CN113142560A - Rose ferment and preparation process thereof - Google Patents
Rose ferment and preparation process thereof Download PDFInfo
- Publication number
- CN113142560A CN113142560A CN202110368796.6A CN202110368796A CN113142560A CN 113142560 A CN113142560 A CN 113142560A CN 202110368796 A CN202110368796 A CN 202110368796A CN 113142560 A CN113142560 A CN 113142560A
- Authority
- CN
- China
- Prior art keywords
- rose
- fermentation
- ferment
- dry
- petals
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 241000220317 Rosa Species 0.000 title claims abstract description 68
- 238000000855 fermentation Methods 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 11
- 239000006188 syrup Substances 0.000 claims abstract description 11
- 235000020357 syrup Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 8
- 230000000968 intestinal effect Effects 0.000 claims abstract description 4
- 230000003647 oxidation Effects 0.000 claims abstract description 4
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 235000013402 health food Nutrition 0.000 claims description 6
- 238000010564 aerobic fermentation Methods 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 230000003796 beauty Effects 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 2
- 239000006189 buccal tablet Substances 0.000 claims description 2
- 229940046011 buccal tablet Drugs 0.000 claims description 2
- 239000007910 chewable tablet Substances 0.000 claims description 2
- 229940068682 chewable tablet Drugs 0.000 claims description 2
- 239000007938 effervescent tablet Substances 0.000 claims description 2
- 230000006870 function Effects 0.000 claims description 2
- 235000015110 jellies Nutrition 0.000 claims description 2
- 239000008274 jelly Substances 0.000 claims description 2
- 239000008213 purified water Substances 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 7
- 229930002877 anthocyanin Natural products 0.000 abstract description 5
- 235000010208 anthocyanin Nutrition 0.000 abstract description 5
- 239000004410 anthocyanin Substances 0.000 abstract description 5
- 150000004636 anthocyanins Chemical class 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 238000000605 extraction Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000009759 skin aging Effects 0.000 abstract description 2
- 230000037394 skin elasticity Effects 0.000 abstract description 2
- 230000000007 visual effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 25
- 102000004190 Enzymes Human genes 0.000 description 15
- 108090000790 Enzymes Proteins 0.000 description 15
- 102100020720 Calcium channel flower homolog Human genes 0.000 description 8
- 101000932468 Homo sapiens Calcium channel flower homolog Proteins 0.000 description 8
- 241000109329 Rosa xanthina Species 0.000 description 7
- 235000004789 Rosa xanthina Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 6
- 244000269722 Thea sinensis Species 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000021107 fermented food Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000002773 nucleotide Substances 0.000 description 3
- 125000003729 nucleotide group Chemical group 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000002537 cosmetic Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 239000002398 materia medica Substances 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 235000017807 phytochemicals Nutrition 0.000 description 2
- 229930000223 plant secondary metabolite Natural products 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 206010003497 Asphyxia Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- KZBUYRJDOAKODT-UHFFFAOYSA-N Chlorine Chemical compound ClCl KZBUYRJDOAKODT-UHFFFAOYSA-N 0.000 description 1
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 description 1
- 240000008254 Rosa chinensis Species 0.000 description 1
- 235000000664 Rosa chinensis Nutrition 0.000 description 1
- 235000016785 Rosa della China Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000009455 aseptic packaging Methods 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 150000002605 large molecules Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
Abstract
The invention discloses a rose ferment and a preparation process thereof, wherein dry rose petals and maltose syrup are used as main preparation raw materials and are fermented by active dry yeast, the addition amount of the dry rose petals is 7.0-8.0 g/L, and the solid content of the rose ferment is 8-15%. The product disclosed by the invention is soft in taste and rich in fragrance, and part of anthocyanin in the dry petals is blended into the fermentation liquor through fermentation and extraction, so that the flavor and color are increased, meanwhile, the product is rich in anthocyanin, the physiological health can be adjusted and the resistance can be enhanced after the product is drunk for a long time, the flower fragrance is fresh and pleasant, and meanwhile, the effects of resisting oxidation, keeping the skin elasticity, resisting skin aging, maintaining the visual health, adjusting the intestinal microecology and the like are achieved.
