CN114588091B - Preparation method of cantaloupe fermentation primary pulp and application of cantaloupe fermentation primary pulp in cosmetics - Google Patents
Preparation method of cantaloupe fermentation primary pulp and application of cantaloupe fermentation primary pulp in cosmetics Download PDFInfo
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Abstract
The invention belongs to the technical field of biological fermentation, and particularly relates to a preparation method of Hami melon fermentation primary pulp and application of the Hami melon fermentation primary pulp in cosmetics. The preparation method comprises the following steps: mixing Hami melon fruit powder and deionized water in proportion, performing high-pressure sterilization treatment to obtain Hami melon fruit pulp, mixing the Hami melon fruit pulp with fermentation bacteria liquid for fermentation, performing high-pressure sterilization and centrifugation to obtain a fermentation product supernatant, namely the Hami melon fermentation primary pulp. According to the invention, bacillus subtilis is adopted to ferment the cantaloupe, and the prepared cantaloupe fermentation raw pulp has an active ingredient for removing DPPH free radicals, so that the cantaloupe fermentation raw pulp has an antioxidation effect on skin. Meanwhile, the Hami melon fermentation raw pulp prepared by the invention has active ingredients for inhibiting tyrosinase activity and melanin synthesis, and has good whitening effect.
Description
Technical Field
The invention belongs to the technical field of biological fermentation, and particularly relates to a preparation method of Hami melon fermentation primary pulp and application of the Hami melon fermentation primary pulp in cosmetics.
Background
The Hami melon pulp contains a large amount of saccharides and vitamins required by human bodies, and the pulp is sweet and unique in taste and flavor, and has peculiar fragrance. Hami melon is rich in nutrition, has high edible and medicinal value, has various food and medicinal health care effects, and is known as 'King in melon'.
The biological fermentation technology is to utilize some functions unique to microorganisms, and adopts modern biological engineering technology means to produce products on a large scale or directly apply the microorganisms to the product terminals. The biological fermentation technology is increasingly applied to the field of cosmetic industry, and the fermentation product of the biological fermentation technology has outstanding advantages in the aspects of moisture preservation, whitening, aging resistance, relaxation and the like. The plant raw materials contain a plurality of active ingredients such as polysaccharide, flavone and the like, and the cosmetic can have good effects of moisturizing, whitening, anti-inflammatory, anti-aging and the like by adding the raw materials. However, the efficacy of the extraction process is sometimes not fully utilized due to certain limitations. Through researches, active ingredients in plant raw materials can be effectively reserved by using a fermentation process, so that the enrichment effect is achieved, and the raw material efficacy is better utilized. The microorganism contains certain enzymes, which can degrade cellulose, hemicellulose and other substances in the cell wall and the cell matrix of the plant raw material, so that the plant cells are broken, the cell gap is increased, the mass transfer resistance of the active ingredient diffusing from the cell to the extraction medium is reduced, and the extraction rate of the active ingredient can be greatly improved.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a preparation method of Hami melon fermentation raw pulp and application thereof in cosmetics. Meanwhile, the Hami melon fermentation raw pulp prepared by the invention has active ingredients for inhibiting tyrosinase activity and melanin synthesis, and has good whitening effect.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a preparation method of hami melon fermentation primary pulp comprises the steps of mixing hami melon fruit powder with deionized water in proportion, performing high-pressure sterilization treatment to obtain hami melon fruit pulp, mixing with fermentation bacteria liquid for fermentation, performing high-pressure sterilization, and centrifuging to obtain a fermentation product supernatant, namely the hami melon fermentation primary pulp.
Further, the Hami melon fruit powder is obtained by drying Hami melon fruit slices at 50-70 ℃ for 4-6 hours, crushing and sieving with a 50-100 mesh sieve.
Further, the autoclaving conditions are 110-121 ℃ for 20-30 minutes.
Further, the Hami melon fruit powder in the Hami melon fruit pulp comprises: the proportion of deionized water is 5-20g:100g.
