CN108651972A - A kind of fermentation rose paste and preparation method thereof - Google Patents
A kind of fermentation rose paste and preparation method thereof Download PDFInfo
- Publication number
- CN108651972A CN108651972A CN201810469671.0A CN201810469671A CN108651972A CN 108651972 A CN108651972 A CN 108651972A CN 201810469671 A CN201810469671 A CN 201810469671A CN 108651972 A CN108651972 A CN 108651972A
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- fermentation
- rose
- rosebud
- roseleaf
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- 241000220317 Rosa Species 0.000 title claims abstract description 119
- 238000000855 fermentation Methods 0.000 title claims abstract description 116
- 230000004151 fermentation Effects 0.000 title claims abstract description 110
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 36
- 239000000203 mixture Substances 0.000 claims abstract description 25
- 241001608472 Bifidobacterium longum Species 0.000 claims abstract description 19
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 19
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 19
- 229940009291 bifidobacterium longum Drugs 0.000 claims abstract description 19
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 19
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 13
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 13
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 12
- 241000235058 Komagataella pastoris Species 0.000 claims abstract description 10
- 244000005700 microbiome Species 0.000 claims abstract description 10
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract 2
- 239000002131 composite material Substances 0.000 claims description 21
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- 238000003756 stirring Methods 0.000 claims description 19
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- 229940039696 lactobacillus Drugs 0.000 claims description 10
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- 239000012535 impurity Substances 0.000 claims description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 7
- 239000000428 dust Substances 0.000 claims description 7
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- 150000003839 salts Chemical class 0.000 claims description 5
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- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 abstract description 9
- 239000004615 ingredient Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000006041 probiotic Substances 0.000 abstract description 4
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- 241000894006 Bacteria Species 0.000 description 11
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
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- 235000010208 anthocyanin Nutrition 0.000 description 2
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- 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
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- 230000000050 nutritive effect Effects 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-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
- 239000004267 EU approved acidity regulator Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension 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
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 241000235342 Saccharomycetes Species 0.000 description 1
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- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
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- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
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- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N flavone Chemical group O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
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- 210000004185 liver Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 235000012680 lutein Nutrition 0.000 description 1
- 239000001656 lutein Substances 0.000 description 1
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
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- 230000002906 microbiologic effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
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- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
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- 239000000341 volatile oil Substances 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
- A23V2400/21—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
- A23V2400/533—Longum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to food processing field, it is related to a kind of fermentation rose paste and preparation method thereof.The fermentation rose paste of the present invention, with fresh roseleaf, rose leaf, rosebud is raw material, bifidobacterium longum is used in the manufacturing process of rose paste, streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus etc. mixes probiotics and carries out microorganism prior fermentation processing to raw material, not only contribute to the performance of mixture each component active ingredient, also help digestion and absorption of the enteron aisle to beneficiating ingredient in raw material, fermentation process after being carried out under anaerobic using Pichia Pastoris, further to improve mouthfeel, and remove the methanol that other microbial fermentations are brought.The rose paste of the present invention, delicate mouthfeel is sweet and dilitious, and smell is mellow, is easy to human consumption's absorption, is a kind of rose paste being easy to human consumption's absorption.
Description
Technical field
The invention belongs to food processing field, it is related to a kind of fermentation rose paste and preparation method thereof.
Background technology
Rose various colors, pigment belong to polyphenol compound, it is China's official approval with health-care efficacy
Food, the content of anthocyanidin is very high in rose, and the anthocyanidin of free state is seldom shown under natural conditions, mainly with glucosides shape
Formula exists, and cyanine usually forms pattern with one or more glucose, rhamnose, galactolipin, arabinose etc. by glycosidic bond
Glycosides.Anthocyanin is a kind of compound that anthocyanidin is combined into sugar with glycosidic bond, is flavonoids --- based on flavones core
A substance in a red compounds of group can be presented, it is applied to remove in human body due to its unique functionality
Free radical, proliferation lutein, antitumor, anticancer, anti-inflammatory, anti-lipid peroxidation and platelet aggregation prevent diabetes, subtract
Fertilizer, protection eyesight etc.；Anthocyanin is safe and nontoxic as a kind of natural pigment, and has many healthcare functions to human body, by
Applied to industries such as food, health products, cosmetics, medicine.Rose paste is a kind of the petal sugar of rose to salt down manufactured guarantor
Health food, rose paste is rich in a variety of nutrition and profit skin, caring skin, anti-aging and other effects.
