CN114366703A - Rosa plant fermentation liquor, preparation method, composition and application thereof - Google Patents
Rosa plant fermentation liquor, preparation method, composition and application thereof Download PDFInfo
- Publication number
- CN114366703A CN114366703A CN202210126358.3A CN202210126358A CN114366703A CN 114366703 A CN114366703 A CN 114366703A CN 202210126358 A CN202210126358 A CN 202210126358A CN 114366703 A CN114366703 A CN 114366703A
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- China
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- fermentation
- rosa
- rose
- plant
- aspergillus
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- 238000000855 fermentation Methods 0.000 title claims abstract description 131
- 230000004151 fermentation Effects 0.000 title claims abstract description 131
- 235000011449 Rosa Nutrition 0.000 title claims abstract description 53
- 239000000203 mixture Substances 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 70
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 70
- 241000196324 Embryophyta Species 0.000 claims abstract description 51
- 238000000034 method Methods 0.000 claims abstract description 20
- 241000228212 Aspergillus Species 0.000 claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims description 46
- 239000000463 material Substances 0.000 claims description 43
- 240000006439 Aspergillus oryzae Species 0.000 claims description 40
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 40
- 241000228245 Aspergillus niger Species 0.000 claims description 33
- 241000220317 Rosa Species 0.000 claims description 31
- 238000001914 filtration Methods 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 11
- 239000006228 supernatant Substances 0.000 claims description 11
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 claims description 8
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- 235000017471 coenzyme Q10 Nutrition 0.000 claims description 8
- ACTIUHUUMQJHFO-UPTCCGCDSA-N coenzyme Q10 Chemical compound COC1=C(OC)C(=O)C(C\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UPTCCGCDSA-N 0.000 claims description 8
- 229920002674 hyaluronan Polymers 0.000 claims description 8
- 229960003160 hyaluronic acid Drugs 0.000 claims description 8
- 238000011081 inoculation Methods 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 abstract description 10
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 11
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 10
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- 240000008254 Rosa chinensis Species 0.000 description 8
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 6
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 4
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
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- 235000019606 astringent taste Nutrition 0.000 description 4
- 235000019441 ethanol Nutrition 0.000 description 4
- 229930003944 flavone Natural products 0.000 description 4
- 235000011949 flavones Nutrition 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
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- 102000004190 Enzymes Human genes 0.000 description 3
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- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
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- 239000004382 Amylase Substances 0.000 description 2
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- 241000235004 Saccharomycopsis fibuligera Species 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- QMVPMAAFGQKVCJ-UHFFFAOYSA-N citronellol Chemical compound OCCC(C)CCC=C(C)C QMVPMAAFGQKVCJ-UHFFFAOYSA-N 0.000 description 2
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- 238000004537 pulping Methods 0.000 description 2
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- 108091005508 Acid proteases Proteins 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
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- 108010059892 Cellulase Proteins 0.000 description 1
- 241001523681 Dendrobium Species 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- 108010017544 Glucosylceramidase Proteins 0.000 description 1
- 240000008892 Helianthus tuberosus Species 0.000 description 1
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- GLZPCOQZEFWAFX-JXMROGBWSA-N Nerol Natural products CC(C)=CCC\C(C)=C\CO GLZPCOQZEFWAFX-JXMROGBWSA-N 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- LUJAXSNNYBCFEE-UHFFFAOYSA-N Quercetin 3,7-dimethyl ether Natural products C=1C(OC)=CC(O)=C(C(C=2OC)=O)C=1OC=2C1=CC=C(O)C(O)=C1 LUJAXSNNYBCFEE-UHFFFAOYSA-N 0.000 description 1
- PUTDIROJWHRSJW-UHFFFAOYSA-N Quercitrin Natural products CC1OC(Oc2cc(cc(O)c2O)C3=CC(=O)c4c(O)cc(O)cc4O3)C(O)C(O)C1O PUTDIROJWHRSJW-UHFFFAOYSA-N 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000005384 Rhizopus oryzae Species 0.000 description 1
- 235000013752 Rhizopus oryzae Nutrition 0.000 description 1
- 244000050053 Rosa multiflora Species 0.000 description 1
- 235000000656 Rosa multiflora Nutrition 0.000 description 1
- 240000006066 Rosa rugosa Species 0.000 description 1
- 235000000659 Rosa rugosa Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- GUGOEEXESWIERI-UHFFFAOYSA-N Terfenadine Chemical compound C1=CC(C(C)(C)C)=CC=C1C(O)CCCN1CCC(C(O)(C=2C=CC=CC=2)C=2C=CC=CC=2)CC1 GUGOEEXESWIERI-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- OXGUCUVFOIWWQJ-XIMSSLRFSA-N acanthophorin B Natural products O[C@H]1[C@H](O)[C@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-XIMSSLRFSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
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- 230000001387 anti-histamine Effects 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- 102000006995 beta-Glucosidase Human genes 0.000 description 1
