Whitening oral liquid and preparation method thereof

Abstract

The invention discloses a whitening oral liquid which comprises water, xylitol, concentrated apple clear juice, silkworm chrysalis protein peptide, vitamins, edible essence, citric acid, stevioside and nicotinamide. The preparation method of the oral liquid comprises the following steps: step 1, designing a formula: designing a proper raw material combination and a proportion thereof according to an expected effect and a use purpose of a product; step 2, accurately weighing all necessary raw materials; step 3, mixing and dissolving: solid raw materials in the raw materials are dissolved in liquid solvent raw materials, and a mixed solution is obtained; step 4, carrying out homogenization treatment; 5, the pH value is adjusted, wherein the pH value ranges from 3.0 to 4.0; step 6, filtering and sterilizing; 7, quality detection: carrying out physical, chemical and microbiological detection on the produced water aqua; and step 8, packaging and filling. The beverage has the beneficial effects of being beneficial to human body health, especially improving skin health, and obviously improving skin color, skin environment and skin state after being drunk for two weeks.

Description

Technical Field

[0001] The invention relates to a liquid beverage, in particular to a whitening oral liquid and a preparation method thereof. Background Art

[0002] At present, most of the whitening beverages on the market are imported products. Domestic whitening beverages are mostly collagen peptides and other products, but there is no direct data and conclusion to prove that collagen can significantly improve skin condition and whiten skin color. In fact, the domestic market for this type of oral beverage in the patent application of this invention is basically blank. Summary of the invention

[0003] The technical problem to be solved by the present invention is to provide a whitening oral liquid and a preparation method thereof in view of the deficiencies in the prior art.

[0004] In order to achieve the above object, the measures taken by the present invention are: A whitening oral liquid, comprising water, xylitol, concentrated apple juice, silkworm pupa protein peptide, vitamins, edible flavors, citric acid, steviol glycoside and nicotinamide; The percentages of water, xylitol, concentrated apple juice, silkworm pupa protein peptide, vitamins, edible flavors, citric acid, steviol glycoside and nicotinamide are as follows: 65% water, 15% xylitol, 12% concentrated apple juice, 0.4% silkworm pupa protein peptide, 7% vitamin C, 0.1% edible flavors, 0.2% citric acid, 0.2% steviol glycoside and 0.1% nicotinamide.

[0005] A method for preparing the above oral liquid, Step 1, formula design: according to the expected effect and purpose of the product, design a suitable raw material combination and its proportion. The raw material combination is: water, xylitol, concentrated apple juice, silkworm pupa protein peptide, vitamins, edible flavors, citric acid, steviol glycoside and nicotinamide. The proportions of water, xylitol, concentrated apple juice, silkworm pupa protein peptide, vitamins, edible flavors, citric acid, steviol glycoside and nicotinamide are: water 65%, xylitol 15%, concentrated apple juice 12%, silkworm pupa protein peptide 0.4%, vitamin C 7%, edible flavors 0.1%, citric acid 0.2%, steviol glycoside 0.2% and nicotinamide 0.1%; Step 2, raw material preparation: accurately weigh all necessary raw materials; Step 3, mixed dissolution: Under the conditions of controlling the temperature and stirring speed, dissolve the solid raw materials in the above raw materials in the liquid solvent raw materials to ensure that the components are evenly mixed to obtain a mixed solution; Step 4: Homogenization: Use a homogenizer to homogenize the mixed solution to achieve the desired particle size and uniformity; Step 5: Adjust pH value: Use acid or alkali regulator to adjust pH value to ensure stability and effectiveness, pH value: 3.0-4.0; Step 6: Filtration and sterilization: Remove impurities by filtration and sterilize the product by heating or ultraviolet light to ensure the sterility of the product; Step 7, quality inspection: Conduct physical, chemical and microbiological inspections on the produced aqueous solution to ensure that it meets the standards; Step 8: Packaging and filling: In a clean environment, fill the liquid into a container, such as a bottle, tube or bag; Sealing and labeling: seal the filled product and affix a label containing product information to obtain the above-mentioned oral liquid.

[0006] In step 3, the temperature is 20-60°C, the stirring speed is 50-500 rpm, and the dissolution time is 5-60 minutes; In step 4, the homogenization pressure is 10-60 MPa; the number of homogenizations is 1-3 times; the homogenization temperature is 20-70°C; the particle size control is 0.1-10 microns; In step 5, the regulator is citric acid, malic acid, phosphoric acid, sodium bicarbonate or sodium hydroxide.

[0007] The beneficial effects of the present invention are: beneficial to human health, especially beneficial to improving skin health, and skin color, skin environment and skin condition can be significantly improved within two weeks of drinking. DETAILED DESCRIPTION

[0008] A whitening oral liquid comprises water, xylitol, concentrated apple juice, silkworm pupa protein peptide, vitamins, edible flavors, citric acid, stevioside and nicotinamide.

