CN102715390A - Liver-protecting functional food and preparation method thereof - Google Patents

Abstract

The invention discloses a liver-protecting functional food and a preparation method thereof. The liver-protecting functional food uses oleanolic acid extracted from Ligustrum lucidum and polysaccharides extracted from poria cocos and shiitake mushrooms as main raw materials, and is made by adding excipients and vitamins. , the active ingredient structure is clear, the hepatoprotective effect is definite, the dose and dosage form are stable, and the prevention and treatment effect is remarkable. The functional food can not only reduce the content of MDA and TG in the liver, but also has the effect of protecting the liver, is safe and non-toxic, and has no toxic and side effects when taken for a long time.

Description

A liver-protecting functional food and its preparation method

technical field

The invention adopts modern biochemical technology, uses oleanolic acid extracted from Ligustrum lucidum fruit and polysaccharides prepared from poria cocos and shiitake mushrooms as main raw materials, and prepares the functional food with the functions of reducing liver MDA and TG content and protecting liver.

Background technique

my country is a high-incidence area of hepatitis disease, especially a severe epidemic area of hepatitis B virus (hepatitis B for short). Hepatitis B is an enemy that endangers human health, and it is also one of the most harmful diseases in my country's infectious diseases. According to reports, there are about 120 million hepatitis B carriers in my country (1/4 of whom will eventually develop into chronic hepatitis), and there are about 12 million patients with chronic hepatitis, of which 300,000 die each year due to liver disease. And 40% of mothers who carry hepatitis B virus can transmit the virus to their babies. It is a great event for the benefit of the people and an urgent strategic task for medical and health workers to develop drugs that have effective effects on hepatitis B virus and functional foods that protect the liver.

At present, there are few types of functional foods with liver-protecting effect in my country. These functional foods are either compound products or foods with unknown functional ingredients. The structure of active ingredients or functional factors and their content standards and detection methods can only be tested functionally, and functional testing is affected by factors such as time and funds. The following liver-protecting functional foods: Fufang Xiling Granules are mainly composed of Xihuangcao, black ganoderma lucidum, Gynostemma pentaphyllum, Poria cocos, longan meat, medlar, shiitake mushrooms, white fungus, etc. Suckling pigeon health wine is mainly made of pigeons, Combined with Chinese herbal medicines such as wolfberry fruit, red dates, and raw chrysanthemum root, it is made by roasting, three-stage soaking, and filtration. Fuxing liver protection capsules are made of loach enzymatic protein as the main raw material. Although the above functional foods have the function of protecting the liver and reducing enzymes , but generally have the disadvantages of complex ingredients and unknown active ingredients, so they can only belong to the second generation of functional foods. However, the research and development of functional foods with clear structure and content of active ingredients, that is, the third generation of functional foods, is less in my country, lagging behind Europe, the United States and Japan. This makes the development of my country's functional food still have a big gap compared with the world's advanced level, which is not conducive to entering the international market.

Contents of the invention

The task of the present invention is to provide a functional food with liver protection effect, so that the functional food can significantly reduce the content of MDA and TG in the liver tissue of mice with alcoholic liver injury, and significantly increase the content of reduced GSH in the liver tissue. It reduces the degree of fatty degeneration of liver tissue, has a good protective effect on alcoholic liver injury, is safe and non-toxic, has the characteristics of simple production process, low cost, convenient administration, and remarkable effect.

Realize the technical scheme of the present invention is:

A functional food with a liver-protecting effect, characterized in that it consists of the following components by weight:

Oleanolic acid 10-50%,

Poria cocos polysaccharide 5%-25%,

Lentinan 5%-25%;

Starch 0-80%,

Thickener 0-10%,

Flavoring agent 0-5%,

vitamins 0-2%,

food coloring 0-2%,

Preservatives 0-1%,

Food flavor 0-2%.

2. The functional food with liver-protecting effect according to claim 1, characterized in that, said oleanolic acid is oleanolic acid extracted from Ligustrum lucidum.

3. The functional food with liver-protecting effect according to claim 1, characterized in that, said Poria cocos polysaccharide is obtained by the following method: cutting Poria cocos into pieces, soaking in liquid A, heating and extracting at 40-80°C 2-3 times, 1-6h each time, filter after the extraction, add liquid B to the filtrate for precipitation and crystallization, and wash with liquid C to obtain pachyrhin. The liquid A used for extraction can be water or compound enzyme containing Aqueous solution, the complex enzyme is formed by mixing papain and cellulase in a mass ratio of 2:1-1:1; the liquid B used for precipitation and crystallization can be ethanol, acetone or ether; the The liquid C used for washing can be ethanol, acetone or ether.

