Fermented organic acid beverage of pitaya puree with collagen peptide and preparation process therefor

Abstract

Disclosed in the present invention is a fermented organic acid beverage of pitaya puree with collagen peptide. The fermented organic acid beverage comprises the following components in parts by weight: 30%-40% of a collagen peptide, 6%-20% of a fermented pitaya puree, 0.25%-1% of an elastin peptide, 6%-12% of an acerola cherry powder and a compound nutrition enhancer and 26%-58% of auxiliary materials. Provided in the present invention is a fermented organic acid beverage of pitaya puree with collagen peptide. The fermented organic acid beverage is formed by compounding a fermented pitaya stock solution rich in short-chain fatty acids, a collagen peptide, an elastin peptide, an acerola cherry powder, a nutrition enhancer, etc., and has beauty and skincare effects such as hydrating and moisturizing, improving skin laxity, shrinking pores, fading wrinkles, whitening the skin and lightening spots.

Description

Collagen peptide pitaya puree fermented organic acid beverage and preparation process Technical Field

[0001] The present invention relates to the technical field of collagen peptide beverages, and in particular to a collagen peptide pitaya puree fermented organic acid beverage and a preparation process thereof. Background Art

[0002] In recent years, with the rapid development of China's economy and the improvement of people's living standards, skin health issues have received increasing attention. However, skin aging is an inevitable natural process that can lead to a series of adverse reactions, such as dryness, sagging, wrinkles, and hyperpigmentation. Therefore, how to delay skin aging has become a focus of many people.

[0003] As a key cosmetic ingredient, collagen peptides have garnered significant attention in the skin care sector. Research has shown that collagen peptides promote dermal cell proliferation, enhance damaged tissue repair, and improve skin elasticity and moisturizing capacity. Furthermore, collagen peptides possess other unique properties, such as their small molecular weight, ease of synthesis, and low allergenicity. These characteristics have made collagen peptides a hot topic in research on delaying skin aging and offer promising prospects for their application in food, health, and beauty products.

[0004] To meet people's demand for beauty and skin care, many collagen drinks have appeared on the market. These drinks usually combine collagen peptides with other nutrients and plant extracts to provide comprehensive beauty effects.

[0005] However, existing collagen peptide drinks still have some problems. First, their ingredients are often relatively simple and cannot fully meet people's beauty needs. Second, the absorption and utilization of these ingredients are not satisfactory, and their beauty effects cannot be fully realized. In addition, some collagen drinks have problems such as poor taste and excessive additives, which make it difficult to meet consumer needs. Summary of the Invention

[0006] In view of the above-mentioned deficiencies in the prior art, the present invention provides a collagen peptide pitaya puree fermented organic acid beverage, which is formed by compounding pitaya fermentation liquid rich in short-chain fatty acids, collagen peptides, elastin peptides, acerola cherry powder, nutritional enhancers, etc., and has the beauty and skin care effects of moisturizing, improving sagging, shrinking pores, fading wrinkles, whitening and removing spots.

[0007] To achieve the above objectives, the embodiments of the present invention adopt the following technical solutions:

[0008] A collagen peptide pitaya puree fermented organic acid beverage comprises the following components in the following weight fraction ratios: 30%-40% collagen peptide, 6%-20% fermented pitaya puree, 0.25%-1% elastin peptide, 6%-12% acerola cherry powder and compound nutritional enhancer, and 26%-58% auxiliary materials.

[0009] According to one aspect of the present invention, the collagen peptide is fish collagen peptide.

[0010] According to one aspect of the present invention, the elastin peptide is bonito elastin peptide.

[0011] According to one aspect of the present invention, the pitaya fermented puree is prepared by the following method: it is prepared by mixing red pitaya fermentation liquid rich in short-chain fatty acids and oligosaccharides, and the red pitaya fermentation liquid is obtained by a three-step directional fermentation method, and the three-step directional fermentation method is aerobic and anaerobic fermentation, complete anaerobic fermentation, and complete aerobic fermentation.

