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Yeast essence extract and preparation method thereof

A technology of yeast extract and yeast extract, which is applied in the field of yeast extract and its preparation, can solve the problems that yeast extract is easy to precipitate and does not meet the application in the field of cosmetics, so as to achieve non-degeneration precipitation, enhance skin immune function, and improve skin resistance. Effects of Free Radical Capacity

Active Publication Date: 2014-10-08
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to provide a yeast extract used in the field of cosmetics and its preparation method to solve the technical problem in the prior art that the yeast extract is easy to precipitate and does not meet the application in the field of cosmetics

Method used

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  • Yeast essence extract and preparation method thereof
  • Yeast essence extract and preparation method thereof

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Embodiment approach

[0020] According to a typical implementation of the present invention, when the dry matter mass percentage is 5%, the absorbance of the yeast extract at a wavelength of 410nm is lower than 0.15, which ensures that the color of the yeast extract is close to colorless , Odorless, suitable for coloring and seasoning of cosmetics, has the advantages of strong applicability and wide application fields.

[0021] The present invention also provides a method for preparing the above-mentioned yeast extract. According to a typical embodiment of the present invention, the preparation method includes the following steps: 1) preparing the yeast extract; 2) membrane separation, and preparing the yeast extract into an aqueous solution with a mass percentage of dry matter of 2% to 20%, and then use an ultrafiltration membrane with a molecular weight cut-off of 20 to 500KD to separate and collect the supernatant; 3) high-temperature treatment, the supernatant is heated to 80- 120°C, keep it fo...

Embodiment 1

[0027] 1) Prepare yeast extract. The yeast was prepared into a 10% suspension by adding water according to the mass ratio, heated at 60°C for 5 hours, adjusted to pH 6.0, added 0.5% papain, reacted for 15 hours, heated to 90°C for 1.5h, and collected the supernatant by centrifugation. Evaporate to dryness to obtain yeast extract.

[0028] 2) Membrane separation. Take 100 kg of yeast extract and add purified water to prepare 1 ton of solution, use a ceramic membrane with a molecular weight cut-off of 500KD for membrane separation, collect and pass through the supernatant to obtain a supernatant with a dry matter of 4.1%.

[0029] 3) High temperature treatment. The supernatant was concentrated in vacuo to a dry matter of 10.2%, and incubated at 100° C. for 1 h.

[0030] 4) Decolorization. The supernatant was adjusted to pH 4.0 with hydrochloric acid, and the temperature was adjusted to 20°C. It was decolorized through a macroporous adsorption resin column, and the decolorize...

Embodiment 2

[0033] 1) Prepare yeast extract. The yeast was prepared into a 10% suspension by adding water according to the mass ratio, heated at 60°C for 5 hours, adjusted to pH 6.0, added 0.5% papain, reacted for 15 hours, heated to 90°C for 1.5h, and collected the supernatant by centrifugation. Evaporate to dryness to obtain yeast extract.

[0034] 2) Membrane separation. Take 50 kg of yeast extract and add purified water to prepare 1 ton of solution, use a ceramic membrane with a molecular weight cut-off of 100KD for membrane separation, collect and pass through the supernatant to obtain a supernatant with a dry matter of 3.2%.

[0035] 3) High temperature treatment. The supernatant was concentrated in vacuo to a dry matter of 8.2%, and treated at 120° C. for 0.5 h.

[0036] 4) Decolorization. The supernatant was adjusted to pH 5.0 with hydrochloric acid, and the temperature was adjusted to 50°C. It was decolorized through a macroporous adsorption resin column, and the decolorized so...

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Abstract

The invention discloses yeast refined extract and a preparation method of the yeast refined extract. The yeast refined extract comprises dry matter and water, wherein the dry matter comprises, by weight, 20 to 70 percent of protein, 5 to 30 percent of nucleic acid and margin impurities, wherein the molecular weight of the protein and the nucleic acid is 20 to 500 kilo Dalton (KD). The preparation method of the yeast refined extract comprises the steps of yeast extract preparation, membrane separation, high-temperature processing, discoloration and sterilization in sequence. The molecular weight of the protein and the molecular weight of the nucleic acid in the yeast refined extract prepared in the preparation method of the yeast refined extract are 20 to 500 KD, and the yeast refined extract prepared in the preparation method of the yeast refined extract is not prone to precipitate and can be used for cosmetic manufacturing. Besides, the protein with the molecular weight of 20 to 500 KD and the nucleic acid with the molecular weight of 20 to 500 KD have the advantages of being easy to absorb by skin, are not prone to precipitate and the like.

Description

technical field [0001] The invention relates to a yeast extract and a preparation method thereof, in particular to a yeast extract applied in the field of cosmetics and a preparation method thereof. Background technique [0002] Yeast extract is a kind of natural active ingredients rich in small molecules such as amino acids, peptides, nucleotides, vitamins, etc. obtained by extracting proteins, nucleic acids, vitamins, etc. It is mainly used in the fields of food, condiment and biological fermentation. [0003] At present, the production process of yeast extract can be roughly divided into: autolysis, enzymatic hydrolysis, solid-liquid separation, clear liquid high-temperature concentration and other processes, to obtain extract products with special flavor and color, containing a certain amount of peptides and amino acids. The yeast extract prepared by the prior art can promote the formation of Maillard reaction in the production process to improve the flavor of the produ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K8/99A61Q19/08A61Q19/02
Inventor 张彦俞学锋李知洪余明华姚鹃张海波
Owner ANGELYEAST CO LTD
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