CN108042436B - Anti-aging and moisturizing blue copper peptide essence cream - Google Patents
Anti-aging and moisturizing blue copper peptide essence cream Download PDFInfo
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- CN108042436B CN108042436B CN201810109036.1A CN201810109036A CN108042436B CN 108042436 B CN108042436 B CN 108042436B CN 201810109036 A CN201810109036 A CN 201810109036A CN 108042436 B CN108042436 B CN 108042436B
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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Abstract
The invention discloses a blue copper peptide anti-aging moisturizing essence cream, which comprises the following raw materials: rose extract, glyceryl monostearate, golden camellia extract, safflower extract, peach kernel extract, grain ferment liquid, coix seed oil, moisturizing factor, copper peptide, algae active peptide and water. The anti-aging and moisturizing blue copper peptide essence cream contains various moisturizing factors, is efficient and skin-friendly, is quickly absorbed and strong in permeability, deeply nourishes the skin, stimulates the skin to grow, relieves the reduction of skin functions caused by pressure, water shortage and environmental pollution, gives regenerative energy to the skin, and activates the skin functions.
Description
Technical Field
The invention relates to the technical field of cosmetics, and particularly relates to a blue copper peptide anti-aging moisturizing essence cream.
Background
The cells are basic units forming a human body, and the skin is a cell society formed by numerous cells, and in the whole cell system, the cells are continuously metabolized, regenerated and dead to perform an uninterrupted cell ecological cycle. However, with the age and the influence of living habits and environments, the ecology of many cells is destroyed, so that the cells cannot be updated in time, and the damaged cells cannot be repaired in time, and further, the skin is loose, wrinkled, dull, sensitive, dry and rough.
Blue copper peptide is regarded as a new favorite for anti-aging and beauty treatment, is known as a micro peptide factor with the function of reversing the age of the skin in the 21 st century, is more fused with rh-SOD antioxidant components, can effectively activate a skin stem cell group, brings new strength to cells, enhances the antioxidant capacity of the cells, promotes the metabolism of the skin, recovers the self-repairing capacity of the skin, compacts the skin, reduces wrinkles, enhances the elasticity and the water retention of the skin, and makes the skin whiter, transparent, translucent and youth-keeping.
Through testing by numerous scientists, the bluecopper peptide has the following effects:
(1) stimulating the formation of collagen and elastin, firming skin and reducing fine lines;
(2) restoring the skin repairing ability, increasing the production of intercellular adhesions of the skin, and reducing the skin damage;
(3) stimulating the formation of glucose polyamine, increasing the thickness of the skin, and reducing the looseness and tightness of the skin;
(4) promoting blood vessel proliferation and increasing oxygen supply to skin;
(5) the auxiliary antioxidant enzyme SOD has strong and favorable free radical resisting function.
The Chinese patent library discloses an anti-aging cosmetic (CN201310313652.6) added with lavender extract, the main active component of the anti-aging cosmetic is the lavender extract, or the lavender extract can be mixed with other antioxidants, and the antioxidants can be any one of safflower oil and coenzyme Q10; the rest ingredients are raw materials for preparing cosmetics, and the rest is deionized water. The cosmetic selects safe and pollution-free green cosmetic raw materials, meets the requirements of people on safety and no toxicity of the cosmetics, and also meets the popular fashion of people returning to nature. Tests show that the eye cream has no irritation, and has good effects of removing under-eye puffiness, resisting aging and tightening skin.
Disclosure of Invention
The purpose of the invention is realized by the following technical scheme.
The invention aims to solve the technical problem of providing the anti-aging and moisturizing blue copper peptide essence cream.
The invention provides a blue copper peptide anti-aging moisturizing essence cream which comprises the following raw materials: rose extract, glyceryl monostearate, golden camellia extract, safflower extract, peach kernel extract, grain ferment liquid, coix seed oil, moisturizing factor, copper peptide, algae active peptide and water.
Specifically, the anti-aging and moisturizing blue copper peptide essence cream is prepared from the following raw materials in parts by weight: 4-10 wt% of rose extract, 2-9 wt% of glycerol monostearate, 2-6 wt% of golden camellia extract, 1-3 wt% of safflower extract, 0.2-1 wt% of peach kernel extract, 3-5 wt% of cereal ferment liquid, 3-5 wt% of coix seed oil, 2-3 wt% of moisturizing factor, 0.8-1 wt% of blue copper peptide, 0.8-1 wt% of algae active peptide and the balance of water.
The rose extract is obtained by the following method: pulverizing and sieving rose, mixing with water in a mass ratio of 1: (6-8), uniformly mixing, soaking for 1-2 hours, heating to 90-100 ℃, and keeping the temperature for 3-5 minutes; then cooling to 60-70 ℃, extracting for 20-30 minutes, and filtering to obtain the rose extract;
the preparation method of the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution is basically the same as that of the rose extracting solution, and the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution are respectively obtained only by replacing the rose with the leaf, the safflower and the peach kernel of the golden camellia.
In some embodiments of the present invention, the cereal ferment liquid is obtained by the following method:
(1) grain germination: soaking the grains in water at 30-32 ℃ for 24-48 hours, draining, germinating at 30-35 ℃ for 16-24 hours, drying the germinated grains, crushing and sieving to obtain germinated grain powder;
(2) yeast fermentation: preparing a fermentation medium according to the following raw material composition: 500-600 g of germinated grain powder, 4000g of water, 6-10 g of brown sugar, 30-40 g of honey, 3-5 g of malt extract and 3-5 g of salt; mixing yeast powder and water in a weight ratio of 1: (10-15), and activating at 28-35 ℃ for 30-40 minutes to obtain a yeast activation solution; adding yeast activating solution with the weight 0.002-0.003 times of that of the fermentation medium into the fermentation medium, and carrying out aerobic fermentation for 12-14 hours at the temperature of 30-32 ℃ and the pH value of 3.8 to obtain a fermentation product A;
(3) and (3) fermenting lactic acid bacteria: adding brown sugar which is 0.01-0.02 times of the weight of the fermentation product A into the fermentation product A, stirring at 100-300 r/min until the brown sugar is completely dissolved, continuously adding lactic acid bacteria which is 0.009-0.012 times of the weight of the fermentation product A, and carrying out sealed fermentation at 40-43 ℃ for 3-5 hours to obtain a fermentation product B;
(4) collecting: sterilizing the fermentation product B in a water bath at the temperature of 60-70 ℃ for 20-30 minutes, naturally cooling to 20-30 ℃, filtering by adopting 100-200 meshes of filter cloth, and collecting filtrate; centrifuging the filtrate at 3000-4000 rpm for 10-15 minutes, and taking the supernatant to obtain the cereal enzyme liquid.
In some embodiments of the present invention, the cereal ferment liquid is obtained by the following method:
(1) grain germination: soaking the grains in water at 30-32 ℃ for 24-48 hours, draining, germinating at 30-35 ℃ for 16-24 hours, drying the germinated grains, crushing and sieving to obtain germinated grain powder;
(2) enzymolysis: mixing the germinated grain powder and water in a weight ratio of 1: (10-20) mixing, and gelatinizing at 80-85 ℃ for 5-10 minutes; adjusting the pH value to 6.0-6.2 by using 0.1-0.2 mol/L sodium hydroxide aqueous solution, naturally cooling to 60-65 ℃, adding amylase accounting for 0.001-0.003 times of the weight of the germinated grain powder, performing enzymolysis at 60-65 ℃ for 4-10 hours, and inactivating the enzyme at 90-100 ℃ for 10-15 minutes; then naturally cooling to 50-55 ℃, adjusting the pH to 6.5-6.6 by using 0.1-0.2 mol/L sodium hydroxide aqueous solution, adding papain with the weight 0.001-0.003 times of that of the germinated grain powder, performing enzymolysis for 4-10 hours at 50-55 ℃, and inactivating the enzyme for 10-15 minutes at 90-100 ℃; cooling the enzyme-inactivated enzymolysis liquid to 20-30 ℃, and carrying out vacuum freeze drying to obtain the germinated grain powder after enzymolysis;
(3) yeast fermentation: preparing a fermentation medium according to the following raw material composition: 500-600 g of germinated grain powder after enzymolysis, 4000g of water, 6-10 g of brown sugar, 30-40 g of honey, 3-5 g of malt extract and 3-5 g of salt; mixing the germinated grain powder after enzymolysis with water according to the weight ratio of 1: (10-15), and activating at 28-35 ℃ for 30-40 minutes to obtain a yeast activation solution; adding yeast activating solution with the weight 0.002-0.003 times of that of the fermentation medium into the fermentation medium, and carrying out aerobic fermentation for 12-14 hours at the temperature of 30-32 ℃ and the pH value of 3.8 to obtain a fermentation product A;
(4) and (3) fermenting lactic acid bacteria: adding brown sugar which is 0.01-0.02 times of the weight of the fermentation product A into the fermentation product A, stirring at 100-300 r/min until the brown sugar is completely dissolved, continuously adding lactic acid bacteria which is 0.009-0.012 times of the weight of the fermentation product A, and carrying out sealed fermentation at 40-43 ℃ for 3-5 hours to obtain a fermentation product B;
(5) collecting: sterilizing the fermentation product B in a water bath at the temperature of 60-70 ℃ for 20-30 minutes, naturally cooling to 20-30 ℃, filtering by adopting 100-200 meshes of filter cloth, and collecting filtrate; centrifuging the filtrate at 3000-4000 rpm for 10-15 minutes, and taking the supernatant to obtain the cereal enzyme liquid.
