Rose fermentation liquor as well as preparation method and application thereof

Abstract

The invention discloses rose fermentation liquor as well as a preparation method and application thereof. According to the method, pure rose flowers are fermented by using unique maneosporium fibuligerum, and under the condition of not additionally adding a nitrogen source, a nitrogen source or a growth factor, macromolecular substances such as polysaccharide and protein which are difficult to decompose by lactic acid bacteria can be fully hydrolyzed by using a single strain, so that more rose phenol, rose flavone, vitamin C, anthocyanin and the like are released; meanwhile, the yeast is matched with the roses, so that the rose fermentation liquid is additionally endowed with an oil control effect. The method is short in fermentation time and high in process benefit, secondary high-temperature sterilization is not needed after fermentation is finished, loss of thermosensitive volatile components of the roses is avoided, the fragrance of the roses is reserved, meanwhile, the unique ester fragrance of yeast is fused, and the prepared rose fermentation liquor is richer and lasting in fragrance level and more lasting in fragrance. The rose fermentation raw material has the advantages of multiple functions, strong efficacy and low cost, and has a good application prospect in the daily chemical industry.

Description

Technical Field

[0001] The invention discloses rose fermentation liquid and a preparation method and application thereof, belonging to the field of daily chemical raw materials. Background Art

[0002] Roses are widely grown around the world, distributed in Bulgaria, Turkey, Morocco, France, Russia and other countries. Roses also have a long history of cultivation in my country. The development and application of roses are mostly concentrated in the food industry, and its product forms are diverse, including rose snacks, rose wine, rose vinegar, rose jam, rose tea, rose drinks, etc. The most widely used roses in the daily chemical industry are rose essential oils and hydrosols. Traditional plant extraction methods will produce more waste residues and wastewater, and there are problems such as pollution control, high energy consumption, and low utilization rate of all rose ingredients. Scientific and technological innovation promotes raw material and product innovation. The development of more cosmetic raw materials with new ideas and new technologies is of great significance to promote product iteration. Biofermentation technology originated 3,000 years ago, and now it has become more standardized and scientific under the development of the bioindustry. It is worth noting that the process and results of fermenting roses with different strains are quite large. In order to improve the cost-effectiveness of rose fermentation raw materials, it is necessary to seek a more suitable fermentation mode and develop a more economical, efficient and safe production process.

[0003] Chinese invention patent CN201810984810 discloses an application of plant lactobacillus in the preparation of lactobacillus rose fermented beverages, using plant lactobacillus and rose mixed fermentation to produce a large amount of alcohols, ester substances, can increase the taste and flavor of the fermented liquid, but is not suitable for application in the field of cosmetics. Chinese invention patent CN 115429732 B discloses a rose fermentation filtrate as a cosmetic raw material, which uses a combination of plant lactobacillus, thermophilic streptococci, adolescent bifidobacterium, and long bifidobacterium. Although the above two patents have different application fields, the strains used are all lactic acid bacteria. The greatest contribution of lactic acid bacteria to food is the special flavor and taste, which is not required in cosmetics. Although there is no exclusive microbial application list for cosmetics at present, in order to improve the efficacy of raw materials and reduce production costs, we should use fermentation cost performance as the primary reference when selecting cosmetic strains from the food microbial application list. As is known to all, the enzyme activity systems of microorganisms of different genera are quite different. Fungi or Bacillus with a higher degree of evolution have stronger enzyme activities. The various lactic acid bacteria used in patent CN 115429732B all belong to the genus Lactobacillus. Microorganisms of the same genus have higher homology and more similar metabolic networks at the evolutionary level, and most lactic acid bacteria have weak macromolecular hydrolase activities, that is, these lactic acid bacteria have a demand for monosaccharides and oligosaccharides, but it is difficult to convert macromolecules such as pectin, cellulose, and protein. Since roses contain 8.5% protein and 68% carbohydrates, and there are fewer directly available carbon sources, additional culture medium needs to be added, which results in most of the components of rose fermentation liquid coming from the metabolites of the culture medium, rather than the rose itself, so the rose fermentation liquid is not a 100% rose plant extract fermentation raw material.

