Composition for balancing hormone secretion as well as preparation method, application and product thereof

Abstract

The invention provides a composition for balancing hormone secretion as well as a preparation method, application and a product thereof, and belongs to the technical field of oral liquid preparation. The composition for balancing hormone secretion provided by the invention is prepared from the following raw materials in parts by weight: 6 to 30 parts of red grape concentrated powder, 25 to 50 parts of pleurotus citrinopileatus powder, 25 to 50 parts of salmon roe protein peptide, 0.5 to 0.9 part of pectin, 2 to 6 parts of xylooligosaccharide and 4 to 8 parts of lactitol. The invention also provides a preparation method of the composition. A solution of three auxiliary materials including pectin, xylooligosaccharide and lactitol is treated in a boiling reflux manner, so that the stability of the oral solution is effectively improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of oral liquid preparation, and relates to a composition for balancing hormone secretion, a preparation method, application and product thereof. BACKGROUND

[0002] Hormones, also known as hormones, refer to trace amounts of chemical substances produced by endocrine organs, released into blood circulation, and transported to target organs or tissues to exert certain effects. Due to external factors such as work pressure and environmental pollution, hormone levels may fluctuate, leading to emotional fluctuations. When hormone levels are imbalanced, in addition to targeted lifestyle adjustments such as exercise, sleep, and stress management, dietary adjustments are also an important adjustment method.

[0003] Chinese invention patent CN110897093A discloses a composition for improving ovarian function and its application, which comprises the following components by weight: (8-15) parts of traditional Chinese medicine compound extract and (0.1-2) parts of soybean extract powder. The raw materials of the traditional Chinese medicine compound extract include at least one of raspberry, medlar, rhizoma polygonati, cordyceps militaris and lindera leaf, and / or danfeng peony flower, white hair silver heuchera, vitamin or trace element. The composition can improve ovarian function, improve endocrine level, and has anti-aging effect. Chinese invention patent CN118845577A discloses an anti-aging composition, a preparation method, a product and an application thereof. The composition comprises danfeng peony flower, white hair silver heuchera, red clover extract, carob extract, golden topped side ear powder, red grape concentrated powder and salmon roe protein peptide. The mass ratio of danfeng peony flower, white hair silver heuchera, red clover extract and carob extract is 1-4:0.5-4:25-75:1-5. The preparation method is to crush danfeng peony flower and white hair silver heuchera, and mix them with red clover extract, carob extract, golden topped side ear powder, red grape concentrated powder and salmon roe protein peptide, and sieve. The composition of the technology combines ovarian care, balanced hormone secretion and cell repair, and achieves the effect of anti-aging from the root.

[0004] The prior art represented by the foregoing documents at least has the following unsolved technical problems or defects: A preparation method of a composition for balancing hormone secretion with higher stability has not yet been provided. The relevant evidence is that in Chinese invention patent CN118845577A, although a composition comprising golden topped side ear powder, red grape concentrated powder and salmon roe protein peptide is provided, the preparation method only uses processes such as mixing, decocting and sieving, and cannot provide an oral solution with storage stability.

[0005] The present application has encountered the following difficulties and obstacles in solving the above problems or overcoming the above defects: In the process of processing the tremella fuciformis Berk. and salmon roe protein peptide to prepare an oral solution, the two are respectively configured into an aqueous solution for direct mixing. When the concentration of the mixed solution is ≤25 g / L for the tremella fuciformis Berk. and ≤28 g / L for the salmon roe protein peptide, the mixed solution can maintain good uniformity, but when the concentration exceeds the above concentration, it is found that the mixed solution produces precipitation after being stored at room temperature for 1 day, and the solution is unstable. After adding red grape concentrate powder to the above solution and stirring, it is observed that the precipitation is slightly dissolved but still cannot be completely dissolved. It is found that when the concentration of the mixed solution of the red grape concentrate powder and one of the tremella fuciformis Berk. or the salmon roe protein peptide is 30 g / L, the mixed solution produces precipitation after being stored at room temperature for 1 day, and the solution is unstable. SUMMARY

[0006] Therefore, in view of the problem that the prior art cannot provide an oral solution with better stability containing tremella fuciformis Berk., salmon roe protein peptide and red grape concentrate powder, the purpose of the present application is to provide a composition for balancing hormone secretion and a preparation method, application and product thereof.

[0007] In a first aspect, the present application provides a composition for balancing hormone secretion, comprising the following raw materials by weight: red grape concentrate powder 6-30 parts, tremella fuciformis Berk. 25-50 parts, salmon roe protein peptide 25-50 parts, pectin 0.5-0.9 parts, xylo-oligosaccharide 2-6 parts and lactitol 4-8 parts.

