CN108902951A - A kind of production method of pure-blood ferment rose enzyme - Google Patents
A kind of production method of pure-blood ferment rose enzyme Download PDFInfo
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- CN108902951A CN108902951A CN201811006916.2A CN201811006916A CN108902951A CN 108902951 A CN108902951 A CN 108902951A CN 201811006916 A CN201811006916 A CN 201811006916A CN 108902951 A CN108902951 A CN 108902951A
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- 241000220317 Rosa Species 0.000 title claims abstract description 48
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 239000008280 blood Substances 0.000 title claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 8
- 238000011081 inoculation Methods 0.000 claims abstract description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 38
- 238000000855 fermentation Methods 0.000 claims description 32
- 230000004151 fermentation Effects 0.000 claims description 32
- 241000894006 Bacteria Species 0.000 claims description 21
- 239000004310 lactic acid Substances 0.000 claims description 19
- 235000014655 lactic acid Nutrition 0.000 claims description 19
- 241000235342 Saccharomycetes Species 0.000 claims description 15
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 12
- 239000008367 deionised water Substances 0.000 claims description 8
- 229910021641 deionized water Inorganic materials 0.000 claims description 8
- 239000002054 inoculum Substances 0.000 claims description 8
- 239000000725 suspension Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 6
- 239000013589 supplement Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 2
- 241000698291 Rugosa Species 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000001151 other effect Effects 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 235000002864 food coloring agent Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000000968 intestinal effect Effects 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 239000006210 lotion Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 230000011218 segmentation Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 230000004913 activation Effects 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 5
- 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 4
- 239000001888 Peptone Substances 0.000 description 4
- 108010080698 Peptones Proteins 0.000 description 4
- 229940041514 candida albicans extract Drugs 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 235000019319 peptone Nutrition 0.000 description 4
- 230000001376 precipitating effect Effects 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 239000012138 yeast extract Substances 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 description 2
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 2
- 229910052564 epsomite Inorganic materials 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 2
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 description 2
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 2
- 229920000053 polysorbate 80 Polymers 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- -1 and easy to operate Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000007115 recruitment Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 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
Abstract
The invention discloses a kind of production methods of pure-blood ferment rose enzyme, belong to food processing technology field.Using rose as primary raw material, white granulated sugar and water is added to mix thoroughly, segmentation inoculation patented strain lactobacillus plantarum and saccharomyces cerevisiae, it ferments in closed container, the rose enzyme stoste of acquisition does not add any synthetic food color, fragrance and preservative, red in natural rose, has strong pure Rose Essentielle, sweet mouthfeel is salubrious, and long-term drinking, which has, adjusts intestinal flora, beautifying face and moistering lotion and other effects.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of production method of pure-blood ferment rose enzyme.
Background technique
As rhythm of life is accelerated, environmental pollution, social competition's pressure increases and the increase at age, can all cause human body
The enzyme of interior generation is reduced or even the activity of enzyme reduces.Enzyme quantity and active reduction can all lead to the generation of various diseases.It is full
Sufficient modern is to the diversity of nutritional need, balance and is easy to absorbability, novel " enzyme food " containing multiple active enzymes
It comes into being.Ferment is a kind of not only tradition but also strange new product, at present the fashionable whole world, especially in Japanese and TaiWan, China
Area.According to incompletely statistics, global ferment market scale in 2014 has surpassed 5,000,000,000 dollars, and with annual 15% speed increase, only
It is Japanese that just having more than 30,000,000 people is taking ferment daily.
Japan-US equal advanced countries attach great importance to the research and development of enzyme food, on the market ferment product business
Change, but China due to the research to ferment product it is later, it is deep not enough to the Research on processing technology of enzyme food, cause Japan-US
Price is higher at home for the ferment product price of country.China's Novel enzyme food is in process aspect and American-European, Japan and other countries
It compares, also urgently further improves and develop；Mainly based on spontaneous fermentation, fermentation process is complicated and all for the production of ferment at present
Phase is longer, can not industrially produce in batches.
