CN110279630B - Sugarcane vinegar shower bag and preparation method thereof - Google Patents

Abstract

The invention provides a sugarcane vinegar bath bag and a preparation method thereof, and relates to the technical field of bath articles, wherein the sugarcane vinegar bath bag is prepared from the following raw materials in parts by weight: 8-10 parts of passion fruit branches, 10-15 parts of litchi leaves, 8-12 parts of honeysuckle, 5-8 parts of red bluegrass, 2-3 parts of sea salt, 2-3 parts of mirabilis leaf, 6-10 parts of fructus aurantii, 7-14 parts of compound essential oil and 18-25 parts of sugarcane vinegar; the sugarcane vinegar bath bag is put into a bath container before bath, can dissolve and release anti-inflammatory components and weight-reducing components, can sterilize and disinfect the skin of a user, improves the capability of an organism to defend against external harmful microorganisms, promotes the blood circulation of the skin, stretches pores, promotes the absorption of effective components, and has the effects of sweating, weight reduction, body perfuming, inflammation diminishing and body warming; the product is convenient to use and is suitable for wide crowds.

Description

Sugarcane vinegar shower bag and preparation method thereof

[ technical field ] A method for producing a semiconductor device

The invention relates to the technical field of bath supplies, in particular to a sugarcane vinegar bath bag and a preparation method thereof.

[ background of the invention ]

The bath can remove sweat, dirt and oil stains, relieve fatigue, relax muscles and tendons, promote blood circulation, improve sleep, and improve metabolism and disease resistance of skin. The bathing mode comprises bathing and bathing.

At present, urban life is fast in pace, busy life often makes people tired, and a lot of people can choose to take a bath to eliminate fatigue and relieve nerves because the bath has the effects of quickly warming the body and mind, eliminating vivotoxin, improving skin care efficiency, relieving eye fatigue, sweeping dirt in pores, easily removing body cutin and the like.

But the effect of the bath can be understood to be very tiny by simply bathing. Therefore, a bath bag for bathing is needed so as to enhance the beneficial effect of bathing, the bath bags for bathing in the market at present are divided into two categories according to the efficacy, one is a bath bag mainly for cleaning skin and increasing body fragrance, the other is a medicinal bath bag, the use methods of the bath bags are strictly adjusted according to the characteristics of the components, and the existing bath bags have the following defects: 1. most of the raw materials are prepared from chemical products, so that more chemical components always remain, and the skin is easily damaged; 2. the utilization rate is not high, and the absorption of the skin to the active ingredients of the bathing bag is very limited in the bathing process; 3. single effect and poor using effect.

Based on the above, the invention provides a bathing bag containing sugarcane vinegar.

[ summary of the invention ]

In view of the above, the invention aims to provide a sugar cane vinegar bathing bag and a preparation method thereof, the sugar cane vinegar bathing bag is put into a bathing container before bathing, can dissolve and release anti-inflammatory components and slimming components, can sterilize and disinfect the skin of a user, improves the capability of the body to defend against external harmful microorganisms, promotes skin blood circulation, stretches pores, and promotes the absorption of effective components.

In order to solve the technical problems, the invention adopts the following technical scheme:

the sugarcane vinegar bath bag is composed of the following raw materials in parts by weight: 8-10 parts of passion fruit branches, 10-15 parts of litchi leaves, 8-12 parts of honeysuckle, 5-8 parts of red bluegrass, 2-3 parts of sea salt, 2-3 parts of Mirabilis jalapa leaves, 6-10 parts of fructus aurantii, 7-14 parts of compound essential oil and 18-25 parts of sugarcane vinegar.

In the invention, the sugarcane vinegar bath bag is further composed of the following raw materials in parts by weight: 9 parts of passion fruit branches, 12 parts of litchi leaves, 10 parts of honeysuckle, 6 parts of red bluegrass, 2 parts of sea salt, 2 parts of Mirabilis jalapa leaves, 8 parts of fructus aurantii, 10 parts of essential oil and 22 parts of sugarcane vinegar.

In the invention, further, the compound essential oil is prepared from the following raw materials in parts by weight: 6-12 parts of menthol, 4-9 parts of aloe, 5-10 parts of ginger and 3-8 parts of camellia seed.

In the invention, further, the compound essential oil is obtained by the following method:

(1) pulverizing oil Camellia seed, sieving with 30-50 mesh sieve, and performing supercritical CO₂Extracting, namely performing oil-water separation on the extracted oil, removing a water layer, and performing molecular distillation on the obtained crude oil at the temperature of 100-140 ℃ to obtain oil-tea camellia seed oil;

(2) adding distilled water equal to the aloe into the aloe, and then placing the aloe into a fractionating device for fractional extraction at the temperature of 60-85 ℃ to obtain an extract; adding sodium chloride with equal mass into the obtained extract, extracting, filtering, and collecting oil layer to obtain Aloe essential oil;

(3) cleaning rhizoma Zingiberis recens, soaking in saline water for sterilization, pulverizing to 20-50 mesh, and fermenting at 75-80 deg.C for 24-48 hr to obtain rhizoma Zingiberis recens fermented product; feeding the ginger fermentation product into an extraction kettle, performing first extraction and second extraction, collecting and combining CO containing the extract₂Performing first analysis separation and second analysis separation, collecting separation liquid A and separation liquid B, mixing to obtain crude ginger oil, stirring the crude ginger oil in water bath, performing oil-water separation, performing vacuum filtration on the oil phase, and collecting ginger essential oil;

(4) and (3) mixing the aloe essential oil obtained in the step (2) and the ginger essential oil obtained in the step (3), heating to 60-70 ℃, adding the camellia oleosa seed oil during stirring to form a mixed solution, standing to reduce the temperature of the mixed solution to room temperature, adding menthol, and stirring for 45-55 minutes to obtain the compound essential oil.

