CN111568840A - Compound fermentation liquor capable of preventing hair loss, nourishing and growing hair as well as preparation method and application thereof - Google Patents
Compound fermentation liquor capable of preventing hair loss, nourishing and growing hair as well as preparation method and application thereof Download PDFInfo
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Abstract
The invention relates to a compound fermentation liquor for preventing alopecia, nourishing and growing hair, and a preparation method and application thereof. The preparation method of the fermentation liquor comprises the following steps: fermenting the raw material of the fermentation liquor by using lactobacillus plantarum GUFHSL-70; wherein the raw materials comprise: fruits and vegetables, grains, fructus Alpinae Oxyphyllae, and folium Camelliae sinensis. The quality of the fermentation liquor obtained by the embodiment of the invention is greatly improved compared with the quality of the used raw materials. Experiments prove that the fermentation liquor provided by the embodiment of the invention has better functions of preventing alopecia and nourishing and growing hair, and can be developed and utilized as a hair product or a raw material of the hair product.
Description
Technical Field
The invention relates to a hair product, in particular to a compound fermentation liquor for preventing alopecia, nourishing and growing hair, a preparation method and application thereof.
Background
The hair not only plays an important role in the appearance instrument of human beings, but also is an important index of human health. There is a need for hair products that have the functions of preventing hair loss, nourishing hair, growing hair, and the like. At present, hair-growing and hair-nourishing anti-hair loss products added with chemical components, such as the traditional medicine minoxidil and the like, exist in the market. If the product is not properly used, the product can cause certain harm to human body functions. Currently, alternative techniques have been developed for using Chinese herbal medicines as a therapeutic drug. Some conventional processes may destroy the active ingredients in the raw materials.
Disclosure of Invention
The embodiment of the invention provides a fermentation broth, in particular to a compound fermentation broth for preventing alopecia, nourishing and growing hair, which can be used as a hair product. The fermentation broth is prepared by selecting fresh vegetables, fruits and natural grains as basic raw materials, and fermenting with Lactobacillus plantarum GUFHSL-70(CCTCC M2016002). Under the action of the lactobacillus plantarum GUFHSL-70, the fermentation liquor provided by the embodiment of the invention can at least decompose macromolecular substances in the used fresh vegetable, fruit and natural cereal raw materials into small molecular substances which are more beneficial to the absorption of a human body on one aspect; and/or, in one aspect, at least produces minimal amounts of and/or no secondary metabolites in the feedstock used; and/or, in one aspect, at least increasing the types and/or contents of ingredients beneficial to human body; and/or, in one aspect, is significantly superior to other similar strains, at least in reducing residual amounts of nitrite in the fermentation broth. In short, under the action of the Lactobacillus plantarum GUFHSL-70(CCTCC M2016002), the quality of the fermentation liquid obtained in the embodiment of the invention is greatly improved compared with that of the used raw material. Experiments prove that the fermentation liquor provided by the embodiment of the invention has better functions of preventing alopecia and nourishing and growing hair, and can be developed and utilized as a hair product or a raw material of the hair product.
The Lactobacillus plantarum GUFHSL-70 is named as Lactobacillus paraplatarumGUFHSL-70, and the pure culture of the strain is preserved in China center for type culture Collection in 2016, 01 and 04 days, wherein the preservation unit address is as follows: china, Wuhan and Wuhan university, the preservation number is: CCTCC M2016002. The lactobacillus plantarum GUFHSL-70(CCTCC M2016002) mentioned in the invention is disclosed in Chinese patent publication No. CN 105695363A.
Specifically, the embodiment of the invention provides a preparation method of compound fermentation liquor for preventing alopecia, nourishing and growing hair, which comprises the following steps: fermenting the raw material of the fermentation liquor by using Lactobacillus plantarum GUFHSL-70(CCTCC M2016002); wherein the raw materials comprise: fruits and vegetables, grains, fructus Alpinae Oxyphyllae, and folium Camelliae sinensis.
