A composition for improving water-retaining and water-locking capacity of skin and a preparation method thereof

Abstract

The present application relates to the technical field of health food, and particularly relates to a composition capable of improving skin water-retention and water-locking capacity and a preparation method thereof, which comprises the following steps: preparing starch salmon nasal cartilage composite nano powder; preparing flavor moisturizing tremella polysaccharide fermentation liquor; and light enzymolysis of salmon nasal cartilage and compounding with tremella polysaccharide fermentation liquor. The present application mixes a certain proportion of activated and expanded Lactobacillus kefiri subsp. kefiri ZW3 bacterial liquid, Kluyveromyces marxianus bacterial liquid and Bacillus subtilis DE111 bacterial liquid to prepare a composite bacterial liquid, and then ferments the tremella extract, so that the flavor and taste of the tremella extract are improved, the fermentation effect is enhanced, and healthy nutritional ingredients such as microbial proteins, vitamins and amino acids are efficiently generated, the antioxidant capacity is enhanced, and the prepared flavor moisturizing tremella polysaccharide fermentation liquor has rich nutritional ingredients, which can improve the antioxidant capacity and water-retention and moisturizing capacity of human skin when being ingested into the body.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of health food, in particular to a composition capable of improving the water retention and locking capacity of skin and a preparation method thereof. BACKGROUND

[0002] Skin moisturizing is an important part of skin care, which can help maintain the water balance of the skin and avoid problems such as dry, rough, and peeling skin. With the acceleration of modern life and the intensification of environmental pollution, more and more people are facing problems such as dry, water-deficient, and aging skin. Water deficiency in the skin can easily lead to rough, dull, and loss of elasticity, and the formation of wrinkles. Therefore, water retention and locking for the skin are very important for skin health.

[0003] Current methods for moisturizing the skin mainly involve applying or using skin care products, i.e., maintaining skin moisture through physical barriers or surface components. In this moisturizing method, the water retention layer formed by the skin care product is easily destroyed by changes in the external environment (such as dry air and temperature changes). Moreover, many moisturizing ingredients (such as glycerol and hyaluronic acid) can provide surface moisturizing but cannot effectively penetrate different layers of the skin, cannot penetrate deep into the skin for long-term effects, and many skin care products contain some potentially irritating ingredients, such as alcohol, spices, and preservatives. These ingredients can extend the shelf life of the product and improve the user experience to some extent, but they can cause skin discomfort, allergies, or irritation in people with sensitive skin or allergic constitutions. SUMMARY

[0004] To solve the above technical defects, the present application provides a preparation method of a composition capable of improving the water retention and locking capacity of skin. The composition is prepared by fermenting a tremella extract solution with a complex bacterial solution and compounding a high-stability zinc-containing nanoscale salmon nasal cartilage powder. The prepared composition can effectively improve the antioxidant capacity of the skin and effectively improve the water retention and locking capacity while increasing the water content of the skin.

[0005] A preparation method of a composition capable of improving the water retention and locking capacity of skin, comprising the following steps:

[0006] S1: preparing starch-salmon nasal cartilage composite nanometer powder

[0007] The salmon nasal cartilage is scalded, washed, and then crushed. Then it is placed in an active dry yeast solution and washed and dried to obtain deodorized salmon nasal cartilage. The deodorized salmon nasal cartilage is then mixed and stirred with an ethylenediaminetetraacetic acid disodium salt solution and an isopropyl alcohol solution, washed and dried, crushed, and then mixed with food-grade zinc sulfate and corn starch for extrusion puffing. The starch-salmon nasal cartilage composite nanometer powder is obtained by crushing.

[0008] S2: preparation of flavor-moisturizing tremella polysaccharide fermentation broth

[0009] The tremella is washed and crushed, then placed in a constant temperature water bath for hot water extraction. After repeating once, the filtrate is combined and concentrated to obtain a tremella extract. The lactobacillus zwickii ZW3 culture, the kloeckera apiculata culture and the bacillus subtilis DE111 culture are activated and expanded, then mixed to obtain a compound bacterial solution. The compound bacterial solution is added to the tremella extract after adding fructose and ammonium citrate to obtain a flavor-moisture-retaining tremella polysaccharide fermentation broth.

[0010] S3: Light enzymatic hydrolysis of salmon nasal cartilage and complexing with tremella polysaccharide fermentation broth

[0011] The salmon nasal cartilage composite powder is enzymatically hydrolyzed by trypsin and flavor protease to obtain salmon nasal cartilage powder light enzymatic hydrolysate. The flavor-moisture-retaining tremella polysaccharide fermentation broth, salmon nasal cartilage powder light enzymatic hydrolysate, malt dextrin, sakuranetin extract and low methoxyl pectin are mixed uniformly, then vacuum freeze-dried to obtain a composition capable of improving skin water retention and water locking capacity.

[0012] Further, the step S1 of preparing the starch-salmon nasal cartilage composite nano powder comprises the following steps:

[0013] S1.1: The fish meat on the surface of the salmon nasal cartilage is shaved with a knife and cut into small pieces, then placed in boiling water for 4-6 minutes. After washing with distilled water for 2-3 times, the initial crushed salmon nasal cartilage is obtained by crushing in a crusher and passing through a 40-45 mesh sieve. The initial crushed salmon nasal cartilage and deionized water are placed in a container at a solid-liquid ratio of 1: (10-12) g / mL. 3-5 wt% of active dry yeast is added and stirred uniformly. Then, it is placed at 40-45℃ for 2.5-3 hours. After filtration, the obtained solid material is washed with distilled water for 2-3 times, then dried in an oven at 60-65℃ to obtain deodorized salmon nasal cartilage.

[0014] S1.2: 1-1.5 parts by weight of disodium ethylenediaminetetraacetate is placed in a container. After adding 15-20 parts by weight of deionized water, magnetic stirring is carried out at a stirring speed of 600-800 rpm until the disodium ethylenediaminetetraacetate is completely dissolved. Then, high-pressure sterilization is carried out at 121-125℃ to obtain a disodium ethylenediaminetetraacetate solution. The deodorized salmon nasal cartilage is added to the disodium ethylenediaminetetraacetate solution at a solid-liquid ratio of 1: (5-6) g / mL. After continuous stirring for 18-20 hours, it is filtered, then added to an isopropanol solution with a concentration of 15-20% at a solid-liquid ratio of 1: (8-10) g / mL. After continuous stirring for 20-24 hours, it is washed with distilled water for 3-4 times, then dried in an oven at 60-65℃. After being crushed and passing through a 100-120 mesh sieve, the pretreated salmon nasal cartilage is obtained.