[0012] According to one aspect of the present invention, the bacteria inoculated for aerobic and anaerobic fermentation are yeasts, and the bacteria inoculated for complete aerobic fermentation are acetic acid bacteria; the bacteria inoculated for complete anaerobic fermentation are microbial combination fermentation agents, and the microbial combination fermentation agents include Bifidobacterium, Bacteroides, and Eubacterium.

[0013] According to one aspect of the present invention, the microbial combination fermentation agent adopts the plate count method, and the total number of microorganisms is ≥8×10 cfu / g.

[0014] According to one aspect of the present invention, the auxiliary material is one or more of drinking water, sodium citrate, potassium sorbate, and sucralose.

[0015] According to one aspect of the present invention, the compound nutritional enhancer is nicotinamide, vitamin B6, vitamin B12, and folic acid.

[0016] A preparation process of a collagen peptide pitaya puree fermented organic acid beverage comprises the following steps:

[0017] Collagen peptide, pitaya fermented puree, elastin peptide, acerola cherry powder, compound nutrient enhancer and auxiliary materials are weighed, mixed and stirred to dissolve, and defoamed to obtain a collagen peptide pitaya fermented puree organic acid beverage.

[0018] According to one aspect of the present invention, the defoaming further includes canning and sterilization.

[0019] Advantages of the present invention: Collagen peptides can replenish human collagen and improve adverse conditions such as dry, sagging skin, wrinkles, and skin pigmentation. Fermented pitaya pulp can improve the unpleasant flavor of collagen peptides. Its core component, short-chain fatty acids, can also slow skin aging, reduce skin oxidation, and improve dull skin. They can also promote the growth of gastrointestinal mucosal cells, regulate the balance of intestinal flora, improve intestinal function, and balance the three basic metabolic processes of the human body, thereby promoting intestinal absorption of collagen and providing numerous benefits to human health. The synergistic effect of short-chain fatty acids and collagen peptides not only enhances improvements in intestinal function, but also increases collagen peptide absorption, improves collagen peptide bioavailability, and promotes anti-inflammatory and antioxidant effects to reduce free radical levels in the body, thereby promoting the beauty and skincare benefits of collagen peptides. Elastin peptides can replenish human elastin, improve skin sagging, and increase skin elasticity. The vitamin C in acerola cherry powder has an antioxidant effect, which can scavenge free radicals in the human body, block melanin production, remove spots, and whiten the skin. In addition, vitamin C is a cofactor of prolyl hydroxylase and lysine hydroxylase, promoting the hydroxylation of polypeptide chains and stabilizing collagen fibers, doubling the collagen supplementation and absorption rate, thereby promoting skin collagen synthesis, maintaining skin elasticity, and fading wrinkles. Niacinamide can inhibit the shedding of melanin from keratinocytes, reduce dull skin, brighten skin tone, and achieve a whitening effect; niacinamide can also accelerate cell metabolism, contribute to the synthesis of collagen and keratin, and achieve an anti-aging effect; at the same time, niacinamide can also maintain skin moisture, repair the skin barrier, reduce water loss, and play a role in oil control and pore shrinkage. Therefore, the beverage provided by the present invention has the effects of moisturizing, improving sagging, shrinking pores, fading wrinkles, whitening and lightening spots, and other beauty and skin care effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required for use in the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0021] FIG1 is a schematic diagram showing the improvement of the moisture content of the stratum corneum of the skin by the organic acid beverage fermented with the collagen peptide pitaya puree of the present invention;

[0022] FIG2 is a schematic diagram showing the improvement of skin gloss by the organic acid beverage fermented with pitaya puree of the present invention;

[0023] FIG3 is a schematic diagram showing the improvement of skin melanin by the organic acid beverage fermented with pitaya puree of the present invention;

[0024] FIG4 is a schematic diagram showing the improvement of skin elasticity by the organic acid beverage fermented with pitaya puree of the present invention;

[0025] FIG5 is a schematic diagram showing the improvement of skin smoothness by the organic acid beverage fermented with the collagen peptide pitaya puree of the present invention. DETAILED DESCRIPTION

[0026] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0027] A collagen peptide pitaya puree fermented organic acid beverage comprises the following components in the following weight fraction ratios: 30%-40% collagen peptide, 6%-20% fermented pitaya puree, 0.25%-1% elastin peptide, 6%-12% acerola cherry powder and compound nutritional enhancer, and 26%-58% auxiliary materials.