In the invention, further, the sugarcane vinegar is obtained by the following method:

1) and (3) squeezing sugarcane juice: squeezing sugarcane, wiping off the foam on the surface of the sugarcane juice, and standing to obtain the sugarcane juice for later use;

2) pretreatment before fermentation: adding purified water into the sugarcane juice obtained in the step 1), and adjusting the sugar degree to 10-12Brix to obtain sugarcane juice; then purslane with the weight 0.3-0.5 time of that of the sugarcane juice is added into the sugarcane juice to obtain a mixture A; pulverizing herba Portulacae to 30-40 mesh before adding;

3) primary fermentation: transferring the mixture A obtained in the step 2) into a closed fermentation tank, adding the wine dregs with skin fermentation which account for 10-15% of the mass of the mixture A into the fermentation tank, fermenting at 25-30 ℃ until the alcoholic strength of the fermentation liquor reaches 8-10% (v/v), and stopping fermentation to obtain a mixture B; wherein, the wine residue of the skin-covered fermented wine is filter residue obtained by mixing and fermenting skin-covered grapes and raw materials required for brewing the wine for 30-120 days and then carrying out solid-liquid separation on a finished product;

4) and (3) secondary fermentation: inoculating the mixture B obtained in the step 3) into activated acetic acid bacteria according to the inoculation amount of 12%, and fermenting for 8-10 days at the fermentation temperature of 25-35 ℃ to obtain a mixture C;

5) and (3) filtering: filtering the mixture C obtained in the step 4) by a filter pressing method, and sterilizing to obtain the sugarcane vinegar.

The invention also provides a preparation method of the sugarcane vinegar bath bag, which comprises the following steps:

a. preparing plant powder: cleaning passion fruit branches, honeysuckle, red bluegrass and mirabilis jalapa leaves, removing impurities, drying until the water content of the materials is lower than 10%, and then crushing to pass through a 80-100-mesh sieve to obtain plant powder for later use;

b. preparing the trifoliate orange shell powder: cutting fructus Aurantii, removing pulp, reflux-extracting with 5-7 times of 70-80% ethanol for 2 times (1-2 hr each time), concentrating the obtained fructus Aurantii extractive solution under reduced pressure to obtain extract with relative density of 1.2-1.3, and drying the extract to obtain fructus Aurantii powder;

c. and (3) processing litchi leaves: mixing and crushing dark green litchi leaves, calcium carbonate accounting for 0.2-0.5% of the weight of the litchi leaves and quartz sand accounting for 0.05-0.1% of the weight of the litchi leaves to obtain litchi leaf powder, and hydrolyzing the litchi leaf powder for 3-4 hours under the conditions that the pressure is 0.12-0.16MPa, the temperature is 110-128 ℃ and the acidity is 1.0-1.6%; then filtering to obtain hydrolysate, controlling the temperature of the hydrolysate to be 40-50 ℃, adding 95% alcohol, ligninase and cellulase to react for 1 hour, and then heating the hydrolysate to 83 ℃ to inactivate enzyme for 10 min; cooling the hydrolysate to 45 ℃ after enzyme deactivation, then adding amylase and protease into the hydrolysate, separating chlorophyll from mother liquor by controlling the centrifugal speed of a centrifugal machine, and evaporating water in the chlorophyll by controlling the temperature and the environmental humidity of a dryer to obtain a litchi leaf chlorophyll product;

d. sea salt treatment: pulverizing sea salt to obtain sea salt powder, and sieving with 80-100 mesh sieve to obtain sea salt fine powder;

e. mixing and granulating: mixing plant powder, trifoliate orange shell powder and litchi leaf chlorophyll, adding sugarcane vinegar and compound essential oil, mixing, placing in a centrifugal granulator, spraying alcohol to start master batch until the master batch forms larger particles, and drying for later use to obtain bath particles;

f. bagging: and d, putting the bath particles obtained in the step d into a non-woven fabric bag according to the amount of 110-140 g/bag, and sealing the non-woven fabric bag to obtain the sugarcane vinegar bath bag.

In summary, due to the adoption of the technical scheme, the invention at least comprises the following beneficial effects:

1. the sugarcane vinegar bath bag adopts passion fruit branches, litchi leaves, honeysuckle, bluegrass, sea salt, jasmine leaf and bitter orange, compound essential oil and sugarcane vinegar as raw materials, scientifically and effectively disperses wind heat of the honeysuckle, has the efficacy of clearing blood toxin, spreads pores by the compound essential oil, promotes the special effect of absorption, combines the sterilization and inflammation diminishing effects of the sugarcane vinegar and the slimming effect of the bitter orange, can absorb micromolecule nutrient substances by being soaked in a water solution containing nutrient substances in the bath process, sterilizes and disinfects the skin of a user, opens the pores by the sugarcane vinegar, promotes blood circulation of the bitter orange, combines the bluegrass, the sea salt and the jasmine leaves, further sterilizes the skin, has positive effect on treating various skin diseases such as dermatophytosis and the like, improves the capability of the body for defending against external harmful microorganisms, and fundamentally improves the immunity of the body, and the compounding of the components can promote the blood circulation of the skin, stretch pores, promote the absorption of effective components and have good health-care effect. The invention has the advantages of pure natural raw materials, no toxicity, no stimulation, fragrant smell, no limitation on any method and time in use, convenience, practicability and suitability for wide crowds.

