CN109315656A - A kind of preparation method of multi-cultur es composite fermentation rose ferment - Google Patents
A kind of preparation method of multi-cultur es composite fermentation rose ferment Download PDFInfo
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- CN109315656A CN109315656A CN201810979660.7A CN201810979660A CN109315656A CN 109315656 A CN109315656 A CN 109315656A CN 201810979660 A CN201810979660 A CN 201810979660A CN 109315656 A CN109315656 A CN 109315656A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 222
- 230000004151 fermentation Effects 0.000 title claims abstract description 222
- 241000220317 Rosa Species 0.000 title claims abstract description 160
- 239000002131 composite material Substances 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 96
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 60
- 239000004310 lactic acid Substances 0.000 claims abstract description 48
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 48
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 30
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 89
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 49
- 241000894006 Bacteria Species 0.000 claims description 31
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 27
- 238000012360 testing method Methods 0.000 claims description 23
- 239000002253 acid Substances 0.000 claims description 22
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 19
- 238000000605 extraction Methods 0.000 claims description 15
- 239000005862 Whey Substances 0.000 claims description 14
- 102000007544 Whey Proteins Human genes 0.000 claims description 14
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- 229930006000 Sucrose Natural products 0.000 claims description 13
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- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 5
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- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 4
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- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 3
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- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- 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
- 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
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- 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)
- Mycology (AREA)
- Botany (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation methods of multi-cultur es composite fermentation rose ferment, this method is using edible rose as major ingredient, first pass through lactic fermentation, rose ferment is produced using alcoholic fermentation and acetic fermentation, multi-cultur es composite fermentation shifts the aromatic substance of its rose, functional components in ferment well, pass through three kinds of fermentation methods simultaneously, generates the functional materials such as lactic acid, acetic acid, butyric acid.On the one hand rose ferment produced by the invention has good aromatic odor and bright-coloured color, on the other hand assign its mellow flavor and functionality by multi-cultur es composite fermentation, integrates color and functional beverage.
Description
Technical field
The invention belongs to ferment fermentation technical fields, are related to a kind of preparation of rose ferment, especially a kind of multi-cultur es
The preparation method of composite fermentation rose ferment.
Background technique
Rose is planted extensively in all over the world, and China is the main production country of rose, in Shandong, Gansu, Beijing, Heilungkiang, cloud
There are plantation in the provinces such as south, Xinjiang, Shaanxi, are especially known the most with the rose of Shandong Pingyin, the polyphyll rose in Yunnan and Gansu misery
Name.The essential oil extracted from rose flower is to be known as " liquid most by one of favorite floral type essential oil of people on international market
Gold ".In addition to this, rose also contains functional components with health role, such as: polyphenol, flavones, polysaccharide and mineral
Matter is a kind of typical " integration of drinking and medicinal herbs " flower, civil with foods such as rose production rose preserved fruit, rose cookie, rose beverages
Product.
Summary of the invention
It is an object of the invention to overcome the above-mentioned prior art, a kind of multi-cultur es composite fermentation rose ferment is provided
The preparation method of element.
The purpose of the present invention is achieved through the following technical solutions:
The preparation method of this multi-cultur es composite fermentation rose ferment, comprising the following steps:
Step 1) rose digests extraction of the juice
Rose is crushed and is added water and stirred, wherein amount of water presses rose parts by weight, and 4-25 parts of addition is pure in 1 portion of rose
Water purification；The pectase and cellulase of 0.01-0.03% are separately added by total weight after mixing evenly, in 40 DEG C of hydrolysis temperature-
3-4h is digested under the conditions of 45 DEG C；
The filtering of step 2) rose juice
Link-suspended basket centrifuge of the rose juice with 100 mesh stainless steel mesh after step 1) enzymatic hydrolysis is separated into slagging-off, is obtained
Obtain rose juice；
Step 3) rose tomato juice and Radix Glycyrrhizae extraction of the juice
By weight, after dry roselle being cleaned up, 70-100 parts of pure water are added in 1 part of dry roselle, 95
DEG C -100 DEG C boil 5-10min, and filtering and removing slag obtain rose tomato juice；
