CN109965219B

CN109965219B - Preparation method of natto powder and whitening and freckle removing nutritional composition containing natto powder

Info

Publication number: CN109965219B
Application number: CN201910225303.6A
Authority: CN
Inventors: 张洪润; 黎峰
Original assignee: Guangzhou Jin Tong Special Medicals Food Co ltd
Current assignee: Guangzhou Jin Tong Special Medicals Food Co ltd
Priority date: 2019-03-22
Filing date: 2019-03-22
Publication date: 2022-08-30
Anticipated expiration: 2039-03-22
Also published as: CN109965219A

Abstract

The invention discloses natto powder and a preparation method thereof, wherein fruit juice rich in anthocyanin replaces production water for fermentation of natto, and the obtained natto powder not only has the function of the traditional natto, but also is rich in anthocyanin, free of beany flavor, and has the faint scent of fruits and the sour and sweet taste of the fruits. Meanwhile, the conditions for preparing the natto powder are mild, the anthocyanin is not easy to denature and inactivate in the fermentation process, and the original structure of the anthocyanin is well reserved for the natto powder finished product. The invention also discloses a whitening and freckle-removing nutritional composition containing the natto powder, which is prepared by compounding the natto powder, the oligopeptide powder, probiotics and vitamin C, can improve skin problems from inside to outside from aspects of antioxidation, collagen supplement, internal environment improvement and the like, fundamentally improves common skin problems such as dark yellow, dark and dull, color spots, brown spots and the like, and maintains skin tenderness.

Description

Preparation method of natto powder and whitening and freckle removing nutritional composition containing natto powder

Technical Field

The invention relates to the technical field of functional foods, in particular to a preparation method of natto powder and a whitening and freckle-removing nutritional composition containing the natto powder.

Background

Beauty is one of the topics that have been kept permanently in human history. With the acceleration of modern life rhythm, the increase of life and mental stress, the deterioration of external environment and other factors, the trend of skin problems such as dull skin, color spots, chloasma and the like is increased more and more. People who love beauty is the nature of human beings, and people often regain the light and tender skin through various beauty means when the skin is in a problem. At present, people always think of various beauty means such as operation beauty, medicine beauty, physical beauty, meridian beauty, body-building beauty and the like, but due to various technical problems and lack of medical guidance, various beauty disputes and accidents frequently occur, and the people are surprised. Therefore, a method for maintaining beauty and keeping young which is safe, has no side effect and can achieve the effect of maintaining beauty is needed to be found.

With the development of food science, we found that there are many active substances in natural foods that are beneficial to human beings. Active substances can be enriched to the maximum extent by modern technical means and can be prepared into various preparations for human body to take, thereby achieving the effect of regulating human body functions. Particularly in the field of beauty treatment, most of beauty treatment health foods on the market are prepared by adopting traditional Chinese medicine extracts. Part of the traditional Chinese medicine extract has certain effects of maintaining beauty and keeping young, however, the traditional Chinese medicine has slow effect, and has certain effect only after long-term use, and the toxic and side effects of the medicine are inevitable after long-term use of the medicine.

Disclosure of Invention

In order to solve the defects and shortcomings in the prior art, the invention provides the natto powder and the preparation method thereof, wherein the natto powder has the functions of the traditional natto, is rich in anthocyanin, has no beany flavor, and has the fragrance of fruit and the sweet and sour taste of fruit; the second purpose of the invention is to provide a whitening and freckle-removing nutritional composition containing natto powder, which is prepared by compounding the natto powder, oligopeptide powder, probiotics and vitamin C, and the whitening and freckle-removing nutritional composition can improve skin problems from inside to outside from aspects of antioxidation, collagen supplement, internal environment improvement and the like, fundamentally improve common skin problems such as dark yellow, dark hoarseness, color spots, brown spots and the like, and maintain skin tenderness.

In order to realize the purpose, the invention adopts the technical scheme that:

a preparation method of natto powder comprises the following steps:

(1) pulverizing beans, and sieving to obtain bean powder;

(2) sterilizing fruit juice, and mixing with bean powder to obtain fermentation substrate;

(3) inoculating bacillus natto into a fermentation substrate, and culturing for 24 hours at 36-38 ℃ to obtain a fermentation liquid;

(4) inactivating the fermentation liquor at 80-85 ℃ for 30-50 min, and then freeze-drying the fermentation liquor at-60-70 ℃ to obtain solid powder, thus obtaining the natto powder.

