CN115137076A - Food composition for moisturizing and preparation method thereof - Google Patents
Food composition for moisturizing and preparation method thereof Download PDFInfo
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- CN115137076A CN115137076A CN202210857418.9A CN202210857418A CN115137076A CN 115137076 A CN115137076 A CN 115137076A CN 202210857418 A CN202210857418 A CN 202210857418A CN 115137076 A CN115137076 A CN 115137076A
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- erythritol
- mixing
- food composition
- proteoglycan
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- 235000013305 food Nutrition 0.000 title claims abstract description 61
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- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims abstract description 28
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- 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
Abstract
The invention provides a food composition for moisturizing and a preparation method thereof, and relates to the technical field of health-care food. The composition comprises the following raw materials in parts by weight: 1-5 parts of proteoglycan, 8-20 parts of tremella polysaccharide, 1-10 parts of chitosan oligosaccharide, 1-10 parts of sodium hyaluronate, 1-5 parts of lactobacillus plantarum L-1371-5 parts and 31-80 parts of sweetener, wherein the proteoglycan is extracted from salmon nasal cartilage. The composition is prepared by taking proteoglycan, tremella polysaccharide, sodium hyaluronate and lactobacillus plantarum L137 as main materials and a sweetening agent as an auxiliary material, can effectively improve the water retention of skin and fill extracellular interstitium of a corium layer, can stimulate the generation of collagen and hyaluronic acid of an organism per se, improves the elasticity and luster of the skin, achieves the expected water replenishing and moisturizing effects, and has high use value.
Description
Technical Field
The invention relates to the technical field of health-care food, and particularly relates to a food composition for replenishing water and preserving moisture and a preparation method thereof.
Background
Environmental pollution, temperature changes and pressure caused by season changes, ultraviolet irradiation, age increase, metabolism slowing and other factors can cause skin moisture loss, lose elasticity, make skin rough, dull and wrinkled, form wrinkles and cause a plurality of skin problems. For the vast women who love beauty, moisture is the first factor for maintaining beautiful skin, and whitening, sun protection, spot lightening and the like are all completed on the basis of moisturizing. Therefore, it is necessary to moisturize the skin, maintain or improve the elasticity of the skin, and further achieve the purpose of moisturizing and wrinkle resistance.
At present, moisturizing and wrinkle resistance are performed on skin, and the elasticity of the skin is improved mainly through the following ways: (1) using a skin care product with the functions of moisturizing and resisting wrinkles: certain active ingredients are added into the skin care product, so that the aims of moisturizing, resisting wrinkles and delaying senescence can be fulfilled. These active ingredients are of various kinds, such as vitamins and derivatives thereof, coenzymes, plant polypeptides, synthetic polypeptides, amino acids and derivatives thereof, organic acids, alkaloids, and the like. The skin care product can moisturize and keep moisture of the skin and improve the elasticity of the skin, and has the advantage of convenient use.
However, when the skin care product is applied on the skin, some active ingredients are difficult to permeate into the dermis layer of the skin and cannot enter the skin in an application mode, and the stratum corneum which is the outermost layer of the epidermis is difficult to pass through, so that the effects of the active ingredients are difficult to exert. In addition, various additives such as preservatives, surfactants and the like are often added into skin care products, and the components often cause certain burden on skin, especially for people with sensitive skin. Moreover, the skin care products with the functions of moisturizing and wrinkle resisting on the market at present are countless, such as toner, cream, facial mask, essence and the like, the price is dozens of to ten thousands, and consumers are often dazzling when selecting, so that the consumers are difficult to accurately find products suitable for themselves. (2) medical cosmetology: the medical cosmetology refers to a cosmetic mode of repairing and remodeling human appearance and human body part morphology by applying medicines, operations, medical instruments and other traumatic or irreversible medical technical methods. With the continuous improvement of living standard of people and the continuous increase of the demand of the masses on medical care, the medical plastic beauty industry is continuously developed, and hundreds of thousands of people receive various medical plastic beauty operations, such as a water needle, a botulinum injection needle, a hyaluronic acid needle, a tight lifting operation and the like which are well known in the ear. However, medical cosmetics have disadvantages of high price and poor maintenance effect.
