Cosmetic with fermented original rice milk, method for manufacturing cosmetic and application thereof
A technology for fermenting puree and cosmetics, applied in the biological field, can solve the problems of kidney function damage, dark product color, etc., and achieve the effects of simplifying production steps, realizing mass production, and being easy to absorb
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Embodiment 1
[0032] Embodiment 1, a kind of preparation method of rice fermentation protoplasm
[0033] 1. Activation of strains
[0034] Pick a ring of Bifidobacterium bifidum (Zygosaccharomycesrouxii) colony in the liquid medium, put it into a shaker to activate the strain, and obtain the activated Bifidobacterium bifidum bacterial liquid.
[0035] 2. Purification of strains
[0036] The activated bacterial solution obtained in step 1 was serially diluted and plated to obtain a single colony to obtain purified Bifidobacterium bifidum.
[0037] 3. Expansion and cultivation of strains
[0038] The purified bacterial classification obtained in step 2 is inoculated into YPD medium (pH value is 7.0), cultivated in a shaker at 32° C., and when the OD value=0.6-1.2, the fermented bacterial liquid is obtained (the bacterial classification is In the logarithmic phase, the concentration is 10 6 -10 9 CFU / ml, pH 6.5-7.5).
[0039] 4. Obtaining rice fermented puree
[0040] Inoculate 30mL of ...
Embodiment 2
[0041] Embodiment 2, the application of fermented rice puree as cosmetics
[0042] 1. Properties of rice fermented puree
[0043] The appearance of the fermented extract prepared in Example 1 is viscous liquid, and the color is light white to light yellow. The pH value is 5.2-6.3, the viscosity is 200-500cP, the soluble solid content is 1.5-5.0%, the total number of colonies is less than 50CFU / ml, and no pathogenic bacteria are detected. According to the hygienic standard GB7916-87 for cosmetics, the total number of bacteria in cosmetics is not higher than 1000CFU / ml, so this fermented extract meets the quality requirements of cosmetics.
[0044] For component analysis of the rice fermentation puree, the protein detection method refers to GB5009.5-2010; the crude polysaccharide detection method refers to GB / T5009.8-2008; the flavonoid detection method refers to GB / T5009.124-2003; the total phenol detection method refers to The results of GB / T8313-2008 are as follows:
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