CN113801813B - EM (effective microorganisms) suitable for rose fermentation and application process thereof - Google Patents

EM (effective microorganisms) suitable for rose fermentation and application process thereof Download PDF

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CN113801813B
CN113801813B CN202111073555.5A CN202111073555A CN113801813B CN 113801813 B CN113801813 B CN 113801813B CN 202111073555 A CN202111073555 A CN 202111073555A CN 113801813 B CN113801813 B CN 113801813B
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rose
fermentation
cfu
bacteria
petals
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CN113801813A (en
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刘清华
郭晶
魏建新
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Yumi Biotechnology Yunnan Co ltd
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Yumi Biotechnology Yunnan Co ltd
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium

Abstract

The invention relates to an EM (effective microorganism) suitable for fermenting roses, which comprises lactobacillus plantarum, saccharomycetes, bifidobacterium, streptococcus thermophilus, bacillus coagulans and lactobacillus acidophilus. Under the condition that no nutrient source such as sugar is added after the EM bacteria are subjected to domestication culture, the EM bacteria domestication culture directly acts on the rose, and two new raw materials, namely rose ferment liquid and solid state fermentation rose petals, can be obtained by directly metabolizing the nutrient source of the rose with the rose in the secondary fermentation process, and can be prepared into products in various forms by reprocessing the two raw materials, so that the rose products are enriched.

Description

EM (effective microorganisms) suitable for rose fermentation and application process thereof
Technical Field
The invention belongs to the technical field of food biological fermentation, and particularly relates to an EM (effective microorganism) suitable for rose fermentation, a preparation method thereof and a process for using the EM to ferment the rose.
Background
EM bacteria (Effective Microorganisms), also called as EM probiotics stock solution, was successfully studied by the university of japan ball, professor of jakov in 1982, and EM technology is a bioengineering technology with the largest application range in the world at present, and compared with general biological preparations, it has the advantages of complex structure, stable performance and complete functions, and shows unprecedented high-tech level. The mechanism of action is to form competition of the EM flora and microorganisms competing for nutrition, further form a dominant community of beneficial microorganism bacteria, and utilize a unique fermentation process to culture the carefully screened aerobic and anaerobic beneficial microorganisms in a mixed manner, so as to form the EM preparation with powerful functions. EM bacteria technology has been widely used in the fields of planting and aquaculture, and has been gradually used in the fields of medical treatment and food addition in recent years, and the EM bacteria technology is applied in the field of food addition, can generate a large amount of beneficial bacteria and flora metabolism beneficial substances required by human body, controls the propagation of harmful microorganisms, and is still in a vacuum state at home and abroad, and is still blank for the EM bacteria fermentation technology using roses as raw materials.
The edible rose flower contains rich vitamins A, C, B, E, K and tannic acid, can improve endocrine dyscrasia, and is helpful for relieving fatigue and wound stasis. The processing method of the edible rose mainly comprises the steps of taking fresh flower juice, rose vinegar (rose ferment), fresh flower sauce, fresh flower cake, dried petals, rose micro powder and the like as main materials, wherein the processing mode is more traditional, the rose can be processed as a product with one-time value-added, and the prior art has no method for realizing multi-stage processing to improve the maximum value of the product.
Among them, the technology using fermentation processing is typical, such as rose vinegar (rose ferment), and its existing processing technology is mainly divided into two types: firstly, when the rose is salted by sugar (sugar soaking reaction, fermentation process) to prepare fresh flower sauce, the liquid produced by the replacement reaction and fused with the sugar citric acid is sterilized and seasoned after being separated and filled, and the processing mode has the characteristics of high sugar and high acid, the effective microbial flora content of which is almost negligible and no fermented food, and the processing mode does not belong to the category of ferment;
according to the method for preparing the gamma-aminobutyric acid-enriched fermented rose sauce disclosed in China patent application No. CN112120210A, dry and heavy-petal roses are used as main raw materials, edible fungus pleurotus geesteranus is used for solid state fermentation, lactobacillus plantarum and Hansen R-707 are used for liquid state fermentation, rose fermentation liquid (namely rose vinegar) is obtained through filtration, rose, white granulated sugar, xanthan gum and citric acid are added, and a jacketed kettle is used for boiling to obtain a gamma-aminobutyric acid-enriched fermented rose sauce product; the technology is a typical representative of the first prior art route, when the rose is fermented into the fresh flower paste through sugar soaking reaction, the liquid produced by the replacement reaction of the product and fused with sugar and citric acid is filtered, and the rose vinegar in the obtained accessory product is filtered, wherein the rose is not taken as a main fermentation substance, the amino acid of the product is only improved by the fungus pleurotus geesteranus, and the obtained rose fermentation liquid is only the rose vinegar and not a filial product.
