Anti-sugar and anti-oxidation solid beverage containing mulberry leaf and emblic leafflower fruit components

Abstract

The invention relates to a solid beverage containing mulberry leaf and emblic leafflower fruit components. The solid beverage comprises the following components: a mulberry leaf-emblic leafflower fruit fermentation extract, collagen tripeptide, fructo-oligosaccharide, vitamin C, zinc gluconate, vitamin E, vitamin B6 and vitamin B2. The solid beverage disclosed by the invention contains components such as mulberry leaf and phyllanthus emblica collagen tripeptide, and particularly contains a mulberry leaf and phyllanthus emblica mixed fermentation extract obtained by an original fermentation process, so that contained anti-sugar and anti-oxidation components are stimulated, the generation of free sugar can be greatly inhibited, and oxygen free radicals can be eliminated; the product can be used as a whitening food for alleviating the problems of dull yellow facial skin, coarse pores and the like caused by high-sugar diet, so that the skin is whitened and fine.

Description

Technical Field

[0001] The invention relates to the field of food, and more particularly to an anti-sugar and anti-oxidation solid beverage containing mulberry leaves and emblica fruits. Background Art

[0002] A high-sugar diet has multiple adverse effects. First, a high-sugar diet can easily lead to excessive intake of sugars, resulting in high blood sugar levels, which can then lead to obesity or diabetes. In addition, people who eat a high-sugar diet are prone to produce free radicals due to excessive intake of sugars, which can affect the metabolism of the skin, causing the skin to become dull, loose, dry, and wrinkled. People's dependence on sugar makes it very difficult to reduce their sugar intake, making the above problems difficult to solve.

[0003] Therefore, there is a need for a food composition that can reduce the various effects of a high-sugar diet. Summary of the invention

[0004] The invention provides a solid beverage containing mulberry leaf and emblica emblica ingredients, which comprises the following ingredients: mulberry leaf-emblica emblica fermentation extract, collagen tripeptide, oligofructose, vitamin C, zinc gluconate, vitamin E, vitamin B6 and vitamin B2.

[0005] In a specific embodiment, the solid beverage comprises the following ingredients: 20-30 parts by weight of mulberry leaf-emblica emblica fermentation extract, 3 parts by weight of collagen tripeptide, 20 parts by weight of oligofructose, 2 parts by weight of vitamin C, 0.5 parts by weight of zinc gluconate, 0.03 parts by weight of vitamin E, 0.003 parts by weight of vitamin B6, and 0.003 parts by weight of vitamin B2.

[0006] In a specific embodiment, the mulberry leaf-emblica emblica fermentation extract is prepared by the following method:

[0007] S1: Mix mulberry leaves and emblica emblica to form a homogenate to prepare a fermentation raw material;

[0008] S2: inoculating Lactococcus lactis and Lactobacillus plantarum into the fermentation raw material for fermentation to obtain a fermentation product;

[0009] S3: Drying the fermentation product to obtain the mulberry leaf-emblica emblica fermentation extract.

[0010] In a specific embodiment, S1 includes the following steps:

[0011] S11: Mix fresh mulberry leaves and fresh pitted emblica, add water and glucose

[0012] S12: homogenize at 4°C;

[0013] S13: adding pectinase and incubating at 25° C. for 1 hour to obtain the fermentation raw material.

[0014] In a specific embodiment, in S11, citric acid with a concentration of 2% is also added.

[0015] In a specific embodiment, S2 includes the following steps:

[0016] S21: inoculating Lactococcus lactis into the fermentation raw material, and aerobically fermenting at 25° C. and 180 rpm for 6 h to obtain a primary fermentation product;

[0017] S22: continue to inoculate Lactobacillus plantarum into the primary fermentation product, and aerobically ferment at 35° C. and 180 rpm for 24 hours to obtain a secondary fermentation product.

[0018] In a specific embodiment, the inoculation concentration of Lactococcus lactis is 10 5 CFU.

[0019] In a specific embodiment, the inoculation concentration of Lactobacillus plantarum is 10 6 CFU.