Currently, the processing technology of China's routine rose paste is to pickle the petal of rose with sugar, sugared additional proportion
Four times or so of roseleaf weight used.But edible rose jam can only absorb the nutritional ingredient of 10-15% in rose, compared with
Multi-nutrient is lost in.
Therefore, a kind of rose paste being easy to human consumption's absorption of searching is the task of top priority.
Invention content
In order to solve the above technical problems existing in the prior art, a kind of fermentation rose paste of present invention offer and its preparation
Method is achieved particular by following scheme：
A kind of fermentation rose paste, includes the following steps：
(1) it is raw material to select fresh roseleaf, rose leaf, rosebud；
(2) roseleaf, rose leaf, the surface dust on rosebud surface and other impurities are washed away；
(3) thorn and stem that rose leaf may carry are removed, roseleaf, rose leaf, rosebud are mixed, stirred
It mixes uniformly；
(4) sugar, the 15- of raw material gross mass 50-80% are added into the roseleaf, rose leaf, rosebud mixed
30% water, rubs 30-150min repeatedly after stirring evenly；
(5) roseleaf rubbed, rose leaf, rosebud mixture are transferred in fermentation tank, into fermentation tank
The composite fermentation microbial inoculum of raw material gross mass 5-8% is added, carries out initial fermentation, fermentation time 16-28h, control fermentation temperature 32-
40 DEG C, when fermentation is most vigorous temperature no more than 43 DEG C, the composite fermentation microbial inoculum be by bifidobacterium longum, streptococcus thermophilus,
Lactobacillus bulgaricus, lactobacillus acidophilus composition；
(6) into the mixture after the completion of initial fermentation be added 10-20% sugar, the Pichia Pastoris of 3-5%,
Anaerobic fermentation 10-18h, sterilizing, stirs evenly to obtain the final product.
The roseleaf, rose leaf, rosebud ratio be (6-10):(1-2):(2-3).It is worked it out under this ratio
Fermentation rose paste other than with the unique flavour of roseleaf, also carry faint scent breath, nutritive value is also higher.
The rosebud is the rosebud of diameter 0.5-1.5cm.The rosebud nutrient content of this size compared with
Height, mouthfeel are also preferable.
The step (3) is cut into the fritter of 1-4cm by rose leaf except deburring, after stem, then with by roseleaf, rose
Bud mixes.Rose leaf, which is cut into small pieces, can be such that the beneficiating ingredient in rose leaf enters in rose paste, and by rose
Rare leaf cuts the mouthfeel of the small rose paste that can also be promoted and be finally obtained.
The sugar is white granulated sugar.White granulated sugar impurity is less, and purity is higher, thinner using the rose paste produced by white granulated sugar
It is greasy pure.
The composite fermentation microbial inoculum is made of the microorganism raw material of following parts by weight：It is 15-20 parts of bifidobacterium longum, thermophilic
8-15 parts of streptococcus, 20-24 parts of lactobacillus bulgaricus, 12-18 parts of lactobacillus acidophilus.Using bifidobacterium longum, thermophilus
Bacterium, lactobacillus bulgaricus, lactobacillus acidophilus etc. mix probiotics and carry out microbial fermentation processing to raw material, not only contribute to mix
The performance for closing object each component active ingredient, also helps digestion and absorption of the enteron aisle to beneficiating ingredient in raw material, this ratio issues
Ferment efficiency is higher.
The step (5), (6), it is primary every 1-2h stirrings in fermentation process, so that fermentation is evenly.
After the completion of sterilizing, flavoring agent can also be added into fermentation rose paste, to adjust rose paste in the step (6)
Taste.The flavoring agent is the steviol glycoside of the salt of 0.5-2%, the malic acid of 3-5%, 1-4%.Salt is added can be one
Determine to increase sweetness perception in degree, and extends the shelf life.Citric acid, malic acid are all good natural acidity regulators, can be killed
Bacterium promotes appetite, inhibits enzymatic browning, pectin can be made to generate gelatification, promotes the overall stability of rose paste.
Roseleaf：The beneficiating ingredients content such as volatile oil is higher in roseleaf, and eating mouth feel is preferable.
