CN111789778A - Face cream containing rose fermentation liquor and preparation method thereof - Google Patents

Abstract

The invention relates to a face cream containing rose fermentation liquor and a preparation method thereof, wherein the face cream is prepared from the following raw materials: sorbitol, polyacrylate cross-linked polymer-6, sclerotium rolfsii gum, p-hydroxyacetophenone, water, glycerol stearate citrate, tris (ceteareth-4) phosphate, cetyl alcohol, glycerol stearate, crambe abyssinica seed oil, babassu seed oil, olive oil, rose fermentation liquor, crocus sativus extract, beta-glucan and ethylene glycol. The invention provides a face cream containing rose fermentation liquor, wherein a plurality of raw materials in the face cream act together to play a good role in moisturizing and allergy relieving, and meanwhile, the added rose fermentation liquor serving as a metazoan can regulate skin, promote skin stability and enable the skin to be in a healthy state.

Description

Face cream containing rose fermentation liquor and preparation method thereof

Technical Field

The invention belongs to the technical field of cosmetics, and particularly relates to a face cream containing rose fermentation liquor and a preparation method thereof.

Background

With the continuous improvement of living standard, people have higher and higher requirements on skin care products, besides moisture retention, the product is also expected to have certain efficacy, and the relaxation and the anti-allergy are important requirements.

Metazoan (postbiotics) means: metabolites, cracked extracts, cell wall components and even culture supernatants of probiotics can show obvious probiotic effects, and the components with health efficacy are called postnatal. The postnatal has antibacterial, antioxidant, and antiinflammatory effects. Early studies found that tryptophan is produced by microbial metabolism, and that tryptophan can relieve symptoms and inflammatory reactions in atopic dermatitis patients.

The mildness of cosmetics such as creams, which are frequently in contact with the skin, is an important indicator. If the cream is added with anagen with allergy relieving effect, the mildness of the cream can be increased, and the soothing effect is brought. The skin care product meets the requirements of healthy skin consumers, is also suitable for people with sensitive skin, meets the pursuit of people for health and beauty, and has a large market.

The present invention has been made in view of the above circumstances.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides a face cream containing rose fermentation liquor and a preparation method thereof.

The invention provides a face cream containing rose fermentation liquor, which is prepared from the following raw materials in parts by weight:

phase A: 3-10 parts of sorbitol, 60.1-1 parts of polyacrylate cross-linked polymer, 0.1-1 part of sclerotium rolfsii gum, 0.1-1.5 parts of p-hydroxyacetophenone and 4-73.6 parts of water;

phase B: 0.5-3 parts of glyceryl stearate citrate, 0.1-2 parts of tris (ceteareth-4) phosphate, 0.5-2 parts of cetyl alcohol, 0.5-2 parts of glyceryl stearate, 0.1-8 parts of crambe abyssinica seed oil, 0.1-8 parts of babassu seed oil and 1-10 parts of olive oil;

and C phase: 20-40 parts of rose fermentation liquor, 0.1-3 parts of crocus sativus extract, 0.1-3 parts of beta-glucan and 0.1-1.5 parts of ethylene glycol.

Further, the face cream is prepared from the following raw materials in parts by weight:

phase A: 6.5 parts of sorbitol, 60.55 parts of polyacrylate cross-linked polymer, 0.55 part of sclerotium rolfsii gum, 0.8 part of p-hydroxyacetophenone and 38.8 parts of water;

phase B: 1.75 parts of glyceryl stearate citrate, 1.05 parts of tris (ceteareth-4) phosphate, 1.25 parts of cetyl alcohol, 1.25 parts of glyceryl stearate, 4.05 parts of crambe's deep sea seed oil, 4.05 parts of babassu seed oil and 5.5 parts of olive oil;

and C phase: 30 parts of rose fermentation liquor, 1.55 parts of crocus sativus extract, 1.55 parts of beta-glucan and 0.8 part of ethylene glycol.

Wherein, the functions of the raw materials are respectively as follows: sorbitol is used as a humectant, polyacrylate cross-linked polymer-6 is used as a thickening agent, sclerotium rolfsii gum is used as a humectant, p-hydroxyacetophenone is used as a preservative, glyceryl stearate citrate and tris (ceteareth-4) phosphate are used as emulsifiers, cetyl alcohol and glyceryl stearate are used as co-emulsifiers, the crambe oil and babassu oil in deep sea are used as emollients, the crocus sativus extract plays a role in anti-allergy and relieving, beta-glucan is used for moisturizing, and the skin barrier is enhanced.

