CN112618464A - Preparation method of yeast rice fermentation product filtrate - Google Patents
Preparation method of yeast rice fermentation product filtrate Download PDFInfo
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- 238000000855 fermentation Methods 0.000 title claims abstract description 99
- 230000004151 fermentation Effects 0.000 title claims abstract description 99
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 95
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 60
- 235000009566 rice Nutrition 0.000 title claims abstract description 60
- 239000000706 filtrate Substances 0.000 title claims abstract description 50
- 239000000047 product Substances 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 239000007788 liquid Substances 0.000 claims abstract description 61
- 241000209094 Oryza Species 0.000 claims abstract description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 33
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 25
- 239000008103 glucose Substances 0.000 claims abstract description 25
- 239000001963 growth medium Substances 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 25
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 12
- 238000009630 liquid culture Methods 0.000 claims abstract description 10
- 239000001888 Peptone Substances 0.000 claims abstract description 8
- 108010080698 Peptones Proteins 0.000 claims abstract description 8
- 230000004913 activation Effects 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 235000019319 peptone Nutrition 0.000 claims abstract description 8
- 238000005303 weighing Methods 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 34
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 20
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 17
- 235000013379 molasses Nutrition 0.000 claims description 17
- 239000008213 purified water Substances 0.000 claims description 17
- 239000011780 sodium chloride Substances 0.000 claims description 17
- 239000010902 straw Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 229940073490 sodium glutamate Drugs 0.000 claims description 15
- 239000002609 medium Substances 0.000 claims description 12
- 239000008367 deionised water Substances 0.000 claims description 11
- 229910021641 deionized water Inorganic materials 0.000 claims description 11
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 10
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 10
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 10
- 229960001763 zinc sulfate Drugs 0.000 claims description 10
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 8
- 235000019441 ethanol Nutrition 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 7
- 244000005700 microbiome Species 0.000 claims description 7
- 239000011347 resin Substances 0.000 claims description 7
- 229920005989 resin Polymers 0.000 claims description 7
- 238000009928 pasteurization Methods 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 239000002023 wood Substances 0.000 claims description 6
- 239000003463 adsorbent Substances 0.000 claims description 4
- 238000001179 sorption measurement Methods 0.000 claims description 3
- 238000010828 elution Methods 0.000 claims 1
- 230000002087 whitening effect Effects 0.000 abstract description 14
- 238000005282 brightening Methods 0.000 abstract description 3
- 230000003020 moisturizing effect Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000243 solution Substances 0.000 description 8
- 238000004321 preservation Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 108010019160 Pancreatin Proteins 0.000 description 2
- 239000002537 cosmetic Substances 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 229940055695 pancreatin Drugs 0.000 description 2
- 239000012980 RPMI-1640 medium Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003698 anagen phase Effects 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000006285 cell suspension Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000008099 melanin synthesis Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9794—Liliopsida [monocotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/02—Preparations for care of the skin for chemically bleaching or whitening the skin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Dermatology (AREA)
- Botany (AREA)
- Epidemiology (AREA)
- Birds (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Engineering & Computer Science (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a preparation method of yeast rice fermentation product filtrate, which comprises the following steps: (1) inoculating yeast to a culture medium, performing activation culture to obtain activated yeast, inoculating the activated yeast to a liquid culture medium, and performing fermentation culture to obtain a yeast liquid; (2) weighing the following components in parts by weight: adding 0.8-2 parts of glutinous rice flour, 0.15-0.3 part of glucose, 0.3-0.6 part of yeast powder, 0.3-0.6 part of peptone and 92-99 parts of water into a fermentation tank, and fermenting at 28-40 ℃ for 18-30 hours to obtain a primary fermentation liquid; (3) inoculating the yeast liquid into the fermentation liquid, and fermenting to obtain secondary fermentation liquid; (4) and adding the secondary fermentation liquid into absolute ethyl alcohol, performing ultrasonic treatment, centrifuging and filtering to obtain filtrate, namely the yeast rice fermentation product filtrate. The yeast rice fermentation product has good whitening, skin color brightening and moisturizing effects.
Description
Technical Field
The invention relates to the technical field of cosmetics, in particular to a preparation method of yeast rice fermentation product filtrate.
