CN110810853A - Sports nutritional food for improving oil-water balance of skin and increasing skin elasticity - Google Patents
Sports nutritional food for improving oil-water balance of skin and increasing skin elasticity Download PDFInfo
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The invention discloses a sports nutritional food for improving oil-water balance of skin and increasing skin elasticity, which comprises the following raw materials in parts by weight: 70 to 80 percent of water, 5 to 10 percent of collagen peptide, 0.01 to 0.5 percent of elastin peptide, 0.01 to 0.5 percent of cubilose peptide, 0.01 to 0.5 percent of olive powder, 0.05 to 0.2 percent of peach powder, 0.1 to 1 percent of compound vitamin, 0.1 to 1 percent of prunus mume concentrated juice, 1 to 2 percent of stabilizer, 0.1 to 0.3 percent of nutrition enhancer and 0.01 to 0.02 percent of essence, and the preparation method comprises the following steps: s1: weighing water, collagen peptide, elastin peptide, bird's nest peptide, vitamin complex, peach powder and olive powder, adding into a mixer, and fully stirring for dissolving to obtain a mixed solution A. The invention has simple preparation process and has the advantages of improving the oil-water balance of the skin, increasing the water holding rate of the skin, improving the elasticity and whiteness of the skin and the like.
Description
Technical Field
The invention relates to the technical field, in particular to a sports nutritional food for improving oil-water balance of skin and increasing skin elasticity.
Background
With the increasing age, illumination, self metabolism and environmental deterioration, skin cells are gradually aged, and skin problems such as dryness, dullness, flabbiness, wrinkles, dark spots and the like are increasingly troubled, so that a large number of foods for improving skin conditions are produced and become an important component of functional foods. In recent years, various studies have shown that the reduction of collagen in the human body is one of the important causes of skin aging.
The collagen is a protein with the most abundant and widely distributed animal body content, and the application fields of the collagen comprise biological medicine materials, cosmetics, food industry and the like. The collagen peptide is a product formed by enzymolysis of collagen, consists of 2 to 20 amino acids and has a molecular weight of 200-3000 Da. A large number of experiments show that the main route of protein absorption in the human body is not only in the form of amino acids, but more in the form of oligopeptides consisting of 2-6 amino acids. Moreover, the small molecular peptide has better gastrointestinal running and absorption rate than the amino acid with the same composition, and has high bioavailability.
The components of the collagen skin care products are macromolecules, cannot permeate into a dermis layer, cannot achieve the skin care effect, and once the collagen runs off, the skin naturally lacks water, is dry and collapses. The food containing the collagen peptide is beneficial to the absorption of a human body, and can improve the skin from inside to outside.
At present, the preparation method of the collagen peptide mainly comprises an enzymolysis method and a microbial fermentation method. The enzymolysis method is disclosed in patent No. CN105420324A, which comprises using skin of white lotus as raw material, degreasing with alkali solution and acid solution, removing protein, adjusting pH and temperature, adding pepsin for enzymolysis, vacuum concentrating at ultralow temperature, and performing protein conversion reaction to obtain collagen peptide. The fermentation method comprises the steps of fermenting fish skin for 48-56 hours by using 1-5% of bacillus subtilis, bacillus licheniformis and bacillus natto in CN102199646A, filtering fermentation liquor after fermentation is finished to remove thalli, and then performing enzyme deactivation, vacuum concentration and spray drying to obtain the collagen peptide.
In the production process of the enzymolysis method, procedures such as removing impurity proteins, removing fat, extracting collagen, performing enzymolysis on the collagen to obtain collagen peptides and the like are required, the process is complex, a large amount of protease is generally required to be added, the cost is high, and the production period is long. The fermentation method is limited by strains, so that the production period is long, and the risk is high because microorganisms are easily polluted to cause fermentation failure.
