Food composition capable of whitening skin and resisting oxidation as well as preparation method and application of food composition

Abstract

The invention discloses a food composition capable of whitening skin and resisting oxidation as well as a preparation method and application of the food composition, and relates to the technical field of food. The food composition disclosed by the invention comprises rose enzyme, gamma-aminobutyric acid, citric acid, sodium citrate, potassium sorbate, xylitol, maltitol and sucralose. The gamma-aminobutyric acid and the citric acid are added into the rose enzyme, so that the astringent taste can be effectively reduced on the premise of not reducing the functional effects of the rose enzyme.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a food composition capable of whitening and resisting oxidation, and a preparation method and application thereof. Background Art

[0002] Enzymes are products containing specific biologically active ingredients obtained by fermenting plants, animals, fungi, etc. using modern fermentation technology. Their main components are enzymes, bacterial catalysts, and antioxidant active substances. They have the functions of anti-oxidation, promoting metabolism, sobering up and protecting the liver, preventing cardiovascular diseases, anti-diabetes, preventing aging and neurodegenerative diseases. Enzymes are a very special complex protein that serves as the most important medium for various chemical changes in metabolism in the human body. Enzymes exist in all living cells. They activate the vitality of cells and make cells show various life phenomena. However, the human body can only produce and supplement some enzymes, and most of the rest need to be continuously supplemented by food. In recent years, as edible enzyme products have been recognized by more and more people, various edible enzyme products have emerged in an endless stream.

[0003] Rose, also known as thorny rose, piercing rose, wandering flower, red rose, etc., is one of the world's famous flowers and belongs to the Rosaceae family. Rose is rich in anthocyanins, flavonoids, polyphenols, polysaccharides and other active substances, which have the effects of detoxification, beauty, qi and blood circulation, anti-oxidation, antibacterial, antiviral, bile and detoxification. Rose enzyme, a food with Yunnan edible rose petals as the main ingredient, has the effects of moisturizing, skin care and beauty.

[0004] Because roses are rich in polyphenols, rose enzymes have a certain astringency. Currently, there are two ways to reduce the astringency of rose products: (1) masking; (2) removal.

[0005] Chinese patent CN105410573B discloses a rose compound beverage, which uses bananas to cover the astringency of the rose part, while adding fruity flavor to make it more acceptable to consumers. The main problem is that the taste of bananas does not cover the taste of roses. The combination of the two produces a new taste, making the beverage unique. Moreover, studies have shown that astringency is not only a taste, but also a sense of touch. Simply covering up the bitter taste has limited effect on reducing it.

[0006] Chinese patent CN113214900A discloses a preparation process of rose fragrance base suitable for wine flavoring, which uses low-temperature distillation to extract the fragrance base, reduces the damage of high temperature to the rose fragrance, increases the collection of low-boiling point fragrance, retains the overall fragrance of rose to the maximum extent, and removes the bitter taste in the extract. This method directly removes bitter substances (polyphenols), which greatly damages the functionality of the product.

[0007] In view of this, in order to solve the deficiencies of the prior art, the present invention provides a food composition capable of whitening and anti-oxidation, and a preparation method and application thereof. The present invention reduces the binding ability of polyphenols to salivary proteins by compounding, and reduces the astringency of rose enzyme from both taste and touch without reducing the efficacy of rose enzyme. Summary of the invention

[0008] The purpose of the present invention is to provide a food composition capable of whitening and anti-oxidation, and a preparation method and application thereof, which can reduce the astringency of rose enzyme from both taste and touch without reducing the efficacy of rose enzyme.

[0009] Moreover, the operation is simple and has good application prospects.

[0010] To achieve the above-mentioned purpose of the invention, the technical solution of the present invention is as follows:

[0011] In one aspect, the present invention provides a food composition capable of whitening and anti-oxidation, comprising rose enzyme, γ-aminobutyric acid, citric acid, sodium citrate, potassium sorbate, xylitol, maltitol and sucralose.

[0012] Preferably, the food composition comprises, by weight, 920-974 parts of rose enzyme, 0.1-1.0 parts of γ-aminobutyric acid, 1.0-4.0 parts of citric acid, 0.25-1.0 parts of sodium citrate, 0.5-3.5 parts of potassium sorbate, 12-35 parts of xylitol, 12-35 parts of maltitol and 0.15-0.5 parts of sucralose.

[0013] Further preferably, the mass ratio of citric acid to sodium citrate is 4:1.

