Preparation method of biological fermentation moisturizing milk, biological fermentation moisturizing milk and application

Abstract

The invention provides a preparation method of biological fermentation moisturizing milk, the biological fermentation moisturizing milk and application, and the preparation method of the biological fermentation moisturizing milk comprises the following steps: mixing a fermentation substrate comprising rice, starch and grease with water, and sterilizing to obtain a fermented milk base solution; the content of amylopectin in the starch is higher than 75%; inoculating strains into the fermented milk base solution, and performing fermentation culture, solid-liquid separation and sterilization to obtain the biological fermentation moisturizing milk, the strains comprise one or more of candida bumblebee, kluyveromyces marxianus and Wickerhamomyces anomalus. According to the method provided by the invention, self-emulsification is realized while fermentation is carried out, a thickening agent, an emulsifying agent or a surfactant does not need to be additionally added, the biological fermentation moisturizing milk can be prepared through one-step fermentation, and the prepared biological fermentation moisturizing milk is simple in component, natural in raw material, good in moisturizing effect and high in safety.

Description

Technical Field

[0001] The present application belongs to the field of daily skin care products, and specifically relates to a preparation method of a bio-fermented moisturizing lotion, a bio-fermented moisturizing lotion and an application thereof. Background Art

[0002] With the rapid development of science and technology, people's material living conditions have improved, and people are paying more and more attention to skin conditions. Using moisturizing lotions is an important way for consumers to keep their skin hydrated and properly moisturized. The traditional lotion preparation process is complicated and requires the addition of various emulsifiers, thickeners and neutralizers. Emulsifiers are mainly derived from chemical synthetic products. Long-term use of chemical emulsifiers can cause great harm to human skin cells because chemical emulsifiers can dissolve the phospholipid bilayer of the cell membrane and cause cell rupture and death.

[0003] In addition, thickeners and preservatives need to be added during the preparation of the emulsion to improve the stability and skin feel of the emulsion. However, these substances are also mainly derived from chemical products, and some people experience allergic reactions after use. Therefore, their safety needs to be further explored. In addition, these substances are not easily absorbed by the skin, resulting in a reduction in the utilization rate of active substances.

[0004] Although bio-derived emulsifiers have appeared in existing products, they still need to be compounded with other ingredients and added to the emulsion for a series of post-processing processes. The resulting emulsion has complex ingredients and low safety. Summary of the invention

[0005] The present application provides a preparation method of a bio-fermented moisturizing lotion, a bio-fermented moisturizing lotion and applications, aiming to provide a preparation method of a bio-fermented moisturizing lotion that does not require the addition of thickeners, emulsifiers or surfactants and can be prepared by one-step fermentation. The prepared bio-fermented moisturizing lotion has simple ingredients, natural raw materials and good moisturizing effect.

[0006] The first aspect of the present application provides a method for preparing a biological fermentation moisturizing lotion, comprising:

[0007] The fermentation substrate including rice, starch and oil is mixed with water and sterilized to obtain a fermented milk base liquid; the content of amylopectin in the starch is higher than 75%;

[0008] The fermented milk base liquid is inoculated with bacteria, fermented and cultured, solid-liquid separated, and sterilized to obtain biological fermented moisturizing milk; the bacteria include one or more of Starmerella bombicola, Kluyveromyces marxianus and Wickerhamomyces anomalus.

[0009] In a feasible implementation of the first aspect of the present application, the starch is selected from one or more of potato starch, tapioca starch, rice starch and corn starch.

[0010] In a feasible implementation manner of the first aspect of the present application, the mass ratio of rice, starch and oil is (1-10):(1-10):1, preferably (3-7):(3-7):1.

[0011] In a feasible implementation manner of the first aspect of the present application, the sum of the masses of rice, starch and oil accounts for 3% to 15% of the total mass of the fermented milk base liquid, preferably 6% to 12%.

[0012] In a feasible implementation manner of the first aspect of the present application, the starch includes cassava starch, and the bacterial species includes Kluyveromyces marxianus.

[0013] In a feasible implementation manner of the first aspect of the present application, the starch includes cassava starch, and the bacterial species include Candida bombus and Kluyveromyces marxense in a mass ratio of 1:(1-2).