[0008] Further, in the above weight parts, the weight parts of the red grape concentrate powder can be selected from any value or range between 6-30, specifically from 6 parts by weight, 7 parts by weight, 8 parts by weight, 9 parts by weight, 10 parts by weight, 11 parts by weight, 12 parts by weight, 13 parts by weight, 14 parts by weight, 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, 20 parts by weight, 21 parts by weight, 22 parts by weight, 23 parts by weight, 24 parts by weight, 25 parts by weight, 26 parts by weight, 27 parts by weight, 28 parts by weight, 29 parts by weight, 30 parts by weight or any range between any two of them.

[0009] Further, the weight part of the Pleurotus citrinopileatus powder in the above weight parts can be selected from any value or range between 25-50, specifically can be selected from 25 weight parts, 26 weight parts, 27 weight parts, 28 weight parts, 29 weight parts, 30 weight parts, 31 weight parts, 32 weight parts, 33 weight parts, 34 weight parts, 35 weight parts, 36 weight parts, 37 weight parts, 38 weight parts, 39 weight parts, 40 weight parts, 41 weight parts, 42 weight parts, 43 weight parts, 44 weight parts, 45 weight parts, 46 weight parts, 47 weight parts, 48 weight parts, 49 weight parts, 50 weight parts, or a range between any two thereof.

[0010] Further, the weight part of the salmon roe protein peptide in the above weight parts can be selected from any value or range between 25-50, specifically can be selected from 25 weight parts, 26 weight parts, 27 weight parts, 28 weight parts, 29 weight parts, 30 weight parts, 31 weight parts, 32 weight parts, 33 weight parts, 34 weight parts, 35 weight parts, 36 weight parts, 37 weight parts, 38 weight parts, 39 weight parts, 40 weight parts, 41 weight parts, 42 weight parts, 43 weight parts, 44 weight parts, 45 weight parts, 46 weight parts, 47 weight parts, 48 weight parts, 49 weight parts, 50 weight parts, or a range between any two thereof.

[0011] Further, the weight part of the pectin in the above weight parts can be selected from any value or range between 0.5-0.9, specifically can be selected from 0.50 weight parts, 0.51 weight parts, 0.52 weight parts, 0.53 weight parts, 0.54 weight parts, 0.55 weight parts, 0.56 weight parts, 0.57 weight parts, 0.58 weight parts, 0.59 weight parts, 0.60 weight parts, 0.61 weight parts, 0.62 weight parts, 0.63 weight parts, 0.64 weight parts, 0.65 weight parts, 0.66 weight parts, 0.67 weight parts, 0.68 weight parts, 0.69 weight parts, 0.70 weight parts, 0.71 weight parts, 0.72 weight parts, 0.73 weight parts, 0.74 weight parts, 0.75 weight parts, 0.76 weight parts, 0.77 weight parts, 0.78 weight parts, 0.79 weight parts, 0.80 weight parts, 0.81 weight parts, 0.82 weight parts, 0.83 weight parts, 0.84 weight parts, 0.85 weight parts, 0.86 weight parts, 0.87 weight parts, 0.88 weight parts, 0.89 weight parts, 0.90 weight parts, or a range between any two thereof.

[0012] Further, the weight parts of the oligosaccharide xylitol can be selected from any value or range between 2-6, specifically can be selected from 2.0 weight parts, 2.1 weight parts, 2.2 weight parts, 2.3 weight parts, 2.4 weight parts, 2.5 weight parts, 2.6 weight parts, 2.7 weight parts, 2.8 weight parts, 2.9 weight parts, 3.0 weight parts, 3.1 weight parts, 3.2 weight parts, 3.3 weight parts, 3.4 weight parts, 3.5 weight parts, 3.6 weight parts, 3.7 weight parts, 3.8 weight parts, 3.9 weight parts, 4.0 weight parts, 4.1 weight parts, 4.2 weight parts, 4.3 weight parts, 4.4 weight parts, 4.5 weight parts, 4.6 weight parts, 4.7 weight parts, 4.8 weight parts, 4.9 weight parts, 5.0 weight parts, 5.1 weight parts, 5.2 weight parts, 5.3 weight parts, 5.4 weight parts, 5.5 weight parts, 5.6 weight parts, 5.7 weight parts, 5.8 weight parts, 5.9 weight parts, 6.0 weight parts, or any range between any two of them.

