CN111466560A - Preparation method of rose enzyme - Google Patents
Preparation method of rose enzyme Download PDFInfo
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- CN111466560A CN111466560A CN202010263979.7A CN202010263979A CN111466560A CN 111466560 A CN111466560 A CN 111466560A CN 202010263979 A CN202010263979 A CN 202010263979A CN 111466560 A CN111466560 A CN 111466560A
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- 241000220317 Rosa Species 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 108090000790 Enzymes Proteins 0.000 title description 8
- 102000004190 Enzymes Human genes 0.000 title description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 69
- 230000004151 fermentation Effects 0.000 claims abstract description 69
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000005206 Hibiscus Nutrition 0.000 claims abstract description 27
- 241000218033 Hibiscus Species 0.000 claims abstract description 27
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 20
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 239000008223 sterile water Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 13
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 12
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 11
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 230000007480 spreading Effects 0.000 claims abstract description 6
- 239000012528 membrane Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 108010059820 Polygalacturonase Proteins 0.000 claims description 7
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 239000011148 porous material Substances 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 2
- 244000283763 Acetobacter aceti Species 0.000 claims 2
- 235000007847 Acetobacter aceti Nutrition 0.000 claims 2
- 235000016127 added sugars Nutrition 0.000 claims 1
- 239000008187 granular material Substances 0.000 claims 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 229930003944 flavone Natural products 0.000 abstract description 6
- 150000002212 flavone derivatives Chemical class 0.000 abstract description 6
- 235000011949 flavones Nutrition 0.000 abstract description 6
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 6
- 210000004185 liver Anatomy 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000003796 beauty Effects 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 description 4
- 241000628997 Flos Species 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 238000002474 experimental method Methods 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
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a preparation method of rose ferment, which specifically comprises the following steps: 1) preparing raw materials: picking fresh rose and hibiscus flower, cleaning with sterile water, and drying, wherein the mass ratio of the rose to the hibiscus flower is 3: 1; 2) grinding the rose into rose powder with 500-mesh and 1000-mesh meshes, placing the rose powder into a sterile container, spreading the soaked hibiscus flower on the rose powder, pouring 10-15 times of sterile water, adding white sugar, lactobacillus plantarum, saccharomycetes and acetic acid bacteria, and carrying out sealed fermentation to obtain fermentation juice; 3) high-pressure sterilization and filtration: and (4) carrying out centrifugal filtration on the fermented juice, and then carrying out high-pressure sterilization to obtain the rose ferment. The ferment prepared by the invention can be stored at normal temperature without adding other preservatives, and in addition, the ferment has high flavone content and activity and good oxidation resistance, and has the effects of maintaining beauty, keeping young, protecting liver and protecting stomach.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of rose ferment.
Background
The ferment is a mixed fermentation liquor which is prepared by taking fresh vegetables, fruits, fresh flowers and other plants as raw materials, juicing or extracting a series of processes, and then adding fermentation strains for fermentation and contains abundant nutrient components such as saccharides, organic acids, mineral substances, microorganisms, phenols, terpenes and other important bioactive substances such as enzymes.
The rose enzyme has the effects of regulating endocrine, tonifying qi and blood, beautifying and protecting skin, protecting liver, nourishing stomach and the like. At present, the following problems exist in the preparation of rose ferment: firstly, flavone in the rose ferment is easy to oxidize at high temperature, so that the flavone content in the rose ferment is extremely low; secondly, the rose ferment fermentation process has longer period; third, rose ferment is easy to deteriorate, and usually, the deterioration of rose ferment is prevented by adding a preservative; therefore, how to improve the flavor of rose ferment and shorten the fermentation period is a problem that needs to be solved at present.
Disclosure of Invention
The invention aims to provide a preparation method of rose ferment with short fermentation period.
