CN107114784A - Rose extract, rose flower yogurt and preparation method thereof - Google Patents
Rose extract, rose flower yogurt and preparation method thereof Download PDFInfo
- Publication number
- CN107114784A CN107114784A CN201710303090.5A CN201710303090A CN107114784A CN 107114784 A CN107114784 A CN 107114784A CN 201710303090 A CN201710303090 A CN 201710303090A CN 107114784 A CN107114784 A CN 107114784A
- Authority
- CN
- China
- Prior art keywords
- rose
- parts
- rose extract
- extract
- raw material
- 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 250
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 147
- 239000000284 extract Substances 0.000 title claims abstract description 129
- 238000002360 preparation method Methods 0.000 title claims abstract description 39
- 238000000855 fermentation Methods 0.000 claims abstract description 108
- 230000004151 fermentation Effects 0.000 claims abstract description 108
- 235000013336 milk Nutrition 0.000 claims abstract description 66
- 239000008267 milk Substances 0.000 claims abstract description 66
- 210000004080 milk Anatomy 0.000 claims abstract description 66
- 239000002131 composite material Substances 0.000 claims abstract description 44
- 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 33
- 229930006000 Sucrose Natural products 0.000 claims abstract description 33
- 239000005720 sucrose Substances 0.000 claims abstract description 33
- 239000008236 heating water Substances 0.000 claims abstract description 12
- 238000003809 water extraction Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims description 60
- 239000000758 substrate Substances 0.000 claims description 37
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 24
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 244000144730 Amygdalus persica Species 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 17
- 238000011049 filling Methods 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 10
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 10
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 10
- 238000007689 inspection Methods 0.000 claims description 8
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 7
- 229940001882 lactobacillus reuteri Drugs 0.000 claims description 7
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 244000199866 Lactobacillus casei Species 0.000 claims description 4
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 4
- 238000003556 assay Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 229940017800 lactobacillus casei Drugs 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000005070 sampling Methods 0.000 claims description 2
- 244000061520 Angelica archangelica Species 0.000 claims 4
- 150000001875 compounds Chemical class 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 17
- 230000035764 nutrition Effects 0.000 abstract description 15
- 230000036541 health Effects 0.000 abstract description 11
- 230000000050 nutritive effect Effects 0.000 abstract description 9
- 230000000295 complement effect Effects 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 3
- 230000036983 biotransformation Effects 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 241000894007 species Species 0.000 abstract description 2
- 239000006210 lotion Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 32
- 239000000796 flavoring agent Substances 0.000 description 26
- 235000019634 flavors Nutrition 0.000 description 26
- 235000019640 taste Nutrition 0.000 description 20
- 241000125175 Angelica Species 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 12
- 241000194020 Streptococcus thermophilus Species 0.000 description 11
- 230000003796 beauty Effects 0.000 description 9
- 230000008901 benefit Effects 0.000 description 9
- 230000002087 whitening effect Effects 0.000 description 9
- 230000015572 biosynthetic process Effects 0.000 description 8
- 239000002932 luster Substances 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 235000021262 sour milk Nutrition 0.000 description 7
- 208000002193 Pain Diseases 0.000 description 6
- 230000003712 anti-aging effect Effects 0.000 description 6
- 239000008280 blood Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 5
- 240000005809 Prunus persica Species 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 238000003786 synthesis reaction Methods 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 230000001114 myogenic effect Effects 0.000 description 4
- 235000012976 tarts Nutrition 0.000 description 4
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 2
- 241000335053 Beta vulgaris Species 0.000 description 2
- 244000086443 Craterellus fallax Species 0.000 description 2
- 235000007926 Craterellus fallax Nutrition 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 206010027146 Melanoderma Diseases 0.000 description 2
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- 230000003266 anti-allergic effect Effects 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 210000000038 chest Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000001815 facial effect Effects 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 235000020251 goat milk Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 201000005630 leukorrhea Diseases 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 230000004089 microcirculation Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 231100000241 scar Toxicity 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000008736 traumatic injury Effects 0.000 description 2
- 206010046901 vaginal discharge Diseases 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- FLNXBVJLPJNOSI-UHFFFAOYSA-N 1-[2-[(4-chlorophenyl)-phenylmethoxy]ethyl]piperidine Chemical compound C1=CC(Cl)=CC=C1C(C=1C=CC=CC=1)OCCN1CCCCC1 FLNXBVJLPJNOSI-UHFFFAOYSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000169680 Aphloia theiformis Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 208000019255 Menstrual disease Diseases 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000012641 Pigmentation disease Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 229960002544 cloperastine Drugs 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 208000028659 discharge Diseases 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000008338 local blood flow Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 201000002266 mite infestation Diseases 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 230000021332 multicellular organism growth Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 230000019612 pigmentation Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 206010039083 rhinitis Diseases 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000013599 spices Nutrition 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
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- 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
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/173—Reuteri
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
Abstract
The present invention relates to the microbial fermentation technology of Chinese medicine and technical field of biotransformation, and in particular to a kind of rose extract, rose flower yogurt and preparation method thereof.The rose extract that the present invention is provided mainly is prepared from by rose using heating water extraction；Rose flower yogurt is mainly mixed with and formed by rose extract, fresh milk, sucrose and composite fermentation strain.Rose extract and rose flower yogurt that the present invention is provided, by rose extract and the nutrition complement of fresh milk, both the nutritive value of traditional yogurt had been improved, the healthcare function of rose active component is supplemented again, with beautifying face and moistering lotion, makes the healthcare function that skin is full of vitality, the yellow face spot in face can be improved, make skin tender white naturally, enriching the species of health care yoghourt, the demand of more consumer groups that health care is carried out using dietotherapy can be met.
Description
Technical field
Carried the present invention relates to the microbial fermentation technology of Chinese medicine and technical field of biotransformation, more particularly to a kind of rose
Take liquid, rose flower yogurt and preparation method thereof.
Background technology
Fresh milk rich calcium, is one kind by fresh milk with very high nutritive value, and Yoghourt rich in saturated fatty acid
Bacterial fermentation prepared by dairy products, it not only remains all advantages of fresh milk, and the processed process of some aspects
Also maximize favourable factors and minimize unfavourable ones, adding many on the basis of this again is beneficial to the nutriment of human body, as the nutrition guarantor more suitable for the mankind
Strong product.In recent years, the enhancing realized with consumer health, and requirement to quality of the life are gradually stepped up, and Yoghourt is due to it
Compared with the nutritional ingredient of horn of plenty, also favored by each year section crowd.
As the improvement of people's living standards, the nutrition and health care demand to food is also constantly upgraded, for diet such as Yoghourts
Nutritive value research it is also more and more.And existing yoghurt-flavoured is similar, kind is limited, and health value is also limited, not
Many-sided demand of consumer can be met.Therefore, the kind of horn of plenty Yoghourt, meets the health care demand of different crowd, develops
Show unique characteristics can beauty treatment, beautifying whitening, allow the health Yoghourt of skin anti-aging that there are wide market prospects.
