CN110484569A - 一种米源发酵物及其制备方法与应用 - Google Patents
一种米源发酵物及其制备方法与应用 Download PDFInfo
- Publication number
- CN110484569A CN110484569A CN201910881356.3A CN201910881356A CN110484569A CN 110484569 A CN110484569 A CN 110484569A CN 201910881356 A CN201910881356 A CN 201910881356A CN 110484569 A CN110484569 A CN 110484569A
- Authority
- CN
- China
- Prior art keywords
- rice
- fermentation
- preparation
- source
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 108
- 230000004151 fermentation Effects 0.000 title claims abstract description 106
- 239000000463 material Substances 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims description 32
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 118
- 241000209094 Oryza Species 0.000 claims abstract description 111
- 235000009566 rice Nutrition 0.000 claims abstract description 111
- 239000000843 powder Substances 0.000 claims abstract description 37
- 239000007788 liquid Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 21
- 238000011218 seed culture Methods 0.000 claims abstract description 16
- 239000012153 distilled water Substances 0.000 claims abstract description 14
- 239000001963 growth medium Substances 0.000 claims abstract description 11
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 9
- 239000002609 medium Substances 0.000 claims abstract description 9
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 8
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 8
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 8
- 229920002385 Sodium hyaluronate Polymers 0.000 claims abstract description 7
- 229940010747 sodium hyaluronate Drugs 0.000 claims abstract description 7
- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4r,5s,6r)-3-acetamido-2-[(2s,3s,4r,5r,6r)-6-[(2r,3r,4r,5s,6r)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2- Chemical compound [Na+].CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 241000194108 Bacillus licheniformis Species 0.000 claims abstract description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 6
- 239000000230 xanthan gum Substances 0.000 claims abstract description 5
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 5
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 5
- 108091005804 Peptidases Proteins 0.000 claims abstract description 4
- 238000011081 inoculation Methods 0.000 claims abstract description 4
- 239000006210 lotion Substances 0.000 claims description 30
- 239000002537 cosmetic Substances 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 11
