CN105769739A - Fructus Lycii fermentation liquor for delaying senescence and skin care products of Fructus Lycii fermentation liquor for delaying senescence - Google Patents
Fructus Lycii fermentation liquor for delaying senescence and skin care products of Fructus Lycii fermentation liquor for delaying senescence Download PDFInfo
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Abstract
The invention relates to Fructus Lycii fermentation liquor for delaying senescence and skin care products of Fructus Lycii fermentation liquor for delaying senescence and belongs to the technical field of biology. The Fructus Lycii fermentation liquor (ferment) is mainly prepared from Fructus Lycii with honey, tomatoes, grapes, pomelo, pitaya, cauliflower, garlic, Bulbus Lilii, Radix Glycyrrhizae, Radix Angelicae and Radix Astragali added by means of fermentation. The Fructus Lycii fermentation liquor has a certain skin-whitening and antioxidant activity and is capable of supplementing multiple kinds of enzymes, vitamins, amino acids and mineral substances to a human body, thereby having an efficacy of delaying senescence. Ferment-type skin care products capable of delaying senescence can be obtained by formulating the Fructus Lycii fermentation liquor with other raw materials of cosmetics.
Description
Technical field
The present invention relates to technical field of bioengineering, particularly relate to a kind of fermentation Chinese wolfberry fruit liquid for slow down aging and skin care item thereof.
Background technology
From biologically, aging be biology As time goes on, spontaneous necessary process, it is complicated natural phenomena, and the degeneration and the decline of function, adaptability and the resistance that show as structure go down.
Old and feeble free radical theory is that DenhamHarman proposed in 1956, it is believed that the illeffects that the degeneration change in aging course is the free radical owing to producing in cell normal metabolic processes causes.The histiocyte that the aging course of organism is body constantly produces the result that free radical accumulates, and free radical can cause DNA damage thus causing sudden change, and induced tumor is formed.Free radical is the intermediate product of homergy, and its respond is very strong, and the many kinds of substance in cell can be made to aoxidize, and damages biomembrane, additionally it is possible to make the macromolecules cross-linking such as protein, nucleic acid, affect its normal function.
With advancing age, external environment impact (as radiation, expose to the weather) and pressure itself, living habit etc. effect, mankind's skin is aging gradually, is in particular in: cutis laxa, elasticity weaken, wrinkle, color and luster dimness, corse sweat pore, capillary pore are opened, various pigment spots etc..
The cosmetics principle to defying age: one is remove excessive free radical according to free radical causes of senescence, has the activated feedstock of scavenging free radicals function with vitamin C, vitamin E, ubiquinone for representative.Two is pre-anti-ultraviolet, and the ultraviolet in daylight can cause skin erythema and retardance melanin pigmentation, destroys the moisture-retaining capacity of skin, makes skin become coarse, and wrinkle increases.Three is the activity suppressing internal tryrosinase, reduces melanin and produces, and meanwhile, cosmetics also promote the effects such as skin cell metabolism, replenishing collagen and elastin laminin, moisturizing and reparation skin barrier function.
The general name of ferment one class fermentation liquid, it is with fresh water fruits and vegetables etc. for raw material, through the functional microbial fermented product that natural microbial fermentation (or inoculation food can ferment with probiotic bacteria) obtains, nutrient substance and the Multiple components such as microbial secondary metabolite and microbial cells itself including raw material itself, containing abundant enzyme, aminoacid, vitamin, organic acid, mineral and trace element etc., there is inhibiting bacteria and diminishing inflammation, eliminating toxin and beautifying the skin, purification blood, promote the effects such as cell neogenesis.
The principle of resisting age of skin is by ferment: ferment can remove bodily waste, balance intestinal antibacterial；Supplementing lipase, protease, superoxide dismutase for body, have certain antioxidant activity, some ferment has certain tyrosinase inhibitory activity, can reduce internal melanic generation；For body vitimin supplement, mineral, aminoacid, strengthen cytoactive, enhance metabolism.
Summary of the invention
Namely the main purpose of the present invention is in that to develop a kind of fermentation Chinese wolfberry fruit liquid for slow down aging and skin care item thereof.