In consideration of it, special propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of with the distinctive U.S. face skin care of rose, myogenic pain relieving and beauty
The rose extract of whitening.
The second object of the present invention is to provide a kind of preparation method of rose extract, with technique it is simple, be easy to
Operation, the high advantage of production efficiency.
The third object of the present invention is to provide a kind of both nutritive values with Yoghourt have rose extract again
The rose flower yogurt of the health values such as improvement face Huang face spot, U.S. face skin care, beautifying whitening.
The fourth object of the present invention is to provide a kind of preparation method of the rose flower yogurt, simple with technique, behaviour
Facilitate, special Preparation equipment, mild condition, the advantage reduced investment outlay are not needed in whole preparation process.
To achieve the above object, the technical solution adopted by the present invention is：
According to an aspect of the present invention, the present invention provides a kind of rose extract, and the rose extract is main
It is prepared from by rose using heating water extraction.
As further preferred technical scheme, the raw material of the rose extract includes rose, in addition to the root of Dahurain angelica and
Peach kernel；
Further, the rose extract is mainly prepared from by the raw material of following mass parts：Rose 1~10
0.2~4 part of part, 0.5~6 part of the root of Dahurain angelica and peach kernel.
Further, the rose extract is mainly prepared from by the raw material of following mass parts：2~5 parts of rose,
0.5~2 part of 1~4 part of the root of Dahurain angelica and peach kernel.
Further, the rose extract is mainly prepared from by the raw material of following mass parts：3 parts of rose,
1 part of 2 parts of the root of Dahurain angelica and peach kernel.
According to another aspect of the present invention, the present invention provides a kind of preparation method of described rose extract, institute
The method of stating comprises the following steps：
Each raw material is weighed by above-mentioned mass parts, be soaked in water each raw material weighed 0.5~2 hour, wherein each raw material
The mass ratio of gross mass and water is 1：4~8；
The raw material soaked is heated, turning warm fire to after seething with excitement decocts 10~50 minutes, then filters out decoction liquor,
The water for the decoction liquor aliquot for adding and filtering out, repeats above-mentioned decoction filtering step 1~2 time, decocting after each time is decocted
Boil liquid all merges, that is, rose extract is made.
According to another aspect of the present invention, the present invention provides a kind of rose flower yogurt, the rose flower yogurt it is main by
The raw material of following mass parts is prepared from：
Above-mentioned 5~25 parts of rose extract, 12~48 parts of fresh milk, 1~7 part of sucrose and composite fermentation strain 0.02~
0.1 part.
Further, the rose flower yogurt is mainly prepared from by the raw material of following mass parts：Above-mentioned rose carries
Take 0.04~0.06 part of 10~20 parts of liquid, 30~40 parts of fresh milk, 2~4 parts of sucrose and composite fermentation strain.
Further, the rose flower yogurt is mainly prepared from by the raw material of following mass parts：Above-mentioned rose
0.05 part of 15 parts of extract solution, 35 parts of fresh milk, 2 parts of sucrose and composite fermentation strain.
As further preferred technical scheme, the composite fermentation strain is by streptococcus thermophilus, lactobacillus bulgaricus, thermophilic
Two in Lactobacillus lactis, bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei and lactobacillus reuteri
Kind or two or more combine.
As further preferred technical scheme, the fresh milk is fresh milk or fresh goat milk.
According to another aspect of the present invention, the present invention provides also a kind of preparation method of rose flower yogurt, methods described
Comprise the following steps：
By the well mixed obtained fermentation substrate of the rose extract and fresh milk；
Sucrose and composite fermentation strain are added in the fermentation substrate, it is permanent at a temperature of 30~45 DEG C after being well mixed
Temperature fermentation 6~14 hours, that is, be made the rose flower yogurt.
As further preferred technical scheme, rose extract and fresh milk are proportionally added dropwise in container, mixed
Obtained fermentation substrate after uniform, wherein volumetric concentration of the rose extract in fermentation substrate are 10%~90%；
Preferably, volumetric concentration of the rose extract in fermentation substrate is 10%~30%；
Preferably, sucrose and composite fermentation strain are added in fermentation substrate, in 35~38 DEG C of temperature after being well mixed
Lower ferment at constant temperature 6~10 hours, in being refrigerated at 0~5 DEG C, that is, is made the rose flower yogurt；
Preferably, sucrose and composite fermentation strain are added in fermentation substrate, it is permanent at a temperature of 38 DEG C after being well mixed
Temperature fermentation 8 hours, in being refrigerated at 4 DEG C, that is, is made the rose flower yogurt.
As further preferred technical scheme, in addition to the step of to rose extract and fresh milk sterilizing；
Rose extract is sterilized 10~30 minutes at 80~120 DEG C, normal temperature is cooled to, and fresh milk is placed in boiling water
Carried out disinfection processing 5~15 minutes in bath, is cooled to normal temperature, and then well mixed be made of rose extract and fresh milk is fermented
Matrix.
As further preferred technical scheme, in addition to the step of Yoghourt is carried out into filling quality inspection；
The Yoghourt fermented is subjected to filling and sealing in an aseptic environment, then will be filling after Yoghourt carry out product quality inspection
Test, inspect ratio >=5% by random samples, after the assay was approved, be placed in stored under refrigeration at 0~5 DEG C, that is, the rose flower yogurt is made.
Compared with prior art, the beneficial effects of the present invention are：
1st, rose extract of the invention, is mainly made up of rose, and is prepared from using heating water extraction, will not
The nutritional ingredient of rose and the loss of health-care components are caused, obtained rose extract has the distinctive improvement face of rose
Yellow face spot phenomenon, myogenic pain relieving, and improve local blood circulation, reach beauty treatment, the effect of beautifying whitening.
2nd, the preparation method for the rose extract that the present invention is provided, is prepared using heating water extraction, with technique
Simply, easy to operate, efficiency high, effect is good, low cost and other advantages, has been effectively maintained the nutritive and health protection components of rose.
3rd, rose flower yogurt of the invention, be mixed with by rose extract, fresh milk, sucrose and composite fermentation strain and
Into.Each raw material components are scientifically arranged in pairs or groups, and each material synergy so that made by above-mentioned substance according to aforementioned proportion
The rose flower yogurt obtained, smooth in taste, exquisiteness, uniform color, not only with the intrinsic smell of traditional yogurt, also with light
Rose delicate fragrance, the effect with good beauty treatment, beautifying whitening, long-term consumption can effectively remove the blackspot on skin, and
Improve the skin of complexion jaundice, and then Glycerin allows skin anti-aging, is the preferable selection of women beauty food.
Rose extract and the nutrition complement of fresh milk are significantly improved the nutritive value of Yoghourt by the present invention, formation
A kind of nutrition and local flavor both with common sour milk, has the distinctive delicate fragrance of rose extract and taste, while having rose concurrently again
The double nutrition and the new Yoghourt of healthcare function of flower extract solution and Yoghourt, enrich the species of health care yoghourt, can meet more
The demand of the consumer group of health care is carried out using dietotherapy, is a kind of good health food.
