Preparation method of eye and skin nourishing incense material and application thereof

Abstract

The application discloses a preparation method and application of eye and face nourishing incense material, and belongs to the technical field of natural perfume biotransformation. The method comprises the following steps: taking rotten apples and rice powder as raw materials, culturing bacteria under the condition of 25-30 DEG C and 70%-85% humidity for 3-5 days, and preparing apple incense with rich compound enzyme system; mixing linalyl wood powder / leaf powder, apple incense and pure water according to the mass ratio of 70:25:5, controlling the water content of 40%-50%, and alcoholizing in a closed state at 20-28 DEG C for 15-30 days to obtain the eye and face nourishing incense material. The application significantly reduces the irritating components in linalyl raw materials through natural biological enzymatic reaction, generates high-order sweet and smooth fragrance components, and is suitable for eye and face nourishing fumigation, can be widely applied to health-care incense, eye fumigation incense and face nourishing incense products, and is controllable in process and suitable for industrial production.

Description

Technical Field

[0001] This invention relates to the field of natural fragrance biotransformation technology, specifically to a method for preparing and applying a fragrance ingredient for eye and beauty enhancement. Background Technology

[0002] Linalool is the core aroma component of natural camphor wood and leaves, possessing both woody and fresh floral notes, making it a high-quality raw material for health-promoting incense. However, the direct application of natural camphor raw materials has significant drawbacks: The raw materials contain a large amount of camphor and eucalyptol, with a sharp and pungent aroma that is highly irritating. Long-term fumigation can easily cause discomfort and cannot meet the gentle use requirements of scenarios that focus on eye care, beauty, and health. The aroma is one-dimensional, lacks sweetness, has a short lasting time, and provides a poor aromatherapy experience. Traditional fragrance modification often employs chemical extraction and high-temperature distillation processes, which can easily damage natural active ingredients and pose a risk of chemical residues, thus violating the core requirement of natural safety for health products.

[0003] Currently, there are no reports on using ripe apples for koji making, or on the targeted bio-alcoholization of linalool through natural microbial enzyme systems to remove irritants and optimize aroma quality. Developing a green, natural, process-controllable, and suitable linalool base preparation process for health-preserving incense has become an urgent technical problem to be solved in this field. Summary of the Invention

[0004] The purpose of this invention is to provide a method for preparing fragrance ingredients for eye and beauty care and their application, so as to solve the technical problems mentioned in the background art, such as the strong irritation, poor aroma quality and short-lasting fragrance of the current market linalool raw materials, and to prepare a natural and mild fragrance base suitable for eye and beauty care scenarios.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing an eye-nourishing and beauty-enhancing fragrance ingredient; I. Apple-scented yeast preparation process Raw material selection: Select naturally ripened apples that are free from rot and spoilage, have been stored until soft, and have a natural fermented wine aroma. Pulp the apples with the peel on to retain the natural microorganisms and pectin components in the peel and ensure enzyme activity. Ingredient preparation: Mix apple pulp and rice flour in a 7:3 mass ratio, adjust the moisture content of the materials to ensure that microorganisms can grow and reproduce normally; Fermentation and koji making: The materials are made into koji balls / koji cakes and cultured for 3 to 5 days at a temperature of 25 to 30°C and a humidity of 70% to 85% to enrich beneficial microorganisms such as yeast and mold, and produce complex enzyme systems such as esterase and oxidoreductase. Low-temperature drying: The koji is dried at a low temperature of ≤50℃ to avoid inactivating enzyme activity at high temperatures, thus obtaining apple-flavored koji rich in biological enzymes.

[0006] II. Eye-Nourishing and Beauty-Enhancing Fragrance Ingredients: Solid-State Bio-Alcoholization Process In a 70:25:5 ratio, camphor wood powder / leaf powder, apple koji, and purified water are mixed, with the moisture content precisely controlled at 40%–50%. The mixture is then aged at a constant temperature of 20–28°C for 15–30 days in a sealed environment. Utilizing the complex enzyme system in the apple koji, linalool undergoes targeted transformation: on one hand, it degrades irritating components such as camphor and eucalyptol in the raw materials, eliminating pungent odors; on the other hand, it converts linalool into higher aroma components such as linalyl esters, linalool oxide, and α-terpineol, enhancing the sweetness and complexity of the aroma. After aging, the mixture is dried at a low temperature of ≤60°C to retain the natural aroma components to the greatest extent possible.

[0007] Compared with the prior art, the beneficial effects of the present invention are: Natural, green, and additive-free: The entire process uses biological enzymatic conversion, with no chemical reagents or residues, fully meeting the safety standards for eye-nourishing, beauty-enhancing, and health-preserving incense, and is non-irritating even with long-term fumigation; Significantly improved aroma quality: Completely eliminates the irritating odor of camphor, the aroma is warm and gentle, blending camphor wood base, apple honey and lily of the valley fragrance, with rich layers, the lasting fragrance time is increased by more than 3 times, and the aromatherapy experience is comfortable; Precise and controllable process parameters: mild process conditions, simple operation, and clear ranges for temperature, humidity, time, and proportions in each step, making it easy to industrialize and highly stable; Specifically adapted for health and wellness scenarios: The modified fragrance ingredients are mild in nature, non-pungent and non-irritating, suitable for eye and facial beauty fumigation, meeting the core usage needs of health and wellness fragrance products; Wide range of applications: It can be directly used as a core raw material in the preparation of various products such as health-preserving incense, eye steam incense, and facial beauty incense. Attached Figure Description

