CN104694369A - Rose vinegar and rose fruit vinegar - Google Patents
Rose vinegar and rose fruit vinegar Download PDFInfo
- Publication number
- CN104694369A CN104694369A CN201510132718.0A CN201510132718A CN104694369A CN 104694369 A CN104694369 A CN 104694369A CN 201510132718 A CN201510132718 A CN 201510132718A CN 104694369 A CN104694369 A CN 104694369A
- Authority
- CN
- China
- Prior art keywords
- rose
- vinegar
- roseleaf
- rock sugar
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses rose vinegar and rose fruit vinegar, and belongs to the technical field of food flower processing. The rose vinegar is mainly prepared by fermenting of rose leaves, crystal sugar and rice vinegar. The technological steps for manufacturing the rose vinegar comprise the followings: (1) fermenting, (2) filtering, (3) aging, (4) concocting and (5) packaging and sterilizing. The rose fruit vinegar is mainly prepared by fermenting of rose leaves, fruit flesh particles, crystal sugar and rice vinegar, wherein the fruit flesh particles are one of pomegranate seeds, mulberries, strawberries and blueberries. The invention further discloses a manufacturing method of rose jam, the rose leaves, the crystal sugar and a honey raw material which are obtained after fermentation of the rose vinegar are taken, and the rose jam is prepared after burdening, fermenting, canning and sterilizing are carried out. The rose vinegar and the rose fruit vinegar have the advantages that the nutrition is rich, the color, the lustre and the taste are good, the rose fragrance is strong, the body is clear, and the safe edibility is high.
Description
Technical field
The present invention relates to flowers food processing technology field, be specifically related to a kind of Rose vinegar and Rose fruit vinegar.
Background technology
Rose (
rosa rugosa Thumb), the perennial evergreen of Rosaceae rose or fallen leaves property shrub.Roseleaf is slightly acidic, containing abundant anthocyanidin, Polyphenols, volatility grease, flavonoid, polysaccharose substance, organic acid, and tannin, VITAMIN, alkaloid, linolic acid, amino acid, food fibre, trace element etc., there is very high nutritive value and pharmaceutical use.
Rose is bright-colored, containing abundant anthocyanidin, belong to the flavonoid class in phenolic compound, it is the protective foods functional component of China's official approval, polyphenolic compound is a kind of important antioxidant, and its phenolic hydroxyl group has very strong reductibility, has anti-oxidant activity, can effective scavenging free radicals composition, preventing cancer; Strengthen blood vessel elasticity, improve the recycle system, protect cardiovascular and central nervous system; Strengthen the slickness of skin, improving water flood, has effect of beautifying face and moistering lotion; Prevention laser high myopia and detachment of retina, promote eyesight; Inflammation-inhibiting and allergy, improve the snappiness in joint.Anthocyanidin is as a kind of safe natural pigment with special efficacy simultaneously, plays an important role in foodstuff additive.Therefore, Rose is widely used in makeup, food and pharmaceutical industries field in recent years.
According to rose anthocyanidin stability study data, anthocyanidin is also known as cyanidin(e), belong to water-soluble natural pigment, color can be changed along with acid-base condition, take on a red color in acid condition, in the basic conditions in blue, its shade and being proportionate property of anthocyanidin content, pattern makes a variation the change that mainly both anthocyanidin and quercetin produce, and affect factor mainly temperature, pH, the illumination etc. of Rose anthocyanidin stability, wherein illumination is minimum to anthocyanidin stability influence; In acid condition, temperature is lower, and anhydride cyanine element is more stable.
Vinegar, except being seasonings indispensable on dining table, is also the reinforcer of nutrition, has adjustment physique, digestive effect.Under the agitation pursuing health diet, vinegar drink is approved by popular.According to the manufacturing processed of vinegar, can be divided into make vinegar, synthetic vinegar, mixing vinegar and brewed vinegar, wherein brewed vinegar adds the food materials such as fruit, flowers and plants with making vinegar with certain proportion, filters bottling, make the brewed vinegar of various taste after brewed for some time.According to Analysis of Nutritional and the anthocyanidin stability study of Rose, Rose is made into " the flower vinegar " of sweet profit health, remain beauty functions and nutritive value, the pharmaceutical use of Rose, also remain Rose chromatic colour and strong fragrance simultaneously, without adding the chemical compositions such as any spices, sanitas, pigment, bright in colour, the fragrance of flowers is strong, sweet mouthfeel, can according to individual taste modulation drink, all-ages.
