A medicinal and edible five-cereal herb compound and a preparation method thereof

Abstract

The application discloses a kind of medicine food homologous five cereals herbal compound and preparation method thereof, belong to daily chemical processing technical field.The compound includes five cereals functional base material 5~40 parts, medicine food homologous herbal bacteriostatic component 0.1~20 parts and surfactant component 1~60 parts according to mass fraction;The five cereals functional base material is selected from one or more of five cereals microcrystalline friction agent, five cereals fermentation filtrate, five cereals hydrolyzed protein and five cereals plant soap powder, the compound can also be added functional adjuvant according to product form.Paste or liquid dosage form uses staged feeding process, five cereals fermentation filtrate, herbal bacteriostatic component and enzyme preparation are added when not higher than 40 DEG C;Powder dosage form uses low-temperature mixing and sieving process.The application can make friction cleaning, fermentation enzymolysis, emulsification decontamination and herbal bacteriostasis mutually cooperate, and reduce the activity loss of heat-sensitive component in preparation process, and can be used for oral care, fruit and vegetable and tableware cleaning, laundry and skin cleaning product.

Description

Technical Field

[0001] This invention relates to the field of daily chemical processing technology, and in particular to a medicinal and edible herbal compound and its preparation method. Background Technology

[0002] Cleaning and care products are typically formulated with surfactants, abrasives, enzymes, plant extracts, thickeners, moisturizers, and other functional additives, depending on the target user and product form, to create pastes, liquids, or powders. These products are used in applications such as oral care, fruit and vegetable cleaning, dishwashing, laundry, and skin cleansing. With the increasing use of naturally derived ingredients in daily chemical products, grains such as rice, millet, barley, wheat, corn, beans, and oats, as well as herbal ingredients like cloves, honeysuckle, ginger, orange peel, purslane, dandelion, and licorice, are increasingly being incorporated into cleaning and care compositions.

[0003] Existing technologies for utilizing grain raw materials mainly include direct crushing, extraction, and fermentation. When grain powder is directly added to the product, the particle size and morphology of the grain particles are difficult to control. If the particles are too coarse or have sharp edges, they may cause abrasion to tooth enamel, fruit and vegetable peels, or fabric fibers. At the same time, uneven dispersion, sedimentation, or residues are also likely to occur. Although the preparation of grain extracts by water extraction or alcohol extraction can reduce powder residues, the functional components in the resulting extracts are relatively simple, and impurities and insoluble substances may affect the appearance and storage stability of the product.

[0004] Grain fermentation broth can introduce fermentation products such as proteases, amylases, organic acids, and antimicrobial peptides. However, the substrates, strains, and fermentation conditions of existing grain fermentation products are not standardized, leading to fluctuations in enzyme activity and solids content in the resulting fermentation broth. When fermentation filtrate is directly added to a clean system, the enzymes, antimicrobial peptides, and some plant-based active ingredients are easily affected by temperature, pH, and system salt content. Existing paste and liquid products typically require high temperatures to dissolve thickeners and some functional additives. If fermentation filtrate, enzyme preparations, and herbal extracts are added simultaneously with the base ingredients, the activity of heat-sensitive components may decrease. Conversely, if all materials are mixed at lower temperatures, problems such as insufficient swelling of the thickener, incomplete dissolution of some materials, and insufficient system homogeneity may occur.

[0005] Furthermore, existing grain-based cleaning products are mostly formulated for single product forms. For example, grain powders are mainly used in toothpaste or laundry detergent, while grain fermentation liquids are mainly used in detergents or skin cleansing products. There is a lack of a unified functional base system among different forms of grain raw materials, making it difficult to combine and adjust them according to the formulation of pastes, liquids, and powders. Some natural antibacterial products mainly use single herbal extracts, and their cleaning effect is still mainly based on surfactant emulsification or particle friction. The physical cleaning, fermentation and enzymatic hydrolysis, plant saponification, and herbal antibacterial effects of grain raw materials have not formed a synergistic technical system.

[0006] Therefore, a medicinal and edible herbal compound and its preparation method are proposed. Summary of the Invention

[0007] The purpose of this invention is to provide a medicinal and edible herbal complex and its preparation method, in order to solve the problems of insufficient functional utilization of existing grain raw materials, relatively simple cleaning action, easy temperature influence on fermentation filtrate and active herbal components during preparation, and difficulty in adapting different forms of grain raw materials to paste, liquid and powder dosage forms.

[0008] The technical solution of the present invention is as follows: a medicinal and edible herbal complex, comprising, by weight, 5-40 parts of functional grain base, 0.1-20 parts of antibacterial component of medicinal and edible herb and 1-60 parts of surfactant component; The functional base material of the five grains is selected from one or more of the following: five grains microcrystalline abrasive, five grains fermentation filtrate, five grains hydrolyzed protein, and five grains plant soap powder; The antibacterial component of the medicinal and edible herbal medicine is selected from one or more of the extracts, powders and derivatives of the medicinal and edible raw materials.

[0009] Furthermore, the five-grain microcrystalline abrasive is prepared from one or more of rice, Job's tears, wheat, corn, black beans and oats through washing, drying, air-jet ultrafine grinding, grading and sieving and silane surface modification; the particle size of the five-grain microcrystalline abrasive is 800-2000 mesh, the sphericity is not less than 80%, the D50 is 8-15 μm, and the RDA contribution value is not higher than 30.

[0010] Furthermore, the fermented grain filtrate is prepared by liquid deep fermentation of one or more of the following: rice, millet, mung beans, red beans, black rice, oat bran, and soybean meal. The fermented grain filtrate has a protease activity of not less than 500 U / mL, an amylase activity of not less than 200 U / mL, and a solid content of not less than 5%.

[0011] Furthermore, the hydrolyzed grain protein is selected from one or more of wheat hydrolyzed protein, rice hydrolyzed protein, and soybean hydrolyzed protein, and the molecular weight of the hydrolyzed grain protein is 1000-5000 Da.

[0012] Furthermore, the grain-based soap powder is obtained by refining, saponifying, salting out, vacuum drying, and pulverizing one or more of soybean oil, rice bran oil, and corn oil; the total fatty acid content of the grain-based soap powder is not less than 80%, and the free alkali content is not more than 0.5%.

[0013] Furthermore, the antibacterial component of the medicinal and edible herbs is selected from one or more of the following: clove extract, honeysuckle extract, coix seed extract, ginger extract, tangerine peel extract, Sichuan pepper extract, dried ginger extract, purslane extract, dandelion extract, licorice extract, chicken gizzard powder, and oryzanol.

[0014] Furthermore, the surfactant component is selected from one or more of amino acid surfactants, alkyl glycoside surfactants, betaine surfactants, α-alkenyl sulfonates, fatty alcohol polyoxyethylene ether sulfates, fatty alcohol polyoxyethylene ethers, and plant soap bases.

[0015] Furthermore, the medicinal and edible herbal complex also includes 0.01 to 30 parts of functional adjuvants, which are selected from one or more of the following: humectants, thickeners, chelating agents, pH adjusters, preservatives, fragrances, water softeners, anti-redeposition agents, enzyme preparations, and color protectants.

[0016] Furthermore, the medicinal and edible herbal complex is an oral care paste, which, by weight, includes 20-30 parts of microcrystalline abrasive from grains, 10-15 parts of hydrated silica, 20-40 parts of moisturizer, 0.5-2 parts of thickener, 5-10 parts of amino acid-type surfactant, 2-6 parts of antibacterial components from medicinal and edible herbs, 0.5-2 parts of compound grain enzyme powder, and deionized water to make up to 100 parts.

[0017] Furthermore, the medicinal and edible herbal compound is a fruit and vegetable cleaning liquid or a tableware cleaning liquid, which, by mass, includes 15-30 parts of alkyl glycoside surfactants, 5-15 parts of betaine surfactants, 5-15 parts of fermented grain filtrate, 3-8 parts of antibacterial components from medicinal and edible herbs, 0.5-3 parts of chelating agent, and deionized water to a total of 100 parts; the total active ingredient content of the fruit and vegetable cleaning liquid or tableware cleaning liquid is not less than 12%.

[0018] Furthermore, the medicinal and edible herbal compound is a laundry detergent powder, which, by weight, includes 30-50 parts of filler, 5-15 parts of alkaline additive, 2-8 parts of water softener, 10-20 parts of surfactant component, 5-10 parts of herbal soap powder, 3-8 parts of compound grain enzyme powder, and 1-5 parts of medicinal and edible herbal antibacterial powder; the total active ingredient content of the laundry detergent powder is not less than 13%.

[0019] Furthermore, the medicinal and edible herbal compound is a laundry detergent liquid, which, by weight, includes 15-35 parts of nonionic surfactant, 5-20 parts of anionic surfactant, 3-10 parts of fermented grain filtrate, 2-8 parts of grain plant soap powder, 1-5 parts of compound grain enzyme preparation, 1-5 parts of medicinal and edible herbal antibacterial component, and deionized water to make up to 100 parts. The total mass fraction of the nonionic surfactant and the anionic surfactant shall not exceed 50 parts.

