CN107668686A - A kind of production technology of Rosa roxburghii ferment - Google Patents
A kind of production technology of Rosa roxburghii ferment Download PDFInfo
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- CN107668686A CN107668686A CN201610637784.8A CN201610637784A CN107668686A CN 107668686 A CN107668686 A CN 107668686A CN 201610637784 A CN201610637784 A CN 201610637784A CN 107668686 A CN107668686 A CN 107668686A
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- rosa roxburghii
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- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 36
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 36
- 238000005516 engineering process Methods 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 239000006041 probiotic Substances 0.000 claims abstract description 9
- 235000018291 probiotics Nutrition 0.000 claims abstract description 9
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 241001608472 Bifidobacterium longum Species 0.000 claims abstract description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 4
- 229940009291 bifidobacterium longum Drugs 0.000 claims abstract description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 14
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 150000002216 flavonol derivatives Chemical class 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
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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
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Abstract
The invention discloses a kind of production technology of Rosa roxburghii ferment, belong to the preparing technical field of ferment.The Rosa roxburghii ferment of the present invention is used as raw material using the rotten Rosa roxburghii of fresh, nothing, fermented with lactic acid bacteria, lactobacillus acidophilus, bifidobacterium longum, saccharomycete etc. for ferment, add a certain amount of oligoisomaltose, probiotics, probiotics is using oligoisomaltose as nutrition, rapid fermentation forms ferment, when ferment reaches finite concentration, you can obtain the stoste rich in ferment.
Description
Technical field
The present invention relates to a kind of ferment preparing technical field, especially a kind of production technology of Rosa roxburghii ferment.
Background technology
Ferment is fashionable in areas such as American-European countries, Japan, country in Southeast Asia and TaiWan, Chinas during the last ten years, deeply by people
The microbial fermentation product with preferable health-care effect pursued.Enzyme microb is with one or more fresh vegetables, fruit, bacterium
Mushroom, Chinese herbal medicine etc. are raw material, caused through the fermentation of multiple beneficial bacterium, contain abundant vitamin, enzyme, mineral matter and secondary generation
Thank to the functional microbial fermented product of the nutritional ingredients such as product.Microorganism makes fermentation raw material by the metabolism of its own
Decompose and produce many complicated mesostates or intersect metabolite, realize the metabolic conversion between metabolite, produce
The new material and over one hundred kind of new biology enzyme with physiologically active.Not only saved in enzyme microb original in fermentation raw material
Nutriment, and fermentating metabolism process also creates some new bioactive ingredients.Research is found, in enzyme microb
Contain a variety of nutritive and health protection components beneficial to human body, including Polyphenols (flavonols, flavonoids, anthocyanidin, catechin, phenol
Acid, styrene, cumarin, lignin, tannic acid, tannin etc.), organic acid (gallic acid, butanedioic acid, pyruvic acid, malic acid
Deng), various saccharides and multiple biological activities composition etc., its main bioactivity show anti-aging, the prevention and treatment heart
Cranial vascular disease；Significant bacterial growth inhibitory activity；Antioxidation activity and immunoregulation effect etc..
The medical value of Rosa roxburghii is very high, and its flower, leaf, fruit, seed can be used as medicine, and has stomach invigorating, helps digestion, nourishes, the effect of antidiarrheal.It is special
Be not that Rosa roxburghii is rich in superoxide dismutase (abbreviation SOD), SOD be it is internationally recognized there is anti-ageing, protective effect on cancer risk active material,
Also there is antiviral, radiation-resistant effect, in terms of cardiovascular, digestive system and various tumor disease preventing and treatings, application is very wide
It is general.The fruit of Rosa roxburghii is also the first-class raw material of processing health food simultaneously, and ripe Rosa roxburghii is fleshy hypertrophy, sweet and sour, fruit are rich
Containing sugar, vitamin, carrotene, organic acid and 20 several amino acids, more than 10 the kinds trace element beneficial to human body, and peroxide
Compound mutase.Especially Vitamin C content is high, is highest in current fruit, the milli of content 841.58 in every 100 grams of fresh fruits
Gram~3541.13 milligrams, it is 50 times of citrus, 10 times of Kiwi berry, there is the laudatory title of " king of vitamin C ".