[0014] In a feasible implementation manner of the first aspect of the present application, the oil is a natural oil; optionally, the natural oil includes one or more of peony seed oil, jojoba oil, olive oil, rice germ oil and meadowfoam seed oil.

[0015] In a feasible implementation of the first aspect of the present application, the amount of the bacterial strain access is 1% to 10% of the total mass of the fermented milk base liquid, preferably 4% to 6%; optionally, the bacterial strain density is 10 7 cfu / ml~10 8 cfu / ml.

[0016] In a feasible implementation manner of the first aspect of the present application, the fermentation culture includes: fermentation culture for 10 h to 100 h at a stirring speed of 100 r / min to 500 r / min, and the fermentation culture temperature is 25° C. to 38° C.

[0017] In a feasible implementation manner of the first aspect of the present application, solid-liquid separation includes one or a combination of ceramic membrane separation, hollow fiber membrane separation, centrifugal separation, and plate and frame filter press.

[0018] In a feasible implementation manner of the first aspect of the present application, the sterilization temperature is 80°C to 125°C, and can be optionally 80°C to 110°C; the sterilization time is 10min to 30min, and can be optionally 10min to 20min.

[0019] In a feasible implementation of the first aspect of the present application, the following step is also included: adding polyol after sterilization to obtain the bio-fermented moisturizing milk.

[0020] The second aspect of the present application provides a bio-fermented moisturizing lotion, which is prepared by the method provided by the first aspect of the present application.

[0021] The third aspect of the present application provides an application of the bio-fermented moisturizing lotion provided in the second aspect of the present application in a skin topical preparation, wherein the bio-fermented moisturizing lotion is used directly as a product or as an additive. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is the appearance of the product obtained in Example 3;

[0023] Figure 2 This is the appearance of the product obtained in Comparative Example 1;

[0024] Figure 3 This is the appearance of the product obtained in Comparative Example 3;

[0025] Figure 4 This is the appearance of the product obtained in Comparative Example 5. DETAILED DESCRIPTION

[0026] In order to make the invention purpose, technical scheme and beneficial technical effect of the present application clearer, the present application is further described in detail below in conjunction with the embodiments. It should be understood that the embodiments described in this specification are only for explaining the present application, not for limiting the present application.

[0027] For simplicity, only some numerical ranges are explicitly disclosed herein. However, any lower limit can be combined with any upper limit to form an unambiguous range; and any lower limit can be combined with other lower limits to form an unambiguous range, and any upper limit can be combined with any other upper limit to form an unambiguous range. In addition, although not explicitly stated, each point or single value between the range endpoints is included in the range. Thus, each point or single value can be combined with any other point or single value as its own lower limit or upper limit or with other lower limits or upper limits to form an unambiguous range.

[0028] In the description herein, when a composition is described as containing, comprising or including specific components, or when a process is described as containing, comprising or including specific process steps, it is expected that the composition of the present application also consists essentially of or consists of the components, and the process of the present application also consists essentially of or consists of the process steps.

[0029] The use of the terms "including," "comprising," "containing," and "having" should generally be interpreted as open ended and non-limiting unless expressly stated otherwise.

[0030] In the description of this article, it should be noted that, unless otherwise specified, “above” and “below” are inclusive of the number itself, and the “multiple” in “one or more” means more than two.

[0031] The above-mentioned summary of the invention of the present application is not intended to describe each disclosed embodiment or each implementation in the present application. The following description more specifically illustrates exemplary embodiments. In many places throughout the application, guidance is provided by a series of examples, which can be used in various combinations. In each example, enumeration is only used as a representative group and should not be interpreted as exhaustive.

[0032] The inventors have found that most biologically derived emulsifiers need to be compounded with other ingredients and then added to the emulsion for a series of post-processing processes. For example, the preparation method is to prepare fermented oil in the first step, and then add thickeners, emulsifiers or surfactants in the second step, and stir and emulsify to form an emulsion. This method is complicated, and the resulting emulsion has complex ingredients and low safety.

[0033] In view of this, the inventor has proposed a preparation method of a bio-fermented moisturizing milk, a bio-fermented moisturizing milk and its application in this application after a lot of experimental research and demonstration. This application can achieve self-emulsification during fermentation by selecting starch and yeast in the fermented milk substrate, and obtain the emulsion after the fermentation is completed, and the fermentation is completed in one step. In addition, the obtained bio-fermented moisturizing emulsion has simple ingredients, natural raw materials, good moisturizing effect and high safety.

