CN111096944A - Method for preparing perfume by fermenting natural plants - Google Patents
Method for preparing perfume by fermenting natural plants Download PDFInfo
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- CN111096944A CN111096944A CN202010102881.3A CN202010102881A CN111096944A CN 111096944 A CN111096944 A CN 111096944A CN 202010102881 A CN202010102881 A CN 202010102881A CN 111096944 A CN111096944 A CN 111096944A
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- 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]
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- 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]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q13/00—Formulations or additives for perfume preparations
-
- 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
- A61K2800/805—Corresponding aspects not provided for by any of codes A61K2800/81 - A61K2800/95
-
- 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
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- Engineering & Computer Science (AREA)
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- Fats And Perfumes (AREA)
Abstract
The invention provides a method for preparing perfume by fermenting natural plants, belongs to the field of daily chemicals, and aims to solve the problems that the existing method for preparing the natural perfume is complex in process and high in price. The method comprises the following steps: selecting and pulverizing plant spice; soaking the plant spice in water according to the mass ratio of the plant spice to the water of 1:50-100, uniformly mixing to form spice liquid, and soaking for 6-10 hours; heating the soaked spice liquid to boil for 10-20 min, stopping heating, and cooling to 25-30 deg.C; adding the fermentation bacteria into the cooled spice liquid according to the mass ratio of the fermentation bacteria to the plant spice of 1:40-50, uniformly stirring, simultaneously adding the culture medium into the cooled spice liquid according to the mass ratio of the fermentation bacteria to the culture medium of 1:10-30, transferring the spice liquid containing the fermentation bacteria and the culture medium into a fermentation tank, controlling the temperature to be 25-30 ℃, sealing the tank opening, and standing in the dark for 3-5 months for fermentation; removing impurities, removing precipitate and filtering.
Description
Technical Field
The invention relates to the technical field of daily chemicals, in particular to a method for preparing perfume by fermenting natural plants.
Background
The perfume is common cosmetics in daily life, and is produced through distilling or solvent extracting plant essential oil, pre-treatment of essential oil, alcohol, water and other material, compounding in certain proportion, and other steps. However, the distillation and extraction processes are complicated and tedious, which results in high price of natural perfume, so that the use of perfume has historically been a valuable exclusive product.
With the development of science and technology, the synthetic essence is gradually developed, so people can also produce perfume by a chemical synthesis method, the perfume is simple to manufacture, the price is reduced, and the perfume is more popular in use. However, the chemically synthesized perfume usually contains aldehyde, ester and other components harmful to human body, and compared with the synthesized perfume, the green and environment-friendly pure natural plant perfume is more popular with people. However, how to reduce the manufacturing cost of the natural perfume and simplify the process has great significance for the wide use of the natural perfume.
Disclosure of Invention
The invention provides a method for preparing perfume by fermenting natural plants, which aims to solve the technical problem that the process for preparing natural perfume is complex and fussy, so that the natural perfume is high in price.
In order to solve the technical problems, the invention adopts the technical scheme that:
a method for preparing perfume by fermenting natural plants comprises the following steps:
s1, selecting: selecting plant perfume according to the fragrance requirement of the perfume, and crushing the plant perfume;
s2, soaking: soaking the plant spice in water according to the mass ratio of the plant spice to the water of 1:50-100, uniformly mixing to form spice liquid, and soaking for 6-10 hours;
s3, cooking: heating the soaked spice liquid to boil for 10-20 min, stopping heating, and cooling to 25-30 deg.C;
s4, fermentation: adding the fermentation bacteria into the cooled spice liquid according to the mass ratio of the fermentation bacteria to the plant spice of 1:40-50, uniformly stirring, simultaneously adding the culture medium into the cooled spice liquid according to the mass ratio of the fermentation bacteria to the culture medium of 1:10-30, transferring the spice liquid containing the fermentation bacteria and the culture medium into a fermentation tank, controlling the temperature to be 25-30 ℃, sealing the tank opening, standing in the dark for 3-5 months for fermentation, and shaking the liquid in the tank uniformly at irregular intervals during the fermentation period;
s5, removing impurities, removing precipitates and filtering: filtering the fermented spice liquid, and taking filtrate;
s6, color removal: performing color removal treatment on the filtrate;
s7, secondary filtration: and carrying out secondary filtration on the precipitate or impurities introduced after color removal to obtain a finished product.
Optionally, the plant spice in S1 is a plant spice or a mixture of plant spices selected according to the fragrance requirement of the perfume.
Optionally, the fermentation bacteria is distiller's yeast, and the culture medium is sucrose.
