CN112057377A - Fermented mulberry tea nerve-soothing mask and preparation method thereof - Google Patents
Fermented mulberry tea nerve-soothing mask and preparation method thereof Download PDFInfo
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Abstract
The fermented mulberry tea nerve soothing mask comprises the following raw materials in parts by mass: 0.1-5% of fermented mulberry leaf extract, 2.5-4% of golden chamomile extract, 0.2-2% of calendula officinalis extract, 0.1-1% of albizia flower extract, 0.05-1% of gastrodia elata root extract, 0.001-0.005% of hop essential oil, 0.002-0.008% of lavender essential oil, 0.001-0.006% of acorus gramineus essential oil and an auxiliary agent. The process of the invention obviously improves the content of the gamma-aminobutyric acid in the fermented mulberry tea, and the high content of the gamma-aminobutyric acid is a material basis of the nerve-soothing effect of the fermented mulberry tea, and the functional micromolecules are favorably formed by microbial fermentation, are easier to be absorbed by skin and have no stimulation.
Description
Technical Field
The invention belongs to the technical field of cosmetics, and relates to a fermented mulberry tea nerve-soothing mask and a preparation method thereof.
Background
The mulberry leaf is leaf of Morusalbal of Moraceae, and has effects of dispelling pathogenic wind heat, clearing lung-heat, moistening dryness, lowering blood pressure, promoting urination, clearing liver and improving eyesight, and is recorded in Shennong's herbal Jing and Ben Cao gang mu. Modern pharmacological research shows that the main chemical components of mulberry leaf are polysaccharide, alkaloid, volatile oil, polyphenol, flavone and the like, and the mulberry leaf has various biological activities of resisting oxidation, resisting inflammation, resisting cancer, reducing blood sugar, inhibiting pancreatic lipase and the like. The mulberry leaf is called the king of the plant, has the reputation of ginseng heat-replenishing and mulberry leaf clearing-replenishing, is a plant which is identified as the homology of medicine and food by the national ministry of health, is listed as one of the ten major health-care foods in the 21 st century by the international food health organization, and becomes a new green food source for human beings. White mulberry (Morus alba), also known as feed mulberry, is a new mulberry variety that has been bred, improved and optimized in China for a long time. The protein mulberry has the advantages of strong regional adaptability and stress resistance, high yield and the like, the protein content of the leaves is high and can reach 36 percent, and the protein mulberry is widely popularized in many areas in China. Folium Mori tea, also called SHENXIAN tea, is prepared from folium Mori, contains high content of bioactive substances such as amino acids, theanine, catechin, tea polyphenols, total flavonoids, tea polysaccharide, etc., and has effects of resisting oxidation, resisting radiation, promoting skin cell regeneration and repairing, etc. The mulberry leaf tea is prepared by a single traditional processing technology through processes of enzyme deactivation, forming, baking and the like. The mulberry leaf tea prepared by the traditional process at present has slightly bitter and astringent taste, the loss of functional active substances in the preparation process is obvious, the fragrance loss of the prepared tea finished product is serious, the mulberry leaf tea is not easily absorbed by skin and is easy to stimulate when being added into cosmetics, and the industrial development requirement of the mulberry leaf tea functional cosmetics cannot be met.
With the deep modern life, the pace of life of people is accelerated, the pressure of life is increased, the frequency and the strength of brain use of people are increased day by day, so that a plurality of people have insomnia, vexation or mental disorder, and serious social problems are caused. A WHO study has shown that about 27% of people worldwide suffer from sleep disorders, and about 10-20% of people in china have varying degrees of insomnia. According to expert estimation, there are about 7 hundred million insomnia people worldwide by 2020. The long-term insomnia causes the immune function of people to be reduced and the nerve function to be disordered, and increases the risks of diabetes, coronary heart disease, senile dementia and the like. The common medicines for treating insomnia mainly comprise benzodiazepines, zopiclone, zaleplon, eszopiclone and the like, and are easy to generate dependence and tolerance after long-term use, and have large stimulation to gastrointestinal tracts and other adverse reactions. Therefore, it is necessary to develop a natural, efficient and safe product for soothing the nerves to solve the problem of insomnia faced by most people at present.
The preparation method of conventional protein folium Mori tea comprises picking folium Mori, cleaning, spreading and drying in the air, deactivating enzyme, parching, molding, baking, screening, and packaging (such as "a preparation method of protein folium Mori tea", publication No. CN 107821688A). The prepared mulberry leaf tea is slightly bitter and astringent in taste, the loss of functional active substances in the preparation process is obvious, the fragrance loss of the prepared finished tea is serious, the finished tea is not easily absorbed by skin and easily stimulated when being added into cosmetics, and the industrial development requirement of the mulberry leaf tea functional cosmetics cannot be met.
The common medicines for treating insomnia mainly comprise benzodiazepines, zopiclone, zaleplon, eszopiclone and the like, and are easy to generate dependence and tolerance after long-term use, and have large stimulation to gastrointestinal tracts and other adverse reactions. At present, masks in the market are various, but the masks are basically not directed at moisturizing, whitening and wrinkle removing, and have the effects of soothing the nerves and protecting the skin.
Disclosure of Invention
The invention aims to provide a preparation method of a fermented mulberry tea nerve-soothing mask.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: the fermented mulberry tea nerve-soothing mask comprises the following raw materials in parts by mass:
the balance being water.
