CN106360687A - Rose ferment using brown sugar and preparation method of rose ferment - Google Patents
Rose ferment using brown sugar and preparation method of rose ferment Download PDFInfo
- Publication number
- CN106360687A CN106360687A CN201610762900.9A CN201610762900A CN106360687A CN 106360687 A CN106360687 A CN 106360687A CN 201610762900 A CN201610762900 A CN 201610762900A CN 106360687 A CN106360687 A CN 106360687A
- Authority
- CN
- China
- Prior art keywords
- nigecose
- water
- brown sugar
- rose
- ferment
- 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
- 241000220317 Rosa Species 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims description 22
- 108090000790 Enzymes Proteins 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 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
- 239000000203 mixture 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
- 241000628997 Flos Species 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
- 230000004071 biological 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
- 239000010794 food waste 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
- 230000036651 mood Effects 0.000 description 1
- 239000010813 municipal solid waste Substances 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
- 239000000243 solution 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
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides rose ferment using brown sugar. The rose ferment is prepared from the following raw materials in parts by weight: 10 parts of water, 3 parts of rose petals and 1 part of brown sugar. The invention further provides a preparation method of the rose ferment using the brown sugar. The preparation method comprises the following steps of S1, enabling sixty percent of a plastic container to be filled with raw water, wherein the plastic container is fitted with a screwing cover; S2, pouring the brown sugar into the raw water, wherein the quantity of the required brown sugar is one tenth of that of the raw water, and gently and uniformly stirring the brown sugar and the raw water so that the brown sugar is melted to form brown sugar water; and S3, putting the rose petals into the brown sugar water, wherein the quantity of the required rose petals is three tenths of that of the raw water, and gently and uniformly stirring the brown sugar water and the rose petals so that all the rose petals are immersed into the water. The rose ferment disclosed by the invention has the beneficial effects that the formula is simplified, the preparation technology is simplified, and the cost is reduced.
Description
Technical field
The present invention relates to ferment, more particularly, to a kind of rose enzyme of use nigecose and preparation method thereof.
Background technology
Ferment is exactly enzyme, is a kind of material with special biological activity being made up of aminoacid, it is present in all work
Animal and plant body in, be maintain body normal function, digest food, a kind of required material of the vital movement such as repair tissue.
The formula of traditional ferment is more complicated, and preparation technology is also more complicated, relatively costly.
Content of the invention
In order to solve the problems of the prior art, the invention provides a kind of low cost the rose enzyme of use nigecose and
Its preparation method.
The invention provides a kind of rose enzyme of use nigecose, the raw material according to weight portion includes: 10 parts of water, Flos Rosae Rugosae
3 parts of lobe, 1 part of nigecose.
Present invention also offers a kind of preparation method of the rose enzyme of use nigecose, 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 required nigecose amount, nigecose is poured in unboiled water, gently stirs evenly, make black
Sugar melts and forms nigecose water；
S3, unboiled water used 3/10ths amount be exactly required roseleaf amount, roseleaf is put in nigecose water, gently
Stir evenly, so that all roseleafs is all dipped in water；
S4, the lid that screws of plastic containers is screwed, and the body in plastic containers is dated, be placed in cool place, in place of ventilation, mould
Certain space is stayed, to prevent from overflowing outside plastic containers during the rose enzyme fermentation using nigecose in material container；
In s5, first month, lid will be screwed daily and unscrew once, and fasten at once, to disengage the gas expanding because of fermentation；
S6, second month, in three month, stand, and expire within three months and complete.
The invention has the beneficial effects as follows: by such scheme, simplify formula, simplify preparation technology, reduce cost.
Specific embodiment
With reference to specific embodiment, the present invention is further described.
A kind of rose enzyme of use nigecose, the raw material according to weight portion includes: 10 parts of water, 3 parts of roseleaf, nigecose 1
Part.