Rose is the xylophyta for integrating medicinal, edible beautification and greening.Modern scientific research shows in rose
Containing volatile oil, flavonoids, carrotene, gallic acid etc. have anti-oxidant, anti-inflammatory, anticancer, convergence, cleaning and other effects, can be with
Essential oil, Hua Shui are extracted, jasmine tea, flower sauce is done, is widely used in spices and essence, cosmetics, food, medical health field.But current rose
The research of rare ferment and product, which are not much, to be seen.Therefore exploitation has the rose enzyme product and new process for processing of intellectual property, grinds
The rose enzyme product of hair high added value has good industrialization prospect.
Summary of the invention
Goal of the invention：In order to solve unstable quality in the production of traditional ferment, the problems such as fermentation period is long, the present invention provides
A kind of production method of pure-blood ferment rose enzyme.
Technical solution：A kind of production method of pure-blood ferment rose enzyme of the present invention, includes the following steps：
(1) rose raw material is collected；
(2) the rose raw material of step (1) is mixed according to appropriate weight ratio and is mixed thoroughly with white granulated sugar, pure water；
(3) by lactic acid bacteria strains inoculated and cultured, simultaneously washing thalline is collected；
(4) inoculating lactic acid bacterium is into step (2) described mixed raw material, fermentation；
(5) by yeast strain inoculated and cultured, simultaneously washing thalline is collected；
(6) appropriate white granulated sugar, inoculation step (5) saccharomycete thallus, hair are supplemented in the system after step (4) described fermentation
Ferment.
Step (1) the rose raw material, fresh rose flower including picking, fresh rose flower, the rose dried flower to keep in cold storage,
It is preferred that the new fresh-rose flower bud that the early morning before sunrise picks.
Step (2) the appropriate weight ratio, when the raw material that step (1) uses for the fresh rose flower of picking or keeps in cold storage
Fresh rose flower when, rose raw material and white granulated sugar, pure water weight ratio be 1~2: 1~2: 6~8, when step (1) is adopted
When raw material is rose dried flower, rose raw material and white granulated sugar, pure water weight ratio be 0.1~0.2: 1~2: 7.8~
8.9。
Other auxiliary materials such as honey, molasses, Flos Rosae Rugosas pollen, other plant materials can be added in step (2) described supplementary material.
Lactic acid bacteria culturers described in step (3) are lactobacillus plantarum Lactobacillus plantarum FM-L 1-3,
It has been preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number is CGMCC No.10178,
The deposit date is on December 15th, 2014.
In step (3), the lactic acid bacteria obtains as follows：
(A) lactic acid bacteria is cultivated：The lactobacillus plantarum Lactobacillus plantarum FM- that inclined-plane or freeze-drying are saved
L 1-3 is inoculated into MRS culture solution, 35~37 DEG C, is cultivated 2~3 days, is obtained fermentation liquid；
(B) thallus is collected：The fermentation liquid that step (A) is obtained is centrifuged 10~12min with 2500~3000rpm, discards
Clearly, deionized water suspension thalline is precipitated to supernatant without color, collects wet thallus.
Inoculum concentration described in step (4) is 0.3-0.5g wet thallus/L raw material, closed and be protected from light condition, 30~32 DEG C of fermentations
8~10 days, intermediate every 24~36 hours opening rounds were sufficiently stirred 1 time.
Yeast seeds described in step (5) are Saccharomyces Cerevisiae in S accharomyces cerevisiae FM-S-115,
It is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number is CGMCC No.6680, preservation
Date is on October 18th, 2012.
In step (5), the saccharomycete obtains as follows：
(A) saccharomycete culture：The Saccharomyces Cerevisiae in S accharomyces cerevisiae FM- that inclined-plane or freeze-drying are saved
S-115 is inoculated into YPD culture solution, 25~28 DEG C, is cultivated 2~3 days, is obtained fermentation liquid；
(B) thallus is collected：The fermentation liquid that step (A) is obtained is centrifuged 10~12min with 2500~3000rpm, discards
Clearly, deionized water suspension thalline is precipitated to supernatant without color, collects wet thallus.
The appropriate white granulated sugar of supplement described in step (6), magnitude of recruitment are 50~60g/L raw material.
Inoculum concentration described in step (6) is 0.8~1.5g wet thallus/L raw material, closed and be protected from light condition, 25~28 DEG C, hair
Ferment 2~3 days, intermediate every 24~28 hours opening rounds were sufficiently stirred 1 time.
