CN112870138A - Vegetable protein repair milk - Google Patents
Vegetable protein repair milk Download PDFInfo
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- CN112870138A CN112870138A CN202110114829.4A CN202110114829A CN112870138A CN 112870138 A CN112870138 A CN 112870138A CN 202110114829 A CN202110114829 A CN 202110114829A CN 112870138 A CN112870138 A CN 112870138A
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
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- A61K8/9794—Liliopsida [monocotyledons]
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
- A61K8/735—Mucopolysaccharides, e.g. hyaluronic acid; Derivatives thereof
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- 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
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9728—Fungi, e.g. yeasts
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q17/00—Barrier preparations; Preparations brought into direct contact with the skin for affording protection against external influences, e.g. sunlight, X-rays or other harmful rays, corrosive materials, bacteria or insect stings
- A61Q17/005—Antimicrobial preparations
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
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- 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
- A61K2800/20—Chemical, physico-chemical or functional or structural properties of the composition as a whole
- A61K2800/30—Characterized by the absence of a particular group of ingredients
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Abstract
A vegetable protein repair emulsion comprises a mixed component A, a mixed component B and a mixed component C; the mixed component A comprises the following components in percentage by weight: 50-60% of water, 6-10% of 2, 3-butanediol, 4-8% of 1, 3-propylene glycol and 0.1-1% of glycerol glucoside; the mixed component B comprises the following components in percentage by weight: 1-10% of jojoba seed oil, 1-10% of camellia seed oil, 1-10% of sunflower seed oil and 1-10% of polyglycerol-10 myristate; the mixed component C; the invention has the technical key points that the invention mainly selects plant-derived raw materials, has small stimulation and no secondary pollution to the environment. Environmental protection, green and energy conservation; plant extract bark extract, star anise fruit extract, artemisia capillaris flower extract and yeast fermentation product extract which can inhibit the growth of bacterial molds are adopted, no chemical synthetic raw materials are added, no essence is contained, no corrosion is contained, and no pigment is contained, so that the quality guarantee period of the product is ensured.
Description
Technical Field
The invention belongs to the field of repair milk, and particularly relates to vegetable protein repair milk.
Background
Besides some active substances with repairing function, the traditional repairing milk also can be added with some chemical synthetic thickening agents (such as acrylic acid (ester)/C10-30 alkanol acrylate cross-linked polymer) and emulsifying agents (such as polysorbate-60 and polysorbate-40), which have certain risk substances;
the existing brand repair milk comprises the following components: water, glycerol, cyclopentasiloxane, Arabidopsis thaliana extract, plankton extract, evodiae fructus extract, squalane, ergothioneine, Micrococcus lysate, caffeine, carbomer, phospholipids, retinol palmitate, ascorbyl palmitate, tocopheryl acetate, ethylhexyl glycerol, acrylic acid/C10-30 alkanol acrylate crosspolymer, hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer, hexylene glycol, lecithin, butylene glycol, 1, 2-pentanediol, polysorbate-60, polysorbate-40, caprylyl glycol, phenoxyethanol, sodium hydroxide, disodium EDTA; the environment can be polluted secondarily, and the traditional preservatives such as phenoxyethanol can be added to cause certain irritation.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the vegetable protein repair milk.
In order to achieve the purpose, the invention adopts the following technical scheme:
a vegetable protein repair emulsion comprises a mixed component A, a mixed component B and a mixed component C;
the mixed component A comprises the following components in percentage by weight: 50-60% of water, 6-10% of 2, 3-butanediol, 4-8% of 1, 3-propylene glycol and 0.1-1% of glycerol glucoside;
the mixed component B comprises the following components in percentage by weight: 1-10% of jojoba seed oil, 1-10% of camellia seed oil, 1-10% of sunflower seed oil and 1-10% of polyglycerol-10 myristate;
the mixed component C comprises the following components in percentage by weight: 1-5% of hydrogenated lecithin, 1-5% of soybean milk fermentation product filtrate, 1-5% of pea seed extract, 1-5% of carob seed extract, 1-5% of mixed extract I, 0.5-2% of mixed extract II, 0.5-2% of mixed extract III, 0.05-0.2% of fibronectin, 0.1-1% of glycerol glucoside, 0.1-1% of mixture I, 0.1-0.3% of mixture II and 0.1-0.3% of xanthan gum.
