CN108703287B - Whitening enzyme beverage containing small molecular peptides and multiple enzymes and preparation method thereof - Google Patents

Whitening enzyme beverage containing small molecular peptides and multiple enzymes and preparation method thereof Download PDF

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CN108703287B
CN108703287B CN201810524802.0A CN201810524802A CN108703287B CN 108703287 B CN108703287 B CN 108703287B CN 201810524802 A CN201810524802 A CN 201810524802A CN 108703287 B CN108703287 B CN 108703287B
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buckwheat
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whitening
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mixture
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CN108703287A (en
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周阳
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Qingdao Huibaicui Biotechnology Co ltd
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Zhengzhou Yunding Huisha Biotechnology Co ltd
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    • 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
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

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Abstract

The invention discloses a whitening enzyme beverage containing small molecular peptides and multiple enzymes and a preparation method thereof. The preparation method of the whitening enzyme beverage containing the small molecular peptides and various enzymes is characterized in that broccoli, plums and buckwheat are used as main raw materials, and the whitening enzyme beverage is prepared after fermentation. According to the whitening enzyme beverage containing the small molecular peptide and multiple enzymes, macromolecular substances in raw materials are converted into small molecular components directly absorbed by intestinal tracts of human bodies through microorganisms, and the novel whitening mechanism is utilized to inhibit melanocytes from phagocytosing melanin, so that the melanocytes are not expressed and transferred to the surface of the skin, the melanin index of the skin is reduced, and color spots are effectively improved.

Description

Whitening enzyme beverage containing small molecular peptides and multiple enzymes and preparation method thereof
Technical Field
The invention relates to the technical field of health-care drinks, and particularly relates to a whitening enzyme beverage containing small molecular peptides and multiple enzymes and a preparation method of the whitening enzyme beverage.
Background
In recent years, enzyme products are becoming popular all over the world. The ferment is a fermentation product which is mainly prepared by taking fresh fruits, vegetables, edible and medicinal food materials, animal and plant component extracts and the like as raw materials, adding a certain amount of carbon sources such as sugars and fermenting by utilizing natural microorganisms for months or even years. Besides promotion and promotion, the enzyme product has the good edible effect. After entering the human body, the enzyme can be quickly absorbed and utilized by the human body, so that the health condition can be enhanced, and various diseases can be prevented. Therefore, the edible ferment food is beneficial to the health of human bodies and has good development prospect.
In summary, the enzyme has the following properties and effects: anti-inflammatory and antibacterial effects, cell activating, blood purifying, decomposition accelerating, self-repairing, balancing, antiinflammatory, antibacterial, decomposition and digestion promoting, purifying, regeneration promoting, oxidation promoting, and hangover relieving effects. However, the same effect of different varieties of enzymes is very different, for example, pitaya enzymes have the effects of preventing cardiovascular and cerebrovascular diseases, regulating the immune function of an organism, regulating the hormone level and the like, and banana enzymes have the effects of food deprivation therapy, improving the immunity, relaxing bowel, repairing chemical liver injury and the like.
The traditional beauty concept of "one white and three ugly" makes asian women never stop pursuing whitening, but how to safely and effectively achieve the skin state of fair and youthful state is still the subject of continuous research. The invention creatively provides a whitening enzyme beverage containing small molecular peptides and multiple enzymes and a preparation method thereof, which are different from the traditional whitening agent, the whitening effect is achieved by inhibiting the synthesis of melanocyte melanin, and the phenomenon that melanocytes are not expressed and transferred to the surface of skin is realized by utilizing a brand-new whitening mechanism and inhibiting melanocytes from phagocytosing melanin, so that the skin is not blackened.
Disclosure of Invention
According to an aspect of the present invention, the technical problem to be solved by the present invention is to provide a method for preparing a whitening enzyme beverage containing a small molecule peptide and a plurality of enzymes.
The invention discloses a preparation method of a whitening enzyme beverage containing small molecular peptides and multiple enzymes.
The broccoli has delicious taste, high nutrition and high medicinal value. It is very rich in vitamin C. It also has anticancer effect, which is recognized by people all over the world, and the average nutritive value and the disease prevention effect are far superior to those of other vegetables, named first. In addition, the nutrient components in the broccoli are high in content and complete, and mainly comprise protein, carbohydrate, fat, mineral substances, vitamin C, carotene and the like. According to analysis, each 100 g of fresh broccoli curd contains 3.5-4.5 g of protein, which is 3 times of cauliflower and 4 times of tomato. In addition, the mineral components in the broccoli are more comprehensive than those of other vegetables, and the broccoli is rich in calcium, phosphorus, iron, potassium, zinc, manganese and the like.
The plum is rich in organic acid, and can stimulate appetite and promote digestion. The calcium content is the crown of fruit, and is suitable for children and the elderly to supplement calcium. The plum contains a great amount of potassium salt, has the functions of softening blood vessels, promoting appetite, sobering up, protecting liver and spleen, inhibiting hypertension and hyperlipidemia, improving immunity of human body and the like.
The buckwheat has high protein content, and the protein content in grains of the buckwheat is generally 10-12% higher than that of common grains. The protein in the buckwheat forms small molecular peptide under the decomposition action of microorganisms, which is beneficial to the digestion and absorption of human body. Meanwhile, the buckwheat contains resistant starch, which plays an important role in controlling and treating diabetes. In addition, buckwheat is rich in various fatty acids, and plays an important role in regulating human physiological functions.