Background
Rice, also known as rice, is a food made from rice through the processes of cleaning, hulling, milling, finishing and the like. The rice contains nearly 64 percent of nutrient substances in the rice and more than 90 percent of nutrient elements required by human bodies, and is a main food for people in most areas of China.
The rice fermentation product is a natural rice bran substance fermentation product, has whitening efficacy and inhibits the growth of melanin, but the yeast rice fermentation product filtrate on the market at present has whitening efficacy but insufficient whitening capacity, so that how to prepare the yeast rice fermentation product filtrate with good whitening effect becomes an urgent problem to be solved.
Disclosure of Invention
The invention provides a preparation method of yeast rice fermentation product filtrate, and the yeast rice fermentation product has good whitening, skin color brightening and moisturizing effects.
The invention adopts the following technical scheme for solving the technical problems:
a method for preparing yeast rice fermentation product filtrate comprises the following steps:
(1) inoculating yeast to a culture medium, performing activation culture to obtain activated yeast, inoculating the activated yeast to a liquid culture medium, and performing fermentation culture to obtain a yeast liquid;
(2) weighing the following components in parts by weight: adding 0.8-2 parts of glutinous rice flour, 0.15-0.3 part of glucose, 0.3-0.6 part of yeast powder, 0.3-0.6 part of peptone and 92-99 parts of water into a fermentation tank, and fermenting at 28-40 ℃ for 18-30 hours to obtain a primary fermentation liquid;
(3) inoculating the yeast liquid into the fermentation liquid, wherein the inoculation amount is 5-15 wt%, and fermenting at 25-32 ℃ for 30-50 h to obtain secondary fermentation liquid;
(4) adding the secondary fermentation liquid into absolute ethyl alcohol, carrying out ultrasonic treatment, centrifuging, filtering, and carrying out pasteurization to obtain a filtrate, namely the yeast rice fermentation product filtrate.
As a preferable scheme, the culture medium comprises the following components in percentage by weight: 0.1-0.3% of dipotassium hydrogen phosphate, 0.2-0.6% of L-sodium glutamate, 0.2-0.8% of sodium chloride, 0.4-1% of pyroligneous liquor, 0.5-1.2% of straw powder, 1-2% of glucose, 1-3% of cane molasses and the balance of purified water.
As a preferred embodiment, the liquid medium includes: 0.1-0.3% of dipotassium hydrogen phosphate, 0.2-0.6% of L-sodium glutamate, 0.2-0.8% of sodium chloride, 0.3-0.6% of zinc sulfate, 0.4-0.8% of magnesium sulfate, 0.4-1% of pyroligneous liquor, 0.5-1.2% of straw powder, 1-2% of glucose, 1-3% of cane molasses and the balance of purified water.
As a preferred embodiment, the liquid medium includes: 0.15% of dipotassium hydrogen phosphate, 0.3% of L-sodium glutamate, 0.4% of sodium chloride, 0.45% of zinc sulfate, 0.6% of magnesium sulfate, 0.8% of wood vinegar, 1% of straw powder, 1.2% of glucose, 1.8% of cane molasses and the balance of purified water.
As a preferable scheme, the strain of the yeast is CICC1596, which is purchased from China center for Industrial culture Collection of microorganisms with the accession number of CICC 1596.
As a preferable scheme, the weight ratio of the secondary fermentation liquid to the absolute ethyl alcohol is 1: 2 to 6.
As a preferable scheme, the ultrasonic treatment power is 400-700W, and the ultrasonic treatment time is 25-45 min.
As a preferable scheme, adding the yeast rice fermentation product filtrate into deionized water, loading the filtrate on macroporous adsorption resin, eluting at the speed of 1.5-2.5 BV/h, washing with deionized water for 1-2 BV, washing with 60-80 wt% ethanol solution for 2-3 BV, collecting ethanol washing liquor, and drying to obtain the purified yeast rice fermentation product filtrate.
Preferably, the macroporous adsorbent resin is D101.
