Functional capsule lipstick prepared from Provens tomatoes and preparation method of functional capsule lipstick

Abstract

The invention relates to the field of cosmetics, in particular to a functional capsule lipstick prepared from Provens tomatoes and a preparation method of the functional capsule lipstick, and the preparation method comprises the following steps: firstly, pulverizing the Provens tomatoes to obtain superfine powder of the Provens tomatoes; putting the obtained provens tomato superfine powder into a beaker, adding the olive oil and the food toner, and stirring until the provens tomato superfine powder and the food toner are completely fused in the olive oil to form a mixture; adding food-grade candelilla wax and food-grade white beeswax into the obtained mixture, putting the mixture into a constant-temperature water bath kettle, heating in a water bath, uniformly stirring, injecting the mixture into a lipstick mold after the food-grade candelilla wax and the food-grade white beeswax are completely dissolved, and naturally condensing and forming to form lipstick paste; and inserting the lipstick paste into a capsule lipstick tube to obtain the functional capsule lipstick prepared from the Provens tomato. The problems that an existing lipstick is complex in component, so that safety is insufficient, and resource waste is likely to be caused are solved.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of cosmetics, in particular to a functional capsule lipstick made of Provencal tomatoes and a preparation method thereof. BACKGROUND

[0002] In today's cosmetics market, lipstick is one of the indispensable makeup products in women's daily life, with its rich color and diverse categories occupying a significant market share. With women's pursuit of beauty constantly upgrading, lipstick not only becomes an important element in personal image shaping, but also gradually evolves into a way of expressing individuality and fashion attitude. Various brands of lipstick on the market offer a wide range of color choices to meet the needs of different skin colors and occasions. However, despite the wide range of lipstick options, consumers' concerns about product safety, ingredient transparency, and environmental friendliness continue to grow.

[0003] Although the range of lipstick options is wide, many products on the market still have the problem of complex ingredients, including synthetic pigments, excessive heavy metal content, and excessive fragrance addition. These problems can cause lip irritation in users, and even accidentally ingest lipstick while eating, which poses a potential threat to human health. Even though there are natural plant lipsticks on the market that use plants as raw materials for ingredient extraction, they still involve the residue of chemical reagents. In addition, since lipstick has a certain shelf life, combined with consumers' tendency to frequently purchase new colors, some lipsticks are not fully consumed, causing unnecessary waste of resources.

[0004] Therefore, it is necessary to invent a functional capsule lipstick made of Provencal tomatoes and a preparation method thereof to solve the above problems. SUMMARY

[0005] The present application provides a functional capsule lipstick made of Provencal tomatoes and a preparation method thereof to solve the problem of complex ingredients in existing lipsticks, which leads to insufficient safety and easy resource waste.

[0006] The present application is implemented by using the following technical solutions:

[0007] A preparation method of a functional capsule lipstick made of Provencal tomatoes, comprising the following steps:

[0008] S1: After washing and removing the stem of the Provencal tomatoes, put them into hot water for blanching;

[0009] S2: After peeling, slicing, and removing the seeds of the blanched Provencal tomatoes, put them into an electric heating constant temperature air drying oven for hot air drying;

[0010] S3: Put the hot air dried Provence tomatoes into the material tank of the ultrafine grinder for grinding treatment;

[0011] S4: Screen the Provence tomato powder obtained by grinding treatment to obtain Provence tomato ultrafine powder;

[0012] S5: Put the obtained Provence tomato ultrafine powder into a beaker, and add olive oil and food color powder, stir until the Provence tomato ultrafine powder and food color powder are completely dissolved in the olive oil to form a mixture;

[0013] S6: Add food grade candelilla wax and food grade white beeswax to the obtained mixture, and place it in a constant temperature water bath heater for water bath heating, stir uniformly, and after the food grade candelilla wax and food grade white beeswax are completely dissolved, pour it into a lipstick mold, and after natural condensation and molding, a lipstick paste body is formed, which is inserted into a capsule lipstick tube to obtain a functional capsule lipstick made of Provence tomatoes.

[0014] Further, the temperature of the hot water is 80°C, and the blanching time is 1 min.

[0015] Further, the thickness of the sliced Provence tomatoes is 0.5 cm.

[0016] Further, the moisture content of the hot air dried Provence tomatoes is less than or equal to 7%.

[0017] Further, the number of revolutions of the ultrafine grinder is 28000 r / min, and the power is 2200 W.

[0018] Further, the mesh size of the screen is 200 mesh.