2. The sugarcane vinegar bath bag disclosed by the invention contains the fructus aurantii, and synephrine contained in the fructus aurantii has the effect of decomposing fat, so that during bathing, the synephrine is absorbed through skin and enters each pore of a body, sympathetic nerve excitation can be stimulated, fat stored in the body can be directly combusted and consumed, and the aim of reducing appetite is fulfilled.

3. The applicant finds that in the bathing process, the absorption effect of the human body to the medicines in the bathing water is very limited, the skin surface has a barrier to influence the absorption to the outside, the main absorption way of the skin is to permeate into the cells of the horny layer and then reach the dermis through other layers of the epidermis to be absorbed, the sugarcane vinegar is added in the skin surface to be matched with the menthol to effectively soften the horny layer of the skin surface, the sugarcane vinegar has small molecular weight and good permeability, is easy to be absorbed by skin, can increase the water content of each layer of the skin by matching with the aloe essential oil, plays a role in moisture retention, the sugarcane vinegar can sterilize and diminish inflammation, is mild and safe, can penetrate into the skin to directly reach a focus, can promote metabolism by being matched with the ginger essential oil, enhances the sterilization and anti-inflammation effects, and enables the skin to be in a very healthy state by being matched with mild nursing of the camellia seed essential oil.

4. In the extraction process of the ginger essential oil, firstly, after the ginger powder is crushed to a proper particle size, cell walls of ginger are damaged, the particles of the ginger are refined, the essential oil is easier to extract, the dry matter and the essential oil in the ginger tend to be stable through cellaring fermentation, nutrient components in the ginger are fermented and concentrated to synthesize new important chemical components, the use of high pressure is avoided through secondary extraction and analysis under different pressures, the extraction time is short, the production efficiency is improved, the yield of the crude ginger oil is high, and the subsequent purification is facilitated.

5. The invention utilizes the chlorophyll extracted from the litchi leaves as one of the components of the bath bag, the chlorophyll is a good natural pigment, has the functions of cooling, detoxifying, moisturizing, resisting radiation and the like, is a unique and important nutrient substance existing in green plants, and can improve the stability of the product by matching with the plant essence of the application.

[ detailed description ] embodiments

The following examples may help one skilled in the art to more fully understand the present invention, but are not intended to limit the invention in any way.

Example 1

The embodiment provides a sugarcane vinegar bath bag which is composed of the following raw materials in parts by weight: 8 parts of passion fruit branches, 10 parts of litchi leaves, 8 parts of honeysuckle, 5 parts of red bluegrass, 2 parts of sea salt, 2 parts of Mirabilis jalapa leaves, 6 parts of fructus aurantii, 7 parts of compound essential oil and 18 parts of sugarcane vinegar; the compound essential oil is prepared from the following raw materials in parts by weight: 6 parts of menthol, 4 parts of aloe, 5 parts of ginger and 3 parts of camellia seed.

The embodiment also provides a method for preparing the sugarcane vinegar bath bag, which comprises the following steps:

preparing compound essential oil

(1) Pulverizing oil Camellia seed, sieving with 30 mesh sieve, and performing supercritical CO₂Extracting, namely performing oil-water separation on the extracted oil, removing a water layer, and performing molecular distillation on the obtained crude oil at the temperature of 100 ℃ to obtain camellia seed oil;

(2) adding distilled water with equal mass to Aloe, and fractionating at 60 deg.C in a fractionating device to obtain extract; adding sodium chloride with equal mass into the obtained extract, extracting, filtering, and collecting oil layer to obtain Aloe essential oil;

(3) cleaning rhizoma Zingiberis recens, soaking in saline water for sterilization, pulverizing to 20 mesh, and fermenting at 75 deg.C for 24 hr to obtain rhizoma Zingiberis recens fermented product; feeding the ginger fermentation product into an extraction kettle, performing first extraction and second extraction, collecting and combining CO containing the extract₂Performing first analysis separation and second analysis separation, collecting separation liquid A and separation liquid B, mixing to obtain crude ginger oil, stirring the crude ginger oil in water bath, performing oil-water separation, performing vacuum filtration on the oil phase, and collecting ginger essential oil;

(4) and (3) mixing the aloe essential oil obtained in the step (2) and the ginger essential oil obtained in the step (3), heating to 60 ℃, adding the camellia oleosa seed oil in the stirring process to form a mixed solution, standing, cooling the temperature of the mixed solution to room temperature, adding menthol, and stirring for 45 minutes to obtain the compound essential oil.