As a preferred scheme, the weight ratio of the yeast rice fermentation product filtrate to deionized water is (2-6): 1.
the invention has the beneficial effects that: (1) the yeast rice fermentation product has good whitening, skin color brightening and moisturizing effects, and has wide application prospect in cosmetics; (2) according to the preparation method of the yeast rice fermentation product, nutrients such as starch, protein and fat are decomposed into micromolecular abundant nutrients such as saccharides, peptides, amino acids and organic acids, and substances with whitening effects.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for preparing yeast rice fermentation product filtrate comprises the following steps:
(1) inoculating yeast to a culture medium, performing activation culture at 28 deg.C for 2d to obtain activated yeast, inoculating the activated yeast to a liquid culture medium, and performing fermentation culture at 30 deg.C for 3d to obtain yeast liquid;
(2) weighing the following components in parts by weight: adding 1.5 parts of glutinous rice flour, 0.2 part of glucose, 0.4 part of yeast powder, 0.5 part of peptone and 97.4 parts of water into a fermentation tank, and fermenting at 35 ℃ for 24 hours to obtain primary fermentation liquor;
(3) inoculating the yeast liquid into the fermentation liquid, wherein the inoculation amount is 10wt%, and fermenting for 38h at 30 ℃ to obtain secondary fermentation liquid;
(4) adding the secondary fermentation liquid into absolute ethyl alcohol, carrying out 500W ultrasonic treatment for 35min, centrifuging, filtering, and carrying out pasteurization to obtain filtrate, namely yeast rice fermentation product filtrate. The weight ratio of the secondary fermentation liquid to the absolute ethyl alcohol is 1: 5.
the culture medium comprises the following components in percentage by weight: 0.15% of dipotassium hydrogen phosphate, 0.3% of L-sodium glutamate, 0.4% of sodium chloride, 0.8% of pyroligneous, 1% of straw powder, 1.2% of glucose, 1.8% of cane molasses and the balance of purified water.
The liquid medium comprises: 0.15% of dipotassium hydrogen phosphate, 0.3% of L-sodium glutamate, 0.4% of sodium chloride, 0.45% of zinc sulfate, 0.6% of magnesium sulfate, 0.8% of wood vinegar, 1% of straw powder, 1.2% of glucose, 1.8% of cane molasses and the balance of purified water.
The strain of the microzyme is CICC1596, which is purchased from China Industrial microorganism culture Collection center with the preservation number of CICC 1596.
Example 2
A method for preparing yeast rice fermentation product filtrate comprises the following steps:
(1) inoculating yeast to a culture medium, performing activation culture at 28 deg.C for 2d to obtain activated yeast, inoculating the activated yeast to a liquid culture medium, and performing fermentation culture at 30 deg.C for 3d to obtain yeast liquid;
(2) weighing the following components in parts by weight: adding 1.5 parts of glutinous rice flour, 0.2 part of glucose, 0.4 part of yeast powder, 0.5 part of peptone and 97.4 parts of water into a fermentation tank, and fermenting at 35 ℃ for 24 hours to obtain primary fermentation liquor;
(3) inoculating the yeast liquid into the fermentation liquid, wherein the inoculation amount is 10wt%, and fermenting for 38h at 30 ℃ to obtain secondary fermentation liquid;
(4) adding the secondary fermentation liquid into absolute ethyl alcohol, carrying out 500W ultrasonic treatment for 35min, centrifuging, filtering, and carrying out pasteurization to obtain filtrate, namely yeast rice fermentation product filtrate. The weight ratio of the secondary fermentation liquid to the absolute ethyl alcohol is 1: 5.
the culture medium comprises the following components in percentage by weight: 0.15% of dipotassium hydrogen phosphate, 0.3% of sodium L-glutamate, 0.4% of sodium chloride, 0.8% of pyroligneous, 1% of straw powder, 1.2% of glucose, 1.8% of cane molasses and the balance of purified water.
The liquid medium comprises: 0.1% of dipotassium hydrogen phosphate, 0.2% of L-sodium glutamate, 0.2% of sodium chloride, 0.3% of zinc sulfate, 0.4% of magnesium sulfate, 0.4% of wood vinegar, 0.5% of straw powder, 1% of glucose, 1% of cane molasses and the balance of purified water.
The strain of the microzyme is CICC1596, which is purchased from China Industrial microorganism culture Collection center with the preservation number of CICC 1596.