Secondly, adding lactobacillus plantarum, white granulated sugar, saccharomycetes and other effective microbial flora into rose petals for inoculation and fermentation, separating and filtering after fermentation is completed, and seasoning and filling; the processing mode is to inoculate part of effective microorganism flora, but white granulated sugar is adopted as a nutrition source, the fermentation period is relatively long due to different nutrition sources (optimal value-added conditions) of all microorganisms, and the processing mode basically belongs to effective microorganism flora for metabolizing sugar instead of fermented roses, and the effective microorganism flora can selectively metabolize according to the nutrition sources, so that anthocyanin in roses is damaged when the microorganisms metabolize sugar, and finally color, aroma and taste of the product are lost.
According to the method, edible roses are used as main materials, and are subjected to lactic acid fermentation, alcohol fermentation and acetic acid fermentation to produce the rose ferment, so that aromatic substances and functional components of the roses are well transferred into the ferment, and functional substances such as lactic acid, acetic acid and butyric acid are produced in three fermentation modes; the rose ferment produced by the invention has good aromatic smell and bright color on one hand, and on the other hand, the rose ferment is endowed with mellow flavor and functionality through multi-strain composite fermentation, and the beverage integrating color, aroma, taste and functionality is a typical representation of the existing technical route II, and is inoculated and fermented by an effective microorganism flora, so that the application document shows that a large amount of sucrose is added as a nutrition source in the fermentation process, the fermentation period is longer, the process flow is complicated, 3 times of fermentation (lactic acid fermentation, alcohol fermentation and acetic acid fermentation) are needed to be gradually carried out, the related equipment is too much, sterile air is needed to be introduced, the rose fragrance loss is easy to cause, the effective microorganism flora is mainly metabolism sugar, the decomposition of the rose self substances is less, or the rose self substances can be possibly and not necessarily decomposed, the effective microorganism flora can selectively metabolize according to the nutrition source, the glycoside in the rose is damaged at the same time of metabolizing sugar, finally the color and the fragrance of the product are lost, the finished product sugar can be stored in a large amount, and the alcohol is free of the lactic acid bacteria, and the two lactic acid bacteria can not be inhibited.
The rose is inoculated with lactobacillus plantarum, the petals contain less sugar, the self nutrition in the rose is insufficient to maintain the growth of a large amount of lactobacillus to influence the proliferation of lactobacillus plantarum, so that the essential requirement in the fermentation of the rose is added with sugar to provide nutrient sources such as sugar, the sugar is an energy substance which is necessary to be added in the traditional fermentation, and the addition of too little can influence the number of viable bacteria, so that the proper excessive addition is generally adopted, and the produced rose ferment products can have sugar retention and cannot realize no saccharification.
Disclosure of Invention
Aiming at the problems, the invention provides an EM (effective microorganism) suitable for fermenting roses, which comprises lactobacillus plantarum 1.5-2 multiplied by 10 8 cfu/ml, saccharomycete 2.5-3×10 8 cfu/ml, bifidobacterium 2-4 x 10 8 cfu/ml, streptococcus thermophilus 2-4 x 10 8 cfu/ml, bacillus coagulans 2-4 x 10 8 cfu/ml，Lactobacillus acidophilus 2-4×10 8 cfu/ml。
Another technical object of the present invention is to provide an application process using the EM bacteria suitable for rose fermentation, comprising the following steps:
1) Domestication culture of EM flora:
a. uniformly mixing 1-10 parts of the obtained EM bacteria, 1-10 parts of honey, 1-10 parts of rose salt and 50-100 times of purified water in a sealed constant-temperature anaerobic fermentation tank for inoculation fermentation. The purified water is 50-100 times of the EM bacteria amount.
b. Brix of the mixed solution is 1% -5% when fermentation starts.
c. And (3) temperature control: fermenting at constant temperature of 30-38 ℃ for 160-240 h.
d. After fermentation, the pressure gauge observes that no gas is produced any more. The fermentation broth was then checked for pH, brix.
e. And obtaining the EM flora domesticated product with the PH less than 3.5. Brix is 0% -1%.
