Preparation method of rice leavening with scalp care effect as well as product and application of rice leavening

Abstract

The invention relates to a preparation method of a rice leavening with a scalp care effect and a product and application thereof, the preparation method comprises the following steps: mixing a rice raw material, a plant raw material, water, a magnesium salt, a sodium salt and Tween, sterilizing to obtain a fermentation medium, inoculating a compound microbial agent into the fermentation medium, and fermenting to obtain the rice leavening with the scalp care effect. After the fermentation liquid is finished, sterilizing and filtering to obtain a rice leavening; wherein the compound microbial agent comprises a first microbial strain and a second microbial strain; the strains in the first microbial strain comprise a combination of streptococcus thermophilus, bifidobacterium breve and a plant lactobacillus YK-L002 strain; and the second microbial strain comprises a trichosporon YK-S004 strain. According to the invention, specific strains are subjected to compounding and combined fermentation, and the fermentation product filtrate obtained after fermentation treatment of four bacteria has excellent hair care and nourishing effects, and can effectively condition the scalp micro-ecological environment and nourish the hair quality.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of shampoo and conditioner, and relates to a preparation method of a rice fermentation product with scalp care efficacy, and a product and application thereof. BACKGROUND

[0002] Black rice, also known as black rice, purple rice or black japonica rice, is a special rice with extremely high nutritional density. Compared with ordinary rice, black rice retains more natural active substances and minerals, and its unique deep purple outer skin and rich nutrients are derived from the synergistic effect of various bioactive components. The protein content is about 6.5%, and it contains rich trace elements, and the anthocyanin level is much higher than that of dark fruits. The characteristic components of red rice are mainly proanthocyanidins and anthocyanins, and the core nutritional components are higher in tyrosine, lysine and proline. Lysine is an essential amino acid for the human body, which is involved in protein synthesis, immune regulation and growth and development, and is often the "limiting amino acid" in cereals. Selenium rice, also known as selenium-rich rice or selenium rice, is a functional rice rich in trace element selenium. It not only retains the basic nutrients of rice, but also has significant health value due to the enrichment of selenium, and is known as "life spark" or "natural anticancer agent". Selenium is the core component of glutathione peroxidase (GSH-Px), which can remove peroxides in the body and protect cell membranes.

[0003] Plant fermentation products are an important research direction in the field of hair care because they are natural, environmentally friendly, and have more mild ingredients that do not irritate the skin or cause allergic reactions. The combination of rice raw materials and plants in microbial fermentation results in fermentation products containing rich active ingredients such as polysaccharides, biological enzymes and collagen, which can promote the improvement and repair of the scalp environment. The efficacy components in plants and rice raw materials can be converted into smaller molecules after microbial fermentation, which are more easily absorbed and further enhance the moisturizing, nourishing and repairing effects of the product in hair care. Therefore, it is of great application value to provide a plant fermentation product containing rice raw materials that can effectively care for and nourish the hair. SUMMARY

[0004] In view of the deficiencies of the prior art, the present application aims to provide a preparation method of a rice fermentation product with scalp care efficacy, and a product and application thereof.

[0005] To achieve the purpose of the present application, the following technical solutions are adopted:

[0006] In a first aspect, the present application provides a preparation method of a rice fermentation product with scalp care efficacy, which comprises the following steps:

[0007] The cereal raw material, the plant raw material, water, magnesium salt, sodium salt and Tween are mixed and sterilized to obtain a fermentation medium, and a compound microbial inoculant is inoculated into the fermentation medium for fermentation, and after the fermentation is completed, the fermentation liquid is sterilized and filtered to obtain a cereal fermentation product;

[0008] The compound microbial inoculant comprises a first microbial strain and a second microbial strain; the strains in the first microbial strain comprise a combination of Streptococcus thermophilus, Bifidobacterium breve and Lactiplantibacillus plantarum YK-L002 strain with a preservation number of CGMCC No. 29289; and the second microbial strain comprises Trichosporon sp. YK-S004 strain with a preservation number of CGMCC No. 29720.

[0009] In the present application, the cereal raw material and the plant raw material are combined for microbial fermentation, and the prepared product has excellent scalp care and hair care effects, and it is further found that the combination of Streptococcus thermophilus, Bifidobacterium breve, Lactiplantibacillus plantarum and Trichosporon sp. YK-S004 has potential interaction among the four microbial strains, which can cooperate with each other and have synergistic effect, and the product prepared by fermentation of the four specific strains can further improve the effects of hair care, hair care and balanced scalp microecological environment.

[0010] Preferably, the rice in the cereal raw material comprises a combination of red rice, black rice and selenium rice.

[0011] In the present application, the combination of red rice, black rice and selenium rice, three specific types of cereal raw materials, is used for microbial fermentation to prepare a product with better hair care and hair care effects.

[0012] Preferably, the red rice and the black rice in the cereal raw material are further subjected to enzymatic treatment before use.

