CN115669827A - Fermentation method of double-petal red roses - Google Patents
Fermentation method of double-petal red roses Download PDFInfo
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Abstract
The invention relates to a fermentation method of double-petal red ROSE, which is fermentation without additional sugar, and comprises the following components, by weight, 1-2 parts of dried double-petal red ROSE flower, 25-30 parts of water, 1.6-3.2 parts of Zhongchuan yeast-ROSE-Nigella sativa liquid, and a plurality of acid regulators. The invention aims to provide a fermentation method of rose with double red petals, which not only has simple steps and can reduce the cost, but also can make the rose fragrance more rich and harmonious and improve the nutritive value of fermentation liquor.
Description
Technical Field
The invention relates to the technical field of rose fermentation, in particular to a fermentation method of double red roses.
Background
Roses belong to shrub plants of the Rosaceae family and are distributed all over the world. Roses are rich in volatile oil, alkaloid, amino acid, sugar, protein, dietary fiber, trace elements and the like, have high nutritional value, and can be used as common food raw materials specified in No. 3 publication of the Ministry of health in 2010.
The rose fermented beverage on the market is various, mainly wine produced by fermenting various saccharomyces cerevisiae, and lactic acid beverage prepared by fermenting different lactic acid bacteria, according to the found corresponding documents, the difference of metabolites causes the taste and color difference of the beverage to be huge along with the difference of fermentation strains and fermentation conditions, and some roses are combined with other substances to generate complex fermentation fragrance, but a plurality of strains are often required to be combined together in a compounding way to obtain more nutrient substances, so that the fermentation steps are complex, the added substances are excessive, and the cost is correspondingly increased.
Based on the current situation, a fermentation method of the double-petal red rose is urgently needed in the market at present, the steps are simple, the cost can be reduced, the rose fragrance can be more intense and coordinated, and the nutritive value of fermentation liquor is improved.
Disclosure of Invention
The invention aims to provide a fermentation method of double-petal red roses, which not only has simple steps and can reduce the cost, but also can ensure that the rose fragrance is stronger and more harmonious, and improve the nutritional value of fermentation liquor.
The technical purpose of the invention is realized by the following technical scheme: the fermentation method of the double-petal red ROSE is fermentation without external sugar, and comprises the following components, by weight, 1-2 parts of dry double-petal red ROSE flowers, 25-30 parts of water, 1.6-3.2 parts of Zhongchuan yeast-ROSE-Nichow bacteria liquid and a plurality of acid regulators.
By adopting the technical scheme, a sugar source is usually added into a fermentation system in the fermentation process to promote the fermentation, but the invention creatively utilizes the Zhongchuan yeast-ROSE-Ni to ferment in the environment without external sugar, and after comparing with the condition with the external sugar, the invention discovers that the Zhongchuan yeast-ROSE-Ni is more fully fermented in the condition without external sugar, has more nutrient content, generates rich ROSE fragrance in the fermentation process and has simple fermentation method.
As a further setting of the invention, the China yeast ROSE-is preserved as follows: CGMCC NO.60786, the preservation unit is Guangdong province microorganism strain preservation center, and the preservation time is 2019, 9 months and 23 days.
As a further configuration of the present invention, the acidity regulator is citric acid: lactic acid = 1.8 to 1.3.
As a further arrangement of the invention, the fermentation process comprises the steps of:
step S1, selecting mildew-free, impurity-free and bright-colored double-petal dried red rose flowers;
step S2, soaking the dried double-petal red rose flowers in the step S1 in hot water after treatment, then pouring the soaked dried double-petal red rose flowers into a wall breaking machine for crushing treatment and deslagging, finally adding citric acid and lactic acid to adjust the mixture to acidity, and then sterilizing the treated fermentation base liquid;
s3, inoculating the China Sichuan yeast ROSE Nile bacterial liquid into the fermentation base liquid in the step S2 for fermentation;
and S4, filtering after fermentation is finished, and then sterilizing in a water bath to finally obtain the fermentation liquor.
