CN113368026B

CN113368026B - Moisturizing anti-wrinkle nourishing skin care gel and preparation method thereof

Info

Publication number: CN113368026B
Application number: CN202110881156.5A
Authority: CN
Inventors: 孙琪; 李安琪; 李胜利
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-08-02
Filing date: 2021-08-02
Publication date: 2024-01-30
Anticipated expiration: 2041-08-02
Also published as: CN113368026A

Abstract

The invention discloses a moisturizing anti-wrinkle nourishing skin care gel and a preparation method thereof, and the components are as follows: grape seed oil, soaked roses, pistachio oil, synthetic squalane, avocado oil, borage oil, olive oil, hazelnut oil, sweet almond oil, tridecyl stearate, perilla seed oil, synthetic silk oil, evening primrose oil, strawberry seed oil, chestnut extract, cashew extract, green tea extract, pomegranate fruit extract, rice milling liquid, red wine, persimmon extract, banana extract, strawberry extract, cherry extract, mung bean extract, apple extract, rose extract, synthetic egg white powder, joba gum, cell activators MG-60, biopolysaccharide gum, isooctyl palmitate-2 EHP, QM gel former, ice crystal former AVC, 1, 2-propanediol, ethylparaben and distilled water. Compared with the prior art, the product of the invention has light and thin texture and various effects of moisturizing, whitening skin, reducing wrinkles, delaying aging and the like.

Description

Moisturizing anti-wrinkle nourishing skin care gel and preparation method thereof

Technical Field

The invention belongs to the field of skin care products, and particularly relates to a moisturizing anti-wrinkle nourishing skin care gel and a preparation method thereof.

Background

The modern people have the effects of accelerating the life rhythm, aggravating the life pressure, frequently working and staying up, poorer air quality and the like, so that the skin condition of the faces of the people is poorer. Therefore, the requirements of skin care products are also increasing, and the trend is toward "natural", "multi-element", "healthy" skin care products.

The gel is a skin care product between the toner and the essence, has thicker texture than common toning lotion, has a moisturizing function generally only, has a single effect, has less natural plant components, has excessive pursuing of color and smell by a great part of manufacturers, and is added with substances such as essence, pigment and the like to different extent, so that the skin condition of the face of a human body is worse and worse after long-term use.

Disclosure of Invention

The invention aims to provide the moisturizing, anti-wrinkle and nourishing skin care gel and the preparation method thereof, which have light and thin texture and various skin care effects of moisturizing, whitening skin, reducing wrinkles, delaying aging and the like, accord with the concept that people pursue natural, multiple and healthy, and simultaneously meet the market demands.

The specific technical scheme of the invention is as follows:

the moisturizing anti-wrinkle nourishing skin care gel comprises the following raw materials in parts by weight:

the rice grinding liquid, the rose extracting solution, the chestnut extracting solution, the cashew extracting solution, the persimmon extracting solution, the mung bean extracting solution, the apple skin extracting solution, the green tea extracting solution, the banana extracting solution, the strawberry extracting solution, the cherry extracting solution, the pomegranate extracting solution, the red wine, the 1, 2-propylene glycol and the distilled water are taken as volume parts; the rest raw materials are in parts by weight; the volume parts are in ml, and the weight parts are in g.

The moisturizing anti-wrinkle nourishing skin care gel comprises the following raw materials:

the QM gel forming agent is STABILEZE QM polymer;

the rose extract is prepared by the following method:

weighing appropriate amount of flos Rosae Rugosae, and extracting under reflux for 3 times: adding 15-18 times of water into the rose for 1 st time, soaking for 0.3-0.8h, and extracting under reflux for 1.0-1.5h; adding 12-16 times of water for 2 nd time, and extracting for 1.0-1.5h; adding 8-12 times of water for 3 rd time, and extracting for 0.5-1.0h; filtering each time to obtain filtrate, mixing the filtrates, suction filtering, and concentrating the volume of the filtrate to 4-10 times of the mass of the rose to obtain rose extract for later use;

the concentration of the volume of the filtrate to 4-10 times of the mass of the rose is that the mass of the rose is calculated in g, the volume of the rose extract is calculated in mL, the volume of the rose extract obtained by concentration is 4-10 times of the mass of the rose used for extraction, namely, the rose extract obtained by extracting and concentrating each g of rose according to the method is 4-10mL.

The rose soaking oil is prepared by the following method:

drying the extracted flos Rosae Rugosae at 40-60deg.C, adding wheat germ oil with mass of 6-12 times of that of flos Rosae Rugosae, ultrasonic extracting at 20000-40000Hz for 3.0-7.0 hr, soaking at room temperature for 6-15 days, and filtering to obtain flos Rosae Rugosae soaking oil.

The rice grinding fluid is prepared by the following steps:

weighing appropriate amount of rice, adding distilled water 10-17 times of the mass of rice, grinding for 15.0-30.0min, and filtering; adding 8-12 times of distilled water, grinding for 15.0-30.0min, filtering, mixing filtrates, and vacuum filtering to obtain rice grinding liquid.

The chestnut extracting solution is prepared by the following method:

weighing appropriate amount of coarse particles of chestnut pulp, and extracting for 3 times under heating and reflux: adding water 15-18 times of chestnut pulp for 1 st time, soaking for 0.3-0.8h, and extracting for 1.0-1.5h; adding 12-16 times of water for 2 nd time, and extracting for 1.0-1.5h; adding 8-12 times of water for 3 rd time, and extracting for 0.5-1.0h; filtering each time to obtain filtrate, mixing the filtrates, vacuum filtering, and concentrating the filtrate volume to 4-10 times of the chestnut pulp mass mL/g to obtain chestnut extractive solution;

the cashew nut extracting solution is prepared by the following method:

weighing appropriate amount of coarse cashew nut particles, and extracting for 3 times by heating reflux: adding 16-20 times of water into cashew nut for soaking for 0.3-0.5h and extracting for 1.5-2.0h; adding 12-18 times of water for 2 nd time, and extracting for 1.0-1.5h; adding 10-14 times of water for 3 rd time, and extracting for 0.5-1.0h; filtering each time to obtain filtrate, combining the filtrates, performing suction filtration, and concentrating the volume of the filtrate to 4-10 times of the mass of coarse particles of cashew nuts to obtain cashew nut extract for later use.

The coarse cashew nut particles are powder which can pass through a No. one sieve but not more than 20% of the powder which can pass through a No. three sieve.

The persimmon extract is prepared by the following steps:

weighing a proper amount of fresh persimmon pulp, and extracting for 3 times by heating and refluxing: adding water 12-16 times of persimmon in mass for soaking for 0.3-0.8h and extracting for 1.0-1.5h; adding 9-12 times of water for 2 nd time, and extracting for 1.0-1.5h; adding 8-10 times of water for 3 rd time, and extracting for 0.5-1.0h; filtering each time to obtain filtrate, mixing the filtrates, vacuum filtering, and concentrating the filtrate volume to 3-8 times of the persimmon mass mL/g to obtain persimmon extract for later use;

the mung bean extract is prepared by the following method:

weighing appropriate amount of mung bean coarse powder, and extracting under reflux for 3 times: adding water 16-20 times of the mung bean coarse powder for 1 st time, soaking for 0.3-0.5h, and extracting for 1.0-1.5h; adding 12-18 times of water for 2 nd time, and extracting for 1.0-1.5h; adding 10-12 times of water for 3 rd time, and extracting for 0.5-1.0h; filtering each time to obtain filtrate, mixing the filtrates, vacuum filtering, and concentrating the filtrate volume to 5-8 times of the mung bean coarse powder mass per gram to obtain mung bean extract for later use;

the apple peel extract is prepared by the following method:

weighing a proper amount of chopped apple peel, and extracting for 3 times by heating and refluxing: adding 15-18 times of water into apple cortex for soaking for 0.3-0.5h and extracting for 1.5-2.5h; adding 10-15 times of water for 2 nd time, and extracting for 1.0-1.5h; adding 8-10 times of water for 3 rd time, and extracting for 0.5-1.0h; filtering each time to obtain filtrate, mixing the filtrates, suction filtering, and concentrating the filtrate volume to 5-10 times of apple peel mass mL/g to obtain apple peel extract for use;

The green tea extract is prepared by the following method:

weighing a proper amount of green tea, and extracting for 3 times by heating and refluxing: adding water 18-25 times of green tea for soaking for 0.3-0.5 hr, and extracting for 1.5-2.5 hr; adding 15-18 times of water for 2 nd time, and extracting for 1.0-1.5h; adding 12-15 times of water for 3 rd time, and extracting for 0.5-1.5h; filtering each time to obtain filtrate, mixing the filtrates, vacuum filtering, and concentrating the filtrate volume to 5-10 times of the green tea mass mL/g to obtain green tea extract for use.

The banana squeeze liquid is prepared by the following steps:

weighing appropriate amount of banana pulp, placing into a juicer, adding distilled water with the mass of 10-15 times of that of banana pulp, squeezing in a juice squeezing mode for 1.5-4.0min to obtain juice, filtering, and suction-filtering to obtain filtrate to obtain banana pulp squeezed liquid for later use.

The strawberry squeeze liquid is prepared by the following steps:

weighing appropriate amount of strawberry pulp, placing into a juicer, adding distilled water with the mass of 6-9 times of that of strawberry pulp, squeezing in a squeezing mode for 1.5-4.0min to obtain juice, filtering, and suction filtering to obtain filtrate to obtain strawberry squeezed liquid for later use.

The cherry extract is prepared by the following steps:

weighing a proper amount of cherry pulp, putting into a juicer, adding distilled water with the mass of 5-10 times of that of cherry pulp, juicing for 1.5-4.0min in a juicing mode to obtain juice, filtering, and suction-filtering to obtain filtrate, thus obtaining cherry juice for later use;

The pomegranate fruit extract is prepared by the following steps:

weighing appropriate amount of fructus Punicae Granati, placing into juicer, adding distilled water 8-15 times of fructus Punicae Granati, squeezing in juice squeezing mode for 1.5-4.0min to obtain juice, filtering, and vacuum filtering to obtain filtrate to obtain juice of fructus Punicae Granati.