In some embodiments of the present invention, the cereal ferment liquid is obtained by the following method:
(1) grain germination: soaking the grains in water at 30-32 ℃ for 24-48 hours, draining, germinating at 30-35 ℃ for 16-24 hours, drying the germinated grains, crushing and sieving to obtain germinated grain powder;
(2) enzymolysis: mixing the germinated grain powder and water in a weight ratio of 1: (10-20) mixing, and gelatinizing at 80-85 ℃ for 5-10 minutes; adjusting the pH value to 6.0-6.2 by using 0.1-0.2 mol/L sodium hydroxide aqueous solution, naturally cooling to 60-65 ℃, adding amylase accounting for 0.001-0.003 times of the weight of the germinated grain powder, performing enzymolysis at 60-65 ℃ for 4-10 hours, and inactivating the enzyme at 90-100 ℃ for 10-15 minutes; then naturally cooling to 50-55 ℃, adjusting the pH to 6.5-6.6 by using 0.1-0.2 mol/L sodium hydroxide aqueous solution, adding papain with the weight 0.001-0.003 times of that of the germinated grain powder, performing enzymolysis for 4-10 hours at 50-55 ℃, and inactivating the enzyme for 10-15 minutes at 90-100 ℃; cooling the enzyme-inactivated enzymolysis liquid to 20-30 ℃, and carrying out vacuum freeze drying to obtain the germinated grain powder after enzymolysis;
(3) yeast fermentation: preparing a fermentation medium according to the following raw material composition: 500-600 g of germinated grain powder after enzymolysis, 4000g of water, 6-10 g of brown sugar, 30-40 g of honey, 3-5 g of malt extract and 3-5 g of salt; mixing the germinated grain powder after enzymolysis with water according to the weight ratio of 1: (10-15), and activating at 28-35 ℃ for 30-40 minutes to obtain a yeast activation solution; adding yeast activating solution with the weight 0.002-0.003 times of that of the fermentation medium into the fermentation medium, and carrying out aerobic fermentation for 12-14 hours at the temperature of 30-32 ℃ and the pH value of 3.8 to obtain a fermentation product A;
(4) and (3) fermenting lactic acid bacteria: adding brown sugar which is 0.01-0.02 times of the weight of the fermentation product A into the fermentation product A, stirring at 100-300 r/min until the brown sugar is completely dissolved, continuously adding lactic acid bacteria which is 0.009-0.012 times of the weight of the fermentation product A, and carrying out sealed fermentation at 40-43 ℃ for 3-5 hours to obtain a fermentation product B;
(5) collecting: sterilizing the fermentation product B in a water bath at the temperature of 60-70 ℃ for 20-30 minutes, naturally cooling to 20-30 ℃, filtering by adopting 100-200 meshes of filter cloth, and collecting filtrate; centrifuging the filtrate at 3000-4000 rpm for 10-15 minutes, and taking supernatant;
(6) ultrasonic wall breaking: and ultrasonically breaking the wall of the supernatant for 20-30 minutes at 2-10 ℃ under the conditions of 250-400W of power and 24-30 kHz of frequency to obtain the grain enzyme liquid.
The grain is selected from one or more of rice, brown rice and black rice.
In some embodiments of the present invention, the algae-active peptide is obtained by:
(1) water extraction: pulverizing and sieving algae to obtain algae powder; the weight ratio of the algae powder to water is 1: (10-20) mixing to prepare a suspension, stirring for 1-2 hours at 100-300 revolutions per minute, centrifuging for 10-15 minutes at 2-4 ℃ at 5000-8000 revolutions per minute, and collecting a supernatant;
(2) salting out and precipitating protein: adding ammonium sulfate into the supernatant obtained in the step (1) to enable the saturation degree of the ammonium sulfate to reach 50-70%, centrifuging at 2-4 ℃ at 5000-8000 rpm for 20-30 minutes, and collecting precipitates to obtain algal protein;
(3) enzymolysis: mixing algae protein and water according to a weight ratio of 1: (10-50) mixing, adjusting the pH to 8.0 by using 0.1-0.3 mol/L sodium hydroxide aqueous solution, adding trypsin which is 0.02-0.03 times of the weight of the algae protein, and performing enzymolysis for 10-15 hours at 40-42 ℃; after enzymolysis, inactivating enzyme in water bath at 90-100 ℃ for 10-15 minutes; naturally cooling the enzyme-inactivated enzymolysis liquid to 20-30 ℃, centrifuging the enzyme-inactivated enzymolysis liquid for 20-30 minutes at 2-4 ℃ at 8000-10000 rpm, and collecting supernatant;
(4) and (3) ultrafiltration: sequentially carrying out ultrafiltration treatment on the supernatant by using ultrafiltration membrane assemblies of 10kDa and 3kDa, pressurizing with nitrogen, and keeping the pressure at 0.2-0.3 MPa to obtain an algae active peptide solution; and drying the algae active peptide solution for 30-40 hours at the temperature of-80 to-70 ℃ and the vacuum degree of 0.06 to 0.07MPa to obtain the algae active peptide.
In some embodiments of the present invention, the algae-active peptide is obtained by:
(1) water extraction: pulverizing and sieving algae to obtain algae powder; the weight ratio of the algae powder to water is 1: (10-20) mixing to prepare a suspension, stirring for 1-2 hours at 100-300 revolutions per minute, centrifuging for 10-15 minutes at 2-4 ℃ at 5000-8000 revolutions per minute, and collecting a supernatant;
(2) salting out and precipitating protein: adding ammonium sulfate into the supernatant obtained in the step (1) to enable the saturation degree of the ammonium sulfate to reach 50-70%, centrifuging at 2-4 ℃ at 5000-8000 rpm for 20-30 minutes, and collecting precipitates to obtain algal protein;
(3) enzymolysis: mixing algae protein and water according to a weight ratio of 1: (10-50) mixing, adjusting the pH to 8.0 by using 0.1-0.3 mol/L sodium hydroxide aqueous solution, adding trypsin which is 0.02-0.03 times of the weight of the algae protein, and performing enzymolysis for 10-15 hours at 40-42 ℃; after enzymolysis, inactivating enzyme in water bath at 90-100 ℃ for 10-15 minutes; naturally cooling the enzyme-inactivated enzymolysis liquid to 20-30 ℃, centrifuging the enzyme-inactivated enzymolysis liquid for 20-30 minutes at 2-4 ℃ at 8000-10000 rpm, and collecting supernatant;
(4) foam separation: adjusting the pH of the supernatant to 9.0-9.2 by using 0.1-0.2 mol/L sodium hydroxide aqueous solution, adding the supernatant into a foam separation device, introducing air at the air flow rate of 100-150 mL/min, timing when foam is generated, closing a valve after introducing air for 15-30 minutes, stopping introducing air, and collecting foam extract;
(5) and (3) ultrafiltration: standing the foam extracting solution at 20-30 ℃ for 40-60 minutes, sequentially performing ultrafiltration treatment by using ultrafiltration membrane assemblies of 10kDa and 3kDa, pressurizing with nitrogen, and keeping the pressure at 0.2-0.3 MPa to obtain an algae active peptide solution; and drying the algae active peptide solution for 30-40 hours at the temperature of-80 to-70 ℃ and the vacuum degree of 0.06 to 0.07MPa to obtain the algae active peptide.
The foam separation device may be a commercially available foam separation device, for example, available from Guangzhou Zhonghang environmental protection technologies, Inc., or may be prepared by itself with reference to the first embodiment of patent application No. 201510732498.5.
The algae is selected from Chlorella, Spirulina, and Haematococcus pluvialis.
The moisturizing factor is hyaluronic acid and/or sodium L-pyrrolidone carboxylate. Preferably, the moisturizing factor is hyaluronic acid and sodium L-pyrrolidone carboxylate in a mass ratio of 1: (2-3).
Compared with the prior art, the invention has the following excellent effects:
1. according to the invention, the grain ferment liquid prepared from the germinated grains contains a certain amount of polyphenol compounds, the polyphenol content of the germinated grains is improved, and enzymes such as amylase, protease and phytase in the grains are activated and released in the fermentation process and are converted from a bound state to a free state, so that nutrient substances in the grains are released.
2. In the preparation process of the cereal ferment, a fermentation medium with a specific part composition is used. The malt extract provides carbohydrate and nitrogen sources for the culture medium, and simultaneously provides barley-specific aroma and nutrients for the grains. In the grain fermentation process, honey and brown sugar can provide carbohydrates and various trace elements for microorganisms, and can enable the grain ferment liquid to generate unique flavor substances.
3. Compared with the prior art in which ultrasonic wall breaking is performed before fermentation, the method disclosed by the invention adopts ultrasonic wall breaking after the fermentation of the grains is completed, so that more free active substances are released, and the method is not disclosed in the prior art.
4. The algae active peptide adopts a mode of combining ultrafiltration and foam separation to remove other impurities in the hydrolyzed peptide solution, and improves the oxidation resistance of the algae active peptide.
It should be noted that the skin care function of the anti-aging and moisturizing blue copper peptide essence cream is determined by specific raw material components and proportions, and if the components and proportions are not coordinated with each other, the beneficial effects brought by the single component are probably reduced or even eliminated by other components, so that the whole comprehensive effect cannot be achieved. According to the invention, through a large number of researches and repeated verifications, the optimal combination and proportion of the anti-aging and moisturizing blue copper peptide essence cream are obtained, so that a plurality of components are mutually cooperated to generate a positive synergistic effect, and a unique skin care effect is generated.