The preferable technical scheme is as follows: the water is one of deionized water, distilled water and purified water.
The preferable technical scheme is as follows: the humectant comprises 0.001-0.01 wt% of sodium hyaluronate, 0.02-0.05 wt% of hydroxyethyl cellulose, 0.1-3 wt% of glycerin and 2.5-4 wt% of butanediol.
The preferable technical scheme is as follows: the thickening agent comprises 0.05-0.5% of carbomer and 0.1-0.4% of carob bean gum by mass.
The preferable technical scheme is as follows: the preservative comprises 0.05-0.7% of p-hydroxyacetophenone, 0.05-1% of 1, 2-hexanediol and 2-5% of butanediol by mass.
The preferable technical scheme is as follows: the emulsifier is at least one of octenyl succinate starch, tween 80 and polyoxyethylene hydrogenated castor oil; the coemulsifier is at least one of absolute ethyl alcohol, 1, 2-propylene glycol, n-butyl alcohol and glycerol.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for preparing a fermented mulberry tea nerve-soothing mask,
the preparation method comprises the following steps:
step 1: crushing fermented mulberry leaves to obtain fermented mulberry leaf powder, transferring the fermented mulberry leaf powder to an extraction tank, adding distilled water which is 5-20 times of the weight of the fermented mulberry leaf powder into the extraction tank, and uniformly stirring; firstly, performing primary extraction at the extraction temperature of 35-45 ℃, the extraction pressure of 0.2-5 MPa, the stirring speed of 70-120 rpm and the extraction time of 2-3 h; then carrying out secondary extraction at the extraction temperature of 45-55 ℃, the extraction pressure of 3-7 MPa, the stirring speed of 60-90 rpm and the extraction time of 1-2 h; then carrying out three-stage extraction at the extraction temperature of 55-70 ℃, the extraction pressure of 5-9 MPa, the stirring speed of 120-150 rpm and the extraction time of 0.5-1 h; filtering the extract liquid after extraction is finished, and spray drying the obtained filtrate to obtain powder which is the fermented mulberry leaf extract;
step 2: dispersing fermented folium Mori extract, flos Chrysanthemi extract, herba Sidae Rhombifoliae extract, flos Albizziae extract and rhizoma Gastrodiae extract in water to obtain solution A;
and step 3: adding an emulsifier and a co-emulsifier into a reaction kettle, adding water, stirring, dispersing to obtain a water phase, adding the hop essential oil, the lavender essential oil and the grass-leaved sweetflag rhizome essential oil into the water phase, shearing by using a high-speed shearing homogenizer to obtain a coarse emulsion, and performing ultrasonic emulsification on the coarse emulsion to obtain a mixed essential oil nanoemulsion, namely a liquid B;
and 4, step 4: heating water to 55-75 ℃, adding a thickening agent, and uniformly stirring and dispersing to obtain a solution C;
and 5: heating water to 55-65 ℃, adding a humectant, and uniformly stirring and dispersing to obtain a solution D;
step 6: adding the solution C cooled to room temperature into the solution B, uniformly stirring, adding the solution D, homogenizing at the speed of 5000-18000 rpm for 2-5 times, then adding the solution A, uniformly stirring, heating to 55-65 ℃, and sterilizing for 20-35 min; finally, adding the preservative and water, and uniformly stirring to obtain the nerve-soothing mask essence;
and 8: and (3) putting the mask paper into a mask bag, adding the nerve soothing mask essence, sealing and packaging to obtain the fermented mulberry tea nerve soothing mask.
The preferable technical scheme is as follows: the preparation method of the fermented mulberry leaves comprises the following steps:
step 1: uniformly spreading the protein mulberry fresh leaves, wherein the spreading thickness of the protein mulberry fresh leaves is 20-30cm, then placing the protein mulberry fresh leaves in an air circulation environment with the temperature of 20-30 ℃ and the relative humidity of 65-75%, standing for 8-10h until the water content of the leaves is 60-65%, and obtaining naturally withered protein mulberry leaves;
step 2: uniformly spreading the fresh protein mulberry leaves, wherein the spreading thickness of the fresh protein mulberry leaves is 15-20cm, placing a far infrared heating plate 60-80cm above the fresh protein mulberry leaves, setting the temperature of the far infrared heating plate at 180-; after radiation heating, keeping the leaves standing for 45-60min in an air circulation environment with the temperature of 20-30 ℃ and the relative humidity of 65-75% until the water content of the leaves is 55-60%, and obtaining the protein mulberry leaves which are subjected to far infrared heating withering;
and step 3: injecting a salt solution with the temperature of 65-95 ℃ and the mass concentration of 5-15% into a first blanching device, uniformly putting the fresh protein mulberry leaves into the blanching device, and immersing the fresh protein mulberry leaves into the salt solution for blanching; in the blanching process, carrying out ultrasonic treatment on the protein mulberry fresh leaves in blanching equipment; then placing the fresh protein mulberry leaves into a fluidized bed, keeping the leaves suspended in the fluidized bed at the room temperature, and treating for 15-30min to reduce the temperature of the leaves to the room temperature, wherein the water content is 60-65%, so as to obtain the blanched protein mulberry leaves;
and 4, step 4: rolling naturally withered protein mulberry leaves, far infrared heating withered protein mulberry leaves and blanched protein mulberry leaves for 30-50min by using a tea rolling machine respectively to obtain naturally withered protein mulberry rolled leaves, far infrared heating withered protein mulberry rolled leaves and blanched protein mulberry rolled leaves;
