CN116998562A - Preparation method of fermented dried orange peel black tea extract - Google Patents

Abstract

The invention discloses a preparation method of fermented tangerine peel black tea extract. The preparation method includes mixing black tea and tangerine peel evenly, performing a high-pressure sterilization, stacking treatment, adjusting the water content, second high-pressure sterilization, and inoculation fermentation. bacteria, grinding treatment, at least two water bath heating treatments, suction filtration and concentration to obtain fermented tangerine peel black tea extract. In this application, Trichocystis coronoides is used as a strain to add to the mixture of black tea and tangerine peel, which can promote the dissolution of cell contents, thereby increasing the active ingredients of the fermented tangerine peel black tea extract, and giving the tangerine peel black tea extract a significant fermentation effect. It has excellent effects on lowering cholesterol and triglycerides, increases the ratio of high-density lipoprotein to total cholesterol, and has a significant preventive effect on cardiovascular and cerebrovascular diseases; in addition, after fermentation by Xanthomonas coronalis, it promotes the release of glycosides. , develop products with unique "fungus and flower fragrance", promote the comprehensive utilization of black tea and tangerine peel, and enrich the types of tea-containing products.

Description

A kind of preparation method of fermented tangerine peel black tea extract

Technical field

The present invention relates to the field of food, and specifically to a preparation method of fermented tangerine peel black tea extract.

Background technique

One of the main factors leading to cardiovascular disease is abnormal serum cholesterol. Abnormal serum cholesterol is mainly manifested by high total cholesterol concentration in the blood, low high-density lipoprotein, and high low-density lipoprotein. Lowering the total cholesterol in the blood and low Concentrations of high-density lipoprotein cholesterol can significantly reduce the risk of cardiovascular disease. Tea is a traditional drink, and some tea drinks also have a certain cholesterol-lowering effect. According to different preparation processes, tea can be divided into six categories: black tea, green tea, oolong tea, dark tea, white tea, and yellow tea. Among them, black tea is the tea with the widest consumption area and the largest international trade volume in the world, and its output accounts for 10% of the total tea. More than 70.0% of the output. Black tea can be subdivided into three varieties: Gongfu black tea, black broken tea, and souchong black tea. Black tea is a fully fermented tea, which is made from fresh tea leaves as raw materials and refined through withering, rolling, fermentation, drying and other processes. Its essence is to destroy the cell tissue of fresh leaves by withering and rolling to increase enzyme activity. From the fermentation process to drying, chlorophyll, catechins and polyphenolic compounds continue to undergo enzymatic oxidation reactions. The produced theaflavins, thearubigins and other colored substances give the tea leaves a unique reddish-brown color, making the soup rosy and bright. Special flavor substances make the tea soup taste sweet and have a rich aroma. Black tea has a mild nature and mellow taste, and its health care effects on the human body have long been used as a health drink that has the same effect as medicine and food. Studies have also shown that black tea has the effects of lowering blood sugar, losing weight, and preventing cancer, while tangerine peel is warm in nature and has the effects of regulating qi and resolving phlegm. In the prior art, black tea products with tangerine peel flavor are also prepared by mixing black tea and tangerine peel, but there are still problems such as poor fermentation effect and low utilization rate of the active ingredients of tangerine peel and black tea.

Contents of the invention

Based on this, in order to solve the problems of poor fermentation effect of tangerine peel black tea and low utilization rate of active ingredients in the prior art, the present invention provides a preparation method of fermented tangerine peel black tea extract. The specific technical solution is as follows:

A preparation method of fermented tangerine peel black tea extract, the preparation method includes the following steps:

Mix the black tea and tangerine peel evenly, perform high-pressure sterilization once, and stack them to obtain a mixture;

Adjust the moisture content, subject the mixture to secondary high-pressure sterilization, inoculate fermentation bacteria, ferment and culture for 10 to 20 days, and then freeze-dry for 3 to 5 days to obtain a fermentation mixture;

After grinding the fermentation mixture, a fermentation mixture powder is obtained;

Add pure water to the fermented mixed powder, heat it in a water bath, cool it, filter it with a vacuum pump, take the supernatant to get the first filtrate, then add pure water to the filter residue, heat it in a water bath again, and filter it with a vacuum pump. , take the supernatant to get the second filtrate;

The first filtrate and the second filtrate are mixed, and concentrated by rotary evaporation on a vacuum rotary evaporator to obtain a concentrated filtrate;

The concentrated filtrate is prefrozen at -20°C, and then freeze-dried with a freeze dryer for 70 to 72 hours to obtain fermented tangerine peel black tea extract.