(II) preparation of sugarcane vinegar

1) And (3) squeezing sugarcane juice: squeezing sugarcane, wiping off the foam on the surface of the sugarcane juice, and standing to obtain the sugarcane juice for later use;

2) pretreatment before fermentation: adding purified water into the sugarcane juice obtained in the step 1), and adjusting the sugar degree to 10Brix to obtain sugarcane juice; then purslane with the weight 0.3 time of that of the sugarcane juice is added into the sugarcane juice to obtain a mixture A; pulverizing herba Portulacae to 30 mesh before adding;

3) primary fermentation: transferring the mixture A obtained in the step 2) into a closed fermentation tank, adding wine dregs with skin fermentation which account for 10% of the mass of the mixture A into the fermentation tank, fermenting at 25 ℃ until the alcoholic strength of fermentation liquor reaches 8% (v/v), and stopping fermentation to obtain a mixture B; wherein, the wine residue of the skin-covered fermented wine is filter residue obtained by mixing and fermenting skin-covered grapes and raw materials required for brewing the wine for 30 days and then carrying out solid-liquid separation on a finished product;

4) and (3) secondary fermentation: inoculating the mixture B obtained in the step 3) into activated acetic acid bacteria according to the inoculation amount of 12%, and fermenting for 8 days at the fermentation temperature of 25 ℃ to obtain a mixture C;

5) and (3) filtering: filtering the mixture C obtained in the step 4) by a filter pressing method, and sterilizing to obtain the sugarcane vinegar.

(III) preparing the sugar cane vinegar bath bag

a. Preparing plant powder: cleaning passion fruit branches, honeysuckle, red bluegrass and mirabilis jalapa leaves, removing impurities, drying until the water content of the materials is lower than 10%, and then crushing to pass through a 80-mesh sieve to obtain plant powder for later use;

b. preparing the trifoliate orange shell powder: cutting fructus Aurantii, removing pulp, extracting with 5 times of 70% ethanol under reflux for 2 times (1 hr each time), concentrating the obtained fructus Aurantii extractive solution under reduced pressure to obtain extract with relative density of 1.2, and drying the extract to obtain fructus Aurantii powder;

c. and (3) processing litchi leaves: mixing and crushing dark green litchi leaves, calcium carbonate accounting for 0.2 percent of the weight of the litchi leaves and quartz sand accounting for 0.05 percent of the weight of the litchi leaves to obtain litchi leaf powder, and hydrolyzing the litchi leaf powder for 3 hours under the conditions that the pressure is 0.12MPa, the temperature is 110 ℃ and the acidity is 1.0 percent; then filtering to obtain hydrolysate, controlling the temperature of the hydrolysate to be 40 ℃, adding 95% alcohol, ligninase and cellulase to react for 1 hour, and then heating the hydrolysate to 83 ℃ to inactivate enzyme for 10 min; cooling the hydrolysate to 45 ℃ after enzyme deactivation, then adding amylase and protease into the hydrolysate, separating chlorophyll from mother liquor by controlling the centrifugal speed of a centrifugal machine, and evaporating water in the chlorophyll by controlling the temperature and the environmental humidity of a dryer to obtain a litchi leaf chlorophyll product;

d. sea salt treatment: crushing sea salt to obtain sea salt powder, and then crushing the sea salt powder and sieving the crushed sea salt powder with a 80-mesh sieve to obtain sea salt fine powder for later use;

e. mixing and granulating: mixing plant powder, trifoliate orange shell powder and litchi leaf chlorophyll, adding sugarcane vinegar and compound essential oil, mixing, placing in a centrifugal granulator, spraying alcohol to start master batch until the master batch forms larger particles, and drying for later use to obtain bath particles;

f. bagging: and d, putting the bath particles obtained in the step d into a non-woven fabric bag according to the amount of 110 g/bag, and sealing the non-woven fabric bag to obtain the sugarcane vinegar bath bag.

Example 2

The embodiment provides a sugarcane vinegar bath bag which is composed of the following raw materials in parts by weight: 9 parts of passion fruit branches, 12 parts of litchi leaves, 10 parts of honeysuckle, 6 parts of red bluegrass, 2 parts of sea salt, 2 parts of Mirabilis jalapa leaves, 8 parts of fructus aurantii, 10 parts of essential oil and 22 parts of sugarcane vinegar; the compound essential oil is prepared from the following raw materials in parts by weight: 8 parts of menthol, 7 parts of aloe, 7 parts of ginger and 6 parts of camellia seed.

The embodiment also provides a method for preparing the sugarcane vinegar bath bag, which comprises the following steps:

preparing compound essential oil

(1) Pulverizing oil Camellia seed, sieving with 40 mesh sieve, and performing supercritical CO₂Extracting, namely performing oil-water separation on the extracted oil, removing a water layer, and performing molecular distillation on the obtained crude oil at the temperature of 120 ℃ to obtain camellia seed oil;

(2) adding distilled water with equal mass into Aloe, and fractionating at 72 deg.C in a fractionating device to obtain extract; adding sodium chloride with equal mass into the obtained extract, extracting, filtering, and collecting oil layer to obtain Aloe essential oil;

(3) cleaning rhizoma Zingiberis recens, soaking in saline water for sterilization, pulverizing to 35 mesh, and fermenting at 77 deg.C for 36 hr to obtain rhizoma Zingiberis recens fermented product; feeding the ginger fermentation product into an extraction kettle, performing first extraction and second extraction, collecting and combining CO containing the extract₂Performing first analysis separation and second analysis separation, collecting separation liquid A and separation liquid B, mixing to obtain crude ginger oil, stirring the crude ginger oil in water bath, performing oil-water separation, performing vacuum filtration on the oil phase, and collecting ginger essential oil;

(4) and (3) mixing the aloe essential oil obtained in the step (2) and the ginger essential oil obtained in the step (3), heating to 65 ℃, adding the camellia oleosa seed oil in the stirring process to form a mixed solution, standing, cooling the temperature of the mixed solution to room temperature, adding menthol, and stirring for 50 minutes to obtain the compound essential oil.