[0004] 100% rose fermentation does not require the addition of additional compounds, and the whole plant extract of rose itself is used as the fermentation substrate. To achieve this goal, in most cases, it is necessary to ferment with bacterial enzymes, multi-bacteria complementary fermentation or select other more excellent single bacterial species. Chinese invention patent CN 113813209 B discloses a rose petal fermentation liquid and its preparation method and use. The method comprises the steps of: (1) using brewer's yeast for the first fermentation to obtain a primary fermentation liquid; (2) using Bacillus subtilis for the second fermentation to obtain a rose petal fermentation liquid. This method uses two high-enzyme active bacterial species for complementary fermentation, and the conversion is thorough. However, in this invention, two fermentation stages must be carried out and two bacterial species must be used separately to achieve the ideal purpose. The process is cumbersome, time-consuming and labor-intensive. After the fermentation, it needs to be sterilized at 121°C, which will destroy the high-temperature-resistant substances such as citronellol and eugenol in roses. Brewer's yeast causes a safety risk of alcohol residue in the fermentation liquid, which may affect the application of natural and safe raw materials in cosmetics.

[0005] Therefore, the current preparation methods of rose fermentation raw materials have problems such as inappropriate fermentation strains, high process costs, incomplete fermentation, large losses from multiple high temperatures, long raw material preparation cycles, and low rose fermentation utilization rates, which indirectly lead to weak efficacy or low cost-effectiveness of the rose fermentation liquid raw materials. Summary of the invention

[0006] In order to solve the shortcomings of the current rose fermentation, the first purpose of the present invention is to provide a method for preparing a rose fermentation liquid. The method uses 100% rose petals as the fermentation matrix, and screens a partner yeast suitable for fermenting roses from multiple different genera. The yeast has stronger hydrolase activity than lactic acid bacteria, and can fully hydrolyze the total sugar and protein of roses into small molecule sugars, polypeptides and amino acids, significantly improving the content of total phenols and flavonoids in roses. And the process cycle is short, and fermentation for 48h can achieve the fermentation effect of Aspergillus for up to 5 days, which improves the skin care activity of roses. However, unlike Aspergillus fermentation, Aspergillus fermentation requires 121°C to completely kill spores after fermentation. The yeast only needs to maintain 68°C for 30min to inactivate all microorganisms, avoiding the secondary high temperature damage to the active ingredients of roses. In addition, the yeast can give the rose fermentation liquid the skin care effect of oil control while fermenting, enriching the skin care effect of the rose fermentation liquid.

[0007] To achieve the above purpose, the specific technical solution is as follows:

[0008] A method for preparing rose fermented liquid comprises the following steps:

[0009] Step 1, taking the yeast out of the glycerol tube, streaking and culturing on a solid yeast glucose peptone medium to obtain a single yeast colony;

[0010] Step 2, picking a single colony of yeast and expanding the culture in a liquid yeast glucose peptone medium to obtain a yeast seed liquid;

[0011] Step 3, weigh rose petals and add pure water to make rose slurry in a homogenizer, heat and stir the rose slurry and cool it to room temperature, then sterilize it at high temperature and cool it to room temperature for later use;

[0012] Step 4, adding yeast seed liquid to rose pulp and fermenting to obtain fermentation liquid;

[0013] Step 5: centrifuge the fermentation liquid, filter the supernatant, heat and cool it, add butanediol, and compound to obtain rose fermentation liquid.

[0014] Furthermore, the yeast in step 1 is Saccharomyces cerevisiae, and the streaking culture is carried out at 30° C. for 48 hours.

[0015] Furthermore, the conditions for the expanded culture in step 2 are culturing at 30° C. for 48 hours.

[0016] Furthermore, in the rose slurry in step 3, the ratio of rose petals to pure water is 1:10 (m / m), the heating and stirring conditions are 55° C. hot soaking and stirring for 2 hours, and the high temperature sterilization conditions are 121° C. sterilization for 20 minutes.

[0017] Furthermore, the rose petals in step 3 are fresh Damascus rose petals produced in Longmen Mountain, Chengdu, Sichuan.

[0018] Furthermore, in step 4, the yeast seed liquid is added to the rose slurry in an amount of 5% (v / v), and the fermentation conditions are temperature 30° C., dissolved oxygen value 70%, pH=6.5, and time 48 hours.

[0019] Furthermore, in step 5, the fermentation broth is centrifuged at 12000 rpm for 10 min, the supernatant is filtered through a 0.45 μm filter membrane, and then filtered through diatomaceous earth until it is clarified, the heating condition is heated at 68° C. for 30 min, the cooling condition is rapidly cooled to 4-5° C., and the amount of butanediol added is 30%.

[0020] The second technical solution provided by the present invention is: a rose fermentation liquid, which is prepared according to the above preparation method.