In the terms used in the present invention, sharpleaf galangal fruit and tea leaves belong to neither fruits nor vegetables nor grains.
In the present invention, the Alpinia oxyphylla (Fructus Alpinae Oxyphyllae) is a dried fruit of Alpinia oxyphylla Miq. The quality standard can be seen in Chinese pharmacopoeia.
In some embodiments of the present invention, the fruit and vegetable is selected from kiwi, chayote, guava, asparagus and winter cherry.
In the present invention, the Physalis alkekengi L is a mature fruit of Physalis alkekengi of Solanaceae.
The Asparagus officinalis (Asparagus officinalis) is young seedling of Asparagus officinalis of Asparagus.
In some preferred embodiments, the weight ratio of kiwi fruit, chayote, guava, asparagus and winter cherry is (10-30): (10-35): (5-25).
In some preferred embodiments, the weight ratio of kiwi, chayote, guava, asparagus and winter cherry is (10-30): (15-20): (5-25): (15-20): (10-25).
In some embodiments, the weight ratio of kiwi, chayote, guava, asparagus, and winter cherry is 10:15:10:20: 10.
In some embodiments, the weight ratio of kiwi, chayote, guava, asparagus and winter cherry is 30:20:5:15: 25.
In some embodiments, the weight ratio of kiwi, chayote, guava, asparagus, and winter cherry is 20:20:25:20: 25.
In some embodiments of the invention, the grain is selected from millet, soybean and wheat. In some preferred embodiments, the weight ratio of millet, soybean and wheat is (10-50): (5-50).
In some preferred embodiments, the weight ratio of millet, soybean and wheat is (15-50): (10-20): (25-30).
In some preferred embodiments, the weight ratio of millet, soybean and wheat is 15:20: 25.
In some preferred embodiments, the weight ratio of millet, soybean and wheat is 20:10: 30.
In some preferred embodiments, the weight ratio of millet, soybean and wheat is 50:20: 30.
In the present invention, the millet is mature fruit of millet under the name Panicum miliaceum L.
In the present invention, the soybean is known under the chemical name Glycine max (Linn.) merr.
In some embodiments of the present invention, the tea may be one or more selected from black tea, green tea, Ampelopsis grossedentata tea, Pu her tea, and white tea.
In some embodiments, the starting material of the fermentation broth further comprises a sugar.
In some embodiments of the present invention, the sugar may be sucrose, and specifically may be one or more of brown sugar, white sugar, and brown sugar; the method mainly has the functions of providing a carbon source for the lactobacillus plantarum GUFHSL-70, promoting the growth and the propagation of a fermentation strain and accelerating the fermentation process.
In some embodiments of the present invention, the raw materials consisting of the above fruits and vegetables, grains, fructus alpiniae oxyphyllae, tea leaves, or further comprising sugar, or a mixture made of these raw materials are fermented with lactobacillus plantarum GUFHSL-70(CCTCC M2016002).
In the present invention, the raw material generally used further includes water, preferably purified water.
In some embodiments of the invention, the raw materials comprise:
20-75 parts of fruits and vegetables,
10-35 parts by weight of grains,
5 to 30 parts of fructus alpiniae oxyphyllae,
3-35 parts by weight of tea leaves,
5-20 parts of cane sugar.
Further, the water-based paint also contains 40-80 parts by weight of purified water.
Experiments prove that the functions of preventing alopecia, nourishing and growing hair can be better improved by selecting the raw materials according to the proportion.
In some embodiments of the present invention, the preparation method of the compound fermentation broth for preventing hair loss, nourishing hair and growing hair includes:
-providing a mixture a comprising tea extract, sharpleaf galangal fruit extract and sucrose;
taking clean kiwi fruit, chayote, guava, asparagus and winter cherry, cutting into pieces, putting into the mixed solution A, inoculating the lactobacillus plantarum GUFHSL-70, fermenting, and filtering to obtain a fruit and vegetable fermentation solution;
-inoculating the fermented millet, soybean and wheat into the Lactobacillus plantarum GUFHSL-70, fermenting, and filtering to obtain grain fermentation liquid;
-blending the fruit and vegetable fermentation broth with the grain fermentation broth, sterilizing and/or filtering; obtaining the compound fermentation liquor for preventing alopecia, nourishing and growing hair.