Current some Rose vinegar on the market, use some foodstuff additive in making processes, making method is improper, in brown or red-brown on the Rose vinegar sense organ produced, not good enough in quality, and mouthfeel has astringent taste, and entrance is not aromatic, safe edible is low.
Summary of the invention
For prior art above shortcomings, the object of the present invention is to provide a kind of nutritious, color and luster and mouthfeel is good, Rose Essentielle is strong, figure's clarification, safe edible are high Rose vinegar and Rose fruit vinegar.
For achieving the above object, the present invention adopts following technical proposals: a kind of Rose vinegar, and be made after fermentation primarily of roseleaf, rock sugar and rice vinegar, this Rose vinegar is obtained by following processing step:
(1) ferment: first roseleaf is put into fermentor tank, layer overlay rock sugar on roseleaf, pour rice vinegar into again, the weight ratio of raw material is roseleaf: rock sugar: rice vinegar=5:2:5, fermentor tank raw material volumetric void fraction is 70%, fermentor tank is lucifuge spontaneous fermentation 50-65 days in proving room, and the magma rice fermentation vinegar of total acid >=3.50g/100mL selected by described rice vinegar;
(2) filter: open fermentor tank, filtering fermentating liquid, taken out by the roseleaf after fermentation, the roseleaf after fermentation is used for making rose paste;
(3) ageing: add rock sugar and salt in fermented liquid after filtration, continues ageing 90 days in proving room, obtained Rose vinegar magma after filtering, and the consumption of rock sugar is the 1-3% of fermented liquid weight, and the consumption of salt is the 1-3% of fermented liquid weight;
(4) modulate: by Rose vinegar magma rock sugar and tap water allotment, the weight ratio of allotment is Rose vinegar magma: rock sugar: tap water=5:2:5;
(5) packaging and sterilizing: by the Rose vinegar bottling after modulation, 60 DEG C of sterilizing 15min, obtained finished product.
The invention also discloses a kind of making method of rose paste, comprise following processing step:
A prepares burden: get the roseleaf after fermentation and rock sugar, honey, load in fermentor tank according to the mode of one deck rose one deck honey, until be filled to fermentor tank 70% volume place, then seal after adding rock sugar, the weight ratio of batching is roseleaf after fermentation: rock sugar: honey=10:1:4;
B fermentation: fermentor tank is put into proving room lucifuge spontaneous fermentation 90 days, obtained rose paste;
Canned and the sterilizing of C: after rose paste is bottled, 60 DEG C of sterilizing 15min, obtained finished product.
Roseleaf of the present invention is fresh roseleaf or rose dry petal.
The treatment process of rose dry petal of the present invention is cold drying, after the fresh roseleaf being about to pluck removes outer 2 ~ 5 breakages, small holes caused by worms petal, take all the other petals and put into bamboo plaque tiling one deck, bamboo plaque is put into kiln, control temperature 4 ~ 10 DEG C, dry 3 days of low-temperature aeration, makes roseleaf water ratio≤10%.