2) Preparing a rose raw material:
a. selecting materials: and (3) removing the corbel after picking the red roses with heavy petals, removing the flower cores, and removing the color-changing spoilage, the pedicel and the calyx.
b. Cleaning: and (5) cleaning and draining the petals without impurities obtained in the steps.
c. Preparing materials: the raw materials of the red rose with heavy leaves for fermentation are put into a vacuum bag or put into storage for preservation.
3) Inoculating EM bacteria to the rose for secondary fermentation.
a. 50-80 parts of the EM flora domesticated product with the PH less than 3.5 obtained in the step 1) and the heavy red rose raw material for fermentation in the step 2): and (3) putting 20-40 parts of the mixture into a stirring constant-temperature anaerobic fermentation tank to start fermentation.
b. Secondary fermentation: the stirring speed of the stirring constant-temperature anaerobic fermentation tank is 12r/min, the fermentation temperature is 25-39 ℃, the fermentation time is 160-360h, and the pressure gauge is observed until no gas is produced. The pH and Brix of the product were measured and found to be 3-3.5 and Brix was measured to be 0.5-1%.
c. Separating: and separating the rose ferment mixed liquid prepared by secondary fermentation by using a solid-liquid separator to obtain pure rose ferment liquid and fermented solid-state fermentation rose petals.
The pure rose ferment liquid has high rose tannin content, can be directly bottled for delivery, and can be delivered after taste adjustment (sugar-free product is prepared) by adding sugar substitutes such as erythritol, stevioside and mogroside.
The pure rose ferment liquid meets the standard of QB/T5323-2018 edible plant ferment, and is a sugar-free product.
The bitter taste of the fresh powder tender petals is much lighter, the fresh powder tender petals have slight sour taste with lactic acid, the fresh powder petals are very suitable for making fresh flower cakes and lactic acid fresh flower cakes, and the fresh flower cake sweet prepared by the fermented solid state fermented rose petals has slight sour taste, is fragrant but not greasy, has low sugar content and has obvious difference from products circulated in the market. Wherein the fermented petals contain lactic acid, and can improve intestinal tract function on the basis of delicious taste.
In the secondary fermentation process, the mixture of the strain and the metabolite with the PH less than 3.5 obtained in the step 1) and the heavy-leaf red rose raw material for fermentation in the step 2) are mixed to start gas production 2-3 days, the gradual fermentation degree is slowed down after reaching the peak value on the 7 th day, and finally the fermentation is stopped, wherein the whole process is because the microorganism utilizes the nutrients of the rose and the self-metabolin to carry out cyclic utilization to generate the fermentation process, and the fermentation process is sugar-free fermentation and generates fermentation by the self-metabolin and the fermentation object.
During the fermentation process, the first reaction is that the yeast is metabolized by lactic acid, so that when the pH gradually decreases, lactic acid is produced, and the lactic acid can be added to the yeast, so that all the final stages become a stable metabolite mixture.
Adopts an EM (effective microorganism) and a sectional fermentation mode, and adopts an EM suitable for fermenting the rose in the earlier stage, and the EM is inoculated into the rose, and the EM is introduced into the rose when the rose is inoculated because the rose has more CO 2 The bubbles are intermittently released, and then lactic acid is continuously accumulated by lactic acid fermentation, and the pH is reducedLactic acid bacteria start to activate and when the PH gradually decreases, lactic acid is produced, which in turn can be pre-made to the yeast for increasing the value, all the final stages become a stable metabolite mixture.
The invention adopts a mode of separately carrying out the domestication culture of the EM bacteria and the inoculation fermentation of the strain, so as to avoid excessive appreciation of the yeast and taking away the fragrance of the rose caused by the EM bacteria, the honey, the water and the rose, and the alcohol is not easy to be produced after the two processes are separated, so that the microorganism can only select the metabolic products and the rose.
Further, in the step 2), the material is selected, the receptacle is removed by manual picking, the flower cores are selected and removed by a machine, and the color is selected and removed to remove the color-changing spoilage, the pedicel and the calyx.
Further, in the step 2), 80ppm sodium hypochlorite is adopted for foam cleaning, and then clear water is adopted for foam cleaning until no residual chlorine exists in the water.
Further, in the separation of the step 3), a 100 mesh filter cloth and a 300 mesh filter cloth are installed in the solid-liquid separator.
