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Apple fermentation raw stock as well as preparation method and application thereof

A technology of fermenting puree and apples, which is applied in the field of fermented products, can solve problems such as time-consuming, unsatisfactory, and unclear processes, and achieve the effect of undamaged structure, mild fermentation temperature, and strong whitening function

Active Publication Date: 2020-08-18
SHANGHAI BIOTRULY BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process is not only time-consuming, but also the process is not clear, and it is not clear which types of microorganisms are used to participate in the fermentation. In actual production, the quality control is not ideal

Method used

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  • Apple fermentation raw stock as well as preparation method and application thereof
  • Apple fermentation raw stock as well as preparation method and application thereof
  • Apple fermentation raw stock as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The concentration of fermentation bacteria in the expansion culture medium was 10 5 -10 8Inoculate 20 mL of CFU / ml fermented bacteria liquid into 10 g of apple pulp and 20 mL of water, and incubate in a 37°C incubator for 24 hours, then autoclave the obtained fermentation liquid at 121°C for 15 minutes, 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 apple fermented puree cosmetic provided by the present invention.

[0048] The appearance of the apple fermented puree cosmetic prepared in this example is 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.

[0049] Component analysis of ...

Embodiment 2

[0092] The concentration of fermentation bacteria in the expansion culture medium was 10 5 -10 8 Inoculate 10mL of CFU / ml fermented bacteria liquid into 20g of apple pulp and 80mL of water, and incubate in a 37°C incubator for 24 hours, then autoclave the obtained fermented liquid 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 12 cm, and collect the supernatant, which is the apple fermented puree cosmetic provided by the present invention.

[0093] The appearance of the apple fermented puree cosmetic prepared in this example is 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

[0095] The concentration of fermentation bacteria in the expansion culture medium was 10 5 -10 8 Inoculate 40mL of CFU / ml fermented bacteria liquid into 5g of apple pulp and 5mL of water, and incubate in a 37°C incubator for 24 hours, then autoclave the obtained fermented liquid at 121°C for 15min. Inactivate the bacteria, centrifuge the sterilized fermented liquid for 30 min under the conditions of 4000 r / min and a centrifugal radius of 10 cm, and collect the supernatant, which is the apple fermented puree cosmetic provided by the present invention.

[0096] The appearance of the apple fermented puree cosmetic prepared in this example is 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.

[0097] The component analysis results of...

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Abstract

The invention provides a preparation method of apple fermented raw stock, wherein the preparation method comprises the steps: mixing apple puree, water and a zymophyte liquid to obtain an initial system, fermenting to obtain fermentation liquor, and sterilizing and centrifuging the obtained fermentation liquor to obtain supernatant, namely the apple fermented raw stock. Two lactic acid bacteria are adopted to ferment apples, all functional components and activity of the apples are reserved, and 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] To date, in the skin care manufacturing industry, the vast majority of skin care products are not fermented skin care products. Most of the active ingredients are extracted by traditional techniques, such as soaking, boiling and other extraction methods. This traditional technique not only consumes a lot of ingredients, is not sustainable, and even has only a very limited variety and quantity of the obtained products, and often there are some unknown irritating. With the advancement of technology, extraction and other techniques are also used to extract the active ingredients in plants, but this extraction process will introduce a large amount of organic impurities, and a separation process is required, and the fermentation product cannot be obtained, and the obtained components are not pure. [0003] The vast majo...

Claims

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Application Information

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