4 results about "Pineapple extract" patented technology

The invention relates to the field of brewed vinegar, in particular to glutinous rice fermented wine-based flavor enhanced brewed vinegar and a preparation method thereof, and aims to solve the problems that existing glutinous rice vinegar is generally low in total acid content, insufficient in non-volatile acid content and simple in flavor level. The brewed vinegar takes a mixture of white glutinous rice and black glutinous rice as a main raw material, the white glutinous rice provides the most basic sweet taste and alcohol taste, the addition of the black glutinous rice can greatly enrich flavor levels, a pineapple extract and a rhizoma polygonati extract are added, pineapples are rich in malic acid and citric acid, and the organic acids are introduced into a system in an alcoholic fermentation stage, so that the taste of the brewed vinegar is improved. The rhizoma polygonati extract contains a large amount of polysaccharide substances and can provide nutrient substances for yeast fermentation, saponin and phenolic acid substances in the rhizoma polygonati extract have the capability of scavenging free radicals and can inhibit oxidation of unsaturated fatty acid and degradation of pigments in vinegar, and the rhizoma polygonati extract can be used for preparing the fruit vinegar. The product flavor stability is prolonged.

This invention discloses a soothing face cream suitable for sensitive skin and its preparation method, belonging to the field of cosmetic technology. The preparation method of the face cream includes the following steps: taking emulsifier, coconut oil, rapeseed oil, argan oil, oat oil, sandalwood oil, galangal oil, squalane, tocopheryl acetate, and preservative and mixing them evenly to obtain phase A; taking gastrodia elata extract, birch polypore extract, water chestnut extract, phycocyanin, pineapple extract, kale extract, sage extract, fruit acid, moisturizer, and deionized water and mixing them evenly, adding keratin-chitosan composite gel, ultrasonically vibrating, and letting stand to obtain phase B; adding phase B to phase A and homogenizing to obtain the face cream; through the combination of multiple effective ingredients, it achieves the effect of soothing and repairing the skin.

The invention discloses a soothing face cream suitable for sensitive skin and a preparation method thereof, and belongs to the technical field of cosmetics. The preparation method of the face cream comprises the following steps: uniformly mixing the emulsifier, the coconut oil, the rapeseed oil, the Morocco nut oil, the oat oil, the red sandalwood oil, the galangal oil, the squalane, the tocopheryl acetate and the preservative to obtain a phase A; uniformly mixing a gastrodia elata extracting solution, an inonotus obliquus extract, a water chestnut extract, phycocyanin, a pineapple extract, a kale extract, a salvia officinalis extract, tartaric acid, a humectant and deionized water, adding the keratin-chitosan composite gel, and performing ultrasonic oscillation and standing to obtain a phase B; and adding the phase B into the phase A, and homogenizing to obtain the face cream. By compounding a plurality of effective components, the effects of relieving and repairing the skin are achieved.

The present invention relates to a fermented lyophilised antioxidant extract and a packaging material comprising polycaprolactone (PCL) reinforced with the aforementioned fermented and encapsulated antioxidant extract derived from pineapple by-products. According to the invention, the extract is present in at least 10% of the total weight, forming a material with an antioxidant capacity of at least 115 mg Trolox / 100 g material. The present invention further relates to a method of manufacturing the extract and the packaging material including, among other steps, ultrasound-assisted extraction, fermenting the lyophilised pineapple extract, encapsulating it and extruding the capsules containing the lyophilised pineapple extract therein with PCL. Advantageously, the material obtained is used for packaging fatty foods in order to increase their shelf life.