Further, the fermentation bacteria is bacillus subtilis (Bacillus subtilis), and the strain preservation information is that the preservation unit name is: china industry microbiological culture collection center (CICC), accession number address: building 6 of Jiuxianqiao 24 # of the region of Chaoyang in Beijing, the preservation number is: CICC23659, CICC24713, CICC23830, strain corresponding to the date of preservation: 2008, 11, 17, 2019, 1, 2, 2014, 12, 18, corresponding to the classification name: bacillus subtilis subspecies, and Bacillus subtilis subspecies. All three bacillus subtilis are strains existing in the prior art.
Further, the zymophyte is added into Hami melon pulp in the form of bacterial liquid, and the concentration of inoculated bacteria in the zymophyte liquid is 10 5 -10 8 CFU/mL。
Further, the ratio relation between the fermentation bacteria liquid and the hami melon pulp is 5-10mL:100g.
Further, in the fermentation step, the temperature is 30-45 ℃, the fermentation time is 40-70 hours, and the rotating speed is 100-200r/min.
Further, in the centrifugation step, the rotation speed is 4000-12000r/min, the centrifugation radius is 6-12cm, and the centrifugation time is 10-40 minutes.
Further, the pH value of the Hami melon fermentation raw pulp is 4.50-6.50.
Further, the zymophyte is pretreated in advance, and the pretreatment process comprises the following steps:
activating strains: inoculating single colony of zymophyte into nutrient liquid culture medium, and culturing in incubator at 30-45deg.C for 10-30 hr;
and (3) strain purification: streaking and inoculating the activated strain on a nutrient agar plate so as to obtain a single colony;
and (3) strain expansion culture: inoculating single colony of strain to be used into nutrient liquid culture medium, culturing in incubator at 30-45deg.C until OD value reaches 0.5-1.0 to obtain proper inoculation concentration 10 5 -10 8 CFU/mL。
The hami melon fermentation primary pulp provided by the invention has the effects of resisting oxidization and whitening.
Another object of the present invention is to provide a use of the cantaloupe fermentation puree in cosmetics comprising the cantaloupe fermentation puree described above.
Advantageous effects
The invention discloses a preparation method of Hami melon fermentation primary pulp and application thereof in cosmetics, and the preparation method has at least the following advantages:
according to the invention, bacillus subtilis is adopted to ferment Hami melon pulp, so that all functional components and activities of the functional components in fruits are reserved, and the loss of active components caused by the traditional extraction method is avoided.
The Hami melon fermentation primary pulp provided by the invention has the effect of removing DPPH free radicals, and has good antioxidation effect.
The Hami melon fermentation primary pulp provided by the invention is rich in active substances with tyrosinase activity resistance and melanin synthesis inhibition, so that the Hami melon fermentation primary pulp has good whitening effect on skin.
The Hami melon fermentation raw pulp provided by the invention shows good moisturizing effect after being smeared for 3 hours and 6 hours.
After the fermentation is completed, essence and other chemical components are not added into the fermentation primary pulp, so that the safety of the product to human bodies is ensured, the spot patch test has no adverse reaction and no side effect to skin.
Detailed Description
Hereinafter, the present invention will be described in detail. Before the description, it is to be understood that the terms used in this specification and the appended claims should not be construed as limited to general and dictionary meanings, but interpreted based on the meanings and concepts corresponding to technical aspects of the present invention on the basis of the principle that the inventor is allowed to define terms appropriately for the best explanation. Accordingly, the description set forth herein is merely a preferred example for the purpose of illustration and is not intended to limit the scope of the invention, so that it should be understood that other equivalents or modifications may be made thereto without departing from the spirit and scope of the invention.
The following examples are merely illustrative of embodiments of the present invention and are not intended to limit the invention in any way, and those skilled in the art will appreciate that modifications may be made without departing from the spirit and scope of the invention. Unless otherwise specified, reagents and equipment used in the following examples are commercially available products.