[0013] Enzymatic treatment of red rice and black rice helps to retain the effective components such as anthocyanins and anthocyanins contained in the two, effectively improving the antioxidant capacity and moisturizing capacity of the product.

[0014] Preferably, the process of enzymatic treatment is to mix the red rice, the black rice and water, and then mix with a compound enzyme for enzymatic treatment, collect the enzymatic liquid after the enzymatic treatment is completed, and filter and sterilize to obtain a red rice and black rice extract.

[0015] Preferably, the enzymes in the compound enzyme comprise a combination of cellulase and alpha-amylase.

[0016] Preferably, the enzymolysis temperature is 36-42℃ (for example, 36℃, 37℃, 38℃, 39℃, 40℃, 41℃, 42℃, etc.), and the time is 1-3 h (for example, 1 h, 1.2 h, 1.5 h, 1.8 h, 2 h, 2.5 h, 2.8 h, 3 h, etc.).

[0017] Preferably, the added amount of the complex enzyme is 0.001%-0.01% of the total mass of red rice and black rice, for example, 0.001%, 0.001%, 0.01%, 0.001%, 0.01%, 0.01%, etc.

[0018] Preferably, the mass ratio of the cellulase and the alpha-amylase is 3:1-1:3, for example, 3:1, 2:1, 1:1, 1:2, 1:3, etc.

[0019] Preferably, the plants in the plant raw materials include a combination of tea chaff, St. John's wort, and black sesame.

[0020] In the present application, after the three specific types of plant raw materials, tea chaff, St. John's wort, and black sesame, are combined and used, the product prepared by microbial fermentation has a more optimal hair care and hair nourishing effect.

[0021] Preferably, the rice in the rice raw materials includes red rice 5-10 parts, black rice 5-10 parts, and selenium rice 20-40 parts by mass fraction;

[0022] For example, the "5-10 parts" can be 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, etc.

[0023] For example, the "20-40 parts" can be 20 parts, 22 parts, 25 parts, 28 parts, 30 parts, 32 parts, 35 parts, 38 parts, 40 parts, etc.

[0024] Based on the synergistic relationship between the three types of rice raw materials, the effect is more optimal when more than three are added in the above specific mass ratio.

[0025] Preferably, the plant raw materials include tea chaff 8-13 parts, St. John's wort 3-6 parts, and black sesame 2-5 parts by mass fraction.

[0026] For example, the "8-13 parts" can be 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, etc.

[0027] For example, the "3-6 parts" can be 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, etc.

[0028] For example, the "2-5 parts" can be 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, etc.

[0029] Based on the synergistic relationship between the three plant components, the effect is better when three or more of them are added in the above specific mass fractions.

[0030] Preferably, the fermentation medium includes rice raw materials 30-60 parts, plant raw materials 13-24 parts, water 90-180 parts, magnesium salt 0.01-0.05 parts, sodium salt 0.4-1 parts, Tween 0.1-0.3 parts by mass fraction;

[0031] For example, the above "30-60 parts" can be 30 parts, 35 parts, 40 parts, 45 parts, 50 parts, 55 parts, 60 parts, etc.

[0032] For example, the above "13-24 parts" can be 13 parts, 15 parts, 18 parts, 20 parts, 22 parts, 24 parts, etc.

[0033] For example, the above "90-180 parts" can be 90 parts, 100 parts, 120 parts, 150 parts, 170 parts, 180 parts, etc.

[0034] For example, the above "0.01-0.05 parts" can be 0.01 parts, 0.02 parts, 0.03 parts, 0.04 parts, 0.05 parts, etc.

[0035] For example, the above "0.4-1 parts" can be 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, 1 parts, etc.

[0036] For example, the above "0.1-0.3 parts" can be 0.1 parts, 0.15 parts, 0.2 parts, 0.25 parts, 0.28 parts, 0.3 parts, etc.

[0037] Preferably, the ratio of viable bacteria of Streptococcus thermophilus, Bifidobacterium breve, Lactobacillus plantarum YK-L002 strain and Trichosporon YK-S004 strain is (0.2-2):(0.1-1):(1-5):(1-5);

[0038] For example, the above "0.2-2" can be 0.2, 0.4, 0.5, 0.6, 0.8, 1, 1.2, 1.5, 1.8, 2, etc.

[0039] For example, the above "0.1-1" can be 0.1, 0.2, 0.4, 0.5, 0.6, 0.8, 1, etc.

[0040] For example, the above "1-5" can be 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, etc.

[0041] In the present application, when the Streptococcus thermophilus, Bifidobacterium breve, Bifidobacterium plantarum YK-L002 strain and Trichosporon YK-S004 are inoculated and fermented in the above specific viable bacterial ratio, the fermented product prepared has better effect.

