CN105105253A - Making method for rose ferment health-care beverage - Google Patents
Making method for rose ferment health-care beverage Download PDFInfo
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- CN105105253A CN105105253A CN201510275233.7A CN201510275233A CN105105253A CN 105105253 A CN105105253 A CN 105105253A CN 201510275233 A CN201510275233 A CN 201510275233A CN 105105253 A CN105105253 A CN 105105253A
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- 241000220317 Rosa Species 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000013361 beverage Nutrition 0.000 title claims abstract 13
- 238000000855 fermentation Methods 0.000 claims abstract description 36
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 241000894006 Bacteria Species 0.000 claims abstract description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 13
- 235000013379 molasses Nutrition 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 8
- 239000004310 lactic acid Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 13
- 230000001580 bacterial effect Effects 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 230000036541 health Effects 0.000 claims description 6
- 239000002932 luster Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 244000199866 Lactobacillus casei Species 0.000 claims description 4
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 229940017800 lactobacillus casei Drugs 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 2
- 239000012531 culture fluid Substances 0.000 claims 2
- 235000012907 honey Nutrition 0.000 claims 2
- 238000011218 seed culture Methods 0.000 claims 2
- 241000193744 Bacillus amyloliquefaciens Species 0.000 claims 1
- 239000001888 Peptone Substances 0.000 claims 1
- 108010080698 Peptones Proteins 0.000 claims 1
- 229940041514 candida albicans extract Drugs 0.000 claims 1
- 230000001186 cumulative effect Effects 0.000 claims 1
- 235000011187 glycerol Nutrition 0.000 claims 1
- 235000019319 peptone Nutrition 0.000 claims 1
- 238000007873 sieving Methods 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 239000012138 yeast extract Substances 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 241000233866 Fungi Species 0.000 abstract 2
- 239000011550 stock solution Substances 0.000 abstract 2
- 235000001014 amino acid Nutrition 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 239000011573 trace mineral Substances 0.000 abstract 1
- 235000013619 trace mineral Nutrition 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 210000004209 hair Anatomy 0.000 description 10
- 239000000463 material Substances 0.000 description 9
- 244000050053 Rosa multiflora Species 0.000 description 6
- 235000000656 Rosa multiflora Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 5
- 230000004913 activation Effects 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000005352 clarification Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000762 glandular Effects 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- 208000001848 dysentery Diseases 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 108090000317 Chymotrypsin Proteins 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 239000000877 Sex Attractant Substances 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 208000002399 aphthous stomatitis Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 208000020670 canker sore Diseases 0.000 description 1
- 229960002376 chymotrypsin Drugs 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 108010074858 plaferon Proteins 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides a method for preparing a ferment beverage from rose. According to the invention, rose is used as a main fermentation raw material, green molasses and Bainian Shangshui provided by Bainian Shangshui Beverage Limited Company, Wuxi, Jiangsu Province are added, and a fermentation stock solution is prepared from rose, green molasses and Bainian Shangshui according to a volume ratio of 2-5: 1-3: 7-2; nectar-source fungi and lactic acid bacteria are used as fermentation strains, and 1 to 5% of nectar-source fungi and 1 to 5% of lactic acid bacteria are added into the fermentation stock solution; and fermentation is carried out at 25 to 35 DEG C in an environment with a pH value of 5.0 to 8.0 for about 10 d, so the rose ferment beverage is prepared. According to the invention, complete fermentation is realized, so a plurality of enzymes, vitamins, amino acids and trace elements in the raw materials are fully released; the produced ferment beverage has flavor unique to rose and is rich in nutrients and tasty; and the method employs traditional fermentation technology and belongs to the technical field of bioengineering.
Description
Technical field
The present invention relates to the production method of flower ferment, especially the fermentation process of rose fresh flowers ferment health drink, belongs to technical field of bioengineering.