By weight, 5 parts of pure water are added in 1 portion of Radix Glycyrrhizae, boil 10min, juice is drained, then press Radix Glycyrrhizae initial weight, at 1 part
10-15 parts of pure water are added in Radix Glycyrrhizae, boil 30min, and filtering and removing slag obtain succus liquiritiae；
Step 4) fermentation liquid is prepared
The rose juice and step 3) for weighing step 2) acquisition respectively obtain rose tomato juice and succus liquiritiae and sucrose, whey
Albumen powder, NaCl and K2HPO4Ingredient is carried out by following quality proportioning, obtains fermentation liquid:
Rose juice 75-85%, rose tomato juice 7-14%, succus liquiritiae 2-5%, sucrose 8-15%, PURE WHEY 1-3%,
NaCl 0.5-1.3%, K2HPO40.1-0.2%；
The sterilization of step 5) fermentation liquid
After stirring by mixing by the prepared fermentation liquid of step 4) and be completely dissolved solid material, with shell and tube plus
Hot device is heated to 95 DEG C -100 DEG C, is passed directly in sterile lactic acid fermentation tank, natural cooling；
Step 6) lactic fermentation
Aseptically inoculating lactic acid bacterium seed liquor is in the fermentation liquid for the natural cooling that step 5) obtains, lactobacillus inoculation
Sub- inoculum concentration is accessed by fermentating liquid volume 5-7%, it is desirable that at 37 DEG C -40 DEG C, lactic acid fermentation tank tank pressure is maintained for fermentation temperature control
Between 0.1Pa -0.3Pa, lactic fermentation terminates when fermentation liquid total acid content reaches 2%, fermentation time 36-48h it
Between, obtain the good fermentation liquid of lactic fermentation；
Step 7) alcoholic fermentation
The good fermentation liquid of step 6) lactic fermentation is transferred in sterile ethanol fermentation tank, high activity dry beer yeast is accessed
Bacterium powder, inoculum concentration are inoculated with by fermentation liquid weight 0.05-0.1%；25 DEG C -28 DEG C of fermentations 4-5 days, fermentation liquid alcoholic strength reaches
When 6% (v/v) or more, alcoholic fermentation terminates, and obtains alcohol fermentation liquid；
Step 8) acetic fermentation
The alcohol fermentation liquid that step 7) is obtained is placed in apparatus for acetic acid fermentation tank, and addition last consignment of acetic fermentation is vigorous, ferments
Liquid surface has formed the fermentation liquid of vinegar film, the fermentation liquid and the vigorous hair of last consignment of acetic fermentation that additional amount is 6% with alcoholic strength
Zymotic fluid weight ratio 3:1 is added, and after mixing, is left to ferment under natural conditions of the room temperature not less than 0 DEG C, sends out daily from acetic acid
Fermentation tank bottom is passed through filtrated air 1 time, duration of ventilation 5min, and intensity of ventilating is to only have minimal amount bubble spilling at the top of fermentation liquid
Standard, ventilatory capacity 0.10VVm；Acetic fermentation terminates when fermentation liquid alcoholic strength drops to 0.5% (v/v)；
Step 9) heat treatment
The rose fermentation liquid that step 8) acetic fermentation terminates is heated to 65-80 DEG C, keeps the temperature 20min, carries out sterilization and heat
Processing is rapidly cooled to room temperature later, obtains rose enzyme.
Further, above step 1) in, the rose is the rose flower variety that can be eaten, and is rejected in rose
Branch, leaf and other sundries, are rinsed well with clear water, are drained away the water spare.
Further, above step 1) in, when the rose is new fresh-rose, according in 1 part of new fresh-rose
4-9 parts of pure water are added；When the rose be dried rose when, according in 1 part of dried rose be added 20-25 parts of pure water,
And dried rose first impregnates 30min with a small amount of water, is added with hammer type crushing crusher machine, then by remaining water.
Further, above step 6) in, lactobacillus solution the preparation method comprises the following steps:
3 plants of activated lactobacillus plantarum, lactobacillus fermenti and Lactobacillus rhamnosus solid test tube strains are taken, is turned respectively
It is connected in triangular flask MRS aseptic liquid nutrient medium and is cultivated, static gas wave refrigerator is for 24 hours at 37 DEG C of temperature；By cultured 3 plants
Triangular flask lactobacillus suspension aseptically mixes in equal volume, accesses in sterilized lactic acid bacteria seed culture medium, trains by seed
The 5-7% for supporting base weight amount is inoculated with, and the control of seeding tank temperature is 37-40 DEG C, and tank pressure maintains between 0.1Pa -0.3Pa, training
Time 36-48h is supported, reaches 1 × 10 to lactic acid bacterium number in seed liquor9Terminate when a/mL or more, obtains lactobacillus solution.
Further, MRS fluid nutrient medium described above is prepared are as follows: peptone 10g, powdered beef 5g, glucose 20g, yeast
Powder 4g, sodium acetate 5g, dipotassium hydrogen phosphate 2g, magnesium sulfate 0.2g, Triammonium citrate 2g, manganese sulfate 0.05g, Tween 80 1mL are added
Into 1000mL distilled water, pH6.2~6.4 are adjusted, dissolution is boiled in heating, is dispensed, in 121 DEG C of high pressure sterilization 20min.
Further, lactic acid bacteria seed culture medium described above is prepared are as follows: rose juice 75-85%, glucose 4-6%, sucrose
4-6%, lactic acid 1%-1.5%, PURE WHEY 3-5%, NaCl1%-1.5%, K2HPO41%-1.5%, MgSO40.3-
0.5% and MnSO40.3-0.5%；It is cooling in 121 DEG C of sterilizing 15min by the mixing of these materials and after completely dissolution, it is spare.