Preferably, the beans comprise at least one of soybeans, black beans, chickpeas, kidney beans, red beans, mung beans and lentils.

Preferably, the beans are crushed and then screened through a 60-mesh screen.

Preferably, the inoculation amount of the bacillus natto is 5-10%. Most preferably, the amount of bacillus natto inoculated is 10%.

Preferably, the fruit juice comprises at least one of blueberry juice, purple grape juice, mulberry juice, black wolfberry juice, blackcurrant juice, cranberry juice, indigo honeysuckle juice and raspberry juice. The fruit juice contains a large amount of anthocyanins, which belong to bioflavonoids, and the most important physiological activity of the flavonoids is free radical scavenging ability and antioxidant ability. Anthocyanin is the most effective antioxidant found by people at present and is also the most effective free radical scavenger, and the antioxidant performance of anthocyanin is 50 times higher than VE and 20 times higher than VC.

Researches show that compared with unfermented soybeans, the soybeans fermented by the bacillus natto have obviously improved oxygen radical scavenging activity and tyrosinase inhibiting activity, and the fermented soybeans play an important role in improving oxidation resistance and whitening skin. During the fermentation process of natto, a viscous substance (natto liquid) is generated, and gamma-polyglutamic acid (gamma-PGA) is an important component of the natto liquid. The gamma-PGA has obvious inhibition effect on UVB induced pigmentation, and the gamma-PGA has excellent potential in the field of whitening food. The mechanism may be that nattokinase has a function on blood vessel microcirculation, local microcirculation blood vessels are rich, although some blood vessels are partially blocked, blood flow can pass through a bypass or a branch, and large environment is not influenced, but tissues of the blocked part of the blood vessels have insufficient nutrition supply, so that problems of muscle atrophy, pigmentation and the like are caused. Nattokinase can dredge blocked blood vessels, and blood circulation can supply nutrition to tissues again and improve skin problems such as pigmentation and the like.

The prior method generally adopts production water for fermentation to prepare natto, which has thick beany flavor and bad smell and taste. The method creatively replaces production water with fruit juice rich in anthocyanin for fermentation of natto, the obtained natto powder contains high-concentration anthocyanin, and the anthocyanin synergistically acts on skin, so that the natto powder has the effects of maintaining beauty and keeping young, and has no beany flavor, fresh and sweet smell of fruits and sour and sweet taste of the fruits. Meanwhile, the conditions for preparing the natto powder are mild, the anthocyanin is not easy to denature and inactivate in the fermentation process, and the original structure of the anthocyanin is well reserved in the finished product of the natto powder, so that the natto powder can play an anti-oxidation role in vivo. The combination of high-content anthocyanin and nattokinase improves skin problems.

Preferably, in the fermentation substrate, the mass ratio of the bean flour to the fruit juice is (15-30) of the bean flour to the fruit juice. A large number of experiments prove that the soybean powder and the fruit juice are fermented most thoroughly in the proportion of 1 to (15-30). The soybean powder is not completely fermented due to too little fruit juice, and the finished product contains impurities of the raw material soybean powder; excessive amounts of fruit juice can result in wasted fruit juice.

Preferably, in the fermentation substrate, the mass ratio of the bean flour to the fruit juice is 1: 25. According to the proportion, the fermentation is the most thorough, and the raw material bean flour impurities are hardly contained in the finished product.

Preferably, the fruit juice is sterilized instantaneously at high temperature.

The invention also provides a whitening and freckle-removing nutritional composition which comprises the natto powder, oligopeptide powder, probiotics and vitamin C. Preferably, the whitening and freckle-removing nutritional composition comprises the following components in parts by weight: 1-10 parts of natto powder, 1-10 parts of oligopeptide powder, 0.1-5 parts of probiotics and 1-10 parts of vitamin C. Most preferably, the whitening and freckle-removing nutritional composition comprises the following components in parts by weight: 4 parts of natto powder, 3 parts of oligopeptide powder, 0.5 part of probiotics and 1 part of vitamin C; in this case, the antioxidant effect and melanin inhibiting effect of the composition are the strongest.

