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A kind of flower food and its preparation method and application

A flower and food technology, applied in food preparation, application, cosmetics, etc., can solve the problems of slow dissolution of flower nutrition and functional ingredients, large loss and waste in the preparation process, and insufficient product functions, so as to achieve anti-oxidation and body function conditioning Remarkable function, high production efficiency, good flavor effect

Inactive Publication Date: 2011-12-07
刘朋龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of the above-mentioned processes or products are that the nutrients and functional components of flowers dissolve slowly, or the loss and waste in the preparation process are large, or the production process of the product is complicated, or the product function is not outstanding enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] a, 5% of flower rose petals, 1% of plant extract (lycium barbarum, red dates, rhodiola rosea and licorice are pulverized and mixed in a weight ratio of 1:1:1:1, and the obtained filtrate is heated and filtered with water 1:8) ), 1% of honey, 3% of sucrose, 5% of the mixture of saccharomyces and acetic acid bacteria and the remainder of water are mixed and placed in a container, and fermented at a temperature of 15° C. for 2-5 days;

[0033] Wherein the acetic acid bacteria are Acetobacter pasteuriani and Acetobacter genus and the saccharomyces is Saccharomyces cerevisiae and Saccharomyces cerevisiae, respectively cultured separately in test tubes and triangular flasks by conventional methods, then mixed in equal proportions by weight 1:1:1:1, after mixing The bacteria are inoculated at 30°C with a concentration of 20% of the sterilized grape juice nutrient solution at a concentration of 20% at 30°C, and cultured at a temperature of 25°C until pH 2.5-3.0 can be used for p...

Embodiment 2

[0039] a. 10% of fresh flower safflower petals, 3% of plant extract (aloe vera, apocynum leaf and mint are crushed and mixed in a weight ratio of 1:1:1, and the filtrate obtained by conventional heating and filtering with water 1:8), honey 1.5 %, 5% sucrose, 8% mixture of saccharomyces and acetic acid bacteria, and the remainder of water are mixed and placed in a container, and fermented at a temperature of 20°C for 2-5 days;

[0040] Wherein the acetic acid bacteria are Acetobacter pasteuriani and Acetobacter aceti Orlan subspecies, and the saccharomyces are Saccharomyces cerevisiae and Grape juice yeast, which are cultured separately in test tubes and triangular flasks by conventional methods, and then by weight 1:1:1: 1 Mix in equal proportions, inoculate 8% of the mixed strains in 30°C, sterilized grape juice nutrient solution with a concentration of 20%, and cultivate at 27°C until pH 2.7 for production;

[0041] b. During the fermentation process, 0.5L / kg·min of sterile ...

Embodiment 3

[0046] a, 18% of flower lily flower petals, 2% of plant extract (lycium barbarum, red date, rhodiola rosea and licorice are crushed and mixed in a weight ratio of 1:1:1:1, and the obtained filtrate is heated and filtered with water 1:8) ), 2% of honey, 6% of sucrose, 8% of a mixture of saccharomyces and acetic acid bacteria and the remainder of water are mixed and placed in a container, and fermented at a temperature of 22° C. for 2-5 days;

[0047] Among them, the acetic acid bacteria are Acetobacter pasteuriani and Acetobacter putida turbid variant, and the yeasts are Saccharomyces clamii and Grape juice yeast. They are cultured separately in test tubes and triangular flasks by conventional methods, and then mixed in an equal ratio of 1:1:1:1 by weight. , the mixed strains were inoculated at 30°C with a concentration of 20% pomegranate juice nutrient solution at a concentration of 20% at 30°C after mixing, and cultured at a temperature of 27°C until pH 3.0 and then used for p...

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Abstract

The present invention relates to a fresh flower food and its preparation method and application. Edible natural plant extracts, such as apocynum leaves, black currant leaves, seabuckthorn, wolfberry, red dates, licorice, rhodiola rosea, mint, yam, aloe vera, etc., are added with honey and sucrose, and made by mixed fermentation of various yeasts and acetic acid bacteria . The invention inherits the principle of homology of medicine and food, and realizes the dissolution and enhancement of active ingredients of medicine through modern biotechnology, and overcomes the problem of insufficient technology of fresh flower food and health care products at present. The production process of the invention is simple and easy, the product has natural color and pleasant flavor, and has corresponding medical and health care functions such as invigorating qi and nourishing blood, nourishing skin and hair growth, strengthening brain and intelligence, anti-fatigue, anti-depression, lowering blood pressure, and lowering blood lipids, etc., and can meet different needs. It can be widely used in the production of health care products and cosmetics according to the needs of the crowd.

Description

technical field [0001] The invention relates to an edible flower food, which can be eaten alone or used as a health product or cosmetic. Background technique [0002] In recent years, there has been an upsurge of edible flowers in the world. Our country is very rich in flower resources. There are more than 100 kinds of edible flowers, plus a large number of wild flowers. In addition to more nutrients, flowers also contain a variety of biologically active substances, such as enzymes, hormones, aromatic substances, flavonoids, carotenoids, etc., which can ease emotions, balance endocrine, nourish blood, beautify skin, protect the liver and The stomach has the function of conditioning, and can eliminate fatigue and improve physical fitness. [0003] At present, a variety of health care products have been produced using flowers, such as toilet water, flower tea, flower porridge, flower sauce, health flower wine, etc. There are also traditional Chinese medicine preparations tha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/70A23L2/84A23L2/42A23L1/29A61Q1/00A23L33/00
Inventor 刘朋龙
Owner 刘朋龙
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