CN108324633A - A kind of preparation method and products thereof of fermentative brown rice stoste used for cosmetic - Google Patents
A kind of preparation method and products thereof of fermentative brown rice stoste used for cosmetic Download PDFInfo
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- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
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- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/40—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing nitrogen
- A61K8/44—Aminocarboxylic acids or derivatives thereof, e.g. aminocarboxylic acids containing sulfur; Salts; Esters or N-acylated derivatives thereof
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
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Abstract
The present invention provides a kind of preparation methods of fermentative brown rice stoste used for cosmetic, are coarse rice powder by being crushed after brown rice vernalization, are then made as Rice ＆ peanut milk, and saccharomycetes to make fermentation is added after being digested, finished product is obtained after zymotic fluid removal of impurities degerming.Preparation method provided by the invention can be by controlling fermentation process, active material in very short time in efficiently concentrating brown rice, period is short, process control, technique are easily amplified, product is stablized, and activity substance content is high, effect is good, it is easy absorb, the safe and healthy requirement for meeting cosmetic material.
Description
Technical field
The present invention relates to cosmetic material field, more particularly to a kind of preparation of high activity fermentative brown rice stoste used for cosmetic
Method.
Background technology
China is paddy production and consumption big country, and for annual output more than 200,000,000 tons, brown rice refers to rice different from common polished rice
Paddy not only contains endosperm fraction without past glume, brown rice, also retains the chaff layer being removed during pearling, and chaff layer is
In paddy at main nutritional ingredient enrichment, wherein containing more active constituent, such as vitamin, phytosterol, phenolic acid, γ-
Aminobutyric acid etc., wherein alpha-aminobutyric acid content highest.γ-aminobutyric acid is the inhibition god in a kind of central nervous system
Through mediator, there is extremely important physiological function, there is good anti-oxidant, Bearberry Extract effect to human skin, at present
Domestic rice class raw material is mainly used in field of food, is seldom related to cosmetic field, and external, and especially Japan has listed
It using rice class as the product of cosmetic material, such as face cream, facial mask, is all well received by the public, therefore develops rice class especially brown rice class
Cosmetic material have very important significance.
Numerous active constituents is present in brown rice in the form of reference state in brown rice, and brown rice periphery is close by one layer
High crude fibre tissue and chaff wax package are spent, water imbibition and dilatancy are very poor, and conventional mode makes a meter class extraction owner
If raw material is added stabilizer and emulsifier after being gelatinized, being saccharified, formed with flooding.Not only efficiency is low for such method,
And hot environment destroys seriously the active constituent of rice, it is difficult to high efficiency extraction and reservation, main composition gamma-amino fourth
Acid content is relatively low, and most of active constituent is also present in brown rice, however the raw produce of most of meters of class extracts in the market
Based in this way, how so that active constituent is discharged using mild means is the key that success utilizes brown rice, and passes through micro- life
Object fermentation can just meet this demand.The fermented polysaccharide constituents for keeping its simple in structure of the portion of tissue of brown rice fully drop
Solution provides carbon source needed for growth for microorganism, while the active material being present on polysaccharide in the form of reference state in brown rice is released
It has put out, to make zymotic fluid that there is functional activity.Regulate and control theory based on fermentating metabolism, is converted using saccharomycete somatic cells
Mode can not only shorten fermentation period, while can efficiently promote active constituent γ-aminobutyric acid by adding coenzyme
Content, in addition saccharomycete other various active products can be also metabolized in growth course, such as the necessary amino acid of a variety of small molecules,
Sterol, phytic acid, vitamin etc., nutrient density and physiological activity increase substantially, therefore brown rice its nutriment after everfermentation
It is further concentrated, is worth considerably beyond brown rice itself.
It is numerous about the research of fermented brown rice so far, as Chinese patent CN104000266A discloses a kind of " rice
The preparation method of fermented beverage ", it is characterised in that enzymolysis liquid enzymolysis will be added after rice in steep sieving gelatinization, then sent out with lactic acid bacteria
Ferment is got product.Its disadvantage lactobacillus-fermented, finished product acidity is higher, is applied in field of food still, but if conduct
Cosmetic material is used in formula, easily causes to damage to skin epidermis.