The oligopeptide is a peptide fragment consisting of 2-10 amino acids. Oligopeptides are predigested proteins that are absorbed once consumed. The oligopeptide transfer carrier is not easy to saturate, has low energy consumption and high transfer speed, is obviously superior to protein and amino acid, can be directly absorbed, and quickly plays a role in nutrition and health care. The oligopeptide contains a large amount of collagen, and if the skin lacks the collagen, collagen fibers are solidified, so that intercellular mucopolysaccharides are reduced, the skin loses softness, elasticity and luster, and is aged, and meanwhile, dermal fiber breakage, lipoatrophy, sweat gland and sebaceous gland secretion are reduced, so that a series of aging phenomena such as color spots, wrinkles and the like appear on the skin. The collagen can diffuse to the deep layer of the skin, and the tyrosine contained in the collagen competes with the tyrosine in the skin and is combined with the catalytic center of tyrosinase, thereby inhibiting the generation of melanin, enhancing the activity of the collagen in the skin, keeping the integrity of stratum corneum moisture and a fiber structure, promoting the metabolism of skin tissues, and generating good moistening, moisturizing, wrinkle-removing and beautifying effects on the skin.

The probiotics mainly acts on intestinal tracts and has the effects of preventing or improving diarrhea, enhancing human immunity, reducing serum cholesterol, helping to absorb nutrient components and the like. The probiotics can proliferate in intestinal tract, reduce the number of harmful bacteria, and maintain intestinal health. Besides the influence of external factors, the skin problem is also an important factor of internal environment stability, and the intestinal tract is used as the last ring of a digestive organ and plays roles in absorbing nutrient substances of the body, forming excrement and the like. Some skin problems such as chloasma are caused in part by constipation which is caused by a slow peristalsis due to a lack of beneficial bacteria necessary in the intestinal tract. With the age, the proportion of probiotics in the intestinal tract is gradually reduced, and the function of the intestinal tract is gradually reduced. More and more researches show that the normal flora has irreplaceable effects on the aspects of human digestion, immunity, diseases and the like, and the change of the intestinal flora composition is closely related to the occurrence and development of various diseases.

Vitamin C, also known as ascorbic acid, is a water-soluble hexose derivative with many biological functions. It forms reversible redox system in human body, and plays important role in biological oxidation and reduction and cell respiration. Vitamin C participates in amino acid metabolism, synthesis of neurotransmitter, collagen and interstitial tissue of histiocyte, can promote iron absorption of gastrointestinal tract, improve blood oxygen transport capacity, eliminate free radicals, reduce damage of free radicals to skin, inhibit pigmentation, effectively prevent black speck and freckle, and improve skin dullness by reducing ferric iron into ferrous iron.

The natto powder, the oligopeptide powder, the probiotics and the vitamin C are compounded in parts by weight, can well play a complementary role, and has a good improvement effect on dull skin, color spots and chloasma. The anthocyanin, oligopeptide powder and vitamin C in the natto powder and the natto powder can directly act on the skin, and the skin pigmentation and skin aging problems can be improved through the effects of resisting oxidation, supplementing collagen and the like. The probiotics indirectly improve the skin of the human body by regulating the intestinal function, promoting the intestinal peristalsis and improving the internal environment of the human body. Therefore, the whitening and freckle-removing nutritional composition provided by the invention can be used for aiming at skin problems from inside to outside in multiple ways from multiple aspects such as antioxidation, collagen supplement, internal environment improvement and the like, so that common skin problems such as dark yellow, dull, color spots, brown spots and the like are fundamentally improved, and the skin is kept smooth and tender.

Preferably, the oligopeptide powder comprises at least one of marine fish oligopeptide, soybean oligopeptide, corn oligopeptide, pea oligopeptide, collagen peptide and oyster oligopeptide.

Preferably, the probiotic bacteria comprise at least one of bifidobacterium longum, bifidobacterium breve, bifidobacterium ovorans, bifidobacterium thermophilum, bifidobacterium infantis, bifidobacterium adolescentis, lactobacillus bulgaricus, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus casei, lactobacillus acidophilus, lactobacillus salivarius, lactobacillus reuteri, lactobacillus helveticus, lactobacillus jensenii and lactobacillus raman.

The whitening and freckle-removing nutritional composition can be added with different auxiliary materials to be prepared into various edible formulations, such as powder, tablets, granules, capsules, oral liquid or beverage and the like, so as to meet the edible requirements of different people to the maximum extent. Preferably, the auxiliary materials comprise at least one of a filler, a sweetener and an essence acceptable on food.