- JGQFVRIQXUFPAH-UHFFFAOYSA-N beta-citronellol Natural products OCCC(C)CCCC(C)=C JGQFVRIQXUFPAH-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 235000000484 citronellol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
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- 241001233957 eudicotyledons Species 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 210000000245 forearm Anatomy 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
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- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
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- 239000000049 pigment Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- OEKUVLQNKPXSOY-UHFFFAOYSA-N quercetin 3-O-beta-D-glucopyranosyl(1->3)-alpha-L-rhamnopyranosyl(1->6)-beta-d-galactopyranoside Natural products OC1C(O)C(C(O)C)OC1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OEKUVLQNKPXSOY-UHFFFAOYSA-N 0.000 description 1
- QPHXPNUXTNHJOF-UHFFFAOYSA-N quercetin-7-O-beta-L-rhamnopyranoside Natural products OC1C(O)C(O)C(C)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 QPHXPNUXTNHJOF-UHFFFAOYSA-N 0.000 description 1
- OXGUCUVFOIWWQJ-HQBVPOQASA-N quercitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-HQBVPOQASA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000008132 rose water Substances 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
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- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- -1 terpene alcohols Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
- A61K8/35—Ketones, e.g. benzophenone
- A61K8/355—Quinones
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
- A61K8/735—Mucopolysaccharides, e.g. hyaluronic acid; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/02—Preparations for care of the skin for chemically bleaching or whitening the skin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/08—Anti-ageing preparations
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Birds (AREA)
- Dermatology (AREA)
- Epidemiology (AREA)
- Engineering & Computer Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Gerontology & Geriatric Medicine (AREA)
- Emergency Medicine (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides a rosa plant fermentation broth, a preparation method, a composition and an application thereof, and relates to the technical field of skin care product production. A method for preparing Rosa plant fermentation liquor comprises pulverizing Rosa plant flower, soaking in warm water, inoculating mixed Aspergillus, pre-fermenting, inoculating Saccharum sinensis Roxb, aroma-producing yeast and Saccharomyces cerevisiae, and fermenting to obtain Rosa plant fermentation liquor. The invention also provides a rosa plant fermentation liquor, a composition and application. According to the invention, no additional enzymolysis is needed before fermentation, the production steps and cost are reduced, the prepared rosa plant fermentation liquor has low alcoholic strength, is suitable for being applied to skin care products, and has remarkable whitening, moisturizing, antioxidant and anti-aging effects.
Description
Technical Field
The invention relates to the technical field of skin care product production, and particularly relates to rosa plant fermentation liquor, and a preparation method, a composition and application thereof.
Background
The Rosa genus is a plant belonging to a genus of the family Rosaceae of the class Dicotyledoneae, and Rosa chinensis, Rosa rugosa, and Rosa multiflora are representative plants thereof; the plants are vertical, spreading or climbing shrubs, most of which are provided with skin, needle or hair prickles, leaves are intergrown, flowers are single or in an umbrella house shape, and the flowers are in an umbrella house shape or a cone-shaped inflorescence shape; petals are spread and arranged in a tile shape, white, yellow, pink to red.
Rosa plants are fragrant, many of them can be used for extracting precious aromatic oil, and contain volatile oil, most of which are terpene alcohols, mainly geraniol, nerol, citronellol and their glucoside, and are rich in bioactive substances such as gallic acid, quercitrin, tannin, pigment, etc.
Currently, there are some studies on the fermentation of rosa plants to prepare extracts or wines. Chinese patent with application number CN201611100820.3 discloses a rose extract for fermented cigarette, which is prepared by mixing rose water extract with rose residue enzymolysis liquid to prepare a rose culture medium, preparing seed liquid from aspergillus oryzae and saccharomyces cerevisiae, and adding the seed liquid into the rose culture medium for fermentation; the invention makes full use of rose residue, reduces production cost, and can release rose fragrance more fully with sufficient fragrance. Chinese patent with application number CN201610720696.4 discloses a fructo-oligosaccharide hundred-flower wine and a preparation method thereof, which comprises the steps of soaking peach flower petals, rose petals, peony, dendrobium petals, plum blossom petals and honeysuckle petals in color protection liquid, grinding and pulping by a colloid mill, heating and inactivating enzymes in a plate type to obtain hundred-flower pulp, then selecting jerusalem artichoke and banana to grind, carry out enzymolysis and pulping, mixing with the hundred-flower pulp, then inoculating aspergillus niger and rhizopus oryzae to carry out fermentation to obtain saccharified mash, and inoculating aroma-producing yeast and saccharomyces cerevisiae to the saccharified mash to carry out mixed fermentation; the Baihua wine prepared by the invention has obvious health care effect and unique taste. However, the fermentation method requires advanced enzymolysis before fermentation, which increases the production steps and cost; and the product produced by the fermentation method has too high alcoholic strength and is not suitable for being applied to skin care products.