[0019] Further, the mass fraction of the Provence tomato ultrafine powder is 0.3-0.45 parts, the mass fraction of the olive oil is 1-1.6 parts, the mass fraction of the food color powder is 0.1-0.25 parts, the mass fraction of the food grade candelilla wax is 0.1-0.25 parts, and the mass fraction of the food grade white beeswax is 0.1-0.25 parts.

[0020] Further, the water bath heating temperature of the constant temperature water bath heater is 85°C.

[0021] A functional capsule lipstick made of Provence tomatoes, which is obtained based on the preparation method of a Provence tomato ultrafine powder functional lipstick according to the present application, and includes the following raw material components in mass fraction: Provence tomato ultrafine powder 0.3-0.45 parts, olive oil 1-1.6 parts, food color powder 0.1-0.25 parts, food grade candelilla wax 0.1-0.25 parts, and food grade white beeswax 0.1-0.25 parts.

[0022] Further, the following raw material components are included in the quality parts: Provence tomato ultrafine powder 0.3 parts, olive oil 1.6 parts, food color powder 0.2 parts, food grade candelilla wax 0.25 parts, food grade white beeswax 0.2 parts; the diameter of the capsule lipstick tube is 0.9 cm, and the length is 3.1 cm.

[0023] The present application provides a functional capsule lipstick made of Provence tomatoes and a preparation method thereof, which has the following advantages compared with the prior art:

[0024] 1. The present application uses Provence tomato ultrafine powder as the main raw material, combines food grade white beeswax, food grade candelilla wax, olive oil and food color powder, simplifies the formula, improves the safety of the product, avoids the problems of synthetic pigments, excessive heavy metals and excessive fragrances in traditional lipsticks, and ensures that consumers use pure food grade lipstick; At the same time, the method of making tomato ultrafine powder by drying Provence tomato slices not only ensures the safety of the lipstick without adding chemical raw materials, but also retains rich nutritional ingredients, which contains rich ascorbic acid and lycopene. These two components have strong antioxidant function, can effectively protect the skin from free radical damage, delay aging, and ascorbic acid has repair and moisturizing effect on dry or damaged lips, and lycopene also provides anti-ultraviolet protection.

[0025] 2. The functional capsule lipstick of the present application adopts a capsule design, so that each lipstick can be fully consumed, reducing the waste of resources caused by incomplete use, and at the same time, due to its good physical and chemical stability and long shelf life, further reducing unnecessary waste, and also having the advantage of environmental protection. DETAILED DESCRIPTION

[0026] The technical solutions in the embodiments of the present application will be described below in conjunction with the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0027] Embodiment 1

[0028] A preparation method of a functional capsule lipstick made of Provence tomatoes, comprising the following steps:

[0029] S1: select high-quality Provence tomatoes, wash and remove the stems, then put them in hot water at 80℃ for 1min;

[0030] S2: The blanched Provence tomatoes are placed on a chopping board and peeled, sliced and seeded, and then evenly spread in a culture dish, the thickness of the slices being 0.5 cm, and then placed in an electric heating constant-temperature air drying oven for hot air drying, so as to ensure that the moisture content of the hot air dried Provence tomatoes is less than or equal to 7%;

[0031] S3: The hot air dried Provence tomatoes are placed in a material tank of an ultrafine pulverizer with a rotation number of 28000 r / min and a power of 2200 W for pulverizing treatment, and the particle size of the Provence tomato powder is controlled by controlling the treatment time under room temperature conditions;

[0032] S4: The Provence tomato powder obtained by the pulverizing treatment is sieved with a 200-mesh sieve to obtain Provence tomato ultrafine powder;

[0033] S5: 0.3 g of the obtained Provence tomato ultrafine powder is placed in a beaker, 1.6 g of olive oil and 0.1 g of food color powder are added, and stirring is performed until the Provence tomato ultrafine powder and the food color powder are completely dissolved in the olive oil to form a mixture;

[0034] S6: 0.1 g of food-grade candelilla wax and 0.2 g of food-grade white beeswax are added to the obtained mixture, and the mixture is placed in an 85℃ constant-temperature water bath for water bath heating, and stirring is performed until the food-grade candelilla wax and the food-grade white beeswax are completely dissolved, and then the mixture is injected into a lipstick mold to naturally condense and form a lipstick paste body, and the lipstick paste body is inserted into a capsule lipstick tube with a diameter of 0.9 cm and a length of 3.1 cm to obtain a functional capsule lipstick made of Provence tomatoes.