[0034] In an embodiment of the first aspect of the present application, a method for preparing a bio-fermented moisturizing milk is provided, comprising: mixing a fermentation substrate comprising rice, starch and oil with water, sterilizing, and obtaining a fermented milk base liquid; the content of amylopectin in the starch is higher than 75%; inoculating a bacterial strain into the fermented milk base liquid, performing fermentation culture, solid-liquid separation, and sterilizing to obtain a bio-fermented moisturizing milk; the bacterial strains that can be used include one or more of Starmerella bombicola, Kluyveromyces marxianus, and Wickerhamomyces anomalus.

[0035] The present application uses rice, starch with a branched-chain starch content higher than 75%, and fermentation bacteria that can produce surface active products during the fermentation process for fermentation, so as to form an emulsified proteoglycan system with good lipophilicity, so that the oil has more adsorption sites, the water-oil interface is better fixed, self-emulsification is achieved, and a stable water-in-oil moisturizing lotion is formed. Compared with similar fermented milks, the preparation process is simple, and only one fermentation is required to form a stable water-in-oil moisturizing lotion without adding emulsifiers, thickeners, surfactants and other ingredients. At the same time, there is no need for complicated post-processing process, and only simple solid-liquid separation and sterilization are required, thereby saving production costs, being highly safe to use, and not prone to causing skin allergies.

[0036] In the selection of starch and bacterial strains, the inventors have found through a large number of experimental studies that: on the one hand, starch with a branched starch content higher than 75% has a highly branched structure, which has more contact points and binding surfaces, and is conducive to the self-emulsification; on the other hand, Candida albicans of Bombyx mori, Kluyveromyces marxii or Wickham's yeast can produce products with surfactant effects (such as mannitol erythritol esters) during the fermentation process, which synergize with starch with a high branched starch content to enable oils to be better adsorbed, anchored and wrapped inside, and form a stable and thick spatial shell at the water-oil interface to prevent mutual aggregation and stratification between oils. Self-emulsification can be achieved without adding an emulsifier, and the product is less affected by external factors (such as temperature, etc.), forming a stable water-in-oil system.

[0037] Moreover, compared with traditional lotions, the bio-fermented moisturizing lotion of the present application has simple ingredients and natural raw materials. It can still show good moisturizing effect, good stability and good sensory evaluation without adding emulsifiers, thickeners, surfactants and other ingredients.

[0038] In some embodiments of the present application, the starch having a branched-chain starch content higher than 75% may be selected from one or more of potato starch, cassava starch, rice starch and corn starch.

[0039] The content of amylopectin in potato starch, cassava starch, rice starch and corn starch is higher than 75%. The highly branched structure has more contact points and binding surfaces. Adding starch with amylopectin content higher than 75% to the fermentation substrate rice can better absorb, anchor and wrap the oil inside, forming a stable water-in-oil system.

[0040] In some embodiments of the present application, the mass ratio of rice, starch and oil is (1-10):(1-10):1; preferably (3-7):(3-7):1.

[0041] In some embodiments of the present application, the sum of the mass of rice, starch and oil accounts for 3% to 15% of the total mass of the fermented milk base liquid, preferably 6% to 12%.

[0042] In some embodiments of the present application, the starch includes cassava starch, and the bacterial species includes Kluyveromyces marxianus.

[0043] In some embodiments of the present application, the starch includes cassava starch, and the bacterial species include Candida bombus and Kluyveromyces marxense in a mass ratio of 1:(1-2).

[0044] In some embodiments of the present application, the oil is a natural oil; optionally, the natural oil includes one or more of peony seed oil, jojoba oil, olive oil, rice germ oil and meadowfoam seed oil.

[0045] In some embodiments of the present application, the amount of the bacterial strain access is 1% to 10% of the total mass of the fermented milk base liquid, preferably 4% to 6%; optionally, the bacterial strain density is 10 7 cfu / ml~10 8 cfu / ml.

[0046] In some embodiments of the present application, the fermentation culture includes fermentation culture for 10 h to 100 h at a stirring speed of 100 r / min to 500 r / min, and the fermentation culture temperature is 25° C. to 38° C.