Therefore, aiming at the defects, the food composition with good moisturizing effect and no side effect is developed, and has important significance in moisturizing the skin.
Disclosure of Invention
The food composition achieves the effects of moisturizing in an edible mode, can effectively improve the water content of dermis and epidermis layers of skin, so that the skin of an eater is moisturized, and meanwhile, the composition can stimulate the generation of collagen and hyaluronic acid of an organism, so that the skin is plump and elastic, and the using effect is good.
The invention also aims to provide a preparation method of the food composition for moisturizing, which not only can ensure that the mixing degree of all the raw materials is better, but also can ensure that the food composition is more convenient for eaters to eat, has high convenience, is suitable for batch production and has higher economic benefit.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
In one aspect, the application provides a food composition for moisturizing, which comprises the following raw materials in parts by weight: 1-5 parts of proteoglycan, 8-20 parts of tremella polysaccharide, 1-10 parts of chitosan oligosaccharide, 1-10 parts of sodium hyaluronate, 1-5 parts of lactobacillus plantarum L-1371-5 parts and 31-80 parts of sweetener, wherein the proteoglycan is extracted from salmon nasal cartilage.
In another aspect, the present application provides a preparation method of the food composition for moisturizing, which mainly comprises the following steps:
grinding and sieving the erythritol, and mixing the erythritol with lactobacillus plantarum L-137 to prepare a spare article; mixing the above stock with proteoglycan, tremella polysaccharide, chitosan oligosaccharide and sodium hyaluronate in sequence to obtain the food composition.
Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:
on one hand, the food composition for supplementing water and preserving moisture is prepared by taking proteoglycan, tremella polysaccharide, sodium hyaluronate and lactobacillus plantarum L137 as main raw materials and assisting erythritol and a sweetening agent, can effectively improve the water-retaining property of skin and fill extracellular interstitium of a dermis layer, and can stimulate the generation of collagen and hyaluronic acid of an organism per se and improve the elasticity and luster of the skin. Therefore, the food composition can effectively solve the problem that a skin care product (for external use) temporarily replenishes water on the surface of the skin but cannot penetrate into the corium layer of the skin, can improve the skin state in the above way, achieves the expected moisturizing effect, and has high use value.
On the other hand, the application provides a preparation method of the food composition for moisturizing, so that the method not only can enable the mixing degree of all raw materials to be good, but also can enable the food composition to be convenient for eaters to eat, is high in convenience, is suitable for batch production, and is high in economic benefit.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are conventional products which are not indicated by manufacturers and are commercially available.
It should be noted that, in the present application, the embodiments and features of the embodiments may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.
In one aspect, the application provides a food composition for moisturizing, which comprises the following raw materials in parts by weight: 1-5 parts of proteoglycan, 8-20 parts of tremella polysaccharide, 1-10 parts of chitosan oligosaccharide, 1-10 parts of sodium hyaluronate, 1-5 parts of lactobacillus plantarum L-1371-5 parts, 30-70 parts of erythritol and 1-10 parts of sweetener, wherein the proteoglycan is extracted from salmon nasal cartilage. The specific effects of the raw materials are as follows:
proteoglycan: in the present application, proteoglycan is a substance extracted from salmon nasal cartilage, which is present in the extracellular matrix of the dermal layer of the skin, can impart softness to the extracellular matrix and moisture to the skin, and can promote cell renewal. The proteoglycan has good hydrophilicity, can capture water with the molecular weight of 1000 times, has the water absorption rate 30% higher than that of hyaluronic acid, and has small molecules which are easy to absorb. Proteoglycan and hyaluronic acid can be with moisture absorption and lock in molecular structure, and collagen, elastic fiber then can form the spatial grid structure, and proteoglycan, hyaluronic acid, collagen and elastic fiber can support skin jointly this moment to make skin keep abundant, compact, moist state, reach anticipated result of use.
In addition, the proteoglycan can promote the generation of hyaluronic acid and collagen, improve the water content of the skin, and simultaneously can restore the net structure among cells, so that the collagen in the skin is more tough and elastic and is not easy to be damaged, and the collapsed skin is supported again, so that the skin looks plump and rich.