[0014] Finally, preferably, the food composition comprises, by weight, 966 parts of rose enzyme, 0.5 parts of γ-aminobutyric acid, 2 parts of citric acid, 0.5 parts of sodium citrate, 0.5 parts of potassium sorbate, 15.3 parts of xylitol, 15 parts of maltitol and 0.2 parts of sucralose.

[0015] In another aspect, the present invention provides a method for preparing the above-mentioned food composition capable of whitening and anti-oxidation, comprising the following steps:

[0016] (1) GABA, citric acid, sodium citrate, potassium sorbate, xylitol, maltitol, sucralose and water are mixed, steam is introduced to increase the temperature, and then sterilized after boiling;

[0017] (2) cooling the sterilized food composition to below 60° C.;

[0018] (3) Mixing the cooled food composition with rose enzyme.

[0019] Preferably, in step (1), the mass of the water is 1.5% of the total mass of the food composition.

[0020] Preferably, in step (1), the sterilization conditions are: temperature of 95° C. and time of 30 min.

[0021] Preferably, in step (3), no suspended matter or precipitate is present in the mixed food composition.

[0022] In yet another aspect, the present invention provides use of the above food composition in preparing a whitening product.

[0023] Finally, the present invention provides the use of the food composition in preparing antioxidant products.

[0024] The beneficial effects of the present invention are:

[0025] (1) The present invention provides a food composition capable of whitening and anti-oxidation, and a preparation method and application thereof. The present invention adds γ-aminobutyric acid and citric acid to rose enzyme, which can effectively reduce the astringency without reducing the functional effect of rose enzyme.

[0026] (2) The present invention limits the mass ratio of citric acid to sodium citrate to 4:1, thereby effectively reducing the astringency without reducing the functional effect of rose enzyme. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 The present invention is a flow chart of the method for preparing the food composition disclosed in the present invention.

[0028] Figure 2 This is a typical graph of melanin signal intensity in the zebrafish head in the evaluation of whitening efficacy, where the scale bar is 200μm.

[0029] Figure 3 This is a diagram of the melanin signal intensity of the zebrafish head in the whitening efficacy evaluation, where: n=30, compared with the normal control group, **p<0.01, ***p<0.001.

[0030] Figure 4 is the ROS fluorescence value of zebrafish in the evaluation of antioxidant efficacy, among which, n=30, compared with normal control group, ***p<0.001.

[0031] Figure 5 The SDS-PAGE analysis results of the embodiments and comparative examples are shown. DETAILED DESCRIPTION

[0032] The following non-limiting examples can enable those skilled in the art to more fully understand the present invention, but do not limit the present invention in any way. The following content is merely an exemplary description of the scope of the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, which should also fall within the scope of the present invention.

[0033] The present invention is further described below by way of specific examples. The various chemical reagents used in the examples of the present invention are obtained through conventional commercial channels unless otherwise specified. Unless otherwise specified, the contents described below are all weight contents. Unless otherwise specified, it is understood that the process is carried out at room temperature.

[0034] Rose enzyme liquid (MGJS-C02): Jiangxi Renren Healthy Microecology Technology Co., Ltd.

[0035] Xylitol (powder 100 mesh): Zhejiang Huakang Pharmaceutical Co., Ltd.

[0036] Maltitol solution (75%): Zhejiang Huakang Pharmaceutical Co., Ltd.

[0037] γ-Aminobutyric acid: Sichuan Jisheng Biotechnology Co., Ltd.

[0038] Citric acid (monohydrate): Weifang Yingxuan Industrial Co., Ltd.

[0039] Sodium citrate (fine particles): Weifang Yingxuan Industrial Co., Ltd.

[0040] Sucralose (99%): Shandong Kangbao Biochemical Technology Co., Ltd.

[0041] Potassium sorbate (granular): Ningbo Wanglong Technology Co., Ltd.

[0042] Example 1

[0043] The mass ratio of citric acid to sodium citrate is 4:1.

