A rose enzyme powder, a solid beverage containing the rose enzyme powder, and a preparation method thereof

Abstract

The application discloses a rose enzyme powder, a solid beverage containing the rose enzyme powder and a preparation method of the solid beverage, and belongs to the technical field of food; the application selects mixed strains of lactobacillus with a specific mass ratio, carries out fermentation on the mixed strains, then adds the fermentation liquor into a sterile rose stock solution to carry out fermentation, and finally carries out freeze-drying by using a specific freeze-drying procedure, so that the obtained rose enzyme powder has multiple physiological functions, excellent antioxidant and beauty and skin care effects; and can be applied to the preparation of beauty and skin care products; meanwhile, the solid beverage provided by the application adds specific mass fractions of rose enzyme powder, red pomegranate concentrated powder, needle leaf cherry powder and Guanshan cherry powder, and the four have excellent synergistic effects and can achieve the effect of multi-channel beauty and skin care; and specific mass fractions of soybean protein isolate powder and whey protein concentrate powder are added, so that the solid beverage has excellent immune-enhancing effect on the basis of beauty and skin care.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food technology, and particularly relates to a rose enzyme powder, a solid beverage containing the rose enzyme powder and a preparation method of the solid beverage. BACKGROUND

[0002] Solid beverage refers to a solid product prepared by taking sugar, milk and dairy products, eggs or egg products, fruit juice or edible plant extract as main raw materials and adding appropriate amount of auxiliary materials or food additives, with moisture content of not more than 5 g per 100 g of finished product, which is divided into three categories of protein solid beverage, ordinary solid beverage and baking solid beverage (instant coffee). Protein solid beverage refers to a product prepared by taking milk and dairy products, eggs and egg products, other animal and plant proteins, amino acids and the like as main raw materials and adding or not adding auxiliary materials, with protein content greater than or equal to 4%. Compared with other solid beverages, edible protein solid beverage can supplement human protein, improve the situation of insufficient protein intake of Chinese people, and also can play a role in enhancing human immunity.

[0003] In recent years, the whole nation fitness trend has risen in China, which also brings new consumers to the protein solid beverage market. The functional refinement of traditional protein solid beverage has become a breakthrough point in the future protein solid beverage track. From ancient times to the present, among many sub-functions, beauty and skin care has always been the main theme pursued by women of all ages. Chinese patent CN110574787A discloses a protein solid beverage for regulating intestinal health and a processing technology thereof, and Chinese patent CN108308503A discloses a plant protein solid beverage for reducing blood sugar and a preparation method thereof. At present, there is no protein solid beverage related to beauty and skin care function, and the above-mentioned invention patents do not verify the function of improving immunity of the prepared protein solid beverage on the basis of additional effects. Therefore, it is necessary to develop a protein solid beverage which can both beautify and improve human immunity. SUMMARY

[0004] The present application aims to overcome the deficiencies of the prior art and provide a rose enzyme powder with beauty and skin care effect, and a solid beverage containing the rose enzyme powder of the present application and a preparation method thereof, which has both beauty and skin care effect and can enhance immunity.

[0005] To achieve the above-mentioned purpose, in the first aspect, the technical solution adopted by the present application is as follows: a preparation method of a rose enzyme powder, the preparation method comprising the following steps:

[0006] (1) Preparation of sterile rose stock solution: impurity removal, washing, drying and crushing of fresh rose petals to obtain rose powder, then mixing the rose powder with water and filtering, collecting the filtrate and adding white granulated sugar to the filtrate and sterilizing to obtain the sterile rose stock solution;

[0007] (2) Preparation of mixed fermentation broth: The mixed bacterial strain consisting of Lactobacillus plantarum RH JS001 lyophilized powder, Lactobacillus paracasei LPc-G110 lyophilized powder and Lactobacillus acidophilus LA-G80 lyophilized powder was dissolved in sterile water to obtain mixed bacterial broth. The mixed bacterial broth was then inoculated into the culture medium for fermentation to obtain mixed fermentation broth.

[0008] (3) Inoculation and fermentation: The mixed fermentation broth is inoculated into sterile rose stock solution at an inoculation rate of 6-10% and fermented at 37°C for 48-72 hours to obtain rose enzyme solution;

[0009] (4) Drying: The rose enzyme liquid is pre-frozen at -10 to -30℃ for 12 to 24 hours and then freeze-dried at -80℃ and 15-20Pa for 24 to 48 hours. After drying, it is pulverized and sieved to obtain rose enzyme powder.