Example 1
A preparation method of cantaloupe fermentation raw pulp comprises the following steps:
1. the fermentation bacteria are firstly pretreated, and the pretreatment process comprises the following steps:
(1) Activating strains: inoculating single colony of zymophyte into nutrient liquid culture medium, and culturing in incubator at 37deg.C for 16 hr; the culture medium used meets the industry standard YY/T1187-2010.
(2) And (3) strain purification: streaking and inoculating the activated strain on a nutrient agar plate so as to obtain a single colony; the culture medium used meets the industry standard YY/T1239-2010.
(3) And (3) strain expansion culture: inoculating single colony of strain to be used into nutrient liquid culture medium, culturing in incubator at 37deg.C until OD value reaches 0.5-1.0 to obtain proper inoculation concentration 10 5 -10 8 CFU/mL. The culture medium used meets the industry standard YY/T1187-2010.
2. Baking Hami melon fruit slices for 5 hours at 65 ℃, crushing and sieving with a 100-mesh sieve to obtain Hami melon fruit powder; the Hami melon fruit powder and deionized water are mixed according to 10g:100g of the mixed powder is uniformly mixed and then subjected to high-pressure sterilization at 121 ℃ for 30min to obtain Hami melon pulp; the purified and expanded fermentation tubes (concentration 10) 5 -10 8 CFU/mL) bacterial liquid 5mL is inoculated into 100g of Hami melon pulp, after being cultured for 50 hours in a 37 ℃ incubator, the obtained fermentation liquid is subjected to high-pressure sterilization at 121 ℃ for 30min, so that bacteria are inactivated; centrifuging the sterilized fermentation liquor for 30min under the conditions of 6000r/min and a centrifugal radius of 9cm, and collecting supernatant fluid, namely the cantaloupe fermentation primary pulp provided by the invention.
The hami melon fermentation raw pulp prepared in the embodiment has the appearance of thick liquid and light yellow to brown color. The pH value is 4.50-6.50, the viscosity is 50-400cP, the content of soluble solid content is 1.0-5.0%, the total number of bacterial colonies is less than 50CFU/mL, no pathogenic bacteria are detected, and the cosmetic quality management related requirements are met.
Example 2
Antioxidation efficacy test of Hami melon fermentation primary pulp
1, 1-diphenyl-2-trinitrophenylhydrazine (DPPH for short) is a stable long-life free radical, and the ethanol solution is dark purple and has strong absorption near 517 nm. When a free radical scavenger exists, the light absorption of the DPPH ethanol solution is weakened due to the single electron pairing with the free radical scavenger. The extent of discoloration of the DPPH ethanol solution is linearly related to the number of electrons it receives, and thus the ability of the test sample to scavenge free radicals, i.e., the magnitude of antioxidant activity, can be evaluated.
Referring to Table 1, a 10mL test tube was used to set up a sample tube (T), a sample background (T 0 ) DPPH tube (C) and solvent background (C) 0 ) The sample tube (T) of each tested concentration of each sample needs to be provided with 3 parallel tubes, and the DPPH tube (C) needs to be provided with 3 parallel tubes.
TABLE 1 DPPH radical scavenging test sample test liquid feeding table
The test steps are as follows:
(1) In the sample tube (T) and sample background (T 0 ) 1mL of the same concentration of sample solution was added to each. The test samples of the hami melon fermentation raw pulp were diluted 10 times and tested.
(2) All tubes (T, T, C, C0) were supplemented with deionized water, 3mL, and mixed well.
(3) 1mL of DPPH ethanol solution was added to the sample tube (T) and the DPPH tube (C), and the sample background (T) 0 ) And solvent background (C) 0 ) Replace with 95% ethanol, gently shake, and stand at room temperature for 5 min.
(4) Each reaction solution was transferred to a 1cm cuvette, and absorbance was measured at 517 nm.
