Preparation method of plant fermentation product as well as product and application thereof

Abstract

The invention provides a preparation method of a plant fermentation product as well as the product and application thereof, the preparation method comprises the following steps: (1) mixing ginseng, astragalus membranaceus, radix sophorae flavescentis, cacumen biotae, liquorice and soybeans, crushing, sieving, adding water, mixing, heating, pre-extracting, and filtering to obtain feed liquid A; (2) mixing the feed liquid A with glucose and phosphate, adding water, mixing, and sterilizing to obtain feed liquid B; (3) adding a fermentation strain into the feed liquid B, fermenting, filtering, centrifuging and sterilizing to obtain plant fermentation product filtrate; and (4) concentrating and freeze-drying the plant fermentation product filtrate to obtain the plant fermentation product. The contents of active ingredients such as total phenols, total flavonoids, polysaccharides, amino acids and the like of the plant fermentation product prepared by the method disclosed by the invention are remarkably increased, and the in-vitro oxidation resistance, the oil control effect and the like of the plant fermentation product are correspondingly and remarkably enhanced.

Description

Technical Field

[0001] The invention belongs to the technical field of fermentation, and specifically relates to a preparation method of a plant fermentation product and a product and application thereof. Background Art

[0002] In today's society, people's scalp barrier function is damaged to varying degrees due to internal factors such as work pressure, disordered work and rest, greasy diet, and external factors such as care, frequent perming and dyeing, which leads to the increase of androgen, disorder of Wnt / β-catenin signaling pathway that regulates hair follicle stem cells, oxidative stress and hair follicle damage, and other hair loss factors. Therefore, more and more consumers are beginning to pay attention to scalp / hair care and cleaning, and more and more scalp / hair products have appeared.

[0003] CN118806641A discloses a scalp and hair care composition and its application, the scalp and hair care composition comprising: 0.5% to 10% of polyquaternium-39, 1% to 30% of polyquaternium-22, 0.1% to 5% of cassia gum hydroxypropyltrimethylammonium chloride, 1% to 20% of saccharide isomers, 1% to 15% of silk amino acids, 10% to 30% of polyols, and the balance is water. The scalp and hair care composition provided in the application can improve the use of the washing product, enhance the fluffiness and smoothness of the hair, maintain the health of the scalp, improve the color fixation effect, and prolong the fragrance retention time through the reasonable combination of various components and synergistic enhancement.

[0004] CN115337229A discloses a preparation method and application of a scalp care composition. The preparation method of the scalp care composition comprises adding the scalp care composition to a solution containing sodium alginate, and improving the defects of uneven microsphere particle size and poor sphericity caused by adding chitosan through the encapsulation effect of sodium alginate and the interaction between the surfactant and the first mixture and the second mixture, and adding a mixed solution of CaCl2 and calcium carbonate under certain conditions, and providing a scalp care composition coated with an emulsified microsphere method, and optimizing the action process of the composition on the scalp. The specific coating system is used, and the encapsulated product obtained has a high encapsulation rate, and the obtained microsphere particle size is small and uniform, and the application prospect is broad.

[0005] In the prior art, products for scalp cleaning generally contain four systems: surfactants, thickeners, preservatives, and fragrances. These four systems are mostly chemical ingredients, which can easily damage the scalp barrier and are not suitable for long-term use. Therefore, it is of great significance to develop a product that has better antioxidant effects on the scalp and is mild and non-irritating. Summary of the invention

[0006] In view of the deficiencies of the prior art, the object of the present invention is to provide a method for preparing a plant fermentation product and its product and application.

[0007] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0008] In a first aspect, the present invention provides a method for preparing a plant fermentation product, the preparation method comprising:

[0009] (1) Ginseng, astragalus, sophora flavescens, Platycladus orientalis leaves, licorice and soybean are mixed and crushed, sieved and mixed with water, and then heated and pre-extracted, and filtered to obtain liquid A;

[0010] (2) mixing liquid A with glucose and phosphate, adding water and sterilizing the mixture to obtain liquid B;

[0011] (3) adding fermentation bacteria to liquid B, filtering, centrifuging, and sterilizing after fermentation to obtain a plant fermentation product filtrate;

[0012] (4) The plant fermentation product filtrate is concentrated and freeze-dried to obtain the plant fermentation product.