If the collagen from the animal skin is extracted, the collagen is difficult to be directly homogenized by a homogenizer due to the strong toughness, the extraction of the collagen of the skin is directly influenced, and researches show that the quality of the homogenizing effect is closely related to the extraction rate of the collagen. The traditional collagen beverage can only solve partial problems of skin, cannot inhibit the degradation of collagen, supplement collagen and elastin, increase the water holding rate of skin, reduce oxidative stress and inhibit the generation and transfer of melanin, is not reasonable enough in proportion, cannot realize synergistic effect of effective components, and cannot comprehensively and comprehensively solve the skin problems.
Disclosure of Invention
Based on the technical problems of high enzyme consumption, high cost, long period, high risk and the like in the background technology, the invention provides the sports nutritional food for improving the oil-water balance of skin and increasing the skin elasticity.
The invention provides a sports nutritional food for improving oil-water balance of skin and increasing skin elasticity, which comprises the following raw materials in parts by weight: 70 to 80 percent of water, 5 to 10 percent of collagen peptide, 0.01 to 0.5 percent of elastin peptide, 0.01 to 0.5 percent of cubilose peptide, 0.01 to 0.5 percent of olive powder, 0.05 to 0.2 percent of peach powder, 0.1 to 1 percent of compound vitamin, 0.1 to 1 percent of prunus mume concentrated juice, 1 to 2 percent of stabilizer, 0.1 to 0.3 percent of nutrition enhancer and 0.01 to 0.02 percent of essence;
the preparation method comprises the following steps:
s1: weighing water, collagen peptide, elastin peptide, bird's nest peptide, vitamin complex, peach powder and olive powder, adding into a mixer, and fully stirring for dissolving to obtain a mixed solution A;
s2: weighing the concentrated fruit juice of the wild cherry berries, the stabilizer, the essence and the nutrition enhancer, adding into a mixer, and fully stirring for dissolving to obtain a mixed solution B;
s3: adding the mixed solution A and the mixed solution B into a stirrer at the same time, fully mixing, performing primary homogenization at the pressure of 120-150bar (12-15Mpa), and filtering the mixed solution to a buffer tank by using a 190-220-mesh sterile filter screen after homogenization;
s4: sterilizing the homogenized liquid at 95-110 deg.C for 30-45s with tubular sterilizer, cooling with cooling water to 40-50 deg.C, filtering with 190 mesh sterile filter screen to sterile canister, filling into aluminum foil bag, making water bath at 80-90 deg.C, pasteurizing for 30-35min, and packaging to obtain sports nutritious food.
Preferably, the feed comprises the following raw materials in parts by weight: 72 to 78 percent of water, 6 to 9 percent of collagen peptide, 0.1 to 0.4 percent of elastin peptide, 0.1 to 0.4 percent of cubilose peptide, 0.1 to 0.4 percent of olive powder, 0.1 to 0.15 percent of peach powder, 0.3 to 0.8 percent of compound vitamin, 0.3 to 0.8 percent of prunus mume concentrated juice, 1.2 to 1.8 percent of stabilizer, 0.15 to 0.25 percent of nutrition enhancer and 0.012 to 0.018 percent of essence.
Preferably, the feed comprises the following raw materials in parts by weight: 75% of water, 8% of collagen peptide, 0.3% of elastin peptide, 0.3% of cubilose peptide, 0.3% of olive powder, 0.13% of peach powder, 0.5% of compound vitamin, 0.5% of wild cherry concentrated juice, 1.5% of stabilizer, 0.2% of nutrition enhancer and 0.015% of essence.
Preferably, the preparation method of the collagen peptide is as follows:
step one, selecting animal skins and obtaining collagen by adopting steam explosion;
and step two, performing enzymolysis on the collagen to obtain the collagen peptide.