[0020] Furthermore, the medicinal and edible herbal complex is a skin cleansing liquid, comprising, by weight, 20-40 parts of amino acid surfactant, 3-10 parts of alkyl glycoside surfactant, 8-20 parts of betaine surfactant, 5-40 parts of fermented grain filtrate, 0.5-3 parts of hydrolyzed grain protein, 2-6 parts of antibacterial components from medicinal and edible herbs, 10-25 parts of moisturizing and repairing agent, and 100 parts of deionized water; the total weight of the amino acid surfactant, alkyl glycoside surfactant, and betaine surfactant does not exceed 60 parts, and the total weight of the fermented grain filtrate and hydrolyzed grain protein does not exceed 40 parts.

[0021] The present invention also provides a method for preparing a medicinal and edible herbal compound, wherein the medicinal and edible herbal compound is processed according to the dosage form of the compound.

[0022] When the medicinal and edible herbal compound is in paste or liquid form, the following steps are included: S1. Raw material pretreatment: The five-grain microcrystalline abrasive, five-grain plant soap powder and powder raw materials are sieved; the antibacterial components of medicinal and edible herbs are pre-dispersed with solvents; the thickener is pre-wetted; and the enzyme activity and microbial indicators of the five-grain fermentation filtrate are tested. S2. Preparation of the basic system: Add deionized water and one or more of the following: humectants, thickeners, chelating agents and other functional additives that need to be dissolved or dispersed by heating, into a stirring device. Heat the mixture to 60-80°C according to the dosage form requirements and stir until the corresponding components are dissolved or dispersed evenly to obtain the basic system. S3. Staged feeding: Reduce the temperature of the basic system obtained in step S2 to 40-60℃, and add one or more of the following: grain microcrystalline abrasive, grain plant soap powder, and corresponding surfactant components; continue to reduce the system temperature to no higher than 40℃, and add one or more of the following: grain fermentation filtrate, grain hydrolyzed protein, antibacterial components of medicinal and edible herbs, compound grain enzyme preparation, flavoring, preservatives, and remaining surfactant components. S4. Post-processing: Adjust the pH value of the system, add solvent to the total amount of the formula, and after degassing or filtration, obtain the medicinal and edible herbal compound in paste or liquid form.

[0023] In step S2, the stirring speed is 60-80 r / min at 60-80℃ and the stirring time is 15-30 min; in step S3, the stirring speed is 40-60 r / min after feeding at 40-60℃ and the stirring time is 10-20 min; in step S3, the stirring speed is 20-40 r / min after feeding at a temperature not higher than 40℃ and the stirring time is 3-8 min.

[0024] When the medicinal and edible herbal compound is in powder form, the following steps are included: P1. Mix the filler, alkaline additive and water softener to obtain the basic powder system; P2. Add the surfactant component and grain plant soap powder and mix them under the condition that the material temperature does not exceed 40℃; P3. Add and mix the compound grain enzyme powder, antibacterial powder of medicinal and edible herbs and functional additives under the condition that the material temperature is not higher than 40℃. P4. The mixed materials are sieved to obtain a powder form of medicinal and edible herbal compound.

[0025] The mixing time in step P1 is 10-15 min; the stirring speed in step P3 is 20-40 r / min and the stirring time is 3-8 min; in step P4, the mixture is sieved using an 80-100 mesh sieve.

[0026] Furthermore, the preparation of the fermented grain filtrate includes the following steps: One or more of the following ingredients are ground to 60 mesh: rice, millet, mung beans, red beans, black rice, oat bran, and soybean meal. They are then mixed with water at a material-to-liquid mass ratio of 1:8 to 1:12, sterilized at 121°C for 20 minutes, and cooled to 37°C. Inoculate the fermentation system with a compound strain of Bacillus subtilis and Aspergillus oryzae at a mass ratio of 2% to 5% of the total mass, wherein the mass ratio of Bacillus subtilis to Aspergillus oryzae is 3:1. Fermentation was carried out at 35–37°C and with a dissolved oxygen content of 20%–30% for 48–72 hours. The fermentation products were filtered and concentrated by ultrafiltration to obtain a grain fermentation filtrate with a solid content of not less than 5%.

[0027] The embodiments of the present invention have the following advantages due to the adoption of the above technical solutions: I. This invention prepares grain raw materials into grain microcrystalline abrasive, grain fermentation filtrate, grain hydrolyzed protein, and grain plant soap powder, and combines them with antibacterial components of medicinal and edible herbs and surfactant components, so that friction cleaning, fermentation enzymatic hydrolysis, emulsification stain removal and herbal antibacterial effects work together; the relative detergency ratio of representative embodiments is 115% to 156%, and the bactericidal rate against the corresponding test strains is 96.5% to 99.7%.

[0028] II. This invention prepares a grain microcrystalline abrasive by airflow ultrafine grinding, graded sieving and silane surface modification, and controls its particle size, sphericity, D50 and RDA contribution value, thereby improving the dispersion state of the powder in the product system, and reducing the wear caused by irregular coarse particles on the cleaned object while maintaining the friction cleaning effect.

[0029] Third, this invention controls the fermentation substrate, compound strain, fermentation temperature, time and dissolved oxygen, and adopts a staged feeding method in the preparation of paste or liquid. The fermentation filtrate of grains and other heat-sensitive components are added at a temperature not higher than 40°C. The enzyme activity retention rate of representative samples after storage at 45°C for 30 days is 90% to 92%, and no obvious turbidity, layering or precipitation is observed.

[0030] IV. The present invention sets up gradient temperature control processes for ointment and liquid dosage forms and low-temperature mixing processes for powder dosage forms, so that the complex can be adapted to oral care, fruit and vegetable cleaning, tableware cleaning, laundry and skin cleaning products; representative samples did not show obvious stratification, water separation, turbidity, clumping or packaging leakage under the corresponding storage conditions, and the activity retention rate after storage was more than 87%. Detailed Implementation

[0031] This invention provides a medicinal and edible herbal complex and its preparation method. By weight, the medicinal and edible herbal complex comprises 5-40 parts of a functional grain base, 0.1-20 parts of an antibacterial component from medicinal and edible herbs, and 1-60 parts of a surfactant component. The functional grain base is selected from one or more of the following: grain microcrystalline abrasives, grain fermentation filtrate, grain hydrolyzed protein, and grain plant soap powder. The complex may also include functional additives according to product form and usage requirements. These functional additives include one or more of the following: humectants, thickeners, chelating agents, pH adjusters, preservatives, fragrances, water softeners, anti-redeposition agents, enzyme preparations, and color-protecting agents. By subjecting the grain raw materials to microcrystallization, liquid deep fermentation, hydrolysis, or saponification treatments, and employing staged feeding or low-temperature mixing methods according to the material properties, the medicinal and edible herbal complex in paste, liquid, or powder form can be obtained.

[0032] In this embodiment, the main raw materials are described as follows: The five-grain microcrystalline abrasive is a self-made powder. The powder particle size used in the examples is mainly 800 mesh or 1200 mesh, with a sphericity of not less than 80%, D50 of 8 to 15 μm, and RDA contribution value of not more than 30.

[0033] The grain fermentation filtrate includes self-fermented filtrate and commercial grain fermentation filtrate. The self-fermented filtrate has a protease activity of not less than 500 U / mL, an amylase activity of not less than 200 U / mL, a lipase activity of not less than 30 U / mL, a solid content of not less than 5%, a total bacterial count of not more than 100 CFU / mL, and no pathogenic bacteria detected. The commercial grain fermentation filtrate is made from yeast / rice fermentation product filtrate, and its performance indicators meet the above requirements.

[0034] The five-grain plant soap powder is a powder obtained by saponification of soybean oil, rice bran oil or corn oil. In the example, the five-grain plant soap powder has a total fatty acid content of 82% and a free alkali content of no more than 0.5%.

[0035] Compound cereal enzyme preparations include compound cereal enzyme powder for powder or paste products, and compound cereal enzyme preparations for liquid products; wherein, the compound cereal enzyme powder is an encapsulated enzyme preparation, including protease, amylase and lipase, with a total enzyme activity of 20,000 U / g. The compound cereal enzyme preparation used in liquid products is added at a temperature not exceeding 40°C.

[0036] Hydrolyzed grain proteins include hydrolyzed rice protein, hydrolyzed wheat protein, and hydrolyzed soybean protein, with a molecular weight of 1000–5000 Da.

[0037] Herbal extracts include clove extract, honeysuckle extract, coix seed extract, ginger extract, orange peel extract, Sichuan pepper extract, dried ginger extract, purslane extract, dandelion extract, and licorice extract.

[0038] Surfactants include sodium lauroyl sarcosinate, potassium cocoyl glycinate, alkyl glycoside APG0810, cocamidopropyl betaine CAB-35, fatty alcohol polyoxyethylene ether sulfate AES, fatty alcohol polyoxyethylene ether AEO-9, and α-alkenyl sulfonate AOS.

[0039] Preparation Example 1: Preparation of Five Grains Microcrystalline Friction Agent One or more of rice, Job's tears, wheat, corn, black beans and oats are selected as grain raw materials. The grain raw materials are washed and impurities are removed. They are then dried with hot air at 60°C until the moisture content of the raw materials is no more than 8%. The dried grain raw materials are coarsely crushed to 200 mesh and then fed into a fluidized bed collision air jet mill. High-pressure airflow drives the materials to collide with each other for ultrafine grinding.

[0040] The ground material is classified and screened using a turbine classifier to collect powder with a particle size of 800-2000 mesh. The sieved powder is then surface-modified with silane using a gas-phase method, so that the silane coupling agent is grafted onto the surface of the powder particles to obtain a grain microcrystalline abrasive.

