CN115607485A

CN115607485A - Preparation method and application of pearl oyster shell powder and rose composite fermentation liquor

Info

Publication number: CN115607485A
Application number: CN202210754020.2A
Authority: CN
Inventors: 朱月星; 皮汨源; 康继东
Original assignee: Silver Valley Fragrance Technology Co ltd
Current assignee: Silver Valley Fragrance Technology Co ltd
Priority date: 2022-06-28
Filing date: 2022-06-28
Publication date: 2023-01-17

Abstract

The invention discloses a preparation method and application of mother-of-pearl powder and rose composite fermentation liquor, wherein the preparation method comprises the following steps: respectively pulverizing flos Rosae Rugosae and Concha Margaritifera, sieving, adding flos Rosae Rugosae hydrosol into dry flos Rosae Rugosae powder, mixing, heating, and cooling to room temperature; adjusting the pH value to 5.0 to 6.0, inoculating saccharomyces cerevisiae, mixing uniformly, and performing anaerobic fermentation; then adding rose hydrosol again, and then inoculating acetobacter to perform aerobic fermentation; adding rose hydrosol into mother-of-pearl powder, inoculating bacillus mucilaginosus, and carrying out aerobic fermentation; mixing the fermentation mixture inoculated with the acetobacter with the mother-of-pearl fermentation mixture, and continuing aerobic fermentation; filtering the fermented mixture to remove residues, homogenizing, centrifuging, and collecting supernatant to obtain Margarita powder and flos Rosae Rugosae compound fermentation liquid; the invention makes the mother-of-pearl fully exert the efficacy of the active ingredients in the rose fermentation liquor, and greatly improves the whitening, antioxidant and anti-aging effects of the prepared fermentation liquor.

Description

Preparation method and application of pearl oyster shell powder and rose composite fermentation liquor

Technical Field

The invention belongs to the technical field of daily cosmetics, and particularly relates to a preparation method and application of mother-of-pearl powder and rose composite fermentation liquor.

Background

The metabolism of the microorganism produces extracellular enzymes which can promote the rupture of plant cells, thereby releasing the effective components. These extracellular enzymes also remove macromolecular impurities and degrade macromolecular substances, making them more absorbable. Roses are shrub plants which are integrated with medicinal, edible and beautifying functions, have whitening, antioxidant, anti-aging and other effects, are fragrant in taste, and are widely applied to production of daily cosmetics. Research shows that the rose fermentation liquor obtained by fermenting the rose by using the microorganisms is rich in polysaccharide, amino acid, polyphenol and vitamin, has strong DPPH free radical scavenging capacity, and improves the antioxidant activity compared with the previous rose fermentation liquor. In addition, the rose fermentation liquor has strong inhibition effect on tyrosinase activity and melanin synthesis, and has skin safety.

The Concha Margaritifera is shell of Hyriopsis cumingii, cristaria plicata or Pinctada martensii of Pinctada. The mother-of-pearl contains calcium carbonate as main component, amino acids and trace elements. The research shows that the Pinctada martensii dunker extract has the effects of eliminating active oxygen in vitro and inhibiting lipid peroxidation, and has the effect of improving the activity of SOD and GSH-PX in vivo. According to modern scientific research and identification, the formation mechanism, inorganic components, organic components and the like of the mother-of-pearl are basically the same, but the minerals contained in the mother-of-pearl are more abundant, so that the application of the mother-of-pearl and the pearl in cosmetics is limited. Pearl has been used as a rare medicinal material and a nutritional tonic for more than two thousand years, but the pearl has high price and limited quantity, is difficult to meet the requirements of people, is particularly used as a cosmetic raw material, can greatly improve the production cost, is not beneficial to the application of a cosmetic formula, and is considered as a byproduct in the production process, so that the added value of the product is low. There are laboratory researches to directly compound the nacre powder with other cosmetics to obtain a formula, or to treat the nacre by using an enzymatic hydrolysis technology to obtain active peptide, and then to apply the active peptide to cosmetics, so the prior art is used. Therefore, how to effectively utilize the active ingredients of the mother-of-pearl makes the formula have the same efficacy and save the cost, and becomes a research technology hotspot of the raw materials.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides a preparation method and application of nacre powder rose composite fermentation liquor, so that nacre fully exerts the effect of active ingredients in the rose fermentation liquor, and the whitening, antioxidant and anti-aging effects of the prepared fermentation liquor are greatly improved.

