Rose enzyme and preparation technology thereof
A production process and enzyme technology, applied in the field of rose enzyme and its production process, can solve the problems of long fermentation time, waste of roses, single function, etc., achieve short fermentation cycle, remove chloasma, and simple preparation method Effect
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Embodiment 1
[0013] Rose enzyme and its production process are as follows:
[0014] ① Pick fresh edible roses without rot, then put the roses into the pre-prepared aqueous solution containing 0.5-1% citric acid, stir the roses slightly when soaking to ensure full contact between the roses and the citric acid water, soak for 2- After 3 minutes, remove and drain;
[0015] ② Pour 25kg of drained roses and 8kg of brown sugar into a fermenter filled with 80kg of water, stir evenly, spray and sterilize the surface of roses with 40-50° white wine, then cover and seal them, and put them under normal temperature Keep away from light, carry out fermentation, stir once every 20 days during the fermentation period, and keep the fermentation temperature at 30°C. The roses are 15kg of petals with different phases on the outside of the flower and 10kg of petals with better quality, and the roses are chopped to The size is 0.5~1cm 2 fragments of
[0016] ③Ferment for 2 to 3 months, open the fermenter a...
Embodiment 2
[0019] Rose enzyme and its production process are as follows:
[0020] ① Pick fresh edible roses without rot, then put the roses into the pre-prepared aqueous solution containing 0.5-1% citric acid, stir the roses slightly when soaking to ensure full contact between the roses and the citric acid water, soak for 2- After 3 minutes, remove and drain;
[0021] ② Pour 28kg of drained roses and 9kg of brown sugar into a fermenter filled with 90kg of water, stir evenly, spray and disinfect the surface of roses with white wine at 40-50°, then cover and seal, and place under normal temperature after sealing Keep away from light, carry out fermentation, stir once every 23 days during the fermentation period, and keep the fermentation temperature at 33°C. The roses described are 15kg of petals and 13kg of calyx in the outer part of the flower, and the roses are chopped to a size of 0.5- 1cm 2 fragments of
[0022] ③Ferment for 2 to 3 months, open the fermenter again, add 6.5kg of tra...
Embodiment 3
[0025] Rose enzyme and its production process are as follows:
[0026] ① Pick fresh edible roses without rot, then put the roses into the pre-prepared aqueous solution containing 0.5-1% citric acid, stir the roses slightly when soaking to ensure full contact between the roses and the citric acid water, soak for 2- After 3 minutes, remove and drain;
[0027] ② Pour 30kg of drained roses and 10kg of honey into a fermenter filled with 100kg of water, stir evenly, spray and disinfect the surface of the roses with 40-50° white wine, then cover and seal, and place under normal temperature after sealing Keep away from light, carry out fermentation, stir once every 25 days during the fermentation period, and keep the fermentation temperature at 35°C. The roses are 15kg of petals and 15kg of calyx with better quality, and the roses are chopped to a size of 0.5-1cm 2 fragments of
[0028] ③Ferment for 2 to 3 months, open the fermenter again, and add 8kg of Chinese medicine adjuvant to...
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