Preferably, the composition comprises the following mixed component A, mixed component B and mixed component C;
the mixed component A comprises the following components in percentage by weight: 55-58% of water, 7-8% of 2, 3-butanediol, 5-7% of 1, 3-propylene glycol and 0.1-0.8% of glycerol glucoside;
the mixed component B comprises the following components in percentage by weight: 2-8% of jojoba seed oil, 2-8% of camellia seed oil, 2-8% of sunflower seed oil and 2-8% of polyglycerol-10 myristate;
the mixed component C comprises the following components in percentage by weight: 2-4% of hydrogenated lecithin, 2-4% of soybean milk fermentation product filtrate, 2-4% of pea seed extract, 2-4% of carob seed extract, 2-4% of mixed extract I, 0.6-1.8% of mixed extract II, 0.6-1.8% of mixed extract III, 0.1-0.2% of fibronectin, 0.2-0.8% of glycerol glucoside, 0.2-0.8% of mixture I, 0.2-0.3% of mixture II and 0.2-0.3% of xanthan gum.
Preferably, the composition comprises the following mixed component A, mixed component B and mixed component C;
the mixed component A comprises the following components in percentage by weight: water 58%, 2, 3-butanediol 8%, 1, 3-propanediol 6% and glycerol glucoside 0.5%;
the mixed component B comprises the following components in percentage by weight: 5% of jojoba seed oil, 4% of camellia seed oil, 3% of sunflower seed oil and 2.5% of polyglycerol-10 myristate;
the mixed component C comprises the following components in percentage by weight: 2% of hydrogenated lecithin, 2% of soybean milk fermentation product filtrate, 2% of pea seed extract, 2% of carob seed extract, 2% of mixed extract No. one, 1% of mixed extract No. two, 1% of mixed extract No. three, 0.1% of fibronectin, 0.5% of glycerol glucoside, 0.5% of mixture No. one, 0.2% of mixture No. two and 0.2% of xanthan gum.
Preferably, the first mixed extract comprises gentian extract and tetrandra root extract.
Preferably, the second mixed extract comprises a peony root extract, an oat extract, a licorice extract, an olive leaf extract, a scutellaria baicalensis extract, and a chamomile flower extract.
Preferably, the third mixed extract comprises cinnamon bark extract, anise star fruit extract, tarragon extract and yeast fermentation product extract.
Preferably, the first mixture comprises betaine, sodium PCA, sorbitol, serine, glycine, glutamic acid, alanine, lysine, arginine, threonine, and proline.
Preferably, the second mixture comprises a sodium hyaluronate crosspolymer, sodium hyaluronate, acetylated sodium hyaluronate, and hydrolyzed sodium hyaluronate.
A production process of vegetable protein repair milk comprises the following steps:
the method comprises the following steps: respectively heating A, B to 80 ℃ to fully dissolve the A, B, then adding B into A, homogenizing for 6 minutes, mixing and stirring for 10 minutes, and then cooling;
step two: cooling to 45 ℃, adding the pre-dissolved mixed component C, fully and uniformly mixing, and cooling to room temperature to obtain a semi-finished product;
step three: inspecting and storing the semi-finished product;
step four: and filling and packaging the semi-finished product to obtain a finished product, and then warehousing.
Preferably, in the second step, a stirrer is used when the mixture is sufficiently and uniformly mixed, and the stirring time is 15 minutes.
Compared with the prior art, the invention provides the vegetable protein repair milk, which has the following beneficial effects:
the invention mainly selects plant-derived raw materials, has small stimulation and no secondary pollution to the environment. Environmental protection, green and energy conservation; plant extract bark extract, star anise fruit extract, artemisia capillaris flower extract and yeast fermentation product extract which can inhibit the growth of bacterial molds are adopted, no chemical synthetic raw materials are added, no essence is contained, no corrosion is contained, and no pigment is contained, so that the quality guarantee period of the product is ensured.
Drawings
FIG. 1 is a schematic process flow diagram of the present invention.
Detailed Description
The following describes a specific embodiment of the vegetable protein restoration milk of the present invention with reference to fig. 1. The vegetable protein-modified milk of the present invention is not limited to the description of the following examples.
Example 1
The embodiment provides a vegetable protein repair emulsion, which comprises a mixed component A, a mixed component B and a mixed component C;
the mixed component A comprises the following components in percentage by weight: 56% of water, 6% of 2, 3-butanediol, 4% of 1, 3-propanediol and 0.3% of glycerol glucoside;
the mixed component B comprises the following components in percentage by weight: 3% of jojoba seed oil, 2% of camellia seed oil, 1% of sunflower seed oil and 1.5% of polyglycerol-10 myristate;
the mixed component C comprises the following components in percentage by weight: 1.5% of hydrogenated lecithin, 1.5% of soybean milk fermentation product filtrate, 1.5% of pea seed extract, 1.5% of carob seed extract, 1.5% of mixed extract No. one, 0.8% of mixed extract No. two, 0.8% of mixed extract No. three, 0.08% of fibronectin, 0.3% of glycerol glucoside, 0.3% of mixture No. one, 0.1% of mixture No. two and 0.1% of xanthan gum.