The invention provides a preparation method of moisturizing, anti-wrinkle, nourishing and skin-care gel, which comprises the following steps:

a) Weighing 0.2-1.5g of QM gel forming agent, adding into 20-150mL of distilled water, stirring, mixing, placing into a water bath kettle at 50-80 ℃ for continuous stirring, taking out, standing at normal temperature for 12-24h, and fully swelling to obtain QM gel forming agent gel solution for later use;

b) Weighing 0.2-1.5g of ice crystal forming agent AVC, adding into 28-210mL of distilled water, stirring, mixing, placing into a water bath kettle at 50-80 ℃ for continuous stirring for 1-5min, taking out, standing at normal temperature for 12-24h, and fully swelling to obtain an ice crystal forming agent AVC gel solution for later use;

c) Weighing 0.05-0.25g of synthetic egg white powder, adding 10-50mL of distilled water, placing into a constant-temperature water bath kettle at 60-80 ℃ for stirring for 1-5min, taking out, and standing at normal temperature for 12-24h to obtain synthetic egg white powder solution for later use;

d) Weighing 0.18-1.20g of grape seed oil, 0.15-1.40g of rose soaking oil, 0.1-1.0g of pistachio oil, 0.2-1.5g of synthesized squalane, 0.2-1.2g of avocado oil, 0.3-1.7g of borage oil, 0.1-1.3g of olive oil, 0.2-1.7g of hazelnut oil, 0.4-1.7g of sweet almond oil, 0.2-1.5g of perilla seed oil, 0.1-1.5g of synthesized silk oil, 0.2-2.0g of evening primrose oil, 0.3-2.1g of strawberry seed oil, 0.3-1.5g of tridecanol stearate and 0.1-1.5g of isooctyl palmitate into a beaker, mixing and stirring to obtain a mixed solution A;

e) Weighing 0.5-2.0mL of rice grinding liquid, 0.3-1.7mL of Chinese chestnut extracting liquid, 0.2-2.0mL of cashew extracting liquid, 0.1-1.5mL of persimmon extracting liquid, 0.3-2.0mL of mung bean extracting liquid, 0.4-2.5mL of apple peel extracting liquid, 0.3-2.7mL of green tea extracting liquid, 0.1-2.0mL of banana extracting liquid, 1.0-2.5mL of rose extracting liquid, 0.2-2.3mL of strawberry extracting liquid, 0.3-2.0mL of cherry extracting liquid, 0.5-1.8mL of pomegranate fruit extracting liquid and 0.7-2.3mL of red wine, placing into a beaker, adding 0.1-2.0g of reed seed gum, 0.1-1.5g of cell activating agent MG and 0.1-1.5g of biological polysaccharide gum, stirring, dissolving and uniformly mixing to obtain a mixed solution B;

f) Weighing 0.16-1.19g of ethylparaben, dissolving in 1, 2-propylene glycol 1.0-8.0mL, and stirring thoroughly to dissolve to obtain antiseptic solution;

g) And mixing the prepared ice crystal forming agent AVC gel solution, QM gel forming agent gel solution, synthetic egg white powder solution, mixed solution A, mixed solution B and preservative solution uniformly, and stirring uniformly to obtain the moisturizing anti-wrinkle nourishing skin care gel.

Step a) forming a QM gel former gel solution; step b) forming an ice crystal former AVC gel solution; step c) forming gel liquid of the functional component synthesized egg white powder; step d) is that various oils are uniformly mixed according to a certain proportion to form an oil solution A; step e) is to mix various water-soluble functional components to form a mixed solution B; step f) dissolving ethylparaben with humectant 1, 2-propanediol to form a preservative solution; and g) fully utilizing the oil carrying capacity and the water-soluble functional component carrying capacity of the gel matrix, adding the mixed solution A and the synthetic egg white powder solution, the mixed solution B and the preservative solution into the ice crystal forming agent AVC gel liquid and the QM gel forming agent gel liquid, and uniformly mixing and stirring to obtain the moisturizing anti-wrinkle nourishing skin care gel. The invention mainly utilizes the oil carrying capacity of the gel solution of QM gel forming agent, the gel solution of ice crystal forming agent AVC and the gel solution of synthetic egg white powder to be uniformly mixed with the aqueous solution, and the stable gel can be prepared by a simple method.

The invention has the following functions and design ideas:

the grape seed oil is rich in vitamins, chlorophyll, trace mineral elements, essential fatty acids, fructose, glucose, grape polyphenol, etc. The abundant vitamins, minerals and proteins can enhance the nourishing effect of the skin, so that the novacells and the protected epidermal cells are full of water, and the skin can be moistened and softened. It has strong skin affinity, strong penetrability, easy absorption, refreshing and non-greasy, is suitable for various skins, especially skin with sensitive, oily, acne and acne phenomena, and even baby skin. The grape seed oil is rich in procyanidine OPC, can relieve skin aging, increase skin elasticity, and effectively lighten skin color spots, chloasma, butterfly spots and the like. Grape seed oil has double functions on skin, and on one hand, it can promote collagen to form proper cross-linking, and on the other hand, it is used as an effective free radical scavenger to prevent skin from being excessively cross-linked, so that the occurrence of skin wrinkles and vesicles is prevented, and the skin is kept soft and smooth. The grape seed oil is a high-efficiency good product for resisting oxidation and scavenging free radicals, can protect skin from being damaged by ultraviolet rays, nourish skin, reduce skin diseases such as acne and even eliminate scars.

The wheat germ oil contains high-concentration vitamin E and vitamin D, various proteins and natural antioxidant components, can soften skin, promote blood circulation and help repair damaged skin cells, can treat chapped skin, can effectively promote metabolism of the skin, strengthen moisturizing function of the skin, improve the skin from inside to outside, reduce black spots and pigment spots, delay skin aging, simultaneously have anti-wrinkle moisturizing function, make the skin soft and elastic, and can help relieve redness, swelling and itching caused by eczema and psoriasis and promote growth of new cells.

The sugar in the rose has strong moisturizing and water locking functions, has good moisturizing and water locking effects on dry skin, can relieve various water shortage problems of the dry skin, moistens the skin, and makes the skin smooth, fine and smooth and glossy. Microelements such as selenium, zinc, copper and the like contained in the rose can remove free radicals, so that the skin is restored to be tender and glossy. The rose is rich in nutrients such as multiple vitamins, glucose, fructose, citric acid, malic acid and the like beneficial to human health, is also rich in triterpene compounds, has the effect of delaying skin aging, and can effectively remove wrinkles. The rose extract is added into cosmetics according to a certain proportion, so that the effects of moistening, nourishing, caring skin and beautifying can be achieved, black spots on skin can be removed, wrinkles can be prevented, and the skin is tender, white and natural. The rose adopts a water reflux extraction mode to fully enrich water-soluble functional components such as vitamins, glucose, fructose, citric acid, malic acid and the like, thereby better playing the effects of moistening, nourishing, protecting skin and maintaining beauty. The rose contains alcohol, aldehyde, essence-containing grease and the like, and the wheat germ oil is used for soaking the rose, so that fat-soluble functional components such as the alcohol, the aldehyde and the essence-containing grease can be fully enriched in the rose, and meanwhile, the skin care gel is endowed with pleasant fragrance. The rose after water extraction is further soaked by oil, so that the waste can be utilized, the cost is saved, and the functional raw material of the rose is fully utilized.

The pistachio nut oil is rich in vitamin E, resveratrol, quercetin, minerals, lutein, selenium, procyanidine and the like, can protect skin from being damaged by oxygen free radicals, is beneficial to preventing invasion of various harmful microorganisms, has the effect of delaying skin aging, is beneficial to enhancing skin elasticity, maintaining skin, reducing skin inflammation, fading scars, moistening skin, regulating sebum, and has good skin moisturizing and beautifying effects and anti-radiation.

Borage oil is skin nourishing oil rich in natural active ingredients, has elegant color and delicate fragrance, is suitable for all skin types, and is especially suitable for mature, sensitive and damaged skin. Borage oil is rich in human essential fatty acid gamma-linolenic acid, has higher activity than other linolenic acids, can promote blood circulation and condition hormones, improves skin elasticity, and has the function of restoring skin luster. The linoleic acid has the effect of antioxidation, enters the organism and is oxidized firstly to lighten the peroxidation damage of cell lipid, resist free radicals, prevent aging, promote the absorption of vitamin C and vitamin E, delay the generation of wrinkles and achieve the obvious anti-wrinkle effect.

Avocado oil is oil with high nutrition and good permeability, and is suitable for various skin types, especially dry skin and skin suffering from eczema. The avocado oil has good affinity with human skin, good permeability, is easy to be absorbed by skin, can improve skin elasticity, eliminate wrinkles, lighten black spots and freckles, has strong absorptivity to ultraviolet rays, is rich in vitamin A, D, E, carotene and the like, and can effectively relieve skin and play a role in sun protection. The oil has high sterol content, and researches prove that the sterol can not only reduce senile plaques, but also soften skin. Meanwhile, avocado oil has good anti-inflammatory effect on skin inflammation.

The synthesized squalane is colorless and odorless, stable, fresh, good in skin-friendly property and quick in absorption, is a component existing in skin, can be highly compatible with sebum secreted by the skin, forms a layer of breathable protective film on the surface layer of the skin, and plays a role in moisturizing and moisturizing. For a plurality of sensitive muscles, the synthesized squalane can repair skin barriers and relieve sensitive symptoms, and is an excellent beautifying, skin-protecting and health-care oil. The synthesized squalane can also inhibit peroxidation of skin lipid, effectively permeate skin, promote proliferation of basal cells of skin, delay skin aging, and improve and eliminate chloasma. The synthesized squalane can also open skin pores, promote blood microcirculation, promote cell metabolism and help repair damaged cells.