Disclosure of Invention
The first purpose of the invention is to provide a preparation method of rosa plant fermentation liquor, which does not need additional enzymolysis before fermentation, reduces production steps and cost, has low alcoholic strength, is suitable for being applied to skin care products, and has remarkable whitening, moisturizing, antioxidant and anti-aging effects.
The second purpose of the invention is to provide a rosa plant fermentation liquor, which is prepared by the preparation method of the rosa plant fermentation liquor.
It is a third object of the present invention to provide a composition comprising a fermentation broth of a rose plant.
The fourth purpose of the invention is to provide the application of the composition, and the composition is applied to preparing skin care products.
The embodiment of the invention is realized by the following technical scheme:
a preparation method of fermentation liquor of rosa plants comprises the following steps:
s1: crushing the rose flowers, and soaking in warm water to obtain a flower liquid;
s2: inoculating mixed aspergillus oryzae strains into the flower feed liquid for pre-fermentation to obtain a first fermentation material;
s3: inoculating the first fermentation material into the capsule-buckling membrane-covering yeast, aroma-producing yeast and saccharomyces cerevisiae for fermentation to obtain a second fermentation material;
s4: and filtering, homogenizing and centrifuging the second fermentation material, and taking supernatant fluid, namely the rose plant fermentation liquor.
Further, the mass ratio of the crushed rose flowers to the warm water in the step S1 is 1: 10-30.
Further, the aspergillus-mixed strain in the step S2 comprises Aspergillus niger and Aspergillus oryzae, and the mass ratio of the Aspergillus niger to the Aspergillus oryzae is 1: 2-3.
Further, the mass ratio of the flower liquid to the inoculated mixed aspergillus oryzae is 100: 2-5 in the step S2.
Further, the stepsThe inoculation amount of the Saccharomycopsis fibuligera in S3 is 6 multiplied by 104～10×104cfu/g。
Further, the inoculation amount of the Saccharomycopsis fibuligera is 8 multiplied by 104cfu/g。
Further, the amount of the aroma-producing yeast inoculated in step S3 is 1X 108～3×108cfu/g, the inoculation amount of the saccharomyces cerevisiae is 2 multiplied by 106～5×106cfu/g。
Further, the inoculation amount of the aroma-producing yeast is 2 multiplied by 108cfu/g。
Further, the inoculation amount of the saccharomyces cerevisiae is 3 multiplied by 106cfu/g。
Further, the rose plant is rose, rose or rose.
Further, the specific method of step S1 is as follows: crushing the rose, soaking in warm water at 50-60 ℃ for 25-35 min, cooling to 30-35 ℃, and preserving heat to obtain a flower liquid.
Further, the specific method of step S2 is as follows: adding a pH buffering agent into the flower feed liquid to adjust the pH value to 6-7, inoculating mixed aspergillus, and performing pre-fermentation for 1-2 days at the temperature of 30-35 ℃ to obtain a first fermentation material.
Further, the specific method of step S3 is as follows: and cooling the first fermentation material to 25-30 ℃, inoculating the buckling bag film-coating yeast, aroma-producing yeast and saccharomyces cerevisiae, and fermenting at 25-30 ℃ for 5-7 days to obtain a second fermentation material.
A fermentation liquid of Rosa plants is prepared by the method.
A composition comprises fermentation broth of Rosa plants.
Further, the composition comprises the following components in parts by volume: 70-80 parts of rosa plant fermentation liquor, 20-30 parts of 0.1% hyaluronic acid aqueous solution, 105-8 parts of coenzyme Q and 0.2-0.5 part of antibacterial agent.
A composition for use in preparing skin care products is provided.