The object of the invention is achieved in that: a preparation method of rose ferment comprises the following steps:
1) picking fresh rose and hibiscus flowers, cleaning with sterile water, and drying, wherein the rose is: hibiscus flower 3: 1;
2) grinding the rose into rose powder with 500-mesh and 1000-mesh meshes, placing the rose powder into a sterile container, spreading the soaked hibiscus flower on the rose powder, pouring 10-15 times of sterile water, adding white sugar, lactobacillus plantarum, saccharomycetes and acetic acid bacteria, and carrying out sealed fermentation to obtain fermentation juice;
3) and (3) filtering: and (4) carrying out centrifugal filtration on the fermented juice, and then carrying out high-pressure sterilization to obtain the rose ferment.
The rose ferment is prepared by fermenting rose and hibiscus flowers serving as main raw materials and lactobacillus plantarum, saccharomycetes and acetic acid bacteria serving as fermentation strains by adjusting fermentation temperature and acidity. Compared with the prior art, the method has the following advantages that 1) the hibiscus flower extract and the fermentation liquor have certain antibacterial function, are natural preservatives and can play a role in preventing the enzyme from being corroded, so that the enzyme can be stored at normal temperature without adding other additives; 2) in the scheme, the fermentation is carried out in two fermentation stages, the fermentation temperature is increased at the initial stage of fermentation, which is favorable for improving the fermentation rate and the fermentation quality, and the temperature is kept at 18-25 ℃ at the second stage of fermentation, which is also favorable for keeping the activity of active substances of the fermentation liquor; 3) in the scheme, lactobacillus plantarum, saccharomycetes and acetic acid bacteria are selected as fermentation strains through experiments, the three strains have synergistic effect to improve the fermentation rate and shorten the fermentation time, and in addition, the raw materials are added to ensure that the acidic environment is kept in the fermentation process, so that the fermentation time is further shortened; 4) in the scheme, the pH value of the fermentation liquor is 3-4, the flavone is relatively stable, and the high flavone content is preserved; 4) the hibiscus flower has strong free radical removing and antioxidant effects, and the hibiscus flower is added in the scheme, so that the antioxidant performance of the enzyme is enhanced; 5) the enzyme has the effects of maintaining beauty, keeping young, protecting liver and protecting stomach.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to be limiting in any way, and any modifications or alterations based on the teachings of the present invention are intended to fall within the scope of the present invention.
The preparation method of the rose ferment comprises the steps of raw material preparation, preparation of a hibiscus flower leach liquor, fermentation, high-pressure sterilization and filtration, and specifically comprises the following steps:
1) preparing raw materials: picking fresh rose and hibiscus flower, cleaning with sterile water, and drying, wherein the mass ratio of the rose to the hibiscus flower is 3: 1;
2) grinding the rose into rose powder with 500-mesh and 1000-mesh meshes, placing the rose powder into a sterile container, spreading the soaked hibiscus flower on the rose powder, pouring 10-15 times of sterile water, adding white sugar, lactobacillus plantarum, saccharomycetes and acetic acid bacteria, and carrying out sealed fermentation to obtain fermentation juice;
3) high-pressure sterilization and filtration: and (4) carrying out centrifugal filtration on the fermented juice, and then carrying out high-pressure sterilization to obtain the rose ferment.
The addition amount of the sugar is 30-50% of the rose by weight, and the addition amount of the fermentation strain is 0.8-4% of the rose by weight.
The sugar is white sugar or brown sugar or honey, and the fermentation strain is lactobacillus plantarum, saccharomycetes, acetic acid bacteria lactobacillus plantarum, saccharomycetes and acetic acid bacteria in a mass ratio of 2:1: 0.5.
In the step 3, the fermentation comprises two stages, wherein the fermentation temperature of the first stage is 30-42 ℃, and the fermentation time of the first stage is 10-20 days; and then shaking up, entering a second stage, wherein the fermentation temperature of the second stage is 18-25 ℃, the fermentation time of the second stage is 15-20 days until the pH value is 3-4.2, opening a cover of a sterile container every 10-14 days in the fermentation process, ventilating, and uniformly mixing the fermentation liquor.
In the step 4, pectinase is added before autoclaving and centrifugation so as to enhance the solubility of the fermented juice.
The addition amount of the pectinase is 0.05-0.2% of the rose.