[0015] S1.3: The pretreated salmon nasal cartilage, food-grade zinc sulfate and corn starch are placed in a high-speed mixer at a mass ratio of 1: (0.04-0.08): (2-2.5), stirred at a speed of 1200-1500 rpm for 10-15 minutes, then added to a single-screw extruder, and extruded at a speed of 400-450 rpm at 125-130°C, and then crushed to obtain starch-salmon nasal cartilage composite nano powder.

[0016] Further, the preparation of the flavor-moistening tremella polysaccharide fermentation broth in step S2 includes the following steps:

[0017] S2.1: The tremella is rinsed clean in clean water and cut into strips, then fully pulverized in a high-speed universal pulverizer to obtain tremella powder with a particle size of 0.1-1 mm. The tremella powder is mixed with distilled water at a solid-liquid ratio of 1: (25-30) g / mL, then placed in a constant-temperature water bath and heated and stirred at 80-85°C for 2-3 hours, then filtered to obtain filtrate I and residue. The residue is mixed with distilled water at a solid-liquid ratio of 1: (15-20) g / mL, then heated and stirred at 80-85°C for 1-1.5 hours, then filtered to obtain filtrate II. The filtrate I and the filtrate II are mixed, filtered through gauze with a pore size of 0.2-0.5 mm, then placed in a rotary evaporator and concentrated at 70-75°C to obtain a tremella extract;

[0018] S2.2: The preserved Lactobacillus vini subsp. vini ZW3 bacterial liquid, Kluyveromyces marxianus bacterial liquid and Bacillus subtilis DE111 bacterial liquid are placed at 30-35°C for 1-2 hours, then under sterile conditions, the Lactobacillus vini subsp. vini ZW3 bacterial liquid, Kluyveromyces marxianus bacterial liquid and Bacillus subtilis DE111 bacterial liquid are respectively transferred to MRS medium, PDA medium and beef extract peptone medium for 12-15 hours of activation culture, the volume ratio of the bacterial liquid to the medium is 1: (450-500), then the obtained activated bacterial liquid is inoculated into the corresponding medium at an inoculation amount of 4-5% for 24-30 hours of expansion culture. The Lactobacillus vini subsp. vini ZW3 bacterial liquid, Kluyveromyces marxianus bacterial liquid and Bacillus subtilis DE111 bacterial liquid after expansion culture are mixed at a volume ratio of 1: (0.6-0.8): (0.3-0.4) to obtain a composite bacterial liquid;

[0019] S2.3: The tremella extract liquid is placed in a fermentation container, 4-5wt% fructose and 6-6.5wt% ammonium citrate are added, then sterilized at 121-125℃ for 25-30 minutes, after cooling, the complex bacteria liquid prepared in step S2.2 is inoculated at an inoculation amount of 10-12%, and is placed at a temperature of 30-35℃ and oscillated at a speed of 120-150rpm for 40-48 hours, then centrifugal separation is carried out at a speed of 8000-10000rpm, and the supernatant is obtained by suction filtration, heated in a water bath at 65-70℃ for 30-35 minutes to obtain a flavor-moisture-retaining tremella polysaccharide fermentation liquid, and stored at 3-4℃.

[0020] Further, the light enzymolysis of the salmon nasal cartilage and the complexing with the tremella polysaccharide fermentation liquid in step S3 comprises the following steps:

[0021] S3.1: The starch salmon nasal cartilage composite powder and distilled water are placed in a container at a solid-liquid ratio of 1: (8-10) g / mL, the pH is adjusted to 8.5-9, and then the temperature is raised to 48-50℃, and trypsin and flavor protease are added, wherein the enzyme dosage of trypsin is 3500-4000U / g, and the enzyme dosage of flavor protease is 2500-3000U / g, and the enzymolysis is carried out for 1.5-2 hours, and then heated at 95-100℃ for 10-15 minutes to obtain a salmon nasal cartilage powder light enzymolysis liquid;

[0022] S3.2: The flavor-moisture-retaining tremella polysaccharide fermentation liquid is mixed with 85-95% of the salmon nasal cartilage powder light enzymolysis liquid, 10-15% of malt dextrin, 2-5% of kanzan cherry extract, 1-5% of low methoxyl pectin, 0.1-0.3% of nicotinamide and 1.5-2% of erythritol, and then vacuum freeze-dried at minus 60℃ to minus 40℃ to obtain a composition capable of improving the skin water-retention and water-locking capacity.

[0023] Further, in step S1.1, the salmon nasal cartilage is cut into small pieces, and the particle size of the small pieces is 3-5cm.

[0024] Further, in step S1.2, when the deodorized salmon nasal cartilage is added into the ethylenediaminetetraacetic acid disodium salt solution and the isopropyl alcohol solution, the temperature is maintained at 3-4℃.

[0025] Further, in step S2.1, after the filtrate I and the filtrate II are mixed and filtered, rotary evaporation is carried out for concentration, and the volume after concentration is 1 / 8-1 / 7 of the original volume.

[0026] Further, in step S2.2, the activation and expansion culture temperature of the Lactobacillus kefiri subsp. kefir ZW3 bacteria liquid and the Kluyveromyces marxianus bacteria liquid are both 30℃, and the activation and expansion culture temperature of the Bacillus subtilis DE111 bacteria liquid is 37℃.

[0027] Further, the way of adjusting pH in step S3.1 is adding sodium hydroxide solution with a concentration of 0.1-0.15 mol / L.

[0028] The composition for improving skin water-retention capacity is prepared by the preparation method of the composition for improving skin water-retention capacity.

[0029] The beneficial effects are: 1, the present application prepares tremella extract by hot water extraction of tremella, then mixes a certain proportion of activated and expanded lactobacillus kefiri lactis subspecies ZW3 bacterial liquid, kluyveromyces marxianus bacterial liquid and bacillus subtilis DE111 bacterial liquid to prepare a compound bacterial liquid, after adding fructose and ammonium citrate into the tremella extract, the compound bacterial liquid is used for fermentation treatment, and the flavor and moisture retaining tremella polysaccharide fermentation liquor is prepared, the lactobacillus kefiri lactis subspecies ZW3 bacterial liquid can promote the transformation of sugar and protein, generate short-chain fatty acids and esters and other substances which can help to improve the flavor and taste of the tremella extract and reduce the fishy and bitter taste, and the ZW3 extracellular polysaccharide can be generated in the fermentation process, the ZW3 extracellular polysaccharide not only has excellent emulsifying capacity, can promote the contact between the extract molecules and the bacterial flora, and also has good flocculation capacity, can promote the interaction mechanism of each bacterial flora in the extract, and enhance the fermentation effect, and the kluyveromyces marxianus bacterial liquid can realize high-density fermentation by using simple inorganic salt and sugar, and can also efficiently generate healthy nutrients such as microbial proteins, vitamins and amino acids in the tremella extract, and the bacillus subtilis DE111 has broad-spectrum antibacterial activity and antioxidant capacity, can inhibit harmful bacteria such as escherichia coli, salmonella enteritidis, pseudomonas aeruginosa and candida albicans, and can also generate short-chain fatty acids to promote the growth of other probiotics, so as to regulate the balance of intestinal flora, and the flavor and moisture retaining tremella polysaccharide fermentation liquor prepared has rich nutrients, and can improve the antioxidant capacity and water-retention capacity of human skin after being ingested into the body.