Rose leaf：Rose floral leaf energy beautifying face and moistering lotion, clearing and activating the channels and collaterals soften blood vessel, for cardiovascular and cerebrovascular, hypertension, heart
There are significant curative effect in disease and gynaecology.Its property is mild, can chill out, balance endocrine, replenishing blood and vital energy, U.S. face skin care, to liver and stomach
There is conditioning and can dispelling fatigue.
Rosebud：Pollen and aromatic-oil content are higher in rosebud, and nutritive value is preferable, but mouthfeel is poor.
Citric acid：Citric acid is a kind of important organic acid, and citric acid has the tart flavour of mild frankness, and with good anti-
Oxidation effectiveness is good acid and antioxidant, moreover it is possible to sterilize and promote appetite.
Malic acid：Malic acid is the important composition of fruit juice, and having acidity compared with citric acid, (tart flavour compares citric acid greatly
Strong 20%) but taste is soft (have higher buffer index), has peat-reek, does not damage oral cavity and tooth, advantageous in metabolism
In Amino Acid Absorption, the advantages such as fat are not accumulated.Malic acid can be in addition to adjusting acidity, moreover it is possible to suppress growth of microorganism, inhibit enzyme
Promote brown stain, moreover it is possible to so that pectin is generated gelatification, promote the overall stability of rose paste.
Bifidobacterium longum：Bifidobacterium longum (BL), is one kind of probiotics, belongs to Bifidobacterium, is beneficial to human body
A kind of strain.It is generally used for the Bifidobacterium of foodstuff.Have effects that adjust intestinal health.
Streptococcus thermophilus：Streptococcus thermophilus can help the people of lactose intolerance to digest lactose, moreover it is possible to harmful bacteria be inhibited to give birth to
It is long, adjust immunity.
Lactobacillus bulgaricus：Lactic acid bacteria in matzoon, belongs to Bacillus acidi lactici in classification, because its strain produces
The features such as ground, microbiologic properties, excellent efficiency, is named as lactobacillus delbruockii subspecies bulgaricus by microbiologist and (referred to as protects
Add Leah lactobacillus).Lactobacillus bulgaricus has larger in terms of lactose fermenters, decomposition lactoprotein, inhibition harmful bacteria growth
Advantage, and special fragrance can be brought.
Lactobacillus acidophilus：Lactobacillus acidophilus belongs to lactobacillus, and the end of Gram-positive bacillus, bar is rounded, mainly
There are in small intestine, lactic acid, acetic acid and some antibiotic to work to harmful bacteria are discharged, but bacteriostasis is weaker.Acidophilus
Lactobacillus can also generate lactic acid and acetic acid, can improve the utilization rate of calcium, phosphorus, iron, promote the absorption of iron and vitamin D, generate dimension
Raw element K and vitamin B, can also reduce the absorption of cholesterol, and can reduce the injury of Radiation On Human body
Pichia Pastoris：Pichia pastoris yeast, which is one kind in methanotrophic yeast, to utilize methanol to make
For the saccharomycete of sole carbon source and the energy.As other yeast, mainly exists in the form of monoploid in the asexual growth phase, work as ring
When the nutrition limitation of border, the maqting type haploid cell mating that 2 physiological-types are different is often induced, amphiploid is fused into.
Compared with prior art, the technique effect of the invention is embodied in：The fermentation rose paste of the present invention, with fresh rose
Rare petal, rose leaf, rosebud are raw material, using bifidobacterium longum, streptococcus thermophilus, guarantor in the manufacturing process of rose paste
Add the mixing probiotics such as Leah lactobacillus, lactobacillus acidophilus to carry out microorganism prior fermentation processing to raw material, not only contributes to mix
The performance for closing object each component active ingredient, also helps digestion and absorption of the enteron aisle to beneficiating ingredient in raw material, uses Pasteur
Fermentation process after Pichia yeast carries out under anaerobic further to improve mouthfeel, and removes other microbial fermentation bands
The methanol come.The rose paste of the present invention, delicate mouthfeel is sweet and dilitious, and smell is mellow, is easy to human consumption's absorption, is a kind of easy
In the rose paste that human consumption absorbs.
Specific implementation mode
It is limited with reference to specific embodiment technical scheme of the present invention is further, but claimed
Range describes made by being not only limited to.