4th, the preparation method of rose flower yogurt that the present invention is provided, can make what composite zymocyte kind was more uniformly distributed to be mixed in
In fermentation substrate, so make Yoghourt fermentation it is more quick thoroughly so that Yoghourt mouthfeel is moderate, unique flavor, nutriture value
Value is high.This method flow is simple, easy to operate, and special Preparation equipment is not needed in whole preparation process, and cost is low, efficiency
Height, safety and environmental protection.Meanwhile, the rose flower yogurt prepared by the preparation method, its curdled milk, color and luster, local flavor and mouthfeel are all good,
Both the active component that rose extract has had been remained, the nutritive value of Yoghourt is improved again.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment and embodiment, but this area skill
Art personnel will be understood that following embodiments and embodiment are merely to illustrate the present invention, and are not construed as the model of the limitation present invention
Enclose.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
According to an aspect of the present invention, the present invention provides a kind of rose extract, and the rose extract is main
It is prepared from by rose using heating water extraction.
In the present invention, the rose extract is main to be prepared from by rose using heating water extraction, obtained to extract
Liquid has the distinctive U.S. face skin care of rose, beautifying whitening, improves the health-care effects such as constitution, meanwhile, above-mentioned heating water extraction can
Normal pressure extraction is carried out, with easy to operate, the advantages of safe and reliable, extraction time is short, production efficiency is high.
As an alternative embodiment, the raw material of the rose extract include rose, in addition to the root of Dahurain angelica and
Peach kernel；
Preferably, the rose extract is mainly prepared from by the raw material of following mass parts：1~10 part of rose,
0.2~4 part of 0.5~6 part of the root of Dahurain angelica and peach kernel.
The rose extract that the present invention is provided mainly is made up of rose, and coordinates the root of Dahurain angelica and peach kernel, can improve human body
Microcirculation, promotes skin metabolism, removes facial colour spot scar, has effects that good beauty treatment, beautifying whitening, allows skin
Anti-aging, reduces wrinkle, distributes youthful vigor, but also have the effect such as dissolving stasis blood, anti-inflammatory, antiallergy of peach kernel concurrently.Enter
One step causes various composition complementary, and product nutrition more enriches comprehensive, and is conducive to improving palatability, makes consumer in mouthfeel
Easily receive.
Effect of each raw material is in the rose extract that embodiment of the present invention is provided：
Rose：Sweet and slightly bitter taste, slightly warm in nature.Fragrant row dissipates；With liver soothing and depression relief, effect of regulating menstruation by adjusting the flow of blood；Cure mainly chest diaphragm
Full vexed, gastral cavilty, side of body rib, swollen breasts, irregular menstruation, leukorrhea with reddish discharge, dysentery, traumatic injury, wandering arthritis, carbuncle swells etc..It can use
In liver-stomach disharmony, epigastric pain, evil of vomitting uncomfortable in chest, diet is reduced, or diarrhoea；Menoxenia, traumatic injury, pain caused by ecchymoma.
According to《Food book on Chinese herbal medicine》Record, " main sharp lung spleen, beneficial liver and gall, the fragrance of food are sweet and refreshing, make us refreshing refreshing for rose." long-term clothes
With cosmetic result is favourable, can effectively remove free radical, eliminates pigmentation, makes us calling out hair youthful vigor.It can relax feelings
Thread, balance endocrine, replenishing blood and vital energy, U.S. face skin care, play the role of to liver and stomach conditioning and can dispelling fatigue, improve constitution.Its
In, significantly its skin maintenance effect, often drinks the blackspot that can remove on skin, makes skin tender white naturally, to wrinkle resistant
Line is also helpful.
In the present invention, the above-mentioned typical but non-limiting mass fraction of rose is：1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6
Part, 7 parts, 8 parts, 9 parts or 10 parts.
In the rose extract of the present invention, in addition to the root of Dahurain angelica and peach kernel.
The root of Dahurain angelica：It is warm-natured, pungent, it is used as medicine with root, the function such as the dehumidifying that gets rid of illness, apocenosis myogenic, promoting blood circulation and stopping pain.Cure mainly chill sense
Emit, have a headache, rhinitis, toothache.The diseases such as leukorrhea with reddish discharge, pain furuncle poison, can also make spices.Wind-damp dispelling is cured mainly, apocenosis of invigorating blood circulation, myogenic is stopped
Bitterly, relieving exterior syndrome and dispelling cold, wind-expelling pain-stopping, clearing the nasal passage, eliminating dampness stops band, detumescence and apocenosis.Microcirculation in human body can also be improved, promote skin newly old
Metabolism, eliminates pigment excess accumulation in the tissue, removes facial colour spot scar, treatment skin blister wound mange etc., beautiful with beauty
White effect, can allow skin anti-aging.《Compendium of Materia Medica》Record, rose " long skin, color of moistening, face fat can be made ".
In the present invention, the above-mentioned typical but non-limiting mass fraction of the root of Dahurain angelica is：0.5 part, 1 part, 1.5 parts, 2 parts, 2.5
Part, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts or 6 parts.
Peach kernel：Bitter but sweet flavor is pungent, puts down；For the seed of rosaceous plant peach or mountain peach.With promoting blood circulation, relax bowel, only
Effect that cloperastine is breathed heavily；And with the effect such as dissolving stasis blood, anti-inflammatory, antiallergy.Peach kernel is nutritious, contains substantial amounts of phosphatide, albumen
Matter and VE, fat content are higher than 60%, are a kind of brain-care foods of high-quality, are especially suitable for brain worker；It can improve brain
Metabolic balance, reduce blood viscosity, it also has effects that kidney tonifying, warm lung and conditioning internal organ in addition, it is possible to decrease angiocarpy
The incidence of disease of disease.
In the present invention, the above-mentioned typical but non-limiting mass fraction of peach kernel is：0.2 part, 0.5 part, 0.8 part, 1 part, 1.2
Part, 1.5 parts, 1.8 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts or 4 parts.
It should be noted that the rose flower yogurt and healthcare function and peculiar flavour, the mouth of rose extract of the present invention
Sense is determined that, if component and its proportioning be not mutually coordinated, single component is brought by its specific raw material components and proportioning
Beneficial effect, it is likely that can by other components cut down even eliminate, not have whole synthesis effect.The present invention is by substantial amounts of
Study and verify repeatedly, obtained the optimum combination and proportioning of rose flower yogurt and rose extract so that multiple components
Combine, it is mutually coordinated, produce actively synergy, can allow last obtained Yoghourt, it is more reasonable to be formulated, and nutrition is more
Plus it is abundant, mouthfeel is moderate, unique flavor, and with unique health-care effect.
As a kind of optional embodiment, the rose extract is mainly prepared from by the raw material of following mass parts：
0.5~2 part of 2~5 parts of rose, 1~4 part of the root of Dahurain angelica and peach kernel.
Preferably, the rose extract is mainly prepared from by the raw material of following mass parts：3 parts of rose, the root of Dahurain angelica 2
1 part of part and peach kernel.