[0030] The present application uses trypsin and flavor protease for 1.5-2 hours of enzymolysis of starch salmon nasal cartilage compound powder, which can expose the peptide components in part of the protein in salmon nasal cartilage powder, so as to chelate with zinc ions in zinc sulfate, and form high-stability salmon nasal cartilage powder, which can not only prevent excessive decomposition of protein, thereby avoiding the dissolution of proteoglycans formed by covalent bond combination of protein in the solution, and retaining the unique proteoglycan components of salmon nasal cartilage powder, but also can introduce appropriate zinc ions, which can better regulate the moisture and oil balance of the skin when added into the flavor and moisture retaining tremella polysaccharide fermentation liquor, thereby promoting collagen synthesis and enhancing the skin water-retention capacity.

[0031] This invention involves deodorizing and pulverizing salmon nasal cartilage, then mixing it with food-grade zinc sulfate and corn starch, followed by extrusion puffing. This process not only improves the taste and flavor of the composition, but also allows the food-grade zinc sulfate and corn starch to further reduce the particle size of the salmon nasal cartilage during puffing, resulting in a starch-salmon nasal cartilage composite nanopowder. This improves the utilization rate of nutrients in salmon nasal cartilage in the human body and allows for better chelation with zinc ions during subsequent enzymatic hydrolysis, enhancing the moisturizing ability and stability of the composition, which can improve the skin's water retention capacity. Attached Figure Description

[0032] Figure 1 This is a flowchart illustrating the preparation method of a composition for improving the skin's water retention capacity, used in embodiments of the present invention. Detailed Implementation

[0033] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0034] Example 1: A composition that can improve the skin's water retention capacity and its preparation method, such as... Figure 1 As shown, it includes the following steps:

[0035] S1: Preparation of starch-salmon nasal cartilage composite nanopowder

[0036] S1.1: Remove the fish meat from the surface of the salmon nasal cartilage with a knife and cut it into small pieces with a diameter of 3cm. Then blanch it in boiling water for 4 minutes, rinse it twice with distilled water, and then grind it in a grinder. Pass it through a 40-mesh sieve to obtain the coarsely ground salmon nasal cartilage. Place the coarsely ground salmon nasal cartilage and deionized water in a container at a material-to-liquid ratio of 1:10g / mL, add 3wt% active dry yeast and stir well. Then let it stand at 40℃ for 2.5 hours. After filtration, wash the obtained solid material twice with distilled water, and then dry it in an oven at 60℃ to obtain deodorized salmon nasal cartilage.

[0037] S1.2: Put 1 part by weight of disodium ethylenediaminetetraacetate into a container, add 15 parts by weight of deionized water, and then perform magnetic stirring at a stirring speed of 600 rpm until the disodium ethylenediaminetetraacetate is completely dissolved, and then perform high-pressure sterilization at 121℃ to obtain a disodium ethylenediaminetetraacetate solution, at 3℃, add deodorized salmon nasal cartilage to the disodium ethylenediaminetetraacetate solution at a solid-liquid ratio of 1:5 g / mL, continuously stir for 18 hours, then filter, add isopropanol solution with a concentration of 15% at a solid-liquid ratio of 1:8 g / mL, continuously stir for 20 hours, then rinse with distilled water for 3 times, then place in an oven for drying at 60℃, crush to pass through a 100 mesh sieve, and obtain pretreated salmon nasal cartilage;

[0038] S1.3: Put the pretreated salmon nasal cartilage, food-grade zinc sulfate, and corn starch into a high-speed mixer at a mass ratio of 1:0.04:2, stir at a speed of 1200 rpm for 10 minutes, then add to a single-screw extruder, and perform extrusion expansion at a speed of 400 rpm at 125℃, then perform crushing to obtain starch-salmon nasal cartilage composite nano powder.

[0039] S2: Preparation of flavor-moistening tremella polysaccharide fermentation broth

[0040] S2.1: Rinse the tremella in clean water, cut into strips, then place in a high-speed universal crusher for sufficient crushing, with a particle size of 0.1 mm, to obtain tremella powder, mix the tremella powder with distilled water at a solid-liquid ratio of 1:25 g / mL, then place in a constant-temperature water bath, heat and stir at 80℃ for 2 hours, then perform suction filtration to obtain filtrate I and residue, mix the residue with distilled water at a solid-liquid ratio of 1:15 g / mL, heat and stir at 80℃ for a second time for 1 hour, then perform suction filtration to obtain filtrate II, mix the filtrate I and filtrate II, filter using 0.2 mm aperture gauze, then place in a rotary evaporator for concentration at 70℃ until the volume is 1 / 8 of the original volume, to obtain tremella extract;

[0041] S2.2: The saved Lactobacillus kefiranofaciens subsp. kefir ZW3 bacterial liquid, the Kluyveromyces marxianus bacterial liquid and the Bacillus subtilis DE111 bacterial liquid were placed at 30℃ for 1 hour, and then the Lactobacillus kefiranofaciens subsp. kefir ZW3 bacterial liquid, the Kluyveromyces marxianus bacterial liquid and the Bacillus subtilis DE111 bacterial liquid were respectively transferred to MRS medium, PDA medium and beef extract peptone medium for 12 hours of activation culture under sterile conditions, the volume ratio of the bacterial liquid and the medium was 1:450, and then the obtained activated bacterial liquid was inoculated into the corresponding medium at an inoculation amount of 4%, and then the Lactobacillus kefiranofaciens subsp. kefir ZW3 bacterial liquid, the Kluyveromyces marxianus bacterial liquid and the Bacillus subtilis DE111 bacterial liquid after the expansion culture were mixed at a volume ratio of 1:0.6:0.3 and shaken uniformly, to obtain a composite bacterial liquid;

[0042] S2.3: The tremella extract liquid was placed in a fermentation container, 4wt% of fructose and 6wt% of ammonium citrate were added, and then sterilized at 121℃ for 25 minutes, after cooling, the composite bacterial liquid prepared in step S2.2 was inoculated at an inoculation amount of 10%, and then placed at a temperature of 30℃ and oscillated at a speed of 120rpm for 40 hours, and then centrifuged at a speed of 8000rpm, and the supernatant was obtained by suction filtration, and then placed in a water bath at 65℃ for 30 minutes, to obtain a flavor-moisture-retaining tremella polysaccharide fermentation liquid, which was stored at 3℃.