[0020] In a specific embodiment, in S3, the secondary fermentation product is spray-dried to obtain the mulberry leaf-emblica emblica fermentation extract.

[0021] In a specific embodiment, the solid beverage further comprises resistant dextrin and a sweetener.

[0022] In a specific embodiment, the sweetener is erythritol and / or sucralose.

[0023] The solid beverage of the present invention contains components such as mulberry leaves, emblica collagen tripeptide, and especially contains a mixed fermentation extract of mulberry leaves and emblica obtained by an original fermentation process, which stimulates the anti-sugar and antioxidant components contained therein, can inhibit the generation of free sugars and remove oxygen free radicals in large quantities, and can be used as a whitening food to alleviate the problems of dark yellow facial skin, enlarged pores, etc. caused by a high-sugar diet, making the skin white and delicate. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is the in vitro DPPH clearance curve of mulberry leaf-emblica emblica fermentation extract.

[0025] Figure 2 This is the zebrafish sugar control test result of the solid beverage of the present invention.

[0026] Figure 3 This is a zebrafish embryo reactive oxygen species (ROS) scavenging test of the solid beverage of the present invention. DETAILED DESCRIPTION

[0027] The principles and features of the present invention are described below in conjunction with the accompanying drawings. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0028] During the research and development process, we found that mixed fermentation of mulberry leaves and emblica emblica can increase the content of active substances such as TNJ, flavonoids, tannins and phenols, and this increase is particularly obvious under the conditions of co-fermentation of yeast and Aspergillus oryzae. The following is an example.

[0029] 1. Preparation and properties of mulberry leaf-emblica emblica fermented extract

[0030] Preparation Example 1 of Mulberry Leaf-Emblica Emblica Fermentation Extract

[0031] Step 1: fresh mulberry leaves and fresh pitted emblica (weight ratio 1:1) were mixed, 1 / 2 weight of water was added, and citric acid (final concentration 2%) and glucose (final concentration 1%) were added, and the mixture was homogenized at 4°C, and then pectinase (0.5%) was added, and the mixture was incubated at 25°C for 1 hour to obtain a fermentation raw material;

[0032] Step 2: Inoculate the fermentation raw material with Lactococcus lactis (10 5 CFU), and aerobically fermented at 25°C and 180 rpm for 6 h to obtain the primary fermentation product;

[0033] Step 3: Continue to inoculate Lactobacillus plantarum (10 6 CFU), and aerobically fermented at 35°C and 180 rpm for 24 h to obtain the secondary fermentation product;

[0034] Step 4: spray-drying the secondary fermentation product to obtain a mulberry leaf-emblica emblica fermentation extract.

[0035] Preparation Example 2 of Mulberry Leaf-Emblica Emblica Fermentation Extract

[0036] The remaining steps are the same as those in Example 1, except that citric acid is not added in step 1.

[0037] Comparative Example 1

[0038] The remaining steps are the same as those in Example 1, except that Lactococcus lactis and Lactobacillus plantarum are added at once at the beginning of fermentation.

[0039] Comparative Example 2

[0040] The commercially available mulberry leaf extract and emblica fruit extract were directly purchased, and the same amount of citric acid, Lactococcus lactis and Lactobacillus plantarum were added.

[0041] 2. In vitro antioxidant activity test of mulberry leaf-emblica emblica fermentation extract

[0042] The DPPH scavenging experiment was used to detect the in vitro antioxidant activity of the mulberry leaf-emblica emblica fermentation extract as follows:

[0043] Prepare DPPH standard solution with ethanol, dilute the samples to be tested into different multiples, add them into DPPH standard solution, mix well, let stand for 5 minutes, filter the precipitate, take the supernatant and measure the absorbance at 517nm. Calculate the DPPH free radical scavenging rate based on the absorbance value.