The purpose of the invention is realized by the following technical scheme: a preparation method of mother-of-pearl powder rose composite fermentation liquor comprises the following steps:

s1, respectively crushing and sieving dried rose flowers and pearl oyster shell to obtain homogeneous rose dry powder and pearl oyster shell powder;

s2, adding rose hydrosol into the rose dry powder, stirring and mixing uniformly, heating the mixture to 50-60 ℃, maintaining for 15min, and then cooling to normal temperature to obtain a paste-like fermented product;

s3, adding a pH buffering agent into the slurry-like fermentation product, adjusting the pH value of the slurry-like fermentation product to 5.0-6.0, adding saccharomyces cerevisiae, uniformly mixing, and performing sealed anaerobic fermentation at 25-28 ℃ for 5-7 d to obtain a primary fermentation mixture;

s4, adding rose hydrosol into the primary fermentation mixture again, uniformly mixing, inoculating acetobacter, and continuing aerobic fermentation at 25-28 ℃ for 2-3 d to obtain a secondary fermentation mixture;

s5, adding rose hydrosol into the pearl shell mother powder, inoculating bacillus mucilaginosus, and carrying out aerobic fermentation for 2-3 d at 28-30 ℃ to obtain a pearl shell mother fermentation mixture;

s6, mixing the secondary fermentation mixture with the mother-of-pearl fermentation mixture, and continuing aerobic fermentation for 3-5 days at 25-28 ℃ to obtain a tertiary fermentation mixture;

and S7, filtering and deslagging the tertiary fermentation mixture to obtain initial fermentation raw pulp, filling the initial fermentation raw pulp into a pulp homogenizer, homogenizing, centrifuging, and taking supernatant to obtain the pearl powder-rose composite fermentation liquid.

Preferably, in the step S2, the mass ratio of the rose dry powder to the rose hydrosol is 1:6-8.

Preferably, in the step S3, the mass percentage of the saccharomyces cerevisiae and the slurry-like fermentation product is 1% to 2.0%.

Preferably, in step S4, the mass ratio of the rose hydrosol to the primary fermentation mixture is 1.5 to 2:1.

Preferably, in step S4, the mass percentage of the acetobacter aceti to the primary fermentation mixture is 1% to 1.5%.

Preferably, in step S5, the inoculation amount of Bacillus mucilaginosus is (1-3). Times.10 ⁴ cfu/g。

Preferably, in step S7, the centrifugal rotation speed of the centrifugal treatment is 1000-2000 rpm, and the time is 10-20 minutes.

An application of mother-of-pearl powder rose composite fermentation liquor in cosmetics with any of whitening, antioxidation and anti-aging functions.

Preferably, the cosmetic is any one of essence, cream and mask.

The invention has the beneficial effects that:

(1) The rose is sequentially fermented by saccharomyces cerevisiae and acetobacter to produce pure natural rose vinegar, and then the rose vinegar is mixed with pearl oyster shell powder which is subjected to pre-fermentation treatment by bacillus mucilaginosus for fermentation, so that the obtained fermentation liquor contains rich biological ion calcium, flavone, polyphenol, amino acid, polysaccharide, mineral substances and the like.

(2) The pearl shell powder is adopted as the raw material, so that the cost is far lower than that of pearl powder, the economic benefit is high, the content and the total class of minerals in the pearl shell powder are higher than those in pearl, and particularly trace elements such as phosphorus, manganese, zinc, copper, iron, potassium, magnesium and the like can be effectively solved after the treatment of the pearl shell powder disclosed by the invention.

(3) The rose hydrosol is used as the fermentation liquid, other water is not added additionally, the hydrosol contains rich nutrient functional substances, and the effect of the fermentation liquid is further improved.

(4) According to the invention, the alcohol substances are generated by rose through saccharomyces cerevisiae, then the acetic acid bacteria generate acid substances by the alcohol substances, and the acid substances are cooperated with carbonic anhydrase generated by bacillus mucilaginosus, so that the mineral substances in the nacre powder are dissolved, no additional acidic chemical substance is needed to be added for dissolution, the fermentation product is pure natural, safe and effective, the stimulation of the fermentation liquid to skin is reduced, and the natural aromatic odor is provided, and is easy to be accepted by consumers.

