Preparation method of fruitin multiple polypeptide hair care liquid

Abstract

The present application relates to the technical field of hair care liquid, in particular to a preparation method of fruit peptide polypeptide hair care liquid, comprising weighing rich peptide fruit extract combination, rich peptide vegetable extract combination and stabilizing and synergistic system by weight parts, separately preparing the rich peptide fruit extract combination and the rich peptide vegetable extract combination, respectively dissolving and premixing, and gradient mixing and stabilizing. The present application realizes multi-target effect of repair, moisturizing and antioxidant through synergistic effect of polypeptides from multiple sources of fruits and vegetables; according to different fruit and vegetable tissue characteristics, the extraction process is optimized respectively, so that the activity loss caused by "one-pot cooking" is avoided; no organic solvent, synthetic preservative, silicon oil and cationic synthetic polymer is used, all raw materials come from food-grade fruits and vegetables and biological fermentation products, sophorose lipid is a biological surfactant, which is safe and solves the problem of long-term storage precipitation.

Description

Technical Field

[0001] This invention relates to the field of hair care liquid technology, and in particular to a method for preparing a fruit and vegetable polypeptide hair repair liquid. Background Technology

[0002] With the increasing popularity of hair styling practices such as dyeing, perming, and blow-drying, problems such as damaged hair keratin, raised hair cuticles, and protein loss are becoming increasingly serious. Hair is composed of keratin, and its damage is essentially the destruction of protein structure and the loss of amino acids. Therefore, supplementing with exogenous active peptides is considered one of the effective strategies for repairing damaged hair.

[0003] Currently, products on the market for repairing damaged hair can be mainly divided into the following categories: First, physical film-forming products based on silicone oil and cationic surfactants, which can temporarily smooth the hair cuticles, but long-term use can easily lead to deposits and residues, making the hair flat and lacking vitality; Second, products that add hydrolyzed animal proteins (such as hydrolyzed collagen and hydrolyzed keratin), but their molecular weight distribution is wide and their permeability is poor, so the repair effect is limited; Third, natural concept products that claim to add plant extracts, but their formulas are often crude and their active ingredients are single, making it difficult to achieve multi-target repair.

[0004] Chinese patent CN120713781A discloses a hair loss prevention composition containing hexapeptide-11. The composition contains excipients such as foaming agents, suspending agents, and hair conditioning agents, with hexapeptide-11 as the core component, supplemented with plant ingredients such as ginseng and black bean hydrolysate, and Scutellaria baicalensis extract. However, this technology has the following defects: (1) The formula still contains a variety of chemical excipients (suspending agents, preservatives, thickeners, etc.), and is not a pure natural system, so there is still a risk of chemical irritation; (2) The peptide source is singular (hexapeptide-11 is a chemically synthesized peptide), and there is a lack of natural complex peptides from fruits and vegetables; (3) The extraction process does not differentiate the treatment for different plant raw materials, and the activity retention efficiency is questionable; (4) It does not address the problem of polyphenol-peptide complex precipitation.

[0005] Chinese patent CN110200838A discloses a composite polypeptide nanovesicle and its preparation method, which co-loads multiple synthetic peptides such as hair growth peptide, hair fixation peptide, anti-inflammatory and antibacterial peptide in the same nanocarrier. Although this technology improves the transdermal absorption rate, there are also obvious problems: (1) The polypeptides used are all chemically synthesized (such as palmitoyl tripeptide-1, myristoyl pentapeptide-17, etc.), which are expensive and do not conform to the concept of "pure natural"; (2) A large amount of polyols (propylene glycol, butylene glycol, etc., with a total content as high as 10-45%) are added to the formula as solvents, which can easily lead to scalp dryness, itching and other discomforts with long-term use; (3) The preparation process involves multiple physical and chemical treatments such as high-speed shearing and high-pressure homogenization, which consumes a lot of energy; (4) The product is a nanoemulsion system rather than an aqueous solution system, and its appearance and skin feel are very different from traditional hair care liquids. Summary of the Invention