The manufacturer of the crocus sativus extract in the invention is seqens company.

Further, the preparation method of the rose fermentation liquor comprises the following steps:

(1) preparing a rose fermentation substrate: pulverizing dried flos Rosae Rugosae bud, sieving, adding water to obtain mixed solution, and sterilizing to obtain flos Rosae Rugosae fermentation matrix;

(2) activating strains: respectively inoculating strains on the surface of a solid activation culture medium by adopting a plate marking method, and carrying out inverted culture at the constant temperature of 37 ℃ for 15-20 h to obtain activated strains;

(3) mixing and fermenting: carrying out expanded culture on the activated strains, mixing to obtain a mixed bacterial liquid, adding the mixed bacterial liquid into a rose fermentation substrate according to the mass percentage of 1.5-2.5%, and carrying out shake fermentation culture at 40-45 ℃ for 45-50 h to obtain an initial fermentation liquid;

(4) and (3) fermentation post-treatment: and sequentially sterilizing, crushing and filtering the initial fermentation liquor to obtain the rose fermentation liquor.

Further, in the step (1), the mass concentration of the mixed solution is 10-15%.

Further, in the step (1), the mesh number of the screen is 100-200 meshes, and the sterilization is to sterilize the mixed solution at 121 ℃ for 15min, or to sterilize the mixed solution flexibly and at 25 ℃ under ultrahigh pressure by using water as a medium. The temperature of the ultra-high pressure sterilization is lower, the polyphenol and the flavonoid can be protected, but the cost of the ultra-high pressure sterilization is high, and the sterilization mode can be selected according to the actual situation.

The aim of strain activation is to restore the activity of the preserved strain and to restore its excellent productivity. The strain is selected from at least one of Bacillus bifidus, Bacillus, Lactobacillus, and Saccharomyces cerevisiae.

Further, in the step (2), the strain is selected from at least one of bifidobacterium adolescentis CICC 6175, bacillus natto CICC10262, lactobacillus bulgaricus CICC20271 and saccharomyces cerevisiae CICC 1252.

Further, the strain is a mixed strain of bacillus natto CICC10262, lactobacillus bulgaricus CICC20271 and saccharomyces cerevisiae CICC 1252, and the mass ratio of the bacillus natto CICC10262, lactobacillus bulgaricus CICC20271 and saccharomyces cerevisiae CICC 1252 seed solution after the enlarged culture in the step (3) is 1 (2-5) to (2-5).

The applicant researches and discovers that when the fermentation strains meet the proportion, the obtained rose fermentation liquor contains more flavone and carbohydrate.

Further, the strain activation mode is as follows: dipping a small amount of strains by using a sterilized bamboo stick, scribing on a solid activation culture medium according to a plate scribing method, and carrying out inverted culture in a constant-temperature incubator at 37 ℃ for 15-20 h to obtain the activated strain. Because the bifidobacteria and the lactobacilli need to be activated under anaerobic conditions and the bacilli and the saccharomyces cerevisiae need to be activated under aerobic conditions, the bifidobacteria, the lactobacilli, the bacilli and the saccharomyces cerevisiae can be respectively inoculated into different solid activated culture media, then the solid activated culture media are cultured under proper conditions, and the activated strains are added into a rose fermentation substrate in the step of mixed fermentation.

Further, in the step (2), the activation medium is an MRS medium and comprises 5g/L beef extract, 10g/L peptone, 20g/L glucose, 4g/L yeast powder, 5g/L sodium acetate, 0.2g/L magnesium sulfate, 2g/L triammonium citrate, 2g/L dipotassium hydrogen phosphate, 0.05g/L manganese sulfate, Tween-801 g/L agar, 20g/L agar and pH value of 6.2 +/-0.2.

The expanding culture method of different strains comprises the following steps:

[1] for the saccharomyces cerevisiae CICC 1252, after the solid culture medium is activated, selecting a bacterial colony from the bacterial colony of the solid culture medium by using an inoculating needle or an inoculating loop, putting the bacterial colony into a triangular flask filled with a liquid culture medium, slightly swinging the inoculating needle to disperse the bacteria in the liquid culture medium, culturing at 37 ℃ and 120rpm until the number of the bacteria reaches 1 x 10^9cfu/mL, and obtaining a saccharomyces cerevisiae seed solution.