[0044] The results are as follows Figure 1 As shown, the two embodiments of the present invention have a high DPPH free radical scavenging rate, especially the mulberry leaf-emblica emblica fermented extract prepared in Example 1 can increase the DPPH free radical scavenging rate to nearly 100% at a concentration of 40 mg / L. It can be seen that the mulberry leaf-emblica emblica fermented extract of the present invention has a high antioxidant property.

[0045] 3. Preparation of solid beverages

[0046] Solid beverage embodiment 1

[0047] 30 parts by weight of the mulberry leaf-emblica emblica fermented extract (from mulberry leaf-emblica emblica fermented extract preparation example 2), 3 parts by weight of collagen tripeptide, 20 parts by weight of erythritol, 20 parts by weight of resistant dextrin, 20 parts by weight of oligofructose, 2 parts by weight of edible flavor, 2 parts by weight of vitamin C, 0.3 parts by weight of sucralose, 0.5 parts by weight of zinc gluconate, 0.03 parts by weight of vitamin E, 0.003 parts by weight of vitamin B6 and 0.003 parts by weight of vitamin B2 are mixed and added into a stirring tank, mixed well, and sealed and filled by a filling machine to obtain a solid beverage.

[0048] Solid beverage embodiment 2

[0049] 20 parts by weight of the mulberry leaf-emblica emblica fermented extract (from mulberry leaf-emblica emblica fermented extract preparation example 2), 3 parts by weight of collagen tripeptide, 20 parts by weight of erythritol, 20 parts by weight of resistant dextrin, 20 parts by weight of oligofructose, 2 parts by weight of edible flavor, 2 parts by weight of vitamin C, 0.3 parts by weight of sucralose, 0.5 parts by weight of zinc gluconate, 0.03 parts by weight of vitamin E, 0.003 parts by weight of vitamin B6 and 0.003 parts by weight of vitamin B2 are mixed and added into a stirring tank, mixed well, and sealed and filled by a filling machine to obtain a solid beverage.

[0050] Solid beverage embodiment 3

[0051] 30 parts by weight of the mulberry leaf-emblica emblica fermented extract (from mulberry leaf-emblica emblica fermented extract preparation example 1), 3 parts by weight of collagen tripeptide, 20 parts by weight of erythritol, 20 parts by weight of resistant dextrin, 20 parts by weight of oligofructose, 2 parts by weight of edible flavor, 2 parts by weight of vitamin C, 0.3 parts by weight of sucralose, 0.5 parts by weight of zinc gluconate, 0.03 parts by weight of vitamin E, 0.003 parts by weight of vitamin B6 and 0.003 parts by weight of vitamin B2 are mixed and added into a stirring tank, mixed well, and sealed and filled by a filling machine to obtain a solid beverage.

[0052] Solid Beverage Example 4

[0053] 20 parts by weight of the mulberry leaf-emblica fermentation extract (from mulberry leaf-emblica fermentation extract preparation example 1), 3 parts by weight of collagen tripeptide, 20 parts by weight of erythritol, 20 parts by weight of resistant dextrin, 20 parts by weight of oligofructose, 2 parts by weight of edible flavor, 2 parts by weight of vitamin C, 0.3 parts by weight of sucralose, 0.5 parts by weight of zinc gluconate, 0.03 parts by weight of vitamin E, 0.003 parts by weight of vitamin B6 and 0.003 parts by weight of vitamin B2 are mixed and added into a stirring tank, mixed well, and sealed and filled by a filling machine to obtain a solid beverage.

[0054] Solid Beverage Comparative Example

[0055] The other components were the same as those in Example 1, except that the mulberry leaf-emblica emblica fermented extract was replaced with 15 parts by weight of a commercially available mulberry leaf extract and 15 parts by weight of a commercially available emblica emblica extract.

[0056] 4. Zebrafish testing of solid beverages

[0057] Zebrafish sugar control test

[0058] The zebrafish were exposed to a 2wt% glucose solution to induce a high sugar model for testing. 39 6-day-old zebrafish were divided into 13 groups and exposed to 2wt% glucose solution and 0.5g / L solid beverage aqueous solution as the test group. At the same time, 6 6-day-old zebrafish were divided into 2 groups, namely the model control group (2wt% glucose solution) and the blank control group. After 18 hours of exposure, the zebrafish were frozen anesthetized and homogenized, and the supernatant was taken for free sugar level measurement and calculation of the zebrafish free sugar production inhibition rate, and the average value was taken for each group.

