阅读说明：本技术 一种富含水溶性神经酰胺的发酵魔芋黄瓜敷面美白水 (Fermented konjak cucumber face-applying whitening lotion rich in water-soluble ceramide ) 是由 汪超 曹约泽 李震 张郁 吕文平 于 2019-12-20 设计创作，主要内容包括：本发明提供了一种富含水溶性神经酰胺的发酵魔芋黄瓜敷面美白水,具体的说是以魔芋块茎外皮、魔芋飞粉和黄瓜皮为原料经前期原料浸提、黄瓜皮发酵配制所得水溶性神经酰胺发酵魔芋黄瓜敷面美白水。所述敷面美白水能保持面部皮肤滋润保湿、美白祛斑,抗面部皮肤衰老,光滑细致。所述敷面美白水中水溶性神经酰胺含量＞80mg/L,水溶性低聚糖含量＞7.0g/L,水分子肽含量＞4.0g/L,乳酸含量＞8.0g/L,总酸含量＞12g/L。(The invention provides a fermented konjak cucumber face beautifying white water rich in water-soluble ceramide, and particularly relates to a water-soluble ceramide fermented konjak cucumber face beautifying white water prepared by taking konjak tuber peel, konjak flying powder and cucumber peel as raw materials through preliminary raw material extraction and cucumber peel fermentation. The face-applying whitening water can keep the face skin moist and moisturized, whiten the skin and remove the freckles, resist the aging of the face skin, and is smooth and delicate. The content of water-soluble ceramide in the face-applying whitening water is more than 80mg/L, the content of water-soluble oligosaccharide is more than 7.0g/L, the content of water molecule peptide is more than 4.0g/L, the content of lactic acid is more than 8.0g/L, and the content of total acid is more than 12 g/L.)

1. A fermented konjak cucumber face beautifying white water rich in water-soluble ceramide is characterized by being prepared by the following method; the preparation method comprises the following steps:

(1) selecting and cleaning the outer skin of fresh and mouldless konjak tubers in the current 11 months, soaking in 10-15 ℃ alcohol acid soaking solution for 8-12 h, adding CaO dry powder, dicing, crushing and pulping, and repeatedly grinding by a colloid mill; sealing and vacuumizing the slurry, then placing the slurry in a high-temperature high-pressure reaction kettle for processing for 1.5-2.0 h, then quickly cooling to 10-15 ℃, filtering to obtain a skin leaching solution, and placing the skin leaching solution below 10 ℃ for cold storage for later use;

(2) filtering the unsterilized old pickled cucumber water obtained by normal lactic acid fermentation to remove impurities, and mixing the raw materials in the old pickled cucumber water: maltose: adding cerealose and skim milk powder into the skim milk powder at a weight ratio of 100: 1-100: 4: 6, uniformly mixing, and performing strain activation at 10-15 ℃ for 24-36 h to obtain aged acid water activation solution; filtering the old jar acid water activating solution to remove impurities, and mixing the old jar acid cucumber water activating solution: adding the konjac flying powder into the konjac flying powder according to the weight ratio of 4: 1-6: 1 (v/w), uniformly mixing, adding proper salt to enable the salt concentration to reach or approach the salt concentration of the original old jar acid water activation solution, enabling the salt concentration error to be not more than 10% (g/g), and then performing strain acclimation for 72-96 hours at the temperature of 10-15 ℃ to obtain old jar acid water acclimation solution; selecting ripe cucumber peel, removing pedicel and impurities, soaking in 1.0-2.0% (g/g) saline water for 20-30min, cleaning, cutting into powder, and placing into a fermentation tank special for pickled vegetables for compaction; adding proper salt into the old jar acid water domestication solution to make the salt concentration reach or approach the salt concentration of the original old jar acid water domestication solution, wherein the salt concentration error is not more than 10% (g/g), and the salt concentration is calculated by weight percentage based on the total weight of the cleaned green cucumber peel and the old jar acid water domestication solution; soaking the cucumber peels in an old jar of acid water acclimation liquid, compacting the cucumber peels, and performing anaerobic fermentation at the temperature of between 10 and 15 ℃ for 75 to 90 days;

(3) taking out the fermented konjac cucumber peel and the slurry obtained in the step (2), vacuumizing, sealing, placing in a high-temperature high-pressure reaction kettle for treating for 0.5h-1.0h, then quickly cooling to 10-15 ℃, filtering to obtain a fermented konjac cucumber peel hydrolysate, and placing at the temperature below 10 ℃ for cold storage for later use;

(4) and (3) mixing the outer skin leaching liquor in the step (1) and the fermented konjac cucumber skin hydrolysis liquor in the step (3) according to the ratio of 3: 1-4: 1 (v/v), dealcoholizing and deodorizing at low temperature in vacuum, filtering and sterilizing by adopting an ultrafiltration membrane, and then aseptically filling to obtain the fermented konjac cucumber face-applying whitening water rich in water-soluble ceramide.

