CN112535227A - Formula and preparation method of lipstick chocolate - Google Patents

Formula and preparation method of lipstick chocolate Download PDF

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Publication number
CN112535227A
CN112535227A CN202011408588.6A CN202011408588A CN112535227A CN 112535227 A CN112535227 A CN 112535227A CN 202011408588 A CN202011408588 A CN 202011408588A CN 112535227 A CN112535227 A CN 112535227A
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CN
China
Prior art keywords
chocolate
lipstick
parts
wax
oil
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202011408588.6A
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Chinese (zh)
Inventor
田玉涛
丁生春
赵旭太
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Beijing Tongtai Catering Co ltd
Original Assignee
Beijing Tongtai Catering Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Beijing Tongtai Catering Co ltd filed Critical Beijing Tongtai Catering Co ltd
Priority to CN202011408588.6A priority Critical patent/CN112535227A/en
Publication of CN112535227A publication Critical patent/CN112535227A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
    • A61K8/922—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof of vegetable origin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A61K8/9783—Angiosperms [Magnoliophyta]
    • A61K8/9789—Magnoliopsida [dicotyledons]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q1/00—Make-up preparations; Body powders; Preparations for removing make-up
    • A61Q1/02—Preparations containing skin colorants, e.g. pigments
    • A61Q1/04—Preparations containing skin colorants, e.g. pigments for lips
    • A61Q1/06—Lipsticks
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
    • A61K2800/92—Oral administration

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • General Health & Medical Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • Epidemiology (AREA)
  • Birds (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Cosmetics (AREA)
  • Confectionery (AREA)

Abstract

The invention discloses a lipstick chocolate and a preparation method thereof, 1-2 parts of strawberry chocolate and 1-2 parts of honey peach chocolate comprise the following steps: step S1, respectively filling chocolate into stainless steel bowls, and completely melting the chocolate by heating with hot water; step S2, preparing lipstick tube, lipstick mold and lipstick mold rack; step S3: the invention relates to the technical field of food, and discloses a method for extruding melted chocolate into a lipstick mold. The invention provides a lipstick chocolate and a preparation method thereof. The method has the advantages that the chocolate is more popular and the use of the chocolate is increased in order to increase different shapes of chocolate and create holiday atmosphere.