[2] For the bacillus natto CICC10262, after the solid culture medium is activated, selecting a bacterial colony from the bacterial colony of the solid culture medium by using an inoculating needle or an inoculating loop, putting the bacterial colony into a triangular flask filled with a liquid culture medium, slightly swinging the inoculating needle to disperse the bacterial colony in the liquid culture medium, culturing at 37 ℃ and 120rpm until the bacterial number reaches 1 x 10^9cfu/mL, and obtaining the bacillus natto seed solution.

[3] For bifidobacterium adolescentis CICC 6175, oxygen-resistant training is required because activation is carried out under anaerobic conditions. Specifically, after activating a solid culture medium, selecting a bacterial colony from the bacterial colony of the solid culture medium by using an inoculating needle or an inoculating loop, putting the bacterial colony into a triangular flask filled with a liquid culture medium, and standing and culturing for 24 hours; absorbing the bacterial liquid in the previous step, and inoculating the bacterial liquid into a triangular flask filled with a liquid culture medium, wherein the inoculation amount is 5 percent, and the bacterial liquid is cultured at 37 ℃ and 20rpm for 12 hours; absorbing the bacterial liquid in the previous step, and inoculating the bacterial liquid into a triangular flask filled with a liquid culture medium, wherein the inoculation amount is 10 percent, and the bacterial liquid is cultured at 37 ℃ and 60rpm for 12 hours; sucking the bacterial liquid in the previous step, inoculating the bacterial liquid into a triangular flask filled with a liquid culture medium, culturing at 37 ℃ and 120rpm until the bacterial quantity reaches 1 x 10^9cfu/mL, and obtaining a bifidobacterium adolescentis seed liquid;

[4] for lactobacillus bulgaricus cic 20271, it is aerotolerant trained as it is activated under anaerobic conditions. Specifically, after activating a solid culture medium, selecting a bacterial colony from the bacterial colony of the solid culture medium by using an inoculating needle or an inoculating loop, putting the bacterial colony into a triangular flask filled with a liquid culture medium, and standing and culturing for 24 hours; absorbing the bacterial liquid in the previous step, and inoculating the bacterial liquid into a triangular flask filled with a liquid culture medium, wherein the inoculation amount is 5 percent, and the bacterial liquid is cultured at 37 ℃ and 20rpm for 12 hours; absorbing the bacterial liquid in the previous step, and inoculating the bacterial liquid into a triangular flask filled with a liquid culture medium, wherein the inoculation amount is 10 percent, and the bacterial liquid is cultured at 37 ℃ and 60rpm for 12 hours; and (3) sucking the bacterial liquid in the previous step, inoculating the bacterial liquid into a triangular flask filled with a liquid culture medium, culturing at 37 ℃ and 120rpm until the bacterial quantity reaches 1 x 10^9cfu/mL, and obtaining the lactobacillus bulgaricus seed liquid.

Further, in the step (2), the activation medium further comprises algal polysaccharide, and the addition amount of the algal polysaccharide is 3 g/L.

The algal polysaccharide can be used as a carbon source to be added, is beneficial to strain activation, and has positive effects on the diameter, the shape, the thallus volume and the growing colony time of a colony.

Further, the shaking table culture adopted in the step (3) can ensure that the strains are fully contacted with the fermentation substrate.

Further, in the step (3), the rotating speed of the shaking table is 100-150 rpm.

Further, in the steps (1) and (4), the sterilization is to sterilize the initial fermentation liquor for 15min at 121 ℃, or to sterilize the initial fermentation liquor under ultrahigh pressure at 600MPa and 25 ℃;

in the step (4), a high-pressure homogenizer is adopted to crush the thalli, the pressure is set to be 100MPa, the thalli are homogenized for 3-5 times, and the outlet temperature is 25 ℃.

The filtration is selected from one of centrifugal separation, ultrafiltration membrane filtration, microfiltration membrane filtration and reverse osmosis filtration, or the bacterial body is broken after sterilization without filtration, so as to remove suspended matters and prevent sedimentation.