The second technical problem to be solved by the invention is to provide a preparation method of the anti-aging and moisturizing blue copper peptide essence cream.
The preparation method of the anti-aging and moisturizing blue copper peptide essence cream comprises the following steps:
s1 the following raw materials are weighed according to the formula: 4-10 wt% of rose extract, 2-9 wt% of glycerol monostearate, 2-6 wt% of golden camellia extract, 1-3 wt% of safflower extract, 0.2-1 wt% of peach kernel extract, 3-5 wt% of cereal ferment liquid, 3-5 wt% of coix seed oil, 2-3 wt% of moisturizing factor, 0.8-1 wt% of blue copper peptide, 0.8-1 wt% of algae active peptide and the balance of water.
S2, heating water to 50-70 ℃ under the condition of stirring at 300-400 revolutions per minute, adding glycerol monostearate, adding rose extract, golden camellia extract, safflower extract and peach kernel extract under the condition of stirring at 300-400 revolutions per minute, and taking out after stirring for 30-40 minutes to obtain a water phase;
s3, adding the coix seed oil into the water phase, stirring for 5-10 minutes at 300-400 r/min, naturally cooling to 30-40 ℃, adding the grain ferment liquid, the moisturizing factor, the copper victoride and the algae active peptide into the mixture, and continuously stirring for 10-25 minutes at 300-400 r/min along the same direction to obtain a mixed system;
s4, placing the mixed system at 20-30 ℃ for 24-36 hours to obtain the anti-aging and moisturizing blue copper peptide essence cream.
The anti-aging and moisturizing blue copper peptide essence cream contains various moisturizing factors, is efficient and skin-friendly, is quickly absorbed and strong in permeability, deeply nourishes the skin, stimulates the skin to grow, relieves the reduction of skin functions caused by pressure, water shortage and environmental pollution, gives regenerative energy to the skin, and activates the skin functions.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
In the embodiment described below, it is preferred that,
rose, latin academic name: rosarugosa, rosaceous plants. The rose contains aromatic alcohol, aldehyde, fatty acid, phenol and oil and fat containing essence, and has effects of activating qi-flowing, promoting blood circulation, and caring skin. In the examples, red roses are specifically used.
Glycerol monostearate, CAS number: 31566-31-1, available from Nantong Chen Runji chemical Co.
Golden camellia, Latin scientific name: camellia nitidissima c.w.chi, belonging to the family of theaceae. The golden camellia is nontoxic and rich in various natural nutritional ingredients such as tea polysaccharide, tea polyphenol, total saponin, total flavone and the like. In the embodiment, the floret camellia nitidissima is specifically adopted.
Safflower, Latin scientific name: carthamus tinctorius L., dicotyledonous plant, is cylindrical corolla of Carthamus tinctorius L. In the examples, safflower is specifically used.
Peach kernel, which is a dried mature seed of Prunus persica (L.) Batsch or Prunus davidiana (Carr.) Franch, a Rosaceae plant. Has antiinflammatory, antiallergic, and microcirculation improving effects. Purchased from Shandong Xiangqian pharmaceutical development Co.
Coix seed oil, cosmetic grade, was purchased from Harbin Ason Biotech.
Hyaluronic acid, cosmetic grade, Shandong Jurong bioengineering, Inc.
Blue copper peptide, CAS No.: 49557-75-7, cosmetic grade, available from sierra's zerumon biotechnology limited.
Brown rice, purchased from the professional cooperative society of wugufeng planting in the romantic zone, brand wugufeng.
Brown sugar, purchased from trade limited of saint of south Yunnan,
honey is available from Guangxi Hengjumping trade company.
Malt extract, available from Shaanxi Flusen Natural products, Inc. Obtained by water extraction, 10g of malt was extracted to obtain 1g of malt extract.
Salt, available from food grade, guangzhou juland chemical technology ltd.
The yeast powder is food grade and is purchased from Amelanchier county Dairy agriculture Limited company.
The lactobacillus is purchased from bioscience GmbH of Simon, food grade, and the content of active lactobacillus is more than or equal to 1000 hundred million cfu/g.
Amylase, specifically alpha-amylase, CAS No.: 9000-90-2, food grade, available from Fulaide Biotechnology Ltd, Suzhou, enzyme activity of 10 ten thousand/g.
Papain, food grade, available from Shandong Jiujiu biotech Co., Ltd, has enzyme activity of 10 ten thousand/g.
Chlorella, latin scientific name: chlorella, a unicellular, protothecal green alga of the genus Chlorella. Chlorella pyrenoidosa is specifically used in the examples.
Ammonium sulfate, CAS No.: 7783-20-2, from Chemicals of national drug group, Inc.
Phosphate buffer, pH6.86 at a concentration of 0.005mol/L, was purchased from Shanghai Boeing Biotech Ltd.
Trypsin, purchased from wuhan baixing biotechnology limited, having an enzymatic activity of 50 ten thousand/g.
Sodium L-pyrrolidone carboxylate, CAS No.: 28874-51-3, available from Zhuhai Tech technologies, Inc.
Example 1
The anti-aging and moisturizing blue copper peptide essence cream is prepared from the following raw materials in parts by weight: 6 wt% of rose extract, 5 wt% of glycerol monostearate, 4 wt% of camellia chrysantha extract, 2 wt% of safflower extract, 1 wt% of peach kernel extract, 5 wt% of grain ferment liquid, 3 wt% of coix seed oil, 2 wt% of hyaluronic acid, 0.8 wt% of cerulenin, 1 wt% of chlorella bioactive peptide and the balance of water.
The rose extract is obtained by the following method: crushing rose, sieving with a 40-mesh sieve, mixing with water in a mass ratio of 1: 8, uniformly mixing, soaking for 1.5 hours, heating to 100 ℃ at the speed of 10 ℃/minute, and preserving heat for 3 minutes; and then cooling to 70 ℃, extracting for 30 minutes, and filtering by adopting 200-mesh filter cloth to obtain the rose extracting solution.
The preparation method of the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution is basically the same as that of the rose extracting solution, and the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution are respectively obtained only by replacing the rose with the leaf, the safflower and the peach kernel of the golden camellia.
The cereal ferment liquid is obtained by the following method:
(1) pulverizing brown rice, and sieving with 70 mesh sieve to obtain brown rice powder;
(2) preparing a fermentation medium according to the following raw material composition: uniformly mixing 600g of brown rice powder, 4000g of water, 10g of brown sugar, 30g of honey, 4g of malt extract and 5g of salt to obtain a fermentation medium; mixing yeast powder and water in a weight ratio of 1: 15 mixing, and activating at 32 ℃ for 40 minutes to obtain a yeast activation solution; adding yeast activating solution with 0.003 times of the weight of the fermentation medium into the fermentation medium, and performing aerobic fermentation at 32 deg.C and pH of 3.8 for 14 hr to obtain fermented product A;
(3) adding brown sugar 0.01 times of the weight of the fermented product A into the fermented product A, stirring at 160 r/min until the brown sugar is completely dissolved, continuously adding lactobacillus 0.012 times of the weight of the fermented product A, and sealing and fermenting at 40 ℃ for 5 hours to obtain a fermented product B;
(4) sterilizing the fermentation product B in 70 deg.C water bath for 20 min, naturally cooling to 30 deg.C, filtering with 200 mesh filter cloth, and collecting filtrate; and centrifuging the filtrate at 4000 rpm for 10 minutes, and taking supernatant to obtain the cereal ferment liquid.
The chlorella bioactive peptide is obtained by the following method:
(1) crushing chlorella and sieving the crushed chlorella with a 60-mesh sieve to obtain chlorella powder; the chlorella powder and water are mixed according to the weight ratio of 1: 10 mixing to prepare suspension, stirring at 300 r/min for 2 hours, centrifuging at 4 ℃ at 7000 r/min for 15 minutes, and collecting supernatant;
(2) adding ammonium sulfate into the supernatant obtained in the step (1) to enable the saturation degree of the ammonium sulfate to reach 50% (the solubility of the ammonium sulfate when the ammonium sulfate is saturated in the supernatant is obtained through tests, wherein the addition amount of the ammonium sulfate with the weight of 50% is the addition amount of the ammonium sulfate with the saturation degree of 50%), then centrifuging at 4 ℃ at 7000 r/min for 20 minutes, and collecting precipitates to obtain chlorella protein;
(3) mixing chlorella protein and water according to a weight ratio of 1: 20, mixing, adjusting the pH to 8.0 by adopting 0.1mol/L sodium hydroxide aqueous solution, adding trypsin which is 0.03 time of the weight of chlorella protein, and carrying out enzymolysis for 12 hours at 40 ℃; after the enzymolysis is finished, inactivating the enzyme in water bath at 90 ℃ for 10 minutes; naturally cooling the enzyme-inactivated enzymolysis solution to 30 ℃, centrifuging at 4 ℃ at 8000 rpm for 20 minutes, and collecting supernatant;
(4) sequentially carrying out ultrafiltration treatment on the supernatant by using ultrafiltration membrane assemblies of 10kDa and 3kDa, pressurizing with nitrogen, and keeping the pressure at 0.2MPa to obtain chlorella bioactive peptide solution; drying the chlorella bioactive peptide solution for 40 hours at the temperature of minus 80 ℃ and the vacuum degree of 0.07MPa to obtain the chlorella bioactive peptide.