The olive oil is rich in minerals, proteins, essential fatty acids and unsaturated fatty acids, is easy to be absorbed by skin, moistens and nourishes the skin, promotes blood circulation and skin metabolism, and makes the skin smooth and elastic. The polyphenols contained in olive oil have antioxidant effect, and can effectively reduce the phenomena of color spots, wrinkles, etc. caused by cell aging due to fat oxidation. The olive oil can also prevent skin chapping and itching caused by sebum hyposecretion. Vitamin A, D, E in olive oil has therapeutic effect on skin allergy. The olive oil is used for protecting skin in winter, so that the skin is not easy to crack; the olive oil is used for protecting skin in summer, so that the radiation of ultraviolet rays is prevented. The olive oil can be applied on skin to prevent skin moisture evaporation, and has moisturizing effect.

The hazelnut oil has astringency and harmony, can be quickly absorbed, can resist aging, harmonize and tighten skin, stimulates cell regeneration, and helps skin to keep stable and elastic. The skin care cream contains vitamins A, B and E, can permeate the epidermis layer and can not leave greasy dirt on the surface of the skin, has the effects of softening and moistening, is beneficial to regeneration of the cortex, can enable the skin to have longer-lasting moisturizing ability, effectively prevents moisture loss of the skin, is particularly suitable for people with sensitive skin, and can enable the skin to be smoother and softer after long-term use.

The sweet almond oil is easy to absorb, contains vitamin E and abundant mineral substances and proteins, has the effects of whitening skin, resisting wrinkles, nourishing and moisturizing, relieving skin and resisting allergy, can promote the growth of cells, and enables the skin to be smooth and thin. It can also effectively eliminate striae gravidarum, relieve skin itching, eliminate red swelling, improve skin dryness and inhibit inflammation, and is a vegetable oil with good skin caring and moistening effects. It is suitable for dry, sensitive, inflamed and matt skin, is a natural wetting agent, and can also be used as a base oil for oily skin conditioning acne. In addition, the sweet almond oil contains certain amino acids and active ingredients with antioxidant effect, can remove free radicals, relieve skin aging, treat inflammation and accelerate healing process.

The perilla seed oil is highly unsaturated natural oil, is mild and non-irritating, contains abundant vitamin C, potassium, iron and the like, can effectively alleviate the allergic condition of facial skin, make the skin tender, smooth the fine lines on the face, and can promote the resolution of acnes and inhibit the generation of acnes. In addition, the perilla seed oil can penetrate deep into skin, inhibit melanin generation, strengthen immunity and repair functions, strengthen skin metabolism, lighten skin color and delay aging, and also contains natural antibacterial factors, so that the perilla seed oil has the effects of calming skin and inhibiting the occurrence of acne.

The synthetic silk oil has silky, dry and soft touch and is an excellent emollient. The skin moisturizing agent has the effects of dredging cell gaps and smoothing skin, can effectively lock skin moisture, has long-acting moisturizing effect, and is most suitable for use in a dry environment. The synthetic silk oil is fresh and cool and not greasy.

The evening primrose oil contains various effective components such as palmitic acid, oleic acid, linoleic acid and the like, and has good stability, small viscosity change and high affinity to skin. It has effects of anti-inflammatory, detumescence and healing sore, nourishing skin, caring skin, preventing wrinkle and mottle generation, and increasing skin elasticity.

The strawberry seed oil contains rich skin nourishing components such as essential fatty acid and vitamin A, C, has soft skin-friendly property, is an excellent natural soothing emollient, enhances the natural resistance of skin by reducing the loss of epidermis water, and makes the skin tender and smooth. Meanwhile, the strawberry seed oil contains salicylic acid, ellagic acid and rich tannic acid, has good cleaning capability, has the effects of resisting bacteria and astringing to stop bleeding, has particularly obvious effect on treating skin wounds, and can efficiently reduce facial pigmentation. Therefore, the strawberry seed oil can improve the sun-screening, whitening and freckle-removing effects of the product, promote cell metabolism and inhibit the growth of vaccinia.

Tridecyl alcohol stearate is neutral nonionic grease, and mainly acts as a skin conditioner, a softening agent, has high safety index, can be quickly absorbed by skin, does not leave oily light, has velvet-like soft and silky use feeling, and has good softening and skin-friendly feeling.

Chestnut contains abundant unsaturated fatty acid, vitamin E and various microelements, and has the functions of resisting oxidation, enhancing immunity and resisting aging. Vitamin E can help whiten skin, and has effects of caring skin. Chestnut is rich in vitamin C and has antioxidant and whitening effects. The functional components unsaturated fatty acid, trace elements, vitamin C and the like can be fully enriched in the water by reflux extraction, so that the whitening and anti-aging effects are better exerted.

Cashew nuts are rich in microelements such as manganese, chromium, magnesium, selenium and the like and vitamins A, B ₁ 、B ₂ And other nutritional components. These ingredients are both free radical resistant and make the skin more shiny. Besides, it contains rich oil and unsaturated fatty acid, and can moisten skin, beautify face and delay senility. The functional components of trace elements and vitamin B which can be fully enriched in the water by adopting the water reflux extraction ₁ 、B ₂ And the like, thereby fully playing the roles of moisturizing and beautifying, and delaying aging.

The green tea is rich in tea polyphenols, saccharides, amino acids, proteins, alkaloids, vitamins, minerals, etc. The tea polyphenol has strong antioxidation, can help to remove free radicals of skin, reduce skin sunburn and aging caused by ultraviolet irradiation, has natural astringing and antibacterial effects, can clean skin, protect skin from damage, and reduce toxin in skin. And the vitamin in the skin care cream can effectively inhibit the activity of melanocytes, promote blood circulation, improve the darkness and the dullness of the skin, and restore the transparent and fair health texture of the skin. The water-soluble functional components such as tea polyphenol, amino acid, vitamin and the like can be fully enriched in the water by adopting a water extraction mode, so that the effects of resisting oxidation, astringing, nourishing skin and delaying aging are better exerted.

The pomegranate contains anthocyanin and guava polyphenol, has strong antioxidant capacity, can remove free radicals in vivo, has the effect of delaying aging, is beneficial to reducing cell inflammation, and can prevent acne. The pomegranate has more mineral components such as calcium, magnesium, zinc and the like and moisture content, can help to supplement the moisture lost by skin, and has the effects of brightening, softening and moisturizing the skin and maintaining beauty. The pomegranate contains a large amount of vitamin C, which can improve rough skin and restore luster of skin. The distilled water is added for squeezing, so that the water-soluble functional components of anthocyanin, punica granatum polyphenol, calcium, magnesium, zinc and other mineral components can be fully enriched, and the effects of resisting oxidation, delaying aging and nourishing skin can be better exerted.

The rice is rich in nutrients such as vitamins, oryzanol, proteins, anthocyanin and the like, has the effect of protecting skin, can supplement moisture lost by skin, relieves skin dryness to a certain extent, and fills the skin with elasticity. The rice chaff sterol contained in the rice has strong permeability to human skin, can help the skin to supplement water, promote metabolism of skin cells and prevent inflammation. Anthocyanin contained in rice is called "youth nutrition", and can promote collagen formation, maintain skin elasticity, and prevent wrinkle. The distilled water is added for grinding, so that water-soluble functional components such as vitamins, oryzanol, proteins, anthocyanin and the like can be fully enriched, and the skin can be better nourished, the skin elasticity is kept, and the occurrence of wrinkles is prevented.

The red wine is rich in various vitamins and antioxidant substances, such as tannin, flavone and other polyphenols, has the functions of resisting oxidation, can remove redundant free radicals in the body, prevent the free radicals from being excessively oxidized, can delay aging when being used in proper amount, is beneficial to reducing the problems of skin pigmentation, dark complexion and skin relaxation, and achieves the effects of maintaining beauty and keeping young.

The banana is rich in vitamins, minerals, banana-peel, trinitrofluorenone, nicotinic acid and the like, and can moisten skin, improve the dry and water-deficient condition of the skin and prevent the skin from roughening due to water deficiency. The banana contains the abamectin for inhibiting the growth and reproduction of bacteria, so that the abamectin can inhibit the growth of the bacteria and kill the bacteria on the skin. It can also relieve skin pruritus, protect skin health, and prevent dermatoses caused by bacteria. The bananas can greatly relieve the pigmentation of the skin and have the effects of whitening and protecting the skin. The trinitrofluorenone contained in the bananas can strengthen the effect of white blood cells, improve the function of an immune system, effectively remove toxins and restore the luster of skin. The banana can be fully enriched with water-soluble components such as the banana extract, the trinitrofluorenone, the nicotinic acid and the like by adopting a squeezing mode, so that the effects of moistening skin and brightening skin are better exerted.

Persimmon contains rich nutrients such as vitamin C, sucrose, glucose, fructose, protein, carotene, citrulline, etc. The vitamin C can inhibit tyrosinase activity in skin, inhibit melanin formation, prevent and treat freckle, make skin white, tender and smooth, enhance immunity, and has effects of resisting aging and moistening skin. The persimmon adopts a water reflux extraction mode, and can fully enrich water-soluble functional components such as vitamin C, sucrose, glucose, fructose, protein, carotene, citrulline and the like, thereby better playing the roles of resisting aging and whitening skin.

The strawberry contains various active ingredients such as saccharide, organic acid, vitamin A, and vitamin B ₁ The vitamin C and minerals such as calcium, iron, phosphorus, potassium and the like can play roles in whitening, beautifying, moisturizing, cleaning, protecting skin, preventing wrinkles and astringing. The components contained in the skin-cleaning composition such as organic acid can effectively reduce the grease secretion of the skin, reduce the formation of acne and further clean the skin; the vitamin C has effect in resisting black spot, deeply cleaning skin, and preventing or repairing ultraviolet radiationInjury to skin; the rest nourishing and moistening factors can enhance skin elasticity, inhibit skin wrinkle, and produce healthy, smooth and moist skin. The water-soluble functional components of sugar, organic acid, vitamin A and vitamin B can be fully enriched in the distilled water by squeezing ₁ Vitamin C and minerals such as calcium, iron, phosphorus, potassium, and the like, thereby better playing the roles of preventing wrinkles, astringing, preserving moisture and moistening.