The thallus is crushed by a high-pressure homogenizer, so that zymocyte and partial rose cells are crushed, intracellular substances are dissolved out, and the rose fermentation liquor is richer in components. The high-pressure homogenizing pressure is set to be 100MPa, the homogenizing is carried out for 3-5 times, and the outlet temperature is 25 ℃. Ultrasonication of the cells may also be used.

The second purpose of the invention provides a preparation method of the face cream containing rose fermentation liquor, which comprises the following steps:

(a) weighing the raw materials according to the weight of the raw materials for later use;

(b) cleaning an emulsifying pot, adding water, sorbitol and p-hydroxyacetophenone in the phase A into the emulsifying pot, stirring, slowly adding polyacrylate cross-linked polymer-6 and sclerotium rolfsii gum into the emulsifying pot, stirring completely and uniformly, and heating to 75-80 ℃;

(c) sequentially adding the raw materials in the phase B into an oil phase pot, heating to 75-80 ℃, stirring to dissolve uniformly, then adding into an emulsifying pot, and homogenizing at 2800-;

(d) and cooling the mixture to a temperature of less than 45 ℃, adding the C-phase raw material, and stirring until the C-phase raw material is uniformly dissolved to obtain the face cream.

Compared with the prior art, the invention has the beneficial effects that:

(1) the invention provides a face cream containing rose fermentation liquor, wherein the rose fermentation liquor is added and prepared by a specific method, and the rose fermentation liquor has higher flavone and polysaccharide contents and also contains tryptophan, so that the face cream can play a role in relieving and resisting allergy;

(2) the crocus extract, the deep sea mustard oil, the beta-glucan and the rose fermentation liquor are added into the cream, and the multiple raw materials act together to play a good role in moisturizing and allergy relieving;

(3) the cream provided by the invention is simple in preparation method, low in production cost and capable of being produced in a large scale.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is a graph showing the difference in the percutaneous water loss of the face in test example 2 of the present invention;

FIG. 2 is a graph showing the analysis of the face reddening in test example 2 of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.

Preparation of Rose fermentation broth

Preparation example 1

(1) Preparing a rose fermentation substrate: pulverizing dried flos Rosae Rugosae bud, sieving with 100 mesh sieve, adding water to obtain a mixture with a mass concentration of 10%, and sterilizing at 121 deg.C for 15min to obtain flos Rosae Rugosae fermentation medium.

(2) Activating strains: dipping a sterilized bamboo stick into the bacillus natto CICC10262, scribing on a solid activated culture medium according to a plate scribing method, and performing inverted aerobic culture in a constant-temperature incubator at 37 ℃ for 15-20 h to obtain the activated bacillus natto CICC10262 strain.

Dipping a sterilized bamboo stick to obtain the lactobacillus bulgaricus CICC20271, streaking on a solid activation culture medium according to a plate streaking method, and performing inverted anaerobic culture in a constant temperature incubator at 37 ℃ for 15-20 h to obtain the activated lactobacillus bulgaricus CICC20271 strain.

Dipping the sterilized bamboo stick with the saccharomyces cerevisiae CICC 1252, streaking on a solid activation culture medium according to a plate streaking method, and carrying out inverted aerobic culture in a constant-temperature incubator at 37 ℃ for 15-20 h to obtain the activated saccharomyces cerevisiae CICC 1252 strain.

The activation medium is an MRS medium and comprises 5g/L of beef extract, 10g/L of peptone, 20g/L of glucose, 4g/L of yeast powder, 5g/L of sodium acetate, 0.2g/L of magnesium sulfate, 2g/L of triammonium citrate, 2g/L of dipotassium phosphate, 0.05g/L of manganese sulfate, 801 g/L of tween-801, 20g/L of agar and the pH value of 6.2 +/-0.2.

(3) Mixing and fermenting: respectively carrying out amplification culture on the activated strains, mixing the seed liquids of the bacillus natto CICC10262, the lactobacillus bulgaricus CICC20271 and the saccharomyces cerevisiae CICC 1252 in a mass ratio of 1:3:3, adding the mixed bacterial liquid into a rose fermentation substrate according to the mass percentage of 2%, and carrying out shake fermentation culture at 40 ℃ and 120rpm for 48h to obtain initial fermentation liquid.

(4) And (3) fermentation post-treatment: sterilizing the initial fermentation liquid at 121 deg.C for 15min, crushing thallus with High pressure homogenizer at 100MPa for 3 times and 25 deg.C, centrifuging, and collecting supernatant to obtain rose fermentation liquid.