A production process of vegetable protein repair milk comprises the following steps:
the method comprises the following steps: respectively heating A, B to 80 ℃ to fully dissolve the A, B, then adding B into A, homogenizing for 6 minutes, mixing and stirring for 10 minutes, and then cooling;
step two: cooling to 45 ℃, adding the pre-dissolved mixed component C, fully and uniformly mixing, cooling to room temperature to obtain a semi-finished product, and using a stirrer when fully and uniformly mixing for 15 minutes;
step three: inspecting and storing the semi-finished product;
step four: and filling and packaging the semi-finished product to obtain a finished product, and then warehousing.
Example 2
The embodiment provides a vegetable protein repair emulsion, which comprises a mixed component A, a mixed component B and a mixed component C;
the mixed component A comprises the following components in percentage by weight: water 57%, 2, 3-butanediol 7%, 1, 3-propanediol 5% and glycerol glucoside 0.4%;
the mixed component B comprises the following components in percentage by weight: 4% of jojoba seed oil, 3% of camellia seed oil, 2% of sunflower seed oil and 2% of polyglycerol-10 myristate;
the mixed component C comprises the following components in percentage by weight: 1.8% of hydrogenated lecithin, 1.8% of soybean milk fermentation product filtrate, 1.8% of pea seed extract, 1.8% of carob seed extract, 1.8% of mixed extract No. one, 0.9% of mixed extract No. two, 0.9% of mixed extract No. three, 0.09% of fibronectin, 0.4% of glycerol glucoside, 0.4% of mixed extract No. one, 0.15% of mixed extract No. two, and 0.15% of xanthan gum.
A production process of vegetable protein repair milk comprises the following steps:
the method comprises the following steps: respectively heating A, B to 80 ℃ to fully dissolve the A, B, then adding B into A, homogenizing for 6 minutes, mixing and stirring for 10 minutes, and then cooling;
step two: cooling to 45 ℃, adding the pre-dissolved mixed component C, fully and uniformly mixing, cooling to room temperature to obtain a semi-finished product, and using a stirrer when fully and uniformly mixing for 15 minutes;
step three: inspecting and storing the semi-finished product;
step four: and filling and packaging the semi-finished product to obtain a finished product, and then warehousing.
Example 3
The embodiment provides a vegetable protein repair emulsion, which comprises a mixed component A, a mixed component B and a mixed component C;
the mixed component A comprises the following components in percentage by weight: water 58%, 2, 3-butanediol 8%, 1, 3-propanediol 6% and glycerol glucoside 0.5%;
the mixed component B comprises the following components in percentage by weight: 5% of jojoba seed oil, 4% of camellia seed oil, 3% of sunflower seed oil and 2.5% of polyglycerol-10 myristate;
the mixed component C comprises the following components in percentage by weight: 2% of hydrogenated lecithin, 2% of soybean milk fermentation product filtrate, 2% of pea seed extract, 2% of carob seed extract, 2% of mixed extract No. one, 1% of mixed extract No. two, 1% of mixed extract No. three, 0.1% of fibronectin, 0.5% of glycerol glucoside, 0.5% of mixture No. one, 0.2% of mixture No. two and 0.2% of xanthan gum.
A production process of vegetable protein repair milk comprises the following steps:
the method comprises the following steps: respectively heating A, B to 80 ℃ to fully dissolve the A, B, then adding B into A, homogenizing for 6 minutes, mixing and stirring for 10 minutes, and then cooling;
step two: cooling to 45 ℃, adding the pre-dissolved mixed component C, fully and uniformly mixing, cooling to room temperature to obtain a semi-finished product, and using a stirrer when fully and uniformly mixing for 15 minutes;
step three: inspecting and storing the semi-finished product;
step four: and filling and packaging the semi-finished product to obtain a finished product, and then warehousing.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (10)
1. A vegetable protein repair emulsion is characterized by comprising a mixed component A, a mixed component B and a mixed component C;
the mixed component A comprises the following components in percentage by weight: 50-60% of water, 6-10% of 2, 3-butanediol, 4-8% of 1, 3-propylene glycol and 0.1-1% of glycerol glucoside;
the mixed component B comprises the following components in percentage by weight: 1-10% of jojoba seed oil, 1-10% of camellia seed oil, 1-10% of sunflower seed oil and 1-10% of polyglycerol-10 myristate;
the mixed component C comprises the following components in percentage by weight: 1-5% of hydrogenated lecithin, 1-5% of soybean milk fermentation product filtrate, 1-5% of pea seed extract, 1-5% of carob seed extract, 1-5% of mixed extract I, 0.5-2% of mixed extract II, 0.5-2% of mixed extract III, 0.05-0.2% of fibronectin, 0.1-1% of glycerol glucoside, 0.1-1% of mixture I, 0.1-0.3% of mixture II and 0.1-0.3% of xanthan gum.
