CN114617254A - Grape seed, angelica dahurica and mulberry enzyme with functions of maintaining beauty, keeping young, moistening intestines and relaxing bowels - Google Patents

Grape seed, angelica dahurica and mulberry enzyme with functions of maintaining beauty, keeping young, moistening intestines and relaxing bowels Download PDF

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Publication number
CN114617254A
CN114617254A CN202210371349.0A CN202210371349A CN114617254A CN 114617254 A CN114617254 A CN 114617254A CN 202210371349 A CN202210371349 A CN 202210371349A CN 114617254 A CN114617254 A CN 114617254A
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functions
angelica dahurica
grape seed
mulberry
enzyme
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惠美星
余萍
闵祥博
李丽娜
矫艳平
赵迪
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Jiangxi Renren Health Industry Co ltd
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Jiangxi Renren Health Industry 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
    • 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
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/173—Reuteri
    • 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
    • A23V2400/175—Rhamnosus

Abstract

The invention belongs to the technical field of microorganisms, and particularly relates to a probiotic enzyme with functions of maintaining beauty, keeping young and relaxing bowels. 85-95g/L of water, 1.0-2.0g/L of roselle, 0.5-1.5g/L of mulberry, 0.5-1.5g/L of angelica dahurica, 0.5-1.5g/L of grape seed, 0.2-0.4g/L of dried ginger, 0.05-0.3g/L of tremella, 0.05-0.3g/L of Chinese date, 0.05-0.3g/L of clove, 0.05-0.3g/L of sea-buckthorn, 0.05-0.3g/L of tuckahoe, 0.05-0.3g/L of ginkgo, 1.0-3.0g/L of isomaltooligosaccharide and 0.001-0.002g/L of collagen peptide. The enzyme disclosed by the invention is rich in beneficial components, has a synergistic effect, and has the effects of maintaining beauty, keeping young and relaxing bowel in a test.

Description

Grape seed, angelica dahurica and mulberry enzyme with functions of maintaining beauty, keeping young, moistening intestines and relaxing bowels
Technical Field
The invention belongs to the technical field of microorganisms, and particularly relates to a probiotic enzyme with functions of maintaining beauty, keeping young and relaxing bowels.
Background
With the gradual improvement of the living standard of people, women have good pursuit and pursuit of beauty for beauty appearance. However, due to the large working pressure, people often have skin problems such as slow metabolic cycle and dry skin when being in electron radiation and overtime state for a long time. In order to solve the problems, more health care products appear in the market to solve the problems, but most products have unobvious effects, have side effects after being taken and bring hidden troubles to the health of people.
Constipation is one of the more common intestinal diseases, and is mainly manifested as defecation less than 3 times per week, accompanied by symptoms of poor defecation, small defecation amount, anal swelling and pain during defecation, and the like. If the human body is constipation for a long time, the toxin in the body can not be discharged in time, so that the toxin is absorbed by the human body again, thereby causing organ lesion and seriously affecting the health of people.
The main cause of constipation is the dysbacteriosis in intestinal tract, and the supplement of probiotic ferment for regulating intestinal microorganisms is one of effective ways for improving constipation. The probiotics enter the intestinal tract to promote gastrointestinal peristalsis, improve the microbial environment in the intestinal tract, accelerate the discharge of excrement and toxin, effectively relieve constipation, relax bowel and play a role in maintaining beauty and keeping young. The invention specifically relieves the problem of constipation in terms of raw material selection and technical preparation, and provides a brand-new enzyme product for maintaining beauty and keeping young.
Disclosure of Invention
Aiming at the existing problems, the invention provides a preparation method of a probiotic enzyme with functions of maintaining beauty and keeping young and relaxing bowel.