Preparation examples 2-12 were carried out by changing one experimental parameter, and the other operation steps and test procedures were the same as those of preparation example 1, and the specific setting manner is shown in table 1. The bifidobacterium adolescentis CICC 6175, the bacillus natto CICC10262, the lactobacillus bulgaricus CICC20271 and the saccharomyces cerevisiae CICC 1252 in the preparation examples are all purchased from China center for industrial microorganism culture collection and management.

The extraction method of the rose extract in comparative example 1 was: pulverizing dried flos Rosae Rugosae, sieving with 100 mesh sieve, adding water to obtain 10% mixed solution, sterilizing at 121 deg.C for 15min, maintaining at 40 deg.C for 48 hr, sterilizing at 121 deg.C for 15min, centrifuging, and collecting supernatant to obtain clear water extractive solution.

The preparation method of the rose fermentation liquor in the comparative example 2 comprises the following steps: replacing the activation medium in the step 2) with a Sabouraud's dextrose broth.

TABLE 1

Nutrient content detection

Measuring the total flavone content of the rose fermentation liquor prepared in preparation examples 1 to 12 and the rose extract prepared in comparative examples 1 and 2 by a spectrophotometry method; determining the total sugar content by referring to GB/T5009.7-2008; the amino acid content was determined with reference to GB/T5009.124-2003. The test results are shown in tables 2 and 3.

TABLE 2 Rose fermentation broth content

TABLE 3 amino acid content of rose fermentation broth

The above experimental results show that, as compared with the conventional aqueous rose extract, the rose fermentation broth according to the present invention contains more active substances such as polysaccharides, flavones and amino acids, as shown in comparative preparation example 1 and comparative example 1.

As can be seen from the comparative preparation examples 1 to 6, when Bacillus natto CICC10262, Lactobacillus bulgaricus CICC20271 and Saccharomyces cerevisiae CICC 1252 are used as the fermentation strains and the mass ratio of the Bacillus natto CICC10262 to the Lactobacillus bulgaricus CICC20271 to the Saccharomyces cerevisiae CICC 1252 satisfies 1 (2-5) to (2-5), the active substance content in the rose fermentation liquid is the highest.

As is clear from comparison of preparation examples 1 and 7 to 9, when algal polysaccharides were added to both the activation medium and the amplification medium, the active substance content could be further increased. However, replacing trehalose with glucose or rice flour does not have a corresponding effect, because the trehalose stimulates the strain to express certain genes, so that the capability of the strain to decompose and synthesize active substances is improved, and the strain is more vigorous in growth state and stronger in activity.

Comparing preparation example 1 and comparative example 2, it was found that more active substance was obtained by using the solid activation medium than by using the liquid activation medium. And the solid medium has a lower mass per unit volume than a liquid medium and requires less equipment for the production process. A large amount of liquid strains need to be cultured in a large-scale liquid fermentation tank, so that the requirements on fields and energy (steam) are high; the strain is cultured by using the solid culture medium, only sterilization equipment is needed, and the strain can be produced under the condition of lower conditions.

Example 1

The rose fermentation liquor prepared in preparation example 1 is used for preparing face cream, and the face cream is prepared from the following raw materials:

phase A: 3kg of sorbitol, 61 kg of polyacrylate cross-linked polymer, 0.1kg of sclerotium rolfsii gum, 1.5kg of p-hydroxyacetophenone and 4kg of water;

phase B: 3kg of glyceryl stearate citrate, 0.1kg of tris (ceteareth-4) phosphate, 2kg of cetyl alcohol, 0.5kg of glyceryl stearate, 8kg of crambe abyssinica seed oil, 0.1kg of babassu seed oil and 10kg of olive oil;

and C phase: 20kg of rose fermentation liquor, 3kg of crocus sativus extract, 0.1kg of beta-glucan and 1.5kg of ethylene glycol.