[0035] Example 2

[0036] The difference between this example and Example 1 is that the mass of the following raw material components is respectively 0.4 g of Provence tomato ultrafine powder, 1.4 g of olive oil, 0.25 g of food color powder, 0.2 g of food-grade candelilla wax, and 0.25 g of food-grade white beeswax, and the remaining steps are the same as those of Example 1.

[0037] Example 3

[0038] The difference between this example and Example 1 is that the mass of the following raw material components is respectively 0.3 g of Provence tomato ultrafine powder, 1.6 g of olive oil, 0.2 g of food color powder, 0.25 g of food-grade candelilla wax, and 0.2 g of food-grade white beeswax, and the remaining steps are the same as those of Example 1.

[0039] Example 4

[0040] The difference between the present example and Example 1 is that the mass of the following raw material components is respectively 0.45 g of Provence tomato ultra-fine powder, 1 g of olive oil, 0.15 g of food color powder, 0.15 g of food-grade candelilla wax, and 0.15 g of food-grade white beeswax, and the remaining steps are the same as those of Example 1.

[0041] Example 5

[0042] The difference between the present example and Example 1 is that the mass of the following raw material components is respectively 0.45 g of Provence tomato ultra-fine powder, 1 g of olive oil, 0.15 g of food color powder, 0.15 g of food-grade candelilla wax, and 0.15 g of food-grade white beeswax, and the remaining steps are the same as those of Example 1.

[0043] Example 6

[0044] The orthogonal experiment scheme for designing the optimal ratio of raw material components of the functional capsule lipstick made of Provence tomatoes is as follows:

[0045] Food-grade white beeswax (A), food-grade candelilla wax (B), olive oil (C), Provence tomato ultra-fine powder (D), and food color powder (E) are selected as the five factors, and four levels are selected for each factor to perform an orthogonal experiment, and an L 16 (4 5 ) orthogonal table is established, and the arrangement of factors and levels is shown in Table 1.

[0046] Table 1 Orthogonal experiment factor level table of raw material components of Provence tomato ultra-fine powder functional lipstick

[0047]

[0048] The sensory evaluation method is designed as follows:

[0049] The sensory evaluation method of the functional capsule lipstick made of Provence tomatoes is as follows: 20 students who have been professionally trained are selected to form an evaluation team, and the product is scored in terms of color, odor, molding degree, and spreading property of the functional capsule lipstick made of Provence tomatoes, with 100 points as full marks, and the average score of the evaluation team is taken as the basis for analysis. The sensory evaluation standard of the functional capsule lipstick made of Provence tomatoes is shown in Table 2:

[0050] Table 2 Sensory evaluation standard of the functional capsule lipstick made of Provence tomatoes

[0051]

[0052] The physicochemical index determination is designed as follows:

[0053] The determination of the physical and chemical property indexes of the functional capsule lipstick made of Provence tomatoes includes heat resistance investigation, cold resistance investigation, texture property determination, ascorbic acid content determination, lycopene content determination, pH value determination, and peroxide value determination.

[0054] The standards for investigating heat resistance and cold resistance: The finished functional capsule lipstick made of Provence tomatoes is investigated for heat resistance and cold resistance according to the detection standards in the "China Light Industry Standard Compilation - Cosmetics Volume".

[0055] Heat resistance investigation: The constant temperature incubator is adjusted to (45±1)℃ in advance, the packaged functional capsule lipstick sample is placed in the constant temperature incubator, and is taken out after 24 hours. After recovering to room temperature, it is observed visually.

[0056] Cold resistance investigation: The refrigerator is adjusted to -15℃ to -5℃ in advance, the packaged functional capsule lipstick sample is placed in the refrigerator, and is taken out after 24 hours. After recovering to room temperature, it is observed visually.

[0057] Texture property determination: The hardness of the lipstick paste of the functional capsule lipstick is evaluated by a texture analyzer. Test conditions: the inductive unit is a 100N compression head, a light cutter is used as a probe, the detection speed is 60mm / min, the extrusion distance is 3mm, the rebound height is 8mm, the initial force is 0.5N, the interval time between two tests is 2 seconds, and the test speed after testing is 120mm / min. The sample is repeatedly measured for 3 times, and the average value is taken.

[0058] Ascorbic acid content determination: The ascorbic acid content of the functional capsule lipstick is determined by ultraviolet spectrophotometry.

[0059] Lycopene content determination: The lycopene content of the functional capsule lipstick is determined by spectrophotometry.