As one of the preferable technical solutions of the present invention, the preparation method of the whitening enzyme beverage containing the small molecule peptide and the plurality of enzymes comprises the following steps:
i preparation of component A: selecting fresh and mature broccoli and plum without mechanical damage, cleaning, cutting, and grinding into slurry respectively to obtain broccoli slurry and plum slurry; mixing broccoli pulp and plum pulp in a weight ratio (1-5): (1-10) uniformly mixing to obtain fruit and vegetable pulp; adding fructo-oligosaccharide which is 0.5-1.8 times of the weight of the fruit and vegetable pulp, and uniformly mixing to obtain a mixture; instantly sterilizing the mixture at high temperature, placing the sterilized mixture into a fermentation tank, naturally standing and fermenting for 150-180 days to obtain fermentation liquor; filtering the fermentation liquor with gauze to obtain filtrate; heating and sterilizing the filtrate in a water bath at the temperature of 90-95 ℃ for 10-30 minutes to obtain a component A;
II preparation of component B: removing mould grains and impurities in the buckwheat under aseptic conditions; carrying out ultraviolet sterilization on the buckwheat for 10-30 minutes, putting the buckwheat into a fermentation tank, and mixing the buckwheat and water according to a weight ratio of 1: (10-25) adding water, then adding honey accounting for 3-4% of the weight of the buckwheat, inoculating selenium-enriched yeast accounting for 2-5% of the weight of the buckwheat, and stirring to uniformly mix the raw materials; placing the mixture in a dark place, and fermenting the mixture for 15 to 20 days at the temperature of between 18 and 22 ℃ to obtain fermentation liquor; centrifuging the fermentation liquor, and taking supernatant to obtain a component B;
III, seasoning: mixing the component A and the component B according to the mass ratio of 1: (4-10) uniformly mixing, adding white granulated sugar accounting for 5-8% of the total weight of the two components, adding lactic acid accounting for 0.07-0.2% of the total weight of the two components, fully stirring, adding a stabilizer accounting for 0.05-0.2% of the total weight of the two components, and continuously fully stirring to obtain the whitening enzyme beverage containing the small molecular peptides and the multiple enzymes.
As a second preferred embodiment of the present invention, the preparation method of the whitening enzyme beverage containing small molecule peptides and multiple enzymes comprises the following steps:
i preparation of component A: selecting fresh and mature broccoli and plum without mechanical damage, cleaning, cutting, and grinding into slurry respectively to obtain broccoli slurry and plum slurry; mixing broccoli pulp and plum pulp in a weight ratio (1-5): (1-10) uniformly mixing to obtain fruit and vegetable pulp; adding fructo-oligosaccharide which is 0.5-1.8 times of the weight of the fruit and vegetable pulp, and uniformly mixing to obtain a mixture; instantly sterilizing the mixture at high temperature, putting the sterilized mixture into a fermentation tank, inoculating zymocyte accounting for 1.5-3% of the weight of the mixture at 30-40 ℃, keeping the stirring speed at 30-50 r/min, and fermenting at constant temperature of 30-40 ℃ for 3-7 days; then stopping stirring, naturally standing and fermenting for 80-100 days to obtain fermentation liquor; filtering the fermentation liquor with gauze to obtain filtrate; heating and sterilizing the filtrate in a water bath at the temperature of 90-95 ℃ for 10-30 minutes to obtain a component A;
II preparation of component B: removing mould grains and impurities in the buckwheat under aseptic conditions; carrying out ultraviolet sterilization on the buckwheat for 10-30 minutes, putting the buckwheat into a fermentation tank, and mixing the buckwheat and water according to a weight ratio of 1: (10-25) adding water, then adding honey accounting for 3-4% of the weight of the buckwheat, inoculating selenium-enriched yeast accounting for 2-5% of the weight of the buckwheat, and stirring to uniformly mix the raw materials; placing the mixture in a dark place, and fermenting the mixture for 15 to 20 days at the temperature of between 18 and 22 ℃ to obtain fermentation liquor; centrifuging the fermentation liquor, and taking supernatant to obtain a component B;
III, seasoning: mixing the component A and the component B according to the mass ratio of 1: (4-10), uniformly mixing, adding white granulated sugar accounting for 5-8% of the total weight of the two components, adding lactic acid accounting for 0.07-0.2% of the total weight of the two components, fully stirring, adding a stabilizer accounting for 0.05-0.2% of the total weight of the two components, and continuously fully stirring to obtain the whitening ferment beverage containing the small molecular peptides and the multiple enzymes.
The fermentation bacteria comprise one or more of saccharomyces cerevisiae, acetobacter, lactobacillus plantarum and streptococcus thermophilus; alternatively, the zymocyte is obtained by the following method: selecting fresh and mature broccoli and plum without mechanical damage, cleaning, cutting, and grinding into slurry respectively to obtain broccoli slurry and plum slurry; mixing broccoli pulp and plum pulp in a weight ratio (1-5): (1-10) uniformly mixing to obtain fruit and vegetable pulp; adding fructo-oligosaccharide which is 0.5-1.8 times of the weight of the fruit and vegetable pulp, and uniformly mixing to obtain a mixture; instantly sterilizing the mixture at high temperature, placing the sterilized mixture into a fermentation tank, naturally standing and fermenting for 150-180 days to obtain fermentation liquor; filtering the fermentation liquor with coarse gauze, collecting filtrate, and filtering with cross-flow filter to obtain filtrate; centrifuging the filtrate at high speed, and collecting precipitate; washing the precipitate with water for 2-3 times, and draining to obtain zymophyte; storing the zymophyte below-10 deg.C for use.
As a preferred embodiment of the invention, in the process of preparing the component A, the zymophyte is added, and the mass of the mixture is (4-6) multiplied by 10-6A compound containing selenium; the selenium-containing compound is one or more of sodium selenite, sodium selenate and selenium yeast.
The fineness of the fruit and vegetable pulp is 0.5-1.2 mm.
