CN111358735A - Lactobacillus rice fermentation product and preparation method thereof - Google Patents
Lactobacillus rice fermentation product and preparation method thereof Download PDFInfo
- Publication number
- CN111358735A CN111358735A CN202010315397.9A CN202010315397A CN111358735A CN 111358735 A CN111358735 A CN 111358735A CN 202010315397 A CN202010315397 A CN 202010315397A CN 111358735 A CN111358735 A CN 111358735A
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- Prior art keywords
- lactobacillus
- rice
- fermentation
- cooling
- temperature
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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]
-
- 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
- A61K8/99—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from microorganisms other than algae or fungi, e.g. protozoa or bacteria
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- 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
- A61Q19/08—Anti-ageing 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
- A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
- A61K2800/52—Stabilizers
- A61K2800/522—Antioxidants; Radical scavengers
-
- 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
Abstract
The invention discloses a lactobacillus rice fermentation product and a preparation method thereof, relating to the technical field of related production of microbial cosmetic raw materials, and comprising rice, lactobacillus casei liquid, lysozyme and a protective agent. The preparation method comprises the following steps: boiling 1-10% rice in purified water for 1 hr, cooling to room temperature, filtering with 200 mesh sieve, and sterilizing at 115 deg.C for 20 min; after sterilization, cooling to room temperature, inoculating 1.5-3.5% lactobacillus casei liquid, fermenting for 48 hours at 37 ℃; the fermentation end point is that the pH value of the fermentation liquor is less than 4.0, if the pH value is not less than 4.0 in 48 hours, the fermentation is continued; after fermentation, 0.1 to 1.0 percent of lysozyme is added, and enzymolysis is carried out for 10 to 60 minutes at the temperature of between 30 and 40 ℃; after the enzymolysis is finished, 5 to 20 percent of trehalose is added as a protective agent and is thermally cracked at the temperature of between 80 and 100 ℃; after cooling, the mixture is preserved at normal temperature. The invention can solve the problem of reduced activity of substances for removing free radicals in the production process of lactobacillus rice fermentation products.
Description
Technical Field
The invention relates to the technical field of related production of microbial cosmetic raw materials, in particular to a lactobacillus rice fermentation product and a preparation method thereof.
Background
The lactobacillus used in the invention is lactobacillus casei which is one of intestinal flora of human body, the lactobacillus casei belongs to lactobacillus and is one of normal flora of human body, the intestinal adhesion is strong, the capability of being planted in the intestinal tract is strong, and the lactobacillus casei has important physiological health care functions of promoting lactose digestion and absorption, improving protein vitamin absorption, reducing serum cholesterol, improving organism immunity, inhibiting tumor generation, regulating intestinal health, delaying organism aging and the like, and is lactobacillus with more function researches, so the lactobacillus casei has extremely high application value. The lactobacillus rice fermentation product is a natural active cosmetic raw material with wide application, and the raw material is cultured, inactivated and decomposed by lactobacillus casei to obtain a metabolite, a cytoplasm segment, a cell wall component and a polysaccharide complex; the raw material is rich in nisin, has broad-spectrum antibacterial property, has strong inhibition effect on gram-positive bacteria and gram-negative bacteria, and has antibacterial and anti-inflammatory effects; in addition, the composition can strengthen the metabolism of the horny layer, can capture free radicals, inhibits the peroxidation of lipid, and has the functions of whitening and resisting aging; the product is rich in nutrients, and has skin nourishing effect.
In the prior art, due to the limitation of the production process, the free radical clearance of the produced microbial cosmetic raw material is greatly attenuated, and an excessively severe production process can cause a large amount of active substances for clearing free radicals to lose activity, so that the antioxidant activity of the microbial cosmetic raw material is reduced, and the production cost is increased under the condition of the same activity, so that the current situation needs to be solved urgently.
Disclosure of Invention
In order to overcome the technical problems, the invention provides a preparation method of a lactobacillus rice fermentation product, which can solve the problem of reduced activity of substances for removing free radicals in the production process of the lactobacillus rice fermentation product.