Embodiment 1
A kind of fermentation rose paste, is prepared via a method which：
(1) it is raw material to select fresh roseleaf 8kg, rose leaf 1.5kg, rosebud 2.5kg；
(2) roseleaf, rose leaf, the surface dust on rosebud surface and other impurities are washed away；
(3) thorn and stem that rose leaf may carry are removed, roseleaf, rose leaf, rosebud are mixed, stirred
It mixes uniformly；
(4) be added into the roseleaf, rose leaf, rosebud mixed raw material gross mass 65% white granulated sugar,
22.5% water, rubs 90min repeatedly after stirring evenly；
(5) roseleaf rubbed, rose leaf, rosebud mixture are transferred in fermentation tank, into fermentation tank
The composite fermentation microbial inoculum of raw material gross mass 6.5% is added, carries out initial fermentation, fermentation time 23h, control fermentation temperature 32-40
DEG C, for temperature no more than 43 DEG C, the composite fermentation microbial inoculum is by bifidobacterium longum, streptococcus thermophilus, guarantor when fermentation is most vigorous
Add Leah lactobacillus, lactobacillus acidophilus composition；
(6) into the mixture after the completion of initial fermentation be added 15% white granulated sugar, 4% Pichia Pastoris,
Anaerobic fermentation 14h, sterilizing, stirs evenly to obtain the final product.
The rosebud is the rosebud of diameter 0.5-1.5cm.
The step (3) is cut into the fritter of 1-4cm by rose leaf except deburring, after stem, then with by roseleaf, rose
Bud mixes.
The composite fermentation microbial inoculum is obtained after mixing following microorganism raw material：Bifidobacterium longum 175g, thermophilus
Bacterium 115g, lactobacillus bulgaricus 220g, lactobacillus acidophilus 150g.
Embodiment 2
A kind of fermentation rose paste, is prepared via a method which：
(1) it is raw material to select fresh roseleaf 6kg, rose leaf 2kg, rosebud 3kg；
(2) roseleaf, rose leaf, the surface dust on rosebud surface and other impurities are washed away；
(3) thorn and stem that rose leaf may carry are removed, roseleaf, rose leaf, rosebud are mixed, stirred
It mixes uniformly；
(4) be added into the roseleaf, rose leaf, rosebud mixed raw material gross mass 50% white granulated sugar,
30% water, rubs 30min repeatedly after stirring evenly；
(5) roseleaf rubbed, rose leaf, rosebud mixture are transferred in fermentation tank, into fermentation tank
The composite fermentation microbial inoculum of raw material gross mass 5% is added, carries out initial fermentation, fermentation time 16h controls 32-40 DEG C of fermentation temperature,
For temperature no more than 43 DEG C, the composite fermentation microbial inoculum is by bifidobacterium longum, streptococcus thermophilus, Bao Jiali when fermentation is most vigorous
Sub- lactobacillus, lactobacillus acidophilus composition；
(6) into the mixture after the completion of initial fermentation be added 10% white granulated sugar, 3% Pichia Pastoris,
Anaerobic fermentation 18h, sterilizing, stirs evenly to obtain the final product.
The rosebud is the rosebud of diameter 0.5-1.5cm.
The step (3) is cut into the fritter of 1-4cm by rose leaf except deburring, after stem, then with by roseleaf, rose
Bud mixes.
The composite fermentation microbial inoculum is obtained after mixing following microorganism raw material：Bifidobacterium longum 150g, thermophilus
Bacterium 80g, lactobacillus bulgaricus 240g, lactobacillus acidophilus 180g.
Embodiment 3
A kind of fermentation rose paste, is prepared via a method which：
(1) it is raw material to select fresh roseleaf 10kg, rose leaf 1kg, rosebud 2kg；
(2) roseleaf, rose leaf, the surface dust on rosebud surface and other impurities are washed away；
(3) thorn and stem that rose leaf may carry are removed, roseleaf, rose leaf, rosebud are mixed, stirred
It mixes uniformly；
(4) be added into the roseleaf, rose leaf, rosebud mixed raw material gross mass 80% white granulated sugar,
15% water, rubs 150min repeatedly after stirring evenly；
(5) roseleaf rubbed, rose leaf, rosebud mixture are transferred in fermentation tank, into fermentation tank
The composite fermentation microbial inoculum of raw material gross mass 8% is added, carries out initial fermentation, fermentation time 28h controls 32-40 DEG C of fermentation temperature,
For temperature no more than 43 DEG C, the composite fermentation microbial inoculum is by bifidobacterium longum, streptococcus thermophilus, Bao Jiali when fermentation is most vigorous
Sub- lactobacillus, lactobacillus acidophilus composition；
(6) into the mixture after the completion of initial fermentation be added 20% white granulated sugar, 5% Pichia Pastoris,
Anaerobic fermentation 10h, sterilizing, stirs evenly to obtain the final product.
