Beautifying intervention beverage based on traditional Chinese medicine tri-jiao regulation theory and preparation method thereof

Abstract

The invention relates to the technical field of functional food, in particular to a beauty intervention beverage based on the traditional Chinese medicine triple-jiao regulation theory and a preparation method thereof.Purple yam in the germination period subjected to germination promotion treatment with ganoderma lucidum water serves as a core matrix, and multiple edible and medicinal raw materials including poria cocos, astragalus membranaceus, purslane, spina date seeds, semen cassiae, folium mori, red dates and lilium lancifolium are compounded; the microbial agent is prepared by a multi-strain stepped fermentation process containing saccharomyces boulardii, plant lactobacillus DR7 and Ackermania muciniphila AM06. The microbial agent is prepared from the saccharomyces boulardii, the plant lactobacillus DR7 and the Ackermania muciniphila AM06. The traditional Chinese medicine triple jiao theory and the intestine-skin axis theory are fused, and through specific raw material compatibility and a two-way combined fermentation process, the triple jiao function of the human body and the intestinal microecology are synergistically adjusted, so that the skin state is improved from inside to outside; the product has the effects of resisting oxidation, resisting inflammation, repairing skin barriers and the like, and is good in safety.

Description

Technical Field

[0001] This invention relates to the field of functional food technology, and in particular to a beauty intervention beverage based on the theory of triple energizer regulation in traditional Chinese medicine and its preparation method. Background Technology

[0002] The current beauty market mainly relies on three categories: topical skincare products, medical aesthetics, and oral supplements, but all of them have significant limitations.

[0003] Topical skincare products mainly act on the surface of the skin. Due to the skin barrier, their active ingredients often have difficulty penetrating into the dermis to act on the target area, resulting in relatively superficial effects and short-lived duration.

[0004] Medical aesthetic techniques, such as lasers and injections, can achieve quick and obvious results, but they are invasive procedures with long recovery periods, potential infection risks, and high costs, making them unsuitable for daily sustainable maintenance.

[0005] Oral beauty products, such as common collagen peptides and vitamin supplements, generally suffer from two problems: first, their ingredients are relatively simple, often targeting a specific skin problem and lacking multi-target synergistic effects; second, their bioavailability varies, with some ingredients having limited actual utilization after digestion and absorption. The more fundamental flaw lies in the fact that most existing oral beauty products lack a systemic regulatory concept based on the body's overall physiological functions, failing to address the root cause and thus making it difficult to achieve long-term, fundamental improvement in skin condition.

[0006] Traditional Chinese medicine (TCM) offers a unique holistic perspective on this. TCM considers the Triple Burner (San Jiao) to be the "distributor of primordial Qi" and the "organ of water and fire," serving as the core channel for the ascending, descending, entering, exiting, and distributing of Qi and body fluids. When the Triple Burner's Qi transformation function is coordinated, the distribution of Qi, blood, and body fluids is smooth, nourishing the skin. Conversely, if the Triple Burner is imbalanced, Qi stagnation and abnormal fluid metabolism can lead to various problems such as dull skin, wrinkles, and recurring inflammation. This theory aligns with the "gut-skin axis" theory proposed in modern microecological research. The "gut-skin axis" theory confirms that the balance of the gut microbiota can remotely affect the skin's barrier function, inflammatory state, and aging process through systemic pathways such as immune regulation, the release of inflammatory factors, and oxidative stress.

[0007] However, current technologies have not fully integrated the holistic conditioning principles of the Three Jiaos (Triple Burner) theory in Traditional Chinese Medicine with modern microecological regulation theories, lacking an oral product designed based on a synergistic regulatory framework of "Three Jiaos function" and "intestinal flora." Meanwhile, existing fermented beauty drinks on the market generally suffer from the following core problems: First, the selection of fermentation strains is limited, failing to construct a multi-strain, tiered, collaborative metabolic system, resulting in limited conversion efficiency and product richness; second, the raw material formulation is mostly based on modern nutrition or the accumulation of single functional ingredients, lacking systematic guidance from the theory of meridian tropism in Traditional Chinese Medicine, thus failing to achieve synergistic regulation of the upper, middle, and lower Jiaos and related organs; third, the production process is relatively crude, with imprecise control of fermentation parameters, leading to low conversion rates of active ingredients, poor product stability, and difficulty in guaranteeing efficacy.