The cherry contains rich nutrients such as vitamin A, vitamin B, vitamin C, protein, carotene, iron, phosphorus and the like, and the squeezed liquid can be used for effectively removing wrinkles when being smeared on the face or the wrinkles, so that the skin is ruddy and tender. The vitamin C has effects in whitening skin, preventing pigmentation, improving extensibility of skin, promoting collagen synthesis, inhibiting wrinkle formation, softening horny layer, and whitening skin. The vitamin A contained in the skin care cream can also help balance sebum secretion, delay skin aging, help activate cells and beautify skin. The cherry extract has the advantages that various components in the cherry extract act together, deeply nourish, strengthen the protective barrier of skin, and enable the skin to continuously rejuvenate. The distilled water is added for squeezing, so that water-soluble functional components vitamin A, vitamin B, vitamin C, protein, carotene, iron, phosphorus and the like can be fully enriched, and the functions of improving skin quality, removing wrinkles and whitening are better exerted.

Mung beans are rich in various components such as saccharides, proteins, vitamins, carotene, oxidase, iron, calcium, phosphorus and the like, and can help excrete toxins in bodies and maintain normal metabolism of bodies. The specific moisturizing components and minerals such as oyster alkali and oyster alkali in the mung bean extract have the effects of cleaning and moisturizing, can effectively clean skin, keep the skin balanced in water and oil, can provide sufficient moisture for human skin, and can enhance the moisturizing capability of the human skin; the polysaccharide contained in the mung bean extract can form a layer of moisturizing film on the surface of human skin, so that the skin is kept moist and elastic; the mung bean also has good effects of clearing heat and detoxicating, can help to expel toxin in the body, and has good effect on eliminating various skin problems such as acne, whelk and the like. The mung beans adopt a water extraction mode, and can fully enrich water-soluble functional components such as saccharides, proteins, vitamins, carotene, oxidase, iron, calcium, phosphorus and the like, thereby better playing roles in moisturizing skin and increasing skin elasticity.

The apple peel contains abundant vitamins and carotene, can accelerate metabolism of skin cells, delay skin aging, and has great effects of whitening and nourishing skin. Compared with the pulp, the apple peel has stronger antioxidation effect, and the apple peel has higher antioxidation effect than other fruits and vegetables, can delay skin aging and helps to activate cells. The polyphenol substances contained in the apple peel have remarkable anti-radiation effect, and can prevent skin injury caused by radiation such as ultraviolet rays; in addition, the apple peel can inhibit melanin generation and precipitation, so that the skin is kept white and tender, and the apple peel has the effects of beautifying and protecting skin. The apple peel can fully enrich water-soluble functional components such as vitamins, carotene, polyphenol substances and the like in the apple peel by adopting a water extraction mode, so that the effects of activating skin cells and delaying skin aging are better exerted.

The synthetic egg white powder is a water-soluble high molecular polymer, is colorless and odorless, is easy to absorb moisture, forms a viscous transparent liquid which has a wiredrawing effect and is very similar to egg white after being dissolved in water, and has the characteristics of moisturizing, wrinkle removing, film forming, thickening, bacteriostasis and the like. In particular, the essence prepared by the method overcomes the defect that the product is sticky caused by the xanthan gum or cellulose used for thickening in the traditional essence, and has small change of long-term viscosity, difficult bacteria staining and good alkali resistance.

The appearance of the reed ballet gum is colorless transparent gel, the water solubility is good, the reed ballet gum is a good moisturizing matrix, the pH value is 5-7, and the safety is excellent. Because the polyglyceryl methacrylate forms a unique cage structure, the Redbag gum has the advantages of both a water-moist skin softener and an oil-moist skin softener, is difficult to release when combined with water, has water locking capability, is an excellent skin moisturizer and lubricant, can improve the rheological property of the product, and can provide lipoid feeling when added into an oilless water-based formula. In addition, moisture is released upon contact with the skin because the ruffled glue molecules are incorporated into a unique cage structure.

The cell reactivating agent MG-60 is water-soluble colorless transparent viscous liquid, and is dissolved in cold water, so that the safety is high. It has strong hydrophilicity, so it has good moisturizing effect, and has effects of inhibiting skin roughness and avoiding skin dryness. Inflammation is the cause of skin problems, and the skin problems such as red, swelling, heat, pain and the like appear when the inflammation is aggravated, and microorganisms, ultraviolet irradiation, virus infection and the like all penetrate through keratinocytes, so that TNF-alpha factors are increased, and the skin problems appear. Whereas MG-60 may inhibit TNF- α production, thereby alleviating skin inflammation.

The biological polysaccharide gum has high safety, can be used with confidence, and is a humectant, a wrinkle removing agent, a skin repairing agent and a skin feel regulator. The molecular of the emulsion contains a large amount of fucose, and the lipophilic methyl group of the fucose not only does not increase the consistency of the emulsion, but also can improve the stability of the emulsion. Secondly, the skin feel is soft and silky, and different skin textures can be endowed, so that the skin feel is plump and soft. In addition, the biological polysaccharide gum has the characteristic of low molecular weight saccharides, and can absorb moisture and preserve moisture, thereby achieving the long-acting moisture-preserving and water-locking effects. It is also a non-occlusive film-forming sugar polymer, which can give comfortable protection to the skin and gives pleasant feel to the skin.

Isooctyl palmitate-2 EHP is a yellowish oily liquid, has good permeability, sweat inhibiting effect, strong affinity with skin, is dry breathable oil, is excellent skin softener, has stable performance, is not easy to oxidize or generate peculiar smell, and can lead skin to be soft, tender and smooth without greasy feeling. It can also be used as softener and dispersant in skin care gel.

The QM gel forming agent has small consistency, is easy to spread, has no greasy feeling, does not influence the normal function of skin, is beneficial to release of functional components in the formula, fully plays the role of the functional components in the formula, can be used as an emulsifying agent and a stabilizing agent, and is beneficial to playing the role of skin care.

The ice crystal forming agent AVC has good rheological property and stability, transparent and crystal texture, light and thin appearance, mild property, and can be used as a thickening agent and a gel agent in skin care products and cosmetics, and can bring soft and comfortable touch feeling to skin.

The 1, 2-propylene glycol has good hygroscopicity, has a moisturizing function, is often used as a humectant and a solvent, can leave moisture in the stratum corneum of the skin, can also be used as a penetration enhancer, and is beneficial to the penetration of active ingredients into the skin.

Grape seed oil enables the epidermis cells to be full of water, and can moisten skin; the sugar in the rose has strong moisturizing and water locking functions, can play a good role in moisturizing and water locking on the dried skin, and can relieve various water shortage problems of the dried skin; the rose is moistened and beautified; synthesizing squalane to moisturize skin; the olive oil is used for moistening and preserving moisture; the hazelnut oil is moisturized and moistened; sweet almond oil nourishes and moisturizes; the synthesized egg white powder has the moisturizing effect; the biological polysaccharide gum has long-acting moisturizing and water-locking effects; the 1, 2-propylene glycol has good hygroscopicity and moisture-preserving function. The components supplement each other and play roles of moistening and moisturizing skin together.

Wheat germ oil resists wrinkle and moisturizes; the rose can effectively remove wrinkles; borage oil delays the generation of wrinkles, so that obvious wrinkle resistance is achieved; avocado oil can improve skin elasticity and remove wrinkles; the olive oil can effectively reduce the phenomena of color spots, wrinkles and the like caused by cell aging due to fat oxidation; sweet almond oil is wrinkle resistant; the biological polysaccharide gum has wrinkle removing effect; the purple perilla seed oil can smooth fine lines on the face; the synthetic egg white powder has effects of keeping moisture and removing wrinkle. The components complement each other and play a role in enhancing skin elasticity and reducing wrinkles.

The abundant vitamins, minerals and proteins in the grape seed oil can enhance the nourishing effect of skin; the rose is used for moisturizing and protecting skin; the pistachio nut oil has good effects of moistening skin, regulating sebum and caring skin; borage oil is skin nourishing oil rich in natural active ingredients; olive oil nourishes the skin; sweet almond oil is used for maintaining and moistening skin; evening primrose oil is used for nourishing skin and maintaining beauty; strawberry seed oil is an excellent natural nourishing and soothing emollient. The components are matched with each other to play the roles of moistening and caring skin.

The grape seed oil can relieve skin aging, increase skin elasticity, and effectively lighten skin color spots, chloasma, butterfly spots and the like; the wheat germ oil reduces black spots and pigment spots and delays skin aging; microelements such as selenium, zinc, copper and the like contained in the rose can remove free radicals, has the effect of delaying skin aging, and can effectively remove wrinkles; the pistachio nut oil can protect skin from being damaged by oxygen free radicals, and has the effect of delaying skin aging; borage oil reduces peroxidation damage of cell lipid, resists free radical, and prevents aging; avocado oil for fading black spots and freckles; the synthesized squalane delays skin aging, improves and eliminates chloasma; the hazelnut oil can resist aging; the sweet almond oil can remove free radicals and relieve skin aging; the purple perilla seed oil can delay aging. The components complement each other and synergistically play roles of fading the color spots and delaying aging.

The synthesis of squalane promotes blood microcirculation, promotes cell metabolism and helps repair damaged cells; the purple perilla seed oil has the functions of enhancing immunity and repairing; the Chinese chestnut enhances immunity; the banana improves the immune system function, effectively eliminates toxins and recovers the luster of the skin; the strawberry prevents or repairs the damage to the skin caused by the radiation of ultraviolet rays and the like. The synergistic effect of the two components can improve immunity and achieve good repairing effect.

The rose gives the skin care gel a pleasant fragrance; the borage oil smell is fragrant, and then the fruit fragrance rich in the strawberry seed oil, the pomegranate fruit juice, the banana juice, the cherry juice and the apple juice is combined to endow the skin care gel with a pleasant unique fragrance. The invention can obtain unique fragrance without adding essence.

1, 2-propylene glycol can be used as a penetration enhancer to facilitate penetration of the active ingredient into the skin; rice chaff sterol contained in rice has strong permeability to human skin; the avocado oil has good permeability; the synthesized squalane can effectively permeate into skin; hazelnut oil can permeate the epidermis layer; the perilla seed oil can penetrate into skin. The components complement each other to jointly promote penetration of other functional components, penetrate deep into skin and synergistically exert the skin care effect.