[0021] The third technical solution provided by the present invention is: an application of the rose fermentation liquid in the preparation of cosmetics, wherein the cosmetics are skin external preparations prepared with the rose fermentation liquid as an active ingredient and conventional pharmaceutical or cosmetic excipients or auxiliary ingredients.

[0022] Furthermore, the cosmetics include one or more of lotions, creams, cleansers, essences, facial masks, and mud masks.

[0023] Furthermore, the added amount of the fermentation product in the cosmetic is 0.1%-10%.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] 1. The preparation method disclosed in the present invention uses a unique spore-coated yeast to ferment pure rose flowers. Without adding additional nitrogen sources, nitrogen sources or growth factors, a single strain can fully hydrolyze polysaccharides, proteins and other macromolecular substances that are difficult to decompose by lactic acid bacteria, release more rose phenol, rose flavonoids, vitamin C, anthocyanins, etc., and enhance the skin care effect of rose itself. At the same time, the combination of yeast and rose also gives the rose fermentation liquid an additional oil control effect.

[0026] 2. The preparation method disclosed in the present invention has a short fermentation time and high process efficiency. After the fermentation is completed, no secondary high-temperature sterilization is required, which avoids the loss of rose heat-sensitive volatile components. While retaining the fragrance of the rose itself, it also integrates the unique ester fragrance of yeast. The prepared rose fermentation liquid has richer and more lasting fragrance. It is a multifunctional, highly effective, and low-cost rose fermentation raw material, and has a good application prospect in the daily chemical industry. DETAILED DESCRIPTION

[0027] The following is a further detailed description of the claims of the present invention in conjunction with specific implementation methods, but does not constitute any limitation to the present invention. Any limited modifications made by anyone within the scope of protection of the claims of the present invention are still within the scope of protection of the claims of the present invention.

[0028] Preparation method example

[0029] Step 1, taking out the spore-coated yeast (purchased from China Center for Type Culture Collection, strain number CCTCCCB20081663) from the glycerol tube, streaking and culturing for three generations on a solid yeast glucose peptone medium to obtain a single yeast colony;

[0030] Step 2, picking a single colony of yeast in a liquid yeast glucose peptone medium, culturing in a shaking incubator at 30° C. and 200 rpm for 24 h to obtain a yeast seed solution;

[0031] Step 3, weigh 100g of fresh Damascus rose flowers from Longmen Mountain, Sichuan, add them to 600g of pure water, beat them into rose slurry in a homogenizer, dilute the rose slurry to 1000g with pure water, soak the rose slurry in a 55°C hot water bath while stirring at 100rpm for 2h, cool to room temperature, then sterilize at 121°C for 20min, cool to room temperature, and set aside;

[0032] Step 4: Use sterile dilute ammonia water to adjust the pH to 7.0 ± 0.2, and use sterile saline to adjust the yeast seed solution concentration to 10 8 CFU / mL, inoculate the yeast seed liquid into the rose pulp at a 2% inoculation rate, control the dissolved oxygen value at 80% by adjusting the compressed air ventilation volume and stirring speed, control the pH value at 7.0±0.2 with dilute ammonia water, and ferment at 30°C for 2 days to obtain the fermentation liquid;

[0033] Step 5: After the fermentation is completed, the fermentation liquid is successively centrifuged at 16000 rpm for 10 min, microfiltered, and filtered through diatomaceous earth circulation to obtain a clear and transparent fermentation liquid. The fermentation liquid is heated to 68° C. and maintained at this temperature for 30 min, then rapidly cooled to 4-5° C., 30% butanediol is added, and rose fermentation liquid is compounded.

[0034] Application Examples

[0035] A rose ferment extract essence comprises, by weight, 10 parts of aroma-producing yeast rose whole plant extract fermentation liquid, 5 parts of butylene glycol, 3 parts of glycerol, 0.2 parts of carbomer, 0.2 parts of arginine, 0.04 parts of beta-glucan, 0.5 parts of 1,2-hexanediol, 0.5 parts of p-hydroxyacetophenone, and 80.56 parts of water.

[0036] Comparative Example 1

[0037] The difference between this comparative example and the preparation method example is that the culture medium without microorganisms is inoculated in this comparative example, and the other parts are the same as those in the preparation method example.

[0038] Comparative Example 2

[0039] The difference between this comparative example and the preparation method example is that the fermentation strain used is Chinese cerevisiae yeast (purchased from Shandong Xinfuwo Bioengineering Co., Ltd.), and the other parts are the same as those in the preparation method example.