The technical scheme of the embodiment of the invention at least has the following advantages and beneficial effects:
1. according to the method, aspergillus niger and aspergillus oryzae are adopted to perform pre-fermentation on the flower liquid, the aspergillus niger and aspergillus oryzae are cooperated to achieve enzyme system complementation, cellulose, starch and protein in the rose flower are efficiently decomposed, so that enzyme systems such as cellulase, amylase and protease are not required to be additionally used for enzymolysis before fermentation, the production steps are reduced, and the production cost is also saved.
2. The invention adopts the sacculus-covering membrane yeast, aroma-producing yeast and saccharomyces cerevisiae for synergistic fermentation; the aroma-producing yeast can ferment aroma substances by taking ethanol and acetic acid as raw materials, and the capsule-coated yeast also has certain aroma-producing capability, and the ethanol and the acetic acid can be cooperated, so that the alcoholic strength of fermentation liquor is reduced, the aroma is increased, the sour and astringent taste of the fermentation liquor after fermentation is reduced, and the fermentation liquor is suitable for being applied to skin care products.
3. According to the invention, after the aspergillus is fermented for 24-28 hours, the activity of the flora may be weakened, the saccule-covering yeast can secrete amylase, acid protease, beta-glucosidase and the like, the defect of insufficient decomposition and utilization capacity of a fermentation substrate caused by the weakened activity function of the aspergillus can be effectively overcome, nutrient components are continuously provided, and the cruising ability of yeast fermentation is ensured; and the saccharomyces cerevisiae can effectively utilize nutrient components generated by aspergillus and the capsule-covering yeast, and synergistically produce aroma yeast and the capsule-covering yeast to accumulate high-activity effective substances such as organic acid, polyalcohol, small molecular polypeptide and the like, so that the fermentation liquor has remarkable whitening, moisturizing, antioxidant and anti-aging effects.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The following specifically describes a rosa fermentation broth, a preparation method, a composition and an application thereof provided by the embodiment of the invention.
Example 1
The embodiment provides a preparation method of rosa plant fermentation liquor, which comprises the following steps:
s1: pulverizing 1Kg of flos Rosae chinensis, sieving, soaking in 20L of 50 deg.C warm water for 30min, cooling to 30 deg.C, and keeping the temperature to obtain flos Rosae chinensis liquid;
s2: adding a pH buffering agent into the flower liquid to adjust the pH value to 6.5, inoculating 20g of Aspergillus niger and Aspergillus oryzae mixed aspergillus koji, wherein the mass ratio of Aspergillus niger to Aspergillus oryzae is 1:3, and pre-fermenting at 33 ℃ for 2d to obtain a first fermentation material;
s3: cooling the first fermented material to 27 deg.C, inoculating 6 × 10 times of coated yeast4cfu/g, aroma-producing yeast 3X 108cfu/g and Saccharomyces cerevisiae 3X 106cfu/g, and fermenting at 27 ℃ for 7d to obtain a second fermentation material;
s4: and filtering the second fermentation material, homogenizing and centrifuging at 3000r/min to obtain supernatant, namely the Chinese rose fermentation liquor.
The embodiment also provides a composition, which comprises the following components in parts by volume: 70 parts of rose plant fermentation liquor, 20 parts of 0.1% hyaluronic acid aqueous solution, 106 parts of coenzyme Q and 0.5 part of antibacterial agent.
Example 2
The embodiment provides a preparation method of rosa plant fermentation liquor, which comprises the following steps:
s1: pulverizing 1Kg of flos Rosae chinensis, sieving, soaking in 20L of 50 deg.C warm water for 30min, cooling to 30 deg.C, and keeping the temperature to obtain flos Rosae chinensis liquid;
s2: adding a pH buffering agent into the flower liquid to adjust the pH value to 6.5, inoculating 20g of Aspergillus niger and Aspergillus oryzae mixed aspergillus koji, wherein the mass ratio of Aspergillus niger to Aspergillus oryzae is 1:3, and pre-fermenting at 33 ℃ for 2d to obtain a first fermentation material;
s3: cooling the first fermented material to 27 deg.C, inoculating 8 × 10 times of coated yeast4cfu/g, aroma-producing yeast 2X 108cfu/g and Saccharomyces cerevisiae 3X 106cfu/g, and fermenting at 27 ℃ for 7d to obtain a second fermentation material;
s4: and filtering the second fermentation material, homogenizing and centrifuging at 3000r/min to obtain supernatant, namely the Chinese rose fermentation liquor.
The embodiment also provides a composition, which comprises the following components in parts by volume: 72 parts of rose plant fermentation liquor, 20 parts of 0.1% hyaluronic acid aqueous solution, 105 parts of coenzyme Q and 0.4 part of antibacterial agent.