(5) According to the invention, the mother pearl powder is pre-fermented by utilizing the bacillus mucilaginosus, the bacillus mucilaginosus can secrete carbonic anhydrase, the carbonic anhydrase and minerals form a complex, the complex and acidic substances in subsequent rose fermentation liquor cooperate to accelerate the fermentation process, the dissolution rate of the minerals is improved, and the production efficiency of the fermentation liquor is improved.

(6) The fermentation liquor obtained by the invention has remarkable whitening, antioxidant and anti-aging effects, and can be applied to essence, cream and masks to greatly improve the whitening, antioxidant and anti-aging functions of the essence, the cream and the masks.

Drawings

FIG. 1 is a diagram showing the results of immunofluorescence staining of Collagen I protein;

FIG. 2 is a statistical chart of fluorescence intensity quantitative analysis of Collagen I protein;

FIG. 3 is a graph showing the results of immunofluorescence staining of MMP1 protein;

FIG. 4 is a statistical chart of fluorescence intensity quantitative analysis of MMP1 protein.

Detailed Description

The technical solutions of the present invention are further described in detail below with reference to the accompanying drawings, but the scope of the present invention is not limited to the following.

Example 1

A preparation method of mother-of-pearl powder rose composite fermentation liquor comprises the following steps:

s1, respectively crushing and sieving 100g of dried rose flowers and 80g of pearl oyster shell to obtain homogeneous rose dry powder and pearl oyster shell powder;

s2, adding 700g of rose hydrosol into the rose dry powder, uniformly stirring and mixing, heating the mixture to 50-60 ℃, maintaining for 15min, and then cooling to normal temperature to obtain a slurry-like fermented product;

s3, adding a pH buffering agent into the slurry-like fermentation product, adjusting the pH value of the slurry-like fermentation product to 5.0-6.0, adding saccharomyces cerevisiae, uniformly mixing, and performing sealed anaerobic fermentation at 25-28 ℃ for 6d to obtain a primary fermentation mixture; the mass percentage of the saccharomyces cerevisiae to the pulp-shaped fermentation material is 2.0 percent;

s4, adding 1600g of rose hydrosol into the primary fermentation mixture again, uniformly mixing, inoculating acetobacter, and continuing aerobic fermentation at 25-28 ℃ for 2-3 d to obtain a secondary fermentation mixture; the mass percentage of the acetobacter aceti to the primary fermentation mixture is 1.5%;

s5, adding 80g of rose hydrosol into the mother-of-pearl powder, inoculating bacillus mucilaginosus, and carrying out aerobic fermentation for 2-3 d at 28-30 ℃ to obtain a mother-of-pearl fermentation mixture; the inoculation amount of the bacillus mucilaginosus is 2 multiplied by 10 ⁴ cfu/g；

s7, filtering and deslagging the tertiary fermentation mixture to obtain initial fermentation raw pulp, filling the initial fermentation raw pulp into a pulp homogenizer, homogenizing, centrifuging, and taking supernatant to obtain pearl powder-rose composite fermentation liquor; the centrifugal rotating speed of the centrifugal treatment is 1000 revolutions per minute, and the time is 10 minutes.

Example 2

s1, respectively crushing and sieving 100g of dried rose flowers and 80g of pearl oyster shells to obtain homogeneous dried rose powder and pearl oyster shell powder;

s2, adding 700g of rose hydrosol into the rose dry powder, stirring and mixing uniformly, heating the mixture to 50-60 ℃, maintaining for 15min, and then cooling to normal temperature to obtain a slurry-like fermented product;

s3, adding a pH buffering agent into the slurry fermentation product, adjusting the pH value of the slurry fermentation product to 5.0-6.0, adding saccharomyces cerevisiae, uniformly mixing, and performing sealed anaerobic fermentation at 25-28 ℃ for 6d to obtain a primary fermentation mixture; the mass percentage of the saccharomyces cerevisiae to the pulp-like fermentation product is 1.5%;

s4, adding 1600g of rose hydrosol into the primary fermentation mixture again, uniformly mixing, inoculating acetobacter, and continuing aerobic fermentation for 3d at 25-28 ℃ to obtain a secondary fermentation mixture; the mass percentage of the acetobacter and the primary fermentation mixture is 1.5%;