[0006] To address the above problems, this invention provides a method for preparing a fruit and vegetable polypeptide hair repair solution, comprising the following steps: I. Weigh the following components according to their weight parts: 1. Peptide-rich fruit extract combination: 3-8 parts watermelon seed fermented polypeptide extract, 2-6 parts pumpkin seed enzymatic hydrolysis polypeptide liquid, 2-5 parts kiwifruit ultrafiltration polypeptide, and 1-4 parts cantaloupe seed oligopeptide. 2. Peptide-rich vegetable extract combination: 3-7 parts pea sprout polypeptide extract, 2-5 parts alfalfa sprout low molecular weight peptides, 2-4 parts spinach chloroplast peptides, and 1-3 parts asparagus peptidoglycan complex. 3. Stabilizing and enhancing system: 1-3 parts trehalose, 0.5-2 parts glycerol-based polypeptide protectant, 0.1-0.5 parts plant-derived xanthan gum, 0.2-0.8 parts sophorolipid (natural biosurfactant), 0.1-0.5 parts citric acid / sodium citrate, and 100 parts deionized water; II. Separate preparation of each component 1. Separate preparation of peptide-rich fruit extracts 11. Watermelon seed fermented polypeptide extract Take defatted watermelon seed powder, add 5 times the amount of water, inoculate with 0.5% Lactobacillus plantarum, ferment at 32℃ for 24 hours, with ultrasound assistance (40kHz, 300W, 20min), centrifuge to collect the supernatant, filter through a membrane (10kDa ultrafiltration membrane), collect the active polypeptide components, and freeze-dry for later use. 12. Pumpkin seed enzymatic hydrolysate polypeptide solution Remove the shells from the pumpkin seeds and crush them. Add 6 times the amount of water and neutral protease (0.5%, w / w). Incubate at 55°C for 3 hours to inactivate the enzyme (90°C, 10 minutes). Centrifuge and pass through a 5 kDa ultrafiltration membrane. Collect the permeate and concentrate to 8-12% solids. 13. Kiwifruit ultrafiltration peptides The whole kiwi fruit was homogenized, and twice the amount of water was added to adjust the pH to 4.0. The seeds and fiber were removed by centrifugation. The supernatant was subjected to two-stage ultrafiltration at 20kDa and 5kDa. The 5-20kDa fraction was collected and freeze-dried. 14. Melon seed oligopeptides Melon seeds were crushed, defatted with ethanol, and then extracted with water. Alkaline protease (pH 8.0, 50℃, 2h) was used to inactivate the enzyme. The extract was then passed through a 3kDa membrane, and the permeate was collected and spray-dried. 2. Separate preparation of peptide-rich vegetable extracts 21. Pea sprout polypeptide extract Fresh pea shoots were juiced, and the residue was extracted with pH 7.5 Tris buffer. The juices were combined, and alkaline protease and flavor protease (2:1) were added. The mixture was enzymatically hydrolyzed at 45°C for 2.5 hours to inactivate the enzymes. The mixture was then passed through a 6kDa membrane and dried. 22. Alfalfa sprout low molecular weight peptides Alfalfa sprouts were homogenized, polysaccharides were precipitated with ethanol, and the supernatant was ultrafiltered (3kDa) with papain (50℃, pH 6.5, 3h) and then lyophilized. 23. Spinach chloroplast peptides Fresh spinach leaves were homogenized, centrifuged at differential speed (300g to remove fiber, 3000g to precipitate chloroplasts), and the chloroplasts were ultrasonically disrupted (20kHz, 15min). The supernatant was collected by centrifugation and concentrated under low temperature vacuum. 24. Asparagus peptidoglycan complex: After boiling the base and tender stems of asparagus (85℃, 10min), they were pulped, extracted with the aid of cellulase and pectinase, then enzymatically hydrolyzed with alkaline protease, and ultrafiltered (10kDa) to retain the peptidoglycan fraction. III. Separate Dissolution and Premixing Mix steps 11, 12, 13, and 14 according to the formula ratio, add deionized water to dissolve, and obtain a fruit polypeptide premix (pH 5.0~5.5). Mix steps 21, 22, 23, and 24, add deionized water, and obtain a vegetable polypeptide premix (pH 6.0~6.5). Dissolve trehalose, glycerol-based polypeptide protectant, and xanthan gum in a small amount of hot water (60℃) and stir until completely dissolved. IV. Gradient Mixing and Stabilization Under stirring conditions, the vegetable peptide premix was first slowly added to the fruit peptide premix at a stirring speed of ≤100 rpm to avoid bubbles. The pre-dissolved trehalose-xanthan gum-glycerol protective phase was then added, followed by sophorolipid. The mixture was stirred for 15 min, and finally the final pH was adjusted to 5.2~5.8 with citric acid / sodium citrate. The mixture was homogenized (60 bar, twice), degassed, and then filled.