(II) preparation of sugarcane vinegar

1) And (3) squeezing sugarcane juice: squeezing sugarcane, wiping off the foam on the surface of the sugarcane juice, and standing to obtain the sugarcane juice for later use;

2) pretreatment before fermentation: adding purified water into the sugarcane juice obtained in the step 1), and adjusting the sugar degree to 11Brix to obtain sugarcane juice; then purslane with the weight 0.4 time of that of the sugarcane juice is added into the sugarcane juice to obtain a mixture A; crushing the purslane to 35 meshes before adding;

3) primary fermentation: transferring the mixture A obtained in the step 2) into a sealed fermentation tank, adding wine dregs with skin fermentation which account for 12% of the mass of the mixture A into the fermentation tank, fermenting at the temperature of 27 ℃ until the alcoholic strength of fermentation liquor reaches 9% (v/v), and stopping fermentation to obtain a mixture B; wherein, the wine residue of the skin-covered fermented wine is filter residue obtained by mixing and fermenting skin-covered grapes and raw materials required for brewing the wine for 60 days and then carrying out solid-liquid separation on a finished product;

4) and (3) secondary fermentation: inoculating the mixture B obtained in the step 3) into activated acetic acid bacteria according to the inoculation amount of 12%, and fermenting for 9 days at the fermentation temperature of 30 ℃ to obtain a mixture C;

5) and (3) filtering: filtering the mixture C obtained in the step 4) by a filter pressing method, and sterilizing to obtain the sugarcane vinegar.

(III) preparing the sugar cane vinegar bath bag

a. Preparing plant powder: cleaning passion fruit branches, honeysuckle, red bluegrass and mirabilis jalapa leaves, removing impurities, drying until the water content of the materials is lower than 10%, and then crushing to pass through a 90-mesh sieve to obtain plant powder for later use;

b. preparing the trifoliate orange shell powder: cutting fructus Aurantii, removing pulp, extracting with 6 times of 75% ethanol under reflux for 2 times (1-2 hr each time), concentrating the obtained fructus Aurantii extractive solution under reduced pressure to obtain extract with relative density of 1.2, and drying the extract to obtain fructus Aurantii powder;

c. and (3) processing litchi leaves: mixing and crushing dark green litchi leaves, calcium carbonate accounting for 0.4 percent of the weight of the litchi leaves and quartz sand accounting for 0.07 percent of the weight of the litchi leaves to obtain litchi leaf powder, and hydrolyzing the litchi leaf powder for 3.5 hours under the conditions that the pressure is 0.14MPa, the temperature is 119 ℃ and the acidity is 1.3 percent; then filtering to obtain hydrolysate, controlling the temperature of the hydrolysate to be 45 ℃, adding 95% alcohol, ligninase and cellulase to react for 1 hour, and then heating the hydrolysate to 83 ℃ to inactivate enzyme for 10 min; cooling the hydrolysate to 45 ℃ after enzyme deactivation, then adding amylase and protease into the hydrolysate, separating chlorophyll from mother liquor by controlling the centrifugal speed of a centrifugal machine, and evaporating water in the chlorophyll by controlling the temperature and the environmental humidity of a dryer to obtain a litchi leaf chlorophyll product;

d. sea salt treatment: crushing sea salt to obtain sea salt powder, and then crushing the sea salt powder and sieving the crushed sea salt powder by a sieve of 90 meshes to obtain sea salt fine powder for later use;

e. mixing and granulating: mixing plant powder, trifoliate orange shell powder and litchi leaf chlorophyll, adding sugarcane vinegar and compound essential oil, mixing, placing in a centrifugal granulator, spraying alcohol to start master batch until the master batch forms larger particles, and drying for later use to obtain bath particles;

f. bagging: and d, filling the bath particles obtained in the step d into a non-woven fabric bag according to the amount of 125 g/bag, and sealing to obtain the sugarcane vinegar bath bag.

Example 3

The embodiment provides a sugarcane vinegar bath bag which is composed of the following raw materials in parts by weight: 10 parts of passion fruit branches, 15 parts of litchi leaves, 12 parts of honeysuckle, 8 parts of red bluegrass, 3 parts of sea salt, 3 parts of Mirabilis jalapa leaves, 10 parts of fructus aurantii, 14 parts of compound essential oil and 25 parts of sugarcane vinegar; the compound essential oil is prepared from the following raw materials in parts by weight: 12 parts of menthol, 9 parts of aloe, 10 parts of ginger and 8 parts of camellia seed.

The embodiment also provides a method for preparing the sugarcane vinegar bath bag, which comprises the following steps:

preparing compound essential oil

(1) Pulverizing oil Camellia seed, sieving with 50 mesh sieve, and performing supercritical CO₂Extracting, namely performing oil-water separation on the extracted oil, removing a water layer, and performing molecular distillation on the obtained crude oil at the temperature of 140 ℃ to obtain camellia seed oil;

(2) adding distilled water with equal mass to Aloe, and fractionating at 85 deg.C in a fractionating device to obtain extract; adding sodium chloride with equal mass into the obtained extract, extracting, filtering, and collecting oil layer to obtain Aloe essential oil;

(3) cleaning rhizoma Zingiberis recens, soaking in saline water for sterilization, pulverizing to 50 mesh, and fermenting at 80 deg.C for 48 hr to obtain rhizoma Zingiberis recens fermented product; feeding the ginger fermentation product into an extraction kettle, performing first extraction and second extraction, collecting and combining CO containing the extract₂Performing first analysis separation and second analysis separation, collecting separation liquid A and separation liquid B, mixing to obtain crude ginger oil, stirring the crude ginger oil in water bath, performing oil-water separation, performing vacuum filtration on the oil phase, and collecting ginger essential oil;

(4) and (3) mixing the aloe essential oil obtained in the step (2) and the ginger essential oil obtained in the step (3), heating to 70 ℃, adding the camellia oleosa seed oil in the stirring process to form a mixed solution, standing, cooling the temperature of the mixed solution to room temperature, adding menthol, and stirring for 55 minutes to obtain the compound essential oil.