[0041] The obtained grain microcrystalline abrasive has a sphericity of no less than 80%, a D50 of 8–15 μm, a moisture content of no more than 5%, no obvious sharp edges on the particle surface, and an RDA contribution value of no more than 30. After surface modification, the dispersibility of the microcrystalline abrasive in aqueous and paste systems is improved, and it is less prone to significant sedimentation or agglomeration during storage.

[0042] Preparation Example 2: Preparation of Fermented Grain Filtrate Select one or more of the following as fermentation substrates: rice, millet, mung beans, red beans, black rice, oat bran, and soybean meal. Crush the fermentation substrate to 60 mesh, add water at a material-to-liquid mass ratio of 1:8 to 1:12, mix evenly, and then autoclave at 121°C for 20 minutes. After sterilization, cool to 37°C.

[0043] Inoculate the fermentation system with a food-grade Bacillus subtilis and Aspergillus oryzae compound strain at a mass ratio of 2% to 5% of the total mass, with the inoculation mass ratio of Bacillus subtilis to Aspergillus oryzae being 3:1. Conduct liquid deep fermentation at 35–37°C for 48–72 hours, controlling the dissolved oxygen content at 20%–30% during fermentation, and allowing the pH value to change naturally during the fermentation process.

[0044] After fermentation, plate and frame filtration is used to remove bacteria and insoluble substances, and then ultrafiltration is used to concentrate the liquid until the solid content is not less than 5%, thus obtaining the grain fermentation filtrate.

[0045] The obtained fermented grain filtrate has a protease activity of not less than 500 U / mL, an amylase activity of not less than 200 U / mL, an lipase activity of not less than 30 U / mL, a total bacterial count of not more than 100 CFU / mL, and no pathogenic bacteria detected; the fermented filtrate contains antimicrobial peptides, lactic acid, citric acid and small molecule polysaccharides.

[0046] In actual production, commercially available grain fermentation filtrate that meets the above requirements in terms of protease activity, amylase activity, solid content, and microbial indicators can also be used.

[0047] Preparation Example 3: Preparation of Hydrolyzed Grain Protein One or more of wheat protein, rice protein, and soy protein are selected, dispersed and dissolved in pure water, and then enzymatically hydrolyzed with protease. After enzymatic hydrolysis, activated carbon is added for decolorization and deodorization. The molecular weight of the hydrolysate is then controlled by membrane filtration, and finally spray-dried to obtain hydrolyzed grain protein.

[0048] The resulting hydrolyzed grain protein has a molecular weight of 1000-5000 Da, a protein content of not less than 80%, and can be dispersed or dissolved in the aqueous phase system of cleaning products.

[0049] Preparation Example 4: Preparation of Five Grains Plant Soap Powder One or more of soybean oil, rice bran oil, and corn oil are selected as vegetable oils. The vegetable oils are refined, degummed, and deacidified. Sodium hydroxide alkali solution is added to the treated vegetable oils for saponification. After saponification, salt precipitation is carried out for purification, followed by vacuum drying and low-temperature pulverization to obtain grain plant soap powder.

[0050] The total fatty acid content of the obtained grain and plant soap powder is not less than 80%, the free alkali content is not more than 0.5%, the powder fineness is 80-120 mesh, and the moisture content is not more than 3%.

[0051] In this embodiment, the ointment or liquid dosage form is prepared using the following steps: S1. Raw material pretreatment: The five grains microcrystalline abrasive, oryzanol and other powder raw materials are sieved according to the required mesh size; the herbal extract is pre-dispersed with glycerol, propylene glycol or water, and the mass ratio of the extract to the pre-dispersing solvent is 1:2 to 1:5; CMC, xanthan gum or other thickeners are pre-wetted with 5 to 10 times their mass of glycerol or propylene glycol; the enzyme activity and microbial indicators of the five grains fermentation filtrate are tested before feeding and stored under non-heating conditions; S2. Preparation of the basic system: Add deionized water and one or more of the following: humectants, thickeners, chelating agents and other functional additives that need to be dissolved or dispersed by heating to a stirred tank. Heat the mixture to 60-80°C according to the dosage form requirements and stir at 60-80 r / min for 15-30 min until the corresponding components are dissolved or dispersed evenly to obtain the basic system. S3. Staged feeding: Reduce the temperature of the basic system obtained in step S2 to 40-60℃, add one or more of the following: grain microcrystalline abrasive, grain plant soap powder and corresponding surfactant components, and stir at 40-60 r / min for 10-20 min; continue to reduce the system temperature to no higher than 40℃, add one or more of the following: grain fermentation filtrate, grain hydrolyzed protein, antibacterial components of medicinal and edible herbs, compound grain enzyme preparation, fragrance, preservative and remaining surfactant components, and stir at 20-40 r / min for 3-8 min; S4. Post-processing: Adjust the pH value of the system and add deionized water to the total mass of the formula; vacuum degassing and filtration are performed on paste products, and liquid products are filtered and allowed to stand for defoaming before filling.

[0052] In this embodiment, the powder dosage form is prepared by the following steps: P1. Add sodium sulfate, alkaline additives, water softener, anti-redeposition agent and other basic powders into a ribbon powder mixer and mix for 10-15 minutes to obtain the basic powder system. P2. Control the material temperature to be no higher than 40℃, add AOS powder, five-grain plant soap powder and five-grain microcrystalline powder, and mix evenly. P3. Control the material temperature to be no higher than 40℃, add compound grain enzyme powder, medicinal and edible herbal antibacterial powder and remaining functional additives, and stir at 20-40 r / min for 3-8 min. P4. Add powdered flavoring and mix. Pass the resulting powder through an 80-100 mesh sieve. Cool and package the powder under conditions where the ambient humidity is not higher than 60%.

[0053] Example 1: Basic Five Grains and Herbs Toothpaste By weight percentage, this embodiment includes: 22.0% 70% sorbitol solution, 8.0% glycerin, 1.2% CMC FH9, 0.8% sodium pyrophosphate, 12.0% spherical hydrated silica, 25.0% grain microcrystalline abrasive, 8.3% 30% sodium lauroyl sarcosinate solution, 1.0% oryzanol, 1.5% clove extract, 1.5% honeysuckle extract, 0.5% chicken gizzard powder, 0.5% dipotassium glycyrrhizate, 1.0% compound cereal enzyme powder, 1.2% xylitol, 0.3% steviol glycosides, 0.5% menthol, 0.5% rice mint flavoring, 0.1% sodium benzoate, and deionized water to 100%.

[0054] The preparation steps in this embodiment are as follows: S1. Pass the five grains microcrystalline abrasive and oryzanol through a 1200-mesh sieve, pre-disperse the clove extract and honeysuckle extract with glycerol at twice their total mass, and pre-wet the CMC with sorbitol solution at 10 times its mass. S2. Add deionized water, the remaining sorbitol solution and glycerin to the mixing tank, stir at 60 r / min, slowly add pre-wetted CMC and sodium pyrophosphate, heat to 65℃, keep warm and stir for 20 min until a uniform gel is formed. S3. Turn on the jacket cooling to reduce the system temperature to no higher than 50°C. Add hydrated silica and five-grain microcrystalline abrasive at 40 r / min for 10 min. After adding the materials, stir at 60 r / min for 15 min. S4. Continue to lower the system temperature to no higher than 40℃, and add sodium lauroyl sarcosinate, oryzanol, pre-dispersed clove extract and honeysuckle extract, chicken gizzard powder and compound cereal enzyme powder in sequence. Stir for 3 minutes after each addition of raw material, and the stirring speed is 40r / min. S5. Add xylitol, steviol glycosides, menthol, flavoring and sodium benzoate, and stir for 5 minutes; adjust the pH of the system to 7.0-7.5 using a 10% citric acid solution, add deionized water to 100% of the total mass, and continue stirring for 5 minutes. S6. Turn on the vacuum system and degas for 20 minutes under the conditions of vacuum degree of -0.08MPa and stirring speed of 30r / min; S7. Filtered using an 80-mesh filter and filled at 25°C.

[0055] The resulting toothpaste was a white, fine paste with no obvious particles or bubbles, a pH of 7.2, a relative plaque removal power of 128%, and a Streptococcus mutans bactericidal rate of 99.1%. After being stored at 45°C for 30 days, it showed no water separation, layering, or significant discoloration, and the enzyme activity retention rate was 92%. The oral mucosa irritation test showed no irritation.

[0056] Example 2: Toothpaste with increased dosage of herbal antibacterial components In this embodiment, based on Example 1, 3.0% of the fermented grain filtrate was added, the amount of clove extract was adjusted to 2.0%, the amount of honeysuckle extract was adjusted to 2.0%, the amount of chicken gizzard powder was adjusted to 1.0%, the amount of hydrated silica was adjusted to 8.5%, and deionized water was added to make up to 100%. The remaining components and preparation methods were the same as in Example 1.

[0057] The resulting toothpaste had a bactericidal rate of 99.7% against Streptococcus mutans and 98.1% against Candida albicans, with a relative plaque removal power of 130%.

[0058] Example 3: Low-friction toothpaste In this embodiment, the five-grain microcrystalline abrasive in Example 1 is adjusted to 20.0%, the hydrated silica is adjusted to 15.0%, the compound grain enzyme powder is removed, and 1.5% of coix seed extract is added. The remaining components and preparation methods are the same as in Example 1.