[0013] The raw materials in the preparation method of the present invention are five kinds of Chinese medicinal materials: Platycladus orientalis leaf, ginseng, astragalus, sophora flavescens, and licorice. The five materials are scientifically matched and have synergistic effects in anti-oxidation, oil control and other aspects. Soybean is used as a nitrogen source, glucose is used as a carbon source, and phosphate is selected as an inorganic salt. At the same time, through specific fermentation and reaction conditions, the content of active ingredients such as total phenols, total flavonoids, polysaccharides, amino acids, etc. in the final fermentation product can be significantly increased, and its in vitro antioxidant capacity and oil control effects are also significantly enhanced accordingly.

[0014] Preferably, the mass ratio of ginseng, astragalus, sophora flavescens, Platycladus orientalis leaves, licorice and soybean in step (1) is (2-6):(3-10):(3-6):(5-12):(3-5):(1-3).

[0015] Wherein “2-6” may be 2.2, 2.5, 2.8, 3, 3.2, 3.5, 3.8, 4, 4.2, 4.5, 4.8, 5, 5.2, 5.5 or 5.8, etc.;

[0016] “3-10” can be 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9 or 9.5, etc.;

[0017] “3-6” can be 3.2, 3.5, 3.8, 4, 4.2, 4.5, 4.8, 5, 5.2, 5.5 or 5.8, etc.;

[0018] “5-12” can be 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11 or 11.5, etc.;

[0019] "3-5" can be 3.1, 3.3, 3.5, 3.8, 4, 4.1, 4.3, 4.5, 4.7 or 4.9, etc.;

[0020] “1-3” can be 1.1, 1.3, 1.5, 1.7, 1.9, 2, 2.1, 2.3, 2.5, 2.7 or 2.9, etc.

[0021] Preferably, the mesh size of the sieving in step (1) is 60-80 mesh, for example, it can be 62 mesh, 64 mesh, 66 mesh, 68 mesh, 70 mesh, 72 mesh, 74 mesh, 76 mesh or 78 mesh, etc.

[0022] Preferably, the amount of water added in step (1) is 3-10 times the mass of the Platycladus orientalis leaves, for example, it can be 4 times, 5 times, 6 times, 7 times, 8 times or 9 times, etc.

[0023] Preferably, the heating temperature in step (1) is 80-90°C, for example, 80°C, 83°C, 85°C, 87°C or 89°C.

[0024] Preferably, the pre-withdrawal time in step (1) is 50-70 min, for example, it can be 52 min, 55 min, 58 min, 60 min, 62 min, 65 min or 68 min.

[0025] Preferably, the mass ratio of glucose, phosphate and Platycladus orientalis leaves in step (2) is (0.5-2):(0.05-0.2):(5-12).

[0026] Wherein “0.5-2” can be 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8 or 1.9, etc.;

[0027] “0.05-0.2” can be 0.06, 0.07, 0.08, 0.09, 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18 or 0.19, etc.;

[0028] “5-12” can mean 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11 or 11.5, etc.

[0029] Preferably, the amount of water added in step (2) is 1-3 times the total amount of the A liquid, for example, it can be 1.1 times, 1.3 times, 1.5 times, 1.7 times, 1.9 times, 2 times, 2.2 times, 2.5 times, 2.7 times or 2.9 times, etc.

[0030] Preferably, the sterilization method is high temperature sterilization.

[0031] Preferably, the temperature of the high temperature sterilization is 80-90°C (for example, it can be 81°C, 83°C, 85°C, 87°C or 89°C, etc.), and the time is 30-60min (for example, it can be 32min, 35min, 38min, 40min, 42min, 45min, 48min, 50min, 52min, 55min or 58min, etc.).

