CN111228372A - Herbal fermentation balance liquid and preparation method thereof - Google Patents
Herbal fermentation balance liquid and preparation method thereof Download PDFInfo
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
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- A61K36/06—Fungi, e.g. yeasts
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/232—Angelica
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
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- A61K36/18—Magnoliophyta (angiosperms)
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- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/482—Cassia, e.g. golden shower tree
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- A61K36/185—Magnoliopsida (dicotyledons)
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- A61K36/18—Magnoliophyta (angiosperms)
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- A61K9/0014—Skin, i.e. galenical aspects of topical compositions
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- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
Abstract
The invention discloses a herbal fermentation balance liquid and a preparation method thereof, the herbal fermentation balance liquid is prepared from a saffron extract, an angelica extract, a cassia seed extract, a palmate rhubarb extract, a polygonum multiflorum extract, a lotus leaf extract, a ivy extract, a liquorice extract, a cinnamon extract, a selfheal leaf extract, a poria cocos extract, a rose extract, a schisandra chinensis fruit extract, an orange peel fermentation extract and a wild hawthorn fruit fermentation extract, and the preparation steps comprise: s1: preparing fermented extract of citrus peel; s2: preparing a fermented extract of the wild hawthorn fruits; s3: mixing the citrus peel fermented extract and the wild hawthorn fruit fermented extract with other extracts in the components, starting stirring, and adding phenoxyethanol, methylparaben and a thickening agent during stirring; s4: detecting pH =5.00-7.00, and then performing radio frequency low-temperature sterilization treatment; s5: bottling, sealing, and making into herbal fermentation balance liquid for regulating endocrine and internal environment, and regulating absorption of small intestine and clearing toxin in vivo.
Description
Technical Field
The invention is applied to the field of balance liquid, and particularly relates to a herbaceous fermentation balance liquid and a preparation method thereof.
Background
Nowadays, people are increasingly pursuing diet, people are required to eat food to allay hunger and saturate belly and benefit the body, the quality of life is improved by means of food nourishing and diet therapy, people are concerned about how to enable the body to better absorb the nutrition of food, the body is stimulated by the way of coating herbal balance liquid on specific acupuncture points or parts of the body to carry out transdermal absorption, the endocrine and the internal environment of the body are adjusted by the natural physical ecological therapy, and how to enable the balance liquid to be absorbed by the body more easily becomes the technical key of balance liquid research and development.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a herbal fermentation balanced liquid and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme: a herbal fermentation balance liquid comprises the following components in parts by weight:
10-15 parts of crocus sativus extract;
7-10 parts of angelica sinensis extract;
7-10 parts of cassia tora extract;
3.5-8 parts of a rheum palmatum extract;
20-25 parts of polygonum multiflorum extract;
20-30 parts of lotus leaf extract;
10-15 parts of ivy extract;
2.5-7.5 parts of licorice extract;
10-12 parts of cinnamon extract;
8-10 parts of selfheal leaf extract;
10-12 parts of poria cocos extract;
5-8 parts of rose extract;
4.5-9 parts of schisandra fruit extract;
20-30 parts of citrus peel fermentation extract;
15-18 parts of wild hawthorn fruit fermentation extract;
0.5-1.5 parts of antibacterial agent;
0.6-1.2 parts of preservative.
Further, the antibacterial agent is phenoxyethanol.
Further, the preservative is methyl hydroxybenzoate.
A preparation method of a herbal fermentation balanced solution comprises the following steps:
s1: weighing citrus peel, cleaning, cutting into blocks, placing into a sterilized fermentation tank, adding complex microbial inoculum, controlling the temperature of a fermentation chamber to be 25-35 ℃, fermenting for 7-10 days in an open manner, and filtering the fermentation liquor by using 200-mesh filter cloth to obtain a citrus peel fermentation extract;
s2: weighing wild hawthorn fruits, cleaning, peeling, removing kernels, cutting into blocks, putting into a sterilized fermentation tank, adding a compound microbial inoculum, controlling the temperature of a fermentation chamber to be 30-35 ℃, fermenting for 7-10 days in an open manner, and filtering fermentation liquor by using 200-mesh filter cloth to prepare a wild hawthorn fruit fermentation extract;
s3: mixing the citrus peel fermented extract and the wild hawthorn fruit fermented extract with other extracts in the components, starting stirring, and adding phenoxyethanol, methylparaben and a thickening agent during stirring;
s4: detecting pH =5.00-7.00, and then performing radio frequency low-temperature sterilization treatment;
s5: bottling and sealing to obtain the herbal fermentation balanced liquid.
Further, in step S2, the composite microbial agent is composed of lactobacillus plantarum, bacillus subtilis, and cellulose-decomposing bacteria at a mass ratio of 1:0.9: 1.2.