In the present invention, by the further adjustment and optimization to each raw material dosage ratio in rose extract, so as to enter
Effect of each composition in one-step optimization rose flower yogurt of the present invention so that various composition is complementary, nutrition is more comprehensive, improves suitable
Mouth property and unique healthcare function.
According to another aspect of the present invention, embodiments of the present invention provide a kind of preparation side of rose extract
Method, the described method comprises the following steps：
Each raw material is weighed by above-mentioned mass parts, be then soaked in water each raw material weighed 0.5~2 hour, wherein each original
The gross mass of material and the mass ratio of water are 1：4~8, preferably 1：6；
The raw material soaked is heated, turning warm fire to after seething with excitement decocts 10~50 minutes, then filters out decoction liquor,
The water for the decoction liquor aliquot for adding and filtering out, repeats above-mentioned decoction filtering step 1~2 time, decocting after each time is decocted
Boil liquid all merges, that is, rose extract is made.
The preparation method of the rose extract of the present invention, can carry out normal pressure extraction, with easy to operate, safe and reliable,
The advantages of extraction time is short, production efficiency is high.
Further, use heating water extraction prepare rose extract the step of for：
Each raw material is weighed by above-mentioned mass parts, be then soaked in water each raw material weighed 1 hour, wherein each raw material is total
The mass ratio of quality and water is 1：6；
The raw material soaked is heated, turning warm fire to after seething with excitement decocts 20 minutes, then filters out decoction liquor, then add
The water of decoction liquor aliquot for entering and filtering out, is decocted 40 minutes, after filtering out decoction liquor, and decoction liquor will be merged twice, is waved
Certain volume is sent to, that is, rose extract is made.
In above-mentioned rose extract preparation method, the soak time of each raw material is unsuitable long in order to avoid losing drug effect, answers
It was advisable with 0.5~2 hour, it is preferable that 1~1.5 hour.And the time decocted every time can gradually proper extension, it is preferable that
Once decoct 10~20 minutes, second of decoction 30~40 minutes, third time is decocted 40~50 minutes, and the rest may be inferred.
According to another aspect of the present invention, embodiment of the present invention provides a kind of rose flower yogurt, the rose acid
Milk is mainly prepared from by the raw material of following mass parts：
0.02~0.1 part of 5~25 parts of rose extract, 12~48 parts of fresh milk, 1~7 part of sucrose and composite fermentation strain.
The rose flower yogurt that embodiment of the present invention is provided, rose extract and the nutrition complement of fresh milk are significantly carried
A kind of high nutritive value of Yoghourt, nutrition and local flavor both with common sour milk of formation has rose extract peculiar again
Delicate fragrance and taste, while having the double nutrition and the new Yoghourt of healthcare function of rose extract and Yoghourt concurrently.The Yoghourt is not
Only have and safeguard the gut flora ecological balance, promote intestines peristalsis, promote to digest and assimilate, reduce cholesterol levels, suppress internal
Toxin, the effects such as improving immunity of organisms；Also there is the yellow face spot in the distinctive improvement face of rose extract, promote skin new old generation
Thank, beauty care, the health-care effect of beautifying whitening, can allow skin anti-aging, improve constitution, make us calling forth one's youthful vigor.
Effect of each raw material is in rose flower yogurt of the present invention：
Rose extract is main to be made by rose using heating water extraction, with the yellow face spot in face is improved, eliminates pigment
Calmness, promotes skin metabolism, and beauty care, the health-care effect of beautifying whitening can allow skin anti-aging, moisten flesh
Skin, improves constitution, makes us calling forth one's youthful vigor.
In the present invention, the above-mentioned typical but non-limiting content of rose extract is：5 parts, 6 parts, 7 parts, 8 parts, 9 parts,
10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts or
25 parts.
In the present invention, the fresh milk is fresh milk or fresh goat milk.
Fresh milk is one of most ancient natural drink, is described as " white blood ", the importance to human body is well imagined.With
Exemplified by fresh milk, it contains all essential amino acids and other amino acid of human body growth and development, and nutritive value is very high
Fat.Fresh milk contains abundant mineral matter, calcium, phosphorus, iron, zinc, copper, manganese, molybdenum.It is most difficult to, fresh milk is human calcium
Best source, and calcium phosphorus ration is very appropriate, beneficial to the absorption of calcium.
In the present invention, the above-mentioned typical but non-limiting content of fresh milk is：12 parts, 14 parts, 15 parts, 18 parts, 20 parts, 22
Part, 25 parts, 26 parts, 28 parts, 30 parts, 32 parts, 34 parts, 35 parts, 36 parts, 38 parts, 40 parts, 42 parts, 44 parts, 45 parts, 46 parts or 48
Part.
Sucrose is one kind of carbohydrate, is widely present in sugarcane, beet, fruit, the sucrose of our daily consumptions
Mainly it is made up of sugarcane, beet, sucrose molecule is generated by the photosynthesis of plant, is natural food.This
Invention adds sucrose during Yoghourt fermentation can not only increase sugariness, adjust saccharic acid ratio, be unlikely to make Yoghourt mouthfeel mistake
Acid；At the same time it can also supplement the deficiency of lactose constituent during lactobacillus-fermented, make fermentation more thorough.
In the present invention, the above-mentioned typical but non-limiting content of sucrose is：1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5
Part, 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, 6.5 parts or 7 parts.
Effect of the composite fermentation strain during Yoghourt Production is extremely important, is sour milk products production acid and the fragrant basis of production
And main cause.The quality of Yoghourt quality depends primarily on the type, quality and vigor of fermented bacterium.Composite zymocyte of the present invention
Plant and mixed by a variety of Yoghourt fermentation bacterium, the advantage of soak time length high with spawn activity.
In the present invention, the above-mentioned typical but non-limiting content of composite fermentation strain is：0.02 part, 0.03 part, 0.04 part,
0.05 part, 0.06 part, 0.07 part, 0.08 part, 0.09 part or 0.1 part.
As a kind of optional embodiment, the rose flower yogurt is mainly prepared from by the raw material of following mass parts：Rose
0.04~0.06 part of rare 10~20 parts of colored extract solution, 30~40 parts of fresh milk, 2~4 parts of sucrose and composite fermentation strain.
Preferably, the rose flower yogurt is mainly prepared from by the raw material of following mass parts：15 parts of rose extract,
0.05 part of 35 parts of fresh milk, 2 parts of sucrose and composite fermentation strain.
In the present invention, by the further adjustment and optimization to each raw material dosage ratio, so as to further optimize this hair
Effect of each composition in bright rose flower yogurt so that more preferably, local flavor is unique for mouthfeel.
As a kind of optional embodiment, the composite fermentation strain is by streptococcus thermophilus, lactobacillus bulgaricus, acidophilus
Two kinds in lactobacillus, bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei and lactobacillus reuteri
Or two or more combine.
Optionally, the composite fermentation strain is streptococcus thermophilus and lactobacillus bulgaricus 4：1 mass ratio mixing and
Into.
Optionally, the composite fermentation strain is streptococcus thermophilus, lactobacillus bulgaricus and Lactobacillus plantarum 5：2：1
Mass ratio is mixed.