[0059]

[0060] Zebrafish embryo reactive oxygen species (ROS) scavenging test

[0061] Thirty-nine 48-hour-old zebrafish embryos were exposed to 0.5 g / L solid beverage aqueous solution. A blank control group was also set up. After 24 hours of exposure, the fish embryos were stained with H2DCFDA, and fluorescence photography was used to measure the ROS signal intensity and calculate the ROS clearance rate.

[0062]

[0063] The results are as follows Figure 2 and 3 As shown, the solid beverage of the present invention can significantly reduce the generation of free sugar in zebrafish, with the inhibition rate up to about 67%; and can remove active oxygen in zebrafish embryos, with the ROS removal rate up to about 30%. It can be seen that the solid beverage of the present invention can effectively reduce the sugar and oxygen free radicals in cells, has anti-glycation and antioxidant effects, and can reduce the effects of dark yellow facial skin and enlarged pores caused by a high-sugar diet.

[0064] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention is applicable to the finless porpoise, the scope of protection is not limited thereto and can also be applied to aquatic mammals or fishes thereof. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the scope of protection of the present invention.

Claims

1. A solid beverage containing mulberry leaves and emblica emblica ingredients, characterized in that: Includes the following ingredients: mulberry leaf-emblica fermentation extract, collagen tripeptide, oligofructose, vitamin C, zinc gluconate, vitamin E, vitamin B6, and vitamin B2.

2. The solid beverage according to claim 1, characterized in that The invention comprises the following ingredients: 20-30 parts by weight of mulberry leaf-emblica emblica fermented extract, 3 parts by weight of collagen tripeptide, 20 parts by weight of oligofructose, 2 parts by weight of vitamin C, 0.5 parts by weight of zinc gluconate, 0.03 parts by weight of vitamin E, 0.003 parts by weight of vitamin B6 and 0.003 parts by weight of vitamin B2.

3. The solid beverage according to claim 1 or 2, characterized in that: The mulberry leaf-emblica emblica fermentation extract is prepared by the following method: S1: Mix mulberry leaves and emblica emblica to form a homogenate to prepare a fermentation raw material; S2: inoculating Lactococcus lactis and Lactobacillus plantarum into the fermentation raw material for fermentation to obtain a fermentation product; S3: Drying the fermentation product to obtain the mulberry leaf-emblica emblica fermentation extract.

4. The solid beverage according to claim 2, characterized in that: S1 includes the following steps: S11: Mix fresh mulberry leaves and fresh pitted emblica, add water and glucose S12: homogenize at 4°C; S13: adding pectinase and incubating at 25° C. for 1 hour to obtain the fermentation raw material.

5. The solid beverage according to claim 4, characterized in that: In S11, citric acid with a concentration of 2% was also added.

6. The solid beverage according to claim 2, characterized in that: S2 includes the following steps: S21: inoculating Lactococcus lactis into the fermentation raw material, and aerobically fermenting at 25° C. and 180 rpm for 6 h to obtain a primary fermentation product; S22: continue to inoculate Lactobacillus plantarum into the primary fermentation product, and aerobically ferment at 35° C. and 180 rpm for 24 hours to obtain a secondary fermentation product.

7. The solid beverage according to claim 6, characterized in that: The inoculation concentration of Lactococcus lactis is 10 5 CFU.

8. The solid beverage according to claim 6, characterized in that The inoculation concentration of the plant lactobacillus is 10 6 CFU.

9. The solid beverage according to claim 9, characterized in that: In S3, the secondary fermentation product is spray-dried to obtain the mulberry leaf-emblica emblica fermentation extract.

10. The solid beverage according to claim 1, characterized in that: Also included are resistant dextrins and sweeteners; The sweetener is erythritol and / or sucralose.

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