[0013] Further, the weight parts of the lactitol can be selected from any value or range between 4-8, specifically can be selected from 4.0 weight parts, 4.1 weight parts, 4.2 weight parts, 4.3 weight parts, 4.4 weight parts, 4.5 weight parts, 4.6 weight parts, 4.7 weight parts, 4.8 weight parts, 4.9 weight parts, 5.0 weight parts, 5.1 weight parts, 5.2 weight parts, 5.3 weight parts, 5.4 weight parts, 5.5 weight parts, 5.6 weight parts, 5.7 weight parts, 5.8 weight parts, 5.9 weight parts, 6.0 weight parts, 6.1 weight parts, 6.2 weight parts, 6.3 weight parts, 6.4 weight parts, 6.5 weight parts, 6.6 weight parts, 6.7 weight parts, 6.8 weight parts, 6.9 weight parts, 7.0 weight parts, 7.1 weight parts, 7.2 weight parts, 7.3 weight parts, 7.4 weight parts, 7.5 weight parts, 7.6 weight parts, 7.7 weight parts, 7.8 weight parts, 7.9 weight parts, 8.0 weight parts, or any range between any two of them.

[0014] As an embodiment of the present application, the composition comprises the following raw materials by weight parts: Red grape concentrate powder 6 parts, Pleurotus eryngii gold top powder 25 parts, salmon roe protein peptide 50 parts, pectin 0.9 parts, oligosaccharide xylitol 2 parts, and lactitol 8 parts.

[0015] As an embodiment of the present application, the composition comprises the following raw materials by weight parts: Red grape concentrate powder 6 parts, Pleurotus eryngii gold top powder 50 parts, salmon roe protein peptide 25 parts, pectin 0.5 parts, oligosaccharide xylitol 6 parts, and lactitol 4 parts.

[0016] As an embodiment of the present application, the composition comprises the following raw materials by weight parts: Red grape concentrate powder 30 parts, Pleurotus eryngii gold top powder 26 parts, salmon roe protein peptide 25 parts, pectin 0.7 parts, xylo-oligosaccharide 4 parts and lactitol 6 parts.

[0017] Preferably, the composition comprises the following raw materials by weight parts: Red grape concentrate powder 21 parts, Pleurotus eryngii gold top powder 30 parts, salmon roe protein peptide 30 parts, pectin 0.7 parts, xylo-oligosaccharide 4 parts and lactitol 6 parts.

[0018] Preferably, the dosage form of the composition is a solution.

[0019] Preferably, the degree of esterification of the pectin is 58%-69%.

[0020] Further, the degree of esterification of the pectin is selected from 58%-60% or 66%-69%.

[0021] As an example of the present application, the degree of esterification of the pectin is 58%-60%.

[0022] As an example of the present application, the degree of esterification of the pectin is 66%-69%.

[0023] In a second aspect, the present application provides a preparation method of the above-mentioned composition, comprising the following steps: S1, dissolve red grape concentrate powder, Pleurotus eryngii gold top powder and salmon roe protein peptide in water respectively to obtain red grape concentrate powder aqueous solution, Pleurotus eryngii gold top powder aqueous solution and salmon roe protein peptide aqueous solution; S2, mix pectin, xylo-oligosaccharide, lactitol with water, boil and reflux, cool to 40-60℃ to obtain an auxiliary solution; S3, mix the auxiliary solution obtained in step S2 with the red grape concentrate powder aqueous solution, Pleurotus eryngii gold top powder aqueous solution and salmon roe protein peptide aqueous solution obtained in step S1 while hot, sterilize to obtain a solution.

[0024] Preferably, in step S2, the boiling and refluxing time is 30-120 min.

[0025] Further, the boiling reflux time can be 30 min, 31 min, 32 min, 33 min, 34 min, 35 min, 36 min, 37 min, 38 min, 39 min, 40 min, 41 min, 42 min, 43 min, 44 min, 45 min, 46 min, 47 min, 48 min, 49 min, 50 min, 51 min, 52 min, 53 min, 54 min, 55 min, 56 min, 57 min, 58 min, 59 min, 60 min, 61 min, 62 min, 63 min, 64 min, 65 min, 66 min, 67 min, 68 min, 69 min, 70 min, 71 min, 72 min, 73 min, 74 min, 75 min, 76 min, 77 min, 78 min, 79 min, 80 min, 81 min, 82 min, 83 min, 84 min, 85 min, 86 min, 87 min, 88 min, 89 min, 90 min, 91 min, 92 min, 93 min, 94 min, 95 min, 96 min, 97 min, 98 min, 99 min, 100 min, 101 min, 102 min, 103 min, 104 min, 105 min, 106 min, 107 min, 108 min, 109 min, 110 min, 111 min, 112 min, 113 min, 114 min, 115 min, 116 min, 117 min, 118 min, 119 min, 120 min, or a range between any two of them.

