Grape fermentation puree as well as preparation method and application thereof

A technology for fermenting puree and grapes, which is applied in the field of fermented products, can solve the problems of consuming medicinal materials, technology cannot be popularized, and breakthroughs are difficult to achieve, so as to avoid the loss of active ingredients, inhibit tyrosinase activity, and maintain natural activity.

Active Publication Date: 2020-08-07
SHANGHAI BIOTRULY BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the vast majority of skin care products in the industry are not fermented skin care products, they are mainly prepared by traditional techniques, and traditional techniques are limited by the thinking of the ancients, and it is difficult to make breakthroughs. It is even found that many plant extracts in skin care products use traditional techniques Extraction not only consumes medicinal materials seriously, is unsustainable, and even obtains only a very limited variety and quantity, but also often has some unknown irritants, so new technologies should be considered
At present, many skin care products with fermentation claims, the actual products often only add a little fermentation source ingredients to the formula of skin care products, resulting in the content of the fermentation product in the formula is often only 1-2%, and the rest are traditional chemical substances , and many plant extracts contain a small amount of substances, if they continue to be added in such a low proportion in the formula, they will naturally get poor efficacy. Although the appearance is transparent and clear, for consumers, it is basically Meaningless
And this often prevents good technologies from being promoted meaningfully in the market, burying excellent technologies

Method used

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  • Grape fermentation puree as well as preparation method and application thereof
  • Grape fermentation puree as well as preparation method and application thereof
  • Grape fermentation puree as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The concentration of fermentation bacteria in the expansion medium was 10 5 -10 8Inoculate 10mL of CFU / ml fermented bacteria liquid into 100g of grape pulp and 1000mL of water, and incubate in a 40°C incubator for 12 hours, then autoclave the obtained fermented liquid at 121°C for 15min. Inactivate the bacteria, centrifuge the sterilized fermented liquid for 20 min under the conditions of 4500 r / min and a centrifugal radius of 9 cm, and collect the supernatant, which is the grape fermentation puree cosmetic provided by the present invention.

[0047] The appearance of the grape fermented puree cosmetic prepared in this example is a viscous liquid, and the color is colorless, transparent to brown. The pH value is 4.5-6.8, the viscosity is 100-800cP, the soluble solid content is 1.0-5.0%, the total number of colonies is less than 50CFU / ml, and no pathogenic bacteria are detected. It meets the quality requirements of cosmetics.

[0048] Component analysis of the grape f...

Embodiment 2

[0107]The concentration of fermentation bacteria in the expansion culture medium was 10 5 -10 8 Inoculate 40 mL of CFU / ml fermented bacteria liquid into 100 g of grape pulp and 1500 mL of water, and incubate in a 30°C incubator for 30 hours, then autoclave the resulting fermented liquid at 121°C for 15 minutes. Inactivate the bacteria, centrifuge the sterilized fermented liquid for 30 min under the conditions of 4000 r / min and a centrifugal radius of 12 cm, and collect the supernatant, which is the grape fermentation puree cosmetic provided by the present invention.

[0108] The appearance of the grape fermented puree cosmetic prepared in this example is a viscous liquid, and the color is colorless, transparent to brown. The pH value is 4.5-6.8, the viscosity is 100-800cP, the soluble solid content is 1.0-5.0%, the total number of colonies is less than 50CFU / ml, and no pathogenic bacteria are detected. It meets the quality requirements of cosmetics.

Embodiment 3

[0110] The concentration of fermentation bacteria in the expansion culture medium was 10 5 -10 8 Inoculate 20mL of CFU / ml fermentation broth into 400g of grape pulp and 800mL of water, and incubate in a 45°C incubator for 8 hours, then autoclave the resulting fermentation broth at 121°C for 15min. Inactivate the bacteria, centrifuge the sterilized fermented liquid for 15 min under the conditions of 12000 r / min and a centrifugal radius of 10 cm, and collect the supernatant, which is the grape fermentation puree cosmetic provided by the present invention.

[0111] The appearance of the grape fermented puree cosmetic prepared in this example is a viscous liquid, and the color is colorless, transparent to brown. The pH value is 4.5-6.8, the viscosity is 100-800cP, the soluble solid content is 1.0-5.0%, the total number of colonies is less than 50CFU / ml, and no pathogenic bacteria are detected. It meets the quality requirements of cosmetics.

[0112] The component analysis metho...

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PUM

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Abstract

The invention provides grape fermentation puree and a preparation method and application thereof. The preparation method includes the steps of: blending grape puree, fruit water and water with zymophyte liquid to obtain an initial system, and performing fermentation to obtain fermentation liquid, then sterilizing and centrifuging the fermentation liquid to obtain supernatant, namely, the grape fermentation puree. By means of the two lactic acid bacteria to ferment grapes, all functional components and activity of the grapes are reserved, so that active component loss caused by an extraction method is avoided.

Description

technical field [0001] The invention relates to a fermented product, in particular to a fermented product with skin care function. Background technique [0002] Grapes are a famous fruit, eaten raw or made into raisins, and made into wine, and tartaric acid can be extracted from the wine feet after wine making. The nutritional content of grapes Grapes are not only delicious, but also have high nutritional value. The sugar content of grapes in ripe berries is as high as 10%-30%, mainly glucose. A variety of fruit acids in grapes are helpful for digestion. Eating more grapes can strengthen the spleen and stomach. Grapes contain minerals such as calcium, potassium, phosphorus, iron, vitamin B1, vitamin B2, vitamin B6, vitamin C, and vitamin P. beneficial. Studies have found that grapes can prevent thrombosis better than aspirin, and can lower the serum cholesterol level of the human body, reduce the cohesion of platelets, and have a certain effect on the prevention of cardi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K8/9789A61Q19/02A61Q19/08
CPCA61K8/9789A61Q19/02A61Q19/08A61K2800/85A61K2800/782
Inventor 方祥铭方晓薇
Owner SHANGHAI BIOTRULY BIOTECH CO LTD
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