White tomato fermentation extract and whitening tablet candy prepared from white tomato fermentation extract

Abstract

The invention relates to a white tomato fermentation extract and a whitening tablet candy containing the white tomato fermentation extract. The white tomato fermentation extract is prepared by the following steps: mixing fresh white tomatoes with pleurotus citrinopileatus powder to prepare a fermentation raw material; inoculating saccharomycetes into the fermentation raw material to obtain a fermentation product; and drying the fermentation product to obtain the white tomato fermentation extract. The white tomato fermentation extract prepared by the preparation method disclosed by the invention has relatively good stability and is not easy to decompose in air and under strong light irradiation, so that the white tomato fermentation extract is relatively easy to store and transport, the antioxidant efficiency is not easy to reduce when the white tomato fermentation extract is used for preparing whitening products, and the prepared whitening tabletted candies containing the white tomatoes have relatively high antioxidant effects and can be used for preparing the whitening tabletted candies containing the white tomatoes. The whitening mask can be used for removing oxygen free radicals and inhibiting the formation of tyrosinase, and is an excellent whitening product.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of fermented food processing, and more particularly, relates to a white tomato fermented extract and a whitening compressed candy prepared therefrom. BACKGROUND

[0002] White tomatoes are rich in phytoene and phytogene, which have strong antioxidant effects, and are therefore often used in the preparation of whitening products. Generally, white tomatoes are directly concentrated to obtain concentrated powder, which is then mixed with other substances having whitening, antioxidant, and the like effects to prepare whitening tablets or whitening pills.

[0003] However, phytoene and phytogene have poor stability in air and under light, and the white tomato concentrated powder and the whitening products prepared therefrom need to be sealed and stored in the dark, otherwise, the active ingredients are easily oxidized in air and under light, and the antioxidant and whitening effects cannot be achieved. SUMMARY

[0004] To solve the above problems, the present application provides a white tomato fermented extract, which is prepared by the following method: S1: mixing fresh white tomatoes with Pleurotus eryngii var. citrinopileatus powder to prepare fermentation raw materials; S2: inoculating yeast into the fermentation raw materials to obtain a fermentation product; S3: drying the fermentation product to obtain the white tomato fermented extract.

[0005] In one specific embodiment, in S1, the weight ratio of white tomatoes to Pleurotus eryngii var. citrinopileatus powder is 1:1.

[0006] In one specific embodiment, the fermentation raw materials are prepared by the following steps: S11: mixing the white tomatoes with Pleurotus eryngii var. citrinopileatus powder and adding honey to homogenize; S12: adding pectinase and adjusting the pH to 3.5-5.5 with a citric acid buffer; S13: incubating at 25°C for 1 h to obtain the fermentation raw materials.

[0007] In one specific embodiment, in S2, yeast with a concentration of 10 5 CFU is inoculated into the fermentation raw materials, and aerobic fermentation is carried out at 28°C and 180 rpm for 24 h to obtain the fermentation product.

[0008] The present application also provides a whitening compressed candy comprising the above white tomato fermented extract.

[0009] In one specific embodiment, the whitening compressed candy comprises 40-80 parts by weight of sorbitol, 20-30 parts by weight of white tomato fermented extract, 5-10 parts by weight of cherry concentrated powder, 5-10 parts by weight of cantaloupe freeze-dried concentrated powder, 1-5 parts by weight of roxburgh pear powder, and 0.5-1 part by weight of magnesium stearate.

[0010] The white tomato fermented extract prepared by the present application has good stability and is not easily decomposed in air and under strong light, so it is relatively easy to store and transport, and the prepared whitening product containing white tomato is not easily subject to reduction in antioxidant efficiency, and the prepared whitening compressed candy containing white tomato has high antioxidant effect and can be used to remove oxygen free radicals and inhibit the formation of tyrosinase, and is an excellent whitening product. BRIEF DESCRIPTION OF DRAWINGS

[0011] Figure 1 The initial DPPH scavenging rate of the white tomato fermented extract of the examples and comparative examples is shown in the graph.