Beneficial effect：Compared with prior art, technical advantage of the invention is as follows：
(1) it is fermented using pure-blood ferment technology instead of traditional natural, dominant microflora is quickly formed in fermentation system, is avoided
In traditional natural fermentation miscellaneous bacteria is many kinds of, due to beneficial bacterium slow growth etc. caused by unstable product quality.
(2) fermentation strain that the present invention uses is patented strain lactobacillus plantarum Lactobacillus plantarum
FM-L1-3 (deposit number：CGMCC No.10178), fermenting property is excellent, can significantly improve the anti-oxidant work of rose enzyme product
Property.
(3) fermentation strain that the present invention uses is patented strain Saccharomyces Cerevisiae in S accharomyces cerevisiae FM-
S-115 (deposit number：CGMCC No.6680), have and produce Xiang Gong energy, assigns the unique flavor of rose enzyme product.
(4) it is fermented using lactic acid bacteria and saccharomycete branch, obtained rose enzyme product is sour-sweet salubrious, with rich flavor pure
Just, antioxidant activity constituent content is abundant.
(5) green safe without additives such as pigment, essence, preservatives in product of the present invention.
(6) method that the present invention uses is not needed using special installation and reagent, and easy to operate, component used is green safely
Color, it is at low cost.
Specific embodiment
Embodiment 1
(1) feedstock capture：Early morning before sunrise picks new fresh-rose flower bud.
(2) spice：Above-mentioned new fresh-rose flower bud 1kg and white granulated sugar 1kg is weighed, pure water 8L is measured and dissolves white granulated sugar
Afterwards, rose flower bud is added to stir evenly, is fitted into spare in light resistant container.
(3) culture of lactic acid bacteria：Lactobacillus plantarum Lactobacillus plantarum FM-L1-3 (deposit number：
CGMCC No.10178), -20 DEG C are stored in 20% glycerol, by 2% inoculum concentration in MRS culture solution 37 DEG C of activation 48h, then
It is transferred to 37 DEG C of culture 48h in MRS culture solution.
MRS is formulated：Peptone 10.0g, yeast extract 5.0g, beef extract 10.0g, K2HPO42.0g, MgSO4·7H2O
0.58g, MnSO4·4H2O 0.25g, dibasic ammonium citrate 2.0g, sodium acetate 5.0g, glucose 20.0g, Tween 80 1.0mL, distillation
6.8,121 DEG C of sterilizing 20min of water 1000mL, pH.
(4) lactic acid bacteria microorganism collection：Above-mentioned lactic acid bacteria culture solution is centrifuged 10min with 3000rpm, discards culture medium supernatant,
Deionized water suspension thalline precipitating is added, 10min is centrifuged with 3000rpm again, discards supernatant, obtains wet thallus.
(5) lactobacillus-fermented：Lactic acid bacteria wet thallus 5g is weighed, is added in the rose raw material mixed, uses cleaning article
It stirs evenly, seals, ferment 10 days under the conditions of 30 DEG C, during which every 24 hours opening containers are sufficiently stirred 1 time.
(6) culture of saccharomycete：Saccharomyces Cerevisiae in S accharomyces cerevisiae FM-S-115 (deposit number：
CGMCC No.6680), the strain that inclined-plane or freeze-drying save is inoculated into YPD culture solution, 120rpm, 25 DEG C are cultivated 2 days, obtained
To activation fermentation liquid；Take activation fermentation liquid, by 10% inoculum concentration in new YPD culture solution 120rpm, 25 DEG C cultivate 2 days.
YPD is formulated：Yeast extract 10g, peptone 20g, glucose 20g, distilled water 1000mL, 121 DEG C of sterilizing 20min.
(7) saccharomycete thallus is collected：By culture solution obtained above, 10min is centrifuged with 3000rpm, is discarded on culture medium
Clearly, deionized water suspension thalline precipitating is added, 10min is centrifuged with 3000rpm again, discards supernatant, obtains wet thallus.
(8) fermentation raw material supplements：500g white granulated sugar is weighed, in the system after step (5) lactobacillus-fermented is added, is stirred molten
Solution.