The invention has the beneficial effects that:
the perfume prepared by the method has fragrant smell, richer fragrance than the original plant, is prepared from pure natural substances, does not contain synthetic compound components, has no irritation to skin, and has high safety. Therefore, compared with the background art, the invention has the advantages of simple process, lower cost, no irritation to skin, high safety and the like.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example 1
The method for preparing the perfume by fermenting the natural plants in the embodiment comprises the following steps:
s1, selecting: selecting plant perfume according to perfume fragrance requirement, and pulverizing the plant perfume.
Wherein the plant spice in S1 is one or more plant spices selected according to the fragrance requirement of perfume. If the perfume to be prepared is a plant fragrance, the plant fragrance is selected as one. If the perfume to be prepared is a mixed fragrance of several plant fragrances, the plant fragrances are selected from a plurality of plant fragrances. It is noted that when the plant aroma is a mixture of a plurality of plant aromas, the amount of each plant aroma is determined according to the aroma requirement of the perfume to be prepared. For example, the perfume to be prepared is the mixed fragrance of clove and lavender, and the clove taste is greater than that of the lavender, so that the mass of clove in the selected plant perfume is greater than that of the lavender.
The plant spice in the embodiment of the invention can be clove, lavender, mint, myrrh, rosemary, thyme, cedar or citronella and the like. That is, the methods provided by the embodiments of the present invention are applicable to the preparation of natural perfumes based on any botanical perfume, not just the botanical perfumes listed herein.
S2, soaking: soaking the plant spice in water according to the mass ratio of the plant spice to the water of 1:50, uniformly mixing to form spice liquid, and soaking for 6 hours.
S3, cooking: heating the soaked spice liquid to boil for 10 min, stopping heating, and cooling to 25 deg.C.
S4, fermentation: adding the fermentation bacteria into the cooled spice liquid according to the mass ratio of the fermentation bacteria to the plant spice of 1:40, uniformly stirring, simultaneously adding the culture medium into the cooled spice liquid according to the mass ratio of the fermentation bacteria to the culture medium of 1:10, transferring the spice liquid containing the fermentation bacteria and the culture medium into a fermentation tank, controlling the temperature to be 25 ℃, sealing the tank opening, and standing in the dark for 3 months for fermentation, wherein the liquid in the tank is uniformly shaken at irregular intervals during the fermentation.
Optionally, the fermentation bacteria is distiller's yeast, and the culture medium is sucrose. Of course, other substances can be selected for the fermentation tubes and the culture medium in the embodiment of the present invention, and this embodiment is not limited thereto.
The fermentation process can change macromolecules in the plant perfume into volatile micromolecules and generate special smells different from the original plant perfume, so that the fragrance is richer; meanwhile, the toxicity of the plant spice can be decomposed in the fermentation process, so that the toxic and side effects of the plant spice are weakened. Therefore, the method for preparing the perfume through fermentation is a method with simple operation process and lower cost.
S5, removing impurities, removing precipitates and filtering: filtering the fermented spice liquid, and taking the filtrate.
S6, color removal: and (5) performing color removal treatment on the filtrate. Wherein, the color removing method adopts the existing color removing method.
S7, secondary filtration: and carrying out secondary filtration on the precipitate or impurities introduced after color removal to obtain a finished product.
Example 2
The method for preparing the perfume by fermenting the natural plants in the embodiment comprises the following steps:
s1, selecting: selecting plant perfume according to perfume fragrance requirement, and pulverizing the plant perfume.
Wherein the plant spice in S1 is one or more plant spices selected according to the fragrance requirement of perfume. If the perfume to be prepared is a plant fragrance, the plant fragrance is selected as one. If the perfume to be prepared is a mixed fragrance of several plant fragrances, the plant fragrances are selected from a plurality of plant fragrances. It is noted that when the plant aroma is a mixture of a plurality of plant aromas, the amount of each plant aroma is determined according to the aroma requirement of the perfume to be prepared. For example, the perfume to be prepared is the mixed fragrance of clove and lavender, and the clove taste is greater than that of the lavender, so that the mass of clove in the selected plant perfume is greater than that of the lavender.
The plant spice in the embodiment of the invention can be clove, lavender, mint, myrrh, rosemary, thyme, cedar or citronella and the like. That is, the methods provided by the embodiments of the present invention are applicable to the preparation of natural perfumes based on any botanical perfume, not just the botanical perfumes listed herein.
S2, soaking: soaking the plant spice in water according to the mass ratio of the plant spice to the water of 1:100, uniformly mixing to form spice liquid, and soaking for 10 hours.