[0010] In the mixed strain, the mass ratio of *Lactobacillus plantarum* RH JS001 lyophilized powder, *Lactobacillus paracasei* LPc-G110 lyophilized powder, and *Lactobacillus acidophilus* LA-G80 lyophilized powder is *Lactobacillus plantarum* RH JS001 lyophilized powder: *Lactobacillus paracasei* LPc-G110 lyophilized powder: *Lactobacillus acidophilus* LA-G80 lyophilized powder = (1-3): (1-3): (1-2);

[0011] The method for preparing the Lactobacillus plantarum RH JS001 freeze-dried powder is as follows: Lactobacillus plantarum RH JS001 is inoculated into MRS liquid culture medium and cultured at 37℃ for 16-20 hours, and then freeze-dried to obtain Lactobacillus plantarum RH JS001 freeze-dried powder.

[0012] The present invention provides a method for preparing rose enzyme powder by selecting a mixed strain of lactobacillus with a specific mass ratio and performing a preliminary fermentation on the mixed strain. Then, the fermentation liquid is inoculated into sterile rose extract for fermentation, followed by freeze-drying using a specific freeze-drying procedure. The resulting rose enzyme powder has multiple physiological effects, effectively promoting the body's metabolism and blood circulation, thereby achieving excellent antioxidant and beauty-enhancing effects.

[0013] The Lactobacillus plantarum RH JS001 described in this invention has the accession number CGMCC No.23703 and the accession date is November 1, 2021.

[0014] Preferably, in the mixed strain, the mass ratio of *Lactobacillus plantarum* RH JS001 lyophilized powder, *Lactobacillus paracasei* LPc-G110 lyophilized powder, and *Lactobacillus acidophilus* LA-G80 lyophilized powder is 2:2:1.

[0015] Preferably, in step (3), the mixed fermentation broth is inoculated into sterile rose stock solution at an inoculation rate of 6% and fermented at 37°C for 60 hours.

[0016] Preferably, in step (4), the rose enzyme solution is pre-frozen at -20°C for 18 hours and then freeze-dried at -80°C and 15-20 Pa for 48 hours.

[0017] The inventors discovered that when the mass ratio of lactobacillus in the mixed strain is further limited to the above value, and the inoculation amount and fermentation time in step (3) are also limited, and the freeze-drying procedure is also limited, the beauty and skin care effects of the obtained rose enzyme powder are even better.

[0018] In a preferred embodiment of the preparation method of the present invention, in step (1), the mass ratio of filtrate to white sugar is filtrate: white sugar = 100: (10-15).

[0019] As a preferred embodiment of the preparation method of the present invention, in step (1), the impurity removal, cleaning, drying and pulverizing are specifically as follows: the fresh double-petaled red rose petals are passed through a 20-40 mesh sieve to remove impurities, then the rose petals after impurity removal are soaked in clean water for 1-2 hours and drained, and then dried at 40-50°C. Next, the dried rose petals are pulverized and passed through a 100-120 mesh sieve to obtain rose powder.

[0020] In a preferred embodiment of the preparation method of the present invention, in step (1), the mass ratio of rose powder to water is rose powder:water = 1:(10-20).

[0021] As a preferred embodiment of the preparation method of the present invention, the specific sterilization step in step (1) is: pasteurization at 80-90°C for 5-15 minutes.

[0022] In a preferred embodiment of the preparation method of the present invention, in step (2), the mass ratio of mixed bacterial strain to sterile water is mixed bacterial strain: sterile water = 100: (1.5~3.0); the inoculation amount of the mixed bacterial solution is 0.06%.

[0023] In a preferred embodiment of the preparation method described in this invention, the fermentation endpoint in step (2) is defined as follows: when the pH of the bacterial solution is <4.0, the OD value is >8.0, and the viable cell count in the bacterial solution is ≥1.0×10⁻⁶. 9 Fermentation was stopped when the concentration of CFU / mL was reached; the fermentation endpoint was reached in 18–24 hours.

[0024] In a preferred embodiment of the preparation method described in this invention, the culture medium in step (2) comprises the following components at the following concentrations: glucose 20-40 g / L, yeast peptone 5-15 g / L, yeast extract 10-30 g / L, L-malic acid 1-5 g / L, citric acid 1-5 g / L, potassium dihydrogen phosphate 1-5 g / L, sodium chloride 0.3-0.8 g / L, magnesium sulfate 0.05-0.08 g / L, and manganese sulfate 0.01-0.02 g / L.

[0025] Preferably, in step (2), the culture medium comprises the following components at the following concentrations: glucose 30 g / L, yeast peptone 10 g / L, yeast extract 15 g / L, L-malic acid 3 g / L, citric acid 2 g / L, potassium dihydrogen phosphate 2 g / L, sodium chloride 0.5 g / L, magnesium sulfate 0.06 g / L, and manganese sulfate 0.01 g / L.

[0026] Further optimization of the component concentrations of the culture medium can result in a more superior overall performance of the obtained rose enzyme powder.

[0027] In a preferred embodiment of the preparation method of the present invention, in step (4), the mesh size of the sieve is 100-120 mesh.

[0028] Secondly, the present invention also provides a rose enzyme powder, which is prepared by the preparation method described in the present invention.