Description
Technical Field
The invention belongs to the field of fermented foods, and particularly relates to rose ferment and a preparation process thereof.
Background
The ferment is a functional microbial fermentation product which is produced by taking one or more fresh vegetables, fruits, mushrooms, Chinese herbal medicines and the like as raw materials and fermenting through a plurality of beneficial bacteria and contains abundant nutritional ingredients such as vitamins, enzymes, minerals, secondary metabolites and the like. At present, dozens of fruits or even hundreds of fruits or vegetables are added with a plurality of special probiotics to prepare high-end health food by sealed fermentation for more than one year. Macromolecular substances in fruits and vegetables which are raw materials of the nutrient solution are gradually decomposed to become micromolecular nutrients which are very easy to absorb and utilize by human bodies, namely phytochemicals, polyphenols, vitamins, mineral substances and the like, and simultaneously, a large number of microbial metabolites, namely enzymes (biological enzymes), amino acids, organic acids, nucleotides and the like are released, so that the most complete nutrient framework which can gather a plurality of nutrients and has extremely high absorption rate is formed. Specifically, microorganisms break down large molecules (e.g., proteins, polysaccharides) in food products, convert them into small molecular structures, and release nutrients enclosed in the indigestible plant structures, such as: the food comprises the components of enzyme, various amino acids, nucleotide, phytochemical, polyphenol, vitamin, mineral substances and the like, so that a human body can obtain more comprehensive nutrients, and the nutritional value of the food is increased. They also undergo constant metabolic activity, producing a number of metabolites which are very nutritionally valuable substances, such as: more kinds and amounts of enzymes, amino acids, nucleotides, organic acids, etc. The fermented food can greatly improve the nutritive value of the non-fermented food, which is the unique advantage of fermentation. The ferment is preferably prepared in an environment with little temperature change, the temperature is 10-15 ℃ throughout the year, and the ferment is stored in the shade as far as possible. The dry cellar or cave is best, and the container is preferably made of ceramic, because the ceramic is breathable and is the best container for fermentation products; the sugar is preferably brown sugar prepared by ancient method. The water is preferably clean spring water and stream water, the tap water needs chlorine gas, and is preferably dried in the sun for reuse, and the distilled water cannot be used absolutely. The common people and sub-healthy people can take the enzyme optimally on an empty stomach, and the enzyme can be dispersed to all organs of the body to the maximum extent by taking the enzyme on the empty stomach, so that the burden of enzyme secretion of the body is relieved. After meals, the enzyme is drunk, and the enzyme has the primary task of directly decomposing and absorbing food, so that macromolecular food is changed into nutrition which can be directly absorbed and utilized.
The rose is an ornamental flower which is popular among people and is a famous ornamental plant in the world, and is a good material for greening, beautifying and perfuming the environment. The rose is bright in color and fragrant, and has the effects of promoting blood circulation to remove blood stasis, relieving swelling and pain, and maintaining beauty; meanwhile, the tea is also a world-famous spice and an ingredient of smoked tea, wine, diet and medicines, and has high economic value. In recent years, the market of roses has red fire, not only flowers are sold but also the marketability of edible roses, rose tea, fresh rosebuds, dried rosebuds and the like is good, and the rose essential oil is world-famous high-grade concentrated essence, is a top-quality product in essential oil, is an important and expensive raw material for manufacturing high-grade noble perfume, and has a price which is comparable to that of gold. It can be used for preparing cosmetics for caring skin and hair, and can also be used for preparing medicines and health foods. China rose market mainly focuses on the low-end market of whole flowers and primary processing of roses, and the high-end market of deep processing of roses is blank and has huge demand. The rose industry is in the starting growth period, the threshold is low, enterprises concentrate low-end subdivision products, and high-end products mainly depend on import. The standard is divided by the rose processing technology and the product form, and the rose market mainly comprises 3 types of subdivided products: 1. and (3) rose whole flower: the main products are fresh cut flowers and fresh flower buds; 2, rose primary processed product: the main products are the medicinal processing parts of dried rose flowers, dried petals, dried flower buds, rose tea, roses and the like; 3. deep processing products of roses: the main products are rose essential oil, rose hydrosol, rose cosmetics, rose beverage, rose health products and the like.