(II) preparation of sugarcane vinegar

1) And (3) squeezing sugarcane juice: squeezing sugarcane, wiping off the foam on the surface of the sugarcane juice, and standing to obtain the sugarcane juice for later use;

2) pretreatment before fermentation: adding purified water into the sugarcane juice obtained in the step 1), and adjusting the sugar degree to 12Brix to obtain sugarcane juice; then purslane with the weight 0.5 time of that of the sugarcane juice is added into the sugarcane juice to obtain a mixture A; pulverizing herba Portulacae to 40 mesh before adding;

3) primary fermentation: transferring the mixture A obtained in the step 2) into a closed fermentation tank, adding wine dregs with skin fermentation, which account for 15% of the mass of the mixture A, into the fermentation tank, fermenting at 30 ℃ until the alcoholic strength of fermentation liquor reaches 10% (v/v), and stopping fermentation to obtain a mixture B; wherein, the wine residue of the skin-covered fermented wine is filter residue obtained by mixing and fermenting the skin-covered grape and raw materials required for brewing the wine for 120 days and then carrying out solid-liquid separation on the finished product;

4) and (3) secondary fermentation: inoculating the mixture B obtained in the step 3) into activated acetic acid bacteria according to the inoculation amount of 12%, and fermenting for 10 days at the fermentation temperature of 35 ℃ to obtain a mixture C;

5) and (3) filtering: filtering the mixture C obtained in the step 4) by a filter pressing method, and sterilizing to obtain the sugarcane vinegar.

(III) preparing the sugar cane vinegar bath bag

a. Preparing plant powder: cleaning passion fruit branches, honeysuckle, red bluegrass and mirabilis jalapa leaves, removing impurities, drying until the water content of the materials is lower than 10%, and then crushing and sieving by a 100-mesh sieve to obtain plant powder for later use;

b. preparing the trifoliate orange shell powder: cutting fructus Aurantii, removing pulp, extracting with 7 times of 80% ethanol under reflux for 2 times (2 hr each time), concentrating the obtained fructus Aurantii extractive solution under reduced pressure to obtain extract with relative density of 1.3, and drying the extract to obtain fructus Aurantii powder;

c. and (3) processing litchi leaves: mixing and crushing dark green litchi leaves, calcium carbonate accounting for 0.5 percent of the weight of the litchi leaves and quartz sand accounting for 0.1 percent of the weight of the litchi leaves to obtain litchi leaf powder, and hydrolyzing the litchi leaf powder for 4 hours under the conditions that the pressure is 0.16MPa, the temperature is 128 ℃ and the acidity is 1.6 percent; then filtering to obtain hydrolysate, controlling the temperature of the hydrolysate to be 50 ℃, adding 95% alcohol, ligninase and cellulase to react for 1 hour, and then heating the hydrolysate to 83 ℃ to inactivate enzyme for 10 min; cooling the hydrolysate to 45 ℃ after enzyme deactivation, then adding amylase and protease into the hydrolysate, separating chlorophyll from mother liquor by controlling the centrifugal speed of a centrifugal machine, and evaporating water in the chlorophyll by controlling the temperature and the environmental humidity of a dryer to obtain a litchi leaf chlorophyll product;

d. sea salt treatment: crushing sea salt to obtain sea salt powder, and then crushing the sea salt powder and sieving the crushed sea salt powder with a 100-mesh sieve to obtain sea salt fine powder for later use;

e. mixing and granulating: mixing plant powder, trifoliate orange shell powder and litchi leaf chlorophyll, adding sugarcane vinegar and compound essential oil, mixing, placing in a centrifugal granulator, spraying alcohol to start master batch until the master batch forms larger particles, and drying for later use to obtain bath particles;

f. bagging: and d, putting the bath particles obtained in the step d into a non-woven fabric bag according to the amount of 140 g/bag, and sealing the non-woven fabric bag to obtain the sugarcane vinegar bath bag.

Effect verification

To further illustrate the utility value of the shower bag of the present invention, the following comparative tests were conducted: comparing the characteristics of the following five groups of bath bags, wherein the weight reducing effect and the moisturizing effect are shown as "+ ++", "+ +", and "+", respectively, to show the difference in the effects; the anti-inflammatory and antipruritic effects are compared by collecting the feedback of the test users after use; the allergy rate is the percentage of the users who have allergy symptoms including redness, itching or herpes.