Chinese patent CN104212698 discloses " a kind of production method of fermented brown rice vinegar ", by sprouted unpolished rice through enzymolysis
Afterwards, solid state fermentation is carried out with acetic acid bacterium solution again first with saccharomycete liquid state fermentation, obtains high nutrition active fermentation brown rice vinegar.It is lacked
Point has（1）Being fermented using seed liquor, its fermentation period is longer to be amplified, it is difficult to accomplish scale production；（2）It is sent out using two steps
The metabolism of ferment process is difficult to accurately control fermentation metabolic pathway, and product stability is difficult to ensure；（3）Second step fermentation utilizes acetic acid bacteria
Equally exist the excessively high problem of acidity.
Chinese patent CN1957752A discloses " a kind of extractive from fermentative brown rice ", and wherein brown rice is through saccharomycetes to make fermentation twice
After obtain zymotic fluid, the disadvantage is that first step fermentation not inoculation yeast, lacks fermentating metabolism control, is easy Infective miscellaneous bacteria,
Safety cannot be guaranteed.
Chinese patent CN1386423A discloses " a kind of fermented rich beverage and preparation method thereof ", by rice after gelatinization
Filtration sterilization obtains finished product after microbe inoculation ferments 1-5 days, the disadvantage is that raw material peeling rice, rice bran are wasted, in addition
The active constituent of its fermented product does not relate to the content of γ-aminobutyric acid, this buys with fermenting microbe from market, right
γ-aminobutyric acid does not have conversion capability related；Fermentation period was longer simultaneously, up to 5 days.
Chinese patent CN103705436 discloses " a kind of sprouted unpolished rice herbal skin care product and preparation method thereof ", coarse rice powder
Finished product is compounded to obtain with herbal medicine Essence again after being gelatinized, digesting, its shortcoming is that using common extraction method, the leaching of active constituent
It is not high to put forward rate.
In conclusion rice class raw material currently on the market is primarily present following deficiency：
1. raw material main source is the rice of peeling, and has abundant phytosterol rice bran directly to be discarded.
2. a meter class fermentation raw material is mainly used in field of food, cosmetic field is related to seldom；
3. most meter class fermented products are only commented from the physical characteristics such as apparent condition are guiding frequently with field of food evaluation means
Valence fermentation process, and it is to be oriented to especially alpha-aminobutyric acid content to refer to have ignored the mostly important active constituent with product
Fermentation process is led, while lacking product efficacy data, and these are applied to the particularly significant factor of cosmetic field；
4. the shortcomings that having a meter class fermentation patent lacks the intermediate control of fermentation, while mostly using more fermentation, more fermentation, is
Pilot process be difficult to control cause technique to be difficult to amplify, product stability is difficult to ensure, on the other hand, fermentation period generally compared with
It is long, it is inefficient.
Invention content
For problems of the prior art, the present invention provides a kind of preparation side of fermentative brown rice stoste used for cosmetic
Method, this method is with short production cycle, product is stablized, and activity substance content height, the safe and healthy requirement for meeting cosmetic material.
To achieve the above object, the present invention adopts the following technical scheme that.
A kind of preparation method of fermentative brown rice stoste used for cosmetic, includes the following steps：
（1）Brown rice immersion vernalization, it is coarse rice powder then to dry, crush；
（2）Coarse rice powder adds water to mix for Rice ＆ peanut milk, and enzyme is then added, and enzymolysis to terminal, obtains Rice ＆ peanut milk enzymolysis liquid；
（3）Yeast cells is inoculated in the culture solution of the enzymolysis liquid containing Rice ＆ peanut milk, coenzyme is added, fermentation to terminal, obtains zymotic fluid；
（4）Zymotic fluid removal of impurities, degerming obtain finished product.
The step（1）In, immersion amount is 1.5-2 times of brown rice quality, and germination time is 12 h-24h.
The step（1）In, drying temperature is 60 DEG C -80 DEG C, and drying time is 5 h -10h.
The step（1）In, coarse rice powder moisture is less than 10%；Fineness was 80-200 mesh sieve.
The step（2）In, the mass percentage of coarse rice powder is 5%-10% in the Rice ＆ peanut milk.
The step（2）In, the additive amount of enzyme is the 0.002%-0.2% of Rice ＆ peanut milk quality.