Example 2
The anti-aging and moisturizing blue copper peptide essence cream is prepared from the following raw materials in parts by weight: 6 wt% of rose extract, 5 wt% of glycerol monostearate, 4 wt% of camellia chrysantha extract, 2 wt% of safflower extract, 1 wt% of peach kernel extract, 5 wt% of grain ferment liquid, 3 wt% of coix seed oil, 2 wt% of hyaluronic acid, 0.8 wt% of cerulenin, 1 wt% of chlorella bioactive peptide and the balance of water.
The rose extract is obtained by the following method: crushing rose, sieving with a 40-mesh sieve, mixing with water in a mass ratio of 1: 8, uniformly mixing, soaking for 1.5 hours, heating to 100 ℃ at the speed of 10 ℃/minute, and preserving heat for 3 minutes; and then cooling to 70 ℃, extracting for 30 minutes, and filtering by adopting 200-mesh filter cloth to obtain the rose extracting solution.
The preparation method of the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution is basically the same as that of the rose extracting solution, and the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution are respectively obtained only by replacing the rose with the leaf, the safflower and the peach kernel of the golden camellia.
The cereal ferment liquid is obtained by the following method:
(1) soaking brown rice in water of 30 ℃ for 24 hours, wherein the weight ratio of the brown rice to the soaking water is 1: 20, draining, germinating at 30 ℃ for 24 hours, drying the germinated brown rice at 50 ℃ for 2 hours, crushing and sieving with a 70-mesh sieve to obtain germinated brown rice powder;
(2) preparing a fermentation medium according to the following raw material composition: uniformly mixing 600g of brown rice powder, 4000g of water, 10g of brown sugar, 30g of honey, 4g of malt extract and 5g of salt to obtain a fermentation medium; mixing yeast powder and water in a weight ratio of 1: 15 mixing, and activating at 32 ℃ for 40 minutes to obtain a yeast activation solution; adding yeast activating solution with 0.003 times of the weight of the fermentation medium into the fermentation medium, and performing aerobic fermentation at 32 deg.C and pH of 3.8 for 14 hr to obtain fermented product A;
(3) adding brown sugar 0.01 times of the weight of the fermented product A into the fermented product A, stirring at 160 r/min until the brown sugar is completely dissolved, continuously adding lactobacillus 0.012 times of the weight of the fermented product A, and sealing and fermenting at 40 ℃ for 5 hours to obtain a fermented product B;
(4) sterilizing the fermentation product B in 70 deg.C water bath for 20 min, naturally cooling to 25 deg.C, filtering with 200 mesh filter cloth, and collecting filtrate; and centrifuging the filtrate at 4000 rpm for 10 minutes, and taking supernatant to obtain the cereal ferment liquid.
The chlorella bioactive peptide is obtained by the following method:
(1) crushing chlorella and sieving the crushed chlorella with a 60-mesh sieve to obtain chlorella powder; the chlorella powder and water are mixed according to the weight ratio of 1: 10 mixing to prepare suspension, stirring at 300 r/min for 2 hours, centrifuging at 4 ℃ at 7000 r/min for 15 minutes, and collecting supernatant;
(2) adding ammonium sulfate into the supernatant obtained in the step (1) to enable the saturation degree of the ammonium sulfate to reach 50% (the solubility of the ammonium sulfate when the ammonium sulfate is saturated in the supernatant is obtained through tests, wherein the addition amount of the ammonium sulfate with the weight of 50% is the addition amount of the ammonium sulfate with the saturation degree of 50%), then centrifuging at 4 ℃ at 7000 r/min for 20 minutes, and collecting precipitates to obtain chlorella protein;
(3) mixing chlorella protein and water according to a weight ratio of 1: 20, mixing, adjusting the pH to 8.0 by adopting 0.1mol/L sodium hydroxide aqueous solution, adding trypsin which is 0.03 time of the weight of chlorella protein, and carrying out enzymolysis for 12 hours at 40 ℃; after the enzymolysis is finished, inactivating the enzyme in water bath at 90 ℃ for 10 minutes; naturally cooling the enzyme-inactivated enzymolysis solution to 30 ℃, centrifuging at 4 ℃ at 8000 rpm for 20 minutes, and collecting supernatant;
(4) sequentially carrying out ultrafiltration treatment on the supernatant by using ultrafiltration membrane assemblies of 10kDa and 3kDa, pressurizing with nitrogen, and keeping the pressure at 0.2MPa to obtain chlorella bioactive peptide solution; drying the chlorella bioactive peptide solution for 40 hours at the temperature of minus 80 ℃ and the vacuum degree of 0.07MPa to obtain the chlorella bioactive peptide.
Example 3
The anti-aging and moisturizing blue copper peptide essence cream is prepared from the following raw materials in parts by weight: 6 wt% of rose extract, 5 wt% of glycerol monostearate, 4 wt% of camellia chrysantha extract, 2 wt% of safflower extract, 1 wt% of peach kernel extract, 5 wt% of grain ferment liquid, 3 wt% of coix seed oil, 2 wt% of hyaluronic acid, 0.8 wt% of cerulenin, 1 wt% of chlorella bioactive peptide and the balance of water.
The rose extract is obtained by the following method: crushing rose, sieving with a 40-mesh sieve, mixing with water in a mass ratio of 1: 8, uniformly mixing, soaking for 1.5 hours, heating to 100 ℃ at the speed of 10 ℃/minute, and preserving heat for 3 minutes; and then cooling to 70 ℃, extracting for 30 minutes, and filtering by adopting 200-mesh filter cloth to obtain the rose extracting solution.
The preparation method of the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution is basically the same as that of the rose extracting solution, and the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution are respectively obtained only by replacing the rose with the leaf, the safflower and the peach kernel of the golden camellia.
The cereal ferment liquid is obtained by the following method:
(1) soaking brown rice in water of 30 ℃ for 24 hours, wherein the weight ratio of the brown rice to the soaking water is 1: 20, draining, germinating at 30 ℃ for 24 hours, drying the germinated brown rice at 50 ℃ for 2 hours, crushing and sieving with a 70-mesh sieve to obtain germinated brown rice powder;
(2) mixing germinated brown rice powder and water in a weight ratio of 1: 10 mixing, and gelatinizing at 80 ℃ for 7 minutes; adjusting pH to 6.0 with 0.1mol/L sodium hydroxide water solution, naturally cooling to 60 deg.C, adding amylase 0.001 times of germinated brown rice powder, performing enzymolysis at 60 deg.C for 5 hr, and inactivating enzyme at 90 deg.C for 10 min; then naturally cooling to 50 ℃, adjusting the pH value to 6.5 by using 0.1mol/L sodium hydroxide aqueous solution, adding papain with the weight 0.001 times that of the germinated brown rice powder, performing enzymolysis for 10 hours at 50 ℃, and then inactivating the enzyme for 10 minutes at 90 ℃; cooling the enzyme-inactivated enzymolysis liquid to 25 ℃, and carrying out vacuum freeze drying to obtain the germinated brown rice powder after enzymolysis; the technological conditions of vacuum freeze drying are as follows: pre-freezing at-30 deg.C for 2 hr, sublimating at 15 deg.C, resolving at 30 deg.C, vacuum degree of 0.09MPa, and vacuum drying for 18 hr;
(3) preparing a fermentation medium according to the following raw material composition: uniformly mixing 600g of the coarse rice powder after enzymolysis, 4000g of water, 10g of brown sugar, 30g of honey, 4g of malt extract and 5g of salt to obtain a fermentation medium; mixing the germinated brown rice powder subjected to enzymolysis with water in a weight ratio of 1: 15 mixing, and activating at 32 ℃ for 40 minutes to obtain a yeast activation solution; adding yeast activating solution with 0.003 times of the weight of the fermentation medium into the fermentation medium, and performing aerobic fermentation at 32 deg.C and pH of 3.8 for 14 hr to obtain fermented product A;
(4) adding brown sugar 0.01 times of the weight of the fermented product A into the fermented product A, stirring at 160 r/min until the brown sugar is completely dissolved, continuously adding lactobacillus 0.012 times of the weight of the fermented product A, and sealing and fermenting at 40 ℃ for 5 hours to obtain a fermented product B;
(5) sterilizing the fermentation product B in 70 deg.C water bath for 20 min, naturally cooling to 25 deg.C, filtering with 200 mesh filter cloth, and collecting filtrate; and centrifuging the filtrate at 4000 rpm for 10 minutes, and taking supernatant to obtain the cereal ferment liquid.
The chlorella bioactive peptide is obtained by the following method:
(1) crushing chlorella and sieving the crushed chlorella with a 60-mesh sieve to obtain chlorella powder; the chlorella powder and water are mixed according to the weight ratio of 1: 10 mixing to prepare suspension, stirring at 300 r/min for 2 hours, centrifuging at 4 ℃ at 7000 r/min for 15 minutes, and collecting supernatant;
(2) adding ammonium sulfate into the supernatant obtained in the step (1) to enable the saturation degree of the ammonium sulfate to reach 50% (the solubility of the ammonium sulfate when the ammonium sulfate is saturated in the supernatant is obtained through tests, wherein the addition amount of the ammonium sulfate with the weight of 50% is the addition amount of the ammonium sulfate with the saturation degree of 50%), then centrifuging at 4 ℃ at 7000 r/min for 20 minutes, and collecting precipitates to obtain chlorella protein;
(3) mixing chlorella protein and water according to a weight ratio of 1: 20, mixing, adjusting the pH to 8.0 by adopting 0.1mol/L sodium hydroxide aqueous solution, adding trypsin which is 0.03 time of the weight of chlorella protein, and carrying out enzymolysis for 12 hours at 40 ℃; after the enzymolysis is finished, inactivating the enzyme in water bath at 90 ℃ for 10 minutes; naturally cooling the enzyme-inactivated enzymolysis solution to 30 ℃, centrifuging at 4 ℃ at 8000 rpm for 20 minutes, and collecting supernatant;
(4) sequentially carrying out ultrafiltration treatment on the supernatant by using ultrafiltration membrane assemblies of 10kDa and 3kDa, pressurizing with nitrogen, and keeping the pressure at 0.2MPa to obtain chlorella bioactive peptide solution; drying the chlorella bioactive peptide solution for 40 hours at the temperature of minus 80 ℃ and the vacuum degree of 0.07MPa to obtain the chlorella bioactive peptide.