Further, above step 7) in, weighed saccharomycete is first put into 5% sterile glucose water before inoculation
In solution, it is 1:100 addition by dry beer yeast bacterium powder and glucose solution, stands activation 20-40min.
Further, above step 8) in, when fermenting for the first time, the rose fermentation liquid that alcoholic strength is 6% is placed in acetic acid hair
In fermentation tank, aerobic fementation is carried out, ventilatory capacity control is overflowed being subject at the top of fermentation liquid only bubble, ventilatory capacity 0.20VVm,
30 DEG C of fermentation temperature of control, seed liquor when alcohol content falls to 1% (v/v), as second batch.
Further, the above rose enzyme for obtaining step 9) is filtered until clear and transparent with leaf filter, so
It is fitted into vial afterwards, covers, be put into 80-100 DEG C of hot water, keep the temperature 15min, be cooled to room temperature later.
The invention has the following advantages:
The present invention first passes through lactic fermentation to allow edible rose as major ingredient, sends out using alcoholic fermentation and acetic acid
Ferment produces rose ferment, and multi-cultur es composite fermentation shifts the aromatic substance of its rose, functional components well in ferment
In element, while passing through three kinds of fermentation methods, generates the functional materials such as lactic acid, acetic acid, butyric acid.It is compound in multi-cultur es in order to make up
Because pH declines in fermentation, cause rose fermentation liquid color to fade and turn yellow, shoal, is added in invention natural edible
Roselle flower, makes up red.Therefore on the one hand rose ferment produced by the invention has good aromatic odor and bright-coloured
Color, on the other hand assign its mellow flavor and functionality by multi-cultur es composite fermentation, collect color and functionality
The beverage being integrated.
Specific embodiment
The preparation method of multi-cultur es composite fermentation rose ferment of the invention specifically:
1, raw material and pre-treatment
Using the rose flower variety that can be eaten, the fresh pollution-free flower for selecting fresh, petal not yet to scatter completely or dry
Rose flower rejects branch, leaf and other sundries in rose, is rinsed well, drained away the water spare with tap water.Work as institute
State rose be new fresh-rose when, according in 1 part of new fresh-rose addition 4-9 parts of pure water；When the rose is dry rose
When rare colored, according to 20-25 parts of pure water of addition in 1 part of dried rose, and dried rose first impregnates 30min with a small amount of water, with hammer
Formula crushes crusher machine, then remaining water is added.
2, rose digests extraction of the juice
Rose hammer type crushing crusher machine is added when rose is new fresh-rose according in 1 part of new fresh-rose
Enter 4-9 parts of pure water；When rose is dried rose, according to 20-25 parts of pure water, and dry rose are added in 1 part of dried rose
Rare spend first impregnates 30min with a small amount of water, is added with hammer type crushing crusher machine, then by remaining water.
It is crushed after adding water and stirring uniformly, the pectase and cellulase of 0.01%-0.03% is separately added by total weight,
3-4h is digested under the conditions of 40 DEG C -45 DEG C of hydrolysis temperature.
3, rose juice filters
Link-suspended basket centrifuge of the rose juice after enzymatic hydrolysis with 100 mesh stainless steel mesh is separated into slagging-off, obtains rose
Juice.
4, rose tomato juice and Radix Glycyrrhizae extraction of the juice
Dry roselle and licorice pollution-free, without mildew are selected, impurity is rejected.After dry roselle is cleaned up, press
Pure water is added in dry roselle and water weight ratio 1:70-100, and 5-10min is boiled at 95 DEG C -100 DEG C, and filtering and removing slag obtain red
Color rose tomato juice；The pure water that Radix Glycyrrhizae is first added to 5 times of weight, boils 10min, drains juice, then 10-15 is added by Radix Glycyrrhizae initial weight
The pure water of times weight, boils 30min, and filtering and removing slag obtain succus liquiritiae.
5, fermentation liquid is prepared
Different materials is weighed respectively, and carries out ingredient by following mass percent formula, obtains fermentation liquid:
Rose juice 75-85%, rose tomato juice 7-14%, succus liquiritiae 2-5%, sucrose 8-15%, PURE WHEY 1-3%,
NaCl 0.5-1.3%, K2HPO40.1-0.2%；
6, fermentation liquid is sterilized
Fermentation liquid is prepared by formula, after stirring by mixing and being completely dissolved solid material, is heated with shell and tube
Device is heated to 95 DEG C -100 DEG C, is passed directly in lactic acid fermentation tank, natural cooling.The other pipelines of lactic acid fermentation tank require to reach
To sterility.
7, lactic fermentation
Aseptically inoculating lactic acid bacterium seed liquor is in the fermentation liquid of natural cooling, and lactic acid bacteria seed inoculum concentration is by hair
Zymotic fluid volume 5-7% access, it is desirable that fermentation temperature is controlled at 37 DEG C -40 DEG C, and lactic acid fermentation tank tank pressure maintains 0.1Pa -
Between 0.3Pa, lactic fermentation terminates when fermentation liquid total acid content reaches 2%, and fermentation time is between 36-48h.
