Radix Millettiae Speciosae-Morinda citrifolia compound enzyme and preparation method thereof and application thereof in preparation of facial mask
A compound enzyme and noni enzyme technology, applied in the field of natural plant enzyme cosmetics, can solve problems such as potential safety hazards, and achieve the effects of non-irritation, good anti-oxidation, and good cold resistance
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Embodiment 1
[0044] (1) Preparation of noni enzyme: fresh noni fruit (1.0kg) is chopped, placed in a sealed aseptic tank, and naturally fermented at room temperature for one year to obtain noni enzyme;
[0045] (2) Preparation of Niu Dali-Noni Compound Enzyme: Mince fresh Niu Dali root (100g) and mix it with the Noni enzyme prepared in step (1) (the mass ratio of fresh Niu Dali root to Noni enzyme is 1: 2) Put it in a sealed aseptic tank, and ferment naturally for one month at room temperature to obtain Niu Dali-Noni compound enzyme.
Embodiment 2
[0047] Take 150 g of Noni enzyme prepared in step (1) of Example 1 and mix it with chopped fresh burdock root (100 g) and place it in a sealed aseptic tank. At room temperature, ferment naturally for one month to obtain ox dal-noni Complex enzymes.
Embodiment 3
[0049] Take 250 g of Noni enzyme prepared in step (1) of Example 1 and mix it with chopped fresh burdock root (100 g) and place it in a sealed aseptic tank. At room temperature, ferment naturally for one month to obtain burdock-Noni Complex enzymes.
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