The QM gel forming agent, the ice crystal forming agent AVC and the synthetic egg white powder gel liquid complement each other to endow the gel with fresh and cool texture, crystal transparency and proper consistency.

The borage oil disclosed by the invention can promote the absorption of vitamin E in avocado oil, wheat germ oil, pistachio oil and hazelnut oil, and can also promote the absorption of vitamin C in strawberry seed oil, persimmon, strawberry and cherry.

The compound QM gel forming agent, the ice crystal forming agent AVC and the synthetic egg white powder gel liquid have synergistic effect, so that the skin care gel is light and thin, easy to apply, easy to absorb and non-sticky.

Compared with the prior art, the skin care gel provided by the invention is added with a plurality of natural plant extracts and natural vegetable oil, has fragrant smell, light, thin, water-moist, fine, smooth and uniform texture, crystal and transparent, is easy to apply, can be absorbed rapidly, fresh and moist, is not sticky, can supplement and lock water, nourish skin deeply, and can enable skin to be smooth and moist after long-term use, and has a certain anti-wrinkle effect. The product disclosed by the invention has the advantages of good moisturizing effect, high absorption speed, mildness and no irritation, can deeply nourish skin, supplement skin moisture, simultaneously meet various requirements of people on skin care products, and truly realizes the natural, multiple and healthy creation concept.

Drawings

FIG. 1 is a photograph of a product of the present invention.

Detailed Description

The invention is further described below with reference to examples.

According to pharmacopoeia regulations, coarse powder refers to powder which can pass through a second sieve completely but is mixed with powder which can pass through a fourth sieve by no more than 40%; coarse particles are the coarsest powder, meaning that all pass through sieve one, but are mixed with no more than 20% of the powder that passes through sieve three; all extractions were carried out in the micro-boiling state.

Example 1

A preparation method of moisturizing, anti-wrinkle, nourishing and skin care gel comprises the following steps:

1.1 preparation of rose extract and rose soaking oil:

weighing appropriate amount of flos Rosae Rugosae, and extracting under reflux for 3 times: adding 15 times of water into the rose for soaking for 0.3h, and extracting under reflux for 1.0h; adding 12 times of water for 2 nd time, and extracting for 1.0h; adding 8 times of water for 3 times, and extracting for 0.5h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, and vacuum filtering, and concentrating the volume of the filtrate to 5 times of the mass of flos Rosae Rugosae to obtain flos Rosae Rugosae extractive solution;

drying the extracted rose at 60 ℃ in an oven, adding wheat germ oil with the mass of 6-12 times of that of the rose, extracting with ultrasound at 25000Hz for 3.0h, soaking for 6 days at room temperature, and filtering with four layers of gauze to obtain rose soaking oil for later use.

1.2 preparation of rice grinding fluid:

weighing appropriate amount of rice, adding distilled water 10 times the mass of the rice, grinding for 15.0min, and filtering with four layers of gauze; adding 8 times of distilled water, grinding for 15.0min, filtering with four layers of gauze, mixing filtrates, mixing, and vacuum filtering to obtain rice grinding liquid.

1.3 preparation of chestnut extract:

weighing appropriate amount of coarse particles of chestnut pulp, and extracting for 3 times under heating and reflux: adding water 15 times of the mass of chestnut pulp for 1 st time, soaking for 0.3h, and extracting for 1.0h; adding 12 times of water for 2 nd time, and extracting for 1.0h; adding 8 times of water for 3 times, and extracting for 0.5h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, and vacuum filtering, and concentrating the volume of filtrate to 4 times of the mass of chestnut pulp to obtain chestnut extractive solution.

1.4 preparation of cashew nut extract:

weighing appropriate amount of coarse cashew nut particles, and extracting for 3 times by heating reflux: adding 16 times of water to cashew nuts for soaking for 0.3h and extracting for 1.5h; adding 12 times of water for 2 nd time, and extracting for 1.0h; adding 10 times of water for 3 times, and extracting for 0.5h; filtering with four layers of gauze each time to obtain filtrate, mixing the filtrates, and vacuum filtering, and concentrating the volume of the filtrate to 4 times of the mass of coarse particles of cashew nut to obtain cashew nut extract for later use.

1.5 preparation of persimmon extract:

Weighing a proper amount of persimmon, and extracting for 3 times by heating and refluxing: adding water 12 times of persimmon in mass for soaking for 0.4h and extracting for 1.0h; adding 9 times of water for 2 nd time, and extracting for 1.0h; adding 8 times of water for 3 times, and extracting for 0.5h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, vacuum filtering, and concentrating the filtrate volume to 3 times of the persimmon mass mL/g to obtain persimmon extract.

1.6 preparation of mung bean extract:

weighing appropriate amount of mung bean coarse powder, and extracting under reflux for 3 times: adding water 16 times of the mung bean coarse powder for soaking for 0.3h and extracting for 1.0h; adding 12 times of water for 2 nd time, and extracting for 1.0h; adding 10 times of water for 3 times, and extracting for 0.5h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, and vacuum filtering, and concentrating the volume of filtrate to 5 times of the mass of semen Phaseoli Radiati coarse powder to obtain semen Phaseoli Radiati extractive solution.

1.7 preparation of apple peel extract:

weighing a proper amount of chopped apple peel, and extracting for 3 times by heating and refluxing: adding 15 times of water into the apple cortex for soaking for 0.5h and extracting for 1.5h; adding 10 times of water for 2 nd time, and extracting for 1.0h; adding 8 times of water for 3 times, and extracting for 0.5h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, and vacuum filtering, and concentrating the volume of filtrate to 5 times of apple peel mass mL/g to obtain apple peel extract for use.

1.8 preparation of green tea extract:

weighing a proper amount of green tea, and extracting for 3 times by heating and refluxing: adding 18 times of water, soaking for 0.3 hr, and extracting for 1.5 hr; adding 15 times of water for 2 times, and extracting for 1.0h; adding 12 times of water for 3 times, and extracting for 0.5h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, and vacuum filtering, and concentrating the volume of the filtrate to 5 times of the green tea mass mL/g to obtain green tea extract for use.

1.9 preparation of banana squeeze liquid:

weighing appropriate amount of banana pulp, placing into a juicer, adding distilled water with the mass of 10 times of that of banana pulp, squeezing juice in a juicing mode for 2min to obtain juice, filtering with four layers of gauze, and suction filtering to obtain filtrate to obtain banana juice for later use.

1.10 preparation of strawberry juice:

weighing appropriate amount of strawberry pulp, placing into a juicer, adding distilled water with the mass of 6 times of that of strawberry pulp, squeezing in a juicing mode for 1.5min to obtain juice, filtering with four layers of gauze, and suction filtering to obtain filtrate to obtain strawberry squeezed liquid for later use.

1.11 preparation of cherry extract:

weighing appropriate amount of cherry pulp, placing into a juicer, adding distilled water 5 times the cherry pulp mass, juicing for 2min in juicing mode to obtain juice, filtering with four layers of gauze, and suction filtering to obtain filtrate to obtain cherry juice.

1.12 preparation of pomegranate fruit extract:

weighing appropriate amount of fructus Punicae Granati, placing into a juicer, adding distilled water 8 times the mass of fructus Punicae Granati, squeezing in juicing mode for 1.5min to obtain juice, filtering with four layers of gauze, and suction filtering to obtain filtrate to obtain juice of fructus Punicae Granati.

1.13 preparation method of moisturizing, anti-wrinkle, nourishing and skin care gel comprises the following steps:

a) Weighing 0.2g of QM gel forming agent, adding into 25mL of distilled water, stirring, mixing, placing into a water bath kettle at 55 ℃ for continuous stirring, taking out, standing at normal temperature for 12h, and fully swelling to obtain QM gel forming agent gel liquid for later use;

b) Weighing 0.2g of ice crystal forming agent AVC, adding into 30mL of distilled water, stirring, mixing well, placing into a water bath kettle at 55 ℃ for continuous stirring for 2min, taking out, standing at normal temperature for 12h, and obtaining an ice crystal forming agent AVC gel solution after the ice crystal forming agent AVC gel solution is fully swelled for later use;

c) Weighing 0.05g of synthetic egg white powder, adding 10mL of distilled water, placing into a constant-temperature water bath kettle at 60 ℃ for stirring for 1min, taking out, and standing for 12h at normal temperature to obtain a synthetic egg white powder solution for later use;

d) Weighing 0.18g of grape seed oil, 0.15g of rose soaking oil, 0.1g of pistachio oil, 0.2g of synthesized squalane, 0.2g of avocado oil, 0.3g of borage oil, 0.1g of olive oil, 0.2g of hazelnut oil, 0.4g of sweet almond oil, 0.2g of perilla seed oil, 0.1g of synthesized silk oil, 0.2g of evening primrose oil, 0.3g of strawberry seed oil, 0.3g of tridecyl stearate and 0.1g of isooctyl palmitate-2 EHP, and mixing and stirring to obtain a mixed solution A;

e) Weighing 0.5mL of rice grinding liquid, 0.3mL of Chinese chestnut extracting solution, 0.2mL of cashew extracting solution, 0.1mL of persimmon extracting solution, 0.3mL of mung bean extracting solution, 0.4mL of apple peel extracting solution, 0.3mL of green tea extracting solution, 0.1mL of banana extracting solution, 1.1mL of rose extracting solution, 0.2mL of strawberry extracting solution, 0.3mL of cherry extracting solution, 0.5mL of pomegranate fruit extracting solution and 0.7mL of red wine, placing into a beaker, adding 0.1g of reed balloonflower gum, 0.1g of cell activating agent MG-60 and 0.1g of biological polysaccharide gum, stirring, dissolving, and uniformly mixing to obtain a mixed solution B;

f) Weighing 0.18g of ethylparaben, dissolving in 1.0mL of 1, 2-propanediol, and stirring thoroughly to dissolve to obtain preservative solution;

Example 2

2.1 preparation of rose extract and rose soaking oil:

weighing appropriate amount of flos Rosae Rugosae, and extracting under reflux for 3 times: adding 17 times of water, soaking for 0.5h, and reflux-extracting for 1.2h; adding 14 times of water for 2 nd time, and extracting for 1.3h; adding 10 times of water for 3 times, and extracting for 0.8h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, and vacuum filtering, and concentrating the volume of the filtrate to 6 times of the mass of flos Rosae Rugosae to obtain flos Rosae Rugosae extractive solution;

Drying the extracted rose at 55 ℃ in an oven, adding wheat germ oil with the mass of 8 times of that of the rose, performing ultrasonic extraction for 5.0h at the ultrasonic power of 30000Hz, continuously soaking for 7 days at room temperature, and filtering with four layers of gauze to obtain rose soaking oil for later use.