Specifically, the tea extract can be prepared by the conventional method in the field, for example, the tea is extracted by purified water with the temperature of 80-100 ℃ to obtain the tea extract.
Specifically, the fructus alpiniae oxyphyllae extract can be prepared by adopting a conventional method in the field, for example, the fructus alpiniae oxyphyllae is extracted by using purified water at the temperature of 80-100 ℃ to obtain the fructus alpiniae oxyphyllae extract.
In some embodiments of the present invention, the tea leaves and the fructus alpiniae oxyphyllae may be simultaneously extracted with purified water at 80-100 ℃, and sugar may be added to the extract to prepare the mixture a. More specifically, 40-80 parts by weight of purified water at 80-100 ℃ is taken, 3-55 parts by weight of tea leaves and 5-30 parts by weight of fructus alpiniae oxyphyllae are added to obtain an extracting solution, 5-40 parts by weight of sugar is added to the extracting solution, and the extracting solution is stirred, dissolved and then kept stand to obtain a mixed solution A. Can be used after being cooled to 20-40 ℃.
In some embodiments of the invention, to avoid contaminating the bacteria, the washed kiwi fruit, chayote, guava, asparagus and winter cherry are sterilized (e.g., with alcohol) and then diced.
In some embodiments of the invention, the fermentation temperature for preparing the fruit and vegetable fermentation liquid is 16-45 ℃. Fermenting for 3-10 days under sealed condition, and fermenting for 20-90 days (stirring once every 1-5 days) after air release. Typically, the ambient humidity is maintained between 35% and 80% during the fermentation process.
In some embodiments of the invention, the fermentation temperature for preparing the grain fermentation broth is 16 ℃ to 40 ℃. Generally, fermentation is carried out for about 3-15 days under sealed condition, and fermentation is carried out for 15-90 days after deflation (stirring can be carried out once every 1-7 days). Typically, the ambient humidity is maintained between 30% and 80% during the fermentation process.
In some embodiments of the invention, the fruit and vegetable fermentation liquid and the grain fermentation liquid are mixed uniformly according to the weight ratio of (1.0-6.0) to (1.0-4.0). In some embodiments of the invention, the mixture is further sterilized by ultrasound to lyse the microbial cells in the mixed fermentation broth. Another advantage of ultrasonic sterilization is that the nutrient or effective ingredients in the mixed fermentation liquor are not substantially destroyed; in addition, various components beneficial to hair care can be released.
In some embodiments of the present invention, the fermentation liquid of the present invention is obtained by filtering (further removing impurities and uncleaved microbial cells in the mixed fermentation liquid) after the ultrasonic sterilization treatment.
Surprisingly, the fermentation period can be greatly shortened by inoculating the fruit and vegetable fermentation broth (containing the lactobacillus plantarum GUFHSL-70 without sterilization) for fermentation when preparing the grain fermentation broth.
