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A technology of roses and rosebuds, applied in the field of edible vinegar, to achieve the effect of sweet aroma, rich nutrition, and aid in digestion
Inactive Publication Date: 2013-01-16
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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Abstract
Description
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As a traditional condiment, vinegar has the functions of refreshing the mind, promoting appetite, beautifying the skin, eliminating fatigue, lowering blood pressure, losing weight and lowering fat. In recent years, a trend
Method used
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Examples
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[0015] Example 1
[0016] First, take the raw and auxiliary materials of rosebud, edible alcohol (food grade), acetic acid bacteria (AS1.41), white sugar, glucose, calcium carbonate, and table salt for use;
[0017] The process steps are as follows:
[0018] 1. Collection and processing of roses: Collect fresh rosebuds, dry them naturally, and crush them through a 40-mesh sieve;
[0019] 2. Edible alcohol extraction: Weigh quantitative rose powder, add 1 g of rose pollen to 15 mL of edible alcohol solution with a volume fraction of 15% and mix, extract at 70°C for 80 minutes, and filter to obtain rose extract;
[0020] 4. Adjustment of alcohol concentration: dilute the rose extract with an appropriate amount of pure water, and adjust the alcohol concentration to 7o;
[0021] 5. Acetobacter culture: Acetobacter is cultured in liquid state, and the starter for production is obtained through the third-level seed expansion culture. The first and second medium are 1% glucose, 1% ...
Example Embodiment
[0027] Example 2
[0028] First, take the raw and auxiliary materials of rosebud, acetic acid bacteria, pectinase, fruit wine active dry yeast, white sugar, sulfite, and table salt for use;
[0029] The process steps are as follows:
[0030] 1. Collection and processing of roses: Collect fresh rosebuds, dry them naturally, and crush them through a 40-mesh sieve;
[0031] 2. Extract juice: Weigh quantitative rose powder, add purified water at a ratio of 1:60, and add 0.03% pectinase for enzymatic hydrolysis at 45°C for 60 minutes, then heat to 80°C for extraction for 50 minutes, and filter to obtain roses flower extract;
[0032] 3. Yeast activation: Quantitatively weigh the active dry yeast of fruit wine, add 10 times water and 8% white sugar, stir to dissolve, activate at 40°C for 60 minutes, and then add a small amount of rose flower extract to activate for 15 minutes;
[0033] 4. Adjustment before alcoholic fermentation: Add white granulated sugar to the rose extract to ...
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Abstract
The invention discloses rose vinegar. A process method of the rose vinegar includes: subjecting roses serving as raw materials to dry crushing, extraction by edible alcohol, alcoholic strength adjustment, acetic fermentation, clarifying, ageing, filtering, mixing, filling and sterilization so that a rose vinegar finished product is obtained. The rose vinegar fully retains nutrition and efficacy of the roses, is rich in multiple amino acids, vitamins, mineral substances and antioxidant components of polyphenol, flavone and the like, and has the efficacy of detoxification, keeping young, promoting qi to activate blood, inducing resuscitation, removing stasis, soothing the liver, refreshing the mind, promoting biliation, easing digestion and regulating mechanism. The rose vinegar is free from addition of any spice and chemical component, rich in nutrition, sweet in aroma and suitable for ladies to drink and has the efficacy of maintaining beauty and keeping young.
Description
technical field [0001] The invention relates to edible vinegar, in particular to rose vinegar. Background technique [0002] Roses are used as raw materials, the rose extract is obtained by extracting with edible alcohol, and the rose health-care vinegar is obtained through acetic acid fermentation. As a traditional condiment, vinegar has the functions of refreshing the mind, promoting appetite, beautifying the skin, eliminating fatigue, lowering blood pressure, losing weight and lowering fat. In recent years, a trend of health care fashion caused by vinegar has become popular. The vinegars seen include grain vinegar, fruit vinegar, vegetable vinegar, sweet and sour, and wine vinegar, but herbal tea vinegar is still blank. [0003] Due to the nutrition and efficacy of rose vinegar, it is rich in a variety of amino acids, vitamins, minerals, polyphenols, flavonoids and other antioxidant components. , The effect of regulating mechanism. [0004] In addition, rose vinegar do...
Claims
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IPC IPC(8): C12J1/04
Inventor 李凤英孙忠良
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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