[0029] The rose enzyme powder provided by this invention has excellent beauty and skin care effects. In subsequent mouse experiments, it was found that compared with the model group, the SOD content in the skin of mice treated with the rose enzyme powder provided by this invention was significantly increased (P<0.0001), and the levels of MDA, tyrosine and lipofuscin in the skin of mice were significantly reduced (P<0.0001). That is, the rose enzyme powder provided by this invention can effectively improve skin condition and has excellent beauty and skin care effects.

[0030] Thirdly, the present invention also provides the application of the rose enzyme powder in the preparation of beauty products.

[0031] Because the rose enzyme powder provided by this invention has excellent beauty and skin care effects, it can be added as a component to various beauty products, such as solid beverages.

[0032] Fourthly, the present invention provides a solid beverage comprising the rose enzyme powder described in the present invention.

[0033] As a preferred embodiment of the solid beverage of the present invention, the solid beverage comprises the following components in parts by weight: 0.75-1.75 parts of rose enzyme powder, 0.50-1.50 parts of pomegranate concentrate powder, 0.10-1.00 parts of acerola cherry powder, and 0.10-0.50 parts of Kanzan cherry blossom powder.

[0034] The solid beverage provided by this invention contains specific mass proportions of rose enzyme powder, pomegranate concentrate powder, acerola cherry powder, and Kanzan cherry blossom powder. These four ingredients exhibit excellent synergistic effects, achieving multi-pathway beauty and skin-nourishing effects. Specifically, the rose enzyme powder, prepared using the method of this invention, possesses multiple physiological benefits, promoting metabolism and blood circulation, and exhibiting significant antioxidant and beauty-nourishing functions. The pomegranate concentrate powder is derived from concentrated pure water from Spain, containing ≥15% punicin, which has whitening, anti-spot, and anti-aging effects. The acerola cherry powder originates from Brazil and is a superior source of natural vitamin C, known as the "King of Vitamin C." The main active ingredient in Kanzan cherry blossom powder is caffeoyl glucose, which has anti-glycation, whitening, and collagen-promoting effects. This invention uses rose enzyme powder as the main beauty-nourishing ingredient, supplemented by pomegranate concentrate powder, acerola cherry powder, and Kanzan cherry blossom powder, to synergistically improve skin condition.

[0035] As a preferred embodiment of the solid beverage of the present invention, the solid beverage further includes the following components in parts by weight: 47 parts soy protein isolate powder, 5 parts whey protein concentrate powder, 20-25 parts resistant dextrin, 0.40-0.80 parts xanthan gum, 0.20-0.60 parts crystalline fructose, 0.004-0.012 parts sucralose, and 13-26 parts maltodextrin.

[0036] The solid beverage provided by this invention further enhances immunity by adding soy protein isolate and whey protein concentrate.

[0037] Preferably, the solid beverage of the present invention comprises the following components in parts by weight: 1.0-1.5 parts rose enzyme powder, 0.8-1.2 parts pomegranate concentrate powder, 0.25-0.75 parts acerola cherry powder, 0.20-0.40 parts Kanzan cherry blossom powder, 47 parts soy protein isolate powder, 5 parts whey protein concentrate powder, 20-25 parts resistant dextrin, 0.50-0.70 parts xanthan gum, 0.30-0.50 parts crystalline fructose, 0.006-0.010 parts sucralose, and 13-26 parts maltodextrin.

[0038] Preferably, the solid beverage of the present invention comprises the following components in parts by weight: 1.25 parts rose enzyme powder, 1.0 part pomegranate concentrate powder, 0.5 parts acerola cherry powder, 0.3 parts Kanzan cherry blossom powder, 47 parts soy protein isolate powder, 5 parts whey protein concentrate powder, 25 parts resistant dextrin, 0.6 parts xanthan gum, 0.4 parts crystalline fructose, 0.008 parts sucralose, and 18.9 parts maltodextrin.

[0039] The inventors discovered that changes in the weight percentages of the components—rose enzyme powder, pomegranate concentrate powder, acerola cherry powder, and Kanzan cherry blossom powder—significantly affect the product's efficacy, and this effect is not linear. This indicates a clear synergistic effect among the four components. When the optimal content of the four components falls within the aforementioned range, the resulting product exhibits excellent efficacy. In particular, when the content falls within the aforementioned range, the product demonstrates the best overall performance, possessing not only superior beauty and skincare effects but also the ability to enhance immunity.

[0040] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0041] 1. In the method for preparing rose enzyme powder provided by the present invention, a mixed strain of lactobacillus with a specific mass ratio is selected, and the mixed strain is subjected to preliminary fermentation. Then, the fermentation liquid is inoculated into sterile rose extract for fermentation, and then freeze-drying is carried out using a specific freeze-drying procedure. The resulting rose enzyme powder has multiple physiological effects, which can effectively promote the body's metabolism and blood circulation, thereby achieving excellent antioxidant and beauty effects; and can be applied to the preparation of beauty and skin care products.