[0008] This invention aims to solve the technical problems existing in the prior art. To this end, it proposes a beauty intervention beverage based on the theory of triple energizer regulation in traditional Chinese medicine and its preparation method. Summary of the Invention

[0009] The purpose of this invention is to provide a beauty intervention beverage based on the theory of triple energizer regulation in traditional Chinese medicine and its preparation method, so as to solve the technical problems existing in the prior art.

[0010] By adopting the above technical solution, the present invention has the following beneficial effects:

[0011] This invention provides a beauty intervention beverage based on the theory of triple burner regulation in traditional Chinese medicine, which is prepared from the following raw materials in parts by weight: 500-700 parts of budding purple yam, 50-70 parts of Poria cocos, 40-60 parts of Astragalus membranaceus, 50-70 parts of Portulaca oleracea, 25-35 parts of Ziziphus jujuba var. spinosa, 35-45 parts of Cassia tora, 35-45 parts of mulberry leaf, 40-60 parts of red dates, and 60-80 parts of Lilium tigrinum.

[0012] As a further aspect of the present invention: the budding purple yam is obtained by immersing purple yam pieces in Ganoderma lucidum water and treating them at a constant temperature of 15°C for 24 hours to promote budding. During the budding period, the Ganoderma lucidum water is sprayed every 2 hours until the purple yam sprouts reach a length of 1-3 cm.

[0013] As a further aspect of the present invention, the content of Ganoderma lucidum polysaccharides in the water is not less than 2.5%.

[0014] As a further aspect of the present invention: the resistant starch content in the germination stage purple yam is not less than 18%, and the mucopolysaccharide content is not less than 12%.

[0015] As a further aspect of the present invention: the Poria cocos is a micro powder with a particle size of no more than 10 micrometers; the Astragalus membranaceus, Ziziphus jujuba var. spinosa, Cassia tora, Morus alba leaf, jujube, and Lilium tigrinum are fine powders with a mesh size of 20.

[0016] A method for preparing the beauty intervention beverage as described above includes the following steps:

[0017] Step 1: Raw material pretreatment: Wash and peel the purple yam and cut it into pieces; filter and sterilize the Ganoderma lucidum water for later use; grind the Poria cocos into micro powder with a particle size of no more than 10 micrometers; grind the Astragalus membranaceus, Ziziphus jujuba var. spinosa, Cassia tora, mulberry leaves, red dates, and Lilium tigrinum into fine powder of 20 mesh.

[0018] Step 2, Sprouting treatment: Immerse the purple yam pieces in Ganoderma lucidum water and keep them at a constant temperature of 15℃ for 24 hours to promote germination. Spray the Ganoderma lucidum water every 2 hours during this period to obtain the purple yam substrate in the germination stage.

[0019] Step 3, solid-state step fermentation: Mix the germination stage purple yam substrate with Poria cocos powder and other raw material fine powders. Under the conditions of 28℃ and 85% relative humidity, first inoculate with 3% of the total raw material mass of Saccharomyces boulardii and ferment for 6 hours, then inoculate with 2% of the total raw material mass of Lactobacillus plantarum DR7 and ferment for 12 hours. During the fermentation, stir once every 4 hours.

[0020] Step 4, Liquid co-fermentation: Add 8 times the volume of sterile Ganoderma lucidum water to the solid fermentation product, adjust the pH of the system to 5.2, inoculate with Akkermansia melanophilus AM06 at a volume of 1.5% of the total volume of the liquid system, and anaerobic ferment at 35°C for 18 hours.

[0021] Step 5, Post-processing: The product after liquid co-fermentation was placed in a 4°C environment for 6 hours for cold soaking, and then filtered through a 0.8-micron plate and frame filter press to collect the clear extract;

[0022] Step 6: Sterilization and filling: The extract is instantaneously sterilized at 65°C for 30 seconds, filled in an aseptic environment, and stored at 2-8°C.

[0023] As a further aspect of the present invention: in step two, the mass-to-volume ratio of the purple yam block to the Ganoderma lucidum water is 1g to 5ml.

