Toxin-expelling, beautifying and anti-oxidation prescription based on food fermentation and preparation method of toxin-expelling, beautifying and anti-oxidation prescription

Abstract

The invention relates to the technical field of functional food, and discloses a food fermentation-based detoxifying, beautifying and antioxidant prescription and a preparation method thereof. The prescription is based on medicinal and edible plants such as black beans, red dates, mulberries, haws, Chinese wolfberry fruits, prepared rehmannia roots, rhizoma polygonati and the like; the purple cabbage powder, the pumpkin powder, the dandelion root powder, the tremella polysaccharide, the quinoa germ powder and the bamboo leaf flavonoid extract are compounded, and the lactobacillus acidophilus and the clostridium butyricum are subjected to synergistic fermentation treatment. The preparation method comprises the steps of raw material pretreatment, mixed saccharification, constant-temperature anaerobic fermentation, after-ripening, sterilization, drying forming and the like. The product is rich in polyphenols, flavonoids, short-chain fatty acids and oligosaccharides, and has remarkable functions of resisting oxidation, clearing bowels, expelling toxins, beautifying, protecting skin and regulating immunity. The optimal fermentation time is 120 hours, compared with a traditional fermentation period, the method has better polyphenol release efficiency and antioxidant activity, the process is mild, the method is suitable for preparing liquid drinks, powder or freeze-dried oral granules, the safety is high, and industrial popularization is easy.

Description

Technical Field

[0001] The present invention relates to the technical field of functional foods, and in particular to a detoxifying, beauty-enhancing and antioxidant prescription based on food fermentation and a preparation method thereof. Background Art

[0002] With the imbalance of dietary structure and the accelerated pace of life, the free radical oxidative stress, toxin accumulation and intestinal dysfunction faced by the human body are becoming increasingly prominent, manifesting as health risks such as dull skin, constipation, decreased immunity, accelerated aging, etc. Although there are many detoxification and beauty products on the market, they are mainly concentrated in Chinese herbal granules, capsules or simple functional drinks, which have problems such as poor taste, low absorption rate and insignificant effect.

[0003] On the other hand, modern nutrition and microecological research have shown that natural plant ingredients, after being fermented by specific probiotics, can effectively release polyphenols, flavonoids and polysaccharides, and further generate new metabolites with physiological functions such as antioxidant, bowel cleansing, skin care, and endocrine regulation through microbial metabolism, such as short-chain fatty acids and carotenoid precursors. This type of food and medicine formula products that have been fermented have high activity, high absorbability and high safety, and have become an important development direction for functional health foods.

[0004] At present, there is still a lack of a detoxification and beauty product based on natural food fermentation with scientific composition, harmonious flavor, strong activity, mild preparation process, and adaptability to various dosage forms. Therefore, the development of a compound fermentation prescription with multiple functions such as synergistic anti-oxidation, detoxification, beauty, and intestinal regulation has important application prospects and promotion value. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a detoxifying, beauty-enhancing and antioxidant prescription based on food fermentation and a preparation method thereof.

[0006] The above technical objectives of the present invention are achieved through the following technical solutions:

[0007] A detoxification, beauty and antioxidant prescription based on food fermentation, comprising the following raw material components by weight:

[0008] 150 parts of black beans, 80 parts of red dates, 50 parts of dried mulberries, 30 parts of dried hawthorns, 40 parts of wolfberries, 30 parts of prepared rehmannia roots, and 30 parts of polygonatum;

[0009] 20 parts of purple cabbage powder, 40 parts of pumpkin powder, 10 parts of Tremella polysaccharide extract, 20 parts of dandelion root powder, 30 parts of quinoa germ powder, and 10 parts of bamboo leaf flavonoids extract;

[0010] 100 parts brown sugar;

[0011] Probiotics, including Lactobacillus acidophilus and Clostridium butyricum, each account for 0.5% of the mass of the fermentation substrate.

[0012] A preparation method of a detoxifying, beauty - enhancing and antioxidant prescription based on food fermentation, comprising the following steps:

[0013] S1: Raw material pretreatment: Black beans are soaked for 12 hours and then steamed until 80% cooked, and the remaining raw materials are dried at low temperature and then crushed through a 100 - mesh sieve;

[0014] S2: Mixing and saccharification: All raw materials are mixed in proportion, brown sugar is added, and saccharification is carried out at 40 °C for 2 hours;

[0015] S3: Cooling and inoculation: The saccharified material is cooled to below 35 °C, and Lactobacillus acidophilus and Clostridium butyricum are inoculated in sequence, and the inoculation amount is 0.5% of the total mass of the substrate;

[0016] S4: Fermentation: Continuously ferment at 35 °C under anaerobic conditions for 120 hours, and the pH is controlled at 4.0 - 4.5;

[0017] S5: After - ripening and sterilization: After fermentation, it is left to stand for after - ripening for 24 hours and treated by pasteurization at 65 °C for 30 minutes;

[0018] S6: Drying and forming: Spray drying or freeze - drying technology can be selected to obtain a powdered fermented prescription product.