The temperature of the high-pressure instant sterilization is 120-135 ℃, and the time is 4-6 seconds.
In a preferred embodiment of the present invention, the component B is prepared by adding brown sugar such as buckwheat together with buckwheat.
The stabilizer is one or a mixture of more of sodium stearoyl lactylate, sodium alginate and konjac glucomannan. Preferably, the stabilizer is sodium stearoyl lactylate and sodium alginate in a mass ratio (1-2): (1-2).
According to another aspect of the present invention, the technical problem to be solved by the present invention is to provide a whitening enzyme beverage containing a small molecule peptide and a plurality of enzymes, which is prepared by any one of the above methods for preparing a whitening enzyme beverage containing a small molecule peptide and a plurality of enzymes.
According to the whitening enzyme beverage containing the small molecular peptide and multiple enzymes, macromolecular substances in raw materials are converted into small molecular components directly absorbed by intestinal tracts of human bodies through microorganisms, and the novel whitening mechanism is utilized to inhibit melanocytes from phagocytosing melanin, so that the melanocytes are not expressed and transferred to the surface of the skin, the melanin index of the skin is reduced, and color spots are effectively improved.
Detailed Description
The raw materials in the examples are as follows:
broccoli, Zheng Zhou, where it is produced, is "excellent".
The plum, the producing area is new and Zheng, the variety is crisp plum.
Fructooligosaccharides, CAS No.: 57-48-7, food grade, and is purchased from Shandong Xinding Biotechnology Co.
Buckwheat, Henan of origin, was purchased from Chengzhou Tengfei industry, Inc.
Specifically, the honey is all-flower honey which is purchased from Hades honey processing factory in Xian city.
Selenium-enriched yeast, food grade, purchased from Zhengzhou Huafeng food science and technology limited.
The saccharomyces cerevisiae is food-grade, purchased from Jinan Yuyuan biotechnology limited company, and has 200 hundred million/g of spore content.
Streptococcus thermophilus, food grade, available from commercial Co., Ltd, Ded, Henan, has a spore content of 100 hundred million/g.
Lactobacillus plantarum, food grade, available from commercial Co., Ltd, flourishing Henan, with a spore content of 100 hundred million/g.
Brown sugar purchased from agriculture technology Co., Ltd, ancient and New Tang, Yunnan.
White sugar, food grade, available from Guangzhou Hua confectionary, Inc.
Lactic acid, food grade, was purchased from Tianjin and Shengtai chemical Co., Ltd.
Sodium alginate, food grade, purchased from Hongyouyou food additive technology development Limited company.
Sodium stearoyl lactylate, food grade, available from wuhan imete biotechnology limited.
Example 1
The preparation method of the whitening enzyme beverage containing the small molecular peptides and various enzymes comprises the following steps:
i preparation of component A: selecting fresh mature broccoli and plum without mechanical injury, washing with flowing water, and cutting into pieces with volume of about 4cm3Respectively grinding the blocks until the fineness reaches 0.9mm to obtain broccoli pulp and plum pulp; mixing broccoli pulp and plum pulp in a weight ratio of 1: 2, uniformly mixing to obtain fruit and vegetable pulp; adding fructo-oligosaccharide 1.8 times of the weight of the fruit and vegetable pulp, and mixing uniformly to obtain a mixture; subjecting the mixture to high temperature flash at 130 deg.CSterilizing for 4 seconds, placing the sterilized mixture into a fermentation tank, and naturally standing and fermenting for 180 days to obtain fermentation liquor; filtering the fermentation liquor by using 100-mesh gauze and 500-mesh gauze in sequence, and taking filtrate; heating and sterilizing the filtrate in water bath at 95 deg.C for 30 min to obtain component A;
II preparation of component B: removing mould grains and impurities in the buckwheat under aseptic conditions; carrying out ultraviolet sterilization on the buckwheat for 30 minutes, putting the buckwheat into a fermentation tank, and mixing the buckwheat and water according to a weight ratio of 1: 10 adding water, then adding honey accounting for 4 percent of the weight of the buckwheat, inoculating selenium-enriched yeast accounting for 3 percent of the weight of the buckwheat, and stirring at 200 revolutions per minute to uniformly mix the raw materials; fermenting in dark at 18 deg.C for 15 days to obtain fermentation liquid; centrifuging the fermentation liquor at 4000 rpm for 25 minutes, and taking supernatant to obtain a component B;
III, seasoning: mixing the component A and the component B according to the mass ratio of 1: 4, uniformly mixing, adding 8 percent of white granulated sugar and 0.1 percent of lactic acid, stirring for 30 minutes at 200 r/min, adding 0.15 percent of sodium alginate, and continuously stirring for 3 minutes at 200 r/min to obtain the whitening ferment beverage containing the small molecular peptides and the enzymes.