S3, cooking: heating the soaked spice liquid to boil for 20 minutes, stopping heating, and cooling to 30 ℃.
S4, fermentation: adding the fermentation bacteria into the cooled spice liquid according to the mass ratio of the fermentation bacteria to the plant spice of 1:50, uniformly stirring, simultaneously adding the culture medium into the cooled spice liquid according to the mass ratio of the fermentation bacteria to the culture medium of 1:30, transferring the spice liquid containing the fermentation bacteria and the culture medium into a fermentation tank, controlling the temperature to be 30 ℃, sealing the tank opening, standing for 5 months in a dark place for fermentation, and shaking the liquid in the tank uniformly at irregular intervals during the fermentation.
Optionally, the fermentation bacteria is distiller's yeast, and the culture medium is sucrose. Of course, other substances can be selected for the fermentation tubes and the culture medium in the embodiment of the present invention, and this embodiment is not limited thereto.
The fermentation process can change macromolecules in the plant perfume into volatile micromolecules and generate special smells different from the original plant perfume, so that the fragrance is richer; meanwhile, the toxicity of the plant spice can be decomposed in the fermentation process, so that the toxic and side effects of the plant spice are weakened. Therefore, the method for preparing the perfume through fermentation is a method with simple operation process and lower cost.
S5, removing impurities, removing precipitates and filtering: filtering the fermented spice liquid, and taking the filtrate.
S6, color removal: and (5) performing color removal treatment on the filtrate. Wherein, the color removing method adopts the existing color removing method.
S7, secondary filtration: and carrying out secondary filtration on the precipitate or impurities introduced after color removal to obtain a finished product.
Example 3
The method for preparing the perfume by fermenting the natural plants in the embodiment comprises the following steps:
s1, selecting: selecting plant perfume according to perfume fragrance requirement, and pulverizing the plant perfume.
Wherein the plant spice in S1 is one or more plant spices selected according to the fragrance requirement of perfume. If the perfume to be prepared is a plant fragrance, the plant fragrance is selected as one. If the perfume to be prepared is a mixed fragrance of several plant fragrances, the plant fragrances are selected from a plurality of plant fragrances. It is noted that when the plant aroma is a mixture of a plurality of plant aromas, the amount of each plant aroma is determined according to the aroma requirement of the perfume to be prepared. For example, the perfume to be prepared is the mixed fragrance of clove and lavender, and the clove taste is greater than that of the lavender, so that the mass of clove in the selected plant perfume is greater than that of the lavender.
The plant spice in the embodiment of the invention can be clove, lavender, mint, myrrh, rosemary, thyme, cedar or citronella and the like. That is, the methods provided by the embodiments of the present invention are applicable to the preparation of natural perfumes based on any botanical perfume, not just the botanical perfumes listed herein.
S2, soaking: soaking the plant spice in water according to the mass ratio of the plant spice to the water of 1:75, uniformly mixing to form spice liquid, and soaking for 8 hours.
S3, cooking: heating the soaked spice liquid to boil for 15 minutes, stopping heating, and cooling to 28 deg.C.
S4, fermentation: adding the fermentation bacteria into the cooled spice liquid according to the mass ratio of the fermentation bacteria to the plant spice of 1:45, uniformly stirring, simultaneously adding the culture medium into the cooled spice liquid according to the mass ratio of the fermentation bacteria to the culture medium of 1:20, transferring the spice liquid containing the fermentation bacteria and the culture medium into a fermentation tank, controlling the temperature to be 28 ℃, sealing the tank opening, and standing in the dark for 4 months for fermentation, wherein the liquid in the tank is uniformly shaken at irregular intervals during the fermentation.
Optionally, the fermentation bacteria is distiller's yeast, and the culture medium is sucrose. Of course, other substances can be selected for the fermentation tubes and the culture medium in the embodiment of the present invention, and this embodiment is not limited thereto.
The fermentation process can change macromolecules in the plant perfume into volatile micromolecules and generate special smells different from the original plant perfume, so that the fragrance is richer; meanwhile, the toxicity of the plant spice can be decomposed in the fermentation process, so that the toxic and side effects of the plant spice are weakened. Therefore, the method for preparing the perfume through fermentation is a method with simple operation process and lower cost.
S5, removing impurities, removing precipitates and filtering: filtering the fermented spice liquid, and taking the filtrate.
S6, color removal: and (5) performing color removal treatment on the filtrate. Wherein, the color removing method adopts the existing color removing method.
S7, secondary filtration: and carrying out secondary filtration on the precipitate or impurities introduced after color removal to obtain a finished product.