Example 4
The anti-aging and moisturizing blue copper peptide essence cream is prepared from the following raw materials in parts by weight: 6 wt% of rose extract, 5 wt% of glycerol monostearate, 4 wt% of camellia chrysantha extract, 2 wt% of safflower extract, 1 wt% of peach kernel extract, 5 wt% of grain ferment liquid, 3 wt% of coix seed oil, 2 wt% of hyaluronic acid, 0.8 wt% of cerulenin, 1 wt% of chlorella bioactive peptide and the balance of water.
The rose extract is obtained by the following method: crushing rose, sieving with a 40-mesh sieve, mixing with water in a mass ratio of 1: 8, uniformly mixing, soaking for 1.5 hours, heating to 100 ℃ at the speed of 10 ℃/minute, and preserving heat for 3 minutes; and then cooling to 70 ℃, extracting for 30 minutes, and filtering by adopting 200-mesh filter cloth to obtain the rose extracting solution.
The preparation method of the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution is basically the same as that of the rose extracting solution, and the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution are respectively obtained only by replacing the rose with the leaf, the safflower and the peach kernel of the golden camellia.
The cereal ferment liquid is obtained by the following method:
(1) soaking brown rice in water of 30 ℃ for 24 hours, wherein the weight ratio of the brown rice to the soaking water is 1: 20, draining, germinating at 30 ℃ for 24 hours, drying the germinated brown rice at 50 ℃ for 2 hours, crushing and sieving with a 70-mesh sieve to obtain germinated brown rice powder;
(2) mixing germinated brown rice powder and water in a weight ratio of 1: 10 mixing, and gelatinizing at 80 ℃ for 7 minutes; adjusting pH to 6.0 with 0.1mol/L sodium hydroxide water solution, naturally cooling to 60 deg.C, adding amylase 0.001 times of germinated brown rice powder, performing enzymolysis at 60 deg.C for 5 hr, and inactivating enzyme at 90 deg.C for 10 min; then naturally cooling to 50 ℃, adjusting the pH value to 6.5 by using 0.1mol/L sodium hydroxide aqueous solution, adding papain with the weight 0.001 times that of the germinated brown rice powder, performing enzymolysis for 10 hours at 50 ℃, and then inactivating the enzyme for 10 minutes at 90 ℃; cooling the enzyme-inactivated enzymolysis liquid to 25 ℃, and carrying out vacuum freeze drying to obtain the germinated brown rice powder after enzymolysis; the technological conditions of vacuum freeze drying are as follows: pre-freezing at-30 deg.C for 2 hr, sublimating at 15 deg.C, resolving at 30 deg.C, vacuum degree of 0.09MPa, and vacuum drying for 18 hr;
(3) preparing a fermentation medium according to the following raw material composition: uniformly mixing 600g of the coarse rice powder after enzymolysis, 4000g of water, 10g of brown sugar, 30g of honey, 4g of malt extract and 5g of salt to obtain a fermentation medium; mixing the germinated brown rice powder subjected to enzymolysis with water in a weight ratio of 1: 15 mixing, and activating at 32 ℃ for 40 minutes to obtain a yeast activation solution; adding yeast activating solution with 0.003 times of the weight of the fermentation medium into the fermentation medium, and performing aerobic fermentation at 32 deg.C and pH of 3.8 for 14 hr to obtain fermented product A;
(4) adding brown sugar 0.01 times of the weight of the fermented product A into the fermented product A, stirring at 160 r/min until the brown sugar is completely dissolved, continuously adding lactobacillus 0.012 times of the weight of the fermented product A, and sealing and fermenting at 40 ℃ for 5 hours to obtain a fermented product B;
(5) sterilizing the fermentation product B in 70 deg.C water bath for 20 min, naturally cooling to 25 deg.C, filtering with 200 mesh filter cloth, and collecting filtrate; centrifuging the filtrate at 4000 rpm for 10 minutes, and taking supernatant;
(6) and (3) carrying out ultrasonic wall breaking on the supernatant for 30 minutes at the temperature of 2 ℃ under the conditions of 250W of power and 24kHz of frequency to obtain the grain ferment liquid.
The chlorella bioactive peptide is obtained by the following method:
(1) crushing chlorella and sieving the crushed chlorella with a 60-mesh sieve to obtain chlorella powder; the chlorella powder and water are mixed according to the weight ratio of 1: 10 mixing to prepare suspension, stirring at 300 r/min for 2 hours, centrifuging at 4 ℃ at 7000 r/min for 15 minutes, and collecting supernatant;
(2) adding ammonium sulfate into the supernatant obtained in the step (1) to enable the saturation degree of the ammonium sulfate to reach 50% (the solubility of the ammonium sulfate when the ammonium sulfate is saturated in the supernatant is obtained through tests, wherein the addition amount of the ammonium sulfate with the weight of 50% is the addition amount of the ammonium sulfate with the saturation degree of 50%), then centrifuging at 4 ℃ at 7000 r/min for 20 minutes, and collecting precipitates to obtain chlorella protein;
(3) mixing chlorella protein and water according to a weight ratio of 1: 20, mixing, adjusting the pH to 8.0 by adopting 0.1mol/L sodium hydroxide aqueous solution, adding trypsin which is 0.03 time of the weight of chlorella protein, and carrying out enzymolysis for 12 hours at 40 ℃; after the enzymolysis is finished, inactivating the enzyme in water bath at 90 ℃ for 10 minutes; naturally cooling the enzyme-inactivated enzymolysis solution to 30 ℃, centrifuging at 4 ℃ at 8000 rpm for 20 minutes, and collecting supernatant;
(4) sequentially carrying out ultrafiltration treatment on the supernatant by using ultrafiltration membrane assemblies of 10kDa and 3kDa, pressurizing with nitrogen, and keeping the pressure at 0.2MPa to obtain chlorella bioactive peptide solution; drying the chlorella bioactive peptide solution for 40 hours at the temperature of minus 80 ℃ and the vacuum degree of 0.07MPa to obtain the chlorella bioactive peptide.
Example 5
The anti-aging and moisturizing blue copper peptide essence cream is prepared from the following raw materials in parts by weight: 6 wt% of rose extract, 5 wt% of glycerol monostearate, 4 wt% of camellia chrysantha extract, 2 wt% of safflower extract, 1 wt% of peach kernel extract, 5 wt% of grain ferment liquid, 3 wt% of coix seed oil, 2 wt% of hyaluronic acid, 0.8 wt% of cerulenin, 1 wt% of chlorella bioactive peptide and the balance of water.
The rose extract is obtained by the following method: crushing rose, sieving with a 40-mesh sieve, mixing with water in a mass ratio of 1: 8, uniformly mixing, soaking for 1.5 hours, heating to 100 ℃ at the speed of 10 ℃/minute, and preserving heat for 3 minutes; and then cooling to 70 ℃, extracting for 30 minutes, and filtering by adopting 200-mesh filter cloth to obtain the rose extracting solution.
The preparation method of the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution is basically the same as that of the rose extracting solution, and the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution are respectively obtained only by replacing the rose with the leaf, the safflower and the peach kernel of the golden camellia.
The cereal ferment liquid is obtained by the following method:
(1) soaking brown rice in water of 30 ℃ for 24 hours, wherein the weight ratio of the brown rice to the soaking water is 1: 20, draining, germinating at 30 ℃ for 24 hours, drying the germinated brown rice at 50 ℃ for 2 hours, crushing and sieving with a 70-mesh sieve to obtain germinated brown rice powder;
(2) mixing germinated brown rice powder and water in a weight ratio of 1: 10 mixing, and gelatinizing at 80 ℃ for 7 minutes; adjusting pH to 6.0 with 0.1mol/L sodium hydroxide water solution, naturally cooling to 60 deg.C, adding amylase 0.001 times of germinated brown rice powder, performing enzymolysis at 60 deg.C for 5 hr, and inactivating enzyme at 90 deg.C for 10 min; then naturally cooling to 50 ℃, adjusting the pH value to 6.5 by using 0.1mol/L sodium hydroxide aqueous solution, adding papain with the weight 0.001 times that of the germinated brown rice powder, performing enzymolysis for 10 hours at 50 ℃, and then inactivating the enzyme for 10 minutes at 90 ℃; cooling the enzyme-inactivated enzymolysis liquid to 25 ℃, and carrying out vacuum freeze drying to obtain the germinated brown rice powder after enzymolysis; the technological conditions of vacuum freeze drying are as follows: pre-freezing at-30 deg.C for 2 hr, sublimating at 15 deg.C, resolving at 30 deg.C, vacuum degree of 0.09MPa, and vacuum drying for 18 hr;
(3) preparing a fermentation medium according to the following raw material composition: uniformly mixing 600g of the coarse rice powder after enzymolysis, 4000g of water, 10g of brown sugar, 30g of honey, 4g of malt extract and 5g of salt to obtain a fermentation medium; mixing the germinated brown rice powder subjected to enzymolysis with water in a weight ratio of 1: 15 mixing, and activating at 32 ℃ for 40 minutes to obtain a yeast activation solution; adding yeast activating solution with 0.003 times of the weight of the fermentation medium into the fermentation medium, and performing aerobic fermentation at 32 deg.C and pH of 3.8 for 14 hr to obtain fermented product A;
(4) adding brown sugar 0.01 times of the weight of the fermented product A into the fermented product A, stirring at 160 r/min until the brown sugar is completely dissolved, continuously adding lactobacillus 0.012 times of the weight of the fermented product A, and sealing and fermenting at 40 ℃ for 5 hours to obtain a fermented product B;
(5) sterilizing the fermentation product B in 70 deg.C water bath for 20 min, naturally cooling to 25 deg.C, filtering with 200 mesh filter cloth, and collecting filtrate; centrifuging the filtrate at 4000 rpm for 10 minutes, and taking supernatant;
(6) and (3) carrying out ultrasonic wall breaking on the supernatant for 30 minutes at the temperature of 2 ℃ under the conditions of 250W of power and 24kHz of frequency to obtain the grain ferment liquid.