A kind of preparation method of the rose enzyme of use nigecose, comprises the following steps:
Sixty percent unboiled water (as five liters of slack tanks put into three liters of water) filled by s1, past plastic containers, and plastic containers are furnished with rotation
Tight lid；
S2,1/10th amount of unboiled water used are exactly that (one liter of water is equivalent to one kilogram of weight, institute for the amount of required nigecose
So that three liters of water will join the nigecose of 300kg), nigecose is poured in unboiled water, gently stirs evenly, so that nigecose is melted and form nigecose
Water；
S3,3/10ths amount of unboiled water used are exactly the amount of required roseleaf (as three liters of water will join the rose of 900kg
Rare petal), roseleaf is put in nigecose water, gently stirs evenly, so that all roseleafs is all dipped in water (frequently floating over liquid
Roseleaf on face presses down so as to soak in a liquid)；
S4, the lid that screws of plastic containers is screwed, and the body in plastic containers is dated, be placed in cool place, in place of ventilation, mould
Certain space is stayed, to prevent from overflowing outside plastic containers during the rose enzyme fermentation using nigecose in material container；
In s5, first month, lid will be screwed daily and unscrew once, and fasten at once, to disengage the gas expanding because of fermentation；
S6, second month, in three month, stand, and expire within three months and complete.
A kind of rose enzyme using nigecose 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 nigecose in face washing water, by normally washing method at ordinary times.
2. have a bath: put the rose enzyme a little using nigecose in water for bathing, by normally washing method at ordinary times.
3. make cosmetic water: pure water 50 ~ 80: using the rose enzyme 1 of nigecose, mix, can life-time service.
Manufacturing process:
1st, avoid the container that cannot expand from glass or metal etc..
2nd, ferment feed stock chip can be cut less, more contribute to decomposing.
3rd, ferment raw material avoids, using fish, meat or greasy food waste (but can be used as compost), having rotten odor.
4th, the ferment being it desired to make has the abnormal smells from the patient of delicate fragrance, and orange peel, Fericarpium Citri Limoniae and Ban Lanye etc. can be added to have
The vegetable peel of fragrance.
5th, the container installing ferment need to possess 20% fermenting space.
If 6 fresh food garbages that cannot collect enough deals for the moment, fresh food garbage can be added successively, the time limit of 3 months is by last
Once the same day was added to count.
7th, making date is indicated on container.Ferment raw material decomposes and fermentation last 3 months, patience please allow whole process
Completely carry out.
When the 8th, making ferment, happy mood please be keep, cherish love and do, the quality of ferment can be more preferably.
9th, air circulation, shady place should be positioned over using the rose enzyme of nigecose, it is to avoid sunlight direct irradiation.It is sure not
It is placed in refrigerator, low temperature can reduce the activity of ferment.
Sweat:
1st, nigecose water need to cover ferment raw material.If raw material floats on the surface of the water, need to stir and so that it is immersed in nigecose water.
2nd, make the initial stage, need to open daily bottle cap, allow the gas of fermentation to circulate outward, " taste " when uncapping, can be heard
Sound, here it is the sound of fermentation.
3rd, without opening bottleneck, bottle can be stretched, and gas overflows when cannot discharge, or even can explode, and please stays more
Meaning.
4th, can use after 3 months phases of fermentation.6 months or more preferably, and the fermentation phase is more long, and effect is better, more Chen Yue alcohol.
Notice the change of sweat:
If 1 enzyme liquid assumes black, represent corrupt unsuccessful, nigecose 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 to lose and voluntarily divide with the chance of air contact
Solution, thus strengthen the protein of ferment.
If 3 assume white on top layer, represent and be made to very successful, this layer of white film can directly be wiped and be taken in skin
Make skin protection skin care productss.
Result acceptance and using method:
1st, ferment is the finished product of time, and successful enzyme liquid is in brown color, smells the penetrating odor having as Fructus Citri tangerinae.