Description

Formula and preparation method of lipstick chocolate
Technical Field
The invention relates to the technical field of food, in particular to a formula of lipstick chocolate and a preparation method thereof.
Background
Cosmetics have become a necessity for increasing fragrance and beauty in daily life, but substances in cosmetics often cause certain damage to the health of beauty lovers, and pigments are included.
The cosmetic is a daily chemical industrial product and contains various chemical substances. According to statistics, about 7000 chemical substances are taken as raw materials of cosmetics in the world and are mixed into various cosmetics according to different proportions, and most cosmetics contain pigments;
according to one statistic, the most dangerous of the cosmetic raw materials causing skin dysfunction are perfumes, followed by pigments and antiseptic bactericides, which are called "triads" of cosmetics. The proportion of the damage caused by the disinfectant is respectively 50.6 percent of perfume, 43.9 percent of pigment and 4.9 percent of antiseptic bactericide.
Chocolate is a sweet food made from cocoa butter and cocoa butter as main raw materials. The product not only has fine and sweet taste, but also has strong fragrance;
at present, chocolate is mainly used for eating and has a single function, and therefore the technical scheme improves the existing chocolate, so that the chocolate can become edible and can be used as a lipstick.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a formula and a preparation method of lipstick chocolate, and solves the technical problem that the existing chocolate is mainly used for eating and has single function.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a lipstick chocolate comprises 1-2 parts of strawberry chocolate and 1-2 parts of juicy peach chocolate. A lipstick chocolate comprising the following steps:
step S1: respectively filling the chocolates into stainless steel bowls, and completely melting the chocolates by heating with hot water;
step S2: preparing a lipstick tube, a lipstick mold and a lipstick mold frame;
step S3: extruding the melted chocolate into a lipstick mold;
step S4: refrigerating the lipstick mold extruded with chocolate, removing materials overflowing from the lipstick mold after refrigerating, pressing the formed semi-finished product, rotating the lipstick mold, demolding, contacting the lipstick tube with the top of the semi-finished product, and forcibly rotating the semi-finished product;
step S5: pushing the semi-finished product into the lipstick tube, and then slightly pulling the edge to allow air to enter;
step S6: and when the semi-finished product is completely separated from the lipstick mold, obtaining the product.
Preferably, the chocolate of step S1 needs to be maintained at above 36 degrees celsius for melting.
Preferably, the chocolate of the step S1 needs to be melted for more than 10-20 min.
Preferably, the wax may be beeswax, candelilla wax, ozokerite wax and carnauba wax.
Preferably, the oil is high viscosity castor oil.
Preferably, in step S4, a synthetic ester oil having a low viscosity such as isopropyl myristate or glycerol triisostearate and a high-viscosity oil are added.
Preferably, the softener is a food grade softener.
Preferably, the pigment is a natural plant pigment.
Preferably, a preservative bactericide may be added in step S4.
Advantageous effects
The invention provides a formula of lipstick chocolate and a preparation method thereof. The technical scheme has the advantages that the adopted raw materials are edible materials, and the lipstick can beautify oneself while being eaten, so that the traditional lipstick using mode is changed, and the problems in the background art are effectively solved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a formula and a preparation method of lipstick chocolate are provided, aiming at solving the problem that the most dangerous raw materials of cosmetics causing skin dysfunction are spices, pigments and antiseptic bactericides which are called three harms of cosmetics according to a statistic display. The proportion of the damage caused by the disinfectant is respectively 50.6 percent of perfume, 43.9 percent of pigment and 4.9 percent of antiseptic bactericide. Chocolate is a sweet food made from cocoa butter and cocoa butter as main raw materials. The product not only has fine and sweet taste, but also has strong fragrance; at present, chocolate is mainly used for eating and has a single function, and therefore the technical scheme improves the existing chocolate, so that the chocolate can become an edible technical problem which can be used as a lipstick.
The technical proposal is that the beverage comprises 10-20 parts of wax, 10-20 parts of oil, 5 parts of softener, 5 parts of spice, 5 parts of pigment, 1-2 parts of strawberry chocolate and 1-2 parts of honey peach chocolate; comprises the following steps: step S1, respectively filling chocolate into stainless steel bowls, and completely melting the chocolate by heating with hot water; step S2, preparing lipstick tube, lipstick mold and lipstick mold rack; step S3: extruding the melted chocolate into a lipstick mold; step S4: melting 10-20 parts of wax to obtain a standby material, and mixing 10-20 parts of oil, 5 parts of softener, 5 parts of spice and 5 parts of pigment; step S4: refrigerating a lipstick mould extruded with chocolate, adding 10-20 parts of wax, 10-20 parts of oil, 5 parts of softener, 5 parts of spice and 5 parts of pigment, removing materials overflowing from the lipstick mould after refrigeration, pressing the formed semi-finished product, rotating the lipstick mould, carrying out demoulding treatment, contacting a lipstick tube with the top end part of the semi-finished product, and forcibly rotating the semi-finished product; step S5: pushing the semi-finished product into the red blood tube, and slightly pulling the edge to allow air to enter; step S6: when the semi-finished product is completely separated from the lipstick mold, obtaining a product; the chocolate of the step S1 needs to be kept at the temperature of above 36 ℃ for melting; the chocolate needs to be melted for more than 10-20min in the step S1; the wax can be beeswax, candelilla wax, ozokerite wax and carnauba wax; the oil is high viscosity castor oil; low-viscosity synthetic ester oil such as isopropyl myristate and glycerol triisostearate and high-viscosity oil are added in the step S4; the softener is a food-grade softener; the pigment is natural plant pigment; the step S4 can be added with antiseptic and bactericide, the raw materials adopted in the technical scheme are edible materials, and the lipstick can beautify oneself while eating, thereby changing the traditional lipstick using mode and effectively solving the problems mentioned in the background technology.
Example (b):
step S1, respectively filling chocolate into stainless steel bowls, and completely melting the chocolate by heating with hot water;
step S2, preparing lipstick tube, lipstick mold and lipstick mold rack;
step S3: extruding the melted chocolate into a lipstick mold;
step S4: refrigerating the lipstick mold extruded with chocolate, removing materials overflowing from the lipstick mold after refrigerating, pressing the formed semi-finished product, rotating the lipstick mold, demolding, contacting the lipstick tube with the top of the semi-finished product, and forcibly rotating the semi-finished product;
step S5: pushing the semi-finished product into the red blood tube, and slightly pulling the edge to allow air to enter;
step S6: and when the semi-finished product is completely separated from the lipstick mold, obtaining the product.
Preferably, the chocolate of step S1 needs to be melted while being maintained at a temperature higher than 36 ℃.
Preferably, the chocolate of step S1 is melted for 10-20min or more.
As a preferred aspect, further, the wax may be beeswax, candelilla wax, ozokerite wax, and carnauba wax;
as a preferred embodiment, further, the oil is high viscosity castor oil;
preferably, the step S4 includes adding a synthetic ester oil having a low viscosity such as isopropyl myristate or glycerol triisostearate and a high-viscosity oil.
Preferably, the softener is a food grade softener.
Preferably, the pigment is a natural plant pigment.
Preferably, a preservative and bactericide may be further added in step S4.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation. The use of the phrase "comprising one of the elements does not exclude the presence of other like elements in the process, method, article, or apparatus that comprises the element.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (10)