[0042] Preferably, the viable bacterial concentration of the Bifidobacterium plantarum YK-L002 strain is not less than 1×10 5 CFU / mL or 1×10 5 CFU / g, for example, can be 1×10 5 CFU / mL (CFU / g), 2×10 5 CFU / mL (CFU / g), 5×10 5 CFU / mL (CFU / g), 8×10 5 CFU / mL (CFU / g), 1×10 6 CFU / mL (CFU / g), 5×10 6 CFU / mL (CFU / g), 1×10 7 CFU / mL (CFU / g), etc. Other specific point values in the numerical range can be selected, which will not be repeated here.

[0043] Preferably, the total inoculation amount of the complex microbial agent in the culture medium is 4%-10%, for example, can be 4%, 4.5%, 5%, 6%, 7%, 8%, 9%, 9.5%, 10%, etc. Other specific point values in the numerical range can be selected, which will not be repeated here.

[0044] Preferably, the specific steps of inoculating the complex microbial agent into the fermentation medium for fermentation are as follows: inoculating the first microbial strain into the fermentation medium for first fermentation, inoculating the second microbial strain into the fermentation medium after the first fermentation is completed for second fermentation, and after the second fermentation is completed, sterilizing and filtering to obtain the rice fermented product.

[0045] Preferably, the red and black rice extract and water are added again during the second fermentation.

[0046] Preferably, the mass ratio of the amount of the red and black rice extract added again to the amount of the red and black rice extract added to the fermentation medium for the first time is 1:2-1:5, for example, can be 1:2, 1:2.5, 1:3, 1:3.5, 1:4, 1:5, etc.

[0047] Preferably, the temperature of the first fermentation is 35-39°C (for example, 35°C, 35.5°C, 36°C, 37°C, 37.5°C, 38°C, etc.), and the time is 20-30 h (for example, 20 h, 22 h, 25 h, 28 h, 30 h, etc.). The first fermentation is static anaerobic fermentation.

[0048] Preferably, the temperature of the second fermentation is 28-32℃ (for example, 28℃, 29℃, 30℃, 31℃, 31.5℃, 32℃, etc.), and the time is 20-30 h (for example, 20 h, 22 h, 25 h, 28 h, 30 h, etc.); the second fermentation is stirred aerobic fermentation.

[0049] In a second aspect, the present application provides a rice fermentation product prepared by the preparation method according to the first aspect.

[0050] In a third aspect, the present application provides use of the rice fermentation product according to the second aspect in the preparation of a hair care product.

[0051] Compared with the prior art, the present application has the following beneficial effects:

[0052] In the present application, rice raw materials and plant raw materials are combined for microbial fermentation, and the prepared product has excellent scalp care and hair care effects. Further, it is found that there is a potential interaction between Streptococcus thermophilus, Bifidobacterium breve, Lactiplantibacillus plantarum and Trichosporon sp. YK-S004, which can cooperate with each other and synergistically enhance the effects of the product in hair care, scalp care and balancing the scalp microecological environment.

[0053] The YK-L002 strain involved in the present application is classified as Lactiplantibacillus plantarum, and is preserved in the China General Microbiological Culture Collection Center, with a preservation number of CGMCC No. 29289, a preservation date of December 11, 2023, and a preservation address of No. 3, Beichen West Road, Chaoyang District, Beijing.

[0054] The YK-S004 strain involved in the present application is classified as Trichosporon sp., and is preserved in the China General Microbiological Culture Collection Center, with a preservation number of CGMCC No. 29720, a preservation date of January 22, 2024, and a preservation address of No. 3, Beichen West Road, Chaoyang District, Beijing. DETAILED DESCRIPTION

[0055] In order to further illustrate the technical means adopted by the present application and its effects, the technical solutions of the present application will be further described below in combination with preferred embodiments of the present application, but the present application is not limited in the scope of the embodiments.

[0056] The source information of the following strains is as follows: ① the classification name of YK-L002 strain is Lactiplantibacillus plantarum, and the preservation number is CGMCC No. 29289; ② both Streptococcus thermophilus and Bifidobacterium breve are from Weikai Haisi (Shandong) Biological Engineering Co., Ltd., and the model numbers are FP13-03 and HC2953, respectively; ③ the classification name of YK-S004 strain is Trichosporon sp., and the preservation number is CGMCC No. 29720.

[0057] The red rice is organic red rice from Goxomachi Wuchang, the black rice is organic black rice from Goxomachi Wuchang, and the selenium rice is selenium-rich raw rice from Enshi Selenium Grain Technology Group Co., Ltd.

[0058] Both the cellulase and the alpha-amylase are from Yuanye Biological, and the model numbers are S10041 and S10002, respectively.

[0059] The following parts are all mass parts.

[0060] Preparation Example 1

[0061] The preparation example provides a red rice and black rice extract prepared by the following method.