The technical scheme adopted by the invention is that the grape seed, angelica dahurica and mulberry enzyme with the functions of maintaining beauty and keeping young and relaxing bowel comprises the following raw materials: 85-95g/L of water, 1.0-2.0g/L of roselle, 0.5-1.5g/L of mulberry, 0.5-1.5g/L of angelica dahurica, 0.5-1.5g/L of grape seed, 0.2-0.4g/L of dried ginger, 0.05-0.3g/L of tremella, 0.05-0.3g/L of Chinese date, 0.05-0.3g/L of clove, 0.05-0.3g/L of sea-buckthorn, 0.05-0.3g/L of tuckahoe, 0.05-0.3g/L of ginkgo, 1.0-3.0g/L of isomaltooligosaccharide, 0.001 and collagen peptide
0.002g/L。
Preferably, the grape seed, angelica dahurica and mulberry enzyme with the functions of maintaining beauty and keeping young and relaxing bowel comprises the following raw materials: 92.599g/L of water, 1.5g/L of roselle, 1.0g/L of mulberry, 1.0g/L of angelica dahurica, 1.0g/L of grape seed, 0.3g/L of dried ginger, 0.1g/L of tremella, 0.1g/L of Chinese date, 0.1g/L of clove, 0.1g/L of sea-buckthorn, 0.1g/L of tuckahoe, 0.1g/L of ginkgo, 2.0g/L of isomaltooligosaccharide and 0.001g/L of collagen peptide.
The preparation method of the grape seed, angelica dahurica and mulberry enzyme with the functions of maintaining beauty, keeping young and relaxing bowel comprises the following steps:
1) pretreatment of raw materials: crushing grape seeds into shells, and crushing poria cocos into 10-20 meshes; removing shell from semen Ginkgo, and pulverizing semen Ginkgo to 10-20 mesh;
2) weighing raw materials according to a proportion, uniformly subpackaging roselle, grape seeds, sea buckthorn, poria cocos and ginkgo into a cooking bag, putting the bag into an extraction tank, directly putting radix angelicae, rhizoma zingiberis, mulberry, tremella and Chinese date into a multifunctional extraction tank, immersing the materials in the tank in water for 4-6 hours, and putting clove subpackaged with the cooking bag;
3) and (3) cooking: boiling the added materials in an extraction tank, wherein the boiling is stopped when the rich flavor of radix angelicae appears and is accompanied by slight sourness, slight spiciness and slight bitterness and the color of liquid is reddish brown;
4) collecting: filtering, and collecting filtrate for later use;
5) preparing a fermentation liquid culture medium: uniformly stirring the feed liquid obtained in the step 4), putting the feed liquid into a fermentation tank, adding isomaltooligosaccharide and collagen peptide, uniformly stirring, and then sterilizing and cooling;
6) activating strains: adjusting the pH value of the culture medium to 6.60, sterilizing the culture medium, cooling, inoculating Lactobacillus plantarum HCS03-001, Lactobacillus reuteri HCS02-001 and Lactobacillus rhamnosus HCS01-013, and culturing at 37 ℃ for 16 +/-1 h;
7) and (3) fermentation: inoculating the activated strain to the culture medium obtained in the step 5) and putting the culture medium into a fermentation tank, wherein the inoculation amount is 5 percent for fermentation.
8) Centrifuging fermentation liquor: centrifuging the fermentation liquor obtained in the step 7), wherein the appearance of the centrifuged product is kept reddish brown, and the solution is uniform, clear and free of impurities.
9) Ultra-high temperature instantaneous sterilization: sterilizing the fermentation liquor obtained in the step 8), wherein the required temperature is 131 ℃, the time is 15s, and the outlet temperature of the feed liquid is less than 30 ℃; taking an unsterilized sample as a reference, no obvious difference exists in color, flavor and state, and the sterilization is finished when no mixed bacteria is detected.
10) And (3) sterile filling: cooling the feed liquid obtained in the step 9 to room temperature for filling;
11) and (3) pasteurization: pasteurizing the canned product in the step 10) to obtain the grape seed, angelica dahurica and mulberry enzyme with the functions of maintaining beauty, keeping young and relaxing bowel.
Preferably, in the above preparation method of the grape seed, angelica dahurica and mulberry enzyme with the functions of maintaining beauty, keeping young and relaxing bowel, in the step 3), the time is counted for 40-50 min when the cooking temperature reaches 100 ℃.
Preferably, in the above preparation method of the grape seed, angelica dahurica and mulberry enzyme with the functions of maintaining beauty, keeping young and relaxing bowel, in step 5), the sterilization is performed at 115 ℃ for 30 min.