Background technology
Ferment originates from a kind of call of Japanese to enzyme (enzyme), and Japan and TaiWan, China were referred to as ferment the initial bio-active products obtained through fermentable afterwards.But the many concerns of producer add different fruit, do not note the use of fermentative microorganism and wild functional material, ferment product development and application are subject to its side effect and functional not strong impact.Although fruit ferment is known as toxin expelling, beauty treatment, filling blood three acts on greatly; The ferment of current use includes more than the 1000 kind of compound that trypsase, chymotrypsin, lipase and amylase etc. are combined to form, this fermentoid is by the decomposition to five large nutrients, and reach increase absorption, nurse one's health, menstruation regulating is anti-ageing waits comprehensive function comprehensively.But effect of ferment also depends on bacterial classification and fermentation main material.
Rose and multiflora rose (RosamultifloraThunb.) are rose family guls.Multiflora rose is climbing shrub; Sprig is cylindrical, usually without hair, has short, thick slightly bending skin bundle.Leaflet 5-9, the leaflet of nearly inflorescence sometimes 3, connects the long 5-10 centimetre of petiole; Vanelets obovate, Long Circle or avette, long 1.5-5 centimetre, wide 8-28 millimeter, the anxious point of tip or circle blunt, base portion subcircular or wedge shape, there is sharp-pointed single sawtooth at edge, is rarely mixed with heavy sawtooth, above without hair, have pubescence below.Petiolule and rachis have pubescence or without hair, have scattered glandular hairs; Stipule comb dentation, large portion adhesion is in petiole, and edge has or without glandular hairs.Hua Duoduo, lines up coniform inflorescence, the long 1.5-2.5 centimetre of bennet, and without hair or there are glandular hairs, base portion has comb dentation squamella sometimes; Flower diameter 1.5-2 centimetre, sepal lanceolar, sometimes middle part tool 2 linear slivers, outside is without hair, and inner face has pubescence; Petal white, wide obovate, tip nick, base portion wedge shape; Style is in conjunction with bunchy, without hair, slightly longer than stamen.Fruit is subsphaeroidal, and diameter 6-8 millimeter, bronzing or puce, glossy, without hair, sepal comes off.Multiflora rose property is strong, happiness light, resistance to half cloudy, cold-resistant, soil is required tight, also can normal growth in heavy soil.Barren-resistant, avoid low-lying ponding.Best with fertile, loose subacidity soil.Multiflora rose originates in China, is distributed in North China, Central China, East China, south China and southwest, and the Plain of each provinces and regions and low mountains and hills on the south the main product Huanghe valley, kind is a lot of, and house booth garden is common.
Rose is the flower of machaka multiflora rose, and rose has another name called white residual flower, thorn Mi, buys and laugh at, and is exactly good colored name grass from ancient times.Rose taste is sweet, sour, cool in nature, enters spleen, lung, large intestine.Rose has effect of clearing away summer-heat and eliminating dampness, pleasant and stomach, hemostasis.Be applicable to that treatment hot summer weather is uncomfortable in chest, thirsty, vomiting, mouth kept silent, suffered from diarrhoea, dysentery, haematemesis and traumatism and bleeding etc.There is certain curative effect to dysentery, uncomfortable in chest, heatstroke, still treat the good medicine of apocleisis, aphthous ulcer simultaneously.But it is not easily fresh-keeping, seasonal strong.Conventional machining techniques easily loses its active ingredient, limits the application of rose.This technology with fresh rose for main material, probio in the microorganism of application nectar source and lactic acid bacteria class fermentation are for ferment, not only originally function and the local flavor of fresh rose will be kept, also the benefit materials of the anti-sex pheromone that its probio produces will be given, there is provided the various prebioticses of probio, for the healthy of consumer provides new functional product.
The deposit number that this patent is stored in Wuhan University's China typical culture collection center with on January 7th, 2015 is: the high ground bacillus of the Bacillussp.SYBChb4 of CCTCCM2015018 is for fermentation strain.
Summary of the invention
The invention provides the preparation method that a kind of mouthfeel is good, can keep rose ferment nutritive and health protection components to greatest extent, solve in existing ferment production process the pollution that can not ensure without pathogen, fermentation time is long, and the problem such as effectively enzyme activity cannot to be retained for a long time.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
The fermentation process of rose ferment health drink, comprises the following steps:
(1) selected material: select the rose completely open, fresh and alive, the natural ferment content of color and luster is high for fermentation main material.
