CN114306137A - Lavender essential oil type fermented polypeptide freeze-dried powder and preparation method thereof - Google Patents
Lavender essential oil type fermented polypeptide freeze-dried powder and preparation method thereof Download PDFInfo
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- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
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Abstract
The invention provides a preparation method of lavender essential oil type fermented polypeptide freeze-dried powder. The polypeptide freeze-dried powder product obtained by the preparation method is convenient to process, easy to produce and stable in production performance, and freeze-dried powder is prepared by tea soup fermented polypeptide, tea polyphenol and other beneficial substances in the tea soup and lavender essential oil in a freeze-drying mode, so that the activity of various effective components can be retained to the maximum extent, the polypeptide freeze-dried powder is easy to absorb by human skin, and the functions of resisting oxidation, resisting wrinkles and moistening skin are provided for the human skin.
Description
Technical Field
The invention relates to the technical field of chemical processing of daily necessities, in particular to lavender essential oil type fermented polypeptide freeze-dried powder and a preparation method of the fermented polypeptide freeze-dried powder.
Background
In ancient times, natural perfume soak solutions were used as skin care products to be directly applied to the skin. With the continuous progress of times, cream skin care products taking water, oil and emulsifier phases as a system are developed successively, and the cream skin care products can play a role in replenishing water and moisturizing. It is good for people to eat. However, in the modern society, people do not meet the common water replenishing and moisturizing effects, and want skin care products to have multiple functions so as to delay skin aging. Essence or a small amount of chemical products can be added into the prior skin care product to achieve the effects of moisturizing, wrinkle removing and whitening. With increasing emphasis on health and natural products, fermented polypeptides have entered the human visual field. SK-II, and Yashilan indigo have been introduced into their own fermentation skin care products in the last two years. Therefore, biological fermentation products are embedded into skin care products, and the development trend of the current cosmetics is led.
In the related documents of the biological fermentation method for preparing fermented polypeptide reported previously, yeast is required to be inoculated into liquid, and the fermented clear liquid is required to be sterilized under high pressure, so that the influence of mixed bacteria pollution on the generation of fermentation products is avoided, and the quality of the final fermentation liquid is ensured. However, during the autoclaving process, the polypeptides produced by partial fermentation are also destroyed by high temperature and high pressure, and the efficacy of the fermented polypeptides is reduced. Meanwhile, the tea leaves contain various components, wherein the components comprise beneficial substances such as theanine, tea polyphenol and the like, and the tea leaves also have a certain bacteriostatic function, so that the mixed bacteria pollution can be avoided before and after inoculation, and the quality of fermentation liquor can be ensured. Therefore, the invention provides lavender essential oil type fermented polypeptide freeze-dried powder and a preparation method of the fermented polypeptide freeze-dried powder.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a preparation method of lavender essential oil type fermented polypeptide freeze-dried powder. The fermented polypeptide freeze-dried powder obtained by treatment retains the activity of various effective components to the maximum extent, is easy to be absorbed by human skin, and achieves the functions of resisting oxidation, resisting wrinkles and moistening skin for the human skin.
In order to achieve the purpose, the invention provides a preparation method of lavender essential oil type fermented polypeptide freeze-dried powder, which comprises the following steps:
s1 preparation of an Anji white tea soup, mixing Anji white tea with water in a mass ratio of 1: 15-20, stirring at 100-120 rpm for 2-3 h at 60-70 ℃, filtering by using 100-200-mesh nylon cloth, and taking supernatant as the Anji white tea soup;
s2, performing fermentation treatment, namely cooling the Anji white tea soup obtained in the step S1 to 30-37 ℃, inoculating yeast, stirring at 100-150 rpm for 2-3 days at 35-37 ℃, and performing liquid fermentation to obtain fermentation liquor; filtering the fermentation liquor by using 60-80 mesh nylon cloth, and performing pressure sterilization on the obtained filtrate at the temperature of 80-90 ℃ for 6-10 min to obtain sterile polypeptide fermentation liquor of the Anji white tea soup;
s3, modifying essential oil, namely dropwise adding the lavender essential oil into the polypeptide fermentation liquor obtained in the step S2 of stirring at constant temperature, stirring for 1-2 hours, and mixing and modifying to obtain essential oil polypeptide fermentation liquor;
s4, freeze-drying, namely freeze-drying the essential oil polypeptide fermentation liquor obtained in the step S3 to obtain an essential oil polypeptide freeze-dried block with the water content of 1.0-3.0%;
s4, crushing the essential oil polypeptide freeze-dried block obtained in the step S4 to 60-80 meshes to obtain the essential oil polypeptide freeze-dried powder.