Further, the mass ratio of the black tea to tangerine peel is (8-15):1.

Further, the conditions for the primary autoclave sterilization and the secondary autoclave sterilization are: the temperature is 120°C to 125°C, and the time is 15min to 25min.

Further, the conditions for the stacking treatment are: humidity is 75% to 80%, temperature is 25°C to 28°C, and time is 22h to 24h.

Further, the fermentation bacterium is A. coronoides, and 1×10 ⁹ to 8×10 ⁹ of the A. coronoides are inoculated into each kilogram of the mixture.

Further, the conditions for the grinding treatment are: the grinding speed is 250r/min～350r/min, and the time is 20min～40min.

Further, the particle size of the fermentation mixed powder is 40 mesh to 60 mesh.

Further, when obtaining the first filtrate, the addition ratio of the fermentation mixed powder to purified water is 1 g: (20 mL to 40 mL).

Further, the temperature of the water bath heating treatment is 95°C to 98°C, and the time is 35min to 45min.

Further, the rotation speed of the rotary evaporation and concentration is 145r/mnin~150r/min, the temperature is 50°C~55°C, and the vacuum degree is -0.1MPa.

In the above scheme, Trichocystis coronoides is used as a strain to be added to the mixture of black tea and tangerine peel, which can effectively promote the dissolution of cell contents during the fermentation process, thereby increasing the active ingredients of the fermented tangerine peel black tea extract and achieving a significant fermentation effect. The tangerine peel black tea extract has excellent cholesterol-lowering and triglyceride-lowering effects, increases the ratio of high-density lipoprotein to total cholesterol, and has a significant preventive effect on cardiovascular and cerebrovascular diseases; in addition, after fermentation by Xanthomonas coronalis, it promotes The release of glycoside ingredients can develop products with unique "bacteria and flower aroma", promote the comprehensive utilization of black tea and tangerine peel, and enrich the types of tea-containing products.

Description of the drawings

Figure 1 is a schematic diagram of changes in the body weight of golden hamsters in each test group fed with fermented tangerine peel black tea extract for 3 weeks in Example 1;

Figure 2 shows the changes in serum TC levels of golden hamsters in each test group fed with fermented tangerine peel black tea extract for 3 weeks in Example 1;

Figure 3 shows the changes in serum TG levels of golden hamsters fed with fermented tangerine peel black tea extract in each test group for 3 weeks in Example 1;

Figure 4 shows the changes in serum HDL-C/TC levels of golden hamsters in each test group fed fermented tangerine peel black tea extract for 3 weeks in Example 1;

Figure 5 shows the changes in blood sugar levels of golden hamsters in each test group fed with the fermented tangerine peel black tea extract in Example 1 for 3 weeks.

Detailed ways

In order to make the purpose, technical solutions and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with its embodiments. It should be understood that the specific embodiments described here are only used to explain the present invention and do not limit the scope of the present invention.

Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the technical field to which the invention belongs. The terminology used herein in the description of the invention is for the purpose of describing specific embodiments only and is not intended to limit the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.

A preparation method of fermented tangerine peel black tea extract in one embodiment of the present invention, the preparation method includes the following steps:

Mix the black tea and tangerine peel evenly, perform high-pressure sterilization once, and stack them to obtain a mixture;

Adjust the moisture content (measure the moisture content with an infrared moisture meter), subject the mixture to a second high-pressure sterilization process, inoculate fermentation bacteria, ferment and culture for 10 to 20 days, and then freeze-dry for 3 to 5 days to obtain a fermentation mixture;

After grinding the fermentation mixture, a fermentation mixture powder is obtained;

Add pure water to the fermented mixed powder, heat it in a water bath, cool it, filter it with a vacuum pump, take the supernatant to get the first filtrate, then add pure water to the filter residue, heat it in a water bath again, and filter it with a vacuum pump. , take the supernatant to get the second filtrate;

The first filtrate and the second filtrate are mixed, and concentrated by rotary evaporation on a vacuum rotary evaporator to obtain a concentrated filtrate;

The concentrated filtrate is prefrozen at -20°C, and then freeze-dried with a freeze dryer for 70 to 72 hours to obtain fermented tangerine peel black tea extract.