The rosebud is the rosebud of diameter 0.5-1.5cm.
The step (3) is cut into the fritter of 1-4cm by rose leaf except deburring, after stem, then with by roseleaf, rose
Bud mixes.
The composite fermentation microbial inoculum is obtained after mixing following microorganism raw material：Bifidobacterium longum 200g, thermophilus
Bacterium 150g, lactobacillus bulgaricus 200g, lactobacillus acidophilus 120g.
Embodiment 4
A kind of fermentation rose paste, is prepared via a method which：
(1) it is raw material to select fresh roseleaf 8kg, rose leaf 1.5kg, rosebud 2.5kg；
(2) roseleaf, rose leaf, the surface dust on rosebud surface and other impurities are washed away；
(3) thorn and stem that rose leaf may carry are removed, roseleaf, rose leaf, rosebud are mixed, stirred
It mixes uniformly；
(4) be added into the roseleaf, rose leaf, rosebud mixed raw material gross mass 65% white granulated sugar,
22.5% water, rubs 90min repeatedly after stirring evenly；
(5) roseleaf rubbed, rose leaf, rosebud mixture are transferred in fermentation tank, into fermentation tank
The composite fermentation microbial inoculum of raw material gross mass 6.5% is added, carries out initial fermentation, fermentation time 23h, control fermentation temperature 32-40
DEG C, temperature is no more than 43 DEG C when fermentation is most vigorous, and primary every 1.5h stirrings in fermentation process, the composite fermentation microbial inoculum is
It is made of bifidobacterium longum, streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus；
(6) into the mixture after the completion of initial fermentation be added 15% white granulated sugar, 4% Pichia Pastoris,
Anaerobic fermentation 14h, primary every 1.5h stirrings in fermentation process, sterilizing stirs evenly to obtain the final product.
The rosebud is the rosebud of diameter 0.5-1.5cm.
The step (3) is cut into the fritter of 1-4cm by rose leaf except deburring, after stem, then with by roseleaf, rose
Bud mixes.
The composite fermentation microbial inoculum is obtained after mixing following microorganism raw material：Bifidobacterium longum 175g, thermophilus
Bacterium 115g, lactobacillus bulgaricus 220g, lactobacillus acidophilus 150g.
Embodiment 5
A kind of fermentation rose paste, is prepared via a method which：
(1) it is raw material to select fresh roseleaf 8kg, rose leaf 1.5kg, rosebud 2.5kg；
(2) roseleaf, rose leaf, the surface dust on rosebud surface and other impurities are washed away；
(3) thorn and stem that rose leaf may carry are removed, roseleaf, rose leaf, rosebud are mixed, stirred
It mixes uniformly；
(4) be added into the roseleaf, rose leaf, rosebud mixed raw material gross mass 65% white granulated sugar,
22.5% water, rubs 90min repeatedly after stirring evenly；
(5) roseleaf rubbed, rose leaf, rosebud mixture are transferred in fermentation tank, into fermentation tank
The composite fermentation microbial inoculum of raw material gross mass 6.5% is added, carries out initial fermentation, fermentation time 23h, control fermentation temperature 32-40
DEG C, for temperature no more than 43 DEG C, the composite fermentation microbial inoculum is by bifidobacterium longum, streptococcus thermophilus, guarantor when fermentation is most vigorous
Add Leah lactobacillus, lactobacillus acidophilus composition；
(6) into the mixture after the completion of initial fermentation be added 15% white granulated sugar, 4% Pichia Pastoris,
Anaerobic fermentation 14h, sterilizing, to fermentation rose paste in be added 1.25% salt, 4% malic acid, 2.5% steviol glycoside,
It stirs evenly to obtain the final product.
The rosebud is the rosebud of diameter 0.5-1.5cm.
The step (3) is cut into the fritter of 1-4cm by rose leaf except deburring, after stem, then with by roseleaf, rose
Bud mixes.