Compared with the prior art, the invention has the beneficial effects that:

1. the method adopts the fruit juice rich in anthocyanin to replace production water for fermentation to prepare the natto powder, and the natto powder obtained by fermentation does not have the thick beany flavor of the traditional natto, has fresh and sweet smell of fruits and has sour and sweet taste of the fruits. Meanwhile, the preparation conditions of the natto powder are mild, the anthocyanin is not easy to denature and inactivate in the fermentation process, and the original structure of the anthocyanin is well reserved in the finished product of the natto powder, so that the natto powder can play an anti-oxidation role in vivo.

2. In the whitening and freckle-removing nutritional composition, the effective functional components are anthocyanin, natto powder, oligopeptide powder, vitamin C and probiotics, the first four components can directly act on the skin, and the skin pigmentation and skin aging problems are improved through the effects of resisting oxidation, supplementing collagen and the like. The probiotics indirectly improve the skin of the human body by regulating the intestinal function, promoting the intestinal peristalsis and improving the internal environment of the human body. All functional components of the whitening and freckle-removing nutritional composition supplement each other and act together, and the whitening and freckle-removing nutritional composition is used for solving skin problems from inside to outside in multiple directions from the aspects of resisting oxidation, supplementing collagen, improving internal environment and the like, so that common skin problems such as dark yellow, dark and dull, freckles, brown spots and the like are fundamentally improved, and the skin is kept smooth and tender.

3. The effective functional components of the whitening and freckle-removing nutritional composition are dissolved in water, can be quickly absorbed and utilized by human bodies, and can be easily prepared into various edible formulations to meet the edible requirements of different crowds. If maltitol, isomaltooligosaccharide, etc. are added, it can be made into powder; adding adjuvants such as maltitol and magnesium stearate, and making into tablet; dissolving the effective functional components in water, sterilizing at high temperature, packaging, and packaging to obtain liquid beverage.

Drawings

Fig. 1 is a human body edible effect diagram of the whitening and freckle removing nutritional composition.

Detailed Description

To better illustrate the objects, aspects and advantages of the present invention, the present invention is further illustrated by the following examples. It should be understood that the embodiments of the present invention are only for illustrating the technical effects of the present invention, and are not intended to limit the scope of the present invention. In the examples, the methods used were all conventional methods unless otherwise specified.

Example 1

This example 1 provides a method for preparing natto powder, which includes the following steps:

(1) mixing soybean, black bean and mung bean in a mass ratio of 5:1:1, and crushing into powder which is sieved by a 60-mesh sieve to obtain bean powder;

(2) instantly sterilizing the mixed fruit juice at high temperature by using tetra Pak, and adding bean powder into the mixed fruit juice, wherein the mass ratio of the bean powder to the mixed fruit juice is 1:25, so as to obtain a fermentation substrate; the mixed fruit juice comprises the following components in percentage by mass: 20% of black wolfberry juice, 20% of blueberry juice, 10% of mulberry juice, 5% of purple grape juice, 10% of cranberry juice, 30% of blackcurrant juice and 5% of raspberry juice;

(3) inoculating the bacillus natto into a fermentation substrate, and culturing at 38 ℃ for 24h to obtain a fermentation liquid, wherein the inoculation amount of the bacillus natto is 10%;

(4) inactivating the fermentation liquor at 80 deg.C for 40min, and freeze-drying at-70 deg.C to obtain solid powder.

Example 2

This embodiment 2 provides a method for preparing natto powder, which includes the following steps:

(1) mixing chickpea, kidney beans and red beans according to the mass ratio of 3:2:1, and crushing the mixture into powder which is sieved by a 60-mesh sieve to obtain bean powder;

(2) instantly sterilizing the mixed fruit juice at high temperature by using lile, and adding bean powder into the mixed fruit juice, wherein the mass ratio of the bean powder to the mixed fruit juice is 1:15, so as to obtain a fermentation substrate; the mixed fruit juice comprises the following components in percentage by mass: 20% of black wolfberry juice, 20% of indigo honeysuckle juice, 10% of mulberry juice, 5% of purple grape juice, 10% of cranberry juice, 30% of blackcurrant juice and 5% of raspberry juice;

(3) inoculating the bacillus natto into a fermentation substrate, and culturing at 38 ℃ for 24h to obtain a fermentation liquid, wherein the inoculation amount of the bacillus natto is 5%;

(4) inactivating the fermentation liquor at 80 deg.C for 30min, and freeze-drying at-60 deg.C to obtain solid powder.