In one embodiment, the mass ratio of black tea to tangerine peel is (8-15):1.

In one embodiment, the conditions for the primary autoclave sterilization and the secondary autoclave sterilization are: the temperature is 120°C to 125°C, and the time is 15min to 25min.

In one embodiment, the conditions for the stacking treatment are: humidity is 75% to 80%, temperature is 25°C to 28°C, and time is 22h to 24h.

In one of the embodiments, the fermentation bacterium is A. coronoides, and 1×10 ⁹ to 8×10 ⁹ of the A. coronoides are inoculated into each kilogram of the mixture.

In one embodiment, the humidity of the fermentation culture is 75% to 78%, and the temperature of the fermentation culture is 28°C.

In one embodiment, the conditions for the grinding treatment are: the grinding speed is 250 to 350 r/min, and the grinding time is 20 to 40 minutes.

In one embodiment, the particle size of the fermented mixed powder is 40 mesh to 60 mesh.

In one embodiment, when obtaining the first filtrate, the addition ratio of the fermentation mixed powder to purified water is 1 g: (20 mL to 40 mL).

In one embodiment, when obtaining the second filtrate, the addition ratio of the filter residue to pure water is 1 g: (20 mL to 40 mL).

In one embodiment, the temperature of the water bath heating treatment is 95°C to 98°C, and the time is 35min to 45min.

In one embodiment, the rotation speed of the rotary evaporation concentration is 145r/mnin-150r/min, the temperature is 50°C-55°C, and the vacuum degree is -0.1MPa.

In the above scheme, Trichocystis coronoides is used as a strain to be added to the mixture of black tea and tangerine peel, which can effectively promote the dissolution of cell contents during the fermentation process, thereby increasing the active ingredients of the fermented tangerine peel black tea extract and achieving a significant fermentation effect. The tangerine peel black tea extract has excellent cholesterol-lowering and triglyceride-lowering effects, increases the ratio of high-density lipoprotein to total cholesterol, and has a significant preventive effect on cardiovascular and cerebrovascular diseases; in addition, after fermentation by Xanthomonas coronalis, it promotes The release of glycoside ingredients can develop products with unique "bacteria and flower aroma", promote the comprehensive utilization of black tea and tangerine peel, and enrich the types of tea-containing products.

The embodiments of the present invention will be described in detail below with reference to specific examples.

Example 1:

A preparation method of fermented tangerine peel black tea extract includes the following steps:

Mix 100g black tea and 10g tangerine peel evenly, perform high-pressure sterilization at a temperature of 121°C for 15 minutes, and then stack them for 24 hours at a humidity of 78% and a temperature of 28°C to obtain a mixture;

Adjust the moisture content, perform a secondary autoclave sterilization treatment on the mixture at a temperature of 121°C for 20 minutes, inoculate 8×10 ⁹ X. coronoides per kilogram of the mixture, and inoculate the mixture at a humidity of 78% and a temperature of 121°C. It is fermented and cultured at 28°C for 14 days, and then freeze-dried for 3 days to obtain the fermentation mixture;

After grinding the fermentation mixture at a rotation speed of 350r/min for 40 minutes, a fermentation mixture powder with a particle size of 60 mesh was obtained;

Add 200 mL of pure water to 10 g of the fermented mixed powder, and heat it in a water bath for 35 minutes at a temperature of 98°C. After cooling, filter with a vacuum pump and take the supernatant to obtain the first filtrate, and then add it to the filter residue. 200mL of pure water, again heated in a water bath at a temperature of 98°C for 40 minutes, filtered with a vacuum pump, and the supernatant was taken to obtain the second filtrate;

The first filtrate and the second filtrate are mixed, and concentrated by rotary evaporation using a vacuum rotary evaporator under the conditions of a rotation speed of 150 r/min, a temperature of 55°C, and a vacuum degree of -0.1 MPa, to obtain a concentrated filtrate;

The concentrated filtrate was prefrozen at -20°C, and then freeze-dried with a freeze dryer for 72 hours to obtain fermented tangerine peel black tea extract.