White fungus polysaccharide: the tremella polysaccharide is a heteropolysaccharide in the fruiting body of tremella, and comprises acidic heteropolysaccharide, neutral heteropolysaccharide, cell wall polysaccharide, extracellular polysaccharide, acidic oligosaccharide, etc. After the glucuronic acid in the molecular structure of the tremella polysaccharide is decomposed, a glucuronic acid monomer which is a prerequisite substance for synthesizing hyaluronic acid can be released, so that the synthesis of hyaluronic acid in vivo can be promoted, and the expected effect of improving the skin state can be achieved.
Chitosan oligosaccharide: chitosan oligosaccharide is also called chitosan oligosaccharide and oligomeric chitosan oligosaccharide, is the only cationic basic amino oligosaccharide with positive charge in nature, and is animal cellulose. The chitosan oligosaccharide has the advantages of low molecular weight, good water solubility, large functional action, high biological activity and the like, is easy to be absorbed by human bodies, and has the characteristics of pure nature, no radiation, no pollution, no addition and the like. In addition, the chitosan oligosaccharide can effectively cross over gastric acid and digestive enzymes, so that the chitosan oligosaccharide can be directly absorbed by intestinal epithelial cells, the absorption rate is high, and the using effect is good.
Sodium hyaluronate: sodium hyaluronate, also called hyaluronic acid, is a high molecular mucopolysaccharide formed by repeatedly connecting N-acetylglucosamine and D-glucuronic acid disaccharide units, hyaluronic acid is a natural substance widely existing in human bodies and animal bodies, like a molecular sponge, can lock 500-1000 times of water by weight of hyaluronic acid, has the functions of supplementing skin water, maintaining skin elasticity and lubricating joints, and can supplement the defects of hyaluronic acid in the bodies by oral administration of hyaluronic acid.
Lactobacillus plantarum L-137: the Lactobacillus plantarum L-137 is named Lactobacillus plantarum L-137 in the academic name, is called L-137 for short, refers to thalli or metabolites obtained by probiotics through a special heat inactivation process, and has the advantages of gastric acid resistance, high temperature resistance, long storage life and the like. The lactobacillus plantarum L-137 is heat-inactivated probiotics, can bidirectionally and actively regulate an immune system, externally strengthen the protection of pathogenic bacteria, internally relieve allergy, repair skin barriers and improve sensitive muscles.
Sweetener: in the application, the food composition has sweet mouthfeel by adding the sweetening agent, and meanwhile, the eating feeling of eaters can be effectively improved. In the application, the sweetener can be selected from erythritol and fructo-oligosaccharide, wherein the erythritol has the following effects: erythritol is a bulk sweetener, a four-carbon sugar alcohol, widely found in melon, fruit, and animal bodies, such as melon, grape, pear, blood plasma, fetal fluid, semen, urine, etc. The erythritol has the characteristics of refreshing and sweet taste, low hygroscopicity, high stability, wide pH application range and the like. In this application, when erythritol is used as the sweetener, not only can promote the sweet taste of above-mentioned food composition, can also make food composition's volume great, avoid moisturizing etc. effective component's volume less to make the convenience of above-mentioned food composition in processes such as eating, preserving, transportation stronger, the result of use is better.
Fructo-oligosaccharide: the fructo-oligosaccharide is also called oligofructose and sucrose trisaccharide family oligosaccharide, has good physiological functions of low calorific value, no decayed tooth, blood sugar reduction, serum lipid improvement, trace element absorption promotion and the like, can keep the good sweet taste characteristic of sucrose, and has better use effect.
In conclusion, the composition is prepared by taking proteoglycan, tremella polysaccharide, sodium hyaluronate and lactobacillus plantarum L-137 as main raw materials and erythritol and fructo-oligosaccharide as auxiliary materials, can effectively improve the water retention of skin and fill the extracellular matrix of the dermis, and can stimulate the generation of collagen and hyaluronic acid of the body to improve the elasticity and luster of the skin. Therefore, the food composition can effectively solve the problem that a skin care product (for external use) temporarily replenishes water on the surface of the skin but cannot penetrate into the corium layer of the skin, can improve the skin state in the above way, achieves the expected moisturizing effect, and has high use value.
