CN105167054A - Feature beautifying and skin nourishing enzyme beverage and preparation method thereof - Google Patents
Feature beautifying and skin nourishing enzyme beverage and preparation method thereof Download PDFInfo
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- CN105167054A CN105167054A CN201510571277.4A CN201510571277A CN105167054A CN 105167054 A CN105167054 A CN 105167054A CN 201510571277 A CN201510571277 A CN 201510571277A CN 105167054 A CN105167054 A CN 105167054A
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- 238000002360 preparation method Methods 0.000 title claims description 19
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 239000006210 lotion Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000009924 canning Methods 0.000 claims description 3
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- 241000935235 Fritillaria meleagris Species 0.000 abstract 1
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- 238000000855 fermentation Methods 0.000 description 16
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- 241000894006 Bacteria Species 0.000 description 2
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
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- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 2
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- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 description 2
- 239000004137 magnesium phosphate Substances 0.000 description 2
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 235000019421 lipase Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a feature beautifying and skin nourishing enzyme beverage which is prepared from the following components in mass percentage: enzyme stock solution 10%, honey 5%, calendula officinalis extract 0.2%, gardenia jasminoides fruit extract 0.2%, American ginseng extract 0.2%, isaria cicadae extract 0.2%, zantedeschia aethiopica extract 0.2%, fritillary extract 0.2%, saussurea involucrata extract 0.2%, and the balance being water. The enzyme beverage is simple in formula, each component is reasonably matched, nutrition is complementary, and the prepared beverage is natural in color and luster, has no smelly taste, tastes good, and can have functions of increasing metabolism, and beautifying feature and nourishing skin.
Description
Technical field
The present invention relates to technical field of functional drink, be specifically related to enzyme beverage of a kind of beautifying face and moistering lotion and preparation method thereof.
Background technology
Fruit-vegetable juice beverage has feature that is nutritious, delicious flavour, containing natural, can eliminate " free radical " harmful in human body.But common fruit-vegetable juice beverage increased along with the storage time, quality flavor changes, and need add anticorrisive agent, antioxidant and stabilizing agent etc.By fermentable, not only can improve the stability of Juice, remove the harm added anticorrisive agent etc. and human body is caused from, on the nutritional labeling basis retaining former Juice, multiple flavor substance can also be generated, improve nutritive value, help digest absorption.
The fermentation preparation process of enzyme beverage can promote the metabolic response of the materials such as carbohydrate in fruit and vegetable materials, protein, lipid, a large amount of generation and accumulate elementary and secondary metabolite, generates the multiple beneficial compositions such as organic acid, compound sugar, sugar alcohol, enzyme, oligopeptide, polyphenol; Meanwhile, fruit and vegetable materials and the nutrition contained by microorganism self and functional component is also comprised in enzyme beverage.These beneficiating ingredients can promote the propagation of intestinal beneficial bacterium, suppress the breeding of harmful bacteria and corrupt substance to be formed, play regulating intestinal canal colony balance, strengthen immunity, promote effects such as sleeping, delay senility, have multiple beneficial effect to human body.Thus, natural fruit and vegetables is utilized to prepare enzyme beverage because its alimentary health-care function and unique local flavor are deeply by the favor of consumers in general.
Patent of invention CN102308997B provides a kind of preparation method of plant enzyme, be raw material with various plants, vegetables and fruits, seed, herbal medicine, mushroom class, marine alga, carry out the liquid naturally extracted out containing effective ingredients in plant of plant enzyme, in maturation by fermentation, obtain liquid plant enzyme stoste; The plant enzyme stoste obtained contains multienzyme ferment, proteolytic enzyme, lipase, starch amylase, and containing proanthocyanidin, multiple natural complex, mineral matter, amino acid and trace element etc.By the plant enzyme stoste obtained, make plant enzyme liquid oral liquid, plant enzyme pressed powder or plant enzyme capsule.Patent of invention CN102599569B proposes Fructus Chaenomelis ferment and production method thereof, and the raw material of employing is by mass parts: to crack rice be 5 parts, Chinese flowering quince juice is 3 parts, fresh pawpaw is 15 parts, functional red yeast rice is 2 parts, made by following steps: (1) is soaked and cracked rice; Pulverize fresh pawpaw; Pulverize pawpaw and squeeze the juice, extracting Chinese flowering quince juice; (2) add ultrafiltration water in boiling tower, the boiled rear input of water is cracked rice boiling 3 hours, is cooled to 70 DEG C, adds Chinese flowering quince juice and amylase, then add the fresh pawpaw of pulverizing; (3) after adding functional red yeast rice, then add carbohydrase, pectase, adjusted to ph is 4.5; (4) be cooled to 28 DEG C ~ 38 DEG C, drop into active dry yeast, spontaneous fermentation 72 hours; (5) by the zymotic fluid quality that (4) step obtains, add wheat bran, husk carries out secondary fermentation, 18 months time; (6) leach stoste, after multiple times of filtration, add honey element adjustment taste, Fructus Chaenomelis ferment.