[0026] More preferably, the boiling reflux time in step S2 is 65 min.

[0027] Preferably, step S3 specifically comprises the following steps: The red grape concentrate powder aqueous solution, the Pleurotus eryngii powder aqueous solution, and the salmon roe protein peptide aqueous solution are sequentially injected into the auxiliary material solution respectively, and sterilized.

[0028] More preferably, the auxiliary material solution is stirred during the injection process, and the stirring speed is 100-300 rpm.

[0029] More preferably, the sterilization is ultra-high temperature instantaneous sterilization.

[0030] Further, the temperature of the ultra-high temperature instantaneous sterilization (UHT) is 135-150°C, and the heating time of the ultra-high temperature instantaneous sterilization is 2-8 s.

[0031] In a third aspect, the present application provides an oral liquid for balancing hormone secretion, comprising the composition prepared by the method described above.

[0032] Further, the outer package of the oral liquid includes, but is not limited to, a bottle and a bag.

[0033] The packaging material used in the bottle includes, but is not limited to, a plastic bottle, a glass bottle, a porcelain bottle, a metal bottle, or a composite material bottle made of the above materials. The packaging material used in the bottle can be transparent or opaque.

[0034] The packaging material used in the bag includes, but is not limited to, a plastic bag, a waterproof paper bag, a metal foil bag, or a composite material bag made of the above materials.

[0035] Preferably, the packaging material is an aluminum foil bag.

[0036] In a last aspect, the present application provides the use of the composition prepared by the method described above in the preparation of an oral liquid.

[0037] Compared with the prior art, the present application has the following beneficial effects: (1) The accelerated stability experiment shows that the composition solution prepared by the method provided by the present application has better anti-precipitation and centrifugal stability under the condition of 40℃±2℃ and RH 75%±5% within 3 months, and the composition solution using an aluminum foil bag has better storage effect than a brown glass bottle.

[0038] (2) The low-temperature storage stability experiment shows that the composition solution prepared by the method provided by the present application can better maintain a good taste under the condition of 0℃±2℃ refrigerator, light-proof storage for 1 month, and then freeze-thaw cycle (-20℃ freezing for 24h → 0℃ thawing for 24h, repeated for 3 times), and after thawing. DETAILED DESCRIPTION

[0039] Terms and statements of the present application: 1. The articles "a", "an", and "the": unless otherwise indicated, include plural references.

[0040] 2. Numerical ranges: unless otherwise indicated, all ranges or ratios disclosed herein are to be understood to encompass any and all sub-ranges or sub-ratios subsumed therein. For example, a stated range or ratio of 1 to 30 should be considered to include any and all sub-ranges or sub-ratios between (and inclusive of) the minimum value of 1 and the maximum value of 30, whether explicit in the disclosure or not, including by way of example, 1 to 20, 9 to 19, and 14 to 18.

[0041] The following non-limiting examples can provide a more complete understanding of the application to one of ordinary skill in the art, but are not intended to limit the scope of the application in any way. The following description is merely exemplary in nature and is not intended to limit the scope of the application, as described.

[0042] The application is further described in the following detailed examples. The various chemical reagents used in the examples are obtained from commercial sources unless otherwise specified. The amounts described below are amounts by mass unless otherwise specified. The procedures are performed at room temperature unless otherwise specified.

[0043] In the following examples, some reagents are obtained as follows in Table 1: Table 1

[0044] Example 1 The solution of the composition for balancing hormone secretion is prepared as follows: S1, red grape concentrate powder 21 g, golden topped side ear powder 30 g, salmon roe protein peptide 30 g are dissolved in 100 g of water respectively to obtain red grape concentrate powder aqueous solution, golden topped side ear powder aqueous solution, and salmon roe protein peptide aqueous solution respectively.

[0045] S2, 100 g of water is mixed with pectin 0.7 g, xylo-oligosaccharide 4 g, and lactitol 6 g, and stirred uniformly. Under reflux conditions, heated to boiling, maintained boiling for 65 min, cooled to 50°C and kept, to obtain the auxiliary material solution.