In some embodiments of the present invention, the method for preparing the fermentation liquid comprises:
1) taking 40-80 parts by weight of purified water at the temperature of 80-100 ℃, adding 3-55 parts by weight of tea leaves and 5-30 parts by weight of fructus alpiniae oxyphyllae to obtain a tea juice mixed solution, cooling to the temperature of 20-40 ℃, adding 5-40 parts by weight of cane sugar, stirring for dissolving, and standing to obtain a sweet tea water mixed solution;
2) taking 10-30 parts by weight of fresh kiwi fruit, 10-35 parts by weight of chayote, 5-30 parts by weight of guava, 10-35 parts by weight of asparagus officinalis and 5-25 parts by weight of winter cherry, cleaning with clear water (for example, washing with clear water for 1-6 times and then washing with sterile water for 1-4 times), sterilizing (for example, washing the surface of a fruit with sterilizing alcohol for 3-6 times), drying in the air, cutting into small pieces, putting into the sweet tea water mixed solution, and then inoculating (for example, 5-30 parts by weight) lactobacillus plantarum GUFHSL-70(CCTCC M2016002) bacterial solution; sealing, and fermenting for 3-10 days at 16-45 deg.C and 35-80% humidity; unsealing and deflating, and stirring (for example, 5-30 min); fermenting under sealed condition for 20-90 days (preferably unsealing and deflating every 1-5 days, and stirring once); after fermentation, filtering the material to obtain fruit and vegetable fermentation liquor;
3) mixing semen Panici Miliacei 10-50 weight parts, semen glycines 10-50 weight parts, and semen Tritici Aestivi 5-50 weight parts, cleaning (such as washing with clear water, not excessively kneading, slightly controlling water), steaming or cooking, cooling, adding purified water 40-60 weight parts, adding the above fruit and vegetable fermentation liquid 5-30 weight parts, sealing, and fermenting at 16-40 deg.C and 30-80% humidity for 3-15 days; unsealing, deflating, stirring (for example 5-30min), and fermenting under sealed condition for 15-90 days (preferably unsealing, deflating, and stirring once every 1-7 days); after fermentation, mashing the materials, naturally settling and filtering to obtain grain fermentation liquor;
4) mixing the fruit and vegetable fermentation liquor and the grain fermentation liquor according to the weight ratio of (1.0-6.0) to (1.0-4.0), stirring uniformly, sterilizing by ultrasonic waves, and filtering to obtain the compound fermentation liquor for preventing alopecia, nourishing and growing hair.
In some embodiments of the invention, the viable count of the lactobacillus plantarum GUFHSL-70(CCTCC M2016002) bacterial liquid is 3.0 × 108CFU/mL or so.
In some embodiments of the invention, the fruit and vegetable fermentation broth and the grain fermentation broth are mixed, sterilized by ultrasonic wave, and filtered to be in a cell-free or sterile state.
The invention also provides the fermentation liquor prepared by the method.
The invention also provides a fermentation product, which is a cell-free sterile liquid, or a liquid sterile filtrate, or a sterile supernatant, or a concentrate or a dried product thereof, further prepared from the compound fermentation broth for preventing alopecia, nourishing and growing hair prepared by the method.
Typically, the fermentation broth may be concentrated or dried (e.g., lyophilized or spray dried) using methods conventional in the art.
The invention also provides application of the compound fermentation liquor or fermentation product for preventing alopecia and nourishing and growing hair prepared by the method in preparing hair products, in particular application in preparing hair products with functions of preventing alopecia and nourishing and growing hair.
The invention also provides application of the lactobacillus plantarum GUFHSL-70(CCTCC M2016002) in preparing a hair product, in particular application in preparing the hair product with functions of preventing alopecia, nourishing and growing hair.
The invention also provides a hair product, which comprises the compound fermentation liquor or fermentation product prepared by the method for preventing alopecia, nourishing and growing hair. Further, the hair product also comprises other raw and auxiliary materials available in the field (cosmetic field).
The invention selects fresh vegetables, fruits and natural grains as basic raw materials, the types and the proportions of the raw materials are researched by deep experiments, and the nutritional ingredients of the raw materials are fully reserved; and the raw materials are extracted by a specific fermentation process, the probiotic lactobacillus plantarum GUFHSL-70(CCTCC M2016002) is adopted as a fermentation strain, under the action of the lactobacillus plantarum GUFHSL-70, macromolecules are decomposed into small molecules which are more beneficial to human body absorption, and a plurality of secondary metabolites with no or extremely low content in common food are generated. The GUFHSL-70 lactobacillus plantarum is also beneficial to reducing the residual amount of nitrite in fermentation liquor, the quality of fermented raw materials is greatly improved, the types and the content of beneficial components are increased, and the content of impurities is reduced or eliminated. The fermentation liquor obtained by the invention has better functions of preventing alopecia, nourishing and growing hair, and can be developed and utilized as a hair product or a raw material of the hair product.