[0059] The resulting toothpaste had an RDA value of 22 and a relative plaque removal power of 118%.

[0060] Example 4: Toothpaste with increased cleaning component dosage In this embodiment, the five-grain microcrystalline abrasive in Example 1 is adjusted to 30.0%, the 30% sodium lauroyl sarcosinate solution is adjusted to 10.0%, the compound grain enzyme powder is adjusted to 1.5%, and the deionized water is made up to 100%. The remaining components and preparation methods are the same as in Example 1.

[0061] The resulting toothpaste has a relative plaque removal power of 138%.

[0062] Example 5: Toothpaste with simplified herbal ingredients In this embodiment, the herbal antibacterial component retains only 2.0% honeysuckle extract and 0.5% dipotassium glycyrrhizate, while removing clove extract, chicken gizzard powder, and oryzanol. The amounts of hydrated silica and deionized water are adjusted accordingly. The remaining components and preparation methods are the same as in Example 1.

[0063] The resulting toothpaste had a Streptococcus mutans bactericidal rate of 96.5% and a relative plaque removal power of 122%.

[0064] Example 6: Toothpaste made from self-fermented rice filtrate In this embodiment, 25.0% of the microcrystalline abrasive prepared from single rice was used, and 3.0% of the single rice fermentation filtrate prepared according to Preparation Example 2 was added. Deionized water was added to make up to 100%. The remaining components and preparation methods were the same as in Example 1.

[0065] The resulting toothpaste had a relative plaque removal power of 125% and a Streptococcus mutans bactericidal rate of 99.3%. After being stored at 45°C for 30 days, the paste showed no obvious discoloration or water separation, and the enzyme activity retention rate was 92%.

[0066] Example 7: Toothpaste using commercially available rice fermentation filtrate This embodiment uses 25.0% single rice microcrystalline abrasive and adds 3.0% commercial yeast / rice fermentation product filtrate. The remaining components and preparation methods are the same as in Example 6.

[0067] The resulting toothpaste had a relative plaque removal power of 123% and a Streptococcus mutans bactericidal rate of 99.2%. After being stored at 45°C for 30 days, it showed no obvious discoloration or water separation, and the enzyme activity retention rate was 91%.

[0068] Example 8: Children's Oral Care Toothpaste In this embodiment, menthol is removed from Example 1, the amount of flavoring is adjusted to 0.2% and strawberry flavoring is used, the amount of grain microcrystalline abrasive is adjusted to 18.0%, hydrated silica is adjusted to 12.0%, 30% sodium lauroyl sarcosinate solution is adjusted to 6.0%, xylitol is adjusted to 2.0%, and deionized water is added to 100%. No fluorine-containing components are added in this embodiment, and the rest of the preparation method is the same as in Example 1.

[0069] The resulting toothpaste had a plaque removal power of 115% and a Streptococcus mutans kill rate of 98.5%.

[0070] Example 9: Enzyme-based toothpaste In this embodiment, the compound grain enzyme powder in Example 1 is adjusted to 2.5%, 2.0% of the grain fermentation filtrate is added, and the amounts of hydrated silica and deionized water are adjusted accordingly. The remaining components and preparation methods are the same as in Example 1.

[0071] The resulting toothpaste has a relative plaque removal power of 135%.

[0072] Example 10: Basic Fruit and Vegetable Cleaner By weight percentage, this embodiment includes: sodium citrate 2.0%, glycerin 2.0%, 50% APG0810 24.0%, 35% CAB-35 8.6%, five-color grain fermentation filtrate 8.0%, coix seed extract 2.0%, honeysuckle extract 2.0%, ginger extract 1.0%, orange peel extract 1.0%, cereal fragrance essence 0.2%, potassium sorbate 0.1%, and deionized water to 100%.

[0073] The preparation steps are as follows: S1. Add deionized water to the mixing tank, stir at 50 r / min, add sodium citrate and glycerin, and stir for 10 min until dissolved; S2. Control the system temperature to be no higher than 35℃. Slowly add APG0810 and CAB-35 along the inner wall of the mixing tank. The feeding time of APG0810 is 8 minutes and the feeding time of CAB-35 is 5 minutes. After feeding, stir at 40 r / min for 10 minutes. S3. Confirm that the system temperature is not higher than 35℃, and add the five-color grain fermentation filtrate, coix seed extract, honeysuckle extract, ginger extract and orange peel extract in sequence, stirring for 3 minutes after each addition of one ingredient; S4. Adjust the pH value to 6.8 using a 10% citric acid solution, add the flavoring and potassium sorbate, stir for 5 minutes, add deionized water to bring the total mass to 100%, and continue stirring for 3 minutes. S5. Use a 200-mesh bag filter for filtration, and allow to stand for 30 minutes to defoam before filling.

[0074] The resulting cleaning agent was a light yellow transparent liquid with no obvious suspended matter or sediment. The pH value was 6.7, the total active ingredient content was 15.2%, the relative removal power of pesticide residues was 135%, and the Escherichia coli sterilization rate was 99.3%. After being stored at 45℃ for 30 days, there was no turbidity, layering, or sedimentation. The enzyme activity retention rate was 91%, and the acute oral toxicity evaluation was practically non-toxic.

[0075] Example 11: Fruit and vegetable cleaner that increases the amount of fermentation filtrate used In this embodiment, the fermented grain filtrate was adjusted to 12.0%, ginger extract to 1.5%, orange peel extract to 1.5%, APG0810 to 20.0%, and deionized water was added to 100%. The remaining components and preparation methods were the same as in Example 10.

[0076] The resulting cleaning agent had a pesticide residue removal ratio of 142% and an E. coli kill rate of 99.8%.

[0077] Example 12: Fragrance-free fruit and vegetable cleaner In this embodiment, ginger extract and orange peel extract are removed, and only 2.0% of coix seed extract and 2.0% of honeysuckle extract are retained. Glycerin is adjusted to 5.0%, and no fragrance is added. Deionized water is added to make up to 100%. The remaining components and preparation methods are the same as in Example 10.

[0078] The resulting cleaning agent had a pesticide residue removal ratio of 128% and an E. coli kill rate of 99.0%.

[0079] Example 13: Fruit and vegetable cleaner with improved foaming properties In this embodiment, CAB-35 was adjusted to 12.0%, APG0810 was adjusted to 20.0%, and deionized water was added to bring the total to 100%. The remaining components and preparation methods were the same as in Example 10.

[0080] The initial foam height of the resulting cleaning agent was 180 mm.

[0081] Example 14: Concentrated Fruit and Vegetable Cleaner In this embodiment, APG0810 was adjusted to 30.0%, CAB-35 was adjusted to 10.0%, the fermented grain filtrate was adjusted to 10.0%, and deionized water was added to 100%. The total active ingredient content of the resulting product was not less than 18%, and the rest of the preparation method was the same as in Example 10.

[0082] When the cleaning agent is diluted 5 times, its stain removal performance still reaches the level of the corresponding standard product.

[0083] Example 15: Fruit and vegetable cleaner using self-fermented rice filtrate In this embodiment, the five-color grain fermentation filtrate in Example 10 is replaced with 8.0% of the single rice fermentation filtrate prepared according to Preparation Example 2, and the remaining components and preparation methods are the same as in Example 10.

[0084] The resulting cleaning agent had a relative pesticide residue removal efficiency of 132%, a bactericidal rate of 99.3% for Escherichia coli, and a bactericidal rate of 99.4% for Staphylococcus aureus. After being stored at 45°C for 30 days, it showed no obvious turbidity or discoloration, and the enzyme activity retention rate was 91%.

[0085] Example 16: Fruit and vegetable cleaner using commercially available rice fermentation filtrate In this embodiment, the five-color grain fermentation filtrate in Example 10 is replaced with 8.0% of commercial yeast / rice fermentation product filtrate, and the remaining components and preparation methods are the same as in Example 10.

[0086] The resulting cleaning agent had a relative pesticide residue removal rate of 130%, a bactericidal rate of 99.1% for Escherichia coli, and a bactericidal rate of 99.3% for Staphylococcus aureus. After being stored at 45°C for 30 days, it showed no obvious turbidity or discoloration, and the enzyme activity retention rate was 90%.

[0087] Example 17: Dishwashing detergent By weight percentage, this embodiment includes: sodium citrate 2.0%, glycerin 2.0%, 70% AES 6.0%, 50% APG0810 18.0%, 35% CAB-35 10.0%, rice fermentation filtrate 8.0%, honeysuckle extract 1.5%, ginger extract 1.5%, edible sodium chloride 0.3%–0.8%, cereal flavoring 0.3%, potassium sorbate 0.2%, and deionized water to 100%.

[0088] The preparation steps are as follows: S1. Add sodium citrate and glycerin to deionized water and stir until dissolved; S2. Under low-speed stirring conditions, add AES, APG0810 and CAB-35 in sequence and stir until uniform. S3. Add edible sodium chloride in batches, stirring for 2 minutes after each addition and checking the viscosity of the system. Stop adding salt once the set viscosity is reached. S4. Lower the system temperature to no higher than 35℃, add rice fermentation filtrate, honeysuckle extract and ginger extract, and stir well. S5. Adjust the pH value to 6.5-7.5 with citric acid, add fragrance and potassium sorbate, add deionized water to 100%, let stand to defoam, filter and fill.