[0046] S3, under the condition that the temperature of the auxiliary material solution obtained in step S2 is maintained at 50°C, the red grape concentrate powder aqueous solution, golden topped side ear powder aqueous solution, and salmon roe protein peptide aqueous solution obtained in step S1 are sequentially injected into the auxiliary material solution under stirring at 200 rpm, ultra-high temperature instantaneous sterilization (140°C, 5 s), and cooled to room temperature to obtain the solution.

[0047] In step S2, the esterification degree of the pectin used is 66%-69%.

[0048] Example 2 The solution of the composition for balancing hormone secretion is prepared as follows: S1, red grape concentrate powder 6 g, golden topped side ear powder 25 g, salmon roe protein peptide 50 g are dissolved in 100 g of water respectively to obtain red grape concentrate powder aqueous solution, golden topped side ear powder aqueous solution, and salmon roe protein peptide aqueous solution respectively.

[0049] S2, 100 g of water was mixed with pectin 0.9 g, xylo-oligosaccharide 2 g and lactitol 8 g, and stirred uniformly. Under reflux condition, heated to boiling, maintained boiling for 65 min, cooled to 50℃ and kept, to obtain the auxiliary material solution.

[0050] S3, under the condition of maintaining the temperature of the auxiliary material solution obtained in step S2 at 50℃, the red grape concentrate powder aqueous solution, the Pleurotus eryngii powder aqueous solution and the salmon roe protein peptide aqueous solution obtained in step S1 were sequentially injected into it under stirring at 200 rpm, ultra-high temperature instant sterilization (140℃, 5 s), and cooled to room temperature to obtain the solution.

[0051] In step S2, the esterification degree of the pectin used was 66%-69%.

[0052] Example 3 The preparation of the composition solution for balancing hormone secretion was as follows: S1, 6 g of red grape concentrate powder, 50 g of Pleurotus eryngii powder and 25 g of salmon roe protein peptide were respectively dissolved in 100 g of water to obtain the red grape concentrate powder aqueous solution, the Pleurotus eryngii powder aqueous solution and the salmon roe protein peptide aqueous solution.

[0053] S2, 100 g of water was mixed with pectin 0.5 g, xylo-oligosaccharide 6 g and lactitol 4 g, and stirred uniformly. Under reflux condition, heated to boiling, maintained boiling for 65 min, cooled to 50℃ and kept, to obtain the auxiliary material solution.

[0054] S3, under the condition of maintaining the temperature of the auxiliary material solution obtained in step S2 at 50℃, the red grape concentrate powder aqueous solution, the Pleurotus eryngii powder aqueous solution and the salmon roe protein peptide aqueous solution obtained in step S1 were sequentially injected into it under stirring at 200 rpm, ultra-high temperature instant sterilization (140℃, 5 s), and cooled to room temperature to obtain the solution.

[0055] In step S2, the esterification degree of the pectin used was 66%-69%.

[0056] Example 4 The preparation of the composition solution for balancing hormone secretion was as follows: S1, 30 g of red grape concentrate powder, 26 g of Pleurotus eryngii powder and 25 g of salmon roe protein peptide were respectively dissolved in 100 g of water to obtain the red grape concentrate powder aqueous solution, the Pleurotus eryngii powder aqueous solution and the salmon roe protein peptide aqueous solution.

[0057] S2, 100 g of water was mixed with pectin 0.7 g, xylo-oligosaccharide 4 g and lactitol 6 g, and stirred uniformly. Under reflux condition, heated to boiling, maintained boiling for 65 min, cooled to 50℃ and kept, to obtain the auxiliary material solution.

[0058] S3, under the condition that the temperature of the adjuvant solution obtained in step S2 is maintained at 50℃, the red grape concentrate powder aqueous solution, the Pleurotus eryngii powder aqueous solution, and the salmon roe protein peptide aqueous solution obtained in step S1 are sequentially injected into the adjuvant solution under stirring at 100 rpm, ultra-high temperature instant sterilization (140℃, 5s) is performed, and the solution is cooled to room temperature to obtain a solution.

[0059] In step S2, the esterification degree of the pectin used is 66%-69%.

[0060] Example 5 The preparation of the composition solution for balancing hormone secretion is as follows: S1, 21g of red grape concentrate powder, 30g of Pleurotus eryngii powder, and 30g of salmon roe protein peptide are respectively dissolved in 100g of water to obtain a red grape concentrate powder aqueous solution, a Pleurotus eryngii powder aqueous solution, and a salmon roe protein peptide aqueous solution.