Example 3

The embodiment 3 provides a preparation method of natto powder, which includes the following steps:

(1) mixing hyacinth beans, chickpeas and soybeans in a mass ratio of 1:3:5, and crushing the mixture into powder which is sieved by a 60-mesh sieve to obtain bean powder;

(2) instantly sterilizing the mixed fruit juice at high temperature by using tetra Pak, and adding bean powder into the mixed fruit juice, wherein the mass ratio of the bean powder to the mixed fruit juice is 1:30, so as to obtain a fermentation substrate; the mixed fruit juice comprises the following components in percentage by mass: 20% of black wolfberry juice, 20% of indigo honeysuckle juice, 10% of mulberry juice, 5% of purple grape juice, 10% of cranberry juice, 30% of blackcurrant juice and 5% of raspberry juice;

(3) inoculating the bacillus natto into a fermentation substrate, and culturing for 24h at 36 ℃ to obtain a fermentation liquid, wherein the inoculation amount of the bacillus natto is 8%;

(4) inactivating the fermentation liquor at 85 deg.C for 50min, and freeze-drying at-70 deg.C to obtain solid powder.

Example 4

The anthocyanin content of the natto powder prepared in examples 1 to 3 and the mixed fruit juice used therein was measured

Referring to NY/T2640-2014, namely high performance liquid chromatography for determining anthocyanin in plant-derived food, the anthocyanin in the plant is extracted by using an acidic absolute ethanol solution, and the content of the main anthocyanin in the plant is accurately determined and quantified by the high performance liquid chromatography.

The experimental steps are as follows:

1. and (4) pretreating a sample. Accurately weighing 2.00g of sample into a 50mL colorimetric tube with a plug, adding absolute ethyl alcohol, water and hydrochloric acid (the volume ratio is 2:1:1) to fix the volume to a scale, shaking up, performing ultrasonic extraction for 30min, hydrolyzing in a boiling water bath for 1h, taking out, cooling, and fixing the volume with absolute ethyl alcohol, water and hydrochloric acid (the volume ratio is 2:1: 1). Standing, collecting supernatant, filtering with 0.45 μm water phase filter membrane, and testing;

2. chromatographic conditions. A chromatographic column: zorbax SB C18(250 mm. times.4.6 mm, 2.5 μm), mobile phase: a, 1% formic acid aqueous solution; b, 1% formic acid acetonitrile solution; the flow rate is 0.8 mL/min; gradient elution; detection wavelength: 530 nm; column temperature: 35 ℃ is carried out.

Gradient elution conditions:

time, min	Flow rate, mL/min	Mobile phase A,%	Mobile phase B,%
				0.0	0.8	92.0	8.0
2.0	0.8	88.0	12.0
				5.0	0.8	82.0	18.0
10.0	0.8	80.0	20.0
				12.0	0.8	75.0	25.0
15.0	0.8	70.0	30.0
				18.0	0.8	55.0	45.0
20.0	0.8	20.0	80.0
				22.0	0.8	92.0	8.0
30.0	0.8	92.0	8.0

3. Respectively injecting standard solution (delphinidin Dp, cyanidin Cy, petunia Pt, pelargonidin Pg, peoniflorin Pn, malvidin Mv) and sample to be measured into a liquid chromatograph, determining the retention time, and comparing the peak area of the sample solution with the peak area of the standard solution for quantification. The measurements were taken twice each and the results averaged.

4. The anthocyanin content in the sample is the sum of the contents of 6 anthocyanins. The content is measured by mass fraction w, the unit is milligram per kilogram (mg/kg), and the calculation formula is as follows: w is (rho multiplied by V)/m, wherein rho is the mass concentration of each anthocyanin in the wild species to be detected, and the unit is mg/L; v is the constant volume, and the unit is mL; m is the mass of the sample in g.

Wherein, the detection results of the mixed fruit juice and natto powder of example 1 are shown in the following table:

from the above table, it can be seen that the mixed juice stock solution of example 1 has a higher concentration of anthocyanins, and although part of anthocyanins are decomposed due to higher temperature during the sterilization process by bacillus natto fermentation, more than half of anthocyanins are still remained in the natto powder finished product. More than half of the anthocyanins remained in the finished natto powder of examples 2 and 3, and the anthocyanins were higher in content, and no more than one of them was mentioned here. Because the anthocyanin with lower concentration can exert the efficient whitening and antioxidant functions, the natto powder finished product has the effect of better resisting various skin aging problems.