2. A vegetable protein restoration milk according to claim 1 wherein: comprises the following mixed component A, mixed component B and mixed component C;
the mixed component A comprises the following components in percentage by weight: 55-58% of water, 7-8% of 2, 3-butanediol, 5-7% of 1, 3-propylene glycol and 0.1-0.8% of glycerol glucoside;
the mixed component B comprises the following components in percentage by weight: 2-8% of jojoba seed oil, 2-8% of camellia seed oil, 2-8% of sunflower seed oil and 2-8% of polyglycerol-10 myristate;
the mixed component C comprises the following components in percentage by weight: 2-4% of hydrogenated lecithin, 2-4% of soybean milk fermentation product filtrate, 2-4% of pea seed extract, 2-4% of carob seed extract, 2-4% of mixed extract I, 0.6-1.8% of mixed extract II, 0.6-1.8% of mixed extract III, 0.1-0.2% of fibronectin, 0.2-0.8% of glycerol glucoside, 0.2-0.8% of mixture I, 0.2-0.3% of mixture II and 0.2-0.3% of xanthan gum.
3. A vegetable protein restoration milk according to claim 1 wherein: comprises the following mixed component A, mixed component B and mixed component C;
the mixed component A comprises the following components in percentage by weight: water 58%, 2, 3-butanediol 8%, 1, 3-propanediol 6% and glycerol glucoside 0.5%;
the mixed component B comprises the following components in percentage by weight: 5% of jojoba seed oil, 4% of camellia seed oil, 3% of sunflower seed oil and 2.5% of polyglycerol-10 myristate;
the mixed component C comprises the following components in percentage by weight: 2% of hydrogenated lecithin, 2% of soybean milk fermentation product filtrate, 2% of pea seed extract, 2% of carob seed extract, 2% of mixed extract No. one, 1% of mixed extract No. two, 1% of mixed extract No. three, 0.1% of fibronectin, 0.5% of glycerol glucoside, 0.5% of mixture No. one, 0.2% of mixture No. two and 0.2% of xanthan gum.
4. A vegetable protein restoration milk according to any one of claims 1 to 3 wherein: the first mixed extract comprises gentian extract and tetrandra root extract.
5. A vegetable protein restoration milk according to any one of claims 1 to 3 wherein: the second mixed extract comprises peony root extract, oat extract, licorice extract, olive leaf extract, scutellaria extract and chamomile flower extract.
6. A vegetable protein restoration milk according to any one of claims 1 to 3 wherein: the third mixed extract comprises cinnamon bark extract, star anise fruit extract, tarragon extract and yeast fermentation product extract.
7. A vegetable protein restoration milk according to any one of claims 1 to 3 wherein: the first mixture comprises betaine, sodium PCA, sorbitol, serine, glycine, glutamic acid, alanine, lysine, arginine, threonine, and proline.
8. A vegetable protein restoration milk according to any one of claims 1 to 3 wherein: the second mixture comprises a sodium hyaluronate crosspolymer, sodium hyaluronate, acetylated sodium hyaluronate, and hydrolyzed sodium hyaluronate.
9. A production process of vegetable protein repair milk is characterized by comprising the following steps:
the method comprises the following steps: respectively heating A, B to 80 ℃ to fully dissolve the A, B, then adding B into A, homogenizing for 6 minutes, mixing and stirring for 10 minutes, and then cooling;
step two: cooling to 45 ℃, adding the pre-dissolved mixed component C, fully and uniformly mixing, and cooling to room temperature to obtain a semi-finished product;
step three: inspecting and storing the semi-finished product;
step four: and filling and packaging the semi-finished product to obtain a finished product, and then warehousing.
10. The process for producing a vegetable protein restoration milk according to claim 9, wherein: in the second step, a stirrer is used when the mixture is sufficiently and uniformly mixed, and the stirring time is 15 minutes.
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| CN202110114829.4A CN112870138A (en) | 2021-01-26 | 2021-01-26 | Vegetable protein repair milk |
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| CN202110114829.4A CN112870138A (en) | 2021-01-26 | 2021-01-26 | Vegetable protein repair milk |
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Cited By (2)
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| CN115282082A (en) * | 2022-07-06 | 2022-11-04 | 浙江东印化妆品有限公司 | Oil skin anti-free radical composition and application thereof |
| CN116509785A (en) * | 2023-06-12 | 2023-08-01 | 上海铮信生物科技股份有限公司 | Whitening and repairing composition containing paeonia lactiflora extract and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115282082A (en) * | 2022-07-06 | 2022-11-04 | 浙江东印化妆品有限公司 | Oil skin anti-free radical composition and application thereof |
| CN116509785A (en) * | 2023-06-12 | 2023-08-01 | 上海铮信生物科技股份有限公司 | Whitening and repairing composition containing paeonia lactiflora extract and preparation method thereof |
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