[0024] As a further aspect of the present invention: in step four, the sterile Ganoderma lucidum water is obtained by filtering Ganoderma lucidum water through a 0.22-micron filter membrane for sterilization.

[0025] As a further aspect of the present invention: the beverage is bottled in a brown glass bottle.

[0026] As a further aspect of this invention: blockchain technology is used for coding and traceability after filling.

[0027] Compared with the prior art, the beneficial effects of the present invention are:

[0028] 1. For the first time, a systematic framework for the entire chain of "TCM Sanjiao syndrome differentiation - raw material meridian tropism - gut microbiota metabolism - skin target" has been constructed. By deeply integrating the TCM theory of "Sanjiao Qi transformation" with the modern "gut-skin axis" microecological theory, it breaks through the limitations of traditional beauty products that only treat local symptoms. The product can synergistically regulate the Qi circulation and water metabolism functions of the upper, middle, and lower Sanjiao, while improving the balance of the gut microecology, thereby achieving the goal of regulating skin health from the inside out and providing a fundamental systemic solution to skin problems.

[0029] 2. A three-element synergistic formula system of "medicine-food-fungus" was established, with "Ganoderma lucidum water-promoted germination purple yam" as the core slow-release prebiotic matrix. All raw materials are carefully formulated according to the theory of meridian tropism in traditional Chinese medicine, acting on the corresponding organs of the three jiaos respectively, achieving comprehensive regulation of key physiological processes in the body. Authentic varieties of raw materials are selected and clear quality specifications are specified, ensuring the stability of the formula components, the clear material basis of efficacy, and the significant synergistic effect among the components.

[0030] 3. The developed core process of "solid-liquid dual-phase combined, multi-strain stepwise fermentation" utilizes the sequential inoculation and synergistic metabolism of *Saccharomyces boulardii*, *Lactobacillus plantarum* DR7, and *Ackermania maughanii* AM06 to efficiently transform macromolecular active substances in raw materials into more easily absorbed small molecule components within a strictly controlled 48-hour cycle. This process significantly improves the bioavailability and stability of key functional components such as anthocyanins, polysaccharides, and flavonoids, thereby enhancing the cosmetic efficacy of the final product.

[0031] 4. A rigorous quality indicator system covering active ingredients, safety, and efficacy evaluation has been established. Simultaneously, blockchain traceability technology has been innovatively applied to the product filling process, achieving full-process traceability from raw material source and fermentation batch to finished product testing. Combined with low-temperature instantaneous sterilization and refrigerated storage and transportation technologies, product activity is preserved to the maximum extent, ensuring the stability and uniformity of quality for each batch, providing consumers with safe and reliable quality assurance.

[0032] 5. A three-tiered efficacy evaluation system covering animal experiments, cell experiments, and human trials was established and applied, and a quantitative skin efficacy comprehensive evaluation index (PAG) was introduced. Experimental data fully demonstrates that this product can significantly enhance the activity of antioxidant enzymes in skin tissue, promote the expression of barrier repair-related proteins, effectively improve skin tone brightness, reduce wrinkle depth, and decrease transepidermal water loss. Systematic efficacy verification provides a solid scientific basis for the product's cosmetic claims.

[0033] 6. The product can be taken orally to improve skin condition by regulating the internal environment, and it can also be applied topically as a serum directly to the facial skin. This combination of internal and external use broadens the product's application scenarios, meets consumers' diverse beauty and skincare needs, and enhances the product's practical value and market appeal. Detailed Implementation

[0034] The following disclosure provides numerous different embodiments or examples for implementing various structures of the invention. To simplify the disclosure, specific examples of components and arrangements are described below. These are merely examples and are not intended to limit the scope of the invention. Furthermore, reference numerals and / or letters may be repeated in different examples. Such repetition is for simplification and clarity and does not in itself indicate a relationship between the various embodiments and / or arrangements discussed.

[0035] Example 1: Beverage preparation under standard formulation and process

[0036] Raw material pretreatment: Select 600g of fresh purple yam, wash and peel it, and cut it into small pieces 2cm long and 1cm wide; take fermented Ganoderma lucidum water with a polysaccharide content of 2.8% and filter it through a 0.22-micron filter membrane to remove bacteria, and set it aside; crush 60g of Poria cocos into micro powder with a particle size of 8 microns; crush 50g of Astragalus membranaceus, 60g of Portulaca oleracea, 30g of Ziziphus jujuba var. spinosa, 40g of Cassia tora, 40g of mulberry leaves, 50g of red dates, and 70g of Lilium tigrinum into fine powder of 20 mesh, mix them evenly and set aside.

