CN115813835A - Grain fermentation composition, preparation method thereof and skin care product - Google Patents
Grain fermentation composition, preparation method thereof and skin care product Download PDFInfo
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the field of new materials for daily use chemicals, and discloses a grain fermentation composition which is prepared by mixing and fermenting oat, highland barley, rice and black rice; wherein the weight ratio of the oat, the highland barley, the rice and the black rice is as follows: 1:0.2-5:0.2-5:0.2-5. The composition is prepared by mixing and fermenting oat, highland barley, rice and black rice, and the fermented product contains beta-glucan, grain polypeptide, polyphenol substances, polysaccharide and amino acid, so that the composition can obviously help to strengthen and strengthen the barrier of skin, moisturize the skin at the bottom of muscles, relieve redness and improve the dimensional stability of seasons, and particularly has an obvious promoting effect on the moisturizing effect of the skin. Meanwhile, the invention also discloses a preparation method of the composition, and also discloses the application of the composition.
Description
Technical Field
The invention relates to the field of new daily chemical materials, in particular to a grain fermentation composition, a preparation method thereof and a skin care product.
Background
Cereal skin care has been disclosed in the art in a number of documents, as follows:
d1: CN201110411070.2 discloses that oat beta-glucan has the functions of moisturizing, resisting aging and aging.
D2: CN201910372560.2 discloses that the highland barley beta-glucan extract has good effects of removing free radicals and preventing radiation;
CN201610150914.5 discloses that the composition consisting of rose dregs, bentonite, rose essential oil, aloe extract, highland barley powder, astragalus extract and pearl powder has the functions of removing wrinkles, moisturizing and providing natural nutrition for skin.
D4: CN114886828A discloses rice fermentation filtrate, a preparation method and application thereof, and skin care water containing the rice fermentation filtrate.
D5: CN107049877a discloses a rice puree rich in β -glucan as a core ingredient.
D6: CN106137828A provides a black rice extract, wherein the mass content of cyanidin in the black rice extract is 0.5% -50%. The whitening skin-care product has a whitening effect, also has good anti-aging capability, and can keep skin elasticity by promoting the secretion of collagen; can remove free radicals in human cells, has anti-aging effect, and can be added into skin care products as a compound additive.
Therefore, in the prior art, extensive research is carried out on the skin care effect of the extracts of the rice, the black rice, the oat and the highland barley.
Therefore, the technical problem that the present scheme was solved is: how to further improve the effect of the grains on skin care.
Disclosure of Invention
The invention aims to provide a grain fermentation composition, which is prepared by mixing and fermenting oat, highland barley, rice and black rice, wherein the fermented product contains beta-glucan, grain polypeptide, polyphenol substances, polysaccharide and amino acid, and can be used for remarkably helping to improve the skin toughness barrier, muscle bottom water replenishing, redness relieving and season-changing dimensional stability, and particularly has a remarkable promoting effect on the skin water replenishing effect.
Meanwhile, the invention also discloses a preparation method of the composition, and also discloses the application of the composition.
In order to achieve the purpose, the invention provides the following technical scheme: a grain fermentation composition is characterized in that the grain fermentation composition is prepared by mixing and fermenting oat, highland barley, rice and black rice; wherein the weight ratio of the oat, the highland barley, the rice and the black rice is as follows: 1:0.2-5:0.2-5:0.2-5.
In the grain fermentation composition, the weight proportions of the oat, the highland barley, the rice and the black rice are as follows: 1:0.5-2:0.5-2:0.5-2.
In the grain fermentation composition, the weight proportions of the oat, the highland barley, the rice and the black rice are as follows: 1:0.8-1.5:0.8-1.5:0.8-1.5.
In the grain fermentation composition, the weight proportions of the oat, the highland barley, the rice and the black rice are as follows: 1:1:1:1.
In the grain fermentation composition, in the fermentation process, the fermentation strain is a composite fermentation strain consisting of lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus casei, bifidobacterium lactis and lactobacillus acidophilus.