[0060] pH value determination: The pH value of the functional capsule lipstick is determined according to the "Cosmetic Safety Technology Specification".

[0061] Peroxide value determination: The peroxide value of the functional capsule lipstick is detected by using the potentiometric titration method according to the detection standard of the lip balm peroxide value in the national standard GB / T 26513-2023 "Lip Balm (Jelly, Cream)".

[0062] Design microbial index determination:

[0063] The total number of colonies is determined according to the "Cosmetic Hygiene Specification" (2015 edition).

[0064] Design shelf life prediction:

[0065] Q 10The model predicts the shelf life of the functional capsule lipstick at room temperature (25℃) storage. The lipstick is stored at two temperatures with a difference of 10℃, and the accurate Q 10 .

[0066]

[0067] In formula (1), F T is the shelf life in days at T℃;

[0068] F T+10 is the shelf life in days at (T+10)℃;

[0069] Q 10 is the change multiple of the product shelf life when the temperature increases by 10℃.

[0070] According to GB / T 26513-2023 "Lip Balm (Jelly, Cream)", with peroxide value 0.2% as the upper limit as the evaluation index, 35℃ and 45℃ constant temperature box as the sample storage condition, the shelf life of the functional capsule lipstick at room temperature (25℃) is calculated according to formula (2).

[0071]

[0072] In formula (2), F b is the shelf life in days at T b ℃;

[0073] Fa is the shelf life in days at Ta℃;

[0074] Q 10 is the change multiple of the product shelf life when the temperature increases by 10℃.

[0075] Δt is the difference between T b and Ta.

[0076] Design of paste consumption test:

[0077] The frequency of using lipstick in daily life is about 3-4 times a day, and the number of times of using the functional capsule lipstick is tested.

[0078] Results and analysis:

[0079] Orthogonal test results and analysis of the best ratio of raw material components of the functional capsule lipstick made of Provence tomatoes:

[0080] Table 3 Orthogonal test table of raw material components of the functional capsule lipstick made of Provence tomatoes

[0081]

[0082]

[0083] Table 3: K i The sum of all sensory scores of a factor at its i level, i = 1, 2, 3, 4; k i is the average value of the sum of all sensory scores of a factor at its i level divided by the number of times the level appears, i = 1, 2, 3, 4; k i is the average value of the sum of all sensory scores of a factor at its i level divided by the number of times the level appears, i = 1, 2, 3, 4; k i = 1, 2, 3, 4; R represents the range, i.e. the maximum difference between different levels of a factor, which is used to measure the importance of the factor on the sensory score.

[0084] From Table 3, the primary and secondary factors affecting the sensory evaluation of the functional capsule lipstick made of Provence tomatoes are in the order of C(R = 31.5) > A(R = 30.75) > D(R = 12.75) > E(R = 8.25) > B(R = 7.75), i.e. the order of the influence of the five factors on the functional capsule lipstick made of Provence tomatoes is olive oil > food-grade white wax > Provence tomato ultra-fine powder > food color powder > food-grade candelilla wax.

[0085] To find the best factor combination formula, we compared the average sensory scores of each factor at four different levels. For each factor, the level with the highest average sensory score was chosen as the best level of the factor. Therefore, for food-grade white wax (A), the highest average sensory score appears at level 3, i.e. k3= 75.5, so A3 is selected. For food-grade candelilla wax (B), the highest average sensory score appears at level 4, i.e. k4= 67.25, so B4 is selected. For olive oil (C), the highest average sensory score appears at level 4, i.e. k4= 79, so C4 is selected. For ultra-fine tomato powder (D), the highest average sensory score appears at level 1, i.e. k1= 70.75, so D1 is selected. For food color powder (E), the highest average sensory score appears at both level 3 and level 4, i.e. k3= 68.5, so E3 is selected. In summary, the theoretically best factor combination formula is A3B4C4D1E3, i.e. the best formula is food-grade white wax 0.2g, food-grade candelilla wax 0.25g, olive oil 1.6g, Provence tomato ultra-fine powder 0.3g, and food color powder 0.2g.

[0086] According to Table 3, the sensory score of sample No. 13 is the highest, i.e. A4B1C4D2E3, with a sensory score of 90 points. The process conditions of A3B4C4D1E3 and A4B1C4D2E3 differ in the addition amounts of food-grade white wax, food-grade candelilla wax, and Provence tomato ultra-fine powder. Subsequently, the functional capsule lipstick made of Provence tomatoes prepared under these two sets of process conditions was verified by sensory score.