[0043] S3: Light enzymolysis of salmon nasal cartilage and complexing with tremella polysaccharide fermentation liquid

[0044] S3.1: The starch-salmon nasal cartilage composite powder and distilled water were placed in a container at a solid-liquid ratio of 1:8g / mL, a 0.1mol / L sodium hydroxide solution was used to adjust the pH to 8.5, and then the temperature was raised to 48℃, and then trypsin and flavor protease were added, wherein the enzyme dosage of trypsin was 3500U / g, and the enzyme dosage of flavor protease was 2500U / g, and the enzymolysis was carried out for 1.5 hours, and then heated at 95℃ for 10 minutes, to obtain a salmon nasal cartilage powder light enzymolysis liquid;

[0045] S3.2: The flavor-moisture-retaining tremella polysaccharide fermentation liquid was taken, 85% of the salmon nasal cartilage powder light enzymolysis liquid, 10% of malt dextrin, 2% of Guanshan sakura extract, 1% of low methoxyl pectin, 0.1% of nicotinamide and 1.5% of erythritol were added and mixed uniformly according to the mass percentage of the flavor-moisture-retaining tremella polysaccharide fermentation liquid, and then vacuum freeze-dried at minus 60℃, to obtain a composition capable of improving the skin water-retention and water-locking capacity.

[0046] Example 2: A composition capable of improving the skin water-retention and water-locking capacity and a preparation method thereof, as shown in Figure 1 , comprising the following steps:

[0047] S1: Preparation of starch salmon nasal cartilage composite nanopowder

[0048] S1.1: After the fish meat on the surface of salmon nasal cartilage was shaved with a knife, it was cut into small pieces with a particle size of 3 cm, then placed in boiling water for 4 minutes, washed with distilled water for 2 times, and then placed in a pulverizer for pulverization. The primary pulverized salmon nasal cartilage was obtained by passing through a 40-mesh sieve. The primary pulverized salmon nasal cartilage and deionized water were placed in a container at a solid-liquid ratio of 1:12 g / mL, 5 wt% of active dry yeast was added and stirred uniformly, then placed at 40°C for 2.5 hours. The obtained solid material was washed with distilled water for 2 times, then placed in an oven for drying at 60°C, and deodorized salmon nasal cartilage was obtained;

[0049] S1.2: 1.5 parts by weight of disodium ethylenediaminetetraacetate was placed in a container, 20 parts by weight of deionized water was added, and magnetic stirring was carried out at a stirring speed of 600 rpm until the disodium ethylenediaminetetraacetate was completely dissolved, then high-pressure sterilization was carried out at 121°C to obtain a disodium ethylenediaminetetraacetate solution. At 3°C, the deodorized salmon nasal cartilage was added to the disodium ethylenediaminetetraacetate solution at a solid-liquid ratio of 1:6 g / mL, and stirring was continued for 18 hours, then filtered, and then added to a 15% isopropyl alcohol solution at a solid-liquid ratio of 1:10 g / mL. After stirring for 20 hours, it was washed with distilled water for 3 times, then placed in an oven for drying at 60°C, pulverized and passed through a 100-mesh sieve to obtain pretreated salmon nasal cartilage;

[0050] S1.3: The pretreated salmon nasal cartilage, food-grade zinc sulfate and corn starch were placed in a high-speed mixer at a mass ratio of 1:0.08:2.5, stirred at a speed of 1200 rpm for 10 minutes, then added to a single-screw extruder, and extruded at a speed of 400 rpm at 125°C. After extrusion, the salmon nasal cartilage starch composite nanopowder was obtained by pulverization.

[0051] S2: Preparation of flavor-moistening tremella polysaccharide fermentation broth

[0052] S2.1: The tremella was washed clean in clean water, then cut into strips, and then placed in a high-speed universal pulverizer for sufficient pulverization. The pulverized particle size was 0.1 mm to obtain tremella powder. The tremella powder and distilled water were mixed uniformly at a solid-liquid ratio of 1:30 g / mL, then placed in a constant-temperature water bath, heated and stirred at 80°C for 2 hours, then filtered to obtain filtrate I and residue. The residue and distilled water were mixed uniformly at a solid-liquid ratio of 1:20 g / mL, then heated and stirred at 80°C for the second time for 1 hour, then filtered to obtain filtrate II. The filtrate I and filtrate II were mixed, filtered with 0.2 mm aperture gauze, then placed in a rotary evaporator for concentration at 70°C until the volume was 1 / 8 of the original volume, and the tremella extract was obtained.

[0053] S2.2: The saved Lactobacillus kefiranofaciens subsp. kefir ZW3 bacterial liquid, Kluyveromyces marxianus bacterial liquid and Bacillus subtilis DE111 bacterial liquid were placed at 30℃ for 1 hour, and then the Lactobacillus kefiranofaciens subsp. kefir ZW3 bacterial liquid, Kluyveromyces marxianus bacterial liquid and Bacillus subtilis DE111 bacterial liquid were respectively transferred to MRS medium, PDA medium and beef extract peptone medium under sterile conditions for 12 hours of activation culture, the volume ratio of the bacterial liquid and the medium was 1:450, and then the obtained activated bacterial liquid was inoculated into the corresponding medium at an inoculation amount of 4% for 24 hours of expansion culture, the Lactobacillus kefiranofaciens subsp. kefir ZW3 bacterial liquid, Kluyveromyces marxianus bacterial liquid and Bacillus subtilis DE111 bacterial liquid after expansion culture were mixed at a volume ratio of 1:0.8:0.4 and shaken uniformly, to obtain a composite bacterial liquid;

[0054] S2.3: The tremella extract liquid was placed in a fermentation container, 5wt% fructose and 6.5wt% ammonium citrate were added, and then sterilized at 121℃ for 25 minutes, after cooling, the composite bacterial liquid prepared in step S2.2 was inoculated at an inoculation amount of 12%, and then placed at a temperature of 30℃ and oscillated at a speed of 120rpm for 40 hours, and then centrifuged at a speed of 8000rpm, and the supernatant was obtained by suction filtration, and then placed in a water bath at 65℃ for 30 minutes to obtain a flavor-moisture-retaining tremella polysaccharide fermentation liquid, which was stored at 3℃.