[0009] The percentages of water, xylitol, concentrated apple juice, silkworm pupa protein peptide, vitamins, edible flavors, citric acid, steviol glycoside and nicotinamide are as follows: 65% water, 15% xylitol, 12% concentrated apple juice, 0.4% silkworm pupa protein peptide, 7% vitamin C, 0.1% edible flavors, 0.2% citric acid, 0.2% steviol glycoside and 0.1% nicotinamide.

[0010] A method for preparing the above oral liquid, Step 1, formula design: according to the expected effect and purpose of the product, design a suitable raw material combination and its proportion. The raw material combination is: water, xylitol, concentrated apple juice, silkworm pupa protein peptide, vitamins, edible flavors, citric acid, steviol glycoside and nicotinamide. The proportions of water, xylitol, concentrated apple juice, silkworm pupa protein peptide, vitamins, edible flavors, citric acid, steviol glycoside and nicotinamide are: water 65%, xylitol 15%, concentrated apple juice 12%, silkworm pupa protein peptide 0.4%, vitamin C 7%, edible flavors 0.1%, citric acid 0.2%, steviol glycoside 0.2% and nicotinamide 0.1%; Step 2, raw material preparation: accurately weigh all necessary raw materials; Step 3, mixed dissolution: Under the conditions of controlling the temperature and stirring speed, dissolve the solid raw materials in the above raw materials in the liquid solvent raw materials to ensure that the components are evenly mixed to obtain a mixed solution; Step 4: Homogenization: Use a homogenizer to homogenize the mixed solution to achieve the desired particle size and uniformity; Step 5: Adjust pH value: Use acid or alkali regulator to adjust pH value to ensure stability and effectiveness, pH value: 3.0-4.0; Step 6: Filtration and sterilization: Remove impurities by filtration and sterilize the product by heating or ultraviolet light to ensure the sterility of the product; Step 7, quality inspection: Conduct physical, chemical and microbiological inspections on the produced aqueous solution to ensure that it meets the standards; Step 8: Packaging and filling: In a clean environment, fill the liquid into a container, such as a bottle, tube or bag; Sealing and labeling: The filled product is sealed and affixed with a label containing product information to obtain the above oral liquid. Final inspection and warehousing: After the final inspection and confirmation, the product is put into storage for distribution.

[0011] Throughout the production process, good manufacturing practices (GMP) and relevant regulatory requirements should be followed to ensure product quality and safety.

[0012] In step 3, the temperature is 20-60°C, the stirring speed is 50-500 rpm, and the dissolution time is 5-60 minutes; The recommended stirring speed range is as follows: Low speed stirring: 50-150 rpm, suitable for raw materials sensitive to shear force (such as probiotics, certain proteins). Medium speed stirring: 150-300 rpm, suitable for most solid raw materials (such as sugars, minerals, vitamins). High speed stirring: 300-500 rpm, suitable for difficult-to-dissolve raw materials (such as certain colloids, polysaccharides).

[0013] The recommended temperature range is: Room temperature (20-25°C): suitable for most aqueous drinks to avoid degradation of heat-sensitive ingredients (such as vitamin C and some probiotics). Medium temperature (30-40°C): suitable for hard-to-dissolve solid raw materials (such as some polysaccharides and proteins), which can improve dissolution efficiency. High temperature (50-60°C): suitable for heat-stable raw materials (such as sugars and minerals), but avoid long-term heating to avoid affecting product quality.

[0014] The recommended range of dissolution time is: fast dissolving raw materials: 5-15 minutes. Medium dissolving raw materials: 15-30 minutes. Difficult to dissolve raw materials: 30-60 minutes.

[0015] Through reasonable process control, the uniform dissolution of raw materials can be ensured, and product quality and production efficiency can be improved.

[0016] In step 4, the homogenization pressure is 10-60 MPa; the number of homogenizations is 1-3 times; the homogenization temperature is 20-70° C.; and the particle size control is 0.1-10 μm.

[0017] Recommended homogenization pressure range: Low pressure homogenization: 10-20 MPa, suitable for low viscosity beverages (such as juice, clear beverages). Medium pressure homogenization: 20-40 MPa, suitable for medium viscosity beverages (such as dairy products, plant protein beverages). High pressure homogenization: 40-60 MPa, suitable for high viscosity beverages (such as beverages containing colloids and fibers).

[0018] Recommended range of homogenization times: Single homogenization: Applicable to most beverages, meeting basic particle size and uniformity requirements. Multiple homogenization: 2-3 times, applicable to high-requirement products (such as nanoemulsions, high-end functional beverages), further improving uniformity.

[0019] Recommended homogenization temperature range: Normal temperature (20-25°C): Suitable for most aqueous beverages. Medium temperature (30-50°C): Suitable for beverages containing insoluble raw materials (such as polysaccharides and colloids), which can improve the homogenization effect. High temperature (50-70°C): Suitable for heat-stable raw materials (such as sugars and minerals), but avoid long-term heating to avoid affecting product quality.