The efficacy of fruit enzymes is well known, while flower enzymes can beautify and nourish the face. The flower enzyme is luxury, one bottle of flower enzyme is not easy to obtain, and thousands of fresh flowers and buds can be prepared through quiet fusion fermentation for more than half a year. The book of materia Medica: rose, fragrance is the thickest, clear but not turbid, and mild but not violent, liver softening wakes up the stomach, and the qi that flows promotes blood circulation, and the dao-tong suffocation is absolutely free from the warm and hard-dry disadvantage, and the most swift and most tame person who moves forward among the qi and divides the medicine, fragrant all kinds almost nothing. Food materia Medica: has the effects of benefiting lung and spleen, benefiting liver and gallbladder, and removing evil-evil, and is fragrant, sweet and refreshing. The ferment product is developed based on the health care efficacy of roses, and the rose ferment with high biological activity, stability and safety is directionally researched for different people on the basis of the original rose ferment, so that the rose ferment has a wide market prospect.
Disclosure of Invention
The invention aims to extract anthocyanin from dry rose petals by a microbial ferment technology to prepare a ferment product with health preserving effect.
The purpose of the invention and the main technical problem of solving the invention are realized by adopting the following technical scheme: a rose ferment is prepared from maltose syrup and dry petals by fermenting with active dry yeast, wherein the addition amount of the dry rose petals is 7.0-8.0 g/L, and the solid content of the rose ferment is 8-15%.
The preparation process of the rose ferment comprises the following steps:
A. early-stage fermentation: dissolving maltose syrup into water according to the mass ratio of 15-20% to obtain sugar water, adjusting the pH value of the sugar water to 3.0-4.5 by adopting citric acid, adding 0.25-0.35g/L of activated yeast, keeping the fermentation temperature at 25-30 ℃, and sealing and fermenting for 1-3 days;
B. performing later-stage fermentation, namely adding dry rose petals into sugar water according to the mass ratio of 1.0-10.0 g/L by taking the sugar water as the total weight; the fermentation temperature is kept at 15-20 ℃, and the fermentation link is completed after aerobic fermentation is carried out for 3-7 days;
C. filtering and sterilizing: residual petals are screened by a 60-100-mesh screen, and the obtained rose ferment liquid is sterilized by ultrahigh-temperature instantaneous sterilization equipment and then is aseptically packaged to obtain a finished product.
Wherein the yeast activation is to add dry yeast into purified water with the temperature of 35-40 ℃ according to the mass ratio of 1/50 to activate the dry yeast for 5-10 minutes.
The temperature control range of the early fermentation is 25-30 ℃, and the temperature control range of the later fermentation is 15-20 ℃.
The rose ferment can be prepared into health food with the functions of resisting oxidation, improving sleep, maintaining beauty and keeping young and improving intestinal micro-ecology.
The health food comprises oral liquid, solid beverage, jelly, buccal tablet, chewable tablet, effervescent tablet, and liquid beverage.
Compared with the prior art, the invention has the obvious advantages and beneficial effects, in particular to the following points.
