A fermentation product for a shampooing pad and a shampooing pad using the same

Abstract

The present application provides a kind of fermented product for shampooing towel and the shampooing towel for applying it, the preparation method of the fermented product for shampooing towel includes the following steps: adding sugar source, zinc source and yeast to fermentation raw material to prepare fermentation substrate A, make fermentation substrate A in the state of 2.0~2.5 vvm ventilation amount fermentation, obtain fermentation A, add sugar source to fermentation A to prepare fermentation substrate B, make fermentation substrate B anaerobic fermentation, the fermentation product is contained in the obtained fermentation B.The fermented product has good hair cleaning, scalp care effect and storage stability, the shampooing towel introduces the fermentation product prepared by specific process as the key active ingredient, realizes the significant optimization to hair cleaning, scalp care effect.

Description

Technical Field

[0001] This invention relates to the field of biomaterials technology, specifically to a fermentation product for shampoo towels and shampoo towels using the same. Background Technology

[0002] As the foundation for hair growth, the health of the scalp is receiving increasing attention. Dandruff, imbalanced sebum secretion, and disordered hair follicle environment affect a large population; approximately half of the global population experiences scalp problems at some stage. With the increasing demand for scalp care, consumers are gradually shifting their requirements for shampoos and conditioners from basic cleansing functions to seeking products that are gentle, long-lasting, and help regulate the scalp's microbiome.

[0003] In the field of scalp care, zinc is widely used due to its role in regulating sebum secretion, inhibiting related enzyme activity, and maintaining hair follicle health. However, while traditional inorganic zinc salts provide a zinc source, their application is limited, with relatively limited bioavailability and potential skin irritation. To address this issue, converting zinc into a more readily available form through microbial fermentation has become a research direction. Among these, zinc-containing fermentation products prepared using fermentation processes are considered to have good application potential in scalp care because they combine various active metabolites produced during microbial fermentation with the converted organic form of zinc. Existing research indicates that these fermentation products can play a positive role in regulating scalp oil balance, improving dandruff problems, and maintaining hair follicle health.

[0004] However, existing fermentation products still present some challenges in practical applications. Some products, after preparation, are prone to instability and decreased activity due to prolonged storage or changes in ambient temperature, affecting their efficacy. Other products may exhibit stratification, precipitation, or flocculation after being placed in the system for a period, negatively impacting the product's sensory quality and efficacy stability. Furthermore, the performance of products may fluctuate between different batches, making it difficult to consistently maintain the ideal scalp care performance of the final product. These factors, to some extent, limit the further promotion and application of fermentation products in shampoo towels. Summary of the Invention

[0005] To address the problems and shortcomings of existing technologies, this invention provides a fermented product for shampoo towels and a shampoo towel using the same. This fermented product exhibits excellent scalp care effects and storage stability. By introducing a fermented product obtained through a specific process as a key active ingredient, this shampoo towel achieves significant optimization of scalp care effects.

[0006] According to one aspect of the present invention, a fermentation product is provided. The method for preparing the fermentation product includes the following steps: adding a sugar source, a zinc source and yeast to fermentation raw materials to prepare fermentation substrate A, fermenting fermentation substrate A in an aeration state of 2.0~2.5 vvm to obtain fermentation product A, adding a sugar source to fermentation substrate A to prepare fermentation substrate B, and anaerobic fermenting fermentation substrate B to obtain a fermentation product containing fermentation product.

[0007] Unlike traditional one-step fermentation processes, this method employs a stepwise fermentation process with precise control of aeration at each stage. This overcomes the limitations of one-step methods in simultaneously managing cell growth and metabolic regulation, resulting in superior fermented product performance and a gentler, more sustained conditioning effect on the scalp. This approach achieves precise control of the yeast fermentation process and its metabolites through stepwise aeration control. Specifically, in the initial fermentation stage, aeration is controlled within the range of 2.0–2.5 vvm. This condition ensures efficient aerobic fermentation and effectively maintains high yeast activity, promoting rapid cell proliferation and metabolic accumulation. Subsequently, in the second fermentation stage, aeration is stopped, transitioning to an anaerobic environment. This induces a directional shift in the yeast's metabolic pathway, initiating a new round of fermentation. This staged fermentation, transitioning from aerobic to anaerobic, helps optimize the form of zinc in the fermented product, improving storage stability and ensuring good homogeneity of the fermented product under different temperatures and pH conditions, reducing the likelihood of precipitation or activity degradation. Therefore, by introducing fermented products obtained through a specific process as key active ingredients, this shampoo towel helps to make the product more gentle and stable, and its effect on improving the scalp more sustained and effective.