and 5: spreading the first layer, namely uniformly spreading the naturally withered protein mulberry rolled leaves, and spreading the naturally withered protein mulberry rolled leaves into a flat layer with the thickness of 5-15 cm; spreading the second layer, namely uniformly spreading the blanched protein mulberry leaves on a flat layer of naturally withered protein mulberry leaves, and spreading the flat layer into a flat layer with the thickness of 10-30 cm; spreading the third layer, namely uniformly spreading the protein mulberry rolled leaves which are heated and withered by far infrared rays on a flat layer of the protein mulberry rolled leaves which are subjected to blanching treatment, and spreading the flat layer into a flat layer with the thickness of 5-15 cm; naturally withering the protein mulberry rolled leaves, blanching the protein mulberry rolled leaves and far infrared heating withered protein mulberry rolled leaves, and spreading to form a rolled leaf fermentation flat layer with the total thickness of 20-60 cm; then placing the rolled leaf fermentation flat layer in an environment with cleanliness of 1 ten thousand grade, and standing and fermenting for 1-2h under the conditions that the temperature is 25-32 ℃ and the relative humidity is more than 95%;
step 6: after the step 5 is finished, mixing and uniformly stirring the upper layer leaves, the middle layer leaves and the lower layer leaves of the rolled leaf fermentation flat layer, then flatly paving the mixture into a flat layer, and standing and fermenting for 45-90min in an environment with the cleanliness of 1 ten thousand grade and under the conditions that the temperature is 25-32 ℃ and the humidity is more than 95%; repeating for 2-5 times to ferment the leaves uniformly;
and 7: putting the fermented leaves obtained in the step 8 into a tray dryer, drying at 55-70 ℃, and treating for 20-60min to reduce the water content of the leaves to 20-23%; then placing the leaves in a leaf roller type dryer, drying at 70-90 deg.C for 20-50min to reduce water content of the leaves to 13-15%; and then baking the leaves to increase the flavor, so that the water content of the leaves is 6.5-7.5%, and cooling to room temperature to obtain the protein mulberry black tea with compound flavor.
The preferable technical scheme is as follows: ultrasonic frequency of 25-35KHz and power density of 0.4-0.5W/cm during ultrasonic treatment2(ii) a Ultrasonic wave-assisted blanching of fresh leaves of white mulberry for 2-5 min.
The preferable technical scheme is as follows: baking and flavoring refers to baking the leaves with fire, which comprises spreading the leaves to a thickness of 3-5cm, baking with fire to make the temperature of the leaves at 100-140 deg.C, and baking for 5-16 min; baking with fire to make the temperature of the leaf at 70-90 deg.C for 10-25 min.
The preferable technical scheme is as follows: the protein mulberry fresh leaves are protein mulberry fresh leaves with one bud and one leaf or one bud and two leaves.
The preferable technical scheme is as follows: in the natural withering process in the step 1, the fresh white mulberry leaves are irradiated for 30-60 min.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the process of the invention obviously improves the content of the gamma-aminobutyric acid in the fermented mulberry tea, and the high content of the gamma-aminobutyric acid is a material basis of the nerve-soothing effect of the fermented mulberry tea, and the functional micromolecules are favorably formed by microbial fermentation, are easier to be absorbed by skin and have no stimulation.
2. The functional components of the fermented mulberry tea facial mask prepared by the invention are all derived from natural plants, the mask is safe and reliable, the performance is stable, the effects of tranquilizing and allaying excitement and protecting skin are taken into consideration through systematic compatibility among the functional components, and the new experience effect of a nerve-calming product is improved.
Drawings
FIG. 1 is a figure showing the appearance of protein mulberry tea.
FIG. 2 is a comparison graph of the tea soup after soaking the protein mulberry tea.
FIG. 3 shows the effect of different processing techniques on the content of gamma-aminobutyric acid in mulberry tea.
Fig. 4 is a nerve soothing effect evaluation of the fermented mulberry tea mask.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Please refer to fig. 1-4. It should be understood that the structures, ratios, sizes, and the like shown in the drawings and described in the specification are only used for matching with the disclosure of the specification, so as to be understood and read by those skilled in the art, and are not used to limit the conditions under which the present invention can be implemented, so that the present invention has no technical significance, and any structural modification, ratio relationship change, or size adjustment should still fall within the scope of the present invention without affecting the efficacy and the achievable purpose of the present invention. In addition, the terms "upper", "lower", "left", "right", "middle" and "one" used in the present specification are for clarity of description, and are not intended to limit the scope of the present invention, and the relative relationship between the terms and the terms is not to be construed as a scope of the present invention.
Example 1: a method for preparing fermented folium Mori comprises:
(1) picking protein mulberry leaf raw material
Picking up protein mulberry leaves with the tenderness of one bud and one leaf to two buds, and storing fresh leaves by adopting a clean basket and a basket with good air permeability.
(2) Naturally wither
Selecting part of fresh white mulberry leaves, uniformly spreading the fresh white mulberry leaves on a bamboo mat or a bamboo sieve, wherein the thickness of the spread leaves is 20-30cm, placing the leaves in a shady and dry room or a sunshade with the temperature of 25 ℃, the relative humidity of 65-75% and good air flow, standing and placing the leaves for 9 hours until the water content of the leaves is 62%, and obtaining naturally withered white mulberry leaves for later use. Preferably, in the natural withering process, the leaves are illuminated for 45min so as to enrich the fragrance of the naturally withered leaves.