Example 2
The preparation method of the whitening enzyme beverage containing the small molecular peptides and various enzymes comprises the following steps:
i preparation of component A: selecting fresh mature broccoli and plum without mechanical injury, washing with flowing water, and cutting into pieces with volume of about 4cm3Respectively grinding the blocks until the fineness reaches 0.9mm to obtain broccoli pulp and plum pulp; mixing broccoli pulp and plum pulp in a weight ratio of 1: 2, uniformly mixing to obtain fruit and vegetable pulp; adding fructo-oligosaccharide 1.8 times of the weight of the fruit and vegetable pulp, and mixing uniformly to obtain a mixture; instantly sterilizing the mixture at 130 deg.C for 4 s, placing the sterilized mixture into a fermentation tank, inoculating 1.5% of zymocyte in weight of the mixture at 35 deg.C, maintaining stirring speed at 50 rpm, and fermenting at constant temperature of 35 deg.C for 4 days; then stopping stirring, naturally standing and fermenting for 90 days to obtain fermentation liquor; filtering the fermentation liquor by using 100-mesh gauze and 500-mesh gauze in sequence, and taking filtrate; filtering the solution inHeating and sterilizing in water bath at 95 deg.C for 30 min to obtain component A;
the fermentation bacteria are prepared from saccharomyces cerevisiae, streptococcus thermophilus and lactobacillus plantarum according to a mass ratio of 1: 1: 1, mixing;
II preparation of component B: removing mould grains and impurities in the buckwheat under aseptic conditions; carrying out ultraviolet sterilization on the buckwheat for 30 minutes, putting the buckwheat into a fermentation tank, and mixing the buckwheat and water according to a weight ratio of 1: 10 adding water, then adding honey accounting for 4 percent of the weight of the buckwheat, inoculating selenium-enriched yeast accounting for 3 percent of the weight of the buckwheat, and stirring at 200 revolutions per minute to uniformly mix the raw materials; fermenting in dark at 18 deg.C for 15 days to obtain fermentation liquid; centrifuging the fermentation liquor at 4000 rpm for 25 minutes, and taking supernatant to obtain a component B;
III, seasoning: mixing the component A and the component B according to the mass ratio of 1: 4, uniformly mixing, adding 8 percent of white granulated sugar and 0.1 percent of lactic acid, stirring for 30 minutes at 200 r/min, adding 0.15 percent of sodium alginate, and continuously stirring for 3 minutes at 200 r/min to obtain the whitening ferment beverage containing the small molecular peptides and the enzymes.
Example 3
The preparation method of the whitening enzyme beverage containing the small molecular peptides and various enzymes comprises the following steps:
i preparation of component A: selecting fresh mature broccoli and plum without mechanical injury, washing with flowing water, and cutting into pieces with volume of about 4cm3Respectively grinding the blocks until the fineness reaches 0.9mm to obtain broccoli pulp and plum pulp; mixing broccoli pulp and plum pulp in a weight ratio of 1: 2, uniformly mixing to obtain fruit and vegetable pulp; adding fructo-oligosaccharide 1.8 times of the weight of the fruit and vegetable pulp, and mixing uniformly to obtain a mixture; instantly sterilizing the mixture at 130 deg.C for 4 s, placing the sterilized mixture into a fermentation tank, inoculating 1.5% of zymocyte in weight of the mixture at 35 deg.C, maintaining stirring speed at 50 rpm, and fermenting at constant temperature of 35 deg.C for 4 days; then stopping stirring, naturally standing and fermenting for 90 days to obtain fermentation liquor; filtering the fermentation liquor by using 100-mesh gauze and 500-mesh gauze in sequence, and taking filtrate; heating and sterilizing the filtrate in water bath at 95 deg.C for 30 min,obtaining a component A;
the zymophyte is obtained by the following method: selecting fresh mature broccoli and plum without mechanical injury, washing with flowing water, and cutting into pieces with volume of about 4cm3Grinding the fruit and vegetable pulp until the fineness reaches 1.2mm, and uniformly mixing to obtain fruit and vegetable pulp; adding fructo-oligosaccharide 1.8 times of the weight of the fruit and vegetable pulp, and mixing uniformly to obtain a mixture; instantly sterilizing the mixture at 130 deg.C for 4 s, placing the sterilized mixture in a fermentation tank, naturally standing and fermenting for 180 days to obtain fermentation broth; filtering the fermentation liquid with coarse gauze, collecting filtrate, and filtering with cross-flow filter (model bn/clgl-20 provided by Qinhuangzhbo brewing technology service Co., Ltd.) to obtain filtrate; centrifuging the filtrate at 7000 rpm for 40 minutes to obtain a precipitate; washing the precipitate with 90 times of water for 3 times, and draining to obtain zymocyte; storing the zymophyte below-10 deg.C;
II preparation of component B: removing mould grains and impurities in the buckwheat under aseptic conditions; carrying out ultraviolet sterilization on the buckwheat for 30 minutes, putting the buckwheat into a fermentation tank, and mixing the buckwheat and water according to a weight ratio of 1: 10 adding water, then adding honey accounting for 4 percent of the weight of the buckwheat, inoculating selenium-enriched yeast accounting for 3 percent of the weight of the buckwheat, and stirring at 200 revolutions per minute to uniformly mix the raw materials; fermenting in dark at 18 deg.C for 15 days to obtain fermentation liquid; centrifuging the fermentation liquor at 4000 rpm for 25 minutes, and taking supernatant to obtain a component B;
III, seasoning: mixing the component A and the component B according to the mass ratio of 1: 4, uniformly mixing, adding 8 percent of white granulated sugar and 0.1 percent of lactic acid, stirring for 30 minutes at 200 r/min, adding 0.15 percent of sodium alginate, and continuously stirring for 3 minutes at 200 r/min to obtain the whitening ferment beverage containing the small molecular peptides and the enzymes.
