CN106262930A - A kind of rose enzyme using brown sugar and preparation method thereof - Google Patents
A kind of rose enzyme using brown sugar and preparation method thereof Download PDFInfo
- Publication number
- CN106262930A CN106262930A CN201610759992.5A CN201610759992A CN106262930A CN 106262930 A CN106262930 A CN 106262930A CN 201610759992 A CN201610759992 A CN 201610759992A CN 106262930 A CN106262930 A CN 106262930A
- Authority
- CN
- China
- Prior art keywords
- brown sugar
- amount
- plastic containers
- water
- unboiled water
- 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
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 26
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 26
- 241000220317 Rosa Species 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 5
- 230000003203 everyday effect Effects 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000004681 ovum Anatomy 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000012459 cleaning agent Substances 0.000 description 1
- 239000002361 compost Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Fertilizers (AREA)
Abstract
The invention provides a kind of rose enzyme using brown sugar, include according to the raw material of weight portion: 10 parts of water, roseleaf 3 parts, brown sugar 1 part.Present invention also offers the preparation method of a kind of rose enzyme using brown sugar, comprise the following steps: S1, fill toward plastic containers sixty percent unboiled water, plastic containers are furnished with and screw lid；S2, unboiled water used 1/10th amount be exactly the amount of required brown sugar, brown sugar is poured in unboiled water, stirs evenly gently, make brown sugar melt and form yellow ground sucrose solution；S3, unboiled water used 3/10ths amount be exactly the amount of required roseleaf, roseleaf is put in yellow ground sucrose solution, stirs evenly gently, make all roseleafs all be dipped in water.The invention has the beneficial effects as follows: simplify formula, simplify preparation technology, reduce cost.
Description
Technical field
The present invention relates to ferment, particularly relate to a kind of rose enzyme using brown sugar and preparation method thereof.
Background technology
Ferment is exactly enzyme, is a kind of to be had special bioactive material by what aminoacid formed, and it is present in all work
Animal and plant body in, be to maintain body normal function, digest food, the required material of the one of the vital movements such as repair tissue.
The formula of tradition ferment is more complicated, and preparation technology is the most complicated, relatively costly.
Summary of the invention
In order to solve the problems of the prior art, the invention provides the rose enzyme using brown sugar of a kind of low cost
And preparation method thereof.
The invention provides a kind of rose enzyme using brown sugar, include according to the raw material of weight portion: 10 parts of water, Flos Rosae Rugosae
3 parts of petal, brown sugar 1 part.
Present invention also offers the preparation method of a kind of rose enzyme using brown sugar, comprise the following steps:
S1, fill toward plastic containers sixty percent unboiled water, plastic containers are furnished with and screw lid；
S2, unboiled water used 1/10th amount be exactly the amount of required brown sugar, brown sugar is poured in unboiled water, stirs evenly gently,
Make brown sugar melt and form yellow ground sucrose solution；
S3, unboiled water used 3/10ths amount be exactly the amount of required roseleaf, roseleaf is put in yellow ground sucrose solution, gently
Gently stir evenly, make all roseleafs all be dipped in water；
S4, the lid that screws of plastic containers is screwed, and date in the body of plastic containers, in place of being placed in cool place, ventilating, mould
Certain space is stayed, to prevent the rose enzyme using brown sugar from overflowing outside plastic containers when fermenting in material container；
In S5, first month, every day will screw lid and unscrew once, and fasten at once, to disengage the gas expanded because of fermentation；
S6, second month, in three month, stand, and three months have expired.
The invention has the beneficial effects as follows: by such scheme, simplify formula, simplify preparation technology, reduce cost.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is further described.
A kind of rose enzyme using brown sugar, includes according to the raw material of weight portion: 10 parts of water, roseleaf 3 parts, yellow ground
Sugar 1 part.