Example 2:

A preparation method of fermented tangerine peel black tea extract includes the following steps:

Mix 100g black tea and 10g tangerine peel evenly, perform high-pressure sterilization at a temperature of 122°C for 20 minutes, and then stack them for 24 hours at a humidity of 80% and a temperature of 28°C to obtain a mixture;

Adjust the moisture content, perform a second autoclave sterilization treatment on the mixture at a temperature of 122°C for 25 minutes, inoculate 8×10 ⁹ X. coronoides per kilogram of the mixture, and inoculate the mixture at a humidity of 78% and a temperature of 122°C. It is fermented and cultured at 28°C for 15 days, and then freeze-dried for 4 days to obtain the fermentation mixture;

After grinding the fermentation mixture for 30 minutes at a rotation speed of 300 r/min, fermentation mixture powder with a particle size of 60 mesh was obtained;

Add 200 mL of pure water to 10 g of the fermented mixed powder, and heat it in a water bath at a temperature of 97°C for 40 minutes. After cooling, filter with a vacuum pump and take the supernatant to obtain the first filtrate, and then add it to the filter residue. 200mL of pure water was heated again in a water bath at a temperature of 97°C for 42 minutes, filtered with a vacuum pump, and the supernatant was taken to obtain the second filtrate;

The first filtrate and the second filtrate are mixed, and concentrated by rotary evaporation on a vacuum rotary evaporator under the conditions of a rotation speed of 146 r/min, a temperature of 52°C, and a vacuum degree of -0.1 MPa, to obtain a concentrated filtrate;

The concentrated filtrate was prefrozen at -20°C, and then freeze-dried with a freeze dryer for 71 hours to obtain fermented tangerine peel black tea extract.

Example 3:

A preparation method of fermented tangerine peel black tea extract includes the following steps:

Mix 100g black tea and 10g tangerine peel evenly, perform high-pressure sterilization at a temperature of 121°C for 20 minutes, and then stack it for 24 hours at a humidity of 80% and a temperature of 27°C to obtain a mixture;

Adjust the moisture content, perform a second autoclave sterilization treatment on the mixture at a temperature of 121°C for 25 minutes, inoculate 8×10 ⁹ X. coronoides per kilogram of the mixture, and inoculate the mixture at a humidity of 78% and a temperature of 121°C. It is fermented and cultured at 28°C for 16 days, and then freeze-dried for 4 days to obtain the fermentation mixture;

After grinding the fermentation mixture at a rotation speed of 350r/min for 40 minutes, a fermentation mixture powder with a particle size of 60 mesh was obtained;

Add 200 mL of pure water to 10 g of the fermented mixed powder, and heat it in a water bath at a temperature of 98°C for 45 minutes. After cooling, filter with a vacuum pump and take the supernatant to obtain the first filtrate, and then add it to the filter residue. 200mL of pure water was heated again in a water bath at a temperature of 98°C for 45 minutes, filtered with a vacuum pump, and the supernatant was taken to obtain the second filtrate;

The first filtrate and the second filtrate are mixed, and concentrated by rotary evaporation on a vacuum rotary evaporator under the conditions of a rotation speed of 150 r/min, a temperature of 52°C, and a vacuum degree of -0.1 MPa, to obtain a concentrated filtrate;

The concentrated filtrate was prefrozen at -20°C, and then freeze-dried with a freeze dryer for 72 hours to obtain fermented tangerine peel black tea extract.

Comparative example 1:

The difference between Comparative Example 1 and Example 3 is that in Comparative Example 1, Xenocystis coronoides was not added for fermentation culture, and the rest was the same as Example 3.

Comparative example 2:

The difference between Comparative Example 2 and Example 3 is that there is no water bath heating treatment in Comparative Example 2, and the rest is the same as Example 3.

The fermented tangerine peel black tea extracts of Examples 1 to 3 and the fermented tangerine peel black tea extracts of Comparative Examples 1 to 2 were subjected to flavor scoring, and the results are shown in Table 1 below.

Table 1:

It can be seen from the subjective evaluation in Table 1 that after the application of adding A. coronoides for fermentation and culture, the aroma of tangerine peel and black tea in the fermented tangerine peel black tea extract is mellow and long-lasting, with excellent quality, and the addition of coronoids After the fermentation culture and water bath heating treatment of the fungi, it helps to increase the active ingredients in the fermented tangerine peel black tea extract, thereby ensuring its taste and flavor.

In addition, the fermented tangerine peel black tea extract in Example 3 was tested, specifically the experiment of reducing the body weight of golden hamsters with hypercholesterolemia and total cholesterol and triglycerides in serum.