[0055] S3: Light enzymolysis of salmon nasal cartilage and complexing with tremella polysaccharide fermentation liquid

[0056] S3.1: The starch-salmon nasal cartilage composite powder and distilled water were placed in a container at a solid-liquid ratio of 1:10 g / mL, a 0.1 mol / L sodium hydroxide solution was used to adjust the pH to 8.5, and then the temperature was raised to 48℃, and then trypsin and flavor protease were added, wherein the enzyme dosage of trypsin was 3500 U / g, and the enzyme dosage of flavor protease was 2500 U / g, and the enzymolysis was carried out for 1.5 hours, and then heated at 95℃ for 10 minutes to obtain a salmon nasal cartilage powder light enzymolysis liquid;

[0057] S3.2: The flavor-moisture-retaining tremella polysaccharide fermentation liquid was taken, 95% of the salmon nasal cartilage powder light enzymolysis liquid, 15% of the malt dextrin, 5% of the Guanshan sakura extract, 5% of the low methoxyl pectin, 0.3% of the nicotinamide and 2% of the erythritol were added and mixed uniformly according to the mass percentage of the flavor-moisture-retaining tremella polysaccharide fermentation liquid, and then vacuum freeze-dried at minus 60℃ to obtain a composition capable of improving the skin water-retention and water-locking capacity.

[0058] Example 3: A composition capable of improving the skin water-retention and water-locking capacity and a preparation method thereof, as shown in Figure 1 The composition comprises the following steps:

[0059] S1: Preparation of starch salmon nasal cartilage composite nanopowder

[0060] S1.1: After the fish meat on the surface of salmon nasal cartilage was shaved with a knife, it was cut into small pieces with a particle size of 5 cm, then placed in boiling water for 6 minutes, washed with distilled water for 3 times, and then placed in a pulverizer for pulverization. The primary pulverized salmon nasal cartilage was obtained by passing through a 45-mesh sieve. The primary pulverized salmon nasal cartilage and deionized water were placed in a container at a solid-liquid ratio of 1:12 g / mL, 3 wt% of active dry yeast was added and stirred uniformly, then placed at 45°C for 3 hours. After filtration, the obtained solid material was washed with distilled water for 3 times, then placed in an oven for drying at 65°C. Deodorized salmon nasal cartilage was obtained.

[0061] S1.2: 1 part by weight of disodium ethylenediaminetetraacetate was placed in a container, 15 parts by weight of deionized water was added, and magnetic stirring was carried out at a stirring speed of 800 rpm until the disodium ethylenediaminetetraacetate was completely dissolved, then high-pressure sterilization was carried out at 125°C. Disodium ethylenediaminetetraacetate solution was obtained. At 4°C, the deodorized salmon nasal cartilage was added to the disodium ethylenediaminetetraacetate solution at a solid-liquid ratio of 1:5 g / mL, and stirring was continued for 20 hours. After filtration, 20% isopropyl alcohol solution was added at a solid-liquid ratio of 1:8 g / mL, and stirring was continued for 24 hours. After washing with distilled water for 4 times, it was placed in an oven for drying at 65°C. After being pulverized and passed through a 120-mesh sieve, pretreated salmon nasal cartilage was obtained.

[0062] S1.3: The pretreated salmon nasal cartilage, food-grade zinc sulfate and corn starch were placed in a high-speed mixer at a mass ratio of 1:0.04:2, stirred at a speed of 1500 rpm for 15 minutes, then added to a single-screw extruder, and extruded at a speed of 450 rpm at 130°C. After extrusion, the starch salmon nasal cartilage composite nanopowder was obtained by pulverization.

[0063] S2: Preparation of flavor-moistening tremella polysaccharide fermentation broth

[0064] S2.1: The tremella was washed clean in clean water, then cut into strips, and then placed in a high-speed universal pulverizer for pulverization. The pulverized particle size was 1 mm, and tremella powder was obtained. The tremella powder and distilled water were mixed uniformly at a solid-liquid ratio of 1:25 g / mL, then placed in a constant-temperature water bath kettle for heating and stirring at 85°C for 3 hours, then filtered to obtain filtrate I and residue. The residue and distilled water were mixed uniformly at a solid-liquid ratio of 1:15 g / mL, and then heated and stirred at 85°C for a second time in a constant-temperature water bath for 1.5 hours. After filtration, filtrate II was obtained. The filtrate I and filtrate II were mixed, filtered with 0.5 mm aperture gauze, then placed in a rotary evaporator for concentration at 75°C until the volume was 1 / 7 of the original volume. Tremella extract was obtained.

[0065] S2.2: The saved Lactobacillus kefiranofaciens subsp. kefir ZW3 bacterial liquid, Kluyveromyces marxianus bacterial liquid and Bacillus subtilis DE111 bacterial liquid were placed at 35℃ for 2 hours, and then the Lactobacillus kefiranofaciens subsp. kefir ZW3 bacterial liquid, Kluyveromyces marxianus bacterial liquid and Bacillus subtilis DE111 bacterial liquid were respectively transferred to MRS medium, PDA medium and beef extract peptone medium under sterile conditions for 15 hours of activation culture, the volume ratio of the bacterial liquid and the medium was 1:500, and then the obtained activated bacterial liquid was inoculated into the corresponding medium at an inoculation amount of 4%, and 30 hours of expansion culture was carried out, the Lactobacillus kefiranofaciens subsp. kefir ZW3 bacterial liquid, Kluyveromyces marxianus bacterial liquid and Bacillus subtilis DE111 bacterial liquid after expansion culture were mixed at a volume ratio of 1:0.6:0.3, and shaken uniformly to obtain a composite bacterial liquid;

[0066] S2.3: The tremella extract liquid was placed in a fermentation container, 4wt% of fructose and 6wt% of ammonium citrate were added, and then sterilized at 125℃ for 30 minutes, after cooling, the composite bacterial liquid prepared in step S2.2 was inoculated at an inoculation amount of 10%, and then placed at a temperature of 35℃ and oscillated at a speed of 150rpm for 48 hours, and then centrifuged at a speed of 1000rpm, and the supernatant was obtained by suction filtration, and then placed in a water bath at 70℃ for heating for 35 minutes to obtain a flavor-moisture-retaining tremella polysaccharide fermentation liquid, which was stored at 4℃.