(5) Positive control: the standard Trolox (water-soluble vitamin E) was dissolved to 0.02mg/mL using 95% ethanol solution.
(6) Calculating the DPPH free radical clearance:
the DPPH clearance results are shown in Table 2 below.
TABLE 2 DPPH clearance results of Hami melon fermentation puree
As is clear from Table 2, the fermentation raw slurry of Hami melon has a remarkable effect of scavenging DPPH free radicals. The fermentation raw pulp with the concentration of 10 percent can remove 41.88 percent of free radicals, is better than the removal effect of Trolox with the concentration of 0.02mg/mL, and shows stronger oxidation resistance.
Example 3
Whitening efficacy test of Hami melon fermentation primary pulp
In skin melanin biosynthesis, tyrosinase is a key enzyme that acts on dopa to form dopaquinone, which spontaneously undergoes a series of reactions to ultimately form melanin. Tyrosinase catalyzes the conversion of dopa to dopaquinone in a phosphate solution at pH6.8, and absorbance at 475nm was measured by spectrophotometry. The raw material with tyrosinase activity inhibition effect can reduce the conversion of dopa into dopaquinone, thereby reducing the light absorption value, and the inhibition effect of the raw material on tyrosinase activity is evaluated according to the change of the light absorption value.
Referring to Table 3, a 10mL test tube was used to set up a sample tube (T), a sample background (T 0 ) Enzyme reaction tube (C) and solvent background (C) 0 ) The sample tube (T) of each tested concentration of each sample needs to be provided with 3 parallel tubes, and the enzyme reaction tube (C) needs to be provided with 3 parallel tubes.
TABLE 3 liquid adding table for tyrosinase inhibition test sample test
The test steps are as follows:
(1) In the sample tube (T) and sample background (T 0 ) 1mL of the same concentration of the sample solution was added to each of the reaction tube (C) and the solvent background (C) 0 ) 1mL of disodium hydrogen phosphate-citrate buffer, pH6.8, was added separately.
(2) 0.5mL of tyrosinase solution was added to each of the sample tube (T) and enzyme reaction tube (C), sample background (T) 0 ) The sample and tyrosinase were thoroughly mixed with solvent background (C) in place of 0.5mL disodium hydrogen phosphate-citric acid buffer, pH6.8, and incubated in a 37℃water bath for 10 minutes.
(3) 2mL of levodopa solution was added to each tube in sequence, the reaction time was controlled to 5 minutes for each tube, and each tube of reaction solution was immediately transferred into a cuvette, and absorbance was measured at 475 nm.
(4) Positive control: kojic acid was dissolved to 0.10mg/mL using disodium hydrogen phosphate-citric acid buffer pH 6.8.
(5) Calculating tyrosinase inhibition rate:
as is clear from Table 4, the fermentation puree of Hami melon has a remarkable effect of inhibiting tyrosinase. The fermentation raw stock can inhibit 74.89% of tyrosinase, has the equivalent effect to 0.10mg/mL of kojic acid, and shows better whitening effect.
TABLE 4 results of tyrosinase inhibition rate of Hami melon fermentation puree
Example 4
Safety test of Hami melon fermentation primary pulp
The human body patch test is mainly used for detecting the irritation of the final product or raw material of cosmetics. The invention performs a human body closed type patch test on the cantaloupe fermentation raw pulp obtained in the example 1, and aims to evaluate the potential skin irritation.
1. Test subjects
30 persons participating in the test were selected according to subject selection criteria specified in cosmetic safety technical Specification 2015.
2. Test method
The selected area is not more than 50mm 2 A plaque test apparatus of about 1mm depth. Test treatment: 0.025mL of Hami melon fermentation raw pulp is placed in a small chamber of a spot tester, the spot tester added with the test object is applied to the bent side of the forearm of a subject by using a hypoallergenic adhesive tape, and the spot tester is uniformly applied to the skin by using palm light pressure for 24 hours. A blank control treatment was set for each test, no material was placed in the control plaque tester wells, and the other procedures were the same as the test group treatment.