The step（2）In, enzyme is amylase and carbohydrase, preferably alpha-amylase and alpha-glycated enzyme.Preferably, enzyme
Work is respectively preferably 100-150U/g and 300-400 U/g；The two ratio is preferably 1:1-2.
The step（2）In, hydrolysis temperature is 20 DEG C -50 DEG C, and enzymolysis time is 0.5 h-3 h.
The step（2）In, enzymolysis terminal is that the glucose content of interval 0.5h no longer changes.The glucose content is surveyed
Surely common chemical method such as DNS methods, Fehlings reagent, indirect iodometric processes and polarimetry etc. can be used.
The step（3）In, culture solution also contains nitrogen source and inorganic salts.The nitrogen source is that microculture often uses nitrogen source,
Such as beef extract, peptone, yeast powder, beancake powder.The inorganic salts are preferably dipotassium hydrogen phosphate.
The step（3）In, the additive amount of yeast cells is 0.5-1%wt.
The step（3）In, yeast cells obtains in the following manner：Barms be inoculated in containing carbon source 4-8%wt,
Nitrogen source 0.5-1%wt, inorganic salts 0.1-0.5%wt aseptic seed culture solution in, shaking speed 150-200rpm, 25 DEG C -35 DEG C
Lower culture discards supernatant acquisition to exponential phase after centrifugation.The centrifugal rotational speed is 8000-10000 rpm, centrifugation time
30min-120min.The carbon source is that microculture often uses carbon source, such as sucrose, glucose.The nitrogen source is microculture
Common nitrogen source, such as beef extract, peptone, yeast powder, beancake powder.The inorganic salts are preferably dipotassium hydrogen phosphate.
The step（3）In, saccharomycete is selected from the applicable safe strain of cosmetic field；Preferably saccharomyces cerevisiae
（Saccharomyces cerevisiae）, saccharomyces uvarum（Saccharomyces uvarum）, rhodosporidium toruloides
（Rhodospordium spp.）, brewer's yeast（Saccharomyces cerevisiaeHansen）, Hanseniaspora valbyensis
（Hanseniaspora spp.）, Pichia pastoris（Pichia spp.）.
The step（3）In, the temperature of fermentation is 25 DEG C -35 DEG C；Fermentation time is 15h-20h.
The step（3）In, pH controls are 5-5.5 in fermentation process.As an optimization, pH is controlled by the way that glutamic acid is added.
The step（3）In, fermentation termination is in zymotic fluid without glucose.The glucose content measurement can be used common
Chemical method such as DNS methods, Fehlings reagent, indirect iodometric processes or polarimetry.
Step（3）In, the coenzyme is vitamin and its derivative；Preferably niacin, biotin, tetrahydrofolic acid or burnt phosphorus
One or more of allithiamine element；Additive amount is preferably 0.0001-0.001%wt.
The step（4）In, dedoping step is that zymotic fluid 1000-5000 rpm are centrifuged off precipitation.
The step（4）In, sterilizing process is 0.22 μm of aperture filter element filtering degerming.
A kind of fermentative brown rice stoste obtained using above-mentioned preparation method.The γ-aminobutyric acid of the fermentative brown rice stoste
Mass percentage is preferably 0.15%-0.25%.
A kind of application of above-mentioned fermentative brown rice stoste in cosmetics.The fermentative brown rice stoste has anti-in cosmetics
Oxidation, whitening and injury repair effect.
The present invention has the following advantages：
（1）The present invention uses vernalization mode before fermentation to brown rice, can further be enriched with the nutriment in brown rice；（2）
The present invention to brown rice digest can tentatively by brown rice in the form of reference state existing for nutriment be converted into free state, to
Subsequent fermentation efficiency is improved, such as macromolecules starch is degraded to oligosaccharides or monosaccharide；（3）Present invention combination metabolic regulation means
It uses somatic cells transform mode that can effectively improve fermentation efficiency during the fermentation, shortens fermentation period；（4）The present invention exists
Coenzyme is added in fermentation process to improve enzyme activity, and then γ-aminobutyric acid transformation efficiency is made to further increase；（5）The present invention exists
PH is adjusted by adding glutamic acid in fermentation process, fermentation processes on the one hand can be made in the optimal pH range of enzyme activity, separately
On the one hand γ-aminobutyric acid yield can be significantly improved.