[0019] Preferably, the purple cabbage powder is obtained by freeze - drying and then crushing, rich in anthocyanins, and forms a stable water - soluble pigment and enhances the antioxidant capacity after fermentation.

[0020] Preferably, the tremella polysaccharide extract synergizes with the polysaccharide in wolfberry, and forms an absorbable composite polysaccharide after fermentation, improving the oral moisturizing and anti - inflammatory effects.

[0021] Preferably, the quinoa germ powder contains natural saponins, which can be transformed into a small - molecule structure after fermentation, enhancing lipid metabolism and antioxidant capacity.

[0022] Preferably, the fermentation time is controlled at 120 hours, and it is the best in terms of polyphenol content, DPPH scavenging ability and sensory score compared with the fermentation samples at 72 hours or 168 hours, showing unexpected technical effects.

[0023] Preferably, the operation of inoculating probiotics after the cooling step is carried out in a sterile environment to ensure the purity and activity stability of the bacterial flora during the subsequent fermentation process.

[0024] Preferably, the drying method is freeze - drying, and the shelf life of the product is not less than 12 months.

[0025] Preferably, the total amount of short-chain fatty acids in the fermentation system is not less than 3 mmol / L, and the main components include acetic acid, propionic acid and butyric acid.

[0026] In summary, the present invention mainly has the following beneficial effects:

[0027] First, the present invention combines a variety of raw materials homologous to medicine and food (such as black beans, wolfberries, mulberries, purple cabbages, pumpkins, tremella, etc.) in a coordinated manner, which are rich in active substances such as natural anthocyanins, polyphenols, polysaccharides and carotenoids. After fermentation by probiotics, the active substances sealed in the raw materials are fully released, and some macromolecular components are converted into smaller molecular states that are more easily absorbed, enhancing the antioxidant and anti-aging abilities in the body and achieving a leap from "basic nutrition" to "functional intervention".

[0028] Second, the raw materials contain rich dietary fiber and metabolism-promoting components. The content of short-chain fatty acids (such as acetic acid and butyric acid) in the fermentation products is significantly increased, which helps to improve the intestinal environment and enhance the intestinal detoxification function. It also contains ingredients such as rehmannia root and polygonatum rhizome that regulate qi and blood and endocrine, forming a compound mechanism of "detoxification + nourishing blood + antioxidant", which has a good intervention effect on sub-healthy states such as constipation, dull skin color, and internal heat acne toxins.

[0029] Third, through systematic experimental comparison, it is determined that 120 hours is the optimal fermentation period, which can significantly increase the total polyphenol release amount and antioxidant ability, and the IC50 value drops below 65 μg / mL. At the same time, the flavor is coordinated, the sourness is moderate, and the sensory acceptance is high. Compared with the empirical judgment of "the longer the fermentation time, the better" in traditional products, the present invention for the first time verifies through scientific experiments and proposes a "mid-range optimized fermentation window", which has outstanding unexpectedness; the whole process temperature of the preparation process adopted is lower than 65 °C, there is no high-temperature inactivation process, and the activity of probiotics and thermosensitive active substances are retained; the raw materials used are all edible or materials that can be used both as medicine and food, meeting the food safety standards and being suitable for long-term consumption. The process flow is reasonably designed, with strong adaptability and is convenient for large-scale industrial production; the obtained products can be processed into various forms such as liquid beverages, freeze-dried powders, granules, solid beverages, etc. according to application requirements, and are suitable for different consumption scenarios, such as daily nutritional supplements, beauty skin care, intestinal conditioning, intervention for sub-healthy people, etc., and the market prospect is broad. Description of the Drawings

[0030] Figure 1 It is the flowchart of the method of the present invention. Detailed Embodiments

[0031] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0032] Embodiment 1

[0033] Reference Figure 1 , a detoxifying, beauty-enhancing and antioxidant formula based on food fermentation, and by mass, includes the following raw material components:

[0034] 150 parts of black beans, 80 parts of red dates, 50 parts of dried mulberries, 30 parts of dried hawthorns, 40 parts of wolfberries, 30 parts of prepared rehmannia roots, 30 parts of polygonatum sibiricum;

[0035] 20 parts of purple cabbage powder, 40 parts of pumpkin powder, 10 parts of tremella polysaccharide extract, 20 parts of dandelion root powder, 30 parts of quinoa germ powder, 10 parts of bamboo leaf flavonoid extract;

[0036] 100 parts of brown sugar;

[0037] Probiotics, including lactobacillus acidophilus and clostridium butyricum, each accounting for 0.5% of the mass of the fermentation substrate.