The use method of the bath bag comprises the following steps: before bathing, the shower bags are put into a bathing container with the water temperature of 45 ℃, testers take a bath after soaking for 5 minutes, the bath time is 30 minutes, the number of the testers in each shower bag is 20, 5 people in each shower bag have dermatitis symptoms with different degrees, and the test time is five weeks. The results of the experiment are shown in table 1:

a first group: the bathing bag in the embodiment 2 of the invention is matched with the above mode for bathing;

second group: the raw material of the cane vinegar is removed, and the other modes are the same as the first group;

third group: removing the raw material fructus Aurantii, and performing other steps in the same manner as the first group;

and a fourth group: replacing the self-made composite essential oil with Kneipp/valerian hop water-soluble bathing essential oil in the same way as the first group;

and a fifth group: the processing steps of the litchi leaves are modified as follows: crushing litchi leaves to obtain litchi leaf powder for later use; otherwise the same as in the first group.

TABLE 1

As can be seen from table 1, the product of the fifth group was unstable in terms of product stability, indicating that chlorophyll affects product stability, wherein the product stability of chlorophyll is better. From the perspective of allergy rate, relatively more allergy phenomena appear when the essential oil is changed to the essential oil on the market, because the components of the essential oil on the market are not mild enough, contain chemical substances and are not tolerant to sensitive skin, and 4 allergy phenomena appear in the fifth group, which is considered to be caused by unstable products; from the weight-reducing effect, the product of the embodiment 2 of the invention has good weight-reducing effect, the third group has poor weight-reducing effect, the bathing can improve metabolism and promote perspiration, so the invention has certain weight-reducing effect, but after the bitter orange of the invention is added, the synephrine contained in the bitter orange has the effect of decomposing fat, the second group and the fourth group which also comprise the component of the bitter orange have the weight-reducing effect which is not as good as the first group, which shows that the two groups of components have obvious synergistic effect in the aspect of weight-reducing, because the human body has very limited absorption effect on the medicine in the bathing water, because a layer of barrier is arranged on the surface of the skin, the absorption to the outside is influenced, the essential oil and the cane vinegar can accelerate the absorption of the skin to the nutrient components, during the bathing, the synephrine enters each pore of the body through the skin absorption, the sympathetic nerve excitation can be stimulated, and the fat stored in the body can be directly burned and consumed, the appetite is reduced to achieve the purpose of eating less; the fourth group has the worst moisturizing effect, which shows that the compound essential oil disclosed by the invention can moisturize the skin, promote the drug absorption and repair the skin barrier, so that the skin is kept with moisture and is not easy to lose, and the moisturizing, softening and smoothing effects are achieved; for the sterilization and itching relieving effects, the first group has the best effect, the itching relieving effect is shown, the itching degree of a dermatitis patient is relieved immediately after bathing, the erythema on the skin is reduced after three days, the itching symptom basically can not be felt after two weeks, the erythema on the skin is completely eliminated, the second group with less sugarcane vinegar is provided, although the itching is relieved after bathing, the itching is not lasting, the bathing bag of the second group can only realize surface sterilization and can not realize deep inflammation diminishing, the fourth group can also realize sterilization and inflammation diminishing after replacing essential oil with the essential oil on the market, but the period is long, and the essential oil can promote the skin to absorb the medicine. In conclusion, each index is the first group, and the corresponding product effect is the best, which is the optimal test group. Meanwhile, the probability of allergic symptoms of a user of the product is 0, which shows that the invention has reasonable formula, safe and reliable additive and good application prospect.

Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims (4)

1. The sugarcane vinegar bath bag is characterized by comprising the following raw materials in parts by weight: 8-10 parts of passion fruit branches, 10-15 parts of litchi leaves, 8-12 parts of honeysuckle, 5-8 parts of red bluegrass, 2-3 parts of sea salt, 2-3 parts of mirabilis leaf, 6-10 parts of fructus aurantii, 7-14 parts of compound essential oil and 18-25 parts of sugarcane vinegar;

the compound essential oil is prepared from the following raw materials in parts by weight: 6-12 parts of menthol, 4-9 parts of aloe, 5-10 parts of ginger and 3-8 parts of camellia seed;

the sugarcane vinegar is obtained by the following method:

1) and (3) squeezing sugarcane juice: squeezing sugarcane, wiping off the foam on the surface of the sugarcane juice, and standing to obtain the sugarcane juice for later use;

2) pretreatment before fermentation: adding purified water into the sugarcane juice obtained in the step (1), and adjusting the sugar degree to 10-12Brix to obtain sugarcane juice; then purslane with the weight 0.3-0.5 time of that of the sugarcane juice is added into the sugarcane juice to obtain a mixture A; pulverizing herba Portulacae to 30-40 mesh before adding;

3) primary fermentation: transferring the mixture A obtained in the step 2) into a closed fermentation tank, adding the wine dregs with skin fermentation which account for 10-15% of the mass of the mixture A into the fermentation tank, fermenting at the temperature of 25-30 ℃ until the alcoholic strength of the fermentation liquor reaches 8-10% v/v, and stopping fermentation to obtain a mixture B;

4) and (3) secondary fermentation: inoculating the mixture B obtained in the step (3) into activated acetic acid bacteria according to the inoculation amount of 12%, and fermenting for 8-10 days at the fermentation temperature of 25-35 ℃ to obtain a mixture C;