(3) Withering by far infrared heating
Selecting part of fresh leaves of white mulberry, uniformly spreading on a bamboo mat or a bamboo sieve, wherein the thickness of the spread leaves is 15-20cm, placing a far infrared heating plate 70cm above the leaves, setting the temperature of the far infrared heating plate to 190 ℃, keeping the temperature of the leaves to 40 ℃, and heating the leaves by radiation for 40 min; after radiation heating, the leaves are kept standing for 50min in a shady and cool drying environment with the temperature of 25 ℃, the relative humidity of 65-75% and good air circulation till the water content of the leaves is 57%, and the protein mulberry leaves withered by far infrared heating are obtained for later use.
(4) Blanching and cooling
Ultrasonic-assisted rapid blanching. Selecting part of fresh protein mulberry leaves, putting the fresh protein mulberry leaves into blanching equipment with an ultrasonic generator, and injecting salt water with the temperature of 80 ℃ and the mass concentration of 10% into the blanching equipment to immerse the fresh protein mulberry leaves into the salt water; simultaneously starting an ultrasonic generator to ensure that the ultrasonic frequency is 30KHz and the power density is 0.45W/cm in the blanching equipment2(ii) a Ultrasonic wave-assisted blanching of fresh mulberry leaves for 3.5 min.
And cooling by blowing the fluidized bed. Placing the protein mulberry fresh leaves subjected to ultrasonic-assisted rapid blanching into food-grade fluidized bed equipment, keeping the fluidization air inlet temperature at room temperature and the protein mulberry fresh leaves suspended in a fluidized bed, and treating for 20min to cool the fresh leaves to room temperature, wherein the water content is 62%, so as to obtain the blanched protein mulberry leaves for later use.
(5) Kneading and twisting
And (3) rolling the naturally withered protein mulberry leaves in the step (2), the medium-far infrared heating withered protein mulberry leaves in the step (3) and the hot-processed protein mulberry leaves in the step (4) for 40min by using a tea rolling machine respectively to obtain naturally withered protein mulberry rolled leaves, far infrared heating withered protein mulberry rolled leaves and hot-processed protein mulberry rolled leaves for later use.
(6) First fermentation
Spreading the twisted leaves. Spreading the first layer, namely uniformly spreading the naturally withered protein mulberry rolled leaves into a flat layer with the thickness of 10-15 cm; spreading the second layer, namely uniformly spreading the blanched protein mulberry leaves on a flat layer of naturally withered protein mulberry leaves, and spreading the flat layer into a flat layer with the thickness of 20-25 cm; spreading the third layer, namely uniformly spreading the protein mulberry rolled leaves which are heated and withered by far infrared rays on a flat layer of the protein mulberry rolled leaves which are subjected to blanching treatment, and spreading the flat layer into a flat layer with the thickness of 10-15 cm; naturally withered protein mulberry rolled leaves, blanching the protein mulberry rolled leaves, far infrared heating withered protein mulberry rolled leaves, and spreading to form a rolled leaf fermentation flat layer with the total thickness of 40-55 cm.
And (5) standing for fermentation. Fermenting and leveling the rolled leaves, and standing for fermentation for 1.5h in an environment with cleanliness of 1 ten thousand grade at 28 ℃ and relative humidity of more than 95%.
(7) Second fermentation
After the first fermentation is finished, uniformly stirring the leaves of the upper layer, the middle layer and the lower layer of the rolled leaf fermentation flat layer, continuously spreading the leaves into a flat layer, and standing and fermenting for 60min in an environment with the cleanliness of 1 ten thousand grade and under the conditions that the temperature is 28 ℃ and the humidity is more than 95%; then, keeping the fermentation condition unchanged, uniformly stirring the leaves again, flatly paving the leaves into a flat layer, and standing and fermenting for 60 min; repeating the above steps for 4 times to allow the leaves to ferment uniformly.
(8) Drying by baking
The drying is divided into 3 steps.
Firstly, putting the fermented leaves into a tray dryer, drying at 60 ℃, and treating for 40min to reduce the water content of the leaves to 22 percent and basically fix the shapes of the leaves.
And step two, treating the dried leaves in the step one for 35min in a roller dryer at the drying temperature of 80 ℃ to reduce the moisture of the leaves to 14%.
Thirdly, roasting the leaves dried in the second step to increase fragrance, and firstly roasting the leaves at high temperature by using gross fire for 10min at 120 ℃ until the thickness of the leaves is 3-5 cm; then roasting the leaves at low temperature by adopting full fire, so that the temperature of the leaves is 80 ℃, the time is 20min, and the thickness of the leaves is 3-5 cm; and after the third step of drying, the water content of the leaves is 7%, and the temperature is reduced to room temperature, so that the protein mulberry black tea with compound fragrance is obtained. When the tea leaves are dried by two times, the first time is called gross fire, and the second time is called full fire.