[0044] Table 1 Formula table of Example 1

[0045] Serial number Name of raw materials Dosage per kilogram of finished product (g) 1 Rose enzyme liquid 966 2 Xylitol 15.3 3 Maltitol liquid 15 4 GABA 0.5 5 Citric acid 2 6 Sodium Citrate 0.5 7 Sucralose 0.2 8 Potassium Sorbate 0.5

[0046] Example 2

[0047] Table 2 Formulation of Example 2

[0048] Serial number Name of raw materials Dosage per kilogram of finished product (g) 1 Rose enzyme liquid 920 2 Xylitol 35 3 Maltitol liquid 35 4 GABA 1.0 5 Citric acid 4 6 Sodium Citrate 1.0 7 Sucralose 0.5 8 Potassium Sorbate 3.5

[0049] Example 3

[0050] Table 3 Formulation of Example 3

[0051] Serial number Name of raw materials Dosage per kilogram of finished product (g) 1 Rose enzyme liquid 974 2 Xylitol 12 3 Maltitol liquid 12 4 GABA 0.1 5 Citric acid 1.0 6 Sodium Citrate 0.25 7 Sucralose 0.15 8 Potassium Sorbate 0.5

[0052] Comparative Example 1

[0053] Compared with Example 2, there is no γ-aminobutyric acid.

[0054] Table 4 Formula table of comparative example 1

[0055] Serial number Name of raw materials Dosage per kilogram of finished product (g) 1 Rose enzyme liquid 966.5 2 Xylitol 15.3 3 Maltitol liquid 15 4 Citric acid 2 5 Sodium Citrate 0.5 6 Sucralose 0.2 7 Potassium Sorbate 0.5

[0056] Comparative Example 2

[0057] Compared with Example 2, there is no citric acid.

[0058] Table 5 Formula table of comparative example 2

[0059] Serial number Name of raw materials Dosage per kilogram of finished product (g) 1 Rose enzyme liquid 966 2 Xylitol 15.3 3 Maltitol liquid 15 4 GABA 0.5 5 Sodium Citrate 2.5 6 Sucralose 0.2 7 Potassium Sorbate 0.5

[0060] Comparative Example 3

[0061] The mass ratio of citric acid to sodium citrate is 1:4.

[0062] Table 6 Formula table of comparative example 3

[0063] Serial number Name of raw materials Dosage per kilogram of finished product (g) 1 Rose enzyme liquid 966 2 Xylitol 15.3 3 Maltitol liquid 15 4 GABA 0.5 5 Citric acid 0.5 6 Sodium Citrate 2.0 7 Sucralose 0.2 8 Potassium Sorbate 0.5

[0064] Comparative Example 4

[0065] The mass ratio of citric acid to sodium citrate is 1:1.5.

[0066] Table 7 Formula table of comparative example 4

[0067] Serial number Name of raw materials Dosage per kilogram of finished product (g) 1 Rose enzyme liquid 966 2 Xylitol 15.3 3 Maltitol liquid 15 4 GABA 0.5 5 Citric acid 1.0 6 Sodium Citrate 1.5 7 Sucralose 0.2 8 Potassium Sorbate 0.5

[0068] Comparative Example 5

[0069] The mass ratio of citric acid to sodium citrate is 1.5:1.

[0070] Table 8 Formula table of comparative example 5

[0071] Serial number Name of raw materials Dosage per kilogram of finished product (g) 1 Rose enzyme liquid 966 2 Xylitol 15.3 3 Maltitol liquid 15 4 GABA 0.5 5 Citric acid 1.5 6 Sodium Citrate 1.0 7 Sucralose 0.2 8 Potassium Sorbate 0.5

[0072] Comparative Example 6

[0073] Compared with Example 2, no xylitol, maltitol liquid or sucralose is included.

[0074] Table 9 Formula table of comparative example 6

[0075] Serial number Name of raw materials Dosage per kilogram of finished product (g) 1 Rose enzyme liquid 996.5 2 GABA 0.5 3 Citric acid 2 4 Sodium Citrate 0.5 5 Potassium Sorbate 0.5

[0076] Preparation methods of Examples 1-3 and Comparative Examples 3-5

[0077] (1) According to the formula table, accurately weigh the rose enzyme solution and put it into the mixing tank;

[0078] (2) Pour 1.5% of the total amount of purified water into a 300L mixing tank and start stirring. Then, add the weighed xylitol, γ-aminobutyric acid, citric acid, sodium citrate, sucralose, maltitol liquid, and potassium sorbate in sequence. After the tank is sealed, steam is introduced to increase the temperature. After the dissolved materials are boiled, the temperature is stopped and maintained at 95°C for sterilization. The sterilization time is 30 min.

[0079] (3) After sterilization, the food composition in the 300L mixing tank is cooled to below 60°C by circulating cooling water outside the tank, and the cooled food composition is poured into the mixing tank where the enzyme solution is located and stirred for final mixing. After stirring until uniform, the food composition is transported to the filling room. The stirring time is 15 min.