[0032] Preferably, in step (3), the mass ratio of the fermentation bacteria to Platycladus orientalis leaves is (0.5-1.5):(5-12).

[0033] Wherein “0.5-1.5” can be 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3 or 1.4, etc.;

[0034] “5-12” can mean 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11 or 11.5, etc.

[0035] Preferably, the fermentation bacteria is Bacillus subtilis.

[0036] Preferably, the fermentation in step (3) is aerobic fermentation;

[0037] Preferably, the fermentation temperature is 25-40°C (for example, 26°C, 28°C, 30°C, 32°C, 34°C, 36°C or 38°C, etc.), and the fermentation time is 16-72h (for example, 24h, 32h, 40h, 48h, 56h or 64h, etc.).

[0038] Preferably, the concentration in step (4) is to concentrate to 30-40% of the volume of the plant fermentation product filtrate, for example, 31%, 33%, 35%, 37% or 39%.

[0039] Any specific point value within the above numerical range can be selected, and will not be described in detail here.

[0040] In a second aspect, the present invention provides a plant fermentation product, which is prepared by the method described in the first aspect.

[0041] In a third aspect, the present invention provides a use of the plant fermentation product as described in the second aspect in the preparation of cosmetics.

[0042] Preferably, the plant fermentation product is compounded with butanediol and 1,2-hexanediol and used to prepare cosmetics.

[0043] In the present invention, when the plant fermentation product is used in cosmetics, it is compounded with butanediol and 1,2-hexanediol, so that the stability of the fermentation product can be better and the miscibility with other components can be stronger, thereby making the efficacy more significant.

[0044] Preferably, the mass ratio of the plant fermentation product to butanediol and 1,2-hexanediol is (70-90):(10-20):(0.8-1.5).

[0045] Among them, "70-90" can be 72, 74, 76, 78, 80, 82, 84, 86 or 88, etc.;

[0046] "10-20" can be 11, 12, 13, 14, 15, 16, 17, 18 or 19, etc.;

[0047] “0.8-1.5” can mean 0.9, 1, 1.1, 1.2, 1.3 or 1.4, etc.

[0048] Any specific point value within the above numerical range can be selected, and will not be described in detail here.

[0049] Compared with the prior art, the present invention has the following beneficial effects:

[0050] The raw materials in the preparation method of the present invention are five kinds of Chinese medicinal materials: Platycladus orientalis leaf, ginseng, astragalus, sophora flavescens, and licorice. The five materials are scientifically matched and have synergistic effects in anti-oxidation, oil control and other aspects. Soybean is used as a nitrogen source, glucose is used as a carbon source, and phosphate is selected as an inorganic salt. At the same time, through specific fermentation and reaction conditions, the content of active ingredients such as total phenols, total flavonoids, polysaccharides, amino acids, etc. in the final fermentation product can be significantly increased, and its in vitro antioxidant capacity and oil control effects are also significantly enhanced accordingly. DETAILED DESCRIPTION

[0051] The technical solution of the present invention is further described below by specific implementation methods. It should be understood by those skilled in the art that the embodiments are only to help understand the present invention and should not be regarded as specific limitations of the present invention.

[0052] The Bacillus subtilis used in the examples and comparative examples of the present invention was purchased from Guangdong Microbiological Culture Collection Center, with the collection number GDMCC 1.131;

[0053] Saccharomyces cerevisiae was purchased from Guangdong Microbiological Culture Collection Center, with the number GDMCC 2.34.

[0054] The rest of the raw materials can be used as long as they are purchased from regular dealers.