Example 3
A method for preparing yeast rice fermentation product filtrate comprises the following steps:
(1) inoculating yeast to a culture medium, performing activation culture at 28 deg.C for 2d to obtain activated yeast, inoculating the activated yeast to a liquid culture medium, and performing fermentation culture at 30 deg.C for 3d to obtain yeast liquid;
(2) weighing the following components in parts by weight: adding 1.5 parts of glutinous rice flour, 0.2 part of glucose, 0.4 part of yeast powder, 0.5 part of peptone and 97.4 parts of water into a fermentation tank, and fermenting at 35 ℃ for 24 hours to obtain primary fermentation liquor;
(3) inoculating the yeast liquid into the fermentation liquid, wherein the inoculation amount is 10wt%, and fermenting for 38h at 30 ℃ to obtain secondary fermentation liquid;
(4) adding the secondary fermentation liquid into absolute ethyl alcohol, carrying out 500W ultrasonic treatment for 35min, centrifuging, filtering, and carrying out pasteurization to obtain filtrate, namely yeast rice fermentation product filtrate. The weight ratio of the secondary fermentation liquid to the absolute ethyl alcohol is 1: 5.
the culture medium comprises the following components in percentage by weight: 0.15% of dipotassium hydrogen phosphate, 0.3% of sodium L-glutamate, 0.4% of sodium chloride, 0.8% of pyroligneous, 1% of straw powder, 1.2% of glucose, 1.8% of cane molasses and the balance of purified water.
The liquid medium comprises: 0.3% of dipotassium hydrogen phosphate, 0.6% of L-sodium glutamate, 0.8% of sodium chloride, 0.3% of zinc sulfate, 0.4% of magnesium sulfate, 1% of pyroligneous liquor, 1.2% of straw powder, 2% of glucose, 3% of cane molasses and the balance of purified water.
The strain of the microzyme is CICC1596, which is purchased from China Industrial microorganism culture Collection center with the preservation number of CICC 1596.
Example 4
A method for preparing yeast rice fermentation product filtrate comprises the following steps:
(1) inoculating yeast to a culture medium, performing activation culture at 28 deg.C for 2d to obtain activated yeast, inoculating the activated yeast to a liquid culture medium, and performing fermentation culture at 30 deg.C for 3d to obtain yeast liquid;
(2) weighing the following components in parts by weight: adding 1.5 parts of glutinous rice flour, 0.2 part of glucose, 0.4 part of yeast powder, 0.5 part of peptone and 97.4 parts of water into a fermentation tank, and fermenting at 35 ℃ for 24 hours to obtain primary fermentation liquor;
(3) inoculating the yeast liquid into the fermentation liquid, wherein the inoculation amount is 10wt%, and fermenting for 38h at 30 ℃ to obtain secondary fermentation liquid;
(4) adding the secondary fermentation liquid into absolute ethyl alcohol, carrying out 500W ultrasonic treatment for 35min, centrifuging, and filtering to obtain filtrate, namely yeast rice fermentation product filtrate; the weight ratio of the secondary fermentation liquid to the absolute ethyl alcohol is 1: 5;
(5) adding the yeast rice fermentation product filtrate into deionized water, loading onto macroporous adsorbent resin, eluting at 2BV/h with deionized water for 1.5BV and 70 wt% ethanol solution for 3BV, collecting ethanol washing solution, and drying to obtain purified yeast rice fermentation product filtrate; the weight ratio of the yeast rice fermentation product filtrate to the deionized water is 5: 1.
the macroporous adsorption resin is D101.
The culture medium comprises the following components in percentage by weight: 0.15% of dipotassium hydrogen phosphate, 0.3% of L-sodium glutamate, 0.4% of sodium chloride, 0.8% of pyroligneous, 1% of straw powder, 1.2% of glucose, 1.8% of cane molasses and the balance of purified water.
The liquid medium comprises: 0.15% of dipotassium hydrogen phosphate, 0.3% of L-sodium glutamate, 0.4% of sodium chloride, 0.45% of zinc sulfate, 0.6% of magnesium sulfate, 0.8% of wood vinegar, 1% of straw powder, 1.2% of glucose, 1.8% of cane molasses and the balance of purified water.