The content of the invention
The purpose of the embodiment of the present invention is to provide a kind of production technology of Rosa roxburghii enzyme liquid, it is intended to solves existing Rosa roxburghii production
Product form is dull, the problem of lacking Rosa roxburghii ferment production technology.
The technical solution adopted by the present invention is：
(1) it is full to choose head, without rotten, ripe fresh Rosa roxburghii, removes and rots, the Rosa roxburghii to go mouldy；
(2) Rosa roxburghii is cleaned, dried, and it is carried out disinfection after drying, and with 300W ultrasonication, processing time is 3 points
Clock；
(3) decortication shelling is carried out using manual or decortication hulling machine, enters after shelling in disintegrating machine and crushed, is crushed to
Pulpous state；
(4) it is completely broken to put it into food-grade PE buckets afterwards, add 100 kilograms of oligoisomaltoses by one ton of Rosa roxburghii and enter
Row mixing, the normal temperature for being mixed thing at 15 DEG C~35 DEG C stand 20 days, are sufficiently mixed it；
(5) micro a variety of probiotics are added after mixing for the first time and carry out first time anaerobic fermentation, wherein probiotics is mainly
Lactic acid bacteria, lactobacillus acidophilus, saccharomycete etc.；
(6) after fermenting 550 days for the first time, filtered with 120 mesh food-grade stainless steel gauzes after taking liquid, obtained after slagging-off
Rosa roxburghii ferment；
(7) start second after the completion of above step to ferment, take Rosa roxburghii ferment liquid with stainless steel agitator tank, add oligomeric
Isomaltose (liquid), in 5: 5 ratio, it is mixed thing and is put into stainless steel filling, then add again micro a variety of prebiotic
Bacterium, such as lactic acid bacteria, bifidobacterium longum, saccharomycete, second of anaerobic fermentation after sealing, cycle are 45 days.
Compared with prior art, its advantage is the present invention：
1st, the Rosa roxburghii in raw material of the present invention rich in carbohydrate, crude fibre, vitamin C, magnesium, ethereal oil, potassium, calcium,
Phosphorus etc..The Rosa roxburghii ferment obtained using advanced microbial fermentation has enhancing body bad to the resistance of infection, cancer-resisting, treatment
Blood disease, lead discharging treatment athlete's foot, treatment oral inflammation, the development of promotion human normal, treatment yctalopia spleen strengthening and digestion promoting, solution pain
Pain and other effects.Thick or itched dry pain person without phlegm, throat, chronic bronchitis, lunger suitable for cough phlegm, hypertension,
Heart disease, hepatitis, liver cirrhosis patient, after drinking or the person of huning over is especially suitable for.
2nd, oligoisomaltose used (powder class, liquid type), which can have, promotes the significantly value-added characteristic of Bifidobacterium, low
IMO will not be by the stomach and intestinal absorption of human body, but is directly entered large intestine, is preferentially utilized by Bifidobacterium, helps its big
The breeding of amount, it is the increment factor of Bifidobacterium, other harmful bacterias of enteral can not then utilize, so as to suppress the life of harmful bacteria
It is long, promote the Tiny ecosystem in enteron aisle to be adjusted to benign cycle, even diabetes patient takes, will not also absorb sugared part.
Embodiment
With reference to embodiment, the present invention is further described：
Embodiment 1
(1) it is full to choose head, without rotten, 100 tons of ripe fresh Rosa roxburghii, removes rotten, the Rosa roxburghii to go mouldy；
(2) Rosa roxburghii is cleaned, dried, and it is carried out disinfection after drying, and with 300W ultrasonication, processing time is 3 points
Clock；
(3) decortication shelling is carried out using manual or decortication hulling machine, enters after shelling in disintegrating machine and crushed, is crushed to
Pulpous state；
(4) it is completely broken to put it into food-grade PE buckets afterwards, add 10000 kilograms of oligoisomaltoses and mixed,
The normal temperature that thing is mixed at 15 DEG C~35 DEG C stands 20 days, is sufficiently mixed it；
(5) micro a variety of probiotics are added after mixing for the first time and carry out first time anaerobic fermentation, wherein probiotics is mainly
Lactic acid bacteria, lactobacillus acidophilus, saccharomycete etc.；
(6) after fermenting 550 days for the first time, filtered with 120 mesh food-grade stainless steel gauzes after taking liquid, obtained after slagging-off
Rosa roxburghii ferment；
(7) start second after the completion of above step to ferment, take Rosa roxburghii ferment liquid with stainless steel agitator tank, add oligomeric
Isomaltose (liquid), in 5: 5 ratio, it is mixed thing and is put into stainless steel filling, then add again micro a variety of prebiotic
Bacterium, such as lactic acid bacteria, bifidobacterium longum, saccharomycete, second of anaerobic fermentation after sealing, cycle are 45 days.