[0062] The red rice and the black rice (1:1, mass ratio) are mixed and ground into powder, and then mixed with pure water and a composite enzyme (cellulase and alpha-amylase, 1:1, mass ratio) for enzymolysis, wherein the addition amount of the pure water is 7 times the total mass of the red rice and the black rice, and the addition amount of the composite enzyme is 0.005% of the total mass of the red rice and the black rice, the enzymolysis condition is 40℃ for 2 h, and after the enzymolysis is completed, the extract liquid is reserved, membrane filtration is performed to remove bacteria, and freeze-drying is performed for standby.

[0063] Preparation Example 2

[0064] The preparation example provides a red rice extract prepared by the following method.

[0065] The red rice is ground into powder, and then mixed with pure water and a composite enzyme (cellulase and alpha-amylase, 1:1, mass ratio) for enzymolysis, wherein the addition amount of the pure water is 7 times the mass of the red rice, and the addition amount of the composite enzyme is 0.005% of the mass of the red rice, the enzymolysis condition is 40℃ for 2 h, and after the enzymolysis is completed, the extract liquid is reserved, membrane filtration is performed to remove bacteria, and freeze-drying is performed for standby.

[0066] Preparation Example 3

[0067] The preparation example provides a black rice extract prepared by the following method.

[0068] The black rice is ground into powder, and then mixed with pure water and a compound enzyme (cellulase and alpha-amylase, 1:1, mass ratio) for enzymolysis, wherein the addition amount of pure water is 7 times the mass of the black rice, and the addition amount of the compound enzyme is 0.005% of the mass of the black rice; the enzymolysis condition is 40°C for 2 h; after the enzymolysis is completed, the extract is reserved, bacteria are removed by membrane filtration, and then freeze-drying is performed for standby use.

[0069] Example 1

[0070] The present example provides a rice fermentation product, which is prepared by the following method:

[0071] (1) Preparation of the fermentation medium: 30 parts of selenium rice, 10 parts of tea bran, and 4 parts of Jadamia maliflora and 3 parts of black sesame are taken, dried, and ground into powder; 90 parts of pure water is added, and ultrasonic treatment is performed for 1 h; after the treatment is completed, 0.025 parts of magnesium sulfate, 0.87 parts of sodium acetate, and 0.18 parts of Tween 80 are added and uniformly mixed; sterilization is performed at 115°C for 20 min; after the sterilization is completed, the temperature of the medium is reduced to about 37°C; under sterile conditions, 30 parts of pure water and red rice and black rice extract (freeze-dried powder prepared by mixing 10 parts of red rice and 8 parts of black rice) are uniformly mixed to obtain the fermentation medium.

[0072] (2) The first microbial strain (Streptococcus thermophilus + Bifidobacterium breve + Lactobacillus plantarum YK-L002 strain, 2:1:3, ratio of viable bacteria, the viable concentration of the YK-L002 strain is 1×10 5 CFU / mL) is inoculated into the medium, and fermentation is performed at 37°C under anaerobic conditions for 24 h; after the fermentation is completed, the red rice and black rice extract (Preparation Example 1), 10 parts of water, and the second microbial strain (Trichosporon YK-S004) are added again under sterile conditions for secondary fermentation, wherein the mass ratio of the red rice and black rice extract to the red rice and black rice extract added in step (1) is 1:3, the total inoculation amount of the first microbial strain and the second microbial strain in the medium is 8%, and the ratio of the viable bacteria of Trichosporon YK-S004 to Lactobacillus plantarum is 1:3; the secondary fermentation condition is aerobic fermentation at 30°C under stirring at a stirring speed of 125 rpm for 24 h, and a fermentation liquid is obtained.

[0073] (3) The fermentation liquid is sterilized at 85°C for 30 min, cooled to 37°C, filtered through a 0.1 μm filter membrane, and freeze-dried to obtain a rice fermentation product.

[0074] Example 2

[0075] The present example provides a rice fermentation product, which is prepared by the following method:

[0076] (1) Preparation of fermentation medium: Take selenium rice 25 parts, tea bran 13 parts, Eclipta 6 parts, black sesame 5 parts, dry them and grind into powder, add 120 parts of pure water, ultrasonic for 1.2 h, after the end, add magnesium sulfate 0.038 parts, sodium acetate 0.6 parts, Tween 80 0.1 parts, mix evenly, sterilize at 115℃ for 20 min, after sterilization, when the temperature of the medium is about 37℃, add red rice and black rice extract (prepared in Example 1, the extract is prepared by mixing 7.5 parts of red rice and 7.5 parts of black rice) freeze-dried powder and 30 parts of pure water under sterile conditions, mix evenly, and obtain the fermentation medium.