2nd, the enzyme liquid leading to, after dilution, can treat as cleaning agent, be the good assistant carrying out clean work in life.
3rd, after ferment slag dries, blend and be embedded in soil, can be used as fertilizer；Add toilet can purify manure pit.
4th, ferment slag can be retained in container, as the parent of ferment, add fresh ferment raw material, more again ferment,
Old ferment can rise in value for the ferment age.
Rose enzyme of use nigecose of a kind of low cost that the present invention provides and preparation method thereof, simplifies formula, letter
Change preparation technology, reduce cost.
Above content is to further describe it is impossible to assert with reference to specific preferred implementation is made for the present invention
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, some simple deduction or replace can also be made, all should be considered as belonging to the present invention's
Protection domain.
Claims (2)
1. a kind of rose enzyme of use nigecose it is characterised in that: the raw material according to weight portion includes: 10 parts of water, roseleaf 3
Part, 1 part of nigecose.
2. a kind of preparation method of the rose enzyme of use nigecose is 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 required nigecose amount, nigecose is poured in unboiled water, gently stirs evenly, make black
Sugar melts and forms nigecose water；
S3, unboiled water used 3/10ths amount be exactly required roseleaf amount, roseleaf is put in nigecose water, gently
Stir evenly, so that all roseleafs is all dipped in water；
S4, the lid that screws of plastic containers is screwed, and the body in plastic containers is dated, be placed in cool place, in place of ventilation, mould
Certain space is stayed, to prevent from overflowing outside plastic containers during the rose enzyme fermentation using nigecose in material container；
In s5, first month, lid will be screwed daily and unscrew once, and fasten at once, to disengage the gas expanding because of fermentation；
S6, second month, in three month, stand, and expire within three months and complete.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610762900.9A CN106360687A (en) | 2016-08-30 | 2016-08-30 | Rose ferment using brown sugar and preparation method of rose ferment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610762900.9A CN106360687A (en) | 2016-08-30 | 2016-08-30 | Rose ferment using brown sugar and preparation method of rose ferment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360687A true CN106360687A (en) | 2017-02-01 |
Family
ID=57901730
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610762900.9A Pending CN106360687A (en) | 2016-08-30 | 2016-08-30 | Rose ferment using brown sugar and preparation method of rose ferment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360687A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108774078A (en) * | 2018-05-29 | 2018-11-09 | 廖美华 | A kind of extracting method of water and application |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323256A (en) * | 2014-11-21 | 2015-02-04 | 曲靖开发区卓成生物科技开发有限公司 | Rose enzyme and preparation technology 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 |
| CN104738780A (en) * | 2015-04-21 | 2015-07-01 | 杭州曜拓贸易有限公司 | Integrated fruit enzyme and preparation method thereof |
| CN105146660A (en) * | 2015-09-09 | 2015-12-16 | 安徽管仲宫神生物科技有限公司 | Natural fruit and vegetable enzyme beverage and preparation 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 CN201610762900.9A patent/CN106360687A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104323256A (en) * | 2014-11-21 | 2015-02-04 | 曲靖开发区卓成生物科技开发有限公司 | Rose enzyme and preparation technology thereof |
| CN104738780A (en) * | 2015-04-21 | 2015-07-01 | 杭州曜拓贸易有限公司 | Integrated fruit enzyme and preparation method thereof |
| CN105146660A (en) * | 2015-09-09 | 2015-12-16 | 安徽管仲宫神生物科技有限公司 | Natural fruit and vegetable enzyme beverage and preparation 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 |
Non-Patent Citations (2)
| Title |
|---|
| 刘福堃编著: "《微生物酵素及其应用》", 31 January 2014, 辽宁科学技术出版社 * |
| 姜锡瑞: "《生物发酵产业技术》", 31 May 2016, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108774078A (en) * | 2018-05-29 | 2018-11-09 | 廖美华 | A kind of extracting method of water and application |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170201 |
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