Preparation method of nutritional hand cream
A production method and technology of hand cream, applied to skin care preparations, medical preparations containing active ingredients, pharmaceutical formulas, etc., to achieve the effects of preventing skin aging, preventing wrinkles, and enhancing relaxation functions
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[0029] The edible rice bran powder is subjected to cold pressing to obtain rice bran oil and rice bran cake, and the rice bran cake is crushed and passed through a 60-mesh sieve to obtain defatted rice bran powder.
[0030] Mix the defatted rice bran powder and water evenly at a ratio of 1:10, soak for 1.5 hours, and then grind with a colloid mill to obtain a defatted rice bran slurry, add α-amylase at a ratio of 5 units per gram of defatted rice bran powder, and then add defatted rice bran 0.2% food-grade calcium chloride powder, stir evenly, enzymatically hydrolyze at 90°C for 40 minutes, then cool down to 60°C, add lactic acid to adjust the pH to 4.7, add saccharification at a rate of 35 units per gram of defatted rice bran powder Enzyme, saccharify at 60°C for 2.5 hours, then cool down to 47°C, add acid protease at a rate of 18 units per gram of defatted rice bran powder, and add cellulase at a rate of 25 units per gram of defatted rice bran powder at 47°C Under the condit...
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