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Application of plant enzyme as essence in cosmetics

A technology of plant enzymes and cosmetics, applied in the direction of cosmetics, cosmetic preparations, dressing preparations, etc., can solve the problems of high cost, waste, more research and development time and funds, etc.

Inactive Publication Date: 2020-08-28
德州昂立达生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] There are some difficulties in the preparation of natural spices by fermentation engineering. Usually, the concentration of aroma compounds in the fermentation broth is very low, resulting in high cost of the extraction process; secondly, there are some technical problems. The process of microbial fermentation to produce spices has two characteristics: one is many The volatility and low water solubility of aroma substances make it difficult to recover. Second, the product has inhibitory and poisonous effects on the microorganism itself. It is often necessary to maintain the concentration of the end product in the fermentation broth at a low level. Again, some fermentation projects High cost of raw materials, economically uneconomical
The third is that microbial strains with special transformation ability need to be strictly screened, and this process requires a considerable amount of research and development time and funds

Method used

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  • Application of plant enzyme as essence in cosmetics
  • Application of plant enzyme as essence in cosmetics
  • Application of plant enzyme as essence in cosmetics

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: preparation of rose enzyme essence

[0038] Weigh 100g of sucrose and 50g of dried rose petals, add water to a total weight of 1000g, and mix well. Use citric acid to adjust the pH to between 5 and 6, seal it, and ferment at room temperature for 3 months, during which time the lid is opened to exhaust air every week. After fermentation, centrifuge to remove the precipitate, which is rose enzyme essence.

Embodiment 2

[0039] Embodiment 2: grapefruit enzyme flavor preparation

[0040] Weigh 100g of sucrose and 300g of pomelo peel, add water to a total of 1000g, and mix well. Sealed and fermented at room temperature for 3 months, during which time the lid was opened to exhaust air every week. After the fermentation is finished, centrifuge to remove the precipitate, which is the grapefruit enzyme essence.

Embodiment 3

[0041] Embodiment 3: preparation of peppermint enzyme essence

[0042] Weigh 100g of sucrose and 200g of mint leaves, add water to a total of 1000g, and mix well. Sealed and fermented at room temperature for 3 months, during which time the lid was opened to exhaust air every week. After fermentation, centrifuge to remove the precipitate, which is mint enzyme essence.

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Abstract

The invention relates to application of a plant enzyme stock solution as essence in cosmetics. The preparation method of a plant enzyme liquid comprises the following steps: adding flowers, stems, leaves or peels of plants into water, adding saccharides, and performing sealing for natural fermentation so as to obtain the enzyme liquid. The enzyme stock solution is used as essence in cosmetics, fragrance is brought to the cosmetics, and meanwhile the advantages of skin care, environmental protection, safety and low production cost can be achieved.

Description

technical field [0001] The invention relates to the field of cosmetics, in particular to the application of a plant enzyme as essence in the field of cosmetics. Background technique [0002] Fragrance ingredients are often added to cosmetics to cover the various large odors produced by the raw materials of the product itself and the stacking reaction, and at the same time bring a pleasant olfactory experience to consumers. [0003] The types of flavors are divided into animal flavors, plant flavors and synthetic flavors. Most of the flavor ingredients added to cosmetics are synthetic flavors. A large number of chemical reagents are often used in the production process of synthetic spices, which has many disadvantages: first, the abuse of a large number of chemical synthetic substances brings harm to people's health; second, due to the lack of specific substrates in the chemical synthesis, the product Purity declines; third, chemically synthesized products often contain race...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K8/9789A61K8/60A61Q19/00
CPCA61K8/9789A61K8/60A61Q19/00A61K2800/85
Inventor 黄正梅
Owner 德州昂立达生物技术有限公司