Meanwhile, the invention also discloses a preparation method of the grain fermentation composition, which comprises the following steps:
step 1: mixing four grains with water, wherein the proportion of water in the grains is more than 3;
step 2: performing enzymolysis for 2 to 4 hours at 40 to 60 ℃ by using one or a mixture of amylase, cellulase and protease;
and step 3: sterilizing the enzymolysis extract at high temperature, and inoculating a composite leavening agent;
and 4, step 4: anaerobic fermentation at 30-40 deg.c for 24-48 hr, and centrifuging and filtering the fermented liquid;
in the preparation method of the grain fermentation composition, in the step 3, the strain used for fermentation is a composite strain consisting of lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus casei, bifidobacterium lactis and lactobacillus acidophilus; the proportion of each strain is 3:3:1:1:2.
in the preparation method of the grain fermentation composition, 1 x 10 of the material consisting of four grains and water is inoculated in each liter in the fermentation process 5 cfu strain.
In the preparation method of the grain fermentation composition, the fermentation time is 24 hours; the fermentation temperature was 37 ℃.
Finally, the invention also discloses a skin care product which contains 3-8% of any one of the grain fermentation compositions.
Compared with the prior art, the invention has the beneficial effects that:
compared with a single fermentation product, the oat, the highland barley, the rice and the black rice are more abundant in contained polysaccharide, polyphenol, polypeptide and amino acid, can supplement water on the tough barrier of the skin, the muscle bottom, relieve redness and improve the dimensional stability of season change, particularly has a very obvious promoting effect on the water supplementing effect of the skin, and the test result of the composition of the four grains is obviously superior to the result of the defect of any grain by taking the test of the water channel protein of cells as an example.
Detailed Description
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.
Before the scheme of the invention is explained, the sources of the raw materials are explained:
rice: origin Guangxi Bama county;
highland barley: tibet of origin;
oat: the north of the producing area is Zhangjiakou;
black rice: the producing area is Shaanxi;
strain (lactobacillus plantarum): lactobacillus plantarum (Lactobacillus plantarum), the strain preservation number is CGMCC NO.18038, the preservation date is 2019, 6 and 27 days, and the strain is preserved in China general microbiological culture Collection center (CGMCC), the address is as follows: xilu No.1 Hospital No. 3, beijing, chaoyang, north;
strain (lactobacillus rhamnosus): the Lactobacillus rhamnosus (Lactobacillus rhamnosus) strain preservation number is CGMCC NO.16013, the preservation date is 2018, 7 months and 12 days, the strain is preserved in China general microbiological culture Collection center, and the address is as follows: xilu No.1 Hospital No. 3, beijing, chaoyang, beicheng;
strain (lactobacillus casei): lactobacillus casei (Lactobacillus casei), the strain preservation number is CGMCC NO.21373, the preservation date is 2020, 12 and 14 days, and the strain is preserved in China general microbiological culture Collection center (China Committee for culture Collection of microorganisms), and the address is as follows: xilu No.1 Hospital No. 3, beijing, chaoyang, beicheng;
strain (bifidobacterium lactis): bifidobacterium lactis (Bifidobacterium lactis) with the strain preservation number of CGMCC NO.18093, the preservation date of 2019, 7 months and 8 days, and the strain is preserved in the China general microbiological culture Collection center (China Committee for culture Collection of microorganisms) with the address: xilu No.1 Hospital No. 3, beijing, chaoyang, north;
strain (lactobacillus acidophilus): lactobacillus acidophilus (Lactobacillus acidophilus), the preservation number of the strain is CGMCC NO.21371, the preservation date is 2020, 12 months and 14 days, the strain is preserved in China general microbiological culture Collection center, the address is: xilu No.1 Hospital No. 3, beijing, chaoyang, north.
In the following, if not specifically noted, all the strains used are the above-mentioned strains.
Example 1
A method for preparing a fermented grain composition, comprising the steps of:
step 1: mixing four kinds of grains with water according to a certain proportion, wherein the total amount of the four kinds of grains is 5 percent, and the water content is 95 percent;
step 2: performing enzymolysis for 3 hours at 40-60 ℃ by using amylase; amylase corresponds to 1% of the total weight of the four cereals;
and step 3: sterilizing the enzymolysis extract at high temperature, inoculating with compound starter with an inoculation amount of 1 × 10 5 cfu/L material; the compound leaven is a compound strain composed of lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus casei, bifidobacterium lactis and lactobacillus acidophilus; the proportion of each strain is 3:3:1:1:2;
and 4, step 4: anaerobic fermentation is carried out for 48 hours at the temperature of 30-40 ℃. Prepared by taking fermentation liquor and performing centrifugal filtration
The ratio of oat, highland barley, rice and black rice is 1.