Comparative example 2: the protein mulberry tea is prepared by the common method as follows:
taking protein mulberry leaves as raw materials, cleaning the picked mulberry leaves, and spreading and airing the mulberry leaves for 30-50 min; de-enzyming: frying the aired mulberry leaves at 275-285 ℃ for 3-5 min to obtain mulberry tea leaves embryos; molding: curling and forming the tea embryo into granules by adopting a kneading mode; baking: baking the formed mulberry tea leaves at 45-60 ℃ for 2-2.5 hours; screening folium Mori, removing tea stalk, yellow piece, impurities, fine tea and fragment impurities, and packaging.
The detection method comprises the following steps:
the content of the water extract is measured according to GB/T8305-2013.
The protein content is determined according to GB 5009.5-2016.
The total amount of amino acids was determined according to GB 5009.124-2016.
The content of the crude fiber is determined according to GB/T8310-2013.
The content of the tea polyphenol is determined according to GB/T8313-2018.
The content of catechin is determined according to GB/T8313-2018.
The determination of the total polysaccharide content is carried out by the phenol-sulfuric acid method.
The total flavone content is determined by a reference aluminum salt color development method.
Determination of 1-deoxynojirimycin content: the content of 1-deoxynojirimycin in mulberry tea is determined by an HPLC method. The determination conditions were that the chromatographic column was a C18 analytical column (4.6 mm. times.250 mm, 5 μm), the mobile phase was 0.1% acetic acid-acetonitrile (45:55, V: V), the column temperature was 25 ℃, the flow rate was 1mL/min, the detection wavelength was 254nm, and the sample injection amount was 10 μ L.
FIG. 1 is a comparison of the appearance of protein mulberry tea. FIG. 2 is a comparison graph of the tea soup after the protein mulberry tea is brewed. As can be seen from the comparison of fig. 1 and 2, the fermented mulberry tea prepared by the specific withering, rolling, fermenting, drying and other processes provided by the present invention has a dark red appearance and a reddish brown decoction after brewing, compared to comparative example 2. The mulberry tea prepared by the embodiment has no astringent taste and good taste, and has special fragrance which can relieve pressure and calm the nerves.
TABLE 1 comparison of the nutritional ingredients of protein mulberry tea
TABLE 2 comparison of bioactive ingredients of protein Mulberry tea
As can be seen from the results in tables 1 and 2, the process of the invention significantly improves the contents of water extract, total amino acid and 1-deoxynojirimycin and other components in the fermented mulberry tea. Compared with comparative example 2, the content of 1-deoxynojirimycin in the fermented mulberry tea is increased by 4.08 times. 1-deoxynojirimycin can significantly delay the degradation process of polysaccharides and lower the peak postprandial blood glucose by reducing carbohydrate digestion and glucose absorption. In addition, 1-deoxynojirimycin also has the function of insulin sensitization, and can improve the symptoms of insulin resistance. Therefore, the high-content bioactive substances such as 1-deoxynojirimycin and the like are the material basis of the hypoglycemic effect of the fermented mulberry tea, and provide scientific basis for the hypoglycemic effect of the fermented mulberry tea.
Example 2: a preparation method of fermented mulberry tea comprises the following steps:
(1) picking and screening fresh leaves: picking protein mulberry leaves with the tenderness of one bud and one leaf to two buds;
(2) blanching: picking fresh leaves, washing in 65 deg.C hot water (containing 5% NaCl), and blanching for 3 min.
(3) Spreading for cooling: spreading the protein mulberry leaves treated in the step (2) for cooling, removing the water on leaf surface layers, and turning over the tea leaves once at intervals of 30min for 2 h; meanwhile, the protein mulberry fresh leaves which are not subjected to the hot scalding treatment are directly spread for cooling, and the steps are the same as the above.
(4) Rolling: the protein mulberry leaves subjected to the blanching treatment and the protein mulberry leaves not subjected to the blanching treatment are mixed according to the mass ratio of 5:5 and adding the mixture into a rolling machine to be rolled for 30 minutes.
(5) Fermentation: spreading the protein mulberry leaves treated in the step (4), and fermenting for 3 hours under the conditions that the thickness is 30cm, the temperature is 25 ℃ and the humidity is more than 95%. In the fermentation process, the upper, middle and lower leaves are uniformly stirred according to the dark red color of the fermentation leaves, and the process is repeated for 2 times, so that the leaves are uniformly fermented, and the uniform appearance and taste are kept.
(6) Primary drying and initial setting: and (3) putting the fermented leaves into a dryer, drying at 55 ℃, forming for 30 minutes, and drying the leaves to 6.
(7) Secondary drying to obtain finished product: and (3) putting the dried 6-shaped leaves into a roller for drying again and extrusion molding, drying at the temperature of 90 ℃, drying for 20 minutes, and drying the leaves until the leaves are dried to 8.5.
(8) Drying for three times and extracting fragrance: the high-temperature rapid temperature of the gross fire is 120 ℃, the time is about 5 minutes, and the thickness of the upper leaves is 3 cm; the low-temperature slow drying temperature is 70 ℃ with full fire, the time is 10 minutes, and the upper leaf thickness is 3 cm; the moisture content was controlled to 7% to be moderate. Cooling to room temperature to obtain the fermented mulberry tea.
Comparative example 3: the mulberry tea prepared by the method of the invention of CN107821688A is taken as a comparison group.
3.1 determination of the content of gamma-aminobutyric acid: and (3) determining the content of the gamma-aminobutyric acid in the mulberry tea prepared by different processing technologies by adopting an HPLC method. The determination conditions were chromatographic column: reverse C18(4.6mm × 150mm, 5 μm), volume ratio of acetonitrile to 0.1% acetic acid in mobile phase 55:45, column temperature 30 deg.C, flow rate 1mL/min, detection wavelength 254nm, and sample amount 10 μ L.