By adopting the technical scheme, after the double-petal red ROSE is soaked in hot water and wall-broken, most of nutrient components are dissolved out of water, including sugar, protein, soluble dietary fiber, alkaloid and the like, under an acidic condition, anthocyanin and other color and flavor developing substances are stable, and the Sichuan yeast-ROSE-Ni is more suitable for fermentation under an acidic environment containing citric acid and lactic acid, so that the content of the nutrient components in the fermentation liquor is further improved.
As a further setting of the invention, the dried double-petal red rose flowers in the step S2 are treated by cold storage at 2-4 ℃ for 3-5 days and then soaked in hot water.
By adopting the technical scheme, on one hand, the hot soaking is carried out after the double red ROSE is refrigerated, so that the leaching content of nutrient substances in the fermentation base solution can be improved, and on the other hand, the reducing sugar content in the double red ROSE is increased in the refrigerating process, so that the fermentation effect of the Sichuan yeast-ROSE-Ni can be improved, and the content of the nutrient substances in the fermentation liquor of the fermentation liquor is further improved.
As a further setting of the invention, the temperature of the hot water in the step S2 is 70-80 ℃, and the soaking time is 0.5-1 h.
As a further configuration of the invention, the pH is adjusted to 3.5 to 3.8 in step S2.
By adopting the technical scheme, the nutrient substances of the double red ROSE are easy to leach and are not easy to damage at the temperature, the pH value of the fermentation base solution is adjusted to 3.5-3.8 before sterilization, the nutrient substances can be protected to a certain extent, the fermentation environment of the Zhongchuan yeast ROSE-Ni can be provided, and the content of the nutrient substances is improved.
As a further setting of the invention, the fermentation temperature in the step S3 is 24-27 ℃, and the fermentation time is 32-36 h.
As a further setting of the invention, the water bath temperature of the step S4 is 75-80 ℃, and the time is 25-35 min.
Compared with the prior art, the invention has the beneficial effects that:
1. in the fermentation method of the double red ROSEs, a sugar source is usually added into a fermentation system in the fermentation process to promote the fermentation, but the inventive utilization of the Zhongchuan yeast ROSE-Ni for fermentation in the environment without the added sugar, and after comparison with the condition with the added sugar, the invention discovers that the Zhongchuan yeast ROSE-Ni is more fully fermented in the condition without the added sugar, has more nutrient content, generates rich ROSE fragrance in the fermentation, and is simple in fermentation method.
2. According to the fermentation method of the double red ROSEs, after the double red ROSEs are soaked in hot water and broken, most of nutrient components are dissolved out of water, such as sugar, protein, soluble dietary fiber, alkaloid and the like, under an acidic condition, color and flavor development substances such as anthocyanin and the like are stable, and the Sichuan yeast ROSE-Ni is more suitable for fermentation under an acidic environment containing citric acid and lactic acid, so that the content of the nutrient substances in fermentation liquor is further improved.
3. According to the fermentation method of the double-petal red ROSE, provided by the invention, on one hand, the hot soaking is carried out after the double-petal red ROSE is refrigerated, so that the leaching content of nutrient substances in a fermentation base solution can be improved, on the other hand, the reducing sugar content in the double-petal red ROSE is increased in the refrigerating process, the fermentation effect of Sichuan yeast-ROSE-Ni can be improved, and the content of the nutrient substances in the fermentation liquid of the fermentation liquid is further improved.
Detailed Description
The technical solutions in the examples will be clearly and completely described below. It should be apparent that the described embodiments are only some of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.
Example 1
1 part of double-petal dry ROSE flower, 25 parts of water, 1.6 parts of Zhongchuan yeast-ROSE-Nile bacterial liquid and a plurality of acidity regulators, and the fermentation is carried out according to the following steps:
step S1, selecting mildew-free, impurity-free and bright-colored double-petal dried red rose flowers;
step S2, the dried double-petal red rose flowers obtained in the step S1 are refrigerated at 2 ℃ for 3 days, soaked in hot water at 70 ℃ for 0.5h, poured into a wall breaking machine for crushing and deslagging, and finally added with citric acid and lactic acid (citric acid: lactic acid =1: 0.8) to adjust the pH value to 3.5, and then the treated fermentation base liquid is sterilized;
s3, inoculating the Sichuan yeast-ROSE-Nile bacterium liquid into the fermentation base liquid obtained in the step S2 for fermentation, wherein the fermentation temperature is 24 ℃, and the fermentation time is 32h;
and S4, filtering after fermentation is finished, and then sterilizing in a water bath at the temperature of 75 ℃ for 25min to finally obtain the fermentation liquor.