[0028] In practical applications, the collagen peptide is fish collagen peptide. With a molecular weight of less than 1000 Daltons, collagen peptides have high absorption and utilization rates, good biocompatibility, and rich biological activity. They can protect and promote fibroblast proliferation, alleviate oxidative stress, and regulate related signaling pathways, thereby improving skin aging and providing cosmetic benefits such as hydration, improving sagging, shrinking pores, reducing wrinkles, and whitening and lightening spots.

[0029] In practical applications, the elastin peptide is bonito elastin peptide. Elastin peptide can supplement human elastin, improve skin sagging and increase skin elasticity.

[0030] In practical applications, the pitaya fermented puree is prepared by the following method: the pitaya fermented puree is prepared by mixing red pitaya fermentation liquid rich in short-chain fatty acids and oligosaccharides in a weight ratio of 10:3-6, and the red pitaya fermentation liquid is obtained by a three-step directional fermentation method, which is aerobic and anaerobic fermentation, complete anaerobic fermentation, and complete aerobic fermentation. The aerobic and anaerobic fermentation is calculated by weight, and 4-7 parts of brown sugar are added to 100 parts of crushed red pitaya pulp. The temperature is controlled at 25-30°C, and yeast is used as the dominant bacteria in the initial fermentation, and ventilation or non-ventilation management is carried out in a timely manner. The complete anaerobic fermentation is to add 4-8 parts of brown sugar when the yeast activity weakens and sporulates, and to inoculate 0.7-1.5 parts of microbial combination fermentation agent, the temperature is controlled at 30-35 ° C, and complete anaerobic fermentation is carried out to the 38th to 45th day to produce a large amount of short-chain fatty acids, wherein the microbial combination fermentation agent is mainly composed of Bifidobacterium, Bacteroides, and Eubacterium. The microbial combination fermentation agent adopts the plate count method, and the total number of microorganisms is ≥8×10 cfu / g. The complete aerobic fermentation is to inoculate 0.4-0.7 parts of acetic acid bacteria for aerobic fermentation when the pH value no longer changes, the temperature is controlled at 28-35 ° C, ethanol is converted into acetic acid, and the filtrate is filtered to obtain a filtrate. Further, the filtrate is after-ripened, further oxidized and clarified until the ethanol mass fraction content in the fermentation product is less than 0.2%, to obtain a red pitaya fermentation liquid. The content of short-chain fatty acids in the red pitaya fermentation liquid is enriched by a three-step directional fermentation method.

[0031] In practice, the red pitaya fermentation broth contains nutrients from the fruit itself, as well as a large amount of short-chain fatty acids produced through fermentation with yeast, a combination of microbial fermentation agents, and acetic acid bacteria. Functional galacto-oligosaccharides are fermented by anaerobic bacteria in the colon to produce short-chain fatty acids. Specifically, the short-chain fatty acids produced by the fermentation of the red pitaya fermentation broth and fructooligosaccharides mainly include acetic acid, propionic acid, fumaric acid, maleic acid, succinic acid, and lactic acid.

