Coconut oil essence hand cream and preparation method thereof

Abstract

The invention provides coconut oil essence hand cream and a preparation method thereof. The hand cream is prepared from the following raw materials in parts by weight: 18 to 24 parts of coconut oil essence, 12 to 15 parts of compound tremella extract, 3 to 6 parts of fig fruit extract, 7 to 10 parts of grape seed oil, 6 to 9 parts of olive fruit oil, 4 to 7 parts of squalane, 5 to 8 parts of fucoidin, 3 to 6 parts of galactooligosaccharide, 2 to 4 parts of dipotassium glycyrrhizinate, 10 to 14 parts of propylene glycol, 12 to 15 parts of glycerol, 0.01 to 0.05 part of preservative, 10 to 14 parts of sucrose fatty acid ester, 13 to 17 parts of sorbitan olivate, 0.2 to 0.6 part of essence and 140 to 180 parts of water. Through the mutual synergistic effect of the raw materials such as the coconut oil essence, the composite tremella extract, the fig extract, the grape seed oil, the olive fruit oil, the squalane, the fucoidin and the galactooligosaccharide, moisture of hand skin can be effectively locked, a protective layer is formed on the surface layer of the skin, loss of moisture of the hand skin is reduced, and the hand cream has a good hand moisturizing effect. Therefore, the hand skin is kept in a moisturized state, and the problems of skin dryness, desquamation, cracking and the like are effectively reduced.

Description

Technical Field

[0001] The invention relates to the technical field of hand creams, and in particular to a coconut oil essence hand cream and a preparation method thereof. Background Art

[0002] Hands are the part of the body that comes into direct contact with the outside world the most every day. In autumn and winter, the skin of the hands will become very dry due to the dry environment. The skin of the hands is very fragile. If it is not protected in time, it is easy to cause dry, rough, dead skin barbs or cracking problems on the hands, affecting the health of the skin on the hands. With the improvement of people's living standards, more and more attention is paid to skin care. Therefore, hand skin care liquid is increasingly valued by the public. Skin care cream is a skin care product used to maintain the skin, especially the outermost stratum corneum of the skin, with a certain amount of moisture. It can effectively prevent and relieve problems such as dry, rough, and cracked skin. Frequent use in autumn and winter can make the skin of the hands more delicate and moisturized. On the market, there are various hand creams with various functional effects, but due to unreasonable raw material ratios and other reasons, the use effect is not ideal, and it has not been able to improve the problems of dry, rough, and cracked skin on the hands. Coconut oil is a natural vegetable oil that contains a large amount of monounsaturated fatty acids. It can effectively moisturize the skin and form a protective film to prevent the skin from losing water and relieve the problem of dry skin. It can be used in skin care products. In addition, coconut oil also contains vitamin E, which has an antioxidant effect, can delay skin aging and help keep the skin healthy. Hainan Province is rich in coconuts. Extracting coconut oil from coconuts and applying it to skin care products can further improve the deep processing value of coconuts. Summary of the invention

[0003] In view of this, the present invention proposes a coconut oil essence hand cream and a preparation method thereof. The hand cream prepared by the present invention can effectively moisturize hands, reduce the problems of dryness and cracking of hands, and meet people's demand for hand cream.

[0004] The technical solution of the present invention is achieved in this way:

[0005] A coconut oil essence hand cream comprises the following raw materials in parts by weight: 18-24 parts of coconut oil essence, 12-15 parts of composite tremella extract, 3-6 parts of fig fruit extract, 7-10 parts of grape seed oil, 6-9 parts of olive oil, 4-7 parts of squalane, 5-8 parts of fucoidan, 3-6 parts of galacto-oligosaccharide, 2-4 parts of dipotassium glycyrrhizinate, 10-14 parts of propylene glycol, 12-15 parts of glycerol, 0.01-0.05 parts of preservative, 10-14 parts of sucrose fatty acid ester, 13-17 parts of sorbitan olivate, 0.2-0.6 parts of essence and 140-180 parts of water. The coconut oil essence is obtained by extracting coconut meat through supercritical carbon dioxide.

[0006] Furthermore, the preservative is one or both of methylparaben and ethylparaben.

[0007] Furthermore, the preparation method of the coconut oil essence is: taking coconut meat and shredding it, drying it, and crushing it to obtain coconut meat powder, and subjecting the coconut meat powder to supercritical carbon dioxide extraction and separation to obtain coconut oil essence.

[0008] Furthermore, the carbon dioxide flow rate is 24-28 L / h, the extraction temperature is 35-40° C., the extraction pressure is 7.5-8.0 MPa, and the extraction time is 60-80 min.