Example 2
2 parts of double-petal dry ROSE flower, 30 parts of water, 3.2 parts of Zhongchuan yeast-ROSE-Nile bacterial liquid and a plurality of acid regulators, and the fermentation is carried out according to the following steps:
s1, selecting mildew-free, impurity-free and bright-colored double-petal dried red rose flowers;
step S2, the dried rose flowers with double petals in the step S1 are refrigerated at 4 ℃ for 5 days, soaked in hot water at 80 ℃ for 1h, then poured into a wall breaking machine for crushing and deslagging, and finally added with citric acid and lactic acid (citric acid: lactic acid = 1.3) to adjust the pH value to 3.8, and then the processed fermentation base liquid is sterilized;
s3, inoculating the Sichuan yeast-ROSE-Nile bacterium liquid into the fermentation base liquid obtained in the step S2 for fermentation, wherein the fermentation temperature is 27 ℃, and the fermentation time is 36h;
and S4, filtering after fermentation is finished, and then sterilizing in a water bath at the temperature of 80 ℃ for 35min to finally obtain the fermentation liquor.
Example 3
1.5 parts of dried ROSE petal, 27.5 parts of water, 2.4 parts of Zhongchuan yeast-ROSE-Nijun bacterial liquid and a plurality of acid regulators, and the fermentation is carried out according to the following steps:
step S1, selecting mildew-free, impurity-free and bright-colored double-petal dried red rose flowers;
step S2, refrigerating the dried rose flowers with double petals in the step S1 at 3 ℃ for 4 days, soaking the dried rose flowers with hot water at 75 ℃ for 0.75h, then pouring the soaked rose flowers into a wall breaking machine for crushing and deslagging, finally adding citric acid and lactic acid (citric acid: lactic acid = 1) to adjust the pH value to 3.6, and then sterilizing the treated fermentation base liquid;
s3, inoculating the Sichuan yeast-ROSE-Nile bacterium liquid into the fermentation base liquid obtained in the step S2 for fermentation, wherein the fermentation temperature is 25 ℃, and the fermentation time is 34h;
and S4, filtering after fermentation is finished, and then sterilizing in a water bath at 78 ℃ for 30min to finally obtain the fermentation liquor.
Example 4
1.5 parts of double-petal dry red ROSE flower, 10 parts of white granulated sugar, 27.5 parts of water, 2.4 parts of Zhongchuan yeast-ROSE-Nile bacterial liquid and a plurality of acidity regulators, and the fermentation is carried out according to the following steps:
step S1, selecting mildew-free, impurity-free and bright-colored double-petal dried red rose flowers;
step S2, refrigerating the dried double-petal red rose flowers in the step S1 at 3 ℃ for 4 days, soaking the dried double-petal red rose flowers in hot water at 75 ℃ for 0.75h, then pouring the dried double-petal red rose flowers into a wall breaking machine for crushing and deslagging, finally adding citric acid and lactic acid (citric acid: lactic acid = 1) to adjust the pH value to 3.6, adding white granulated sugar, and then sterilizing the treated fermentation base liquid;
s3, inoculating the Sichuan yeast-ROSE-Nile bacteria liquid into the fermentation base liquid obtained in the step S2 for fermentation, wherein the fermentation temperature is 25 ℃, and the fermentation time is 34h;
and S4, filtering after fermentation is finished, and then sterilizing in a water bath at 78 ℃ for 30min to finally obtain the fermentation liquor.