[0007] In step one of this invention, the preparation of watermelon seed fermented peptides includes: adding water to defatted watermelon seed powder at a material-to-liquid ratio of 1:5, inoculating with 0.2%~1.0% *Lactobacillus plantarum*, fermenting at 28~36℃ for 18~30h, and then lyophilizing through an 8~15kDa ultrafiltration membrane with ultrasonic assistance; the preparation of pumpkin seed enzymatically hydrolyzed peptides includes: adding 0.3%~0.8% neutral protease, enzymatically hydrolyzing at 45~60℃ for 2~4h, and concentrating through a 3~10kDa ultrafiltration membrane; the preparation of kiwifruit ultrafiltration peptides includes: homogenizing and adjusting the pH to 3.5~4.5, and then passing through two stages of ultrafiltration at 20~30kDa and 3~10kDa sequentially; the preparation of melon seed oligopeptides includes: defatting with ethanol and then water extraction, enzymatic hydrolysis with alkaline protease, and then spray drying through a 1~5kDa ultrafiltration membrane.

[0008] In step two of this invention, the preparation of pea sprout peptides includes: extracting the residue after juicing with a pH 7.0-8.0 buffer solution, adding alkaline protease and flavor protease (1:1-3:1) to the combined solution, enzymatically hydrolyzing at 40-50℃ for 2-4 hours, and drying through a 3-10kDa ultrafiltration membrane; the preparation of alfalfa sprout low molecular weight peptides includes: adding papain to the supernatant after ethanol precipitation of polysaccharides, enzymatically hydrolyzing at pH 5.5-7.0 and 45-55℃ for 2-4 hours, and freeze-drying through a 1-5kDa ultrafiltration membrane; the preparation of spinach chloroplast peptides includes: differential centrifugation (200-500g to remove fiber, 2000-4000g to precipitate chloroplasts), ultrasonically disrupting, and concentrating the supernatant; the preparation of asparagus peptidoglycan complex includes: boiling in water at 80-90℃, followed by pulping, adding cellulase and pectinase for extraction assistance, then enzymatically hydrolyzing with alkaline protease, and retaining through a 5-15kDa ultrafiltration membrane.

[0009] In step three of this invention, the pH of the fruit polypeptide premix is ​​adjusted to 5.0-5.5, and the pH of the vegetable polypeptide premix is ​​adjusted to 6.0-6.5, with the pH of the vegetable premix being 0.5-1.2 units higher than that of the fruit premix.

[0010] In step four of this invention, the gradient mixing process is as follows: under the conditions of stirring speed ≤100rpm and temperature 20~35℃, the vegetable polypeptide premix is ​​slowly added to the fruit polypeptide premix in a dripping or thin stream manner within 10~40 minutes.

[0011] Furthermore, the stabilizing and enhancing system of this invention is pre-dissolved in hot water at 55~70℃ to form a homogeneous solution before being added to the mixing system. The sophorolipid is a lactone type or acid type sophorolipid, added at an amount of 0.2%~0.8%. After being added to the stabilizing and enhancing system, the mixture is stirred at 50~150 rpm for 10~20 minutes. Finally, the pH is adjusted to 5.2~5.8 using citric acid / sodium citrate, followed by homogenization at 50~80 bar 1~3 times, vacuum degassing, and then filling.

[0012] The repair solution obtained by the method of this invention is a pale yellow to light brown transparent or semi-transparent liquid with a pH of 5.2-5.8 and a total peptide content ≥2.5% (w / w), of which peptides with a molecular weight of 500-3000 Da account for more than 60% of the total peptide content. After being placed at 40℃ and 75% relative humidity for 3 months, or after centrifugation at 3000 rpm for 30 minutes, no visible precipitation, stratification, or flocculation is observed; and the irritation score in the chicken embryo chorioallantoic membrane test is ≤0.5, indicating non-irritation.

[0013] The intended effects of this invention are as follows: 1. Synergistic effect of multi-source fruit and vegetable peptides: Seed peptides (watermelon, pumpkin, cantaloupe) are rich in sulfur amino acids, which are beneficial for the repair of keratin disulfide bonds; leafy vegetable peptides (spinach, alfalfa) contain osmotic regulatory peptides; bean sprouts and asparagus provide growth peptides, achieving multi-target effects of repair, moisturizing and anti-oxidation.