[0009] Furthermore, the composite Tremella extract comprises Tremella polysaccharide extract, glucosamine, triethanolamine, and caprylic / capric triglyceride in a mass ratio of 7-9:3-5:2-3:3-5.

[0010] Furthermore, the preparation method of the composite Tremella extract is: after mixing triethanolamine and caprylic / capric triglyceride at a rotation speed of 500-700 r / min, adding Tremella polysaccharide extract and glucosamine and stirring and mixing at a rotation speed of 1000-1200 r / min to obtain the composite Tremella extract.

[0011] Furthermore, the preparation method of the tremella polysaccharide is as follows: drying and crushing tremella to obtain tremella powder, adding the tremella powder into water for soaking and then boiling, filtering, retaining the filtrate, adding water to the filter residue for boiling, filtering to obtain the second filtrate, combining the two filtrates to obtain a total filtrate, adding glucose to the total filtrate, mixing and sterilizing at high temperature, then adding plant lactobacillus for fermentation, filtering to obtain a first fermentation liquid, adding yeast to the first fermentation liquid for fermentation, sterilizing, and centrifuging to remove precipitation to obtain a tremella extract.

[0012] Furthermore, the ratio of tremella powder to water is g / mL 1:12-15; the soaking temperature is 40-50°C and the time is 60-70 min; the ratio of filter residue to water is g / mL 1:8-10; the decoction time is 60-90 min; the amount of Lactobacillus plantarum added is 1-2% of the total filtrate mass; the Lactobacillus plantarum fermentation temperature is 25-30°C and the time is 2-3 h; the amount of yeast added is 1.5-2.2% of the mass of the first fermentation liquid; the yeast fermentation temperature is 30-40°C and the time is 5-6 h.

[0013] The preparation method of the coconut oil essence hand cream of the present invention comprises the following steps:

[0014] (1) Grape seed oil, olive oil, sucrose fatty acid ester, and sorbitan olivate are stirred and mixed to obtain liquid A;

[0015] (2) adding squalane, fucoidan, galacto-oligosaccharide, dipotassium glycyrrhizinate, propylene glycol and glycerol into water and stirring to obtain liquid B;

[0016] (3) Liquid A is added to liquid B and stirred and mixed once, and then coconut oil essence, compound tremella extract, and fig extract are added and stirred and mixed again. After cooling to 30-40° C., preservatives and flavors are added and stirred and mixed evenly, and the mixture is homogenized to obtain coconut oil essence hand cream.

[0017] Furthermore, in step (1), the speed of the stirring and mixing is 500-650 r / min and the temperature is 70-80°C; in step (2), the speed of the stirring and mixing is 600-800 r / min and the temperature is 50-60°C; in step (3), the speed of the first stirring and mixing is 1000-1200 r / min, the temperature is 50-60°C, and the time is 10-12 min; the speed of the second stirring and mixing is 1600-1800 r / min and the time is 6-9 min.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] The present invention can effectively lock the moisture of the hand skin through the synergistic effect of various raw materials such as coconut oil essence, composite tremella extract, fig extract, grape seed oil, olive oil, squalane, fucoidan, oligogalactose, etc., form a protective layer on the surface of the skin, reduce the loss of moisture from the hand skin, thereby keeping the hand skin moisturized, and effectively reducing the problems of dry skin peeling, cracking, etc. In addition, the hand cream of the present invention can form an emulsion with uniform texture and good spreadability, and can also enhance the elasticity and toughness of the skin and enhance the tenderness and fullness of the skin.

[0020] By extracting coconut meat through a suitable supercritical carbon dioxide process, a highly active coconut oil extract can be obtained, which helps to form a skin barrier and reduce water loss, thereby playing a moisturizing role; the composite tremella extract can obtain a highly active tremella extract through a reasonable raw material ratio and the fermentation of the filtrate, thereby avoiding the loss of effective ingredients and improving the moisturizing and moisturizing effect of the tremella extract in hand cream. DETAILED DESCRIPTION

[0021] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0022] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0023] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0024] The fig fruit extract of the invention is fig (FICUS CARICA) fruit extract, the grape seed oil is grape (VITIS VINIFERA) seed oil, the olive fruit oil is olive (OLEAEUROPAEA) fruit oil, and the tremella polysaccharide is tremella (TREMELLA FUCIFORMIS) polysaccharide.

[0025] The plant lactobacillus of the present invention is purchased from Hebei Liqia Biotechnology Co., Ltd., the product name is plant lactobacillus, and the content is ≥10 billion / g.