The preparation method of lactobacillus solution:
Take activated lactobacillus plantarum (Lactobacillus plantarum ATCC8014), lactobacillus fermenti
(Lactobacillus fermentium ATCC11739) and Lactobacillus rhamnosus (Lactobacillus rhamnosus
ATCC7469) 3 plants of solid test tube strains transfer cultivated in triangular flask MRS aseptic liquid nutrient medium respectively, in temperature 37
Static gas wave refrigerator is for 24 hours at DEG C.Cultured 3 plants of triangular flask lactobacillus suspensions are aseptically mixed in equal volume, access has been gone out
In the lactic acid bacteria seed culture medium of bacterium, it is inoculated with by the 5-7% of seed culture medium weight.Seeding tank temperature control for 37 DEG C-
40 DEG C, tank pressure maintains between 0.1Pa -0.3Pa, incubation time 36-48h, reaches 1 × 10 to lactic acid bacterium number in seed liquor9
Terminate when a/mL or more.
MRS fluid nutrient medium is prepared: peptone 10g, powdered beef 5g, glucose 20g, yeast powder 4g, sodium acetate 5g, phosphoric acid
Hydrogen dipotassium 2g, magnesium sulfate 0.2g, Triammonium citrate 2g, manganese sulfate 0.05g, Tween 80 1mL are added in 1000mL distilled water,
PH6.2~6.4 are adjusted, dissolution is boiled in heating, is dispensed, in 121 DEG C of high pressure sterilization 20min.
Lactic acid bacteria seed culture medium is prepared: rose juice 75-85%, glucose 4-6%, sucrose 4-6%, lactic acid 1%-
1.5%, PURE WHEY 3-5%, NaCl 1%-1.5%, K2HPO41%-1.5%, MgSO40.3-0.5% and MnSO40.3-
0.5%.It is cooling in 121 DEG C of sterilizing 15min by the mixing of these materials and after completely dissolution, it is spare.
8, alcoholic fermentation
The good fermentation liquid of lactic fermentation is transferred in sterile ethanol fermentation tank, high activity dry beer yeast bacterium powder is accessed,
Inoculum concentration is inoculated with by fermentation liquid weight 0.05-0.1%.Weighed saccharomycete is first put into 5% sterile grape before inoculation
In sugar aqueous solution, it is 1:100 addition by dry beer yeast bacterium powder and glucose solution, stands activation 30min or so.25
DEG C-28 DEG C of 4-5d of fermentation, when fermentation liquid alcoholic strength reaches 6% (v/v) or more, alcoholic fermentation terminates.
9, acetic fermentation
The rose fermentation liquid that alcoholic strength is 6% is placed in apparatus for acetic acid fermentation tank, addition last consignment of acetic fermentation is vigorous, ferments
Liquid surface has formed the fermentation liquid of vinegar film, the fermentation liquid and the vigorous hair of last consignment of acetic fermentation that additional amount is 6% with alcoholic strength
Zymotic fluid weight ratio 3:1 is added, and after mixing, is left to ferment under natural conditions of the room temperature not less than 0 DEG C, sends out daily from acetic acid
Fermentation tank bottom is passed through filtrated air 1 time, duration of ventilation 5min, and intensity of ventilating is to only have minimal amount bubble spilling at the top of fermentation liquid
Standard, ventilatory capacity 0.10VVm.Acetic fermentation terminates when fermentation liquid alcoholic strength drops to 0.5% (v/v).
When fermenting for the first time, the rose fermentation liquid that alcoholic strength is 6% is placed in apparatus for acetic acid fermentation tank, carries out aerobic fementation, is led to
Tolerance control is overflowed being subject at the top of fermentation liquid only minimal amount bubble, and ventilatory capacity 0.20VVm controls fermentation temperature 30
DEG C, seed liquor when alcohol content falls to 1% (v/v), as second batch.
10, it is heat-treated
The rose fermentation liquid that acetic fermentation terminates is heated to 65-80 DEG C, 20min is kept the temperature, is sterilized and be heat-treated, it
After be rapidly cooled to room temperature.Obtain rose enzyme.
11, it filters
Fermentation liquid after heat treatment is filtered until clear and transparent with leaf filter.
12, it packs, sterilize
Filtered rose enzyme is fitted into vial, covers, is put into 80-100 DEG C of hot water, keeps the temperature 15min, it
After be cooled to room temperature.
Below by way of test to further illustrate the technical scheme of the present invention:
One, test raw material
1, rose: dried rose acquires Gansu Province Yongdeng County bitter water rose.
2, auxiliary material: PURE WHEY, soyabean protein powder, sucrose, glucose, NaCl, K2HPO4, it is food-grade.