[0040] Comparative Example 3

[0041] The difference between this comparative example and the preparation method embodiment is that the fermentation strain used is commercially available Aspergillus oryzae (Zhongke 3.951), and the culture medium components used are glucose 2%, peptone 1%, KH2PO40.1%, MgSO40.05% and NaCl0.05%.What was inoculated was Aspergillus oryzae spore, and its preparation method is: when the 3rd generation flat board was covered with mycelium and spore appeared, with sterile physiological saline, the spore on the flat board was scraped off and washed out, put into the triangular flask that aseptic glass stirring beads were housed, with magnetic stirring apparatus 300r / min, vibration 20min.Filter and remove mycelium with 6 layers of sterile gauze, count with hemocytometer plate and use sterile physiological saline with spore concentration is 108CFU / mL, fermenter dissolved oxygen value is controlled at 85%, and fermentation duration is 5 days, and the microbial inactivation condition of the fermented liquid after purification is 121 ℃ of secondary sterilization 15min, and other parts are all identical with the preparation method embodiment.

[0042] Comparative Example 4

[0043] The difference between this comparative example and the preparation method embodiment is that the fermented bacteria used are lactic acid bacteria purchased from Shandong Zhongke Jiayi Bioengineering Co., Ltd., specifically including plant lactobacillus, breve bifidobacterium, thermophilic streptococcus, lactobacillus casei, long bifidobacterium, bulgaricus, adolescent bifidobacterium, lactobacillus acidophilus, bifidobacterium culture medium is BS solid culture medium containing 0.5% cysteine ​​hydrochloride, other lactic acid bacteria culture medium is MRS solid culture medium, and culture condition is to cultivate 48h in 37 ℃ of anaerobic boxes. The seed liquid of inoculation is a composite lactic acid bacteria containing 8 kinds of lactic acid bacteria equal volume mixing. Fermentation condition is 5% dissolved oxygen value, 300rpm stirring speed, and fermentation is 2 days at 37 ℃, and other parts are all the same as the preparation method embodiment.

[0044] Comparative Example 5

[0045] The difference between this comparative example and the preparation method example is that the fermentation strain used is Bacillus purchased from Shandong Zhongke Jiayi Bioengineering Co., Ltd., the culture medium used is LB culture medium, the culture conditions are 37°C, 200rpm shaking culture, the fermentation conditions are 50% dissolved oxygen value, and fermentation is carried out at 37°C for 2 days. The microbial inactivation conditions of the fermentation liquid after purification are secondary sterilization at 121°C for 15min, and the other parts are the same as those in the preparation method example.

[0046] Comparative Example 6

[0047] The difference between this comparative example and the preparation method example is that the rose used is Shandong Pingyin double-petal red rose, and the other parts are the same as those in the preparation method example.

[0048] Comparative Example 7

[0049] The difference between this comparative example and the preparation method example is that the rose used is Lanzhou Yongdeng Kushui rose, and the other parts are the same as those in the preparation method example.

[0050] Comparative Example 8

[0051] The difference between this comparative example and the preparation method example is that the rose used is Chengde thorn rose, and the other parts are the same as those in the preparation method example.

[0052] Comparative Example 9

[0053] This comparative example is to prepare an essence containing a rose fermentation liquid different from that in the application example. The difference between this essence and the application example is that the rose fermentation liquid used is the Shandong Pingyin double-petal red rose fermentation liquid prepared in comparative example 6, and the other parts are the same as those in the application example.

[0054] Comparative Example 10

[0055] This comparative example is to prepare an essence containing a rose fermentation liquid different from that in the application example. The difference between this essence and the application example is that the rose fermentation liquid used is the Lanzhou Yongdeng Kushui rose fermentation liquid prepared in comparative example 7, and the other parts are the same as those in the application example.

[0056] Comparative Example 11

[0057] This comparative example is to prepare an essence containing a rose fermentation liquid different from that in the application example. The difference between this essence and the application example is that the rose fermentation liquid used is the Chengde thorny rose fermentation liquid prepared in comparative example 8, and the other parts are the same as those in the application example.