Further, in the separation in the step 3), the obtained pure rose ferment liquid is boiled by an extreme heat test heated at a high temperature of 100 ℃ until the water is completely evaporated. The rose ferment liquid can keep the vivid color after being heated at high temperature until the water is boiled to be evaporated completely.
The beneficial effects are that: after domestication culture is performed by adopting effective microorganism flora (lactobacillus plantarum, lactobacillus, saccharomycete, bifidobacterium, streptococcus thermophilus, bacillus coagulans and lactobacillus acidophilus), an EM (effective microorganism) suitable for rose fermentation is obtained, and the culture preparation method of the EM is shown, which can be used for culture independently or used for culturing later horses.
Under the condition that no nutrient sources such as saccharides are added into the EM bacteria, the mixture of the bacteria and the metabolites directly acts on the rose, and the self-contained nutrient sources in the rose are directly metabolized in the secondary fermentation process by the mixture of the bacteria and the metabolites, so that the proliferation process of the EM bacteria in the earlier stage is omitted.
The flos Rosae Rugosae contains flavone, anthocyanin, tannin, etc., and further sesquiTerpenes, esters, polysaccharides, alkaloids, etc., wherein the most representative chemical is anthocyanin (C 3 C 3 C 6 ) Is a typical flavonoid compound that is unstable in alkaline or slightly alkaline environments.
After lactobacillus plantarum, lactobacillus, saccharomycetes, bifidobacterium, streptococcus thermophilus, bacillus coagulans and lactobacillus acidophilus form an EM flora fermentation chain, after the fermentation chain is inoculated to the rose, organic matters in the rose and components generated by bacteria are absorbed by the bacteria of the EM flora, and the other bacteria absorb the organic matters in the rose, generate new components and gradually become small molecules.
Metabolites of lactobacillus plantarum and lactobacillus: lactic acid has the function of killing bacteria and putrefying bacteria, and simultaneously the pH of the fermentation liquor is kept below 3.5. Other auxiliary bacteria (bifidobacteria, streptococcus thermophilus, bacillus coagulans and lactobacillus acidophilus) are all very suitable for survival in an acidic environment. According to the optimal preservation condition (acid environment) of the anthocyanin, the anthocyanin can be furthest prevented from being oxidized, so that the effective anthocyanin is preserved.
The metabolic products of the EM bacteria and the nutrient sources in the rose are directly metabolized by the EM bacteria, and the nutrient sources (saccharides and the like) do not need to be added, so that the obtained product is sugar-free, the fermentation time is short, anthocyanin in the rose is not damaged stably in the fermentation process, the color, the aroma and the taste in the original rose can be greatly reserved, and the product is sugar-free.
Two new raw materials, namely rose ferment liquid and solid state fermentation rose petals, can be obtained through separation, and the two raw materials can be processed again to prepare products with various forms, so that the rose products are enriched.
Drawings
FIG. 1 shows the results of a report of rose ferment liquid samples obtained in example 7 of the present invention.
Detailed Description
In order to make the technical problems and technical schemes solved by the invention more clear, the invention is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
Example 1:
an EM strain suitable for fermenting flos Rosae Rugosae comprises Lactobacillus plantarum 1.5X10 8 cfu/ml, yeast 2.5X10 8 cfu/ml, bifidobacterium 2X 10 8 cfu/ml, streptococcus thermophilus 2X 10 8 cfu/ml, bacillus coagulans 2X 10 8 cfu/ml, lactobacillus acidophilus 2X 10 8 cfu/ml。
Example 2:
an EM bacteria suitable for fermenting flos Rosae Rugosae comprises Lactobacillus plantarum 2×10 8 cfu/ml, yeast 3X 10 8 cfu/ml, bifidobacterium 4X 10 8 cfu/ml, streptococcus thermophilus 4X 10 8 cfu/ml, bacillus coagulans 4×10 8 cfu/ml, lactobacillus acidophilus 4X 10 8 cfu/ml。
Example 3:
an EM strain suitable for fermenting flos Rosae Rugosae comprises Lactobacillus plantarum 1.8X10 8 cfu/ml, yeast 2.8X10 8 cfu/ml, bifidobacterium 3X 10 8 cfu/ml, streptococcus thermophilus 3X 10 8 cfu/ml, bacillus coagulans 3X 10 8 cfu/ml, lactobacillus acidophilus 3×10 8 cfu/ml。
Example 4:
an EM bacteria suitable for fermenting flos Rosae Rugosae comprises Lactobacillus plantarum 2×10 8 cfu/ml, yeast 3X 10 8 cfu/ml, bifidobacterium 3.5X10 8 cfu/ml, streptococcus thermophilus 2.5X10 8 cfu/ml, bacillus coagulans 3.5X10 8 cfu/ml, lactobacillus acidophilus 3.5X10 8 cfu/ml。
Example 5:
1) Domestication culture of EM flora:
a. uniformly mixing 10 parts of EM bacteria, 10 parts of honey, 5 parts of rose salt and 80 times of purified water in the embodiment 2 in a sealed constant-temperature anaerobic fermentation tank for inoculation fermentation; the purified water is 50-100 times of the EM bacteria amount.