Preferably, in the step 6), the culture medium is 90-95 g/L of water, 2.0-4.0 g/L of anhydrous glucose, 1.0-2.0g/L of yeast extract, 0.5-1.5g/L, L of yeast peptone, 0.1-0.3 g/L of citric acid monohydrate, 0.1-0.3 g/L of monopotassium phosphate, 0.04-0.06 g/L of calcium chloride, 0.005-0.007 g/L of magnesium sulfate, and 0.001-0.002g/L of manganese sulfate.
Preferably, in the above preparation method of grape seed, angelica dahurica and mulberry enzyme with functions of maintaining beauty, keeping young and relaxing bowel, in step 7), fermentation parameters of the fermentation tank are as follows: the liquid loading amount is 50-75%; stirring and culturing, wherein the stirring speed is 80-100 r/min; the ventilation volume is 0, and the initial air pressure is 0.02-0.03 MPa;
preferably, in the above preparation method of the grape seed, angelica dahurica and mulberry enzyme with the functions of maintaining beauty and keeping young and relaxing bowel, in step 7), the fermentation is carried out at 37 ℃ for 72 +/-2 h.
Preferably, in the step 8), during centrifugation, the rotation speed of the centrifuge is 13000r/min, the frequency is 43.95Hz, and the feeding speed is 1.5-2.0L/min.
Compared with the prior art, the invention has the following beneficial effects:
1. the enzyme raw material is a medicinal and edible raw material, and the selected lactic acid bacteria are all separated from human excrement, so that the application safety is high.
2. The enzyme provided by the invention adopts a water extraction technology, and specific parameters such as temperature and time are set, so that the extraction efficiency is improved, and the obtained filtrate is fermented by probiotics, so that active ingredients are effectively retained, and the product flavor is enriched.
3. The enzyme raw material adopts grape seeds, wherein the grape seeds contain grape polyphenols, mainly catechins and proanthocyanidins, and the grape seeds also contain crude protein, amino acid, vitamin A, D, E, K and a plurality of trace elements. In addition, the grape seeds also contain abundant nutrient substances such as linoleic acid, vitamin A, vitamin E and the like, and have the effects of resisting oxidation, resisting aging, reducing blood fat and the like.
4. The enzyme raw material adopts the angelica dahurica, which is pungent, bitter and warm in nature and taste, has the effects of relieving exterior syndrome, dispelling cold, dispelling wind, relieving pain, dredging nasal orifices, eliminating dampness, stopping leucorrhea, reducing swelling and expelling pus, and has the effects of removing blood stasis, stopping bleeding and relaxing the bowels.
5. The raw material of the enzyme adopts mulberry which contains various trace elements, promotes the regeneration of red blood cells, has the efficacy of enriching the blood, is rich in mulberry polyphenol, is a natural antioxidant, has super-strong capacity of removing free radicals and resisting the free radicals, can accelerate the speed of cell metabolism, and can ensure that the skin of the face becomes more elastic and tender. In addition, the mulberry can reduce the formation of facial wrinkles and color spots, and has very obvious whitening and antioxidant effects.
6. The enzyme raw material adopts sea buckthorn, and the interior of the enzyme raw material contains amino acid, various vitamins, trace elements, SOD enzyme and the like, and can prevent skin aging, lighten senile plaques, promote cell metabolism, prevent melanin generation, help skin to resist ultraviolet ray damage and make skin white and flawless.
7. The enzyme raw material adopts ginkgo (ginkgo fruit) which contains active ingredients such as ginkgetin and ginkgolide, has the effects of resisting oxidation and delaying senescence, and has the effects of nourishing yin, beautifying, resisting senescence, promoting blood circulation and enabling skin and face of people to be ruddy.
8. The enzyme raw material adopts poria cocos, mainly contains polysaccharides, triterpenes, sterols and the like, and has the effects of resisting tumors, regulating immunity, resisting inflammation, resisting oxidation, resisting aging, improving memory, reducing blood sugar, reducing blood fat, protecting liver and the like.
9. The enzyme raw material adopts clove which contains special clove essential oil components and has good antioxidant activity and bacteriostatic property, and the clove essential oil is used as a natural tyrosinase inhibitor and has obvious absorption promoting effect and tyrosinase inhibitory activity, so that the enzyme has a whitening effect and unique aromatic smell.