Description of the drawings
Fig. 1 is the HPLC collection of illustrative plates that alpha-aminobutyric acid content measures in different samples；
Fig. 2 is to promote cell repair result figure.
Specific implementation mode
With reference to embodiment and attached drawing, the present invention will be further described, but the present invention is not limited by following embodiments
System.
The alpha-glycated enzyme of the alpha-amylase and 300-400 U/g that weigh 100-150U/g is configured to enzyme solution respectively, and vigor is equal
For 500U/mL, used with comparative example for embodiment after mixing.Alpha-amylase and alpha-glycated enzyme are purchased in market.
It is prepared by 1 saccharomycete fresh cell of embodiment
It is inoculated in 500mL from test tube picking Hanseniaspora valbyensis strain and contains glucose 4-8%wt, peptone 0.5-1%wt, phosphoric acid hydrogen
In the aseptic seed culture solution of dipotassium 0.1-0.5%wt, shaking speed 150rpm, at 30 DEG C after culture 13h, until exponential phase,
Again in enlarged -incu bating to 5L seed culture mediums, to logarithmic phase after second incubation 10h, discarded after centrifuging 30min with 10000 rpm
Supernatant obtains.
Embodiment 2
（1）It weighs 10kg brown rice and immerses the vernalization of 20kg water for 24 hours, then 60 DEG C of drying 10h, crushing are whole brown rice for crossing 100 mesh
Powder, moisture are 5.2 %；
（2）Take step（1）Middle coarse rice powder 8.5kg adds 100L water to mix for Rice ＆ peanut milk, and alphalise starch enzyme solution and alpha-glycated enzyme solution is then added
Total 100mL, enzymolysis survey glucose content per 0.5h, until when no longer changing, obtain Rice ＆ peanut milk enzymolysis liquid, residual sugar content is
58.5g/L；
（3）5g/L beancake powders are added in above-mentioned Rice ＆ peanut milk enzymolysis liquid and do nitrogen source, and 1g/L dipotassium hydrogen phosphates will be implemented as culture solution
Saccharomycete thalline access in example 1, while 1g biotins are added, glutamic acid powder 55g is added in centre, and pH is made to maintain 5.0-
Between 5.5,30 DEG C of fermentation 20h, after no residual sugar, fermentation ends obtain zymotic fluid；
（4）Zymotic fluid centrifuges removal impurity with 3000rpm, and supernatant can obtain fermentative brown rice with 0.22 μm of polyether sulfone filter element filtering again
Stoste removal of impurities, degerming obtain the fermentative brown rice stoste S1 that relative density is 1.01.
Embodiment 3
（1）It weighs 3kg brown rice and immerses 4.5kg water vernalization 18h, then 80 DEG C of drying 5h, crushing are whole brown rice for crossing 150 mesh
Powder, moisture are 6.2 %；
（2）Take step（1）Middle coarse rice powder 2.2kg adds 30L water to mix for Rice ＆ peanut milk, and it is total that the alpha-glycated enzyme solution of alphalise starch enzyme solution is then added
25ml, enzymolysis survey glucose content per 0.5h, until when no longer changing, obtain Rice ＆ peanut milk enzymolysis liquid, residual sugar content is 63.1g/L；
（3）5g/L yeast powders are added in above-mentioned Rice ＆ peanut milk enzymolysis liquid and do nitrogen source, and 1g/L dipotassium hydrogen phosphates will be implemented as culture solution
Saccharomycete thalline access in example 1, while 0.3g niacin is added, glutamic acid powder 15g is added in centre, and pH is made to maintain 5.0-
Between 5.5,32 DEG C of fermentation 16h, after no residual sugar, fermentation ends obtain zymotic fluid；
（4）Zymotic fluid centrifuges removal impurity with 5000rpm, and supernatant can obtain fermentative brown rice with 0.22 μm of polyether sulfone filter element filtering again
Stoste removal of impurities, degerming obtain the fermentative brown rice stoste S2 that relative density is 1.01.
