CN102551157A - Method for preparing rose enzyme - Google Patents
Method for preparing rose enzyme Download PDFInfo
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- CN102551157A CN102551157A CN2012100029886A CN201210002988A CN102551157A CN 102551157 A CN102551157 A CN 102551157A CN 2012100029886 A CN2012100029886 A CN 2012100029886A CN 201210002988 A CN201210002988 A CN 201210002988A CN 102551157 A CN102551157 A CN 102551157A
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- enzyme
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Abstract
The invention discloses a method for preparing rose enzyme. The specific operational processes of the method comprise using fresh rose bud as a raw material, placing the raw material in a general normal pressure distillation pot to be treated with steam distillation, and collecting distillation liquid to be reserved; using a 300-mesh screw net to filter residual bud and water solution, placing filter liquid all the night, evenly mixing, heating, concentrating and cooling to be reserved; drying filter flower paste in vacuum mode, smashing the flower paste to obtain powder of more than 90 meshes, adding water with the weight as 50 times of the weight of the powder, fully mixing, sterilizing powder water solution at the temperature of 35 DEG C to 40 DEG C for 10 minutes, cooling, fermenting the powder water solution at the temperature of 5 DEG C to 40 DEG C in swing bed mode, and choosing vinolevure as yeast; first fermenting for 120 hours, second fermenting for 72 hours, evenly mixing, filling and packing and obtaining rose enzyme. The rose enzyme made in the method is rich in effective constituents and beneficial enzyme in rose essential oil and rose. Rose enzyme drink made of the rose enzyme is a good female health care product with low sugar content.
Description
Technical field
The present invention relates to a kind of method of producing the rose ferment, belong to rose class technical field of health-care.
Background technology
The rose edible can be made into rose paste with sugaring, is used for the aromatic raw material of confection, can also process rose class health drinks such as cider, rose flavored juice.These rose class health drinks have good effect to women's health care, receive women's favor deeply.But sugar content is too high in these rose class health drinks, does not contain ferment, and performance is single.Ferment is a kind ofly to have a special bioactive material by what amino acid was formed, is to keep the body normal function, a kind of essential material of vital movements such as repair tissue.Rose ferment sugar is very low; Except that have the aid digestion logical intestines of general ferment, protecting coat of the stomach please the intestines toxin expelling etc. the effect; So also have the female pathology cycle of adjusting because be rich in Rosa Damascana and rose aromatics nutriment; Health-care efficacies such as beauty treatment, rose class health drink market demands releasing the drink of the low rose ferment of sugar urgently at present, to satisfy consumers in general's demand.
Summary of the invention
The purpose of this invention is to provide a kind of method of producing the rose ferment, this method technology is reasonable, and easy operating makes the rose ferment and prepares rose ferment beverage, has distinctive health-care effect.
For realizing the object of the invention, the technical scheme that is adopted is:
A kind of method of producing the rose ferment comprises rosebud, and the steam distillation pot, shaking table mode Zymolysis Equipment, it is characterized in that: preparation method comprises one), raw material is handled and two), fermentation process, concrete technological operation step is following:
One), raw material is handled
1., with fresh rosebud as raw material, take by weighing the fresh rosebud of 500 g.Knock down in the conventional air-distillation pot, reach under 100 ℃ of-150 ℃ of water vapours in temperature and distill, collect distillate 250ml, subsequent use;
2., adopt the residual bud of silk screen filter and the aqueous solution of 300 meshes, filtrating placement is spent the night, and is mixed, and heats and is concentrated into 750 ml, puts cold, subsequent use;
3., after the colored mud after will filtering carries out vacuum drying treatment; Carry out grinding and processing handle the above powder of 90 orders; In powder, be incorporated as 50 times water of powder weight; Fully mix, powder aqueous solution carries out sterilization treatment 10min under 100 ℃ of temperature, under 35 ℃-40 ℃, carry out the shaking table mode after cooling and ferment;
Two), fermentation process
Fermentation mode and yeast
1., adopt shaking table mode Zymolysis Equipment;
2., yeast is the red wine yeast;
3., fermentation
With the red wine yeast and above-mentioned after the cooling of sterilization treatment powder aqueous solution place and carry out first time fermentation in the shaking table mode Zymolysis Equipment; Fermentation time 120t through suction filtration, steams to 500ml at 60 ℃ of underspins of temperature; Adding first the 750ml filtrating of 250ml distillate and quadratic residue again carries out fermenting second time; Fermentation time 72t is mixed, and promptly gets the rose ferment.
Advantage that the present invention has and beneficial effect
Advantage: the preparation method is reasonable, and technology is simple, easy operating.