[0038] Raw material pretreatment:

[0039] After the black beans are soaked in water for 12 hours, they are heated in a high-pressure cooking pot for 30 minutes until they are 80% cooked;

[0040] The red dates are pitted, the hawthorns are seeded, and the mulberries, wolfberries, prepared rehmannia roots, dandelion roots, and polygonatum sibiricum are all cleaned and then dried at low temperature;

[0041] The purple cabbage, pumpkin, etc. are freeze-dried and pulverized into coarse powder for standby;

[0042] All powdered raw materials are uniformly sieved to 100 meshes.

[0043] Mixing and saccharification:

[0044] Mix the above raw materials evenly according to the ratio and add brown sugar;

[0045] Place it in a constant-temperature saccharification tank and saccharify at 40°C for 2 hours. Stir appropriately during this period to promote enzymatic hydrolysis and sugar release.

[0046] Cooling and inoculation:

[0047] After the saccharification is completed, cool the material to 35°C, inoculate lactobacillus acidophilus and clostridium butyricum respectively according to 0.5% of the total amount of the material, and stir evenly.

[0048] Anaerobic fermentation:

[0049] Seal the inoculation mixture in a fermenter, set the temperature control at 35°C, keep the humidity at 70%, and carry out anaerobic fermentation for 5 days;

[0050] Detect the change of pH value every day to ensure that it gradually drops to 4.2 ± 0.3.

[0051] After-ripening and pasteurization:

[0052] After the fermentation is completed, let it stand at room temperature for after-ripening for 24 hours;

[0053] Subsequently, filter the fermentation broth to remove residues and carry out pasteurization (65°C, 30 minutes) to kill non-target bacteria and stabilize the product quality.

[0054] Product drying and forming:

[0055] If it is prepared as a liquid drink, it can be directly aseptically filled after sterilization;

[0056] If it is prepared as an oral powder, a spray drying device can be used for drying to obtain a functional fermented powder ranging from light yellow to dark brown.

[0057] III. Product effect evaluation (attached with experimental indicators)

[0058] pH value change: The initial pH is 6.5, and it drops to 4.2 after fermentation, forming a weak acid environment that helps improve the intestinal flora;

[0059] Antioxidant capacity: After determination of the DPPH free radical scavenging rate, the antioxidant capacity of the fermentation product is increased by about 32.6%;

[0060] Intestinal regulation test: After mice take it, the content of short-chain fatty acids in the feces increases significantly after 7 days, especially the concentration of butyric acid increases significantly;

[0061] Observation of skin improvement: After 28 days of the usage period by volunteers, the skin moisture value increases by 12.8%, and the average number of facial freckles decreases by 8.6%.

[0062] Example 2

[0063] In this example, by controlling the fermentation time variable, on the basis of the same other process conditions, the effects of fermentation time on key indicators such as the release amount of active ingredients, antioxidant capacity, and intestinal cleansing and detoxification ability in the prescription are compared and analyzed to verify the technical rationality of the selected "5-day fermentation" as the preferred scheme of the present invention.

[0064] Use raw materials of the same batch and the same formula, and set three groups of fermentation duration variables:

[0065]

[0066] Other process parameters: The inoculated bacteria are Lactobacillus acidophilus and Clostridium butyricum (each 0.5%), the moisture content is 65%, and the saccharification time is 2 hours;

[0067] DPPH radical scavenging rate (antioxidant capacity index)

[0068] The antioxidant activity of the sample was determined by the DPPH method, and the IC50 value was recorded (the lower the value, the stronger the antioxidant capacity);

[0069] Total polyphenol content (active ingredient release index)

[0070] The Folin-Ciocalteu colorimetric method was used, with the unit of mg GAE / g (calculated as gallic acid equivalent);

[0071] Short-chain fatty acid content (intestinal cleansing and detoxification index)

[0072] The total amount of SCFAs such as acetic acid, propionic acid, and butyric acid was determined by gas chromatography;

[0073] Sensory score and solubility

[0074] Ten volunteers evaluated sensory indicators such as taste, color, and dissolution rate.

[0075]

[0076] Samples fermented for 3 days (Group A): The release of antioxidant components was insufficient, the flavor was astringent, the taste was not well integrated, the DPPH scavenging rate and polyphenol content were significantly lower than those of other groups, the generation of SCFAs was not sufficient, and there was no advantage.

[0077] Samples fermented for 5 days (Group B):

[0078] The antioxidant capacity was the strongest, and the DPPH scavenging rate was the best (the lowest IC50);

[0079] The contents of polyphenols and short-chain fatty acids reached their peaks;

[0080] The sensory integration and solubility were also the best.