Claims (3)
- A kind of 1. production technology of Rosa roxburghii ferment, it is characterised in that：The production technology of the Rosa roxburghii ferment comprises the following steps：(1) it is full to choose head, without rotten, ripe fresh Rosa roxburghii, removes and rots, the Rosa roxburghii to go mouldy；(2) Rosa roxburghii is cleaned, dried, and it is carried out disinfection after drying, and with 300W ultrasonication, processing time is 3 minutes；(3) decortication shelling is carried out using manual or decortication hulling machine, enters after shelling in disintegrating machine and crushed, be crushed to slurry Shape；(4) it is completely broken to put it into food-grade PE buckets afterwards, add 100 kilograms of oligoisomaltoses by one ton of Rosa roxburghii and mixed Close, the normal temperature for being mixed thing at 15 DEG C~35 DEG C stands 20 days, is sufficiently mixed it；(5) micro a variety of probiotics are added after mixing for the first time and carry out first time anaerobic fermentation, wherein probiotics is mainly lactic acid Bacterium, lactobacillus acidophilus, saccharomycete etc.；(6) after fermenting 550 days for the first time, filtered after taking liquid with 120 mesh food-grade stainless steel gauzes, Rosa roxburghii is obtained after slagging-off Ferment；(7) start second after the completion of above step to ferment, take Rosa roxburghii ferment liquid with stainless steel agitator tank, add oligomeric different wheat Bud sugar (liquid), in 5: 5 ratio, it is mixed thing and is put into stainless steel filling, then add micro a variety of probiotics again, such as Lactic acid bacteria, bifidobacterium longum, saccharomycete etc., second of anaerobic fermentation after sealing, cycle are 45 days.
- A kind of 2. production technology of Rosa roxburghii ferment according to claim 1, it is characterised in that：Step (6) described ferment Liquid point is once taken to need in two steps：(1) with helicoidal pump liquid be extracted into another PE bucket sealing place 12 hours allow slag and Liquid is precipitated, and scum juice separation, (2) carry out coarse filtration with centrifugal pump and are placed on another PE bucket.
- A kind of 3. production technology of Rosa roxburghii ferment according to claim 1, it is characterised in that：Step (6) the anaerobic fermentation phase Between material in the food-grade PE buckets that use must accomplish anaerobic fermentation, it is 18% to make pol, pH value 3.6.
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| CN109329922A (en) * | 2018-11-30 | 2019-02-15 | 青岛科海生物有限公司 | The preparation method of golden Rosa roxburghii Tratt ferment |
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| CN110037301A (en) * | 2019-05-07 | 2019-07-23 | 贵阳学院 | A kind of Rosa roxburghii Tratt composite powder and preparation method thereof promoting beneficial bacteria of intestinal tract breeding |
| CN110419696A (en) * | 2019-06-28 | 2019-11-08 | 贵州大学 | A kind of Rosa roxburghii Tratt fermented nutritive liquid and its application |
| CN112189840A (en) * | 2020-09-08 | 2021-01-08 | 上海交通大学 | Composition for directionally regulating intestinal flora by changing oxidation-reduction state of intestinal tract and preparation method thereof |
| CN113974032A (en) * | 2021-10-29 | 2022-01-28 | 上海圣岳生物科技有限公司 | Rosa roxburghii fruit and vegetable enzyme beverage for promoting collagen synthesis and preparation method thereof |
| CN115226824A (en) * | 2022-07-26 | 2022-10-25 | 贵州佳义生物科技开发有限公司 | Anhydrous roxburgh rose enzyme beverage and preparation method thereof |
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