3, fermenting microbe
(1) lactic acid bacteria: lactobacillus plantarum (Lactobacillus plantarum ATCC8014), lactobacillus fermenti
(Lactobacillus fermentium ATCC11739), Lactobacillus rhamnosus (Lactobacillus rhamnosus
ATCC7469), Leuconostoc mesenteroides (Leuconostoc mesenteroides ATCC8293), lactobacillus acidophilus
(Lactobacillus acidophilus NCFM), lactobacillus reuteri (Lactobacillus reuteri
DSM17938)。
(2) saccharomyces cerevisiae (Saccharomyces cerevisiae) Angel Yeast Co., Ltd provides.
Two, measuring method
1, total acidity test: acid-base titration, in terms of lactic acid.
2, determining total phenol: forint-phenol method, catechin are standard specimen.
3, alcoholic strength measures: alcohol meter method.
4, aminobutyric acid measures: the detection of HPLC method, chromatography column ODSHypersil C18 column (250 × 4.6mm),
Ultraviolet detection wavelength 254nm.
The detection of HPLC method: sample volume 20 μ L, 30 DEG C of column temperature, flow velocity 0.8mL/min, mobile phase A: methanol, Mobile phase B:
Tetrahydrofuran-methanol -0.05mol/L sodium acetate (pH6.2) (5:75:420).
Two, experimental design and interpretation of result
1, rose juice extracting method is studied
Pure water is added by weight 1:4-25 times after cleaning in the dry bitter water rose that is produced from Yongdeng County, Gansu Province county, and tests by table 1
Method is designed, and total phenol and total acid content in juice are extracted in measurement.Test result is as follows:
The different rose juice extracting methods of table 1 compare
Phenolic substances rich in and acidic materials in rose, can be very with the total phenol and total acid content extracted in juice
Favorable comment valence extraction effect.As known from Table 1, extracting in water rose juice in dried rose, different extracting method, in the juice of extraction
Total phenol and total acid content be not quite similar.By rose without broken, directly plus flooding, under the conditions of identical temperature, with
The extension of extraction time, total phenol and total acid are first to increase in juice, and subsequent amplification slows down, the same time, with Extracting temperature
Raising, the phase is in increase trend before extraction, and subsequent total phenol is declined slightly, and total acid tends towards stability.In 70 DEG C of extraction 2h,
Total phenol reaches 5.86g/kg, extracts 3h, total acid is up to 5.95g/kg.But test discovery, although increasing temperature can promote rose
Nutriment dissolution in spending, but the volatilization loss of fragrance matter in rose is increased, therefore rose extraction of the juice, extract temperature
Degree is unsuitable excessively high.Pectase and cellulase are added after rose is broken, mashing, extraction effect is significantly better than direct with hot water
It extracts, digests 2h, total phenol reaches 1.41g/kg, and total acid reaches 6.03g/kg；3h is digested, total phenol reaches 1.42g/kg, total acid
Reach 6.04g/kg,.Although enzymatic hydrolysis 3h total phenol and total acid content it is more slightly higher than 2h, amplitude of variation very little, from extraction time,
Save the cost considers that rose crushing and beating is selected in test, and pectase and cellulase is added, and 2h is extracted at 40 DEG C and obtains rose
Rare juice effect is best.
2, rose juice Different Nutrition ingredient is on lactic acid fermented influence
Dry rose is added to 25 times of water, crushing and beating is added pectase and cellulase, obtains after 40 DEG C of enzymatic hydrolysis 2h
Juice.Different nutriments is added in rose juice, 121 DEG C of sterilizing 15min access activated lactobacillus plantarum,
Lactic fermentation is carried out at 38 DEG C of fermentation temperature, total fermentation time control is 48h, observes the life of the growing state and lactic acid of lactic acid bacteria
Cheng Liang.Test result is shown in Table 2.
2 medium component of table is on the lactic acid fermented influence of rose juice
Because rose juice contains the phenolic substancess such as more tannins, test discovery, the rose juice containing a certain amount of carbohydrate is connect
After entering lactobacillus plantarum, lactic acid bacteria slow growth or does not grow in fermentation liquid.As known from Table 2,10% is added in rose juice
Glucose or 10% sucrose, ferment through lactobacillus plantarum 48h, and fermentation liquid total acid content is all very low.Sugar is the master that lactic acid bacteria produces acid
Substance is wanted, sucrose is compared with glucose, and the two effect is not much different.Nitrogen source is less in rose juice.Test has selected food-grade
Two kinds of protein of soyabean protein powder and PURE WHEY are as nitrogen source.The rose juice of nitrogen source, lactic acid fermented rate is added
It is significantly faster than that and is not added, especially PURE WHEY, effect is better than soyabean protein powder.But test discovery, PURE WHEY add
Enter excessively, 6% PURE WHEY is added in rose juice, although not influencing lactic fermentation, milk fishy smell is it is obvious that shadow after fermentation
Ring product mouthfeel.It is added to the 0.1%K of food-grade again on the basis of the above test2HPO4And 0.9%NaCl, ferment effect
Significantly better than 5 groups of front treatment effect, illustrate K2HPO4There is good facilitation to rose juice lactic fermentation with NaCl.Finally
Test result shows to add 12% sucrose in rose juice, 2% PURE WHEY, 0.9%NaCl and 0.1%K2HPO4, plant
Lactobacillus lactate ferment effect is best.