[0037] Germination treatment: Soak small pieces of purple yam in 3000mL of sterile Ganoderma lucidum water, with a material-to-solution ratio of 1:5 (g / ml). Place in a 15℃ constant temperature incubator to promote germination for 24 hours. Spray with Ganoderma lucidum water every 2 hours, 5mL / g of raw material each time, until the purple yam sprouts are about 2cm long. Remove and drain to obtain the germination period purple yam substrate.

[0038] Solid-state stepped fermentation: Mix the germination stage purple yam substrate with all solid raw material powders evenly, transfer to a fermentation tank, and inoculate with 3% Saccharomyces boulardii based on the total mass of raw materials at 28℃ and 85% relative humidity for 6 hours; then inoculate with 2% Bacillus plantarum DR7 bacterial solution and continue fermentation for 12 hours, stirring once every 4 hours.

[0039] Liquid co-fermentation: Add sterile Ganoderma lucidum water (8 times the total mass of solid raw materials) to the solid fermentation product, adjust the pH of the system to 5.2 with citric acid, inoculate with 1.5% (v / v) Akkermansia muciniphila AM06 bacterial solution, and ferment in an anaerobic environment at 35°C for 18 hours.

[0040] Post-processing: After fermentation, the product was placed in a low-temperature environment of 4℃ for 6 hours for cold soaking, followed by filtration through a 0.8-micron plate and frame filter press, and the clarified extract was collected. Sterilization and filling: The extract was sterilized at 65℃ for 30 seconds and aseptically filled into 10mL brown glass bottles. Each bottle was assigned a blockchain code, sealed, and stored at 4℃ to obtain the finished product.

[0041] Example 2: Preparation using raw material ratios within the lower limit of the dosage range

[0042] The main difference from Example 1 lies in the amount of raw materials used: 500g of budding purple yam, 50g of Poria cocos, 40g of Astragalus membranaceus, 50g of Portulaca oleracea, 25g of Ziziphus jujuba var. spinosa, 35g of Cassia tora, 35g of mulberry leaf, 40g of red dates, and 60g of Lilium tigrinum. The preparation method and process parameters are exactly the same as in Example 1. Preliminary testing of the obtained product showed that the active ingredients and efficacy indicators all met the requirements of this invention, indicating that this invention remains effective even at the lower limit of the dosage range described in the claims.

[0043] Example 3: Preparation of germination and partial fermentation parameters by adjusting the parameters

[0044] The types and amounts of raw materials are the same as in Example 1.

[0045] Sprouting treatment adjustment: Soak small pieces of purple yam in Ganoderma lucidum water and place them at a constant temperature of 15℃ for 24 hours to promote sprouting, but adjust the spraying frequency to once every 3 hours, and finally control the sprout length to about 1 cm.

[0046] Solid-state step fermentation adjustment: Fermentation conditions remain unchanged, but the inoculum size of Saccharomyces boulardii is adjusted to 2.8% (mass fraction), the inoculum size of Lactobacillus plantarum DR7 is adjusted to 2.2% (mass fraction), and the total fermentation time remains unchanged.

[0047] Liquid co-fermentation adjustment: pH was adjusted to 5.1, the inoculum size of Akkermansia melanophila AM06 was adjusted to 1.3% (volume fraction), the fermentation temperature was adjusted to 34℃, and the fermentation time was adjusted to 20 hours.

[0048] The subsequent post-processing, sterilization, and filling steps were the same as in Example 1. Testing of the obtained product showed that key active ingredient indicators, such as anthocyanin retention rate and polysaccharide content, still reached or approached the levels of Example 1, indicating that the process parameters of this invention have a certain degree of flexibility and can still guarantee the core quality of the product.

[0049] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0050] Although embodiments of the invention have been shown and described, those skilled in the art will understand that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.