Optionally, the composite fermentation strain is streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and not tally double
Discrimination bacillus 5：4：3：2 mass ratio is mixed.
Optionally, the composite fermentation strain is streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus rhamnosus, the newborn bar of cheese
Bacterium and lactobacillus reuteri 6：3：3：2：1 mass ratio is mixed.
Optionally, the composite fermentation strain is streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium bifidum, plant
Lactobacillus, Lactobacillus rhamnosus and lactobacillus reuteri 4：1：1：1：1：1 mass ratio is mixed.
The composite fermentation strain that the present invention is provided contains a variety of fermentation strains, and each fermented bacterium collocation is reasonable, both containing well
Oxygen bacterium, also including facultative anaerobic bacteria, each strain has very close synergy relation each other, mutually promotes, improves
The efficiency and effect of fermentation.
According to another aspect of the present invention, embodiment of the present invention also provides the rose flower yogurt described in more than one
Preparation method, methods described comprises the following steps：
By the well mixed obtained fermentation substrate of the rose extract and fresh milk；
Sucrose and composite fermentation strain are added in the fermentation substrate, it is permanent at a temperature of 30~45 DEG C after being well mixed
Temperature fermentation 6~14 hours, that is, be made the rose flower yogurt.
The preparation method for the rose flower yogurt that the present invention is provided, prepares rose extract tool using heating water extraction first
Have easy to operate, the advantages of safe and reliable, extraction time is short, production efficiency is high.Then rose extract is mixed with fresh milk
Uniformly obtained fermentation substrate, sucrose is added in fermentation substrate and rose flower yogurt is made in composite fermentation strain, so that multiple
Close being blended in fermentation substrate of being more uniformly distributed of fermented bacterium so that Yoghourt fermentation it is more thorough.
This method has that technique is simple, flow is safe, special Preparation equipment is not needed in whole preparation process, in normal pressure
Under the advantage that can both prepare.Meanwhile, the fermented yoghourt prepared by the preparation method, its color and luster, local flavor and mouthfeel are all good, most
Big degree remains Yoghourt and the health-care efficacy of rose extract.
In above-mentioned preparation method, optionally, fermentation temperature be 30 DEG C, 32 DEG C, 34 DEG C, 35 DEG C, 36 DEG C, 38 DEG C, 40 DEG C,
42 DEG C, 44 DEG C or 45 DEG C.
In above-mentioned preparation method, optionally, fermentation time is 6 hours, 7 hours, 8 hours, 9 hours, 10 hours, it is 11 small
When, 12 hours, 13 hours or 14 hours.
In above-mentioned preparation method, alternatively, rose extract and fresh milk are proportionally added dropwise in container, mixing is equal
Obtained fermentation substrate after even, wherein volumetric concentration of the rose extract in fermentation substrate are 10%~90%；
As further preferred technical scheme, volumetric concentration of the rose extract in fermentation substrate be 10%~
30%；
As further preferred technical scheme, sucrose and composite fermentation strain are added in fermentation substrate, after being well mixed
Ferment at constant temperature 6~10 hours at a temperature of 35~38 DEG C, in being refrigerated at 0~5 DEG C, that is, are made the rose flower yogurt；
As further preferred technical scheme, sucrose and composite fermentation strain are added in fermentation substrate, after being well mixed
Ferment at constant temperature 8 hours at a temperature of 38 DEG C, in being refrigerated at 4 DEG C, that is, are made the rose flower yogurt.
In above-mentioned optional technical scheme, volumetric concentration of the rose extract in fermentation substrate be 10%, 20%,
30%th, 40%, 50%, 60%, 70%, 80% or 90%.The difference of volumetric concentration of the rose extract in fermentation substrate,
Curdled milk situation, color and luster, mouthfeel and the local flavor of final obtained Yoghourt are affected, suitable volumetric concentration can make obtained Yoghourt whole
Body quality is more preferable.
In above-mentioned preparation method, alternatively, in addition to the step of to rose extract and fresh milk sterilizing；
Rose extract is sterilized 10~30 minutes at 80~120 DEG C, normal temperature is cooled to, and fresh milk is placed in boiling water
Carried out disinfection processing 5~15 minutes in bath, is cooled to normal temperature, and then well mixed be made of rose extract and fresh milk is fermented
Matrix.
In above-mentioned preparation method, alternatively, in addition to the step of Yoghourt is carried out into filling quality inspection；
The Yoghourt fermented is subjected to filling and sealing in an aseptic environment, then will be filling after Yoghourt carry out product quality inspection
Test, inspect ratio >=5% by random samples, after the assay was approved, be placed in stored under refrigeration at 0~5 DEG C, that is, the rose flower yogurt is made.
The steps such as the filling quality inspection of sterilizing for Yoghourt, not only contribute to Yoghourt and are preferably molded, and eat more
Plus safely, trust, add mouthfeel, help to preserve, and improve the stability of Yoghourt.
With reference to specific embodiment, comparative example, experimental example and effect example, the invention will be further described.
Embodiment 1-4
Rose flower yogurt is prepared from according to the mass parts ratio of the raw material shown in table 1, and rose extract therein is equal
It is prepared from by the raw material of following mass parts：1 part of 3 parts of rose, 2 parts of the root of Dahurain angelica and peach kernel.
The embodiment 1-4 rose Yoghurt formulations of table 1
Then, rose flower yogurt is prepared in accordance with the following steps：
(1) heating water extraction prepares rose extract：
Each raw material first is weighed according to above-mentioned mass parts, be then soaked in water the raw material weighed 1 hour, wherein raw material and water
Mass ratio be 1：6；
The raw material soaked is heated, turning warm fire to after seething with excitement decocts 20 minutes, then filters out decoction liquor, then add
The water of decoction liquor aliquot for entering and filtering out, repeats above-mentioned decoction filtering step 1 time, the decoction liquor whole after each time is decocted
Merge, that is, rose extract is made；
(2) by the well mixed obtained fermentation substrate of above-mentioned rose extract and fresh milk；
Wherein, rose extract is sterilized 20 minutes at 85 DEG C, is cooled to normal temperature, and fresh milk is placed in boiling water bath
Carry out disinfection processing 10 minutes, is cooled to normal temperature, is then well mixed rose extract and fresh milk；
(3) sucrose and composite fermentation strain are added in fermentation substrate, constant temperature is sent out at a temperature of 38 DEG C after being well mixed
Ferment 8 hours, in being refrigerated at 4 DEG C, that is, is made the rose flower yogurt；
Wherein, in addition to by the Yoghourt fermented carry out filling and sealing in an aseptic environment, then will be filling after Yoghourt enter
Row product quality inspection, sampling observation ratio is 6%, after the assay was approved, is placed in stored under refrigeration at 4 DEG C.
In above example, composite fermentation strain used is streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus
With bifidobacterium bifidum 5：4：3：2 mass ratio is mixed.