[0008] Figure 1 This is a schematic diagram of the performance test results of the present invention; Detailed Implementation

[0009] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0010] Please see Figure 1 The present invention provides a technical solution: Example 1 (Optimal Example) Preparation of apple-scented koji: Select 10kg of naturally softened, slightly rotten apples with a wine aroma, and mash them with the peel to obtain 7kg of apple pulp. Add 3kg of rice flour, stir evenly to make koji balls; place them in a culture room at 28℃ and 80% relative humidity for 4 days. When the surface of the koji is covered with light yellow mold and has a strong fruit and wine aroma, dry it at a low temperature of 45℃ to obtain apple-scented koji. Solid-state bio-aging: Weigh 700g of camphor wood powder, 250g of the above-mentioned apple koji, and 50g of purified water, mix them evenly, and control the moisture content of the materials to 45%; put them into a sealed container, and age them at a constant temperature of 25℃ for 20 days, stirring once every 5 days. Preparation of finished product: After alcoholization, the product is dried at a low temperature of 55℃, pulverized and sieved to obtain alcoholized linalool. Example 2

[0011] Apple-flavored koji preparation: Take 8 kg of slightly rotten apples, mash them into a pulp, mix with rice flour in a 7:3 ratio, and make koji cakes; incubate at 25℃ and 70% relative humidity for 5 days, and dry at 50℃ to obtain the koji. Solid-state bio-aging: Take 70 parts of camphor leaf powder, 25 parts of koji, and 5 parts of water, mix them together, with a moisture content of 40%, and age them in a sealed container at 20°C for 30 days, stirring once every 5 days. Dry them at a low temperature of 60°C to obtain the koji base. Example 3

[0012] Apple-flavored koji preparation: Take 12kg of slightly rotten apples, mash them into pulp, mix with rice flour in a 7:3 ratio, and make koji balls; incubate at 30℃ and 85% relative humidity for 3 days, and dry at 40℃ to obtain the koji. Solid-state bio-aging: Mix 70 parts of camphor wood powder, 25 parts of koji, and 5 parts of water with a moisture content of 50%, seal and age at 28°C for 15 days, stirring once every 5 days, and dry at 50°C to obtain the fragrance base.

[0013] Performance test results as follows Figure 1 As shown, it can be seen that the improved fragrance of the present invention has significant advantages over existing fragrances, and has a low acid value and a long fragrance retention time.

[0014] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing an eye-nourishing and beauty-enhancing fragrance ingredient, characterized in that, Includes the following steps: (1) Preparation of apple-scented yeast ① Select slightly rotten ripe apples that have been naturally stored until they are more than 80% ripe, have a soft texture, and emit a fermented wine aroma. Then, blend them with the peel on to make apple pulp. ② By weight percentage, mix 70% apple puree with 30% rice flour and stir until the mixture can be formed into a ball when squeezed by hand but crumbles easily when touched. ③ The mixture is made into koji balls or koji cakes and placed in an environment with a temperature of 25-30℃ and a relative humidity of 70%-85% for 3-5 days to cultivate bacteria; ④ When the surface of the koji is covered with white mold to light yellow mold and has a strong fruit and wine aroma, dry it at a low temperature of ≤50℃ to obtain apple-scented koji; (2) Solid-state bio-alcoholization of linalool raw material ①Weigh out 70 parts by weight of camphor wood powder or camphor leaf powder, 25 parts of apple koji obtained in step (1), and 5 parts of clean water, mix them evenly, and control the overall moisture content of the materials to be 40% to 50%; ②Place the mixture into a sealed container and seal it for aging at a constant temperature of 20-28℃ for 15-30 days, stirring once every 5 days during the period; ③ After alcoholization, dry at a low temperature of ≤60℃ to obtain alcoholized linalool.

2. The method for preparing an eye-nourishing and beauty-enhancing fragrance ingredient according to claim 1, characterized in that: In step (1), the optimal temperature for incubation is 28°C, the optimal relative humidity is 80%, and the optimal incubation time is 4 days; in step (2), the optimal alcoholysis temperature is 25°C, the optimal alcoholysis time is 20 days, and the optimal material moisture content is 45%.

3. The method for preparing an eye-nourishing and beauty-enhancing fragrance ingredient according to claim 1, characterized in that: The obtained tannin-based alcoholic resin has significantly reduced content of irritating camphor and eucalyptol, and generates linaloyl ester, linalool oxide, and α-terpineol aroma components. The aroma is warm, sweet and soft, with camphor, apple honey and lily of the valley fragrance, and the lasting fragrance is more than 3 times longer than that of the raw material.

4. An eye-nourishing and beauty-enhancing fragrance ingredient prepared according to any one of claims 1-3, characterized in that: This incense uses no chemical additives and is suitable for eye-nourishing and beauty-enhancing incense.

5. The application of the eye-nourishing and beauty-enhancing fragrance ingredient according to claim 1, characterized in that: The aforementioned fragrance ingredients are used as raw materials to prepare health-preserving incense, eye steam incense, and facial beauty incense products.

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