In the application, the composition comprises the following raw materials in parts by weight: 3 parts of proteoglycan, 12 parts of tremella polysaccharide, 5 parts of chitosan oligosaccharide, 5 parts of sodium hyaluronate, 1373 parts of lactobacillus plantarum, 50 parts of erythritol and 5 parts of fructo-oligosaccharide. In the proportion, the raw material content is milder, the tea is suitable for most people to use, and the using effect is better.
In another aspect, the present application provides a method for preparing a food composition for moisturizing: the method mainly comprises the following steps:
grinding and sieving the erythritol, and mixing the erythritol with lactobacillus plantarum L-137 to prepare a spare article; mixing the above stock with proteoglycan, tremella polysaccharide, chitosan oligosaccharide and sodium hyaluronate in sequence to obtain the food composition.
Specifically, the erythritol is ground to obtain fine powder, and at the moment, when the composition is taken with warm water, the erythritol can quickly form decoction or paste, so that the erythritol is more convenient to eat. Sieving can effectively avoid large particulate matters in the food composition, and prevent the food composition from influencing the fine taste of the food composition.
In this application, after erythritol and lactobacillus plantarum L-137 misce bene, prepare the articles for preparation, because of the quantity of erythritol is more in this application, and lactobacillus plantarum L-137's quantity is less, consequently, the two is difficult for misce bene, then need mix in proper order with other raw materials after the two misce bene, and the effect is better.
In the present application, the preparation method of the spare parts is as follows:
mixing lactobacillus plantarum L-137 with erythritol of (1-1.5)/10, and uniformly mixing to obtain a first mixture; mixing the mixture I with erythritol of (2-3)/10 to obtain a mixture II; and mixing the mixture II with the rest erythritol to obtain the spare product.
In detail, after lactobacillus plantarum L-137 is uniformly mixed with a small amount of erythritol, the prepared mixture I is mixed with a proper amount of erythritol, and after the mixture II is prepared, the mixture I can be mixed with the rest erythritol, so that the uniform mixing of the lactobacillus plantarum and the erythritol can be ensured, and the phenomenon of different effects of the food composition is avoided.
When the content of the erythritol is high, the erythritol can be uniformly mixed with the lactobacillus plantarum L-137 by four times, five times or more, and the erythritol can be uniformly mixed with the lactobacillus plantarum L-137 by gradually increasing the erythritol content to achieve the expected mixing effect.
In the application, the grinding pressure of the erythritol is 0.3MPa to 0.6MPa, and after grinding, the erythritol is sieved by a 180-200 mesh sieve and then mixed with lactobacillus plantarum L137.
In the present application, the above food composition is filled into empty capsules to prepare hard capsules. When the food composition presented by the powder is quantitatively filled into the empty capsule, the food composition can be more convenient for eaters to eat, is particularly suitable for the condition without warm water/hot water, and has stronger applicability.
In the present application, the preparation method of the empty capsule is as follows:
respectively melting gelatin and konjac glucomannan, mixing to obtain sol, molding the sol, drying, removing shell, and cutting to obtain empty capsule with water content of less than 5%.
In the application, the mass ratio of the gelatin to the konjac glucomannan is (3-4): 1.
In the application, 0.05% of defoaming agent is added into the sol, and the defoaming agent is a higher alcohol fatty acid ester defoaming agent.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment aims to provide a food composition for moisturizing, which comprises the following raw materials: 3kg of proteoglycan, 12kg of tremella polysaccharide, 5kg of chitosan oligosaccharide, 5kg of sodium hyaluronate, 50kg of erythritol, 5kg of lactobacillus plantarum L-1373kg of lactobacillus plantarum and fructo-oligosaccharide.
The preparation method of the composition comprises the following steps:
grinding the erythritol under the condition of 0.4MPa for 30min, sieving by a 200-mesh sieve, and mixing with lactobacillus plantarum L-137 to obtain a spare product; and sequentially mixing the spare articles with proteoglycan, tremella polysaccharide, chitosan oligosaccharide and sodium hyaluronate to prepare the food composition.