10. The enzyme raw material adopts isomaltooligosaccharide, which is also called as bifidus factor, can effectively promote the growth and the reproduction of bifidobacterium in a human body, maintain the intestinal health and the balance of intestinal flora, is favorable for discharging intestinal toxicity, improves metabolism from the inside and plays a role in beautifying.
11. The enzyme raw material adopts collagen peptide, is also called as 'soft gold of skin', has remarkable beautifying effect, and has the advantages of small molecular weight, easy absorption, no antigenicity, no allergy, no side effect, high bioactivity and strong carrier transport capacity.
12. The enzyme disclosed by the invention is rich in beneficial components, has a synergistic effect, and has the effects of maintaining beauty, keeping young and relaxing bowel in a test.
Example 1 grape seed, angelica dahurica and mulberry enzyme with functions of maintaining beauty, keeping young, moistening intestines and relaxing bowels
1. Pretreatment of raw materials: crushing grape seeds into shells, and crushing poria cocos into about 10 meshes; removing shells of the ginkgo seeds, and crushing the ginkgo seeds to about 10 meshes;
2. feeding: weighing raw materials according to a proportion, uniformly subpackaging roselle, grape seeds, sea buckthorn, poria cocos and ginkgo into cooking bags (the materials account for less than one fourth of the volume of the cooking bags), putting into an extraction tank, directly putting radix angelicae, rhizoma zingiberis, mulberry, tremella and Chinese date into a multifunctional extraction tank, immersing the materials in the multifunctional extraction tank in water for 4-6 hours, and putting into clove subpackaged with the cooking bags;
3. and (3) cooking: cooking the fed materials in an extraction tank, timing for 40-50 min when the temperature reaches 100 ℃, carrying out sensory evaluation on the cooking liquid by a screened and trained evaluator, wherein the strong radix angelicae flavor is generated, and the mild sour, mild spicy and mild bitter are accompanied, the liquid color is reddish brown, and the cooking is stopped at the moment;
preferably, the cooking time is less than or equal to 0.5t per cooking weight and is 40-45 min; the weight of each time of cooking is more than 0.5t, and the time is 45-50 min;
4. collecting: filtering with a filter, and collecting the filtrate for later use;
5. preparing a fermentation liquid culture medium: uniformly stirring the feed liquid obtained in the step (4), putting the feed liquid into a fermentation tank, adding isomaltooligosaccharide and collagen peptide, uniformly stirring, and then sterilizing and cooling;
preferably, the pH value is not adjusted in the preparation process of the culture medium, the culture medium is sterilized for 30min at 115 ℃, the materials are heated by a jacket, and steam is strictly forbidden to be introduced into the materials;
6. activating strains: adjusting the pH value of the culture medium to 6.60, sterilizing the culture medium, cooling, inoculating lactobacillus plantarum HCS03-001, lactobacillus reuteri HCS02-001 and lactobacillus rhamnosus HCS01-013 (in a mass ratio of 18:1:1), wherein the inoculation amount is 0.06%, and culturing at 37 ℃ for 16 +/-1 h;
preferably, the formula of the culture medium is 93.743g/L of water, 3.0g/L of anhydrous glucose, 1.5g/L of yeast extract, 1.0g/L, L g/L of yeast peptone-0.3 g/L of malic acid, 0.2g/L of citric acid monohydrate, 0.2g/L of potassium dihydrogen phosphate, 0.05g/L of calcium chloride, 0.006g/L of magnesium sulfate and 0.001g/L of manganese sulfate;
7. fermentation: inoculating the activated strain to the culture medium obtained in the step 5, putting the culture medium into a fermentation tank, wherein the inoculation amount is 5%, and fermenting at 37 ℃ for 72 +/-2 hours;
preferably, the fermenter parameters are: the liquid loading amount is 50-75%; stirring and culturing at the stirring speed of 80-100 r/min; the ventilation volume is 0, and the initial air pressure is 0.02-0.03 MPa;
8. centrifuging fermentation liquor: centrifuging the fermentation liquor obtained in the step 7, wherein the rotating speed of a centrifugal machine is 13000r/min (the frequency is 43.95Hz), and the feeding speed is 1.5-2.0L/min; the appearance of the product after centrifugation is kept reddish brown, and the solution is uniform, clear and free of impurities.