4. The functional food with liver-protecting effect according to claim 1, characterized in that, said lentinan is prepared by the following method:

Crush the shiitake mushrooms, add 10-30 times the mass of water, adjust the pH value to 5.5-6.5, and then add a compound enzyme, the compound enzyme is mixed by papain and cellulase in a mass ratio of 2:1-1:1 Form, control the compound enzyme mass fraction to be 0.1%-0.6% (the compound enzyme quality accounts for the percentage of mushroom powder mass), after heating at 40-65 DEG C for 2-8 hours, the temperature is increased to 70-100 DEG C, heated for 5 -30min to inactivate the enzyme, cool to room temperature after enzymatic inactivation, centrifuge to take the supernatant, add clarifier to the supernatant to clarify, filter and take the filtrate to heat and concentrate to obtain lentinan, the clarifier used can be chitosan, gelatin , agar, ZTC 1+1 natural clarifier, egg white, sodium carboxymethylcellulose, gelatin, alginate or pectin.

5. The functional food with liver-protecting effect according to claim 1, characterized in that the starch can be replaced by the following auxiliary materials: flour, soybean powder, konjac powder, sesame powder or peanut powder.

6. The functional food with hepatoprotective effect according to claim 1, characterized in that, the thickener can be sodium carboxymethylcellulose, agar, gelatin, alginate or pectin.

7. The functional food with liver-protecting effect according to claim 1, characterized in that: the flavoring agent can be a mixture of one or more of the following substances: salt, sugar, honey, milk powder, protein sugar , saccharin, monosodium glutamate, chicken essence, pepper powder, pepper powder, onion, ginger powder, garlic powder, mint.

8. The functional food with liver protection function according to claim 1, characterized in that: said vitamin can be one of vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, vitamin K and vitamin P one or more kinds; the food coloring can be one or more of carotene, caramel pigment, chocolate element, coffee pigment and orange pigment.

9. The functional food with hepatoprotective effect according to claim 1, characterized in that, the food flavor can be lychee flavor, apple flavor, pineapple flavor or strawberry flavor; the preservative can be benzoic acid salt, antimicrobial peptides or sorbate.

10. A method for preparing a functional food with a liver-protecting effect, comprising the following steps:

Step 1: Grinding the dried Ligustrum lucidum with a pulverizer, then reflux extracting with 60-80% ethanol for 2-3 times, each time for 1-3 hours, filtering, and combining the filtrates;

Step 2: adding H ₂ SO ₄ until the final mass percentage concentration of H ₂ SO ₄ in the filtrate is 5%-10%, stirring, reflux reaction for 2-4 hours, and recovering ethanol;

Step 3: The precipitate is washed with an appropriate amount of NaOH aqueous solution with a pH of 8-9, washed until the filtrate becomes neutral, then fully washed with hot water, filtered to obtain a crude product, and decolorized with activated carbon;

Step 4: Recrystallize 1-2 times with 90-99% ethanol to obtain white crystals, namely oleanolic acid;

Step five: crush the shiitake mushrooms, add 10-30 times the quality of water, adjust the pH value to 5.5-6.5, and then add a compound enzyme, the compound enzyme is composed of papain and cellulase in a mass ratio of 2:1-1 : mixed in a ratio of 1, and the mass fraction of the compound enzyme is controlled so that the mass fraction of the compound enzyme accounting for the mushroom powder is 0.1%-0.6%, that is, the percentage of the compound enzyme quality accounting for the mass of the mushroom powder is 0.1%-0.6%. After heating at 65°C for 2-8 hours, increase the temperature to 70-100°C, heat for 5-30 minutes to inactivate the enzyme, cool to room temperature after the end of inactivation, centrifuge to take the supernatant, add clarifier to the supernatant for clarification, and filter Afterwards, the filtrate is heated and concentrated to obtain lentinan, and the used clarifying agent can be chitosan, gel, agar, ZTC 1+1 natural clarifying agent, egg white, sodium carboxymethyl cellulose, gelatin, alginate or pectin;