Natural fruit and vegetables enzyme beverage is in harmonious proportion after underflow and fruits and vegetables juice mixture, not only can modulate the various natural drink of various color, and have good nutrition health-care functions to human body.
Summary of the invention
It is simple that technical problem to be solved by this invention is to provide a kind of preparation, and cost is low, and mouthfeel is good, the enzyme beverage of beautifying face and moistering lotion.
Technical problem to be solved by this invention realizes by the following technical solutions:
An enzyme beverage for beautifying face and moistering lotion, be made up of the component of following mass percent:
Preparation method is as follows:
(1) according to above-mentioned formula, raw material is put into material-compound tank (this material-compound tank can receive ultrasonic wave), and homogeneous;
(2) ultrasonic sterilizing: the condition of ultrasonic sterilization is 20 DEG C, the ultrasonic wave process 120S of 20KHz; Mainly eliminate the pathogenic bacteria in ferment; Suppress probio continuing fermentation in finished product simultaneously, affect final product stability.The cavitation bubble that ultrasonic wave produces can produce shock wave and close jet action when collapsing, make cell wall rupture, thus shears the dispersed substance in large biological molecule or liquid, reaches emulsifying homogeneous effect;
(3) aseptic canning is carried out to enzyme beverage, obtain enzyme beverage.Note, in order to preserve the activity of ferment in enzyme beverage, must Cord blood (being advisable for about 4 DEG C).
The preparation method of above-mentioned ferment stoste is as follows:
(1) raw material is taken by following mass percent: fresh wild rice stem 20%, Complex Esterifying Enzyme Microecology Fungus 5%, rich selenium salt 0.2%, cane shoots leaves 2%, sea-tangle 2%, HERBA DENDROBII spend 0.5%, sponge gourd spends 0.5%, Aloe Vera Gel 0.3%, carrot tops 1%, apple vinegar 0.3%, glutinous rice root 0.3%, waxgourd peel 1%, citric acid waste 0.5%, brown sugar 5%, surplus are pure water;
Above-mentioned rich selenium salt is made up of the component of following mass percent: potassium chloride 20%, modified corn starch 5%, Se-enriched yeast 2.5%, sweet taste peptide 0.2%, flavour nucleotide disodium 0.1%, surplus are sodium chloride;
The preparation method of above-mentioned rich selenium salt is: during preparation, said components be dissolved in deionized water, be warming up to 85 DEG C, be stirred to and dissolve completely, is mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, then dried material pulverized and obtain rich selenium salt;
(2) fresh wild rice stem, Complex Esterifying Enzyme Microecology Fungus, rich selenium salt, cane shoots leaves, sea-tangle, HERBA DENDROBII flower, sponge gourd flower, Aloe Vera Gel, carrot tops, apple vinegar, glutinous rice root, waxgourd peel, citric acid waste, brown sugar and pure water are put into fermentation tank, and stirred;
(3) fermentation tank is sealed, ferment at normal temperatures; Between yeast phase, all need every day to check fermentation tank, get rid of the excessive gas produced in sweat;
(4), when treating that fermentation tank produces a large amount of ferment stoste, adopt plate filter, ferment stoste is separated, obtains ferment stoste.