3.2 FIG. 3 shows the effect of different processing techniques on the content of gamma-aminobutyric acid in mulberry tea. The result shows that the processing technology of the invention obviously improves the content of the gamma-aminobutyric acid in the mulberry tea, and compared with the preparation method of the mulberry tea disclosed by CN107821688A, the content of the gamma-aminobutyric acid in the fermented mulberry tea is obviously improved by 7.67 times through measurement. The gamma-aminobutyric acid (GABA) has the function of inhibiting the airway molecular signal of neurotransmitter, and has certain curative effect on various mental diseases such as sleep improvement, epilepsy, convulsion, Parkinson disease and the like. GABA has been listed as a new food raw material in 2009 in China. Therefore, the high content of gamma-aminobutyric acid in the fermented mulberry tea provides scientific basis for development of sleep improvement products.
Example 4: a nerve-soothing mask and a preparation method thereof are disclosed:
the nerve-soothing mask comprises mask paper and essence, wherein the essence comprises, by weight, 3% of a fermented mulberry leaf extract, 2.5% of a chamomile extract, 1% of a calendula extract, 0.5% of a albizia flower extract, 0.5% of a gastrodia elata root extract, 0.002% of hop essential oil, 0.002% of lavender essential oil, 0.001% of acorus gramineus essential oil, 4.2% of a humectant, 0.5% of a thickener, 3% of a preservative and the balance of deionized water, distilled water or purified water.
(1) The humectant comprises sodium hyaluronate 0.01%, hydroxyethyl cellulose 0.02%, glycerol 1.5%, and butanediol 2.67%.
(2) The thickener comprises carbomer 0.3% and carob bean gum 0.2%.
(3) The antiseptic comprises 0.3% of p-hydroxyacetophenone, 0.2% of 1,2 hexanediol and 2.5% of butanediol.
A preparation method of the nerve-soothing mask comprises the following steps:
(1) sieving fermented folium Mori with 80 mesh sieve, transferring into extraction tank, adding 10 times of distilled water, and stirring; firstly, adjusting the extraction temperature to 35 ℃, the extraction pressure to 1MPa, the stirring speed to 70rpm and the extraction time to 2 hours to finish primary extraction; then adjusting the extraction temperature to 45 ℃, the extraction pressure to 3MPa, the stirring speed to 70rpm and the extraction time to 1h to complete the secondary extraction; then the extraction temperature is adjusted to 55 ℃, the extraction pressure is adjusted to 6MPa, the stirring speed is 120rpm, and the extraction time is 0.5h, thus completing the three-stage extraction. Filtering, vacuum concentrating, and spray drying at low temperature to obtain fermented folium Mori extract. Preparing a chamomile extract, a calendula extract, an albizia flower extract and a gastrodia root extract respectively according to the same operation method. The hop essential oil, the lavender essential oil and the grassleaf sweelflag rhizome essential oil are prepared by a supercritical extraction method.
(2) Respectively dissolving the prepared fermented mulberry leaf extract, golden chamomile extract, calendula extract, albizia flower extract and gastrodia elata root extract in water, respectively centrifuging and filtering, taking supernate, and combining the five supernate to obtain solution A.
(3) Adding 5% of emulsifier and 3% of co-emulsifier into a reaction kettle, adding water, and stirring to fully dissolve to form a water phase. Slowly adding the hop essential oil, the lavender essential oil and the grass-leaved sweetflag rhizome essential oil into the water phase respectively, and shearing at high speed by using a 10000rpm high-speed shearing homogenizer to form coarse emulsion. Emulsifying with 200W ultrasonic wave at 35 deg.C for 5min, and cooling with ice water bath to obtain mixed essential oil nanoemulsion B. The emulsifier is octenyl succinate starch; the coemulsifier is absolute ethyl alcohol.
(4) Heating water to 65 deg.C, adding carbomer and carob bean gum, and stirring with a stirrer at 1200rpm for 40min to obtain solution C.
(5) Heating water to 55 deg.C, adding sodium hyaluronate and hydroxyethyl cellulose, stirring with a stirrer to dissolve completely, adding glycerol and butanediol, and mixing to obtain solution D.
(6) Mixing hydroxyacetophenone, 1, 2-hexanediol and butanediol uniformly by a stirrer to obtain solution E.
(7) Slowly adding the solution C cooled to room temperature into the reaction kettle in the step (2), and stirring by using a stirrer until the solution C is completely mixed; then adding the solution D, homogenizing at 8000rpm, and intermittently performing for three times, wherein each time is 10 s; dispersing and mixing uniformly, adding the solution A and the rest water, stirring at the speed of 1200rpm, heating the external circulation water to 62 ℃, and sterilizing for 29 min; and finally, adding the solution E, and uniformly stirring to obtain the nerve-soothing mask essence.
(8) Filling the facial mask paper into facial mask bag, adding essence, sealing, and packaging.
Comparative example 5: the same procedure as in example 4 was followed, except that fermented mulberry leaf extract was absent.
Comparative example 6: the nerve-soothing mask liquid is produced by Guangzhou company.