(9) saccharomycetes to make fermentation：Saccharomycete wet thallus 10g is weighed, is added in the fermentation system of above-mentioned supplement white granulated sugar, is used
Cleaning article stirs evenly, and sealing is fermented 2 days, during which every 24 hours opening containers are sufficiently stirred 1 time under the conditions of 28 DEG C.
Embodiment 2
(1) raw material preparation：Select rose dried flower, rose flower as raw material.
(2) spice：Above-mentioned rose dried flower 0.18kg, rose flower 0.02kg and white granulated sugar 1kg are weighed, pure water is measured
After 8.8L dissolves white granulated sugar, rose dried flower is added and powder stirs evenly, is fitted into spare in light resistant container.
(3) culture of lactic acid bacteria：Lactobacillus plantarum Lactobacillus plantarum FM-L1-3 (deposit number：
CGMCC No.10178), -20 DEG C are stored in 20% glycerol, by 2% inoculum concentration in MRS culture solution 37 DEG C of activation 48h, then
It is transferred to 37 DEG C of culture 48h in MRS culture solution.
MRS is formulated：Peptone 10.0g, yeast extract 5.0g, beef extract 10.0g, K2HPO42.0g, MgSO4·7H2O
0.58g, MnSO4·4H2O 0.25g, dibasic ammonium citrate 2.0g, sodium acetate 5.0g, glucose 20.0g, Tween 80 1.0mL steam
6.8,121 DEG C of sterilizing 20min of distilled water 1000mL, pH.
(4) lactic acid bacteria microorganism collection：Above-mentioned lactic acid bacteria culture solution is centrifuged 10min with 3000rpm, discards culture medium supernatant,
Deionized water suspension thalline precipitating is added, 10min is centrifuged with 3000rpm again, discards supernatant, obtains wet thallus.
(5) lactobacillus-fermented：Lactic acid bacteria wet thallus 4g is weighed, is added in the rose raw material mixed, uses cleaning article
It stirs evenly, seals, ferment 10 days under the conditions of 32 DEG C, during which every 24 hours opening containers are sufficiently stirred 1 time.
(6) culture of saccharomycete：Saccharomyces Cerevisiae in S accharomyces cerevisiae FM-S-115 (deposit number：
CGMCC No.6680), the strain that inclined-plane or freeze-drying save is inoculated into YPD culture solution, 120rpm, 25 DEG C are cultivated 2 days, obtained
To activation fermentation liquid；Take activation fermentation liquid, by 10% inoculum concentration in new YPD culture solution 120rpm, 25 DEG C cultivate 2 days.
YPD is formulated：Yeast extract 10g, peptone 20g, glucose 20g, distilled water 1000mL, 121 DEG C of sterilizing 20min.
(7) saccharomycete thallus is collected：By culture solution obtained above, 10min is centrifuged with 3000rpm, is discarded on culture medium
Clearly, deionized water suspension thalline precipitating is added, 10min is centrifuged with 3000rpm again, discards supernatant, obtains wet thallus.
(8) fermentation raw material supplements：600g white granulated sugar is weighed, in the system after step (5) lactobacillus-fermented is added, is stirred molten
Solution.
(9) saccharomycetes to make fermentation：Saccharomycete wet thallus 12g is weighed, is added in the fermentation system of above-mentioned supplement white granulated sugar, is used
Cleaning article stirs evenly, and sealing is fermented 3 days, during which every 24 hours opening containers are sufficiently stirred 1 time under the conditions of 25 DEG C.
Claims (11)
1. a kind of production method of pure-blood ferment rose enzyme, which is characterized in that include the following steps：
(1) rose raw material is collected；
(2) the rose raw material of step (1) is mixed according to appropriate weight ratio and is mixed thoroughly with white granulated sugar, pure water；
(3) by lactic acid bacteria strains inoculated and cultured, simultaneously washing thalline is collected；
(4) inoculating lactic acid bacterium is into step (2) described mixed raw material, fermentation；
(5) by yeast strain inoculated and cultured, simultaneously washing thalline is collected；
(6) appropriate white granulated sugar, inoculation step (5) saccharomycete thallus, fermentation are supplemented in the system after step (4) described fermentation.