[0014] 2. Different extraction methods for higher activity: Based on the different tissue characteristics of fruits and vegetables (seeds require fermentation / enzymatic hydrolysis, leafy vegetables require chloroplast separation, and bean sprouts require enzymatic hydrolysis), the extraction process is optimized to avoid the loss of activity caused by "one-pot" extraction.

[0015] 3. Green and low-irritant: It does not use organic solvents, synthetic preservatives, silicone oils and cationic synthetic polymers. All raw materials come from food-grade fruits and vegetables and biological fermentation products. Sophorolipids are biosurfactants with high safety.

[0016] 4. Solving the precipitation problem: By using gradient pH pre-adjustment and slow gradient mixing combined with the sophorolipid-trehalose-xanthan gum stabilization system, the problem of precipitation caused by mixing peptides from different sources of fruits and vegetables due to large differences in charge and molecular weight is avoided. At the same time, the solubility of different active peptides is preserved, ensuring the physical stability of the product during long-term storage. Detailed Implementation

[0017] The present invention will be described below with reference to examples. These examples are only used to explain the present invention and are not intended to limit the scope of the present invention. Example

[0018] A method for preparing a fruit and vegetable polypeptide hair repair serum includes the following steps: Step 1: Weigh the raw materials according to the following parts by weight: 1 part pumpkin seed enzymatic hydrolysis polypeptide solution, 2 parts kiwifruit ultrafiltration polypeptide, 1 part cantaloupe seed oligopeptide, 0.8 parts alfalfa sprout low molecular weight peptide, 0.6 parts spinach chloroplast peptide, 0.5 parts asparagus peptidoglycan complex, 0.3 parts sophorolipid, 1.2 parts trehalose, 0.15 parts xanthan gum, and deionized water to make up to 100 parts.

[0019] The second step involves dissolving each of the above-mentioned fruit and vegetable peptide components in a portion of the weighed deionized water, and adjusting the pH of each solution to the corresponding preset value using trisodium citrate to complete the pre-dispersion.

[0020] The third step involves pre-mixing sophorolipids, trehalose, and xanthan gum evenly, then adding them to the remaining deionized water and stirring until completely dissolved to obtain a composite stable matrix.

[0021] The fourth step involves slowly adding each pre-mixed fruit and vegetable peptide solution to the composite stable matrix in descending order of polarity, while stirring at a low speed of 300 rpm. After all the solutions have been added, continue stirring for 15 minutes. After sterilization and filtration, the fruit and vegetable peptide hair repair solution is obtained.

[0022] The repair solution prepared in this embodiment showed no visible precipitation after being stored at room temperature in a sealed container for 6 months, and the active peptide retention rate reached over 96%. Example

[0023] A method for preparing a fruit and vegetable polypeptide hair repair serum includes the following steps: Step 1: Weigh the raw materials according to the following parts by weight: 1.5 parts pumpkin seed enzymatic hydrolysis polypeptide solution, 1.8 parts kiwifruit ultrafiltration polypeptide, 1.2 parts cantaloupe seed oligopeptide, 0.7 parts alfalfa sprout low molecular weight peptide, 0.5 parts spinach chloroplast peptide, 0.6 parts asparagus peptidoglycan complex, 0.4 parts sophorolipid, 1.0 part trehalose, 0.12 parts xanthan gum, and deionized water to make up to 100 parts.

[0024] The second step involves dissolving each of the above-mentioned fruit and vegetable peptide components in a portion of the weighed deionized water, and adjusting the pH of each solution to the corresponding preset value using trisodium citrate to complete the pre-dispersion.

[0025] The third step involves pre-mixing sophorolipids, trehalose, and xanthan gum evenly, then adding them to the remaining deionized water and stirring until completely dissolved to obtain a composite stable matrix.

[0026] The fourth step involves slowly adding each pre-mixed fruit and vegetable peptide solution to the composite stable matrix in sequence, following a gradient of polarity from low to high. While adding, the mixture is stirred at a low speed of 250 r / min. After all the solutions are added, continue stirring for 20 minutes. After sterilization and filtration, the fruit and vegetable peptide hair repair solution is obtained.

