction time as a standard, the reaction time is excellent within 5 seconds, good within 5-10 seconds, qualified within 10-15 seconds, and poor within more than 15 seconds. Specifically, basic knowledge learned by students within 1 month before testing is used as test content, 3 test questions are randomly extracted, the reaction time of the test questions to each question is tested, and the result is averaged. Each group of students was tested for responsiveness before and after taking. The results of the tests are given in the following table: the test results are shown in tables 1-2:

TABLE 1 test results of response ability before taking

TABLE 2 test results of response ability after taking

Group of	Superior food	Good wine	Qualified	Difference (D)	Total up to
						Test group 1	7	2	1	0	10
Test group 2	6	1	2	1	10
						Test group 3	6	2	1	1	10
Test group 4	6	2	2	0	10
						Test group 5	4	2	2	2	10
Test group 6	3	2	2	3	10
						Test group 7	2	3	1	4	10

Comparing table 1 and table 2, it can be seen that after the food fermented juice provided by the invention is taken, the reaction force of students in each test group is obviously improved, wherein the number of people with the reaction capability of test group 1, test group 2, test group 3 and test group 4 above the qualified level is respectively increased by 4 persons, 3 persons and 4 persons before the food fermented juice is taken; the number of people who reach excellence is respectively increased by 6, 5 and 6 than before taking the medicine. The number of persons who took the fermented food juices provided in the comparative examples, i.e., test group 4, test group 5, and test group 6, who had a response capability higher than the acceptable level, was 3, 1, and 0 persons, respectively, compared to before taking the fermented food juices, and the number of persons who had a response capability higher than the acceptable level was 4, 2, and 1 persons, respectively, compared to before taking the fermented food juices.

Further, by analyzing the learning performances before and after the students take the corresponding food fermented juice, the average performances of the test group 1, the test group 2, the test group 3 and the test group 4 are respectively improved by 1.4%, 1.2%, 1.1% and 1.2%, and the average performances of the test group 5, the test group 6 and the test group 7 are respectively improved by 0.2%, 0.3% and 0.1%.

The above examples show that the reaction force and the learning performance of the middle school students taking the food fermented juice provided by the invention are obviously improved.

Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.