[0047] In some embodiments of the present application, solid-liquid separation includes one or a combination of ceramic membrane separation, hollow fiber membrane separation, centrifugal separation, plate and frame filter press.

[0048] In some embodiments of the present application, the sterilization temperature is 80°C to 125°C, and can be optionally 80°C to 110°C; the sterilization time is 10 min to 30 min, and can be optionally 10 min to 20 min.

[0049] In some embodiments, the following step is further included: adding polyol after sterilization to obtain a bio-fermented moisturizing milk, wherein the polyol can further enhance the moisturizing effect of the bio-fermented moisturizing milk. For example, after the sterilization step, after heating at 80°C to 125°C for 10min to 30min, adding 0.1% to 10% of polyol, and fully mixing to obtain the final bio-fermented moisturizing milk product.

[0050] The second aspect of the present application provides a bio-fermented moisturizing lotion, which is prepared by the method provided by the first aspect of the present application.

[0051] The third aspect of the present application provides an application of the bio-fermented moisturizing lotion provided in the second aspect of the present application in a skin topical preparation, wherein the bio-fermented moisturizing lotion is used directly as a product or as an additive.

[0052] Example

[0053] The following examples more specifically describe the disclosure of the present application, which are intended for illustrative purposes only, as it will be apparent to those skilled in the art that various modifications and variations are possible within the scope of the disclosure of the present application. Unless otherwise stated, all parts, percentages, and ratios reported in the following examples are by weight, and all reagents used in the examples are commercially available or synthesized according to conventional methods and can be used directly without further processing, and the instruments used in the examples are commercially available.

[0054] The yeast used in the examples of this application is the applicant's preserved yeast or commercially available yeast, and the specific information is as follows:

[0055] Starmerella bombicola, deposited by the applicant Shanghai Zhizhen Zhichen Technology Co., Ltd. at the General Microbiological Center of China Microbiological Culture Collection Administration on September 26, 2022, with the deposit number CGMCC No.25797;

[0056] Kluyveromyces marxianus, deposited by the applicant Shanghai Zhizhen Zhichen Technology Co., Ltd. in Guangdong Microbiological Culture Collection Center on October 16, 2024, with the deposit number of GDMCC No 65280;

[0057] Abnormal Wickham yeast (Wickerhamomyces anomalus) was purchased from the Institute of Microbiology, Guangdong Academy of Sciences (Guangdong Microbiological Analysis and Testing Center). The strain information in the purchase information is: GDMCC No2.247 Wickerhamomyces anomalus.

[0058] Cryptococcus watticus: Deposited by the applicant Shanghai Zhizhen Zhichen Technology Co., Ltd. at the General Microbiology Center of China Microorganism Culture Collection Administration on September 20, 2023, with the deposit number CGMCC No. 28489.

[0059] Pichia farinosa: purchased from the Institute of Microbiology, Guangdong Academy of Sciences (Guangdong Microbiological Analysis and Testing Center). The strain information in the purchase information is: GDMCC No2.141 Pichia farinosa.

[0060] Examples 1-10

[0061] Prepare the bio-fermented moisturizing milk in the following steps: weigh rice, starch, and oil according to a preset ratio, add water and mix, stir evenly, prepare a fermentation medium, sterilize, and obtain a fermented milk base liquid. The accession density is 1*10 7 ~10 8 cfu / ml of yeast are placed in a fermentation tank at 28°C and fermented at a stirring speed of 300r / min for 24 hours. The emulsion is then filtered and separated using a ceramic membrane. The filtrate is collected and sterilized at 100°C for 20 minutes and then mixed evenly to obtain the bio-fermented moisturizing milk.

[0062] Comparative Example 1-2

[0063] The only difference between Comparative Examples 1-2 and Example 3 is that the cassava starch in Example 3 is replaced by indica rice starch and mung bean starch having a branched starch content of less than 75%, respectively.

[0064] Comparative Examples 3-4

[0065] The difference between Comparative Examples 3-4 and Example 3 is that the Kluyveromyces marxianus in Example 3 is replaced by Pichia pastoris and Cryptococcus wahlii, respectively.