The strain of the microzyme is CICC1596, which is purchased from China Industrial microorganism culture Collection center with the preservation number of CICC 1596.
Comparative example 1
Comparative example 1 is different from example 1 in that the liquid medium described in comparative example 1 contains substances different from example 1 and is otherwise the same.
The liquid medium comprises: 0.15% of dipotassium hydrogen phosphate, 0.3% of L-sodium glutamate, 0.4% of sodium chloride, 0.8% of pyroligneous, 1% of straw powder, 1.2% of glucose, 1.8% of cane molasses and the balance of purified water.
Comparative example 2
Comparative example 2 differs from example 4 in that the secondary fermentation broth of comparative example 2 was extracted with water, all else being identical.
A method for preparing yeast rice fermentation product filtrate comprises the following steps:
(1) inoculating yeast to a culture medium, performing activation culture at 28 deg.C for 2d to obtain activated yeast, inoculating the activated yeast to a liquid culture medium, and performing fermentation culture at 30 deg.C for 3d to obtain yeast liquid;
(2) weighing the following components in parts by weight: adding 1.5 parts of glutinous rice flour, 0.2 part of glucose, 0.4 part of yeast powder, 0.5 part of peptone and 97.4 parts of water into a fermentation tank, and fermenting at 35 ℃ for 24 hours to obtain primary fermentation liquor;
(3) inoculating the yeast liquid into the fermentation liquid, wherein the inoculation amount is 10wt%, and fermenting for 38h at 30 ℃ to obtain secondary fermentation liquid;
(4) and adding the secondary fermentation liquid into deionized water, performing 500W ultrasonic treatment for 35min, centrifuging, filtering, and performing pasteurization to obtain filtrate, namely yeast rice fermentation product filtrate. The weight ratio of the secondary fermentation liquid to the deionized water is 1: 5.
the culture medium comprises the following components in percentage by weight: 0.15% of dipotassium hydrogen phosphate, 0.3% of L-sodium glutamate, 0.4% of sodium chloride, 0.8% of pyroligneous, 1% of straw powder, 1.2% of glucose, 1.8% of cane molasses and the balance of purified water.
The liquid medium comprises: 0.15% of dipotassium hydrogen phosphate, 0.3% of L-sodium glutamate, 0.4% of sodium chloride, 0.45% of zinc sulfate, 0.6% of magnesium sulfate, 0.8% of wood vinegar, 1% of straw powder, 1.2% of glucose, 1.8% of cane molasses and the balance of purified water.
The strain of the microzyme is CICC1596, which is purchased from China Industrial microorganism culture Collection center with the preservation number of CICC 1596.
To further demonstrate the effect of the present invention, the following test methods were provided:
1. whitening experiment: b16 cells in the same logarithmic growth phase of the generation are selected, treated by conventional pancreatin, blown into single cell suspension, and then quantitatively inoculated in a 96-well plate. After 24 hours, the supernatant was discarded and the experimental groups were added separately to the content assayThe culture solutions of the test solutions (test substances were yeast rice product filtrates obtained in examples 1 to 3 and comparative examples 1 to 2, and yeast rice product filtrate purified in example 4), were incubated at 37 deg.C with 5% CO2Culturing under saturated wet condition, adding RPMI1640 culture solution into control well, culturing for three days, discarding supernatant, digesting with conventional pancreatin, counting cell density, centrifuging to obtain cell precipitate, washing with PBS twice, centrifuging to discard supernatant, adding 10% DMSO 1N NaOH solution, water bathing at 80 deg.C for 50 min, and measuring absorbance at 450nm with microplate reader. The melanin production inhibition (%) was (absorbance of control group-absorbance of test group/absorbance of control group) × 100%, and the specific results are shown in table 1.
TABLE 1 test results
As can be seen from Table 1, the yeast rice product filtrate prepared by the invention has good whitening effect.
Comparative examples 1-3 show that different yeast rice product filtrates with different whitening effects can be obtained by culturing different liquid culture media, wherein example 1 is the best liquid culture medium.
As is clear from comparison between examples 1 and 4, the whitening effect can be improved by extraction with anhydrous ethanol and purification with macroporous adsorbent resin.