[0032] In practice, short-chain fatty acids (SCFAs) have a wide range of physiological effects, exerting direct and indirect effects on the body, helping it resist invasion and maintain internal homeostasis. SCFAs not only provide the primary energy source for the colonic mucosa but also maintain the integrity of intestinal epithelial cells and the secretory function of goblet cells. They also support mucosal immune cells and reduce the production of pro-inflammatory cytokines, facilitating the repair of mucosal inflammation. Therefore, the combined effects of SCFAs and collagen have the following synergistic effects: they enhance intestinal function. Not only do SCFAs have numerous benefits for the gut, but collagen, present in the connective tissue of the gut as a support and protective layer for the digestive tract, also promotes intestinal health. Furthermore, improved intestinal function promotes metabolic activity, thereby enhancing the absorption and bioavailability of collagen peptides. The intestinal repair and anti-inflammatory and antioxidant effects of SCFAs can alleviate inflammatory responses and reduce free radical levels, thereby reducing oxidative stress in the skin. By repairing the intestines from the inside out, it not only ensures the health of the human intestine and promotes the absorption of collagen peptides by the intestines, but also delays skin aging, reduces skin oxidation and dullness, and improves skin radiance. It also promotes the effectiveness of collagen peptides in beauty and skin care.

[0033] In practice, the acerola cherry powder contains 17% vitamin C. The acerola cherry powder used is rich in vitamin C, a natural antioxidant that scavenges free radicals in the body, blocks melanin production, eliminates dark spots, and whitens skin. Furthermore, vitamin C promotes the transcription and stabilization of procollagen mRNA, promoting keratinocyte differentiation and skin barrier function. It also provides electrons to eliminate potential free radicals. It acts as a cofactor for proline, prolyl hydroxylase, and lysine hydroxylase, promoting the hydroxylation of polypeptide chains and stabilizing collagen fibers, doubling the absorption rate of collagen supplements, promoting collagen synthesis in the skin, maintaining skin elasticity, and reducing wrinkles. Furthermore, during DNA translation in fibroblast nuclei, vitamin C catalyzes the attachment of immature amino acid groups to polypeptide chains, thereby stabilizing the extracellular matrix. The combined use of collagen and vitamin C can prevent skin atrophy induced by intrinsic oxidative stress, with the two having a synergistic effect and reducing oxidized vitamin E.

[0034] In practical applications, the auxiliary materials are one or more of drinking water, sodium citrate, potassium sorbate, and sucralose.

[0035] In practical applications, the compound nutritional enhancer comprises niacinamide, vitamin B6, vitamin B12, and folic acid. Niacinamide can inhibit the shedding of melanin from keratinocytes, reduce skin dullness, brighten skin tone, and achieve a whitening effect. Niacinamide also accelerates cell metabolism and promotes the synthesis of collagen and keratin, achieving an anti-aging effect. Niacinamide also maintains skin moisture, repairs the skin barrier, reduces water loss, and has oil control and pore-tightening effects.

[0036] A preparation process of a collagen peptide pitaya puree fermented organic acid beverage comprises the following steps:

[0037] Accurately weigh collagen peptides, pitaya fermented puree, elastin peptides, acerola cherry powder, compound nutritional enhancers and auxiliary materials according to the weight ratio, put the above raw materials into a reaction container and mix and stir until the materials are completely dissolved, then stir the dissolved liquid evenly and let it stand to defoam, fill it after it becomes a homogeneous liquid, and perform a sterilization process after filling is completed to obtain a collagen peptide pitaya fermented organic acid beverage. Example 1

[0038] A collagen peptide pitaya puree fermented organic acid beverage comprises the following components in the following weight fraction ratios: 30% collagen peptide, 0.8% elastin peptide, 12% fermented pitaya puree, 8% acerola cherry powder, 0.005% compound nutritional enhancer, 0.6% sodium citrate, 48.565% drinking water, 0.01% sucralose, and 0.02% potassium sorbate.

[0039] The preparation process of a collagen peptide pitaya puree fermented organic acid beverage in the present embodiment is: accurately weigh the raw materials of each component according to the weight fraction ratio, put the above raw materials into a reaction tank and mix and stir until the materials are completely dissolved, then stir the dissolved liquid evenly and let it stand to defoam, fill it after it becomes a homogeneous liquid, and perform a sterilization process after filling is completed to obtain a collagen peptide pitaya puree fermented organic acid beverage. Example 2

[0040] A collagen peptide pitaya puree fermented organic acid beverage comprises the following components in the following weight fraction ratios: 35% collagen peptide, 0.8% elastin peptide, 12% fermented pitaya puree, 8% acerola cherry powder, 0.005% compound nutrient enhancer, 0.6% sodium citrate, 43.565% drinking water, 0.01% sucralose, and 0.02% potassium sorbate.