Skin reactions were observed according to the criteria of table 1 for 30min (after disappearance of the indentations), 24h and 48h after removal of the subject plaque tester, respectively, and the observations were recorded.
The skin response degree grading standard of the skin closed patch test is as follows:
"-" = negative response;
"±" =suspicious response, only weak erythema;
"+" = weak positive response (erythema response); erythema, infiltration, edema, and possibly papules;
"+". "= strong positive reactions (herpes reactions); erythema, infiltration, edema, papule, herpes; reverse-rotation
Should be beyond the test zone;
"+++". "=pole Strong positive reaction (fusion herpes reaction); obvious erythema, severe infiltration, edema,
A fusional herpes; the reaction is beyond the test zone.
The judgment standard of the human body patch test is as follows: the number of the adverse reactions of the plus and minus is more than 5 out of 30 subjects, or the number of the adverse reactions of the plus is more than 2 out of 30 subjects, or when any 1 case of skin adverse reaction of "++ + + + + + + +", judging that the tested object has adverse reaction to the human body, otherwise, judging that the tested object has no adverse reaction to the human body.
As can be seen from table 5: the Hami melon fermentation raw pulp obtained in the example 1 does not produce adverse reaction, which indicates that the Hami melon fermentation raw pulp provided by the invention has safety and does not bring adverse reaction to human bodies.
TABLE 5 Patch test results of Hami melon fermentation puree obtained in example 1
Example 5
Hami melon fermentation magma moisturizing efficacy test
The human body test of the moisturizing effect of the cosmetics accords with the basic principle of the international declaration of helsinki, and the subjects are required to sign informed consent and take necessary medical protection measures, so that the benefits of the subjects are protected to the greatest extent. The capacitance method is used for measuring the moisture content of the skin horny layer of a human body, the dielectric constants of the skin horny layer and other substances are obviously different, the capacitance value of the skin is different according to the difference of the moisture content of the skin horny layer, and the parameters can represent the moisture content of the skin.
Testing ambient temperature: 20-22 ℃, humidity: 40% -60% and real-time dynamic monitoring is performed. The number of effective volunteers was 30. Volunteer screening conditions met the relevant specifications of the QB/T4256-2011 standard. The test instrument is a capacitance skin moisture meter CM825.
(1) Preparation before testing:
any product (cosmetic or topical medicine) cannot be used 2-3 days before testing the tested part, and water cannot be contacted for 1-3 hours. Prior to the test, the subject needs to clean the two-handed forearm inner test uniformly. The cleaning method is to wipe clean with dry facial tissues. The inner sides of the forearms of the two hands of the subject are marked with measuring areas, the areas of the measuring areas are 4cm multiplied by 4cm, the same arm can mark 4 areas at the same time, and the interval between each measuring area is at least 1cm. The test should be allowed to sit still in a standard room for at least 20 minutes before the official test, and not be able to drink water and drink. The forearm is exposed, placed in a test condition, and left relaxed.
(2) Product moisturizing efficacy test:
the product smearing area and the blank control area should be randomly distributed in the left arm calibration area and the right arm calibration area, so that the positions of all the products and the blank areas are ensured to reach equilibrium statistically.
Test sample at 20mg/cm 2 The sample was applied in a single pass using a latex finger cuff to uniformly coat the sample in the test area and the actual applied amount was recorded.
After the instrument was adjusted according to the instructions for the capacitive skin moisture meter, the product area and the control area were measured, each area was measured 3 times in parallel, and the average value was obtained. Initial values of each test area (before using the sample) were measured, and then skin moisture contents of the test area and the control area were measured after smearing hami melon fermentation raw pulp for 3 hours and 6 hours.
Testing of the same subject must be performed by the same measurement person using the same instrument, and the measurement probe should be cleaned between measurements. The product should be used as if adverse reactions occurred on the skin of the volunteer, the test should be terminated immediately and the volunteer should be properly treated, while adverse reactions should be noted.