It can be seen from comparative example 1 and comparative example 1 that the addition of zinc sulfate and magnesium sulfate in the liquid medium can significantly improve the whitening effect.
As can be seen from comparative examples 1 and 2, the whitening effect can be improved by using alcohol extraction as compared with water extraction.
In light of the foregoing description of preferred embodiments according to the invention, it is clear that many changes and modifications can be made by the person skilled in the art without departing from the scope of the invention. The technical scope of the present invention is not limited to the contents of the specification, and must be determined according to the scope of the claims.
Claims (10)
1. The preparation method of the yeast rice fermentation product filtrate is characterized by comprising the following steps of:
(1) inoculating yeast to a culture medium, performing activation culture to obtain activated yeast, inoculating the activated yeast to a liquid culture medium, and performing fermentation culture to obtain a yeast liquid;
(2) weighing the following components in parts by weight: adding 0.8-2 parts of glutinous rice flour, 0.15-0.3 part of glucose, 0.3-0.6 part of yeast powder, 0.3-0.6 part of peptone and 92-99 parts of water into a fermentation tank, and fermenting at 28-40 ℃ for 18-30 hours to obtain a primary fermentation liquid;
(3) inoculating the yeast liquid into the fermentation liquid, wherein the inoculation amount is 5-15 wt%, and fermenting at 25-32 ℃ for 30-50 h to obtain secondary fermentation liquid;
(4) adding the secondary fermentation liquid into absolute ethyl alcohol, carrying out ultrasonic treatment, centrifuging, filtering, and carrying out pasteurization to obtain a filtrate, namely the yeast rice fermentation product filtrate.
2. The method of claim 1, wherein the culture medium comprises, in weight percent: 0.1-0.3% of dipotassium hydrogen phosphate, 0.2-0.6% of L-sodium glutamate, 0.2-0.8% of sodium chloride, 0.4-1% of pyroligneous liquor, 0.5-1.2% of straw powder, 1-2% of glucose, 1-3% of cane molasses and the balance of purified water.
3. The method of producing yeast rice fermentation product filtrate of claim 1, wherein the liquid medium comprises: 0.1-0.3% of dipotassium hydrogen phosphate, 0.2-0.6% of L-sodium glutamate, 0.2-0.8% of sodium chloride, 0.3-0.6% of zinc sulfate, 0.4-0.8% of magnesium sulfate, 0.4-1% of pyroligneous liquor, 0.5-1.2% of straw powder, 1-2% of glucose, 1-3% of cane molasses and the balance of purified water.
4. The method of producing yeast rice fermentation product filtrate of claim 1, wherein the liquid medium comprises: 0.15% of dipotassium hydrogen phosphate, 0.3% of L-sodium glutamate, 0.4% of sodium chloride, 0.45% of zinc sulfate, 0.6% of magnesium sulfate, 0.8% of wood vinegar, 1% of straw powder, 1.2% of glucose, 1.8% of cane molasses and the balance of purified water.
5. The method for preparing filtrate of fermentation product of yeast rice as claimed in claim 1, wherein said strain of yeast is CICC1596, which is purchased from China center for Industrial culture Collection of microorganisms with accession number CICC 1596.
6. The method of claim 1, wherein the weight ratio of the secondary fermentation broth to absolute ethanol is 1: 2 to 6.
7. The method for preparing the yeast rice fermentation product filtrate according to claim 1, wherein the ultrasonic treatment power is 400-700W, and the ultrasonic treatment time is 25-45 min.
8. The method for preparing the filtrate of the yeast rice fermentation product according to claim 1, wherein the filtrate of the yeast rice fermentation product is added into deionized water, and is subjected to macroporous adsorption resin, the elution speed is 1.5-2.5 BV/h, the deionized water is used for washing for 1-2 BV, the 60-80 wt% ethanol solution is used for washing for 2-3 BV, and the ethanol washing solution is collected and dried, so that the purified filtrate of the yeast rice fermentation product is obtained.
9. The method of claim 8, wherein the macroporous adsorbent resin is D101.
10. The method for preparing the filtrate of the yeast rice fermentation product according to claim 8, wherein the weight ratio of the filtrate of the yeast rice fermentation product to deionized water is (2-6): 1.
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