[0087] Verification experiment:

[0088] The verification experiment results are shown in Table 4. The sensory score of the A4B1C4D2E3 combination is better than that of the A3B4C4D1E3 combination. Therefore, the A4B1C4D2E3 combination is selected as the optimal process for making the functional capsule lipstick made of Provence tomatoes, i.e., 0.2 g of food-grade white peak wax, 0.25 g of food-grade candelilla wax, 1.6 g of olive oil, 0.3 g of Provence tomato ultra-fine powder, and 0.2 g of food color powder.

[0089] Table 1 verification experiment results

[0090]

[0091] The physical and chemical index determination results and analysis are as follows:

[0092] Table 2 determination results of the physical and chemical properties of the functional capsule lipstick made of Provence tomatoes

[0093]

[0094]

[0095] As shown in Table 5, the functional capsule lipstick made of Provence tomatoes is kept at a high temperature of 45℃ and a low temperature of-10℃ for 24 h. After being restored to room temperature, the lipstick paste has no deformation, oil penetration, and layering phenomenon, and has the same properties as the original sample and can be normally used. In terms of hardness, the functional capsule lipstick made of Provence tomatoes is deformed and broken under the application of a pressure of 1.03 N. In the actual application process, it is not easy to break and has smooth operation. The content of ascorbic acid in the functional capsule lipstick made of Provence tomatoes is 11.50 mg / 100 g, and the content of lycopene is 12.46 mg / 100 g, indicating that the functional capsule lipstick has an antioxidant effect and can improve the state of micro-inflammation of the lips. The pH value and the peroxide value meet the national standard range.

[0096] Microbial index determination experiment results:

[0097] The total bacterial count of the functional capsule lipstick made of Provence tomatoes is less than 500 CFU·g -1 , which meets the microbial limit value requirements for lip cosmetics in the Hygienic Standard for Cosmetics (2015 edition).

[0098] Shelf life prediction experiment results:

[0099] In this experiment, the Q 10 Shelf life prediction model is used to predict the shelf life of the functional capsule lipstick made of Provence tomatoes. The peroxide value is selected as Q 10The reference value of the model. As shown in Table 6, the shelf life under the storage condition of 35 DEG C is 19 days, the shelf life under the storage condition of 45 DEG C is 11 days, and Q 10 = the shelf life under 35 DEG C / the shelf life under 45 DEG C = 19 / 11 = 1.7, Q 10 is brought into formula (2), and the shelf life Fa of the functional capsule lipstick made of Provence tomatoes under the storage condition of normal temperature (25 DEG C) is 32.3 days, wherein T b is 35 DEG C, Ta is 25 DEG C, F b is 19 days, and Delta t is 10.

[0100] Table 3: the shelf life of the functional capsule lipstick made of Provence tomatoes

[0101]

[0102] The test results of the paste consumption are as follows:

[0103] Under the normal use condition, the serviceable days of each functional capsule lipstick made of Provence tomatoes are 22-29 days.

[0104] Conclusion:

[0105] The present application aims to make a small-volume, healthy and safe lipstick without chemical reagents, and the functional capsule lipstick made of Provence tomatoes is prepared by slicing, drying and powdering the Provence tomatoes, and using the obtained Provence tomato ultrafine powder. The optimal formula of the lipstick is obtained through orthogonal experiments, and the optimal formula is as follows: food-grade white peak wax 0.2 g, food-grade candelilla wax 0.25 g, olive oil 1.6 g, Provence tomato ultrafine powder 0.3 g and food-grade color powder 0.2 g. The performance of heat resistance, cold resistance and hardness is investigated, and it can be seen that the quality performance of the functional capsule lipstick is stable, the pH value and peroxide value meet the relevant national standards, and the functional capsule lipstick contains ascorbic acid 11.50 mg / 100 g and lycopene 12.46 mg / 100 g. The ascorbic acid and lycopene have the function of resisting oxidation, can help to protect the skin from the damage of free radicals and delay skin aging. At the same time, the ascorbic acid helps to repair damaged skin cells, has a certain repairing effect on dry or damaged lips and provides moisturizing effect. The lycopene also has the function of resisting ultraviolet rays, and can protect the lips from the damage of ultraviolet rays. Compared with ordinary lipstick, the functional capsule lipstick has a certain nutritional value. The microbial content meets the limitation requirement of lip makeup, the serviceable days of each tomato capsule lipstick are less than the shelf life under the storage condition of normal temperature, and the functional capsule lipstick is not prone to cause resource waste and is suitable for popularization and use.