The invention also discloses a kind of Rose fruit vinegar, be made after fermentation primarily of roseleaf, the flesh of fruits, rock sugar and rice vinegar, it is characterized in that: this Rose fruit vinegar is obtained by following processing step:
(1) ferment: first roseleaf is put into fermentor tank, layer overlay the flesh of fruits on roseleaf, repave last layer rock sugar, then rice vinegar is poured into, the weight ratio of raw material is roseleaf: the flesh of fruits: rock sugar: rice vinegar=5:5:2:5, fermentor tank raw material volumetric void fraction is 70%, and fermentor tank is lucifuge spontaneous fermentation 50-65 days in proving room, and the magma rice fermentation vinegar of total acid >=3.50g/100mL selected by described rice vinegar;
(2) filter: open fermentor tank, filtering fermentating liquid, the roseleaf after fermentation and the flesh of fruits are taken out, the roseleaf after fermentation is used for making rose paste;
(3) ageing: add rock sugar and salt in fermented liquid after filtration, in proving room relaying supervention ferment 90 days, obtained Rose fruit vinegar magma after filtering, the consumption of rock sugar is the 1-3% of fermented liquid weight, salt consumption be the 1-3% of fermented liquid weight;
(4) modulate: by Rose fruit vinegar magma rock sugar and tap water allotment, the weight ratio of allotment is Rose fruit vinegar magma: rock sugar: tap water=5:2:5;
(5) packaging and sterilizing: by the Rose fruit vinegar bottling after modulation, 60 DEG C of sterilizing 15min, obtained finished product.
The flesh of fruits of the present invention is the one in Semen Granati, mulberries, strawberry, blueberry.
Compared with prior art, the beneficial effect that the present invention has has:
1, because the present invention adopts the magma rice fermentation vinegar of total acid >=3.50g/100mL, stripping Rose organic substance concentration is high, nutritious, and particularly anthocyanidin cellulose content is high, stable in properties, makes the Rose vinegar quality that obtains more stable; And after being fermented by rice vinegar, overcome the distinctive astringent taste of Rose, make that Rose vinegar mouthfeel is good, color and luster is good.
2, due to the present invention by raw materials such as roseleaf, rock sugar, rice vinegar and salt through scientific compatibility, and by fermentation with ageing twice lengthy fermentation after, make that the finished product mouthfeel that obtains is more aromatic, Rose Essentielle is stronger and color and luster is better.Simultaneously after lengthy fermentation and precipitation, make the finished product figure clarification obtained, no suspended substance and impurity.
3, the present invention adopts the roseleaf after rice vinegar fermentation to make rose paste, because roseleaf is after soaking in rice vinegar for some time, petal slant acidity, the anhydride cyanine element in petal is stable, avoids fresh flower lobe and does the rose paste bad phenomenon such as redness is taken off during the fermentation, petal is partially black; After soaking in rice vinegar petal, color is light rose, and color is delicate and charming, and the color and luster being different from traditional rose paste is obscure, in black or brown etc.; Rose paste gives off a strong fragrance, fragrant with the distinctive vinegar of rice vinegar; Roseleaf astringent taste is removed, sweet mouthfeel, all-ages, is applicable to long-term edible, is different from the sweet greasy mouthfeel of traditional rose paste.
4, the present invention does not add the chemical compositions such as any pigment, acidic flavoring agent, sweeting agent, sanitas in making processes, is pure natural food, therefore improves the security of food.
Accompanying drawing explanation
Fig. 1 is the fabrication processing figure of the Rose vinegar described in the embodiment of the present invention 1.
Fig. 2 is the fabrication processing figure of the Rose vinegar described in the embodiment of the present invention 2.
Fig. 3 is the fabrication processing figure of the Rose fruit vinegar described in the embodiment of the present invention 3.
Fig. 4 is the fabrication processing figure of rose paste described in the embodiment of the present invention 6.