[0042] 2. The solid beverage provided by this invention contains specific mass parts of rose enzyme powder, pomegranate concentrate powder, acerola cherry powder and Kanzan cherry blossom powder. These four ingredients have excellent synergistic effects, achieving multi-pathway beauty and skin care effects. Furthermore, it contains specific mass parts of soy protein isolate powder and whey protein concentrate powder, thus providing excellent immune-enhancing effects on the basis of beauty and skin care. Attached Figure Description

[0043] Figure 1 The image shows the 16 rDNA sequencing results of Lactobacillus plantarum RH JS001.

[0044] Figure 2 This is a phylogenetic tree diagram of Lactobacillus plantarum RH JS001. Detailed Implementation

[0045] To better illustrate the purpose, technical solution, and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0046] Unless otherwise specified, the reagents, methods and equipment used in this invention are all conventional reagents, methods and equipment in the field.

[0047] Example 1

[0048] This invention provides a rose enzyme powder, the preparation method of which includes the following steps:

[0049] (1) Preparation of sterile rose extract: Fresh double-petaled red rose petals were taken, passed through a 30-mesh sieve to remove impurities, and the collected rose petals were soaked in water for 1.5 hours and then drained. They were then dried in an electric heating drying oven at 45°C. The dried petals were then put into a pulverizer for pulverization, and after pulverization, they were passed through a 120-mesh sieve. The sieve material was collected to obtain rose powder. The rose powder and water were then mixed evenly at a mass ratio of rose powder:water = 1:15. The mixture was then filtered, and the filtrate was collected and white sugar was added (the mass ratio of filtrate to white sugar was filtrate:white sugar = 1:0.12). Finally, the system was pasteurized at 85°C for 10 minutes to obtain sterile rose extract.

[0050] (2) Preparation of freeze-dried Lactobacillus plantarum RH JS001 powder: Lactobacillus plantarum RH JS001 was inoculated into MRS liquid medium (inoculation amount of 4%), cultured at 37℃ for 18h, and then freeze-dried to obtain freeze-dried Lactobacillus plantarum RH JS001 powder;

[0051] (3) Preparation of mixed fermentation broth: A mixed bacterial culture consisting of *Lactobacillus plantarum* RH JS001 lyophilized powder, *Lactobacillus paracasei* LPc-G110 lyophilized powder, and *Lactobacillus acidophilus* LA-G80 lyophilized powder in a mass ratio of *Lactobacillus plantarum* RH JS001 lyophilized powder: *Lactobacillus paracasei* LPc-G110 lyophilized powder: *Lactobacillus acidophilus* LA-G80 lyophilized powder = 1:1:1 was dissolved in sterile water (mass ratio of mixed bacterial culture to sterile water = 100:2.0) to obtain a mixed bacterial broth. This mixed bacterial broth was then inoculated into the culture medium at an inoculation rate of 0.06% for fermentation. The fermentation process was successful when the pH of the bacterial broth was <4.0, the OD value was >8.0, and the viable cell count was ≥1.0 × 10⁻⁶. 9 Fermentation was stopped when the concentration of CFU / mL was reached, resulting in a mixed fermentation broth.

[0052] The culture medium comprises the following components at the following concentrations: glucose 30 g / L, yeast peptone 10 g / L, yeast extract 15 g / L, L-malic acid 3 g / L, citric acid 2 g / L, potassium dihydrogen phosphate 2 g / L, sodium chloride 0.5 g / L, magnesium sulfate 0.06 g / L, and manganese sulfate 0.01 g / L.

[0053] (4) Inoculation and fermentation: The mixed fermentation broth was inoculated into sterile rose stock solution at an inoculation rate of 10% and fermented at 37°C for 72 hours to obtain rose enzyme solution.

[0054] (5) Drying: The rose enzyme liquid was pre-frozen at -10℃ for 12 hours and then freeze-dried at -80℃ and 15-20Pa for 24 hours. After drying, it was pulverized and passed through a 120-mesh sieve to obtain rose enzyme powder.

[0055] Example 2

[0056] This invention provides a rose enzyme powder. The difference between this invention and Example 1 is that in step (3), the ratio of Lactobacillus plantarum RH JS001 freeze-dried powder: Lactobacillus paracasei LPc-G110 freeze-dried powder: Lactobacillus acidophilus LA-G80 freeze-dried powder is 3:3:2; in step (4), the inoculation amount of the mixed fermentation liquid is 8% and the fermentation time is 48h; in step (5), the mixture is freeze-dried at -80℃ and 15~20Pa for 36h.