Preferably, the specific operation of the first step is that fresh animal skin is selected, cleaned, drained and placed in a steam explosion device, saturated steam is introduced, the pressure in the device is 1-5Mpa, the temperature is 90-100 ℃, and the explosion treatment is carried out for 15-45s, so as to obtain meat paste;
adding 2.4-3.6 times of Na2CO3 solution with the concentration of 2-5% according to the weight ratio, stirring for 30-50min at the temperature of 35-40 ℃, centrifuging for 10-15min at 3000-4000r/min, discarding the waste liquid, adding 2-2.5 times of water into the precipitate, stirring for 25-35min at the temperature of 45-50 ℃, centrifuging at 3500-4000r/min, removing the waste liquid, taking the precipitate for later use, adding the water into the precipitate according to the weight ratio of 1: (1-5) (w/w) adding water, and uniformly mixing to obtain a homogenate.
Preferably, the second step is specifically operated by performing enzymatic hydrolysis on the homogenate by using endoproteases from different microorganism sources, wherein the endoproteases comprise one or more of bacillus subtilis endoprotease, bacillus amyloliquefaciens endoprotease and bacillus licheniformis endoprotease, the homogenate is subjected to enzymolysis at 50-60 ℃ for 180min with 120-180min, the slurry after enzymolysis is heated to 85-90 ℃, enzyme deactivation is performed for 10-15min, standing and cooling are performed, after the enzymolysis liquid and a fat layer are completely layered, a clear liquid at the lower layer is separated, activated carbon with the weight of 1-5% of the weight of the raw materials is added into clear liquid for decolorization and deodorization, stirring is performed for 20-35min, a filtrate and a filter medium are obtained, then the filtrate is concentrated to the solid content of 55-60%, and spray drying is performed, the air outlet temperature is 70-85 ℃, and the mixture is subjected to enzymolysis, The air inlet temperature is 120-135 ℃, and the active collagen peptide is obtained.
Preferably, the animal skin is one of pigskin, cow skin, sheep skin and fish skin.
Compared with the prior art, the invention has the beneficial effects that:
1. the method selects the pig, cattle, sheep and fish skins with sufficient raw material sources and rich collagen, disperses the raw materials into minced meat beneficial to enzymolysis by a steam explosion technology, preliminarily destroys the structure of the collagen, is easier to separate out, and then carries out enzymolysis so as to reduce the using amount of protease and the enzymolysis time, and the biological activity of the raw materials can be improved by the process.
2. The sports nutritional food can act on the epidermis layer, the dermis layer and the subcutaneous tissue of the skin and supplement the nutrition of each skin layer, thereby achieving the aims of supplementing collagen, increasing the skin elasticity, inhibiting the generation and the transfer of melanin, regulating the secretion of sebaceous glands and reducing the oxidative stress reaction in vivo, thereby achieving the purpose of beautifying the skin, and solving the technical problems of large enzyme consumption, high cost, long period, high risk and the like in the prior art.
The invention has reasonable design and simple preparation process, has the advantages of improving the oil-water balance of the skin, increasing the water retention rate of the skin, improving the elasticity and whiteness of the skin, and is popularized.
Drawings
FIG. 1 is a graph showing the results of the test of the effect of the present invention on improving skin elasticity;
FIG. 2 is a schematic diagram showing the results of the wrinkle-removing effect test of the present invention;
FIG. 3 is a graph showing the results of the test of the effect of the present invention on improving subcutaneous cellulite.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
In the present invention, the collagen peptide: is a small molecular peptide, which can stimulate skin fibroblasts to synthesize skin collagen after being fully absorbed and utilized by human body; meanwhile, matrix metalloproteinase and elastase are inhibited, and loss of collagen and elastin is reduced; the collagen peptide has very good hydrophilicity, and can provide various whitening, moisturizing and nourishing effects for skin, thereby achieving the purposes of improving skin and beautifying.
Elastin peptide: is the major component of elastic fibers, a major scleroprotein found primarily in connective tissue, particularly the elastic tissue of tendons and arteries. It complements collagen to form proteins in human skin. The skin is made to be malleable and flexible, and the skin is kept young, fine and elastic.