1. A lipstick chocolate is characterized by comprising 10-20 parts of wax, 10-20 parts of oil, 5 parts of softener, 5 parts of spice, 5 parts of pigment, 1-2 parts of strawberry chocolate and 1-2 parts of juicy peach chocolate.
2. The method of making a lipstick chocolate according to claim 1, comprising the steps of:
step S1, respectively filling chocolate into stainless steel bowls, and completely melting the chocolate by heating with hot water;
step S2, preparing lipstick tube, lipstick mold and lipstick mold rack;
step S3: extruding the melted chocolate into a lipstick mold;
step S4: melting 10-20 parts of wax to obtain a standby material, and mixing 10-20 parts of oil, 5 parts of softener, 5 parts of spice and 5 parts of pigment;
step S4: refrigerating a lipstick mould extruded with chocolate, adding 10-20 parts of wax, 10-20 parts of oil, 5 parts of softener, 5 parts of spice and 5 parts of pigment, removing materials overflowing from the lipstick mould after refrigeration, pressing the formed semi-finished product, rotating the lipstick mould, carrying out demoulding treatment, contacting a lipstick tube with the top end part of the semi-finished product, and forcibly rotating the semi-finished product;
step S5: pushing the semi-finished product into the red blood tube, and slightly pulling the edge to allow air to enter;
step S6: and when the semi-finished product is completely separated from the lipstick mold, obtaining the product.
3. The method of claim 2, wherein the chocolate of step S1 is melted while being maintained at a temperature of 36 degrees celsius or higher.
4. The method for making a lipstick chocolate according to claim 2, wherein the chocolate of step S1 is melted for more than 10-20 min.
5. A lipstick chocolate according to claim 1 wherein the wax is selected from beeswax, candelilla wax, ozokerite wax and carnauba wax.
6. A method of making a lipstick chocolate according to claim 2 wherein the oil is high viscosity castor oil.
7. The method of claim 2, wherein step S4 includes adding a low viscosity synthetic ester oil such as isopropyl myristate or glycerol triisostearate and a high viscosity oil.
8. The lipstick chocolate of claim 1, wherein said softener is a food grade softener.
9. The lipstick chocolate of claim 2, wherein said color is a natural plant color.
10. The method of claim 2, wherein a preservative and a bactericide are added in step S4.
CN202011408588.6A 2020-12-03 2020-12-03 Formula and preparation method of lipstick chocolate Pending CN112535227A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011408588.6A CN112535227A (en) 2020-12-03 2020-12-03 Formula and preparation method of lipstick chocolate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011408588.6A CN112535227A (en) 2020-12-03 2020-12-03 Formula and preparation method of lipstick chocolate

Publications (1)

Publication Number Publication Date
CN112535227A true CN112535227A (en) 2021-03-23

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Family Applications (1)

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Country Status (1)

Country Link
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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030118699A1 (en) * 2001-12-21 2003-06-26 Davide Nicosia Edible candy makeup
RU89926U1 (en) * 2009-04-07 2009-12-27 Валерий Николаевич Иванов CHOCOLATE CANDY
KR20160149739A (en) * 2015-06-19 2016-12-28 주식회사 고은빛 Chocolate lipstick
CN108403614A (en) * 2018-06-10 2018-08-17 武子锋 A kind of lip cosmetic and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030118699A1 (en) * 2001-12-21 2003-06-26 Davide Nicosia Edible candy makeup
RU89926U1 (en) * 2009-04-07 2009-12-27 Валерий Николаевич Иванов CHOCOLATE CANDY
KR20160149739A (en) * 2015-06-19 2016-12-28 주식회사 고은빛 Chocolate lipstick
CN108403614A (en) * 2018-06-10 2018-08-17 武子锋 A kind of lip cosmetic and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"DIY 迷你口红巧克力", 《餐饮世界》 *

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Application publication date: 20210323

RJ01 Rejection of invention patent application after publication