9. Ultra-high temperature instantaneous sterilization: sterilizing the fermentation liquor obtained in the step 8, wherein the required temperature is 131 ℃, the time is 15s, and the outlet temperature of the feed liquid is less than 30 ℃; taking an unsterilized sample as a reference, and finishing sterilization if no obvious difference exists in color, flavor and state.
10. And (3) sterile filling: cooling the feed liquid obtained in the step 9 to room temperature (less than or equal to 25 ℃) and filling;
11. pasteurization: and (5) pasteurizing the canned product obtained in the step (10) to obtain the grape pip, angelica dahurica and mulberry enzyme with the functions of maintaining beauty, keeping young and relaxing bowel.
The formula proportion is as follows: 92.599g/L of water, 1.5g/L of roselle, 1.0g/L of mulberry, 1.0g/L of angelica dahurica, 1.0g/L of grape pip, 0.3g/L of dried ginger, 0.1g/L of tremella, 0.1g/L of Chinese date, 0.1g/L of clove, 0.1g/L of sea buckthorn, 0.1g/L of tuckahoe, 0.1g/L of ginkgo, 2.0g/L of isomaltooligosaccharide and 0.001g/L of collagen peptide;
example 2 analysis of beneficial ingredients of grape seed, angelica dahurica and mulberry enzyme with skin caring, intestine moistening and bowel relaxing functions
The beneficial components of the grape pip, angelica dahurica and mulberry enzyme with the functions of maintaining beauty and keeping young and relaxing bowel are shown in the table 1. The organic acid in the ferment has the effects of inhibiting bacteria, benefiting gallbladder, diminishing inflammation, reducing blood sugar, resisting oxidation, regulating body immunity and the like, can soften blood vessels, promote the absorption of calcium and iron elements, stimulate the secretory activity of digestive glands, help gastric juice digest fat, increase appetite, help digestive absorption, quench thirst and relieve summer heat, and has the effects of preventing diseases and promoting metabolism. The free amino acids have effects of relieving fatigue, maintaining vigor, improving sub-health state, and improving sleep quality. The polyphenol compounds have strong antioxidant property, can effectively remove free radicals in vivo, contain anticoagulation factors, can improve blood circulation, and have a certain protection effect on immune systems. The level of SOD enzyme in organism means the visual index of aging, has special physiological activity, is the primary substance for eliminating free radicals in organism, and has the functions of resisting aging, regulating immunity, regulating blood lipid, resisting radiation, caring skin, etc.
TABLE 1 analysis of beneficial components of grape seed, dahurian angelica root and mulberry enzyme with functions of maintaining beauty, keeping young and relaxing bowel
Figure BDA0003588795890000061
Example 3A functional mouse test of grape seed, radix Angelicae Dahuricae and Mori fructus ferment with skin caring and bowel relaxing effects
The test is carried out by giving a modeling drug of loperamide hydrochloride through oral gavage to establish a constipation model of the mouse. The constipation mice are fed with grape seed, angelica dahurica and mulberry enzyme with different dosages, and the number of black excrement discharging particles and the first black excrement discharging time in 6 hours of the test animals are inspected. The test results are shown in table 2, compared with the blank control group, the number of the black defecation granules in 6h of the model control group is remarkably reduced (P is less than 0.05), the first black defecation time is remarkably increased (P is less than 0.05), and the successful construction of the constipation model of the mice is shown. After the test substance is taken, the number of the black defecation granules in the 1.5 and 3.0mL/kg dose groups in 6 hours is obviously higher than that in the model control group (P <0.05), and the first black defecation time is obviously shorter than that in the model control group (P <0.05), which indicates that the grape seed, dahurian angelica root and mulberry enzyme has a better defecation effect on the constipation model of loperamide hydrochloride.