[0041] The preparation method of the collagen peptide pitaya puree fermented organic acid beverage provided in this embodiment is the same as that in Example 1. Example 3

[0042] A collagen peptide pitaya puree fermented organic acid beverage comprises the following components in the following weight fraction ratios: 40% collagen peptide, 0.8% elastin peptide, 12% fermented pitaya puree, 8% acerola cherry powder, 0.005% compound nutritional enhancer, 0.6% sodium citrate, 38.565% drinking water, 0.01% sucralose, and 0.02% potassium sorbate.

[0043] The preparation method of the collagen peptide pitaya puree fermented organic acid beverage provided in this embodiment is the same as that in Example 1. Example 4

[0044] A collagen peptide pitaya puree fermented organic acid beverage comprises the following components in the following weight fraction ratios: 35% collagen peptide, 0.8% elastin peptide, 6% fermented pitaya puree, 8% acerola cherry powder, 0.005% compound nutrient enhancer, 0.6% sodium citrate, 49.565% drinking water, 0.01% sucralose, and 0.02% potassium sorbate.

[0045] The preparation method of the collagen peptide pitaya puree fermented organic acid beverage provided in this embodiment is the same as that in Example 1. Example 5

[0046] A collagen peptide pitaya puree fermented organic acid beverage comprises the following components in the following weight fraction ratios: 35% collagen peptide, 0.8% elastin peptide, 18% fermented pitaya puree, 8% acerola cherry powder, 0.005% compound nutrient enhancer, 0.6% sodium citrate, 37.565% drinking water, 0.01% sucralose, and 0.02% potassium sorbate.

[0047] The preparation method of the collagen peptide pitaya puree fermented organic acid beverage provided in this embodiment is the same as that in Example 1. Example 6

[0048] A collagen peptide pitaya puree fermented organic acid beverage comprises the following components in the following weight fraction ratios: 35% collagen peptide, 0.8% elastin peptide, 12% fermented pitaya puree, 10% acerola cherry powder, 0.01% compound nutritional enhancer, 0.6% sodium citrate, 41.56% drinking water, 0.01% sucralose, and 0.02% potassium sorbate.

[0049] The preparation method of the collagen peptide pitaya puree fermented organic acid beverage provided in this embodiment is the same as that in Example 1. Example 7

[0050] A collagen peptide pitaya puree fermented organic acid beverage comprises the following components in the following weight fraction ratios: 40% collagen peptide, 0.8% elastin peptide, 18% fermented pitaya puree, 8% acerola cherry powder, 0.01% compound nutritional enhancer, 0.6% sodium citrate, 32.56% drinking water, 0.01% sucralose, and 0.02% potassium sorbate.

[0051] The preparation method of the collagen peptide pitaya puree fermented organic acid beverage provided in this embodiment is the same as that in Example 1.

[0052] Experimental testing

[0053] The beverages prepared in Examples 1 to 7 were tested on 240 women aged 30-60 with poor skin conditions, such as dry, sagging, dull skin, pigmentation, and numerous wrinkles. The subjects were divided into eight groups, 30 in each: Test Group 1, Test Group 2, Test Group 3, Test Group 4, Test Group 5, Test Group 6, Test Group 7, and a control group. Each test group consumed one serving of the beverage prepared in Examples 1 to 7 daily; the control group did not consume the beverages of the present invention or other related products. After eight consecutive weeks, the subjects' sensory satisfaction and self-assessment of adverse reactions were recorded. The results of the self-assessment are shown in Table 1 below.

[0054] Table 1 Results of self-assessment by subjects

[0055]

[0056] Judging from the self-evaluation results of the subjects in Table 1, the subjects had a good overall subjective experience and high satisfaction. The project evaluation and satisfaction rate of each test group were consistent with the objective skin detection indicators, and no adverse reactions were observed during the test.