66 volunteers were selected and divided into three groups of 22 individuals, example 4, comparative example 5 and comparative example 6. After the face is cleaned every night for one month, the facial masks of the examples and the comparative examples are respectively applied, and the test references GB 7919-1987, QB/T4256-2011 and GB/T13531.1.
The result shows that after the mulberry tea mask prepared in example 2 is used for 30 days, the nerve calming effect is obvious, and the significant efficiency reaches 90.01%; the obvious effect rate of the facial mask lacking the fermented mulberry leaf extract is 59.09%. In conclusion, the mask completely meets the requirements, has better nerve calming effect compared with products sold in the market, and is worthy of great popularization and use.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (12)
1. A fermented mulberry tea nerve-soothing mask is characterized in that: the raw material formula of the fermented mulberry tea nerve-soothing mask comprises the following raw materials in parts by mass:
0.1-5% of fermented mulberry leaf extract;
2.5-4% of golden yellow chamomile extract;
0.2-2% of calendula extract;
0.1-1% of albizia flower extract;
0.05-1% of rhizoma gastrodiae extract;
0.001-0.005% of hop essential oil;
0.002-0.008% of lavender essential oil;
0.001-0.006% of grassleaf sweelflag rhizome essential oil;
2.62-7% of a humectant;
0.15-0.9% of a thickening agent;
2.1-6.7% of a preservative;
2.5-12% of an emulsifier;
1.2-8% of a co-emulsifier;
the balance being water.
2. The fermented mulberry tea nerve soothing mask as claimed in claim 1, which is characterized in that: the water is one of deionized water, distilled water and purified water.
3. The fermented mulberry tea nerve soothing mask as claimed in claim 1, which is characterized in that: the humectant comprises 0.001-0.01 wt% of sodium hyaluronate, 0.02-0.05 wt% of hydroxyethyl cellulose, 0.1-3 wt% of glycerin and 2.5-4 wt% of butanediol.
4. The fermented mulberry tea nerve soothing mask as claimed in claim 1, which is characterized in that: the thickening agent comprises 0.05-0.5% of carbomer and 0.1-0.4% of carob bean gum by mass.
5. The fermented mulberry tea nerve soothing mask as claimed in claim 1, which is characterized in that: the preservative comprises 0.05-0.7% of p-hydroxyacetophenone, 0.05-1% of 1, 2-hexanediol and 2-5% of butanediol by mass.
6. The fermented mulberry tea nerve soothing mask as claimed in claim 1, which is characterized in that: the emulsifier is at least one of octenyl succinate starch, tween 80 and polyoxyethylene hydrogenated castor oil; the coemulsifier is at least one of absolute ethyl alcohol, 1, 2-propylene glycol, n-butyl alcohol and glycerol.
7. A preparation method of a fermented mulberry tea nerve-soothing mask is characterized by comprising the following steps: the raw material formula of the fermented mulberry tea nerve-soothing mask adopts the raw material formula of any one of claims 1 to 6;
the preparation method comprises the following steps:
step 1: crushing fermented mulberry leaves to obtain fermented mulberry leaf powder, transferring the fermented mulberry leaf powder to an extraction tank, adding distilled water which is 5-20 times of the weight of the fermented mulberry leaf powder into the extraction tank, and uniformly stirring; firstly, performing primary extraction at the extraction temperature of 35-45 ℃, the extraction pressure of 0.2-5 MPa, the stirring speed of 70-120 rpm and the extraction time of 2-3 h; then carrying out secondary extraction at the extraction temperature of 45-55 ℃, the extraction pressure of 3-7 MPa, the stirring speed of 60-90 rpm and the extraction time of 1-2 h; then carrying out three-stage extraction at the extraction temperature of 55-70 ℃, the extraction pressure of 5-9 MPa, the stirring speed of 120-150 rpm and the extraction time of 0.5-1 h; filtering the extract liquid after extraction is finished, and spray drying the obtained filtrate to obtain powder which is the fermented mulberry leaf extract;
step 2: dispersing fermented folium Mori extract, flos Chrysanthemi extract, herba Sidae Rhombifoliae extract, flos Albizziae extract and rhizoma Gastrodiae extract in water to obtain solution A;
and step 3: adding an emulsifier and a co-emulsifier into a reaction kettle, adding water, stirring, dispersing to obtain a water phase, adding the hop essential oil, the lavender essential oil and the grass-leaved sweetflag rhizome essential oil into the water phase, shearing by using a high-speed shearing homogenizer to obtain a coarse emulsion, and performing ultrasonic emulsification on the coarse emulsion to obtain a mixed essential oil nanoemulsion, namely a liquid B;
and 4, step 4: heating water to 55-75 ℃, adding a thickening agent, and uniformly stirring and dispersing to obtain a solution C;
and 5: heating water to 55-65 ℃, adding a humectant, and uniformly stirring and dispersing to obtain a solution D;
step 6: adding the solution C cooled to room temperature into the solution B, uniformly stirring, adding the solution D, homogenizing at the speed of 5000-18000 rpm for 2-5 times, then adding the solution A, uniformly stirring, heating to 55-65 ℃, and sterilizing for 20-35 min; finally, adding the preservative and water, and uniformly stirring to obtain the nerve-soothing mask essence;
and 8: and (3) putting the mask paper into a mask bag, adding the nerve soothing mask essence, sealing and packaging to obtain the fermented mulberry tea nerve soothing mask.