Step 6: Cut Poria cocos into pieces, soak in liquid A, heat and extract at 40-80°C for 2-3 times, 1-6 hours each time, filter after extraction, add liquid B to the filtrate for precipitation and crystallization, and wash with liquid C To get pachymose, the liquid A for extraction can be water or an aqueous solution containing a composite enzyme, and the composite enzyme is mixed by papain and cellulase in a ratio of 2: 1-1: 1 by mass ratio; Liquid B for precipitation and crystallization can be ethanol, acetone or ether; liquid C for washing can be ethanol, acetone or ether;

Step 7: Mix uniformly according to the following components and contents (percentage by weight) to make corresponding dosage form products:

Oleanolic acid 10%-50%,

Poria cocos polysaccharide 5%-25%,

Lentinan 5%-25%;

Starch 0-80%,

Thickener 0-10%,

Flavor enhancer 0-5%,

vitamins 0-2%,

Food coloring 0-2%, can be: carotene, caramel pigment, chocolate pigment, coffee pigment, orange pigment;

Food flavor 0-2%,

Preservatives 0-1%.

The liver-protecting functional food is a liver-protecting functional food with clear active ingredient structure, definite liver-protecting effect, stable dose and dosage form, and remarkable prevention and treatment effect. The active ingredient is oleanolic acid with a known chemical structure. The structure of oleanolic acid is shown in formula I, and the polysaccharide extracted from poria cocos and shiitake mushroom is used as a nutritional additive. Oleanolic acid has a stable composition in the functional food, the content standard is clear, and the detection method is simple and easy.

After mixing, it can be made into various functional foods such as tablets, powders, capsules, pills, granules, biscuits, cakes, instant noodles, porridge paste or dry powder for paste mixing. The dosage of this finished product is 0.1-100 g/day for adults.

According to the records in the "Dictionary of Chinese Medicine" and other documents, Ligustrum lucidum returns to the liver and kidney meridians, and has the effects of nourishing the liver and kidney, improving eyesight and black hair. Modern pharmacological research has proved that oleanolic acid, the medicinal ingredient of Ligustrum lucidum, has a certain therapeutic effect on experimental acute liver injury, and can reduce the activity of glutamate-alanine aminotransferase. It is clinically used in the treatment of acute and chronic hepatitis, and the curative effect is quite good. .

The Chinese herbal medicine components of this functional food include Ligustrum lucidum, Poria cocos, and shiitake mushrooms. The active ingredients are extracted by modern biochemical technology, mixed in proportion, and made by adding relevant auxiliary materials. The traditional process of extracting oleanolic acid from Ligustrum lucidum adopts column chromatography, which is costly, tedious and time-consuming, and is not suitable for industrial production. The invention adopts a solvent extraction method to extract oleanolic acid, has low cost, is simple and easy to operate, and the obtained product has high purity. In the formula of this product, Ligustrum lucidum belongs to the liver and kidney meridian, and its function focuses on nourishing the liver and kidney, which is the monarch drug; Poria cocos returns to the heart, lung, spleen, and kidney meridian, and its function focuses on promoting water and dampness, invigorating the spleen and calming the heart, and is a minister drug. The monarch and minister medicines take the heart, lung, liver, spleen, and kidney meridians as the link, nourish the liver and kidney, nourish the spleen and lung, and regulate the heart, lung, liver, spleen, kidney and five internal organs. Served with shiitake mushrooms to strengthen the body and tonify deficiency, invigorate the spleen and replenish qi, and further strengthen the effect of protecting the liver. The results of functional experiments show that the functional food can significantly reduce the content of MDA and TG in the liver tissue of mice with alcoholic liver injury, significantly increase the content of reduced GSH in the liver tissue, reduce the degree of fatty degeneration of liver tissue, and have a good effect on alcoholic liver injury. Has a good protective effect. The results of toxicology experiments showed that when the sample was administered to SPF Wistar rats for 30 days at BW doses of 0.38, 0.75, and 1.50 g/kg, the animals had no obvious symptoms of poisoning or death. The body weight, food intake, food utilization rate, hematology, blood biochemistry, organ weight, organ/body ratio, and histopathology of the rats in each dose group of the test sample were compared with the negative control group, and there was no significant difference. Therefore, the functional food is safe and non-toxic, and there is no toxic or side effect if taken for a long time. In a word, the functional food has the advantages of simple production process, low cost, convenient administration and remarkable effect, and has the value of popularization and application.

The results of functional experiments are presented below.

