Cream cosmetic
A technology for cosmetics and cream, applied in the field of cream cosmetics, can solve the problems of difficult effect, the limitation of free radical scavenging ability and free radical scavenging ability, and achieve the effects of strong anti-aging, high free radical scavenging ability, and extended shelf life
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Embodiment 1
[0035] The oat composition of this example is prepared as follows: mix oat protein, oat β-glucan and water at a mass ratio of 1:0.1:48.9, heat to 60°C for Maillard reaction, and reach a grafting degree of 5 %, lower the temperature to 45°C, add protease, stir and enzymolyze until the degree of hydrolysis reaches 12%, heat to boiling to extinguish the enzyme for 15 minutes, and separate the solid and liquid after cooling to remove solid insoluble matter, and the liquid is separated by ultrafiltration membrane and collected with a molecular weight less than 1kDa The filtrate was dried to obtain an oatmeal composition.
[0036] As a comparison, this example also prepared the oat composition control as follows: mix oat protein and water at a mass ratio of 1:48.9, preheat to 45°C, add protease for enzymolysis until the degree of hydrolysis reaches 12%, heat Boil the enzyme for 15 minutes, lower the temperature to 50°C, add oat β-glucan according to the mass ratio of oat protein and...
Embodiment 2
[0048] The camellia oleifera extract of this example is prepared as follows: crush the camellia oleifera seed meal to below 40 mesh, add 10 times the quality water, shear at high speed with a shearing machine, mix evenly, and insert 0.1wt% of Aspergillus oryzae was left to ferment at 30°C for 3 days, after the fermentation was completed, the temperature was raised to 90°C and stirred and refluxed for 1 hour, filtered through 200 mesh to remove the filter residue, then added 0.1wt% magnesium carbonate and stirred evenly, filtered with a filter medium with a pore size of less than 1 μm, and the filtrate was passed through 10000 molecular weight ultrafiltration membrane ultrafiltration, the retentate is concentrated to Brix31.3%.
[0049]As a comparison, the above-mentioned fermentation step in the preparation process of the camellia oleifera extract was removed, and a control substance of the camellia oleifera extract was prepared.
[0050] The above-mentioned camellia oleifera ...
Embodiment 3
[0057] The oat composition of this example is prepared as follows: mix oat protein, oat β-glucan and water at a mass ratio of 1:1:48, heat to 90°C for Maillard reaction, until the grafting degree is 20 %, lower the temperature to 45°C, add protease, stir and enzymolyze until the degree of hydrolysis reaches 20%, heat to boiling to extinguish the enzyme for 15 minutes, and separate the solid and liquid after cooling to remove solid insoluble matter, and the liquid is separated by ultrafiltration membrane and collected with a molecular weight less than 1kDa The filtrate was dried to obtain an oatmeal composition.
[0058] The camellia oleifera extract in this example is prepared as follows: crush the camellia oleifera seed meal to below 40 mesh, add 5 times the quality of water, shear at high speed with a shear, mix evenly, and insert 0.1wt% of Aspergillus oryzae, left to ferment at 25°C for 7 days, after the end of fermentation, the temperature was raised to 70°C and stirred an...
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