[0012] Figure 2 The DPPH scavenging rate time change curve of the white tomato fermented extract of the examples and comparative examples after indoor open placement is shown in the graph. DETAILED DESCRIPTION

[0013] The principles and features of the present application are described below, and the examples are used only to explain the present application and not to limit the scope of the present application.

[0014] 1. Preparation and properties of white tomato fermented extract Preparation Example 1 of white tomato fermented extract Step 1: Mix fresh white tomatoes with Pleurotus citrinopileatus powder (weight ratio 1:1), and add honey (final concentration 0.5%), homogenize at 4℃, then add pectinase (0.5%), adjust the pH to 4 with citric acid buffer, and incubate at 25℃ for 1 h to obtain the fermentation raw material; Step 2: Inoculate the fermentation raw material with yeast (10 5 CFU), and aerobically ferment at 28℃, 180 rpm for 24 h to obtain the fermentation product; Step 3: Spray dry the fermentation product to obtain the white tomato fermented extract.

[0015] Comparative Example 1 The remaining steps are the same as Example 1, except that no honey is added in Step 1.

[0016] Comparative Example 2 The remaining steps are the same as Example 1, except that no Pleurotus citrinopileatus powder is added in Step 1.

[0017] Comparative Example 3 The remaining steps are the same as in Example 1, except that the pH value in step 1 is 7.

[0018] Comparative Example 4 The commercially available white tomato concentrate powder was directly purchased and the same equivalent amount of Pleurotus eryngii powder, honey and yeast powder were added.

[0019] The fermentation composition was dissolved in water at a concentration of 1%, pepsin was added, and treated at 37°C for 40 min to simulate the digestion condition. After digestion, the pepsin was inactivated by heating to 90°C, and then cooled to room temperature to obtain a simulated gastric acid decomposition digestate for standby.

[0020] 2. Antioxidant detection of white tomato fermentation extract The DPPH scavenging experiment was used to detect the in vitro antioxidant of the white tomato fermentation extract, and the method was as follows: The DPPH standard solution was prepared with ethanol, and the sample to be tested was diluted to different multiples. After mixing, it was placed for 20 min, the precipitate was filtered, and the supernatant was measured for absorbance at 517 nm. The DPPH free radical scavenging rate was calculated according to the absorbance value.

[0021] As shown in Table 1, the DPPH scavenging rate of the fermentation extract of the present application and Comparative Examples 1-3 was significantly lower than that of Comparative Example 4 before simulated digestion, but after simulated digestion, the DPPH scavenging rate of the former four was significantly improved, which was significantly higher than that of Comparative Example 4. The initial DPPH free radical scavenging rate of Comparative Examples 1-3 was similar to that of Comparative Example 4. Figure 1 As can be seen, the content or activity of antioxidant substances in the composition is improved by the special fermentation process of the present application, so that it has a higher DPPH free radical scavenging rate. In addition, the DPPH free radical scavenging rate of the white tomato fermentation extract of the present application is greatly improved after simulated digestion, which shows that the fermentation extract is more suitable for oral administration.

[0022] The white tomato fermentation extract was placed in the open room, and the DPPH scavenging rate of the fermentation extract after simulated digestion was detected every 12 h, and the results are shown in Table 2.

[0023] As shown in Table 2, the DPPH scavenging rate of Comparative Examples 2 and 4 began to decrease after being opened, and after 72 h, the DPPH scavenging rate of Comparative Examples 2 and 4 decreased to a very low level. Although the initial DPPH scavenging rate of Comparative Examples 1 and 2 was similar to that of Comparative Example 4, the subsequent decrease was less. However, the fermentation extract of the present application showed a good DPPH scavenging rate during the test period, and still showed a DPPH scavenging rate of about 90% after 72 h of open light treatment. Figure 2

[0024] ​It is shown that, after the fermentation treatment of the white tomatoes according to the examples and comparative examples 1 and 3, the antioxidation substances such as phytoene and phytofluene in the white tomatoes are subjected to glycosylation reaction, and good stability is obtained, and the white tomatoes can exhibit good stability in an open and light environment.