b. The Brix of the mixed solution is 1-5% when the fermentation starts;
c. and (3) temperature control: fermenting at constant temperature of 30deg.C for 240h;
d. after fermentation is completed, observing by a pressure gauge until no more gas is produced;
e. obtaining an EM flora domesticated product with the PH less than 3.5; brix is 0% -1%.
2) Preparing a rose raw material:
a. selecting materials: removing the receptacle after picking the red roses with heavy petals, removing the hearts of the flowers, and removing the color-changing spoilage, the pedicel and the calyx of the flowers; manually picking and removing the flower receptacle, mechanically selecting and removing the flower core, and color-selecting and removing the color-changing spoilage, the flower stalks and the calyx;
b. cleaning: cleaning and draining the petals without impurities in the steps; the cleaning adopts 80ppm sodium hypochlorite for foaming cleaning, and then clean water is used for foaming cleaning until no residual chlorine exists in the water;
c. preparing materials: the raw materials of the red rose with heavy leaves for fermentation are put into a vacuum bag or put into storage for preservation.
3) Inoculating EM bacteria to the rose flowers for secondary fermentation:
a. mixing the EM flora domesticated product with the PH less than 3.5 obtained in the step 1) and the heavy red rose raw material for fermentation in the step 2) according to 50 parts by weight: putting 20 parts into a stirring constant-temperature anaerobic fermentation tank to start fermentation;
b. secondary fermentation: stirring speed of the stirring constant-temperature anaerobic fermentation tank is 12r/min, fermentation temperature is 25 ℃, fermentation time is 160h, and a pressure gauge is observed until no gas is produced any more;
c. separating: separating the rose ferment mixed liquid prepared by secondary fermentation by a solid-liquid separator to obtain pure rose ferment liquid and fermented solid-state fermentation rose petals; in the separation, a 100-mesh filter cloth and a 300-mesh filter cloth are arranged in the solid-liquid separator. The obtained pure rose ferment liquid is heated and boiled at a high temperature of 100 ℃ until the water is completely evaporated.
The obtained rose ferment liquid is detected by adopting QB/T5323-2018 edible plant ferment standard, and data shown in the table I are obtained:
table one, edible plant ferment standard detection data:
example 6:
1) Domestication culture of EM flora:
a. uniformly mixing 5 parts of EM bacteria, 5 parts of honey, 5 parts of rose salt and 60 times of purified water in the embodiment 3 in a sealed constant-temperature anaerobic fermentation tank for inoculation fermentation;
b. the Brix of the mixed solution is 1-5% when the fermentation starts;
c. and (3) temperature control: fermenting at constant temperature of 35 ℃ for 205h;
d. after fermentation is completed, observing by a pressure gauge until no more gas is produced;
e. the EM flora domesticated product with the PH less than 3.5 is obtained, and the Brix is 0% -1%.
2) Preparing a rose raw material:
a. selecting materials: removing the receptacle after picking the red roses with heavy petals, removing the hearts of the flowers, and removing the color-changing spoilage, the pedicel and the calyx of the flowers; manually picking and removing the flower receptacle, mechanically selecting and removing the flower core, and color-selecting and removing the color-changing spoilage, the flower stalks and the calyx;
b. cleaning: cleaning and draining the petals without impurities in the steps; the cleaning adopts 80ppm sodium hypochlorite for foaming cleaning, and then clean water is used for foaming cleaning until no residual chlorine exists in the water;
c. preparing materials: the raw materials of the red rose with heavy leaves for fermentation are put into a vacuum bag or put into storage for preservation.