[0026] The yeast of the present invention was purchased from Xi'an Fengde Biotechnology Co., Ltd., the product name is Saccharomyces boulardii, and the content is ≥20 billion / g.

[0027] Example 1

[0028] The preparation method of coconut oil essence comprises: shredding coconut meat, drying and crushing to obtain coconut meat powder, subjecting the coconut meat powder to supercritical carbon dioxide extraction for 80 minutes under the conditions of carbon dioxide flow rate of 26 L / h, extraction temperature of 36° C. and extraction pressure of 7.8 MPa, and separating to obtain coconut oil essence;

[0029] The composite Tremella extract comprises Tremella polysaccharide extract, glucosamine, triethanolamine, and caprylic / capric triglyceride in a mass ratio of 7:3:2:3;

[0030] The preparation method of the composite tremella extract is as follows: after uniformly mixing triethanolamine and caprylic / capric triglyceride at a rotation speed of 700 r / min, adding tremella polysaccharide extract and glucosamine and stirring and uniformly mixing at a rotation speed of 1100 r / min to obtain the composite tremella extract;

[0031] The preparation method of Tremella polysaccharide comprises the following steps: drying and crushing Tremella to obtain Tremella powder, adding Tremella powder into water at a solid-liquid ratio of 1:12, soaking at a temperature of 45°C for 60 minutes, and then boiling for 70 minutes, filtering, retaining the filtrate, adding water to the filter residue at a solid-liquid ratio of 1:9 for boiling for 90 minutes, filtering to obtain a second filtrate, combining the two filtrates to obtain a total filtrate, adding glucose to the total filtrate, mixing and sterilizing at high temperature, adding Lactobacillus plantarum to ferment at a temperature of 25°C for 3 hours, wherein the amount of Lactobacillus plantarum added is 2% of the mass of the total filtrate, filtering to obtain a first fermentation liquid, adding yeast to the first fermentation liquid, fermenting at a temperature of 30°C for 5 hours, wherein the amount of yeast added is 2% of the mass of the first fermentation liquid, sterilizing, and centrifuging to remove precipitation to obtain a Tremella extract;

[0032] The coconut oil essence hand cream of this embodiment includes the following raw materials in parts by weight: 21 parts of coconut oil essence, 13 parts of compound tremella extract, 5 parts of fig fruit extract, 10 parts of grape seed oil, 6 parts of olive oil, 5 parts of squalane, 6 parts of fucoidan, 6 parts of galacto-oligosaccharide, 4 parts of dipotassium glycyrrhizinate, 10 parts of propylene glycol, 13 parts of glycerol, 0.03 parts of preservative, 14 parts of sucrose fatty acid ester, 15 parts of sorbitan olivate, 0.5 parts of essence, and 160 parts of water; the preservative is methylparaben;

[0033] The preparation method of coconut oil essence hand cream comprises the following steps:

[0034] (1) Grape seed oil, olive oil, sucrose fatty acid ester, and sorbitan olivate are stirred and mixed at a speed of 500 r / min and a temperature of 75° C. to obtain liquid A;

[0035] (2) adding squalane, fucoidan, galacto-oligosaccharide, dipotassium glycyrrhizinate, propylene glycol and glycerol into water and stirring at a speed of 700 r / min and a temperature of 50° C. to obtain liquid B;

[0036] (3) At a speed of 1100 r / min and a temperature of 50° C., liquid A was added to liquid B and stirred for 12 min, and then coconut oil extract, compound tremella extract, and fig extract were added and stirred for 6 min at a speed of 1600 r / min. After cooling to 30° C., preservatives and flavors were added and stirred and mixed, and homogenized to obtain coconut oil extract hand cream.

[0037] Example 2

[0038] The preparation method of coconut oil essence comprises: shredding coconut meat, drying and crushing to obtain coconut meat powder, subjecting the coconut meat powder to supercritical carbon dioxide extraction for 60 minutes under the conditions of carbon dioxide flow rate of 24 L / h, extraction temperature of 40° C. and extraction pressure of 8.0 MPa, and separating to obtain coconut oil essence;

[0039] The composite Tremella extract comprises Tremella polysaccharide extract, glucosamine, triethanolamine, and caprylic / capric triglyceride in a mass ratio of 8:5:3:4;

[0040] The preparation method of the composite tremella extract comprises: mixing triethanolamine and caprylic / capric triglyceride at a rotation speed of 500 r / min, and then adding tremella polysaccharide extract and glucosamine and stirring and mixing at a rotation speed of 1000 r / min to obtain the composite tremella extract;