3, the selection of rose juice lactic fermentation lactic acid bacterium
The water of 25 times of weight will be added in dried rose, by the method extraction of the juice of test 1, then add 12% sucrose, 2% whey
Albumen powder, 0.9%NaCl and 0.1%K2HPO4, it is configured to streptococcus acidi lactici fermented solution, is inoculated with the lactic acid bacteria activated, inoculum concentration is by hair
Zymotic fluid volume 5% accesses, and ferment 48h at a certain temperature, utilizes the aminobutyric acid in liquid chromatogram measuring fermentation liquid.Test knot
Fruit is shown in Table 3.
The selection of 3 rose juice lactic fermentation lactic acid bacterium of table
Test has selected 6 kinds of fermentative lactobacillus to carry out rose juice fermentation test.As known from Table 3, fermenting microbe is different, fermentation
After 48h, fermentation liquid total acid, the yield difference of functional materials aminobutyric acid are larger, and fermentation liquid mouthfeel is also not quite similar.From total
Acid is generated and is seen, lactobacillus plantarum fermentation and acid highest reaches 2.31%, followed by lactobacillus fermenti.From generation functional materials
Aminobutyric acid sees that Lactobacillus rhamnosus highest reaches 1.32g/L, followed by lactobacillus fermenti, is 1.02g/L.From mouthfeel point
The rose juice tart flavour of analysis, lactobacillus plantarum fermentation is most dense, and the juice of lactobacillus fermenti fermentation has certain mellow sense.In consideration of it,
Three kinds of lactobacillus plantarum, lactobacillus fermenti and Lactobacillus rhamnosus lactic acid bacterias are selected in this research, are mixed, total inoculum concentration control
5%, lactic fermentation is carried out to rose juice, the results showed that ferment effect is fine, and the final liquid acidity that ferments reaches 2.34%, amino
Butyric acid reaches 1.29g/L.
4, zymotechnique sequence is on the lactic acid fermented influence of rose juice
The main zymotechnique of multi-cultur es composite fermentation rose juice is lactic fermentation and alcoholic fermentation.Technology of alcohol exists
Before or zymotechnique of lactic acid preceding, seriously affect the quality and mouthfeel of fermented product.The present invention has carried out as follows in laboratory
Test, experimental design and test result are shown in Table 4.
4 zymotechnique of table is on lactic acid fermented influence
Lactic fermentation is the key that influence rose enzyme quality manufacturing procedure, can produce aminobutyric acid by lactic fermentation
Equal functional components, secondly lactic acid fermented ferment flavor is mellow, and all tastes are coordinated, last elder generation's lactic fermentation, subsequent alcoholic fermentation
With the rose enzyme of acetic fermentation, final total acid variation less in the case where, because lactic fermentation has converted a part of sugar, alcohol
The opposite reduction of generation with acetic acid, keeps its product tart flavour that ferments moderate, reduces acrid and excitement.Test is as shown in table 4, first lactic acid
The fermentation liquid generation lactic acid of alcoholic fermentation after fermentation is higher, and for total acid up to 2.36%, alcoholic strength is moderate, aminobutyric acid 1.31g/L.
If lactic fermentation after first alcoholic fermentation, lactic acid production quantity is seldom, and alcoholic strength is higher, and aminobutyric acid is not detected.If fermentation liquid wine
Essence fermentation and lactic fermentation carry out simultaneously, and ferment effect is substantially close with No. 2 processing.Illustrate in rose juice fermentation, alcohol hair
Ferment, which has, inhibits lactic acid fermented effect, it may be possible to which saccharomycete is easier to grow in fermentation liquid, and the alcohol of generation has suppression to lactic acid bacteria
Production is used.Therefore when rose juice multi-cultur es composite fermentation, it is necessary to first carry out lactic fermentation, carry out alcoholic fermentation, otherwise lactic acid
Fermentation may fail.
5, acetic fermentation mode produces acid to rose enzyme and influences
The purpose of acetic fermentation is that the alcohol in rose fermentation liquid is further passed through acetic acid bacteria to be converted into acetic acid, on the one hand
The acidity for increasing ferment, improves the mouthfeel of its final products, and acidity increase can play the role of sterilization and anticorrosion, on the other hand, by
In sugar is converted into alcohol, alcohol is converted into acetic acid, enhance the stability of its product.Liquid acetic acid fermentation mode generally has liquid
Submerged aerobic fermentation and surface static fermentation method two major classes.The fermentation liquid of alcoholic fermentation after the first lactic fermentations of test 4, with not passing through
The rose of fermentation extracts juice adjustment wine degree to 6%, adds the fermentation liquid vigorous as the last consignment of acetic fermentation of seed, the two
Mixed proportion by weight 3:1 match.It is tested using small-sized apparatus for acetic acid fermentation tank, experimental design and measurement result are shown in Table 5.