Further, the pressure for the pressure sterilization in the step S2 is 0.15-0.3 MPa;
and step S2, adding the yeast in an amount of 0.15-0.3% of the weight of the Anji white tea soup.
And step S3, dropwise adding the lavender essential oil at the rate of 0.5-1 mL/20 min.
In the step S3, the stirring speed is 60-80 rpm, and the temperature is 30-35 ℃.
And step S4, the freeze drying is carried out under the conditions of 0-0.09 MPa and the environmental temperature of-20 to-30 ℃.
Compared with the prior art, the invention has the following beneficial effects:
(1) the preparation method of the freeze-dried powder adopts the Anji white tea soup as the fermentation culture solution, can ensure the generation of the fermented polypeptide, simultaneously has the beneficial components in the tea soup, and improves the efficiency of the beneficial components in the final fermented polypeptide liquid. The lavender essential oil is extracted from lavender, and has the skin care functions of clearing away heat and toxic materials, cleaning skin, controlling oil content, removing freckles, whitening skin, removing wrinkles, tendering skin, removing under-eye dark circles, promoting regeneration and recovery of damaged tissues and the like. The essential oil type fermented polypeptide liquid is obtained by adding the lavender essential oil, so that the skin care efficiency of the product can be further improved. In the field of microbial polypeptide fermentation, the Anji white tea soup is used as a fermentation culture medium for the first time, and theanine, tea polyphenol and other beneficial substances are supplemented while the traditional microbial fermentation process is ensured, so that the characteristic of resisting impurity bacteria pollution in the fermentation process is endowed, and the efficiency of a fermentation product is improved.
(2) The invention also adopts the method of adding lavender essential oil and preparing the essential oil type polypeptide freeze-dried powder in a freeze drying mode. The problems of storage and transportation of the prior polypeptide fermentation liquor are solved, the active substances are prevented from being inactivated due to hydrolytic deterioration of the active ingredients and other condition factors, the efficacy of the active substances in the polypeptide fermentation liquor is ensured to the maximum extent, the polypeptide fermentation liquor is easy to be absorbed by the skin of a human body, and the functions of resisting oxidation, resisting wrinkles and moistening the skin of the human body are achieved.
(3) The invention has the advantages of convenient processing of the whole product, easy production expansion and stable production performance, wherein the required raw materials of Anji white tea, saccharomycetes, lavender essential oil and the like can be supplied in sufficient quantity, the production process is easy to monitor and adjust, the yield of the produced product is high, the invention has obvious competitiveness with other skin care products, large market capacity and more advantages in the aspects of components, cost and income.
(4) In the past, most of fermented polypeptide liquid is directly transported in a sealed way and is directly used in a smearing way. However, the liquid volume is large, which is inconvenient for transportation and cannot be stored for a long time. The freeze-dried powder is prepared by adopting a freeze-drying mode, so that the hydrolytic deterioration of the effective components can be effectively prevented, and the long-time storage is facilitated. Therefore, the tea soup fermented polypeptide liquid is mixed with the high-quality lavender essential oil, and the essential oil type fermented polypeptide freeze-dried powder is obtained through the vacuum freeze-drying technology. Can retain the activity of various effective components to the maximum extent, is easy to be absorbed by human skin, and achieves the functions of providing oxidation resistance, wrinkle resistance and skin moistening for the human skin.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, so that those skilled in the art can fully understand the technical contents of the present invention. It should be understood that the following examples are intended to further illustrate the present invention and should not be construed as limiting the scope of the present invention, and that certain insubstantial modifications and adaptations of the invention by those skilled in the art based on the foregoing description are intended to be covered by the present invention. The specific process parameters and the like of the following examples are also only one example of suitable ranges, i.e., those skilled in the art can select the appropriate ranges through the description herein, and are not limited to the specific values exemplified below.
The invention provides a preparation method of lavender essential oil type fermented polypeptide freeze-dried powder, which comprises the following steps:
(1) mixing Anji white tea with water according to a mass ratio of 1: 15-20, stirring at 100-120 rpm for 2-3 hours at 60-70 ℃, filtering by using 100-200-mesh nylon cloth, and taking supernatant to obtain the Anji white tea soup.
(2) Cooling the Anji white tea soup obtained in the step (1) to 30-37 ℃, inoculating 0.15-0.3% of yeast, stirring at 100-150 rpm for 2-3 days at 35-37 ℃, and performing liquid fermentation.
(3) And (3) filtering the fermentation liquor obtained in the step (2) by using 60-80 mesh nylon cloth, and performing pressure sterilization on the obtained filtrate at the temperature of 80-90 ℃ for 6-10 min to obtain the sterile polypeptide fermentation liquor of the Anji white tea soup.
