A kind of preparation method of rose sugar fermented by acetic acid bacteria

Abstract

The invention discloses a method for manufacturing acetic bacteria fermented rose candy, which belongs to the industrial field of food. The method comprises the following steps: adding 0.4-0.8 part of glucose, 0.1-0.3 part of salt and 0.02-0.06 part of water soluble monostearin into 2-4 parts of water, boiling and subsequently cooling down to be normal temperature, adding 0.004-0.006 part of Pasteur bacillus aceticus mouldy bran, soaking to wet a culture, uniformly dispersing to obtain a liquid culture, adding the liquid culture into 25-35 parts of fresh, washed and filtered clean double rose petal, further adding 0.6-1.2 parts of edible alcohol with the volume fraction of 95%, uniformly turning over, fermenting by using acetic acid at normal temperature till the pH value is 3.6-4.6, further adding 40-60 parts of white sugar and 1-3 parts of honey, sufficiently and uniformly stirring so as to obtain a base rose candy material, putting the base material into a container, tightly pressing, covering, naturally storing for 20-60 days to slowly ferment and age, heating to be 70-80 DEG C, sterilizing for 30-50 minutes, and cooling down to be the normal temperature. A product manufactured by using the method is dark red, thick in fragrance, good in hygienic index and long in expiration date.

Description

technical field [0001] The invention relates to a method for preparing rose sugar fermented by acetic acid bacteria, belonging to the field of food industry. Background technique [0002] Rose (Rosa rugosa Thunb) It is a plant of the genus Rosa in the family Rosaceae, a perennial evergreen or deciduous shrub. The buds are terminal single flowers, the petals are bright in color, and the fragrance is strong. It is a precious raw material for the production of spices and food. Roses are native to China and have a long history of cultivation in my country, and are currently planted all over the country. According to the regulations of the Ministry of Agriculture and the Ministry of Health, the varieties used for food and medicine are limited to double red roses. [0003] Many medical books in ancient my country, such as "Materia Medica Justice", "Food Materia Medica", "Materia Medica Renew", etc., have records on the medicinal value of roses. According to traditional Chinese...

AI Technical Summary

Problems solved by technology

Its advantage is that roses are not damaged in fragrance and medicinal value, but its products have the following defects: first, the initial fermentation speed is slow, and at the same time, there are too many bacteria in the product, and the hygienic index is poor. There are no beneficial fermentation strains added in the raw material, and the fermentation only relies on a small amount of wild strains that may exist in the raw materials, and the osmotic pressure of the system after the direct mixing of roses and white sugar is relatively high, and the beneficial acetic acid bacteria and lactic acid bacteria in the raw materials are difficult to rapid growth, the acidity of the system cannot be increased rapidly, and the acid-producing bacteria cannot inhibit the miscellaneous bacteria; the second is that the color is different, some are red, and some are brown and dark. This is because although the rose red pigment It is very stable under acidic conditions, but the acidity is not high after directly mixing roses and white sugar, and acetic acid bacteria and lactic acid bacteria cannot quickly produce acid. Rose pigment is easily oxidized by air under such conditions, and the oxidation reaction leads to browning, darkening in color, and loss of nutrients