The composite fermentation microbial inoculum is obtained after mixing following microorganism raw material：Bifidobacterium longum 175g, thermophilus
Bacterium 115g, lactobacillus bulgaricus 220g, lactobacillus acidophilus 150g.
The obtained rose pastes of embodiment 1-5 and commercially available rose paste are compared.
| Solid-state protein matter content (%) | Free aminoacid content (%) | |
| Embodiment 1 | 8.96 | 4.35 |
| Embodiment 2 | 10.82 | 2.10 |
| Embodiment 3 | 10.75 | 1.96 |
| Embodiment 4 | 8.88 | 4.50 |
| Embodiment 5 | 9.04 | 4.46 |
| Commercially available rose paste | 8.65 | 0.84 |
It is compared with commercially available rose paste it is found that more solid-state protein matter are broken down into rose paste obtained by embodiment 1-5
Free amino acid, more conducively absorption of human body.
Finally it is pointed out that above example is only the more representational example of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, and acceptable there are many deformations.Those skilled in the art can be from disclosed by the invention
All deformations that content is directly exported or associated, are considered as protection scope of the present invention.
Claims (10)
1. a kind of preparation method of fermentation rose paste, which is characterized in that include the following steps：
(1) it is raw material to select fresh roseleaf, rose leaf, rosebud；
(2) roseleaf, rose leaf, the surface dust on rosebud surface and other impurities are washed away；
(3) thorn and stem that rose leaf may carry are removed, roseleaf, rose leaf, rosebud are mixed, stirring is equal
It is even；
(4) sugar, the 15-30% of raw material gross mass 50-80% are added into the roseleaf, rose leaf, rosebud mixed
Water, 30-150min is rubbed after stirring evenly repeatedly；
(5) roseleaf rubbed, rose leaf, rosebud mixture are transferred in fermentation tank, are added into fermentation tank
The composite fermentation microbial inoculum of raw material gross mass 5-8% carries out initial fermentation, fermentation time 16-28h, control fermentation temperature 32-40
DEG C, for temperature no more than 43 DEG C, the composite fermentation microbial inoculum is by bifidobacterium longum, streptococcus thermophilus, guarantor when fermentation is most vigorous
Add Leah lactobacillus, lactobacillus acidophilus composition；
(6) sugar of 10-20%, the Pichia Pastoris of 3-5%, anaerobic are added into the mixture after the completion of initial fermentation
Ferment 10-18h, and sterilizing stirs evenly to obtain the final product.
2. it is according to claim 1 fermentation rose paste preparation method, which is characterized in that the roseleaf, rose leaf,
The ratio of rosebud is (6-10):(1-2):(2-3).
3. the preparation method of fermentation rose paste according to claim 1, which is characterized in that the rosebud is diameter
The rosebud of size 0.5-1.5cm.
4. the preparation method of fermentation rose paste according to claim 1, which is characterized in that the step (3), by rose leaf
After deburring, stem, it is cut into the fritter of 1-4cm, then mix with by roseleaf, rosebud.
5. the preparation method of fermentation rose paste according to claim 1, which is characterized in that the sugar is white granulated sugar.
6. it is according to claim 1 fermentation rose paste preparation method, which is characterized in that the composite fermentation microbial inoculum be by
The microorganism raw material composition of following parts by weight：15-20 parts of bifidobacterium longum, 8-15 parts of streptococcus thermophilus, lactobacillus bulgaricus
20-24 parts, 12-18 parts of lactobacillus acidophilus.
7. the preparation method of fermentation rose paste according to claim 1, which is characterized in that the step (5), (6), fermentation
It is primary every 1-2h stirrings in the process.
8. the preparation method of fermentation rose paste according to claim 1, which is characterized in that the step (6), sterilizing are completed
Afterwards, flavoring agent is added into fermentation rose paste.
9. the preparation method of fermentation rose paste according to claim 8, which is characterized in that the flavoring agent is 0.5-2%
Salt, the malic acid of 3-5%, 1-4% steviol glycoside.
10. the fermentation rose paste being prepared by the preparation method of the fermentation rose paste described in claim 1-9.
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| CN111602803A (en) * | 2020-06-29 | 2020-09-01 | 山东省经济林管理站 | Walnut male flower semisolid sauce and preparation method thereof |
| CN111616341A (en) * | 2020-06-09 | 2020-09-04 | 中科瑞晟芳香产业研究院(湖北)有限公司 | Compound rose jam and preparation method thereof |
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