(1) The invention adopts the dry rose petals as the raw material, the prepared ferment product has the quality problem, can be industrially produced in large scale, has the fermentation period of 4-10 days, short fermentation period and low fermentation temperature, and can effectively reduce the reduction of active ingredients in rose;
(2) the product disclosed by the invention is soft in taste and rich in fragrance, and part of anthocyanin in the dry petals is blended into the fermentation liquor through fermentation and extraction, so that the flavor and color are increased, meanwhile, the product is rich in anthocyanin, the physiological health can be adjusted and the resistance can be enhanced after the product is drunk for a long time, the flower fragrance is fresh and pleasant, and meanwhile, the effects of resisting oxidation, keeping the skin elasticity, resisting skin aging, maintaining the visual health, adjusting the intestinal microecology and the like are achieved.
(3) Compared with the existing product, the product of the invention can maintain the stability of the product without using sulfur dioxide by effectively controlling the sugar degree.
Detailed Description
The following embodiments will explain a specific embodiment of the rose ferment and the preparation process thereof according to the present invention in detail.
Example 1
A rose ferment is prepared from maltose syrup and dry petal as raw materials by fermenting with active dry yeast, wherein the addition amount of dry rose petal is 7.0g/L, and the solid content of rose ferment is 8%.
The preparation process of the rose ferment comprises the following steps:
A. early-stage fermentation: dissolving maltose syrup into water according to the mass ratio of 15% to obtain sugar water, adjusting the pH of the sugar water to 3.0 by adopting citric acid, adding activated yeast 0.25g/L, keeping the fermentation temperature at 25 ℃, and sealing and fermenting for 1 day;
B. performing later-stage fermentation, namely adding dry rose petals into sugar water according to the mass ratio of 10.0g/L by taking the sugar water as the total weight; the fermentation temperature is kept at 15 ℃, and the fermentation link is completed after aerobic fermentation for 7 days;
C. filtering and sterilizing: residual petals are screened by a 60-mesh gauze, and the obtained rose ferment liquid is sterilized by ultrahigh-temperature instantaneous sterilization equipment and then is aseptically packaged to obtain a finished product.
Example 2
A rose ferment is prepared from maltose syrup and dry petal as raw materials by fermenting with active dry yeast, wherein the addition amount of dry rose petal is 8.0g/L, and the solid content of rose ferment is 12%.
The preparation process of the rose ferment comprises the following steps:
A. early-stage fermentation: dissolving maltose syrup into water according to the mass ratio of 18% to obtain sugar water, adjusting the pH of the sugar water to 4 by adopting citric acid, adding activated yeast 0.3g/L, keeping the fermentation temperature at 28 ℃, and sealing and fermenting for 2 days;
B. performing later-stage fermentation, namely adding dry rose petals into sugar water according to the mass ratio of 8.0g/L by taking the sugar water as the total weight; the fermentation temperature is kept at 18 ℃, and the fermentation link is completed after aerobic fermentation is carried out for 5 days;
C. filtering and sterilizing: residual petals are screened by a gauze of 80 meshes, and the obtained rose ferment liquid is sterilized by ultrahigh-temperature instantaneous sterilization equipment and then is aseptically packaged to obtain a finished product.
Example 3
A rose ferment is prepared from maltose syrup and dry petal as raw materials by fermenting with active dry yeast, wherein the addition amount of dry rose petal is 8.0g/L, and the solid content of rose ferment is 15%.
The preparation process of the rose ferment comprises the following steps:
A. early-stage fermentation: dissolving maltose syrup into water according to the mass ratio of 20% to obtain sugar water, adjusting the pH of the sugar water to 4.5 by adopting citric acid, adding activated yeast 0.35g/L, keeping the fermentation temperature at 30 ℃, sealing and fermenting for 3 days;
B. performing later-stage fermentation, namely adding dry rose petals into sugar water according to the mass ratio of 10.0g/L by taking the sugar water as the total weight; the fermentation temperature is kept at 20 ℃, and the fermentation link is completed after aerobic fermentation for 7 days;
C. filtering and sterilizing: and (4) adopting a 100-mesh gauze to remove the residual petals, and carrying out aseptic packaging on the obtained rose ferment liquid after the rose ferment liquid is sterilized by adopting ultrahigh-temperature instantaneous sterilization equipment to obtain a finished product.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the technical solution of the present invention without departing from the technical solution of the present invention.
Claims (6)
1. The rose ferment is prepared by fermenting active dry yeast by taking maltose syrup and dry petals as preparation raw materials, and is characterized in that: the addition amount of the dry rose petals is 7.0-8.0 g/L, and the solid content of the rose ferment is 8-15%.
2. The process according to claim 1, wherein the rose ferment is prepared by the following steps: the preparation method comprises the following steps:
A. early-stage fermentation: dissolving maltose syrup into water according to the mass ratio of 15-20% to obtain sugar water, adjusting the pH value of the sugar water to 3.0-4.5 by adopting citric acid, adding 0.25-0.35g/L of activated yeast, keeping the fermentation temperature at 25-30 ℃, and sealing and fermenting for 1-3 days;
B. performing later-stage fermentation, namely adding dry rose petals into sugar water according to the mass ratio of 1.0-10.0 g/L by taking the sugar water as the total weight; the fermentation temperature is kept at 15-20 ℃, and the fermentation link is completed after aerobic fermentation is carried out for 3-7 days;
C. filtering and sterilizing: residual petals are screened by a 60-100-mesh screen, and the obtained rose ferment liquid is sterilized by ultrahigh-temperature instantaneous sterilization equipment and then is aseptically packaged to obtain a finished product.
3. The process according to claim 2, wherein the rose ferment is prepared by the following steps: the yeast activation is to add dry yeast into purified water with the temperature of 35-40 ℃ according to the mass ratio of 1/50 to activate the dry yeast for 5-10 minutes.
4. The process according to claim 2, wherein the rose ferment is prepared by the following steps: the temperature control range of the early fermentation is 25-30 ℃, and the temperature control range of the later fermentation is 15-20 ℃.
5. The use of the rose ferment of claim 1, wherein the rose ferment can be prepared into a health food with the functions of resisting oxidation, improving sleep, maintaining beauty and keeping young and improving intestinal micro-ecology.
6. The use of the rose ferment of claim 5, wherein the health food comprises oral liquid, solid beverage, jelly, buccal tablet, chewable tablet, effervescent tablet, liquid beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110368796.6A CN113142560A (en) | 2021-04-06 | 2021-04-06 | Rose ferment and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110368796.6A CN113142560A (en) | 2021-04-06 | 2021-04-06 | Rose ferment and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113142560A true CN113142560A (en) | 2021-07-23 |
Family
ID=76888700
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110368796.6A Withdrawn CN113142560A (en) | 2021-04-06 | 2021-04-06 | Rose ferment and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113142560A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112225A (en) * | 2015-09-28 | 2015-12-02 | 张朝举 | Low-alcohol-content alcoholic beverage brewed with dry flowers and preparation process thereof |
| CN106721791A (en) * | 2016-12-01 | 2017-05-31 | 浙江百惠生物科技有限公司 | A kind of beet ferment drink for making one pleasure |
| CN106860202A (en) * | 2017-01-17 | 2017-06-20 | 长沙协浩吉生物工程有限公司 | A kind of compound method of ferment moisturizing emulsion |
| CN107874049A (en) * | 2017-09-29 | 2018-04-06 | 钟惠伦 | A kind of rose enzyme drink of biology extraction and preparation method thereof |
| CN108185411A (en) * | 2017-12-18 | 2018-06-22 | 上海应用技术大学 | A kind of preparation method of resolving stagnation for tranquilization ferment cream |
| CN108783161A (en) * | 2018-01-24 | 2018-11-13 | 倪氏国际玫瑰产业股份有限公司 | A kind of natural rose ferment and preparation method thereof |