Example 2
A method for preparing a fermented grain composition, comprising the steps of:
step 1: mixing four kinds of grains with water in a certain proportion, wherein the total amount of the four kinds of grains is 4 percent, and the water content is 96 percent;
and 2, step: performing enzymolysis for 4 hours at 40-60 ℃ by using amylase; amylase is 2% of the total weight of the four cereals;
and 3, step 3: sterilizing the enzymolysis extract at high temperature, inoculating with compound starter with an inoculation amount of 1 × 10 5 cfu/L material; the compound leaven is a compound strain composed of lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus casei, bifidobacterium lactis and lactobacillus acidophilus; the proportion of each strain is 3:3:1:1:2;
and 4, step 4: anaerobic fermentation is carried out for 48 hours at the temperature of 30-40 ℃. Prepared by taking fermentation liquor and performing centrifugal filtration
The ratio of oat, highland barley, rice and black rice is 1.
Example 3
A method for preparing a fermented grain composition, comprising the steps of:
step 1: mixing four kinds of grains with water according to a certain proportion, wherein the total amount of the four kinds of grains is 2 percent, and the water content is 98 percent;
step 2: performing enzymolysis for 3 hours at 40-60 ℃ by using cellulase; the cellulase accounts for 1 percent of the total weight of the four grains;
and step 3: sterilizing the enzymolysis extract at high temperature, inoculating with compound starter with an inoculation amount of 1 × 10 5 cfu/L material; the compound leaven is a compound strain composed of lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus casei, bifidobacterium lactis and lactobacillus acidophilus; the proportion of each strain is 3:3:1:1:2;
and 4, step 4: anaerobic fermentation is carried out for 48 hours at the temperature of 30-40 ℃. Prepared by taking fermentation liquor and performing centrifugal filtration
The ratio of oat, highland barley, rice and black rice is 1.
Example 4
A method for preparing a fermented grain composition, comprising the steps of:
step 1: mixing four kinds of grains with water in a certain proportion, wherein the total amount of the four kinds of grains is 1 percent, and the water content is 99 percent;
step 2: performing enzymolysis for 3 hours at 40-60 ℃ by using amylase; amylase is 1.5% of the total weight of four cereals;
and step 3: sterilizing the enzymolysis extract at high temperature, inoculating with compound starter with an inoculation amount of 1 × 10 5 cfu/L material; the compound leaven is a compound strain composed of lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus casei, bifidobacterium lactis and lactobacillus acidophilus; the proportion of each strain is 3:3:1:1:2;
and 4, step 4: anaerobic fermentation is carried out for 48 hours at the temperature of 30-40 ℃. Prepared by taking fermentation liquor and performing centrifugal filtration
The ratio of oat, highland barley, rice and black rice is 1.
Example 5
The preparation method and the dosage of each substance are the same as example 1, the total amount of the four grains is the same as example 1, and the ratio of the oat, the highland barley, the rice and the black rice is 5.
Example 6
The preparation method and the dosage of each substance are the same as example 1, the total amount of the four grains is the same as example 1, and the ratio of the oat, the highland barley, the rice and the black rice is 5.
Example 7
The preparation method and the dosage of each substance are the same as example 1, the total amount of the four grains is the same as example 1, and the ratio of oat, highland barley, rice and black rice is 5.
Example 8
The preparation method and the dosage of each substance are the same as example 1, the total amount of the four grains is the same as example 1, and the ratio of the oat, the highland barley, the rice and the black rice is 5.
Example 9
The preparation method and the dosage of each substance are the same as example 1, the total amount of the four grains is the same as example 1, and the ratio of the oat, the highland barley, the rice and the black rice is 5.
Example 10
The preparation method and the dosage of each substance are the same as example 1, the total amount of the four grains is the same as example 1, and the ratio of the oat, the highland barley, the rice and the black rice is 1.
Example 11
The preparation method and the dosage of each substance are the same as example 1, the total amount of the four grains is the same as example 1, and the ratio of oat, highland barley, rice and black rice is 1.
Example 12
The preparation method and the dosage of each substance are the same as example 1, the total amount of the four grains is the same as example 1, and the ratio of the oat, the highland barley, the rice and the black rice is 1.