Inhibitory effect of this functional food on ethanol-induced liver damage in mice: 50 female mice (20±2g) of SPF Kunming species were randomly divided into five groups, i.e. low, medium and high dose groups of the test substance, and blank control group and model control group, 10 rats in each group. In the low, medium, and high dose groups of the test substance, the functional food was prepared into solutions with concentrations of 0.75%, 1.5%, and 2.25%, respectively, and administered by oral gavage every day, and the doses of the low, medium, and high dose groups were respectively 0.15, 0.30, 0.45g/kg. The blank control group and the model control group were given the same amount of distilled water. On the 30th day of the test, the model group and each dose group of the test substance were intragastrically given 50% ethanol 14ml/kg.BW, and the blank control group was given the same volume of distilled water, and the animals were killed by cervical dislocation after 16 hours of fasting and weighing. The liver was weighed to calculate the visceral/body ratio, and 0.5 g of liver was taken to prepare liver homogenate for detection of various indicators (MDA, reduced GSH, TG) and liver histopathological examination. The experimental results showed that, compared with the liver injury model control group, the MDA value of the liver homogenate in the low and middle dose groups of the test substance decreased, and the reduced GSH value in the low dose group increased; the TG value in the low, medium and high dose groups decreased, with the difference Significant. Therefore, the test sample has a good protective effect on alcoholic liver injury in mice.

Table 1 The measured values of MDA, reduced GSH and TG in the liver homogenate of mice in each group

*P<0.05 compared with the model control group **P<0.01 compared with the model control group

#P<0.05 compared with the blank control group ##P<0.01 compared with the blank control group

Detailed ways

Example 1

Grind 3kg of dried Ligustrum lucidum with a pulverizer, then reflux extraction with 70% ethanol for 3 times, each time for 2 hours, filter, and combine the filtrate; ②Add _H2SO4 until the final mass percentage concentration _{of H2SO4} in the _filtrate is 8 %, stirred, refluxed for 3 hours, and recovered ethanol; ③The precipitate was washed with an appropriate amount of NaOH aqueous solution of pH=8, washed until the filtrate became neutral, then fully washed with hot water, filtered to obtain a crude product, and decolorized with activated carbon; ④95% ethanol weight Crystallize twice to get white crystals, namely oleanolic acid; ⑤ crush 3kg of shiitake mushrooms to 80 mesh, add 20 times the amount of redistilled water and 0.4% compound enzyme (papain: cellulase=2:1). After heating at 50°C for 3 hours, increase the temperature to 85°C and heat for 20 minutes to inactivate the enzyme. Cool to room temperature after the enzyme inactivation, centrifuge to take the supernatant, add chitosan to the supernatant for clarification, filter, take the filtrate, heat and concentrate to obtain lentinan. ⑥Cut 1kg Poria cocos into pieces, soak in 4 times the amount of water, heat to 50°C and extract 3 times, 2 hours each time, filter after extraction, add ethanol to the filtrate until the alcohol content is 80% for precipitation and crystallization, and use 80% for the precipitate The ethanol solution is washed to obtain pachyrhiza. 7. According to the following components and contents (percentage by weight): oleanolic acid 40%, pachymanan 20%, lentinan 20%, flour 10%, sodium carboxymethylcellulose 5%, honey 3%, vitamin C1 %, carotene 0.5%, lychee essence 0.25%, benzoate 0.25%, mix well and make tablet. The dosage of this finished product is 0.3 g/day for adults.

Example 2

Grind 3kg of dried Ligustrum lucidum with a pulverizer, then extract twice with 80% ethanol under reflux, each time for 3 hours, filter, and combine the filtrate; ②Add _H2SO4 until the final mass percent concentration _{of H2SO4} in the _filtrate is 6 %, stirred, refluxed for 2 hours, and recovered ethanol; ③The precipitate was washed with an appropriate amount of NaOH aqueous solution of pH=9, washed until the filtrate became neutral, then fully washed with hot water, filtered to obtain a crude product, and decolorized by activated carbon; ④90% ethanol weight Crystallize 3 times to get white crystals, i.e. oleanolic acid; 5. 2kg shiitake mushrooms are pulverized to 80 orders, add 15 times of redistilled water and 0.6% compound enzyme (papain: cellulase=2: 1), After heating at 60°C for 2.5 hours, increase the temperature to 85°C and heat for 20 minutes to inactivate the enzyme. Cool to room temperature after inactivating the enzyme, centrifuge to take the supernatant, add egg white to the supernatant for clarification, filter, take the filtrate, heat and concentrate to obtain lentinan. ⑥Cut 1kg Poria cocos into pieces, soak in 6 times the amount of water, heat to 60°C and extract twice, 3 hours each time, filter after extraction, add ethanol to the filtrate until the alcohol content is 75% for precipitation and crystallization, and use 80 % ethanol solution to wash pachyrhin. ⑦According to the following components and content (percentage by weight): 50% oleanolic acid, 15% pachymanan, 15% lentinan, 5% peanut powder, 7% agar, 3% salt, 2% vitamin D, chocolate element 2%, 0.5% apple flavor, 0.5% sorbate, mixed well and made into capsules. The dosage of this finished product is 0.25 g/day for adults.