[0080] (4) Final state of the prepared product: After stirring, there is no suspended matter or sediment in the liquid;

[0081] (5) Aseptic filling: Before using the filling machine, check whether the equipment is operating normally and adjust the filling volume accordingly to ensure that it is clean and free of material and impurities. Sterilize the equipment with acid, alkali, and hot water in sequence, cool to room temperature before use, or use disinfectant to sterilize the equipment without any disinfectant residue.

[0082] Preparation method of comparative example 1

[0083] Compared with Example 2, γ-aminobutyric acid is omitted in step (2), and the remaining raw materials are added according to Table 4, and the remaining steps are the same.

[0084] Preparation method of comparative example 2

[0085] Compared with Example 2, citric acid is omitted in step (2), and the remaining raw materials are added according to Table 5, and the remaining steps are the same.

[0086] Preparation method of comparative example 6

[0087] Compared with Example 2, xylitol, maltitol solution and sucralose are omitted in step (2), and the remaining raw materials are added according to Table 9, and the remaining steps are the same.

[0088] Effect detection

[0089] 1. Research on the whitening and antioxidant effects of rose enzyme liquid

[0090] 1.1 Detection method

[0091] (1) Determination of maximum detectable concentration (MTC)

[0092] Wild-type AB zebrafish at 6 hours post-fertilization (6hpf) were randomly selected and placed in a 6-well plate, with 30 fish per well. 0μg / mL, 3.91μg / mL, 7.81μg / mL, 15.6μg / mL, 125μg / mL, and 250μg / mL of rose enzyme were administered in water, with a volume of 3mL per well. After treatment at 28℃ for 48h, MTC was determined by observing the status of zebrafish.

[0093] (2) Evaluation of whitening efficacy

[0094] 6hpf wild-type AB strain zebrafish were randomly selected in a 6-well plate, with 30 fish per well. The experiment set up a normal control group, a positive control group, and a rose enzyme group. The positive control group was given 3000μg / mL of arbutin, and the rose enzyme group was given 3.91μg / mL, 7.81μg / mL, and 15.6μg / mL of rose enzyme in water solution. The volume of each well was 3mL, and it was treated at 28℃ for 48h. After the experiment, 10 zebrafish were randomly selected from each group and placed under a dissecting microscope for photography. Image J advanced image processing software was used to analyze and collect data, and the melanin signal intensity of the zebrafish head was analyzed. The statistical analysis results of this indicator were used to evaluate the whitening effect of rose enzyme.

[0095] (3) Evaluation of antioxidant efficacy

[0096] 3dpf wild-type AB strain zebrafish were randomly selected in a 6-well plate, with 30 fish per well. The experiment set up a normal control group, a positive control group, and a rose enzyme group. The positive control group was given 30.8μg / mL of glutathione in water, and the rose enzyme group was given 3.91μg / mL, 7.81μg / mL, and 15.6μg / mL of rose enzyme in water. The volume was fixed with ROS fluorescence detection solution, and the capacity of each well was 3mL. After treatment at 28℃ for 24h, the zebrafish in each experimental group were transferred to a black 96-well ELISA plate, 2 fish / well, and the capacity of each well was 100μL. The ROS fluorescence value of the zebrafish in each experimental group was analyzed using a multifunctional ELISA instrument, and the antioxidant effect of rose enzyme was evaluated by the statistical analysis results of this indicator.

[0097] 1.2 Test results

[0098] (1) Determination of maximum detectable concentration (MTC)

[0099] As shown in Table 10, when the rose enzyme dose was 15.6 μL / mL, there was no death in zebrafish, and the phenotypes such as body shape and motor ability were similar to those of the normal control group. When the dose was 31.2 μL / mL, the condition was more serious than that of the normal control group, with specific manifestations such as edema and rollover (decreased motor ability). Deaths began to occur at a dose of 62.5 μL / mL, and the zebrafish that did not die were in a more serious condition than the normal control group. It is speculated that the reason may be that the addition of rose enzyme caused drastic changes in pH, particle size, odor, osmotic pressure and other conditions in the living environment of zebrafish, affecting the tolerance level of zebrafish. Therefore, this experiment selected a rose enzyme dose of 15.6 μL / mL as the maximum detection concentration of the experiment to prevent experimental errors caused by environmental changes.