Example 5

The embodiment 5 provides a whitening and freckle-removing nutritional composition, which is composed of the following components in parts by weight:

functional components: 4 parts of natto powder, 3 parts of oligopeptide powder, 0.5 part of probiotics and 1 part of vitamin C, wherein the oligopeptide powder is formed by mixing marine fish oligopeptide, soybean oligopeptide and collagen peptide in any proportion (the mass ratio of 1:1:1 is adopted in the embodiment), and the probiotics is formed by bifidobacterium longum, bifidobacterium breve, bifidobacterium adolescentis, lactobacillus bulgaricus, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus salivarius and lactobacillus reuteri;

auxiliary materials: 9030 parts of isomaltooligosaccharide, 60 parts of maltitol, 1.4 parts of stevioside and 0.1 part of fruit flavor essence.

The preparation method of the whitening and freckle-removing nutritional composition comprises the following steps:

(1) mixing the functional components, stevioside and the fruit-flavored essence for 20-30 min by using a three-dimensional mixer;

(2) mixing isomaltose hypgather 90 and maltitol for 20-30 min by a two-dimensional mixer;

(3) and (3) mixing the materials in the step (1) and the step (2) in an equivalent increasing mode to obtain a finished product.

Example 6

The embodiment 6 provides a whitening and freckle-removing nutritional composition, which is composed of the following components in parts by weight:

functional components: the composition comprises 2 parts of natto powder, 3 parts of oligopeptide powder, 2 parts of probiotics and 4 parts of vitamin C, wherein the oligopeptide powder is formed by mixing marine fish oligopeptide, soybean oligopeptide, pea oligopeptide and collagen peptide in any proportion (the mass ratio of 1:1:1 is adopted in the embodiment), and the probiotics comprise bifidobacterium longum, bifidobacterium breve, bifidobacterium ovorans, bifidobacterium thermophilum, bifidobacterium infantis, bifidobacterium adolescentis, lactobacillus bulgaricus, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus casei, lactobacillus acidophilus, lactobacillus salivarius, lactobacillus reuteri, lactobacillus helveticus, lactobacillus jensenii and lactobacillus raman;

auxiliary materials: 70 parts of maltitol, 1 part of stevioside, 0.1 part of fruit flavor and 17.9 parts of magnesium stearate.

(2) mixing magnesium stearate and maltitol for 20-30 min by using a two-dimensional mixer;

(3) mixing the materials in the step (1) and the step (2) in an equivalent increasing mode;

(4) and (4) after mixing, putting the mixture obtained in the step (3) into an automatic capsule filling machine to obtain the whitening and freckle-removing nutritional composition of the capsules.

Example 7

The embodiment 7 provides a whitening and freckle-removing nutritional composition, which is composed of the following components in parts by weight:

functional components: the composition of the natto powder 1 part, the oligopeptide powder 10 parts, the probiotics 0.1 part and the vitamin C2 part in the example 1 are the same as the composition of the oligopeptide powder and the probiotics in the example 5;

auxiliary materials: 9025 parts of isomaltose hypgather, 60 parts of maltitol, 1.7 parts of stevioside and 0.2 part of fruit flavor.

The preparation method of the whitening and freckle-removing nutritional composition is the same as that of example 5.

Example 8

The embodiment 8 provides a whitening and freckle-removing nutritional composition, which is composed of the following components in parts by weight:

functional components: 10 parts of natto powder, 1 part of oligopeptide powder, 0.1 part of probiotics and 2 parts of vitamin C in example 1, wherein the compositions of the oligopeptide powder and the probiotics are the same as example 5;

Example 9

The embodiment 9 provides a whitening and freckle-removing nutritional composition, which is composed of the following components in parts by weight:

functional components: 3 parts of natto powder, 2 parts of oligopeptide powder, 1 part of probiotics and 10 parts of vitamin C in example 1, wherein the compositions of the oligopeptide powder and the probiotics are the same as that in example 5;

auxiliary materials: 9027 parts of isomaltose hypgather, 55 parts of maltitol, 1.8 parts of stevioside and 0.2 part of fruit flavor essence.