8. The preparation method of the fermented mulberry tea nerve-soothing mask according to claim 7, which is characterized by comprising the following steps: the preparation method of the fermented mulberry leaves comprises the following steps:
step 1: uniformly spreading the protein mulberry fresh leaves, wherein the spreading thickness of the protein mulberry fresh leaves is 20-30cm, then placing the protein mulberry fresh leaves in an air circulation environment with the temperature of 20-30 ℃ and the relative humidity of 65-75%, standing for 8-10h until the water content of the leaves is 60-65%, and obtaining naturally withered protein mulberry leaves;
step 2: uniformly spreading the fresh protein mulberry leaves, wherein the spreading thickness of the fresh protein mulberry leaves is 15-20cm, placing a far infrared heating plate 60-80cm above the fresh protein mulberry leaves, setting the temperature of the far infrared heating plate at 180-; after radiation heating, keeping the leaves standing for 45-60min in an air circulation environment with the temperature of 20-30 ℃ and the relative humidity of 65-75% until the water content of the leaves is 55-60%, and obtaining the protein mulberry leaves which are subjected to far infrared heating withering;
and step 3: injecting a salt solution with the temperature of 65-95 ℃ and the mass concentration of 5-15% into a first blanching device, uniformly putting the fresh protein mulberry leaves into the blanching device, and immersing the fresh protein mulberry leaves into the salt solution for blanching; in the blanching process, carrying out ultrasonic treatment on the protein mulberry fresh leaves in blanching equipment; then placing the fresh protein mulberry leaves into a fluidized bed, keeping the leaves suspended in the fluidized bed at the room temperature, and treating for 15-30min to reduce the temperature of the leaves to the room temperature, wherein the water content is 60-65%, so as to obtain the blanched protein mulberry leaves;
and 4, step 4: rolling naturally withered protein mulberry leaves, far infrared heating withered protein mulberry leaves and blanched protein mulberry leaves for 30-50min by using a tea rolling machine respectively to obtain naturally withered protein mulberry rolled leaves, far infrared heating withered protein mulberry rolled leaves and blanched protein mulberry rolled leaves;
and 5: spreading the first layer, namely uniformly spreading the naturally withered protein mulberry rolled leaves, and spreading the naturally withered protein mulberry rolled leaves into a flat layer with the thickness of 5-15 cm; spreading the second layer, namely uniformly spreading the blanched protein mulberry leaves on a flat layer of naturally withered protein mulberry leaves, and spreading the flat layer into a flat layer with the thickness of 10-30 cm; spreading the third layer, namely uniformly spreading the protein mulberry rolled leaves which are heated and withered by far infrared rays on a flat layer of the protein mulberry rolled leaves which are subjected to blanching treatment, and spreading the flat layer into a flat layer with the thickness of 5-15 cm; naturally withering the protein mulberry rolled leaves, blanching the protein mulberry rolled leaves and far infrared heating withered protein mulberry rolled leaves, and spreading to form a rolled leaf fermentation flat layer with the total thickness of 20-60 cm; then placing the rolled leaf fermentation flat layer in an environment with cleanliness of 1 ten thousand grade, and standing and fermenting for 1-2h under the conditions that the temperature is 25-32 ℃ and the relative humidity is more than 95%;
step 6: after the step 5 is finished, mixing and uniformly stirring the upper layer leaves, the middle layer leaves and the lower layer leaves of the rolled leaf fermentation flat layer, then flatly paving the mixture into a flat layer, and standing and fermenting for 45-90min in an environment with the cleanliness of 1 ten thousand grade and under the conditions that the temperature is 25-32 ℃ and the humidity is more than 95%; repeating for 2-5 times to ferment the leaves uniformly;
and 7: putting the fermented leaves obtained in the step 8 into a tray dryer, drying at 55-70 ℃, and treating for 20-60min to reduce the water content of the leaves to 20-23%; then placing the leaves in a leaf roller type dryer, drying at 70-90 deg.C for 20-50min to reduce water content of the leaves to 13-15%; and then baking the leaves to increase the flavor, so that the water content of the leaves is 6.5-7.5%, and cooling to room temperature to obtain the protein mulberry black tea with compound flavor.
9. The preparation method of the fermented mulberry tea nerve soothing mask as claimed in claim 8, wherein the preparation method comprises the following steps: ultrasonic frequency of 25-35KHz and power density of 0.4-0.5W/cm during ultrasonic treatment2(ii) a Ultrasonic wave-assisted blanching of fresh leaves of white mulberry for 2-5 min.
10. The preparation method of the fermented mulberry tea nerve soothing mask as claimed in claim 8, wherein the preparation method comprises the following steps: baking and flavoring refers to baking the leaves with fire, which comprises spreading the leaves to a thickness of 3-5cm, baking with fire to make the temperature of the leaves at 100-140 deg.C, and baking for 5-16 min; baking with fire to make the temperature of the leaf at 70-90 deg.C for 10-25 min.
11. The preparation method of the fermented mulberry tea nerve soothing mask as claimed in claim 8, wherein the preparation method comprises the following steps: the protein mulberry fresh leaves are protein mulberry fresh leaves with one bud and one leaf or one bud and two leaves.
12. The preparation method of the fermented mulberry tea nerve soothing mask as claimed in claim 8, wherein the preparation method comprises the following steps: in the natural withering process in the step 1, the fresh white mulberry leaves are irradiated for 30-60 min.
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