Detailed Description
The present invention will be described in detail with reference to examples.
The Lactobacillus plantarum GUFHSL-70(CCTCC M2016002) bacterial liquid used below was prepared according to the method disclosed in CN105695363A, and the viable count in the bacterial liquid was 3.0 × 108CFU/mL or so.
Example 1
The embodiment provides a compound fermentation broth for preventing alopecia, nourishing and growing hair, which is prepared by the following steps:
1) taking 70 parts by weight of purified water at 100 ℃, adding 20 parts by weight of black tea leaves and 10 parts by weight of fructus alpiniae oxyphyllae to obtain a tea juice mixed solution, cooling to 20 ℃, adding 20 parts by weight of white sugar, stirring for dissolving, and standing to obtain a sweet tea water mixed solution.
2) Then taking 10 parts by weight of fresh kiwi fruit, 15 parts by weight of chayote, 10 parts by weight of guava, 20 parts by weight of asparagus and 10 parts by weight of winter cherry, washing the fruits for 2 times by using sterile water after washing the fruits for 2 times, then scrubbing the surfaces of the fruits for 3 times by using sterilized alcohol, cutting the surfaces of the fruits into small pieces after drying, putting the small pieces into the sweet tea water mixed solution, and then inoculating 15 parts by weight of lactobacillus plantarum GUFHSL-70(CCTCC M2016002) bacterial liquid. Sealing and storing, opening the fermentation tank after 5 days at 27 deg.C and 65% humidity, degassing and stirring for 5min, stirring once every 2 days, fermenting after 30 days, and filtering to obtain fruit and vegetable fermentation liquid.
3) Taking 15 parts of millet, 20 parts of soybean and 25 parts of wheat, washing the millet, not excessively kneading, slightly controlling water, steaming, cooling, adding 40 parts of purified water, adding 10 parts of the fruit and vegetable fermentation liquor, fermenting in a fermentation tank for about 3 days at the temperature of 20 ℃ and the humidity of 50%, opening the fermentation tank, deflating and stirring for 10min, stirring once every 2 days, ending the fermentation for about 15 days, mashing the grains by an appliance, naturally settling and filtering to obtain the grain fermentation liquor.
4) The fruit and vegetable fermentation liquor and the grain fermentation liquor are mixed and stirred uniformly according to the weight ratio of 1.5:1.0, the obtained mixed fermentation liquor is subjected to ultrasonic sterilization (to crack microbial cells in the mixed fermentation liquor), and filtration (to further remove impurities and uncracked microbial cells in the mixed fermentation liquor), so that the compound fermentation liquor capable of preventing alopecia, nourishing and growing hair is obtained.
The compound fermentation broth prepared by the embodiment at least has the functions of preventing alopecia, nourishing and growing hair, and can be used for preparing hair products.
Example 2
The embodiment provides a compound fermentation broth for preventing alopecia, nourishing and growing hair, which is prepared by the following steps:
1) taking 60 parts by weight of 90 ℃ purified water, adding 20 parts by weight of mixed tea leaves of black tea and ampelopsis grossedentata and 25 parts by weight of fructus alpiniae oxyphyllae, brewing to obtain a tea juice mixed solution, cooling to 26 ℃, adding 20 parts by weight of mixed sugar of brown sugar and white sugar, stirring to dissolve, and standing to obtain a sweet tea water mixed solution.
2) Taking 20 parts by weight of fresh kiwi fruit, 20 parts by weight of chayote, 25 parts by weight of guava, 20 parts by weight of asparagus and 25 parts by weight of winter cherry, washing for 3 times with clear water, then washing for 3 times with sterile water, then scrubbing the surface of the fruit for 2 times with sterilized alcohol, cutting the surface of the fruit into small pieces after drying, putting the small pieces into the sweet tea water mixed solution, and then inoculating 20 parts by weight of lactobacillus plantarum GUFHSL-70(CCTCC M2016002) bacterial liquid. Sealing for preservation, opening the fermentation tank after 7 days at 28 deg.C and 75% humidity, degassing, stirring for 15min, stirring once every 3 days, fermenting after 60 days, and filtering. Obtaining the fruit and vegetable fermentation liquor.