Further, the lactobacillus plantarum content in the fermentation broth is 1.04-1.08 × 105CFU/L, the content of Bacillus subtilis is 2.3-2.5 multiplied by 106CFU/L, cellulose decomposition bacteria content of 3-3.5 × 106CFU/L。
Further, the radio frequency low temperature sterilization conditions in step S4 are as follows: fixed frequency 27.3-27.5MHz, radio frequency processing time 280 s.
By adopting the technical scheme, the extracting solution is obtained after the citrus peel and the wild hawthorn fruit are fermented, so that the fermentation degree and the vitamin content in the extracting solution are higher, the fermented extracting solution can be more easily absorbed by a human body when being smeared on acupuncture points, abdomens and other body parts of a user due to a large amount of vitamins and probiotics in the fermented extracting solution, and the human body can obtain more probiotics and vitamins through transdermal absorption, so that the food absorption capacity of the human body is improved, the endocrine and internal environment of the human body are adjusted, and the effects of clearing, nourishing, regulating, absorbing and clearing toxins in the small intestine are achieved.
Detailed Description
Example 1:
a herbal fermentation balance liquid comprises the following components in parts by weight:
12 parts of crocus sativus extract;
8 parts of angelica sinensis extract;
8 parts of cassia tora extract;
6.5 parts of rhubarb palmate extract;
22 parts of polygonum multiflorum extract;
25 parts of lotus leaf extract;
13 parts of ivy extract;
4.5 parts of licorice extract;
11 parts of cinnamon extract;
9 parts of selfheal leaf extract;
11 parts of poria cocos extract;
7 parts of rose extract;
7 parts of schisandra fruit extract;
15 parts of citrus peel fermentation extract;
17 parts of wild hawthorn fruit fermentation extract;
1 part of an antibacterial agent;
1 part of preservative.
Further, the antibacterial agent is phenoxyethanol.
Further, the preservative is methyl hydroxybenzoate.
A preparation method of a herbal fermentation balanced solution comprises the following steps:
s1: weighing citrus peel, cleaning, cutting into blocks, putting into a sterilized fermentation tank, adding a complex microbial inoculum, controlling the temperature of a fermentation chamber to be 30 ℃, carrying out open fermentation for 9 days, and filtering the fermentation liquor by using 200-mesh filter cloth to prepare a citrus peel fermentation extract;
s2: weighing wild hawthorn fruits, cleaning, peeling, removing kernels, cutting into blocks, putting into a sterilized fermentation tank, adding a compound microbial inoculum, controlling the temperature of the fermentation chamber to be 35 ℃, carrying out open fermentation for 8 days, and filtering the fermentation liquor by using 200-mesh filter cloth to prepare a wild hawthorn fruit fermentation extract;
s3: mixing the citrus peel fermented extract and the wild hawthorn fruit fermented extract with other extracts in the components, starting stirring, and adding phenoxyethanol, methylparaben and a thickening agent during stirring;
s4: detecting pH =5.00-7.00, and then performing radio frequency low-temperature sterilization treatment;
s5: bottling and sealing to obtain the herbal fermentation balanced liquid.
Further, in step S2, the composite microbial agent is composed of lactobacillus plantarum, bacillus subtilis, and cellulose-decomposing bacteria at a mass ratio of 1:0.9: 1.2.
Further, the lactobacillus plantarum content in the fermentation broth is 1.04-1.08 × 105CFU/L, the content of Bacillus subtilis is 2.3-2.5 multiplied by 106CFU/L, cellulose decomposition bacteria content of 3-3.5 × 106CFU/L。
Further, the radio frequency low temperature sterilization conditions in step S4 are as follows: fixed frequency 27.4MHz, rf processing time 280 s.
The user pours the product into the palm twice a day, applies the product to the abdomen evenly, and rubs and massages the product until the product is absorbed by the skin.
Example 2:
a herbal fermentation balance liquid comprises the following components in parts by weight:
10 parts of crocus sativus extract;
7 parts of angelica sinensis extract;
7 parts of cassia tora extract;
3.5 parts of rhubarb palmate extract;
20 parts of polygonum multiflorum extract;
20 parts of lotus leaf extract;
10 parts of ivy extract;
2.5 parts of licorice extract;
10 parts of cinnamon extract;
8 parts of selfheal leaf extract;
10 parts of poria cocos extract;
5 parts of rose extract;
4.5 parts of schisandra fruit extract;
20 parts of citrus peel fermentation extract;
15 parts of wild hawthorn fruit fermentation extract;
0.5 part of an antibacterial agent;
0.6 part of preservative.
Further, the antibacterial agent is phenoxyethanol.
Further, the preservative is methyl hydroxybenzoate.