Example 13
The preparation method and the use amount of each substance are the same as those in example 1, and the use amount of different strains is adjusted, wherein the selected strains are composite strains consisting of lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus casei, bifidobacterium lactis and lactobacillus acidophilus; the proportion of each strain is 1:1:1:1:1.
example 14
The preparation method and the use amount of each substance are the same as those in embodiment 1, and the use amounts of different strains are adjusted, wherein the selected strains are composite strains consisting of lactobacillus plantarum (commercially available commercial bacteria), lactobacillus rhamnosus (commercially available commercial bacteria), lactobacillus casei (CGMCC 21373), bifidobacterium lactis (CGMCC 18093) and lactobacillus acidophilus (CGMCC 21371); the proportion of each strain is 3:3:1:1:2.
example 15
The preparation method and the use amount of each substance are the same as those in the embodiment 1, and the use amounts of different strains are adjusted, wherein the selected strains are composite strains consisting of lactobacillus plantarum (CGMCC 18038), lactobacillus rhamnosus (CGMCC 16013), lactobacillus casei (CGMCC 21373), bifidobacterium lactis (commercial bacteria) and lactobacillus acidophilus (commercial bacteria); the proportion of each strain is 3:3:1:1:2.
comparative example 1
The preparation method and the dosage of each substance are the same as example 1, and the four grains are adjusted into three types, namely: oat, highland barley, rice; the total weight of the three cereals was the same as the total weight of the cereals of example 1;
the ratio of the oat to the highland barley to the rice is 1.
Comparative example 2
The preparation method and the dosage of each substance are the same as example 1, and four grains are adjusted into three types, namely: oat, highland barley, black rice; the total weight of the three grains was the same as the total weight of the grains of example 1;
the ratio of oat, highland barley and black rice is 1.
Comparative example 3
The preparation method and the dosage of each substance are the same as example 1, and four grains are adjusted into three types, namely: oat, rice, black rice; the total weight of the three cereals was the same as the total weight of the cereals of example 1;
the ratio of the oat to the rice to the black rice is 1.
Comparative example 4
The preparation method and the dosage of each substance are the same as example 1, and four grains are adjusted into three types, namely: highland barley, rice, black rice; the total weight of the three cereals was the same as the total weight of the cereals of example 1;
the proportion of highland barley, rice and black rice is 1.
Performance test
1. Observation of Properties
The material appearance of the products of each example and comparative example are shown in table 1 below.
TABLE 1 product appearance
And (4) analyzing results:
1. the observation of the material body properties showed that the material body properties of examples 1 to 4, 14 and 15 were the best, so examples 1 to 4, 14 to 15 and comparative examples 1 to 4 were selected for further study.
It should be noted that the poor shape of the material does not mean that the expected efficacy of the material cannot be achieved; the stress lies in the protection of the property change trend of the material, and the property change trend of the material is superior to the property of a product compounded by any three grains under the condition of the same proportion in the scope of the invention.
Skin care products (tetra Gu Weifu serum) were prepared as in table 1 below by adding examples 1-4, 14-15 and comparative examples 1-4 above to formulations identified as samples 1-4 and comparative samples 1-4 and blank (without adding any composition to the blank).
TABLE 2 daily chemical formula table
Efficacy testing
The test items include:
test item 1: testing the human body efficacy: percutaneous water loss
Test item 2: the laboratory method comprises the following steps: anti-DPPH (body diluted to 10%)
Test item 3: aquaporins, tested as (fibroblast model)
The test results are shown in Table 3 below
TABLE 3 test results
And (4) analyzing results:
1. the efficacy results show that examples 1 and 2 and comparative examples 1 and 4 have good effects of repairing, resisting oxidation and moisturizing the muscle base.
The performance of examples 3 and 4 according to the invention was relatively poor due to the fact that the total amount of grains used for fermentation and hydrolysis was too low, it being noted that the fermented product of the four grains according to the invention performed better for the three grains subjected to hydrolytic fermentation at the same grain to water ratio.
Crowd probation survey
To test the actual use effect of the product, the skin care products were prepared with the reference numbers of examples 1 and 2 and comparative examples 1 and 4. The prepared four Gu Weifu essence is distributed to each outlet for 40 times and is given to sensitive muscle customers for free. After 2 weeks, inquiring about the trial condition by a telephone return visit mode, and finally counting the use effect of the number of effective testers.
Sensory survey of sensitive muscle volunteers-skin soothing effect (wherein the use effect is distinguished according to significant effectiveness, effectiveness and ineffectiveness. Concretely, significant effectiveness means that the phenomena of redness and dry itching are obviously relieved, effectiveness means that the phenomena of redness and dry itching are partially relieved, and ineffectiveness means that the symptoms are not improved);
the results of the population trial survey are shown in the table below.