Yeast extract: melanocytes are present on the surface layer of skin, and Maillarin pigment secreted by the melanocytes is influenced by ultraviolet rays, and can activate the activity of tyrosinase to protect skin cells. The yeast extract can inhibit tyrosinase activity, reduce melanin generation and layer-by-layer movement in skin cells, whiten skin, inhibit matrix metalloelastase, prevent collagen decomposition, and relieve wrinkle.
Bird's nest peptide: the traditional cubilose has extremely poor absorptivity, and can be digested and absorbed by the digestive system of human beings only by stewing for more than 6 hours with slow fire. The bird's nest peptide is obtained by sterilizing bird's nest at high temperature and performing biological enzymolysis, the absorption rate of the bird's nest peptide is as high as 99.9%, and the bird's nest peptide has the effects of improving skin aging and relaxation, enhancing the synthesis capacity of collagen and elastic fiber and resisting skin aging.
Vitamin complex: is rich in vitamin C and vitamin B3Vitamin B6And multiple vitamins, the damaged stratum corneum is repaired, color deposition such as color spots is reduced, and the water-oil balance of the skin is improved.
Example one
The embodiment provides a sports nutritional food for improving oil-water balance of skin and increasing skin elasticity, and the preparation method comprises the following steps:
(1) weighing 6.67% of collagen peptide, 0.05% of elastin peptide, 0.01% of cubilose peptide, 0.03% of yeast extract, 0.13% of rice bran oil powder, 11.7% of red fresh sugar alcohol, 0.13% of vitamin complex, 0.1% of peach powder and 0.03% of olive powder according to parts by weight, fully mixing, stirring and dissolving.
(2) Weighing, by weight, 0.13% of aronia melanocarpa concentrated juice, 2.67% of concentrated white grape juice and 1.33% of green lemon concentrated juice, and fully stirring and dissolving. The deficiency is filled up with water.
(3) Mixing the above raw materials (1) and (2), and homogenizing at 150bar (15 MPa). After homogenizing, the liquid is filtered to a buffer tank by a 200-mesh sterile filter screen.
(4) Sterilizing the homogenized liquid at 90 deg.C for 30s at ultra-high temperature by a tubular sterilizer, cooling with tap water to 45 deg.C, filtering with 200 mesh sterile filter screen, filling into aluminum foil bag, and pasteurizing in water bath at 85 deg.C for 30 min.
Example two
The embodiment provides a sports nutritional food for improving oil-water balance of skin and increasing skin elasticity, and the preparation method comprises the following steps:
(1) weighing 8.3% of collagen peptide, 0.07% of elastin peptide, 0.01% of cubilose peptide, 0.03% of yeast extract, 0.13% of rice bran oil powder, 11.7% of red fresh sugar alcohol, 0.13% of vitamin complex, 0.1% of peach powder and 0.03% of olive powder according to the parts by weight, fully mixing, stirring and dissolving.
(2) Weighing, by weight, 0.13% of aronia melanocarpa concentrated juice, 2.67% of concentrated white grape juice and 1.33% of green lemon concentrated juice, and fully stirring and dissolving. The deficiency is filled up with water.
(3) Mixing the above raw materials (1) and (2), and homogenizing at 150bar (15 MPa). After homogenizing, the liquid is filtered to a buffer tank by a 200-mesh sterile filter screen.
(4) Sterilizing the homogenized liquid at 90 deg.C for 30s at ultra-high temperature by a tubular sterilizer, cooling with tap water to 45 deg.C, filtering with 200 mesh sterile filter screen, filling into aluminum foil bag, and pasteurizing in water bath at 85 deg.C for 30 min.
EXAMPLE III
The embodiment provides a sports nutritional food for improving oil-water balance of skin and increasing skin elasticity, and the preparation method comprises the following steps:
(1) weighing 89.6% of water, 10.0% of collagen peptide, 0.08% of elastin peptide, 0.01% of cubilose peptide, 0.03% of yeast extract, 0.13% of rice bran oil powder, 11.7% of red fresh sugar alcohol, 0.13% of vitamin complex, 0.1% of peach powder and 0.03% of olive powder in parts by weight, fully mixing, stirring and dissolving.