s5, adding 80g of rose hydrosol into the pearl shell mother powder, inoculating bacillus mucilaginosus, and carrying out aerobic fermentation for 2-3 d at the temperature of 28-30 ℃ to obtain a pearl shell mother fermentation mixture; the inoculation amount of the bacillus mucilaginosus is 2 multiplied by 10 ⁴ cfu/g；

s7, filtering and deslagging the tertiary fermentation mixture to obtain initial fermentation raw pulp, filling the initial fermentation raw pulp into a pulp homogenizer, homogenizing, centrifuging, and taking supernatant to obtain pearl powder and rose composite fermentation liquor; the centrifugal rotating speed of the centrifugal treatment is 1000 revolutions per minute, and the time is 20 minutes.

Example 3

s3, adding a pH buffering agent into the slurry-like fermentation product, adjusting the pH value of the slurry-like fermentation product to 5.0-6.0, adding saccharomyces cerevisiae, uniformly mixing, and performing sealed anaerobic fermentation at 25-28 ℃ for 6d to obtain a primary fermentation mixture; the mass percentage of the saccharomyces cerevisiae to the pulp-shaped fermentation material is 1.5 percent;

s4, adding 1600g of rose hydrosol into the primary fermentation mixture again, uniformly mixing, inoculating acetobacter, and continuing aerobic fermentation for 3d at 25-28 ℃ to obtain a secondary fermentation mixture; the mass percentage of the acetobacter and the primary fermentation mixture is 1%;

s7, filtering and deslagging the tertiary fermentation mixture to obtain initial fermentation raw pulp, filling the initial fermentation raw pulp into a pulp homogenizer, homogenizing, centrifuging, and taking supernatant to obtain pearl powder and rose composite fermentation liquor; the centrifugal rotating speed of the centrifugal treatment is 2000 rpm, and the time is 10 minutes.

Example 4

s2, adding 600g of rose hydrosol into the rose dry powder, uniformly stirring and mixing, heating the mixture to 50-60 ℃, maintaining for 15min, and then cooling to normal temperature to obtain a slurry-like fermented product;

s4, adding 1400g of rose hydrosol into the primary fermentation mixture again, uniformly mixing, inoculating acetobacter, and continuing aerobic fermentation for 3d at 25-28 ℃ to obtain a secondary fermentation mixture; the mass percentage of the acetobacter and the primary fermentation mixture is 1.0%;

s5, adding 80g of rose hydrosol into the mother-of-pearl powder, inoculating bacillus mucilaginosus, and carrying out aerobic fermentation for 2-3 d at 28-30 ℃ to obtain a mother-of-pearl fermentation mixture; the inoculation amount of the bacillus mucilaginosus is 1 multiplied by 10 ⁴ cfu/g；

s7, filtering and deslagging the tertiary fermentation mixture to obtain initial fermentation raw pulp, filling the initial fermentation raw pulp into a pulp homogenizer, homogenizing, centrifuging, and taking supernatant to obtain pearl powder-rose composite fermentation liquor; the centrifugal speed of the centrifugal treatment is 2000 rpm, and the time is 10 minutes.

Example 5

s2, adding 800g of rose hydrosol into the rose dry powder, stirring and mixing uniformly, heating the mixture to 50-60 ℃, maintaining for 15min, and then cooling to normal temperature to obtain a slurry-like fermented product;

s3, adding a pH buffering agent into the slurry-like fermentation product, adjusting the pH value of the slurry-like fermentation product to 5.0-6.0, adding saccharomyces cerevisiae, uniformly mixing, and performing sealed anaerobic fermentation at 25-28 ℃ for 5d to obtain a primary fermentation mixture; the mass percentage of the saccharomyces cerevisiae to the pulp-shaped fermentation material is 1.0 percent;

s4, adding 1800g of rose hydrosol into the primary fermentation mixture again, uniformly mixing, inoculating acetobacter, and continuing aerobic fermentation for 3d at 25-28 ℃ to obtain a secondary fermentation mixture; the mass percentage of the acetobacter and the primary fermentation mixture is 1.5%;

s5, adding 80g of rose hydrosol into the mother-of-pearl powder, inoculating bacillus mucilaginosus, and carrying out aerobic fermentation for 2-3 d at 28-30 ℃ to obtain a mother-of-pearl fermentation mixture; the inoculation amount of the bacillus mucilaginosus is 3 multiplied by 10 ⁴ cfu/g；

S6, mixing the secondary fermentation mixture with the pearl shell mother fermentation mixture, and continuing aerobic fermentation for 3-5 days at 25-28 ℃ to obtain a tertiary fermentation mixture;

s7, filtering and deslagging the tertiary fermentation mixture to obtain initial fermentation raw pulp, filling the initial fermentation raw pulp into a pulp homogenizer, homogenizing, centrifuging, and taking supernatant to obtain pearl powder and rose composite fermentation liquor; the centrifugal speed of the centrifugal treatment is 1000 revolutions per minute, and the time is 10 minutes.