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 10
- 239000002054 inoculum Substances 0.000 claims description 10
- 239000000306 component Substances 0.000 claims description 8
- 239000006071 cream Substances 0.000 claims description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 5
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 5
- 229940099596 manganese sulfate Drugs 0.000 claims description 5
- 235000007079 manganese sulphate Nutrition 0.000 claims description 5
- 239000011702 manganese sulphate Substances 0.000 claims description 5
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 5
- 239000001632 sodium acetate Substances 0.000 claims description 5
- 235000017281 sodium acetate Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- QYYMDNHUJFIDDQ-UHFFFAOYSA-N 5-chloro-2-methyl-1,2-thiazol-3-one;2-methyl-1,2-thiazol-3-one Chemical compound CN1SC=CC1=O.CN1SC(Cl)=CC1=O QYYMDNHUJFIDDQ-UHFFFAOYSA-N 0.000 claims description 4
- AIUDWMLXCFRVDR-UHFFFAOYSA-N dimethyl 2-(3-ethyl-3-methylpentyl)propanedioate Chemical compound CCC(C)(CC)CCC(C(=O)OC)C(=O)OC AIUDWMLXCFRVDR-UHFFFAOYSA-N 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 4
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 2
- 102000035195 Peptidases Human genes 0.000 claims description 2
- 235000018936 Vitellaria paradoxa Nutrition 0.000 claims description 2
- 241001135917 Vitellaria paradoxa Species 0.000 claims description 2
- NOPFSRXAKWQILS-UHFFFAOYSA-N docosan-1-ol Chemical compound CCCCCCCCCCCCCCCCCCCCCCO NOPFSRXAKWQILS-UHFFFAOYSA-N 0.000 claims description 2
- 229960000735 docosanol Drugs 0.000 claims description 2
- 230000000694 effects Effects 0.000 claims description 2
- 239000012533 medium component Substances 0.000 claims description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims description 2
- 235000019833 protease Nutrition 0.000 claims description 2
- 229940057910 shea butter Drugs 0.000 claims description 2
- LADGBHLMCUINGV-UHFFFAOYSA-N tricaprin Chemical compound CCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCC)COC(=O)CCCCCCCCC LADGBHLMCUINGV-UHFFFAOYSA-N 0.000 claims description 2
- 229940099259 vaseline Drugs 0.000 claims description 2
- 240000007817 Olea europaea Species 0.000 claims 1
- 235000012054 meals Nutrition 0.000 claims 1
- 238000001935 peptisation Methods 0.000 claims 1
- 239000004365 Protease Substances 0.000 abstract description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 2