[0100] Table 10 Results of the Rose Enzyme Concentration Exploration Experiment (n=30)

[0101]

[0102] (2) Evaluation of whitening efficacy

[0103] Zebrafish embryos are transparent in the early stages of development, and melanin begins to grow from the retinal epithelial cells at 24 hours of embryonic development. The melanin regulation mechanism in zebrafish skin is highly conserved with that in humans, and melanin is produced quickly, which can be clearly observed under a microscope. Therefore, the whitening effect of the sample can be evaluated based on the changes in the intensity of the melanin signal in the zebrafish head. Arbutin is an ingredient extracted from the leaves of the Ericaceae plant Ursula bearberry, which can inhibit the activity of tyrosinase in the body and prevent the production of melanin, thereby reducing skin pigmentation and removing spots and freckles. Figure 2 and Figure 3 As shown in the figure, compared with the normal control group zebrafish, the head melanin signal intensity of the positive control arbutin group zebrafish was significantly reduced (p<0.001), indicating that this method is feasible to judge the whitening function of the sample. Different doses of rose enzyme groups can significantly reduce the melanin signal intensity of the zebrafish head (p<0.01-0.001), and the effect gradually increases with the increase of dose. The head melanin signal intensity at a dose of 15.6μg / mL is 100037, which is close to 98812 in the positive control arbutin group, indicating that the whitening function of high-dose (15.6μg / mL) rose enzyme is equivalent to 3000μg / mL arbutin.

[0104] (3) Evaluation of antioxidant efficacy

[0105] ROS are generated by the body's normal metabolic activities. Under normal circumstances, the body is in a dynamic balance between oxidation and anti-oxidation. However, when exposed to harmful stimuli, the rate of ROS generation in the body is greater than the rate of clearance, resulting in excessive levels of free radicals, which in turn cause oxidative damage. The ROS indicator CM-H2DCFDA is deacetylated by non-specific esterases in cells to form non-fluorescent DCFH, which is oxidized to a highly fluorescent compound DCF in the presence of intracellular peroxides. By measuring the fluorescence intensity of DCF in living cells, the generation of ROS in the body can be detected, and its fluorescence intensity directly reflects the degree of change in free radicals in cells. Figure 4 As shown, compared with the normal control group, the ROS fluorescence value of the positive control glutathione group was significantly reduced (p<0.001), indicating that this method is feasible to judge the antioxidant capacity of the sample. In addition, the ROS fluorescence values ​​of different doses of rose enzyme were significantly lower than those of the control group (p<0.001), and the ROS fluorescence value decreased with the increase of the dose of rose enzyme, indicating that rose enzyme has a strong antioxidant function and is dose-dependent. The test results also found that the ROS fluorescence value of the positive control glutathione group was 965, and the ROS fluorescence values ​​of the rose enzyme 3.91μg / mL, 7.81μg / mL and 15.6μg / mL dose groups were 771, 683, and 658, respectively, which were all lower than the positive control glutathione group, indicating that even a low dose (3.91μg / mL) of rose enzyme has a stronger antioxidant effect than 30.8μg / mL glutathione.

[0106] 2. Study on astringency of food compositions

[0107] 2.1 Detection Method

[0108] (1) SDS-PAGE method for detecting astringency

[0109] ① Extraction of salivary proteins

[0110] Four healthy non-smoking volunteers (male:female ratio 1:1) were selected and asked to fast for 2 hours before saliva collection. The saliva was collected at 10:00 and 11:00. The collected saliva was mixed and centrifuged at 10000r / min for 10min. The supernatant was the salivary protein sample (SP).

[0111] ②SDS-PAGE method for detection

[0112] Each group of products was combined with salivary protein in a ratio of 3:1 and reacted in a 37°C water bath for 5 minutes, then centrifuged at 10,000 r / min for 5 minutes, the supernatant sample was mixed with 2× electrophoresis buffer and boiled for 5 minutes, and the Maker (4 μL) and sample (15 μL) were loaded from the middle to the right, with a separation gel concentration of 12% and a concentration gel concentration of 50%. The voltage was controlled at 80 V, and the voltage was changed to 120 V after entering the separation gel. The gel plate was immersed in the staining solution, and after staining for 5-10 minutes, it was destained with a decolorizing solution.

[0113] (2) Determination of polyphenol content

[0114] The polyphenol content in the product was tested using the method specified in Appendix A of GB / T 31740.2-2015.