2.2 preparation of rice grinding fluid:

weighing appropriate amount of rice, adding distilled water with the mass of 14 times of that of the rice, grinding for 22.0min, and filtering with four layers of gauze; adding 10 times of distilled water, grinding for 20.0min, filtering with four layers of gauze, mixing filtrates, mixing, and vacuum filtering to obtain rice grinding liquid.

2.3 preparation of chestnut extract:

weighing appropriate amount of coarse particles of chestnut pulp, and extracting for 3 times under heating and reflux: adding 16 times of water, soaking for 0.6 hr, and extracting for 1.3 hr; adding 14 times of water for 2 nd time, and extracting for 1.2h; adding 10 times of water for 3 times, and extracting for 0.7h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, vacuum filtering, and concentrating the volume of filtrate to 6 times of the mass of chestnut pulp to obtain chestnut extractive solution.

2.4 preparation of cashew nut extract:

weighing appropriate amount of coarse cashew nut particles, and extracting for 3 times by heating reflux: adding 18 times of water, soaking for 0.4h, and extracting for 1.7h; adding 16 times of water for 2 nd time, and extracting for 1.2h; adding 12 times of water for 3 times, and extracting for 0.7h; filtering with four layers of gauze each time to obtain filtrate, mixing the filtrates, and vacuum filtering, and concentrating the volume of the filtrate to 7 times of the mass of coarse particles of cashew nut to obtain cashew nut extract for later use.

2.5 preparation of persimmon extract:

weighing a proper amount of persimmon, and extracting for 3 times by heating and refluxing: adding water with the weight of 14 times of that of the persimmon for 1 st time, soaking for 0.6h, and extracting for 1.3h; adding 10 times of water for 2 nd time, and extracting for 1.2h; adding 9 times of water for 3 times, and extracting for 0.7h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, vacuum filtering, and concentrating the filtrate volume to 5 times of the persimmon mass mL/g to obtain persimmon extract.

2.6 preparation of mung bean extract:

weighing appropriate amount of mung bean coarse powder, and extracting under reflux for 3 times: adding 18 times of water into the mung bean coarse powder for soaking for 0.4h and extracting for 1.2h; adding 15 times of water for 2 times, and extracting for 1.3h; adding 11 times of water for 3 times, and extracting for 0.7h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, vacuum filtering, and concentrating the filtrate volume to 6 times of the mung bean coarse powder mass mL/g to obtain mung bean extract for use.

2.7 preparation of apple peel extract:

weighing a proper amount of chopped apple peel, and extracting for 3 times by heating and refluxing: adding 16 times of water to the apple peel for soaking for 0.4h and extracting for 2.0h; adding 13 times of water for 2 nd time, and extracting for 1.2h; adding 9 times of water for 3 times, and extracting for 0.7h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, and vacuum filtering, and concentrating the volume of the filtrate to 8 times of the apple peel mass mL/g to obtain apple peel extract for use.

2.8 preparation of green tea extract:

weighing a proper amount of green tea, and extracting for 3 times by heating and refluxing: adding 20 times of water to green tea for soaking for 0.4h and extracting for 2.0h; adding 17 times of water for 2 times, and extracting for 1.2h; adding 13 times of water for 3 rd time, and extracting for 1.0h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, and vacuum filtering, and concentrating the volume of the filtrate to 6 times of the green tea mass mL/g to obtain green tea extract for use.

2.9 preparation of banana squeeze liquid:

weighing appropriate amount of banana pulp, placing into a juicer, adding distilled water with the mass of 12 times of banana pulp, squeezing in a juicing mode for 3.0min to obtain juice, filtering with four layers of gauze, and suction filtering to obtain filtrate to obtain banana squeeze liquid for later use.

2.10 preparation of strawberry juice:

weighing appropriate amount of strawberry pulp, placing into a juicer, adding distilled water 7 times of strawberry pulp, squeezing in juicing mode for 2.5min to obtain juice, filtering with four layers of gauze, and suction filtering to obtain filtrate to obtain strawberry squeezed liquid for use.

2.11 preparation of cherry extract:

weighing a proper amount of cherry pulp, putting into a juicer, adding distilled water with the mass 7 times of that of the cherry pulp, juicing for 2.5min in a juicing mode to obtain juice, filtering with four layers of gauze, and suction-filtering to obtain filtrate, thus obtaining cherry juice for later use;

2.12 preparation of pomegranate fruit extract:

weighing appropriate amount of fructus Punicae Granati, placing into juicer, adding distilled water 11 times of the weight of fructus Punicae Granati, squeezing in juicing mode for 2.5min to obtain juice, filtering with four layers of gauze, and suction filtering to obtain filtrate to obtain juice of fructus Punicae Granati.

2.13 preparation method of moisturizing, anti-wrinkle, nourishing and skin care gel comprises the following steps:

a) Weighing 1.0g of QM gel forming agent, adding into 60mL of distilled water, stirring, mixing, placing into a water bath kettle at 60 ℃ for continuous stirring, taking out, standing at normal temperature for 15h, and fully swelling to obtain QM gel forming agent gel liquid for later use;

b) Weighing 0.9g of ice crystal forming agent AVC, adding into 110mL of distilled water, stirring, mixing uniformly, placing into a water bath kettle at 60 ℃ for continuous stirring for 3min, taking out, standing at normal temperature for 15h, and obtaining an ice crystal forming agent AVC gel solution after the ice crystal forming agent AVC gel solution is fully swelled for later use;

c) Weighing 0.15g of synthetic egg white powder, adding 30mL of distilled water, placing into a constant-temperature water bath kettle at 70 ℃ for stirring for 3min, taking out, and standing for 15h at normal temperature to obtain a synthetic egg white powder solution for later use;

d) Weighing 0.70g of grape seed oil, 0.60g of rose soaking oil, 0.50g of pistachio oil, 0.6g of synthesized squalane, 0.6g of avocado oil, 0.7g of borage oil, 0.8g of olive oil, 0.9g of hazelnut oil, 0.8g of sweet almond oil, 0.6g of perilla seed oil, 0.7g of synthesized silk oil, 0.9g of evening primrose oil, 1.1g of strawberry seed oil, 0.6g of tridecyl stearate and 0.7g of isooctyl palmitate-2 EHP, and mixing and stirring to obtain a mixed solution A;

e) 1.0mL of rice grinding liquid, 0.9mL of Chinese chestnut extracting liquid, 1.0mL of cashew extracting liquid, 0.7mL of persimmon extracting liquid, 1.0mL of mung bean extracting liquid, 1.5mL of apple peel extracting liquid, 1.6mL of green tea extracting liquid, 1.0mL of banana extracting liquid, 1.5mL of rose extracting liquid, 1.0mL of strawberry extracting liquid, 1.0mL of cherry extracting liquid, 0.9mL of pomegranate fruit extracting liquid and 1.3mL of red wine are measured and placed in a beaker, 1.0g of reed balloonflower gum, 1.0g of cell activating agent MG-60 and 0.7g of biological polysaccharide gum are added, stirred, dissolved and uniformly mixed to obtain a mixed solution B;

f) Weighing 0.58g of ethylparaben, dissolving in 5.0mL of 1, 2-propanediol, and stirring thoroughly to dissolve to obtain preservative solution;

Example 3

3.1 preparation of rose extract and rose soaking oil:

weighing appropriate amount of flos Rosae Rugosae, and extracting under reflux for 3 times: adding 17 times of water, soaking for 0.8h, and reflux-extracting for 1.2h; adding 16 times of water for 2 nd time, and extracting for 1.5h; adding 12 times of water for 3 times, and extracting for 1.0h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, and vacuum filtering, and concentrating the volume of the filtrate to 8 times of the mass of flos Rosae Rugosae to obtain flos Rosae Rugosae extractive solution;

Drying the extracted rose at 50deg.C in an oven, adding wheat germ oil with 12 times of the mass of the rose, ultrasonically extracting for 3.0h at 40000Hz, continuously soaking at room temperature for 14 days, and filtering with four layers of gauze to obtain rose soaking oil for later use.

3.2 preparation of rice grinding fluid:

weighing appropriate amount of rice, adding distilled water 17 times the mass of the rice, grinding for 30.0min, and filtering with four layers of gauze; adding 11 times of distilled water, grinding for 30.0min, filtering with four layers of gauze, mixing filtrates, mixing, and vacuum filtering to obtain rice grinding liquid.

3.3 preparation of chestnut extract:

weighing appropriate amount of coarse particles of chestnut pulp, and extracting for 3 times under heating and reflux: adding 17 times of water, soaking for 0.8 hr, and extracting for 1.5 hr; adding 16 times of water for 2 nd time, and extracting for 1.5h; adding 12 times of water for 3 times, and extracting for 1.0h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, and vacuum filtering, and concentrating the volume of filtrate to 8 times of the mass of chestnut pulp to obtain chestnut extractive solution.

3.4 preparation of cashew nut extract:

weighing appropriate amount of coarse cashew nut particles, and extracting for 3 times by heating reflux: adding 19 times of water, soaking for 0.5h, and extracting for 2.0h; adding 16 times of water for 2 nd time, and extracting for 1.5h; adding 14 times of water for 3 times, and extracting for 1.0h; filtering with four layers of gauze each time to obtain filtrate, mixing the filtrates, and vacuum filtering, and concentrating the volume of the filtrate to 10 times of the mass of coarse particles of cashew nut to obtain cashew nut extract for later use.