2. The fermented konjac cucumber coating whitening water rich in water-soluble ceramide as claimed in claim 1, wherein: the content of water-soluble ceramide is more than 80mg/L, the content of water-soluble oligosaccharide is more than 7.0g/L, the content of water molecule peptide is more than 4.0g/L, the content of lactic acid is more than 8.0g/L, and the content of total acid is more than 12 g/L.

Technical Field

The invention relates to the field of processing of daily chemical products, in particular to fermented konjak cucumber face beautifying water rich in water-soluble ceramide.

Background

Cucumber (having a scientific name: Cucumis sativus L.) is an annual vine or climbing herbaceous plant of the Cucurbitaceae family. Also called cucumber and cucumber. The cultivation is common in all the places of China, and a plurality of areas are cultivated in greenhouses or plastic greenhouses; it is widely planted in temperate and tropical areas. Cucumber is one of the main vegetables in summer in various places in China. The cucumber has the effects of clearing heat, quenching thirst, inducing diuresis and reducing swelling. The cucumber has crisp and tender meat, is rich in juice, is sweet in taste, engenders liquid, quenches thirst and has special fragrance. According to analysis, the cucumber has 98 percent of moisture and is rich in nutritional ingredients such as protein, saccharides, vitamin B2, vitamin C, vitamin E, carotene, nicotinic acid, calcium, phosphorus, iron and the like. Cucumber is a natural substance with good beautifying effect, contains abundant nutrient substances such as vitamin A, vitamin C and the like, and particularly has the effects of beautifying the facial skin and preventing melanin from precipitating by cucumber peel.

Amorphophallus konjac, a perennial herb of the genus Amorphophallus of the family Araceae. Konjak has been known as "intestinal tract removing sand" since ancient times. Konjak grows in sparse forests, is beneficial alkaline food, and can achieve balance of acid and alkali of food for people eating too many animal acidic foods by matching with konjak. The rhizoma Amorphophalli has effects of lowering blood sugar level, reducing blood lipid, lowering blood pressure, removing toxic substance, caring skin, dredging collaterals, reducing weight, relaxing bowels, and promoting appetite. The konjak tuber husk and the konjak flying powder are byproducts in the processing of the konjak fine powder, are discarded in large quantity due to low utilization rate, but have high-content ceramide active ingredients, wherein the konjak flying powder is also rich in functional nutritional ingredients such as protein, glucomannan and the like.

Water-soluble ceramides are common structural units for sphingolipids. The fatty acid has a structure of an acid amide bond at the amino group of sphingosine. It is a water-soluble lipid substance, which has a structure similar to that of the substance constituting the horny layer of the skin, and can quickly permeate into the skin to combine with water in the horny layer to form a network structure to lock water. It is the main constituent (>50%) of the lipid body among the stratum corneum cells existing at the outermost side of human skin, plays an important role in preventing water diffusion and protecting against external irritation, and plays a role in protecting skin, moistening and preserving moisture. There have also been many reports on the use of a ceramide-containing ointment for external use for the purpose of preventing allergic dermatoses and for the effect of inhibiting melanin brown spots.

Nowadays, sour pickles are developing to the aspects of fine processing such as nutrition, functionalization, serialization and the like, for example: the inventor and the like disclose a processing method of wild vegetable pickles (Chinese invention patent ZL 201310556009.6), emphasizes the color protection and crispness protection of the wild pickles; lianghuazhong et al discloses a preparation method of lactobacillus fermented pickle liquor for seasoning (Chinese invention patent ZL 201310734048.0), which shortens the fermentation period, can realize large-scale production, and the prepared pickle liquor is rich in active lactobacillus, strong in acid aroma and harmonious in taste. Related researchers have paid great attention to the quality and finish processing of the pickled vegetable, but the fields except for food relate to the control of the precise active ingredients of functional pickled vegetable in the fermentation process and the development of the new field of external high-added-value daily chemical products, which are still important problems for limiting the development of the medicine and food dual-purpose plant raw material industry.

Disclosure of Invention

The invention aims at the problems and provides fermented konjak cucumber face-whitening water rich in water-soluble ceramide, which can keep facial skin moist and moisturized, whiten and remove freckles, resist facial skin aging, and is smooth and delicate.

The purpose of the invention is realized by the following steps: a fermented devil's tongue cucumber application whitening water rich in water-soluble ceramide is prepared by the following method; the preparation method comprises the following steps: (1) selecting and cleaning the outer skin of fresh and mouldless konjak tubers in the current 11 months, soaking in 10-15 ℃ alcohol acid soaking solution for 8-12 h, adding CaO dry powder, dicing, crushing and pulping, and repeatedly grinding by a colloid mill; sealing and vacuumizing the slurry, then placing the slurry in a high-temperature high-pressure reaction kettle for processing for 1.5-2.0 h, then quickly cooling to 10-15 ℃, filtering to obtain a skin leaching solution, and placing the skin leaching solution below 10 ℃ for cold storage for later use;