Example 5
1.5 parts of dried ROSE petal, 27.5 parts of water, 2.4 parts of Zhongchuan yeast-ROSE-Nijun bacterial liquid and a plurality of acid regulators, and the fermentation is carried out according to the following steps:
s1, selecting mildew-free, impurity-free and bright-colored double-petal dried red rose flowers;
step S2, refrigerating the dried double-petal red rose flowers obtained in the step S1 at 3 ℃ for 4 days, soaking the dried double-petal red rose flowers in hot water at 75 ℃ for 0.75h, pouring the soaked double-petal red rose flowers into a wall breaking machine for crushing and removing slag, finally adding citric acid to adjust the pH value to 3.6, and sterilizing the treated fermentation base liquid;
s3, inoculating the Sichuan yeast-ROSE-Nile bacterium liquid into the fermentation base liquid obtained in the step S2 for fermentation, wherein the fermentation temperature is 25 ℃, and the fermentation time is 34h;
and S4, filtering after fermentation is finished, and then sterilizing in a water bath at 78 ℃ for 30min to finally obtain the fermentation liquor.
Example 6
1.5 parts of dried ROSE petal, 27.5 parts of water, 2.4 parts of Zhongchuan yeast-ROSE-Nijun bacterial liquid and a plurality of acid regulators, and the fermentation is carried out according to the following steps:
step S1, selecting mildew-free, impurity-free and bright-colored double-petal dried red rose flowers;
step S2, refrigerating the dried rose flowers with double petals in the step S1 at 3 ℃ for 4 days, soaking the dried rose flowers with hot water at 75 ℃ for 0.75h, then pouring the soaked rose flowers into a wall breaking machine for crushing and deslagging, finally adding malic acid and lactic acid (malic acid: lactic acid = 1) to adjust the pH value to 3.6, and then sterilizing the treated fermentation base liquid;
s3, inoculating the Sichuan yeast-ROSE-Nile bacterium liquid into the fermentation base liquid obtained in the step S2 for fermentation, wherein the fermentation temperature is 25 ℃, and the fermentation time is 34h;
and S4, filtering after fermentation is finished, and then sterilizing in a water bath at 78 ℃ for 30min to finally obtain the fermentation liquor.
Example 7
1.5 parts of dried ROSE petal, 27.5 parts of water, 2.4 parts of Zhongchuan yeast-ROSE-Nijun bacterial liquid and a plurality of acid regulators, and the fermentation is carried out according to the following steps:
s1, selecting mildew-free, impurity-free and bright-colored double-petal dried red rose flowers;
step S2, soaking the dried double-petal red rose flowers in the step S1 in hot water at 75 ℃ for 0.75h, then pouring the soaked dried double-petal red rose flowers into a wall breaking machine for crushing treatment and removing slag, finally adding citric acid and lactic acid (citric acid: lactic acid = 1) to adjust the pH value to 3.6, and then sterilizing the treated fermentation base liquid;
s3, inoculating the Sichuan yeast-ROSE-Nile bacterium liquid into the fermentation base liquid obtained in the step S2 for fermentation, wherein the fermentation temperature is 25 ℃, and the fermentation time is 34h;
and S4, filtering after fermentation is finished, and then sterilizing in a water bath at 78 ℃ for 30min to finally obtain the fermentation liquor.
The fermentation liquids of examples 1 to 7 were used to test physicochemical and nutrient indicators after completion of fermentation, and the results are shown in table 1 below, while the sensory conditions were compared, and the results are shown in table 2 below.
TABLE 1 results of physical, chemical and nutrient index tests in examples 1 to 7
| Item | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 | Example 7 |
| pH value | 3.58 | 3.86 | 3.64 | 3.65 | 3.65 | 3.64 | 3.66 |
| Total sugar (g/L) | 4.6 | 4.6 | 4.5 | 156.9 | 4.6 | 4.6 | 4.6 |
| Reducing sugar (g/L) | 1.5 | 1.5 | 1.5 | 1.5 | 1.6 | 1.6 | 1.6 |
| Total polyphenols(mg/L) | 2525.46 | 2587.52 | 2596.23 | 2496.76 | 2433.78 | 2488.35 | 2385.64 |
TABLE 2 comparison of sensory indices of examples 1 to 7
Claims (9)
1. A fermentation method of double-petal red roses is characterized by comprising the following steps: the fermentation method is fermentation without external sugar, and the components required by the fermentation method comprise 1 to 2 parts by weight of dried double-petal ROSE flower, 25 to 30 parts by weight of water, 1.6 to 3.2 parts by weight of Zhongchuan yeast-ROSE-Nile bacterial liquid and a plurality of acid regulators.