5) and (3) filtering: filtering the mixture C obtained in the step (4) by a filter pressing method, and sterilizing to obtain the sugarcane vinegar;

the litchi leaves are treated as follows before compounding: mixing and crushing dark green litchi leaves, calcium carbonate accounting for 0.2-0.5% of the weight of the litchi leaves and quartz sand accounting for 0.05-0.1% of the weight of the litchi leaves to obtain litchi leaf powder, and hydrolyzing the litchi leaf powder for 3-4 hours under the conditions that the pressure is 0.12-0.16MPa, the temperature is 110-128 ℃ and the acidity is 1.0-1.6%; then filtering to obtain hydrolysate, controlling the temperature of the hydrolysate to be 40-50 ℃, adding 95% alcohol, ligninase and cellulase to react for 1 hour, and then heating the hydrolysate to 83 ℃ to inactivate enzyme for 10 min; cooling the hydrolysate to 45 ℃ after enzyme deactivation, then adding amylase and protease into the hydrolysate, separating chlorophyll from mother liquor by controlling the centrifugal speed of a centrifugal machine, and evaporating water in the chlorophyll by controlling the temperature and the environmental humidity of a dryer to obtain the litchi leaf chlorophyll product.

2. The sugarcane vinegar bath bag according to claim 1, which is characterized by being composed of the following raw materials in parts by weight: 9 parts of passion fruit branches, 12 parts of litchi leaves, 10 parts of honeysuckle, 6 parts of red bluegrass, 2 parts of sea salt, 2 parts of Mirabilis jalapa leaves, 8 parts of fructus aurantii, 10 parts of essential oil and 22 parts of sugarcane vinegar.

3. The sugar cane vinegar bath bag according to claim 1, wherein the compound essential oil is obtained by the following method:

(1) pulverizing oil Camellia seed, sieving with 30-50 mesh sieve, and performing supercritical CO₂Extracting, namely performing oil-water separation on the extracted oil, removing a water layer, and performing molecular distillation on the obtained crude oil at the temperature of 100-140 ℃ to obtain oil-tea camellia seed oil;

(2) adding distilled water equal to the aloe into the aloe, and then placing the aloe into a fractionating device for fractional extraction at the temperature of 60-85 ℃ to obtain an extract; adding sodium chloride with equal mass into the obtained extract, extracting, filtering, and collecting oil layer to obtain Aloe essential oil;

(3) cleaning rhizoma Zingiberis recens, soaking in saline water for sterilization, pulverizing to 20-50 mesh, and fermenting at 75-80 deg.C for 24-48 hr to obtain rhizoma Zingiberis recens fermented product; feeding the ginger fermentation product into an extraction kettle, performing first extraction and second extraction, collecting and combining CO containing the extract₂Performing first analysis separation and second analysis separation, collecting separation liquid A and separation liquid B, mixing to obtain crude ginger oil, stirring the crude ginger oil in water bath, performing oil-water separation, performing vacuum filtration on the oil phase, and collecting ginger essential oil;

(4) and (3) mixing the aloe essential oil obtained in the step (2) and the ginger essential oil obtained in the step (3), heating to 60-70 ℃, adding the camellia oleosa seed oil during stirring to form a mixed solution, standing to reduce the temperature of the mixed solution to room temperature, adding menthol, and stirring for 45-55 minutes to obtain the compound essential oil.

4. The preparation method of the sugarcane vinegar bath bag according to any one of claims 1 to 3, wherein the preparation method comprises the following steps:

a. preparing plant powder: cleaning passion fruit branches, honeysuckle, red bluegrass and mirabilis jalapa leaves, removing impurities, drying until the water content of the materials is lower than 10%, and then crushing to pass through a 80-100-mesh sieve to obtain plant powder for later use;

b. preparing the trifoliate orange shell powder: cutting fructus Aurantii, removing pulp, reflux-extracting with 5-7 times of 70-80% ethanol for 2 times (1-2 hr each time), concentrating the obtained fructus Aurantii extractive solution under reduced pressure to obtain extract with relative density of 1.2-1.3, and drying the extract to obtain fructus Aurantii powder;

c. and (3) processing litchi leaves: mixing and crushing dark green litchi leaves, calcium carbonate accounting for 0.2-0.5% of the weight of the litchi leaves and quartz sand accounting for 0.05-0.1% of the weight of the litchi leaves to obtain litchi leaf powder, and hydrolyzing the litchi leaf powder for 3-4 hours under the conditions that the pressure is 0.12-0.16MPa, the temperature is 110-128 ℃ and the acidity is 1.0-1.6%; then filtering to obtain hydrolysate, controlling the temperature of the hydrolysate to be 40-50 ℃, adding 95% alcohol, ligninase and cellulase to react for 1 hour, and then heating the hydrolysate to 83 ℃ to inactivate enzyme for 10 min; cooling the hydrolysate to 45 ℃ after enzyme deactivation, then adding amylase and protease into the hydrolysate, separating chlorophyll from mother liquor by controlling the centrifugal speed of a centrifugal machine, and evaporating water in the chlorophyll by controlling the temperature and the environmental humidity of a dryer to obtain a litchi leaf chlorophyll product;

d. sea salt treatment: pulverizing sea salt to obtain sea salt powder, and sieving with 80-100 mesh sieve to obtain sea salt fine powder;

e. mixing and granulating: mixing plant powder, trifoliate orange shell powder and litchi leaf chlorophyll, adding sugarcane vinegar and compound essential oil, mixing, placing in a centrifugal granulator, spraying alcohol to start master batch until the master batch forms larger particles, and drying for later use to obtain bath particles;

f. bagging: and d, putting the bath particles obtained in the step d into a non-woven fabric bag according to the amount of 110-140 g/bag, and sealing the non-woven fabric bag to obtain the sugarcane vinegar bath bag.