[0106] In the implementation process, the super-micro pulverizer is XL-30C, which is purchased from Guangzhou Xulong Machinery Equipment Co., Ltd.; the electric heating constant-temperature blast drying oven is HGZF-11, which is purchased from Shanghai Yuejin Medical Instrument Co., Ltd.; and the constant-temperature water bath is HHS-21-6, which is purchased from Shanghai Boxun Industry Co., Ltd. Medical Equipment Factory.

[0107] It will be apparent to those skilled in the art that the application is not limited to the details of the above-exemplified embodiments and that the present application can be implemented in other particular forms without departing from the spirit or essential characteristics thereof. The presently disclosed embodiments are, therefore, to be considered in all respects as illustrative and not restrictive, the scope of the application being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. No feature of the application is to be construed as limiting the scope of the claims to its exact counterpart.

Claims

1. A method for preparing a functional capsule lipstick made of Provence tomatoes, characterized in that: It comprises the following steps: S1: after cleaning and de-stemming, put the Provence tomatoes into hot water for blanching; S2: after peeling, slicing and de-seeding, put the blanched Provence tomatoes into an electric heating constant temperature air drying oven for hot air drying; S3: put the hot air dried Provence tomatoes into the material tank of an ultrafine grinder for grinding; S4: sieve the ground Provence tomatoes to obtain Provence tomato ultrafine powder; S5: put the obtained Provence tomato ultrafine powder into a beaker, add olive oil and food color powder, stir until the Provence tomato ultrafine powder and food color powder are completely dissolved in the olive oil to form a mixture; S6: add food grade candelilla wax and food grade white beeswax to the obtained mixture, put it into a constant temperature water bath kettle for water bath heating, stir uniformly, and after the food grade candelilla wax and food grade white beeswax are completely dissolved, pour it into a lipstick mold, naturally condense and form a lipstick paste body, insert the lipstick paste body into a capsule lipstick tube to obtain a functional capsule lipstick made of Provence tomatoes.

2. A method of preparing a functional capsule lipstick made of Provence tomatoes according to claim 1, characterized in that: In step S1: the temperature of the hot water is 80℃, and the blanching time is 1 min.

3. A method of preparing a functional capsule lipstick made of Provence tomatoes according to claim 1, characterized in that: In step S2: the thickness of the sliced Provence tomatoes is 0.5 cm.

4. A method of preparing a functional capsule lipstick made of Provence tomatoes according to claim 1, characterized in that: In step S2: the moisture content of the hot air dried Provence tomatoes is less than or equal to 7%.

5. A method of preparing a functional capsule lipstick made of Provence tomatoes according to claim 1, characterized in that: In step S3: the rotation speed of the ultrafine grinder is 28000 r / min, and the power is 2200 W.

6. A method of preparing a functional capsule lipstick made of Provence tomatoes according to claim 1, characterized in that: In step S4: the mesh size of the sieve is 200 mesh.

7. A method of preparing a functional capsule lipstick made of Provence tomatoes according to claim 1, characterized in that: In terms of mass fraction, the Provence tomato ultrafine powder is 0.3-0.45 parts, the olive oil is 1-1.6 parts, the food color powder is 0.1-0.25 parts, the food grade candelilla wax is 0.1-0.25 parts, and the food grade white beeswax is 0.1-0.25 parts.

8. A method of preparing a functional capsule lipstick made of Provence tomatoes according to claim 1, characterized in that: In step S6: the water bath heating temperature of the constant temperature water bath kettle is 85℃.

9. A functional lipstick capsule made of Provencal tomatoes, obtained by a method for the preparation of a functional lipstick capsule of Provencal tomatoes ultrafine powder, according to any one of claims 1 to 8, characterized by the fact that: In terms of mass fraction, it comprises the following raw material components: Provence tomato ultrafine powder 0.3-0.45 parts, olive oil 1-1.6 parts, food color powder 0.1-0.25 parts, food grade candelilla wax 0.1-0.25 parts, and food grade white beeswax 0.1-0.25 parts.

10. The functional capsule lipstick made of Provence tomatoes according to claim 9, characterized in that: In terms of mass fraction, it comprises the following raw material components: Provence tomato ultrafine powder 0.3 parts, olive oil 1.6 parts, food color powder 0.2 parts, food grade candelilla wax 0.25 parts, and food grade white beeswax 0.2 parts; the diameter of the capsule lipstick tube is 0.9 cm, and the length is 3.1 cm.

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