3.5 preparation of persimmon extract:

weighing a proper amount of persimmon, and extracting for 3 times by heating and refluxing: adding 16 times of water to the persimmon for soaking for 0.8h and extracting for 1.5h; adding 12 times of water for 2 nd time, and extracting for 1.5h; adding 10 times of water for 3 times, and extracting for 1.0h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, vacuum filtering, and concentrating the filtrate volume to 8 times of the persimmon mass mL/g to obtain persimmon extract.

3.6 preparation of mung bean extract:

weighing appropriate amount of mung bean coarse powder, and extracting under reflux for 3 times: adding 20 times of water into the mung bean coarse powder for 1 st time, soaking for 0.5h, and extracting for 1.5h; adding 18 times of water for 2 nd time, and extracting for 1.5h; adding 11 times of water for 3 times, and extracting for 1.0h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, vacuum filtering, and concentrating the filtrate volume to 7 times of the mung bean coarse powder mass mL/g to obtain mung bean extract for use.

3.7 preparation of apple peel extract:

weighing a proper amount of chopped apple peel, and extracting for 3 times by heating and refluxing: adding 18 times of water to the apple peel for soaking for 0.5h and extracting for 2.5h; adding 15 times of water for 2 times, and extracting for 1.5h; adding 10 times of water for 3 times, and extracting for 1.0h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, and vacuum filtering, and concentrating the volume of filtrate to 10 times of the apple peel mass mL/g to obtain apple peel extract for use.

3.8 preparation of green tea extract:

weighing a proper amount of green tea, and extracting for 3 times by heating and refluxing: adding 25 times of water, soaking for 0.5 hr, and extracting for 2.5 hr; adding 18 times of water for 2 nd time, and extracting for 1.5h; adding 12 times of water for 3 times, and extracting for 1.0h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, and vacuum filtering, and concentrating the volume of the filtrate to 10 times of the green tea mass mL/g to obtain green tea extract for use.

3.9 preparation of banana squeeze liquid:

weighing appropriate amount of banana pulp, placing into a juicer, adding distilled water 13 times of banana pulp, squeezing in juicing mode for 4.0min to obtain juice, filtering with four layers of gauze, and suction filtering to obtain filtrate to obtain banana pulp squeezed liquid for use.

3.10 preparation of strawberry squeeze liquid:

weighing appropriate amount of strawberry pulp, placing into a juicer, adding distilled water 9 times the mass of strawberry pulp, squeezing juice for 4.0min under a juicing mode to obtain juice, filtering with four layers of gauze, and suction filtering to obtain filtrate to obtain strawberry juice for later use.

3.11 preparation of cherry extract:

weighing appropriate amount of cherry pulp, placing into a juicer, adding distilled water 10 times of cherry pulp, squeezing in juicing mode for 4.0min to obtain juice, filtering with four layers of gauze, and suction filtering to obtain filtrate to obtain cherry extract.

3.12 preparation of pomegranate fruit extract:

weighing appropriate amount of fructus Punicae Granati, placing into juicer, adding 15 times of distilled water, squeezing juice in juicing mode for 3.5min to obtain juice, filtering with four layers of gauze, and vacuum filtering to obtain filtrate to obtain juice.

3.13 preparation method of moisturizing, anti-wrinkle, nourishing and skin care gel comprises the following steps:

a) Weighing 1.5g of QM gel forming agent, adding into 150mL of distilled water, stirring, mixing, placing into a 70 ℃ water bath kettle, stirring, taking out, standing at normal temperature for 24h, and fully swelling to obtain QM gel forming agent gel liquid for later use;

b) Weighing 1.5g of ice crystal forming agent AVC, adding into 210mL of distilled water, stirring, mixing uniformly, placing into a 70 ℃ water bath kettle, stirring for 5min, taking out, standing at normal temperature for 24h, and obtaining an ice crystal forming agent AVC gel solution after the ice crystal forming agent AVC gel solution is fully swelled for later use;

c) Weighing 0.25g of synthetic egg white powder, adding 50mL of distilled water, placing into a constant-temperature water bath kettle at 80 ℃ for stirring for 5min, taking out, and standing for 24h at normal temperature to obtain a synthetic egg white powder solution for later use;

d) 1.20g of grape seed oil, 1.40g of rose soaking oil, 1.0g of pistachio oil, 1.5g of synthesized squalane, 1.2g of avocado oil, 1.7g of borage oil, 1.3g of olive oil, 1.7g of hazelnut oil, 1.7g of sweet almond oil, 1.5g of perilla seed oil, 1.5g of synthesized silk oil, 2.0g of evening primrose oil, 2.1g of strawberry seed oil, 1.5g of tridecyl stearate and 1.5g of isooctyl palmitate-2 EHP are weighed, mixed and stirred to obtain a mixed solution A;

e) Weighing 2.0mL of rice grinding liquid, 1.7mL of Chinese chestnut extracting liquid, 2.0mL of cashew extracting liquid, 1.5mL of persimmon extracting liquid, 2.0mL of mung bean extracting liquid, 2.5mL of apple peel extracting liquid, 2.7mL of green tea extracting liquid, 2.0mL of banana extracting liquid, 2.4mL of rose extracting liquid, 2.3mL of strawberry extracting liquid, 2.0mL of cherry extracting liquid, 1.8mL of pomegranate fruit extracting liquid and 2.3mL of red wine, placing into a beaker, adding 2.0g of reed balloonflower gum, 1.5g of cell activating agent MG-60 and 1.5g of biological polysaccharide gum, stirring, dissolving, and uniformly mixing to obtain a mixed solution B;

f) 1.19g of ethylparaben is weighed and dissolved in 8.0mL of 1, 2-propanediol, and the preservative solution is obtained after the ethylparaben is fully stirred and dissolved;

Example 4 (as a comparative experiment)

4.1 preparation of rose extract and rose soaking oil:

weighing appropriate amount of flos Rosae Rugosae, and extracting under reflux for 3 times: adding water with the mass of 18 times of that of the rose, soaking for 0.8h, and extracting under reflux for 1.5h; adding 16 times of water for 2 nd time, and extracting for 1.5h; adding 12 times of water for 3 times, and extracting for 1.0h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, and vacuum filtering, and concentrating the volume of the filtrate to 9 times of the mass of flos Rosae Rugosae (mL/g) to obtain flos Rosae Rugosae extractive solution;

Drying the extracted rose at 45 ℃ in an oven, adding wheat germ oil with 10 times of the mass of the rose, extracting with ultrasound at 40000Hz for 7.0h, soaking for 15 days at room temperature, and filtering with four layers of gauze to obtain rose soaking oil for later use.

4.2 preparation of rice grinding fluid:

weighing appropriate amount of rice, adding distilled water 17 times the mass of the rice, grinding for 30.0min, and filtering with four layers of gauze; adding 12 times of distilled water, grinding for 30.0min, filtering with four layers of gauze, mixing filtrates, mixing, and vacuum filtering to obtain rice grinding liquid.

4.3 preparation of chestnut extract:

weighing appropriate amount of coarse particles of chestnut pulp, and extracting for 3 times under heating and reflux: adding water with the mass of 18 times of that of chestnut pulp for 1 st time, soaking for 0.8h, and extracting for 1.5h; adding 16 times of water for 2 nd time, and extracting for 1.5h; adding 12 times of water for 3 times, and extracting for 1.0h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, and vacuum filtering, and concentrating the volume of filtrate to 9 times of the mass of chestnut pulp to obtain chestnut extractive solution.

4.4 preparation of cashew nut extract:

weighing appropriate amount of coarse cashew nut particles, and extracting for 3 times by heating reflux: adding 20 times of water to cashew nuts for the 1 st time, soaking for 0.5h, and extracting for 2.0h; adding 18 times of water for 2 nd time, and extracting for 1.5h; adding 14 times of water for 3 times, and extracting for 1.0h; filtering with four layers of gauze each time to obtain filtrate, mixing the filtrates, and vacuum filtering, and concentrating the volume of the filtrate to 10 times of the mass of coarse particles of cashew nut to obtain cashew nut extract for later use.

4.5 preparation of persimmon extract:

4.6 preparation of mung bean extract:

weighing appropriate amount of mung bean coarse powder, and extracting under reflux for 3 times: adding 20 times of water into the mung bean coarse powder for 1 st time, soaking for 0.5h, and extracting for 1.5h; adding 18 times of water for 2 nd time, and extracting for 1.5h; adding 12 times of water for 3 times, and extracting for 1.0h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, vacuum filtering, and concentrating the filtrate volume to 8 times of the mung bean coarse powder mass mL/g to obtain mung bean extract for use.

4.7 preparation of apple peel extract:

weighing a proper amount of chopped apple peel, and extracting for 3 times by heating and refluxing: adding 18 times of water to the apple peel for soaking for 0.5h and extracting for 2.5h; adding 15 times of water for 2 times, and extracting for 1.5h; adding 10 times of water for 3 times, and extracting for 1.0h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, and vacuum filtering, and concentrating the volume of the filtrate to 10 times of the apple peel mass to obtain apple peel extract;

4.8 preparation of green tea extract:

weighing a proper amount of green tea, and extracting for 3 times by heating and refluxing: adding 25 times of water, soaking for 0.5 hr, and extracting for 2.5 hr; adding 18 times of water for 2 nd time, and extracting for 1.5h; adding 15 times of water for 3 times, and extracting for 1.5h; filtering with four layers of gauze each time to obtain filtrate, mixing filtrates, and vacuum filtering, and concentrating the volume of the filtrate to 10 times of the green tea mass mL/g to obtain green tea extract for use.

4.9 preparation of banana squeeze liquid:

weighing appropriate amount of banana pulp, placing into a juicer, adding distilled water with the mass of 12 times of banana pulp, squeezing juice in a juicing mode for 4.0min to obtain juice, filtering with four layers of gauze, and suction filtering to obtain filtrate to obtain banana squeeze liquid for later use.