It will be understood that the above embodiments are merely exemplary embodiments taken to illustrate the principles of the present invention, which is not limited thereto. It will be apparent to those skilled in the art that various modifications and improvements can be made without departing from the spirit and substance of the invention, and these modifications and improvements are also considered to be within the scope of the invention.
Claims (3)
1. A method for preparing perfume by fermenting natural plants is characterized by comprising the following steps:
s1, selecting: selecting plant perfume according to the fragrance requirement of the perfume, and crushing the plant perfume;
s2, soaking: soaking the plant spice in water according to the mass ratio of the plant spice to the water of 1:50-100, uniformly mixing to form spice liquid, and soaking for 6-10 hours;
s3, cooking: heating the soaked spice liquid to boil for 10-20 min, stopping heating, and cooling to 25-30 deg.C;
s4, fermentation: adding the fermentation bacteria into the cooled spice liquid according to the mass ratio of the fermentation bacteria to the plant spice of 1:40-50, uniformly stirring, simultaneously adding the culture medium into the cooled spice liquid according to the mass ratio of the fermentation bacteria to the culture medium of 1:10-30, transferring the spice liquid containing the fermentation bacteria and the culture medium into a fermentation tank, controlling the temperature to be 25-30 ℃, sealing the tank opening, standing in the dark for 3-5 months for fermentation, and shaking the liquid in the tank uniformly at irregular intervals during the fermentation period;
s5, removing impurities, removing precipitates and filtering: filtering the fermented spice liquid, and taking filtrate;
s6, color removal: performing color removal treatment on the filtrate;
s7, secondary filtration: and carrying out secondary filtration on the precipitate or impurities introduced after color removal to obtain a finished product.
2. The method for preparing perfume by fermenting natural plants according to claim 1, wherein the plant spice in S1 is a plant spice or a mixture of plant spices selected according to the fragrance requirement of perfume.
3. The method for preparing perfume by fermenting natural plants according to claim 1 or 2, wherein the fermenting bacteria is distiller's yeast and the culture medium is sucrose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010102881.3A CN111096944A (en) | 2020-02-19 | 2020-02-19 | Method for preparing perfume by fermenting natural plants |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010102881.3A CN111096944A (en) | 2020-02-19 | 2020-02-19 | Method for preparing perfume by fermenting natural plants |
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| CN111096944A true CN111096944A (en) | 2020-05-05 |
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| CN202010102881.3A Pending CN111096944A (en) | 2020-02-19 | 2020-02-19 | Method for preparing perfume by fermenting natural plants |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112057384A (en) * | 2020-09-27 | 2020-12-11 | 南京绿瞬电子科技有限公司 | Man perfume and preparation method thereof |
| CN112402672A (en) * | 2020-11-25 | 2021-02-26 | 上海滴丝生物科技有限公司 | Sodium joss-stick with space purification and bacteriostasis functions and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593383A (en) * | 2004-07-13 | 2005-03-16 | 门翠萍 | Natural plant skin care product for beautifying |
| CN103642610A (en) * | 2013-12-26 | 2014-03-19 | 苏州科大微龙信息技术有限公司 | Enzyme SOD (Superoxide Dismutase) perfume soap and preparation method thereof |
| CN108379133A (en) * | 2016-12-09 | 2018-08-10 | 侯春华 | Chinese medicine cosmetics and skincare product |
| CN110692896A (en) * | 2019-09-27 | 2020-01-17 | 山西大学 | Natural preservative prepared by fermenting spice and preparation method thereof |
-
2020
- 2020-02-19 CN CN202010102881.3A patent/CN111096944A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593383A (en) * | 2004-07-13 | 2005-03-16 | 门翠萍 | Natural plant skin care product for beautifying |
| CN103642610A (en) * | 2013-12-26 | 2014-03-19 | 苏州科大微龙信息技术有限公司 | Enzyme SOD (Superoxide Dismutase) perfume soap and preparation method thereof |
| CN108379133A (en) * | 2016-12-09 | 2018-08-10 | 侯春华 | Chinese medicine cosmetics and skincare product |
| CN110692896A (en) * | 2019-09-27 | 2020-01-17 | 山西大学 | Natural preservative prepared by fermenting spice and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112057384A (en) * | 2020-09-27 | 2020-12-11 | 南京绿瞬电子科技有限公司 | Man perfume and preparation method thereof |
| CN112402672A (en) * | 2020-11-25 | 2021-02-26 | 上海滴丝生物科技有限公司 | Sodium joss-stick with space purification and bacteriostasis functions and preparation process thereof |
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