[0008] Preferably, in the preparation of the fermentation product, the fermentation raw materials include at least one of bean sprout juice and malt juice.

[0009] Bean sprout juice and malt extract can provide more comprehensive nutritional support for the growth and metabolism of yeast. The various natural components in bean sprout juice and malt extract may participate in the yeast's metabolic process, helping to enrich the composition of active substances in the fermentation products. Using bean sprouts or malt as fermentation raw materials not only provides a more suitable fermentation environment for yeast but also helps improve the conversion efficiency of zinc in the fermentation products and the synergistic effect of active ingredients, resulting in more stable properties and a gentler, longer-lasting conditioning effect when finally applied to shampoo towels.

[0010] Preferably, in the preparation of the fermentation product, the sugar source includes at least one of fructose, sucrose, brown sugar, maltose, arabinose, and glucose.

[0011] Different types of sugars have a certain impact on the metabolic pathways and product accumulation of yeast during fermentation. The sugars mentioned above are all carbon sources that yeast can easily utilize, providing sufficient energy for yeast and making the fermentation process more complete.

[0012] Preferably, the sugar source includes fructose, maltose, and glucose.

[0013] Based on the phased fermentation mode of first aerobic and then anaerobic, the sugar source is further limited to a combination of fructose, maltose and glucose. By finely adjusting the types of sugar sources, the performance of the fermentation products can be optimized in many aspects, so that the final fermentation products can exhibit more balanced and optimized care performance when applied to the scalp.

[0014] Preferably, the sugar source includes fructose, maltose and glucose in a mass ratio of 3-4:1:6-7.

[0015] Preferably, the amount of sugar source added to fermentation substrate A is 3-4 wt%, and / or the amount of sugar source added to fermentation substrate B is 2-3 wt%.

[0016] Preferably, the amount of yeast added to the fermentation substrate A is 1.5~2.5 wt%.

[0017] By controlling the amount of fermentation inoculant added during the first fermentation, it is possible to ensure that the yeast is in a suitable growth environment for both fermentation stages. Firstly, this amount supports normal yeast reproduction in the aerobic stage, maintaining the good activity of the fermentation inoculant. It also provides a relatively balanced microbial community for subsequent anaerobic fermentation, thereby optimizing the binding form of zinc in the fermentation product and making the composition of metabolites more harmonious. The resulting fermentation product is relatively stable and does not easily exhibit stratification, precipitation, or color changes during long-term storage, and the active ingredients can be retained for a longer period. When this fermentation product is applied to shampoo towels, the product maintains a relatively stable appearance and care efficacy throughout its shelf life.

[0018] Preferably, the concentration of zinc ions in fermentation substrate A is 200-300 mg / L.

[0019] Maintaining a zinc ion concentration of 200–300 mg / L in fermentation substrate A helps provide a suitable zinc supply environment for yeast. This concentration range ensures that yeast obtains sufficient zinc for metabolism during the aerobic fermentation stage without affecting normal yeast reproduction due to excessive zinc ion concentration, thus maintaining good yeast activity throughout the aerobic stage. During this fermentation process, zinc ions are gradually taken up by the yeast and enter the cell, creating conditions for further adjustments to the form of zinc in the fermentation products. By controlling the zinc ion concentration within a reasonable range during the aerobic stage, it facilitates the absorption and utilization of zinc by yeast, allowing zinc to better form a more stable binding form with yeast metabolites in the subsequent anaerobic fermentation stage.

[0020] Preferably, the yeast includes Saccharomyces cerevisiae.

[0021] Preferably, during the fermentation process of the fermentation product, a zinc source is added to the fermentation substrate B so that the concentration of zinc ions in the fermentation product B is 400~500 mg / L.