Example 3
The embodiment provides a preparation method of rosa plant fermentation liquor, which comprises the following steps:
s1: pulverizing 1Kg of flos Rosae chinensis, sieving, soaking in 20L of 50 deg.C warm water for 30min, cooling to 30 deg.C, and keeping the temperature to obtain flos Rosae chinensis liquid;
s2: adding a pH buffering agent into the flower liquid to adjust the pH value to 6.5, inoculating 20g of Aspergillus niger and Aspergillus oryzae mixed aspergillus koji, wherein the mass ratio of Aspergillus niger to Aspergillus oryzae is 1:2, and pre-fermenting at 33 ℃ for 2d to obtain a first fermentation material;
s3: cooling the first fermented material to 27 deg.C, inoculating 8 × 10 times of coated yeast4cfu/g, aroma-producing yeast 2X 108cfu/g and Saccharomyces cerevisiae 3X 106cfu/g, and fermenting at 27 ℃ for 7d to obtain a second fermentation material;
s4: and filtering the second fermentation material, homogenizing and centrifuging at 3000r/min to obtain supernatant, namely the Chinese rose fermentation liquor.
The embodiment also provides a composition, which comprises the following components in parts by volume: 75 parts of rosa plant fermentation liquor, 22 parts of 0.1% hyaluronic acid aqueous solution, 107 parts of coenzyme Q and 0.5 part of antibacterial agent.
Example 4
The embodiment provides a preparation method of rosa plant fermentation liquor, which comprises the following steps:
s1: pulverizing 1Kg of flos Rosae chinensis, sieving, soaking in 20L of 50 deg.C warm water for 30min, cooling to 30 deg.C, and keeping the temperature to obtain flos Rosae chinensis liquid;
s2: adding a pH buffering agent into the flower liquid to adjust the pH value to 7, inoculating 20g of Aspergillus niger and Aspergillus oryzae mixed aspergillus koji, wherein the mass ratio of Aspergillus niger to Aspergillus oryzae is 1:2, and pre-fermenting for 2d at 33 ℃ to obtain a first fermentation material;
s3: cooling the first fermented material to 27 deg.C, inoculating 6 × 10 times of coated yeast4cfu/g, aroma-producing yeast 3X 108cfu/g and Saccharomyces cerevisiae 3X 106cfu/g, and fermenting at 27 ℃ for 7d to obtain a second fermentation material;
s4: and filtering the second fermentation material, homogenizing and centrifuging at 3000r/min to obtain supernatant, namely the Chinese rose fermentation liquor.
The embodiment also provides a composition, which comprises the following components in parts by volume: 80 parts of rose plant fermentation liquor, 25 parts of 0.1% hyaluronic acid aqueous solution, 106 parts of coenzyme Q and 0.3 part of antibacterial agent.
Example 5
The embodiment provides a preparation method of rosa plant fermentation liquor, which comprises the following steps:
s1: pulverizing 1Kg of flos Rosae Rugosae, sieving, soaking in 20L of 60 deg.C warm water for 25min, cooling to 35 deg.C, and keeping the temperature to obtain flos Rosae Rugosae liquid;
s2: adding a pH buffering agent into the flower liquid to adjust the pH value to 6, inoculating 30g of Aspergillus niger and Aspergillus oryzae mixed aspergillus koji, wherein the mass ratio of Aspergillus niger to Aspergillus oryzae is 1:3, and pre-fermenting for 2d at 30 ℃ to obtain a first fermentation material;
s3: cooling the first fermented material to 25 deg.C, inoculating 10 × 10 times of coated yeast4cfu/g, aroma-producing yeast 1X 108cfu/g and Saccharomyces cerevisiae 5X 106cfu/g, and fermenting at 25 ℃ for 7d to obtain a second fermentation material;
s4: and filtering the second fermentation material, homogenizing and centrifuging at 3000r/min to obtain supernatant, namely rose fermentation liquor.
The embodiment also provides a composition, which comprises the following components in parts by volume: 76 parts of rose plant fermentation liquor, 30 parts of 0.1% hyaluronic acid aqueous solution, 108 parts of coenzyme Q and 0.2 part of antibacterial agent.