The chlorella bioactive peptide is obtained by the following method:
(1) crushing chlorella and sieving the crushed chlorella with a 60-mesh sieve to obtain chlorella powder; the chlorella powder and water are mixed according to the weight ratio of 1: 10 mixing to prepare suspension, stirring at 300 r/min for 2 hours, centrifuging at 4 ℃ at 7000 r/min for 15 minutes, and collecting supernatant;
(2) adding ammonium sulfate into the supernatant obtained in the step (1) to enable the saturation degree of the ammonium sulfate to reach 50% (the solubility of the ammonium sulfate when the ammonium sulfate is saturated in the supernatant is obtained through tests, wherein the addition amount of the ammonium sulfate with the weight of 50% is the addition amount of the ammonium sulfate with the saturation degree of 50%), then centrifuging at 4 ℃ at 7000 r/min for 20 minutes, and collecting precipitates to obtain chlorella protein;
(3) mixing chlorella protein and water according to a weight ratio of 1: 20, mixing, adjusting the pH to 8.0 by adopting 0.1mol/L sodium hydroxide aqueous solution, adding trypsin which is 0.03 time of the weight of chlorella protein, and carrying out enzymolysis for 12 hours at 40 ℃; after the enzymolysis is finished, inactivating the enzyme in water bath at 90 ℃ for 10 minutes; naturally cooling the enzyme-inactivated enzymolysis solution to 30 ℃, centrifuging at 4 ℃ at 8000 rpm for 20 minutes, and collecting supernatant;
(4) adjusting the pH of the supernatant to 9.0 by using 0.1mol/L sodium hydroxide aqueous solution, adding the supernatant into a foam separation device, introducing air at the air flow rate of 150mL/min, timing when foam is generated, closing a valve after introducing air for 30 minutes, stopping introducing air, and collecting foam extracting solution;
(5) standing the foam extract at 30 deg.C for 60 min, sequentially ultrafiltering with 10kDa and 3kDa ultrafiltration membrane modules, pressurizing with nitrogen gas, and maintaining the pressure at 0.2MPa to obtain chlorella bioactive peptide solution; drying the chlorella bioactive peptide solution for 40 hours at the temperature of minus 80 ℃ and the vacuum degree of 0.07MPa to obtain the chlorella bioactive peptide.
Example 6
The anti-aging and moisturizing blue copper peptide essence cream is prepared from the following raw materials in parts by weight: 6 wt% of rose extract, 5 wt% of glycerol monostearate, 4 wt% of camellia chrysantha extract, 2 wt% of safflower extract, 1 wt% of peach kernel extract, 5 wt% of grain ferment liquid, 3 wt% of coix seed oil, 2 wt% of L-sodium pyrrolidone carboxylate, 0.8 wt% of cerulenin, 1 wt% of chlorella bioactive peptide and the balance of water.
The rose extract is obtained by the following method: crushing rose, sieving with a 40-mesh sieve, mixing with water in a mass ratio of 1: 8, uniformly mixing, soaking for 1.5 hours, heating to 100 ℃ at the speed of 10 ℃/minute, and preserving heat for 3 minutes; and then cooling to 70 ℃, extracting for 30 minutes, and filtering by adopting 200-mesh filter cloth to obtain the rose extracting solution.
The preparation method of the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution is basically the same as that of the rose extracting solution, and the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution are respectively obtained only by replacing the rose with the leaf, the safflower and the peach kernel of the golden camellia.
The cereal ferment liquid is obtained by the following method:
(1) soaking brown rice in water of 30 ℃ for 24 hours, wherein the weight ratio of the brown rice to the soaking water is 1: 20, draining, germinating at 30 ℃ for 24 hours, drying the germinated brown rice at 50 ℃ for 2 hours, crushing and sieving with a 70-mesh sieve to obtain germinated brown rice powder;
(2) mixing germinated brown rice powder and water in a weight ratio of 1: 10 mixing, and gelatinizing at 80 ℃ for 7 minutes; adjusting pH to 6.0 with 0.1mol/L sodium hydroxide water solution, naturally cooling to 60 deg.C, adding amylase 0.001 times of germinated brown rice powder, performing enzymolysis at 60 deg.C for 5 hr, and inactivating enzyme at 90 deg.C for 10 min; then naturally cooling to 50 ℃, adjusting the pH value to 6.5 by using 0.1mol/L sodium hydroxide aqueous solution, adding papain with the weight 0.001 times that of the germinated brown rice powder, performing enzymolysis for 10 hours at 50 ℃, and then inactivating the enzyme for 10 minutes at 90 ℃; cooling the enzyme-inactivated enzymolysis liquid to 25 ℃, and carrying out vacuum freeze drying to obtain the germinated brown rice powder after enzymolysis; the technological conditions of vacuum freeze drying are as follows: pre-freezing at-30 deg.C for 2 hr, sublimating at 15 deg.C, resolving at 30 deg.C, vacuum degree of 0.09MPa, and vacuum drying for 18 hr;
(3) preparing a fermentation medium according to the following raw material composition: uniformly mixing 600g of the coarse rice powder after enzymolysis, 4000g of water, 10g of brown sugar, 30g of honey, 4g of malt extract and 5g of salt to obtain a fermentation medium; mixing the germinated brown rice powder subjected to enzymolysis with water in a weight ratio of 1: 15 mixing, and activating at 32 ℃ for 40 minutes to obtain a yeast activation solution; adding yeast activating solution with 0.003 times of the weight of the fermentation medium into the fermentation medium, and performing aerobic fermentation at 32 deg.C and pH of 3.8 for 14 hr to obtain fermented product A;
(4) adding brown sugar 0.01 times of the weight of the fermented product A into the fermented product A, stirring at 160 r/min until the brown sugar is completely dissolved, continuously adding lactobacillus 0.012 times of the weight of the fermented product A, and sealing and fermenting at 40 ℃ for 5 hours to obtain a fermented product B;
(5) sterilizing the fermentation product B in 70 deg.C water bath for 20 min, naturally cooling to 25 deg.C, filtering with 200 mesh filter cloth, and collecting filtrate; centrifuging the filtrate at 4000 rpm for 10 minutes, and taking supernatant;
(6) and (3) carrying out ultrasonic wall breaking on the supernatant for 30 minutes at the temperature of 2 ℃ under the conditions of 250W of power and 24kHz of frequency to obtain the grain ferment liquid.
The chlorella bioactive peptide is obtained by the following method:
(1) crushing chlorella and sieving the crushed chlorella with a 60-mesh sieve to obtain chlorella powder; the chlorella powder and water are mixed according to the weight ratio of 1: 10 mixing to prepare suspension, stirring at 300 r/min for 2 hours, centrifuging at 4 ℃ at 7000 r/min for 15 minutes, and collecting supernatant;
(2) adding ammonium sulfate into the supernatant obtained in the step (1) to enable the saturation degree of the ammonium sulfate to reach 50% (the solubility of the ammonium sulfate when the ammonium sulfate is saturated in the supernatant is obtained through tests, wherein the addition amount of the ammonium sulfate with the weight of 50% is the addition amount of the ammonium sulfate with the saturation degree of 50%), then centrifuging at 4 ℃ at 7000 r/min for 20 minutes, and collecting precipitates to obtain chlorella protein;
(3) mixing chlorella protein and water according to a weight ratio of 1: 20, mixing, adjusting the pH to 8.0 by adopting 0.1mol/L sodium hydroxide aqueous solution, adding trypsin which is 0.03 time of the weight of chlorella protein, and carrying out enzymolysis for 12 hours at 40 ℃; after the enzymolysis is finished, inactivating the enzyme in water bath at 90 ℃ for 10 minutes; naturally cooling the enzyme-inactivated enzymolysis solution to 30 ℃, centrifuging at 4 ℃ at 8000 rpm for 20 minutes, and collecting supernatant;
(4) adjusting the pH of the supernatant to 9.0 by using 0.1mol/L sodium hydroxide aqueous solution, adding the supernatant into a foam separation device, introducing air at the air flow rate of 150mL/min, timing when foam is generated, closing a valve after introducing air for 30 minutes, stopping introducing air, and collecting foam extracting solution;
(5) standing the foam extract at 30 deg.C for 60 min, sequentially ultrafiltering with 10kDa and 3kDa ultrafiltration membrane modules, pressurizing with nitrogen gas, and maintaining the pressure at 0.2MPa to obtain chlorella bioactive peptide solution; drying the chlorella bioactive peptide solution for 40 hours at the temperature of minus 80 ℃ and the vacuum degree of 0.07MPa to obtain the chlorella bioactive peptide.