Comparative example 1
（1）It weighs polished rice 1kg and toasts 30min in 80 DEG C, fully dry, moisture 3.5%, after grinding type pulverizer is to drying
Polished rice fully crushes, and about 860g is prepared into rice flour after crossing 40 mesh sieve；
（2）About 8.5L pure water is added and adds alpha-amylase, it is 0.01% to make its additive amount, 10min is reacted at 90 DEG C, then add
Enter alpha-glycated enzyme, it is 0.05% to make its additive amount, 1h is reacted at 60 DEG C, then hydrolyzate is heated to 100 DEG C of holding 10min enzyme deactivations
Processing living, obtains enzymolysis liquid；
（3）After enzymolysis liquid centrifuges removal impurity with 5000rpm, supernatant is rice hydrolysis extract C1.
Comparative example 2
With embodiment 2, difference is method and step, without addition coenzyme in Yeast fermentation process, obtains fermentative brown rice liquid C2.
Comparative example 3
With embodiment 2, difference is method and step, adds lemon acid for adjusting pH, obtains fermentative brown rice liquid C3.
4 physicochemical property of embodiment detects
1. amino acid content
Using sample C1 in sample S1 in embodiment 2 and comparative example 1 as laboratory sample, Contents of Amino Acids is carried out, using amino
Sour automatic analyzer carries out, and the results are shown in Table 1.
Amino acid content compares in the different samples of table 1
As can be seen from the table, the small molecule amino acid content in the fermentative brown rice liquid S1 that prepared by the present invention is apparently higher than tradition and carries
Follow the example of the sample C1 of acquisition.
2. alpha-aminobutyric acid content
With sample C1 in sample S2 in sample S1, embodiment 3 in embodiment 2 and comparative example 1, sample C2 in comparative example 2, comparative example
Sample C3 is laboratory sample in 3, and alpha-aminobutyric acid content measurement, HPLC conditions are carried out using o-phthalaldehyde pre-column derivatization：
Chromatographic column：Hypersil ODS C18, column temperature：40℃；Mobile phase：0.75% sodium acetate:Acetonitrile（75:25）, flow velocity：1.0 mL/
Min, Detection wavelength：338 nm；Chromatogram is as shown in Figure 1, wherein a）For standard items（A concentration of 2g/ of alpha-aminobutyric acid content
L）, b）For S1, c）For S2, d）For C1, e）For C2, f）For C3；The results are shown in Table 2.
The conventional sprouted unpolished rice extraction method of table 2 is compared with fermentation method alpha-aminobutyric acid content
| S1 | S2 | C1 | C2 | C3 | |
| Content（g/L） | 1.91 | 2.15 | 0.051 | 0.41 | 0.54 |
From the data in table 2, it can be seen that alpha-aminobutyric acid content is apparently higher than C1, C2, C3 in sample S1 and S2, it is indicated above using this
Active component content is apparently higher than the active constituent in conventional rice enzyme solution in the product that invented technology method is obtained, hair
In ferment the content that pH can effectively improve γ-aminobutyric acid in product is adjusted by adding coenzyme and adding glutamic acid.
3. antioxidant activity
The accurate DPPH solution 5.0mL and various concentration S1 sample solutions 5.0mL that measures is set in tool plug test tube respectively, mixing.With etc.
The water of volume and 95% alcohol mixed solution are blank control.30 minutes are placed at room temperature for, measures solution extinction respectively at 523nm
Angle value.Another to set the accurate measurement DPPH solution 5.0mL of one group of difference and purified water 5.0mL mixing, operation is same as above.Computational methods are such as
Under：
Clearance rate（%）=1-
The results are shown in Table 3.From the data in the table, under the concentration gradient of addition 0.5%-3%, sample S1 has higher clear
Except the ability of free radical, up to 49% under 3% concentration, there is preferable inoxidizability.
3 free radical scavenging of table
| Original liquid concentration（%） | 0.5 | 1 | 2 | 3 |
| Clearance rate（%） | 10 | 17 | 33 | 49 |
4. whitening effect
Cell culture fluid：1640 culture medium containing 10%FBS；NaOH lysates：It is with 10% DMSO solution compound concentration
The lysate of 0.1mol/L；Hair monkey element solution：20 μM of hair monkey element solution is prepared with cell culture fluid；Sample solution：With hair monkey
Brown rice extracting solution is configured to 4% mother liquor by plain solution, is diluted to aimed concn before use；MTT：MTT, which is prepared, with PBS acts on liquid,
0.22 μm of membrane filtration degerming, 4 DEG C of refrigerators save backup.
