European bilberry enzyme prepared from composite biological enzymes and preparation method and application thereof

A technology of compound biological enzyme and orange enzyme, applied in the field of European bilberry enzyme and its preparation, can solve problems such as side effects of human body, and achieve the effect of brightening skin tone, speeding up fermentation speed, and improving skin color.

Pending Publication Date: 2020-02-11
YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the side effects of additives in cosmetics on the market on the human body, the purpose of the present invention is to provide a bilberry enzyme prepared by using complex biological enzymes and its preparation method and application

Method used

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  • European bilberry enzyme prepared from composite biological enzymes and preparation method and application thereof
  • European bilberry enzyme prepared from composite biological enzymes and preparation method and application thereof
  • European bilberry enzyme prepared from composite biological enzymes and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Material preparation: Wash and crush the refrigerated European lingonberries, mix the crushed lingonberries with water at a volume ratio of 2:1 to obtain a broken lingonberry mixture, and set aside.

[0027] (2) Activation of mixed strains: Saccharomyces cerevisiae (YPD medium), Lactobacillus plantarum (LB medium) and Bifidobacterium (LB medium) were activated separately, cultivated to the middle and late logarithmic growth, and the bacteria were taken The body was washed with sterile saline, and the supernatant was removed for later use.

[0028] (3) Biological enzymolysis: Add mixed enzymes to the broken lingonberry mixed solution, wherein, cellulase, the addition amount is 0.1% of the broken lingonberry mixed solution, hemicellulase, the added amount is the broken lingonberry 0.1% of the mixed solution, pectinase, the addition amount is 0.12% of the broken lingonberry mixed solution, acid protease, the added amount is 0.1% of the broken lingonberry mixed solution...

Embodiment 2

[0036] The difference from Example 1 is:

[0037]Biological enzymatic hydrolysis: Add mixed enzymes to the lingonberry crushing mixture, among them, cellulase, the addition amount is 0.25%, hemicellulase, the addition amount is 0.25%, pectinase, the addition amount is 0.14%, acid protease , the added amount was 0.25%; then the pH value of the mixture was adjusted to 4.0, and it was placed in a water bath at 55° C. for 3 hours for enzymatic hydrolysis.

[0038] Sugar content adjustment: directly add white granulated sugar to the enzymatic hydrolysis mixture to adjust the sugar content, use a hand-held sugar content meter to measure the sugar content at room temperature, and adjust the sugar concentration to 16%.

[0039] Sealed fermentation: Sealed fermentation after mixing, fermented at 28°C for 5 days, stirring once every 10 hours, to obtain fermentation broth.

[0040] The above obtained ferment was detected by high performance liquid chromatography. The content of proantho...

Embodiment 3

[0042] The difference from Example 1 is:

[0043] Biological enzymatic hydrolysis: Add mixed enzymes to the lingonberry crushing mixture, among them, cellulase, the addition amount is 0.4%, hemicellulase, the addition amount is 0.4%, pectinase, the addition amount is 0.16%, acid protease , the added amount was 0.4%; then the pH value of the mixture was adjusted to 4.0, and it was placed in a water bath at 55°C for 3 hours for enzymatic hydrolysis.

[0044] Sugar content adjustment: directly add white granulated sugar to the enzymatic hydrolysis mixture to adjust the sugar content, measure the sugar content with a handheld sugar meter at room temperature, and adjust the sugar concentration to 18%.

[0045] Sealed fermentation: Sealed fermentation after mixing, fermented at 30°C for 6 days, stirring once every 10 hours, to obtain fermentation liquid.

[0046] The above obtained ferment was detected by high performance liquid chromatography, and the content of proanthocyanidins ...

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Abstract

The invention belongs to the field of preparation of enzymes and application of the enzymes in cosmetics, and particularly relates to an European bilberry enzyme prepared from composite biological enzymes and a preparation method and application thereof. After bilberries are subjected to enzymolysis, sugar is added, and sealed fermentation is carried out with mixed bacteria to obtain the bilberryenzyme. The mixed bacteria comprise Saccharomyces cerevisiae, Lactobacillus plantarum, and Bifidobacterium. The invention explores a new process of bilberry enzyme fermentation, the process is simple,nutrient substances and effective components in the bilberries are fully released, soluble substances are completely dissolved, and the bilberry enzyme is suitable for cosmetic addition. The cosmetics can be conventional preparations such as masks, toning lotions or emulsions. After the bilberry enzyme is added into essence, the skin care effect is obviously enhanced.

Description

technical field [0001] The invention belongs to the field of enzyme preparation and its application in cosmetics, in particular to a European bilberry enzyme prepared by using a compound biological enzyme, its preparation method and application. Background technique [0002] Bilberry, a plant belonging to the Rhododendronaceae Vaccinium genus, includes more than 400 varieties such as European lingonberry, American lingonberry, and Siberian lingonberry, among which the European lingonberry produced in Sweden, Finland, and Norway is the best. The average weight of the lingonberry fruit is 0.5-2.5g, the fruit color is beautiful, the pulp is delicate, the seeds are extremely small, and the edible rate reaches 100%. Bilberry is rich in biologically active substances. Besides being edible, it also has strong medicinal value and nutritional and health functions. The International Food and Agriculture Organization lists it as one of the five health foods for human beings. The speci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K8/9789A61Q19/08A61Q19/00C12P17/16C12P7/56C12P7/48C12P7/46C12P7/40
CPCA61K8/9789A61Q19/08A61Q19/00C12P17/162C12P7/56C12P7/48C12P7/40C12P7/46
Inventor 方素云彭健胡晓珂闵军张海坤李岩刘卫王彩霞
Owner YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
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