Example 3

①Crush 2kg of dried Ligustrum lucidum, then reflux extract with 60% ethanol for 3 times, each time for 2.5 hours, filter, and combine the filtrate; ②Add H ₂ SO ₄ until the final mass percentage concentration of H ₂ SO ₄ in the filtrate is 8% , stir, reflux for 2 hours, and recover ethanol; ③ The precipitate should be washed with an appropriate amount of NaOH aqueous solution with pH = 8.5, washed until the filtrate becomes neutral, then fully washed with hot water, filtered to obtain a crude product, decolorized with activated carbon; ④ 95% ethanol recrystallization 2 times to get white crystals, i.e. oleanolic acid; ⑤ pulverize 2kg shiitake mushrooms, then add 10 times the amount of water and 0.5% compound enzyme (papain: cellulase=3:2), heat at 40°C After 4 hours, increase the temperature to 95°C and heat for 10 minutes to inactivate the enzyme. Cool to room temperature after the enzyme inactivation, centrifuge to take the supernatant, add agar to the supernatant for clarification, filter, take the filtrate, heat and concentrate to obtain lentinan. ⑥Cut 2kg Poria cocos into pieces, soak in 30% ethanol, heat to 60°C and extract 3 times, 3 hours each time, filter after extraction, add ethanol to the filtrate until the alcohol content is 75% to precipitate and crystallize, and use 75% ethanol solution Wash to get Poria cocos polysaccharide. ⑦According to the following components and their contents (percentage by weight): 20% oleanolic acid, 10% pachymanan, 10% lentinan, 40% starch, 10% pectin, 2.5% pepper, and 2.5% vitamin E , 2% coffee pigment, 2% pineapple essence, 1% antimicrobial peptide, and mix well to make pastry.

Claims (10)