Example 10

The embodiment 10 provides a whitening and freckle-removing nutritional composition, which is composed of the following components in parts by weight:

functional components: 6 parts of natto powder, 1 part of oligopeptide powder, 5 parts of probiotics and 3 parts of vitamin C in example 1, wherein the compositions of the oligopeptide powder and the probiotics are the same as that in example 5;

auxiliary materials: 9030 parts of isomaltose hypgather, 55 parts of maltitol, 1.8 parts of stevioside and 0.2 part of fruit flavor essence.

Comparative example 1

Comparative example 1 provides a whitening and spot-removing nutritional composition, which is composed of the following components in parts by weight:

functional components: 5.6 parts of oligopeptide powder, 1 part of probiotics and 1.9 parts of vitamin C, wherein the composition of the oligopeptide powder and the probiotics is the same as that in example 5;

auxiliary materials: 9030 parts of isomaltose hypgather, 60 parts of maltitol, 1.4 parts of stevioside and 0.1 part of fruit flavor essence.

Comparative example 2

Comparative example 2 provides a whitening and spot-removing nutritional composition, which is composed of the following components in parts by weight:

functional components: 6.2 parts of natto powder, 0.8 part of probiotics and 1.5 parts of vitamin C in example 1, wherein the composition of the probiotics is the same as that in example 5;

Comparative example 3

Comparative example 3 provides a whitening and spot-removing nutritional composition, which consists of the following components in parts by weight:

functional components: 4.3 parts of natto powder, 3.2 parts of oligopeptide powder and 1 part of vitamin C in example 1, wherein the composition of the oligopeptide powder is the same as that in example 5;

Comparative example 4

Comparative example 4 provides a whitening and spot-removing nutritional composition, which consists of the following components in parts by weight:

functional components: 4.5 parts of natto powder, 3.4 parts of oligopeptide powder and 0.6 part of probiotics in example 1, wherein the composition of the oligopeptide powder and the probiotics is the same as that in example 5;

Example 11

The treatment effect of the whitening and freckle-removing nutritional composition obtained in examples 5-10 and comparative examples 1-4 on chloasma model rats is tested

The experimental steps are as follows:

1. female pure white guinea pigs 55, weighing (230 ± 30) g, were randomly divided into 11 groups (10 experimental and 1 control), 5 each.

2. 20mg/mL progesterone injection was intramuscularly injected at 7.5mg/kg 1 time, and the injection was continued for 30 days in the root of the hind leg of the guinea pig. The skin of the guinea pig back model area is observed to be uniform, stable and clear in boundary dark brown colored spots, and melanin positive cells marked by HMB45 are obviously increased and show strong positive reaction, which shows that the model building is successful.

3. Na is applied to the skin of both sides of the spine and the buttocks 24h before the experiment ₂ S depilation is 4cm × 4cm, 1 time per week. The experimental groups 1-10 were perfused with the nutritional compositions of example 5, example 6, example 7, example 8, example 9, example 10, comparative example 1, comparative example 2, comparative example 3 and comparative example 4, respectively, the control group was perfused with gastric distilled water, the amount of perfused stomach was 2.5mg/kg, 1 time/d, and the administration was continued for 30 days.

4. All guinea pigs were sacrificed 1d after the last dose, and 2 skin tissues were rapidly removed from each guinea pig for use after depilation.

Guinea pig skin tissue was rinsed with pre-chilled saline, and the skin was wiped dry after removal of subcutaneous fat and other colonic tissue. Cutting 0.5g, placing into small test tubes containing 2.0ml of pre-cooled physiological saline, homogenizing at 10r/min with high speed disperser for 10s, repeating for 1 time, centrifuging at 3500 r/m for 15min, and collecting supernatant. And (3) detecting the tyrosine and MDA contents and SOD activity according to the kit specification.

The results of the experiments are shown in the following table:

indicates that the result is significantly different from the control group (P < 0.05)

Tyrosine is oxidized to dopa in melanosomes by the oxidation of tyrosinase, dopa is further oxidized to dopaquinone by dopa oxidase, and dopaquinone finally forms melanin by the oxidation of tyrosinase. Therefore, a series of oxidation and oxidation resistance reaction disorder in the process can cause the occurrence and development of chloasma, and the increase of tyrosine is the main material basis of the chloasma. When the series of oxidation reactions are disturbed in balance, oxygen free radicals are excessively generated in vivo, the activity of antioxidant enzymes such as SOD (superoxide dismutase) and the like is reduced, membrane lipid is overoxidized to form Lipid Peroxide (LPO), the LPO is unstable and rapidly decomposed to generate aldehydes, and the final product MDA is increased correspondingly.