2. The method for fermenting rose with red petals according to claim 1, which comprises the following steps: the China Sichuan yeast ROSE-Ni is preserved as follows: CGMCC NO.60786, the preservation unit is Guangdong province microorganism strain preservation center, and the preservation time is 2019, 9 months and 23 days.
3. The method for fermenting rose with red petals according to claim 1, which comprises the following steps: the acidity regulator is citric acid: lactic acid =1, 0.8 to 1.3.
4. The fermentation method of rose with red petal according to claim 3, wherein the fermentation method comprises the following steps:
s1, selecting mildew-free, impurity-free and bright-colored double-petal dried red rose flowers;
step S2, soaking the dried double-petal red rose flowers in the step S1 in hot water after treatment, then pouring the soaked dried double-petal red rose flowers into a wall breaking machine for crushing treatment and deslagging, finally adding citric acid and lactic acid to adjust the mixture to acidity, and then sterilizing the treated fermentation base liquid;
s3, inoculating the Sichuan yeast-ROSE-Nile bacterium liquid into the fermentation base liquid obtained in the step S2 for fermentation;
and S4, filtering after fermentation is finished, and then sterilizing in a water bath to finally obtain the fermentation liquor.
5. The method for preparing a rose with red petals according to claim 4, which is characterized in that: the dried rose flowers with double petals in the step S2 are treated by cold storage at 2-4 ℃ for 3-5 days and then soaked in hot water.
6. The method for preparing a rose with red petals according to claim 4, which is characterized in that: the temperature of the hot water in the step S2 is 70-80 ℃, and the soaking time is 0.5-1 h.
7. The method for preparing a rose with red petals according to claim 4, which is characterized in that: and in the step S2, the pH value is adjusted to 3.5-3.8.
8. The method for preparing a fermented rose with double petals according to claim 4, characterized in that: the fermentation temperature in the step S3 is 24-27 ℃, and the fermentation time is 32-36 h.
9. The method for preparing a fermented rose with double petals according to claim 4, characterized in that: and in the step S4, the water bath temperature is 75-80 ℃, and the time is 25-35 min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115997868A (en) * | 2023-02-10 | 2023-04-25 | 甘肃东玫誉驰生物医药科技有限公司 | Bitter rose fermented oral liquid and preparation method thereof |
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| CN106819743A (en) * | 2017-02-14 | 2017-06-13 | 云南奥晟生物科技有限公司 | A kind of rose OPC drink and its production method |
| CN110305757A (en) * | 2019-08-08 | 2019-10-08 | 云南柏莎健康产业有限公司 | A kind of fermentation technique of polyphyll red rose fermented wine |
| CN110387305A (en) * | 2019-08-29 | 2019-10-29 | 谢志敏 | Polyphyll red rose Fresh-flower wine and preparation method thereof |
| CN110951629A (en) * | 2019-12-05 | 2020-04-03 | 倪氏国际玫瑰产业股份有限公司 | Aroma-producing yeast with low alcohol production and screening method and application thereof |
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- 2022-09-23 CN CN202211165446.0A patent/CN115669827A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819743A (en) * | 2017-02-14 | 2017-06-13 | 云南奥晟生物科技有限公司 | A kind of rose OPC drink and its production method |
| CN110305757A (en) * | 2019-08-08 | 2019-10-08 | 云南柏莎健康产业有限公司 | A kind of fermentation technique of polyphyll red rose fermented wine |
| CN110387305A (en) * | 2019-08-29 | 2019-10-29 | 谢志敏 | Polyphyll red rose Fresh-flower wine and preparation method thereof |
| CN110951629A (en) * | 2019-12-05 | 2020-04-03 | 倪氏国际玫瑰产业股份有限公司 | Aroma-producing yeast with low alcohol production and screening method and application thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115997868A (en) * | 2023-02-10 | 2023-04-25 | 甘肃东玫誉驰生物医药科技有限公司 | Bitter rose fermented oral liquid and preparation method thereof |
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