[0081] It reflects the rationality and unpredictability of the "120-hour fermentation" of the present invention as the optimal process.

[0082] Samples fermented for 7 days (Group C): There was a slight degradation trend in the components (such as the decrease in polyphenols), and some flavor substances were over-fermented, resulting in a strong sour taste, which affected the sensory experience, and the solubility also decreased slightly.

[0083] Traditional fermented products are generally considered to be "the longer the fermentation, the better". However, this embodiment shows that fermentation beyond 5 days may instead cause damage to the active ingredients and flavor deterioration. At the 5-day mark, not only do the active ingredients reach their peak, but the sensory properties and solubility are also optimal. Therefore, the present invention selects "5-day fermentation" as the core parameter, which is not only reasonable, but also has significant technical effects and practical novelty, with an obvious unexpectedness, enhancing the technical value and industrial adaptability of the overall formulation.

[0084] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A detoxifying, beauty-enhancing and antioxidant prescription based on food fermentation, comprising the following raw material components by weight: 150 parts of black beans, 80 parts of red dates, 50 parts of dried mulberries, 30 parts of dried hawthorns, 40 parts of wolfberries, 30 parts of prepared rehmannia roots, and 30 parts of polygonatum; 20 parts of purple cabbage powder, 40 parts of pumpkin powder, 10 parts of Tremella polysaccharide extract, 20 parts of dandelion root powder, 30 parts of quinoa germ powder, and 10 parts of bamboo leaf flavonoids extract; 100 parts brown sugar; Probiotics, including Lactobacillus acidophilus and Clostridium butyricum, each accounted for 0.5% of the fermentation base mass.

2. The preparation method of a detoxifying, beauty - enhancing and antioxidant prescription based on food fermentation according to claim 1, characterized in that, The following steps are involved: S1: Raw material pretreatment: Soak black beans for 12 hours and then steam until 80% cooked. The remaining raw materials are dried at low temperature and then crushed through a 100-mesh sieve; S2: Mixing and saccharification: Mix all the raw materials in proportion, add brown sugar, and saccharify at 40°C for 2 hours; S3: Cooling and inoculation: After saccharification, the material is cooled to below 35°C, and Lactobacillus acidophilus and Clostridium butyricum are inoculated in sequence, with the inoculation amount being 0.5% of the total mass of the base material; S4: Fermentation: Fermentation was continued for 120 hours at 35°C under anaerobic conditions, with pH controlled at 4.0-4.5; S5: Ripening and sterilization: After fermentation, leave to ripen for 24 hours and then pasteurize at 65℃ for 30 minutes; S6: Drying and molding: Spray drying or freeze drying technology can be selected to produce powdered fermentation prescription products.

3. A detoxifying, beauty-enhancing and antioxidant formula based on food fermentation according to claim 1, characterized in that, The purple cabbage powder is obtained by pulverizing after freeze-drying, is rich in anthocyanins, forms a stable water-soluble pigment after fermentation and enhances the antioxidant capacity.

4. A detoxifying, beauty-enhancing and antioxidant prescription based on food fermentation according to claim 1, characterized in that, The Tremella polysaccharide extract cooperates with the polysaccharide in wolfberry to form an absorbable complex polysaccharide after fermentation, thereby improving the oral moisturizing and anti-inflammatory effects.

5. A detoxifying, beauty-enhancing and antioxidant formula based on food fermentation according to claim 1, characterized in that, The quinoa germ powder contains natural saponins, which can be converted into small molecular structures after fermentation to enhance lipid metabolism and antioxidant capacity.

6. The preparation method of a detoxifying, beauty - enhancing and antioxidant prescription based on food fermentation according to claim 2, characterized in that, The fermentation time was controlled at 120 hours, which was the best in terms of polyphenol content, DPPH scavenging ability and sensory score compared to samples fermented for 72 hours or 168 hours, with unexpected technical effects.

7. The preparation method of a detoxifying, beauty - enhancing and antioxidant prescription based on food fermentation according to claim 2, characterized in that, The inoculation of probiotics after the cooling step is performed in a sterile environment to ensure the purity and activity stability of the bacterial flora during the subsequent fermentation process.

8. The preparation method of a detoxifying, beauty - enhancing and antioxidant prescription based on food fermentation according to claim 2, characterized in that, The drying method is freeze-drying, and the shelf life of the product is not less than 12 months.

9. The preparation method of a detoxifying, beauty - enhancing and antioxidant formula based on food fermentation according to claim 2, characterized in that, The total amount of short-chain fatty acids in the fermentation system is not less than 3 mmol / L, and the main components include acetic acid, propionic acid and butyric acid.

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