Embodiment 5-9
Rose flower yogurt according to the rose extract shown in embodiment 1, fresh milk, sucrose and composite fermentation strain quality
Part ratio is prepared from, and rose extract therein is prepared from according to the mass parts ratio of the raw material shown in table 2.
The embodiment 5-9 rose extracts of table 2 are formulated
| Component | Embodiment 5 | Embodiment 6 | Embodiment 7 | Embodiment 8 | Embodiment 9 |
| Rose | 1 part | 2 parts | 5 parts | 10 parts | 10 parts |
| The root of Dahurain angelica | 0.5 part | 1 part | 4 parts | 6 parts | 0 |
| Peach kernel | 0.2 part | 0.5 part | 1 part | 4 parts | 0 |
The preparation method of rose flower yogurt is same as Example 1.
Comparative example 1-2
The rose flower yogurt of comparative example 1, is prepared from according to the raw material of following mass parts：3 parts of rose extract, fresh milk
0.15 part of 8 parts, 0.5 part of sucrose and composite fermentation strain.
The rose flower yogurt of comparative example 2, is prepared from according to the raw material of following mass parts：It is 40 parts of rose extract, fresh
0.3 part of 65 parts of milk, 8 parts of sucrose and composite fermentation strain.
Remaining is same as Example 1.
Comparative example 3-4
The rose flower yogurt of comparative example 3, according to the rose extract shown in embodiment 1, fresh milk, sucrose and composite fermentation
The mass parts ratio of strain is prepared from, and rose extract therein is prepared from according to the raw material of following mass parts：Rose
Spend 0.5 part, 0.04 part of 0.1 part of the root of Dahurain angelica and peach kernel.
The rose flower yogurt of comparative example 4, according to the rose extract shown in embodiment 1, fresh milk, sucrose and composite fermentation
The mass parts ratio of strain is prepared from, and rose extract therein is prepared from according to the raw material of following mass parts：Rose
Spend 15 parts, 8 parts of 12 parts of the root of Dahurain angelica and peach kernel.
Remaining is same as Example 1.
Experimental example 1-4
To investigate influence of the fermentation time to Yoghourt, experimental example 1-4 is carried out.
Wherein, in the preparation method of rose flower yogurt, experimental example 1-4 distinguishes ferment at constant temperature 6 small at a temperature of 38 DEG C
When, 10 hours, 12 hours and 14 hours.
Remaining is same as Example 1.
Experimental example 5-8
To investigate volumetric concentration influence to Yoghourt of the rose extract in fermentation substrate, experimental example 5-8 is carried out.
Wherein, in the preparation method of rose flower yogurt, rose extract and fresh milk are proportionally added dropwise in container,
Experimental example 5-8, volumetric concentration of the rose extract in fermentation substrate is respectively 10%, 30%, 50% and 70%, mixing
Obtained fermentation substrate after uniform.
Remaining is same as Example 1.
Experimental example 9-11
To investigate the influence to Yoghourt of fermentation temperature and composite fermentation strain, experimental example 9-11 is carried out, fermentation temperature and multiple
Closing fermented bacterium is respectively：
Experimental example 9, fermentation temperature is 42 DEG C, and composite fermentation strain is streptococcus thermophilus and lactobacillus bulgaricus 4：1
Mass ratio is mixed.
Experimental example 10, fermentation temperature is 45 DEG C, and composite fermentation strain is streptococcus thermophilus, lactobacillus acidophilus, rhamnose breast
Bacillus, Lactobacillus casei and lactobacillus reuteri 6：3：3：2：1 mass ratio is mixed.
Experimental example 11, fermentation temperature is 30 DEG C, and composite fermentation strain is streptococcus thermophilus, lactobacillus bulgaricus, not tally
Bifidobacterium, Lactobacillus plantarum, Lactobacillus rhamnosus and lactobacillus reuteri 4：1：1：1：1：1 mass ratio is mixed.
Remaining is same as Example 1.
Experimental example 12
To investigate influence of the preparation method of rose extract to Yoghourt, experimental example 12 is carried out.
Each raw material in rose extract is weighed by the mass parts of embodiment 1, the raw material 1.5 weighed that is then soaked in water is small
When, wherein the mass ratio of raw material and water is 1：6；
The raw material soaked is heated, is decocted 20 minutes to after seething with excitement, then filters out decoction liquor, that is, rose is made
Flower extract solution.
Effect example 1
Please the rose flower yogurt that is prepared to embodiment 1-4 and comparative example 1-2 of 20 volunteers carry out foretasting evaluation, comment
The synthesis result of valency is as shown in table 3.
Rose flower yogurt foretastes evaluation result made from the embodiment 1-4 of table 3 and comparative example 1-2
Rose extract, fresh milk, sucrose are Bu Tong right with the proportioning of composite fermentation strain in the present invention indicated above
In the influence of obtained Yoghourt.As shown in Table 3, its curdled milk of rose flower yogurt, color and luster, mouthfeel made from 1-4 of the embodiment of the present invention
It is preferable with local flavor, it is obtained especially under the proportioning of embodiment 1 the need for can meeting market and consumer in quality
Rose Quality of Yoghourt is optimal, and it at utmost remains Yoghourt and the healthcare function of rose extract, and mouthfeel is moderate, taste
It is delicious.
And the raw material proportioning of comparative example 1 and comparative example 2 is not fallen within limited range of the present invention, by comparative example 1 and right
Fermented yoghourt curdled milk is poor made from ratio 2, and a large amount of wheys are separated out, and it is poor to shape；Quality is coarse, and taste is thin；Tart flavour is not agreeable to the taste,
Tart flavour is light, the taste overrich of rose or excessively light, it is impossible to the need for meeting market.
Effect example 2
Please the rose flower yogurt that is prepared to embodiment 5-9 and comparative example 3-4 of 20 volunteers carry out foretasting evaluation, comment
The synthesis result of valency is as shown in table 4.
Rose flower yogurt foretastes evaluation result made from the embodiment 5-9 of table 4 and comparative example 3-4
In the present invention indicated above in rose extract each raw material proportioning the different influences for obtained Yoghourt.
As shown in Table 4, its curdled milk of fermented yoghourt, color and luster, taste and flavor are preferable made from embodiment 5-9, can expire in quality
The need for sufficient market and consumer, Yoghourt especially made from embodiment 6,7 and 9, formation it is a kind of both with common sour milk
Nutrition and local flavor, there is the distinctive delicate fragrance of rose extract and taste again, and unique flavor is good in taste, has been effectively kept rose
The health-care efficacy of rare colored extract solution.
And fermented yoghourt curdled milk made from comparative example 3 and comparative example 4 is poor, a large amount of wheys are separated out, and it is poor to shape；And quality
Poor, taste is general, and coarse, tart flavour is not agreeable to the taste, meta-acid, or rose taste overrich, it is impossible to the need for meeting market.By
Rose, the root of Dahurain angelica, the proportioning of peach kernel raw material in this explanation, the rose extract that the present invention is limited, can farthest be played
Its effect, obtained Quality of Yoghourt is more preferably.