Example 4
The preparation method of the whitening enzyme beverage containing the small molecular peptides and various enzymes comprises the following steps:
i preparation of component A: selecting fresh and mature broccoli and plum without mechanical injury, washing with flowing water, and cutting into individual bodiesA product of about 4cm3Respectively grinding the blocks until the fineness reaches 0.9mm to obtain broccoli pulp and plum pulp; mixing broccoli pulp and plum pulp in a weight ratio of 1: 2, uniformly mixing to obtain fruit and vegetable pulp; adding fructo-oligosaccharide 1.8 times of the weight of the fruit and vegetable pulp, and mixing uniformly to obtain a mixture; sterilizing the mixture at 130 deg.C for 4 s, placing the sterilized mixture into a fermenter, inoculating 1.5 wt% of zymocyte at 35 deg.C, and adding 4 × 10 mass of mixture-6Sodium selenite, keeping the stirring speed at 50 r/min, and fermenting at the constant temperature of 35 ℃ for 4 days; then stopping stirring, naturally standing and fermenting for 90 days to obtain fermentation liquor; filtering the fermentation liquor by using 100-mesh gauze and 500-mesh gauze in sequence, and taking filtrate; heating and sterilizing the filtrate in water bath at 95 deg.C for 30 min to obtain component A;
the fermentation bacteria are prepared from saccharomyces cerevisiae, streptococcus thermophilus and lactobacillus plantarum according to a mass ratio of 1: 1: 1, mixing;
II preparation of component B: removing mould grains and impurities in the buckwheat under aseptic conditions; carrying out ultraviolet sterilization on buckwheat for 30 minutes, putting the sterilized buckwheat into a fermentation tank, and mixing the buckwheat and water according to a weight ratio of 1: 10 adding water, then adding honey accounting for 4 percent of the weight of the buckwheat, inoculating selenium-enriched yeast accounting for 3 percent of the weight of the buckwheat, and stirring at 200 revolutions per minute to uniformly mix the raw materials; fermenting in dark at 18 deg.C for 15 days to obtain fermentation liquid; centrifuging the fermentation liquor at 4000 rpm for 25 minutes, and taking supernatant to obtain a component B;
III, seasoning: mixing the component A and the component B according to the mass ratio of 1: 4, uniformly mixing, adding 8 percent of white granulated sugar and 0.1 percent of lactic acid, stirring for 30 minutes at 200 r/min, adding 0.15 percent of sodium alginate, and continuously stirring for 3 minutes at 200 r/min to obtain the whitening ferment beverage containing the small molecular peptides and the enzymes.
Example 5
The preparation method of the whitening enzyme beverage containing the small molecular peptides and various enzymes comprises the following steps:
i preparation of component A: selecting mature and fresh broccoli and plum without mechanical damageWashing with flowing water, and cutting into pieces with volume of about 4cm3Respectively grinding the blocks until the fineness reaches 0.9mm to obtain broccoli pulp and plum pulp; mixing broccoli pulp and plum pulp in a weight ratio of 1: 2, uniformly mixing to obtain fruit and vegetable pulp; adding fructo-oligosaccharide 1.8 times of the weight of the fruit and vegetable pulp, and mixing uniformly to obtain a mixture; sterilizing the mixture at 130 deg.C for 4 s, placing the sterilized mixture into a fermenter, inoculating 1.5 wt% of zymocyte at 35 deg.C, and adding 4 × 10 mass of mixture-6Sodium selenite, keeping the stirring speed at 50 r/min, and fermenting at the constant temperature of 35 ℃ for 4 days; then stopping stirring, naturally standing and fermenting for 90 days to obtain fermentation liquor; filtering the fermentation liquor by using 100-mesh gauze and 500-mesh gauze in sequence, and taking filtrate; heating and sterilizing the filtrate in water bath at 95 deg.C for 30 min to obtain component A;
the fermentation bacteria are prepared from saccharomyces cerevisiae, streptococcus thermophilus and lactobacillus plantarum according to a mass ratio of 1: 1: 1, mixing;
II preparation of component B: removing mould grains and impurities in the buckwheat under aseptic conditions; carrying out ultraviolet sterilization on the buckwheat and the brown sugar for 30 minutes, and mixing the sterilized buckwheat and the sterilized brown sugar according to the weight ratio of 1: 1, putting the buckwheat into a fermentation tank, and mixing the buckwheat and water according to a weight ratio of 1: 10 adding water, then adding honey accounting for 4 percent of the weight of the buckwheat, inoculating selenium-enriched yeast accounting for 3 percent of the weight of the buckwheat, and stirring at 200 revolutions per minute to uniformly mix the raw materials; fermenting in dark at 18 deg.C for 15 days to obtain fermentation liquid; centrifuging the fermentation liquor at 4000 rpm for 25 minutes, and taking supernatant to obtain a component B;
III, seasoning: mixing the component A and the component B according to the mass ratio of 1: 4, uniformly mixing, adding 8 percent of white granulated sugar and 0.1 percent of lactic acid, stirring for 30 minutes at 200 r/min, adding 0.15 percent of sodium alginate, and continuously stirring for 3 minutes at 200 r/min to obtain the whitening ferment beverage containing the small molecular peptides and the enzymes.
Test example 1
The enzyme activities of the whitening enzyme beverages containing the small-molecule peptides and various enzymes in examples 1 to 5 were measured.
Protease activity determination: the specific operation is carried out according to GB/T23527-2009. The definition of the enzyme activity unit is as follows: under the conditions of a certain temperature and a certain pH value, 1mL of crude enzyme solution hydrolyzes casein for 1 minute to generate 1g of tyrosine, namely an enzyme activity unit expressed as (U/mL).
And (3) lipase activity determination: the specific operation is carried out according to the first method (potential method) of GB 23535-2009. The definition of the enzyme activity unit is as follows: 1mL of enzyme solution hydrolyzes a substrate under certain temperature and pH conditions for 1 minute to generate 1mol of titratable fatty acid, namely an enzyme activity unit expressed as (U/mL).
Measuring the SOD enzyme activity: the specific operation is carried out according to the determination of the activity of superoxide dismutase (SOD) in GB 5009.171 health food. The definition of the enzyme activity unit is as follows: the SOD amount required for inhibiting the pyrogallol autoxidation rate by 50 percent at 25 ℃ is an enzyme activity unit and is expressed by (U/mL).