The technical scheme adopted by the invention for solving the technical problems is as follows: a lactobacillus rice fermentation product comprises rice, lactobacillus casei liquid, lysozyme and protective agent.
The mass fraction of the rice is 1% -10%, the mass fraction of the lactobacillus casei bacterial liquid is 1.5% -3.5%, the mass fraction of the lysomycete is 0.1% -1.0%, and the mass fraction of the protective agent is 5% -20%.
The protective agent is trehalose.
A preparation method of lactobacillus rice fermentation product comprises the following steps:
s1, boiling 1-10% of rice in purified water for 1 hour, cooling to room temperature, filtering with 200 mesh sieve, and sterilizing at 115 deg.C for 20 min;
s2, sterilizing, cooling to room temperature, inoculating 1.5-3.5% Lactobacillus casei liquid, and fermenting at 37 deg.C for 48 hr;
s3, the fermentation end point is that the pH value of the fermentation liquor is less than 4.0, if the pH value is not less than 4.0 in 48 hours, the fermentation is continued;
s4: after fermentation, 0.1 to 1.0 percent of lysozyme is added, and enzymolysis is carried out for 10 to 60 minutes at the temperature of between 30 and 40 ℃;
s5: after the enzymolysis is finished, 5 to 20 percent of trehalose is added as a protective agent and is thermally cracked at the temperature of between 80 and 100 ℃;
s6: after cooling, the final product is obtained and preserved at normal temperature.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the preparation method of the lactobacillus rice fermentation product, the wall breaking of lactobacillus casei is more sufficient by adding an enzymolysis process, the dissolution proportion of cell contents is increased, the preparation efficiency of lactobacillus casei lysate is improved, and the free radical clearance rate of a unit amount of product is also improved.
(2) According to the preparation method of the lactobacillus rice fermentation product, through thermal cracking after the protective agent is added, the cells are guaranteed to be broken in a mild environment, active substances for removing free radicals in a solution are not damaged by a high-temperature environment, and the activity of the substances for removing the free radicals of the product is effectively guaranteed.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments.
The embodiment provides a preparation method of a lactobacillus rice fermentation product, which comprises the following steps:
s1, boiling 3% rice in purified water for 2 hours, cooling to room temperature, filtering with 200 mesh sieve, and sterilizing at 115 deg.C for 20 min;
s2, sterilizing, cooling to room temperature, inoculating 3% lactobacillus casei liquid, and fermenting at 37 ℃ for 48 hours;
s3, the fermentation end point is that the pH value of the fermentation liquor is less than 4.0, if the pH value is not less than 4.0 in 48 hours, the fermentation is continued;
s4: after fermentation, 0.1% lysozyme was used for enzymolysis at 37 ℃ for 30 min;
s5: after the enzymolysis is finished, 20% of trehalose is added as a protective agent, and thermal cracking is carried out at 90 ℃;
s6: after cooling, the mixture is preserved at normal temperature.
And (3) testing the DPPH free radical clearance of the lactobacillus rice fermentation product by using a DPPH free radical detection kit, and respectively testing the free radical clearance of the prepared stock solution and ten times of diluent. The test results are shown in the following table.
And (3) testing the hydroxyl radical clearance rate of the lactobacillus rice fermentation product, wherein a hydroxyl radical detection kit is used for testing, and the prepared stock solution and ten times of diluent are respectively tested for the clearance rate of the free radicals. The test results are shown in the following table.
And (3) testing the clearance rate of superoxide anion free radicals of the lactobacillus rice fermentation product, wherein a superoxide anion free radical detection kit is used for testing, and the prepared stock solution and ten times of diluent are respectively tested for the clearance rate of the free radicals. The test results are shown in the following table.
And (3) testing the whitening efficacy of the lactobacillus rice fermentation product by using a tyrosine reduction method and simultaneously using 5 mg/mL arbutin as a positive control. The test results are shown in the following table.