[0022] Maintaining a zinc ion concentration of 400–500 mg / L in fermentation substrate B helps provide sufficient zinc supply to yeast during the anaerobic fermentation stage. This concentration range ensures the normal progress of the fermentation process, allowing the yeast cells to maintain normal metabolic activities. It also creates favorable conditions for yeast to absorb and accumulate zinc, facilitating the gradual transport of zinc into the cells during the anaerobic stage. This allows zinc to form a more stable binding form with the cell metabolites, resulting in a longer-lasting activity of the fermentation products in the shampoo towel and a more stable scalp care effect.

[0023] According to another aspect of the present invention, a method for preparing the above-mentioned fermentation product is provided, specifically comprising the following steps: adding a sugar source, a zinc source and yeast to fermentation raw materials to prepare fermentation substrate A, fermenting fermentation substrate A in an aeration state of 2.0~2.5 vvm to obtain fermentation product A, adding the sugar source to fermentation product A to prepare fermentation substrate B, and subjecting fermentation substrate B to anaerobic fermentation, wherein the obtained fermentation product B contains the fermentation product.

[0024] According to another aspect of the present invention, a shampoo towel is provided, wherein the active ingredient of the shampoo towel includes the above-mentioned fermentation product. Detailed Implementation

[0025] To enable those skilled in the art to better understand the technical solutions of this invention, the technical solutions of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only some embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of this invention.

[0026] Example 1 This embodiment provides a shampoo towel, which includes a base layer and a cleaning composition, the cleaning composition including fermentation products.

[0027] The raw materials for the fermentation product include fermentation feedstock, sugar source, zinc source, and yeast. Specifically, the sugar source includes fructose, maltose, and glucose in a mass ratio of 4:1:5. The zinc source is a 1 mol / L zinc sulfate solution. The yeast used is *Saccharomyces cerevisiae*.

[0028] The fermentation raw material is malt. The specific pretreatment includes: mixing the crushed malt with water at a solid-liquid ratio of 1 kg: 6 L, keeping the mixed solution at 50°C for 90 min, then raising the temperature to 62°C and keeping it at 60 min, then raising the temperature to 72°C and keeping it at 72°C until there is no starch reaction, filtering, boiling and concentrating, and sterilizing at 115°C for 20 min.

[0029] The preparation method of fermentation products includes the following steps: Aerobic fermentation: Fermentation substrate A was prepared by adding a sugar source, a zinc source, and yeast to the fermentation feedstock. The amount of yeast added was 2 wt%, the amount of sugar source added to fermentation substrate A was 3.5 wt%, and the concentration of zinc ions in fermentation substrate A was 250 ± 10 mg / L. Fermentation substrate A was fermented for 36 hours under an aeration rate of 2.3 vvm to obtain fermentation product A.

[0030] Anaerobic fermentation: Zinc source, sugar source (mass ratio 2-4:1), and sugar source were added to fermentation substrate A to prepare fermentation substrate B. The amount of sugar source added to fermentation substrate B was 2.5 wt%, and the concentration of zinc ions in fermentation substrate B was 450 ± 10 mg / L. Then, fermentation substrate B was subjected to anaerobic fermentation for 36 hours, and the resulting fermentation substrate B contained fermentation products.

[0031] Example 2 Experimental group 1A This experimental group prepared a shampoo towel according to the preparation method provided in Example 1. The difference between this experimental group and Example 1 is that the aeration rate during aerobic fermentation was adjusted to 2.0 vvm during the preparation of the fermentation product of the shampoo towel. The remaining raw material ratios and preparation methods were strictly consistent with those of Example 1.

[0032] Experimental group 2A This experimental group prepared a shampoo towel according to the preparation method provided in Example 1. The difference between this experimental group and Example 1 is that the aeration rate during aerobic fermentation was adjusted to 2.5 vvm during the preparation of the fermentation product of the shampoo towel. The remaining raw material ratios and preparation methods were strictly consistent with those of Example 1.

[0033] Comparative Example 1 This comparative example uses the preparation method provided in Example 1 to prepare a shampoo towel. The difference between this comparative example and Example 1 is that the aeration rate during aerobic fermentation is adjusted to 1.5 vvm during the preparation of the fermentation product of the shampoo towel. The remaining raw material ratios and preparation methods are strictly consistent with those of Example 1.