[0061] S2, 100g of water is mixed with 0.7g of pectin, 4g of xylooligosaccharide, and 6g of lactitol, and stirred uniformly. Under reflux conditions, heating is performed to boiling, boiling is maintained for 120min, the temperature is lowered to 40℃ and kept, and an adjuvant solution is obtained.

[0062] S3, under the condition that the temperature of the adjuvant solution obtained in step S2 is maintained at 40℃, the red grape concentrate powder aqueous solution, the Pleurotus eryngii powder aqueous solution, and the salmon roe protein peptide aqueous solution obtained in step S1 are sequentially injected into the adjuvant solution under stirring at 300 rpm, ultra-high temperature instant sterilization (140℃, 5s) is performed, and the solution is cooled to room temperature to obtain a solution.

[0063] In step S2, the esterification degree of the pectin used is 66%-69%.

[0064] Example 6 The preparation of the composition solution for balancing hormone secretion is as follows: S1, 21g of red grape concentrate powder, 30g of Pleurotus eryngii powder, and 30g of salmon roe protein peptide are respectively dissolved in 100g of water to obtain a red grape concentrate powder aqueous solution, a Pleurotus eryngii powder aqueous solution, and a salmon roe protein peptide aqueous solution.

[0065] S2, 100g of water is mixed with 0.7g of pectin, 4g of xylooligosaccharide, and 6g of lactitol, and stirred uniformly. Under reflux conditions, heating is performed to boiling, boiling is maintained for 30min, the temperature is lowered to 60℃ and kept, and an adjuvant solution is obtained.

[0066] S3, while maintaining the temperature of the adjuvant solution obtained in step S2 at 60℃, the red grape concentrate powder aqueous solution, the Pleurotus eryngii powder aqueous solution, and the salmon roe protein peptide aqueous solution obtained in step S1 were sequentially injected into the adjuvant solution under stirring at 200 rpm, and ultra-high temperature instant sterilization (140℃, 5s) was performed, and the solution was cooled to room temperature to obtain a solution.

[0067] In step S2, the esterification degree of the pectin used was 66%-69%.

[0068] Example 7 Preparation of a composition solution for balancing hormone secretion.

[0069] Compared with Example 1, the only difference was that a different type of pectin was used, and the rest was the same. The esterification degree of the pectin used in Example 7 was 58%-60%.

[0070] Comparative Example 1 Preparation of a composition solution for balancing hormone secretion.

[0071] Compared with Example 1, the only difference was that the use of xylo-oligosaccharides was omitted, and the amount of lactitol used was changed to 10g, and the rest was the same.

[0072] Comparative Example 2 Preparation of a composition solution for balancing hormone secretion.

[0073] Compared with Example 1, the only difference was that the use of lactitol was omitted, and the amount of xylo-oligosaccharides used was changed to 10g, and the rest was the same.

[0074] Comparative Example 3 Preparation of a composition solution for balancing hormone secretion.

[0075] Compared with Example 1, the only difference was that in step S2, the use of pectin was omitted and an equal amount of sodium alginate was used, and the rest was the same.

[0076] Comparative Example 4 Preparation of a composition solution for balancing hormone secretion.

[0077] Compared with Example 1, the only difference was that no reflux operation was performed, and the specific steps were as follows: S1, red grape concentrate powder 21g, Pleurotus eryngii powder 30g, and salmon roe protein peptide 30g were dissolved in 100g of water, respectively, to obtain a red grape concentrate powder aqueous solution, a Pleurotus eryngii powder aqueous solution, and a salmon roe protein peptide aqueous solution.

[0078] S2, 100g of water was mixed with 0.7g of pectin, 4g of xylo-oligosaccharides, and 6g of lactitol, and stirred uniformly to obtain an adjuvant solution.

[0079] S3, under the condition that the temperature of the auxiliary material solution obtained in step S2 is room temperature, the red grape concentrate powder aqueous solution, the Pleurotus eryngii powder aqueous solution and the salmon roe protein peptide aqueous solution obtained in step S1 are sequentially injected into the auxiliary material solution under stirring at 200 rpm, ultra-high temperature instant sterilization (140℃, 5s) is performed, and the solution is cooled to room temperature to obtain the solution.

[0080] In step S2, the esterification degree of the pectin used is 66%-69%.

[0081] Comparative Example 5 Preparation of a composition solution for balancing hormone secretion.

[0082] Compared with Example 1, the only difference is that the incubation operation is not performed, and the specific steps are as follows: S1, red grape concentrate powder 21g, Pleurotus eryngii powder 30g and salmon roe protein peptide 30g are respectively dissolved in 100g of water to obtain a red grape concentrate powder aqueous solution, a Pleurotus eryngii powder aqueous solution and a salmon roe protein peptide aqueous solution.