3) Inoculating EM bacteria to the rose flowers for secondary fermentation:
a. mixing the EM flora domesticated product with the PH less than 3.5 obtained in the step 1) and the heavy red rose raw material for fermentation in the step 2) according to 60 parts by weight: putting 30 parts into a stirring constant-temperature anaerobic fermentation tank to start fermentation;
b. secondary fermentation: stirring speed of the stirring constant-temperature anaerobic fermentation tank is 12r/min, fermentation temperature is 32 ℃, fermentation time is 210h, and a pressure gauge is observed until no gas is produced any more;
c. separating: separating the rose ferment mixed liquid prepared by secondary fermentation by a solid-liquid separator to obtain pure rose ferment liquid and fermented solid-state fermentation rose petals; in the separation, a 100-mesh filter cloth and a 300-mesh filter cloth are arranged in the solid-liquid separator. The obtained pure rose ferment liquid is heated and boiled at a high temperature of 100 ℃ until the water is completely evaporated.
The obtained rose ferment liquid is detected by adopting QB/T5323-2018 edible plant ferment standard, and data shown in a table II are obtained:
table two, edible plant ferment standard detection data:
example 7:
1) Domestication culture of EM flora:
a. uniformly mixing 7 parts of EM bacteria, 7 parts of honey, 5 parts of rose salt and 70 times of purified water in the embodiment 4 in a sealed constant-temperature anaerobic fermentation tank for inoculation fermentation;
b. the Brix of the mixed solution is 1-5% when the fermentation starts;
c. and (3) temperature control: fermenting at constant temperature of 38deg.C for 160 hr;
d. after fermentation is completed, observing by a pressure gauge until no more gas is produced;
e. obtaining an EM flora domesticated product with the PH less than 3.5; brix is 0% -1%.
2) Preparing a rose raw material:
a. selecting materials: removing the receptacle after picking the red roses with heavy petals, removing the hearts of the flowers, and removing the color-changing spoilage, the pedicel and the calyx of the flowers; manually picking and removing the flower receptacle, mechanically selecting and removing the flower core, and color-selecting and removing the color-changing spoilage, the flower stalks and the calyx;
b. cleaning: cleaning and draining the petals without impurities in the steps; the cleaning adopts 80ppm sodium hypochlorite for foaming cleaning, and then clean water is used for foaming cleaning until no residual chlorine exists in the water;
c. preparing materials: the raw materials of the red rose with heavy leaves for fermentation are put into a vacuum bag or put into storage for preservation.
3) Inoculating EM bacteria to the rose flowers for secondary fermentation:
a. mixing the EM flora domesticated product with the PH less than 3.5 obtained in the step 1) and the heavy red rose raw material for fermentation in the step 2) according to 80 parts by weight: putting 40 parts into a stirring constant-temperature anaerobic fermentation tank to start fermentation;
b. secondary fermentation: stirring speed of the stirring constant-temperature anaerobic fermentation tank is 12r/min, fermentation temperature is 39 ℃, fermentation time is 360h, and a pressure gauge is observed until no gas is produced any more;
c. separating: separating the rose ferment mixed liquid prepared by secondary fermentation by a solid-liquid separator to obtain pure rose ferment liquid and fermented solid-state fermentation rose petals; in the separation, a 100-mesh filter cloth and a 300-mesh filter cloth are arranged in the solid-liquid separator. The obtained pure rose ferment liquid is heated and boiled at a high temperature of 100 ℃ until the water is completely evaporated.
The rose ferment liquid obtained in this example was subjected to external inspection by a third party inspection agency approved by the national institutes of approval for Chinese qualification (CNAS), the sample name rose ferment was 12 bottles (about 300mL per bottle), the date of sampling was 2020, and the inspection was performed according to QB/T5323-2018 "plant ferment", and the inspection result is shown in FIG. 1.
Example 8:
the rose ferment liquid obtained in any one of the examples 5 to 7 is taken, and different additives are added to adjust different tastes, such as 80 to 90 parts of rose ferment liquid, 5 to 10 parts of erythritol, 0.01 to 0.05 part of stevioside, 0.1 to 0.5 part of resistant dextrin and 0.02 to 0.1 part of mogroside.
Blending, sterilizing (pasteurizing at 80deg.C for 10 min), packaging, spray sterilizing, temporary storing, inspecting, packaging, and warehousing
The product meets QB/T5323 edible plant ferment standard, contains polyphenol, lactic acid, crude polysaccharide, and has sweet taste and 0 calorie, and the rose ferment beverage containing dietary fiber can regulate intestinal functions and enhance immunity.