[0077] (2) Inoculate the first microbial strain (Streptococcus thermophilus + Bifidobacterium breve + Lactobacillus plantarum YK-L002 strain, 1:0.5:2, ratio of viable bacteria, the viable concentration of YK-L002 strain is 1×10 5 CFU / mL) into the medium, and place it at 37℃ under anaerobic conditions for 24 h, after the end, add the second microbial strain (Torula yeast YK-S004) under sterile conditions for secondary fermentation, wherein the total inoculation amount of the first microbial strain and the second microbial strain in the medium is 6%, the ratio of the viable bacteria of Torula yeast YK-S004 and Lactobacillus plantarum is 1:2, the secondary fermentation conditions are 30℃ aerobic fermentation for 24 h under the stirring speed of 125 rpm, and obtain the fermentation broth.

[0078] (3) Sterilize the fermentation broth at 85℃ for 30 min, cool it to 37℃, filter it through a 0.1 μm filter membrane, and freeze-dry the filtrate to obtain the rice fermentation product.

[0079] Example 3

[0080] The present embodiment provides a rice fermentation product, which is prepared by the following method:

[0081] (1) Preparation of fermentation medium: Take selenium rice 25 parts, tea bran 13 parts, Eclipta 6 parts, black sesame 5 parts, dry them and grind into powder, add 120 parts of pure water, ultrasonic for 1.2 h, after the end, add magnesium sulfate 0.038 parts, sodium acetate 0.6 parts, Tween 80 0.1 parts, mix evenly, sterilize at 115℃ for 20 min, after sterilization, when the temperature of the medium is about 37℃, add red rice and black rice extract (prepared in Example 1, the extract is prepared by mixing 7.5 parts of red rice and 7.5 parts of black rice) freeze-dried powder and 30 parts of pure water under sterile conditions, mix evenly, and obtain the fermentation medium.

[0082] (2) Inoculate the first microbial strain (Streptococcus thermophilus + Bifidobacterium breve + Lactobacillus plantarum YK-L002 strain, 1:0.5:2, ratio of viable bacteria, the viable concentration of YK-L002 strain is 1×10 5CFU / mL), 37℃ anaerobic static fermentation for 24 h, after the end, under sterile conditions, red rice black rice extract (preparation example 1), water 10 parts and the second microbial strain (saccharomycete YK-S004) were added again for secondary fermentation, wherein the mass ratio of red rice black rice extract to the red rice black rice extract added in step (1) was 1:4, the total inoculation amount of the first microbial strain and the second microbial strain in the culture medium was 5%, the ratio of the viable bacterial number of saccharomycete YK-S004 and lactobacillus plantarum was 1:1, the secondary fermentation conditions were 30℃ aerobic fermentation for 24 h under the stirring speed of 125 rpm, and the fermentation liquor was obtained.

[0083] (3) The fermentation liquor was sterilized at 85℃ for 30 min, cooled to 37℃, and then filtered through a 0.1 μm filter membrane, and the filtrate was freeze-dried to obtain the rice fermentation product.

[0084] Example 4

[0085] The rice fermentation product provided in the example is different from that of example 1 only in that the selenium rice is not contained, and the reduced portion is proportionally distributed to the red rice black rice extract (corresponding to the mass of red rice raw material) added in step (1) and step (2), and the other steps and related parameters are referred to example 1.

[0086] Example 5

[0087] The rice fermentation product provided in the example is different from that of example 1 only in that the red rice black rice extract in step (1) and step (2) is replaced by red rice extract (preparation example 2), and the reduced portion of black rice (mass of black rice raw material) is proportionally distributed to selenium rice and red rice extract (corresponding to the mass of red rice raw material), and the other steps and related parameters are referred to example 1.

[0088] Example 6

[0089] The rice fermentation product provided in the example is different from that of example 1 only in that the red rice black rice extract in step (1) and step (2) is replaced by black rice extract (preparation example 3), and the reduced portion of red rice (mass of red rice raw material) is proportionally distributed to selenium rice and black rice extract (corresponding to the mass of black rice raw material), and the other steps and related parameters are referred to example 1.

[0090] Example 7

[0091] The rice fermentation product provided in the example is different from that of example 1 only in that the tea bran is not contained, and the reduced portion is proportionally distributed to the jatropha and black sesame, and the other steps and related parameters are referred to example 1.

[0092] Example 8

[0093] The present example provides a rice fermentation product, which is different from Example 1 only in that it does not contain Eclipta prostrata, and the reduced portion is proportionally distributed to tea bran and black sesame, and the remaining steps and related parameters are referred to Example 1.

[0094] Example 9

[0095] The present example provides a rice fermentation product, which is different from Example 1 only in that it does not contain black sesame, and the reduced portion is proportionally distributed to tea bran and Eclipta prostrata, and the remaining steps and related parameters are referred to Example 1.

[0096] Example 10

[0097] The present example provides a rice fermentation product, which is different from Example 1 only in that the red rice and black rice extract added in steps (1) and (2) are both replaced by corresponding portions of red rice and black rice raw materials after being pulverized without enzymatic treatment, and the remaining steps and related parameters are referred to Example 1.