Example 6
The embodiment provides a preparation method of rosa plant fermentation liquor, which comprises the following steps:
s1: pulverizing 1Kg of flos Rosae Multiflorae, sieving, soaking in 30L of 55 deg.C warm water for 25min, cooling to 35 deg.C, and keeping the temperature to obtain flower liquid;
s2: adding a pH buffering agent into the flower liquid to adjust the pH value to 6.5, inoculating 20g of Aspergillus niger and Aspergillus oryzae mixed aspergillus koji, wherein the mass ratio of Aspergillus niger to Aspergillus oryzae is 1:3, and pre-fermenting at 35 ℃ for 2d to obtain a first fermentation material;
s3: cooling the first fermented material to 30 deg.C, inoculating 7 × 10 times of coated yeast4cfu/g, aroma-producing yeast 2X 108cfu/g and Saccharomyces cerevisiae 2X 106cfu/g, and fermenting at 30 ℃ for 7d to obtain a second fermentation material;
s4: and filtering the second fermentation material, homogenizing and centrifuging at 3000r/min to obtain supernatant, namely the rose fermentation liquor.
The embodiment also provides a composition, which comprises the following components in parts by volume: 78 parts of rose plant fermentation liquor, 26 parts of 0.1% hyaluronic acid aqueous solution, 107 parts of coenzyme Q and 0.5 part of antibacterial agent.
Comparative example 1
The comparative example provides a preparation method of rosa plant fermentation liquor, which comprises the following steps:
s1: pulverizing 1Kg of flos Rosae chinensis, sieving, soaking in 20L of 50 deg.C warm water for 30min, cooling to 30 deg.C, and keeping the temperature to obtain flos Rosae chinensis liquid;
s2: adding a pH buffering agent into the flower liquid to adjust the pH value to 7, inoculating 20g of Aspergillus niger and Aspergillus oryzae mixed aspergillus koji, wherein the mass ratio of Aspergillus niger to Aspergillus oryzae is 1:3, and fermenting at 33 ℃ for 9d to obtain a fermented material;
s3: and filtering the fermented material, homogenizing and centrifuging at 3000r/min to obtain supernatant, namely the Chinese rose fermentation liquor.
Comparative example 2
The comparative example provides a preparation method of rosa plant fermentation liquor, which comprises the following steps:
s1: pulverizing 1Kg of flos Rosae chinensis, sieving, soaking in 20L of 50 deg.C warm water for 30min, cooling to 30 deg.C, and keeping the temperature to obtain flos Rosae chinensis liquid;
s2: adding a pH buffering agent into the flower liquid to adjust the pH value to 6.5, inoculating 20g of Aspergillus niger and Aspergillus oryzae mixed aspergillus koji, wherein the mass ratio of Aspergillus niger to Aspergillus oryzae is 1:3, and pre-fermenting at 33 ℃ for 2d to obtain a first fermentation material;
s3: cooling the first fermentation material to 27 deg.C, inoculating Saccharomyces cerevisiae 3 × 106cfu/g, and fermenting at 27 ℃ for 7d to obtain a second fermentation material;
s4: and filtering the second fermentation material, homogenizing and centrifuging at 3000r/min to obtain supernatant, namely the Chinese rose fermentation liquor.
Comparative example 3
The comparative example provides a preparation method of rosa plant fermentation liquor, which comprises the following steps:
s1: pulverizing 1Kg of flos Rosae chinensis, sieving, soaking in 20L of 50 deg.C warm water for 30min, cooling to 30 deg.C, and keeping the temperature to obtain flos Rosae chinensis liquid;
s2: adding pH buffer into flower solution to adjust pH to 7, inoculating Aspergillus oryzae at 1 × 108cfu/g and Saccharomyces cerevisiae 2X 108cfu/g, fermenting at 33 ℃ for 9d to obtain a fermentation material;
s3: and filtering the fermented material, homogenizing and centrifuging at 3000r/min to obtain supernatant, namely the Chinese rose fermentation liquor.
Experimental example 1
The rosa plant fermentation liquor prepared in the examples 1 to 6 and the comparative examples 1 to 3 is taken to respectively measure the total polysaccharide content, the total flavone content, the total polyphenol content and the amino acid content by using a kit, and the alcoholic strength is measured by using a density bottle method, and the sour and astringent taste is evaluated. The results are shown in Table 1.
TABLE 1 fermentation broth sample for its ingredient content and odor
As can be seen from Table 1, the total polysaccharide content, total flavone content, total polyphenol content and amino acid content of the fermentation liquid of the Rosa plants prepared in examples 1-6 are all obviously higher than the content of each component of the fermentation liquid of the Rosa plants prepared in comparative examples 1-3; the method comprises the following steps of 1, fermenting by adopting Aspergillus niger and Aspergillus oryzae, 2, fermenting by adopting Aspergillus niger and Aspergillus oryzae and Saccharomyces cerevisiae, and 3, fermenting by adopting Aspergillus oryzae and Saccharomyces cerevisiae; the invention adopts aspergillus niger and aspergillus oryzae to pre-ferment the flower liquid, and then adopts the capsule-covering membrane-covering yeast, aroma-producing yeast and saccharomyces cerevisiae to cooperatively ferment to prepare the rosa plant fermentation liquid, which contains a large amount of micromolecular polysaccharide, flavone, polyphenol and amino acid, and has lower alcohol content and no sour and astringent taste.