[0057] Example 3

[0058] This invention provides a rose enzyme powder. The difference between this invention and Example 1 is that in step (3), the ratio of Lactobacillus plantarum RH JS001 freeze-dried powder: Lactobacillus paracasei LPc-G110 freeze-dried powder: Lactobacillus acidophilus LA-G80 freeze-dried powder is 2:2:1; in step (4), the inoculation amount of the mixed fermentation broth is 6% and the fermentation time is 60h; in step (5), the mixture is freeze-dried at -80℃ and 15~20Pa for 48h.

[0059] Example 4

[0060] This invention provides a rose enzyme powder. The difference between this invention and Example 3 is that in step (5), the rose enzyme liquid is pre-frozen at -30℃ for 24 hours and then freeze-dried at -80℃ and 15-20Pa for 36 hours.

[0061] Example 5

[0062] This invention provides a rose enzyme powder. The difference between this invention and Example 3 is that in step (5), the rose enzyme liquid is pre-frozen at -20°C for 18 hours.

[0063] Comparative Example 1

[0064] The present invention provides a rose enzyme powder as a comparative example. The only difference between this comparative example and Example 5 is that commercially available Lactobacillus plantarum LP-G18 freeze-dried powder is used instead of the self-made Lactobacillus plantarum RH JS001 freeze-dried powder in Example 5.

[0065] Comparative Example 2

[0066] The present invention provides a rose enzyme powder as a comparative example. The only difference between this comparative example and Example 5 is that the ratio of Lactobacillus plantarum RH JS001 freeze-dried powder: Lactobacillus paracasei LPc-G110 freeze-dried powder: Lactobacillus acidophilus LA-G80 freeze-dried powder is 5:1:4.

[0067] Comparative Example 3

[0068] The present invention provides a rose enzyme powder as a comparative example. The only difference between this comparative example and Example 5 is that the mixed strain is composed of freeze-dried Lactobacillus plantarum RH JS001 powder and freeze-dried Lactobacillus paracasei LPc-G110 powder, and the mass ratio of freeze-dried Lactobacillus plantarum RH JS001 powder to freeze-dried Lactobacillus paracasei LPc-G110 powder is 2:2.

[0069] Comparative Example 4

[0070] The present invention provides a rose enzyme powder as a comparative example. The only difference between this comparative example and Example 5 is that the inoculation amount of the mixed fermentation liquid in step (4) is 15% and the fermentation time is 48h.

[0071] Examples 6-11 and Comparative Examples 5-12

[0072] Examples 6-11 and Comparative Examples 5-12 of this invention provide a solid beverage, the component content (parts by weight) of which is shown in Tables 1-2; wherein the rose enzyme powder used is the rose enzyme powder prepared in Example 5;

[0073] Table 1

[0074]

[0075] Table 2

[0076]

[0077] Example of effect 1

[0078] This example verifies the cosmetic effects of the rose enzyme powder prepared in Examples 1-5 and Comparative Examples 1-4. The specific testing procedure was as follows: Mice were randomly divided into 11 groups, with 10 mice in each group (half male and half female). The 11 groups were Examples 1-5, Comparative Examples 1-4, a normal group, and a model group. Examples 1-5, Comparative Examples 1-4, and the model group received an intramuscular injection of progesterone solution 20 mg / kg, while the normal group received an intramuscular injection of sterile water for injection 0.1 mL / 20 g. All injections were administered once daily to the tail and back of the mice, and simultaneously subjected to medium-wave ultraviolet light. Mice were irradiated with UV light for 30 minutes. At the same time as the model was established, each group of mice was administered the drug by gavage. Examples 1-5 and Comparative Examples 1-4 were given 1 g / kg of rose enzyme powder corresponding to their respective groups. The model group and normal group were given 0.1 mL / 20 g of purified water. Two hours after the last administration on day 35, the mice were sacrificed. A suitable amount of skin tissue from the UV-irradiated area was taken and prepared into a 10% tissue homogenate in an ice bath. The supernatant was collected by centrifugation, and the levels of SOD, MDA, tyrosine, and lipofuscin in the skin were detected. The results are shown in Table 3.

[0079] Table 3

[0080]

[0081]