Beneficial effect: the rose ferment that adopts the present invention to produce; Be rich in active principle and useful ferment in Rosa Damascana and the rose; With its preparation rose ferment beverage; Be the very low female health good merchantable brand of a kind of sugar content, beverage contains ferment and is of value to raising immunity of organisms health-care effect, has also kept the distinctive aromatic odor of rose simultaneously.
The specific embodiment
In order to make the object of the invention, technical scheme and advantage clearer,, the present invention is further elaborated below in conjunction with embodiment.Should be appreciated that specific embodiment described herein only in order to explanation type of the present invention, and be not used in qualification the present invention.
Embodiment
A kind of method of producing the rose ferment comprises rosebud, and the steam distillation pot, shaking table mode Zymolysis Equipment, it is characterized in that: preparation method comprises one), raw material is handled and two), fermentation process, concrete technological operation step is following:
One), raw material is handled
1., with fresh rosebud as raw material, available from rose plant base, Weinan, Chinese Shaanxi Province;
Take by weighing the fresh rosebud of 500 g.Knock down in the conventional air-distillation pot, reach under 100 ℃ of-150 ℃ of water vapours in temperature and distill, collect distillate 250ml, subsequent use;
2., adopt the residual bud of silk screen filter and the aqueous solution of 300 meshes, filtrating placement is spent the night, and is mixed, and heats and is concentrated into 750 ml, puts cold, subsequent use;
3., after the colored mud after will filtering carries out vacuum drying treatment; Carry out grinding and processing handle the above powder of 90 orders; In powder, be incorporated as 50 times water of powder weight; Fully mix, powder aqueous solution carries out sterilization treatment 10min under 100 ℃ of temperature, under 35 ℃-40 ℃, carry out the shaking table mode after cooling and ferment;
Two), fermentation process
Fermentation mode and yeast
1., adopt shaking table mode Zymolysis Equipment, Ou Nuo instrument and meter Co., Ltd provides by the Tianjin City, China;
2. yeast is the red wine yeast, is provided by the good benevolence high and new technology Co., Ltd in GuangZhou, China city;
3., fermentation
With the red wine yeast and above-mentioned after the cooling of sterilization treatment powder aqueous solution place and carry out first time fermentation in the shaking table mode Zymolysis Equipment, fermentation time 120t is through suction filtration; Steam to 500ml at 60 ℃ of underspins of temperature; Add first the 750ml filtrating of 250ml distillate and quadratic residue again and carry out fermenting second time, fermentation time 72t is mixed; Embedding promptly gets the rose ferment.
The above only is a preferred implementation of the present invention; Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; Can also make some improvement and retouching, these improvement and retouching also should be regarded as protection model of the present invention.
Claims (1)
1. a method of producing the rose ferment comprises rosebud, and the steam distillation pot, shaking table mode Zymolysis Equipment, it is characterized in that: preparation method comprises one), raw material is handled and two), fermentation process, concrete technological operation step is following:
One), raw material is handled
1., with fresh rosebud as raw material, take by weighing the fresh rosebud of 500 g, knock down in the conventional air-distillation pot, reach under 100 ℃ of-150 ℃ of water vapours in temperature and distill, collect distillate 250ml, subsequent use;
2., adopt the residual bud of silk screen filter and the aqueous solution of 300 meshes, filtrating placement is spent the night, and is mixed, and heats and is concentrated into 750 ml, puts cold, subsequent use;
3., after the colored mud after will filtering carries out vacuum drying treatment; Carry out grinding and processing handle the above powder of 90 orders; In powder, be incorporated as 50 times water of powder weight; Fully mix, powder aqueous solution carries out sterilization treatment 10min under 100 ℃ of temperature, under 35 ℃-40 ℃, carry out the shaking table mode after cooling and ferment;
Two), fermentation process
Fermentation mode and yeast
1., adopt shaking table mode Zymolysis Equipment, Ou Nuo instrument and meter Co., Ltd provides by the Tianjin City, China;
2. yeast is the red wine yeast, is provided by the good benevolence high and new technology Co., Ltd in GuangZhou, China city;