[0057] At the same time, instruments were used to test the smoothness, elasticity, glossiness, melanin, and stratum corneum moisture content of the subjects' skin. Specifically, a Corneometer CM825 stratum corneum moisture meter from German CK was used to measure the moisture content in the stratum corneum of the skin. The higher the test value, the higher the moisture content of the stratum corneum of the skin. A skin surface texture testing system, VisioScan VC20 plus, was used to test the smoothness of the skin. The SEsm parameter was used for characterization. The lower the value, the smoother the skin and the fewer wrinkles. A Glossymeter GL200 was used to measure the glossiness of the skin. The higher the test value, the better the skin gloss. A Mexameter MX18 was used to measure the change in skin melanin. The lower the test value, the lower the melanin content and the whiter the skin. A skin elasticity tester MPA580 from German CK was used to test the change in skin elasticity. The smaller the F4 value, the firmer the skin and the better the skin elasticity. The effect of the invented beverage was evaluated by comparing the changes in skin smoothness, elasticity, glossiness, melanin, stratum corneum moisture content and other indicators before and after. The results are shown in Figures 1 to 5.

[0058] As can be seen from Figures 1 to 5, the test data of the subjects' skin smoothness, elasticity, glossiness, melanin, stratum corneum moisture content and other indicators have all improved compared with the before and after comparison.

[0059] Test group 1, test group 2, and test group 3 drank the drinks made from Example 1, Example 2, and Example 3, respectively. It can be seen that, when the weight fraction ratio of pitaya fermented puree is the same, the greater the weight fraction ratio of collagen peptides, the more obvious the skin improvement effect of the collagen peptide pitaya fermented puree organic acid drink. Test group 2, test group 4, and test group 5 drank the drinks made from Example 2, Example 4, and Example 5, respectively. It can be seen that, when the weight fraction ratio of collagen peptides is the same, the greater the weight fraction ratio of pitaya fermented puree, the more obvious the skin improvement effect of the collagen peptide pitaya fermented puree organic acid drink. Among them, the drink made from Example 7 drunk by test group 7 had the largest weight fraction ratio of pitaya fermented puree and collagen peptides, and the collagen peptide pitaya fermented puree organic acid drink had the most obvious skin improvement effect, indicating that the short-chain fatty acids in pitaya fermented puree and collagen peptides have a positive synergistic effect.

[0060] In addition, experimental group 2 and experimental group 6 drank the beverages prepared in Example 2 and Example 6, respectively. When the weight fraction ratio of pitaya fermented puree and collagen peptide was the same, the increase in the weight fraction ratio of acerola cherry powder and compound nutritional enhancer also promoted the skin improvement effect, indicating that acerola cherry powder and compound nutritional enhancer also had a certain synergistic effect.

[0061] The overall test data of test groups 1 to 7 show that the greater the weight fraction ratio of pitaya fermented puree and collagen peptide, the more obvious the improvement effect of the collagen peptide pitaya fermented organic acid drink on the skin, and the better the overall effect.

[0062] In summary, the collagen peptide pitaya puree fermented organic acid beverage provided by the present invention has obvious beauty and skin care effects such as moisturizing, improving sagging, shrinking pores, reducing wrinkles, whitening and removing spots.