- 230000006641 stabilisation Effects 0.000 abstract 1
- 238000011105 stabilization Methods 0.000 abstract 1
- 239000002245 particle Substances 0.000 description 24
- 239000000839 emulsion Substances 0.000 description 14
- 210000000582 semen Anatomy 0.000 description 13
- 238000004519 manufacturing process Methods 0.000 description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- 240000007594 Oryza sativa Species 0.000 description 7
- 239000003995 emulsifying agent Substances 0.000 description 7
- 230000003287 optical effect Effects 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000032798 delamination Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 101100207367 Curvularia clavata TR03 gene Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- PASCVNXEVINGGG-UHFFFAOYSA-N Mollic acid Natural products CC(CCC=C(C)C)C1CCC2(C)C3CCC4C(C)(C(O)CC(O)C45CC35CCC12C)C(=O)O PASCVNXEVINGGG-UHFFFAOYSA-N 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000011169 microbiological contamination Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- -1 sucrose ester Chemical class 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- 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
- A61K8/31—Hydrocarbons
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- 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
- A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
- A61K8/34—Alcohols
- A61K8/342—Alcohols having more than seven atoms in an unbroken chain
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- 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
- A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
- A61K8/34—Alcohols
- A61K8/345—Alcohols containing more than one hydroxy group
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- 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
- A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
- A61K8/36—Carboxylic acids; Salts or anhydrides thereof
- A61K8/365—Hydroxycarboxylic acids; Ketocarboxylic acids
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- 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
- A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
- A61K8/37—Esters of carboxylic acids
- A61K8/375—Esters of carboxylic acids the alcohol moiety containing more than one hydroxy group
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
- A61K8/922—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof of vegetable origin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- 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