The preparation method of a kind of rose enzyme using brown sugar, comprises the following steps:
The unboiled water (as the slack tanks of five liters put into the water of three liters) of sixty percent filled by S1, past plastic containers, and plastic containers are furnished with rotation
Tight lid；
S2, unboiled water used 1/10th amount be exactly required brown sugar amount (water of one liter is equivalent to the weight of one kilogram,
So, the water of three liters will join the brown sugar of 300kg), brown sugar is poured in unboiled water, stir evenly gently, make brown sugar melt
Form yellow ground sucrose solution；
S3, unboiled water used 3/10ths amount be exactly that the amount of required roseleaf is (as the water of three liters will join the rose of 900kg
Rare petal), roseleaf is put in yellow ground sucrose solution, stir evenly gently, make all roseleafs all be dipped in water (frequently floating over
Roseleaf on liquid level presses down so that it is soak in a liquid)；
S4, the lid that screws of plastic containers is screwed, and date in the body of plastic containers, in place of being placed in cool place, ventilating, mould
Certain space is stayed, to prevent the rose enzyme using brown sugar from overflowing outside plastic containers when fermenting in material container；
In S5, first month, every day will screw lid and unscrew once, and fasten at once, to disengage the gas expanded because of fermentation；
S6, second month, in three month, stand, and three months have expired.
The rose enzyme using brown sugar of a kind of low cost that the present invention provides has a following environmental protection purposes:
1. wash one's face: put the rose enzyme a little using brown sugar in face washing water, by the most normally washing method.
2. have a bath: put the rose enzyme a little using brown sugar in water for bathing, by the most normally washing method.
3. make cosmetic water: pure water 50 ~ 80: use the rose enzyme 1 of brown sugar, mixing, can life-time service.
Manufacturing process:
1, the container selecting glass or metal etc. to expand is avoided.
2, can ferment feed stock chip be cut the least, more contribute to decomposing.
3, ferment raw material is avoided using fish, meat or greasy kitchen remaining (but can be used as compost), has rotten odor.
4, the ferment being it desired to make has the abnormal smells from the patient of delicate fragrance, and can add orange peel, Fericarpium Citri Limoniae and Ban Lanye etc. has
The vegetable peel of fragrance.
5, the container installing ferment need to possess the fermenting space of 20%.
If 6 fresh food garbages that cannot collect enough deals for the moment, can add fresh food garbage successively, the time limit of 3 months is by finally
Once add and counted the same day.
7, on container, the making date is indicated.Ferment raw material decomposes and fermentation lasts 3 months, patience please allow whole process
Completely carry out.
When 8, making ferment, please keep happy mood, cherish love and do, the quality of ferment can be more preferably.
9, the rose enzyme of brown sugar is used should to be positioned at air circulation, cool place, it is to avoid sunlight direct irradiation.Cut
Not being placed in refrigerator, low temperature can reduce the activity of ferment.
Sweat:
1, yellow ground sucrose solution need to cover ferment raw material.If raw material floats on the surface of the water, need to stir and make it be immersed in yellow ground sucrose solution.
2, make the initial stage, need open bottle cap every day, allow the gas of fermentation circulate outward, " taste " when uncapping, can be heard
Sound, here it is the sound of fermentation.
3, without opening bottleneck, bottle can be stretched, and gas overflows when cannot discharge, and even can explode, and stays the most more
Meaning.
4, can use after 3 months phases of fermentation.6 months or above preferably, fermentation the phase the most long, effect is the best, more Chen Yue alcohol.
Notice the change of sweat:
If 1 enzyme liquid presents black, represent corrupt unsuccessful, brown sugar need to be added, be further continued for fermenting 3 months.
2, if it find that worm or fly ovum, need to be sealed lid, allow worm's ovum lose and divide voluntarily with the chance of air contact
Solve, thus add the protein of strong enzyme.
If 3 present white on top layer, expression is made to very successful, and this layer of white film can directly be wiped and be taken at skin
Make skin protection skin care products.
Result acceptance and using method:
1, ferment is the finished product of time, and successful enzyme liquid is brown color, smells the penetrating odor having as Fructus Citri tangerinae.
2, the enzyme liquid led to, after dilution, can treat as cleaning agent, is the good assistant carrying out clean work in life.
3, after ferment slag dries, blend and be embedded in soil, can be used as fertilizer；Add toilet and can purify manure pit.