[0082] As shown in Table 3, compared with the model group, the SOD content in the mouse skin of Examples 1-5 was significantly increased (P < 0.0001), while the levels of MDA, tyrosine, and lipofuscin in the mouse skin were significantly decreased (P < 0.0001). This indicates that the rose enzyme powder obtained using the technical solution of this invention can effectively improve skin condition and has good cosmetic and skin-nourishing effects. Among Examples 1-5, Example 5 showed the highest SOD content in the mouse skin and the lowest levels of MDA, tyrosine, and lipofuscin in the mouse skin. This indicates that during the preparation of rose enzyme powder, the composition of the mixed strains, the amount of mixed fermentation broth added, and the parameters of the subsequent freeze-drying process all affect the performance of the rose enzyme powder. Example 5 represents the optimal process combination, resulting in the best cosmetic and skin-nourishing effect. Compared with Comparative Examples 1-4, the SOD content in mouse skin of Examples 1-5 was higher (P < 0.005), while the levels of MDA, tyrosine, and lipofuscin in mouse skin were lower and significantly different (P < 0.05), indicating that the cosmetic effect of the rose enzyme obtained in the examples of this invention is significantly better than that of the rose enzyme obtained in the comparative examples. Compared with Example 5, the SOD content in mouse skin of Comparative Examples 1-3 was relatively lower, while the levels of MDA, tyrosine, and lipofuscin in mouse skin were relatively higher and significantly different (P < 0.0001), indicating that the strains provided by this invention have a synergistic effect, and that the excellent synergistic effect is only achieved at a specific mass ratio. Compared with Example 5, the SOD content in mouse skin of Comparative Example 4 was relatively lower, while the levels of MDA, tyrosine, and lipofuscin in mouse skin were relatively higher and significantly different (P < 0.0001), indicating that excessive inoculation of the mixed fermentation broth will reduce the cosmetic effect of the product.

[0083] Example 2

[0084] This example verifies the cosmetic effects of the solid beverages prepared in Examples 6-11 and Comparative Examples 5-12. The specific testing procedure was as follows: Mice were randomly divided into 15 groups of 10 mice each, with half males and half females. The 15 groups of mice were fed the solid beverages provided in Examples 6-11, Comparative Examples 5-12, and prior art 1 (CN112568352A), respectively. Each group was injected into the tail and back of the mice once a day, and simultaneously irradiated with medium-wave ultraviolet light for 30 minutes. Two hours after the last administration on day 35, the mice were sacrificed, and appropriate amounts of skin tissue from the ultraviolet-irradiated areas were taken and prepared into a 10% tissue homogenate in an ice bath. The supernatant was collected by centrifugation, and the levels of SOD, MDA, tyrosine, and lipofuscin in the skin were detected. The results are shown in Table 4.

[0085] Table 4

[0086]

[0087] As shown in Table 4, compared with the prior art group 1, the SOD content in mouse skin was significantly increased in each example group (P < 0.0001), while the levels of MDA, tyrosine, and lipofuscin in mouse skin were significantly decreased (P < 0.0001). This indicates that the protein solid beverages obtained in each example group can effectively improve skin condition and have good cosmetic effects compared with the solid beverages provided by the prior art group. Compared with the comparative example group, the SOD content in mouse skin was higher in the example group (P < 0.0001), while the levels of MDA, tyrosine, and lipofuscin in mouse skin were lower, and the differences were statistically significant (P < 0.0001). This indicates that only the product obtained using the technical solution of this invention has the best effect. Among them, in Examples 6 to 11, Example 8 showed the highest SOD content in mouse skin and the lowest levels of MDA, tyrosine, and lipofuscin in mouse skin, indicating that this example was the optimal formula combination with the best beauty and skin care effect. In Example 11, the SOD content, MDA, tyrosine, and lipofuscin levels in mouse skin were similar to those in Example 8. This is because the content of the active ingredients in both examples was the same, resulting in similar beauty and skin care effects. Comparative Examples 5-11 showed a significant increase in SOD levels in mouse skin (P < 0.0001) and a significant decrease in MDA, tyrosine, and lipofuscin levels in mouse skin (P < 0.05), indicating that the components rose enzyme powder, Kanzan cherry blossom powder, pomegranate concentrate, and acerola cherry powder each have certain effects on beauty and skin care. However, compared with Example 8, Comparative Examples 5-12 showed a significantly reduced increase in SOD and a significantly reduced decrease in MDA, tyrosine, and lipofuscin levels compared to the prior art. This indicates that the presence of any one of the components (Comparative Examples 5-8) – rose enzyme powder, Kanzan cherry blossom powder, pomegranate concentrate, or acerola cherry powder – or… The effects of replacing one of the components with a similar component (Comparative Example 10), reducing one component while keeping the total number of active ingredients unchanged (Comparative Example 11), adding some components outside the range but keeping the total number of added components unchanged (Comparative Example 12), or adding all four components outside the range but increasing the total number of added components (Comparative Example 9) are not as good as adding all four components at the same time. It can be clearly seen from the above Comparative Examples 5 to 12 that the rose enzyme powder, Guanshan cherry blossom powder, pomegranate concentrate powder and acerola cherry powder in the solid beverage provided by the present invention have excellent synergistic effects.