[0066] Comparative Example 5

[0067] The only difference between Comparative Example 5 and Example 3 is that yeast fermentation is not introduced. The main parameters of Examples 1 to 10 and Comparative Examples 1 to 5 are shown in Table 1.

[0068] Table 1 Parameters of Examples 1 to 10 and Comparative Examples 1 to 5

[0069]

[0070] Test Section

[0071] (1) Stability

[0072] When the preparation is completed, the moisturizing lotions prepared in Examples 1 to 10 and Comparative Examples 1 to 5 are observed at room temperature. If self-emulsification occurs, the system is stable, with no stratification or slight stratification. If self-emulsification does not occur, the system is unstable and stratification is obvious because no emulsifier or thickener is added to the system during the preparation process.

[0073] (2) Skin feel test

[0074] The moisturizing lotions prepared in Examples 1 to 10 and Comparative Examples 1 to 5 were subjected to a skin feel test (moisturizing property, spreadability). 40 people were randomly selected, with an age distribution of 18 to 45 years old, and scored the items related to the feeling of using the products prepared in the above Examples or Comparative Examples (based on a 5-point scale, 1: very bad, 2: bad, 3: ordinary, 4: good, 5: very good), and the average score of the 40 people's scores was calculated as the moisturizing score and spreadability score.

[0075] The test data of Examples 1 to 10 and Comparative Examples 1 to 5 are shown in Table 2.

[0076] Table 2 Test data of Examples 1 to 10 and Comparative Examples 1 to 5

[0077] stability Moisturizing score Spreadability score Example 1 Stable, no delamination 4.5 Easy to spread Example 2 Stable, no delamination 4.7 Easy to spread Example 3 Stable, no delamination 5 Easy to spread Example 4 Stable, no delamination 5 Easy to spread Example 5 Stable, no delamination 4.5 Easy to spread Example 6 Slightly layered 4.3 Easy to spread Example 7 Stable, no delamination 4.1 Slightly poor spreadability Example 8 Stable, no delamination 4.0 Easy to spread Example 9 Slightly layered 4.3 Easy to spread Example 10 Stable, no delamination 4.2 Slightly poor spreadability Comparative Example 1 Obvious stratification Not tested Not tested Comparative Example 2 Obvious stratification Not tested Not tested Comparative Example 3 Obvious stratification Not tested Not tested Comparative Example 4 Obvious stratification Not tested Not tested Comparative Example 5 The stratification is very obvious Not tested Not tested

[0078] As can be seen from the data in Table 2, Examples 1 to 10 use the method provided by the present application to prepare bio-fermented moisturizing milk, by selecting rice, starch with a branched starch content higher than 75%, and yeast that can produce products with surface active effects during the fermentation process for cooperative fermentation, and self-emulsification is achieved while fermenting, without further adding emulsifiers, thickeners and surfactants, and a stable moisturizing lotion is obtained by one-step fermentation. In contrast, Comparative Examples 1 to 4, which do not use the method of the present application, cannot self-emulsify well during the fermentation process because starch with a branched starch content higher than 75% is not selected, or yeast that can produce products with surface active effects during the fermentation process is not used. In the absence of emulsifiers, thickeners and surfactants, the system is unstable and stratification is obvious. In addition, Comparative Example 5 was not connected to yeast for fermentation, and no emulsifiers, thickeners and surfactants were added, so the stratification was extremely obvious.

[0079] Furthermore, in Examples 1 to 10, Examples 1 to 5 optimize the mass ratio of rice, starch and oil in the fermentation substrate, the mass ratio of the sum of the mass of rice, starch and oil to the fermented milk base liquid, and the accession amount of the strains, so that the biological fermentation moisturizing milk achieves the best effect in terms of skin feel (such as moisturizing and spreadability). In Examples 6 and 7, the content of starch or rice as the fermentation substrate is low. If the starch content is low, the self-emulsification effect cannot reach the best, and the system may be slightly stratified; and if the rice content is low, the moisturizing and spreadability of the prepared moisturizing milk are affected. In Example 8, the sum of the mass of rice, starch and oil to the fermented milk base liquid is too small, the fermentation substrate is insufficient, and the moisturizing and spreadability of the prepared moisturizing milk do not reach the most ideal state. The inoculation amount of the strain in Example 9 is too low, so the self-emulsification effect cannot reach the best, and the system can be slightly stratified; the inoculation amount of the strain in Example 10 is too high, which causes excessive consumption of starch in the fermentation system and also affects the moisturizing and spreadability of the moisturizing lotion.