And (3) amylase activity determination: the specific operation is carried out by referring to GBT/T5521-2008. The definition of the enzyme activity unit is as follows: 1L of solvent the enzyme solution extracted from 1g of sample was degraded at 1.024X 10 for 1s under prescribed conditions-5The amylase activity of the sample is a unit expressed in (U/mL) in terms of a unit of beta-limit dextrin substrate solution.
The specific test results are shown in table 1.
TABLE 1 enzyme activity test results table
Figure BDA0001675647930000101
Test example 2
The alcoholic strength of the whitening ferment beverages containing the small-molecule peptides and various enzymes in examples 1 to 5 was measured and detected with reference to GB/T15038.
The specific test results are shown in table 2.
TABLE 2 alcohol content test results table
Figure BDA0001675647930000111
As can be seen from tables 1 to 2, in example 2, the self-prepared and separated fermentation bacteria from the fruit and vegetable fermentation liquid are used, so that the alcohol content in the fermentation liquid can be reduced, and the influence on the fermentation quality due to the fact that many mixed bacteria are naturally fermented is avoided, or the dominant fermentation of yeast and lactobacillus is avoided, so that the pH value of the fermentation system is reduced, and the acid-intolerant bacteria stop fermenting or are killed, so that the fermentation quality is influenced. Example 4 selenium is added during the fermentation process to activate the activity of key enzymes in the growth and development process of human body, and at the same time, the metabolic process of zymophyte is accelerated, and the content of metabolites beneficial to human body is increased. Example 5 adding brown sugar during buckwheat fermentation improves the activity of enzymes in the enzyme drink, wherein the activity of lipase is improved most obviously, presumably because the addition of brown sugar increases the osmotic pressure of the fermentation system, which is beneficial to the fermentation.
Test example 3
The whitening efficacy of the whitening enzyme beverages containing the small-molecule peptides and various enzymes in examples 1 to 5 was measured.
An important factor determining the skin color of a human body is melanin, which is produced by pigment cells present in the skin. Melanin produced by melanocytes is transferred to peripheral epidermal cells. The melanocyte-engulfed keratinocytes appear on the skin surface after a certain period of time, thereby largely controlling the skin color.
1. Determination of melanin in human keratinocytes
The subjects of 35-40 years of age were selected, 20 men and women, respectively, and randomly divided into 4 groups. After written consent of the subjects was obtained, the whitening enzyme drink containing the small molecule peptides and various enzymes was taken 2 times a day for 3 months. After 3 months, the melanin index of the skin was determined using a skin melanin and heme tester (purchased from Beijing gold Hongshan commerce, Inc., model MeXAMETER MXI 8).
2. Test for improvement of color spots (visual age)
The state of significant unevenness in color of the adjacent skin was defined as a stain. The color pattern obtained by image analysis is a color standard in the industry, and various colors are obtained by changing 3 color channels of red, green and blue and superposing the color channels, and the color spots are calculated on the basis of the color pattern.
The subjects of 35-40 years of age were selected, 20 men and women, respectively, and randomly divided into 4 groups. After written consent of the subjects was obtained, the whitening enzyme drink containing the small molecule peptides and various enzymes was taken 2 times a day for 3 months. Pictures were taken using a skin image analyzer every 2 weeks before and after the start of the administration. The face and cheek portions of the picture were cut off at a size of 25mm × 20mm, and RGB color information at 100 positions in the image was obtained. The standard deviation was calculated from the values of R (red), G (green), and B (blue), respectively. The standard deviations of R (red), G (green), and B (blue) were multiplied to calculate a color deviation, which was defined as a degree of color unevenness.
In subjects in the stain improvement trial, a correlation linearity was made for each person with respect to age and degree of staining. Referring to application research of plum enzyme decomposition products in whitening cosmetics (Wangli, Tianzhongqinglong)' daily chemical science (11 months in 2014, 11 th period in 37), visual age is calculated in a simulated mode from the degree of color spots before and after taking whitening enzyme beverages containing small molecular peptides and multiple enzymes, and the value of visual age reduction is counted.
The mean of the group of subjects was taken as the final test result for each example.
The specific test results are shown in table 3.
TABLE 3 results table for melanin index and visual age decline values
Figure BDA0001675647930000121
Figure BDA0001675647930000131
After the whitening enzyme beverage containing the small molecular peptides and various enzymes is taken, the melanin index of the skin is obviously reduced. At the same time, the degree of mottling of the subjects was also improved. Wherein the effect of improving mottle after 3 weeks is more remarkable than that after 2 weeks. In example 5, the mean visual age of the subjects decreased by 1.65 years and 4.12 years after 2 months and 3 months of administration, respectively.
