Method for Preparing Tibetan Kefir Grain and Gynostemma Pentaphyllum Fermentation Milk with Blood Pressure Lowering Effect

An application of Tibetan Kefir in preparing fermented milk of Gynostemma pentaphyllum by fermentation, wherein, the fermentation is mixed fermentation of Gynostemma pentaphyllum, milk, and Tibetan Kefir, comprising the following steps:

• 1) pretreatment of Gynostemma pentaphyllum:
• crushing Gynostemma pentaphyllum raw tea to prepare a homogenate;
• 2) activation of Tibetan Kefir:
• activating Tibetan Kefir in sterile milk;
• 3) fermentation of Gynostemma pentaphyllum:
• fermenting the homogenate of Gynostemma pentaphyllum, sterile milk, and the activated Tibetan Kefir;
• step 1) is as follows:
• crushing the Gynostemma pentaphyllum raw tea and homogenizing it with water at 40˜45° C. to prepare a homogenate;
• step 2) is as follows:
• taking the Tibetan Kefir, vibrating and fermenting it in the sterile milk, and continuously culturing for no more than 8 days until the strain is hilly activated;
• and
• step 3) is as follows:
• mixing the homogenate of Gynostemma pentaphyllum and the sterile milk in a ratio of 0.3-1:1, and inoculating the activated Tibetan Kefir in a mass ratio of 1:50˜200, with a fermentation temperature of 23˜34° C. and a fermentation time of 22˜35 hours.