The preparation method of the cream comprises the following steps:

(a) weighing the raw materials according to the weight of the raw materials for later use;

(b) cleaning an emulsifying pot, adding water, sorbitol and p-hydroxyacetophenone in the phase A into the emulsifying pot, stirring, slowly adding polyacrylate cross-linked polymer-6 and sclerotium rolfsii gum into the emulsifying pot, stirring completely and uniformly, and heating to 75 ℃;

(c) sequentially adding the raw materials in the phase B into an oil phase pot, heating to 75 ℃, stirring to dissolve uniformly, then adding into an emulsifying pot, and homogenizing at the rotating speed of 3200r/min for 4min to obtain a mixture;

(d) and cooling the mixture to a temperature of less than 45 ℃, adding the C-phase raw material, and stirring until the C-phase raw material is uniformly dissolved to obtain the face cream.

Example 2

In this example, the cream prepared by using the rose fermentation liquid prepared in preparation example 11 is prepared from the following raw materials:

phase A: 6.5kg of sorbitol, 60.55 kg of polyacrylate cross-linked polymer, 0.55kg of sclerotium rolfsii gum, 0.8kg of p-hydroxyacetophenone and 38.8kg of water;

phase B: 1.75kg of glyceryl stearate citrate, 1.05kg of tris (ceteareth-4) phosphate, 1.25kg of cetyl alcohol, 1.25kg of glyceryl stearate, 4.05kg of crambe's oil in deep sea, 4.05kg of babassu oil and 5.5kg of olive oil;

and C phase: 30kg of rose fermentation liquor, 1.55kg of crocus sativus extract, 1.55kg of beta-glucan and 0.8kg of ethylene glycol.

The preparation method of the cream comprises the following steps:

(a) weighing the raw materials according to the weight of the raw materials for later use;

(b) cleaning an emulsifying pot, adding water, sorbitol and p-hydroxyacetophenone in the phase A into the emulsifying pot, stirring, slowly adding polyacrylate cross-linked polymer-6 and sclerotium rolfsii gum into the emulsifying pot, stirring completely and uniformly, and heating to 77.5 ℃;

(c) sequentially adding the raw materials in the phase B into an oil phase pot, heating to 77.5 ℃, stirring to dissolve uniformly, then adding into an emulsifying pot, and homogenizing at a rotation speed of 3000r/min for 5min to obtain a mixture;

(d) and cooling the mixture to a temperature of less than 45 ℃, adding the C-phase raw material, and stirring until the C-phase raw material is uniformly dissolved to obtain the face cream.

Example 3

The face cream prepared by the rose fermentation liquor prepared in preparation example 12 comprises the following raw materials:

phase A: 10kg of sorbitol, 60.1 kg of polyacrylate cross-linked polymer, 1kg of sclerotium rolfsii gum, 0.1kg of p-hydroxyacetophenone and 73.6kg of water;

phase B: 0.5kg of glyceryl stearate citrate, 0.2kg of tris (ceteareth-4) phosphate, 0.5kg of cetyl alcohol, 2kg of glyceryl stearate, 0.1kg of crambe abyssinica seed oil, 8kg of babassu seed oil and 1kg of olive oil;

and C phase: 40kg of rose fermentation liquor, 0.1kg of crocus sativus extract, 3kg of beta-glucan and 0.1kg of ethylene glycol.

The preparation method of the cream comprises the following steps:

(a) weighing the raw materials according to the weight of the raw materials for later use;

(b) cleaning an emulsifying pot, adding water, sorbitol and p-hydroxyacetophenone in the phase A into the emulsifying pot, stirring, slowly adding polyacrylate cross-linked polymer-6 and sclerotium rolfsii gum into the emulsifying pot, stirring completely and uniformly, and heating to 80 ℃;

(c) sequentially adding the raw materials in the phase B into an oil phase pot, heating to 80 ℃, stirring to dissolve uniformly, then adding into an emulsifying pot, and homogenizing at the rotating speed of 2800r/min for 6min to obtain a mixture;

(d) and cooling the mixture to a temperature of less than 45 ℃, adding the C-phase raw material, and stirring until the C-phase raw material is uniformly dissolved to obtain the face cream.

Example 4

The rose fermentation broth prepared in preparation example 7 was used to prepare a cream, and the other raw materials and preparation method were the same as in example 1.

Comparative example 3

The raw materials and preparation method of the cream of the comparative example are the same as those of example 1, except that the rose fermentation broth is not added to the raw materials.

Comparative example 4

The raw materials and preparation method of the cream of the comparative example are the same as those of example 1, except that the rose fermentation broth is replaced with the extract prepared in comparative example 1.