Example 9:
10-30 parts of the solid state fermentation rose petals obtained in any one of the examples 5-7 are mixed with 5-10 parts of erythritol, 0.01-0.05 part of stevioside and 1-10 parts of butter, and can be used as stuffing of a lactic acid fresh flower cake.
The product has slightly sour taste, fragrance, no greasy taste, and low sugar content. Is obviously different from the products circulated in the market. Wherein the fermented petals contain lactic acid, and can improve intestinal tract function on the basis of delicious taste.
While the invention has been described in detail in connection with specific and preferred embodiments, it will be understood by those skilled in the art that the invention is not limited to the foregoing embodiments, but is intended to cover modifications, equivalents, and alternatives falling within the spirit and principles of the invention.

Claims (5)

1. An application process of EM bacteria suitable for rose fermentation is characterized by comprising the following steps:
1) Domestication culture of EM flora:
a. uniformly mixing 1-10 parts of EM bacteria suitable for rose fermentation, 1-10 parts of honey, 1-10 parts of rose salt and 50-100 times of purified water in a sealed constant-temperature anaerobic fermentation tank for inoculation fermentation; EM bacteria suitable for rose fermentation comprise lactobacillus plantarum 1.5-2×10 8 cfu/ml, yeast 2.5-3×10 8 cfu/ml, bifidobacterium 2-4 multiplied by 10 8 cfu/ml, streptococcus thermophilus 2-4 multiplied by 10 8 cfu/ml, bacillus coagulans 2-4×10 8 cfu/ml, lactobacillus acidophilus 2-4×10 8 cfu/ml；
b. The Brix of the mixed solution is 1% -5% when fermentation begins;
c. and (3) temperature control: fermenting at the constant temperature of 30-38 ℃ for 160-240 hours;
d. after fermentation is completed, observing by a pressure gauge until no more gas is produced;
e. obtaining an EM flora domesticated product with the PH less than 3.5; brix is 0% -1%;
2) Preparing a rose raw material:
a. selecting materials: removing the receptacle after picking the red roses with heavy petals, removing the hearts of the flowers, and removing the color-changing spoilage, the pedicel and the calyx of the flowers;
b. cleaning: cleaning and draining the petals without impurities in the steps;
c. preparing materials: filling the raw materials of the red rose with heavy petals for fermentation into a vacuum bag or warehousing for preservation;
3) Inoculating EM bacteria to the rose flowers for secondary fermentation:
a. 50-80 parts of the EM flora domesticated product with the PH less than 3.5 obtained in the step 1) and the heavy red rose raw material for fermentation in the step 2): putting 20-40 parts into a stirring constant-temperature anaerobic fermentation tank to start fermentation;
b. secondary fermentation: stirring speed of the stirring constant-temperature anaerobic fermentation tank is 12r/min, fermentation temperature is 25-39 ℃, fermentation time is 160-360h, and a pressure gauge is observed until no gas is produced any more;
c. separating: and separating the rose ferment mixed liquid prepared by secondary fermentation by using a solid-liquid separator to obtain pure rose ferment liquid and fermented solid-state fermentation rose petals.
2. The process for applying the EM bacteria suitable for rose fermentation according to claim 1, wherein the process comprises the following steps: and 2) selecting materials in the step 2), manually picking and removing the flower receptacle, mechanically selecting and removing the flower core, and color-selecting and removing the color-changing spoilage, the flower stalks and the calyx.
3. The process for applying the EM bacteria suitable for rose fermentation according to claim 1, wherein the process comprises the following steps: and in the step 2), 80ppm sodium hypochlorite is adopted for foam cleaning, and then clear water is adopted for foam cleaning until no residual chlorine exists in the water.
4. The process for applying the EM bacteria suitable for rose fermentation according to claim 1, wherein the process comprises the following steps: in the separation of the step 3), a 100-mesh filter cloth and a 300-mesh filter cloth are arranged in the solid-liquid separator.
5. The process for applying the EM bacteria suitable for rose fermentation according to claim 1, wherein the process comprises the following steps: in the separation of the step 3), the obtained pure rose ferment liquid is boiled to be completely evaporated in a heat-resistant experiment heated at a high temperature of 100 ℃ until the water is completely evaporated in the boiling process, and the rose ferment liquid can also keep the bright color.
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