(2) process of material: first use tap water rose surface, re-use a century that Wuxi century-old Shang Shui drink Co., Ltd provides still water clear water wash twice, finally soak 120 seconds by the NaCl solution of 0.9% again, drain for subsequent use.
(3) Spawn incubation: a century using Wuxi century-old Shang Shui drink Co., Ltd to provide still water preparation LB culture medium, by former preservation bacterial strain activation, cultivates the bacterium liquid obtained for about 48 hours for subsequent use.
(4) inoculation fermentation: all according to inoculative proportion 1 ~ 5%, by nectar source bacterium and lactic acid bacteria access fermenation raw liquid, each bacteria concentration is 10
6cFU/ml, fermentation 6 ~ 14d, pH value 5.0 ~ 8.0, temperature 25 DEG C ~ 35 DEG C.
(5) post-processed makes: coarse filtration, tentatively screens out bulky grain residue, avoids putting for a long time easily to cause becoming sour, filter condition: sieves number is 20 ~ 32 orders.Thin filtration: filter small particle residue further, makes liquid state present limpider state, filter condition: sieves number is 80 ~ 100 orders, obtains natural rose ferment drink.
In step (1), the preparation method of rose ferment raw material comprises the steps:
(11) instrument used, utensil all want sterilizing, without greasy.
(12), after rose is clean with pure water, drain with the saline sook of pure water or 0.9%.
(13) again rose is placed in sterilized container, after add the century-old Shang Shui that green molasses and Wuxi century-old Shang Shui drink Co., Ltd provides, wherein volume ratio rose in fermenation raw liquid: green molasses: pure water=2 ~ 5: 1 ~ 3: 7 ~ 2, obtains rose fermenation raw liquid.
Beneficial effect of the present invention:
1. utilize cold sterilization, strictly control fermentation temperature, effectively reduce the loss of ferment nutritional labeling, remain enzyme activity to greatest extent.
2. accessed nectar source bacterium and lactic acid bacteria, dominant strain inhibits other miscellaneous bacterias to grow, and makes the steady quality of product.
3. the total time of fermentation is about 10d, and the time is short to be avoided polyoxygenated, was conducive to the ferment material keeping rose itself to contain, and the flavor substance itself contained.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, carry out clear, perfect description to technical scheme of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, other embodiments that those of ordinary skill in the art obtain under the prerequisite of not making creative work, all belong to the scope of protection of the invention.
Embodiment 1
To ferment the method for rose ferment, comprise the following steps:
(1) select the rose completely open, fresh and alive, the natural ferment content of color and luster is high as fermentation primary raw material.
(2) pure water clear water washes twice, and finally soak by the NaCl solution of 0.9%, cold sterilization, then drains again, and load in the cleaned container of pure water, probably account for 30% of volume, adding the green molasses accounting for total liquid volume 5% is that fermenation raw liquid is for subsequent use.
(3) prepare LB culture medium, by former preservation bacterial strain activation, cultivate the zymocyte liquid obtained for about 48 hours for subsequent use.
(4) all according to inoculative proportion 5%, nectar source bacterium, Lactobacillus casei and Lactobacillus plantarum are got access fermenation raw liquid respectively, fermentation 7d, pH value 7.0, temperature 25 DEG C.
(5) first carry out coarse filtration, sieves number is 20 ~ 32 orders.Then carefully filter, sieves number, for being 80 ~ 100 orders, obtains the natural rose ferment of clarification.
Embodiment 2
To ferment the method for rose ferment, comprise the following steps:
(1) select the rose completely open, fresh and alive, the natural ferment content of color and luster is high as fermentation primary raw material.
(2) pure water clear water washes twice, and finally soak by the NaCl solution of 0.9%, cold sterilization, then drains again, and load in the cleaned container of pure water, probably account for 40% of volume, adding the green molasses accounting for total liquid volume 10% is that fermenation raw liquid is for subsequent use.
