Preparation method of bio-fermented moisturizing cream, bio-fermented moisturizing cream and application

Abstract

The application provides a preparation method of a biological fermentation moisturizing cream, the biological fermentation moisturizing cream and application. The preparation method comprises the following steps: mixing a fermentation substrate comprising rice, starch and oil and water, sterilizing to obtain a fermentation cream base solution; the content of amylopectin in the starch is higher than 75%; inoculating a strain in the fermentation cream base solution, performing fermentation culture, performing solid-liquid separation, sterilizing to obtain the biological fermentation moisturizing cream; the strain comprises one or more of Apiculatus Candida, Kluyveromyces marxianus and Wickerhamomyces anomalus. The method provided by the application realizes self-emulsification during fermentation, does not need to additionally add a thickening agent, an emulsifying agent or a surfactant, and can prepare the biological fermentation moisturizing cream through one-step fermentation. The prepared biological fermentation moisturizing cream has simple components, natural raw materials, good moisturizing effect and high safety.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of daily care products, and particularly relates to a preparation method of a biological fermentation moisturizing cream, the biological fermentation moisturizing cream and application. BACKGROUND

[0002] With the rapid development of science and technology, the material living conditions of human beings are improved, and the concern for skin condition is increasingly improved. Using a cream with moisturizing effect is an important way for consumers to keep the skin moist and properly moisturize. The traditional preparation process of the cream is complex and requires the addition of various emulsifiers, thickeners and neutralizing agents, etc. The emulsifiers are mainly derived from chemical synthesis products. Long-term use of chemical emulsifiers can cause great harm to human skin cells because the 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 cream to improve the stability and skin feel of the cream. However, these substances are mainly derived from chemical products, and some people may have allergic reactions after using them. Therefore, the safety needs to be further explored. In addition, these substances are not easily absorbed by the skin, resulting in a decrease in the utilization rate of active substances.

[0004] Although there are biological emulsifiers in existing products, they still need to be compounded with other ingredients and then added to the cream for a series of post-processing processes. The obtained cream has complex components and low safety. SUMMARY

[0005] The present application provides a preparation method of a biological fermentation moisturizing cream, the biological fermentation moisturizing cream and application, aiming to provide a preparation method of a biological fermentation moisturizing cream which is not added with thickeners, emulsifiers or surfactants and is obtained by one-step fermentation. The biological fermentation moisturizing cream prepared by the method has simple components, natural raw materials and good moisturizing effect.

[0006] The first aspect of the present application provides a preparation method of a biological fermentation moisturizing cream, comprising:

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

[0008] The fermentation cream base is inoculated with a strain, subjected to fermentation culture, subjected to solid-liquid separation, and sterilized to obtain the biological fermentation moisturizing cream; the strain includes one or more of Starmerella bombicola, Kluyveromyces marxianus and Wickerhamomyces anomalus.

[0009] In an embodiment 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 an embodiment 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 an embodiment of the first aspect of the present application, the total mass of rice, starch and oil is 3%-15% of the total mass of the fermentation milk substrate, preferably 6%-12%.

[0012] In an embodiment of the first aspect of the present application, the starch includes tapioca starch, and the strain includes Kluyveromyces marxianus.

[0013] In an embodiment of the first aspect of the present application, the starch includes tapioca starch, and the strain includes a mass ratio of 1:(1-2) of Candida bombicola and Kluyveromyces marxianus.

[0014] In an embodiment of the first aspect of the present application, the oil is natural oil; optionally, the natural oil includes one or more of peony seed oil, jojoba oil, olive oil, rice germ oil and white pool flower seed oil.

[0015] In an embodiment of the first aspect of the present application, the inoculation amount of the strain is 1%-10% of the total mass of the fermentation milk substrate, preferably 4%-6%; optionally, the strain density of the strain is 10 7 cfu / ml-10 8 cfu / ml.

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

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

[0018] In an embodiment of the first aspect of the present application, the sterilization temperature is 80°C-125°C, optionally 80°C-110°C; the sterilization time is 10 min-30 min, optionally 10 min-20 min.

[0019] In an embodiment of the first aspect of the present application, the method further includes the step of adding a polyol after sterilization to obtain the biological fermentation moisturizing milk.

[0020] The second aspect of the present application provides a biological fermentation moisturizing cream prepared by the method provided in the first aspect of the present application.

[0021] The third aspect of the present application provides an application of the biological fermentation moisturizing cream provided in the second aspect of the present application in a skin external preparation, wherein the biological fermentation moisturizing cream is directly used as a product or used as an additive. BRIEF DESCRIPTION OF DRAWINGS

[0022] Figure 1 Appearance of the product prepared for Example 3;

[0023] Figure 2 Appearance of the product prepared for Comparative Example 1;

[0024] Figure 3 Appearance of the product prepared for Comparative Example 3;

[0025] Figure 4 Appearance of the product prepared for Comparative Example 5. DETAILED DESCRIPTION

[0026] In order to make the purposes, technical solutions and beneficial technical effects of the present application clearer, the present application will be further described in detail in combination with examples. It should be understood that the examples described in the present specification are only for the purpose of explaining the present application, and are not intended to limit the present application.

[0027] For the sake of brevity, only some numerical ranges are explicitly recited herein. However, any lower limit can be combined with any upper limit to form an unrecited range; and any lower limit can be combined with any other lower limit to form an unrecited range, and likewise any upper limit can be combined with any other upper limit to form an unrecited range. Furthermore, although not recited explicitly, every point or individual value within a range is included in the range. Thus, every point or individual value can be combined as its own lower or upper limit with any other point or individual value or with other lower or upper limits to form an unrecited range.

[0028] In the description herein, when a composition is described as containing, including, or comprising a particular component, or when a process is described as having, including, or comprising a particular process step, it is contemplated that the present composition can consist essentially of, or consist of, the specified components, and the present process can consist essentially of, or consist of, the specified process steps.

[0029] The use of the terms "including", "containing", "having", "with" generally should be construed to be open-ended and non-limiting, unless otherwise explicitly indicated.

[0030] In this description, it should be noted that, unless otherwise stated, "above" and "below" include the stated number, and "multiple" in "one or more" means two or more.

[0031] The foregoing description of this invention is not intended to describe every disclosed embodiment or implementation. Instead, the following description provides more specific examples of exemplary embodiments. Throughout the application, guidance is provided through a series of embodiments that can be used in various combinations. The examples listed are merely representative and should not be construed as exhaustive.

[0032] The inventors discovered that most biologically derived emulsifiers require compounding with other ingredients before being added to the emulsion for a series of post-processing steps. For example, one preparation method involves first preparing fermented oil, then adding thickeners, emulsifiers, or surfactants, followed by stirring and emulsification to form an emulsion. This method is complex, and the resulting emulsion has a complex composition and low safety.

[0033] In view of this, the inventors, after extensive experimental research and demonstration, have proposed a method for preparing a bio-fermented moisturizing emulsion, the bio-fermented moisturizing emulsion itself, and its application in this application. This application, through the selection of starch and yeast in the fermented emulsion substrate, enables self-emulsification during fermentation, resulting in an emulsion immediately upon completion of fermentation—a one-step fermentation process. Furthermore, the resulting bio-fermented moisturizing emulsion has a simple composition, uses natural raw materials, provides excellent moisturizing effects, and is highly safe.

[0034] The first aspect of this application provides a method for preparing a bio-fermented moisturizing emulsion, comprising: mixing a fermentation substrate including rice, starch, and oil with water, sterilizing it to obtain a fermented emulsion base liquid; the starch having a branched-chain starch content higher than 75%; inoculating the fermented emulsion base liquid with microorganisms, performing fermentation culture, separating the solid and liquid, and sterilizing it to obtain a bio-fermented moisturizing emulsion; the microorganisms that can be used include one or more of Starmerella bombicola, Kluyveromyces marxianus, and Wickerhamomyces anomalus.

[0035] The present application can form an emulsification system of protein polysaccharide by selecting rice, starch with a content of amylopectin higher than 75% and fermentation strains capable of producing surface active products in the fermentation process, has good lipophilicity, makes oil have more adsorption sites, better fixes the water-oil interface, realizes self-emulsification, forms a stable water-in-oil moisturizing cream, compared with the same fermented milk, the preparation process is simple, only one fermentation is needed to form, and no emulsifier, thickening agent and surfactant and other ingredients are needed to form a stable water-in-oil moisturizing cream, and no complex post-treatment process is needed, only simple solid-liquid separation and sterilization are needed, saving production cost, high safety, not easy to cause skin allergy.

[0036] In the selection of starch and strains, the inventors found through a large number of experimental researches that on the one hand, starch with a content of amylopectin higher than 75% has a highly branched structure, which has more contact points and bonding surfaces, which is conducive to self-emulsification; on the other hand, the yeast of the genus Trichosporon, the yeast of the genus Kluyveromyces or the yeast of the genus Wickerhamomyces can produce products with surfactant effect (such as mannitol erythritol ester) in the fermentation process, which cooperates with starch with a high content of amylopectin to make oil better adsorbed, anchored and wrapped inside, and form a stable thick space shell on the water-oil interface to prevent the mutual aggregation of oil and the delamination phenomenon, without the need to add emulsifiers, self-emulsification can be realized, and the change of external influencing factors (such as temperature) is small, forming a stable water-in-oil system.

[0037] Moreover, compared with traditional emulsions, the bio-fermented moisturizing cream has simple ingredients, natural raw materials, and good moisturizing effect, stability and sensory evaluation without the need to add emulsifiers, thickeners and surfactants and other ingredients.

[0038] In some embodiments of the present application, the starch with a content of amylopectin higher than 75% can 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%, and the highly branched structure has more contact points and bonding surfaces. The addition of starch with a content of amylopectin higher than 75% in the fermentation substrate rice can make oil better adsorbed, anchored and wrapped 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 total mass of rice, starch and oil is 3% to 15% of the total mass of the fermentation milk substrate, preferably 6% to 12%.

[0042] In some embodiments of the present application, the starch includes tapioca starch, and the strain includes Kluyveromyces marxianus.

[0043] In some embodiments of the present application, the starch includes tapioca starch, and the strain includes Candida bombicola and Kluyveromyces marxianus in a mass ratio of 1: (1-2).

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

[0045] In some embodiments of the present application, the inoculation amount of the strain is 1% to 10% of the total mass of the fermentation milk substrate, preferably 4% to 6%; optionally, the strain density of the strain is 10 7 cfu / ml to 10 8 cfu / ml.

[0046] In some embodiments of the present application, the fermentation culture includes 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.

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

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

[0049] In some embodiments, the method further includes the step of adding a polyol after sterilization to obtain a biological fermentation moisturizing cream, wherein the polyol can further enhance the moisturizing effect of the biological fermentation moisturizing cream. For example, after the sterilization step, 0.1% to 10% of polyol is added after heating at a temperature of 80°C to 125°C for 10 min to 30 min, and the final biological fermentation moisturizing cream product is obtained after thorough mixing.

[0050] The second aspect of the present application provides a biological fermentation moisturizing cream prepared by the method provided in the first aspect of the present application.

[0051] The third aspect of the present application provides the use of the biological fermentation moisturizing cream provided in the second aspect of the present application in a skin external preparation, wherein the biological fermentation moisturizing cream is used directly as a product or as an additive.

[0052] Examples

[0053] The present application will be more fully understood from the following examples which are presented for illustrative purposes only, since various modifications and changes in the application disclosed herein will be obvious to one skilled in the art. Unless otherwise indicated, all parts, percentages, and ratios reported herein are on a weight basis, and all reagents used in the examples were commercially available or synthesized according to conventional methods, used as received without further purification, and the instruments used in the examples were commercially available.

[0054] The yeast strains used in the examples of the present application are the yeast strains preserved by the applicant or commercially available yeast strains, and the specific information is as follows:

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

[0056] Kluyveromyces marxianus, preserved by the applicant Shanghai Zizhenzhichen Technology Co., Ltd. on October 16, 2024 at the Guangdong Microbial Culture Collection Center, with the preservation number of GDMCC No 65280;

[0057] Wickerhamomyces anomalus, purchased from the Guangdong Academy of Microbiology Institute (Guangdong Microbial Analysis and Testing Center), with the strain information in the purchase information of GDMCC No 2.247 Wickerhamomyces anomalus.

[0058] Cryptococcus watticus, preserved by the applicant Shanghai Zizhenzhichen Technology Co., Ltd. on September 20, 2023 at the China General Microbiological Culture Collection Center, with the preservation number of CGMCC No. 28489.

[0059] Pichia farinosa, purchased from the Guangdong Academy of Microbiology Institute (Guangdong Microbial Analysis and Testing Center), with the strain information in the purchase information of GDMCC No 2.141 Pichia farinosa.

[0060] Example 1-10

[0061] The bio-fermented moisturizing cream is prepared according to the following steps: rice, starch and oil are weighed according to the preset ratio, mixed with water, stirred uniformly, prepared into a fermentation culture medium, sterilized, and a fermentation cream base is obtained. The yeast with a density of 1*10 7 ~10 8 cfu / ml is inoculated into a fermentation tank at 28℃, and fermented at a stirring speed of 300r / min for 24h. Then the cream is filtered, separated by ceramic membrane, and the filtrate is collected. After sterilization at 100℃ for 20min, the bio-fermented moisturizing cream is obtained after uniform mixing.

[0062] Comparative Example 1-2

[0063] Comparative Example 1-2 and Example 3 only differ in that the tapioca starch in Example 3 is replaced by indica rice starch and mung bean starch with amylopectin content less than 75%, respectively.

[0064] Comparative Example 3-4

[0065] Comparative Example 3-4 and Example 3 only differ in that the Kluyveromyces marxianus in Example 3 is replaced by Pichia pastoris and Cryptococcus waltii, respectively.

[0066] Comparative Example 5

[0067] Comparative Example 5 and Example 3 only differ in that no yeast fermentation is performed. The main parameters of Examples 1-10 and Comparative Examples 1-5 are shown in Table 1.

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

[0069]

[0070] Test section

[0071] (1) Stability

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

[0073] (2) Skin feel test

[0074] Skin feel test (moisturizing property, spreadability) was conducted on the moisturizing creams prepared in Examples 1-10 and Comparative Examples 1-5. Forty people were randomly selected, with age distribution between 18 and 45 years old, and scored on the items about the use feeling of the products prepared in the above examples or comparative examples (with 5 points as the standard, 1: very bad, 2: bad, 3: ordinary, 4: good, 5: very good), and the average score of the 40 people was calculated as the moisturizing property score and the spreadability score.

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

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

[0077] Stability Moisturizing score Spreading 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 delaminated 4.3 Easy to spread Example 7 Stable, no delamination 4.1 Slightly poor spreading Example 8 Stable, no delamination 4.0 Easy to spread Example 9 Slightly delaminated 4.3 Easy to spread Example 10 Stable, no delamination 4.2 Slightly poor spreading Comparative Example 1 Clearly delaminated Not tested Not tested Comparative Example 2 Clearly delaminated Not tested Not tested Comparative Example 3 Clearly delaminated Not tested Not tested Comparative Example 4 Clearly delaminated Not tested Not tested Comparative Example 5 Extremely clearly delaminated Not tested Not tested

[0078] From the data in Table 2, it can be seen that the biological fermentation moisturizing creams prepared in Examples 1-10 using the method provided in the present application, by selecting starch with rice and amylopectin content higher than 75%, and yeast capable of producing products with surface activity during fermentation, synergistic fermentation, self-emulsification during fermentation, without further adding emulsifiers, thickeners and surfactants, one-step fermentation can obtain stable moisturizing cream. In contrast, Comparative Examples 1-4 without using the method of the present application, due to not selecting starch with rice and amylopectin content higher than 75%, or not using yeast capable of producing products with surface activity during fermentation, self-emulsification does not occur well during fermentation, without adding emulsifiers, thickeners and surfactants, the system is unstable, and the stratification is obvious. In addition, Comparative Example 5 does not use yeast for fermentation, and does not add emulsifiers, thickeners and surfactants, so the stratification is very obvious.

[0079] Further, in Examples 1-10, Examples 1-5 optimize the mass ratio of rice, starch and oil in the fermentation substrate, the sum of the mass of rice, starch and oil to the mass of the fermentation milk substrate, and the inoculation amount of the strain, so that the biological fermentation moisturizing cream achieves the best effect in skin feel (such as moisturizing property and spreadability). In Examples 6 and 7, the content of starch or rice as the fermentation substrate is low. For example, if the content of starch is low, the self-emulsification effect cannot reach the best, and the system can be slightly stratified. If the content of rice is low, it will affect the moisturizing property and spreadability of the prepared moisturizing cream. In Example 8, the sum of the mass of rice, starch and oil to the mass of the fermentation milk substrate is too small, the fermentation substrate is insufficient, and the moisturizing property and spreadability of the prepared moisturizing cream cannot reach the most ideal state. In Example 9, the inoculation amount of the strain is too low, the self-emulsification effect cannot reach the best, and the system can be slightly stratified. In Example 10, the inoculation amount of the strain is too high, the starch in the fermentation system is consumed excessively, and it also affects the moisturizing property and spreadability of the moisturizing cream.

[0080] The product appearance figures are provided by taking Example 3, Comparative Examples 1, 3 and 5 as examples. The appearance of the product prepared in Example 3 is shown in Figure 1, and the appearance of the products prepared in Comparative Examples 1, 3 and 5 is shown in Figures 2, 3 and 4, respectively. Figure 1 Figure 2 3 Figures 1 to 4 It can be clearly seen from Figures 1-4 that the product prepared in Example 3 has good stability and does not delaminate, while the products prepared in Comparative Examples 1, 3 and 5 delaminate obviously.

[0081] The above description is merely a specific implementation of the present application, but the protection scope of the present application is not limited thereto. Any person skilled in the art can easily think of various equivalent modifications or replacements within the technical scope disclosed by the present application, and these modifications or replacements shall be encompassed within the protection scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.​​​

Claims

1. A method for preparing a bio-fermented moisturizing emulsion, characterized in that, Includes the following steps: A fermentation substrate comprising rice, starch, and oil is mixed with water and sterilized to obtain a fermentation emulsion. The starch contains more than 75% amylopectin, and is selected from one or more of potato starch, cassava starch, rice starch, and corn starch. The mass ratio of rice, starch, and oil is (1~10):(1~10):1, and the sum of the masses of rice, starch, and oil accounts for 3%~15% of the total mass of the fermentation emulsion. The fermented milk base liquid is inoculated with microbial strains, fermented, separated into solid and liquid components, and sterilized to obtain the bio-fermented moisturizing milk; the amount of microbial strains inoculated is 1% to 10% of the total mass of the fermented milk base liquid, and the microbial strain density is 102. 7 cfu / ml ~10 8 cfu / ml, the strains include *Candida albicans* (bumblebee). Starmerella bombicola Lip-DYH and Max Kluyveromyces ( Kluyveromyces marxianus The yeast is one or more of the following: Bumblebee Candida Lip-DYH, whose accession number is CGMCC No. 25797, and Max Kluyveromyces YM9, whose accession number is GDMCC No. 65280.

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

1.

3. The method for preparing a bio-fermented moisturizing emulsion according to claim 1, characterized in that, The sum of the mass of rice, starch, and oil accounts for 6% to 12% of the total mass of the fermented emulsion.

4. The method for preparing a bio-fermented moisturizing emulsion according to claim 1, characterized in that, The starch includes cassava starch, and the microbial strains include Kluyveromyces martensii YM9 or a mass ratio of Bumblebee Candida Lip-DYH and Kluyveromyces martensii YM9 of 1:(1~2).

5. The method for preparing a bio-fermented moisturizing emulsion according to claim 1, characterized in that, The oil is a natural oil.

6. The method for preparing a bio-fermented moisturizing emulsion according to claim 5, characterized in that, The natural oils include one or more of peony seed oil, jojoba oil, olive oil, rice germ oil, and meadowfoam seed oil.

7. The method for preparing a bio-fermented moisturizing emulsion according to claim 1, characterized in that, In the steps of inoculating the fermented milk base liquid with microorganisms, carrying out fermentation culture, separating solids and liquids, and sterilizing to obtain the bio-fermented moisturizing milk, at least one of the following characteristics must be met: a. The inoculation amount of the microbial strain is 4% to 6% of the total mass of the fermentation emulsion; b. The fermentation culture includes 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℃ to 38℃; c. The solid-liquid separation includes one or a combination of ceramic membrane separation, hollow fiber membrane separation, centrifugal separation, and plate and frame filtration. d. The sterilization temperature is 80℃~125℃; the sterilization time is 10 min~30 min.

8. The method for preparing a bio-fermented moisturizing emulsion according to claim 7, characterized in that, The sterilization temperature is 80℃~110℃.

9. The method for preparing a bio-fermented moisturizing emulsion according to claim 7, characterized in that, The sterilization time is 10 min to 20 min.

10. The method for preparing a bio-fermented moisturizing emulsion according to claim 1, characterized in that, It also includes the following steps: adding polyols after sterilization to obtain the bio-fermented moisturizing milk.

11. A bio-fermented moisturizing lotion, characterized in that, It is prepared by the method described in any one of claims 1 to 10.

12. The application of the bio-fermented moisturizing emulsion as described in claim 11 in the preparation of topical skin agents, wherein the bio-fermented moisturizing emulsion is used directly as a product or as an additive.

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