The present invention adopts the following technical scheme that:
A kind of fermentation Chinese wolfberry fruit liquid for slow down aging, is mainly made up of the raw material of following parts by weight: Fructus Lycii 50～55 parts, Mel 20～25 parts, Fructus Lycopersici esculenti 4～6 parts, Fructus Vitis viniferae 3～5 parts, Fructus Citri grandis 2～4 parts, Hylocereus undatus 4～6 parts, 2～4 parts of Brassica oleracea L. var. botrytis L., 3～5 parts of Bulbus Allii, Bulbus Lilii 1～2 part, 2～3 parts of Radix Glycyrrhizae, the Radix Angelicae Dahuricae 1～2 part, the Radix Astragali 1～2 part；
Preparation method is as follows:
Step one, by Fructus Lycii, Fructus Lycopersici esculenti, Fructus Vitis viniferae, Fructus Citri grandis, Hylocereus undatus, Brassica oleracea L. var. botrytis L. and Bulbus Allii respectively clean, making beating, wherein Hylocereus undatus, garlic peeling, Semen Vitis viniferae is intact, and each fruit, vegetable juice is uniformly mixed so as to obtain mixing fruit, vegetable juice；Bulbus Lilii, Radix Glycyrrhizae, the Radix Angelicae Dahuricae and the Radix Astragali cross 40 mesh sieves after pulverizing, standby；
Step 2, the pectase of the cellulase and 0.05～0.1wt% that add 0.05～0.1wt% in mixing fruit, vegetable juice carries out enzymolysis, and the α-amylase of the protease and 0.1wt% that are added followed by 0.02～0.05wt% carries out enzymolysis；
Step 3, is placed in sealed fermenting tank by enzymolysis solution, adds Mel, add yeast and lactic acid bacteria, mix homogeneously, ferment under uniform temperature, every day stirs three times with aseptic waddy and produces to reduce ethanol, and by the raw material stirring of floating to fermentation liquid, fermentation time is 50d；
Step 4, adds Bulbus Lilii, Radix Glycyrrhizae, the Radix Angelicae Dahuricae and the Radix Astragali, uniform temperature condition bottom fermentation 30d in fermentation liquid, and every day stirs three times with aseptic waddy and produces to reduce ethanol, by the raw material stirring of floating to fermentation liquid；
Step 5, inoculates acetic acid bacteria, airtight condition bottom fermentation 30d, then sedimentation filtration slagging-off in fermentation liquid；
Step 6, fermentation liquid is carried out membrane filtration degerming, 75 DEG C sterilize 20 minutes, then carry out sterile filling or be spray dried to ferment powder.
The hydrolysis pH of described step 2 cellulase and pectase ranges for 3.0～4.5, and temperature range is 40 DEG C～50 DEG C, enzymolysis 5～10 hours；The hydrolysis pH of protease and α-amylase ranges for 6.0～7.5, and temperature range is 35 DEG C～45 DEG C, carries out enzymolysis 3～7 hours.
Yeast used by described step 3 is high glycoform bakery yeast and Candida utilis, and lactic acid bacteria is bacillus acidophilus and Lactobacillus bulgaricus, and vaccination ways is be 1 × 10 by the inoculum concentration inoculating active bacterium number of 100g/t9The active microbe powder of cfu/g.
Acetic acid bacteria used by described step 5 is Acetobacter pasteurianus, and vaccination ways is be 1 × 10 by the inoculum concentration inoculating active bacterium number of 100g/t9The active microbe powder of cfu/g.
Described step 3, four and five fermentation temperature be 28～32 DEG C；The aperture of the filter membrane that described step 6 membrane filtration is degerming is 0.1～0.2 μm.
In described step 6, be initially charged the oligomeric xylose accounting for fermentation liquid 0.8wt%, carry out after mixing membrane filtration degerming, 75 DEG C maintain 20 minutes sterilization and sterile filling.
Above-mentioned fermentation Chinese wolfberry fruit liquid has the application in the product of delaying senility function in preparation.
A kind of Fructus Lycii ferment cosmetic water, its formulation by weight is as follows: deionized water 70～73%, EDTA-Na20.1%, allantoin 0.2%, propylene glycol 8%, glycerol 12%, amino acid humectant 3.4%, Methylisothiazolinone 0.3%, above-mentioned fermentation Chinese wolfberry fruit liquid 3～6%.