The preparation method of above-mentioned Complex Esterifying Enzyme Microecology Fungus is as follows:
A, from the mud of old cellar for storing things, filter out quality pit mud 20g, in 70-90 DEG C of heat treatment 10 minutes, be made into refined solution;
B, preparation culture medium, and sterilization treatment, culture medium by mass percent is: quality pit mud 1.5%, rape cake 0.5%, vinasse powder 2%, sorghum flour 0.2%, koji powder 0.8%, yellow eel bone meal 2%, soybean protein 2%, sodium acetate 0.3%, ammonium sulfate 0.02%, magnesium sulfate 0.04%, absolute ethyl alcohol 2%, magnesium phosphate 0.05%, dipotassium hydrogen phosphate 0.2%, pure water 88.39% forms;
C, one-level screen, by above-mentioned refined solution with 30% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain primary seed solution;
D, secondary screen, by primary seed solution with 22.5% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain secondary seed solution;
E, three level screen, by secondary seed solution with 16% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain three grades of seed liquor;
F, the three grades of vigorous seed liquor filtered out are carried out again conventionally expand the Complex Esterifying Enzyme Microecology Fungus cultivated and can obtain production.
Complex Esterifying Enzyme Microecology Fungus is adopted to replace traditional saccharomycete to participate in fermentation, make ferment stoste style more typical, keep the natural flavour mountaineous of ferment to achieve remarkable result, improve the fragrance of ferment, while raising high-quality ferment stoste yield, reduce production cost.
The invention has the beneficial effects as follows: the present invention fills a prescription simply, between each component, collocation rationally, nutrition complement, the beverage natural in color prepared, free from extraneous odour, and mouthfeel is good, can play and increase metabolism, the effect of beautifying face and moistering lotion.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
An enzyme beverage for beautifying face and moistering lotion, be made up of the component of following mass percent:
Preparation method is as follows:
(1) according to above-mentioned formula, raw material is put into material-compound tank (this material-compound tank can receive ultrasonic wave), and homogeneous;
(2) ultrasonic sterilizing: the condition of ultrasonic sterilization is 20 DEG C, the ultrasonic wave process 120S of 20KHz; Mainly eliminate the pathogenic bacteria in ferment; Suppress probio continuing fermentation in finished product simultaneously, affect final product stability.The cavitation bubble that ultrasonic wave produces can produce shock wave and close jet action when collapsing, make cell wall rupture, thus shears the dispersed substance in large biological molecule or liquid, reaches emulsifying homogeneous effect;
(3) aseptic canning is carried out to enzyme beverage, obtain enzyme beverage.Note, in order to preserve the activity of ferment in enzyme beverage, must Cord blood (being advisable for about 4 DEG C).
The preparation method of above-mentioned ferment stoste is as follows:
(1) raw material is taken by following mass percent: fresh wild rice stem 20%, Complex Esterifying Enzyme Microecology Fungus 5%, rich selenium salt 0.2%, cane shoots leaves 2%, sea-tangle 2%, HERBA DENDROBII spend 0.5%, sponge gourd spends 0.5%, Aloe Vera Gel 0.3%, carrot tops 1%, apple vinegar 0.3%, glutinous rice root 0.3%, waxgourd peel 1%, citric acid waste 0.5%, brown sugar 5%, surplus are pure water;
Above-mentioned rich selenium salt is made up of the component of following mass percent: potassium chloride 20%, modified corn starch 5%, Se-enriched yeast 2.5%, sweet taste peptide 0.2%, flavour nucleotide disodium 0.1%, surplus are sodium chloride;
The preparation method of above-mentioned rich selenium salt is: during preparation, said components be dissolved in deionized water, be warming up to 85 DEG C, be stirred to and dissolve completely, is mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, then dried material pulverized and obtain rich selenium salt;
(2) fresh wild rice stem, Complex Esterifying Enzyme Microecology Fungus, rich selenium salt, cane shoots leaves, sea-tangle, HERBA DENDROBII flower, sponge gourd flower, Aloe Vera Gel, carrot tops, apple vinegar, glutinous rice root, waxgourd peel, citric acid waste, brown sugar and pure water are put into fermentation tank, and stirred;
(3) fermentation tank is sealed, ferment at normal temperatures; Between yeast phase, all need every day to check fermentation tank, get rid of the excessive gas produced in sweat;
(4), when treating that fermentation tank produces a large amount of ferment stoste, adopt plate filter, ferment stoste is separated, obtains ferment stoste.