3) Mixing 50 parts by weight of millet, 20 parts by weight of soybean and 30 parts by weight of wheat, washing with clear water without excessively rubbing, slightly controlling water, steaming, cooling, adding 45 parts by weight of purified water, adding 20 parts by weight of the fruit and vegetable fermentation liquid, fermenting in a fermentation tank at 28 ℃ and 65% humidity for about 7 days, opening the fermentation tank, deflating and stirring for 20min, stirring once every 3 days, ending fermentation for about 30 days, mashing grains with an appliance, naturally settling, and filtering. Obtaining grain fermentation liquor.
4) And finally, mixing and stirring the fruit and vegetable fermentation liquor and the grain fermentation liquor uniformly according to the proportion of 1.0:1.5, and filtering the obtained mixed fermentation liquor after ultrasonic sterilization to obtain the compound fermentation liquor for preventing alopecia, nourishing and growing hair.
The compound fermentation liquor for preventing hair loss and nourishing and growing hair prepared by the embodiment at least has the functions of preventing hair loss and nourishing and growing hair, and can be used for preparing hair products.
Comparative example 1
The comparative example provides a fruit and vegetable fermentation broth, and the preparation method is the same as that of the example 1 (step 2).
Comparative example 2
This comparative example provides a grain fermentation broth, which was prepared in the same manner as in example 1 (step 3).
Comparative example 3
The comparative example provides a nutrient fermentation solution, and the preparation method of the nutrient fermentation solution is different from that of the nutrient fermentation solution in example 1 only in that the Lactobacillus plantarum GUFHSL-70(CCTCC M2016002) is replaced by yeast (Saccharomyces cerevisiae), wherein the viable count of the yeast solution is 3.0 × 108CFU/mL or so.
The following effects of the compound fermentation broth for preventing alopecia, nourishing and growing hair in examples 1 and 2 and the fermentation broths prepared in comparative examples 1 to 3 were verified:
experiment 1
Selecting 6-8 week C57BL/6 male mouse as experimental animal, and dividing into experimental group and blank control group; the fermentation liquids prepared in examples 1 and 2 and comparative examples 1 to 3 were used for the experimental group, and sterile water was used for the blank group. After 8 hairs of 3X 4cm were removed from the back of each group, the administration was continued for 21 days, and the length of newly grown hairs was measured and the number of hair follicles in the test area was counted after the mice were sacrificed in the human passage. The results of the experiment are shown in table 1 below:
TABLE 1 Hair growth Length and Hair follicle count for each group of samples
Note: denotes P compared to placebo<0.05；△Shows the comparison of examples 1 and 2 with comparative examples 1, 2 and 3, P<0.05。
As can be seen in table 1, the hair growth length, number of hair follicles and the blank group using the fermentation broths of examples 1 and 2 were significantly different and significantly better than those of comparative examples 1, 2 and 3. Experimental results show that the fermentation liquor provided by the embodiments 1 and 2 of the invention has the functions of preventing alopecia, nourishing hair and growing hair.
Experiment 2
The hair blackening effect of the fermentation liquor is illustrated by detecting the activation effect of the fermentation liquor on tyrosinase.
The following tyrosinase solution, enzyme activity unit 250 u/mL. The concentration of the dopamine solution used below was 0.5 mg/mL.