(1) Animal experiment design: 12 Syrian golden hamsters (male, 6-8 weeks old, 100-120g) were randomly divided into 2 groups (n=6), namely high cholesterol diet group (HCD), supplemented fermentation group The high-cholesterol diet group (FPBT group) containing tangerine peel and black tea extract was fed corresponding semi-synthetic diets.

(2) Preparation of rat food: As shown in Table 2, the high cholesterol diet group (HCD) is composed of corn starch, casein, sucrose, lard, minerals, vitamins, gelatin, DL-methionine, and 2% cholesterol. into; high-cholesterol diet group (FPBT group) supplemented with fermented tangerine peel black tea extract: FPBT group was supplemented with 10% fermented tangerine peel black tea extract.

(3) Measurement method: Two animals are placed in a cage in an animal room with a light/dark cycle of 12/12 hours and a temperature maintained at 23°C. The experimental period lasted for 3 weeks, with free access to water and food. After overnight fasting at weeks 0 and 3, blood was collected from the retroorbital sinus under mild inhalation anesthesia with isoflurane for determination of serum cholesterol levels and blood glucose.

Table 2:

Experimental results:

1) The effect of fermented tangerine peel black tea extract on the body weight (BW) of hypercholesterolemic golden hamsters. As shown in Figure 1, after feeding golden hamsters a high-cholesterol diet for 3 weeks, compared with the HCD group, the FPBT group's The body weight decreased significantly (P<0.01), indicating that the addition of fermented tangerine peel black tea extract had a significant weight loss effect on the body weight of hypercholesterolemia golden hamsters.

2) The effect of fermented tangerine peel black tea extract on total cholesterol in hypercholesterolemic golden hamsters. As shown in Figure 2, after 3 weeks of feeding, the TC level in the serum of the FPBT group was significantly reduced by 31.06% compared with the HCD group (P＜ 0.05), indicating that the addition of fermented tangerine peel black tea extract can effectively reduce the serum cholesterol level of hypercholesterolemic golden hamsters.

3) The effect of fermented tangerine peel black tea extract on triglyceride (TG) levels in the serum of golden hamsters with hypercholesterolemia. As shown in Figure 3, after golden hamsters were fed a high-cholesterol diet for 3 weeks, the FPBT group and the HCD group The TG level decreased significantly, by 55.62% (P<0.05), indicating that adding fermented tangerine peel black tea extract can effectively reduce the triglyceride level of hypercholesterolemic golden hamsters and has a good effect on hyperlipidemia. preventive effect.

4) The effect of fermented tangerine peel black tea extract on HDL-C/TC in the serum of golden hamsters with hypercholesterolemia; as shown in Figure 4, after golden hamsters were fed a high-cholesterol diet for 3 weeks, the FPBT group was compared with the HCD group The HDL-C/TC ratio in serum increased by 33.33% (p>0.05), and the HDL-C/TC ratio was negatively correlated with the occurrence of cardiovascular disease, indicating that fermented tangerine peel black tea extract fermented by X. coronoides It can prevent the occurrence and development of cardiovascular diseases to a certain extent.

5) The effect of fermented tangerine peel black tea extract on the blood glucose (Glucose) level in the serum of golden hamsters with hypercholesterolemia. As shown in Figure 5, after 3 weeks of feeding golden hamsters with a high cholesterol diet, FPBT compared with the HCD group. The blood glucose level of the group showed a decreasing trend, decreasing by 8.47% (P>0.05). It shows that adding fermented tangerine peel black tea has a certain effect on controlling blood sugar in hypercholesterolemic golden hamsters.