4.10 preparation of strawberry extract:

4.11 preparation of cherry extract:

weighing a proper amount of cherry pulp, putting into a juicer, adding distilled water with the mass 10 times of that of the cherry pulp, juicing for 4.0min in a juicing mode to obtain juice, filtering with four layers of gauze, and suction-filtering to obtain filtrate, thus obtaining cherry juice for later use;

4.12 preparation of pomegranate fruit extract:

weighing appropriate amount of fructus Punicae Granati, placing into juicer, adding 15 times of distilled water, squeezing juice for 4.0min to obtain juice, filtering with four layers of gauze, and vacuum filtering to obtain filtrate.

4.13 preparation method of moisturizing, anti-wrinkle, nourishing and skin care gel comprises the following steps:

a) Weighing 1.8g of QM gel forming agent, adding into 120mL of distilled water, stirring, mixing, placing into a water bath kettle at 80 ℃ for continuous stirring, taking out, standing at normal temperature for 24h, and fully swelling to obtain QM gel forming agent gel liquid for later use;

b) Weighing 1.7g of ice crystal forming agent AVC, adding into 140mL of distilled water, stirring, mixing uniformly, placing into a water bath kettle at 80 ℃ for continuous stirring for 5min, taking out, standing at normal temperature for 24h, and obtaining an ice crystal forming agent AVC gel solution after the ice crystal forming agent AVC gel solution is fully swelled for later use;

c) Weighing 0.25g of synthetic egg white powder, adding 30mL of distilled water, placing into a constant-temperature water bath kettle at 80 ℃ for stirring for 5min, taking out, and standing for 24h at normal temperature to obtain a synthetic egg white powder solution for later use;

e) Weighing 2.0mL of rice grinding liquid, 1.7mL of Chinese chestnut extracting liquid, 2.0mL of cashew extracting liquid, 1.5mL of persimmon extracting liquid, 2.0mL of mung bean extracting liquid, 2.5mL of apple peel extracting liquid, 2.7mL of green tea extracting liquid, 2.0mL of banana extracting liquid, 2.5mL of rose extracting liquid, 2.3mL of strawberry extracting liquid, 2.0mL of cherry extracting liquid, 1.8mL of pomegranate fruit extracting liquid and 2.3mL of red wine, placing into a beaker, adding 2.0g of reed balloonflower gum, 1.5g of cell activating agent MG-60 and 1.5g of biological polysaccharide gum, stirring, dissolving, and uniformly mixing to obtain a mixed solution B;

f) Weighing 0.89g of ethylparaben, dissolving in 8.0mL of 1, 2-propanediol, and fully stirring to dissolve the ethylparaben to obtain a preservative solution;

Example 4 results: the gel has sticky and greasy feeling, is not fresh and cool, is not easy to smear and has poor absorptivity. It was found through extensive research analysis that this is due to the fact that the amounts of QM gel formers and ice crystal formers AVC are too large.

Example 5 (as a comparative experiment)

Other steps are the same as in example 4, and additionally include: dispersing 0.15g of hydroxypropyl methylcellulose in 10ml of distilled water, fully swelling overnight, uniformly stirring, and adding the obtained hydroxypropyl methylcellulose gel solution into the step g) for uniform mixing. The hydroxypropyl methylcellulose gel solution added with one thickener has sticky feel, is difficult to smear and has poor absorptivity.

Example 6 (as a comparative experiment)

the other steps are the same as in example 4, and the method further comprises dispersing 0.15g sodium alginate in 8ml distilled water, fully swelling overnight, stirring uniformly to obtain sodium alginate gel solution, and adding and mixing the obtained sodium alginate gel solution in step g). The sodium alginate gel liquid with only one thickening agent is added, so that the use feeling is sticky, the application is difficult, the absorption is poor, and the mud rubbing is easy.

And a large number of experiments are carried out by exploring the dosage of the forming agent in the subsequent design process, and finally the condensate of the invention is light, thin, fine and uniform in texture, crystal and transparent, fragrant in smell, easy to apply and easy to absorb.

Example 7

The physicochemical indexes of examples 1, 2 and 3 are as follows:

7.1 Properties

The lotus root powder has the advantages of color, proper viscosity, crystal transparency, fine and uniform texture, good spreadability and fragrant smell.

7.2pH check

The pH values of the condensation prepared in examples 1, 2 and 3 were respectively measured to be 6-7 by using pH test paper.

7.3 stability test

The condensation prepared in examples 1, 2 and 3 was packaged in a transparent cosmetic bottle, and no delamination was observed when the bottle was refrigerated in a refrigerator at 4℃for one month. Placing in a constant temperature box at 55deg.C for 24 hr, and the condensate has no layering, emulsifying and flavoring effects.

7.4 centrifugal test

The condensation prepared in examples 1, 2 and 3 is packaged in a test tube with a plug and centrifuged for 15min at 3000r/min, and no layering phenomenon exists.

7.5 room temperature Placement experiment

The gels prepared in examples 1, 2 and 3 were placed in a gel bottle, and left standing at room temperature for 6 months without layering, without change in feeling after use, and without change in smell.

7.6 irritation test, allergy test

The back of the mice was shaved, and the hair-shaved parts prepared in examples 1, 2 and 3 were smeared and exposed, respectively, and compared with the uncoated parts, and the mice were free from irritation and allergic reaction.

The gel prepared in examples 1, 2 and 3 was applied to the back of the hand of volunteers (19-78 years old, 60 people) in an appropriate amount, and after 30 minutes, the volunteers were observed to have no redness, eruption or foaming.

7.7 investigation of the comprehensive effects of the condensation

The effects of the gels prepared in examples 1, 2 and 3 were evaluated by using the trial feeling as follows. 60 volunteers in the age range of 19-78 years are selected as trial subjects by a poll evaluation method, and are divided into three groups at will, and the gels prepared in examples 1, 2 and 3 are used for facial skin care 2 times a day for 2 months (2020.1.10-2020.3.10). The total using effects are divided into 5 points: the score of 5 is the highest score, which shows good and very satisfactory; 4 is better; a score of 3 being acceptable; a score of 3 or less is not good and unacceptable. The average scores are as follows. The results are shown in Table 1.

Table 1 comprehensive Effect investigation

7.8 inhibition of acne

A total of 30 volunteer users who were prone to acne are aged 18-25 years. The gel prepared according to the embodiment 2 is used for 14 men and 16 women, and is used three times a day, and the use time is 2 months in the morning, the middle and the evening, wherein 28 users (13 men and 15 women) react and use the gel to gradually relieve the original acne after the gel is used, the acne marks are gradually repaired, and the condition that the acne is not easy to continue growing again is caused, so that the gel has a certain function of inhibiting the acne.

In conclusion, the prepared condensation is light, thin, fine and uniform in texture, crystal, transparent, fragrant in smell, easy to apply, easy to absorb, good in moisture retention, capable of deeply supplementing water and locking water, fresh, soft and smooth, capable of deeply nourishing skin, and capable of deeply resisting wrinkles, so that the skin is more moist, soft and full; it also has effects in inhibiting acne, eliminating acne marks, and repairing.

Claims

1. The moisturizing anti-wrinkle nourishing skin care gel is characterized by comprising the following raw materials in parts by weight:

the rice grinding liquid, the rose extracting solution, the chestnut extracting solution, the cashew extracting solution, the persimmon extracting solution, the mung bean extracting solution, the apple skin extracting solution, the green tea extracting solution, the banana extracting solution, the strawberry extracting solution, the cherry extracting solution, the pomegranate extracting solution, the red wine, the 1, 2-propylene glycol and the distilled water are taken as volume parts; the rest raw materials are in parts by weight; the volume parts are in ml, and the weight parts are in g;

the rose extract is prepared by the following method:

The rose soaking oil is prepared by the following method:

drying the extracted rose at 40-60deg.C, adding wheat germ oil with mass of 6-12 times of that of the rose, extracting with ultrasound at 20000-40000Hz for 3.0-7.0 hr, soaking at room temperature for 6-15 days, and filtering to obtain rose soaking oil;

the chestnut extracting solution is prepared by the following method:

the cashew nut extracting solution is prepared by the following method:

weighing appropriate amount of coarse cashew nut particles, and extracting for 3 times by heating reflux: adding 16-20 times of water into cashew nut for soaking for 0.3-0.5h and extracting for 1.5-2.0h; adding 12-18 times of water for 2 nd time, and extracting for 1.0-1.5h; adding 10-14 times of water for 3 rd time, and extracting for 0.5-1.0h; filtering each time to obtain filtrate, mixing the filtrates, suction filtering, and concentrating the volume of the filtrate to 4-10 times of the mass of coarse particles of cashew to obtain cashew extracting solution for later use;

The persimmon extract is prepared by the following steps:

weighing a proper amount of persimmon, and extracting for 3 times by heating and refluxing: adding water 12-16 times of persimmon in mass for soaking for 0.3-0.8h and extracting for 1.0-1.5h; adding 9-12 times of water for 2 nd time, and extracting for 1.0-1.5h; adding 8-10 times of water for 3 rd time, and extracting for 0.5-1.0h; filtering each time to obtain filtrate, mixing the filtrates, vacuum filtering, and concentrating the filtrate volume to 3-8 times of the persimmon mass mL/g to obtain persimmon extract for later use;

the mung bean extract is prepared by the following method:

the apple peel extract is prepared by the following method:

The green tea extract is prepared by the following method:

weighing a proper amount of green tea, and extracting for 3 times by heating and refluxing: adding water 18-25 times of green tea for soaking for 0.3-0.5 hr, and extracting for 1.5-2.5 hr; adding 15-18 times of water for 2 nd time, and extracting for 1.0-1.5h; adding 12-15 times of water for 3 rd time, and extracting for 0.5-1.5h; filtering each time to obtain filtrate, mixing the filtrates, vacuum filtering, and concentrating the filtrate volume to 5-10 times of the green tea mass mL/g to obtain green tea extract;

the preparation method of the moisturizing anti-wrinkle nourishing skin care gel comprises the following steps: