CN104560603A - Method for preparing roselle flower vinegar - Google Patents
Method for preparing roselle flower vinegar Download PDFInfo
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- CN104560603A CN104560603A CN201410794627.9A CN201410794627A CN104560603A CN 104560603 A CN104560603 A CN 104560603A CN 201410794627 A CN201410794627 A CN 201410794627A CN 104560603 A CN104560603 A CN 104560603A
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- roselle
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses a method for preparing roselle flower vinegar. The roselle flower vinegar is wine red, transparent and clear, has acidic and pure mouth feel and rich roselle flower smell and the total acidity of 3%-5% measured by acetic acid and is vinegar which integrates the nutritional and healthcare functions of roselle flowers and vinegar. The method comprises the following specific steps: juicing the roselle flowers and adding pectinase for carrying out enzymolysis to obtain roselle flower juice; adding a yeast activated liquid into the roselle flower juice and fermenting to obtain roselle flower wine; inoculating the roselle flower wine onto a acetic bacteria seed liquid and fermenting to obtain the roselle flower vinegar; and adding chitosan into the roselle flower vinegar and mixing and carrying out centrifugal separation to obtain the roselle flower vinegar.
Description
Technical field
The present invention relates to a kind of making method of Roselle flower vinegar.
Background technology
Roselle flower, has another name called red sorrel, and beauty is received, it is annual upright herbaceous plant, Dicotyledoneae, original perianth subclass, Malvales, Malvaceae, originate in Africa, be grown on subtropical and tropical zones, at Wilt Pathogens in Lincang, Yuanmou, Yongren, Mu Dian and other places, wherein Lincang Prefecture is maximum main producing region, and all there is distribution in Guangdong, Guangxi, Fujian, Taiwan.Roselle flower, Gao Keda 2 meters, stem lavender, the florescence is between the autumn in summer, and Hua Dan, is born in axil, near without stalk; Bractlet 8 ~ 12, red, meat, lanceolar, long 5 ~ 10 millimeters, wide 2 ~ 3 millimeters, base portion and calyx symphysis; Calyx cup-shaped, lavender, diameter about 1 centimetre, dredge and stung and coarse wool, base portion 1/3 place's symphysis, sliver 5, triangular shape is gradually pointed, long 1 ~ 2 centimetre; Calyx and bractlet meat, taste acid; Brightly yellowish look, inner face base portion scarlet, diameter 6 ~ 7 centimetres.The Hua Weixiang of Roselle flower, taste acid, the nutritions such as rich vitamin C, Williams Elder Twig three glucosides, citric acid; The economic worth of calyx is very high, calyx is Meat, succulence, Roselle flower contains rich in protein, organic acid (as oxalic acid, citric acid and rose of Sharon acid), anthocyanidin, vitamin c, multiple amino acids, a large amount of natural pigments and several mineral materials.Its distinctive biologically active substance and health care composition, fully can be absorbed by human body, there are vessel softening, reducing blood-fat, reduce the effect of cholesterol, promote that blood is smooth, Antialcoholic liver-protecting, alleviating fatigue simultaneously, add enthusiasm to people, also can treat the illness such as heart and neuropathy, hypertension, arteriosclerosis.The utilization of present people to Roselle flower is mainly used as medicine, or making beverage, fewer as the utilization of snackfoods is developed, how Roselle flower is made into food that people like, taste uniqueness, meeting people's demand, is our problem to be solved.
Summary of the invention
The object of the invention is to overcome above-mentioned existing existing problems, provide a kind of nutritious, the making method of the Roselle flower vinegar of unique flavor.
The technical solution used in the present invention: a kind of making method of Roselle flower vinegar, it comprises the steps:
(1) preparation of Rose tomato juice:
1. the screening of raw material: August ~ October Roselle flower adolescence, in afternoon collect Roselle flower flower, pluck bennet, leave and take calyx;
2. clean: with distilled water cleaning 3 ~ 5 times, drain water;
3. broken juice: Roselle flower be cut into small pieces, squeezes the juice the different Vc sodium mixing of 1000g Roselle flower, 500g water and Roselle flower quality 1%, obtains Roselle flower juice;
4. pectinase treatment: the pH value regulating Roselle flower juice with sodium bicarbonate is 6.0 ~ 6.5, adds polygalacturonase by the amount of Roselle flower quality 0.1% ~ 0.5%; Under DEG C condition of temperature 50 C ~ 60, enzymolysis 40min ~ 60min, temperature 95 DEG C is gone out after enzyme 1min, obtains Roselle flower juice by 200 order filtered through gauze;
(2) fermentation of Roselle Calyx dinner party with singsong girls in attendance is standby:
In 1L Roselle flower juice, add the glucose of Roselle flower quality 10% ~ 15%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixing juice of 50ml, access 2ml yeast activated liquid, temperature is 26 ~ 28 DEG C, standing for fermentation 3 ~ 5d, obtained Roselle Calyx dinner party with singsong girls in attendance, and the alcoholic strength of described Roselle Calyx dinner party with singsong girls in attendance is 6% ~ 8%;
(3) fermentation of Roselle flower vinegar is standby:
By Roselle Calyx dinner party with singsong girls in attendance sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of Roselle Calyx dinner party with singsong girls in attendance volume 5%, under temperature 28 ~ 32 DEG C, rotating speed 160rpm condition, cultivation and fermentation 3d ~ 5d, obtained Roselle flower vinegar; Containing a little precipitation in described Roselle flower vinegar, with the total acidity of acetometer for 3% ~ 5%;
(4) Roselle flower vinegar clarification:
By described Roselle flower vinegar, the chitosan adding Roselle flower vinegar massfraction 2% stirs clarification 2min, centrifugal 5min under rotating speed 1000rpm condition, discards precipitation, gets supernatant liquor, temperature 75 DEG C of pasteurize 30min are Roselle flower vinegar, described Roselle flower vinegar is burgundy, transparent clear, mouthfeel acid alcohol, there is strong Roselle flower taste, with the total acidity of acetometer for 3% ~ 5%.
Preferentially, the enzyme activity of the 4. polygalacturonase described in pectinase treatment of described step (1) is 30000u/g.
Preferentially, the yeast activated liquid in described step (2) is mixed by 20g yeast powder and 100ml sterilized water, and temperature 30 DEG C activation 30min obtains.
Preferentially, it is characterized in that: described in described step (3), acetic bacteria seed liquor is that acetic bacteria is accessed seed culture medium, under temperature 30 DEG C, rotating speed 160rpm condition, cultivation and fermentation 2d obtains; Described seed culture medium is made up of the material of following weight proportion: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L (3%) of concentration 95%.
Roselle flower contains abundant VITAMIN, amino acid, polysaccharide, Mierocrystalline cellulose, several mineral materials and trace element, meet the condition of distillery yeast and acetic bacteria growth, but because the sugar of Roselle flower own cannot meet zymamsis desired sugars amount, therefore in the zymamsis stage, the glucose of 10%15% is added to Roselle flower slurry, make its fermentation alcohol output meet alcohol amount needed for later stage acetic fermentation; On the other hand, in the acetic fermentation stage, due to ethanol content higher (6% ~ 8%) in the Roselle Calyx dinner party with singsong girls in attendance that zymamsis in early stage obtains, later stage acetic fermentation total acidity can reach 3% ~ 5%.
The present invention adopts compound pectinase process Roselle flower to starch, and obtains the slurries that viscosity is little, is conducive to the carrying out of later stage alcohol and acetic fermentation;
The present invention adopts liquid alcohol and acetic fermentation two-step process fermentation for Roselle flower seasoned vinegar, only carries out tune pol in fermenting process, and obtained Roselle flower seasoned vinegar is pure liquid state fermentation product;
Beneficial effect of the present invention is presented as that the present invention uses Roselle flower as main raw material first, in whole fermenting process except interpolation glucose, without the need to adding other materials such as alcohol, maintain the nutritive substance of Roselle flower in Roselle flower vinegar itself and strong Roselle flower taste.The nourishing function of vinegar and the abundant nutrition of Roselle flower are combined closely by the Roselle flower seasoned vinegar that the present invention obtains, and are rich in other nutritive substances such as multivitamin, mineral substance, are the liquid state fermentation type nutritious flavouring vinegar integrating nutrition and health care.Roselle flower vinegar seasonings has enriched the product form of Roselle flower, especially can effectively reduce the fresh flower that causes of flower preservation difficulty in the good harvest phase to rot waste rate, short, that fermentation efficiency the is high liquid-state fermentation technology of fermentation period is adopted to enhance productivity, in addition Roselle flower vinegar seasonings also improves the value of Roselle flower, has expanded the processing and utilization field of Roselle flower.
Embodiment
Below in conjunction with embodiment, the present invention will be further described:
The explanation in the raw materials used source of following examples:
Yeast powder, is purchased from Angel Yeast Co., Ltd;
Different Vc sodium (food grade), is purchased from Henan hundred million specialization chemical product company limited;
Sodium bicarbonate (food grade), is purchased from Hailian Bittern Chemical Co., Ltd.;
The enzyme activity of polygalacturonase (food grade) is 30000u/g, is purchased from Pangbo Bioengineering Co Ltd, Nanning;
Glucose (food grade), is purchased from Xiwang Pharmaceutical Co., Ltd..
Embodiment 1:
The concrete operation step of preparation Roselle flower vinegar is as follows:
(1) preparation of Roselle flower juice:
1. the screening of raw material: August ~ October Roselle flower adolescence, in afternoon collect Roselle flower flower, pluck bennet, leave and take calyx;
2. clean: clean with distilled water;
3. broken juice: Roselle flower be cut into small pieces, squeezes the juice the different Vc sodium mixing of 1000g Roselle flower, 500g water and Roselle flower quality 1%, obtains Roselle flower juice;
4. pectinase treatment: the pH value regulating Roselle flower juice with sodium bicarbonate is 6.0, adds by the amount of Roselle flower quality 0.1% polygalacturonase that enzyme activity is 30000u/g; Under temperature 50 C condition, enzymolysis 40min, temperature 95 DEG C is gone out after enzyme 1min, obtains Roselle flower juice by 200 order filtered through gauze;
(2) fermentation of Roselle Calyx dinner party with singsong girls in attendance is standby:
In 1L Roselle flower juice, add the glucose of Roselle flower quality 10%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixing juice of 50ml, access 2ml yeast activated liquid, temperature is 28 DEG C, standing for fermentation 3d, obtained Roselle Calyx dinner party with singsong girls in attendance, and the alcoholic strength of described Roselle Calyx dinner party with singsong girls in attendance is 6%;
Wherein yeast activated liquid is mixed by 20g Angel Yeast powder and 100ml sterilized water, and temperature 30 DEG C activation 30min obtains;
(3) fermentation of Roselle flower vinegar is standby:
By Roselle Calyx dinner party with singsong girls in attendance sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of Roselle Calyx dinner party with singsong girls in attendance volume 5%, at temperature 28 DEG C, rotating speed 160rpm cultivation and fermentation 3d, obtained Roselle flower vinegar contains a little precipitation, and total acidity (with acetometer) is 3%;
Wherein seed culture medium adopts: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L (3%) of concentration 95%; Acetic bacteria seed liquid and preparation method thereof is: seed culture medium divides puts into triangular flask 20ml/100ml, 105 DEG C of sterilizing 5min, a ring acetic bacteria AS1.41 is inoculated in triangular flask with transfering loop, the edible ethanol 30ml/L (3%) of concentration 95% is added, temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 2d during inoculation;
(4) Roselle flower vinegar clarification:
By above-mentioned fermentation for Roselle flower vinegar, the chitosan adding Roselle flower vinegar massfraction 2% stirs clarification 2min, the centrifugal 5min of 1000rpm, discards precipitation, gets supernatant liquor bottling, 75 DEG C of pasteurize 30min are Roselle flower vinegar, this product is burgundy, transparent clear, mouthfeel acid alcohol, have strong Roselle flower taste, total acidity (with acetometer) is 3%.
Embodiment 2:
The concrete operation step of preparation Roselle flower vinegar is as follows:
(1) preparation of Roselle flower juice:
1. the screening of raw material: August ~ October Roselle flower adolescence, in afternoon collect Roselle flower flower, pluck bennet, leave and take calyx;
2. clean: clean with distilled water;
3. broken juice: Roselle flower be cut into small pieces, squeezes the juice the different Vc sodium mixing of 1000g Roselle flower, 500g water and Roselle flower quality 1%, obtains Roselle flower juice;
4. pectinase treatment: the pH value regulating Roselle flower juice with sodium bicarbonate is 6.2, adds by the amount of Roselle flower quality 0.3% polygalacturonase that enzyme activity is 30000u/g; Under temperature 55 DEG C of conditions, enzymolysis 50min, temperature 95 DEG C is gone out after enzyme 1min, obtains Roselle flower juice by 200 order filtered through gauze;
(2) fermentation of Roselle Calyx dinner party with singsong girls in attendance is standby:
In 1L Roselle flower juice, add the glucose of Roselle flower quality 12%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixing juice of 50ml, access 2ml yeast activated liquid, temperature is 26 DEG C, standing for fermentation 7d, obtained Roselle Calyx dinner party with singsong girls in attendance, and the alcoholic strength of described Roselle Calyx dinner party with singsong girls in attendance is 7%; Wherein yeast activated liquid is mixed by 20g Angel Yeast powder and 100ml sterilized water, and temperature 30 DEG C activation 30min obtains.
(3) fermentation of Roselle flower vinegar is standby:
By Roselle Calyx dinner party with singsong girls in attendance sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of Roselle Calyx dinner party with singsong girls in attendance volume 5%, at temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 4d, obtained Roselle flower vinegar contains a little precipitation, and total acidity (with acetometer) is 4%;
Wherein seed culture medium adopts: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L (3%) of concentration 95%; Acetic bacteria seed liquid and preparation method thereof is: seed culture medium divides puts into triangular flask 20ml/100ml, 105 DEG C of sterilizing 5min, a ring acetic bacteria AS1.41 is inoculated in triangular flask with transfering loop, the edible ethanol 30ml/L (3%) of concentration 95% is added, temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 2d during inoculation;
(4) Roselle flower vinegar clarification:
By above-mentioned fermentation for Roselle flower vinegar, the chitosan adding Roselle flower vinegar massfraction 2% stirs clarification 2min, the centrifugal 5min of 1000rpm, discards precipitation, gets supernatant liquor bottling, 75 DEG C of pasteurize 30min are Roselle flower vinegar, this Roselle flower vinegar is burgundy, transparent clear, mouthfeel acid alcohol, have strong Roselle flower taste, total acidity (with acetometer) is 4%.
Embodiment 3:
The concrete operation step of preparation Roselle flower vinegar is as follows:
(1) preparation of Roselle flower juice:
1. the screening of raw material: August ~ October Roselle flower adolescence, in afternoon collect Roselle flower flower, pluck bennet, leave and take calyx;
2. clean: clean with distilled water;
3. broken juice: Roselle flower be cut into small pieces, squeezes the juice the different Vc sodium mixing of 1000g Roselle flower, 500g water and Roselle flower quality 1%, obtains Roselle flower juice;
4. pectinase treatment: the pH value regulating Roselle flower juice with sodium bicarbonate is 6.0, adds by the amount of Roselle flower quality 0.5% polygalacturonase that enzyme activity is 30000u/g; Under temperature 60 C condition, enzymolysis 60min, temperature 95 DEG C is gone out after enzyme 1min, obtains Roselle flower juice by 200 order filtered through gauze;
(2) fermentation of Roselle Calyx dinner party with singsong girls in attendance is standby:
In 1L Roselle flower juice, add the glucose of Roselle flower quality 8%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixing juice of 50ml, access 2ml yeast activated liquid, temperature is 28 DEG C, standing for fermentation 5d, obtained Roselle Calyx dinner party with singsong girls in attendance, and the alcoholic strength of described Roselle Calyx dinner party with singsong girls in attendance is 8%; Wherein yeast activated liquid is mixed by 20g Angel Yeast powder and 100ml sterilized water, and temperature 30 DEG C activation 30min obtains;
(3) fermentation of Roselle flower vinegar is standby:
By Roselle Calyx dinner party with singsong girls in attendance sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of Roselle Calyx dinner party with singsong girls in attendance volume 5%, at temperature 32 DEG C, rotating speed 160rpm cultivation and fermentation 5d, obtained Roselle flower vinegar contains a little precipitation, and total acidity (with acetometer) is 5%; Wherein seed culture medium adopts: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L (3%) of concentration 95%; Acetic bacteria seed liquid and preparation method thereof is: seed culture medium divides puts into triangular flask 20ml/100ml, 105 DEG C of sterilizing 5min, a ring acetic bacteria AS1.41 is inoculated in triangular flask with transfering loop, the edible ethanol 30ml/L (3%) of concentration 95% is added, temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 2d during inoculation;
(4) Roselle flower vinegar clarification:
By above-mentioned fermentation for Roselle flower vinegar, the chitosan adding Roselle flower vinegar massfraction 2% stirs clarification 2min, the centrifugal 5min of 1000rpm, discards precipitation, gets supernatant liquor bottling, 75 DEG C of pasteurize 30min are Roselle flower vinegar, this Roselle flower vinegar is burgundy, transparent clear, mouthfeel acid alcohol, have strong Roselle flower taste, total acidity (with acetometer) is 5%.
The present invention is not limited to above-described embodiment; the foregoing is only preferred embodiment of the present invention; not in order to limit the present invention; all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a making method for Roselle flower vinegar, is characterized in that: comprise the following steps:
(1) preparation of Rose tomato juice:
1. the screening of raw material: August ~ October Roselle flower adolescence, in afternoon collect Roselle flower flower, pluck bennet, leave and take calyx,
2. clean: with distilled water cleaning 3 ~ 5 times, drain water;
3. broken juice: Roselle flower be cut into small pieces, squeezes the juice the different Vc sodium mixing of 1000g Roselle flower, 500g water and Roselle flower quality 1%, obtains Roselle flower juice;
4. pectinase treatment: the pH value regulating Roselle flower juice with sodium bicarbonate is 6.0 ~ 6.5, adds polygalacturonase by the amount of Roselle flower quality 0.1% ~ 0.5%; Under DEG C condition of temperature 50 C ~ 60, enzymolysis 40min ~ 60min, temperature 95 DEG C is gone out after enzyme 1min, obtains Roselle flower juice by 200 order filtered through gauze;
(2) fermentation of Roselle Calyx dinner party with singsong girls in attendance is standby:
In 1L Roselle flower juice, add the glucose of Roselle flower quality 10% ~ 15%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixing juice of 50ml, access 2ml yeast activated liquid, temperature is 26 ~ 28 DEG C, standing for fermentation 3 ~ 5d, obtained Roselle Calyx dinner party with singsong girls in attendance, and the alcoholic strength of described Roselle Calyx dinner party with singsong girls in attendance is 6% ~ 8%;
(3) fermentation of Roselle flower vinegar is standby:
By Roselle Calyx dinner party with singsong girls in attendance sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of Roselle Calyx dinner party with singsong girls in attendance volume 5%, under temperature 28 ~ 32 DEG C, rotating speed 160rpm condition, cultivation and fermentation 3d ~ 5d, obtained Roselle flower vinegar; Containing a little precipitation in described Roselle flower vinegar, with the total acidity of acetometer for 3% ~ 5%;
(4) Roselle flower vinegar clarification:
By described Roselle flower vinegar, the chitosan adding Roselle flower vinegar massfraction 2% stirs clarification 2min, centrifugal 5min under rotating speed 1000rpm condition, discards precipitation, gets supernatant liquor, temperature 75 DEG C of pasteurize 30min are Roselle flower vinegar, described Roselle flower vinegar is burgundy, transparent clear, mouthfeel acid alcohol, there is strong Roselle flower taste, with the total acidity of acetometer for 3% ~ 5%.
2. the making method of a kind of Roselle flower vinegar according to claim 1, is characterized in that: the enzyme activity of the 4. polygalacturonase described in pectinase treatment of described step (1) is 30000u/g.
3. the making method of a kind of Roselle flower vinegar according to claim 1, is characterized in that: the yeast activated liquid in described step (2) is mixed by 20g yeast powder and 100ml sterilized water, and temperature 30 DEG C activation 30min obtains.
4. the making method of a kind of Roselle flower vinegar according to claim 1, it is characterized in that: described in described step (3), acetic bacteria seed liquor is that acetic bacteria is accessed seed culture medium, under temperature 30 DEG C, rotating speed 160rpm condition, cultivation and fermentation 2d obtains; Described seed culture medium is made up of the material of following weight proportion: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L (3%) of concentration 95%.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104893949A (en) * | 2015-05-06 | 2015-09-09 | 广西大学 | Method for producing rose vinegar |
| CN106360701A (en) * | 2016-10-14 | 2017-02-01 | 广东盆地号生物产业有限公司 | Roselle enzyme and preparing method thereof |
| CN106360222A (en) * | 2016-09-15 | 2017-02-01 | 天津替代医学科技股份有限公司 | Roselle vinegar beverage with hangover-alleviating health care effect and preparation method thereof |
| CN107410486A (en) * | 2017-06-27 | 2017-12-01 | 合肥工业大学 | A kind of preparation method of hypoglycemic roselle acidified milk |
| WO2018095119A1 (en) * | 2016-11-23 | 2018-05-31 | 牛宝芬 | Method for preparing compound pineapple and roselle fruit vinegar |
| CN113842341A (en) * | 2021-09-02 | 2021-12-28 | 广州环亚化妆品科技有限公司 | Roselle fermentation product and preparation method and application thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104893949A (en) * | 2015-05-06 | 2015-09-09 | 广西大学 | Method for producing rose vinegar |
| CN106360222A (en) * | 2016-09-15 | 2017-02-01 | 天津替代医学科技股份有限公司 | Roselle vinegar beverage with hangover-alleviating health care effect and preparation method thereof |
| CN106360701A (en) * | 2016-10-14 | 2017-02-01 | 广东盆地号生物产业有限公司 | Roselle enzyme and preparing method thereof |
| WO2018095119A1 (en) * | 2016-11-23 | 2018-05-31 | 牛宝芬 | Method for preparing compound pineapple and roselle fruit vinegar |
| CN107410486A (en) * | 2017-06-27 | 2017-12-01 | 合肥工业大学 | A kind of preparation method of hypoglycemic roselle acidified milk |
| CN113842341A (en) * | 2021-09-02 | 2021-12-28 | 广州环亚化妆品科技有限公司 | Roselle fermentation product and preparation method and application thereof |
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Application publication date: 20150429 |