Comparative example 1

A preparation method of a rose composite fermentation liquid comprises the following steps:

s1, crushing and sieving 100g of dried rose flowers to obtain homogeneous dried rose powder;

s2, adding 700g of rose hydrosol into the rose dry powder, stirring and mixing uniformly, heating the mixture to 50-60 ℃, maintaining for 15min, and then cooling to normal temperature to obtain a slurry-like fermented product; the mass ratio of the rose dry powder to the rose hydrosol is 1:6-8;

s3, adding a pH buffering agent into the slurry-like fermentation product, adjusting the pH value of the slurry-like fermentation product to 5.0-6.0, adding saccharomyces cerevisiae, uniformly mixing, and performing sealed anaerobic fermentation at 25-28 ℃ for 6d to obtain a primary fermentation mixture; the mass percentage of the saccharomyces cerevisiae to the pulp-like fermentation product is 2.0 percent;

s4, adding 1600g of rose hydrosol into the primary fermentation mixture again, uniformly mixing, inoculating acetobacter, and continuing aerobic fermentation for 3d at 25-28 ℃ to obtain a secondary fermentation mixture; the mass ratio of the rose hydrosol to the primary fermentation mixture is 1.5-2:1; the mass percentage of the acetobacter and the primary fermentation mixture is 1.5%;

s5, filtering and deslagging the secondary fermentation mixture to obtain initial fermentation raw pulp, filling the initial fermentation raw pulp into a pulp homogenizer, homogenizing, centrifuging, and taking supernatant to obtain pearl powder and rose composite fermentation liquor; the centrifugal rotating speed of the centrifugal treatment is 1500 rpm, and the time is 15 minutes.

Comparative example 2

A method for preparing a water-soluble extract of mother-of-pearl powder comprises the following steps:

s1, respectively crushing and sieving 0.8 of pearl oyster shell to obtain homogeneous pearl oyster shell powder;

s2, adding rose hydrosol into the pearl shell powder, and stirring and mixing uniformly to enable the pearl shell powder to fully absorb water to form a slurry mixture;

s3, adding a 10% rose acetate hydrosol mixed solution to the slurry mixture to make the final weight 16g, and stirring the mixture at room temperature at 300 rpm; when no gas is generated, judging that the reaction is finished, and removing residues to recover supernatant;

and S4, neutralizing the supernatant with diluted alkali, and adding rose hydrosol to obtain a final product of 24g, so as to obtain the nacre powder extracting solution.

And (I) respectively measuring the total polysaccharide content, the total flavone content, the total polyphenol content, the total amino acid content and the calcium content of the pearl oyster shell powder rose compound fermentation liquor prepared in the examples 1-5 and the comparative examples 1-2, and measuring the alcoholic strength by adopting a density bottle method. The results are shown in Table 1.

Table 1: content of each component and alcoholic strength data of composite fermentation liquor sample

Sample (I)	Example 1	Example 2	Example 3	Example 4	Example 5	Comparative example 1	Comparative example 2
								Calcium content (ppm)	10952	10831	10796	10845	10798	53	10653
Total polysaccharide content (mg/ml)	10.92	10.68	10.46	10.39	10.24	10.01	-
								Total polyphenol content (mg/ml)	0.89	0.81	0.83	0.80	0.79	0.72	-
Total Flavonoids content (mg/ml)	1.90	1.87	1.82	1.77	1.82	1.74	-
								Amino acid content (mg/ml)	2.02	1.98	1.90	1.89	1.96	1.85	-
Alcohol content (%)	0.012	0.015	0.011	0.013	0.011	0.023	-

As can be seen from table 1, the content of calcium in the composite fermentation broth of pearl oyster and rose of examples 1 to 5 is substantially equal to the extract of pearl oyster powder of comparative example 2, and the content of total polysaccharides, polyphenols and total amino acids in the composite fermentation broth of pearl oyster and rose of examples 1 to 5 is higher than that of the pure rose fermentation broth of comparative example 1, which indicates that the fermentation technology used in the present invention can ionize calcium in pearl oyster and fully release other functional components, thereby being beneficial to the absorption and effect of organism.