Example 2
The embodiment aims to provide a food composition for moisturizing, which comprises the following raw materials: 3kg of proteoglycan, 12kg of tremella polysaccharide, 5kg of chitosan oligosaccharide, 5kg of sodium hyaluronate, 50kg of erythritol, 5kg of lactobacillus plantarum L-1373kg of lactobacillus plantarum and fructo-oligosaccharide.
The preparation method of the composition comprises the following steps:
grinding the erythritol under the condition of 0.4MPa for 30min, sieving by a 200-mesh sieve, and mixing with lactobacillus plantarum L-137 to obtain a spare product; mixing the above stock with proteoglycan, tremella polysaccharide, chitosan oligosaccharide and sodium hyaluronate in sequence to obtain the food composition.
The preparation method of the spare article comprises the following specific steps: mixing lactobacillus plantarum L-137 with 1/10 erythritol, and uniformly mixing to obtain a first mixture; mixing the mixture I with 2/10 of erythritol to prepare a mixture II; and mixing the mixture II with the rest erythritol to obtain the spare product.
Example 3
The embodiment aims to provide a food composition for moisturizing, which comprises the following raw materials: 3kg of proteoglycan, 12kg of tremella polysaccharide, 5kg of chitosan oligosaccharide, 5kg of sodium hyaluronate, 50kg of erythritol, 5kg of lactobacillus plantarum L-1373kg of lactobacillus plantarum and fructo-oligosaccharide.
The preparation method of the composition comprises the following steps:
grinding the erythritol under the condition of 0.4MPa for 30min, sieving by a 200-mesh sieve, and mixing with lactobacillus plantarum L-137 to obtain a spare product; mixing the above stock with proteoglycan, tremella polysaccharide, chitosan oligosaccharide and sodium hyaluronate in sequence to obtain the food composition. Filling the food composition into empty capsule, and making into hard capsule.
The preparation method of the spare article is as follows: mixing lactobacillus plantarum L-137 with 1/10 erythritol, and uniformly mixing to obtain a first mixture; mixing the mixture I with 2/10 of erythritol to prepare a mixture II; and mixing the mixture II with 3/10 of erythritol, and mixing with the rest erythritol to obtain the spare product.
The preparation method of the empty capsule comprises the following steps: respectively melting gelatin and konjac glucomannan, mixing at a mass ratio of 3.5.
Example 4
The embodiment aims to provide a food composition for moisturizing, which comprises the following raw materials: 3kg of proteoglycan, 12kg of tremella polysaccharide, 5kg of chitosan oligosaccharide, 5kg of sodium hyaluronate, 50kg of erythritol, 5kg of lactobacillus plantarum L-1373kg of lactobacillus plantarum and fructo-oligosaccharide.
The preparation method of the composition comprises the following steps:
grinding the erythritol under the condition of 0.4MPa for 30min, sieving by a 200-mesh sieve, and mixing with lactobacillus plantarum L-137 to obtain a spare product; mixing the above stock with proteoglycan, tremella polysaccharide, chitosan oligosaccharide and sodium hyaluronate in sequence to obtain the food composition. Filling the food composition into empty capsule, and making into hard capsule.
The preparation method of the spare article comprises the following specific steps: mixing lactobacillus plantarum L-137 with 1/10 erythritol, and uniformly mixing to obtain a first mixture; mixing the mixture I with 2/10 of erythritol to prepare a mixture II; and mixing the mixture II with 3/10 of erythritol, and mixing with the rest erythritol to obtain the spare product.
The preparation method of the empty capsule comprises the following steps: respectively melting gelatin and konjac glucomannan, mixing according to the mass ratio of 3.5 to 1 (mass ratio of gelatin to konjac glucomannan), adding 0.05wt% of higher alcohol fatty acid ester, completely defoaming to obtain sol, molding the sol, drying at 85 ℃ for 10 hours, pulling out the shell, cutting to obtain empty capsules, wherein the water content of the empty capsules is less than 5%.