[0041] The preparation method of Tremella polysaccharide comprises the following steps: drying and crushing Tremella to obtain Tremella powder, adding Tremella powder into water at a solid-liquid ratio of 1:14, soaking at a temperature of 50°C for 70 minutes, and then boiling for 60 minutes, filtering, retaining the filtrate, adding water to the filter residue at a solid-liquid ratio of 1:10 for boiling for 80 minutes, filtering to obtain a second filtrate, combining the two filtrates to obtain a total filtrate, adding glucose to the total filtrate, mixing and sterilizing at high temperature, adding Lactobacillus plantarum to ferment at a temperature of 30°C for 2 hours, wherein the amount of Lactobacillus plantarum added is 1% of the mass of the total filtrate, filtering to obtain a first fermentation liquid, adding yeast to the first fermentation liquid, fermenting at a temperature of 35°C for 5.5 hours, wherein the amount of yeast added is 1.5% of the mass of the first fermentation liquid, sterilizing, and centrifuging to remove precipitation to obtain a Tremella extract;

[0042] The coconut oil essence hand cream of this embodiment comprises the following raw materials in parts by weight: 18 parts of coconut oil essence, 12 parts of compound Tremella fuciformis extract, 4 parts of fig fruit extract, 7 parts of grape seed oil, 9 parts of olive oil, 7 parts of squalane, 7 parts of fucoidan, 3 parts of galacto-oligosaccharide, 2 parts of dipotassium glycyrrhizinate, 12 parts of propylene glycol, 15 parts of glycerol, 0.01 parts of preservative, 12 parts of sucrose fatty acid ester, 13 parts of sorbitan olivate, 0.4 parts of essence, and 150 parts of water; the preservative is ethylparaben;

[0043] The preparation method of coconut oil essence hand cream comprises the following steps:

[0044] (1) Grape seed oil, olive oil, sucrose fatty acid ester, and sorbitan olivate are stirred and mixed at a speed of 650 r / min and a temperature of 70° C. to obtain liquid A;

[0045] (2) adding squalane, fucoidan, galacto-oligosaccharide, dipotassium glycyrrhizinate, propylene glycol and glycerol into water and stirring at a speed of 750 r / min and a temperature of 60° C. to obtain liquid B;

[0046] (3) At a speed of 1000 r / min and a temperature of 60° C., liquid A was added to liquid B and stirred for 10 min. Then, coconut oil extract, compound tremella extract, and fig extract were added and stirred for 9 min at a speed of 1800 r / min. After cooling to 40° C., preservatives and flavors were added and stirred and mixed. The mixture was homogenized to obtain coconut oil extract hand cream.

[0047] Example 3

[0048] The preparation method of coconut oil essence comprises: shredding coconut meat, drying and crushing to obtain coconut meat powder, subjecting the coconut meat powder to supercritical carbon dioxide extraction for 70 minutes under the conditions of carbon dioxide flow rate of 28 L / h, extraction temperature of 35° C. and extraction pressure of 7.5 MPa, and separating to obtain coconut oil essence;

[0049] The composite Tremella extract comprises Tremella polysaccharide extract, glucosamine, triethanolamine, and caprylic / capric triglyceride in a mass ratio of 9:4:3:5;

[0050] The preparation method of the composite tremella extract is as follows: after uniformly mixing triethanolamine and caprylic / capric triglyceride at a rotation speed of 600 r / min, adding tremella polysaccharide extract and glucosamine and stirring and uniformly mixing at a rotation speed of 1200 r / min to obtain the composite tremella extract;

[0051] The preparation method of Tremella polysaccharide comprises the following steps: drying and crushing Tremella to obtain Tremella powder, adding Tremella powder into water at a solid-liquid ratio of 1:15, soaking at a temperature of 40°C for 65 minutes, and then boiling for 80 minutes, filtering, retaining the filtrate, adding water to the filter residue at a solid-liquid ratio of 1:8 for boiling for 85 minutes, filtering to obtain a second filtrate, combining the two filtrates to obtain a total filtrate, adding glucose to the total filtrate, mixing and sterilizing at high temperature, adding Lactobacillus plantarum to ferment at a temperature of 26°C for 2.5 hours, wherein the amount of Lactobacillus plantarum added is 1.2% of the mass of the total filtrate, filtering to obtain a first fermentation liquid, adding yeast to the first fermentation liquid, fermenting at a temperature of 40°C for 6 hours, wherein the amount of yeast added is 1.8% of the mass of the first fermentation liquid, sterilizing, and centrifuging to remove precipitation to obtain a Tremella extract;