The experiment is divided into an experimental group and a blank control group; the experimental components are respectively added with 100 mu L of fermentation liquor prepared in examples 1 and 2 and comparative examples 1-3 and 50 mu L of tyrosinase solution; adding 100 mu LPBS solution and 50 mu L tyrosinase solution into the blank control group; then putting each mixed solution into a water bath kettle at 37 ℃ for incubation for 5min, then adding 50 mul of dopamine solution respectively, continuing incubation for 2min, then immediately measuring optical density (OD value, the larger the OD value is, the higher the concentration or the activity is), 8 times of detection is carried out on each sample by using an enzyme-linked immunosorbent assay, and an average value is taken. The results of the measurements are shown in Table 2 below:
TABLE 2 average values of optical density for the respective groups of samples
Note: denotes P compared to placebo<0.05；△Shows the comparison of examples 1 and 2 with comparative examples 1, 2 and 3, P<0.05。
The results show that the fermentation liquid of the examples 1 and 2 has a significantly better tyrosinase activation effect than that of the blank control group and the comparative examples 1 and 2, and the fermentation liquid has a better tyrosinase activity stimulation effect, has a hair-blacking effect, and further can be used as a hair-blacking product or raw material.
The embodiment of the invention adopts fresh fruits, vegetables and natural grains, fully retains the nutrient components of the raw materials, and avoids the residues of harmful chemical substances even if the raw materials are not treated by a special process. The fresh fruits and vegetables and grains contain a plurality of vitamins, proteins, amino acids and trace elements required by human bodies, and supplement nutrient components required by scalps and hair, and the fresh fruits and vegetables also contain a plurality of substances with the effects of resisting oxidation, resisting allergy, diminishing inflammation, activating blood vessels and the like, can act on the scalps, are beneficial to scalp health, and promote hair follicle activity and hair regeneration. The raw materials are fermented, so that various beneficial components are dissolved in the fermentation liquor, under the action of probiotics, macromolecules are decomposed into small molecules which are more beneficial to the absorption of a human body, and a plurality of secondary metabolites are beneficial to the health of scalp and hair. Therefore, the fermentation liquor has positive promoting effects when being used in hair products for preventing alopecia, nourishing and growing hair.
In conclusion, the compound fermentation broth obtained by the embodiment of the invention has better effects of preventing alopecia, nourishing and growing hair.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. A preparation method of compound fermentation liquor for preventing alopecia, nourishing and growing hair comprises the following steps: fermenting the raw material of the fermentation liquor by using Lactobacillus plantarum GUFHSL-70(CCTCC M2016002); wherein the raw materials comprise: fruits and vegetables, grains, fructus Alpinae Oxyphyllae, and folium Camelliae sinensis.
2. The preparation method according to claim 1, wherein the fruits and vegetables are selected from kiwi, chayote, guava, asparagus and winter cherry; preferably, the weight ratio of kiwi fruit, chayote, guava, asparagus and winter cherry is (10-30): 10-35): 5-25, preferably (10-30): 15-20): 5-25): 15-20): 10-25; and/or the presence of a gas in the gas,
the grain is selected from millet, soybean and wheat; preferably, the weight ratio of millet, soybean and wheat is (10-50): (5-50), preferably (15-50): (10-20): (25-30);
further preferably, the raw materials comprise:
20-75 parts of fruits and vegetables,
10-35 parts by weight of grains,
5 to 30 parts of fructus alpiniae oxyphyllae,
3-35 parts by weight of tea leaves,
5-20 parts of cane sugar.
3. The method of manufacturing according to claim 2, comprising:
-providing a mixture a comprising tea extract, fructus alpiniae oxyphyllae extract and sucrose;
taking clean kiwi fruit, chayote, guava, asparagus and winter cherry, cutting into pieces, putting the cut pieces into the mixed solution A, inoculating lactobacillus plantarum GUFHSL-70(CCTCC M2016002), fermenting, and filtering to obtain fruit and vegetable fermentation liquor;
-inoculating Lactobacillus plantarum GUFHSL-70(CCTCC M2016002) to steamed or cooked millet, soybean and wheat, fermenting, and filtering to obtain grain fermentation liquor;
and (3) uniformly mixing the fruit and vegetable fermentation liquor and the grain fermentation liquor, and filtering to obtain the compound fermentation liquor for preventing alopecia, nourishing and growing hair.