By B16 cells with 1 × 105A/mL density is inoculated in 6 orifice plates, 37 DEG C, cultivate for 24 hours under the conditions of 5% CO2.Sample is added
After product react 72h, with NaOH lysate lytic cells, 80 DEG C of heating 30min, microplate reader detects absorbance.Simultaneously in 96 orifice plates
The cell of interior inoculation same volume density is compareed as proliferation, investigates influence of the sample to melanin content in unit cell.
The results are shown in Table 4.From the data in the table, sample S1 has the suppression of preferable melanin under the concentration of 1%-4%
Rate processed reaches 80% or so at 4%, and most of melanin is suppressed.
Influence of the 4 fermentative brown rice extracting solution of table to melanin content in unit cell
| Brown rice concentration（%） | Unit cell melanin inhibiting rate（%） |
| 1.0 | 34.46 |
| 2.0 | 68.05 |
| 4.0 | 80.83 |
5. promoting cell repair effect
Cell culture fluid：DMEM culture solutions containing 10%FBS.Sample solution：Brown rice extracting solution is configured to 4% with cell culture fluid
Mother liquor.
By HaCaT cells with 5 × 104The density of a/mL is inoculated in 24 orifice plates, 37 DEG C, 5% CO2Under the conditions of cultivate for 24 hours.
Close to fusion cell monolayer on, with 200 μ L pipette tips in each hole of 24 orifice plates vertical score.Liquid in hole is discarded, is added
Sample solution（Final serum content 2.5%）, continue to cultivate observation of taking pictures for 24 hours, after 48h.
The results are shown in Figure 2, wherein a is that C1 processing groups are initial, and for 24 hours for C1 processing group, c is that C1 processing groups 48h, d are to b
S1 processing groups are initial, and for 24 hours for S1 processing group, f is S1 processing groups 48h to e.Compared with C1, S1 is at a concentration of 4.0% and impaired thin
The migration and self-regeneration of cell can be advantageously promoted after born of the same parents' contact 48h, form is largely intact, and long fusiform is presented.
Embodiment 5
（1）It weighs 5kg brown rice and immerses 8.5kg water vernalization 20h, then 70 DEG C of drying 8h, crushing are whole brown rice for crossing 200 mesh
Powder, moisture are 5.7 %；
（2）Take step（1）Middle 5kg coarse rice powders add 100L water to mix for Rice ＆ peanut milk, and alphalise starch enzyme solution is then added and alpha-glycated enzyme solution is total
100mL, enzymolysis survey glucose content per 0.5h, until when no longer changing, obtain Rice ＆ peanut milk enzymolysis liquid, residual sugar content is 59.4g/
L；
（3）5g/L beancake powders are added in above-mentioned Rice ＆ peanut milk enzymolysis liquid and do nitrogen source, and 1g/L dipotassium hydrogen phosphates will be implemented as culture solution
Saccharomycete thalline access in example 1, while 0.8g tetrahydrofolic acids are added, glutamic acid powder 38g is added in centre, and pH is made to maintain
Between 5.0-5.5,25 DEG C of fermentation 20h, after no residual sugar, fermentation ends obtain zymotic fluid；
（4）Zymotic fluid centrifuges removal impurity with 1500rpm, and supernatant can obtain fermentative brown rice with 0.22 μm of polyether sulfone filter element filtering again
Stoste removal of impurities, degerming obtain fermentative brown rice stoste, relative density 1.01, alpha-aminobutyric acid content 1.71g/L.
Embodiment 6
（1）It weighs 6kg brown rice and immerses 10kg water vernalization 12h, then 80 DEG C of drying 10h, crushing are whole brown rice for crossing 100 mesh
Powder, moisture are 5.0 %；
（2）Take step（1）Middle coarse rice powder 5kg adds 50L water to mix for Rice ＆ peanut milk, and alphalise starch enzyme solution is then added and alpha-glycated enzyme solution is total
50mL, enzymolysis survey glucose content per 0.5h, until when no longer changing, obtain Rice ＆ peanut milk enzymolysis liquid, residual sugar content is 64.8g/L；
（3）5g/L yeast powders are added in above-mentioned Rice ＆ peanut milk enzymolysis liquid and do nitrogen source, and 1g/L dipotassium hydrogen phosphates will be implemented as culture solution
Saccharomycete thalline access in example 1, while 0.5g diphosphothiamines are added, glutamic acid powder 46g is added in centre, and pH is made to maintain
Between 5.0-5.5,35 DEG C of fermentation 15h, after no residual sugar, fermentation ends obtain zymotic fluid；
（4）Zymotic fluid centrifuges removal impurity with 5000rpm, and supernatant can obtain fermentative brown rice with 0.22 μm of polyether sulfone filter element filtering again
Stoste removal of impurities, degerming obtain fermentative brown rice stoste, relative density 1.02, alpha-aminobutyric acid content 1.98g/L.