Effect example 3
Please the rose flower yogurt that is prepared to embodiment 1 and experimental example 1-4 of 20 volunteers carry out foretasting evaluations, evaluation
Synthesis result it is as shown in table 5.
Rose flower yogurt foretastes evaluation result made from the embodiment 1 of table 5 and experimental example 1-4
In the present invention indicated above in rose method for preparing sour milk, the difference of fermentation time is for obtained Yoghourt
Influence.
As shown in Table 5, its curdled milk of rose flower yogurt, color and luster, taste and flavor are all good made from embodiment 1, and quality is best,
The need for market and consumer being met in quality completely.And Yoghourt made from experimental example 1 and 2 can also meet market and disappear
The need for the person of expense, only its local flavor is general, and rose extract fails preferably to merge with the local flavor of fresh milk；Experimental example 3 and 4
Obtained Yoghourt, because fermentation time is long, causes the curdled milk of Yoghourt poor, and a large amount of wheys are separated out, and it is poor to shape；And quality compared with
Difference, taste and flavor is general.Thus illustrate, in preparation method of the invention, fermentation time long should not be not easy to it is too short, otherwise
Overall quality to Yoghourt can be had a certain impact, and its fermentation time was advisable with 8 hours.
Effect example 4
Please the rose flower yogurt that is prepared to experimental example 5-8 of 20 volunteers carry out foretasting evaluations, the comprehensive of evaluation is tied
Fruit is as shown in table 6.
Rose flower yogurt foretastes evaluation result made from the experimental example 5-8 of table 6
In the present invention indicated above in rose method for preparing sour milk, volume of the rose extract in fermentation substrate
The different influences for obtained Yoghourt of concentration.
As shown in Table 6, its curdled milk of fermented yoghourt, color and luster, taste and flavor are preferable made from experimental example 5 and 6, Ke Yiman
The need for sufficient market and consumer, and Yoghourt curdled milk made from experimental example 7 and 8 is general or poor, shapes also general, mouthfeel one
As, the taste overrich of rose, it is impossible to the need for meeting market.Thus illustrate, rose extract of the invention is in fermentation base
Volumetric concentration in matter should not be excessive, otherwise can serious Yoghourt made from nutrition quality, especially have larger to its local flavor
Influence.In the present invention, volumetric concentration of the rose extract in fermentation substrate is advisable with 10% or 30%.
Effect example 5
Please the rose flower yogurt that is prepared to embodiment 1 and experimental example 9-12 of 20 volunteers carry out foretasting evaluation, comment
The synthesis result of valency is as shown in table 7.
Rose flower yogurt foretastes evaluation result made from the embodiment 1 of table 7 and experimental example 9-12
In the present invention indicated above in rose method for preparing sour milk, the difference of fermentation substrate is for obtained Yoghourt
Influence, and rose extract the different influence to obtained Yoghourt of preparation method.
As shown in Table 7, the difference of fermentation temperature and fermentation substrate, for the curdled milk of obtained Yoghourt, color and luster, mouthfeel and wind
Taste has a certain impact, and the fermentation substrate that the embodiment of the present invention 1 and experimental example 9-11 are provided, and can at utmost retain
The healthcare function of Yoghourt and rose extract, local flavor and overall quality be preferable.
And Yoghourt made from experimental example 12, use rose extract made from common method so that obtained
Yoghourt curdled milk is poor, and a large amount of wheys are separated out, and it is poor to shape；Quality is coarse, and taste is general；Tart flavour is not agreeable to the taste, meta-acid, it is impossible to meets city
The need for.Thus illustrate, the preparation method for the rose extract that the present invention is limited, the effective work(for playing wherein each material
Effect so that various composition is complementary, nutrition is more comprehensive, improves palatability, delicious flavour disclosure satisfy that the need of most people
Ask.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
The present invention is described in detail with reference to foregoing embodiments for pipe, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, or which part or all technical characteristic are entered
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme.
Claims (10)
1. a kind of rose extract, it is characterised in that the rose extract is main to use heating water extraction by rose
It is prepared from.
2. rose extract according to claim 1, it is characterised in that the raw material of the rose extract includes rose
Rare flower, in addition to the root of Dahurain angelica and peach kernel；
Preferably, the rose extract is mainly prepared from by the raw material of following mass parts：
0.2~4 part of 1~10 part of rose, 0.5~6 part of the root of Dahurain angelica and peach kernel.
3. rose extract according to claim 2, it is characterised in that the rose extract is main by following matter
The raw material of amount part is prepared from：
0.5~2 part of 2~5 parts of rose, 1~4 part of the root of Dahurain angelica and peach kernel；
Preferably, the rose extract is mainly prepared from by the raw material of following mass parts：
1 part of 3 parts of rose, 2 parts of the root of Dahurain angelica and peach kernel.
4. the preparation method of the rose extract according to claim any one of 1-3, it is characterised in that methods described
Comprise the following steps：
Be soaked in water raw material 0.5~2 hour, and the gross mass of raw material and the mass ratio of water are 1：4~8；
The raw material soaked is heated, turning warm fire to after seething with excitement decocts 10~50 minutes, then filters out decoction liquor, then add
The water of decoction liquor aliquot for entering and filtering out, repeats above-mentioned decoction filtering step 1~2 time, by the decoction liquor after each decoction
All merge, that is, rose extract is made.
5. a kind of rose flower yogurt, it is characterised in that the rose flower yogurt is mainly prepared from by the raw material of following mass parts：
5~25 parts of rose extract described in any one of claims 1 to 3,12~48 parts of fresh milk, 1~7 part of sucrose and compound
0.02~0.1 part of fermented bacterium.
6. rose flower yogurt according to claim 5, it is characterised in that the rose flower yogurt is main by following mass parts
Raw material be prepared from：
10~20 parts of rose extract described in any one of claims 1 to 3,30~40 parts of fresh milk, 2~4 parts of sucrose and multiple
Close 0.04~0.06 part of fermented bacterium；
Preferably, the rose flower yogurt is mainly prepared from by the raw material of following mass parts：
15 parts of rose extract described in any one of claims 1 to 3,35 parts of fresh milk, 2 parts of sucrose and composite fermentation strain
0.05 part.
7. the rose flower yogurt according to claim 5 or 6, it is characterised in that the composite fermentation strain is by thermophilus
Bacterium, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei
Combined with two or more in lactobacillus reuteri.
8. a kind of preparation method of rose flower yogurt according to claim any one of 5-7, it is characterised in that including with
Lower step：
By the well mixed obtained fermentation substrate of the rose extract and fresh milk；
Sucrose and composite fermentation strain are added in the fermentation substrate, constant temperature is sent out at a temperature of 30~45 DEG C after being well mixed
Ferment 6~14 hours, that is, be made the rose flower yogurt.