Example 6
The preparation method of the whitening enzyme beverage containing the small molecular peptides and various enzymes comprises the following steps:
i preparation of component A: selecting fresh mature broccoli and plum without mechanical injury, washing with flowing water, and cutting into pieces with volume of about 4cm3Respectively grinding the blocks until the fineness reaches 0.9mm to obtain broccoli pulp and plum pulp; mixing broccoli pulp and plum pulp in a weight ratio of 1: 2, uniformly mixing to obtain fruit and vegetable pulp; adding fructo-oligosaccharide 1.8 times of the weight of the fruit and vegetable pulp, and mixing uniformly to obtain a mixture; sterilizing the mixture at 130 deg.C for 4 s, placing the sterilized mixture into a fermenter, inoculating 1.5 wt% of zymocyte at 35 deg.C, and adding 4 × 10 mass of mixture-6Sodium selenite, keeping the stirring speed at 50 r/min, and fermenting at the constant temperature of 35 ℃ for 4 days; then stopping stirring, naturally standing and fermenting for 90 days to obtain fermentation liquor; filtering the fermentation liquor by using 100-mesh gauze and 500-mesh gauze in sequence, and taking filtrate; heating and sterilizing the filtrate in water bath at 95 deg.C for 30 min to obtain component A;
the fermentation bacteria are prepared from saccharomyces cerevisiae, streptococcus thermophilus and lactobacillus plantarum according to a mass ratio of 1: 1: 1, mixing;
II preparation of component B: removing mould grains and impurities in the buckwheat under aseptic conditions; carrying out ultraviolet sterilization on the buckwheat and the brown sugar for 30 minutes, and mixing the sterilized buckwheat and the sterilized brown sugar according to the weight ratio of 1: 1, putting the buckwheat into a fermentation tank, and mixing the buckwheat and water according to a weight ratio of 1: 10 adding water, then adding honey accounting for 4 percent of the weight of the buckwheat, inoculating selenium-enriched yeast accounting for 3 percent of the weight of the buckwheat, and stirring at 200 revolutions per minute to uniformly mix the raw materials; fermenting in dark at 18 deg.C for 15 days to obtain fermentation liquid; centrifuging the fermentation liquor at 4000 rpm for 25 minutes, and taking supernatant to obtain a component B;
III, seasoning: mixing the component A and the component B according to the mass ratio of 1: 4, uniformly mixing, adding 8 percent of white granulated sugar and 0.1 percent of lactic acid, stirring for 30 minutes at 200 r/min, adding 0.15 percent of sodium stearoyl lactylate, and continuously stirring for 3 minutes at 200 r/min to obtain the whitening ferment beverage containing the small molecular peptides and the enzymes.
Example 7
The preparation method of the whitening enzyme beverage containing the small molecular peptides and various enzymes comprises the following steps:
i preparation of component A: selecting fresh mature broccoli and plum without mechanical injury, washing with flowing water, and cutting into pieces with volume of about 4cm3Respectively grinding the blocks until the fineness reaches 0.9mm to obtain broccoli pulp and plum pulp; mixing broccoli pulp and plum pulp in a weight ratio of 1: 2, uniformly mixing to obtain fruit and vegetable pulp; adding fructo-oligosaccharide 1.8 times of the weight of the fruit and vegetable pulp, and mixing uniformly to obtain a mixture; the mixture was sterilized instantaneously at a high temperature of 130 ℃ for 4 seconds, and the sterilized mixture was placed in a fermenter while adding 4X 10 by mass of the mixture-6Adding sodium selenite, inoculating zymocyte 1.5% of the mixture at 35 deg.C, stirring at 50 rpm, and fermenting at 35 deg.C for 4 days; then stopping stirring, naturally standing and fermenting for 90 days to obtain fermentation liquor; filtering the fermentation liquor by using 100-mesh gauze and 500-mesh gauze in sequence, and taking filtrate; heating and sterilizing the filtrate in water bath at 95 deg.C for 30 min to obtain component A;
the fermentation bacteria are prepared from saccharomyces cerevisiae, streptococcus thermophilus and lactobacillus plantarum according to a mass ratio of 1: 1: 1, mixing;
II preparation of component B: removing mould grains and impurities in the buckwheat under aseptic conditions; carrying out ultraviolet sterilization on the buckwheat and the brown sugar for 30 minutes, and mixing the sterilized buckwheat and the sterilized brown sugar according to the weight ratio of 1: 1, putting the buckwheat into a fermentation tank, and mixing the buckwheat and water according to a weight ratio of 1: 10 adding water, then adding honey accounting for 4 percent of the weight of the buckwheat, inoculating selenium-enriched yeast accounting for 3 percent of the weight of the buckwheat, and stirring at 200 revolutions per minute to uniformly mix the raw materials; fermenting in dark at 18 deg.C for 15 days to obtain fermentation liquid; centrifuging the fermentation liquor at 4000 rpm for 25 minutes, and taking supernatant to obtain a component B;
III, seasoning: mixing the component A and the component B according to the mass ratio of 1: 4, uniformly mixing, adding 8 percent of white granulated sugar and 0.1 percent of lactic acid, stirring for 30 minutes at 200 r/min, adding 0.05 percent of sodium alginate and 0.10 percent of sodium stearoyl lactylate, and continuously stirring for 3 minutes at 200 r/min to obtain the whitening ferment beverage containing the small molecular peptides and the multiple enzymes.
The whitening ferment beverages of examples 5-7 containing small-molecule peptides and various enzymes were evaluated for centrifugal sedimentation rate and sensory score.
1. Determination of centrifugal Settlement Rate
Accurately weighing 10mL of beverage to be measured, adding the beverage to a centrifugal tube with scales, centrifuging the beverage for 20 minutes at 3500 rpm, discarding the upper solution, standing the beverage for 5 minutes, and accurately weighing the mass of the precipitate.
The calculation formula is as follows: the centrifugal sedimentation rate (%) — the mass of the sediment/the mass of the beverage to be measured × 100%.
2. Sensory evaluation
The sensory scoring of the beverage to be tested is carried out from four aspects of tissue state, color, aroma and taste, and the standard is as follows:
organization (20 points): uniform and non-layering, no precipitation bubbles and foreign matters, 18-20 min; layering, wherein a small amount of precipitate is formed, no bubbles or foreign matters exist, and the weight is 15-17 min; layering, wherein a small amount of precipitates, bubbles and foreign matters exist, and the number of the precipitates is 12-14; layering, namely, putting a large amount of precipitates with bubbles and foreign matters for a long time, wherein the number of the precipitates is less than 12;
color (10 min): the color is uniform and consistent, and is bright, 8-10 minutes; the color is relatively uniform, and is 6-7 minutes; the color is locally uneven, and is divided into 4-5 parts; the color and luster are not uniform and dark, and are less than 4 minutes;
fragrance: the fermentation is mellow, and is 28-30 minutes; the fermentation is mild in mellow fragrance, and the fermentation is carried out for 24-27 min; the fermentation is mellow and light in fragrance or slightly peculiar in smell, and is divided into 20-23 min; the fermented product is light in mellow fragrance and has a bad flavor which is less than 20 minutes;
and (3) taste: the sweetness is moderate, and is 36-40 minutes; slightly sweet, 30-35 points; less, 24-29 points; peracid, less than 24 minutes.