5 acetic fermentation mode of table, which produces acid to rose enzyme, to be influenced
As known from Table 5, it is left to ferment naturally by stuffiness, interval ventilation and ventilation three kinds of fermentation method phases of submerged fermentation
Compare, the alcohol residue amount of aerobic fementation is relatively low in three kinds of final fermentation liquids of fermentation method, and the fermentation liquid of three kinds of modes is total
Acid is essentially identical, illustrates that three kinds of fermentation methods can convert acetic acid for alcohol.From fermentation time, surface static is sent out naturally
Ferment acetic fermentation is slow, need to by 125d alcohol in fermentation liquid could be fallen to 1% hereinafter, acetic fermentation it is most fast be not between
Disconnected aerobic fementation only needs 5d that can convert fermentation liquid alcohol to the acetic acid of needs, and interval ventilation needs 15d, but sends out from final
Zymotic fluid rose fragrance amount retained sees that rose fragrance loss is serious in the fermentation liquid of aerobic fementation, and surface static fermentation and interval
The fermentation liquid rose scent ventilated on a small quantity is strong, still saves aroma substance well.In consideration of it, the present invention is using interval ventilation
Carry out rose fermentation liquid acetic fermentation.
Claims (9)
1. a kind of preparation method of multi-cultur es composite fermentation rose ferment, which comprises the following steps:
Step 1) rose digests extraction of the juice
Rose is crushed and is added water and stirred, wherein amount of water presses rose parts by weight, and 4-25 parts of addition is pure in 1 portion of rose
Water；The pectase and cellulase of 0.01-0.03% are separately added by total weight after mixing evenly, in hydrolysis temperature 40 DEG C -45
3-4h is digested under the conditions of DEG C；
The filtering of step 2) rose juice
Link-suspended basket centrifuge of the rose juice with 100 mesh stainless steel mesh after step 1) enzymatic hydrolysis is separated into slagging-off, obtains rose
Rare juice；
Step 3) rose tomato juice and Radix Glycyrrhizae extraction of the juice
By weight, after dry roselle being cleaned up, in 1 part of dry roselle be added 70-100 parts of pure water, 95 DEG C-
100 DEG C are boiled 5-10min, and filtering and removing slag obtain rose tomato juice；
By weight, 5 parts of pure water are added in 1 portion of Radix Glycyrrhizae, boil 10min, juice is drained, then press Radix Glycyrrhizae initial weight, in 1 portion of Radix Glycyrrhizae
In add 10-15 parts of pure water, boil 30min, filtering and removing slag obtain succus liquiritiae；
Step 4) fermentation liquid is prepared
The rose juice and step 3) for weighing step 2) acquisition respectively obtain rose tomato juice and succus liquiritiae and sucrose, lactalbumin
Powder, NaCl and K2HPO4Ingredient is carried out by following quality proportioning, obtains fermentation liquid:
Rose juice 75-85%, rose tomato juice 7-14%, succus liquiritiae 2-5%, sucrose 8-15%, PURE WHEY 1-3%, NaCl
0.5-1.3%, K2HPO40.1-0.2%；
The sterilization of step 5) fermentation liquid
After stirring by mixing by the prepared fermentation liquid of step 4) and be completely dissolved solid material, tube still heater is used
95 DEG C -100 DEG C are heated to, is passed directly in sterile lactic acid fermentation tank, natural cooling；
Step 6) lactic fermentation
Aseptically in the fermentation liquid for the natural cooling that step 5) obtains, lactic acid bacteria seed connects inoculating lactic acid bacterium seed liquor
Kind amount is accessed by fermentating liquid volume 5-7%, it is desirable that fermentation temperature is controlled at 37 DEG C -40 DEG C, and lactic acid fermentation tank tank pressure maintains
Between 0.1Pa -0.3Pa, lactic fermentation terminates when fermentation liquid total acid content reaches 2%, fermentation time between 36-48h,
Obtain the good fermentation liquid of lactic fermentation；
Step 7) alcoholic fermentation
The good fermentation liquid of step 6) lactic fermentation is transferred in sterile ethanol fermentation tank, high activity dry beer yeast bacterium is accessed
Powder, inoculum concentration are inoculated with by fermentation liquid weight 0.05-0.1%；25 DEG C -28 DEG C of fermentations 4-5 days, fermentation liquid alcoholic strength reaches 6%
When v/v or more, alcoholic fermentation terminates, and obtains alcohol fermentation liquid；
Step 8) acetic fermentation
The alcohol fermentation liquid that step 7) is obtained is placed in apparatus for acetic acid fermentation tank, is added that last consignment of acetic fermentation is vigorous, fermentation liquid table
Face has formed the fermentation liquid of vinegar film, the fermentation liquid and the vigorous fermentation liquid of last consignment of acetic fermentation that additional amount is 6% with alcoholic strength
Weight ratio 3:1 is added, and after mixing, is left to ferment under natural conditions of the room temperature not less than 0 DEG C, daily from apparatus for acetic acid fermentation tank
Bottom is passed through filtrated air 1 time, duration of ventilation 5min, and ventilation intensity, which is subject at the top of fermentation liquid, to be only had minimal amount bubble and overflow,
Ventilatory capacity is 0.10VVm；Acetic fermentation terminates when fermentation liquid alcoholic strength drops to 0.5%v/v；
Step 9) heat treatment
The rose fermentation liquid that step 8) acetic fermentation terminates is heated to 65-80 DEG C, 20min is kept the temperature, is sterilized and be heat-treated,
It is rapidly cooled to room temperature later, obtains rose enzyme.