(2) Weighing, by weight, 0.13% of aronia melanocarpa concentrated juice, 2.67% of concentrated white grape juice and 1.33% of green lemon concentrated juice, and fully stirring and dissolving. The deficiency is filled up with water.
(3) Mixing the above raw materials (1) and (2), and homogenizing at 150bar (15 MPa). After homogenizing, the liquid is filtered to a buffer tank by a 200-mesh sterile filter screen.
(4) Sterilizing the homogenized liquid at 90 deg.C for 30s at ultra-high temperature by a tubular sterilizer, cooling with tap water to 45 deg.C, filtering with 200 mesh sterile filter screen, filling into aluminum foil bag, and pasteurizing in water bath at 85 deg.C for 30 min.
Application test example:
first, the effect test of the present invention on improving skin elasticity
The beverage obtained in the above examples was tried on 100 women aged 35-55 years, and the drinking cycle was 12 months, 30g per day, morning and evening, and the results are shown in fig. 1, which shows that 3 examples showed a significant improvement in skin elasticity after 12 weeks of drinking compared to the blank control group.
Second, the effect test of the invention on skin wrinkle removal
The beverage obtained in the above example is tried on 100 women of 50-60 years old, the eating period is 12 months, 30g is taken every day, and the result is shown in fig. 2, and it can be seen that the subcutaneous procollagen concentration is remarkably increased after 12 weeks, and the effects of improving skin condition and removing wrinkles can be achieved.
Third, the invention is tested for the effect of improving subcutaneous cellulite
The beverage obtained in the above embodiment is tried on 100 women of 25-50 years old, the cellulite index of all women is 2-3, the eating period is 6 months, 30g is taken every day, the result is shown in fig. 3, and the test result shows that after the beverage is taken for 6 months, the cellulite index is obviously reduced, the effect of reducing the undulation of the skin is achieved, and the density of the dermis layer of the taken group is obviously improved.
The experiments show that the reasonable dosage proportion of the collagen peptide, the cubilose peptide and the elastin peptide can effectively improve the skin condition. In addition, the effects of example 2 and example 3 are not greatly different from each other in terms of the addition amount, and example 2 is finally selected as the final formulation in consideration of the overall taste, effect and the like.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. A sports nutritional food for improving oil-water balance of skin and increasing skin elasticity is characterized by comprising the following raw materials in parts by weight: 70 to 80 percent of water, 5 to 10 percent of collagen peptide, 0.01 to 0.5 percent of elastin peptide, 0.01 to 0.5 percent of cubilose peptide, 0.01 to 0.5 percent of olive powder, 0.05 to 0.2 percent of peach powder, 0.1 to 1 percent of compound vitamin, 0.1 to 1 percent of prunus mume concentrated juice, 1 to 2 percent of stabilizer, 0.1 to 0.3 percent of nutrition enhancer and 0.01 to 0.02 percent of essence;
the preparation method comprises the following steps:
s1: weighing water, collagen peptide, elastin peptide, bird's nest peptide, vitamin complex, peach powder and olive powder, adding into a mixer, and fully stirring for dissolving to obtain a mixed solution A;
s2: weighing the concentrated fruit juice of the wild cherry berries, the stabilizer, the essence and the nutrition enhancer, adding into a mixer, and fully stirring for dissolving to obtain a mixed solution B;
s3: adding the mixed solution A and the mixed solution B into a stirrer at the same time, fully mixing, performing primary homogenization at the pressure of 120-150bar (12-15Mpa), and filtering the mixed solution to a buffer tank by using a 190-220-mesh sterile filter screen after homogenization;
s4: sterilizing the homogenized liquid at 95-110 deg.C for 30-45s with tubular sterilizer, cooling with cooling water to 40-50 deg.C, filtering with 190 mesh sterile filter screen to sterile canister, filling into aluminum foil bag, making water bath at 80-90 deg.C, pasteurizing for 30-35min, and packaging to obtain sports nutritious food.