[0052] The coconut oil essence hand cream of this embodiment comprises the following raw materials in parts by weight: 24 parts of coconut oil essence, 15 parts of composite Tremella fuciformis extract, 3 parts of fig fruit extract, 8 parts of grape seed oil, 7 parts of olive oil, 6 parts of squalane, 8 parts of fucoidan, 5 parts of galacto-oligosaccharide, 3 parts of dipotassium glycyrrhizinate, 14 parts of propylene glycol, 14 parts of glycerol, 0.04 parts of preservative, 13 parts of sucrose fatty acid ester, 17 parts of sorbitan olivate, 0.5 parts of essence, and 150 parts of water; the preservative is composed of methylparaben and ethylparaben in a mass ratio of 2:1;

[0053] The preparation method of coconut oil essence hand cream comprises the following steps:

[0054] (1) Grape seed oil, olive oil, sucrose fatty acid ester, and sorbitan olivate are stirred and mixed at a speed of 600 r / min and a temperature of 80° C. to obtain liquid A;

[0055] (2) adding squalane, fucoidan, galacto-oligosaccharide, dipotassium glycyrrhizinate, propylene glycol and glycerol into water and stirring at a speed of 800 r / min and a temperature of 55° C. to obtain liquid B;

[0056] (3) At a speed of 1200 r / min and a temperature of 55° C., liquid A was added to liquid B and stirred for 11 min, and then coconut oil extract, compound tremella extract, and fig extract were added and stirred for 8 min at a speed of 1700 r / min. After cooling to 30° C., preservatives and flavors were added and stirred and mixed, and homogenized to obtain coconut oil extract hand cream.

[0057] Comparative Example 1

[0058] The difference between this comparative example and Example 3 is that the raw material ratio of the coconut oil essence hand cream is changed, and the rest is the same as Example 1.

[0059] The coconut oil essence hand cream of this comparative example comprises the following raw materials in parts by weight: 9 parts of coconut oil essence, 6 parts of compound tremella extract, 15 parts of fig fruit extract, 28 parts of grape seed oil, 19 parts of olive oil, 8 parts of squalane, 1 part of fucoidan, 1 part of galacto-oligosaccharide, 1 part of dipotassium glycyrrhizinate, 21 parts of propylene glycol, 19 parts of glycerin, 0.04 parts of preservatives, 5 parts of sucrose fatty acid esters, 4 parts of sorbitan olivate, 0.5 parts of flavors, and 150 parts of water.

[0060] Comparative Example 2

[0061] The difference between this comparative example and Example 3 is that the raw materials of the hand cream do not contain coconut oil essence, and the rest is the same as Example 1.

[0062] The hand cream of this comparative example comprises the following raw materials in parts by weight: 27 parts of composite Tremella extract, 11 parts of fig fruit extract, 8 parts of grape seed oil, 7 parts of olive oil, 6 parts of squalane, 8 parts of fucoidan, 5 parts of galacto-oligosaccharide, 3 parts of dipotassium glycyrrhizinate, 14 parts of propylene glycol, 14 parts of glycerol, 0.04 parts of preservative, 13 parts of sucrose fatty acid ester, 17 parts of sorbitan olivate, 0.5 parts of essence, and 150 parts of water; the preservative is composed of methylparaben and ethylparaben in a mass ratio of 2:1;

[0063] The preparation method of hand cream comprises the following steps:

[0064] (1) Grape seed oil, olive oil, sucrose fatty acid ester, and sorbitan olivate are stirred and mixed at a speed of 600 r / min and a temperature of 80° C. to obtain liquid A;

[0065] (2) adding squalane, fucoidan, galacto-oligosaccharide, dipotassium glycyrrhizinate, propylene glycol and glycerol into water and stirring at a speed of 800 r / min and a temperature of 55° C. to obtain liquid B;

[0066] (3) At a speed of 1200 r / min and a temperature of 55° C., liquid A was added to liquid B and stirred for 11 min. Then, the composite Tremella fuciformis extract and the fig fruit extract were added and stirred for another 8 min at a speed of 1700 r / min. After cooling to 30° C., preservatives and flavors were added and stirred and mixed uniformly to obtain a hand cream.

[0067] Comparative Example 3

[0068] The difference between this comparative example and Example 3 is that the composite Tremella fuciformis extract is replaced with Tremella fuciformis polysaccharide, and the rest is the same as Example 1.