(4) And dropwise adding the lavender essential oil into the polypeptide fermentation liquor, and stirring for 1-2 hours to obtain the essential oil type polypeptide fermentation liquor.
(5) And (3) freeze-drying the essential oil type polypeptide fermentation liquor to obtain an essential oil type polypeptide freeze-dried block with the water content of 1.0-3.0%.
(6) And (3) crushing the essential oil type polypeptide freeze-dried blocks to 60-80 meshes to obtain the essential oil type polypeptide freeze-dried powder.
Therefore, the invention adopts the Anji white tea soup as the fermentation culture solution, can ensure the generation of the fermented polypeptide, simultaneously has the beneficial components in the tea soup and improves the efficiency of the beneficial components in the final fermented polypeptide liquid. The lavender essential oil is extracted from lavender, and has the skin care functions of clearing away heat and toxic materials, cleaning skin, controlling oil content, removing freckles, whitening skin, removing wrinkles, tendering skin, removing under-eye dark circles, promoting regeneration and recovery of damaged tissues and the like. The essential oil type fermented polypeptide liquid is obtained by adding the lavender essential oil, so that the skin care efficiency of the product can be further improved. Mixing the tea soup fermented polypeptide liquid with high-quality lavender essential oil, and performing vacuum freeze-drying technology to obtain the essential oil type fermented polypeptide freeze-dried powder. Can retain the activity of various effective components to the maximum extent, is easy to be absorbed by human skin, and achieves the functions of providing oxidation resistance, wrinkle resistance and skin moistening for the human skin.
Example 1
All starting materials are commercially available unless otherwise stated. The essential oil type fermented polypeptide freeze-dried powder and the preparation method thereof comprise the following steps:
(1) mixing Anji white tea with water at a mass ratio of 1:15, stirring at 100rpm for 2h at 60 deg.C, filtering with 200 mesh nylon cloth, and collecting supernatant to obtain Anji white tea soup.
(2) Cooling the obtained Anji white tea soup to 30 deg.C, inoculating yeast 0.3%, stirring at 35 deg.C for 2 days under 100 deg.C, and performing liquid fermentation.
(3) Filtering the obtained fermentation liquid with 80 mesh nylon cloth, and sterilizing the obtained filtrate at 80 deg.C under pressure for 6min to obtain sterile polypeptide fermentation liquid of Anji white tea soup.
(4) Dripping lavender essential oil into the constant-temperature stirred polypeptide fermentation liquor (rotating speed 60rpm, temperature 30 ℃) at the speed of 0.5mL/20min, and stirring for 1h to obtain the essential oil type polypeptide fermentation liquor.
(5) Drying the essential oil type polypeptide fermentation liquid at-20 deg.C under 0.060MPa to obtain an essential oil type polypeptide lyophilized block with water content of 1.0%.
(6) And (3) crushing the essential oil type polypeptide freeze-dried blocks to 80 meshes to obtain the essential oil type polypeptide freeze-dried powder.
Example 2
The essential oil type fermented polypeptide freeze-dried powder and the preparation method thereof comprise the following steps:
(1) mixing Anji white tea with water according to the mass ratio of 1: 16-20, stirring at 100rpm for 2h at 60 ℃, filtering by using 100-mesh nylon cloth, and taking supernatant to obtain the Anji white tea soup.
(2) Cooling the obtained Anji white tea soup to 32 deg.C, inoculating yeast 0.25%, stirring at 35 deg.C for 2 days under 100 deg.C, and performing liquid fermentation.
(3) Filtering the obtained fermentation liquid with 80 mesh nylon cloth, and sterilizing the obtained filtrate at 80 deg.C under pressure for 8min to obtain sterile polypeptide fermentation liquid of Anji white tea soup.
(4) Dripping lavender essential oil into the constant-temperature stirred polypeptide fermentation liquor (rotating speed 60rpm, temperature 32 ℃) at the speed of 0.8mL/20min, and stirring for 1h to obtain the essential oil type polypeptide fermentation liquor.
(5) Drying the essential oil type polypeptide fermentation liquor at 0.070MPa and the ambient temperature of-20 ℃ to obtain the essential oil type polypeptide freeze-dried block with the water content of 1.0%.
(6) And (3) crushing the essential oil type polypeptide freeze-dried blocks to 80 meshes to obtain the essential oil type polypeptide freeze-dried powder.