(3) prepare LB culture medium, by former preservation bacterial strain activation, cultivate the zymocyte liquid obtained for about 48 hours for subsequent use.
(4) all according to inoculative proportion 4%, nectar source bacterium, Lactobacillus casei and Lactobacillus plantarum are got access fermenation raw liquid respectively, fermentation 7d, pH value 7.0, temperature 25 DEG C.
(5) first carry out coarse filtration, sieves number is 20 ~ 32 orders.Then carefully filter, sieves number, for being 80 ~ 100 orders, obtains the natural rose ferment of clarification.
Embodiment 3
To ferment the method for rose ferment, comprise the following steps:
(1) select the rose completely open, fresh and alive, the natural ferment content of color and luster is high as fermentation primary raw material.
(2) pure water clear water washes twice, and finally soak by the NaCl solution of 0.9%, cold sterilization, then drains again, and load in the cleaned container of pure water, probably account for 50% of volume, adding the green molasses accounting for total liquid volume 15% is that fermenation raw liquid is for subsequent use.
(3) prepare LB culture medium, by former preservation bacterial strain activation, cultivate the zymocyte liquid obtained for about 48 hours for subsequent use.
(4) all according to inoculative proportion 3%, nectar source bacterium, Lactobacillus casei and Lactobacillus plantarum are got access fermenation raw liquid respectively, fermentation 7d, pH value 7.0, temperature 25 DEG C.
(5) first carry out coarse filtration, sieves number is 20 ~ 32 orders.Then carefully filter, sieves number, for being 80 ~ 100 orders, obtains the natural rose ferment of clarification.
Rose fresh flowers in the present invention contains abundant natural ferment material and the element useful to human body, but be not limited only to this, can according to actual conditions, determine that the position of rose and amount or the vegetable material selecting other suitable mix, as long as ferment reasonable mixture ratio can be reached, ferment content higher position is passable.
In addition the selection of fermenation raw liquid and proportioning, connect bacterium amount and be also not limited to the combination that embodiment lifts, different combinations can be selected according to actual conditions.
The foregoing is only preferred embodiments of the present invention, not in order to limit the present invention, all within thinking of the present invention and principle, any amendment made, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a preparation method for rose ferment health drink, is characterized in utilizing rose for dominant fermentation raw material, adds green molasses, and adopt nectar source bacterium, lactic acid bacteria, manufacture rose enzyme beverage, its technique is:
1) the rose running water completely open, color and luster is fresh and alive is selected to clean, re-use a century that Wuxi century-old Shang Shui drink Co., Ltd provides still water clear water wash twice, finally invade bubble 120 seconds by the NaCl solution of 0.9% again, drain, put into tank, volume ratio is by rose: green molasses: pure water=2 ~ 5: 1 ~ 3: 7 ~ 2 are mixed with fermenation raw liquid;
2) actication of culture of nectar source bacterium and lactic acid bacteria is prepared into zymocyte liquid:
(1) get glycerine pipe and preserve bacterial classification one ring at flat lining out, cultivate 24 hours for 30 DEG C in incubator;
(2) get LB solid medium flat-plate bacterial colony one articulating to enter to be equipped with in the triangular flask of 250ml specification of 50ml seed culture fluid, prepare some parts, be placed in shaking table, condition of culture: rotating speed 200rpm, temperature 30 DEG C, constant temperature culture 24 hours, is fermentation seed bacterium liquid;
(3) seed culture fluid preparation: peptone 10g, yeast extract 5g, sodium chloride 10g, constant volume, to 1L, adjusts pH=7.0;
3) join in fermentation system in 1 ~ 5% ratio of fermenation raw liquid volume by zymocyte liquid, fermentation temperature is 25 ~ 35 DEG C, fermentation time 6 ~ 14d;
4) by deployed rose enzyme beverage, through screen number, to be 20 ~ 32 object coarse filtrations and sieves number be that 80 ~ 100 objects carefully filter removes large and small granular residue respectively to obtain natural rose ferment drink.