[0027] The repair solution prepared in this embodiment showed no visible precipitation after being stored at room temperature in a sealed container for 6 months, and the retention rate of active peptides reached over 95%. Example

[0028] A method for preparing a fruit and vegetable polypeptide hair repair serum includes the following steps: Step 1: Weigh the raw materials according to the following parts by weight: 0.8 parts pumpkin seed enzymatic hydrolysis polypeptide solution, 2.2 parts kiwifruit ultrafiltration polypeptide, 1.5 parts cantaloupe seed oligopeptide, 0.6 parts alfalfa sprout low molecular weight peptide, 0.7 parts spinach chloroplast peptide, 0.4 parts asparagus peptidoglycan complex, 0.25 parts sophorolipid, 1.5 parts trehalose, 0.18 parts xanthan gum, and deionized water to make up to 100 parts.

[0029] The second step involves dissolving each of the above-mentioned fruit and vegetable peptide components in a portion of the weighed deionized water, and adjusting the pH of each solution to the corresponding preset value using trisodium citrate to complete the pre-dispersion.

[0030] The third step involves pre-mixing sophorolipids, trehalose, and xanthan gum evenly, then adding them to the remaining deionized water and stirring until completely dissolved to obtain a composite stable matrix.

[0031] The fourth step involves slowly adding each pre-mixed fruit and vegetable peptide solution to the composite stable matrix in sequence, following a gradient of polarity from low to high. While adding, the mixture is stirred at a low speed of 350 r / min. After all the solutions are added, continue stirring for 10 minutes. After sterilization and filtration, the fruit and vegetable peptide hair repair solution is obtained. The repair solution prepared in this embodiment showed no visible precipitation after being stored at room temperature in a sealed container for 6 months, and the active peptide retention rate reached over 94%.

[0032] Comparative Example 1 A method for preparing a pumpkin seed enzymatic hydrolysate polypeptide hair repair solution: Step 1: Weigh the raw materials according to the following weight parts: 8 parts pumpkin seed enzymatic hydrolysate, 0.3 parts sophorolipid, 1.2 parts trehalose, 0.15 parts xanthan gum, and deionized water to make up to 100 parts.

[0033] The second step is to dissolve the pumpkin seed enzymatic hydrolysate in a portion of deionized water and adjust the pH to 5.5 with trisodium citrate.

[0034] The third step involves pre-mixing sophorolipids, trehalose, and xanthan gum evenly, then adding them to the remaining deionized water and stirring until completely dissolved to obtain a composite stable matrix.

[0035] The fourth step is to add the pumpkin seed polypeptide solution to the composite stabilizing matrix, stir at 300 r / min for 15 minutes, and then filter it through sterilization to obtain the repair solution.

[0036] Compared with Example 1, the pumpkin seed enzymatic hydrolysate hair repair liquid obtained in Comparative Example 1 showed slight flocculent precipitation after being stored at room temperature for 2 months, and the precipitation increased significantly after 6 months. The active peptide retention rate was only 72%, which was far lower than 96% in Example 1.

[0037] After 4 weeks of use on 30 volunteers with permed and dyed hair, the cuticle closure improved by only 32% (76% in Example 1), the breaking strength improved by 18% (45% in Example 1), and the shine improved by 21% (58% in Example 1).

[0038] Comparative Example 2 The preparation method of the one-pot preparation of fruit and vegetable polypeptide hair repair liquid uses the same formula components as in Example 2. The difference in preparation method is in step 2: after mixing all the fruit and vegetable raw materials, water is added at a material-to-liquid ratio of 1:8, 0.5% neutral protease is added, and enzymatic hydrolysis is carried out at 55°C for 3 hours. After enzyme inactivation, the supernatant is collected by centrifugation and freeze-dried directly without ultrafiltration fractionation to obtain the mixed extract.

[0039] Compared to Example 2, the repair solution obtained in Comparative Example 2 showed obvious precipitation after one month of storage at room temperature, and a large amount of precipitation occurred after three months, with an active peptide retention rate of only 58%. After four weeks of use, the cuticle closure improved by 41%, the breaking strength improved by 26%, and the gloss improved by 33%, all of which were significantly lower than those in Example 2.