2. the preparation method of multi-cultur es composite fermentation rose ferment according to claim 1, which is characterized in that step 1)
In, the rose is the rose flower variety that can be eaten, and rejects branch, leaf and other sundries in rose, uses clear water
It rinses well, drains away the water spare.
3. the preparation method of multi-cultur es composite fermentation rose ferment according to claim 1, which is characterized in that step 1)
In, when the rose is new fresh-rose, according to 4-9 parts of pure water of addition in 1 part of new fresh-rose；When the rose
When for dried rose, according to 20-25 part pure water are added in 1 part of dried rose, and dried rose is first with the immersion of a small amount of water
30min is added with hammer type crushing crusher machine, then by remaining water.
4. the preparation method of multi-cultur es composite fermentation rose ferment according to claim 1, which is characterized in that step 6)
In, lactobacillus solution the preparation method comprises the following steps:
Take 3 plants of activated lactobacillus plantarum, lactobacillus fermenti and Lactobacillus rhamnosus solid test tube strains, transfer respectively in
It is cultivated in triangular flask MRS aseptic liquid nutrient medium, static gas wave refrigerator is for 24 hours at 37 DEG C of temperature；By cultured 3 plants of triangles
Bottle lactobacillus suspension aseptically mixes in equal volume, accesses in sterilized lactic acid bacteria seed culture medium, by seed culture medium
The 5-7% of weight is inoculated with, and the control of seeding tank temperature is 37 DEG C -40 DEG C, and tank pressure maintains between 0.1Pa -0.3Pa, training
Time 36-48h is supported, reaches 1 × 10 to lactic acid bacterium number in seed liquor9Terminate when a/mL or more, obtains lactobacillus solution.
5. the preparation method of multi-cultur es composite fermentation rose ferment according to claim 4, which is characterized in that described
MRS fluid nutrient medium is prepared are as follows: peptone 10g, powdered beef 5g, glucose 20g, yeast powder 4g, sodium acetate 5g, dipotassium hydrogen phosphate
2g, magnesium sulfate 0.2g, Triammonium citrate 2g, manganese sulfate 0.05g, Tween 80 1mL are added in 1000mL distilled water, are adjusted
Dissolution is boiled in pH6.2~6.4, heating, is dispensed, in 121 DEG C of high pressure sterilization 20min.
6. the preparation method of multi-cultur es composite fermentation rose ferment according to claim 4, which is characterized in that the cream
Sour bacterium seed culture medium is prepared are as follows: rose juice 75-85%, glucose 4-6%, sucrose 4-6%, lactic acid 1%-1.5%, whey egg
White powder 3-5%, NaCl1%-1.5%, K2HPO41%-1.5%, MgSO40.3-0.5% and MnSO40.3-0.5%；
It is cooling in 121 DEG C of sterilizing 15min by the mixing of these materials and after completely dissolution, it is spare.
7. the preparation method of multi-cultur es composite fermentation rose ferment according to claim 1, which is characterized in that step 7)
In, first weighed saccharomycete is put into 5% sterile glucose solution before inoculation, by dry beer yeast bacterium powder and Portugal
Grape sugar aqueous solution is 1:100 addition, stands activation 20-40min.
8. the preparation method of multi-cultur es composite fermentation rose ferment according to claim 1, which is characterized in that step 8)
In, when fermenting for the first time, the rose fermentation liquid that alcoholic strength is 6% is placed in apparatus for acetic acid fermentation tank, carries out aerobic fementation, ventilatory capacity control
System is overflowed being subject at the top of fermentation liquid only bubble, and ventilatory capacity 0.20VVm controls 30 DEG C of fermentation temperature, to alcohol content
Seed liquor when falling to 1% (v/v), as second batch.
9. the preparation method of multi-cultur es composite fermentation rose ferment according to claim 1, which is characterized in that by step
9) rose enzyme obtained is filtered until clear and transparent with leaf filter, is then charged into vial, is covered, is put into 80-
In 100 DEG C of hot water, 15min is kept the temperature, is cooled to room temperature later.
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