In the experimental example, L-Tyr is used as a substrate, the absorbance is detected at 475nm, the tyrosinase activity inhibition rate is tested on various groups of samples such as the pearl oyster powder rose composite fermentation liquid prepared in the examples 1-5 and the comparative examples 1-2, and the tyrosinase activity inhibition rate results of various groups are shown in the table 2.

Table 2: results of tyrosinase activity inhibition efficiency of each group of fermentation broth (concentration 5%)

Sample (I)	Tyrosinase activity inhibition ratio (%)
		Example 1	78.21
Example 2	75.33
		Example 3	74.97
Example 4	75.15
		Example 5	73.98
Comparative example 1	64.55
		Comparative example 2	20.68

As can be seen from table 2, compared with the single rose fermentation liquor and the pearl oyster shell powder extract which are used independently in the same amount, the pearl oyster shell powder and rose composite fermentation liquor of the invention shows remarkably excellent tyrosine amino acid inhibitory activity, thereby having a better melanin formation inhibiting effect, i.e. a better whitening effect; the results further show that the pearl oyster powder and rose composite fermentation broth prepared by the compound fermentation of the pearl oyster powder and the rose generate a compound synergistic effect, so that the efficacy of the compound fermentation broth is further enhanced.

And (III) taking the pearl oyster powder and rose composite fermentation liquor prepared in the examples 1-5 and the comparative examples 1-2 to measure the DPPH clearance, and the results are shown in Table 3.

Table 3: DPPH clearance results for various fermentation broths (concentration 1%)

Sample (I)	DPPH clearance (%)
		Example 1	92.11
Example 2	90.38
		Example 3	90.87
Example 4	89.79
		Example 5	90.12
Comparative example 1	78.26
		Comparative example 2	40.32

As can be seen from table 3, the pearl oyster powder and rose composite fermentation broth of the present invention shows higher DPPH scavenging effect compared with the single rose fermentation broth and the pearl oyster powder extract which are used alone in the same amount, thereby having better antioxidant and anti-aging effects.

(IV) taking example 1, treating FB cells as model cells with fermentation liquor of example 1 at different concentrations by an immune cell fluorescence experiment method, and examining the effect of the fermentation liquor of example 1 on skin Collagen synthesis by semi-quantitatively detecting the expression of Collagen I and MMP1 in the cells, the results are shown in FIGS. 1-4.

Collagen is widely distributed in the dermis layer of the skin, the content of the Collagen is about 70%, wherein Collagen I accounts for 85%, the Collagen is generally considered to be composed of a supporting structure of the dermis, the reticular framework of the Collagen provides protection and elasticity for the skin, and matrix metalloproteinase (MMP 1) can cause excessive degradation of the Collagen and the elastin which support the skin structure in the dermis of the skin, so that the skin has aging symptoms of shrinkage, inelasticity and the like. As can be seen from the figures 1-4, the pearl oyster powder rose composite fermentation liquid can effectively inhibit the expression of MMP1 and promote the expression of Collagen I, thereby having better anti-aging effect.

And (V) taking the compositions prepared in the example 1, the comparative example 1 and the comparative example 2, respectively selecting 30 volunteers aged 23-30 years, wherein all the 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 experiment, the inner skin of the forearm of all the volunteers is subjected to a spot-pasting test, the experiment is carried out by a person without skin reaction, a self-half-face control method is adopted in the test, the same amount of the composition for the experiment is used for the left half face of the volunteer in the experiment group, the product is not used for the right half face, all the volunteers stop using any external medicine during the experiment, the facial skin is only subjected to daily cleaning and basic nursing, and after the skin is continuously used for 30 days, the skin color and melanin value, the facial wrinkles and other conditions of all the volunteers are evaluated again. The results are shown in Table 4.