1. A functional food with a liver-protecting effect, characterized in that it consists of the following components by weight: Oleanolic acid 10-50%, Poria cocos polysaccharide 5%-25%, Lentinan 5%-25%; Starch 0-80%, Thickener 0-10%, Flavoring agent 0-5%, Vitamin 0-2%, food coloring 0-2%, Preservatives 0-1%, Food flavor 0-2%. 2. The functional food with liver-protecting effect according to claim 1, characterized in that, said oleanolic acid is oleanolic acid extracted from Ligustrum lucidum. 3. The functional food with liver-protecting effect according to claim 1, characterized in that said Poria cocos polysaccharide is prepared by the following method: cut Poria cocos into pieces, soak in liquid A, heat at 40-80 ^o C Extract 2-3 times, 1-6h each time, filter after the extraction, add liquid B to the filtrate for precipitation and crystallization, and wash with liquid C to obtain pachymansin. The liquid A used for extraction can be water or contain complex enzymes The aqueous solution, the complex enzyme is formed by mixing papain and cellulase in a mass ratio of 2:1-1:1; the liquid B used for precipitation and crystallization can be ethanol, acetone or ether; the The liquid C used for washing can be ethanol, acetone or ether. 4. The functional food with liver-protecting effect according to claim 1, characterized in that said lentinan is prepared by the following method: Crush the shiitake mushrooms, add 10-30 times the mass of water, adjust the pH value to 5.5-6.5, and then add a compound enzyme, the compound enzyme is mixed by papain and cellulase in a mass ratio of 2:1-1:1 Formed, the mass fraction of the compound enzyme is controlled to be 0.1%-0.6% (the mass of the compound enzyme accounts for the percentage of the mass of the mushroom powder), and after heating at 40-65 ^o C for 2-8 hours, the temperature is increased to 70-100 ^o C, Heat for 5-30 minutes to kill the enzyme, cool to room temperature after the enzyme is finished, centrifuge to take the supernatant, add a clarifying agent to the supernatant to clarify, filter and take the filtrate to heat and concentrate to obtain lentinan. The used clarifying agent can be chitosan, Gel, Agar, ZTC 1+1 Natural Clarifying Agent, Egg White, Sodium Carboxymethylcellulose, Gelatin, Alginate or Pectin. 5. The liver-protecting functional food according to claim 1, wherein the starch can be replaced by the following auxiliary materials: flour, soybean powder, konjac powder, sesame powder or peanut powder. 6. The functional food with liver-protecting effect according to claim 1, characterized in that the thickener can be sodium carboxymethyl cellulose, agar, gelatin, alginate or pectin. 7. The functional food with liver-protecting effect according to claim 1, characterized in that: the flavoring agent can be one or more of the following substances: salt, sugar, honey, milk powder, protein sugar , saccharin, monosodium glutamate, chicken essence, pepper powder, pepper powder, onion, ginger powder, garlic powder, mint. 8. The functional food with liver protection function according to claim 1, characterized in that: the vitamin can be one of vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, vitamin K, and vitamin P one or more kinds; the food coloring can be one or more of carotene, caramel pigment, chocolate element, coffee pigment and orange pigment. 9. The functional food with liver-protecting effect according to claim 1, characterized in that, the food flavor can be lychee flavor, apple flavor, pineapple flavor or strawberry flavor; the preservative can be benzoic acid salt, antimicrobial peptides or sorbate. 10. A method for preparing a functional food with a liver-protecting effect, comprising the following steps: Step 1: Grinding the dried Ligustrum lucidum with a pulverizer, then reflux extracting with 60-80% ethanol for 2-3 times, each time for 1-3 hours, filtering, and combining the filtrates; Step 2: Add H ₂ SO ₄ until the final mass percentage concentration of H ₂ SO ₄ in the filtrate is 5%-10%, stir, and reflux for 2-4 hours to recover ethanol; Step 3: The precipitate is washed with an appropriate amount of NaOH aqueous solution with a pH of 8-9, washed until the filtrate becomes neutral, then fully washed with hot water, filtered to obtain a crude product, and decolorized with activated carbon; Step 4: Recrystallize 1-2 times with 90-99% ethanol to obtain white crystals, namely oleanolic acid; Step 5: Crush the shiitake mushrooms, add 10-30 times the mass of water, adjust the pH value to 5.5-6.5, and then add a compound enzyme. The compound enzyme is composed of papain and cellulase in a mass ratio of 2:1-1 : 1 ratio, control the mass fraction of the compound enzyme, so that the mass fraction of the compound enzyme in the mushroom powder is 0.1%-0.6%, that is, the percentage of the compound enzyme in the mass of the mushroom powder is 0.1%-0.6%, at 40- After heating at 65 ^o C for 2-8 hours, increase the temperature to 70-100 ^o C, heat for 5-30 minutes to inactivate the enzyme, cool to room temperature after inactivation, centrifuge to take the supernatant, add clarifier to the supernatant to clarify After filtration, the filtrate is heated and concentrated to obtain lentinan. The clarifier used can be chitosan, gel, agar, ZTC 1+1 natural clarifier, egg white, sodium carboxymethyl cellulose, gelatin, alginate or pectin. glue; Step 6: Cut Poria cocos into pieces, soak in liquid A, heat and extract at 40-80 ^o C for 2-3 times, each time for 1-6h, filter after extraction, add the filtrate to liquid B for precipitation and crystallization, and use liquid C for Washing to get pachymose, the liquid A used for extraction can be water or an aqueous solution containing a compound enzyme, and the compound enzyme is formed by mixing papain and cellulase in a mass ratio of 2:1-1:1; Liquid B for precipitation and crystallization can be ethanol, acetone or ether; liquid C for washing can be ethanol, acetone or ether; Step 7: Mix uniformly according to the following components and contents (percentage by weight) to make dosage form products: Oleanolic acid 10%-50%, Poria cocos polysaccharide 5%-25%, Lentinan 5%-25%; Starch 0-80%, Thickener 0-10%, Flavor enhancer 0-5%, Vitamin 0-2%, Food coloring 0-2%, can be: carotene, caramel pigment, chocolate pigment, coffee pigment, orange pigment; Food flavor 0-2%, Preservatives 0-1%.