[0115] (3) Sensory evaluation

[0116] Ten trained personnel were selected to form an evaluation team to conduct sensory evaluation on each group of products in turn. The average score of the ten evaluators was the final score. The specific sensory evaluation standards are shown in Table 11.

[0117] Table 11 Sensory evaluation standards

[0118]

[0119]

[0120] 2.2 Test results

[0121] (1) SDS-PAGE method for detecting astringency

[0122] The SDS-PAGE analysis method is based on the complex of protein and polyphenol. According to the differences in molecular weight, spatial conformation, etc., it evaluates the effect of different product formulas on polyphenol-protein interaction. The complex solution is centrifuged to obtain the supernatant and separate the precipitated protein. Therefore, the darker the color of the electrophoresis band, the weaker the astringency of the enzyme. Figure 5 As shown, the color of Example 1 and the color of Comparative Example 6 are the darkest, indicating the least astringency, and the addition of sweeteners and lubricants will not change the combination of protein and polyphenols. The color of the strips with the removal of γ-aminobutyric acid (Comparative Example 1) and the adjustment of citric acid and sodium citrate groups (Comparative Examples 2-5) becomes lighter, indicating that the precipitation of the reaction with protein increases, which increases the astringency, and the color of the strips becomes darker with the increase of the proportion of citric acid, and the astringency is weakened.

[0123] (2) Polyphenol content and sensory evaluation

[0124] There is little difference in polyphenol content between the example and the comparative example, indicating that the difference in astringency between different formulations is not caused by different polyphenol contents. In the sensory evaluation, Example 1 has the highest score, and the astringency is significantly improved, indicating that the technical solution used in the present invention has a significant effect in improving the astringency of rose enzyme.

[0125] Table 12 Polyphenol content and sensory evaluation results

[0126] Group Polyphenol content mg / g Sensory evaluation Astringency score in sensory evaluation Example 1 58.9 98 40 Example 2 57.8 92 36 Example 3 58.9 89 38 Comparative Example 1 58.5 76 35 Comparative Example 2 58.4 62 23 Comparative Example 3 58.7 69 26 Comparative Example 4 58.8 73 28 Comparative Example 5 58.6 78 29 Comparative Example 6 59.3 79 38 Rose enzyme 60.0 80 19

[0127] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A food composition capable of whitening and anti-oxidation, characterized in that: The food composition comprises rose enzyme, gamma-aminobutyric acid, citric acid, sodium citrate, potassium sorbate, xylitol, maltitol and sucralose.

2. The food composition according to claim 1, characterized in that The food composition comprises, by weight, 920-974 parts of rose enzyme, 0.1-1.0 parts of gamma-aminobutyric acid, 1.0-4.0 parts of citric acid, 0.25-1.0 parts of sodium citrate, 0.5-3.5 parts of potassium sorbate, 12.0-35.0 parts of xylitol, 12.0-35.0 parts of maltitol and 0.15-0.5 parts of sucralose.

3. The food composition according to claim 2, characterized in that The mass ratio of the citric acid to sodium citrate is 4:

1.

4. The food composition according to claim 3, characterized in that The food composition comprises, by weight, 966 parts of rose enzyme, 0.5 parts of gamma-aminobutyric acid, 2 parts of citric acid, 0.5 parts of sodium citrate, 0.5 parts of potassium sorbate, 15.3 parts of xylitol, 15 parts of maltitol and 0.2 parts of sucralose.

5. The method for preparing the food composition according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) GABA, citric acid, sodium citrate, potassium sorbate, xylitol, maltitol, sucralose and water are mixed, steam is introduced to increase the temperature, and then sterilized after boiling; (2) cooling the sterilized food composition to below 60° C.; (3) Mixing the cooled food composition with rose enzyme.

6. The preparation method according to claim 5, characterized in that: In step (1), the mass of the water is 1.5% of the total mass of the food composition.

7. The preparation method according to claim 5, characterized in that: In step (1), the sterilization conditions are: temperature is 95°C and time is 30 minutes.

8. The preparation method according to claim 5, characterized in that: In step (3), no suspended matter or precipitate is present in the mixed food composition.

9. Use of the food composition according to any one of claims 1 to 4, or the food composition prepared by the preparation method according to any one of claims 5 to 8, in the preparation of whitening products.

10. Use of the food composition according to any one of claims 1 to 4, or the food composition prepared by the preparation method according to any one of claims 5 to 8, in the preparation of antioxidant products.

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