[0088] Example 3

[0089] This example verifies the immune-enhancing effect of the solid beverage prepared in Example 8. The specific testing process was as follows: SPF-grade Kunming mice weighing 18g-22g were divided into four immunization groups, with 30 mice in each group. Each immunization group was further divided into a control group, the Example 8 group, and two existing technology groups (CN108308503A), with 10 mice in each group. Sixty female mice were selected and divided into two immunization groups: the first immunization group for delayed-type hypersensitivity (DTH) experiments, serum hemolysin determination, and antibody-producing cell count determination; and the second immunization group for mouse carbon clearance experiments. Sixty male mice were selected and divided into two immunization groups: the third immunization group for mouse peritoneal macrophage phagocytosis of chicken erythrocytes experiment; and the fourth immunization group for mouse lymphocyte transformation experiments and mouse NK cell activity determination. The experimental environment temperature was (22±2)℃, and the relative humidity was (50±10)%. Based on the recommended human intake (0.167 g / kg bw), the protein solid beverage described in Example 8 and the prior art 2 were administered to test animals via gavage at a dose of 1.67 g / kg bw (equivalent to 10 times the recommended human intake), once daily at a volume of 0.2 mL / 10 g bw. The control group received an equal volume of the solvent for 30 consecutive days. It should be noted that after oral administration of protein powder to different groups of mice for 30 days, there was no statistically significant difference in weight gain between the groups and the control group, indicating that the protein powder had no effect on mouse weight. Similarly, there were no statistically significant differences in the spleen / body weight and thymus / body weight ratios between the groups and the control group, indicating that the protein powder had no effect on these ratios. The results are shown in Tables 5-8.

[0090] Table 5

[0091]

[0092] As shown in Table 5, after oral administration of protein solid beverage to mice for 30 days, the paw edema of mice in the Example 8 group was significantly greater than that in the control group (P < 0.0001). The Example 8 group also significantly increased the lymphocyte transformation capacity of mice (P < 0.0001), while there was no statistically significant difference between the existing technology group and the control group.

[0093] Table 6

[0094]

[0095] As shown in Table 6, oral administration of protein solid beverage to mice for 30 days significantly increased the number of antibody-producing cells in the Example 8 group (P<0.05), while there was no statistically significant difference between the prior art group and the control group.

[0096] Table 7

[0097]

[0098]

[0099] As shown in Table 7, after oral administration of protein solid beverage to mice for 30 days, there were no statistically significant differences in NK cell activity and monocyte-macrophage carbon clearance phagocytic index between the groups and the control group.

[0100] Table 8

[0101]

[0102] As shown in Table 8, after oral administration of protein solid beverage to mice for 30 days, there were no statistically significant differences in the phagocytic rate and phagocytic index of peritoneal macrophages phagocytosing chicken erythrocytes between the different dosage groups and the control group.

[0103] As can be seen from the experimental data in Tables 5-8, under laboratory conditions, oral administration of a beauty and skin-nourishing protein solid beverage at a dose of 1.67 g / kg bw to mice for 30 days increased the delayed-type hypersensitivity, lymphocyte transformation ability, and antibody-producing cell number in mice, with significant differences compared to the control group (P<0.05). However, it had no significant effect on mouse NK cell activity, mouse monocyte-macrophage carbon clearance ability, or macrophage phagocytic ability of chicken erythrocytes (P>0.05), indicating that the solid beverage provided by the technical solution of this invention has the function of enhancing immunity.

[0104] Example of effect 4

[0105] This example verifies the safety of the solid beverages prepared in Examples 6-11 using an acute toxicity test (MTD method). The specific testing procedure was as follows: Mice weighing 18-22g, half male and half female, were selected and divided into 7 groups (blank control group, Examples 6-11 groups), with 10 mice in each group. The use of experimental animals followed the regulations for the use of experimental animals. Animals were housed with a 12h / 12h light / dark cycle, a temperature of 23±1℃, and a humidity of 50±10%, with free access to food and water. All test mice were fasted overnight for 16 hours before the experiment, but water intake was not restricted. During the formal experiment, each gavage dose was 0.8mL per mouse, administered twice daily at 6-hour intervals (the control group received purified water). The test substance was also administered orally for 3 days, and observation continued for 14 days after the administration.

[0106] Experimental results: No deaths or abnormalities occurred in mice within 14 days after administration of the drug under normal feeding conditions. This proves that the preparations in Examples 6 to 11 have no toxic side effects and can be used safely. In other words, the solid beverage obtained by using the technical solution of this invention is safe and reliable.

[0107] Example 5

[0108] This example demonstrates a tasting test of the solid beverage prepared in Example 8. The test involved randomly selecting 100 female volunteers aged 25-50 years. These volunteers exhibited varying degrees of skin problems, including dullness, dryness, lack of luster, acne, and pigmentation, and also had low immunity. Each volunteer consumed the beauty-enhancing protein solid beverage (10g / bag) prepared in Example 8 once daily for four weeks, without any adjustments to their diet or lifestyle. After the tasting, a questionnaire survey was conducted regarding the beauty-enhancing effects and the immune-boosting effects. The same group of volunteers was tested with products from both Existing Technology 1 and Existing Technology 2, with a one-week interval between different samples before further testing. The test results are summarized in Table 9.