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9794—Liliopsida [monocotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/10—General cosmetic use
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- 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
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
- C12R2001/10—Bacillus licheniformis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
- C12R2001/125—Bacillus subtilis ; Hay bacillus; Grass bacillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/23—Lactobacillus acidophilus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- Public Health (AREA)
- Epidemiology (AREA)
- Birds (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Emergency Medicine (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dermatology (AREA)
- Botany (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Cosmetics (AREA)
Abstract
本发明提供一种发酵法制备米源发酵物的方法及其应用。主要包括如下步骤:1)将枯草芽孢杆菌、地衣芽孢杆菌、嗜热链球菌和嗜酸乳杆菌混合接种于种子培养基中培养,得到种子液;2)将大米粉碎,然后置于烘箱中热烘;3)将种子液接入发酵培养基中,置于恒温培养箱中培养,得到发酵液;4)将大米粉碎物加入到发酵液中,并加入蛋白酶,后继续培养,得到发酵大米,终止发酵;5)将发酵大米取出,用蒸馏水清洗,加入黄原胶或透明质酸钠溶液,搅拌成浆,用研磨机进行研磨粉碎,再用干燥机调整含水量,获得米源发酵物粉末。本发明制备的米源发酵物具备乳化性能稳定、气味愉悦和优良的配伍性等优点。
Description
技术领域
本发明涉及一种利用发酵的方法制备米源发酵物的方法及其应用,属于生物发酵和天然化妆品原料领域。
背景技术
乳化剂是化妆品中最重要的基础原料之一。目前,用于化妆品中的乳化剂主要为化学合成乳化剂,其会对人体皮肤造成一定程度的刺激作用。因此,开发绿色、天然和安全的乳化剂对于化妆品行业具有极其重要的意义。据文献报道,磷脂类、氨基酸、蔗糖酯类等天然物质具有一定的乳化能力,可部分取代化学乳化剂在化妆品中使用。但是,由于其存在乳化稳定性和肤感较差等问题,限制了其在化妆品中的应用。
有研究表明,乳酸菌大米发酵产物-发酵米,可作为乳化剂或乳化助剂应用于乳状化妆品中,如专利CN1256938C,但其发酵条件苛刻,生产成本高。乳酸菌大米发酵产物同时具有美白、保湿、肤感温和、抑制黑色素及改善肌肤暗黄、敏感及抗氧化等多重功效,如专利CN104721129A,CN104586735A。所以,乳酸菌大米发酵产物在化妆品的应用具有较大的前景。
据现有文献报道,乳酸菌大米发酵主要是厌氧纯种单菌发酵,这样的发酵工艺主要存在以下不足:(1)发酵条件苛刻,生产成本高。由于发酵过程为严格厌氧过程,为了维持厌氧发酵条件,需要反应器通入氮气,且对生产设备要求较高,进而提高生产成本,如专利CN1256938C;(2)发酵产物具有不良臭味,后续需增加除臭生产工序。单菌发酵难以对大米中的蛋白质和脂肪进行有效降解,残留蛋白质及脂肪在发酵过程中易发生酸败,产生不良气味,所以,需要对发酵产物进行除臭处理,才能用于化妆品中。(3)单菌发酵工艺产酸较慢,容易染菌。
发明内容
针对现在化妆品中使用的化学乳化剂的不足,本发明的目的是提供一种米源发酵物的制备方法及其应用。本方法以多种益生菌为发酵菌种,通过混合发酵的方式发酵大米制备米源发酵物。所获得的米源发酵物具有良好的乳化性能、愉悦的气味和优良的配伍性,可作为化妆品基础原料,广泛用于乳状化妆品的制备。
为实现上述目的,本发明提供了一种米源发酵物的制备方法,其特征在于,包括以下步骤:
步骤1:种子培养:将枯草芽孢杆菌、地衣芽孢杆菌、嗜热链球菌和嗜酸乳杆菌混合接种于种子培养基中,置于28~39℃恒温培养箱中,培养24h,得到种子液;
步骤2:大米预处理:取适量大米,于粉碎机中进行粉碎,使米粒大小范围为60~100目,然后置于烘箱中,80~105℃热烘2~6h,得到大米粉碎物,冷却备用;
步骤3:发酵培养:将步骤1获得的种子液按照5~20wt%的接种量接入发酵培养基中,置于恒温培养箱中,28~39℃培养12~36h,得到发酵液;
步骤4:大米发酵:将步骤2中获得的大米粉碎物加入到步骤3获得的发酵液中,大米粉碎物与发酵液的固液比为1:(1~10)(w/w),并加入蛋白酶0.5~1g/L,后继续28~39℃培养5~10d,终止发酵,得到发酵大米;
步骤5:制备米源发酵物:将步骤4得到的发酵大米取出,用蒸馏水清洗,加入黄原胶溶液或透明质酸钠溶液,发酵大米与黄原胶溶液或透明质酸钠溶液的固液比为1:(0.2~0.4)(w/w),搅拌成浆,用研磨机进行研磨粉碎,再用干燥机调整含水量,获得米源发酵物粉末。