A preparation method of a herbal fermentation balanced solution comprises the following steps:
s1: weighing citrus peel, cleaning, cutting into blocks, putting into a sterilized fermentation tank, adding a complex microbial inoculum, controlling the temperature of a fermentation chamber to be 25 ℃, carrying out open fermentation for 7 days, and filtering the fermentation liquor by using 200-mesh filter cloth to prepare a citrus peel fermentation extract;
s2: weighing wild hawthorn fruits, cleaning, peeling, removing kernels, cutting into blocks, putting into a sterilized fermentation tank, adding a compound microbial inoculum, controlling the temperature of a fermentation chamber to be 30 ℃, carrying out open fermentation for 7 days, and filtering fermentation liquor by using 200-mesh filter cloth to prepare a wild hawthorn fruit fermentation extract;
s3: mixing the citrus peel fermented extract and the wild hawthorn fruit fermented extract with other extracts in the components, starting stirring, and adding phenoxyethanol, methylparaben and a thickening agent during stirring;
s4: detecting pH =5.00-7.00, and then performing radio frequency low-temperature sterilization treatment;
s5: bottling and sealing to obtain the herbal fermentation balanced liquid.
Further, in step S2, the composite microbial agent is composed of lactobacillus plantarum, bacillus subtilis, and cellulose-decomposing bacteria at a mass ratio of 1:0.9: 1.2.
Further, the lactobacillus plantarum content in the fermentation broth is 1.04-1.08 × 105CFU/L, the content of Bacillus subtilis is 2.3-2.5 multiplied by 106CFU/L, cellulose decomposition bacteria content of 3-3.5 × 106CFU/L。
Further, the radio frequency low temperature sterilization conditions in step S4 are as follows: fixed frequency 27.3MHz, rf processing time 280 s.
The user pours the product into the palm twice a day, applies the product to the abdomen evenly, and rubs and massages the product until the product is absorbed by the skin.
Example 3:
a herbal fermentation balance liquid comprises the following components in parts by weight:
15 parts of crocus sativus extract;
10 parts of angelica sinensis extract;
10 parts of cassia tora extract;
8 parts of a rheum palmatum extract;
25 parts of polygonum multiflorum extract;
30 parts of lotus leaf extract;
15 parts of ivy extract;
7.5 parts of licorice extract;
12 parts of cinnamon extract;
10 parts of selfheal leaf extract;
12 parts of poria cocos extract;
8 parts of rose extract;
9 parts of schisandra fruit extract;
30 parts of citrus peel fermentation extract;
18 parts of wild hawthorn fruit fermentation extract;
1.5 parts of an antibacterial agent;
1.2 parts of preservative.
Further, the antibacterial agent is phenoxyethanol.
Further, the preservative is methyl hydroxybenzoate.
A preparation method of a herbal fermentation balanced solution comprises the following steps:
s1: weighing citrus peel, cleaning, cutting into blocks, putting into a sterilized fermentation tank, adding a complex microbial inoculum, controlling the temperature of a fermentation chamber to be 35 ℃, carrying out open fermentation for 10 days, and filtering the fermentation liquor by using 200-mesh filter cloth to prepare a citrus peel fermentation extract;
s2: weighing wild hawthorn fruits, cleaning, peeling, removing kernels, cutting into blocks, putting into a sterilized fermentation tank, adding a compound microbial inoculum, controlling the temperature of the fermentation chamber to be 35 ℃, carrying out open fermentation for 10 days, and filtering the fermentation liquor by using 200-mesh filter cloth to prepare a wild hawthorn fruit fermentation extract;
s3: mixing the citrus peel fermented extract and the wild hawthorn fruit fermented extract with other extracts in the components, starting stirring, and adding phenoxyethanol, methylparaben and a thickening agent during stirring;
s4: detecting pH =5.00-7.00, and then performing radio frequency low-temperature sterilization treatment;
s5: bottling and sealing to obtain the herbal fermentation balanced liquid.
Further, in step S2, the composite microbial agent is composed of lactobacillus plantarum, bacillus subtilis, and cellulose-decomposing bacteria at a mass ratio of 1:0.9: 1.2.
Further, the lactobacillus plantarum content in the fermentation broth is 1.04-1.08 × 105CFU/L, the content of Bacillus subtilis is 2.3-2.5 multiplied by 106CFU/L, cellulose decomposition bacteria content of 3-3.5 × 106CFU/L。
Further, the radio frequency low temperature sterilization conditions in step S4 are as follows: fixed frequency 27.5MHz, rf processing time 280 s.
The user pours the product into the palm twice a day, applies the product to the abdomen evenly, and rubs and massages the product until the product is absorbed by the skin.