[0069] The coconut oil essence hand cream of this comparative example comprises the following raw materials in parts by weight: 24 parts of coconut oil essence, 15 parts of Tremella polysaccharide, 3 parts of fig fruit extract, 8 parts of grape seed oil, 7 parts of olive oil, 6 parts of squalane, 8 parts of fucoidan, 5 parts of galacto-oligosaccharide, 3 parts of dipotassium glycyrrhizinate, 14 parts of propylene glycol, 14 parts of glycerol, 0.04 parts of preservative, 13 parts of sucrose fatty acid ester, 17 parts of sorbitan olivate, 0.5 parts of essence, and 150 parts of water; the preservative is composed of methylparaben and ethylparaben in a mass ratio of 2:1;

[0070] The preparation method of coconut oil essence hand cream comprises the following steps:

[0071] (1) Grape seed oil, olive oil, sucrose fatty acid ester, and sorbitan olivate are stirred and mixed at a speed of 600 r / min and a temperature of 80° C. to obtain liquid A;

[0072] (2) adding squalane, fucoidan, galacto-oligosaccharide, dipotassium glycyrrhizinate, propylene glycol and glycerol into water and stirring at a speed of 800 r / min and a temperature of 55° C. to obtain liquid B;

[0073] (3) At a speed of 1200 r / min and a temperature of 55° C., liquid A was added to liquid B and stirred for 11 min, and then coconut oil extract, tremella polysaccharide, and fig extract were added and stirred for 8 min at a speed of 1700 r / min. After cooling to 30° C., preservatives and flavors were added and stirred and mixed evenly, and the mixture was homogenized to obtain coconut oil extract hand cream.

[0074] Comparative Example 4

[0075] The difference between this comparative example and Example 3 is that the raw materials of the coconut oil essence hand cream do not contain grape seed oil and olive oil, and the rest are the same as Example 1.

[0076] The coconut oil essence hand cream of this comparative example comprises the following raw materials in parts by weight: 24 parts of coconut oil essence, 15 parts of compound tremella extract, 11 parts of fig fruit extract, 13 parts of squalane, 8 parts of fucoidan, 5 parts of galacto-oligosaccharide, 3 parts of dipotassium glycyrrhizinate, 14 parts of propylene glycol, 14 parts of glycerol, 0.04 parts of preservative, 13 parts of sucrose fatty acid ester, 17 parts of sorbitan olivate, 0.5 parts of essence, and 150 parts of water; the preservative is composed of methylparaben and ethylparaben in a mass ratio of 2:1;

[0077] The preparation method of coconut oil essence hand cream comprises the following steps:

[0078] (1) stirring and mixing sucrose fatty acid ester and sorbitan olivate at a speed of 600 r / min and a temperature of 80° C. to obtain liquid A;

[0079] (2) adding squalane, fucoidan, galacto-oligosaccharide, dipotassium glycyrrhizinate, propylene glycol and glycerol into water and stirring at a speed of 800 r / min and a temperature of 55° C. to obtain liquid B;

[0080] (3) At a speed of 1200 r / min and a temperature of 55° C., liquid A was added to liquid B and stirred for 11 min, and then coconut oil extract, compound tremella extract, and fig extract were added and stirred for 8 min at a speed of 1700 r / min. After cooling to 30° C., preservatives and flavors were added and stirred and mixed, and homogenized to obtain coconut oil extract hand cream.

[0081] Comparative Example 5

[0082] The difference between this comparative example and Example 3 is that the raw materials of the coconut oil essence hand cream do not contain squalane, fucoidan, and oligogalactose, and the rest is the same as Example 1.

[0083] The coconut oil essence hand cream of this comparative example comprises the following raw materials in parts by weight: 24 parts of coconut oil essence, 15 parts of composite Tremella fuciformis extract, 3 parts of fig fruit extract, 8 parts of grape seed oil, 7 parts of olive oil, 9 parts of dipotassium glycyrrhizinate, 22 parts of propylene glycol, 19 parts of glycerol, 0.04 parts of preservative, 13 parts of sucrose fatty acid ester, 17 parts of sorbitan olivate, 0.5 parts of flavor, and 150 parts of water; the preservative is composed of methylparaben and ethylparaben in a mass ratio of 2:1;

[0084] The preparation method of coconut oil essence hand cream comprises the following steps:

[0085] (1) Grape seed oil, olive oil, sucrose fatty acid ester, and sorbitan olivate are stirred and mixed at a speed of 600 r / min and a temperature of 80° C. to obtain liquid A;

[0086] (2) adding dipotassium glycyrrhizinate, propylene glycol and glycerol into water and stirring at a speed of 800 r / min and a temperature of 55° C. to obtain liquid B;

[0087] (3) At a speed of 1200 r / min and a temperature of 55° C., liquid A was added to liquid B and stirred for 11 min, and then coconut oil extract, compound tremella extract, and fig extract were added and stirred for 8 min at a speed of 1700 r / min. After cooling to 30° C., preservatives and flavors were added and stirred and mixed, and homogenized to obtain coconut oil extract hand cream.