Test example 1

The creams prepared in examples 1 to 4 and comparative examples 3 and 4 were subjected to a test for moisturizing effect.

Referring to QB/T256-2001 cosmetic moisturizing efficacy evaluation guidelines, 20 subjects were selected for each sample, the prepared face cream was applied to the face, and the skin stratum corneum water content (%) was measured at 0h, 0.5h, 1h, 2h, 4h, and 8h after application of the sample using the apparatus MOISTURE METERSCMSSC 1212(DELFIN), respectively, and the results are shown in Table 4.

TABLE 4

Time (h)	Example 1	Example 2	Example 3	Example 4	Comparative example 3	Comparative example 4
							0	18.57	22.59	25.75	28.23	21.86	24.57
0.5	48.52	49.87	48.23	50.34	37.41	40.59
							1	56.31	58.34	56.98	59.94	42.16	49.56
2	60.21	64.31	65.79	62.24	43.69	41.87
							4	53.12	54.57	55.68	55.14	35.41	43.58
8	43.27	44.39	45.72	46.57	35.67	39.62

As can be seen from Table 4, the moisturizing effect of the face cream prepared by using the raw materials of the invention is good, the moisturizing effect of the face cream prepared by using the rose fermentation liquid without adding or using the water-extracted rose extract is poor, and the moisturizing effect of the face cream prepared by using the rose fermentation liquid without adding is obviously reduced.

Test example 2 anti-allergy efficacy measurement

The test persons were selected to be 30 persons, male and female, 18-60 years old, and consciously a sensitive skin population (facial visibility was reddish), and were divided equally into three groups, one group of 10 persons.

A first group: the cream prepared in example 1 was used;

second group: the cream prepared in comparative example 3 was used;

third group: the cream prepared in comparative example 4 was used.

Each group visited day 0 (before using the product), day 14 (after using the product), and day 28 (after using the product), respectively, and selected the side with more severe redness, and the same side was measured using a water loss test probe Tewameter TM300, a melanin and heme test probe Mexameter MX18, and the improvement of water loss and haematochrome was observed, and the difference of percutaneous water loss on the face was analyzed as shown in FIG. 1, and the redness on the face was analyzed as shown in FIG. 2. The transdermal water loss (TEWL) is also called transdermal water loss, which means that the water in the deep dermis is evaporated and lost through the epidermis and is an important parameter for describing the skin barrier, the larger the TEWL is, the more the transdermal water loss is, the poorer the skin barrier function is, and the poorer the capability of the skin for resisting external stimulation is; the content of red pigment is related to skin inflammation, and when skin inflammation occurs, the content of red pigment is increased. As can be seen from figures 1 and 2, the addition of the rose fermentation liquor prepared by the invention can improve the anti-allergy effect of the cream, and the added rose fermentation liquor can regulate the skin as a metazoan to achieve the effects of soothing and calming the skin.

The inventors have also conducted the above experiments on other examples, and the results are substantially consistent and, due to the limited space, are not listed.

The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (10)

1. The face cream containing rose fermentation liquor is characterized by comprising the following raw materials in parts by weight:

phase A: 3-10 parts of sorbitol, 60.1-1 parts of polyacrylate cross-linked polymer, 0.1-1 part of sclerotium rolfsii gum, 0.1-1.5 parts of p-hydroxyacetophenone and 4-73.6 parts of water;

phase B: 0.5-3 parts of glyceryl stearate citrate, 0.1-2 parts of tris (ceteareth-4) phosphate, 0.5-2 parts of cetyl alcohol, 0.5-2 parts of glyceryl stearate, 0.1-8 parts of crambe abyssinica seed oil, 0.1-8 parts of babassu seed oil and 1-10 parts of olive oil;

and C phase: 20-40 parts of rose fermentation liquor, 0.1-3 parts of crocus sativus extract, 0.1-3 parts of beta-glucan and 0.1-1.5 parts of ethylene glycol.

2. The cream containing rose fermentation liquor as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight:

phase A: 6.5 parts of sorbitol, 60.55 parts of polyacrylate cross-linked polymer, 0.55 part of sclerotium rolfsii gum, 0.8 part of p-hydroxyacetophenone and 38.8 parts of water;

phase B: 1.75 parts of glyceryl stearate citrate, 1.05 parts of tris (ceteareth-4) phosphate, 1.25 parts of cetyl alcohol, 1.25 parts of glyceryl stearate, 4.05 parts of crambe's deep sea seed oil, 4.05 parts of babassu seed oil and 5.5 parts of olive oil;

and C phase: 30 parts of rose fermentation liquor, 1.55 parts of crocus sativus extract, 1.55 parts of beta-glucan and 0.8 part of ethylene glycol.