Application example
Application example 1:
trial and satisfaction survey of the herbal fermentation balanced solution prepared in example 1:
selecting 100 subjects of 35-65 years old, 50 male and 50 female, and having symptoms of intestinal dysfunction, endocrine disturbance and the like. During the trial period, the patient pours the product onto the palm of the hand and evenly coats the product on the abdomen twice a day in the morning and at night, the product is continuously used for 60 days, and the health care product or the medicine which influences the efficacy of the tested sample is judged without taking other health care products or medicines during the sample eating period. After 60 days, the herbal fermentation equilibrium liquid is investigated for skin feeling and satisfaction degree of the regulation effect on intestinal discomfort symptoms such as intestinal dysfunction and endocrine dyscrasia, and the investigation result is shown in the following table 1:
as can be seen from Table 1, the herbal fermentation equilibrium liquid prepared by the invention has good skin-friendly and intestinal tract adjusting effects; wherein 85% of patients are satisfied with the skin-friendly feeling, and 72% of patients are satisfied with the intestinal tract adjusting effect, thus being suitable for further popularization.
Application example 2:
the herbal fermentation balance liquid in the example 1 is used for conditioning patients with symptoms such as intestinal dysfunction, endocrine dyscrasia and the like, and obvious curative effects are achieved, wherein typical cases are as follows:
1. in a Jiang, a male and a 38-year-old patient have no regular diet due to long-term overtime and constant diet, and have poor gastrointestinal functions all the time, after the herbal fermentation balanced liquid of the embodiment 1 of the invention is used for 40 days, the gastrointestinal functions are obviously improved, no dizziness is felt, and the stomach is not difficult to feel any more. The herbal fermentation balance made in example 1 of the present invention is now often used.
2. Liu Yi, female, 55 years old, patients with life habits and age problems, endocrine disorder, facial oil secretion in large quantities and pimples, after 60 days of using the herbal fermentation balanced liquid of the embodiment 1 of the invention, the facial oil secretion problem is obviously improved, and the pimples symptoms are also relieved. The herbal fermentation balance made in example 1 of the present invention is now often used.
3. After the herbal fermentation balanced liquid disclosed by the embodiment 1 of the invention is used for 60 days, the digestion capacity of intestines and stomach is obviously improved, and the weight of three meals reasonably rises to return to a normal level. The herbal fermentation balance made in example 1 of the present invention is now often used.
Claims (7)
1. A herbaceous fermentation equilibrium liquid is characterized in that: the paint comprises the following components in parts by weight:
2. the herbal fermentation balance of claim 1, wherein: the antibacterial agent is phenoxyethanol.
3. The herbal fermentation balance of claim 1, wherein: the preservative is methyl hydroxybenzoate.
4. A method for preparing an herbal fermentation equilibrium liquid as claimed in claim 1, wherein: which comprises the following steps:
s1: weighing citrus peel, cleaning, cutting into blocks, placing into a sterilized fermentation tank, adding complex microbial inoculum, controlling the temperature of a fermentation chamber to be 25-35 ℃, fermenting for 7-10 days in an open manner, and filtering the fermentation liquor by using 200-mesh filter cloth to obtain a citrus peel fermentation extract;
s2: weighing wild hawthorn fruits, cleaning, peeling, removing kernels, cutting into blocks, putting into a sterilized fermentation tank, adding a compound microbial inoculum, controlling the temperature of a fermentation chamber to be 30-35 ℃, fermenting for 7-10 days in an open manner, and filtering fermentation liquor by using 200-mesh filter cloth to prepare a wild hawthorn fruit fermentation extract;
s3: mixing the citrus peel fermented extract and the wild hawthorn fruit fermented extract with other extracts in the components, starting stirring, and adding phenoxyethanol, methylparaben and a thickening agent during stirring;
s4: detecting pH value to 5.00-7.00, and performing radio frequency low temperature sterilization treatment;
s5: bottling and sealing to obtain the herbal fermentation balanced liquid.
5. The method for preparing a herbal fermentation equilibrium liquid according to claim 2, wherein: the composite microbial inoculum in the step S2 is composed of lactobacillus plantarum, bacillus subtilis and cellulose decomposition bacteria in a mass ratio of 1:0.9: 1.2.
6. The method for preparing a herbal fermentation equilibrium liquid according to claim 2, wherein: the lactobacillus plantarum content in the fermentation liquor is 1.04-1.08 × 105CFU/L, the content of Bacillus subtilis is 2.3-2.5 multiplied by 106CFU/L, cellulose decomposition bacteria content of 3-3.5 × 106CFU/L。
7. The method for preparing a herbal fermentation equilibrium liquid according to claim 2, wherein: the radio frequency low-temperature sterilization conditions in the step S4 are as follows: fixed frequency 27.3-27.5MHz, radio frequency processing time 280 s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010169830.2A CN111228372A (en) | 2020-03-12 | 2020-03-12 | Herbal fermentation balance liquid and preparation method thereof |
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| CN116196364A (en) * | 2023-01-09 | 2023-06-02 | 深圳大学 | Application of crocus sativus waste extract in preparation of medicines for preventing and/or treating intestinal inflammation diseases |
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