| CN111500394A (en) * | 2020-05-28 | 2020-08-07 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | Rosa roxburghii enzyme ice-melting wine and preparation process thereof |
-
2021
- 2021-04-06 CN CN202110368796.6A patent/CN113142560A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112225A (en) * | 2015-09-28 | 2015-12-02 | 张朝举 | Low-alcohol-content alcoholic beverage brewed with dry flowers and preparation process thereof |
| CN106721791A (en) * | 2016-12-01 | 2017-05-31 | 浙江百惠生物科技有限公司 | A kind of beet ferment drink for making one pleasure |
| CN106860202A (en) * | 2017-01-17 | 2017-06-20 | 长沙协浩吉生物工程有限公司 | A kind of compound method of ferment moisturizing emulsion |
| CN107874049A (en) * | 2017-09-29 | 2018-04-06 | 钟惠伦 | A kind of rose enzyme drink of biology extraction and preparation method thereof |
| CN108185411A (en) * | 2017-12-18 | 2018-06-22 | 上海应用技术大学 | A kind of preparation method of resolving stagnation for tranquilization ferment cream |
| CN108783161A (en) * | 2018-01-24 | 2018-11-13 | 倪氏国际玫瑰产业股份有限公司 | A kind of natural rose ferment and preparation method thereof |
| CN111500394A (en) * | 2020-05-28 | 2020-08-07 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | Rosa roxburghii enzyme ice-melting wine and preparation process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陈沁雯等: "玫瑰茄花萼的生物活性及开发利用研究进展", 《安徽农学通报》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101243897B (en) | Flowers foods, preparation method and application thereof | |
| CN104256625B (en) | One is relieved the effect of alcohol ferment and production technology thereof | |
| CN103497866B (en) | Chinese wampee fruit-haw apple fruit wine and production method thereof | |
| CN101248896A (en) | Micro-fermentation haw thorn Chinese wolfberry fruit drink and method of preparing the same | |
| CN103393181A (en) | Compound type fruit vinegar beverage | |
| CN102613651B (en) | Composite fruit vinegar beverage and preparation method thereof | |
| CN103571721A (en) | Camellia chrysantha wine and preparation method thereof | |
| KR20200040205A (en) | Fermented Noni Vinegar Comprising Fermented Noni and Coconut Sugar and Method for Preparing the Same | |
| CN114009556A (en) | Lithocarpus litseifolius fruit Kangpu tea with high antioxidant activity and preparation method and application thereof | |
| CN102618430A (en) | Method for preparing pomegranate fruit vinegar | |
| CN111269768A (en) | Flower-fragrance type beauty-maintaining and young-keeping fruit wine | |
| CN104450357A (en) | Method for brewing red date wine | |
| CN106047595A (en) | Fragrant rose wine and preparation method thereof | |
| KR20150062659A (en) | Manufacturing Method Of Angelica Gigas Nakai Flower Meoruh Wine | |
| CN105969592A (en) | Clausena lansium/passion fruit wine | |
| CN101926486A (en) | Cool fruit vinegar beverage | |
| CN113142560A (en) | Rose ferment and preparation process thereof | |
| CN113974039A (en) | Noni fruit enzyme without peculiar smell and preparation method thereof | |
| CN105695207A (en) | Hibiscus sabdariffa-grape composite fruit wine and production method thereof | |
| CN112841469A (en) | Preparation method of selenium-rich sedum aizoon plant beverage | |
| KR101479160B1 (en) | Using herbal medicine prescription medicine fermented enzymes vinegar beverage and manufacturing methods threre of | |
| CN111518658A (en) | Spirit of Chinese pine tree and preparation method | |
| CN107603835A (en) | A kind of rose Lycium chinense wine and preparation method thereof | |
| CN104232393A (en) | White grape wine containing spirulina | |
| CN106754039A (en) | A kind of selenium-rich Guninary fruit wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210723 |