[0034] Comparative Example 2 This comparative example uses the preparation method provided in Example 1 to prepare a shampoo towel. The difference between this comparative example and Example 1 is that the aeration rate during aerobic fermentation is adjusted to 2.8 vvm during the preparation of the fermentation product of the shampoo towel. The remaining raw material ratios and preparation methods are strictly consistent with those of Example 1.

[0035] Comparative Example 3 This comparative example uses the preparation method provided in Example 1 to prepare a shampoo towel. The difference between this comparative example and Example 1 is that in the process of preparing the fermentation product of the shampoo towel, the aeration rate during aerobic fermentation is adjusted to 2.3 vvm, and the anaerobic fermentation is adjusted to aerobic fermentation, with the aeration rate also being 2.3 vvm. The remaining raw material ratios and preparation methods are strictly consistent with those of Example 1.

[0036] Comparative Example 4 This comparative example uses the preparation method provided in Example 1 to prepare a shampoo towel. The difference between this comparative example and Example 1 is that the aerobic fermentation process in preparing the fermentation product of the shampoo towel is changed to anaerobic fermentation. The remaining raw material ratios and preparation methods are strictly consistent with those in Example 1.

[0037] Test Example 1 Test subjects: fermentation products provided in Examples 1-2 and Comparative Examples 1-4.

[0038] Test items and test methods: (1) Zinc content: A standard curve for zinc content was plotted with reference to the national standard GB 5009.14-2017 "Determination of Zinc in Food". The fermentation product was then dried in an oven at 60℃ to constant weight. Following the wet digestion steps in the flame atomic absorption spectrometry method of GB 5009.14-2017, the dried substance was digested and prepared into a solution. The absorbance was measured, and the Zn content was calculated according to the zinc standard curve. 2+ concentration.

[0039] (2) Storage stability of fermentation products: The composition containing fermentation products was stored in cycles at 35℃, 10℃ and -10℃ for 8 hours in sequence. After 1 month, the composition was placed at 25℃ to observe the changes in the composition.

[0040] Test results: The test results for this test case are shown in Table 1.

[0041] Table 1. Test results of the participants in this test case.

[0042] Results analysis: As shown in Table 1, the zinc content and product stability initially increased and then decreased with increasing aeration during the first fermentation stage. The zinc content in Example 1 and experimental groups 1A and 2A was generally high, indicating that controlling the aeration rate within the range of 2.0~2.5 vvm during the first fermentation stage provided a suitable dissolved oxygen environment for aerobic fermentation, allowing yeast to multiply rapidly and laying a good foundation for the subsequent accumulation and storage of stable organic zinc. In contrast, Comparative Example 1 had an aeration rate of 1.5 vvm and a zinc content of 186 mg / L, indicating that insufficient aeration reduced the aerobic respiration efficiency of yeast, slowed cell proliferation, and consequently decreased zinc carrying capacity. Comparative Example 2 had an aeration rate of 2.8 vvm and a zinc content of 152 mg / L, mainly because the excessively high aeration rate caused fluid shear force that disturbed the cells, affecting the normal growth of yeast and resulting in a corresponding decrease in zinc content.

[0043] Meanwhile, although Comparative Example 3 had the same aeration rate in the first stage as Example 1, its zinc content was only 141 mg / L, and flocculation and precipitation occurred. This is because Comparative Example 3 maintained an aerobic state in the second stage, and the yeast did not initiate anaerobic metabolic transformation, which was not conducive to the formation of a relatively stable organic zinc form. During long-term storage, the stability of the fermentation product was affected. Comparative Example 4 used anaerobic fermentation throughout, resulting in a lower zinc content and the occurrence of flocculation and precipitation. This indicates that the lack of aerobic propagation in the first stage limited the increase in cell mass, and even with subsequent anaerobic fermentation, the cell base capable of enriching and transforming zinc was relatively insufficient.

[0044] Example 3 Experimental group 1B This experimental group prepared a shampoo towel according to the preparation method provided in Example 1. The difference between this experimental group and Example 1 is that the zinc ion concentration of fermentation substrate A was adjusted to 150 mg / L during the fermentation process of preparing the shampoo towel. The remaining raw material ratios and preparation methods were strictly consistent with those of Example 1.