[0089] The resulting dishwashing detergent is a light yellow, transparent, viscous liquid with a total active ingredient content of 16.5%, a dishwashing degreasing power ratio of 128%, and an E. coli sterilization rate of 99.2%. The skin irritation test results showed that it was non-irritating, and its appearance remained stable after being stored at 45°C for 30 days.

[0090] Example 18: Concentrated Dishwashing Detergent In this embodiment, the AES in Example 17 is adjusted to 10.0%, APG0810 is adjusted to 25.0%, the amount of sodium chloride is adjusted according to the viscosity, and deionized water is added to 100%. The total active ingredient content of the resulting product is not less than 25%, and the remaining components and preparation methods are the same as in Example 17.

[0091] The resulting dishwashing detergent had a degreasing power ratio of 152%.

[0092] Example 19: Dishwashing detergent containing five-grain plant-based soap powder This embodiment adds 3.0% of grain plant soap powder and 2.0% of AOS powder to the original embodiment of embodiment 17, adjusts the grain fermentation filtrate to 10.0%, and replenishes the deionized water to 100%. The remaining components and preparation methods are the same as in embodiment 17.

[0093] This formula has a high cleaning power for animal fats and oil stains formed by heating.

[0094] Example 20: Basic Antibacterial Laundry Detergent By mass percentage, this embodiment includes: 42.0% anhydrous sodium sulfate, 12.0% light sodium carbonate, 3.0% 4A zeolite, 2.0% CMC, 2.0% sodium citrate, 10.0% 92% AOS powder, 8.0% corn starch modified soap powder, 3.0% 800-mesh multigrain microcrystalline powder, 6.0% compound grain enzyme powder, 1.5% honeysuckle extract powder, 0.5% Sichuan pepper extract powder, and 0.3% powder flavoring; the anhydrous sodium sulfate can be adjusted according to the total mass to make the total amount of each component 100%.

[0095] The preparation steps are as follows: S1. Add anhydrous sodium sulfate, light sodium carbonate, 4A zeolite, CMC and sodium citrate into a ribbon mixer and mix at medium speed for 10 minutes. S2. Control the material temperature to be no higher than 40℃, add AOS powder, corn starch modified soap powder and five grain microcrystalline powder, and mix at medium speed for 8 minutes. S3. Control the material temperature to be no higher than 35℃, add compound grain enzyme powder, honeysuckle extract powder and pepper extract powder, and mix at low speed for 5 minutes. S4. Spray in powdered fragrance, mix for 2 minutes, pass the resulting material through an 80-mesh sieve, cool to room temperature, and then seal and package it under conditions where the ambient humidity is not higher than 60%.

[0096] The resulting laundry detergent was a white, uniform powder with no obvious lumps. The total active ingredient content was 13.8%, the overall detergency ratio was 142%, and the sterilization rate against Staphylococcus aureus was 99.4%. After being stored at room temperature for 6 months, there was no obvious clumping or deliquescence, and the enzyme retention rate was 88%.

[0097] Example 21: Laundry detergent with increased stain-removing component dosage In this embodiment, the AOS powder in Example 20 is adjusted to 15.0%, the corn starch modified soap powder is adjusted to 10.0%, the compound grain enzyme powder is adjusted to 8.0%, and the anhydrous sodium sulfate is adjusted to 35.5%. The remaining components and preparation methods are the same as in Example 20.

[0098] The overall detergency ratio of the obtained laundry detergent is 156%.

[0099] Example 22: Laundry detergent with reduced alkaline component content In this embodiment, the Sichuan pepper extract powder is removed, and only 2.0% of the honeysuckle extract powder is retained. The light sodium carbonate is adjusted to 5.0%, the 4A zeolite is adjusted to 5.0%, and no flavoring is added. The anhydrous sodium sulfate is adjusted to 100% of the total mass. The remaining components and preparation methods are the same as in Example 20.

[0100] The overall detergency ratio of the obtained laundry detergent is 128%.

[0101] Example 23: Laundry detergent containing extracts of Sichuan pepper and dried ginger In this embodiment, the amount of grain plant soap powder was adjusted to 12.0%, the amount of Sichuan pepper extract powder was adjusted to 1.0%, and 1.5% of dried ginger extract powder was added. The amount of anhydrous sodium sulfate was adjusted accordingly. The remaining components and preparation methods were the same as in Example 20.

[0102] The obtained laundry detergent had a mite killing rate of 98.5% and a mold inhibition rate of 99.2%.

[0103] Example 24: Laundry detergent without 4A zeolite In this embodiment, zeolite 4A is removed, sodium citrate is adjusted to 5.0%, and anhydrous sodium sulfate is added to bring the total to 100%. The remaining components and preparation methods are the same as in Example 20.

[0104] The resulting laundry detergent had lower detergency under hard water conditions than in Example 20, but still higher than the standard.

[0105] Example 25: Laundry detergent using a single rice-derived component In this embodiment, the five grain microcrystalline powder uses 3.0% single rice microcrystalline powder and 6.0% compound grain enzyme powder uses rice-derived enzymes. The remaining components and preparation methods are the same as in Example 20.

[0106] The obtained laundry detergent had a combined detergency ratio of 138% for protein-stained and oil-stained cloths, and a Staphylococcus aureus sterilization rate of 99.2%. After being stored at room temperature for 6 months, there was no obvious clumping or deliquescence, and the enzyme retention rate was 88%.

[0107] Example 26: Basic Antibacterial Laundry Detergent By weight percentage, this embodiment includes: sodium citrate 2.0%, propylene glycol 2.0%, 70% AES 15.0%, AEO-9 10.0%, 50% APG0810 8.0%, 35% CAB-35 5.0%, rice fermentation filtrate 5.0%, whole grain soap powder 3.0%, compound grain enzyme preparation 2.0%, honeysuckle extract 1.0%, CMC 0.5%, preservative 0.2%, clothing fragrance 1.3%, and deionized water to 100%.

[0108] The preparation steps are as follows: S1. Add propylene glycol and sodium citrate to deionized water, stir until dissolved, and heat to 45°C; S2. Add AES, AEO-9, APG0810 and CAB-35 in sequence, and stir at low speed until homogeneous. S3. Lower the system temperature to no higher than 35℃, add pre-wetted CMC, and after it disperses, add the fermented grain filtrate, honeysuckle extract and compound grain enzyme preparation, and stir evenly. S4. Adjust the pH value to 7.0 with citric acid, add fragrance and preservative, add deionized water to 100%, let stand to defoam, filter and fill.

[0109] The resulting laundry detergent had an overall detergency ratio of 128% and a Staphylococcus aureus sterilization rate of 99.1%.

[0110] Example 27: Concentrated Laundry Detergent In this embodiment, the total amount of surfactant is adjusted to 35%, the amount of fermented grain filtrate is adjusted to 8.0%, and the amount of deionized water is made up to 100%. The total active ingredient content of the resulting product is not less than 25%, and the remaining components and preparation methods are the same as in Example 26.

[0111] The overall detergency ratio of the obtained laundry detergent was 152%.

[0112] Example 28: Five Grains Laundry Detergent Pods By weight percentage, this embodiment includes: propylene glycol 3.0%, sodium citrate 1.0%, AEO-9 25.0%, 70% AES 20.0%, 50% APG0810 15.0%, fermented grain filtrate 8.0%, grain plant soap powder 5.0%, encapsulated compound grain enzyme preparation 3.0%, honeysuckle extract 2.0%, Sichuan pepper extract 1.0%, CMC 0.5%, preservative 0.2%, clothing fragrance 1.3%, and deionized water to 100%.

[0113] The composition was prepared according to the preparation steps of Example 26, and single-cavity filling was performed using a PVA water-soluble film. Each capsule was filled with 10g, and the integrity of the seal was tested after filling.

[0114] The resulting beads dissolved in cold water in 25 seconds, with a comprehensive detergency ratio of 135% and a Staphylococcus aureus sterilization rate of 99.2%. After storage at 45℃ for 30 days, the water-soluble film showed no obvious leakage, and the enzyme activity retention rate was 87%.

[0115] Example 29: Color-protecting laundry detergent pods This embodiment adds 1.0% color-protecting agent to the original embodiment 28, adjusts the fermented grain filtrate to 10.0%, and adjusts the amount of surfactant and deionized water accordingly. The remaining components and preparation methods are the same as in embodiment 28.

[0116] The resulting beads have a color protection level of 4 to 5.

[0117] The skin cleansing liquid in this embodiment uses an amino acid-based surfactant, an alkyl glycoside surfactant, and a betaine surfactant to form a complex cleansing system, and incorporates fermented grain filtrate and hydrolyzed grain protein. The amount of fermented grain filtrate is 5–40 parts, and the amount of hydrolyzed grain protein is 0.5–3 parts, with the total mass of the fermented grain filtrate and hydrolyzed grain protein not exceeding 40 parts. The specific components and amounts in each embodiment will be adjusted based on the product's cleansing, moisturizing, and user experience.

[0118] Example 30: Basic Five Grains Shampoo and Body Wash By weight percentage, this embodiment includes: 4.0% glycerol, 1.0% propylene glycol, 20.0% 1% oat β-glucan solution, 33.3% 30% potassium cocoyl glycinate, 6.0% 50% cocoyl glucoside, 14.3% 35% CAB, 5.0% five-color grain compound fermentation filtrate, 1.0% hydrolyzed wheat protein, 1.0% hydrolyzed rice protein, 1.5% purslane extract, 1.5% dandelion extract, 0.5% licorice extract, 0.8% phenoxyethanol and ethylhexylglycerin compound preservative, 0.3% rice flavoring, and an appropriate amount of 10% citric acid solution, with deionized water to bring the total to 100%.