A kind of Fructus Lycii ferment emollient cream, its formulation by weight is as follows: deionized water 28.5～31.5%, above-mentioned fermentation Chinese wolfberry fruit liquid 3～6%, liquid paraffin 25%, paraffin 1%, olive oil 30%, vaseline 2%, lanoline 2%, sesquialter oleic acid Sorbitan ester 3%, glycerol 2.5%.
A kind of Fructus Lycii ferment facial film, its formulation by weight is as follows: polyvinyl alcohol 10%, Carbopol9410.5%, propylene glycol 5%, ethanol 20%, triisopropanolamine 0.6%, hydrolyzed protein 5%, above-mentioned fermentation Chinese wolfberry fruit liquid 3～6%, methyl parahydroxybenzoate 0.1%, Flos Rosae Rugosae quintessence oil are appropriate, deionized water 52.8～55.8%.
In the present invention:
Fructus Lycii is angiosperm Solanaceae Lycium, the daily edible fruit " Fructus Lycii " mostly being lycium barbarum with medicinal Fructus Lycii of people, lycium barbarum is also unique kind being loaded into " version Chinese Pharmacopoeia in 2010 ", with fine jade treasure Ganoderma, Changbai Mountain Radix Ginseng, Donga Colla Corii Asini be called that Chinese medicine four is precious.Lycium barbarum polysaccharide is a kind of water soluble polysaccharide, is topmost active component in Fructus Lycii, becomes domestic and international study hotspot.Wherein again with the most study of the immunomodulating of lycium barbarum polysaccharide and antitumor action, there is now a lot of research and show that lycium barbarum polysaccharide has promotion immunity, defying age, antitumor, scavenging free radicals, resisting fatigue, radioprotective, protects the liver, reproductive function protection and improvement etc. act on.Wolfberry pigment is present in all kinds of present-color materials in Fructus Lycii berry, is the important physiologically active ingredient of seed of Fructus Lycii, mainly includes carotene, phylloxanthin and other coloring matters.Carotenoid contained by Fructus Lycii then has very important medical value.A lot of researchs have turned out seed of Fructus Lycii pigment and have raising immune function of human body, prevention and suppression tumor and the effect such as prevention of arterial is atherosis.Carotene is the main active of wolfberry pigment, has antioxidation and the synthesis important physiological function such as precursor as vitamin A.
Tomato nutrient enriches, and has the title in " vitamin warehouse ".It contains protein, fat, saccharide, several mineral materials, trace element.Containing abundant antioxidant in Fructus Lycopersici esculenti, and antioxidant is possible to prevent the destruction of radical pair skin, has the effect that significantly beauty treatment is crease-resistant, and wherein the content of vitamin C and Citrin is very high.Lycopene is not only current industrial important natural food Agent, what is more important it be very strong antioxidant.Supplement lycopene, it is possible to opposing is old and feeble, strengthen immune system, reduce the generation of disease.Lycopene can also reduce the degeneration of eyes macula lutea, reduce mottle calmness.Therefore Fructus Lycopersici esculenti has the good reputation of " Solanum muricatum ".
The composition of Semen Vitis viniferae 95% is procyanidin, also contains abundant anthocyanidin in Hylocereus undatus, therefore, and Fructus Vitis viniferae and Hylocereus undatus energy defying age, and interior free yl can be removed, allow people remain youthful forever, additionally the flavonoid in Fructus Vitis viniferae is also powerful antioxidants；Radix Glycyrrhizae, the Radix Angelicae Dahuricae, Bulbus Lilii are contained within whitening composition, have certain white-skinned face function.
Fructus Lycii and other fruit and vegerable and draft medical material are carried out mixed fermentation by the present invention, it is desirable to provide a kind of fermentation Chinese wolfberry fruit liquid with slow down aging, and using fermentation liquid as a kind of non-stimulated raw material of skin care articles of natural health.
