Anti-Aging Compositions, Fluids and Masks
A technology of composition and facial mask liquid, which is applied in the direction of pharmaceutical formulations, cosmetic preparations, cosmetics, etc., to achieve the effects of smoothing fine lines and wrinkles, easy production, and activating aging cells
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Embodiment 1
[0067] The technological method of extracting anthocyanins in embodiment 1 black wolfberry
[0068] (1) Rehydration: Soak the dried fruit of black wolfberry in pure water for 3 hours to rehydrate, add 4 kg of pure water for every 10 kg of black wolfberry;
[0069] (2) Broken: the black wolfberry after rehydration is broken with a homogenizer;
[0070] (3) Gel: Add purified water 3 times the weight of dried black wolfberry to the crushed black wolfberry, put it into the extraction tank, heat up to 38.5°C, add 2g / L compound pectinase, keep warm for 20min and then heat up to Incubate at 45°C for 2 hours, heat up to 85°C for 8 minutes (to inactivate the enzyme), and then cool to about 25°C to precipitate the solid substance of the gel;
[0071] (4) Vacuum suction filtration: the black wolfberry liquid obtained in step (3) is vacuum-filtered back and forth 4 times, and the waste residue is discarded to obtain the primary extract;
[0072] (5) Homogeneous filtration: the extract i...
Embodiment 2
[0074] The technological method of extracting anthocyanins in embodiment 2 black wolfberry
[0075] (1) Rehydration: Soak the dried fruit of black wolfberry in the batching tank with pure water for 2 hours for rehydration, and add 5 kg of pure water for every 10 kg of black wolfberry;
[0076] (2) Broken: the black wolfberry after rehydration is broken with a homogenizer;
[0077] (3) Gel: Add purified water 3 times the weight of dried black wolfberry to the crushed black wolfberry, put it into the extraction tank, heat up to 38.5°C, add 2g / L compound pectinase, keep warm for 30min and then heat up to Incubate at 45°C for 2 hours, heat up to 85°C for 8 minutes (to inactivate the enzyme), and then cool to about 25°C to precipitate the solid substance of the gel;
[0078] (4) Vacuum suction filtration: the black wolfberry liquid obtained in step (3) is vacuum-filtered back and forth 4 times, and the waste residue is discarded to obtain the primary extract;
[0079] (5) Homogen...
Embodiment 3
[0081] The technological method of extracting anthocyanin in embodiment 3 black wolfberry
[0082] (1) Rehydration: Soak the dried fruit of black wolfberry in pure water for 3 hours to rehydrate, add 4 kg of pure water for every 10 kg of black wolfberry;
[0083] (2) Broken: the black wolfberry after rehydration is broken with a homogenizer;
[0084] (3) Gel: Add purified water 3 times the weight of dried black wolfberry to the crushed black wolfberry, put it into the extraction tank, heat up to 38.5°C, add 2g / L compound pectinase, keep warm for 20min and then heat up to Incubate at 45°C for 2 hours, heat up to 85°C for 8 minutes (to inactivate the enzyme), and then cool to about 25°C to precipitate the solid substance of the gel;
[0085] (4) Vacuum suction filtration: the black wolfberry liquid obtained in step (3) is vacuum-filtered back and forth 4 times, and the waste residue is discarded to obtain the primary extract;
[0086] (5) Homogeneous filtration: the extract is...
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