Embodiment
Embodiment 1
A making method for Rose vinegar, is be made after fermentation by rose dry petal, rock sugar, rice vinegar and salt, it is characterized in that: this Rose vinegar is obtained by following processing step:
(1) collection of roseleaf: gather fresh Rose, the standard of plucking of flower adopts the Flowering index 3 ~ 5 in cut rose flower harvesting standard, and petal is bright in colour, mouthfeel is fresh and tender, give off a strong fragrance;
(2) process of roseleaf: the roseleaf plucked is removed outer 2 ~ 5 petals such as breakage, small holes caused by worms, takes all the other petals and put into bamboo plaque, tiling one deck.Bamboo plaque is put into kiln, control temperature 10 DEG C, dry 3 days of low-temperature aeration, petal shrinks, and bright in colour, water content is about 10%;
(3) selection of rice vinegar is soaked: select the liquid state fermentation of operative norm GB18187-2000 alcohol, the magma rice fermentation vinegar of total acid >=3.50g/100mL, this vinegar is for making colored vinegar and fruit vinegar, taste good;
(4) ferment: first roseleaf is put into fermentor tank, layer overlay rock sugar on roseleaf, then pour rice vinegar into, the weight ratio of raw material is roseleaf: rock sugar: rice vinegar=5:2:5, fermentor tank Raw volumetric void fraction 70%, fermentor tank lucifuge spontaneous fermentation 55 days in proving room;
(5) filter: open fermentor tank, filtering fermentating liquid, taken out by the roseleaf after fermentation, the roseleaf after fermentation is used for making sour-sweet rose paste;
(6) ageing: add rock sugar and salt in fermented liquid after filtration, continues ageing 90 days in proving room, obtained Rose vinegar magma after filtering, and the consumption of rock sugar is 2% of fermented liquid weight, and the consumption of salt is 2% of fermented liquid weight;
(7) modulate: by Rose vinegar magma rock sugar and tap water allotment, the weight ratio of allotment is Rose vinegar magma: rock sugar: tap water=5:2:5;
(8) packaging and sterilizing: by the Rose vinegar bottling after modulation, 60 DEG C of sterilizing 15min, obtained finished product.
The rare colored vinegar color and luster dark red that the present embodiment is obtained is glossy; Rose Essentielle is strong, has the distinctive fragrance of rice vinegar; Sweet mouthfeel, not puckery, free from extraneous odour, mild and mellow; Figure clarifies, inclusion-free, no suspended substance.Total acid is 2.50g/100mL, and reducing sugar (with glucose meter) is 1.00g/100mL.
Embodiment 2
A making method for Rose vinegar, be made after fermentation by fresh rose flower lobe, rock sugar, rice vinegar and salt, its making method is with embodiment 1, and just fresh rose flower lobe does not need cryodrying process.
The rare colored vinegar color and luster scarlet that the present embodiment is obtained, glossy; Rose Essentielle is strong, has the distinctive fragrance of rice vinegar; Sweet mouthfeel, not puckery, free from extraneous odour, mild and mellow; Figure clarifies, inclusion-free, no suspended substance.Total acid is 2.40g/100mL, and reducing sugar (with glucose meter) is 1.02g/100mL.
Embodiment 3
A kind of Rose fruit vinegar, is be made after fermentation by roseleaf, Semen Granati, rock sugar and rice vinegar, it is characterized in that: this Rose fruit vinegar is obtained by following processing step:
(1) ferment: first roseleaf is put into fermentor tank, layer overlay Semen Granati above roseleaf, repave last layer rock sugar, then rice vinegar is poured into, the weight ratio of raw material is roseleaf: Semen Granati: rock sugar: rice vinegar=5:5:2:5, fermentor tank raw material volumetric void fraction 70%, fermentor tank lucifuge spontaneous fermentation 65 days in proving room, described rice vinegar selects total acid to be the magma rice fermentation vinegar of 3.5g/100mL; Roseleaf used can select rose dry petal or fresh rose flower lobe.Described Semen Granati obtains from fresh pomegranate, selects full, the glossiness fresh pomegranate of crust, rinsed well by pomegranate, from pomegranate top cut-away, takes out Semen Granati, remove the film that Semen Granati is adhered, for subsequent use.
(2) filter: open fermentor tank, filtering fermentating liquid, the roseleaf after fermentation and Semen Granati are taken out, the roseleaf after fermentation is used for making sour-sweet rose paste;
(3) ageing: add rock sugar and salt in fermented liquid after filtration, in proving room relaying supervention ferment 90 days, obtained Rose fruit vinegar magma after filtering, the consumption of rock sugar is 1% of fermented liquid weight, salt consumption be 1% of fermented liquid weight;
(4) modulate: by Rose fruit vinegar magma rock sugar and tap water allotment, the weight percent of allotment is Rose fruit vinegar magma: rock sugar: tap water=5:2:5;
(5) packaging and sterilizing: by the Rose fruit vinegar bottling after modulation, 60 DEG C of sterilizing 15min, obtained finished product.
The Rose fruit vinegar color and luster scarlet that the present embodiment is obtained, glossy; Rose Essentielle is strong, has the distinctive fragrance of rice vinegar; Sweet mouthfeel, not puckery, free from extraneous odour, mild and mellow; Figure clarifies, inclusion-free, no suspended substance.Total acid is 2.55g/100mL, and reducing sugar (with glucose meter) is 1.06g/100mL.
Embodiment 4
The flesh of fruits in the present embodiment selects mulberries.Select fresh, ripe mulberries, clean up, dry, choose foreign material and damaged mulberries, for subsequent use.All the other are with embodiment 3.
Embodiment 5
The flesh of fruits in the present embodiment selects strawberry or blueberry.Select bright in colour, glossiness fresh strawberry, strawberry is cleaned up, dries, pluck strawberry base of fruit, note not staving strawberry epidermis, for subsequent use.Select fruit surface to be livid purple look, with the fresh blueberry of bloom, blueberry is cleaned up, dries, for subsequent use.All the other are with embodiment 3.
Embodiment 6
A making method for rose paste, the method comprises following processing step:
(1) roseleaf after the fermentation of the 2nd step in the 5th step, example 3 in example 1 being taken out, is used for making sour-sweet rose paste.After roseleaf adds rice vinegar fermentation, petal is bright-colored, in light rose, more of light color than fresh flower lobe; Sweet mouthfeel, does not have astringent taste.
(2) prepare burden: get the roseleaf after fermentation and rock sugar, honey, load in fermentor tank according to the mode of one deck rose one deck honey, until be filled to fermentor tank 70% volume place, then seal after adding rock sugar, the weight ratio of batching is roseleaf: rock sugar: honey=10:1:4;
(3) ferment: fermentor tank is put into proving room lucifuge spontaneous fermentation 90 days, obtained rose paste;
(4) canned and sterilizing: after rose paste is bottled, 60 DEG C of sterilizing 15min, obtained finished product.
The rose paste lovely luster that the present embodiment is obtained, in rose, Rose Essentielle is strong, sweet and sour taste.
Claims (6)
1. a Rose vinegar, is made primarily of roseleaf, rock sugar and rice vinegar, it is characterized in that: this Rose vinegar is obtained by following processing step after fermentation:
(1) ferment: first roseleaf is put into fermentor tank, layer overlay rock sugar on roseleaf, pour rice vinegar into again, the weight ratio of raw material is roseleaf: rock sugar: rice vinegar=5:2:5, fermentor tank raw material volumetric void fraction is 70%, fermentor tank is lucifuge spontaneous fermentation 50-65 days in proving room, and the magma rice fermentation vinegar of total acid >=3.50g/100mL selected by described rice vinegar;
(2) filter: open fermentor tank, filtering fermentating liquid, taken out by the roseleaf after fermentation, the roseleaf after fermentation is used for making rose paste;
(3) ageing: add rock sugar and salt in fermented liquid after filtration, continues ageing 90 days in proving room, obtained Rose vinegar magma after filtering, and the consumption of rock sugar is the 1-3% of fermented liquid weight, and the consumption of salt is the 1-3% of fermented liquid weight;
(4) modulate: by Rose vinegar magma rock sugar and tap water allotment, the weight ratio of allotment is Rose vinegar magma: rock sugar: tap water=5:2:5;
(5) packaging and sterilizing: by the Rose vinegar bottling after modulation, 60 DEG C of sterilizing 15min, obtained finished product.
2. a kind of Rose vinegar according to claim 1, is characterized in that: described in step (2), the making method of rose paste comprises following processing step:
A prepares burden: get the roseleaf after fermentation and rock sugar, honey, load in fermentor tank according to the mode of one deck rose one deck honey, until be filled to fermentor tank 70% volume place, then seal after adding rock sugar, the weight ratio of batching is roseleaf after fermentation: rock sugar: honey=10:1:4;
B fermentation: fermentor tank is put into proving room lucifuge spontaneous fermentation 90 days, obtained rose paste;
Canned and the sterilizing of C: after rose paste is bottled, 60 DEG C of sterilizing 15min, obtained finished product.
3. a kind of Rose vinegar according to claim 1, is characterized in that: described roseleaf is fresh roseleaf or rose dry petal.
4. a kind of Rose vinegar according to claim 3, it is characterized in that: the treatment process of described rose dry petal is cold drying, after the fresh roseleaf being about to pluck removes outer 2 ~ 5 breakages, small holes caused by worms petal, take all the other petals and put into bamboo plaque tiling one deck, bamboo plaque is put into kiln, control temperature 4 ~ 10 DEG C, dry 3 days of low-temperature aeration, makes roseleaf water ratio≤10%.
5. a Rose fruit vinegar, is made primarily of roseleaf, the flesh of fruits, rock sugar and rice vinegar, it is characterized in that: this Rose fruit vinegar is obtained by following processing step after fermentation:
(1) ferment: first roseleaf is put into fermentor tank, layer overlay the flesh of fruits on roseleaf, repave last layer rock sugar, then rice vinegar is poured into, the weight ratio of raw material is roseleaf: the flesh of fruits: rock sugar: rice vinegar=5:5:2:5, fermentor tank raw material volumetric void fraction is 70%, and fermentor tank is lucifuge spontaneous fermentation 50-65 days in proving room, and the magma rice fermentation vinegar of total acid >=3.50g/100mL selected by described rice vinegar;
(2) filter: open fermentor tank, filtering fermentating liquid, the roseleaf after fermentation and the flesh of fruits are taken out, the roseleaf after fermentation is used for making rose paste;
(3) ageing: add rock sugar and salt in fermented liquid after filtration, in proving room relaying supervention ferment 90 days, obtained Rose fruit vinegar magma after filtering, the consumption of rock sugar is the 1-3% of fermented liquid weight, salt consumption be the 1-3% of fermented liquid weight;
(4) modulate: by Rose fruit vinegar magma rock sugar and tap water allotment, the weight ratio of allotment is Rose fruit vinegar magma: rock sugar: tap water=5:2:5;
(5) packaging and sterilizing: by the Rose fruit vinegar bottling after modulation, 60 DEG C of sterilizing 15min, obtained finished product.
6. a kind of Rose vinegar according to claim 5, is characterized in that: described the flesh of fruits is the one in Semen Granati, mulberries, strawberry, blueberry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510132718.0A CN104694369A (en) | 2015-03-25 | 2015-03-25 | Rose vinegar and rose fruit vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510132718.0A CN104694369A (en) | 2015-03-25 | 2015-03-25 | Rose vinegar and rose fruit vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104694369A true CN104694369A (en) | 2015-06-10 |
Family
ID=53341929
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510132718.0A Pending CN104694369A (en) | 2015-03-25 | 2015-03-25 | Rose vinegar and rose fruit vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104694369A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105255693A (en) * | 2015-10-24 | 2016-01-20 | 十堰邦鑫农业开发有限公司 | Method for preparing rose vinegar |
| CN105602819A (en) * | 2016-01-07 | 2016-05-25 | 黄利文 | Lemon floral-scented rice vinegar and preparing method thereof |
| CN105647777A (en) * | 2015-12-31 | 2016-06-08 | 余伟 | Making method of rose vinegar |
| CN106281959A (en) * | 2016-08-15 | 2017-01-04 | 邹健 | A kind of apple rose flower vinegar and preparation method thereof |
| CN106399039A (en) * | 2016-10-25 | 2017-02-15 | 巴马乾食品有限公司 | Black rice vinegar and production method thereof |
| CN107400621A (en) * | 2017-09-15 | 2017-11-28 | 山西源源醋业有限公司 | A kind of preparation method of rose vinegar |
| CN108504536A (en) * | 2018-06-20 | 2018-09-07 | 长沙理工大学 | A kind of preparation method of rose vinegar |
| CN108865632A (en) * | 2018-06-08 | 2018-11-23 | 南阳师范学院 | A kind of preparation method of the Kiwi berry Composite vinegar with the Chinese rose fragrance of a flower |
| CN109266502A (en) * | 2018-09-25 | 2019-01-25 | 镇江市京江醋业有限公司 | A kind of method of Self-made rose vinegar |
| CN110195006A (en) * | 2019-06-10 | 2019-09-03 | 云南酿美生物科技开发有限公司 | A kind of rose vinegar and preparation method thereof |
| CN110338323A (en) * | 2019-08-13 | 2019-10-18 | 河南浪漫步庭生态农业有限公司 | A kind of production method of rose vinegar beverage |
| CN111165766A (en) * | 2020-01-19 | 2020-05-19 | 安徽省天鸣农林科技综合开发有限公司 | Rose sauce and preparation method thereof |
| CN112646680A (en) * | 2020-12-24 | 2021-04-13 | 贵州物典生物科技有限公司 | Method for making rose and blackberry composite fermented wine |
| CN115181633A (en) * | 2022-07-25 | 2022-10-14 | 上海宝鼎酿造有限公司 | Preparation process of rose vinegar |
| CN116751650A (en) * | 2023-03-29 | 2023-09-15 | 济南大学 | Rose probiotic health vinegar rich in gamma-linolenic acid, preparation method and application thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB493224A (en) * | 1936-06-20 | 1938-10-05 | Hans Mostny | Method of manufacturing fruit vinegar |
| CN101455327A (en) * | 2009-01-04 | 2009-06-17 | 昆明理工大学 | Rose paste and preparation technique thereof |
| CN101536723A (en) * | 2009-04-28 | 2009-09-23 | 济南天源玫瑰制品开发有限公司 | Instant rose and preparation method thereof |
| CN102876558A (en) * | 2012-09-28 | 2013-01-16 | 河北科技师范学院 | Rose vinegar |
| CN102978094A (en) * | 2012-11-20 | 2013-03-20 | 吕金星 | Featured petal vinegar and production technology thereof |
| CN104223026A (en) * | 2014-09-12 | 2014-12-24 | 济南玖玫玫瑰制品有限公司 | Rose sauce and preparation method thereof |
-
2015
- 2015-03-25 CN CN201510132718.0A patent/CN104694369A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB493224A (en) * | 1936-06-20 | 1938-10-05 | Hans Mostny | Method of manufacturing fruit vinegar |
| CN101455327A (en) * | 2009-01-04 | 2009-06-17 | 昆明理工大学 | Rose paste and preparation technique thereof |
| CN101536723A (en) * | 2009-04-28 | 2009-09-23 | 济南天源玫瑰制品开发有限公司 | Instant rose and preparation method thereof |
| CN102876558A (en) * | 2012-09-28 | 2013-01-16 | 河北科技师范学院 | Rose vinegar |
| CN102978094A (en) * | 2012-11-20 | 2013-03-20 | 吕金星 | Featured petal vinegar and production technology thereof |
| CN104223026A (en) * | 2014-09-12 | 2014-12-24 | 济南玖玫玫瑰制品有限公司 | Rose sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 徐娟: "《完美女人保养手册》", 30 June 2006, 北京：大众文艺出版社 * |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105255693A (en) * | 2015-10-24 | 2016-01-20 | 十堰邦鑫农业开发有限公司 | Method for preparing rose vinegar |
| CN105647777A (en) * | 2015-12-31 | 2016-06-08 | 余伟 | Making method of rose vinegar |
| CN105602819A (en) * | 2016-01-07 | 2016-05-25 | 黄利文 | Lemon floral-scented rice vinegar and preparing method thereof |
| CN106281959A (en) * | 2016-08-15 | 2017-01-04 | 邹健 | A kind of apple rose flower vinegar and preparation method thereof |
| CN106399039A (en) * | 2016-10-25 | 2017-02-15 | 巴马乾食品有限公司 | Black rice vinegar and production method thereof |
| CN107400621B (en) * | 2017-09-15 | 2020-10-09 | 山西源源醋业有限公司 | Preparation method of rose vinegar |
| CN107400621A (en) * | 2017-09-15 | 2017-11-28 | 山西源源醋业有限公司 | A kind of preparation method of rose vinegar |