Experimental example 2
In the experimental example, L-Tyr is used as a substrate, absorbance is detected at 475nm respectively, the inhibition rate of each group of samples on the tyrosinase activity is calculated according to a formula, the Rosa plant fermentation liquid prepared in examples 1-6 and comparative examples 1-3 is set as an experimental group, the composition of the prepared to-be-detected samples is shown in table 2, and the inhibition rate result of the tyrosinase activity is shown in table 3.
TABLE 2 compositions (ml) of samples to be tested
The tyrosinase inhibition rate was calculated as follows:
wherein: aa-light absorption value of the mixed solution of the control group A;
absorbance of Ab-blank mixture;
absorbance of the mixed solution of the Ac-test group;
absorbance of the mixture of Ad-control group B.
TABLE 3 tyrosinase activity inhibition rate
| Sample (I) | Tyrosinase activity inhibition ratio (%) |
| Example 1 | 63.94 |
| Example 2 | 61.90 |
| Example 3 | 63.36 |
| Example 4 | 61.02 |
| Example 5 | 63.05 |
| Example 6 | 62.12 |
| Comparative example 1 | 31.39 |
| Comparative example 2 | 50.33 |
| Comparative example 3 | 42.51 |
As can be seen from Table 3, the tyrosinase activity inhibition rate of the rosa fermentation liquid prepared in examples 1-6 is obviously higher than that of the rosa fermentation liquid prepared in comparative examples 1-3; the method comprises the following steps of 1, fermenting by adopting Aspergillus niger and Aspergillus oryzae, 2, fermenting by adopting Aspergillus niger and Aspergillus oryzae and Saccharomyces cerevisiae, and 3, fermenting by adopting Aspergillus oryzae and Saccharomyces cerevisiae; the invention adopts aspergillus niger and aspergillus oryzae to pre-ferment the flower liquid, and then adopts the buckled sac coated yeast, aroma-producing yeast and saccharomyces cerevisiae to perform synergistic fermentation to prepare the rosa plant fermentation liquid, which has stronger inhibition effect on tyrosinase activity, thereby having better effect of inhibiting melanin formation, namely better whitening effect.
Experimental example 3
DPPH clearance of the fermentation liquor of the rosa plants prepared in examples 1 to 6 and comparative examples 1 to 3 is measured. The specific operation is as follows:
(1) preparing a DPPH solution: 7.88mg of DPPH was weighed out and dissolved in absolute ethanol and made to volume of 100 ml.
(2) Preparing a control solution: 10.29mg of gallic acid was weighed out and dissolved in absolute ethanol and the volume was adjusted to 10 ml.
(3) Preparing an experimental group solution: 10. mu.l of the fermentation liquid of the Rosa plants prepared in examples 1-6 and comparative examples 1-3 was mixed with 10. mu.l of gallic acid.
(4) The determination method comprises the following steps: adding 90 mul of DPPH solution into each hole of a 96-hole plate, then respectively adding 10 mul of experimental group solution as an experimental group, adding 10 mul of control group solution as a control group, adding 10 mul of absolute ethyl alcohol as a blank group, and arranging 3 parallels in each group; controls were set up to add 90. mu.l of absolute ethanol directly to 96-well plates. After reaction at room temperature for 30min, absorbance was measured at 517nm and DPPH clearance was calculated. The results are shown in Table 4.
The DPPH clearance is calculated as follows:
DPPH clearance (%) (1-Ai/Ao). times.100%
Wherein: ai-blank group absorbance value-control group absorbance value;
ao-experimental absorbance value-control absorbance value.
TABLE 4 DPPH clearance
As can be seen from Table 4, the DPPH clearance rate of the fermentation liquid of the rosa plants prepared in examples 1 to 6 is obviously higher than that of the fermentation liquid of the rosa plants prepared in comparative examples 1 to 3; the method comprises the following steps of 1, fermenting by adopting Aspergillus niger and Aspergillus oryzae, 2, fermenting by adopting Aspergillus niger and Aspergillus oryzae and Saccharomyces cerevisiae, and 3, fermenting by adopting Aspergillus oryzae and Saccharomyces cerevisiae; the invention adopts aspergillus niger and aspergillus oryzae to pre-ferment the flower liquid, and then adopts the buckling bag film-coating yeast, aroma-producing yeast and saccharomyces cerevisiae to prepare the rosa plant fermentation liquid by synergistic fermentation, which has higher removing effect on DPPH, thereby having better anti-oxidation and anti-aging effects.