The above description is not limited to the above examples, and the undescribed technical features of the present invention can be implemented by or using the prior art, which is not described herein again; while the present invention has been described in detail with reference to the preferred embodiments and examples, it will be understood by those skilled in the art that various changes, modifications, additions and substitutions can be made therein without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (4)
1. A lactobacillus rice fermentation product is characterized by comprising rice, lactobacillus casei liquid, lysozyme and a protective agent.
2. The lactobacillus rice fermentation product of claim 1, wherein the rice is present in an amount of 1 to 10% by mass, the lactobacillus casei bacterial liquid is present in an amount of 1.5 to 3.5% by mass, the lysomycete is present in an amount of 0.1 to 1.0% by mass, and the protectant is present in an amount of 5 to 20% by mass.
3. The Lactobacillus rice fermentation product according to claim 2, wherein the protectant is trehalose.
4. A preparation method of a lactobacillus rice fermentation product is characterized by comprising the following steps:
s1, boiling 1-10% of rice in purified water for 1 hour, cooling to room temperature, filtering with 200 mesh sieve, and sterilizing at 115 deg.C for 20 min;
s2, sterilizing, cooling to room temperature, inoculating 1.5-3.5% Lactobacillus casei liquid, and fermenting at 37 deg.C for 48 hr;
s3, the fermentation end point is that the pH value of the fermentation liquor is less than 4.0, if the pH value is not less than 4.0 in 48 hours, the fermentation is continued;
s4: after fermentation, 0.1 to 1.0 percent of lysozyme is added, and enzymolysis is carried out for 10 to 60 minutes at the temperature of between 30 and 40 ℃;
s5: after the enzymolysis is finished, 5 to 20 percent of trehalose is added as a protective agent and is thermally cracked at the temperature of between 80 and 100 ℃;
s6: after cooling, the mixture is preserved at normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202010315397.9A CN111358735A (en) | 2020-04-21 | 2020-04-21 | Lactobacillus rice fermentation product and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010315397.9A CN111358735A (en) | 2020-04-21 | 2020-04-21 | Lactobacillus rice fermentation product and preparation method thereof |
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| CN111358735A true CN111358735A (en) | 2020-07-03 |
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| CN202010315397.9A Pending CN111358735A (en) | 2020-04-21 | 2020-04-21 | Lactobacillus rice fermentation product and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113384508A (en) * | 2021-06-02 | 2021-09-14 | 杜创洁 | A toothpaste containing rice extract and its preparation method |
| CN116019761A (en) * | 2023-02-15 | 2023-04-28 | 广州珀彩化妆品有限公司 | Preparation method of lactobacillus rice fermentation product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284940A (en) * | 2013-06-28 | 2013-09-11 | 上海生态美日化有限公司 | Saccharomycetes fermented traditional Chinese medicine composition, as well as preparation method and application thereof |
| CN104586735A (en) * | 2014-12-09 | 2015-05-06 | 美嘉乐(上海)生物科技有限公司 | Method for preparing fermented product filtrate by fermenting rice with lactobacillus casei, and application of fermented product filtrate |
-
2020
- 2020-04-21 CN CN202010315397.9A patent/CN111358735A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284940A (en) * | 2013-06-28 | 2013-09-11 | 上海生态美日化有限公司 | Saccharomycetes fermented traditional Chinese medicine composition, as well as preparation method and application thereof |
| CN104586735A (en) * | 2014-12-09 | 2015-05-06 | 美嘉乐(上海)生物科技有限公司 | Method for preparing fermented product filtrate by fermenting rice with lactobacillus casei, and application of fermented product filtrate |
Non-Patent Citations (2)
| Title |
|---|
| 吴克刚等: "《食品微胶囊技术》", 31 July 2006, 中国轻工业出版社 * |
| 唐春红: "《天然防腐剂与抗氧化剂》", 31 May 2010, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113384508A (en) * | 2021-06-02 | 2021-09-14 | 杜创洁 | A toothpaste containing rice extract and its preparation method |
| CN116019761A (en) * | 2023-02-15 | 2023-04-28 | 广州珀彩化妆品有限公司 | Preparation method of lactobacillus rice fermentation product |
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Application publication date: 20200703 |
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