| CN108865632A (en) * | 2018-06-08 | 2018-11-23 | 南阳师范学院 | A kind of preparation method of the Kiwi berry Composite vinegar with the Chinese rose fragrance of a flower |
| CN108504536A (en) * | 2018-06-20 | 2018-09-07 | 长沙理工大学 | A kind of preparation method of rose vinegar |
| CN109266502A (en) * | 2018-09-25 | 2019-01-25 | 镇江市京江醋业有限公司 | A kind of method of Self-made rose vinegar |
| CN110195006A (en) * | 2019-06-10 | 2019-09-03 | 云南酿美生物科技开发有限公司 | A kind of rose vinegar and preparation method thereof |
| CN110338323A (en) * | 2019-08-13 | 2019-10-18 | 河南浪漫步庭生态农业有限公司 | A kind of production method of rose vinegar beverage |
| CN111165766A (en) * | 2020-01-19 | 2020-05-19 | 安徽省天鸣农林科技综合开发有限公司 | Rose sauce and preparation method thereof |
| CN112646680A (en) * | 2020-12-24 | 2021-04-13 | 贵州物典生物科技有限公司 | Method for making rose and blackberry composite fermented wine |
| CN115181633A (en) * | 2022-07-25 | 2022-10-14 | 上海宝鼎酿造有限公司 | Preparation process of rose vinegar |
| CN115181633B (en) * | 2022-07-25 | 2023-12-12 | 上海宝鼎酿造有限公司 | Preparation process of rose vinegar |
| CN116751650A (en) * | 2023-03-29 | 2023-09-15 | 济南大学 | Rose probiotic health vinegar rich in gamma-linolenic acid, preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104694369A (en) | Rose vinegar and rose fruit vinegar | |
| KR101127659B1 (en) | Preparation method of jujube wine | |
| CN103211251A (en) | Dendrobium huoshanense drink and preparation method thereof | |
| CN105087334A (en) | Rhodomyrtus tomentosa liqueur and preparation method thereof | |
| KR101761127B1 (en) | Method for producing using coffe husk | |
| CN105695226A (en) | Brewing method for red-flesh pitaya fermented wine | |
| CN106957783B (en) | Bozhou chrysanthemum wine and preparation method thereof | |
| KR101001361B1 (en) | Natural carbonated beverage comprising tea leaves and mulberries juice and a preparation method thereof | |
| CN1806649A (en) | Health-caring tea made by olive leaf and preparation method thereof | |
| KR101833528B1 (en) | Manufacturibg method of functional beberage using fruit extract and edible flower extract functional beverage prepared by the manufacuring method and method of using the same | |
| KR101143379B1 (en) | Mulberry vinegar beverage | |
| CN104082453A (en) | Honey fruit tea powder and processing method thereof | |
| CN108220070B (en) | High-chroma dry hawthorn wine and preparation method thereof | |
| CN107418860B (en) | Method for directly extracting plant vinegar from wild fruit leaves | |
| CN112980637A (en) | Preparation method of kiwi fruit-nitraria tangutorum bobr composite fruit wine | |
| KR102389194B1 (en) | How to make alcohol using watermelon fermented concentrate | |
| Hussain et al. | Peeling of key lime (Citrus aurantifolia) fruit aided with vacuum infusion, different levels of pectinase concentration and soaking time | |
| CN104877877A (en) | Preparation method of rose honey wine | |
| US8304007B2 (en) | Method for preparing syrup from red shiso | |
| CN104611182A (en) | Novel fruit-soaked white liquor | |
| KR20160099214A (en) | A method for preparing beer containing blueberry | |
| KR102444816B1 (en) | Preparing method of the functional rice paste using mulberry leaves, mulberry and glutinous rice | |
| KR102349965B1 (en) | Manufacturing Method of Passion Leaf Snack Chip | |
| CN107307238B (en) | Preparation method of gynura bicolor fruit juice compound beverage | |
| KR20180047503A (en) | Lacquer seed tea beverage without urushiol and the manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150610 |
|
| WD01 | Invention patent application deemed withdrawn after publication |