4, ferment slag can be retained in container, as the parent of ferment, adds fresh ferment raw material, more again ferments,
Old ferment can rise in value for the ferment age.
Rose enzyme using brown sugar of a kind of low cost that the present invention provides and preparation method thereof, simplifies formula,
Simplify preparation technology, reduce cost.
Above content is to combine concrete preferred implementation further description made for the present invention, it is impossible to assert
Being embodied as of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of present inventive concept, it is also possible to make some simple deduction or replace, all should be considered as belonging to the present invention's
Protection domain.
Claims (2)
1. the rose enzyme using brown sugar, it is characterised in that: include according to the raw material of weight portion: 10 parts of water, Flos Rosae Rugosae
Lobe 3 parts, brown sugar 1 part.
2. the preparation method of the rose enzyme using brown sugar, it is characterised in that comprise the following steps:
S1, fill toward plastic containers sixty percent unboiled water, plastic containers are furnished with and screw lid；
S2, unboiled water used 1/10th amount be exactly the amount of required brown sugar, brown sugar is poured in unboiled water, stirs evenly gently,
Make brown sugar melt and form yellow ground sucrose solution；
S3, unboiled water used 3/10ths amount be exactly the amount of required roseleaf, roseleaf is put in yellow ground sucrose solution, gently
Gently stir evenly, make all roseleafs all be dipped in water；
S4, the lid that screws of plastic containers is screwed, and date in the body of plastic containers, in place of being placed in cool place, ventilating, mould
Certain space is stayed, to prevent the rose enzyme using brown sugar from overflowing outside plastic containers when fermenting in material container；
In S5, first month, every day will screw lid and unscrew once, and fasten at once, to disengage the gas expanded because of fermentation；
S6, second month, in three month, stand, and three months have expired.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610759992.5A CN106262930A (en) | 2016-08-30 | 2016-08-30 | A kind of rose enzyme using brown sugar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610759992.5A CN106262930A (en) | 2016-08-30 | 2016-08-30 | A kind of rose enzyme using brown sugar and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262930A true CN106262930A (en) | 2017-01-04 |
Family
ID=57675341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610759992.5A Pending CN106262930A (en) | 2016-08-30 | 2016-08-30 | A kind of rose enzyme using brown sugar and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262930A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101548739B (en) * | 2008-03-31 | 2012-01-25 | 上海怡神保健食品有限公司 | Coffee brown sugar and preparation method thereof |
| CN104738474A (en) * | 2013-12-28 | 2015-07-01 | 大连美乐生物技术开发有限公司 | Plant enzyme and preparation method thereof |
| CN104305154B (en) * | 2014-10-20 | 2016-03-30 | 杭州姚生记食品有限公司 | A kind of brain-invigorating walnut tartar sauce and preparation method thereof |
| CN105831704A (en) * | 2016-04-08 | 2016-08-10 | 云南卓轩农业科技有限公司 | Brown-sugar rose flower paste and producing method thereof |
| CN105852067A (en) * | 2016-04-29 | 2016-08-17 | 昆明吉庆玫瑰庄园管理有限公司 | Production method of rose enzyme |
-
2016
- 2016-08-30 CN CN201610759992.5A patent/CN106262930A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101548739B (en) * | 2008-03-31 | 2012-01-25 | 上海怡神保健食品有限公司 | Coffee brown sugar and preparation method thereof |
| CN104738474A (en) * | 2013-12-28 | 2015-07-01 | 大连美乐生物技术开发有限公司 | Plant enzyme and preparation method thereof |
| CN104305154B (en) * | 2014-10-20 | 2016-03-30 | 杭州姚生记食品有限公司 | A kind of brain-invigorating walnut tartar sauce and preparation method thereof |
| CN105831704A (en) * | 2016-04-08 | 2016-08-10 | 云南卓轩农业科技有限公司 | Brown-sugar rose flower paste and producing method thereof |
| CN105852067A (en) * | 2016-04-29 | 2016-08-17 | 昆明吉庆玫瑰庄园管理有限公司 | Production method of rose enzyme |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |
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| RJ01 | Rejection of invention patent application after publication |