Experimental example 4
20 volunteers aged 23-30 years and selected from the composition prepared in example 1, all volunteers have no skin diseases, the skin part to be tested is completely normal, and no history of taking any corticosteroid hormone or antihistamine medicine exists. Before the test, the inner skins of the forearms of all the volunteers are subjected to a spot-pasting test, the test of no skin reactor is selected, the test adopts a self-half-face control method, the left half face of the volunteers in the test group uses the same amount of the composition prepared in the example 1, the right half face does not use the product, all the volunteers stop using any external medicine during the test, the facial skins are only subjected to daily cleaning and basic care, and after the continuous use for 30 days, the skin color and the melanin value of all the volunteers are evaluated again. The results are shown in Table 5.
Table 5 composition use efficacy evaluation table
As can be seen from table 5, the composition prepared in example 1 has a high percentage of people who have moisturizing, whitening and anti-aging effects on experimenters; after 30 days of use, the left face of most experimental group volunteers is obviously better than the right face, and the main manifestations are that the skin is relatively smoother, softer and elastic with relatively higher comprehensive moisture content of the epidermis of the left face, and superficial fine wrinkles on the outer side of canthus are obviously reduced or disappear.
In conclusion, the rosa plant fermentation liquor, the preparation method, the composition and the application thereof provided by the invention are characterized in that aspergillus niger and aspergillus oryzae are adopted to perform pre-fermentation on flower liquid, and then the saccharomyces cerevisiae, the aroma-producing yeast and the saccharomyces cerevisiae are adopted to perform synergistic fermentation to prepare the rosa plant fermentation liquor, the rosa plant fermentation liquor is low in alcoholic strength and free of acid and astringent taste, is suitable for being applied to skin care products, contains a large amount of small molecular polysaccharides, flavones, polyphenols and amino acids, and has remarkable whitening, moisturizing, antioxidant and anti-aging effects.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A preparation method of rose plant fermentation liquor is characterized by comprising the following steps:
s1: crushing the rose flowers, and soaking in warm water to obtain a flower liquid;
s2: inoculating mixed aspergillus oryzae strains into the flower feed liquid for pre-fermentation to obtain a first fermentation material;
s3: inoculating the first fermentation material into the capsule-buckling membrane-covering yeast, aroma-producing yeast and saccharomyces cerevisiae for fermentation to obtain a second fermentation material;
s4: and filtering, homogenizing and centrifuging the second fermentation material, and taking supernatant fluid, namely the rose plant fermentation liquor.
2. The method for preparing rosa plant fermentation broth according to claim 1, wherein the aspergillus koji is mixed in step S2 and comprises aspergillus niger and aspergillus oryzae, and the mass ratio of aspergillus niger to aspergillus oryzae is 1: 2-3.
3. The method for preparing rosa plant fermentation broth according to claim 1, wherein the mass ratio of the flower liquid to the inoculated mixed aspergillus in step S2 is 100: 2-5.
4. The method of claim 1, wherein the amount of Saccharomyces cerevisiae used in step S3 is 6X 104～10×104cfu/g。
5. The method of claim 1, wherein the amount of the aroma-producing yeast used in step S3 is 1X 108～3×108cfu/g, the inoculation amount of the saccharomyces cerevisiae is 2 multiplied by 106～5×106。
6. The method of producing a fermentation broth of a rose plant according to claim 1, wherein the rose plant is rose, or rose.
7. A fermentation broth of Rosa genus plant prepared by the method for preparing a fermentation broth of Rosa genus plant according to any one of claims 1 to 6.
8. A composition comprising the fermentation broth of Rosa genus plant produced by the production method according to any one of claims 1 to 6 or the fermentation broth of Rosa genus plant according to claim 7.
9. The composition according to claim 8, characterized by comprising the following parts by volume of the components: 70-80 parts of rosa plant fermentation liquor, 20-30 parts of 0.1% hyaluronic acid aqueous solution, 105-8 parts of coenzyme Q and 0.2-0.5 part of antibacterial agent.
10. Use of a composition according to claim 8 or 9 for the preparation of a skin care product.
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| CN113813203A (en) * | 2021-09-01 | 2021-12-21 | 深圳浩涵生物科技有限公司 | Cherry enzymolysis fermentation product and preparation method and application thereof |
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