[0063] Advantages of the present invention: Collagen peptides can replenish collagen in the human body and improve skin conditions such as dryness, sagging, wrinkles, and hyperpigmentation. Fermented pitaya puree can improve the unpleasant flavor of collagen peptides. Furthermore, its core component, short-chain fatty acids, offer anti-inflammatory, antioxidant, and free radical-reducing properties, which can delay skin aging, reduce skin oxidation, and improve skin dullness. They also promote the growth of gastrointestinal mucosal cells, regulate intestinal flora balance, improve intestinal function, and balance the three basic metabolic processes of the human body, thereby promoting intestinal collagen absorption and providing numerous health benefits. The synergistic effect of short-chain fatty acids and collagen peptides not only enhances intestinal function but also increases collagen peptide absorption, increasing its bioavailability. Furthermore, they promote anti-inflammatory and antioxidant effects to reduce free radical levels in the body, thereby enhancing the beauty and skincare benefits of collagen peptides. The vitamin C in acerola cherry powder has antioxidant properties, scavenging free radicals, blocking melanin production, removing dark spots, and whitening skin. In addition, vitamin C is a cofactor of prolyl hydroxylase and lysine hydroxylase, promoting the hydroxylation of polypeptide chains and stabilizing collagen fibers, doubling the collagen supplementation and absorption rate, thereby promoting skin collagen synthesis, maintaining skin elasticity, and fading wrinkles. Niacinamide can inhibit the shedding of melanin from keratinocytes, reduce dull skin, brighten skin tone, and achieve a whitening effect; niacinamide can accelerate cell metabolism, contribute to the synthesis of collagen and keratin, and achieve an anti-aging effect; at the same time, niacinamide can also maintain skin moisture, repair the skin barrier, reduce water loss, and play a role in oil control and pore shrinkage. Therefore, the beverage provided by the present invention has the effects of moisturizing, improving sagging, shrinking pores, fading wrinkles, whitening and lightening spots, and other beauty and skin care effects.

[0064] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any changes or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in the present invention should be included in the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be based on the scope of protection of the claims.

Claims

1. A fermented organic acid drink made from collagen peptide and pitaya puree, characterized in that, It comprises components with the following weight fraction ratios: 30%-40% of collagen peptide, 6%-20% of original pitaya fermentation pulp, 0.25%-1% of elastin peptide, 6%-12% of acerola cherry powder and compound nutritional fortifier, and 26%-58% of auxiliary materials.

2. The organic acid beverage fermented from the original pulp of collagen peptide pitaya according to claim 1, characterized in that, The collagen peptide is fish collagen peptide.

3. The organic acid beverage fermented from the original collagen peptide pitaya pulp according to claim 1, wherein, The elastin peptide is skipjack elastin peptide.

4. A collagen peptide pitaya puree fermented organic acid drink according to claim 1, characterized in that, The original pitaya fermentation pulp is obtained by the following method: It is prepared by mixing a red pitaya fermentation broth rich in short-chain fatty acids and galactooligosaccharides. The red pitaya fermentation broth is obtained by a three-step directional fermentation method, and the three-step directional fermentation method is aerobic-anaerobic fermentation, complete anaerobic fermentation, and complete aerobic fermentation in sequence.

5. The organic acid drink fermented from the original pulp of collagen peptide pitaya according to claim 4, characterized in that, The strain inoculated in the aerobic-anaerobic fermentation is yeast; the strain inoculated in the complete anaerobic fermentation is a microbial combination fermentation agent, and the microbial combination fermentation agent includes the genus Bifidobacterium, the genus Bacteroides, and the genus Eubacterium; the strain inoculated in the complete aerobic fermentation is acetic acid bacteria.

6. The organic acid beverage fermented from the original pulp of collagen peptide pitaya according to claim 5, characterized in that, For the microbial combination fermentation agent, the total number of microorganisms ≥ 8×10 cfu / g is determined by the plate count method.

7. A collagen peptide pitaya puree fermented organic acid drink according to claim 1, wherein The auxiliary materials are one or more of drinking water, sodium citrate, potassium sorbate, and sucralose.

8. A collagen peptide pitaya puree fermented organic acid drink according to claim 1, characterized in that, The compound nutritional fortifier is nicotinamide, vitamin B6, vitamin B12, and folic acid.

9. A preparation process of the collagen peptide pitaya pulp fermented organic acid drink according to any one of claims 1 to 8, characterized in that, It includes the following steps: Weigh collagen peptide, original pitaya fermentation pulp, elastin peptide, acerola cherry powder and compound nutritional fortifier, and auxiliary materials, mix and stir to dissolve, and defoam to obtain a collagen peptide pitaya original pulp fermented organic acid drink.

10. The preparation process of the collagen peptide pitaya puree fermented organic acid drink according to claim 9, characterized in that, After defoaming, canning and sterilization are also included.

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