优选地,所述步骤1中所用菌种均为市场市售商品化菌种。
优选地,所述步骤1中所用的菌种接种量均为0.1~1.0wt%。
优选地,所述步骤2中所用大米为糯米或粳米。
优选地,所述步骤1与步骤3中所用种子培养基及发酵培养基成分均为:大豆蛋白胨10.0g/L、酵母粉4.0g/L、葡萄糖20.0g/L、磷酸氢二钾2.0g/L、乙酸钠5.0g/L、硫酸镁0.58g/L、硫酸锰0.25g/L、蒸馏水1000g/L,pH6.2±0.2,121℃湿热灭菌15~20min。
优选地,所述步骤4中蛋白酶酶活为4000~10000U/g。
优选地,所述步骤5中黄原胶溶液或透明质酸钠溶液的浓度为1~5g/L。
优选地,所述步骤5中搅拌转速为200~500r/min,干燥机为流化床式干燥机,控制含水量低于15wt%。
本发明还提供了上述方法制备的米源发酵物。
本发明还提供了上述方法制备的米源发酵物在制备化妆品中的应用。
本发明还提供了一种乳液,其特征在于,按重量份数计,其原料包括以下组分:液体石蜡5~7份,橄榄油2~4份,辛酸/癸酸甘油三酯3~5份,上述方法制备的米源发酵物5~8份,甘油10~15份,香料0.2~0.3份,卡松0.1~0.2份,其余使用蒸馏水使总量达到100份。
本发明还提供了一种膏霜,其特征在于,按重量份数计,其原料包括以下组分:白油9~11份,山嵛醇1~2份,乳木果油1~2份,凡士林1~2份,上述方法制备的米源发酵物5~8份,香料0.2~0.3份,柠檬酸0.5~0.6份,卡松0.1~0.2份,其余使用蒸馏水使总量达到100份。
与现有技术相比,本发明的有益效果在于:
(1)本发明以多种益生菌为发酵菌种,通过混合发酵的方式发酵大米制备米源发酵物。所获得的米源发酵物具有良好的乳化性能、愉悦的气味和优良的配伍性,可作为化妆品基础原料,广泛用于乳状化妆品的制备。
(2)本发明生产过程简单,发酵过程为兼性培养过程,不需要氮气保护,且对设备要求较低,生产成本较低;混菌发酵结合酶法工艺制备的米源发酵物具有良好的乳化性能、愉悦的气味和优良的配伍性等优点,可直接作为化妆品原料调配使用;混菌发酵可提高产酸速率,降低杂菌污染率,使生产工艺更稳定。
附图说明
图1为实施例4未发酵粳米粉末所制备的乳液Ⅰ的乳化粒子的光学显微镜图(600×);
图2为实施例5未发酵糯米粉末所制备的乳液Ⅱ的乳化粒子的光学显微镜图(600×);
图3为实施例6的粳米发酵物粉末所制备的乳液Ⅲ的乳化粒子光学显微镜图(600×);
图4为实施例7的粳米发酵物粉末所制备的乳液Ⅳ的乳化粒子光学显微镜图(600×);
图5为实施例8的粳米发酵物粉末所制备的乳液Ⅴ的乳化粒子光学显微镜图(600×);
图6为实施例9的糯米发酵物粉末所制备的乳液Ⅵ的乳化粒子光学显微镜图(600×)。
具体实施方式
下面结合具体实施例,进一步阐述本发明。应理解,这些实施例仅用于说明本发明而不用于限制本发明的范围。此外应理解,在阅读了本发明讲授的内容之后,本领域技术人员可以对本发明作各种改动或修改,这些等价形式同样落于本申请所附权利要求书所限定的范围。
本发明所使用菌种的厂家及货号如表1:
表1
菌种 | 厂家 | 货号 |
枯草芽孢杆菌 | 江苏绿科生物技术有限公司 | 23 |
地衣芽孢杆菌 | 江苏绿科生物技术有限公司 | 37 |
嗜热链球菌 | 西安朗德生物技术有限公司 | TR14 |
嗜酸乳杆菌 | 西安朗德生物技术有限公司 | TR03 |
本发明所使用试剂与原料的厂家及规格如表2:
表2
实施例1
本实施例提供了一种米源发酵物的制备方法,具体步骤如下:
1)种子培养基或发酵培养基的制备:大豆蛋白胨10.0g/L、酵母粉4.0g/L、葡萄糖20.0g/L、磷酸氢二钾2.0g/L、乙酸钠5.0g/L、硫酸镁0.58g/L、硫酸锰0.25g/L、蒸馏水1000g/L,pH6.2±0.2,121℃湿热灭菌15min;
2)种子培养:将枯草芽孢杆菌接种于1)制备的种子培养基中,所用菌种接种量为0.1wt%,置于30℃恒温培养箱中,培养24h,得到种子液;
3)大米预处理:称取粳米或糯米30kg于粉碎机中进行粉碎,取米粒大小为60目,然后置于80℃烘箱中热烘2h,得到大米粉碎物,冷却备用;
4)发酵培养:将2)获得的种子液按照5wt%的接种量接入1)制备的发酵培养基中,置于恒温培养箱中,30℃培养12h,得到发酵液;
5)大米发酵:将步骤3)中获得的大米粉碎物加入到4)制得的发酵液中,大米粉碎物与发酵液的固液比为1:1(w/w),并加入4000U/g蛋白酶0.5g/L,后继续30℃培养5d,得到发酵大米,终止发酵;
6)制备米源发酵物粉末:将5)得到的发酵大米取出,用蒸馏水清洗,加入1g/L透明质酸钠溶液,固液比为1:0.2(w/w),200r/min搅拌成浆,用研磨机进行研磨粉碎,再用流化床式干燥机调整含水量至15wt%以下,获得粳米发酵物粉末或糯米发酵物粉末。
实施例2
本实施例提供了一种米源发酵物的制备方法,具体步骤如下:
1)种子培养基或发酵培养基的制备:大豆蛋白胨10.0g/L、酵母粉4.0g/L、葡萄糖20.0g/L、磷酸氢二钾2.0g/L、乙酸钠5.0g/L、硫酸镁0.58g/L、硫酸锰0.25g/L、蒸馏水1000g/L,pH6.2±0.2,121℃湿热灭菌15min;
2)种子培养:将枯草芽孢杆菌和嗜酸乳杆菌混合接种于1)制备的种子培养基中,所用菌种接种量均为0.5wt%,置于35℃恒温培养箱中,培养24h,得到种子液;
3)大米预处理:称取粳米或糯米30kg于粉碎机中进行粉碎,取米粒大小为60目,然后置于95℃烘箱中热烘4h,得到大米粉碎物,冷却备用;
4)发酵培养:将2)获得的种子液按照10wt%的接种量接入1)制备的发酵培养基中,置于恒温培养箱中,35℃培养24h,得到发酵液;