Figure 1 is a schematic diagram of the changes in the body weight of golden hamsters in each test group fed fermented tangerine peel black tea extract for 3 weeks in Example 1; In Figure 1, HCD-high cholesterol diet control group; FPBT-added fermented tangerine peel black tea water extract Cholesterol diet experimental group; *** indicates significance (P<0.01). Figure 2 shows the changes in serum TC levels of golden hamsters in each test group fed fermented tangerine peel black tea extract for 3 weeks in Example 1; in Figure 2, HCD-high cholesterol diet control group; FPBT-added fermented tangerine peel black tea water extract High cholesterol diet experimental group; ** indicates significance (p<0.05). Figure 3 shows the changes in serum TG levels of golden hamsters in each test group fed fermented tangerine peel black tea extract for 3 weeks in Example 1; in Figure 3, HCD-high cholesterol diet control group; FPBT-added fermented tangerine peel black tea water extract High cholesterol diet experimental group; ** indicates significance (p<0.05). Figure 4 shows the changes in serum HDL-C/TC levels of golden hamsters fed in each test group of fermented tangerine peel black tea extract for 3 weeks in Example 1; Figure 5, HCD-high cholesterol diet control group; FPBT-added fermentation High-cholesterol diet experimental group with tangerine peel and black tea water extract. Figure 5 shows the changes in blood sugar levels of golden hamsters in each test group fed fermented tangerine peel black tea extract for 3 weeks in Example 1; in Figure 5, HCD-high cholesterol diet control group; FPBT-added fermented tangerine peel black tea water extract High cholesterol diet experimental group. Based on the above experimental results, it shows that after three weeks of dietary intervention with fermented tangerine peel black tea extract, the FPBT group had a significant decrease in serum total cholesterol, triglycerides and body weight compared with the HCD group, and the ratio of high-density lipoprotein to total cholesterol showed an upward trend, and blood sugar also decreased, indicating that the addition of fermented tangerine peel black tea extract not only reduced the total cholesterol content in serum, but also reduced triglycerides and body weight and increased the proportion of good cholesterol, which is beneficial to cardiovascular and cerebrovascular diseases. It has a preventive effect.

The technical features of the above-described embodiments can be combined in any way. To simplify the description, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, All should be considered to be within the scope of this manual.

The above-mentioned embodiments only express several implementation modes of the present invention, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of the invention. It should be noted that, for those of ordinary skill in the art, several modifications and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the scope of protection of the patent of the present invention should be determined by the appended claims.

Claims (10)

1. A preparation method of fermented tangerine peel black tea extract, characterized in that the preparation method includes the following steps: Mix the black tea and tangerine peel evenly, perform high-pressure sterilization once, and stack them to obtain a mixture; Adjust the moisture content, subject the mixture to secondary high-pressure sterilization, inoculate fermentation bacteria, ferment and culture for 10 to 20 days, and then freeze-dry for 3 to 5 days to obtain a fermentation mixture; After grinding the fermentation mixture, a fermentation mixture powder is obtained; Add pure water to the fermented mixed powder, heat it in a water bath, cool it, filter it with a vacuum pump, take the supernatant to get the first filtrate, then add pure water to the filter residue, heat it in a water bath again, and filter it with a vacuum pump. , take the supernatant to get the second filtrate; The first filtrate and the second filtrate are mixed, and concentrated by rotary evaporation on a vacuum rotary evaporator to obtain a concentrated filtrate; The concentrated filtrate is prefrozen at -20°C, and then freeze-dried with a freeze dryer for 70 to 72 hours to obtain fermented tangerine peel black tea extract. 2. The preparation method according to claim 1, characterized in that the mass ratio of the black tea to tangerine peel is (8-15):1. 3. The preparation method according to claim 1, characterized in that the conditions for the primary autoclave sterilization and the secondary autoclave sterilization are: the temperature is 120°C to 125°C, and the time is 15min to 25min. 4. The preparation method according to claim 1, characterized in that the conditions for the stacking treatment are: humidity is 75% to 80%, temperature is 25°C to 28°C, and time is 22h to 24h. 5. The preparation method according to claim 1, characterized in that the fermentation bacterium is Pseudomonas coronoides, and 1×10 ⁹ to 8×10 ⁹ of the Pseudomonas coronoides are inoculated per kilogram of the mixture. Cystomycetes. 6. The preparation method according to claim 1, characterized in that the conditions of the grinding treatment are: the grinding speed is 250r/min~350r/min, and the time is 20min~40min. 7. The preparation method according to claim 6, characterized in that the particle size of the fermented mixed powder is 40 mesh to 60 mesh. 8. The preparation method according to claim 1, characterized in that when obtaining the first filtrate, the addition ratio of the fermentation mixed powder and purified water is 1 g: (20 mL to 40 mL). 9. The preparation method according to claim 8, characterized in that the temperature of the water bath heating treatment is 95°C to 98°C, and the time is 35min to 45min. 10. The preparation method according to claim 1, characterized in that the rotation speed of the rotary evaporation concentration is 145r/mnin~150r/min, the temperature is 50°C~55°C, and the vacuum degree is -0.1MPa.