[0109] Table 9

[0110]

[0111] As can be seen from Table 9, in terms of beauty and skin care, the protein solid beverage prepared in Example 8 has a better physical effect than the prior art 1, with 92% of volunteers believing that it has a beauty and skin care effect; in terms of enhancing immunity, the protein solid beverage prepared in Example 8 has a better physical effect than the prior art 2, with 88% of volunteers believing that it has an effect of enhancing immunity.

[0112] Finally, it should be noted that the above embodiments are used to illustrate the technical solutions of the present invention and not to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A method for preparing rose ferment powder, characterized by, The preparation method comprises the following steps: (1) Preparation of sterile rose stock solution: remove impurities, wash, dry and crush fresh rose petals to obtain rose powder, then mix the rose powder with water, filter, collect the filtrate, add white sugar to the filtrate, sterilize to obtain the sterile rose stock solution; (2) Preparation of mixed fermentation liquor: dissolve the mixed bacteria seed comprising Lactobacillus plantarum RH JS001 freeze-dried powder, Lactobacillus paracasei LPc-G110 freeze-dried powder and Lactobacillus acidophilus LA-G80 freeze-dried powder in sterile water to obtain a mixed bacteria liquor, then inoculate the mixed bacteria liquor into a culture medium to ferment to obtain a mixed fermentation liquor; (3) Inoculation and fermentation: inoculate the mixed fermentation liquor into the sterile rose stock solution at an inoculation amount of 6%, and ferment at 37°C for 60h to obtain a rose ferment liquor; (4) Drying: pre-freeze the rose ferment liquor at-20 to-30°C for 18 to 24h, then freeze-dry the rose ferment liquor at-80°C and 15 to 20Pa for 36 to 48h, and then crush and sieve after drying to obtain rose ferment powder; In the mixed bacteria seed, the mass ratio of Lactobacillus plantarum RH JS001 freeze-dried powder, Lactobacillus paracasei LPc-G110 freeze-dried powder and Lactobacillus acidophilus LA-G80 freeze-dried powder is Lactobacillus plantarum RH JS001 freeze-dried powder:Lactobacillus paracasei LPc-G110 freeze-dried powder:Lactobacillus acidophilus LA-G80 freeze-dried powder = 2:2:1; The preparation method of the Lactobacillus plantarum RH JS001 freeze-dried powder comprises the following steps: inoculate Lactobacillus plantarum RH JS001 into MRS liquid culture medium, incubate at 37°C for 16 to 20h, and then freeze-dry to obtain the Lactobacillus plantarum RH JS001 freeze-dried powder; In the step (2), the culture medium comprises the following components at the following concentrations: glucose 20 to 40g / L, yeast protein peptone 5 to 15g / L, yeast extract 10 to 30g / L, L-malic acid 1 to 5g / L, citric acid 1 to 5g / L, potassium dihydrogen phosphate 1 to 5g / L, sodium chloride 0.3 to 0.8g / L, magnesium sulfate 0.05 to 0.08g / L, and manganese sulfate 0.01 to 0.02g / L.

2. The production method according to claim 1, characterized by, In the step (1), the mass ratio of the filtrate to white sugar is filtrate:white sugar = 100:(10 to 15).

3. The preparation method according to claim 1, characterized in that, In the step (2), the mass ratio of the mixed bacteria seed to sterile water is mixed bacteria seed:sterile water = 100:(1.5 to 3.0); and the inoculation amount of the mixed bacteria liquor is 0.06%.

4. The method of claim 1, wherein, The end point of the fermentation in step (2) is when the pH of the bacterial solution is less than 4.0, the OD value is greater than 8.0, and the viable bacterial count of the bacterial solution is greater than or equal to 1.0 x 10 9 CFU / mL.

5. A rose ferment powder, characterized by, The rose ferment powder is prepared by the preparation method in any one of claims 1 to 4.

6. Use of the rose ferment powder in claim 5 in the preparation of a cosmetic product.

7. A solid beverage, characterized by, The solid beverage comprises the rose ferment powder in claim 5.

8. The solid beverage according to claim 7, characterized by, The solid beverage comprises the following components in the following mass fractions: rose ferment powder 0.75 to 1.75 parts, red pomegranate concentrate powder 0.50 to 1.50 parts, needle leaf cherry powder 0.10 to 1.00 parts, and Guanshan cherry blossom powder 0.10 to 0.50 parts.

9. The solid beverage according to claim 8, characterized in that, The solid beverage further comprises the following components in parts by mass: soy protein isolate powder 47 parts, whey protein concentrate powder 5 parts, resistant dextrin 20 to 25 parts, xanthan gum 0.40 to 0.80 parts, crystalline fructose 0.20 to 0.60 parts, sucralose 0.004 to 0.012 parts, and maltodextrin 13 to 26 parts.

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