[0058] In order to better illustrate the advantages of the present invention, the following is a test experiment on the substance changes and active substance content of the fermented liquid of the rose provided by the present invention after fermentation. 。

[0059] Experiment 1: Test of changes in ingredient content before and after fermentation

[0060] Rose fermentation broth samples in the preparation method embodiment and comparative examples 1-5 were collected to determine the changes in total sugar, protein, amino acid, reducing sugar, total phenol, and flavonoid content before and after fermentation. The total phenol content was tested with reference to the Folin phenol colorimetric method; the total flavonoid content was determined by the ALCl3 colorimetric method; the total sugar content was determined with reference to the phenol-sulfuric acid method; the protein content was determined with reference to Coomassie Brilliant Blue G-250; the reducing sugar content was determined with reference to the 3,5-dinitrosalicylic acid method; and the total amount of free amino acids was tested with an amino acid automatic analyzer. The test results are shown in Table 1.

[0061] Table 1. Changes in ingredient content before and after fermentation

[0062]

[0063] As shown in Table 1, the effects of different strains of rose fermentation on the components of roses vary greatly. Among them, lactic acid bacteria fermentation has poor hydrolysis ability on total sugar and protein of roses, resulting in incomplete fermentation. After the fermentation, the rose residue still contains a lot of nutrients. In contrast, fungal fermentation has a better effect. Aspergillus oryzae, Bacillus and Saccharomyces cerevisiae can basically metabolize and transform all the above macromolecular nutrients, consume almost all reducing sugars, and produce more amino acids, total rose phenols and flavonoids.

[0064] Experiment 2: Comparative test of the efficacy of rose fermented liquid

[0065] The antioxidant activity test method refers to the standard T / SHRH006-2018 "Cosmetics-Free Radical (DPPH) Scavenging Experimental Method", the whitening efficacy test method refers to the standard T / GDCA006-2021 Cosmetic Raw Materials Tyrosinase Activity Inhibition Test Method, and the oil control effect evaluation method uses human immortalized sebaceous gland cells SZ95. The steps are as follows: the test samples are diluted into different concentrations and added to the SZ95 cell plate respectively. The cytotoxicity is determined by the MTT method, and combined with the cell morphology, the sample concentration with no obvious cytotoxicity is screened out for the next experiment. Take a 96-well cell plate with a well-grown monolayer, discard the nutrient solution, add the diluted sample, 50ul / well, add 6 wells for each dilution, add 50ul modeling agent (testosterone and linoleic acid mixture) to each well, and set up a blank control (BC) and a negative control (model group, NC). The blank control adds 100ul / well of DMEM or MEM containing 2% bovine serum, and the negative control uses 50ul / well serum-free medium plus 50ul / well modeling agent. After adding the sample, culture at 37℃±1℃ and CO2 concentration of 5.0%±1% for 24-48h, and observe the cell morphology and growth every day under a phase contrast microscope. After the culture is completed, discard the supernatant, wash once with PBS, add 100ul Nile red working solution to each well, react at 37℃ in the dark for 20min, and detect the fluorescence intensity at Ex / Em=485nm / 565nm.

[0066] Result calculation and judgment

[0067] Relative content of fat (%) = (MFI 样品 -MFI BC ) / (MFI NC -MFI BC )×100%

[0068] Oil inhibition rate (%) = [1-(MFI 样品 -MFI BC ) / (MFI NC -MFI BC )]×100%

[0069] Where:

[0070] MFI 样品 Refers to the mean fluorescence intensity of the sample group;

[0071] MFI NC is the mean fluorescence intensity of the negative control group;

[0072] MFI BC is the mean fluorescence intensity of the blank control group.

[0073] Table 2. Results of comparative experiments on the efficacy of rose fermented liquid

[0074]

[0075]

[0076] As shown in Table 2, the rose fermentation liquid of Aspergillus oryzae, Bacillus and Saccharomyces cerevisiae has a strong free radical scavenging rate and tyrosinase inhibition rate, and only Saccharomyces cerevisiae gives the rose fermentation liquid a better oil control effect.

[0077] Experiment 3: Human testing of rose fermented liquid

[0078] 120 healthy subjects who met the inclusion criteria were recruited, aged 35-50 years old, regardless of gender; their facial skin had obvious wrinkles, fine lines, dry skin, itchy skin, etc.; and they had not participated in other tests within one month.