[0098] Comparative Example 1

[0099] The present comparative example provides a rice fermentation product, which uses the fermentation medium prepared in Example 1, and is different from Example 1 only in that the first microbial strain inoculated in step (2) does not contain Streptococcus thermophilus, and the reduced portion is proportionally distributed to Bifidobacterium breve, Lactobacillus plantarum YK-L002 and Trichosporon YK-S004 in terms of viable bacteria, and the remaining steps and related parameters are referred to Example 1.

[0100] Comparative Example 2

[0101] The present comparative example provides a rice fermentation product, which uses the fermentation medium prepared in Example 1, and is different from Example 1 only in that the first microbial strain inoculated in step (2) does not contain Bifidobacterium breve, and the reduced portion is proportionally distributed to Streptococcus thermophilus, Lactobacillus plantarum YK-L002 and Trichosporon YK-S004 in terms of viable bacteria, and the remaining steps and related parameters are referred to Example 1.

[0102] Comparative Example 3

[0103] The present comparative example provides a rice fermentation product, which uses the fermentation medium prepared in Example 1, and is different from Example 1 only in that the first microbial strain inoculated in step (2) does not contain Lactobacillus plantarum YK-L002, and the reduced portion is proportionally distributed to Streptococcus thermophilus, Bifidobacterium breve and Trichosporon YK-S004 in terms of viable bacteria, and the remaining steps and related parameters are referred to Example 1.

[0104] Comparative Example 4

[0105] The comparative example provides a rice fermentation product, which is prepared by using the fermentation medium prepared in Example 1, and the difference from Example 1 is only that no second microbial strain (Trichosporon YK-S004) is inoculated in step (2), and the reduced proportion of the second microbial strain is proportionally distributed to Streptococcus thermophilus, Bifidobacterium breve and Lactobacillus plantarum YK-L002, and the remaining steps and related parameters are referred to Example 1.

[0106] Comparative Example 5

[0107] The comparative example provides a rice fermentation product, which is prepared by using the fermentation medium prepared in Example 1, and the difference from Example 1 is only that no second microbial strain (Trichosporon YK-S004) is inoculated in step (2), and the reduced proportion of the second microbial strain is proportionally distributed to Streptococcus thermophilus, Bifidobacterium breve and Lactobacillus plantarum YK-L002, and the remaining steps and related parameters are referred to Example 1.

[0108] Comparative Example 6

[0109] The comparative example provides a rice fermentation product, which is prepared by using the fermentation medium prepared in Example 1, and the difference from Example 1 is only that no second microbial strain (Trichosporon YK-S004) is inoculated in step (2), and the reduced proportion of the second microbial strain is proportionally distributed to Streptococcus thermophilus, Bifidobacterium breve and Lactobacillus plantarum YK-L002, and the remaining steps and related parameters are referred to Example 1.

[0110] Test Example 1

[0111] Nourishing effect test

[0112] Healthy black hair tresses were collected for testing. One day before testing, each group of hair tresses was soaked in a 10% sodium dodecyl sulfate solution (mass fraction) for 3 min, rinsed with water while smoothing the hair tresses, and then washed and placed in a constant temperature and humidity environment for 24 h for standby.

[0113] Each group of hair tresses was divided into upper, middle and lower sections, and the corresponding gloss (5 replicates) was measured and the average value was recorded as the pre-use gloss. The rice fermentation products prepared in Examples 1-10 and Comparative Examples 1-6 were mixed and diluted with pure water to a content of 0.1 wt%, and then tested. The hair tresses were soaked in each group of sample diluent for 5 min, then rinsed with water while smoothing the hair tresses, washed and dried with waste-free paper to remove excess water, and then placed in a constant temperature and humidity environment for air drying. Subsequently, the gloss of the upper, middle and lower sections of the hair tresses (5 replicates) was tested and the average value was recorded as the post-use gloss, and the gloss improvement factor was calculated. The results are shown in the following table.

[0114] Table 1

[0115]

[0116] According to the data in the table,

[0117] (1) Through Examples 1 to 3, it can be known that the rice fermentation provided by the present application can improve hair gloss and effectively nourish and repair hair quality.

[0118] (2) Through the comparison between Example 1 and Examples 4-6, it can be known that after adding red rice, black rice and selenium rice three kinds of rice ingredients, the three can synergistically improve the repair and nourishment effect of the product on hair quality, and the gloss of the hair after using the product is significantly improved.

[0119] (3) Through the comparison between Example 1 and Examples 7-9, it can be known that when the product does not contain any of the three plant components of tea bran, eclipta and black sesame in the preparation process, the final prepared fermentation product effect is worse than that of Example 1, and it can be seen that the combination of the three plant components can improve the hair care and hair nourishment effect of the product.