[0067] S3: Light enzymolysis of salmon nasal cartilage and complexing with tremella polysaccharide fermentation liquid

[0068] S3.1: The starch-salmon nasal cartilage composite powder and distilled water were placed in a container at a solid-liquid ratio of 1:8g / mL, a 0.1mol / L sodium hydroxide solution was used to adjust the pH to 9, and then the temperature was raised to 50℃, and then trypsin and flavor protease were added, wherein the enzyme dosage of trypsin was 4000U / g, and the enzyme dosage of flavor protease was 3000U / g, and the enzymolysis was carried out for 2 hours, and then heated at 100℃ for 15 minutes to obtain a salmon nasal cartilage powder light enzymolysis liquid;

[0069] S3.2: The flavor-moisture-retaining tremella polysaccharide fermentation liquid was taken, and 85% of the salmon nasal cartilage powder light enzymolysis liquid, 10% of the malt dextrin, 2% of the gossypium hirsutum extract, 1% of the low methoxyl pectin, 0.1% of the nicotinamide and 1.5% of the erythritol were added and mixed uniformly according to the mass percentage of the flavor-moisture-retaining tremella polysaccharide fermentation liquid, and then vacuum freeze-dried at minus 40℃ to obtain a composition capable of improving the skin water-retention and water-locking capacity.

[0070] Comparative Example 1

[0071] The difference from Example 1 is that, in Comparative Example 1, the Lactobacillus kefiri ZW3 bacterial solution is not activated and expanded in step S2.2, and the expanded Lactobacillus kefiri ZW3 bacterial solution in the compound bacterial solution is replaced with an equal amount of activated and expanded Lactobacillus plantarum, and the remaining steps are the same as those in Example 1. A composition for improving the skin water retention and locking capacity is prepared, which is denoted as Comparative Example 1.

[0072] Comparative Example 2

[0073] The difference from Example 1 is that, in Comparative Example 2, the Kluyveromyces marxianus bacterial solution is not activated and expanded in step S2.2, and the expanded Kluyveromyces marxianus bacterial solution in the compound bacterial solution is replaced with an equal amount of activated and expanded Saccharomyces cerevisiae, and the remaining steps are the same as those in Example 1. A composition for improving the skin water retention and locking capacity is prepared, which is denoted as Comparative Example 2.

[0074] Comparative Example 3

[0075] The difference from Example 1 is that, in Comparative Example 3, the enzymatic hydrolysis time in step S3.1 is 1 hour, and a light enzymatic hydrolysate of salmon nasal cartilage powder is obtained, and the remaining steps are the same as those in Example 1. A composition for improving the skin water retention and locking capacity is prepared, which is denoted as Comparative Example 3.

[0076] Comparative Example 4

[0077] The difference from Example 1 is that, in Comparative Example 4, the enzymatic hydrolysis time in step S3.1 is 2.5 hours, and a light enzymatic hydrolysate of salmon nasal cartilage powder is obtained, and the remaining steps are the same as those in Example 1. A composition for improving the skin water retention and locking capacity is prepared, which is denoted as Comparative Example 4.

[0078] Comparative Example 5

[0079] The difference from Example 1 is that, in Comparative Example 5, step S1.3 is removed, and the starch-salmon nasal cartilage composite powder in step S3.1 is replaced with an equal amount of pretreated salmon nasal cartilage, and the remaining steps are the same as those in Example 1. A composition for improving the skin water retention and locking capacity is prepared, which is denoted as Comparative Example 5.

[0080] Comparative Example 6

[0081] The difference from Example 1 is that, in Comparative Example 6, no food-grade zinc sulfate is added in step S3.1, and a starch-salmon nasal cartilage composite nano-powder is prepared, and the remaining steps are the same as those in Example 1. A composition for improving the skin water retention and locking capacity is prepared, which is denoted as Comparative Example 6.

[0082] Experiment 1: Take equal amounts of the skin water and moisture retention improving composition prepared in Examples 1-3 and Comparative Examples 1-2, respectively, and mix with deionized water to prepare sample solutions with a concentration of 10 mg / mL. Dissolve DPPH in anhydrous ethanol to prepare a DPPH solution of 0.2 mmol / L. Mix 2 mL of the DPPH solution with 2 mL of anhydrous ethanol to prepare a mixture, which is denoted as C0. Mix 2 mL of the sample solution with 2 mL of anhydrous ethanol to prepare a mixture, which is denoted as C1. Mix 2 mL of the sample solution with 2 mL of the DPPH solution to prepare a mixture, which is denoted as C2. The DPPH radical scavenging rate = (1 - (C1-C2) / C0) x 100%. Record the data and prepare a table. Repeat the experiment once to prepare the experimental group and the parallel experimental group, respectively. The results are shown in Table 1.

[0083] Table 1: DPPH radical scavenging rate of the skin water and moisture retention improving composition

[0084]

[0085] As can be seen from the data of Examples 1-3 in Table 1, the skin water and moisture retention improving composition prepared by mixing the activated and expanded Lactobacillus mares / mares subsp. ZW3 bacterial solution, Kluyveromyces marxianus bacterial solution, and Bacillus subtilis DE111 bacterial solution, followed by fermentation of the tremella extract, has excellent DPPH radical scavenging ability. As can be seen from the data of Comparative Examples 1-2, when Lactobacillus mares / mares subsp. is replaced by Lactobacillus plantarum and Kluyveromyces marxianus is replaced by Saccharomyces cerevisiae to prepare a composite bacterial solution for fermentation, the DPPH radical scavenging ability of the composition is decreased, which proves that there is a synergistic effect between the composite bacterial solution in the present embodiment, which can greatly enhance the fermentation ability of the tremella extract. The skin water and moisture retention improving composition prepared from the flavor and moisture retaining tremella polysaccharide fermentation broth obtained by fermentation of the examples has excellent antioxidant ability.

[0086] Experiment 2: Take 5 g of the skin water and moisture retention improving composition prepared in Examples 1-3 and Comparative Example 1-6, and use 25 mL of 37°C warm water to prepare a serving sample by stirring until uniform. Take 50 SD rats, 25 females and 25 males, weighing 200±20 g, and divide them into 10 groups, 5 rats in each group. One group is fed with ordinary feed as a blank group, and the remaining groups are fed with one of the serving samples prepared from the skin water and moisture retention improving composition of Examples 1-3 and the serving sample prepared from Comparative Example 1-6, respectively. The administration is performed once a day for 30 days.

[0087] Before feeding on the 1st day, before feeding on the 11th day, before feeding on the 21st day and before feeding on the 31st day, the skin of the same area on the back of the rats in each group was carefully depilated and cleaned, and then the water content of the depilated and cleaned area of the skin of the rats was tested using a RealBubee RBX-916 skin analysis tester, the average value of the water content of the skin of the rats in each group was calculated, and the skin water content growth rate = (average value of water content on the nth day - average value of water content on the first day) / average value of water content on the first day was calculated, the data was recorded and tabulated, as shown in Table 2.