Table 4: composition use efficacy evaluation table

As can be seen from table 4, compared with the single use of the same amount of pure rose fermentation liquor and mother-of-pearl powder extract, the composition prepared from the mother-of-pearl powder rose composite fermentation liquor of the invention has obviously higher percentage of people with whitening and anti-aging effects on experimenters, and has the main effects that the skin is relatively smoother, softer and elastic, facial wrinkles are obviously reduced or disappear, no irritation is caused to the skin, and the comprehensive satisfaction degree and the acceptance degree are better.

In conclusion, the pearl oyster shell powder and rose composite fermentation liquid and the application provided by the invention are prepared by fermenting rose, pearl oyster shell powder, rose hydrosol and other substances, contain a large amount of functional components such as ionic calcium, micromolecular polysaccharide, flavone, polyphenol, amino acid and the like, directly have obvious synergistic interaction effect, have remarkable whitening, antioxidant and anti-aging effects, are free of irritation, are suitable for skin care products, and are easy to receive by consumers.

The foregoing is illustrative of the preferred embodiments of this invention, and it is to be understood that the invention is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as disclosed herein, either as described above or as apparent to those skilled in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.

Claims

1. A preparation method of mother-of-pearl powder rose composite fermentation liquor is characterized by comprising the following steps:

s1, respectively crushing and sieving dried rose flowers and pearl oyster shells to obtain homogeneous dried rose powder and pearl oyster shell powder;

s3, adding a pH buffer into the slurry fermentation product, adjusting the pH value of the slurry fermentation product to 5.0 to 6.0, adding saccharomyces cerevisiae, mixing uniformly, and performing sealed anaerobic fermentation at 25-28 ℃ for 5 to 7d to obtain a primary fermentation mixture;

s4, adding rose hydrosol into the primary fermentation mixture again, uniformly mixing, inoculating acetobacter, and continuously performing aerobic fermentation for 2 to 3d at the temperature of 25 to 28 ℃ to obtain a secondary fermentation mixture;

s5, adding rose hydrosol into the mother-of-pearl powder, inoculating bacillus mucilaginosus, and carrying out aerobic fermentation for 2 to 3d at the temperature of 28-30 ℃ to obtain a mother-of-pearl fermentation mixture;

s6, mixing the secondary fermentation mixture with the mother-of-pearl fermentation mixture, and continuing aerobic fermentation for 3 to 5 days at the temperature of 25 to 28 ℃ to obtain a tertiary fermentation mixture;

and S7, filtering and deslagging the tertiary fermentation mixture to obtain initial fermentation raw pulp, filling the initial fermentation raw pulp into a pulp homogenizer, homogenizing, centrifuging, and taking supernatant to obtain the pearl powder and rose composite fermentation liquid.

2. The method for preparing nacre powder rose complex fermentation broth as claimed in claim 1, which is characterized in that: in the step S2, the mass ratio of the rose dry powder to the rose hydrosol is 1 to 6 to 8.

3. The method for preparing nacre powder rose complex fermentation broth as claimed in claim 1, which is characterized in that: in the step S3, the mass percentage of the saccharomyces cerevisiae to the slurry-like fermentation product is 1-2.0%.

4. The method for preparing nacre powder rose complex fermentation broth as claimed in claim 1, which is characterized in that: in the step S4, the mass ratio of the rose hydrosol to the primary fermentation mixture is 1.5 to 2.

5. The method for preparing nacre powder rose complex fermentation broth as claimed in claim 1, which is characterized in that: in the step S4, the mass percentage of the acetobacter and the primary fermentation mixture is 1% -1.5%.

6. The method for preparing nacre powder rose complex fermentation broth as claimed in claim 4, wherein: in step S5, the inoculation amount of the Bacillus mucilaginosus is (1~3) × 10 ⁴ cfu/g。

7. The method for preparing nacre powder rose complex fermentation broth as claimed in claim 1, which is characterized in that: in step S7, the centrifugal rotating speed of the centrifugal treatment is 1000-2000 rpm, and the time is 10-20 minutes.

8. The application of the mother-of-pearl powder rose composite fermentation liquor is characterized in that: the mother-of-pearl powder rose complex fermentation broth prepared in the claims 1-8 is applied to cosmetics with any of several functions of whitening, antioxidation and anti-aging.

9. The use of the nacre powder rose complex fermentation broth as claimed in claim 8, wherein: the cosmetic is any one of essence, cream and facial mask.