In the step 4, a high-speed tubular centrifuge is adopted for centrifuging the fermentation liquor at 16000-20000 r/min for 20-40 minutes, the centrifugally filtered fermentation liquor is filtered by a membrane filter with the aperture of a filter membrane being 0.15-0.25 μm, the filtering pressure is kept at 0.5-0.6 MPa, the sterilization pressure is 200-350MPa, and the reason for adopting 200-350MPa pressure for sterilization is that ultrahigh pressure sterilization is favorable for improving the activity of flavone and polyphenol in the fermentation liquor.
The rose ferment is granulated to obtain rose ferment particles.
Example 1
Picking fresh rose and hibiscus flower, cleaning with sterile water, and drying, wherein the mass ratio of the rose to the hibiscus flower is 3: 1; grinding rose into 500-mesh rose powder, placing the rose powder in an aseptic container, spreading hibiscus flower on the rose powder, pouring 10 times of sterile water, adding 30% of white sugar by mass of rose, 0.8% of lactobacillus plantarum, yeast and acetic acid bacteria by mass of 2:1:0.5 by mass of rose, carrying out sealed fermentation at 30 ℃ for 10-20 days, then fermenting at 18 ℃ for 15 days, stopping fermentation when pH is 4 to obtain fermented juice, opening a cover of the aseptic container every 10 days during fermentation, ventilating, and stirring the fermented liquid. Adding 0.05% pectinase of flos Rosae Rugosae into the fermented juice, mixing, centrifuging at 16000r/min with high speed tubular centrifuge for 20 min, collecting supernatant, filtering with membrane filter with filter membrane pore diameter of 0.15 μm under 0.6Mpa, and autoclaving the filtrate to obtain rose ferment.
Example 2
Picking fresh rose and hibiscus flower, cleaning with sterile water, and drying, wherein the mass ratio of the rose to the hibiscus flower is 3: 1; grinding rose into rose powder of 700 meshes, placing the rose powder in an aseptic container, spreading hibiscus flowers on the rose powder, pouring 12 times of sterile water, adding honey accounting for 40% of rose, lactobacillus plantarum accounting for 2% of rose in weight in a ratio of 2:1:0.5, yeast and acetic acid bacteria, performing sealed fermentation at 35 ℃ for 15 days, then performing fermentation at 22 ℃ for 18 days, stopping fermentation when the pH value is 3.5 to obtain fermented juice, opening a cover of the aseptic container every 12 days during fermentation, ventilating, and stirring the fermented liquid. Adding 0.12% pectinase of flos Rosae Rugosae into the fermented juice, mixing, centrifuging at 18000r/min with a high-speed tubular centrifuge for 30 min, collecting the supernatant, filtering with a membrane filter with a filter membrane pore diameter of 0.15 μm under a filter pressure of 0.55MPa, and autoclaving the filtrate to obtain rose ferment.
Example 3
Picking fresh rose and hibiscus flower, cleaning with sterile water, and drying, wherein the mass ratio of the rose to the hibiscus flower is 3: 1; the rose is ground into 1000 meshes of rose powder and placed in an aseptic container, hibiscus flowers are spread on the rose powder, 15 times of sterile water is poured, 50% of brown sugar by mass of the rose and 4% of lactobacillus plantarum, saccharomycetes and acetic acid bacteria by mass of the rose are added for sealed fermentation, the fermentation is carried out at 42 ℃ for 20 days, then the fermentation is carried out at 24 ℃ for 20 days, the fermentation is stopped when the pH value is 4.2, fermentation juice is obtained, a cover of the aseptic container is opened every 14 days in the fermentation process, ventilation is carried out, and the fermentation liquid is stirred. Adding 0.2% pectinase of flos Rosae Rugosae into the fermented juice, mixing, centrifuging at 20000r/min with a high-speed tubular centrifuge for 40 min, collecting the supernatant, filtering with a membrane filter with a filter membrane pore size of 0.25 μm under a filter pressure of 0.6Mpa, and autoclaving the filtrate to obtain rose ferment.