nullIn the present invention，Why select Fructus Lycii、Mel、Fructus Lycopersici esculenti、Fructus Vitis viniferae、Fructus Citri grandis、Hylocereus undatus、Brassica oleracea L. var. botrytis L.、Bulbus Allii、Bulbus Lilii、Radix Glycyrrhizae、The Radix Angelicae Dahuricae、Radix Astragali compatibility prepares fermentation Chinese wolfberry fruit liquid，It is because present inventor through Experiment of Compatibility many times，Tens of kinds of raw materials are selected、Various different formula、Proportioning and Fructus Lycii compatibility，All cannot reach the goal of the invention of the present invention，Antioxidation and whitening effect are all not good，Until have employed formula and the proportioning of the present invention，Just find that antioxidation and the whitening effect of its fermentation Chinese wolfberry fruit liquid prepared are unexpected，Very excellent，The Fructus Lycii that the present invention selects is described、Mel、Fructus Lycopersici esculenti、Fructus Vitis viniferae、Fructus Citri grandis、Hylocereus undatus、Brassica oleracea L. var. botrytis L.、Bulbus Allii、Bulbus Lilii、Radix Glycyrrhizae、The Radix Angelicae Dahuricae、The Radix Astragali，Create synergistic function after fermentation，Thus bring purpose less than effect，Thus having reached the goal of the invention of the present invention.
A kind of fermentation Chinese wolfberry fruit liquid with delaying senility function of the present invention; there is certain whitening and antioxidant activity; multiple enzyme, vitamin, aminoacid and mineral is supplemented to human body; add oligomeric xylose; can promote that in human body bacillus bifidus propagation produces multiple organic acid simultaneously; reduce gut pH; suppress harmful bacteria growth; probiotic bacteria is made to breed in a large number in intestinal; thus play treatment constipation and chronic diarrhea; the liver protecting, prevents and treats hypertension and arteriosclerosis and the effect of defying age, reduction serum cholesterol, prophylaxis of cancer and suppression tumor growth.The fermentation Chinese wolfberry fruit liquid of the present invention can directly drink or be processed into other products, such as skin care item etc..
Accompanying drawing explanation
Fig. 1 is the inhibition that Brachydanio rerio melanin is formed by the matched group of embodiment one；
Fig. 2 is the inhibition that Brachydanio rerio melanin is formed by the fermentation Chinese wolfberry fruit liquid of embodiment one.
Detailed description of the invention
Embodiment one
A kind of fermentation Chinese wolfberry fruit liquid with function of delaying senility of the present invention, its detailed preparation method comprises the steps:
(1) select fresh and ripened fruit and vegetable, reject pest and disease damage fruit and mildew and rot vegetables and fruits, clean and drain surface moisture, wherein Hylocereus undatus, garlic peeling, weigh.Each vegetable and fruit weight is as follows: Fructus Lycii 5000g, Fructus Lycopersici esculenti 500g, Fructus Vitis viniferae 400g, Fructus Citri grandis 300g, Hylocereus undatus 500g, Brassica oleracea L. var. botrytis L. 300g, Bulbus Allii 400g, and various fruit and vegerable are smashed with beater respectively, and Semen Vitis viniferae is intact, and each fruit, vegetable juice is uniformly mixed so as to obtain mixing fruit, vegetable juice；Bulbus Lilii 100g, Radix Glycyrrhizae 300g, Radix Angelicae Dahuricae 100g and Radix Astragali 100g cross 40 mesh sieves after pulverizing, standby；
Step 2, the pectase of the cellulase and 8g that add 8g in mixing fruit, vegetable juice carries out enzymolysis, and pH ranges for 3.0～4.5, and temperature range is 40～50 DEG C, enzymolysis 5～10 hours；The α-amylase of the protease and 8g that are added followed by 4g carries out enzymolysis, and pH ranges for 6.0～7.5, and temperature range is 35～45 DEG C, carries out enzymolysis 3～7 hours；
Step 3, is placed in sealed fermenting tank by enzymolysis solution, adds the Mel of 2000g, and inoculating active bacteria number is 1 × 109The high glycoform bakery yeast of cfu/g, Candida utilis, bacillus acidophilus and Lactobacillus bulgaricus active microbe powder, every kind of strain inoculation 1g, mix homogeneously, ferment at 30 DEG C, every day stirs three times with aseptic waddy and produces to reduce ethanol, by in the raw material stirring of floating to fermentation liquid, fermentation time is 50d；
Step 4, adds Bulbus Lilii, Radix Glycyrrhizae, the Radix Angelicae Dahuricae and the Radix Astragali in fermentation liquid, stirs, 30 DEG C of condition bottom fermentation 30d, and every day stirs three times with aseptic waddy and produces to reduce ethanol, by the raw material stirring of floating to fermentation liquid；
Step 5, inoculates the Acetobacter pasteurianus powder that 1g active bacteria number is 1 × 109cfu/g, airtight condition bottom fermentation 30d, then sedimentation filtration slagging-off in fermentation liquid；
Step 6, fermentation liquid is carried out membrane filtration degerming, 75 DEG C sterilize 20 minutes, then carry out sterile filling or be spray dried to ferment powder.
