A kind of wine lees mask and preparation method thereof
A technology of wine and wine lees, which is applied in the fields of pharmaceutical formulations, toiletry preparations, cosmetic preparations, etc., and can solve problems such as difficult operation, difficulty in preparation stability, troublesome use, etc.
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[0017] The wine lees mask is prepared in two steps:
[0018] Liquid: First, in a water bath at 40°C, dissolve 8 parts of PEG-40 hydrogenated castor oil into an oily liquid, then add 2 parts of glycerol, 4 parts of 1,2-propanediol, and 86 parts of pure water. Mix it well in a water bath at 45°C. Pour into a 100ml volumetric flask for later use. Keep the temperature of the solution at about 40°C to prevent the PEG-40 hydrogenated castor oil from solidifying.
[0019] Dry powder: Firstly, fully mix 5 parts of sodium alginate and 51.5 parts of diatomaceous earth, then add 43 parts of wine lees powder and 0.16 parts of methyl paraben. Mix it well, then add 150 parts of the mixed solution. Stir it well.
[0020] Wherein the preparation of wine lees powder:
[0021]Material selection; choose fresh wine lees, soak in wine barrels with an appropriate amount of red wine for three days, and then transfer them to the refrigerator for storage. The pH of the wine lees measured in the ...
Embodiment 1
[0026] A wine lees mask, comprising the following raw materials in parts by weight: dry powder: 35 parts of wine lees powder, 2 parts of sodium alginate, 40 parts of diatomaceous earth, 0.01 part of methyl p-hydroxybenzoate; liquid reagent: PEG 2 parts of -40 hydrogenated castor oil, 1 part of glycerin, 2 parts of 1,2-propanediol, 75 parts of pure water.
Embodiment 2
[0028] A wine lees facial mask, comprising the following raw materials in parts by weight: dry powder: 43 parts of wine lees powder, 5 parts of sodium alginate, 51.5 parts of diatomaceous earth, 0.16 parts of methyl p-hydroxybenzoate; liquid reagent: PEG 8 parts of -40 hydrogenated castor oil, 2 parts of glycerin, 4 parts of 1,2-propanediol, 86 parts of pure water.
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