[0083] S2, 100g of water is mixed with pectin 0.7g, xylo-oligosaccharide 4g and lactitol 6g, and stirred uniformly. Under reflux conditions, heating is performed to boiling, boiling is maintained for 65min, and the temperature is lowered to room temperature to obtain an auxiliary material solution.

[0084] S3, under the condition that the temperature of the auxiliary material solution obtained in step S2 is room temperature, the red grape concentrate powder aqueous solution, the Pleurotus eryngii powder aqueous solution and the salmon roe protein peptide aqueous solution obtained in step S1 are sequentially injected into the auxiliary material solution under stirring at 200 rpm, ultra-high temperature instant sterilization (140℃, 5s) is performed, and the solution is cooled to room temperature to obtain the solution.

[0085] In step S2, the esterification degree of the pectin used is 66%-69%.

[0086] Comparative Example 6 Preparation of a composition solution for balancing hormone secretion, and the steps are as follows: S1, red grape concentrate powder 21g, Pleurotus eryngii powder 30g and salmon roe protein peptide 30g are respectively dissolved in 100g of water to obtain a red grape concentrate powder aqueous solution, a Pleurotus eryngii powder aqueous solution and a salmon roe protein peptide aqueous solution.

[0087] S2, 100g of water is mixed with pectin 0.7g, xylo-oligosaccharide 4g and lactitol 6g, and stirred uniformly. Under reflux conditions, heating is performed to boiling, boiling is maintained for 65min, and the temperature is lowered to room temperature to obtain an auxiliary material solution.

[0088] S3, while maintaining the temperature of the adjuvant solution obtained in step S2 at 50℃, the red grape concentrate powder aqueous solution, the Pleurotus eryngii powder aqueous solution, and the salmon roe protein peptide aqueous solution obtained in step S1 were sequentially injected into the adjuvant solution under stirring at 200 rpm, and ultra-high temperature instant sterilization (140℃, 5s) was performed, and the solution was cooled to room temperature to obtain the solution.

[0089] In step S2, the esterification degree of the pectin used was 66%-69%.

[0090] Effect evaluation 1. Accelerated stability experiment of oral solution

[0091] The solution (i.e., oral solution) prepared in Examples 1-7 and Comparative Examples 1-6 was respectively filled into brown glass bottles and aluminum foil bags, 5mL per group. After sterile packaging, it was stored in a constant temperature and humidity box (40℃±2℃, RH 75%±5%) in the dark, and the appearance and sediment amount were detected at 0 months (initial time point), 1 month, 2 months, and 3 months, respectively, with parallel repeated experiments n=4.

[0092] Method for appearance evaluation: The oral solution was poured into a colorless transparent test tube, and whether there was precipitation was observed.

[0093] Method for sediment amount evaluation: The oral solution was centrifuged (5mL per portion), centrifuged at 3000rpm for 10min, the supernatant was removed, the sediment was dried and weighed, and the sediment amount (mg) was obtained.

[0094] The experimental results are shown in the following table.

[0095] 1.1, the appearance evaluation results of the oral solution in the brown glass bottle are shown in Table 2: Table 2

[0096] 1.2, the appearance evaluation results of the oral solution in the aluminum foil bag are shown in Table 3: Table 3

[0097] 1.3, the sediment amount evaluation results of the oral solution in the brown glass bottle are shown in Table 4 (unit: mg, mean±standard deviation, retaining integer): Table 4

[0098] In the same column, a indicates that the other examples, comparative examples have significant difference in the amount of precipitation compared with Example 1 and p<0.05; aa indicates that the other examples, comparative examples have significant difference in the amount of precipitation compared with Example 1 and p<0.01; aaa indicates that the other examples, comparative examples have significant difference in the amount of precipitation compared with Example 1 and p<0.001; aaaa indicates that the other examples, comparative examples have significant difference in the amount of precipitation compared with Example 1 and p<0.0001. The data comparison between two groups uses t-test.

[0099] 1.4, The amount of precipitation of aluminum foil bagged oral liquid is shown in Table 5 (unit mg, mean ± standard deviation, retaining integer): Table 5

[0100] In the same column, a indicates that the other examples, comparative examples have significant difference in the amount of precipitation compared with Example 1 and p<0.05; aa indicates that the other examples, comparative examples have significant difference in the amount of precipitation compared with Example 1 and p<0.01; aaa indicates that the other examples, comparative examples have significant difference in the amount of precipitation compared with Example 1 and p<0.001; aaaa indicates that the other examples, comparative examples have significant difference in the amount of precipitation compared with Example 1 and p<0.0001. The data comparison between two groups uses t-test.