[0020] Recommended particle size control range: Ordinary beverages: particle size is controlled at 1-10 microns to ensure a delicate taste. High-end beverages: particle size is controlled at 0.1-1 microns to improve stability and sensory quality.

[0021] In step 5, the regulator is citric acid, malic acid, phosphoric acid, sodium bicarbonate or sodium hydroxide. Citric acid, malic acid and phosphoric acid are acidic. Sodium bicarbonate and sodium hydroxide are alkaline. Process optimization: accurate addition, real-time monitoring, avoid over-regulation.

[0022] Quality testing: Physical, chemical and microbiological tests are carried out on the produced aqueous solution to ensure that it meets the standards.

[0023] 1. Physical indicator testing: Physical indicator testing is used to evaluate the appearance, taste and stability of the product.

[0024] The centrifuge uses the static observation method.

[0025] 2. Chemical indicator testing: Chemical indicator testing is used to evaluate the nutritional content, additive content and safety of products.

[0026] 3. Microbiological index testing: Microbiological index testing is used to evaluate the sanitary safety of products.

[0027] 4. Other tests.

[0028] In order to fully ensure the quality of aqueous drinks, physical, chemical and microbiological tests are required. Commonly used instruments include laser particle size analyzer, pH meter, HPLC, microbial incubator, etc. Through scientific testing processes and standardized analysis methods, product quality can be effectively controlled to meet market and safety requirements.

[0029] The oral liquid of the present invention is used to improve the skin environment, form skin protection, and has the functions of whitening the skin. In particular, the silkworm pupa protein contained in the oral liquid has the functions of anti-fatigue, anti-oxidation, and anti-aging. The 18 kinds of amino acids contained in the silkworm pupa protein can protect the skin. Nicotinamide is beneficial to prevent skin roughness, maintain the health of skin cells, and promote skin whitening. It can be used in hair care to promote scalp blood circulation, healthy hair follicles, promote hair growth, prevent baldness, etc.

Claims

1. A whitening oral liquid, characterized in that: It includes water, xylitol, concentrated apple juice, silkworm pupa protein peptide, vitamins, edible flavors, citric acid, steviol glycosides and niacinamide.

2. A whitening oral liquid according to claim 1, characterized in that: The percentages of water, xylitol, concentrated apple juice, silkworm pupa protein peptide, vitamins, edible flavors, citric acid, steviol glycoside and nicotinamide are as follows: 65% water, 15% xylitol, 12% concentrated apple juice, 0.4% silkworm pupa protein peptide, 7% vitamin C, 0.1% edible flavors, 0.2% citric acid, 0.2% steviol glycoside and 0.1% nicotinamide.

3. A method for preparing the above oral liquid, characterized in that: Step 1, formula design: according to the expected effect and purpose of the product, design a suitable raw material combination and its proportion. The raw material combination is: water, xylitol, concentrated apple juice, silkworm pupa protein peptide, vitamins, edible flavors, citric acid, steviol glycoside and nicotinamide. The proportions of water, xylitol, concentrated apple juice, silkworm pupa protein peptide, vitamins, edible flavors, citric acid, steviol glycoside and nicotinamide are: water 65%, xylitol 15%, concentrated apple juice 12%, silkworm pupa protein peptide 0.4%, vitamin C 7%, edible flavors 0.1%, citric acid 0.2%, steviol glycoside 0.2% and nicotinamide 0.1%; Step 2, raw material preparation: accurately weigh all necessary raw materials; Step 3, mixed dissolution: Under the conditions of controlling the temperature and stirring speed, dissolve the solid raw materials in the above raw materials in the liquid solvent raw materials to ensure that the components are evenly mixed to obtain a mixed solution; Step 4: Homogenization: Use a homogenizer to homogenize the mixed solution to achieve the desired particle size and uniformity; Step 5: Adjust pH value: Use acid or alkali regulator to adjust pH value to ensure stability and effectiveness, pH value: 3.0-4.0; Step 6: Filtration and sterilization: Remove impurities by filtration and sterilize the product by heating or ultraviolet light to ensure the sterility of the product; Step 7, quality inspection: Conduct physical, chemical and microbiological inspections on the produced aqueous solution to ensure that it meets the standards; Step 8: Packaging and filling: In a clean environment, fill the liquid into a container, such as a bottle, tube or bag; Sealing and labeling: seal the filled product and affix a label containing product information to obtain the above-mentioned oral liquid.

4. The method for preparing the oral liquid according to claim 3, characterized in that: In step 3, the temperature is 20-60°C, the stirring speed is 50-500 rpm, and the dissolution time is 5-60 minutes; In step 4, the homogenization pressure is 10-60 MPa; the number of homogenizations is 1-3 times; the homogenization temperature is 20-70°C; the particle size control is 0.1-10 microns; In step 5, the regulator is citric acid, malic acid, phosphoric acid, sodium bicarbonate or sodium hydroxide.

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