TABLE 2 number of defecates in mice and time test
Figure BDA0003588795890000062
Example 4 functional human body efficacy test of grape seed, angelica dahurica and mulberry enzyme with functions of maintaining beauty, keeping young and relaxing bowel
The experimental screening of 53 adults with skin problems meeting experimental conditions was performed as experimental evaluation samples, wherein 4 adults were withdrawn in the middle of the experiment, and the total of 49 subjects remained in the experimental evaluation samples, and patients with skin dullness, color spots, facial fine wrinkles, etc. were used as experimental subjects, as detailed in table 3.
TABLE 3 test sample data
Figure BDA0003588795890000063
1. Sample screening conditions
Adults aged 18 years or older and meeting the following criteria 2 or more:
(1) dull skin;
(2) poor skin quality;
(3) bad smell;
(4) skin stains are severe;
(5) rough skin;
(6) skin inelasticity;
(7) the face has fine lines and is continuously deepened;
2. test results
A grape seed, angelica dahurica and mulberry enzyme product with functions of maintaining beauty and keeping young and relaxing bowel is subjected to a human body efficacy test for 4 weeks, 20mL of the enzyme product is taken once a day every time, and the improvement conditions of dull skin, color spots and facial fine wrinkles of a test object are recorded, and the specific results are shown in Table 4.
TABLE 4 functional human body efficacy test of grape seed, radix angelicae dahuricae and mulberry enzyme with skin caring, intestine moistening and bowel relaxing functions
Figure BDA0003588795890000071
Remarking: the effective rate is (number of persons with remarkable effect + number of persons with general effect)/number of persons participating in the disease × 100%
The test results are shown in table 4, the rear problems of the edible ferment sample are improved, including skin quality improvement, improvement of complexion, improvement of skin smoothness and improvement of skin elasticity, and the effect is obvious. The skin smoothness improvement efficiency is highest and reaches 95.92%, which indicates that the test enzyme can obviously improve the skin color and luster and effectively improve the complexion.

Claims (9)

1. The grape seed, angelica dahurica and mulberry enzyme with the functions of maintaining beauty and keeping young and relaxing bowel is characterized by comprising the following raw materials: 85-95g/L of water, 1.0-2.0g/L of roselle, 0.5-1.5g/L of mulberry, 0.5-1.5g/L of angelica dahurica, 0.5-1.5g/L of grape seed, 0.2-0.4g/L of dried ginger, 0.05-0.3g/L of tremella, 0.05-0.3g/L of Chinese date, 0.05-0.3g/L of clove, 0.05-0.3g/L of sea-buckthorn, 0.05-0.3g/L of tuckahoe, 0.05-0.3g/L of ginkgo, 1.0-3.0g/L of isomaltooligosaccharide and 0.001-0.002g/L of collagen peptide.
2. The grape seed, angelica dahurica and mulberry enzyme with the functions of maintaining beauty and keeping young and relaxing bowel as claimed in claim 1, which is characterized by comprising the following raw materials: 92.599g/L of water, 1.5g/L of roselle, 1.0g/L of mulberry, 1.0g/L of angelica dahurica, 1.0g/L of grape seed, 0.3g/L of dried ginger, 0.1g/L of tremella, 0.1g/L of Chinese date, 0.1g/L of clove, 0.1g/L of sea-buckthorn, 0.1g/L of tuckahoe, 0.1g/L of ginkgo, 2.0g/L of isomaltooligosaccharide and 0.001g/L of collagen peptide.
3. The preparation method of the grape seed, angelica dahurica and mulberry enzyme with the functions of maintaining beauty and keeping young and relaxing bowel as claimed in claim 1, which is characterized by comprising the following steps:
1) pretreatment of raw materials: crushing grape seeds into shells, and crushing poria cocos into 10-20 meshes; removing shell from semen Ginkgo, and pulverizing semen Ginkgo to 10-20 mesh;
2) weighing raw materials according to a proportion, uniformly subpackaging roselle, grape seeds, sea buckthorn, poria cocos and ginkgo into a cooking bag, putting the bag into an extraction tank, directly putting radix angelicae, rhizoma zingiberis, mulberry, tremella and Chinese date into a multifunctional extraction tank, immersing the materials in the tank in water for 4-6 hours, and putting clove subpackaged with the cooking bag;
3) and (3) cooking: boiling the added materials in an extraction tank, wherein the boiling is stopped when the rich flavor of radix angelicae appears and is accompanied by slight sourness, slight spiciness and slight bitterness and the color of liquid is reddish brown;
4) collecting: filtering, and collecting filtrate for later use;
5) preparing a fermentation liquid culture medium: uniformly stirring the feed liquid obtained in the step 4), putting the feed liquid into a fermentation tank, adding isomaltooligosaccharide and collagen peptide, uniformly stirring, and then sterilizing and cooling;
6) activating strains: adjusting the pH value of the culture medium to 6.60, sterilizing the culture medium, cooling, inoculating Lactobacillus plantarum HCS03-001, Lactobacillus reuteri HCS02-001 and Lactobacillus rhamnosus HCS01-013, and culturing at 37 ℃ for 16 +/-1 h;
7) fermentation: inoculating the activated strain to the culture medium obtained in the step 5), putting the culture medium into a fermentation tank, and fermenting with the inoculation amount of 5%.