As can be seen from table 6: the cantaloupe fermentation puree obtained in example 1 has skin moisture content higher than that of a blank control area which is not smeared after 3 hours and 6 hours of smearing, and shows good moisturizing effect.
TABLE 6 moisturizing test results of Hami melon fermentation puree obtained in example 1
| Grouping | Blank control | After being smeared for 3 hours | After being smeared for 6 hours |
| Skin moisture content% | 36.67 | 48.58 | 43.25 |
Example 6
Application of cantaloupe fermentation raw pulp in cosmetics (toner)
The moisturizing toner comprises the following components in parts by weight:
group A: 87 parts of deionized water, 0.05 part of EDTA disodium, 0.2 part of allantoin, 0.05 part of sodium hyaluronate, 3 parts of glycerol and 3 parts of 1, 3-butanediol;
group B: 0.2 part of sodium pyrrolidone carboxylate, 5 parts of cantaloupe fermentation raw pulp, 0.3 part of pentanediol and 0.5 part of p-hydroxyacetophenone;
group C: 0.2 part of essence and 0.5 part of PEG-40 hydrogenated castor oil.
The processing technology is as follows:
respectively adding the raw materials of the component A into a main container, and heating to 80-85 ℃;
homogenizing and stirring until insoluble substances are not contained in the system, preserving heat for 30 minutes, and cooling;
when the temperature is reduced to below 45 ℃, adding the raw materials of the group B, and stirring uniformly until insoluble substances are not contained in the system;
premixing the raw materials of the group C, stirring until the raw materials are transparent, slowly adding the raw materials into a main container, and homogenizing and uniformly stirring the raw materials;
cooling to room temperature, filtering with 400 mesh filter cloth, and packaging to obtain the final product.
Example 7
Application of cantaloupe fermentation raw pulp in cosmetics (toner)
The moisturizing toner comprises the following components in parts by weight:
group A: 77.7 parts of deionized water, 0.05 part of EDTA disodium, 0.3 part of allantoin, 0.05 part of sodium hyaluronate, 5 parts of glycerol and 5 parts of 1, 3-butanediol;
group B: 0.4 part of sodium pyrrolidone carboxylate, 10 parts of cantaloupe fermentation raw pulp, 0.3 part of pentanediol and 0.5 part of p-hydroxyacetophenone;
group C: 0.2 part of essence and 0.5 part of PEG-40 hydrogenated castor oil.
The processing technology is as follows:
respectively adding the raw materials of the component A into a main container, and heating to 80-85 ℃;
homogenizing and stirring until insoluble substances are not contained in the system, preserving heat for 30 minutes, and cooling;
when the temperature is reduced to below 45 ℃, adding the raw materials of the group B, and stirring uniformly until insoluble substances are not contained in the system;
premixing the raw materials of the group C, stirring until the raw materials are transparent, slowly adding the raw materials into a main container, and homogenizing and uniformly stirring the raw materials;
cooling to room temperature, filtering with 400 mesh filter cloth, and packaging to obtain the final product.
Example 8
Application of cantaloupe fermentation raw pulp in cosmetics (toner)
The moisturizing toner comprises the following components in parts by weight:
group A: 75 parts of deionized water, 0.05 part of EDTA disodium, 0.2 part of allantoin, 0.05 part of sodium hyaluronate, 4 parts of glycerin and 4 parts of 1, 3-butanediol;
group B: 0.2 part of sodium pyrrolidone carboxylate, 15 parts of cantaloupe fermentation raw pulp, 0.3 part of pentanediol and 0.5 part of p-hydroxyacetophenone;
group C: 0.2 part of essence and 0.5 part of PEG-40 hydrogenated castor oil.