[0040] Comparative Example 3 The preparation method for the one-step preparation of fruit and vegetable peptide hair repair liquid uses the same formula components as in Example 3. The difference in the preparation method is in step four: all the pre-mixed fruit and vegetable peptide solutions and the composite stable matrix are poured into a mixing container at one time and directly stirred and mixed at 300 r / min for 15 minutes without gradient addition steps. After sterilization and filtration, the product is obtained.

[0041] Compared to Example 3, the repair solution obtained in Comparative Example 3 immediately showed visible fine flocculent matter after mixing. After 24 hours, the flocculent matter increased and some settled. After two weeks of storage at room temperature, obvious precipitation and stratification occurred, and the retention rate of active peptides was only 51% after three months. Dynamic light scattering analysis showed that particles larger than 1 μm accounted for 23% of the system in Comparative Example 3, while they accounted for only 2.1% in Example 3. HPLC analysis showed that the main component of the precipitate was a polyphenol-peptide complex, in which polyphenols such as chlorogenic acid and proanthocyanidins formed insoluble complexes with basic peptides through hydrophobic interactions and hydrogen bonds. The product had a noticeable grainy feel upon application, and the hair felt rough and dull after drying.

[0042] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing a fruit and vegetable polypeptide hair repair serum, characterized in that, Includes the following steps: I. Weigh the following components according to their weight parts: 1) Peptide-rich fruit extract combination: 3-8 parts watermelon seed fermented polypeptide extract, 2-6 parts pumpkin seed enzymatic hydrolysis polypeptide liquid, 2-5 parts kiwifruit ultrafiltration polypeptide, and 1-4 parts cantaloupe seed oligopeptide. 2) Peptide-rich vegetable extract combination: 3-7 parts pea sprout polypeptide extract, 2-5 parts alfalfa sprout low molecular weight peptides, 2-4 parts spinach chloroplast peptides, and 1-3 parts asparagus peptidoglycan complex. 3) Stabilizing and enhancing system: 1-3 parts trehalose, 0.5-2 parts glycerol-based polypeptide protectant, 0.1-0.5 parts plant-derived xanthan gum, 0.2-0.8 parts sophorolipid, 0.1-0.5 parts citric acid / sodium citrate, and 100 parts deionized water; II. Separate preparation of each component 1) Separate preparation of peptide-rich fruit extracts 11) Watermelon seed fermented polypeptide extract Take defatted watermelon seed powder, add 5 times the amount of water, inoculate with 0.5% Lactobacillus plantarum, ferment at 32℃ for 24 hours, use ultrasound assistance, centrifuge to collect the supernatant, filter through a membrane, collect the active polypeptide components, and freeze-dry for later use. 12) Pumpkin seed enzymatic hydrolysate polypeptide solution Pumpkin seeds were shelled and crushed, water was added, neutral protease was added, and the mixture was enzymatically hydrolyzed for 3 hours to inactivate the enzyme. The mixture was then centrifuged, passed through a 5 kDa ultrafiltration membrane, and the permeate was collected and concentrated to a solids content of 8-12%. 13) Kiwifruit ultrafiltration peptides The whole kiwi fruit was homogenized, and twice the amount of water was added to adjust the pH to 4.

0. The seeds and fiber were removed by centrifugation. The supernatant was subjected to two-stage ultrafiltration at 20kDa and 5kDa. The 5-20kDa fraction was collected and freeze-dried. 14) Melon seed oligopeptides Melon seeds were crushed, defatted with ethanol, and then extracted with water. After alkaline protease inactivation, the enzyme was passed through a 3kDa membrane, and the permeate was collected and spray-dried. 2) Separate preparation of peptide-rich vegetable extracts 21) Pea sprout polypeptide extract Fresh pea shoots were juiced, and the residue was extracted with pH 7.5 Tris buffer. The juices were combined, and alkaline protease and flavor protease were added. The mixture was enzymatically hydrolyzed at 45°C for 2.5 hours to inactivate the enzymes. The mixture was then passed through a 6kDa membrane and dried. 22) Alfalfa sprout low molecular weight peptides Alfalfa sprouts were homogenized, polysaccharides were precipitated with ethanol, and the supernatant was subjected to papain, ultrafiltration (3kDa), and freeze-drying. 23) Spinach chloroplast peptides Fresh spinach leaves were homogenized, centrifuged at differential speed, and chloroplasts were ultrasonically disrupted. The supernatant was collected by centrifugation and concentrated under low temperature vacuum. 24) Asparagus peptidoglycan complex: After boiling the base and tender stems of asparagus, they were pulped, extracted with the help of cellulase and pectinase, and then hydrolyzed with alkaline protease. The peptidoglycan portion was retained by ultrafiltration. III. Separate Dissolution and Premixing Mix steps 11, 12, 13, and 14 according to the formula ratio, add deionized water to dissolve, and obtain fruit polypeptide premix. Mix steps 21, 22, 23, and 24, add deionized water, and obtain vegetable polypeptide premix. Dissolve trehalose, glycerol-based polypeptide protectant, and xanthan gum in a small amount of hot water and stir until completely dissolved. IV. Gradient Mixing and Stabilization Under stirring conditions, the vegetable polypeptide premix is ​​slowly added to the fruit polypeptide premix, degassed, and then filled.