[0025] 3. Preparation of tablet candy 40-80 parts by weight of sorbitol, 20-30 parts by weight of the white tomato fermentation extract, 5-10 parts by weight of cherry concentrated powder, 5-10 parts by weight of dried concentrated powder of cantaloupe, 1-5 parts by weight of roxburgh pear powder, and 0.5-1 part by weight of magnesium stearate are uniformly mixed to prepare a tablet candy.

[0026] The same equivalent of commercially available white tomato concentrated powder, golden top side ear powder and yeast extract is used to replace the white tomato fermentation extract to prepare a tablet candy as a control.

[0027] Volunteers are invited to test the above tablet candy, and 30-40 year-old women with simple facial yellowish skin and large pores (the facial skin color image is combined with software to score 70-80 points) are used as the test subjects. The test subjects are randomly divided into groups according to their age, and the effective number of each group is not less than 50 people. In the experimental group, the test subjects eat the basic diet + 1 packet of whitening tablet candy every day, and the blank group eats the basic diet. After 30 days of eating, the facial skin color image is collected, and the skin index data is obtained by combining the software. The skin index data includes detection of pores, spots and blackheads, and the comprehensive score is 85 points or more for excellent, 80-84 points for good, 75-79 points for medium, and 70-74 points for passing.

[0028] The results are shown in Table 1. The tablet candy prepared from the white tomato fermentation extract of the present application has a certain effect on relieving the enlargement of pores, pigment deposition and blackheads, and the skin is more whitened. Moreover, the whitening effect is less affected when the tablet candy is placed in an open and light environment. It can be seen that the fermentation process of the present application not only improves the activity of the antioxidant components in the white tomatoes, but also makes the tablet candy prepared therefrom have a more relaxed storage environment and a longer shelf life.

[0029] Table 1 Human test effect of tablet candy The above only describes the preferred embodiments of the present application and is not intended to limit the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. A fermented white tomato extract, characterized in that, It is prepared by the following method: S1: Mix fresh white tomatoes with Golden Top Pleurotus ostreatus powder to make fermentation raw material; S2: Inoculate the fermentation raw materials with yeast to obtain fermentation products; S3: Dry the fermentation product to obtain the white tomato fermentation extract.

2. The white tomato fermentation extract according to claim 1, characterized in that, In S1, the weight ratio of white tomatoes to Golden Top Side Ear Powder is 1:

1.

3. The white tomato fermentation extract according to claim 2, characterized in that, The fermentation feedstock is prepared through the following steps: S11: Mix the white tomatoes with Golden Top Pleurotus ostreatus powder, add honey, and blend into a smooth paste; S12: Add pectinase and adjust the pH to 3.5-5.5 with citrate buffer; S13: Incubate at 25°C for 1 h to obtain the fermentation raw material.

4. The white tomato fermentation extract according to claim 1, characterized in that, In S2, the inoculum concentration in the fermentation feedstock is 10. 5 The yeast of CFU was aerobically fermented at 28°C and 180 rpm for 24 h to obtain the fermentation product.

5. A whitening compressed candy, characterized in that, It contains the white tomato fermentation extract according to any one of claims 1-4.

6. The whitening compressed candy according to claim 5, characterized in that, It includes 40-80 parts by weight of sorbitol, 20-30 parts by weight of fermented white tomato extract, 5-10 parts by weight of cherry concentrate, 5-10 parts by weight of freeze-dried cantaloupe concentrate, 1-5 parts by weight of prickly pear fruit powder, and 0.5-1 parts by weight of magnesium stearate.

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