4. The production method according to claim 3,
the fermentation temperature for preparing the fruit and vegetable fermentation liquid is 16-45 ℃; preferably fermenting for 3-10 days under sealed condition, and fermenting for 20-90 days after air release; and/or the presence of a gas in the gas,
the fermentation temperature for preparing the grain fermentation liquor is 16-40 ℃; preferably fermenting for about 3-15 days under sealed condition, and fermenting for 15-90 days after air release; and/or the presence of a gas in the gas,
and uniformly mixing the fruit and vegetable fermentation liquor and the grain fermentation liquor according to the weight ratio of (1.0-6.0) to (1.0-4.0), and filtering to obtain the compound fermentation liquor for preventing alopecia, nourishing and growing hair.
5. The production method according to any one of claims 1 to 4, comprising:
1) taking 40-80 parts by weight of purified water at the temperature of 80-100 ℃, adding 3-55 parts by weight of tea leaves and 5-30 parts by weight of fructus alpiniae oxyphyllae to obtain a tea juice mixed solution, cooling to the temperature of 20-40 ℃, adding 5-40 parts by weight of cane sugar, stirring for dissolving, and standing to obtain a sweet tea water mixed solution;
2) taking 10-30 parts by weight of fresh kiwi fruit, 10-35 parts by weight of chayote, 5-30 parts by weight of guava, 10-35 parts by weight of asparagus officinalis and 5-25 parts by weight of winter cherry, cleaning with clear water, sterilizing, airing, cutting into small pieces, putting into the sweet tea water mixed solution, and then inoculating lactobacillus plantarum GUFHSL-70(CCTCC M2016002) bacterial liquid; sealing, and fermenting for 3-10 days at 16-45 deg.C and 35-80% humidity; unsealing, deflating and stirring; fermenting under sealed condition for 20-90 days; after fermentation, filtering the material to obtain fruit and vegetable fermentation liquor;
3) mixing 10-50 parts of millet, 10-50 parts of soybean and 5-50 parts of wheat, cleaning, steaming or cooking, cooling, adding 40-60 parts of purified water, adding 5-30 parts of the fruit and vegetable fermentation liquid, sealing, and fermenting at 16-40 deg.C and 30-80% humidity for 3-15 days; unsealing, deflating, stirring, and continuously fermenting for 15-90 days under sealed state; after fermentation, mashing the materials, naturally settling and filtering to obtain grain fermentation liquor;
4) mixing the fruit and vegetable fermentation liquor and the grain fermentation liquor according to the weight ratio of (1.0-6.0) to (1.0-4.0), uniformly stirring, performing ultrasonic sterilization, and filtering to obtain the compound fermentation liquor for preventing alopecia, nourishing and growing hair.
6. The compound fermentation liquor for preventing alopecia, nourishing and growing hair prepared by the method of any one of claims 1 to 5.
7. A fermentation product, which is a cell-free sterile liquid, or a sterile filtrate of the liquid, or a sterile supernatant, or a concentrate or a dried product thereof, further prepared from the compound fermentation broth for preventing alopecia, nourishing hair growth, prepared by the method of any one of claims 1 to 5.
8. Use of the compound fermentation broth of claim 6 or the fermentation product of claim 7 in the preparation of a hair product; preferably the application in the preparation of hair products with the functions of preventing alopecia, nourishing and growing hair.
9. A hair product comprising the compound fermentation broth for preventing hair loss, nourishing hair growth according to claim 6 or the fermentation product according to claim 7.
10. Application of Lactobacillus plantarum GUFHSL-70(CCTCC M2016002) in preparing hair products; preferably the application in the preparation of hair products with the functions of preventing alopecia, nourishing and growing hair.
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| JP2020129828A JP7001774B2 (en) | 2020-04-28 | 2020-07-31 | Combined fermented liquid for hair loss prevention and nourishing hair growth and its preparation method and use |
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| JP7001774B2 (en) | 2022-02-04 |
| JP2021171046A (en) | 2021-11-01 |
| CN111568840B (en) | 2022-06-03 |
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