[0120] (4) Through the comparison between Example 1 and Example 10, it can be known that after the enzymatic treatment of red rice and black rice in the present application, the effective components such as anthocyanins and anthocyanins in the rice raw materials are better purified and retained, further improving the gloss improvement effect of the final fermentation product on hair quality.

[0121] (5) Through the comparison between Example 1 and Comparative Examples 1-4, it can be known that the fermentation product prepared by the combination of four bacteria of Streptococcus thermophilus, Bifidobacterium breve, Lactobacillus plantarum YK-L002 and Trichosporon YK-S004 in the present application has excellent hair quality gloss improvement effect and can significantly nourish hair.

[0122] (6) Through the comparison between Example 1 and Comparative Examples 5-6, it can be known that the combination of rice raw materials and plant raw materials for microbial fermentation can prepare products with excellent scalp care and hair nourishment effect, and when any of the two types of components is not contained in Comparative Examples 5-6, the effect of the finally prepared product is not as good as that of Example 1.

[0123] Test Example 2

[0124] Soother effect test

[0125] (1) Sample treatment: the rice fermentation prepared by Examples 1-10 and Comparative Examples 1-6 is mixed and diluted with pure water to a content of 1 wt% for standby; positive control group: diluted with water to a concentration of 3% of the positive control (glycyrrhizic acid dipotassium, purity ≥98%); negative control group: pure water.

[0126] (2) Test method: 0.1 mL CaCl2 solution (0.25 mM) and 0.5 mL hyaluronidase solution (100 U / mL) were taken to react at 37℃ water bath for 20 min; 0.5 mL sample diluent was added, and 37℃ incubation was carried out for 20 min; 0.5 mL sodium hyaluronate solution (0.5 g / L) was added, and after 37℃ reaction for 30 min, it was taken out and 25℃ standing was carried out for 5 min; 0.1 mL sodium hydroxide solution (0.4M) and 0.5 mL acetylacetone solution (3.5 mL acetylacetone was dissolved in 50 mL 1.0 M sodium carbonate solution) were added, and after boiling water bath for 15 min, it was immediately transferred to ice water bath for 5 min; 1 mL Ehrlich reagent (0.8 g p-dimethylaminobenzaldehyde was dissolved in 15 mL concentrated hydrochloric acid and 15 mL anhydrous ethanol) was added dropwise, and 3 mL anhydrous ethanol was added for dilution, and color development was carried out at 25℃ for 20 min, and its absorbance was measured at 540 nm.

[0127] (3) Calculation formula: ;

[0128] In the formula, A is the absorbance of the reaction solution without the sample; B is the absorbance of the reaction solution without the sample and the enzyme; C is the absorbance of the reaction solution containing the sample and the enzyme; and D is the absorbance of the reaction solution containing the sample and not containing the enzyme.

[0129] The test results are shown in the following table.

[0130] Table 2

[0131]

[0132] Hyaluronidase is a specific lytic enzyme of hyaluronic acid, and is a participant of allergic reaction, and has strong correlation with the release of histamine and the like by mast cells. From the data in the table, it can be seen that the rice fermentation product prepared by the preparation method has excellent soothing effect, is beneficial to balanced adjustment of the scalp microecological environment, reduces the irritation of the product to the skin of the head, and improves the use effect. The soothing effect of Example 1 is better than that of Examples 4-10 and Comparative Examples 1-6, indicating that the specific preparation process conditions adopted in the application have different degrees of influence on the soothing effect of the final fermentation extraction product.

[0133] Test Example 3

[0134] Moisturizing efficacy test

[0135] Take 0.5 mL of the diluted samples of Examples 1-10 and Comparative Examples 1-6 (fermented product mixed with pure water, the final concentration of the extract in the diluted sample is 2%) respectively, and the positive control uses glycerol (the dilution ratio is the same as that of the sample), and apply them on the glass plate with 3M tape, record the mass m of the glass plate with 3M tape and the mass m0 after applying the sample, and place them in a desiccator containing silica gel (relative humidity is 40%, temperature is 20℃), and weigh and record the data mt at 1 h, 2 h and 4 h, calculate the moisture retention rate at this time, repeat three times to calculate the average value, and the moisture retention rate is calculated as follows: The results are shown in the following table.

[0136] Table 3

[0137]

[0138] The skin water content determines the softness of the skin and the exchange of substances inside and outside the cells, which is related to the health of the skin, and the local use of moisturizing products is the main method to maintain skin moisture and improve adverse symptoms. As shown in the table, the rice fermented product provided by the present application has excellent instant moisturizing effect and certain persistent moisturizing ability. Among them, the moisturizing effect of Example 1 is better than that of Examples 4-10 and Comparative Examples 1-6, indicating that the specific preparation conditions of the rice fermented product used in the present application have different degrees of influence on the moisturizing effect of the final product.