Adopting the antioxidant activity of the enzyme liquid of DPPH method mensuration embodiment one, DPPH method experimental implementation is as follows:
Prepare the DPPH solution of 0.2mmol/L with dehydrated alcohol, stablize half an hour standby.Loading methods is: A group adds 100 μ L enzyme liquid and 2mL dehydrated alcohol；B group adds 100 μ L enzyme liquid and 2mLDPPH solution；C group adds 100 μ L water and 2mLDPPH solution, and after each group mixing, room temperature lucifuge places half an hour, measures absorbance A, B, C in 517nm.DPPH clearance rate=[1-(B-A)/C] * 100%.
Through measuring, DPPH free radical scavenging activity is 72.6% by the enzyme liquid of embodiment one.
Zebrafish embryo is adopted to measure the whitening effect of enzyme liquid, experimental technique is: select healthy Brachydanio rerio germ cell, every 10 pieces are one group and are put in six orifice plates, every hole adds 2mL germ cell culture fluid, dosing after being fertilized 9 hours, experimental group adds 1.97mL culture fluid and 0.03mL enzyme liquid, and matched group adds 2mL culture fluid.37 DEG C of constant temperature culture are after 48 hours, strip off fertilization egg membrane, examines under a microscope Brachydanio rerio melanin formational situation, and takes pictures, with Photoshop and ImageJ computed in software Brachydanio rerio lateral area and melanin area, thus calculating the suppression ratio that Brachydanio rerio melanin is formed by enzyme liquid.
Fig. 1 is the inhibition that Brachydanio rerio melanin is formed by the matched group of embodiment one, and Fig. 2 shows the inhibition that Brachydanio rerio melanin is formed by the enzyme liquid of embodiment one, and through computed in software, its suppression ratio is 41.2%.
Embodiment two
A kind of fermentation Chinese wolfberry fruit liquid with function of delaying senility of the present invention, its detailed preparation method comprises the steps:
(1) select fresh and ripened fruit and vegetable, reject pest and disease damage fruit and mildew and rot vegetables and fruits, clean and drain surface moisture, wherein Hylocereus undatus, garlic peeling, weigh.Each vegetable and fruit weight is as follows: Fructus Lycii 5000g, Fructus Lycopersici esculenti 500g, Fructus Vitis viniferae 400g, Fructus Citri grandis 300g, Hylocereus undatus 500g, Brassica oleracea L. var. botrytis L. 300g, Bulbus Allii 400g, and various fruit and vegerable are smashed with beater respectively, and Semen Vitis viniferae is intact, and each fruit, vegetable juice is uniformly mixed so as to obtain mixing fruit, vegetable juice；Bulbus Lilii 100g, Radix Glycyrrhizae 300g, Radix Angelicae Dahuricae 100g and Radix Astragali 100g cross 40 mesh sieves after pulverizing, standby；
Step 2, the pectase of the cellulase and 8g that add 8g in mixing fruit, vegetable juice carries out enzymolysis, and pH ranges for 3.0～4.5, and temperature range is 40～50 DEG C, enzymolysis 5～10 hours；The α-amylase of the protease and 8g that are added followed by 4g carries out enzymolysis, and pH ranges for 6.0～7.5, and temperature range is 35～45 DEG C, carries out enzymolysis 3～7 hours；
Step 3, is placed in sealed fermenting tank by enzymolysis solution, adds the Mel of 2000g, and inoculating active bacteria number is 1 × 109The high glycoform bakery yeast of cfu/g, Candida utilis, bacillus acidophilus and Lactobacillus bulgaricus active microbe powder, every kind of strain inoculation 1g, mix homogeneously, ferment at 30 DEG C, every day stirs three times with aseptic waddy and produces to reduce ethanol, by in the raw material stirring of floating to fermentation liquid, fermentation time is 50d；
Step 4, adds Bulbus Lilii, Radix Glycyrrhizae, the Radix Angelicae Dahuricae and the Radix Astragali in fermentation liquid, stirs, 30 DEG C of condition bottom fermentation 30d, and every day stirs three times with aseptic waddy and produces to reduce ethanol, by the raw material stirring of floating to fermentation liquid；
Step 5, inoculating 1g active bacteria number in fermentation liquid is 1 × 109The Acetobacter pasteurianus powder of cfu/g, airtight condition bottom fermentation 30d, then sedimentation filtration slagging-off obtain 7900g fermentation Chinese wolfberry fruit liquid；
Step 6, in fermentation liquid add 63.2g oligomeric xylose, again fermentation liquid is carried out after stirring and dissolving membrane filtration degerming, 75 DEG C sterilize 20 minutes, finally carry out sterile filling or be spray dried to ferment powder.