[0119] The preparation steps are as follows: S1. Add deionized water, glycerol, propylene glycol and oat β-glucan to the mixing tank, stir at 50 r / min, heat to 80℃ and keep warm while stirring for 20 min; S2. Reduce the system temperature to 45℃, add potassium cocoyl glycinate, cocoyl glucoside and CAB in sequence, and stir at low speed for 15 minutes. S3. Lower the system temperature to no higher than 40℃, and add the fermented grain filtrate, hydrolyzed wheat protein, hydrolyzed rice protein, purslane extract, dandelion extract and licorice extract in sequence, stirring for 3 minutes after each addition. S4. Add preservatives and flavorings, stir for 5 minutes, adjust the pH value to 6.0 using a 10% citric acid solution, add deionized water to 100%, and stir for 3 minutes. S5. Filter using a 200-mesh filter, let stand for 40 minutes to defoam, and then fill.

[0120] The resulting shower gel is a light yellow transparent liquid with fine foam, a pH value of 5.8, a sebum cleansing power ratio of 121%, and a Staphylococcus aureus sterilization rate of 99.3%. Multiple skin irritation tests showed that it was non-irritating, and no obvious tightness was felt after washing.

[0121] Example 31: Shampoo and body wash with increased oil-controlling component dosage In this embodiment, the fermented grain filtrate was adjusted to 10.0%, the purslane extract to 2.0%, the dandelion extract to 2.0%, and 0.5% pyridone ethanolamine salt was added. Deionized water was added to bring the total to 100%. The remaining components and preparation methods were the same as in Example 30.

[0122] The resulting shampoo and body wash has a higher sebum-cleansing ability than that of Example 30.

[0123] Example 32: Shower Gel with Increased Moisturizing and Repairing Components In this embodiment, the amount of oat β-glucan solution was adjusted to 25.0%, the total amount of hydrolyzed wheat protein and rice hydrolyzed protein was adjusted to 3.0%, the amount of grain fermentation filtrate was kept at 5.0%, and deionized water was added to 100%. The remaining components and preparation methods were the same as in Example 30.

[0124] The resulting body wash had a higher level of moisturizing and smoothness after washing than that of Example 30.

[0125] Example 33: Shower Gel with Improved Foaming Performance In this embodiment, CAB was adjusted to 18.0%, cocoyl glucoside was adjusted to 3.0%, and deionized water was added to bring the total to 100%. The remaining components and preparation methods were the same as in Example 30.

[0126] The resulting shampoo and body wash exhibited higher foam volume and foam stability than that of Example 30.

[0127] Example 34: Fragrance-free shampoo and body wash In this embodiment, rice fragrance and dandelion extract are removed, licorice extract is adjusted to 1.0%, the total amount of surfactant is reduced, and the amount of grain fermentation filtrate and deionized water is increased accordingly. The remaining components and preparation methods are the same as in Example 30.

[0128] The resulting shower gel had no obvious fragrance, and multiple skin irritation tests showed no irritation.

[0129] Example 35: Skin cleansing composition using single rice fermentation filtrate In this embodiment, the five-color grain compound fermentation filtrate is replaced with 35.0% single rice fermentation filtrate, the hydrolyzed protein is only 2.0% rice hydrolyzed protein, and deionized water is added to make up to 100%. The remaining components and preparation methods are the same as in Example 30.

[0130] The resulting composition had a sebum-cleansing power ratio of 118%, and the skin irritation test showed no irritation. After storage at 45°C for 30 days, there was no obvious discoloration or stratification, and the antibacterial performance retention rate was 91%.

[0131] Example 36: Children's bath and body products In this embodiment, the total amount of surfactant is reduced, glycerol is adjusted to 6.0%, no fragrance is added, a low amount of phenoxyethanol is used for preservation, and deionized water is added to make up to 100%. The remaining components and preparation methods are the same as in Example 30.

[0132] The resulting bath and shower products had moderate cleaning power and showed no irritation in skin irritation tests.

[0133] Example 37: Shampoo and body wash composition containing menthol This embodiment adds 0.2% menthol and 0.5% oil-controlling component to the original embodiment 30, adjusts the fermented grain filtrate to 8.0%, uses woody fragrance, and replenishes the water to 100%. The remaining components and preparation methods are the same as in embodiment 30.

[0134] The resulting composition has a high sebum-cleansing ability and leaves the skin feeling refreshed after washing.

[0135] Comparative Example 1 Commercially available ordinary fluoride toothpaste was selected as Comparative Example 1. Commercially available ordinary fluoride toothpaste uses conventional abrasives, surfactants and antibacterial components, but does not contain grain microcrystalline abrasives, grain fermentation filtrate and antibacterial components from medicinal and edible herbs.

[0136] Comparative Example 2 Commercially available multigrain toothpaste was selected as Comparative Example 2. The commercially available multigrain toothpaste contains multigrain powder that has undergone conventional pulverization, but does not contain multigrain microcrystalline abrasives that have undergone airflow ultrafine grinding, grading and sieving and surface modification, nor does it contain multigrain fermentation filtrate.

[0137] Comparative Example 3 Commercially available ordinary fruit and vegetable cleaners were selected as Comparative Example 3. These commercially available ordinary fruit and vegetable cleaners use surfactants as the main cleaning components and do not contain fermented grain filtrate or antibacterial components from medicinal and edible herbs.

[0138] Comparative Example 4 The fruit and vegetable cleaner was prepared according to the raw material system and preparation method of Example 10, except that the fermented grain filtrate, coix seed extract, honeysuckle extract, ginger extract and orange peel extract were not added. The reduced components were made up to 100% with deionized water. The amount of other raw materials and preparation conditions were the same as in Example 10.

[0139] Comparative Example 5 Commercially available ordinary antibacterial laundry detergent was selected as Comparative Example 5. Commercially available ordinary antibacterial laundry detergent uses anionic surfactants, alkaline additives, water softeners and antibacterial components, and does not contain whole grain plant soap powder, whole grain microcrystalline powder and antibacterial powder from medicinal and edible herbs.

[0140] Comparative Example 6 Laundry detergent was prepared according to the preparation method of Example 20, except that the five-grain microcrystalline powder, five-grain plant soap powder, honeysuckle extract powder and pepper extract powder were not added, while AOS powder and compound grain enzyme powder were retained. The reduced components were made up to 100% with anhydrous sodium sulfate, and the remaining raw material amounts and preparation conditions were the same as in Example 20.

[0141] Comparative Example 7 Commercially available ordinary amino acid shower gel was selected as Comparative Example 7. Commercially available ordinary amino acid shower gel uses amino acid-based surfactants as the main cleaning component and does not contain fermented grain filtrate, hydrolyzed grain protein, or compound herbal extracts.

[0142] Comparative Example 8 The skin cleansing liquid was prepared according to the preparation method of Example 30, except that the fermented grain filtrate, hydrolyzed wheat protein and hydrolyzed rice protein were not added, and the purslane extract, dandelion extract and licorice extract were retained. The reduced components were made up to 100% with deionized water, and the amount of other raw materials and preparation conditions were the same as in Example 30.

[0143] Process Comparison Example 1 Fruit and vegetable cleaner was prepared using the same raw materials and amounts as in Example 10. The difference was that the phased cooling and feeding process was not carried out during the preparation process. APG0810, CAB-35, fermented grain filtrate, herbal extract, preservatives and other components were all added at 65°C. After the feeding was completed, the mixture was stirred for 20 minutes before cooling, pH adjustment, filtration and filling.

[0144] Test Example 1 The antibacterial properties of each example and comparative example were determined according to the quantitative bactericidal test method for suspension specified in Section 2.1.1.7 of the 2002 edition of the "Disinfection Technical Specifications".

[0145] Escherichia coli, Staphylococcus aureus, Candida albicans, and Streptococcus mutans were inoculated into their respective culture media and cultured at 37°C for 24 h. The cultures were then eluted and diluted with PBS buffer to obtain a bacterial concentration of 1 × 10⁻⁶. 6 ~5×10 6 CFU / mL bacterial suspension.

[0146] A PBS solution containing 0.5% sodium thiosulfate and 0.5% Tween 80 was used as a neutralizing agent. 4.5 mL of the sample to be tested was placed in a test tube and preheated in a 37°C water bath for 5 min. 0.5 mL of bacterial suspension was added, mixed, and allowed to react for 2 min. 0.5 mL of the bacterial-drug mixture was added to 4.5 mL of the neutralizing agent and neutralized for 10 min. After appropriate dilution, the mixture was inoculated, cultured, and colony counted.

[0147] The sterilization rate is calculated using the following formula: Sterilization rate = (N0 - N1) ÷ N0 × 100%; In the formula, N0 is the average colony count of the positive control group, in CFU / mL; N1 is the average colony count of the experimental group, in CFU / mL.

[0148] The test results of representative samples are shown in Table 1.

[0149] Table 1. Antibacterial properties of representative samples

[0150] As shown in Table 1, different dosage forms of products prepared using functional grain base materials and antibacterial components from medicinal and edible herbs all exhibit inhibitory or bactericidal effects on the corresponding test strains. Among them, the bactericidal rates of Examples 1, 2, 10, 15, 16, 17, 20, 25, 26, 28, and 30 against the corresponding bacteria reached over 99%.