[0088] Table 2: Water content in the skin of mice before feeding on the 11th day, 21st day and 31st day

[0089]

[0090] As can be seen from the data in Table 2, compared with the blank group, the composition prepared in the examples can significantly increase the water content in the skin of SD rats, and as can be seen from the data of Comparative Examples 1-2, when the Lactobacillus kefiri subsp. kefiri is replaced by Lactobacillus plantarum and the Kluyveromyces marxianus is replaced by Saccharomyces cerevisiae to prepare the complex bacterial liquid for fermentation, the ability of the composition to increase the water content in the skin of SD rats decreases, which can prove that the flavor moisturizing tremella polysaccharide fermentation broth prepared in the examples has rich nutritional ingredients, which can improve the water retention and moisturizing capacity of the skin when ingested into the body.

[0091] As can be seen from the data of Comparative Examples 3-4 in Table 2, when the time for enzymolysis of the starch salmon nasal cartilage compound powder with trypsin and flavor protease is not within 1.5-2 hours, the water content in the skin of SD rats decreases compared with the examples, which can prove that controlling the time for enzymolysis of the starch salmon nasal cartilage compound powder with trypsin and flavor protease can not only retain the specific protein polysaccharide components of salmon nasal cartilage powder, but also introduce an appropriate amount of zinc ions, thereby enhancing the skin water retention and locking capacity.

[0092] As can be seen from the data of Comparative Example 5 in Table 2, when the pretreated salmon nasal cartilage is mixed with food-grade zinc sulfate and corn starch for extrusion expansion, the water content in the skin of SD rats decreases compared with the examples, which can prove that the extrusion expansion of the pretreated salmon nasal cartilage with food-grade zinc sulfate and corn starch can improve the utilization rate of nutritional ingredients in salmon nasal cartilage in the human body, thereby enhancing the skin moisturizing capacity of the composition that can improve the skin water retention and locking capacity.

[0093] As can be seen from the data of Comparative Example 6 in Table 2, when extrusion expansion is not performed with the addition of food-grade zinc sulfate, the water content in the skin of SD rats decreases compared with the examples, which can prove that the introduction of an appropriate amount of zinc ions can promote collagen synthesis and enhance the skin water retention and locking capacity.

[0094] The above embodiments are only illustrative of the principles of the present application and its efficacy, and are not intended to limit the present application. Any modification or change made by any person skilled in the art without departing from the spirit and scope of the present application shall be covered by the claims of the present application.

Claims

1. A method for preparing a composition that can improve the skin's water retention capacity, characterized in that, Comprising the following steps: S1: preparing starch salmon nasal cartilage composite nano powder The salmon nasal cartilage is scalded and washed, then crushed, and then placed in an active dry yeast solution for standing. After washing and drying, deodorized salmon nasal cartilage is obtained. The deodorized salmon nasal cartilage is sequentially treated with a mixture of ethylenediaminetetraacetic acid disodium salt solution and isopropanol solution by stirring. After washing and drying, it is crushed, then mixed with food-grade zinc sulfate and corn starch, and then extruded and expanded. The starch salmon nasal cartilage composite nano powder is obtained by crushing. S2: preparation of flavor-moisturizing tremella polysaccharide fermentation broth The tremella is washed and crushed, then placed in a constant-temperature water bath for hot water extraction. After repeating once, the combined filtrate is concentrated to obtain a tremella extract. The Lactobacillus kefiri subsp. kefiri ZW3 bacterial solution, Kluyveromyces marxianus bacterial solution, and Bacillus subtilis DE111 bacterial solution are activated and expanded, then mixed to obtain a composite bacterial solution. The composite bacterial solution is added to the tremella extract after adding fructose and ammonium citrate, then fermented to obtain a flavor-moisturizing tremella polysaccharide fermentation broth. S3: light enzymolysis of salmon nasal cartilage and complexing with tremella polysaccharide fermentation broth The starch salmon nasal cartilage composite powder is enzymolyzed by trypsin and flavor protease to obtain salmon nasal cartilage powder light enzymolysis liquid. The flavor-moisturizing tremella polysaccharide fermentation broth, salmon nasal cartilage powder light enzymolysis liquid, malt dextrin, sakuranetin extract, and low-methoxyl pectin are uniformly mixed, then vacuum freeze-dried to obtain a composition that can improve the skin water-retention and water-locking capacity.

2. The method of claim 1, wherein the composition is prepared by mixing the water-soluble polymer and the water-soluble inorganic salt in a ratio of 1:0.1 to 1:

10. Step S1 for preparing starch salmon nasal cartilage composite nano powder specifically comprises the following steps: S1.1: The fish meat on the surface of the salmon nasal cartilage is removed with a knife and cut into small pieces, then placed in boiling water for 4-6 minutes. After washing with distilled water for 2-3 times, the initial crushed salmon nasal cartilage is obtained by crushing in a crusher and passing through a 40-45 mesh sieve. The initial crushed salmon nasal cartilage and deionized water are placed in a container at a solid-liquid ratio of 1: (10-12) g / mL. 3-5 wt% of active dry yeast is added and stirred uniformly, then placed at 40-45℃ for 2.5-3 hours. After filtration, the obtained solid material is washed with distilled water for 2-3 times, then placed in an oven for drying at 60-65℃ to obtain deodorized salmon nasal cartilage; S1.2: 1-1.5 parts by weight of ethylenediaminetetraacetic acid disodium salt is placed in a container. After adding 15-20 parts by weight of deionized water, magnetic stirring is performed at a stirring speed of 600-800 rpm until the ethylenediaminetetraacetic acid disodium salt is completely dissolved. Then high-pressure sterilization is performed at 121-125℃ to obtain an ethylenediaminetetraacetic acid disodium salt solution. The deodorized salmon nasal cartilage is added to the ethylenediaminetetraacetic acid disodium salt solution at a solid-liquid ratio of 1: (5-6) g / mL. After continuous stirring for 18-20 hours, filtration is performed. Then, 1: (8-10) g / mL of isopropanol solution with a concentration of 15-20% is added. After continuous stirring for 20-24 hours, the mixture is washed with distilled water for 3-4 times, then placed in an oven for drying at 60-65℃. After crushing and passing through a 100-120 mesh sieve, pretreated salmon nasal cartilage is obtained. S1.3: The pretreated salmon nasal cartilage, food-grade zinc sulfate and corn starch are placed in a high-speed mixer at a mass ratio of 1: (0.04-0.08): (2-2.5), stirred at a speed of 1200-1500 rpm for 10-15 minutes, then added to a single-screw extruder, extruded at a speed of 400-450 rpm at 125-130°C, and then crushed to obtain starch-salmon nasal cartilage composite nano powder.