3. The cream containing rose fermentation broth according to claim 1 or 2, wherein the preparation method of rose fermentation broth comprises the following steps:

(1) preparing a rose fermentation substrate: pulverizing dried flos Rosae Rugosae bud, sieving, adding water to obtain mixed solution, and sterilizing to obtain flos Rosae Rugosae fermentation matrix;

(2) activating strains: respectively inoculating strains on the surface of a solid activation culture medium by adopting a plate marking method, and carrying out inverted culture at the constant temperature of 37 ℃ for 15-20 h to obtain activated strains;

(3) mixing and fermenting: carrying out expanded culture on the activated strains, mixing to obtain a mixed bacterial liquid, adding the mixed bacterial liquid into a rose fermentation substrate according to the mass percentage of 1.5-2.5%, and carrying out shake fermentation culture at 40-45 ℃ for 45-50 h to obtain an initial fermentation liquid;

(4) and (3) fermentation post-treatment: and sequentially sterilizing, crushing and filtering the initial fermentation liquor to obtain the rose fermentation liquor.

4. The cream containing rose fermentation liquor according to claim 3, wherein the mass concentration of the mixed liquor in the step (1) is 10-15%.

5. The cream containing rose fermentation broth according to claim 3, wherein in step (2), the bacterial species is at least one selected from Bifidobacterium adolescentis CICC 6175, Bacillus natto CICC10262, Lactobacillus bulgaricus CICC20271, Saccharomyces cerevisiae CICC 1252.

6. The cream containing rose fermentation liquor according to claim 5, wherein the strain is a mixed strain of bacillus natto CICC10262, lactobacillus bulgaricus CICC20271 and saccharomyces cerevisiae CICC 1252, and the mass ratio of the bacillus natto CICC10262, lactobacillus bulgaricus CICC20271 and saccharomyces cerevisiae CICC 1252 seed liquor after the enlarged culture in the step (3) is 1 (2-5) to (2-5).

7. The cream containing rose fermentation liquor according to claim 3, wherein in step (2), the activation medium is MRS medium comprising beef extract 5g/L, peptone 10g/L, glucose 20g/L, yeast powder 4g/L, sodium acetate 5g/L, magnesium sulfate 0.2g/L, triammonium citrate 2g/L, dipotassium hydrogen phosphate 2g/L, manganese sulfate 0.05g/L, Tween-801 g/L, agar 20g/L, pH 6.2 ± 0.2.

8. The cream containing rose fermentation broth in step (2), wherein the activation medium further comprises algal polysaccharide, and the addition amount of algal polysaccharide is 3 g/L.

9. The cream containing rose fermentation broth according to claim 3, wherein in step (3), the rotating speed of the shaking table is 100-150 rpm;

preferably, in the steps (1) and (4), the sterilization is to sterilize the initial fermentation liquor for 15min at 121 ℃ or to sterilize the initial fermentation liquor under ultrahigh pressure at 600MPa and 25 ℃;

in the step (4), a high-pressure homogenizer is adopted to crush the thalli, the pressure is set to be 100MPa, the thalli are homogenized for 3-5 times, and the outlet temperature is 25 ℃.

10. A method of making a cream comprising rose broth according to any of claims 1 to 9, comprising the steps of:

(a) weighing the raw materials according to the weight of the raw materials for later use;

(b) cleaning an emulsifying pot, adding water, sorbitol and p-hydroxyacetophenone in the phase A into the emulsifying pot, stirring, slowly adding polyacrylate cross-linked polymer-6 and sclerotium rolfsii gum into the emulsifying pot, stirring completely and uniformly, and heating to 75-80 ℃;

(c) sequentially adding the raw materials in the phase B into an oil phase pot, heating to 75-80 ℃, stirring to dissolve uniformly, then adding into an emulsifying pot, and homogenizing at 2800-;

(d) and cooling the mixture to a temperature of less than 45 ℃, adding the C-phase raw material, and stirring until the C-phase raw material is uniformly dissolved to obtain the face cream.

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