2. The preparation method according to claim 1, characterized in that: The preparation of watermelon seed fermented peptides in step one includes: adding water to defatted watermelon seed powder at a material-to-liquid ratio of 1:5, inoculating with 0.2%~1.0% *Lactobacillus plantarum*, fermenting at 28~36℃ for 18~30h, and then lyophilizing through an 8~15kDa ultrafiltration membrane with ultrasonic assistance; the preparation of pumpkin seed enzymatic hydrolysate includes: adding 0.3%~0.8% neutral protease, enzymatically hydrolyzing at 45~60℃ for 2~4h, and concentrating through a 3~10kDa ultrafiltration membrane; the preparation of kiwifruit ultrafiltration peptides includes: homogenizing and adjusting the pH to 3.5~4.5, and then passing through two stages of ultrafiltration at 20~30kDa and 3~10kDa sequentially; the preparation of melon seed oligopeptides includes: defatting with ethanol and then water extraction, enzymatic hydrolysis with alkaline protease, and then spray drying through a 1~5kDa ultrafiltration membrane.

3. The preparation method according to claim 1, characterized in that: The preparation of pea sprout peptides in step two includes: extracting the residue after juicing with a pH 7.0-8.0 buffer, adding alkaline protease and flavor protease (1:1-3:1) to the combined solution, enzymatically hydrolyzing at 40-50℃ for 2-4 hours, and drying through a 3-10kDa ultrafiltration membrane; the preparation of alfalfa sprout low molecular weight peptides includes: adding papain to the supernatant after ethanol precipitation of polysaccharides, enzymatically hydrolyzing at pH 5.5-7.0 and 45-55℃ for 2-4 hours, and freeze-drying through a 1-5kDa ultrafiltration membrane; the preparation of spinach chloroplast peptides includes: differential centrifugation (200-500g to remove fiber, 2000-4000g to precipitate chloroplasts), ultrasonically disrupting, and concentrating the supernatant; the preparation of asparagus peptidoglycan complex includes: boiling in water at 80-90℃, followed by pulping, adding cellulase and pectinase for extraction assistance, then enzymatically hydrolyzing with alkaline protease, and retaining through a 5-15kDa ultrafiltration membrane.

4. The preparation method according to claim 1, characterized in that: In step three, the pH of the fruit polypeptide premix is ​​adjusted to 5.0-5.5, and the pH of the vegetable polypeptide premix is ​​adjusted to 6.0-6.5, with the pH of the vegetable premix being 0.5-1.2 units higher than that of the fruit premix.

5. The preparation method according to claim 1, characterized in that: The gradient mixing process described in step four is as follows: under the conditions of stirring speed ≤100rpm and temperature 20~35℃, the vegetable polypeptide premix is ​​slowly added to the fruit polypeptide premix in a dripping or thin stream manner over 10~40 minutes.

6. The preparation method according to claim 1, characterized in that: The stabilizing and enhancing system is first dissolved in hot water at 55~70℃ to form a homogeneous solution before being added to the mixing system.

7. The preparation method according to claim 1, characterized in that: The sophorolipid is a lactone type or acid type sophorolipid, and the addition amount is 0.2%~0.8%. After being added to the stabilizing and synergistic system, it is stirred at 50~150 rpm for 10~20 minutes. Finally, the pH is adjusted to 5.2~5.8 with citric acid / sodium citrate, and then homogenized at 50~80 bar 1~3 times. After vacuum degassing, it is filled.