Application examples one
Being used for the fermentation Chinese wolfberry fruit liquid of embodiment one preparing the Fructus Lycii ferment cosmetic water with function of delaying senility, its formula is as follows:
| Composition | Adding proportion (%) | Composition | Adding proportion (%) |
| Deionized water | 71 | EDTA-Na2 | 0.1 |
| Allantoin | 0.2 | Propylene glycol | 8 |
| Glycerol | 12 | Amino acid humectant | 3.4 |
| Methylisothiazolinone | 0.3 | Fermentation Chinese wolfberry fruit liquid | 5 |
Application examples two
Being used for the fermentation Chinese wolfberry fruit liquid of embodiment one preparing the Fructus Lycii ferment emollient cream with function of delaying senility, its formula is as follows:
| Composition | Adding proportion (%) | Composition | Adding proportion (%) |
| Deionized water | 29.5 | Fermentation Chinese wolfberry fruit liquid | 5 |
| Liquid paraffin | 25 | Paraffin | 1 |
| Olive oil | 30 | Vaseline | 2 |
| Lanoline | 2 | Sesquialter oleic acid Sorbitan ester | 3 |
| Glycerol | 2.5 |
Application examples three
Being used for the fermentation Chinese wolfberry fruit liquid of embodiment one preparing the Fructus Lycii ferment facial film with function of delaying senility, its formula is as follows:
Utilize the fermentation Chinese wolfberry fruit liquid prepared by the present invention, containing nutritional labelings such as abundant carotene and several amino acids, vitamin, mineral, free radical unnecessary in energy purged body in time, slow down aging.Add oligomeric xylose, it is possible in human body, promote that bacillus bifidus propagation produces multiple organic acid, it is suppressed that harmful bacteria grows, and makes probiotic bacteria breed in a large number at intestinal simultaneously, promote that human body gets rid of toxin in time, reach the effect of slow down aging.
Above are only the specific embodiment of the present invention, but the design concept of the present invention is not limited thereto, all changes utilizing this design that the present invention carries out unsubstantiality, the behavior invading scope all should be belonged to.
Claims (10)
1. the fermentation Chinese wolfberry fruit liquid for slow down aging, it is characterised in that be mainly made up of the raw material of following parts by weight: Fructus Lycii 50～55 parts, Mel 20～25 parts, Fructus Lycopersici esculenti 4～6 parts, Fructus Vitis viniferae 3～5 parts, Fructus Citri grandis 2～4 parts, Hylocereus undatus 4～6 parts, 2～4 parts of Brassica oleracea L. var. botrytis L., 3～5 parts of Bulbus Allii, Bulbus Lilii 1～2 part, 2～3 parts of Radix Glycyrrhizae, the Radix Angelicae Dahuricae 1～2 part, the Radix Astragali 1～2 part；
Preparation method is as follows:
Step one, by Fructus Lycii, Fructus Lycopersici esculenti, Fructus Vitis viniferae, Fructus Citri grandis, Hylocereus undatus, Brassica oleracea L. var. botrytis L. and Bulbus Allii respectively clean, making beating, wherein Hylocereus undatus, garlic peeling, Semen Vitis viniferae is intact, and each fruit, vegetable juice is uniformly mixed so as to obtain mixing fruit, vegetable juice；Bulbus Lilii, Radix Glycyrrhizae, the Radix Angelicae Dahuricae and the Radix Astragali cross 40 mesh sieves after pulverizing, standby；
Step 2, the pectase of the cellulase and 0.05～0.1wt% that add 0.05～0.1wt% in mixing fruit, vegetable juice carries out enzymolysis, and the α-amylase of the protease and 0.1wt% that are added followed by 0.02～0.05wt% carries out enzymolysis；
Step 3, is placed in sealed fermenting tank by enzymolysis solution, adds Mel, add yeast and lactic acid bacteria, mix homogeneously, ferment under uniform temperature, every day stirs three times with aseptic waddy and produces to reduce ethanol, and by the raw material stirring of floating to fermentation liquid, fermentation time is 50d；
Step 4, adds Bulbus Lilii, Radix Glycyrrhizae, the Radix Angelicae Dahuricae and the Radix Astragali, uniform temperature condition bottom fermentation 30d in fermentation liquid, and every day stirs three times with aseptic waddy and produces to reduce ethanol, by the raw material stirring of floating to fermentation liquid；
Step 5, inoculates acetic acid bacteria, airtight condition bottom fermentation 30d, then sedimentation filtration slagging-off in fermentation liquid；
Step 6, fermentation liquid is carried out membrane filtration degerming, 75 DEG C sterilize 20 minutes, then carry out sterile filling or be spray dried to ferment powder.