Trial investigation result of watchman
| Is remarkably effective | Is effective | Invalidation | |
| Example 1 | 26 | 14 | 0 |
| Example 2 | 16 | 11 | 1 |
| Comparative sample 1 | 19 | 16 | 5 |
| Comparative sample 4 | 22 | 13 | 4 |
And (4) analyzing results:
the trial result of the crowd shows that the phenomena of redness and dry itching are obviously eliminated. The four Gu Weifu essence of the invention shows good soothing effect.
In conclusion, compared with the mixed fermentation product of three grains, the product of the mixed fermentation of four grains has remarkable advantages in water retention, DPPH resistance and aquaporin concentration; the skin moisturizing cream can obviously help to strengthen the skin barrier, moisturize the muscle base, relieve the redness and improve the season-changing dimensional stability, and especially has an obvious promoting effect on the moisturizing effect of the skin.
Claims (10)
1. A grain fermentation composition is characterized in that oat, highland barley, rice and black rice are mixed and fermented to prepare the grain fermentation composition; wherein the weight ratio of the oat, the highland barley, the rice and the black rice is as follows: 1:0.2-5:0.2-5:0.2-5.
2. The fermented cereal composition of claim 1, wherein the oat, the highland barley, the rice and the black rice are in the following weight ratio: 1:0.5-2:0.5-2:0.5-2.
3. The fermented cereal composition of claim 2, wherein the oat, the highland barley, the rice and the black rice are in the following weight ratio: 1:0.8-1.5:0.8-1.5:0.8-1.5.
4. The fermented cereal composition according to claim 3, wherein the oat, the highland barley, the rice and the black rice are in the following weight ratio: 1:1:1:1.
5. The fermented cereal composition of claims 1-4, wherein the fermentation strain in the fermentation process is a complex fermentation strain consisting of Lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus casei, bifidobacterium lactis, and Lactobacillus acidophilus.
6. A method of preparing a fermented cereal composition according to any of claims 1 to 5, comprising the steps of:
step 1: mixing four grains with water, wherein the proportion of water in the grains is more than 3;
step 2: performing enzymolysis for 2 to 4 hours at 40 to 60 ℃ by using one or a mixture of amylase, cellulase and protease;
and step 3: sterilizing the enzymolysis extract at high temperature, and inoculating a compound leavening agent;
and 4, step 4: anaerobic fermentation at 30-40 deg.c for 24-48 hr, and centrifuging and filtering the fermented liquid;
7. the method for preparing fermented cereal compositions according to claim 6, wherein in step 3, the fermentation strain is a complex strain of Lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus casei, bifidobacterium lactis, lactobacillus acidophilus; the proportion of each strain is 3:3:1:1:2.
8. the method for preparing fermented cereal compositions according to claim 7, wherein the fermentation is carried out by inoculating 1 x 10/l of the mixture of four cereals and water 5 cfu strain.
9. The method for preparing a fermented cereal composition according to claim 7, wherein the fermentation time is 24 hours; the fermentation temperature was 37 ℃.
10. A skin care product comprising 3 to 8% of the fermented cereal composition according to any of claims 1 to 5.
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| CN107308073A (en) * | 2017-06-26 | 2017-11-03 | 上海应用技术大学 | A kind of highland barley fermentation magma and preparation method and application |
| KR20200142626A (en) * | 2019-06-12 | 2020-12-23 | (주) 나우코스 | Cosmetic composition for skin moisturizing comprising Mixed extract of rice embryo and fermentation |
| CN112494403A (en) * | 2020-04-10 | 2021-03-16 | 广东柏俐臣生物科技有限公司 | Oat fermentation liquor and preparation method and application thereof |
| CN115025134A (en) * | 2022-07-01 | 2022-09-09 | 南京盛德生物科技研究院有限公司 | Composition containing lactobacillus plantarum and preparation method and application thereof |
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| CN106466291A (en) * | 2015-08-19 | 2017-03-01 | 德州昂立达生物技术有限公司 | A kind of still cleaning products containing fermented grain thing and preparation method thereof |
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| KR20200142626A (en) * | 2019-06-12 | 2020-12-23 | (주) 나우코스 | Cosmetic composition for skin moisturizing comprising Mixed extract of rice embryo and fermentation |
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