[0088] The coconut oil essence hand creams prepared in the above Examples 1-3 and Comparative Examples 1-5 were subjected to performance testing experiments.

[0089] (1) Moisturizing properties

[0090] Accurately weigh 5 g of each of the hand cream samples prepared in Examples 1-3 and Comparative Examples 1-5 in a weighing bottle, record the original mass, and place each 3 samples in a group. Then, place them in a silica gel dryer for 24 and 48 hours, weigh them again, and calculate the moisturizing rate according to the following formula:

[0091] Moisture retention rate (%) = m 2 / m 1 ×100%

[0092] In the formula, m 2 is the mass of the hand cream after 24 or 48 hours, g; m 1 is the mass of hand cream before placement, g.

[0093] Table 1 Moisturizing properties of hand cream

[0094]

[0095]

[0096] The above results show that the hand creams prepared in Examples 1-3 of the present invention can maintain a good moisturizing effect through the synergistic effect of each raw material such as coconut oil essence, composite tremella extract, fig extract, grape seed oil, olive oil, squalane, fucoidan, and oligogalactose, and as time increases, they still have good moisturizing properties, can form an effective protective layer, and reduce water loss. Compared with Example 3, Comparative Example 1 changes the raw material ratio of the hand cream, the raw material of the coconut oil essence hand cream of Comparative Example 2 does not contain coconut oil essence, Comparative Example 3 replaces the composite tremella extract with tremella polysaccharide, the raw material of the coconut oil essence hand cream of Comparative Example 4 does not contain grape seed oil and olive oil, and the raw material of Comparative Example 5 does not contain squalane, fucoidan, and oligogalactose. The prepared hand cream cannot effectively play a synergistic role, cannot form an effective protective film, and the moisturizing property decreases.

[0097] 80 volunteers were randomly selected, half of them were male and half were female, and their ages were between 20 and 45 years old. There were no abnormal changes in the hand skin of all volunteers, and no cosmetics or drugs were applied. The volunteers were randomly divided into 8 groups, 10 in each group, corresponding to the hand cream products prepared in Examples 1-3 and Comparative Examples 1-5, respectively. Then, sensory evaluation was performed based on the appearance, moisture, spreadability, film-forming properties and other properties. The scores of each volunteer were counted, and the total score of each item was 5 points, with 5 points being the highest score, indicating good and very satisfactory; 4 points being very good; 3 points being acceptable; and less than 3 points being unacceptable. The results were averaged, as shown in the following table.

[0098] Table 2 Sensory evaluation of hand cream

[0099]

[0100]

[0101] The above results show that the hand creams prepared in Examples 1-3 of the present invention have good moisturizing properties, high hydration, and the emulsions are uniform and delicate and easy to spread on the skin surface to form an effective protective film, avoid the loss of skin moisture, and effectively avoid causing problems such as dry skin and cracking. Compared with Example 3, Comparative Example 1 changes the raw material ratio of the hand cream, the raw materials of the coconut oil essence hand cream of Comparative Example 2 do not contain coconut oil essence, Comparative Example 3 replaces the composite Tremella extract with Tremella polysaccharide, the raw materials of the coconut oil essence hand cream of Comparative Example 4 do not contain grape seed oil and olive oil, and the raw materials of Comparative Example 5 do not contain squalane, fucoidan, and oligogalactose, and the skin care effect is reduced.

[0102] According to GB / T13531.1-2008 "Determination of pH value of general test methods for cosmetics" and QB / T1857-2013 "Moisturizing creams", the sensory indexes, pH, heat resistance, cold resistance, centrifugal stability and other properties of the hand creams prepared in Examples 1-3 of the present invention were measured.

[0103] Table 3 Performance evaluation of the hand creams prepared in Examples 1-3

[0104]

[0105]

[0106] The above results show that the hand creams prepared in Examples 1-3 of the present invention have good performance and good stability.

[0107] Finally, the hand cream prepared by the present invention is used on cracked skin, which can effectively alleviate the degree of skin cracking and heal the cracked skin, and can maintain and improve the moisture and smoothness of the hand skin.