Claims (10)
1. a kind of preparation method of fermentative brown rice stoste used for cosmetic, which is characterized in that include the following steps：
（1）Brown rice immersion vernalization, it is coarse rice powder then to dry, crush；
（2）Coarse rice powder adds water to mix for Rice ＆ peanut milk, and enzyme is then added, and enzymolysis to terminal, obtains Rice ＆ peanut milk enzymolysis liquid；
（3）Yeast cells is inoculated in the culture solution of the enzymolysis liquid containing Rice ＆ peanut milk, coenzyme is added, fermentation to terminal, obtains zymotic fluid；
（4）Zymotic fluid removal of impurities, degerming obtain finished product.
2. preparation method according to claim 1, which is characterized in that step（2）In, the quality percentage of coarse rice powder in Rice ＆ peanut milk
Content is 5%-10%.
3. preparation method according to claim 1, which is characterized in that step（2）In, the additive amount of enzyme is Rice ＆ peanut milk quality
0.002%-0.2%；Preferably, enzyme is amylase and carbohydrase；More preferably alpha-amylase and alpha-glycated enzyme.
4. preparation method according to claim 3, which is characterized in that step（2）In, the matter of alpha-amylase and alpha-glycated enzyme
Amount is than being 1:1-2.
5. preparation method according to claim 1, which is characterized in that step（3）In, the additive amount of yeast cells is culture
The 0.5-1%wt of liquid；Preferably, the yeast is saccharomyces cerevisiae（Saccharomyces cerevisiae）, saccharomyces uvarum
（Saccharomyces uvarum）, rhodosporidium toruloides（Rhodospordium spp.）, brewer's yeast（Saccharomyces cerevisiaeHansen）, Hanseniaspora valbyensis（Hanseniaspora spp.）Or Pichia pastoris（Pichia spp.）.
6. preparation method according to claim 1, which is characterized in that step（3）In, pH controls are 5- in fermentation process
5.5；Preferably, pH is controlled by the way that glutamic acid is added.
7. preparation method according to claim 1, which is characterized in that step（3）In further include the steps that addition coenzyme；Institute
It is vitamin and its derivative to state coenzyme；One kind or several preferably in niacin, biotin, tetrahydrofolic acid or diphosphothiamine
Kind；Preferred additive amount is the 0.0001-0.001%wt of culture solution.
8. preparation method according to claim 1, which is characterized in that step（2）In, enzymolysis terminal is the Portugal for being spaced 0.5h
Grape sugared content no longer changes；Step（3）In, fermentation termination is in zymotic fluid without glucose.
9. a kind of fermentative brown rice stoste used for cosmetic obtained using any preparation methods of claim 1-8.
10. a kind of application of fermentative brown rice stoste as claimed in claim 9 in cosmetics.
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| CN111321043A (en) * | 2020-02-27 | 2020-06-23 | 华熙生物科技股份有限公司 | Preparation method of brown rice fermentation liquor with low alcohol content and product thereof |
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| CN112076139A (en) * | 2020-09-11 | 2020-12-15 | 山东华熙海御生物医药有限公司 | Rye fermentation product and preparation method and application thereof |
| CN112076139B (en) * | 2020-09-11 | 2022-07-26 | 山东华熙海御生物医药有限公司 | Rye fermentation product and preparation method and application thereof |
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| CN114703074A (en) * | 2022-03-25 | 2022-07-05 | 华熙生物科技股份有限公司 | Saccharomyces cerevisiae and application thereof in preparing brown rice fermentation filtrate for cosmetics |
| CN114703074B (en) * | 2022-03-25 | 2023-09-19 | 华熙生物科技股份有限公司 | Saccharomyces cerevisiae and application thereof in preparing brown rice fermentation filtrate for cosmetics |
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