Claims

1. A beauty intervention beverage based on the theory of triple energizer regulation in traditional Chinese medicine and its preparation method, characterized in that, It is prepared from raw materials comprising the following parts by weight: During the budding stage, use 500-700 parts of purple yam, 50-70 parts of poria cocos, 40-60 parts of astragalus membranaceus, 50-70 parts of purslane, 25-35 parts of jujube seed, 35-45 parts of cassia seed, 35-45 parts of mulberry leaf, 40-60 parts of red date, and 60-80 parts of lily bulb.

2. The beauty intervention beverage based on the theory of triple energizer regulation in traditional Chinese medicine and its preparation method according to claim 1, characterized in that, The budding purple yam was obtained by immersing purple yam pieces in Ganoderma lucidum water and treating them at a constant temperature of 15°C for 24 hours to promote budding. During the budding period, the Ganoderma lucidum water was sprayed every 2 hours until the purple yam sprouts reached 1-3 cm in length.

3. The beauty intervention beverage based on the theory of triple energizer regulation in traditional Chinese medicine and its preparation method according to claim 2, characterized in that, The content of Ganoderma lucidum polysaccharides in the water is not less than 2.5%.

4. The beauty intervention beverage based on the theory of triple energizer regulation in traditional Chinese medicine and its preparation method according to claim 2, characterized in that, The resistant starch content of the purple yam during the germination period shall not be less than 18%, and the mucopolysaccharide content shall not be less than 12%.

5. The beauty intervention beverage based on the theory of triple energizer regulation in traditional Chinese medicine and its preparation method according to claim 1, characterized in that, The Poria cocos is a micro powder with a particle size of no more than 10 micrometers; the Astragalus membranaceus, Ziziphus jujuba var. spinosa, Cassia tora, Morus alba leaf, red dates, and Lilium tigrinum are fine powders with a mesh size of 20.

6. A method for preparing a beauty intervention beverage as described in any one of claims 1-5, characterized in that, Includes the following steps: Step 1: Raw material pretreatment: Wash and peel the purple yam, then cut it into chunks; Filter and sterilize the water from the Ganoderma lucidum and set aside; grind the Poria cocos into a fine powder with a particle size of no more than 10 micrometers; grind the Astragalus membranaceus, Ziziphus jujuba var. spinosa, Cassia tora, Morus alba leaves, red dates, and Lilium tigrinum into a fine powder of 20 mesh. Step 2, Sprouting treatment: Immerse the purple yam pieces in Ganoderma lucidum water and keep them at a constant temperature of 15℃ for 24 hours to promote germination. Spray the Ganoderma lucidum water every 2 hours during this period to obtain the purple yam substrate in the germination stage. Step 3, solid-state step fermentation: Mix the germination stage purple yam substrate with Poria cocos powder and other raw material fine powders. Under the conditions of 28℃ and 85% relative humidity, first inoculate with 3% of the total raw material mass of Saccharomyces boulardii and ferment for 6 hours, then inoculate with 2% of the total raw material mass of Lactobacillus plantarum DR7 and ferment for 12 hours. During the fermentation, stir once every 4 hours. Step 4, Liquid co-fermentation: Add 8 times the volume of sterile Ganoderma lucidum water to the solid fermentation product, adjust the pH of the system to 5.2, inoculate with Akkermansia melanophilus AM06 at a volume of 1.5% of the total volume of the liquid system, and anaerobic ferment at 35°C for 18 hours. Step 5, Post-processing: The product after liquid co-fermentation was placed in a 4°C environment for 6 hours for cold soaking, and then filtered through a 0.8-micron plate and frame filter press to collect the clear extract; Step 6: Sterilization and filling: The extract is instantaneously sterilized at 65°C for 30 seconds, filled in an aseptic environment, and stored at 2-8°C.

7. The method according to claim 6, characterized in that, In step two, the mass-to-volume ratio of purple yam chunks to Ganoderma lucidum water is 1g to 5mL.

8. The method according to claim 6, characterized in that, In step four, the sterile Ganoderma lucidum water is obtained by filtration and sterilization of Ganoderma lucidum water through a 0.22-micron filter membrane.

9. The beauty intervention beverage according to any one of claims 1 to 5, characterized in that, The beverage is bottled in brown glass bottles.

10. The method according to claim 6, characterized in that, After filling, blockchain technology is used to assign codes for traceability.