2. manufacturing method according to claim 1, which is characterized in that step (1) the rose raw material, including picking
Fresh rose flower, the fresh rose flower to keep in cold storage, rose dried flower, the new fresh-rose flower bud of the early morning picking preferably before sunrise.
3. manufacturing method according to claim 1, which is characterized in that step (2) the appropriate weight ratio works as step
(1) when the raw material used is the fresh rose flower of picking or the fresh rose flower to keep in cold storage, rose raw material and white granulated sugar, pure water
Weight ratio be 1~2: 1~2: 6~8, when the raw material that step (1) uses is rose dried flower, rose raw material and white sand
Sugared, pure water weight ratio is 0.1~0.2: 1~2: 7.8~8.9.
4. manufacturing method according to claim 1, which is characterized in that honey, sugar can be added in step (2) described supplementary material
Other auxiliary materials such as honey, Flos Rosae Rugosas pollen, other plant materials.
5. manufacturing method according to claim 1, which is characterized in that lactic acid bacteria culturers described in step (3) are plant cream
Bacillus Lactobacillus plantarum FM-L 1-3, it is common to be preserved in China Committee for Culture Collection of Microorganisms
Microorganism center, deposit number are CGMCC No.10178, and the deposit date is on December 15th, 2014.
6. production method as claimed in claim 5, which is characterized in that in step (3), the lactic acid bacteria is as follows
It obtains：
(A) lactic acid bacteria is cultivated：The lactobacillus plantarum Lactobacillus plantarum FM-L 1- that inclined-plane or freeze-drying are saved
3 are inoculated into MRS culture solution, 35~37 DEG C, cultivate 2~3 days, obtain fermentation liquid；
(B) thallus is collected：The fermentation liquid that step (A) is obtained is centrifuged 10~12min with 2500~3000rpm, discards supernatant,
Deionized water suspension thalline is precipitated to supernatant without color, collects wet thallus.
7. manufacturing method according to claim 1, which is characterized in that inoculum concentration described in step (4) is that 0.3-0.5g is wet
Thallus/L raw material, closed and be protected from light condition, 30~32 DEG C ferment 8~10 days, and intermediate every 24~36 hours opening rounds fill
Divide stirring 1 time.
8. manufacturing method according to claim 1, which is characterized in that yeast seeds described in step (5) are wine brewing ferment
Female Saccharomyces cerevisiae FM-S-115, it is common to be preserved in China Committee for Culture Collection of Microorganisms
Microorganism center, deposit number are CGMCC No.6680, and the deposit date is on October 18th, 2012.
9. production method as claimed in claim 5, which is characterized in that in step (5), the saccharomycete is as follows
It obtains：
(A) saccharomycete culture：The Saccharomyces Cerevisiae in S accharomyces cerevisiae FM-S-115 that inclined-plane or freeze-drying are saved
It is inoculated into YPD culture solution, 25~28 DEG C, cultivates 2~3 days, obtain fermentation liquid；
(B) thallus is collected：The fermentation liquid that step (A) is obtained is centrifuged 10~12min with 2500~3000rpm, discards supernatant,
Deionized water suspension thalline is precipitated to supernatant without color, collects wet thallus.
10. manufacturing method according to claim 1, which is characterized in that the appropriate white granulated sugar of supplement described in step (6) is mended
Charge is 50~60g/L fermentation system.
11. manufacturing method according to claim 1, which is characterized in that inoculum concentration described in step (6) is 0.8~1.5g
Wet thallus/L raw material, it is closed and be protected from light condition, it 25~28 DEG C, ferments 2~3 days, intermediate every 24~28 hours opening rounds
It is sufficiently stirred 1 time.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN116270826A (en) * | 2023-03-09 | 2023-06-23 | 中国农业科学院麻类研究所 | Method for improving activity of rose in reducing blood sugar and blood fat and application |
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| CN111202239A (en) * | 2020-01-19 | 2020-05-29 | 徐州工业职业技术学院 | Black garlic enzyme and preparation method thereof |
| CN116270826A (en) * | 2023-03-09 | 2023-06-23 | 中国农业科学院麻类研究所 | Method for improving activity of rose in reducing blood sugar and blood fat and application |
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