3. The method of claim 1, wherein the composition is prepared by mixing the water-soluble polymer and the water-soluble inorganic salt in a ratio of 1:0.1 to 1:

10. Step S2 for preparing the flavor-moistening tremella polysaccharide fermentation broth, specifically comprising the following steps: S2.1: The tremella is rinsed clean in water, cut into strips, and then fully pulverized in a high-speed universal pulverizer to obtain tremella powder with a particle size of 0.1-1 mm. The tremella powder is mixed with distilled water at a solid-liquid ratio of 1: (25-30) g / mL, and then heated and stirred in a constant-temperature water bath at 80-85°C for 2-3 hours. The filtrate I and residue are obtained by suction filtration. The residue and distilled water are mixed at a solid-liquid ratio of 1: (15-20) g / mL, and then heated and stirred in a second constant-temperature water bath at 80-85°C for 1-1.5 hours. The filtrate II is obtained by suction filtration. The filtrate I and the filtrate II are mixed, filtered through gauze with a pore size of 0.2-0.5 mm, and then concentrated in a rotary evaporator at 70-75°C to obtain a tremella extract; S2.2: The preserved Lactobacillus vini subsp. vini ZW3 bacterial liquid, Kluyveromyces marxianus bacterial liquid and Bacillus subtilis DE111 bacterial liquid are placed at 30-35°C for 1-2 hours, and then the Lactobacillus vini subsp. vini ZW3 bacterial liquid, Kluyveromyces marxianus bacterial liquid and Bacillus subtilis DE111 bacterial liquid are respectively transferred to MRS medium, PDA medium and beef extract peptone medium under sterile conditions for 12-15 hours of activation culture. The volume ratio of the bacterial liquid to the medium is 1: (450-500). Then, the obtained activated bacterial liquid is inoculated into the corresponding medium at an inoculation amount of 4-5%, and then 24-30 hours of expansion culture is performed. The Lactobacillus vini subsp. vini ZW3 bacterial liquid, Kluyveromyces marxianus bacterial liquid and Bacillus subtilis DE111 bacterial liquid after expansion culture are mixed at a volume ratio of 1: (0.6-0.8): (0.3-0.4) to obtain a composite bacterial liquid; S2.3: The tremella extract is placed in a fermentation container, 4-5 wt% of fructose and 6-6.5 wt% of ammonium citrate are added, and then sterilized at 121-125°C for 25-30 minutes. After cooling, the composite bacterial liquid prepared in step S2.2 is inoculated at an inoculation amount of 10-12%, and then oscillation culture is performed at a temperature of 30-35°C and a speed of 120-150 rpm for 40-48 hours. Centrifugal separation is performed at a speed of 8000-10000 rpm, and the supernatant is obtained by suction filtration, heated in a water bath at 65-70°C for 30-35 minutes, and then the flavor-moistening tremella polysaccharide fermentation broth is obtained and stored at 3-4°C.

4. The method of claim 1, wherein the composition is prepared by mixing the water-soluble polymer and the water-soluble inorganic salt in a ratio of 1: 1 to 1:

10. Step S3 light enzymolysis of salmon nasal cartilage and complexing with tremella polysaccharide fermentation liquor, specifically comprising the following steps: S3.1: The starch salmon nasal cartilage composite powder and distilled water are placed in a container at a solid-liquid ratio of 1: (8-10) g / mL, the pH is adjusted to 8.5-9, and the temperature is raised to 48-50℃, then trypsin and flavor protease are added, wherein the enzyme dosage of trypsin is 3500-4000 U / g, and the enzyme dosage of flavor protease is 2500-3000 U / g, and the enzymolysis is carried out for 1.5-2 hours, then heating at 95-100℃ for 10-15 minutes to obtain salmon nasal cartilage powder light enzymolysis liquor; S3.2: Take the flavor-moistening tremella polysaccharide fermentation liquor, add 85-95% of the salmon nasal cartilage powder light enzymolysis liquor, 10-15% of the malt dextrin, 2-5% of the sakuranetin extract, 1-5% of the low methoxyl pectin, 0.1-0.3% of the nicotinamide and 1.5-2% of the erythritol, and mix them evenly, then vacuum freeze-dry at minus 60℃ to minus 40℃ to obtain a composition capable of improving skin water retention and water locking capacity.

5. The method of claim 2, wherein the composition is prepared by mixing the water-soluble polymer and the water-soluble inorganic salt in a ratio of 1: 1 to 1:

10. Step S1.1: Cut the salmon nasal cartilage into small pieces, and the particle size of the small pieces is 3-5 cm.

6. The method of claim 2, wherein the composition is prepared by mixing the water-soluble polymer and the water-soluble inorganic salt in a ratio of 1:0.1 to 1:

10. Step S1.2: When adding the deodorized salmon nasal cartilage into the ethylenediaminetetraacetic acid disodium salt solution and the isopropyl alcohol solution, the temperature is maintained at 3-4℃.

7. The method of claim 3, wherein the composition is prepared by mixing the water-soluble polymer and the water-soluble inorganic salt in a ratio of 1:0.1 to 1:

10. Step S2.1: After mixing and filtering the filtrate I and the filtrate II, perform rotary evaporation concentration, and the volume after concentration is 1 / 8-1 / 7 of the original volume.

8. The method of claim 3, wherein the composition is prepared by mixing the water-soluble polymer and the water-soluble inorganic salt in a ratio of 1: 1 to 1:

10. In step S2.2, the activation and expansion culture temperature of the Lactobacillus kefiri subsp. kefiranofaciens ZW3 bacterial solution and the Kluyveromyces marxianus bacterial solution is 30℃, and the activation and expansion culture temperature of the Bacillus subtilis DE111 bacterial solution is 37℃.

9. The method of claim 4, wherein the composition is prepared by mixing the water-soluble polymer and the water-soluble inorganic salt in a ratio of 1: 1 to 1:

10. In step S3.1, the pH is adjusted by adding a sodium hydroxide solution with a concentration of 0.1-0.15 mol / L.

10. A composition for improving water retention and water retention capacity of skin, characterized by comprising: A composition capable of improving skin water retention and water locking capacity prepared by the method of any one of claims 1-9. A composition capable of improving skin water retention and water locking capacity prepared by the method of any one of claims 1-9.

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