[0079] After cleansing their face every morning and evening, the subjects used the product according to the product instructions, applied it evenly on the face, and gently pressed for absorption. Other anti-wrinkle skin care products were discontinued during the test. Before each test, the subjects cleaned their faces uniformly and sat quietly for 30 minutes in a test environment with a temperature of (21±1)℃ and a relative humidity of 50%±10%. The subjects in this study were required to return for a total of 2 times, in week 0 and week 4 after use. The stratum corneum water content (measured by the capacitance of the dielectric medium of the stratum corneum of the skin), transepidermal water loss, skin wrinkles (by collecting facial images of the subjects and counting the average volume of skin wrinkles before and after using the product) and other data of all subjects before using the product (week 0) were used as the control group. After using the sample for the fourth week, the stratum corneum water content, transepidermal water loss, skin wrinkles and other data of the subjects were tested as the experimental group, and the difference in each test index after using different products was counted.

[0080] Statistics

[0081] SPSS25.0 statistical software was used to test the normal distribution of the test data. If the test data was normally distributed, the paired t test method was used for statistical analysis; if the test data was non-normally distributed, the rank sum test method was used for statistical analysis. The statistical methods all adopted two-tailed tests, and the test level α = 0.05. Significance analysis: "ns" means that there is no significant difference in the measured value compared with before use (P>0.05), "*" means that there is a significant difference in the measured value compared with before use (P<0.05), "**" means that there is an extremely significant difference in the measured value compared with before use (0.05≤P<0.01); "***" means that there is an extremely significant difference in the measured value compared with before use (0.01≤P<0.005); "****" means that there is an extremely significant difference in the measured value compared with before use (0.005≤P<0.001).

[0082] Table 3. Results of human body test of rose fermented liquid

[0083]

[0084] As shown in Table 3, the four rose fermented liquids can improve skin moisture and reduce facial wrinkles, among which product 4 with Bulgarian Damascus rose fermented liquid added has the best moisturizing and anti-wrinkle effects.

[0085] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A method for preparing rose fermentation liquid, characterized in that: It consists of the following steps: Step 1, taking the yeast out of the glycerol tube, streaking and culturing on a solid yeast glucose peptone medium to obtain a single yeast colony; Step 2, picking a single colony of yeast and expanding the culture in a liquid yeast glucose peptone medium to obtain a yeast seed liquid; Step 3, weigh rose petals and add pure water to make rose slurry in a homogenizer, heat and stir the rose slurry and cool it to room temperature, then sterilize it at high temperature and cool it to room temperature for later use; Step 4, adding yeast seed liquid to rose pulp and fermenting to obtain fermentation liquid; Step 5: centrifuge the fermentation liquid, filter the supernatant, heat and cool it, add butanediol, and compound to obtain rose fermentation liquid.

2. The preparation method according to claim 1, characterized in that: The yeast in step 1 is Saccharomyces cerevisiae, and the streak culture is carried out at 30° C. for 48 hours.

3. The preparation method according to claim 1, characterized in that: The conditions for the expanded culture in step 2 are culturing at 30° C. for 48 hours.

4. The preparation method according to claim 1, characterized in that: The rose petals in step 3 are fresh Damascus rose petals produced in Longmen Mountain, Sichuan. The ratio of rose petals to pure water in the rose slurry in step 3 is 1:10 (m / m). The heating and stirring conditions are hot soaking and stirring at 55° C. for 2 hours, and the high-temperature sterilization conditions are sterilization at 121° C. for 20 minutes.

5. The preparation method according to claim 1, characterized in that: In the step 4, the yeast seed liquid is added to the rose pulp in an amount of 5% (v / v), and the fermentation conditions are temperature 30° C., dissolved oxygen value 70%, pH=6.5, and time 48 hours.

6. The preparation method according to claim 1, characterized in that: The fermentation broth is centrifuged at 12000 rpm for 10 min in step 5, the supernatant is filtered through a 0.45 μm filter membrane, and then filtered through diatomaceous earth until it is clear, the heating condition is heated at 68° C. for 30 min, the cooling condition is rapidly cooled to 4-5° C., and the amount of butanediol added is 30%.

7. A rose fermentation liquid, characterized in that: Prepared according to any one of claims 1 to 6.

8. Use of the rose fermented liquid according to claim 7 in the preparation of cosmetics, characterized in that: The cosmetic is a skin external preparation prepared by taking the rose fermentation liquid as an active component and adding conventional pharmaceutical or cosmetic auxiliary materials or auxiliary ingredients.

9. The use according to claim 8, characterized in that: The cosmetics include one or more of lotions, creams, cleansers, essences, facial masks, and mud masks.

10. The use according to claim 8, characterized in that: The added amount of the fermentation product in the cosmetics is 0.1%-10%.

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