Example 3
The essential oil type fermented polypeptide freeze-dried powder and the preparation method thereof comprise the following steps:
(1) mixing Anji white tea with water at a mass ratio of 1:18, stirring at 120rpm for 3h at 70 deg.C, filtering with 100 mesh nylon cloth, and collecting supernatant to obtain Anji white tea soup.
(2) Cooling the obtained Anji white tea soup to 35 deg.C, inoculating yeast 0.2%, stirring at 150rpm at 37 deg.C for 3 days, and performing liquid fermentation.
(3) Filtering the obtained fermentation liquid with 60 mesh nylon cloth, and sterilizing the obtained filtrate at 90 deg.C under pressure for 8min to obtain sterile polypeptide fermentation liquid of Anji white tea soup.
(4) Dripping lavender essential oil into the constant-temperature stirred polypeptide fermentation liquor (rotating speed of 80rpm, temperature of 35 ℃) at a speed of 1mL/20min, and stirring for 2h to obtain the essential oil type polypeptide fermentation liquor.
(5) Drying the essential oil type polypeptide fermentation liquid at 0.080MPa and-30 deg.C to obtain essential oil type polypeptide lyophilized block with water content of 3.0%.
(6) And (3) crushing the essential oil type polypeptide freeze-dried blocks to 60 meshes to obtain the essential oil type polypeptide freeze-dried powder.
Example 4
The essential oil type fermented polypeptide freeze-dried powder and the preparation method thereof comprise the following steps:
(1) mixing Anji white tea with water according to a mass ratio of 1:20, stirring at 120rpm for 2-3 h at 70 ℃, filtering by using 100-mesh nylon cloth, and taking supernatant to obtain the Anji white tea soup.
(2) Cooling the obtained Anji white tea soup to 37 deg.C, inoculating yeast 0.15%, stirring at 150rpm at 37 deg.C for 3 days, and performing liquid fermentation.
(3) Filtering the obtained fermentation liquid with 60 mesh nylon cloth, and sterilizing the obtained filtrate under pressure at 90 deg.C for 10min to obtain sterile polypeptide fermentation liquid of Anji white tea soup.
(4) Dripping lavender essential oil into the constant-temperature stirred polypeptide fermentation liquor (rotating speed of 80rpm, temperature of 35 ℃) at a speed of 1mL/20min, and stirring for 2h to obtain the essential oil type polypeptide fermentation liquor.
(5) Drying the essential oil type polypeptide fermentation liquid at 0.090MPa and-30 deg.C to obtain essential oil type polypeptide lyophilized block with water content of 3.0%.
(6) And (3) crushing the essential oil type polypeptide freeze-dried blocks to 60 meshes to obtain the essential oil type polypeptide freeze-dried powder.
Essential oil type freeze-dried powder effect test in the use record in table 1:
table 1 lyophilized powder effect test table
Item | Skin reviving agent | Soothing repair | Wrinkle removing and resisting | Relative vigor |
Example 1 | 15% | 0.74% | 0.03% | 105% |
Example 2 | 16% | 0.86% | 0.06% | 108% |
Example 3 | 20% | 0.98% | 0.13% | 120% |
Example 4 | 21% | 0.99% | 0.15% | 121% |
And detecting the antioxidant activity of the essential oil type product. Samples were taken in the order of retention time, examples 2, 3 and 4 were selected as compared with example 1, and the oxidation resistance was measured by DPPH radical scavenging method. The results are shown in Table 2.
The essential oil type polypeptide freeze-dried powder prepared in the examples 1, 2, 3 and 4 is dissolved into 10mL of polypeptide liquid with the concentration of 2mg/mL by adopting a DPPH (1,1 diphenyl-2-trinitrophenylhydrazine) enzyme labeling instrument method for detection, the polypeptide liquid is added into 100uL of DPPH free radical ethanol solution with the concentration of 1mol/L, the solution is vibrated for 30s, the temperature is kept at 37 ℃ for 20min, and the absorbance is measured by using the enzyme labeling instrument at the wavelength of 517nm for 3 times in parallel.
Calculating according to the formula: radical clearance K (%) [1- (Ai-Aj)/Ac ] × 100%.
In the formula: ai is the initial absorbance of the reaction; aj is the absorbance value after reaction; ac-control absorbance (DPPH ethanol solution only).