[0101] 2, Low temperature storage stability experiment of oral liquid Take the oral liquid of Example 1-Example 7, Comparative Example 1-Comparative Example 6, and put it into aluminum foil bag, 5mL per group. After sterile packaging, it is placed in a refrigerator at 0℃±2℃, and stored in the dark for 1 month. Then it is subjected to freeze-thaw cycle (-20℃ freezing for 24h → 0℃ thawing for 24h, repeated for 3 times). After thawing, the taste is detected.

[0102] Recruit 10 volunteers, and score the taste of each group of oral liquid before and after low temperature storage. The results are shown in Table 6 (score value, any number between 0-10, where 10 represents excellent taste (flavor without bitterness, fishy smell, metallic taste or astringency, no particle feeling, powder feeling, sand feeling or gum feeling, no aftertaste or sweet aftertaste), 5 represents acceptable taste (flavor with one of bitterness, fishy smell, metallic taste, astringency, or one of particle feeling, powder feeling, sand feeling, gum feeling, or one of bitter, astringent, metallic, plastic, sour aftertaste), 0 represents poor taste and difficult to swallow (flavor with one or more of bitterness, fishy smell, metallic taste, astringency, and one or more of particle feeling, powder feeling, sand feeling, gum feeling, and one or more of bitter, astringent, metallic, plastic, sour aftertaste), mean ± standard deviation, retaining 1 decimal place).

[0103] Table 6

[0104] It can be seen that the compositions provided by the embodiments of the present application can maintain good mouthfeel after low-temperature storage, while the mouthfeel scores of the compositions provided by the comparative examples are significantly reduced.

[0105] It should be noted that the above content is only used to illustrate the technical solutions of the present application, and is not a limitation on the protection scope of the present application. Simple modifications or equivalent replacements of the technical solutions of the present application made by those skilled in the art do not deviate from the essence and scope of the technical solutions of the present application.

Claims

1. A composition for balancing hormone secretion, characterized in that, The ingredients are included by weight as follows: 6-30 parts red grape concentrate, 25-50 parts golden oyster mushroom powder, 25-50 parts salmon roe protein peptide, 0.5-0.9 parts pectin, 2-6 parts xylooligosaccharides, and 4-8 parts lactitol.

2. The composition according to claim 1, characterized in that, The ingredients are included by weight as follows: 21 parts red grape concentrate powder, 30 parts golden top pine mushroom powder, 30 parts salmon roe protein peptide, 0.7 parts pectin, 4 parts xylooligosaccharide and 6 parts lactitol.

3. The composition according to claim 1, characterized in that, The composition is in the form of a solution.

4. A method for preparing the composition according to any one of claims 1-3, characterized in that, Includes the following steps: S1. Dissolve red grape concentrate, golden pine mushroom powder and salmon roe protein peptide in water respectively to obtain red grape concentrate aqueous solution, golden pine mushroom powder aqueous solution and salmon roe protein peptide aqueous solution. S2. Mix pectin, xylooligosaccharides, lactitol and water, boil and reflux, then cool to 40-60℃ to obtain an excipient solution. S3. While still hot, mix the excipient solution obtained in step S2 with the red grape concentrate aqueous solution, golden top pine mushroom powder aqueous solution and salmon roe protein peptide aqueous solution obtained in step S1, sterilize, and obtain the solution.

5. The preparation method according to claim 4, characterized in that, In step S2, the boiling reflux time is 30-120 min.

6. The preparation method according to claim 5, characterized in that, In step S2, the boiling reflux time is 65 minutes.

7. The preparation method according to claim 4, characterized in that, Step S3 specifically includes the following steps: The red grape concentrate, the golden pine mushroom powder, and the salmon roe protein peptide were sequentially injected into the excipient solution and sterilized.

8. The preparation method according to claim 7, characterized in that, During the injection process, the excipient solution is stirred at a speed of 100-300 rpm; the sterilization heating temperature is 135-150℃, and the sterilization heating time is 2-8 seconds.

9. An oral liquid for balancing hormone secretion, characterized in that, This includes the composition according to any one of claims 1-3 or the composition prepared by any one of claims 4-8.

10. The use of the composition according to any one of claims 1-3 or the composition prepared by any one of claims 4-8 in the preparation of oral liquids.

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