Example 7
The anti-aging and moisturizing blue copper peptide essence cream is prepared from the following raw materials in parts by weight: 6 wt% of rose extract, 5 wt% of glycerol monostearate, 4 wt% of camellia chrysantha extract, 2 wt% of safflower extract, 1 wt% of peach kernel extract, 5 wt% of grain ferment liquid, 3 wt% of coix seed oil, 0.5 wt% of hyaluronic acid, 1.5 wt% of sodium L-pyrrolidone carboxylate, 0.8 wt% of ceruloplasmin, 1 wt% of chlorella bioactive peptide and the balance of water.
The rose extract is obtained by the following method: crushing rose, sieving with a 40-mesh sieve, mixing with water in a mass ratio of 1: 8, uniformly mixing, soaking for 1.5 hours, heating to 100 ℃ at the speed of 10 ℃/minute, and preserving heat for 3 minutes; and then cooling to 70 ℃, extracting for 30 minutes, and filtering by adopting 200-mesh filter cloth to obtain the rose extracting solution.
The preparation method of the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution is basically the same as that of the rose extracting solution, and the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution are respectively obtained only by replacing the rose with the leaf, the safflower and the peach kernel of the golden camellia.
The cereal ferment liquid is obtained by the following method:
(1) soaking brown rice in water of 30 ℃ for 24 hours, wherein the weight ratio of the brown rice to the soaking water is 1: 20, draining, germinating at 30 ℃ for 24 hours, drying the germinated brown rice at 50 ℃ for 2 hours, crushing and sieving with a 70-mesh sieve to obtain germinated brown rice powder;
(2) mixing germinated brown rice powder and water in a weight ratio of 1: 10 mixing, and gelatinizing at 80 ℃ for 7 minutes; adjusting pH to 6.0 with 0.1mol/L sodium hydroxide water solution, naturally cooling to 60 deg.C, adding amylase 0.001 times of germinated brown rice powder, performing enzymolysis at 60 deg.C for 5 hr, and inactivating enzyme at 90 deg.C for 10 min; then naturally cooling to 50 ℃, adjusting the pH value to 6.5 by using 0.1mol/L sodium hydroxide aqueous solution, adding papain with the weight 0.001 times that of the germinated brown rice powder, performing enzymolysis for 10 hours at 50 ℃, and then inactivating the enzyme for 10 minutes at 90 ℃; cooling the enzyme-inactivated enzymolysis liquid to 25 ℃, and carrying out vacuum freeze drying to obtain the germinated brown rice powder after enzymolysis; the technological conditions of vacuum freeze drying are as follows: pre-freezing at-30 deg.C for 2 hr, sublimating at 15 deg.C, resolving at 30 deg.C, vacuum degree of 0.09MPa, and vacuum drying for 18 hr;
(3) preparing a fermentation medium according to the following raw material composition: uniformly mixing 600g of the coarse rice powder after enzymolysis, 4000g of water, 10g of brown sugar, 30g of honey, 4g of malt extract and 5g of salt to obtain a fermentation medium; mixing the germinated brown rice powder subjected to enzymolysis with water in a weight ratio of 1: 15 mixing, and activating at 32 ℃ for 40 minutes to obtain a yeast activation solution; adding yeast activating solution with 0.003 times of the weight of the fermentation medium into the fermentation medium, and performing aerobic fermentation at 32 deg.C and pH of 3.8 for 14 hr to obtain fermented product A;
(4) adding brown sugar 0.01 times of the weight of the fermented product A into the fermented product A, stirring at 160 r/min until the brown sugar is completely dissolved, continuously adding lactobacillus 0.012 times of the weight of the fermented product A, and sealing and fermenting at 40 ℃ for 5 hours to obtain a fermented product B;
(5) sterilizing the fermentation product B in 70 deg.C water bath for 20 min, naturally cooling to 25 deg.C, filtering with 200 mesh filter cloth, and collecting filtrate; centrifuging the filtrate at 4000 rpm for 10 minutes, and taking supernatant;
(6) and (3) carrying out ultrasonic wall breaking on the supernatant for 30 minutes at the temperature of 2 ℃ under the conditions of 250W of power and 24kHz of frequency to obtain the grain ferment liquid.
The chlorella bioactive peptide is obtained by the following method:
(1) crushing chlorella and sieving the crushed chlorella with a 60-mesh sieve to obtain chlorella powder; the chlorella powder and water are mixed according to the weight ratio of 1: 10 mixing to prepare suspension, stirring at 300 r/min for 2 hours, centrifuging at 4 ℃ at 7000 r/min for 15 minutes, and collecting supernatant;
(2) adding ammonium sulfate into the supernatant obtained in the step (1) to enable the saturation degree of the ammonium sulfate to reach 50% (the solubility of the ammonium sulfate when the ammonium sulfate is saturated in the supernatant is obtained through tests, wherein the addition amount of the ammonium sulfate with the weight of 50% is the addition amount of the ammonium sulfate with the saturation degree of 50%), then centrifuging at 4 ℃ at 7000 r/min for 20 minutes, and collecting precipitates to obtain chlorella protein;
(3) mixing chlorella protein and water according to a weight ratio of 1: 20, mixing, adjusting the pH to 8.0 by adopting 0.1mol/L sodium hydroxide aqueous solution, adding trypsin which is 0.03 time of the weight of chlorella protein, and carrying out enzymolysis for 12 hours at 40 ℃; after the enzymolysis is finished, inactivating the enzyme in water bath at 90 ℃ for 10 minutes; naturally cooling the enzyme-inactivated enzymolysis solution to 30 ℃, centrifuging at 4 ℃ at 8000 rpm for 20 minutes, and collecting supernatant;
(4) adjusting the pH of the supernatant to 9.0 by using 0.1mol/L sodium hydroxide aqueous solution, adding the supernatant into a foam separation device, introducing air at the air flow rate of 150mL/min, timing when foam is generated, closing a valve after introducing air for 30 minutes, stopping introducing air, and collecting foam extracting solution;
(5) standing the foam extract at 30 deg.C for 60 min, sequentially ultrafiltering with 10kDa and 3kDa ultrafiltration membrane modules, pressurizing with nitrogen gas, and maintaining the pressure at 0.2MPa to obtain chlorella bioactive peptide solution; drying the chlorella bioactive peptide solution for 40 hours at the temperature of minus 80 ℃ and the vacuum degree of 0.07MPa to obtain the chlorella bioactive peptide.
Test example 1
The anti-aging performance of the blue copper peptide anti-aging moisturizing essence creams of examples 1-7 is tested. The specific test steps are as follows:
the back of the mouse is 2.5 × 3cm2The hair in the area was cut off as a test area. Coating the back of a mouse test area with the blue copper peptide anti-aging moisturizing essence cream according to the dosage of 100 microliters per mouse for one, three or five weeks, then giving enough space to allow the blue copper peptide anti-aging moisturizing essence cream to independently move for 2 hours, fully absorbing the blue copper peptide anti-aging moisturizing essence cream, and then carrying out UVB irradiation on the mouse. The test period was 12 weeks.
UVB irradiation conditions were as follows: the irradiation light source adopts a UVB ultraviolet instrument,5 UVB lamp tubes are arranged in parallel, and the wavelength is 302 nm; the irradiation mode is as follows: making 4-6 cells with self-woven radiation cage, pulling mouse tail to automatically enter one of the cells with width and height of 3cm, moving the radiation cage into UVB radiation chamber with distance of 10cm from light source, closing the door, and irradiating. Irradiation dose: 60mJ/cm2. During the experiment, if the phenomena of erythema, blister and erosion appear, the irradiation is stopped for 2-3d immediately, and the experiment is continued after the symptoms disappear.
Skin elasticity was evaluated using a stretch recovery time recording method: anaesthetizing the mice with ether, lifting the skin of the back of the mice along the two sides of the median line of the back as far as possible by using an index finger and a thumb without separating from the operation table, timing for 1 second, and recording the recovery time of the skin. The specific test results are shown in table 1.
Table 1: anti-aging performance test result table
The UVB irradiation can cause the collagen cellulose of the animal skin to be damaged or even broken, and the elasticity of the skin of the mouse is recovered after the mouse is coated with the bluecopper peptide anti-aging moisturizing essence cream, so that the bluecopper peptide anti-aging moisturizing essence cream has the effects of improving skin damage and inhibiting aging.
Test example 2
The moisturizing performance of the blue copper peptide anti-aging moisturizing essence creams of examples 1-7 is tested.
Female healthy subjects were recruited and numbered in the order of entry into 7 groups of 10 individuals each.
Inclusion criteria for subjects:
(1) the age is 18-35 years old;
(2) the subject is free of any skin disorder;
(3) the skin of the tested part is not abnormal;
(4) the tested part is not coated with any external preparation such as moisturizing cosmetics and medicines.
