A kind of rice rose fermentation puree and its preparation method and application
A technology for fermenting puree and roses, which is applied to the field of rice rose fermentation puree and its preparation, can solve the problems of single composition and high efficiency, and achieve the effects of realizing mass production, saving production costs, and whitening and anti-aging activity.
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Embodiment 1
[0046] A preparation method of rice rose fermented puree, the concrete steps are as follows:
[0047] 1. Activation of bacteria
[0048] Pick a ring of Pichia fabianii colony in the liquid medium, put it in a shaker to activate the strain, and obtain a Pichia fabianii bacterial solution after activation (OD value is between 0.8 and 1.2) ;
[0049] 2. Purification of strains
[0050] The activated bacterial liquid obtained in step 1 is diluted and plated in a gradient manner, so as to obtain a single colony and obtain purified Pichia fabiensis;
[0051] 3. Expansion of strains
[0052] The purified strain obtained in step 2 is inoculated into the wort medium (pH value is 7.0), cultivated in a shaker at 30 ° C, and when the OD value = 1.0, a fermentation bacteria liquid (the strain is at 1.0) is obtained. log phase, concentration of 1 × 10 8 CFU / ml);
[0053] 4. Obtaining fermented puree of rice rose
[0054] The fermented bacteria liquid obtained in 20mL step 3 is inocul...
Embodiment 2
[0057] Application of Rice Rose Fermented Puree as Cosmetics
[0058] 1. Properties of Rice Rose Fermented Puree Cosmetics
[0059] After the rice rose fermented puree prepared in Example 1 was decolorized and deodorized by activated carbon, the rice rose fermented puree cosmetic was prepared, and its appearance was a viscous liquid, the viscosity was 200-500 cP, the color was light white to light yellow, and the pH The value is 5.6-6.8, the soluble solid content is 3-4%, the total number of colonies is less than 50CFU / ml, no pathogenic bacteria are detected, and it meets the quality requirements of cosmetics.
[0060] The composition of the rice rose fermented puree cosmetic is analyzed. The protein detection method refers to GB5009.5-2010; the crude polysaccharide detection method refers to GB / T 5009.8-2008; the flavonoid detection method refers to GB / T 5009.124-2003; the total phenol detection method refers to The results obtained in GB / T 8313-2008 are as follows:
[0061...
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