[0045] Experimental group 2B This experimental group prepared a shampoo towel according to the preparation method provided in Example 1. The difference between this experimental group and Example 1 is that the zinc ion concentration of fermentation substrate A was adjusted to 200 mg / L during the fermentation process of preparing the shampoo towel. The remaining raw material ratios and preparation methods were strictly consistent with those of Example 1.

[0046] Experimental group 3B This experimental group prepared a shampoo towel according to the preparation method provided in Example 1. The difference between this experimental group and Example 1 is that the zinc ion concentration of fermentation substrate A was adjusted to 300 mg / L during the fermentation process of preparing the shampoo towel. The remaining raw material ratios and preparation methods were strictly consistent with those of Example 1.

[0047] Experimental group 4B This experimental group prepared a shampoo towel according to the preparation method provided in Example 1. The difference between this experimental group and Example 1 is that the zinc ion concentration of fermentation substrate A was adjusted to 350 mg / L during the fermentation process of preparing the shampoo towel. The remaining raw material ratios and preparation methods were strictly consistent with those of Example 1.

[0048] Experimental group 5B This experimental group prepared a shampoo towel according to the preparation method provided in Example 1. The difference between this experimental group and Example 1 is that the zinc ion concentration of the fermentation substrate B was adjusted to 350 mg / L during the preparation of the shampoo towel fermentation product. The remaining raw material ratios and preparation methods were strictly consistent with those in Example 1.

[0049] Experimental group 6B This experimental group prepared a shampoo towel according to the preparation method provided in Example 1. The difference between this experimental group and Example 1 is that the zinc ion concentration of the fermentation substrate B was adjusted to 400 mg / L during the preparation of the shampoo towel fermentation product. The remaining raw material ratios and preparation methods were strictly consistent with those in Example 1.

[0050] Experimental group 7B This experimental group prepared a shampoo towel according to the preparation method provided in Example 1. The difference between this experimental group and Example 1 is that the zinc ion concentration of the fermentation substrate B was adjusted to 500 mg / L during the preparation of the shampoo towel fermentation product. The remaining raw material ratios and preparation methods were strictly consistent with those in Example 1.

[0051] Experimental group 8B This experimental group prepared a shampoo towel according to the preparation method provided in Example 1. The difference between this experimental group and Example 1 is that the zinc ion concentration of the fermentation substrate B was adjusted to 550 mg / L during the preparation of the shampoo towel fermentation product. The remaining raw material ratios and preparation methods were strictly consistent with those in Example 1.

[0052] Comparative Example 5 This comparative example uses the preparation method provided in Example 1 to prepare a shampoo towel. The difference between this comparative example and Example 1 is that in the process of preparing the fermentation product of the shampoo towel, the aerobic fermentation is changed to anaerobic fermentation, and the zinc ion concentration of fermentation substrate A is adjusted to 150 mg / L. The remaining raw material ratios and preparation methods are strictly consistent with those of Example 1.

[0053] Comparative Example 6 This comparative example uses the preparation method provided in Example 1 to prepare a shampoo towel. The difference between this comparative example and Example 1 is that in the process of preparing the fermentation product of the shampoo towel, the aerobic fermentation is adjusted to anaerobic fermentation, and the zinc ion concentration of fermentation substrate A is adjusted to 200 mg / L. The remaining raw material ratios and preparation methods are strictly consistent with those of Example 1.

[0054] Comparative Example 7 This comparative example uses the preparation method provided in Example 1 to prepare a shampoo towel. The difference between this comparative example and Example 1 is that in the process of preparing the fermentation product of the shampoo towel, the aerobic fermentation is adjusted to anaerobic fermentation, and the zinc ion concentration of fermentation substrate A is adjusted to 300 mg / L. The remaining raw material ratios and preparation methods are strictly consistent with those of Example 1.

[0055] Comparative Example 8 This comparative example uses the preparation method provided in Example 1 to prepare a shampoo towel. The difference between this comparative example and Example 1 is that in the process of preparing the fermentation product of the shampoo towel, the aerobic fermentation is changed to anaerobic fermentation, and the zinc ion concentration of fermentation substrate A is adjusted to 350 mg / L. The remaining raw material ratios and preparation methods are strictly consistent with those of Example 1.