Example 5
The present embodiment aims to provide a food composition for moisturizing, which includes the following raw materials: 1kg of proteoglycan, 8kg of tremella polysaccharide, 1kg of chitosan oligosaccharide, 1kg of sodium hyaluronate, 1kg of lactobacillus plantarum L-1371kg, 30kg of erythritol and 1kg of fructo-oligosaccharide.
The preparation method of the composition comprises the following steps:
grinding the erythritol under the condition of 0.3MPa for 60min, sieving by a 180-mesh sieve, and mixing with lactobacillus plantarum L-137 to obtain a spare product; mixing the above stock with proteoglycan, tremella polysaccharide, chitosan oligosaccharide and sodium hyaluronate in sequence to obtain the food composition. Filling the food composition into empty capsule, and making into hard capsule.
The preparation method of the spare article is as follows: mixing lactobacillus plantarum L-137 and 3/20 erythritol, and uniformly mixing to obtain a first mixture; mixing the mixture I with 3/10 of erythritol to prepare a mixture II; and mixing the mixture II with 4/10 of erythritol, and mixing with the rest erythritol to obtain the spare product.
The preparation method of the empty capsule comprises the following steps: respectively melting gelatin and konjac glucomannan, mixing according to the mass ratio of 3 to 1 (mass ratio of gelatin to konjac glucomannan), adding 0.05wt% of higher alcohol fatty acid ester, completely defoaming to obtain sol, molding the sol, drying at 80 ℃ for 14h, pulling out the shell, cutting to obtain empty capsules, wherein the water content of the empty capsules is less than 5%.
Example 6
The embodiment aims to provide a food composition for moisturizing, which comprises the following raw materials: 5kg of proteoglycan, 20kg of tremella polysaccharide, 10kg of chitosan oligosaccharide, 10kg of sodium hyaluronate, 70kg of erythritol, 70kg of lactobacillus plantarum L-1375kg and 10kg of fructo-oligosaccharide.
The preparation method of the composition comprises the following steps:
grinding the erythritol under the condition of 0.6MPa for 20min, sieving by a 190-mesh sieve, and mixing with lactobacillus plantarum L-137 to obtain a spare product; mixing the above stock with proteoglycan, tremella polysaccharide, chitosan oligosaccharide and sodium hyaluronate in sequence to obtain the food composition. Filling the food composition into empty capsule, and making into hard capsule.
The preparation method of the spare article comprises the following specific steps: mixing lactobacillus plantarum L-137 and 3/25 erythritol, and uniformly mixing to obtain a first mixture; mixing the mixture I with 1/4 of erythritol to prepare a mixture II; and mixing the mixture II with 3/10 of erythritol, and mixing with the rest erythritol to obtain the spare product.
The preparation method of the empty capsule comprises the following steps: respectively melting gelatin and konjac glucomannan, mixing according to the mass ratio of 4 to 1 (mass ratio of gelatin to konjac glucomannan), adding 0.05wt% of higher alcohol fatty acid ester, completely defoaming to obtain sol, molding the sol, drying at 90 ℃ for 8 hours, pulling out the shell, cutting to obtain empty capsules, wherein the water content of the empty capsules is less than 5%.
Comparative example 1
This comparative example differs from example 4 in that the sweetener in this comparative example is sucrose.
Comparative example 2
The comparative example is different from example 4 in that only gelatin was used as a raw material of the sol in the comparative example.
Effects of the invention
240 volunteers were collected in the age range of 22 to 54 years and the average age was (37 ± 4.308) years, and were divided into 6 groups on average according to skin conditions, and the products prepared in examples 1 to 4, comparative example 1 and comparative example 2 were tried, respectively, and the effect after trial was observed for each group. In addition, the statistical analysis shows that p is more than 0.05 and is comparable.
The using method comprises the following steps: the food composition powder prepared in the embodiment 1 and the embodiment 2 is taken, mixed with warm water with the temperature of below 37 ℃ and then drunk; the products prepared in example 3, example 4, comparative example 1 and comparative example 2 were taken with warm water for consumption. It is to be noted here that the consumption amount of each group of food compositions is the same. The administration time is 20-30 days.