5)大米发酵:将步骤3)中获得的大米粉碎物加入到4)制得的发酵液中,大米粉碎物与发酵液的固液比为1:5(w/w),并加入8000U/g蛋白酶0.8g/L,后继续35℃培养7d,得到发酵大米,终止发酵;
6)制备米源发酵物粉末:将5)得到的发酵大米取出,用蒸馏水清洗,加入2g/L黄胶原溶液,固液比为1:0.3(w/w),300r/min搅拌成浆,用研磨机进行研磨粉碎,再用流化床式干燥机调整含水量至15wt%以下,获得粳米发酵物粉末或糯米发酵物粉末。
实施例3
本实施例提供了一种米源发酵物的制备方法,具体步骤如下:
1)种子培养基或发酵培养基的制备:大豆蛋白胨10.0g/L、酵母粉4.0g/L、葡萄糖20.0g/L、磷酸氢二钾2.0g/L、乙酸钠5.0g/L、硫酸镁0.58g/L、硫酸锰0.25g/L、蒸馏水1000g/L,pH6.2±0.2,121℃湿热灭菌15min;
2)种子培养:将枯草芽孢杆菌、地衣芽孢杆菌、嗜热链球菌和嗜酸乳杆菌混合接种于1)制备的种子培养基中,所用菌种接种量均为1.0wt%,置于38℃恒温培养箱中,培养24h,得到种子液;
3)大米预处理:称取粳米或糯米30kg于粉碎机中进行粉碎,取米粒大小为80目,然后置于105℃烘箱中热烘6h,得到大米粉碎物,冷却备用;
4)发酵培养:将2)获得的种子液按照20wt%的接种量接入1)制备的发酵培养基中,置于恒温培养箱中,38℃培养36h,得到发酵液;
5)大米发酵:将步骤3)中获得的大米粉碎物加入到4)制得的发酵液中,大米粉碎物与发酵液的固液比为1:10(w/w),并加入10000U/g蛋白酶1g/L,后继续38℃培养10d,得到发酵大米,终止发酵;
6)制备米源发酵物粉末:将5)得到的发酵大米取出,用蒸馏水清洗,加入4g/L黄胶原溶液,固液比为1:0.4(w/w),500r/min搅拌成浆,用研磨机进行研磨粉碎,再用流化床式干燥机调整含水量至15wt%以下,获得粳米发酵物粉末或糯米发酵物粉末。
实施例4
本实施例提供了一种乳液Ⅰ,具体原料组分见表3。
表3乳液Ⅰ原料组分
分别将A相和B相加热至90℃,然后将A相加入到B相中,400r/min搅拌,进而用均质机(10000r/min)进行3min的均化处理;
将其450r/min搅拌冷却至50℃后,加入C相,进行搅拌混合,进一步冷却至30℃以下,获得均质的乳液Ⅰ。
实施例5
与实施例4的区别之处在于,实施例5的B相中,使用未发酵糯米粉末代替未发酵粳米粉末,除此之外,与实施例4同样地进行,获得乳液Ⅱ。
实施例6
与实施例4的区别之处在于,实施例6的B相中,使用实施例1的粳米发酵物粉末代替未发酵粳米粉末,除此之外,与实施例4同样地进行,获得乳液Ⅲ。
实施例7
与实施例4的区别之处在于,实施例7的B相中,使用实施例2的粳米发酵物粉末代替未发酵粳米粉末,除此之外,与实施例4同样地进行,获得乳液Ⅳ。
实施例8
与实施例4的区别之处在于,实施例8的B相中,使用实施例3的粳米发酵物粉末代替未发酵粳米粉末,除此之外,与实施例4同样地进行,获得乳液Ⅴ。
实施例9
与实施例4的区别之处在于,实施例8的B相中,使用实施例3的糯米发酵物粉末代替未发酵粳米粉末,除此之外,与实施例4同样地进行,获得乳液Ⅵ。
实施例10
本实施例提供了一种膏霜Ⅰ,具体原料组分见表4。
表4膏霜Ⅰ原料组分
分别将A相和B相加热至90℃,保温20min,然后将A相加入到B相中,400r/min搅拌,进而用均质机(10000r/min)进行3min的均化处理;
将其450r/min搅拌冷却至50℃后,加入C相,进行搅拌混合,进一步冷却至30℃以下,获得均质的膏霜Ⅰ。
实施例11
与实施例10的区别之处在于,实施例11的B相中,使用实施例2的糯米发酵物粉末代替实施例1的粳米发酵物粉末,除此之外,与实施例10同样地进行,获得膏霜Ⅱ。
实施例12
与实施例10的区别之处在于,实施例12的B相中,使用实施例3的粳米发酵物粉末代替实施例1的粳米发酵物粉末,除此之外,与实施例10同样地进行,获得膏霜Ⅲ。
实施例13
与实施例10的区别之处在于,实施例13的B相中,使用实施例3的糯米发酵物粉末代替实施例1的粳米发酵物粉末,除此之外,与实施例10同样地进行,获得膏霜Ⅳ。
离心稳定性评价
分别量取50g实施例4的乳液Ⅰ至实施例9的乳液Ⅵ于离心管中,在3000r/min速度下离心15min,观察并记录其分层情况。“+++”为乳状液稳定性好,不分层,乳化粒子小且均一;“++”为乳状液稳定性较好,分层不明显,乳化粒子较小、尚均一;“+”为乳状液稳定性一般,少量水层,乳化粒子偏大、尚均一;“-”为稳定性较差,水层明显且较高,乳化粒子大、且不均一。结果如表5。
高温稳定性评价
分别量取50g实施例4的乳液Ⅰ至实施例9的乳液Ⅵ于测试瓶中,在50℃下保持5d,观察并记录分层情况。“+++”为乳状液稳定性好,不分层,乳化粒子小且均一;“++”为乳状液稳定性较好,分层不明显,乳化粒子较小、尚均一;“+”为乳状液稳定性一般,少量水层,乳化粒子偏大、尚均一;“-”为稳定性较差,水层明显且较高,乳化粒子大、且不均一。结果如表5。
冷冻稳定性评价
分别量取50g实施例4的乳液Ⅰ至实施例9的乳液Ⅵ于测试瓶中,在-18℃下保持5d,待恢复到室温,观察乳化粒子表化情况。“+++”为乳状液稳定性好,不分层,乳化粒子小且均一;“++”为乳状液稳定性较好,分层不明显,乳化粒子较小、尚均一;“+”为乳状液稳定性一般,少量水层,乳化粒子偏大、尚均一;“-”为稳定性较差,水层明显且较高,乳化粒子大、且不均一。结果如表5。
表5
稳定性 | 实施例4 | 实施例5 | 实施例6 | 实施例7 | 实施例8 | 实施例9 |
离心稳定性 | - | - | ++ | ++ | +++ | +++ |
高温稳定性 | - | - | + | ++ | +++ | +++ |