[0056] Test Example 2 Test subjects: Fermentation products provided in Example 3 and Comparative Examples 5-6.

[0057] Test items and test methods: (1) Zinc content: A standard curve for zinc content was plotted with reference to the national standard GB 5009.14-2017 "Determination of Zinc in Food". The fermentation product was then dried in an oven at 60℃ to constant weight. Following the wet digestion steps in the flame atomic absorption spectrometry method of GB 5009.14-2017, the dried substance was digested and prepared into a solution. The absorbance was measured, and the Zn content was calculated according to the zinc standard curve. 2+ concentration.

[0058] (2) Storage stability of fermentation products: The composition containing fermentation products was stored in cycles at 35℃, 10℃ and -10℃ for 8 hours in sequence. After 1 month, the composition was placed at 25℃ to observe the changes in the composition.

[0059] Test results: The test results for this test case are shown in Table 2.

[0060] Table 2. Test results of the participants in this test case.

[0061] Note: In Comparative Examples 5-8, the first stage of aerobic fermentation was changed to anaerobic fermentation during the preparation of the fermentation product of the shampoo towel.

[0062] Results analysis: Example 1 and experimental groups 1B-4B are grouped together, Example 1 and experimental groups 5B-8B are grouped together, and comparative examples 5-8 are grouped together.

[0063] By comparing the test data of Example 1 and Experimental Groups 1B-4B, it can be found that as the zinc ion concentration in fermentation substrate A increases, the zinc content and storage stability generally show a trend of first increasing and then decreasing. Among them, Example 1 and Experimental Groups 2B-3B have better overall performance, indicating that controlling the zinc ion concentration of fermentation substrate A within the range of 200-300 mg / L can provide a suitable zinc supply environment for yeast in the aerobic fermentation stage. This concentration range ensures that the yeast obtains sufficient zinc to participate in metabolism, maintains good activity and normal reproduction, and does not inhibit the cell growth due to excessively high zinc ion concentration. If the zinc ion concentration is too low, it will easily lead to insufficient zinc supply for yeast, resulting in a decrease in cell growth and metabolic efficiency; if the concentration is too high, it will easily inhibit yeast reproduction.

[0064] By comparing the test data of Example 1 and Experimental Groups 5B-8B, it can be found that as the zinc ion concentration in fermentation substrate B increases, the zinc content and storage stability generally show a trend of first increasing and then decreasing. Among them, Example 1 and Experimental Groups 6B-7B have better overall performance, indicating that controlling the zinc ion concentration in the range of 400-500 mg / L during the anaerobic fermentation stage helps to provide a sufficient zinc supply for yeast. This concentration range can ensure the normal progress of the anaerobic fermentation process, maintain normal metabolic activities of the cells, and create favorable conditions for yeast to absorb and accumulate zinc. If the zinc ion concentration is too low, the zinc supply is insufficient, and the conversion efficiency in the anaerobic stage is affected; if the concentration is too high, it is not conducive to the conversion of zinc to a stable form.

[0065] By comparing the groups formed in Example 1 and Experimental Groups 1B-4B with those formed in Comparative Examples 5-8, it can be found that although the concentration gradient was consistent, Comparative Examples 5-8 only used one fermentation mode. Even with adjustments to the zinc ion concentration, the bacterial cell base capable of enriching and converting zinc was still relatively insufficient. This indicates that a staged fermentation method is the foundation for achieving better zinc enrichment and stability. Under this premise, further refined control of the zinc concentration at each stage is necessary to synergistically improve the zinc content and storage stability of the fermentation product. When applied to shampoo towels, its activity is maintained for a longer period, and its scalp care effect can be more stable.

[0066] Example 4 Experimental group 1C This experimental group prepared a shampoo towel according to the preparation method provided in Example 1. The difference between this experimental group and Example 1 is that maltose was used as the sugar source in the fermentation process of preparing the shampoo towel. The remaining raw material ratios and preparation methods were strictly consistent with those in Example 1.