3., fermentation
With the red wine yeast and above-mentioned after the cooling of sterilization treatment powder aqueous solution place and carry out first time fermentation in the shaking table mode Zymolysis Equipment, fermentation time 120t is through suction filtration; Steam to 500ml at 60 ℃ of underspins of temperature; Add first the 750ml filtrating of 250ml distillate and quadratic residue again and carry out fermenting second time, fermentation time 72t is mixed; Embedding promptly gets the rose ferment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100029886A CN102551157A (en) | 2012-01-06 | 2012-01-06 | Method for preparing rose enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100029886A CN102551157A (en) | 2012-01-06 | 2012-01-06 | Method for preparing rose enzyme |
Publications (1)
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| CN102551157A true CN102551157A (en) | 2012-07-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012100029886A Pending CN102551157A (en) | 2012-01-06 | 2012-01-06 | Method for preparing rose enzyme |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829250A (en) * | 2014-03-19 | 2014-06-04 | 苏州科大微龙信息技术有限公司 | Enzyme for conditioning irregular menstruation and preparation method thereof |
| CN104643086A (en) * | 2015-03-11 | 2015-05-27 | 山东凤凰生物有限公司 | Preparation method of rose ferment |
| CN105231164A (en) * | 2015-09-24 | 2016-01-13 | 上海韬鸿化工科技有限公司 | Rose ferment and preparation method thereof |
| CN105767822A (en) * | 2016-03-10 | 2016-07-20 | 大连民族大学 | Preparation method of petal and fruit-fermented beverage |
| CN105996030A (en) * | 2016-05-19 | 2016-10-12 | 河南洛阳红牡丹产业研发有限公司 | Method for preparing peony powder |
| CN106213496A (en) * | 2016-07-27 | 2016-12-14 | 廖兴旺 | A kind of gingko ferment fermentation manufacturing technique |
| CN106387870A (en) * | 2016-08-29 | 2017-02-15 | 赵彦军 | Preparation technology of cherry fruit yeast |
| CN107373649A (en) * | 2017-08-18 | 2017-11-24 | 河南酵益生物科技有限公司 | A kind of formula of fresh flower ferment and preparation method thereof |
| CN107874049A (en) * | 2017-09-29 | 2018-04-06 | 钟惠伦 | A kind of rose enzyme drink of biology extraction and preparation method thereof |
| CN111109486A (en) * | 2020-01-14 | 2020-05-08 | 贵州省油料研究所(贵州省香料研究所) | Method for preparing rose vinegar beverage by fermenting black tea fungus |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192872A (en) * | 1997-03-06 | 1998-09-16 | 王福寿 | Fresh-rose-juice drink and preparation method therefor |
| CN102242014A (en) * | 2010-05-11 | 2011-11-16 | 天津帅博科技有限公司 | Extraction technology of fresh rose liquid |
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2012
- 2012-01-06 CN CN2012100029886A patent/CN102551157A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192872A (en) * | 1997-03-06 | 1998-09-16 | 王福寿 | Fresh-rose-juice drink and preparation method therefor |
| CN102242014A (en) * | 2010-05-11 | 2011-11-16 | 天津帅博科技有限公司 | Extraction technology of fresh rose liquid |
Non-Patent Citations (2)
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| 刘茹馥: "玫瑰鲜花酱制作技术", 《农村实用科技信息》 * |
| 吕海芸等: "提取玫瑰精油的研究", 《首都师范大学学报(自然科学版)》 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829250A (en) * | 2014-03-19 | 2014-06-04 | 苏州科大微龙信息技术有限公司 | Enzyme for conditioning irregular menstruation and preparation method thereof |
| CN104643086A (en) * | 2015-03-11 | 2015-05-27 | 山东凤凰生物有限公司 | Preparation method of rose ferment |
| CN104643086B (en) * | 2015-03-11 | 2017-03-22 | 山东凤凰生物有限公司 | Preparation method of rose ferment |
| CN105231164A (en) * | 2015-09-24 | 2016-01-13 | 上海韬鸿化工科技有限公司 | Rose ferment and preparation method thereof |
| CN105767822A (en) * | 2016-03-10 | 2016-07-20 | 大连民族大学 | Preparation method of petal and fruit-fermented beverage |
| CN105996030A (en) * | 2016-05-19 | 2016-10-12 | 河南洛阳红牡丹产业研发有限公司 | Method for preparing peony powder |
| CN106213496A (en) * | 2016-07-27 | 2016-12-14 | 廖兴旺 | A kind of gingko ferment fermentation manufacturing technique |
| CN106387870A (en) * | 2016-08-29 | 2017-02-15 | 赵彦军 | Preparation technology of cherry fruit yeast |
| CN107373649A (en) * | 2017-08-18 | 2017-11-24 | 河南酵益生物科技有限公司 | A kind of formula of fresh flower ferment and preparation method thereof |
| CN107874049A (en) * | 2017-09-29 | 2018-04-06 | 钟惠伦 | A kind of rose enzyme drink of biology extraction and preparation method thereof |
| CN111109486A (en) * | 2020-01-14 | 2020-05-08 | 贵州省油料研究所(贵州省香料研究所) | Method for preparing rose vinegar beverage by fermenting black tea fungus |
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Application publication date: 20120711 |