The use method comprises the following steps: the inner side of the left and right forearms was selected as the test area. Before the test, a testee cleans the bent side of the forearm with a uniform mild detergent, a square experimental area with the size of 2cm multiplied by 2cm and symmetrical positions is marked on the left forearm and the right forearm, the left arm is taken as a test area for smearing the experimental product, 0.2g of the blue copper peptide anti-aging moisturizing essence cream is evenly smeared on the test area of the left arm of the testee, and the corresponding symmetrical area of the right arm is taken as a blank control and is respectively applied once every morning and evening. After one week, the hydration and water loss through the skin were tested.
The hydration rate was measured by the capacitance method: each test site was tested with a skin capacitance tester (available from Beijing gold Hongmai commercial, Inc., model number Corneometer CM 825PC) and repeated 5 times to obtain the average value. And dividing the average value of each detection by the average value of a blank control without the applied humectant to obtain the hydration rate of the part in the time period. Higher numbers indicate better skin moisturization of the samples.
And (3) measuring the water loss rate of the water skin: each test site was tested with a skin moisture loss tester (Tewameter TM210, model number, available from Beijing gold Hongshan commerce, Inc.) and repeated 5 times to obtain an average value. Gm to be tested at each time-2h-1Average value divided by g m for a blank without moisturizer applied-2h-1The average value is the transepidermal water loss rate of the part in the time period. The lower the transepidermal water loss rate, the better the effect of the sample on the skin barrier function through its moisturizing function.
The individuals of the individual experimental groups were statistically insignificant in the skin type composition distribution and differences in skin moisture content (P > 0.05) and were comparable. Before and after the test, compared with the per-epidermal water loss rate, the skin hydration rate and the per-epidermal water loss rate have P less than 0.05, and the difference has statistical significance.
Table 2: moisturizing performance test result table
The data show that the anti-aging and moisturizing blue copper peptide essence cream can improve and repair the barrier function of the horny layer, promote the absorption of the skin, increase the water content of the horny layer and has a moisturizing effect.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single technical solution, and such description is for clarity reasons only, and those skilled in the art should make the description as a whole, and the technical solutions in the embodiments may be appropriately combined to form other embodiments understood by those skilled in the art.
Claims (6)
1. The anti-aging and moisturizing blue copper peptide essence cream is characterized by being prepared from the following raw materials in parts by weight: 4-10 wt% of rose extract, 2-9 wt% of glycerol monostearate, 2-6 wt% of golden camellia extract, 1-3 wt% of safflower extract, 0.2-1 wt% of peach kernel extract, 3-5 wt% of cereal ferment liquid, 3-5 wt% of coix seed oil, 2-3 wt% of moisturizing factor, 0.8-1 wt% of blue copper peptide, 0.8-1 wt% of algae bioactive peptide and the balance of water;
the cereal ferment liquid is obtained by the following method:
(1) grain germination: soaking the grains in water at 30-32 ℃ for 24-48 hours, draining, germinating at 30-35 ℃ for 16-24 hours, drying the germinated grains, crushing and sieving to obtain germinated grain powder;
(2) enzymolysis: mixing the germinated grain powder and water in a weight ratio of 1: (10-20) mixing, and gelatinizing at 80-85 ℃ for 5-10 minutes; adjusting the pH value to 6.0-6.2 by using 0.1-0.2 mol/L sodium hydroxide aqueous solution, naturally cooling to 60-65 ℃, adding amylase accounting for 0.001-0.003 times of the weight of the germinated grain powder, performing enzymolysis at 60-65 ℃ for 4-10 hours, and inactivating the enzyme at 90-100 ℃ for 10-15 minutes; then naturally cooling to 50-55 ℃, adjusting the pH to 6.5-6.6 by using 0.1-0.2 mol/L sodium hydroxide aqueous solution, adding papain with the weight 0.001-0.003 times of that of the germinated grain powder, performing enzymolysis for 4-10 hours at 50-55 ℃, and inactivating the enzyme for 10-15 minutes at 90-100 ℃; cooling the enzyme-inactivated enzymolysis liquid to 20-30 ℃, and carrying out vacuum freeze drying to obtain the germinated grain powder after enzymolysis;
(3) yeast fermentation: preparing a fermentation medium according to the following raw material composition: 500-600 g of germinated grain powder after enzymolysis, 4000g of water, 6-10 g of brown sugar, 30-40 g of honey, 3-5 g of malt extract and 3-5 g of salt; mixing the germinated grain powder after enzymolysis with water according to the weight ratio of 1: (10-15), and activating at 28-35 ℃ for 30-40 minutes to obtain a yeast activation solution; adding yeast activating solution with the weight 0.002-0.003 times of that of the fermentation medium into the fermentation medium, and carrying out aerobic fermentation for 12-14 hours at the temperature of 30-32 ℃ and the pH value of 3.8 to obtain a fermentation product A;
(4) and (3) fermenting lactic acid bacteria: adding brown sugar which is 0.01-0.02 times of the weight of the fermentation product A into the fermentation product A, stirring at 100-300 r/min until the brown sugar is completely dissolved, continuously adding lactic acid bacteria which is 0.009-0.012 times of the weight of the fermentation product A, and carrying out sealed fermentation at 40-43 ℃ for 3-5 hours to obtain a fermentation product B;
(5) collecting: sterilizing the fermentation product B in a water bath at the temperature of 60-70 ℃ for 20-30 minutes, naturally cooling to 20-30 ℃, filtering by adopting 100-200 meshes of filter cloth, and collecting filtrate; centrifuging the filtrate at 3000-4000 rpm for 10-15 minutes, and taking supernatant;
(6) ultrasonic wall breaking: and ultrasonically breaking the wall of the supernatant for 20-30 minutes at 2-10 ℃ under the conditions of 250-400W of power and 24-30 kHz of frequency to obtain the grain enzyme liquid.
2. The anti-aging and moisturizing blue copper peptide essence cream as claimed in claim 1, wherein the rose extract is obtained by the following method: pulverizing and sieving rose, mixing with water in a mass ratio of 1: (6-8), uniformly mixing, soaking for 1-2 hours, heating to 90-100 ℃, and keeping the temperature for 3-5 minutes; then cooling to 60-70 ℃, extracting for 20-30 minutes, and filtering to obtain the rose extract;
the preparation method of the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution is basically the same as that of the rose extracting solution, and the golden camellia extracting solution, the safflower extracting solution and the peach kernel extracting solution are respectively obtained only by replacing the rose with the leaf, the safflower and the peach kernel of the golden camellia.
3. The anti-aging and moisturizing blue copper peptide essence cream as claimed in claim 1, wherein the grains are selected from one or more of rice, brown rice and black rice.
4. The anti-aging and moisturizing blue copper peptide essence cream as claimed in claim 1, wherein the algae active peptide is obtained by the following method:
(1) water extraction: pulverizing and sieving algae to obtain algae powder; the weight ratio of the algae powder to water is 1: (10-20) mixing to prepare a suspension, stirring for 1-2 hours at 100-300 revolutions per minute, centrifuging for 10-15 minutes at 2-4 ℃ at 5000-8000 revolutions per minute, and collecting a supernatant;
(2) salting out and precipitating protein: adding ammonium sulfate into the supernatant obtained in the step (1) to enable the saturation degree of the ammonium sulfate to reach 50-70%, centrifuging at 2-4 ℃ at 5000-8000 rpm for 20-30 minutes, and collecting precipitates to obtain algal protein;
(3) enzymolysis: mixing algae protein and water according to a weight ratio of 1: (10-50) mixing, adjusting the pH to 8.0 by using 0.1-0.3 mol/L sodium hydroxide aqueous solution, adding trypsin which is 0.02-0.03 times of the weight of the algae protein, and performing enzymolysis for 10-15 hours at 40-42 ℃; after enzymolysis, inactivating enzyme in water bath at 90-100 ℃ for 10-15 minutes; naturally cooling the enzyme-inactivated enzymolysis liquid to 20-30 ℃, centrifuging the enzyme-inactivated enzymolysis liquid for 20-30 minutes at 2-4 ℃ at 8000-10000 rpm, and collecting supernatant;
(4) foam separation: adjusting the pH of the supernatant to 9.0-9.2 by using 0.1-0.2 mol/L sodium hydroxide aqueous solution, adding the supernatant into a foam separation device, introducing air at the air flow rate of 100-150 mL/min, timing when foam is generated, closing a valve after introducing air for 15-30 minutes, stopping introducing air, and collecting foam extract;
(5) and (3) ultrafiltration: standing the foam extracting solution at 20-30 ℃ for 40-60 minutes, sequentially performing ultrafiltration treatment by using ultrafiltration membrane assemblies of 10kDa and 3kDa, pressurizing with nitrogen, and keeping the pressure at 0.2-0.3 MPa to obtain an algae active peptide solution; and drying the algae active peptide solution for 30-40 hours at the temperature of-80 to-70 ℃ and the vacuum degree of 0.06 to 0.07MPa to obtain the algae active peptide.
5. The anti-aging and moisturizing blue copper peptide essence cream as claimed in claim 4, wherein the algae plant is selected from one of chlorella, spirulina and haematococcus pluvialis.
6. The anti-aging and moisturizing essence cream of claim 1, wherein the moisturizing factor is hyaluronic acid and/or sodium L-pyrrolidone carboxylate.
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| CN110833514B (en) * | 2019-12-10 | 2023-05-09 | 广州赛莱拉干细胞科技股份有限公司 | Polypeptide freeze-dried powder and application thereof in preparation of anti-aging cosmetics |
| CN111317700A (en) * | 2020-04-02 | 2020-06-23 | 安赛搏(重庆)生物技术有限公司 | Method for preparing cosmetic base water by fermenting rice young bud raw materials |
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