冷冻稳定性 | - | - | + | ++ | +++ | +++ |
显微镜观察
由附图1~6可以看出原始米与不同菌种发酵制备的米源发酵物其乳化粒子大小及均一性差别较大。其中图1与图2均为分别为原始的粳米与糯米所制备乳液Ⅰ与乳液Ⅱ的显微镜图,其乳液Ⅰ与乳液Ⅱ中的乳化粒子较大且不均一;图3为枯草芽孢杆菌发酵粳米制备的米源乳化物,其乳液Ⅲ的乳化粒子偏大,尚均一;图4与为枯草芽孢杆菌与嗜酸乳杆菌发酵粳米制备的米源乳化物,其乳液Ⅳ的乳化粒子较小,尚均一;图5与图6为枯草芽孢杆菌、地衣芽孢杆菌、嗜酸乳杆菌与嗜热链球菌发酵粳米或糯米制备的米源乳化物,其乳液Ⅴ与乳液Ⅵ的乳化粒子较小且均一。
Claims (10)
1.一种米源发酵物的制备方法,其特征在于,包括以下步骤:
步骤1:种子培养:将枯草芽孢杆菌、地衣芽孢杆菌、嗜热链球菌和嗜酸乳杆菌混合接种于种子培养基中,置于28~39℃恒温培养箱中,培养24h,得到种子液;
步骤2:大米预处理:取适量大米,于粉碎机中进行粉碎,使米粒大小范围为60~100目,然后置于烘箱中,80~105℃热烘2~6h,得到大米粉碎物,冷却备用;
步骤3:发酵培养:将步骤1获得的种子液按照5~20wt%的接种量接入发酵培养基中,置于恒温培养箱中,28~39℃培养12~36h,得到发酵液;
步骤4:大米发酵:将步骤2中获得的大米粉碎物加入到步骤3获得的发酵液中,大米粉碎物与发酵液的固液比为1:(1~10)(w/w),并加入蛋白酶0.5~1g/L,后继续28~39℃培养5~10d,终止发酵,得到发酵大米;
步骤5:制备米源发酵物:将步骤4得到的发酵大米取出,用蒸馏水清洗,加入黄原胶溶液或透明质酸钠溶液,发酵大米与黄原胶溶液或透明质酸钠溶液的固液比为1:(0.2~0.4)(w/w),搅拌成浆,用研磨机进行研磨粉碎,再用干燥机调整含水量,获得米源发酵物粉末。
2.如权利要求1所述的米源发酵物的制备方法,其特征在于,所述步骤1中所用的菌种接种量均为0.1~1.0wt%。
3.如权利要求1所述的米源发酵物的制备方法,其特征在于,所述步骤2中所用大米为糯米或粳米。
4.如权利要求1所述的米源发酵物的制备方法,其特征在于,所述步骤1与步骤3中所用种子培养基及发酵培养基成分均为:大豆蛋白胨10.0g/L、酵母粉4.0g/L、葡萄糖20.0g/L、磷酸氢二钾2.0g/L、乙酸钠5.0g/L、硫酸镁0.58g/L、硫酸锰0.25g/L、蒸馏水1000g/L,pH6.2±0.2,121℃湿热灭菌15~20min。
5.如权利要求1所述的米源发酵物的制备方法,其特征在于,所述步骤4中蛋白酶酶活为4000~10000U/g。
6.如权利要求1所述的米源发酵物的制备方法,其特征在于,所述步骤5中黄原胶溶液或透明质酸钠溶液的浓度为1~5g/L;搅拌转速为200~500r/min,干燥机为流化床式干燥机,控制含水量低于15wt%。
7.权利要求1~6任一项所述方法制备的米源发酵物。
8.权利要求1~6任一项所述方法制备的米源发酵物在制备化妆品中的应用。
9.一种乳液,其特征在于,按重量份数计,其原料包括以下组分:液体石蜡5~7份,橄榄油2~4份,辛酸/癸酸甘油三酯3~5份,权利要求1~6任一项所述方法制备的米源发酵物5~8份,甘油10~15份,香料0.2~0.3份,卡松0.1~0.2份,其余使用蒸馏水使总量达到100份。
10.一种膏霜,其特征在于,按重量份数计,其原料包括以下组分:白油9~11份,山嵛醇1~2份,乳木果油1~2份,凡士林1~2份,权利要求1~6任一项所述方法制备的米源发酵物5~8份,香料0.2~0.3份,柠檬酸0.5~0.6份,卡松0.1~0.2份,其余使用蒸馏水使总量达到100份。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910881356.3A CN110484569A (zh) | 2019-09-18 | 2019-09-18 | 一种米源发酵物及其制备方法与应用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910881356.3A CN110484569A (zh) | 2019-09-18 | 2019-09-18 | 一种米源发酵物及其制备方法与应用 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110484569A true CN110484569A (zh) | 2019-11-22 |
Family
ID=68558584
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910881356.3A Pending CN110484569A (zh) | 2019-09-18 | 2019-09-18 | 一种米源发酵物及其制备方法与应用 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110484569A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112618464A (zh) * | 2021-01-28 | 2021-04-09 | 广州市玉鑫化妆品有限公司 | 一种酵母菌大米发酵产物滤液的制备方法 |
CN116019761A (zh) * | 2023-02-15 | 2023-04-28 | 广州珀彩化妆品有限公司 | 一种乳酸杆菌大米发酵产物的制备方法 |
CN116602907A (zh) * | 2023-06-20 | 2023-08-18 | 北京工商大学 | 具有乳化性质的发酵液、含其产品及其制备方法和应用 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1518439A (zh) * | 2001-01-31 | 2004-08-04 | �����ɷ� | 化妆料 |