[0108] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A coconut oil essence hand cream, characterized in that: The invention comprises the following raw materials in parts by weight: 18-24 parts of coconut oil essence, 12-15 parts of composite tremella extract, 3-6 parts of fig fruit extract, 7-10 parts of grape seed oil, 6-9 parts of olive oil, 4-7 parts of squalane, 5-8 parts of fucoidan, 3-6 parts of galacto-oligosaccharide, 2-4 parts of dipotassium glycyrrhizinate, 10-14 parts of propylene glycol, 12-15 parts of glycerol, 0.01-0.05 parts of preservative, 10-14 parts of sucrose fatty acid ester, 13-17 parts of sorbitan olivate, 0.2-0.6 parts of essence and 140-180 parts of water; the coconut oil essence is obtained by extracting coconut meat through supercritical carbon dioxide.

2. The coconut oil essence hand cream according to claim 1, characterized in that: The preservative is one or both of methylparaben and ethylparaben.

3. The coconut oil essence hand cream according to claim 1, characterized in that: The preparation method of the coconut oil essence comprises the following steps: shredding coconut meat, drying and crushing the coconut meat powder to obtain coconut meat powder, and subjecting the coconut meat powder to supercritical carbon dioxide extraction and separation to obtain the coconut oil essence.

4. The coconut oil essence hand cream according to claim 3, characterized in that: The carbon dioxide flow rate is 24-28 L / h, the extraction temperature is 35-40° C., the extraction pressure is 7.5-8.0 MPa, and the extraction time is 60-80 min.

5. The coconut oil essence hand cream according to claim 1, characterized in that: The composite tremella extract comprises tremella polysaccharide extract, glucosamine, triethanolamine and caprylic / capric triglyceride in a mass ratio of 7-9:3-5:2-3:3-5.

6. The coconut oil essence hand cream according to claim 5, characterized in that: The preparation method of the composite tremella extract comprises the following steps: uniformly mixing triethanolamine and caprylic / capric triglyceride at a rotation speed of 500 to 700 r / min, and then adding tremella polysaccharide extract and glucosamine and stirring and uniformly mixing at a rotation speed of 1000 to 1200 r / min to obtain the composite tremella extract.

7. The coconut oil essence hand cream according to claim 5, characterized in that: The preparation method of the tremella polysaccharide comprises the following steps: drying and crushing tremella to obtain tremella powder, adding the tremella powder into water for soaking and then boiling, filtering, retaining the filtrate, adding water to the filter residue for boiling, filtering to obtain a second filtrate, combining the two filtrates to obtain a total filtrate, adding glucose to the total filtrate, mixing and sterilizing at high temperature, then adding plant lactobacillus for fermentation, filtering to obtain a first fermentation liquid, adding yeast to the first fermentation liquid for fermentation, sterilizing, and centrifuging to remove precipitation to obtain a tremella extract.

8. The coconut oil essence hand cream according to claim 7, characterized in that: The g / mL ratio of tremella powder to water is 1:12-15; the soaking temperature is 40-50°C and the time is 60-70 min; the g / mL ratio of filter residue to water is 1:8-10; the decoction time is 60-90 min; the amount of Lactobacillus plantarum added is 1-2% of the total filtrate mass; the Lactobacillus plantarum fermentation temperature is 25-30°C and the time is 2-3 h; the amount of yeast added is 1.5-2.2% of the mass of the first fermentation liquid; the yeast fermentation temperature is 30-40°C and the time is 5-6 h.

9. The method for preparing the coconut oil essence hand cream according to any one of claims 1 to 8, characterized in that: The following steps are involved: (1) Grape seed oil, olive oil, sucrose fatty acid ester, and sorbitan olivate are stirred and mixed to obtain liquid A; (2) adding squalane, fucoidan, galacto-oligosaccharide, dipotassium glycyrrhizinate, propylene glycol and glycerol into water and stirring to obtain liquid B; (3) Liquid A is added to liquid B and stirred and mixed once, and then coconut oil essence, compound tremella extract, and fig extract are added and stirred and mixed again. After cooling to 30-40° C., preservatives and flavors are added and stirred and mixed evenly, and the mixture is homogenized to obtain coconut oil essence hand cream.

10. The method for preparing the coconut oil essence hand cream according to claim 9, characterized in that: In step (1), the speed of stirring and mixing is 500-650 r / min and the temperature is 70-80°C; in step (2), the speed of stirring and mixing is 600-800 r / min and the temperature is 50-60°C; in step (3), the speed of the first stirring and mixing is 1000-1200 r / min, the temperature is 50-60°C, and the time is 10-12 min; the speed of the second stirring and mixing is 1600-1800 r / min and the time is 6-9 min.

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