The specific test results are shown in table 4.
TABLE 4 centrifugal sedimentation Rate and sensory evaluation test results Table
Figure BDA0001675647930000151
From the data, in the embodiment 7, beneficial bacteria consisting of saccharomyces cerevisiae, streptococcus thermophilus and lactobacillus plantarum are used, the growth of mixed bacteria and the generation of byproducts are inhibited, the fermentation process is optimized, the fermentation time is shortened, the production efficiency is improved, and meanwhile, biological selenium is added into the fermentation broth to obtain the biological selenium-rich whitening ferment beverage which has the effects of enhancing immunity, resisting oxidation, whitening, eliminating pigmented spots, delaying skin aging and the like; meanwhile, the stabilizer consisting of sodium alginate and sodium stearoyl lactylate is used, so that the centrifugal sedimentation rate of the whitening ferment beverage is reduced, and the effects of improving the stability and the sensory property of the whitening ferment beverage are achieved.
In conclusion, the whitening enzyme beverage containing the small molecular peptides and various enzymes converts macromolecular substances in raw materials into small molecular components which are directly absorbed by intestinal tracts of human bodies through microorganisms, inhibits the keratinocytes from phagocytizing melanin by utilizing a brand new whitening mechanism, realizes that the melanocytes are not expressed and transferred to the surface of the skin, reduces the melanin index of the skin, and effectively improves color spots.
It should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art will be able to make the description as a whole, and the embodiments may be appropriately combined to form other embodiments as will be appreciated by those skilled in the art.

Claims (4)

1. The preparation method of the whitening enzyme beverage containing the small molecular peptides and multiple enzymes is characterized by comprising the following steps of:
i preparation of component A: selecting fresh and mature broccoli and plum without mechanical damage, cleaning, cutting, and grinding into slurry respectively to obtain broccoli slurry and plum slurry; mixing broccoli pulp and plum pulp in a weight ratio (1-5): (1-10) uniformly mixing to obtain fruit and vegetable pulp; adding fructo-oligosaccharide which is 0.5-1.8 times of the weight of the fruit and vegetable pulp, and uniformly mixing to obtain a mixture; instantly sterilizing the mixture at high temperature, putting the sterilized mixture into a fermentation tank, inoculating zymocyte accounting for 1.5-3% of the weight of the mixture at 30-40 ℃, keeping the stirring speed at 30-50 r/min, and fermenting at constant temperature of 30-40 ℃ for 3-7 days; then stopping stirring, naturally standing and fermenting for 80-100 days to obtain fermentation liquor; filtering the fermentation liquor with gauze to obtain filtrate; heating and sterilizing the filtrate in a water bath at the temperature of 90-95 ℃ for 10-30 minutes to obtain a component A;
II preparation of component B: removing mould grains and impurities in the buckwheat under aseptic conditions; carrying out ultraviolet sterilization on the buckwheat for 10-30 minutes, putting the buckwheat into a fermentation tank, and mixing the buckwheat and water according to a weight ratio of 1: (10-25) adding water, then adding honey accounting for 3-4% of the weight of the buckwheat, inoculating selenium-enriched yeast accounting for 2-5% of the weight of the buckwheat, and stirring to uniformly mix the raw materials; placing the mixture in a dark place, and fermenting the mixture for 15 to 20 days at the temperature of between 18 and 22 ℃ to obtain fermentation liquor; centrifuging the fermentation liquor, and taking supernatant to obtain a component B;
III, seasoning: mixing the component A and the component B according to the mass ratio of 1: (4-10) uniformly mixing, adding white granulated sugar accounting for 5-8% of the total weight of the two components, adding lactic acid accounting for 0.07-0.2% of the total weight of the two components, fully stirring, adding a stabilizer accounting for 0.05-0.2% of the total weight of the two components, and continuously fully stirring to obtain the whitening ferment beverage containing the small molecular peptides and the multiple enzymes;
the stabilizer is sodium stearoyl lactate and sodium alginate in a mass ratio of (1-2): (1-2);
the fermentation bacteria are prepared from saccharomyces cerevisiae, streptococcus thermophilus and lactobacillus plantarum according to a mass ratio of 1: 1: 1, mixing;
in the process of preparing the component A, the zymophyte is added, and the mass of the mixture is (4-6) x 10-6A compound containing selenium; the selenium-containing compound is one or more of sodium selenite, sodium selenate and selenium yeast;
during the preparation of the component B, brown sugar with the weight equal to that of the buckwheat is added while the buckwheat is added.
2. The preparation method of the whitening enzyme beverage containing the small-molecule peptide and the enzymes according to claim 1, wherein the fineness of the fruit and vegetable pulp is 0.5-1.2 mm.
3. The method for preparing a whitening enzyme beverage containing small molecular peptides and multiple enzymes according to claim 1, wherein the temperature of the autoclaving is 120-135 ℃ for 4-6 seconds.
4. The whitening enzyme beverage containing the small-molecule peptide and the enzymes is characterized by being prepared by the preparation method of the whitening enzyme beverage containing the small-molecule peptide and the enzymes according to any one of claims 1 to 3.
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