(2) filtering the unsterilized old pickled cucumber water obtained by normal lactic acid fermentation to remove impurities, and mixing the raw materials in the old pickled cucumber water: maltose: adding cerealose and skim milk powder into the skim milk powder at a weight ratio of 100: 1-100: 4: 6, uniformly mixing, and performing strain activation at 10-15 ℃ for 24-36 h to obtain aged acid water activation solution; filtering the old jar acid water activating solution to remove impurities, and mixing the old jar acid cucumber water activating solution: adding the konjac flying powder into the konjac flying powder according to the weight ratio of 4: 1-6: 1 (v/w), uniformly mixing, adding proper salt to enable the salt concentration to reach or approach the salt concentration of the original old jar acid water activation solution, enabling the salt concentration error to be not more than 10% (g/g), and then performing strain acclimation for 72-96 hours at the temperature of 10-15 ℃ to obtain old jar acid water acclimation solution; selecting ripe cucumber peel, removing pedicel and impurities, soaking in 1.0-2.0% (g/g) saline water for 20-30min, cleaning, cutting into powder, and placing into a fermentation tank special for pickled vegetables for compaction; adding proper salt into the old jar acid water domestication solution to make the salt concentration reach or approach the salt concentration of the original old jar acid water domestication solution, wherein the salt concentration error is not more than 10% (g/g), and the salt concentration is calculated by weight percentage based on the total weight of the cleaned green cucumber peel and the old jar acid water domestication solution. Soaking the cucumber peels in an old jar of acid water acclimation liquid, compacting the cucumber peels, and performing anaerobic fermentation at the temperature of between 10 and 15 ℃ for 75 to 90 days;

(3) taking out the fermented konjac cucumber peel and the slurry obtained in the step (2), vacuumizing, sealing, placing in a high-temperature high-pressure reaction kettle for treating for 0.5h-1.0h, then quickly cooling to 10-15 ℃, filtering to obtain a fermented konjac cucumber peel hydrolysate, and placing at the temperature below 10 ℃ for cold storage for later use;

(4) and (3) mixing the outer skin leaching liquor in the step (1) and the fermented konjac cucumber skin hydrolysis liquor in the step (3) according to the ratio of 3: 1-4: 1 (v/v), dealcoholizing and deodorizing at low temperature in vacuum, filtering and sterilizing by adopting an ultrafiltration membrane, and then aseptically filling to obtain the fermented konjac cucumber face-applying whitening water rich in water-soluble ceramide.

Preferably, the konjac is amorphophallus konjac produced in 11 months of Zhuxi in Hubei province.

Preferably, the alkyd soaking solution is anhydrous ethanol and glacial acetic acid at a ratio of (8-10): 1 (v/v).

Preferably, CaO is food grade anhydrous CaO, and the addition amount of CaO is 1 per mill (w/w) of the outer skin of the konjac tuber.

Preferably, the high-temperature high-pressure reaction kettle treatment temperature of the step (1) is 115 ℃, and the pressure is the corresponding reaction kettle pressure at the temperature.

Preferably, the cucumber is Peking Daci cucumber and Tangshanqiu of North China cucumber.

Preferably, the old pickled cucumber water which is not sterilized by normal lactic acid fermentation contains lactic acid bacteria, saccharomycetes, acetic acid bacteria and the like, and the effective viable count of the lactic acid bacteria per milliliter is not less than 100 ten thousand.

Preferably, the high-temperature high-pressure reaction kettle treatment temperature of the step (3) is 120 ℃, and the pressure is the corresponding reaction kettle pressure at the temperature.

Compared with the prior art, the invention has obvious beneficial effects, and the technical scheme can show that: the konjac flying powder is added in the preparation process of the fermented cucumber skin hydrolysate, the fermentation strain can degrade macromolecular protein, cellulose and hemicellulose, the contents of oligosaccharide and small molecular peptide in the fermented cucumber skin hydrolysate are kept at a high level, the release of ceramide, oligosaccharide, small molecular peptide and chlorogenic acid is promoted, the embedding effect is reduced, and the functional activity of the fermented cucumber skin hydrolysate can be further improved. On the other hand, after the fermented cucumber peel hydrolysate (the konjac flying powder added in the fermented cucumber contains ceramide, and the hydrolysate is a weak acid system) is subjected to high-temperature and high-pressure treatment, partial ceramide can be converted into water-soluble ceramide. Most importantly, after the konjac tuber outer skin is subjected to high-temperature and high-pressure treatment through CaO catalytic reaction in an anhydrous alcohol acid environment, ceramide in the outer skin is converted into water-soluble ceramide, the content of the ceramide is remarkably improved, and the stability of high content of the water-soluble ceramide in the outer skin leaching liquor is ensured; the face-applying whitening water can keep the face skin moist and moisturized, whiten the skin and remove the freckles, resist the aging of the face skin, and is smooth and delicate. The content of water-soluble ceramide in the face-applying whitening water is more than 80mg/L, the content of water-soluble oligosaccharide is more than 7.0g/L, the content of water molecule peptide is more than 4.0g/L, the content of lactic acid is more than 8.0g/L, and the content of total acid is more than 12 g/L.

Detailed Description

The technical solution of the present invention will be clearly and completely described below with reference to the specific embodiments.