2. rose according to claim 1 prepares the method for enzyme beverage, it is characterized in that: the rose that have employed certain medical value, and nectar source bacterium refers to the edible bacillus of sieving from natural honey simultaneously.
3. fermentation according to claim 1 is for the method for rose enzyme beverage, it is characterized in that: the deposit number that fermentation strain adopts on January 7th, 2015 to be stored in China typical culture collection center is the Bacillus amyloliquefaciens strain of the Bacillussp.SYBChb4 of CCTCCM2015018 is fermentation strain.
4. fermentation according to claim 1 is for the method for rose enzyme beverage, it is characterized in that: the addition of natural honey is 10%-30%.
5. fermentation according to claim 1 is for the method for rose enzyme beverage, it is characterized in that: rose addition is 20%-50%.
6. fermentation according to claim 1 is for the method for rose enzyme beverage, it is characterized in that: water refers to the century-old Shang Shui that Wuxi century-old Shang Shui drink Co., Ltd provides, and addition is 20%-70%.
7. fermentation according to claim 1 is for the method for rose enzyme beverage, it is characterized in that: described lactic acid bacteria refers to Lactobacillus casei and the Lactobacillus plantarum of commodity production, and addition is the 1%-5% of cumulative volume.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510275233.7A CN105105253A (en) | 2015-05-25 | 2015-05-25 | Making method for rose ferment health-care beverage |
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| CN201510275233.7A CN105105253A (en) | 2015-05-25 | 2015-05-25 | Making method for rose ferment health-care beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247474A (en) * | 2018-08-28 | 2019-01-22 | 厦门和美科盛生物技术有限公司 | Application of one lactobacillus plantarum in preparation lactic acid bacteria rose fermented beverage |
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| EP2592158A1 (en) * | 2011-11-14 | 2013-05-15 | University College Cork, National University of Ireland, Cork | Lactobacillus plantarum species possessing broad spectrum anti-fungal activity and exhibiting high heat tolerance and osmotolerance |
| CN103451128A (en) * | 2013-07-12 | 2013-12-18 | 江南大学 | Bacillus amyloliquefaciens and application thereof in preventing and controlling peach bleeding disease |
| CN103609985A (en) * | 2013-10-25 | 2014-03-05 | 晶叶（青岛）生物科技有限公司 | Fermentation method for production of nutritionally balanced natural fruit enzyme |
| CN104489669A (en) * | 2014-12-12 | 2015-04-08 | 深圳先进技术研究院 | Plant enzyme probiotic powder and preparation method thereof |
| CN104522557A (en) * | 2014-12-15 | 2015-04-22 | 深圳先进技术研究院 | Sugar-free ferment and preparation method thereof |
-
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- 2015-05-25 CN CN201510275233.7A patent/CN105105253A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2592158A1 (en) * | 2011-11-14 | 2013-05-15 | University College Cork, National University of Ireland, Cork | Lactobacillus plantarum species possessing broad spectrum anti-fungal activity and exhibiting high heat tolerance and osmotolerance |
| CN103451128A (en) * | 2013-07-12 | 2013-12-18 | 江南大学 | Bacillus amyloliquefaciens and application thereof in preventing and controlling peach bleeding disease |
| CN103609985A (en) * | 2013-10-25 | 2014-03-05 | 晶叶（青岛）生物科技有限公司 | Fermentation method for production of nutritionally balanced natural fruit enzyme |
| CN104489669A (en) * | 2014-12-12 | 2015-04-08 | 深圳先进技术研究院 | Plant enzyme probiotic powder and preparation method thereof |
| CN104522557A (en) * | 2014-12-15 | 2015-04-22 | 深圳先进技术研究院 | Sugar-free ferment and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247474A (en) * | 2018-08-28 | 2019-01-22 | 厦门和美科盛生物技术有限公司 | Application of one lactobacillus plantarum in preparation lactic acid bacteria rose fermented beverage |
| CN109247474B (en) * | 2018-08-28 | 2021-12-24 | 厦门和美科盛生物技术有限公司 | Application of lactobacillus plantarum in preparation of lactobacillus rose fermented beverage |
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Application publication date: 20151202 |