The processing technology is as follows:
respectively adding the raw materials of the component A into a main container, and heating to 80-85 ℃;
homogenizing and stirring until insoluble substances are not contained in the system, preserving heat for 30 minutes, and cooling;
when the temperature is reduced to below 45 ℃, adding the raw materials of the group B, and stirring uniformly until insoluble substances are not contained in the system;
premixing the raw materials of the group C, stirring until the raw materials are transparent, slowly adding the raw materials into a main container, and homogenizing and uniformly stirring the raw materials;
cooling to room temperature, filtering with 400 mesh filter cloth, and packaging to obtain the final product.
The above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be apparent to one skilled in the art that modifications may be made to the technical solutions described in the foregoing embodiments, or equivalents may be substituted for some of the technical features thereof; such modifications and substitutions do not depart from the spirit and scope of the corresponding technical solutions.
Claims (7)
1. The preparation method of the cantaloupe fermentation raw pulp is characterized by comprising the following steps of: mixing Hami melon fruit powder and deionized water in proportion, performing high-pressure sterilization treatment to obtain Hami melon fruit pulp, mixing the Hami melon fruit pulp with fermentation bacteria liquid for fermentation, performing high-pressure sterilization and centrifugation to obtain a fermentation product supernatant, namely the Hami melon fermentation primary pulp;
the Hami melon fruit powder is prepared by drying Hami melon fruit slices at 50-70 ℃ for 4-6 hours, crushing and sieving with a 50-100 mesh sieve; the Hami melon fruit powder in the Hami melon fruit pulp comprises: deionized water = 5-20g:100g;
the zymophyte is bacillus subtilis;
the concentration of zymophyte in the zymophyte liquid is 10 5 -10 8 CFU/mL; the ratio of the fermentation bacteria liquid to the hami melon pulp is 5-10mL:100g; the fermentation conditions are as follows: the temperature is 30-45 ℃, the fermentation time is 40-70 hours, and the rotating speed is 100-200r/min.
2. The method for preparing hami melon fermentation raw pulp according to claim 1, wherein the fermentation bacteria are pretreated in advance, and the pretreatment process comprises:
activating strains: inoculating single colony of zymophyte into nutrient liquid culture medium, and culturing in incubator at 30-45deg.C for 10-30 hr;
and (3) strain purification: streaking and inoculating the activated strain on a nutrient agar plate so as to obtain a single colony;
and (3) strain expansion culture: inoculating single colony of strain to be used into nutrient liquid culture medium, culturing in incubator at 30-45deg.C until OD value reaches 0.5-1.0 to obtain proper inoculation concentration 10 5 -10 8 CFU/mL。
3. The method for preparing hami melon fermentation raw pulp according to claim 1, wherein the autoclaving condition is 110-121 ℃ for 20-30 minutes.
4. The method for preparing hami melon fermentation raw pulp according to claim 1, wherein in the centrifugation step, the rotation speed is 4000-12000r/min, the centrifugation radius is 6-12cm, and the centrifugation time is 10-40 minutes.
5. The method for producing a hami melon fermentation raw slurry according to any one of claims 1 to 4, wherein the hami melon fermentation raw slurry has a pH of 4.50 to 6.50.
6. Use of a cantaloupe fermentation puree in cosmetics, characterized in that the cosmetic comprises the cantaloupe fermentation puree prepared by the preparation method described in claim 5.
7. The use of hami melon fermented raw pulp in cosmetics according to claim 6, wherein the cosmetics are toner, and the cosmetics comprise the following components in parts by weight: 70-90 parts of deionized water, 0.03-0.10 part of EDTA disodium, 0.1-0.4 part of allantoin, 0.02-0.10 part of sodium hyaluronate, 2-7 parts of glycerin, 2-7 parts of 1, 3-butanediol, 0.1-0.5 part of sodium pyrrolidone carboxylate, 5-20 parts of cantaloupe fermentation raw pulp, 0.3 part of pentanediol, 0.5 part of p-hydroxyacetophenone, 0.2 part of essence and 0.5 part of PEG-40 hydrogenated castor oil.
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