2. The sports nutritional food for improving skin oil-water balance and increasing skin elasticity according to claim 1 is characterized by comprising the following raw materials in parts by weight: 72 to 78 percent of water, 6 to 9 percent of collagen peptide, 0.1 to 0.4 percent of elastin peptide, 0.1 to 0.4 percent of cubilose peptide, 0.1 to 0.4 percent of olive powder, 0.1 to 0.15 percent of peach powder, 0.3 to 0.8 percent of compound vitamin, 0.3 to 0.8 percent of prunus mume concentrated juice, 1.2 to 1.8 percent of stabilizer, 0.15 to 0.25 percent of nutrition enhancer and 0.012 to 0.018 percent of essence.
3. The sports nutritional food for improving skin oil-water balance and increasing skin elasticity according to claim 1 is characterized by comprising the following raw materials in parts by weight: 75% of water, 8% of collagen peptide, 0.3% of elastin peptide, 0.3% of cubilose peptide, 0.3% of olive powder, 0.13% of peach powder, 0.5% of compound vitamin, 0.5% of wild cherry concentrated juice, 1.5% of stabilizer, 0.2% of nutrition enhancer and 0.015% of essence.
4. The sports nutrition food for improving skin oil-water balance and increasing skin elasticity according to claim 1, wherein the collagen peptide is prepared by the following method:
step one, selecting animal skins and obtaining collagen by adopting steam explosion;
and step two, performing enzymolysis on the collagen to obtain the collagen peptide.
5. The sports nutritional food for improving skin oil-water balance and increasing skin elasticity according to claim 4, wherein the specific operation of the first step is to select fresh animal skin, place the animal skin in a steam explosion device after cleaning and draining, and introduce saturated water vapor, wherein the pressure in the device is 1-5Mpa, the temperature is 90-100 ℃, and the explosion treatment is 15-45s to obtain minced meat;
adding 2.4-3.6 times of Na2CO3 solution with the concentration of 2-5% according to the weight ratio, stirring for 30-50min at the temperature of 35-40 ℃, centrifuging for 10-15min at 3000-4000r/min, discarding the waste liquid, adding 2-2.5 times of water into the precipitate, stirring for 25-35min at the temperature of 45-50 ℃, centrifuging at 3500-4000r/min, removing the waste liquid, taking the precipitate for later use, adding the water into the precipitate according to the weight ratio of 1: (1-5) (w/w) adding water, and uniformly mixing to obtain a homogenate.
6. The sports nutrition food for improving skin oil-water balance and increasing skin elasticity as claimed in claim 5, wherein the specific operation of the second step is to perform enzymatic hydrolysis on the homogenate by using endoproteases from different microorganisms, the endoproteases include one or more of Bacillus subtilis endoprotease, Bacillus amyloliquefaciens endoprotease and Bacillus licheniformis endoprotease, the homogenate is subjected to enzymolysis at 50-60 ℃ for 180min, the slurry after the enzymolysis is heated to 85-90 ℃, enzyme deactivation is performed for 10-15min, standing and cooling are performed, after the enzymolysis liquid is completely layered with the fat layer, a clear liquid at the lower layer is separated, activated carbon which is 1-5% of the weight of the raw materials is added into the clear liquid for decolorization and deodorization, and after stirring for 20-35min, filtration is performed to obtain a filtrate and a filtrate, then concentrating the filtrate until the solid content is 55-60%, and spray drying at the air outlet temperature of 70-85 ℃ and the air inlet temperature of 120-135 ℃ to obtain the active collagen peptide.
7. A sports nutrition food for improving skin oil-water balance and increasing skin elasticity according to any one of claims 4-6, wherein the animal skin is one of pigskin, cow skin, sheep skin and fish skin.
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