2. a kind of fermentation Chinese wolfberry fruit liquid for slow down aging as claimed in claim 1, it is characterised in that: the hydrolysis pH of described step 2 cellulase and pectase ranges for 3.0～4.5, and temperature range is 40 DEG C～50 DEG C, enzymolysis 5～10 hours；The hydrolysis pH of protease and α-amylase ranges for 6.0～7.5, and temperature range is 35 DEG C～45 DEG C, carries out enzymolysis 3～7 hours.
3. a kind of fermentation Chinese wolfberry fruit liquid for slow down aging as claimed in claim 1, it is characterized in that: the yeast used by described step 3 is high glycoform bakery yeast and Candida utilis, lactic acid bacteria is bacillus acidophilus and Lactobacillus bulgaricus, and vaccination ways is be the active microbe powder of 1 × 109cfu/g by the inoculum concentration inoculating active bacterium number of 100g/t.
4. a kind of fermentation Chinese wolfberry fruit liquid for slow down aging as claimed in claim 1, it is characterised in that: the acetic acid bacteria used by described step 5 is Acetobacter pasteurianus, and vaccination ways is be the active microbe powder of 1 × 109cfu/g by the inoculum concentration inoculating active bacterium number of 100g/t.
5. a kind of fermentation Chinese wolfberry fruit liquid for slow down aging as claimed in claim 1, it is characterised in that: described step 3, four and five fermentation temperature be 28～32 DEG C；The aperture of the filter membrane that described step 6 membrane filtration is degerming is 0.1～0.2 μm.
6. a kind of fermentation Chinese wolfberry fruit liquid for slow down aging as claimed in claim 1, it is characterised in that: in described step 6, be initially charged the oligomeric xylose accounting for fermentation liquid 0.8wt%, carry out after mixing membrane filtration degerming, 75 DEG C maintain sterilization in 20 minutes and sterile filling.
7. in claim 1-6, arbitrary fermentation Chinese wolfberry fruit liquid has the application in the product of delaying senility function in preparation.
8. a Fructus Lycii ferment cosmetic water, it is characterised in that its formulation by weight is as follows: arbitrary fermentation Chinese wolfberry fruit liquid 3～6% in deionized water 70～73%, EDTA-Na20.1%, allantoin 0.2%, propylene glycol 8%, glycerol 12%, amino acid humectant 3.4%, Methylisothiazolinone 0.3%, claim 1-6.
9. Fructus Lycii ferment emollient cream, it is characterised in that its formulation by weight is as follows: arbitrary fermentation Chinese wolfberry fruit liquid 3～6%, liquid paraffin 25%, paraffin 1%, olive oil 30%, vaseline 2%, lanoline 2%, sesquialter oleic acid Sorbitan ester 3%, glycerol 2.5% in deionized water 28.5～31.5%, claim 1-6.
10. a Fructus Lycii ferment facial film, it is characterised in that formulation by weight is as follows: arbitrary fermentation Chinese wolfberry fruit liquid 3～6% in polyvinyl alcohol 10%, Carbopol9410.5%, propylene glycol 5%, ethanol 20%, triisopropanolamine 0.6%, hydrolyzed protein 5%, claim 1-6, methyl parahydroxybenzoate 0.1%, Flos Rosae Rugosae quintessence oil are appropriate, deionized water 52.8～55.8%.
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