[0139] Test Example 4

[0140] Product safety test

[0141] Select subjects according to the subject selection criteria, and randomly divide them into 10 groups (2 males and 2 females in each group), and respectively receive the trial. Take an appropriate amount of fermented product sample prepared by Examples 1-10 (adjust the extract concentration to 1% after mixing the extract with pure water, and then detect), and place it in the medicine chamber of the patch tape, and apply the patch tester with the sample to the skin on the flexor of the forearm of the subject for 24 h. 30 min after removing the patch tester, observe the skin reaction after the indentation disappears. The negative result is observed again at 24 h and 48 h after the test, respectively, the skin reaction results are recorded, and the reaction degree grading standard is as follows.

[0142] Table 4

[0143]

[0144] The results show that the products prepared by Examples 1-10 show negative reaction at 24 h and 48 h after the test, and there is no irritation and erythema phenomenon. It can be seen that the rice fermented product prepared by the present application has no irritation to the skin, no positive reaction, which proves that the product has high safety degree, small irritation and is relatively mild.

[0145] Applicant declares that the technical solution of the present application is illustrated by the above-mentioned embodiments, but the present application is not limited to the above-mentioned embodiments, i.e. it does not mean that the present application must rely on the above-mentioned embodiments to be implemented. It should be understood by those skilled in the art that any improvement of the present application, equivalent replacement of each raw material of the product of the present application, addition of auxiliary ingredients, selection of specific modes, etc. all fall within the protection scope and disclosure scope of the present application.

[0146] The preferred embodiments of the present application are described in detail above, but the present application is not limited to the specific details in the above-mentioned embodiments, and within the technical concept scope of the present application, various simple modifications can be made to the technical solution of the present application, and these simple modifications all belong to the protection scope of the present application.

[0147] In addition, it should be noted that each specific technical feature described in the above-mentioned specific embodiments can be combined in any appropriate manner without contradiction, and in order to avoid unnecessary repetition, the present application will not further describe various possible combination manners.

Claims

1. A method for producing a rice ferment having a scalp care effect, characterized by, The preparation method comprises the following steps: The rice raw material, the plant raw material, water, magnesium salt, sodium salt and Tween are mixed and sterilized to obtain a fermentation culture medium, and a compound microbial inoculum is inoculated into the fermentation culture medium for fermentation, and after the fermentation is completed, sterilization and filtration are performed to obtain a rice fermentation product; The compound microbial inoculum comprises a first microbial strain and a second microbial strain; the strains in the first microbial strain comprise a combination of Streptococcus thermophilus, Bifidobacterium breve and Lactiplantibacillus plantarum YK-L002 strain with a preservation number of CGMCC No. 29289; the second microbial strain comprises Trichosporon sp. YK-S004 strain with a preservation number of CGMCC No. 29720; The rice in the rice raw material comprises a combination of red rice, black rice and selenium rice; The plants in the plant raw material comprise a combination of tea chaff, eclipta and black sesame.

2. The production method according to claim 1, characterized by, The rice in the rice raw material comprises 5-10 parts of red rice, 5-10 parts of black rice and 20-40 parts of selenium rice by mass fraction; The plant raw material comprises 8-13 parts of tea chaff, 3-6 parts of eclipta and 2-5 parts of black sesame by mass fraction.

3. The preparation method according to claim 1, characterized in that, The fermentation culture medium comprises 30-60 parts of rice raw material, 13-24 parts of plant raw material, 90-180 parts of water, 0.01-0.05 parts of magnesium salt, 0.4-1 parts of sodium salt and 0.1-0.3 parts of Tween by mass fraction.

4. The production method according to claim 1, characterized by, The ratio of the viable bacterial counts of the Streptococcus thermophilus, Bifidobacterium breve, Lactiplantibacillus plantarum YK-L002 strain and Trichosporon sp. YK-S004 strain is (0.2-2):(0.1-1):(1-5):(1-5).

5. The method of claim 1, wherein, The viable cell concentration of the plant Lactobacillus yk-L002 strain is not less than 1 x 10 5 CFU / mL or 1 x 10 5 CFU / g.

6. The method of claim 1, wherein, The specific steps of inoculating the compound microbial inoculum into the fermentation culture medium for fermentation are as follows: inoculating the first microbial strain into the fermentation culture medium for first fermentation, inoculating the second microbial strain into the fermentation culture medium after the first fermentation is completed for second fermentation, and after the second fermentation is completed, sterilization and filtration are performed to obtain the rice fermentation product.

7. The preparation method according to claim 6, characterized in that, The temperature of the first fermentation is 35-39°C, and the time is 20-30 h; the first fermentation is static anaerobic fermentation; The temperature of the second fermentation is 28-32°C, and the time is 20-30 h; the second fermentation is stirring aerobic fermentation.

8. A rice fermentation product prepared by the preparation method according to any one of claims 1-7.

9. Use of the rice fermentation product according to claim 8 in the preparation of a hair care product.

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