[0151] Example 2 showed a 98.1% bactericidal rate against Candida albicans, indicating that the compound not only has antibacterial effects against bacteria but also has a corresponding inhibitory effect on fungi. In Examples 5 and 8, reducing the amount of herbal antibacterial components or lowering the dosage of related functional components resulted in a corresponding decrease in the bactericidal rate, demonstrating that the type and dosage of herbal antibacterial components affect the antibacterial performance of the product.

[0152] Test Example 2 The detergency of oral care pastes was tested according to the method for determining the detergency of toothpaste specified in Appendix B of GB / T 8372—2017. Artificial plaque sheets were used, and the detergency of standard toothpaste was taken as 100%. The relative detergency ratio of the test samples was calculated.

[0153] The residual amounts of dichlorvos and dimethoate on the surface of fruits and vegetables before and after cleaning were determined by gas chromatography. The relative removal capacity ratio of the test samples was calculated with the pesticide residue removal capacity of the standard control sample as 100%.

[0154] The detergency of dishwashing liquid was tested according to the method for determining degreasing power specified in Appendix A of GB / T 9985—2022. Artificial oil stains were used to prepare stain sheets, and the mass change of the stain sheets before and after washing was measured. The relative detergency ratio of the test samples was calculated with the degreasing power of the standard dishwashing detergent as 100%.

[0155] The stain removal performance of laundry detergents was tested according to the method specified in GB / T 13174—2021. Protein-stained cloth, oil-stained cloth, and starch-stained cloth were washed under the same washing conditions. The change in whiteness of the cloth before and after washing was measured. The relative stain removal power ratio of the test samples was calculated with the overall stain removal power of the standard detergent as 100%.

[0156] Skin cleansing products were tested using artificial sebum smears, with the sebum-cleaning ability of the control cleansing product being 100%, and the relative cleaning power ratio of the test samples was calculated.

[0157] The relative detergency ratio is calculated using the following formula: K = P1 ÷ P0 × 100%; In the formula, K is the relative detergency ratio; P1 is the detergency of the sample to be tested; and P0 is the detergency of the standard sample or control sample.

[0158] The test results of representative samples are shown in Table 2.

[0159] Table 2 Cleaning performance of representative samples

[0160] As shown in Table 2, the relative detergency ratios of each representative embodiment are all higher than 100%, indicating that the five-grain microcrystalline abrasive, five-grain fermented filtrate, five-grain plant soap powder, five-grain hydrolyzed protein and surfactant components can participate in the cleaning process according to their respective formulations.

[0161] In Example 4, after increasing the dosage of the five-grain microcrystalline abrasive, surfactant, and compound grain enzyme powder, the relative detergency ratio of dental plaque increased from 128% in Example 1 to 138%. In Example 11, after increasing the dosage of the five-grain fermentation filtrate and herbal extract, the relative detergency ratio increased from 135% in Example 10 to 142%. In Example 21, after increasing the dosage of AOS powder, five-grain plant soap powder, and compound grain enzyme powder, the overall detergency ratio increased from 142% in Example 20 to 156%.

[0162] Test Example 3: The Effect of Staged Feeding Process on Enzyme Activity Using the fruit and vegetable cleaner of Example 10 as the test object, samples were prepared by the phased feeding process of Example 10 and the full 65°C feeding process of Process Comparative Example 1, respectively. The protease activity, enzyme activity retention rate, antibacterial performance and appearance changes of the samples after preparation were detected.

[0163] The activity of protease was determined by the Folin-Ciocalteu method and in accordance with the protease preparation determination method specified in GB / T 23527.1—2023. Under the conditions of 40℃ and pH 7.5, the amount of enzyme required to hydrolyze casein to produce 1 μg of tyrosine per minute was defined as one unit of enzyme activity. When it is necessary to detect amylase activity, the iodometric method is used and the determination method for amylase preparations specified in GB / T 24401—2009 is followed. Under the conditions of 40℃ and pH 6.0, the amount of enzyme required to liquefy 1 mg of soluble starch per minute is taken as one unit of enzyme activity.

[0164] Enzyme activity retention rate is calculated using the following formula: Enzyme activity retention rate = E1 ÷ E0 × 100%; In the formula, E0 is the initial enzyme activity after sample preparation, in U / mL; E1 is the enzyme activity after sample storage, in U / mL.

[0165] The test results are shown in Table 3.

[0166] Table 3 Performance Comparison of Different Feeding Processes

[0167] As shown in Table 3, adding the fermented grain filtrate at a temperature not exceeding 40°C can reduce the inactivation of protease during the preparation process. In Example 10, the enzyme activity retention rate after storage at 45°C for 30 days was 91%. In Comparative Example 1, the entire process was carried out at 65°C, and the initial enzyme activity inactivation rate of the fermented grain filtrate exceeded 40%, and the product showed darkening of color and turbidity.

[0168] Therefore, first completing the dissolution and dispersion of the basic materials, and then adding the grain fermentation filtrate and other heat-sensitive components at a temperature not exceeding 40°C, is beneficial to maintaining the product's enzyme activity, antibacterial properties, and appearance stability.

[0169] Test Example 4: The Impact of Grain Fermentation Liquor Source on Product Performance Using fruit and vegetable cleaners as the test subject, the addition amount of grain fermentation filtrate was kept at 8%, and various grain compound fermentation filtrate, self-fermented single rice filtrate, and commercial rice fermentation filtrate were used respectively, while the other formulas and preparation conditions remained the same.

[0170] The test results are shown in Table 4.

[0171] Table 4. Performance Comparison of Fermented Filtrates from Different Grains

[0172] As shown in Table 4, both the self-fermented single rice filtrate and the commercial rice fermentation filtrate can be used for the complex. The relative removal power ratio, antibacterial performance and enzyme activity retention rate of the obtained samples are similar. The relative removal power ratio of the multi-grain complex fermentation filtrate is slightly higher, but the single rice fermentation filtrate can still meet the corresponding cleaning and antibacterial requirements.

[0173] Test Example 5: Storage Stability Test Examples 1, 10, 15, 16, 20, 28 and 35 were selected as representative samples for storage stability testing.

[0174] The pH value of the samples was determined using a pH meter at 25°C according to the method specified in GB / T 13531.1—2008. The appearance, color, odor, layering, water separation and turbidity of liquid and paste samples were tested simultaneously, and the clumping and deliquescence of powder samples were tested. The enzyme activity or antibacterial properties of the corresponding samples were also determined.

[0175] In the heat resistance stability test, the sample was stored in a constant temperature environment of 45℃ for 30 days. After returning to room temperature, the appearance, color, odor, layering, water separation, turbidity, clumping or packaging leakage of the sample were observed, and enzyme activity or antibacterial properties were tested.

[0176] The powder samples were stored at room temperature for 6 months to observe their clumping and deliquescence, and the enzyme activity retention rate was tested.

[0177] The test results are shown in Table 5.

[0178] Table 5 Storage stability of representative samples

[0179] As shown in Table 5, representative samples of different dosage forms did not show obvious stratification, water separation, turbidity, clumping or packaging leakage under the corresponding storage conditions. The enzyme activity, enzyme activity or antibacterial performance after storage remained at more than 87% of the initial level.

[0180] Examples 1, 10, 20 and 30 were selected for further long-term stability testing. After being stored at 45°C for 3 months and at room temperature for 12 months, no obvious stratification, turbidity or severe clumping was observed in any of the samples. The activity retention rate was not less than 75% and the sterilization rate remained above 97%.

[0181] Test Example 6: Security Evaluation Oral care pastes, fruit and vegetable cleaning liquids, tableware cleaning liquids, laundry detergents, and skin cleaning products were selected as representative samples, and their safety was evaluated based on the application sites and possible contact methods of each product.

[0182] Oral care pastes are evaluated using an oral mucosal irritation test. An appropriate amount of the sample is brought into contact with the buccal pouch mucosa of an animal, and the contact site is observed for congestion, edema, erosion or other abnormal reactions during the specified observation period. The irritation of the sample is evaluated based on the degree of mucosal reaction.

[0183] Fruit and vegetable cleaning liquid and tableware cleaning liquid were evaluated using an acute oral toxicity test. The test samples were administered to test animals at the set doses. After administration, the animals' general condition, feeding status, weight changes and mortality were continuously observed. The median lethal dose (LD50) and corresponding toxicity level were determined based on the test results.

[0184] Laundry detergents and skin cleaning products were evaluated using multiple skin irritation tests. An appropriate amount of the sample was applied to the skin of the test animal once a day for 14 consecutive days. After each application, the contact site was observed for erythema, edema, desquamation or other skin reactions, and the irritation intensity of the sample was evaluated based on the erythema and edema scores.

[0185] The test results are shown in Table 6.

[0186] Table 6 Safety evaluation results of representative products

[0187] As shown in Table 6, the oral care paste did not cause significant mucosal irritation in the oral mucosal irritation test; the acute oral toxicity evaluation results of the fruit and vegetable cleaning liquid and the tableware cleaning liquid were practically non-toxic, with an LD50 greater than 5000 mg / kg; the laundry detergent and skin cleaning products did not cause significant erythema or edema in multiple skin irritation tests over 14 consecutive days, and the evaluation results were non-irritating.