[0067] Experimental group 2C This experimental group prepared a shampoo towel according to the preparation method provided in Example 1. The difference between this experimental group and Example 1 is that in the process of preparing the fermentation product of the shampoo towel, fructose and glucose with a mass ratio of 4:5 were used as sugar sources. The remaining raw material ratios and preparation methods were strictly consistent with those of Example 1.

[0068] Experimental group 3C This experimental group prepared a shampoo towel according to the preparation method provided in Example 1. The difference between this experimental group and Example 1 is that in the process of preparing the fermentation product of the shampoo towel, fructose, maltose and glucose in a mass ratio of 1:1:1 were used as sugar sources. The remaining raw material ratios and preparation methods were strictly consistent with those of Example 1.

[0069] Test Example 3 Test subject: Fermentation product provided in Example 4.

[0070] Test items and test methods: (1) Zinc content: A standard curve for zinc content was plotted with reference to the national standard GB 5009.14-2017 "Determination of Zinc in Food". The fermentation product was then dried in an oven at 60℃ to constant weight. Following the wet digestion steps in the flame atomic absorption spectrometry method of GB 5009.14-2017, the dried substance was digested and prepared into a solution. The absorbance was measured, and the Zn content was calculated according to the zinc standard curve. 2+ concentration.

[0071] (2) Storage stability of fermentation products: The composition containing fermentation products was stored in cycles at 35℃, 10℃ and -10℃ for 8 hours in sequence. After 1 month, the composition was placed at 25℃ to observe the changes in the composition.

[0072] Test results: The test results for this test case are shown in Table 3.

[0073] Table 3. Test results of the participants in this test case.

[0074] Results analysis: As shown in Table 3, the zinc content and storage stability of each experimental group were good.

[0075] The zinc content test results showed that the zinc content in the single maltose group or the fructose-glucose combination group was lower than that in the group containing all three, indicating that the synergistic effect of these three sugar sources provides more balanced support for yeast metabolism. Although the ratio of 3C in Example 1 differed from that in the experimental group, both contained three sugar sources, and the zinc content was in the higher range. This suggests that in a staged fermentation system, using a combination of fructose, maltose, and glucose helps maintain a good metabolic state for yeast in both fermentation stages, thereby improving the efficiency of zinc enrichment.

[0076] The above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A fermented product for use in shampoo towels, characterized in that, The method for preparing the fermentation product includes the following steps: A fermentation substrate A is prepared by adding a sugar source, a zinc source, and yeast to the fermentation feedstock. The fermentation substrate A is then fermented at an aeration rate of 2.0~2.5 vvm to obtain fermentation product A. The sugar source is then added to fermentation product A to prepare fermentation substrate B. Fermentation substrate B is then subjected to anaerobic fermentation to obtain fermentation product B containing the fermentation product.

2. The fermented product for shampoo towels as described in claim 1, characterized in that, In the preparation of the fermentation product, the fermentation raw materials include at least one of bean sprout juice and malt juice.

3. The fermentation product for shampoo towels as described in claim 1, characterized in that, In the preparation of the fermentation product, the sugar source includes at least one of fructose, sucrose, brown sugar, maltose, arabinose, and glucose.

4. The fermentation product for shampoo towels as described in claim 3, characterized in that, The sugar sources include fructose, maltose, and glucose.

5. The fermentation product for shampoo towels as described in claim 1, characterized in that, The amount of sugar source added to the fermentation substrate A is 3-4 wt%.

6. The fermentation product for shampoo towels as described in claim 1, characterized in that, The amount of sugar source added to the fermentation substrate B is 2-3 wt%.

7. The fermentation product for shampoo towels as described in claim 1, characterized in that, In the fermentation substrate A, the amount of yeast added is 1.5~2.5 wt%.

8. The fermentation product for shampoo towels as described in claim 1, characterized in that, In the fermentation substrate A, the concentration of zinc ions is 200-300 mg / L.

9. The fermentation product for shampoo towels as described in claim 1, characterized in that, During the fermentation process of the fermentation product, a zinc source is added to the fermentation substrate B so that the concentration of zinc ions in the fermentation product B is 400~500 mg / L.

10. A shampoo towel, characterized in that, The active ingredient in the shampoo towel includes the fermentation product as described in any one of claims 1 to 9.

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