The above table experiment results show that the nutritional composition can reduce the content of skin tyrosine and MDA, improve the content of skin SOD, thereby influencing the synthesis pathway of melanin, reducing the synthesis amount of skin melanin, further reducing the occurrence and development of chloasma, and having the beneficial effect of resisting skin melanin pigmentation and chloasma; among them, the effect of example 5 is the most excellent, and therefore, the present invention takes example 5 as a preferable formulation.

Meanwhile, the effects of the comparative examples 1 to 4 are obviously different from those of the example 5, and the fact that the combination of the natto powder, the oligopeptide powder, the probiotics and the vitamin C has a stronger melanin inhibiting effect is shown.

Example 12

The improvement effect of the nutritional composition on the chloasma of the human body is examined

Bell, woman, age 45. As shown in FIG. 1, the facial pigmentation was more severe and the pigmentation was more prominent in the large area of the cheek area before the test subjects took the nutritional composition of example 5 of the present invention. According to the consent, the dosage of the nutritional composition is 10 g/day, and 1 day is 2 times. After the food is continuously eaten for 14 days, the pigment of a tester is obviously reduced, and the pigment area is reduced.

Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.

Claims

1. The whitening and freckle-removing nutritional composition is characterized by comprising the following components in parts by weight: 1-10 parts of natto powder, 1-10 parts of oligopeptide powder, 0.1-5 parts of probiotics and 1-10 parts of vitamin C;

the preparation method of the natto powder comprises the following steps:

(1) pulverizing beans, and sieving to obtain bean powder;

(4) inactivating the fermentation liquor at 80-85 ℃ for 30-50 min, and then freeze-drying at-60 to-70 ℃ to obtain solid powder, thus obtaining the natto powder.

2. The whitening spot-removing nutritional composition of claim 1, wherein the beans comprise at least one of soybeans, black beans, chickpeas, kidney beans, red beans, mung beans and lentils.

3. The whitening spot-removing nutritional composition of claim 1, wherein the fruit juice comprises at least one of blueberry juice, purple grape juice, mulberry juice, lycium ruthenicum juice, blackcurrant juice, cranberry juice, indigo honeysuckle juice, and raspberry juice.

4. The whitening and freckle-removing nutritional composition according to claim 1, wherein the mass ratio of soybean powder to fruit juice in the fermentation substrate is (soybean powder to fruit juice = 1) - (15-30).

5. The whitening and freckle removing nutritional composition of claim 1, wherein the mass ratio of bean flour to fruit juice in the fermentation substrate is bean flour to fruit juice = 1: 25.

6. The whitening and spot removing nutritional composition of claim 1, wherein the fruit juice is sterilized instantaneously at high temperature, tetra Pak.

7. The nutritional composition for whitening skin and removing freckles according to claim 1, wherein the nutritional composition for whitening skin and removing freckles comprises the following components in parts by weight: 4 parts of natto powder, 3 parts of oligopeptide powder, 0.5 part of probiotics and 1 part of vitamin C.

8. The nutritional composition for whitening skin and removing freckles according to claim 1, wherein the oligopeptide powder comprises at least one of marine fish oligopeptide, soybean oligopeptide, corn oligopeptide, pea oligopeptide and oyster oligopeptide.

9. The whitening spot-removing nutritional composition of claim 1, wherein the probiotics comprise at least one of bifidobacterium longum, bifidobacterium breve, bifidobacterium ovorans, bifidobacterium thermophilum, bifidobacterium infantis, bifidobacterium adolescentis, lactobacillus bulgaricus, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus casei, lactobacillus acidophilus, lactobacillus salivarius, lactobacillus reuteri, lactobacillus helveticus, lactobacillus jensenii, and lactobacillus raman.

10. The nutritional whitening and freckle removing composition of any one of claims 1 and 7 to 9, further comprising an auxiliary material.

11. The whitening and freckle-removing nutritional composition of claim 10, wherein the auxiliary materials comprise at least one of a filler, a sweetener and an essence acceptable to food.

12. The whitening and freckle-removing nutritional composition according to any one of claims 1 and 7 to 9, wherein the whitening and freckle-removing nutritional composition is in the form of powder, tablets, granules, capsules, oral liquid or beverage.