CN102225045A (zh) * | 2006-05-02 | 2011-10-26 | 株式会社东洋发酵 | 发酵物组合物、化妆品组合物和它们的制造方法 |
CN104586735A (zh) * | 2014-12-09 | 2015-05-06 | 美嘉乐(上海)生物科技有限公司 | 干酪乳杆菌发酵大米制备发酵产物滤液的方法及其应用 |
CN106491474A (zh) * | 2016-12-11 | 2017-03-15 | 孙祎 | 一种利用植物复合肽制备祛痘膏的方法 |
-
2019
- 2019-09-18 CN CN201910881356.3A patent/CN110484569A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1518439A (zh) * | 2001-01-31 | 2004-08-04 | �����ɷ� | 化妆料 |
CN102225045A (zh) * | 2006-05-02 | 2011-10-26 | 株式会社东洋发酵 | 发酵物组合物、化妆品组合物和它们的制造方法 |
CN104586735A (zh) * | 2014-12-09 | 2015-05-06 | 美嘉乐(上海)生物科技有限公司 | 干酪乳杆菌发酵大米制备发酵产物滤液的方法及其应用 |
CN106491474A (zh) * | 2016-12-11 | 2017-03-15 | 孙祎 | 一种利用植物复合肽制备祛痘膏的方法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112618464A (zh) * | 2021-01-28 | 2021-04-09 | 广州市玉鑫化妆品有限公司 | 一种酵母菌大米发酵产物滤液的制备方法 |
CN116019761A (zh) * | 2023-02-15 | 2023-04-28 | 广州珀彩化妆品有限公司 | 一种乳酸杆菌大米发酵产物的制备方法 |
CN116602907A (zh) * | 2023-06-20 | 2023-08-18 | 北京工商大学 | 具有乳化性质的发酵液、含其产品及其制备方法和应用 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN110484569A (zh) | 一种米源发酵物及其制备方法与应用 | |
CN103555598B (zh) | 一种食用酵素复合菌剂及其制备方法 | |
CN108517345A (zh) | 一种嗜热栖热菌和酵母菌组合发酵的方法 | |
CN108553403A (zh) | 一种嗜热栖热菌和酵母菌组合发酵产物的用途 | |
CN105816414B (zh) | 一种酵母水及其制备方法与在化妆品中的应用 | |
Satheesh et al. | Production of virgin coconut oil by induced fermentation with Lactobacillus plantarum NDRI strain 184. | |
CN106085991B (zh) | 一种固态发酵制备纳豆激酶的方法 | |
JP6869972B2 (ja) | L−ヒドロキシプロリンを含有する酵母ヤロウィア・リポリティカの菌体もしくは菌体培養物又はこれらの抽出物及びその用途並びにl−ヒドロキシプロリンの製造方法 | |
CN103053893B (zh) | 一种天然花粉发酵产物生产工艺 | |
CN104705571A (zh) | 一种提高谷物膳食纤维中可溶性膳食纤维含量的方法 | |
KR20210037153A (ko) | 새싹삼발효물을 포함하는 화장료 조성물 및 이의 제조방법 | |
CN111789790A (zh) | 一种含有玫瑰发酵液的美白乳液及其制备方法 | |
TWI388343B (zh) | 含有經發酵及酵素作用綠豆萃取液之抗皮膚衰老化妝品成分及其使用方法 | |
CN108185013A (zh) | 一种稳定的凝固型全渣发酵酸豆浆的制备方法 | |
CN106236617A (zh) | 含有谷物和人参花发酵物的皮肤清洁产品及其制备方法 | |
CN109223603A (zh) | 治疗脱发组合物的制备方法 | |
CN104644538B (zh) | 黄芩乳酸菌发酵物、含发酵物的化妆品及制备方法和用途 | |
CN111454863A (zh) | 一种发酵乳杆菌及其在制备具有抗衰老功能的乳酸菌发酵液中的应用 | |
Gallo et al. | Rice fermentation by Lactobacillus paracasei CBAL74 | |
CN114606272B (zh) | 一种粗糙脉孢菌发酵提取物的制备方法及应用 | |
TW202017559A (zh) | 皮膚外用劑組合物 | |
KR20170101672A (ko) | 폴리코사놀이 증대된 보리새싹 발효물 및 그의 제조방법 | |
CN102448319A (zh) | 发酵的大豆基食品 | |
CN106137940A (zh) | 含有谷物和人参果壳发酵物的皮肤清洁产品及其制备方法 | |
JP3678475B2 (ja) | 細胞賦活剤及びこれを配合した皮膚外用剤 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191122 |
|
WD01 | Invention patent application deemed withdrawn after publication |