[0080] The product appearance diagram is provided by taking Example 3 and Comparative Examples 1, 3, and 5 as examples. The appearance diagram of the product obtained in Example 3 is shown in the attached Figure 1 The appearance of the products obtained in Comparative Examples 1, 3, and 5 is shown in the attached Figure 2 , 3 4. From the attached Figures 1 to 4 It can be clearly seen that the product prepared in Example 3 has good stability and no stratification; while the products prepared in Comparative Examples 1, 3, and 5 have obvious stratification.

[0081] The above is only a specific implementation of the present application, but the protection scope of the present application is not limited thereto. Any technician familiar with the technical field can easily think of various equivalent modifications or replacements within the technical scope disclosed in the present application, and these modifications or replacements should be included in the protection scope of the present application. Therefore, the protection scope of the present application shall be based on the protection scope of the claims.

Claims

1. A method for preparing a biological fermentation moisturizing milk, characterized in that: The steps include: The fermentation substrate including rice, starch and oil is mixed with water and sterilized to obtain a fermented milk base liquid; the content of amylopectin in the starch is higher than 75%; The fermented milk base liquid is inoculated with bacterial strains, fermented and cultured, solid-liquid separated, and sterilized to obtain the biological fermented moisturizing milk; the bacterial strains include one or more of Candida bumblebee, Kluyveromyces marxii, and Wickham's yeast.

2. The method for preparing the bio-fermented moisturizing lotion according to claim 1, characterized in that: The starch is selected from one or more of potato starch, tapioca starch, rice starch and corn starch.

3. The method for preparing the bio-fermented moisturizing lotion according to claim 1, characterized in that: The mass ratio of rice, starch and oil is (1-10):(1-10):1; preferably (3-7):(3-7):

1.

4. The method for preparing the bio-fermented moisturizing lotion according to claim 1, characterized in that: The sum of the mass of the rice, starch and oil accounts for 3% to 15% of the total mass of the fermented milk base liquid; preferably 6% to 12%.

5. The method for preparing the bio-fermented moisturizing lotion according to claim 1, characterized in that: The starch includes cassava starch, and the bacterial species include Kluyveromyces marxianus or Candida bombus and Kluyveromyces marxianus in a mass ratio of 1:(1-2).

6. The method for preparing the bio-fermented moisturizing lotion according to claim 1, characterized in that: The oil is a natural oil; optionally, the natural oil includes one or more of peony seed oil, jojoba oil, olive oil, rice germ oil and meadowfoam seed oil.

7. The method for preparing the bio-fermented moisturizing lotion according to claim 1, characterized in that: In the steps of inoculating bacteria into the fermented milk base liquid, performing fermentation culture, solid-liquid separation, and sterilization to obtain the biological moisturizing fermented milk, at least one of the following characteristics is met: a. The access amount of the strain is 1% to 10% of the total mass of the fermented milk base liquid, preferably 4% to 6%; optionally, the strain density of the strain is 10 7 cfu / ml~10 8 cfu / ml; b. The fermentation culture comprises fermentation culture at a stirring speed of 100 r / min to 500 r / min for 10 h to 100 h, and the fermentation culture temperature is 25 ° C to 38 ° C; c. The solid-liquid separation includes one or a combination of ceramic membrane separation, hollow fiber membrane separation, centrifugal separation, plate and frame filter press; d. The sterilization temperature is 80°C to 125°C, and can be optionally 80°C to 110°C; the sterilization time is 10min to 30min, and can be optionally 10min to 20min.

8. The method for preparing the bio-fermented moisturizing lotion according to claim 1, characterized in that: The method also includes the following steps: adding polyol after sterilization to obtain the biological fermentation moisturizing milk.

9. A biological fermentation moisturizing lotion, characterized in that: Prepared by the method according to any one of claims 1 to 8.

10. Use of the bio-fermented moisturizing milk according to claim 9 in a skin external preparation, wherein the bio-fermented moisturizing milk is used directly as a product or as an additive.

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