9. the preparation method of rose flower yogurt according to claim 8, it is characterised in that by rose extract and fresh milk
Proportionally it is added dropwise in container, fermentation substrate, wherein body of the rose extract in fermentation substrate is made after being well mixed
Product concentration is 10%~90%；
Preferably, volumetric concentration of the rose extract in fermentation substrate is 10%~30%；
Preferably, sucrose and composite fermentation strain are added in fermentation substrate, it is permanent at a temperature of 35~38 DEG C after being well mixed
Temperature fermentation 6~10 hours, in being refrigerated at 0~5 DEG C, that is, is made the rose flower yogurt；
Preferably, sucrose and composite fermentation strain are added in fermentation substrate, constant temperature is sent out at a temperature of 38 DEG C after being well mixed
Ferment 8 hours, in being refrigerated at 4 DEG C, that is, is made the rose flower yogurt.
10. the preparation method of rose flower yogurt according to claim 8, it is characterised in that also including being extracted to rose
The step of liquid and fresh milk sterilizing；
Rose extract is sterilized 10~30 minutes at 80~120 DEG C, normal temperature is cooled to, and fresh milk is placed in boiling water bath
Carry out disinfection processing 5~15 minutes, is cooled to normal temperature, then by the well mixed obtained fermentation base of rose extract and fresh milk
Matter；
Preferably, in addition to by Yoghourt the step of carrying out filling quality inspection；
The Yoghourt fermented is subjected to filling and sealing in an aseptic environment, then will be filling after Yoghourt carry out product quality inspection,
Sampling observation ratio >=5%, after the assay was approved, is placed in stored under refrigeration at 0~5 DEG C, that is, the rose flower yogurt is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710303090.5A CN107114784A (en) | 2017-05-03 | 2017-05-03 | Rose extract, rose flower yogurt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710303090.5A CN107114784A (en) | 2017-05-03 | 2017-05-03 | Rose extract, rose flower yogurt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107114784A true CN107114784A (en) | 2017-09-01 |
Family
ID=59726686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710303090.5A Pending CN107114784A (en) | 2017-05-03 | 2017-05-03 | Rose extract, rose flower yogurt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107114784A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936164A (en) * | 2018-08-28 | 2018-12-07 | 厦门和美科盛生物技术有限公司 | A kind of lactic acid bacteria rose enzyme beverage and preparation method thereof |
| CN109315656A (en) * | 2018-08-27 | 2019-02-12 | 陕西天酵集团有限公司 | A kind of preparation method of multi-cultur es composite fermentation rose ferment |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283832A (en) * | 2013-04-26 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Chinese-mahogany tender-leaf red-jujube yoghourt and preparation method thereof |
| CN103446394A (en) * | 2012-05-30 | 2013-12-18 | 王雪丽 | Traditional Chinese medicine for treating acne |
| CN105475490A (en) * | 2015-12-28 | 2016-04-13 | 董莉 | Yoghourt for beautifying |
| CN105532871A (en) * | 2015-12-04 | 2016-05-04 | 许昌学院 | Rose yoghurt and preparation method thereof |
| CN106259926A (en) * | 2016-08-19 | 2017-01-04 | 滁州恒盛农业科技有限公司 | Flos Rosae Rugosae Yoghourt and preparation method thereof |
-
2017
- 2017-05-03 CN CN201710303090.5A patent/CN107114784A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103446394A (en) * | 2012-05-30 | 2013-12-18 | 王雪丽 | Traditional Chinese medicine for treating acne |
| CN103283832A (en) * | 2013-04-26 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Chinese-mahogany tender-leaf red-jujube yoghourt and preparation method thereof |
| CN105532871A (en) * | 2015-12-04 | 2016-05-04 | 许昌学院 | Rose yoghurt and preparation method thereof |
| CN105475490A (en) * | 2015-12-28 | 2016-04-13 | 董莉 | Yoghourt for beautifying |
| CN106259926A (en) * | 2016-08-19 | 2017-01-04 | 滁州恒盛农业科技有限公司 | Flos Rosae Rugosae Yoghourt and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 耿丽晶等: "蓝莓玫瑰汁保健酸奶的研制", 《食品工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315656A (en) * | 2018-08-27 | 2019-02-12 | 陕西天酵集团有限公司 | A kind of preparation method of multi-cultur es composite fermentation rose ferment |
| CN108936164A (en) * | 2018-08-28 | 2018-12-07 | 厦门和美科盛生物技术有限公司 | A kind of lactic acid bacteria rose enzyme beverage and preparation method thereof |
| CN108936164B (en) * | 2018-08-28 | 2021-12-10 | 厦门和美科盛生物技术有限公司 | Lactobacillus rose enzyme beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102940038B (en) | Method for preparing dendrobium officinale plant protein lactic acid beverage | |
| CN107125761A (en) | Root of kudzu vine extract, root of kudzu vine Yoghourt and preparation method thereof | |
| CN107115381A (en) | Fructus cannabis extract solution, fructus cannabis Yoghourt and preparation method thereof | |
| CN106172755A (en) | A kind of edible flowers taste flavored fermented milk and preparation method thereof | |
| CN106212675A (en) | A kind of tea flavour flavored fermented milk and preparation method thereof | |
| CN105831248A (en) | Puerarin and black bean yoghourt | |
| CN109123622A (en) | A kind of conditioning health rose fermentation ferment and preparation method thereof | |
| CN103380820B (en) | Kudzuvine root seaweed yogurt and preparation method thereof | |
| CN112167623A (en) | Method for improving efficacy of animal and plant raw material traditional Chinese medicine enzyme by using fermentation technology | |
| CN106962483A (en) | Orange peel extract solution, orange peel Yoghourt and preparation method thereof | |
| CN106974283A (en) | Momordica grosvenori extract solution, arhat fruit yoghourt and preparation method thereof | |
| CN106962484A (en) | Peppermint extract solution, peppermint Yoghourt and preparation method thereof | |
| CN107114784A (en) | Rose extract, rose flower yogurt and preparation method thereof | |
| CN107028188A (en) | Sealwort plant extraction liquid, fermented yoghourt and preparation method thereof | |
| CN107668569A (en) | The sea cucumber royal jelly and its production method of a kind of anti-aging | |
| CN108420064A (en) | Preparation method of rose and persimmon composite enzyme | |
| CN107006605A (en) | Dandelion extract solution, dandelion Yoghourt and preparation method thereof | |
| CN107125763A (en) | Blume plant extract solution, fermented yoghourt and preparation method thereof | |
| CN106901371A (en) | Cassia bark plant extraction liquid, fermented yoghourt and preparation method thereof | |
| CN106901370A (en) | Chinese yam plant extraction liquid, fermented yoghourt and preparation method thereof | |
| CN107136505A (en) | Lotus leaf plant extraction liquid, fermented yoghourt and preparation method thereof | |
| CN106982928A (en) | Fructus alpiniae oxyphyllae plant extraction liquid, fermented yoghourt and preparation method thereof | |
| CN107125762A (en) | Chinese prickly ash plant extraction liquid, fermented yoghourt and preparation method thereof | |
| CN109042882A (en) | It is a kind of with cortex cinnamomi, the Yoghourt of dried orange peel flavor and preparation method thereof | |
| CN107041551A (en) | Cloves extract solution, cloves Yoghourt and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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: 20170901 |
|
| RJ01 | Rejection of invention patent application after publication |