In examples 1-3, the content of total flavonoids in rose ferment is 0.572mg/g, the rose ferment can be stored at normal temperature, and the skin color of consumers becomes fine and white after eating the rose ferment, and the fine lines are obviously faded.
Claims (8)
1. The preparation method of the rose ferment comprises the steps of raw material preparation, preparation of a hibiscus flower leach liquor, fermentation, autoclaving and filtering, and is characterized by comprising the following steps:
1) preparing raw materials: picking fresh rose and hibiscus flower, cleaning with sterile water, and drying, wherein the mass ratio of the rose to the hibiscus flower is 3: 1;
2) grinding the rose into rose powder with 500-mesh and 1000-mesh meshes, placing the rose powder into a sterile container, spreading the soaked hibiscus flower on the rose powder, pouring 10-15 times of sterile water, adding white sugar, lactobacillus plantarum, saccharomycetes and acetic acid bacteria, and carrying out sealed fermentation to obtain fermentation juice;
3) high-pressure sterilization and filtration: and (4) carrying out centrifugal filtration on the fermented juice, and then carrying out high-pressure sterilization to obtain the rose ferment.
2. The method for preparing rose ferment of claim 1, wherein in the step 3, the weight ratio of the added sugar to the rose is 30-50% and the added amount of the zymocyte is 0.8-4% of the rose.
3. The method for preparing rose ferment according to claim 1 or 2, wherein the sugar is white sugar or brown sugar or honey, and the fermentation strain is lactobacillus plantarum, saccharomycete, acetobacter aceti lactobacillus plantarum, saccharomycete, or acetobacter aceti in a mass ratio of =2:1: 0.5.
4. The method according to claim 1, wherein the fermentation step 2 comprises two stages, the first stage fermentation temperature is 30-42 ℃, and the first stage fermentation time is 10-20 days; and then shaking up, and then entering a second stage, wherein the fermentation temperature of the second stage is 18-25 ℃, the fermentation time of the second stage is 15-20 days to PH =3-4.2, and the cover of the sterile container is opened to ventilate and the fermentation liquor is uniformly mixed every 10-14 days in the fermentation process.
5. The method according to claim 1, wherein pectinase is added before autoclaving and centrifugation in step 3.
6. The method of claim 5, wherein the pectinase is added in an amount of 0.05-0.2% based on the rose.
7. The method as claimed in claim 1, wherein in the step 3, the fermentation liquid is centrifuged at 16000-20000 r/min for 20-40 min by using a high-speed tubular centrifuge, the centrifuged and filtered fermentation liquid is filtered by a membrane filter with a filter membrane pore size of 0.15-0.25 μm, the filtration pressure is maintained at 0.5-0.6 MPa, and the sterilization pressure is 200-350 MPa.
8. The method according to claim 1, wherein the rose ferment is granulated to obtain rose ferment granules.
Priority Applications (1)
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| CN202010263979.7A CN111466560A (en) | 2020-04-07 | 2020-04-07 | Preparation method of rose enzyme |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010263979.7A CN111466560A (en) | 2020-04-07 | 2020-04-07 | Preparation method of rose enzyme |
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| CN111466560A true CN111466560A (en) | 2020-07-31 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115125090A (en) * | 2022-07-23 | 2022-09-30 | 云南玫里传说食品有限公司 | Fermentation and preparation method of rose red wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104643086A (en) * | 2015-03-11 | 2015-05-27 | 山东凤凰生物有限公司 | Preparation method of rose ferment |
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2020
- 2020-04-07 CN CN202010263979.7A patent/CN111466560A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104643086A (en) * | 2015-03-11 | 2015-05-27 | 山东凤凰生物有限公司 | Preparation method of rose ferment |
Non-Patent Citations (1)
| Title |
|---|
| 范文昌等: "《广东地产清热解毒药物大全》", 31 July 2011, 中医古籍出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115125090A (en) * | 2022-07-23 | 2022-09-30 | 云南玫里传说食品有限公司 | Fermentation and preparation method of rose red wine |
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Application publication date: 20200731 |