TABLE 2 antioxidant Activity test Table for different examples at different sample retention times
The lavender essential oil is added, and the essential oil type polypeptide freeze-dried powder is prepared in a freeze-drying mode. The problems of storage and transportation of the prior polypeptide fermentation liquor are solved, the active substances are prevented from being inactivated due to hydrolytic deterioration of the active ingredients and other condition factors, the efficacy of the active substances in the polypeptide fermentation liquor is ensured to the maximum extent, the polypeptide fermentation liquor is easy to be absorbed by the skin of a human body, and the functions of resisting oxidation, resisting wrinkles and moistening the skin of the human body are achieved. The antioxidant activity of the product polypeptide prepared by the processes of different embodiments is obviously different by detecting the antioxidant activity of samples left for different time, and the activity reduction ratio of the embodiment 3 and the embodiment 4 is relatively low.
It should be noted that the above-mentioned preferred embodiments are merely illustrative of the technical concepts and features of the present invention, and are intended to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the scope of the present invention. All equivalent changes and modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.
Claims (8)
1. A preparation method of lavender essential oil type fermented polypeptide freeze-dried powder is characterized by comprising the following steps:
s1 preparation of an Anji white tea soup, mixing Anji white tea with water in a mass ratio of 1: 15-20, stirring at 100-120 rpm for 2-3 h at 60-70 ℃, filtering by using 100-200-mesh nylon cloth, and taking supernatant as the Anji white tea soup;
s2, performing fermentation treatment, namely cooling the Anji white tea soup obtained in the step S1 to 30-37 ℃, inoculating yeast, stirring at 100-150 rpm for 2-3 days at 35-37 ℃, and performing liquid fermentation to obtain fermentation liquor; filtering the fermentation liquor by using 60-80 mesh nylon cloth, and performing pressure sterilization on the obtained filtrate at the temperature of 80-90 ℃ for 6-10 min to obtain sterile polypeptide fermentation liquor of the Anji white tea soup;
s3, modifying essential oil, namely dropwise adding the lavender essential oil into the polypeptide fermentation liquor obtained in the step S2 of stirring at constant temperature, stirring for 1-2 hours, and mixing and modifying to obtain essential oil polypeptide fermentation liquor;
s4, freeze-drying, namely freeze-drying the essential oil polypeptide fermentation liquor obtained in the step S3 to obtain an essential oil polypeptide freeze-dried block with the water content of 1.0-3.0%;
s4, crushing the essential oil polypeptide freeze-dried block obtained in the step S4 to 60-80 meshes to obtain the essential oil polypeptide freeze-dried powder.
2. The preparation method of the lavender essential oil type fermented polypeptide freeze-dried powder according to claim 1, which is characterized in that: the pressure for the pressure sterilization in the step S2 is 0.15-0.3 MPa.
3. The preparation method of the lavender essential oil type fermented polypeptide freeze-dried powder according to claim 1, which is characterized in that: and step S2, adding the yeast in an amount of 0.15-0.3% of the weight of the Anji white tea soup.
4. The preparation method of the lavender essential oil type fermented polypeptide freeze-dried powder according to claim 1, which is characterized in that: and step S3, dropwise adding the lavender essential oil at the rate of 0.5-1 mL/20 min.
5. The preparation method of the lavender essential oil type fermented polypeptide freeze-dried powder according to claim 1, which is characterized in that: in the step S3, the stirring speed is 60-80 rpm, and the temperature is 30-35 ℃.
6. The preparation method of the lavender essential oil type fermented polypeptide freeze-dried powder according to claim 1, which is characterized in that: and step S4, the freeze drying is carried out under the conditions of 0-0.09 MPa and the environmental temperature of-20 to-30 ℃.
7. An essential oil type polypeptide freeze-dried powder prepared according to the preparation method of any one of claims 1 to 7, which is characterized in that: the water content of the essential oil type polypeptide freeze-dried powder is 1.0-3.0%.
8. The use of the essential oil type polypeptide lyophilized powder of claim 7 in cosmetics.
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CN110302110A (en) * | 2019-07-23 | 2019-10-08 | 安吉茗片科技有限公司 | A kind of preparation process and its mask product of whitening antioxidation white tea facial mask |
CN111632012A (en) * | 2020-07-27 | 2020-09-08 | 蒋国锋 | Whitening and freckle removing essence and preparation method thereof |
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JP2004123675A (en) * | 2002-10-07 | 2004-04-22 | Noevir Co Ltd | Skin care preparation for external use |
CN109694886A (en) * | 2017-10-19 | 2019-04-30 | 安琪酵母股份有限公司 | A kind of green tea fermentation filtrate and its preparation method and application |
CN110302110A (en) * | 2019-07-23 | 2019-10-08 | 安吉茗片科技有限公司 | A kind of preparation process and its mask product of whitening antioxidation white tea facial mask |
CN111632012A (en) * | 2020-07-27 | 2020-09-08 | 蒋国锋 | Whitening and freckle removing essence and preparation method thereof |
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