[0055] Example 1

[0056] This embodiment provides a method for preparing a plant fermentation product, the preparation method comprising:

[0057] (1) 4 parts of ginseng, 6 parts of astragalus, 5 parts of sophora flavescens, 12 parts of Platycladus orientalis leaves, 4 parts of liquorice, and 2 parts of soybeans were mixed and crushed, passed through a 70-mesh sieve, and then 60 parts of water were added to mix, and then heated at 85° C. for 60 minutes, and filtered to obtain liquid A;

[0058] (2) Mixing liquid A with 1.5 parts of glucose and 0.15 parts of phosphate, adding 120 parts of water, and sterilizing at 85° C. for 50 minutes to obtain liquid B;

[0059] (3) adding 1 portion of Bacillus subtilis to the material liquid B, aerobically fermenting at 33° C. for 48 h, filtering, centrifuging, and sterilizing to obtain a plant fermentation product filtrate;

[0060] (4) The plant fermentation product filtrate is concentrated to 35% of the original volume, and then freeze-dried to obtain the plant fermentation product.

[0061] Example 2

[0062] This embodiment provides a method for preparing a plant fermentation product, the preparation method comprising:

[0063] (1) 2 parts of ginseng, 9 parts of astragalus, 3 parts of sophora flavescens, 10 parts of Platycladus orientalis leaves, 3 parts of liquorice, and 1 part of soybean are mixed and crushed, passed through a 60-mesh sieve, and then 60 parts of water are added to mix, and then heated at 88° C. for 50 minutes, and filtered to obtain liquid A;

[0064] (2) Mixing liquid A with 1 part of glucose and 0.2 part of phosphate, adding 120 parts of water, and sterilizing at 80° C. for 60 minutes to obtain liquid B;

[0065] (3) adding 1.5 parts of Bacillus subtilis to the material liquid B, aerobically fermenting at 28° C. for 72 hours, filtering, centrifuging and sterilizing, and obtaining a plant fermentation product filtrate;

[0066] (4) The plant fermentation product filtrate is concentrated to 30% of the original volume, and freeze-dried to obtain the plant fermentation product.

[0067] Example 3

[0068] This embodiment provides a method for preparing a plant fermentation product, the preparation method comprising:

[0069] (1) 5 parts of ginseng, 3 parts of astragalus, 6 parts of sophora flavescens, 8 parts of arborvitae leaves, 5 parts of liquorice, and 3 parts of soybeans were mixed and crushed, passed through an 80-mesh sieve, and then 60 parts of water were added to mix, and then heated at 80° C. for 70 minutes, and filtered to obtain a feed liquid A;

[0070] (2) Mixing liquid A with 2 parts of glucose and 0.05 parts of phosphate, adding 120 parts of water, and sterilizing at 90° C. for 40 minutes to obtain liquid B;

[0071] (3) adding 0.8 parts of Bacillus subtilis to the material liquid B, aerobically fermenting at 38° C. for 36 hours, filtering, centrifuging and sterilizing, and obtaining a plant fermentation product filtrate;

[0072] (4) The plant fermentation product filtrate is concentrated to 40% of the original volume, and then freeze-dried to obtain the plant fermentation product.

[0073] Example 4

[0074] This embodiment provides a method for preparing a plant fermentation product. The preparation method is different from that of Embodiment 1 only in that the fermentation bacteria used in step (3) is yeast, and the remaining steps and process parameters are consistent with those of Embodiment 1.

[0075] Example 5

[0076] This embodiment provides a method for preparing a plant fermentation product. The preparation method is different from that of Embodiment 1 only in that the fermentation used in step (3) is anaerobic fermentation, and the remaining steps and process parameters are consistent with those of Embodiment 1.

[0077] Comparative Example 1

[0078] This comparative example provides a method for preparing a plant fermentation product. The only difference between the preparation method and Example 1 is that ginseng is not included in the raw materials of step (1), and the reduced amount is distributed to astragalus, sophora flavescens, Platycladus orientalis and licorice in proportion. The remaining steps and process parameters are consistent with Example 1.

[0079] Comparative Example 2

[0080] This comparative example provides a method for preparing a plant fermentation product. The only difference between the preparation method and Example 1 is that the raw materials in step (1) do not include Astragalus, and the reduced amount is distributed to ginseng, Sophora flavescens, Platycladus orientalis leaves and Licorice in proportion. The remaining steps and process parameters are consistent with Example 1.

[0081] Comparative Example 3

[0082] This comparative example provides a method for preparing a plant fermentation product. The only difference between the preparation method and Example 1 is that Sophora flavescens is not included in the raw materials of step (1), and the reduced amount is distributed to ginseng, astragalus, Platycladus orientalis and licorice in proportion. The remaining steps and process parameters are consistent with Example 1.

[0083] Comparative Example 4

[0084] This comparative example provides a method for preparing a plant fermentation product. The only difference between the preparation method and Example 1 is that the raw materials in step (1) do not include Platycladus orientalis leaves, and the reduced amount is distributed to ginseng, astragalus, sophora flavescens and licorice in proportion. The remaining steps and process parameters are consistent with Example 1.

[0085] Comparative Example 5

[0086] This comparative example provides a method for preparing a plant fermentation product. The only difference between the preparation method and Example 1 is that licorice is not included in the raw materials of step (1), and the reduced amount is distributed to ginseng, astragalus, sophora flavescens and Platycladus orientalis in proportion. The remaining steps and process parameters are consistent with Example 1.

[0087] Application Example 1

[0088] This application example provides a shampoo, whose components are 0.2 parts of polyquaternium-10, 10.5 parts of sodium laureth sulfate, 0.05 parts of disodium EDTA, 1 part of stearamidopropyl dimethylamine, 1.8 parts of cocamidopropyl betaine, 0.95 parts of cocamide MEA, 0.05 parts of methyl cocoate, 0.3 parts of citric acid, 0.2 parts of phenoxyethanol, 1 part of sodium chloride, 0.5 parts of flavor, 0.5 parts of ethylhexylglycerin, 10 parts of a fermentation product compound (the plant fermentation product of Example 1, butylene glycol, and 1,2-hexanediol in a mass ratio of 9:1:0.1), and water is added to 100 parts.

[0089] The preparation method of the shampoo is:

[0090] The water is heated to 60° C., and then polyquaternium-10, sodium laureth sulfate, disodium EDTA, stearamidopropyl dimethylamine, cocamidopropyl betaine, cocamide MEA, and methyl cocoate are added and stirred at 100 rpm to dissolve, and then citric acid, phenoxyethanol, sodium chloride, and ethylhexylglycerin are added and mixed at a speed of 100 rpm for 40 minutes after cooling. After cooling to 35° C., the plant fermentation product compound and essence are added, and the shampoo is obtained after homogenization.

[0091] Application Example 2-5

[0092] The application example provides 4 types of shampoos, which differ from application example 1 only in that the plant fermentation product of Example 1 in the fermentation product compound is replaced with an equal amount of the plant fermentation product of Examples 2-5, and the amount of the fermentation product compound is kept unchanged, and the other components and amounts are consistent with those in application example 1, and the preparation method refers to application example 1.

[0093] Application Example 6

[0094] This application example provides a shampoo, which differs from Application Example 1 only in that the fermentation product compound contains only the plant fermentation product of Example 1, and the amount of the fermentation product compound remains unchanged, while the other components and amounts are consistent with those in Application Example 1. The preparation method refers to Application Example 1.

[0095] Comparative Application Examples 1-5

[0096] The comparative application example provides 5 kinds of shampoos, which differ from application example 1 only in that the plant fermentation product of example 1 in the fermentation product compound is replaced with the plant fermentation products of comparative examples 1-5 in equal amounts, and the amount of the fermentation product compound is kept unchanged, and the other components and amounts are consistent with those in application example 1, and the preparation method refers to application example 1.

[0097] Test Example 1 Antioxidant Efficacy Study - DPPH Free Radical Scavenging Experiment

[0098] Test sample: the plant fermentation product provided in Examples 1-5 and Comparative Examples 1-5, and the plant fermentation product was diluted to 10 mg / mL with deionized water.

[0099] Test method:

[0100] Accurately weigh 47.7 mg of DPPH reagent and dilute to a 100 mL brown volumetric flask. Take 5 ml of it and dilute to a 50 mL brown volumetric flask with anhydrous ethanol to obtain DPPH test solution (47.7 mg / L). Pipette 2 mL of DPPH test solution respectively, add 0.1 mL of test sample as shown in the table below, and then add an appropriate amount of anhydrous ethanol to make the total mass equal. After fully mixing, let it stand in the dark for 30 minutes, use anhydrous ethanol as a blank control, measure its absorbance at 517 nm, and set vitamin C as a control, and calculate the scavenging rate of each extract for DPPH according to the following formula:

[0101] DPPH removal rate (%) = [1-(As-Ar) / A0] × 100%

[0102] Where: As is the absorbance of the extract and DPPH reaction system; Ar is the absorbance of the extract-anhydrous ethanol; A0 is the absorbance of the blank control anhydrous ethanol.

[0103]

[0104]

[0105] The DPPH free radical scavenging rate reflects its antioxidant capacity to a certain extent. The higher the scavenging rate, the better the antioxidant degree and the better the anti-aging effect. Therefore, the anti-aging effect of the essence can be judged by studying its ability to scavenge DPPH free radicals. Vitamin C is a highly effective antioxidant recognized by the cosmetics industry. This experiment used vitamin C as a control to examine its antioxidant capacity. The test results are shown in Table 1.

[0106] Table 1

[0107] Sample name DPPH scavenging rate of anti-wrinkle composition (%) Vitamin C 92.97 Example 1 88.36 Example 2 80.95 Example 3 82.93 Example 4 68.69 Example 5 66.18 Comparative Example 1 60.02 Comparative Example 2 60.23 Comparative Example 3 58.21 Comparative Example 4 52.18 Comparative Example 5 48.02

[0108] As can be seen from Table 1, the plant fermentation products of Examples 1-3 all have better scavenging effects on DPPH, and the scavenging rates are all above 80%. In Example 4, when the fermentation strain is not the Bacillus subtilis selected by the present invention, the antioxidant effect of the product will be reduced; in Example 5, when the fermentation method is anaerobic fermentation, the antioxidant effect of the product will also be affected; the scavenging effects of Comparative Examples 1-5 on DPPH are significantly reduced, indicating that the compound of ginseng, astragalus, sophora flavescens, Platycladus orientalis leaves, and licorice in the raw materials can make the antioxidant effect of the product better, and ginseng, astragalus, sophora flavescens, Platycladus orientalis leaves, and licorice promote each other in terms of antioxidant effect and have a synergistic effect.

[0109] Test Example 2

[0110] 5α-Reductase Inhibition Test

[0111] Test samples: shampoo provided in Application Examples 1-6 and shampoo provided in Comparative Application Examples 1-5;

[0112] Experimental principle: Sebaceous gland hyperfunction is mainly related to the imbalance of sex hormone secretion. Sebaceous glands are the target organs of androgens. Testosterone increases the size of sebaceous glands and increases secretion. In particular, the overactive 5α-reductase, a catalyst for sebum synthesis in the human body, causes increased secretion of dihydrotestosterone, which causes the sebaceous glands to enlarge abnormally. Therefore, male skin is generally oilier than female skin, with larger pores, and there are also genetic factors. Mechanism of action of androgens: Most of the testosterone in the circulation is bound to sex hormone binding protein, and only 1-2% is free. This part enters the sebaceous gland cells and affects their function. Other male hormones in the circulation, dehydroepiandrosterone and androstenedione secreted by the adrenal glands, can also enter the sebaceous gland cells and be converted into testosterone to exert their effects. Testosterone entering the sebaceous glands is converted into 5α-dihydrotestosterone by 5α-reductase in the cells, and then binds to steroid cells in the cytoplasm, enters the cell nucleus, and binds to chromatin. By up-regulating and activating the sterol regulatory factor binding protein pathway to affect DNA transcription, it promotes sebaceous gland cell proliferation, differentiation and secretion;

[0113] Experimental steps: Use male SD rat liver homogenate to make 11 identical 5α-reductase solutions, divide them into 11 groups, add one sample to each group, and use a series of reaction systems to detect the inhibition rate of the oil control composition containing the oil control composition on the 5α-reductase solution. The higher the inhibition rate, the better the oil control effect.

[0114] The specific test results are shown in Table 2 below:

[0115] Table 2

[0116] Test samples Inhibition rate of 5α-reductase solution / % Application Example 1 82.8 Application Example 2 79.9 Application Example 3 80.2 Application Example 4 70.3 Application Example 5 72.6 Application Example 6 80.4 Comparative application example 1 52.2 Comparative Application Example 2 53.8 Comparative Application Example 3 42.2 Comparative Application Example 4 43.1 Comparative Application Example 5 40.9

[0117] It can be seen from the test results in Table 2 that the shampoo provided by the present invention significantly improves the inhibition rate of 5α-reductase solution to more than 79% by adding the plant fermentation product.

[0118] It can be seen from Application Example 6 that when the plant fermentation product is compounded with butanediol and 1,2-hexanediol, the dispersion uniformity and stability of the fermentation product are better, and the final shampoo has a better effect of inhibiting 5α-reductase;

[0119] The oil content reduction rate of comparative application examples 1-5 after use changed little, which shows that ginseng, astragalus, sophora flavescens, Platycladus orientalis leaves and licorice in the fermentation raw materials of the present invention have a synergistic effect, which can effectively solve the problem of excessive skin sebum secretion by inhibiting 5α-reductase, and further have the effect of regulating the balance of scalp sebum.

[0120] Test Example 3 Consumer Sensory Effect Evaluation

[0121] 110 volunteers aged between 30 and 35 with scalp problems such as oily scalp and dandruff were selected as test subjects and randomly divided into 11 groups, 11 people in each group. Test method: The test subjects used the products of application examples 1-6 and comparative application examples 1-5 respectively, washed their hair once every two days, and used them continuously for 30 days. After use, the test subjects scored the use effect using a 5-point system: 4.5-5 points or more means very good, very satisfied; 3.5-4.5 points means good; 2.5-3.5 points means medium and acceptable; and below 2.5 points means bad, unacceptable. The score of each group is the average of 10 people, and the results are shown in Table 3.

[0122] Table 3

[0123] sample Degreasing effect Scalp comfort Application Example 1 4.8 4.9 Application Example 2 4.5 4.5 Application Example 3 4.7 4.6 Application Example 4 4.3 4.3 Application Example 5 4.3 4.4 Application Example 6 4.6 4.4 Comparative application example 1 3.0 2.8 Comparative Application Example 2 3.1 2.7 Comparative Application Example 3 2.4 2.6 Comparative Application Example 4 2.4 2.6 Comparative Application Example 5 2.2 2.3

[0124] According to Table 3, the shampoo provided by the present invention with added plant fermentation products has an average comprehensive score of more than 4.5 points, which means that the shampoo has an excellent oil control effect and makes the scalp more comfortable after use.

[0125] Test Example 4 Safety Evaluation:

[0126] The specific method is as follows: 40 females aged 18-35 years old with no history of allergies were selected, and each subject tried the samples prepared in Application Examples 1-6. After cleaning the back of the subject, the spot tester with the sample was applied to the selected position on the back with a non-irritating tape. After pasting, it was lightly pressed with fingers to make it evenly attached to the skin for 48 hours. The subject kept the patch area dry within 48 hours, and avoided intense exercise, scratching the patch area, long-term sunlight exposure, etc. After 48 hours, the tester was removed and marked, and after 30 minutes, the indentation disappeared and the judgment was made under sufficient light.

[0127] The grading standards for adverse skin reactions are shown in Table 4:

[0128] Table 4

[0129]

[0130] The results are shown in Table 5:

[0131] Table 5

[0132]

[0133]

[0134] It can be seen from the data in Table 5 that after removing the spot tester, no adverse reactions were observed on the skin of the volunteers, which indicates that the raw materials used in the product of the present invention are safe and non-irritating, have no adverse reactions to the human body, and are highly safe.

[0135] The applicant declares that the present invention illustrates the preparation method of a plant fermentation product and its product and application through the above-mentioned embodiments, but the present invention is not limited to the above-mentioned embodiments, that is, it does not mean that the present invention must rely on the above-mentioned embodiments to be implemented. Those skilled in the art should understand that any improvement of the present invention, equivalent replacement of various raw materials of the product of the present invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of the present invention.

[0136] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, a variety of simple modifications can be made to the technical solution of the present invention, and these simple modifications all belong to the protection scope of the present invention.

[0137] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

Claims

1. A method for preparing a plant fermentation product, characterized in that: The preparation method comprises: (1) Ginseng, astragalus, sophora flavescens, Platycladus orientalis leaves, licorice and soybean are mixed and crushed, sieved and mixed with water, and then heated and pre-extracted, and filtered to obtain liquid A; (2) mixing liquid A with glucose and phosphate, adding water and sterilizing the mixture to obtain liquid B; (3) adding fermentation bacteria to liquid B, filtering, centrifuging, and sterilizing after fermentation to obtain a plant fermentation product filtrate; (4) The plant fermentation product filtrate is concentrated and freeze-dried to obtain the plant fermentation product.

2. The method for preparing a plant fermentation product according to claim 1, characterized in that: The mass ratio of ginseng, astragalus, sophora flavescens, Platycladus orientalis leaves, licorice and soybean in step (1) is (2-6):(3-10):(3-6):(5-12):(3-5):(1-3).

3. The method for preparing a plant fermentation product according to claim 1 or 2, characterized in that: The mesh size of the sieving in step (1) is 60-80 mesh; Preferably, the amount of water added in step (1) is 3-10 times the mass of Platycladus orientalis leaves; Preferably, the heating temperature in step (1) is 80-90°C; Preferably, the pre-withdrawal time in step (1) is 50-70 minutes.

4. The method for preparing a plant fermentation product according to any one of claims 1 to 3, characterized in that: The mass ratio of glucose, phosphate and Platycladus orientalis leaves in step (2) is (0.5-2):(0.05-0.2):(5-12).

5. The method for preparing a plant fermentation product according to any one of claims 1 to 4, characterized in that: The amount of water added in step (2) is 1-3 times the total amount of feed liquid A; Preferably, the sterilization method is high temperature sterilization; Preferably, the high temperature sterilization temperature is 80-90°C and the time is 30-60 minutes.

6. The method for preparing a plant fermentation product according to any one of claims 1 to 5, characterized in that: The mass ratio of the fermentation bacteria to Platycladus orientalis leaves in step (3) is (0.5-1.5): (5-12); Preferably, the fermentation bacteria is Bacillus subtilis.

7. The method for preparing a plant fermentation product according to any one of claims 1 to 6, characterized in that: The fermentation in step (3) is aerobic fermentation; Preferably, the fermentation temperature is 25-40°C and the fermentation time is 16-72h; Preferably, the concentration in step (4) is to concentrate to 30-40% of the volume of the plant fermentation product filtrate.

8. A plant fermentation product, characterized in that: The plant fermentation product is prepared by the method according to any one of claims 1 to 7.

9. Use of the plant fermentation product according to claim 8 in the preparation of cosmetics.

10. The use according to claim 9, characterized in that: The plant fermentation product is compounded with butanediol and 1,2-hexanediol to prepare cosmetics; Preferably, the mass ratio of the plant fermentation product to butanediol and 1,2-hexanediol is (70-90):(10-20):(0.8-1.5).

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