[0188] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various variations or substitutions within the technical scope disclosed in the present invention, and these should all be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A medicinal and edible herbal compound, characterized in that, By weight, it comprises 5-40 parts of functional grain base, 0.1-20 parts of antibacterial component of medicinal and edible herbs, and 1-60 parts of surfactant component; the functional grain base is selected from one or more of grain microcrystalline abrasive, grain fermentation filtrate, grain hydrolyzed protein, and grain plant soap powder; the antibacterial component of medicinal and edible herbs is selected from one or more of extracts, powders, and derivatives of medicinal and edible raw materials.

2. The medicinal and edible herbal compound according to claim 1, characterized in that, The five-grain microcrystalline abrasive is prepared from one or more of rice, Job's tears, wheat, corn, black beans and oats through washing, drying, air-jet ultrafine grinding, grading and sieving and silane surface modification; the particle size of the five-grain microcrystalline abrasive is 800-2000 mesh, the sphericity is not less than 80%, the D50 is 8-15μm, and the RDA contribution value is not higher than 30.

3. The medicinal and edible herbal compound according to claim 1, characterized in that, The fermented grain filtrate is prepared by liquid deep fermentation of one or more of the following: rice, millet, mung beans, red beans, black rice, oat bran, and soybean meal. The fermented grain filtrate has a protease activity of not less than 500 U / mL, an amylase activity of not less than 200 U / mL, and a solid content of not less than 5%.

4. The medicinal and edible herbal compound according to claim 1, characterized in that, The hydrolyzed grain protein is selected from one or more of wheat hydrolyzed protein, rice hydrolyzed protein and soybean hydrolyzed protein, and the molecular weight of the hydrolyzed grain protein is 1000-5000 Da.

5. The medicinal and edible herbal compound according to claim 1, characterized in that, The five-grain plant soap powder is made from one or more of soybean oil, rice bran oil and corn oil through refining, saponification, salting out, vacuum drying and pulverization; the total fatty acid content of the five-grain plant soap powder is not less than 80% and the free alkali content is not more than 0.5%.

6. The medicinal and edible herbal compound according to claim 1, characterized in that, The antibacterial component of the medicinal and edible herbal ingredients is selected from one or more of the following: clove extract, honeysuckle extract, coix seed extract, ginger extract, tangerine peel extract, Sichuan pepper extract, dried ginger extract, purslane extract, dandelion extract, licorice extract, chicken gizzard powder, and oryzanol; the surfactant component is selected from one or more of the following: amino acid surfactants, alkyl glycoside surfactants, betaine surfactants, α-alkenyl sulfonates, fatty alcohol polyoxyethylene ether sulfates, fatty alcohol polyoxyethylene ethers, and plant soap bases; the medicinal and edible herbal complex also includes 0.01 to 30 parts of functional adjuvants, which are selected from one or more of the following: humectants, thickeners, chelating agents, pH adjusters, preservatives, fragrances, water softeners, anti-redeposition agents, enzyme preparations, and color-protecting agents.

7. The medicinal and edible herbal compound according to claim 1, characterized in that, The medicinal and edible herbal complex is an oral care paste, which, by weight, includes 20-30 parts of microcrystalline abrasive from grains, 10-15 parts of hydrated silica, 20-40 parts of moisturizer, 0.5-2 parts of thickener, 5-10 parts of amino acid surfactant, 2-6 parts of antibacterial components from medicinal and edible herbs, 0.5-2 parts of compound grain enzyme powder, and deionized water to make up to 100 parts.

8. The medicinal and edible herbal compound according to claim 1, characterized in that, The medicinal and edible herbal compound is a fruit and vegetable cleaning liquid or a tableware cleaning liquid, which, by weight, includes 15-30 parts of alkyl glycoside surfactants, 5-15 parts of betaine surfactants, 5-15 parts of fermented grain filtrate, 3-8 parts of antibacterial components from medicinal and edible herbs, 0.5-3 parts of chelating agent, and deionized water to a total of 100 parts; the total active ingredient content of the fruit and vegetable cleaning liquid or tableware cleaning liquid is not less than 12%.

9. The medicinal and edible herbal compound according to claim 1, characterized in that, The medicinal and edible herbal compound is a laundry detergent powder, which, by weight, includes 30-50 parts of filler, 5-15 parts of alkaline additive, 2-8 parts of water softener, 10-20 parts of surfactant component, 5-10 parts of herbal soap powder, 3-8 parts of compound grain enzyme powder, and 1-5 parts of medicinal and edible herbal antibacterial powder; the total active ingredient content of the laundry detergent powder is not less than 13%.

10. The medicinal and edible herbal compound according to claim 1, characterized in that, The medicinal and edible herbal compound is a laundry detergent, comprising, by weight, 15-35 parts of nonionic surfactant, 5-20 parts of anionic surfactant, 3-10 parts of fermented grain filtrate, 2-8 parts of grain plant soap powder, 1-5 parts of compound grain enzyme preparation, 1-5 parts of medicinal and edible herbal antibacterial component, and 100 parts of deionized water; the total weight of the nonionic surfactant and anionic surfactant does not exceed 50 parts.

11. The medicinal and edible herbal compound according to claim 1, characterized in that, The medicinal and edible herbal complex is a skin cleansing liquid, comprising, by weight, 20-40 parts of amino acid surfactant, 3-10 parts of alkyl glycoside surfactant, 8-20 parts of betaine surfactant, 5-40 parts of fermented grain filtrate, 0.5-3 parts of hydrolyzed grain protein, 2-6 parts of antibacterial components from medicinal and edible herbs, 10-25 parts of moisturizing and repairing agent, and 100 parts of deionized water; the total weight of the amino acid surfactant, alkyl glycoside surfactant, and betaine surfactant does not exceed 60 parts, and the total weight of the fermented grain filtrate and hydrolyzed grain protein does not exceed 40 parts.

12. A method for preparing a compound of medicinal and edible grains and herbs, characterized in that, The following treatment is performed based on the dosage form of the medicinal and edible herbal compound: When the medicinal and edible herbal compound is in paste or liquid form, the following steps are included: S1. Raw material pretreatment: The five-grain microcrystalline abrasive, five-grain plant soap powder and powder raw materials are sieved; the antibacterial components of medicinal and edible herbs are pre-dispersed with solvents; the thickener is pre-wetted; and the enzyme activity and microbial indicators of the five-grain fermentation filtrate are tested. S2. Preparation of the basic system: Add deionized water and one or more of the following: humectants, thickeners, chelating agents and other functional additives that need to be dissolved or dispersed by heating, into a stirring device. Heat the mixture to 60-80°C according to the dosage form requirements and stir until the corresponding components are dissolved or dispersed evenly to obtain the basic system. S3. Staged feeding: Reduce the temperature of the basic system obtained in step S2 to 40-60℃, and add one or more of the following: grain microcrystalline abrasive, grain plant soap powder, and corresponding surfactant components; continue to reduce the system temperature to no higher than 40℃, and add one or more of the following: grain fermentation filtrate, grain hydrolyzed protein, antibacterial components of medicinal and edible herbs, compound grain enzyme preparation, flavoring, preservatives, and remaining surfactant components. S4. Post-processing: Adjust the pH value of the system, add solvent to the total amount of the formula, and after degassing or filtration, obtain the medicinal and edible herbal compound in paste or liquid form. When the medicinal and edible herbal compound is in powder form, the following steps are included: P1. Mix the filler, alkaline additive, and water softener to obtain the basic powder system; P2. Add the surfactant component and grain plant soap powder and mix them under the condition that the material temperature does not exceed 40℃; P3. Add and mix the compound grain enzyme powder, antibacterial powder of medicinal and edible herbs and functional additives under the condition that the material temperature is not higher than 40℃. P4. The mixed materials are sieved to obtain a powder form of medicinal and edible herbal compound.

13. The preparation method of the medicinal and edible herbal complex according to claim 12, characterized in that, In step S2, after feeding the material at 60-80℃, the stirring speed is 60-80 r / min, and the stirring time is 15-30 min; In step S3, after feeding the material at 40-60°C, the stirring speed is 40-60 r / min, and the stirring time is 10-20 min. After feeding the material at a temperature not exceeding 40°C, the stirring speed should be 20–40 r / min, and the stirring time should be 3–8 min.

14. The preparation method of the medicinal and edible herbal complex according to claim 12, characterized in that: The mixing time in step P1 is 10–15 min; The stirring speed in step P3 is 20-40 r / min, and the stirring time is 3-8 min; In step P4, the sample is sieved using an 80-100 mesh sieve.

15. The method for preparing the medicinal and edible herbal complex according to claim 12, characterized in that, The preparation of the fermented grain filtrate includes the following steps: One or more of the following ingredients are ground to 60 mesh: rice, millet, mung beans, red beans, black rice, oat bran, and soybean meal. They are then mixed with water at a material-to-liquid mass ratio of 1:8 to 1:12, sterilized at 121°C for 20 minutes, and cooled to 37°C. Inoculate the fermentation system with a compound strain of Bacillus subtilis and Aspergillus oryzae at a mass ratio of 2% to 5% of the total mass, wherein the mass ratio of Bacillus subtilis to Aspergillus oryzae is 3:

1. Fermentation was carried out at 35–37°C and with a dissolved oxygen content of 20%–30% for 48–72 hours. The fermentation products were filtered and concentrated by ultrafiltration to obtain a grain fermentation filtrate with a solid content of not less than 5%.

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