8) Centrifuging fermentation liquor: centrifuging the fermentation liquor obtained in the step 7), wherein the appearance of the centrifuged product is kept reddish brown, and the solution is uniform, clear and free of impurities.
9) Ultra-high temperature instantaneous sterilization: sterilizing the fermentation liquor obtained in the step 8), wherein the required temperature is 131 ℃, the time is 15s, and the outlet temperature of the feed liquid is less than 30 ℃; taking an unsterilized sample as a reference, and detecting that no bacteria exists, wherein the color, the taste and the state have no obvious difference, namely the sterilization is finished.
10) And (3) sterile filling: cooling the feed liquid obtained in the step 9 to room temperature for filling;
11) pasteurization: pasteurizing the canned product in the step 10) to obtain the grape seed, angelica dahurica and mulberry enzyme with the functions of maintaining beauty, keeping young and relaxing bowel.
4. The method for preparing grape seed, angelica dahurica and mulberry enzyme with functions of beautifying and moistening the intestines for relaxing bowels according to claim 3, wherein in the step 3), the time is counted for 40-50 min when the cooking temperature reaches 100 ℃.
5. The method for preparing the grape pip, angelica dahurica and mulberry enzyme with the functions of maintaining beauty and keeping young and relaxing bowel according to claim 3, wherein in the step 5), the sterilization is performed at 115 ℃ for 30 min.
6. The method for preparing grape seed, angelica dahurica and mulberry enzyme with functions of maintaining beauty, keeping young, moistening intestines and relaxing bowels according to claim 3, wherein in the step 6), the culture medium comprises 90-95 g/L of water, 2.0-4.0 g/L of anhydrous glucose, 1.0-2.0g/L of yeast extract, 0.5-1.5g/L, L of yeast peptone, 0.2-0.4g/L of malic acid, 0.1-0.3 g/L of citric acid monohydrate, 0.1-0.3 g/L of monopotassium phosphate, 0.04-0.06 g/L of calcium chloride, 0.005-0.007 g/L of magnesium sulfate and 0.001-0.002g/L of manganese sulfate.
7. The method for preparing grape seed, angelica dahurica and mulberry enzyme with functions of maintaining beauty and keeping young and relaxing bowel according to claim 3, wherein in the step 7), fermentation tank parameters are as follows: the liquid loading amount is 50-75%; stirring and culturing, wherein the stirring speed is 80-100 r/min; the ventilation capacity is 0, and the initial air pressure is 0.02-0.03 MPa.
8. The method for preparing the grape pip, angelica dahurica and mulberry enzyme with the functions of maintaining beauty and keeping young and relaxing bowel according to claim 3, wherein in the step 7), the fermentation is carried out at 37 ℃ for 72 +/-2 h.
9. The method for preparing grape seed, angelica dahurica and mulberry enzyme with functions of beautifying and nourishing skin and relaxing bowel according to claim 3, wherein in the step 8), the rotation speed of a centrifuge is 13000r/min, the frequency is 43.95Hz, and the feeding speed is 1.5-2.0L/min.
CN202210371349.0A 2022-04-11 2022-04-11 Grape seed, angelica dahurica and mulberry enzyme with functions of maintaining beauty, keeping young, moistening intestines and relaxing bowels Pending CN114617254A (en)

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