Volunteer exclusion criteria: (1) voluntarily interrupting the test person; (2) those having an allergy phenomenon to the food composition.
TABLE 1 Effect on trial
As can be seen from table 1, after the volunteers eat the product prepared by the present application, the moisture content of the skin is in an increasing state, and the skin is in a plump and moist state, so that the moisturizing effect is good. In comparative example 1, since the sweetener is sucrose, it is not suitable for diabetics or people who do not like sweet foods, while in comparative example 2, although the trial effect is better, the preservation effect is worse than that of the hard capsules prepared in examples 3 and 4, and thus it can be seen that when konjac glucomannan is used as one of the raw materials of the sol, the preservation period and the low temperature resistance of the hard capsules can be effectively improved.
In conclusion, the food composition for moisturizing is prepared by taking proteoglycan, tremella polysaccharide, sodium hyaluronate and lactobacillus plantarum L-137 as main raw materials and erythritol and a sweetening agent as auxiliary materials, can effectively improve the moisture retention of skin and fill extracellular interstitium of a dermis layer, and can stimulate the generation of collagen and hyaluronic acid of an organism per se to improve the elasticity and luster of the skin. Therefore, the food composition can effectively solve the problem that a skin care product (for external use) temporarily replenishes water on the surface of the skin but cannot penetrate into the corium layer of the skin, can improve the skin state in the above way, achieves the expected moisturizing effect, and has high use value. In addition, the preparation method of the food composition not only can ensure that the mixing degree of all the raw materials is better, but also can ensure that the food composition is more convenient for eaters to eat, has high convenience, is suitable for batch production, and has higher economic benefit.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
1. The food composition for moisturizing is characterized by comprising the following raw materials in parts by weight: 1-5 parts of proteoglycan, 8-20 parts of tremella polysaccharide, 1-10 parts of chitosan oligosaccharide, 1-10 parts of sodium hyaluronate, 1-5 parts of lactobacillus plantarum L-1371-5 parts and 31-80 parts of sweetener, wherein the proteoglycan is extracted from salmon nasal cartilage.
2. The food composition for moisturizing and preserving as claimed in claim 1, wherein the sweetener is erythritol and fructo-oligosaccharide.
3. The food composition for moisturizing according to claim 2, comprising the following raw materials in parts by weight: 3 parts of proteoglycan, 12 parts of tremella polysaccharide, 5 parts of chitosan oligosaccharide, 5 parts of sodium hyaluronate, 50 parts of erythritol and 5 parts of fructo-oligosaccharide.
4. A method for preparing a food composition for moisturizing as claimed in claim 2 or 3, characterized in that it comprises the following steps:
grinding and sieving the erythritol, and mixing the erythritol with lactobacillus plantarum L-137 to prepare a spare article; and sequentially mixing the spare article with proteoglycan, tremella polysaccharide, chitosan oligosaccharide and sodium hyaluronate to prepare the food composition.
5. The method of claim 4, wherein the stock is prepared in the following specific manner:
mixing lactobacillus plantarum L-137 with erythritol of (1-1.5)/10, and uniformly mixing to obtain a first mixture; mixing the mixture I with erythritol of (2-3)/10 to obtain a mixture II; and mixing the mixture II with the rest erythritol to prepare the spare article.
6. The method according to claim 4, wherein the erythritol is ground under a pressure of 0.3MPa to 0.6MPa, and after grinding, the erythritol is sieved through a 180-200 mesh sieve and then mixed with Lactobacillus plantarum L-137.
7. The method of claim 4, wherein the food composition is filled into empty capsules to prepare hard capsules.
8. The method of claim 7, wherein the empty capsule is prepared by:
respectively melting gelatin and konjac glucomannan, mixing to obtain sol, molding the sol, drying, pulling out shells, and cutting to obtain empty capsules with water content of less than 5%.
9. The method according to claim 8, wherein the mass ratio of gelatin to konjac gum is (3-4): 1.
10. The method according to claim 8, wherein 0.05% of an antifoaming agent is added to the sol, and the antifoaming agent is a higher alcohol fatty acid ester antifoaming agent.
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