The preparation method of above-mentioned Complex Esterifying Enzyme Microecology Fungus is as follows:
A, from the mud of old cellar for storing things, filter out quality pit mud 20g, in 70-90 DEG C of heat treatment 10 minutes, be made into refined solution;
B, preparation culture medium, and sterilization treatment, culture medium by mass percent is: quality pit mud 1.5%, rape cake 0.5%, vinasse powder 2%, sorghum flour 0.2%, koji powder 0.8%, yellow eel bone meal 2%, soybean protein 2%, sodium acetate 0.3%, ammonium sulfate 0.02%, magnesium sulfate 0.04%, absolute ethyl alcohol 2%, magnesium phosphate 0.05%, dipotassium hydrogen phosphate 0.2%, pure water 88.39% forms;
C, one-level screen, by above-mentioned refined solution with 30% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain primary seed solution;
D, secondary screen, by primary seed solution with 22.5% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain secondary seed solution;
E, three level screen, by secondary seed solution with 16% inoculum concentration be inoculated into prepare and sterilizing after culture medium, keep in constant incubator 30-40 DEG C cultivate 7 days-8 days, obtain three grades of seed liquor;
F, the three grades of vigorous seed liquor filtered out are carried out again conventionally expand the Complex Esterifying Enzyme Microecology Fungus cultivated and can obtain production.
Complex Esterifying Enzyme Microecology Fungus is adopted to replace traditional saccharomycete to participate in fermentation, make ferment stoste style more typical, keep the natural flavour mountaineous of ferment to achieve remarkable result, improve the fragrance of ferment, while raising high-quality ferment stoste yield, reduce production cost.
In order to actual production, and provide reliable foundation for market sale, a large amount of clinical testings of a large amount of animal acute toxicity tests, long-term toxicity test for animals and disease therapy are carried out to beverage prepared by the present invention, the use link of disease therapy has been dropped into this medicine and provides science and objective foundation.Its test method and result of the test are distinguished as follows:
In order to verify the security of beverage prepared by the present invention, applicant carried out animal acute toxicity test:
Sample: the beverage prepared by prescription of the present invention.
Experimental animal: small white mouse, weight average is at about 40g, and male and female Stochastic choice, is provided by Medical University Of Anhui.
Method and result: get small white mouse 50, be divided into 5 groups, often organize 10, hungry 15 hours, directly the beverage of the application is carried out filling and feed, medicine feed thing is filled with by every only each 20ml, 1st, in 24 hours, fill with medicine feed thing respectively 1,2,3,4,5 times for 2,3,4,5 groups, observe 5 days, small white mouse is movable normal, non-toxic reaction, without dead.Show that the application's beverage is without acute toxicity.
In order to verify the security of beverage of the present invention, applicant carried out long-term toxicity test for animals:
Experimental animal: big white mouse, weight average is at about 130g, and male and female Stochastic choice, is provided by Medical University Of Anhui.
Method and result: get big white mouse 50, be divided into 5 groups, often organize 10, wherein the 1st, 2, 3, 4 groups as administration group, directly the beverage of the application is carried out filling to feed, often organize to fill with respectively and feed 15ml, 20ml, 30ml, 40ml, 5th group of diet as a control group, once a day, continuous irrigation is fed 90 days, survey body weight, 24 hours sacrificed by decapitation after last administration, survey blood, routine urinalysis, liver function, renal function, core, the internal organ such as kidney, the change of tissues observed form, observe the effect of dosage, observe diet, movable change, experiment proves that administration group compares without marked change with control group, visible by the dosage equal non-toxic reaction of kg body weight calculating relative to actual 50-200 times, it is a kind of safe beverage.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. an enzyme beverage for beautifying face and moistering lotion, is characterized in that, is made up of the component of following mass percent:
Preparation method is as follows:
(1) according to above-mentioned formula, raw material is put into material-compound tank, and homogeneous;
(2) ultrasonic sterilizing: the condition of ultrasonic sterilization is 20 DEG C, the ultrasonic wave process of 20KHz 120 seconds;
(3) aseptic canning is carried out to enzyme beverage, obtain enzyme beverage.
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