Preparation method of rose ferment

A rose and enzyme technology, applied in food preparation, bacteria used in food preparation, functions of food ingredients, etc., can solve the problems of poor product stability, high sugar content, damage to active ingredients and enzyme content of roses, etc., to ensure stability , enhance the comprehensive activity, and inhibit the growth of miscellaneous bacteria

Active Publication Date: 2015-05-27
山东凤凰生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional rose sauce is mostly made of sucrose, white sugar, honey, etc. and roses. Not only the sugar content is high, the product stability is poor, but also the active ingredients and enz

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of rose ferment comprises the following steps:

[0024] (1) Petal separation: separate the open fresh petals, flower stalks and petals, and put the separated petals and flower pedicles into clean turnover boxes;

[0025] (2) Screening: the separated petals are screened, and it is required that there are no flower stalks, pollen and other foreign matter in the petals;

[0026] (3) Color protection: pour the rose petals into the color protection solution for color protection. The color protection solution is composed of citric acid: water according to the weight ratio of 3:100. After soaking for 3 hours, take it out, put it on a sieve and drain the water;

[0027] (4) Superfine pulverization: putting rose petals into a colloid mill for superfine pulverization to obtain rose powder with a particle size of 20-40 μm.

[0028] (5) pre-fermentation treatment: add sterile water and 20% brown sugar to the total weight of the feed liquid according to the w...

Embodiment 2

[0035] The preparation method of rose ferment comprises the following steps:

[0036] (1) Petal separation: separate the open fresh petals, flower stalks and petals, and put the separated petals and flower pedicles into clean turnover boxes;

[0037] (2) Screening: the separated petals are screened, and it is required that there are no flower stalks, pollen and other foreign matter in the petals;

[0038] (3) Color protection: Pour rose petals into the color protection solution for color protection. The color protection solution is composed of citric acid: water according to the weight ratio of 2:100. After soaking for 3 hours, take it out, put it on a sieve and drain the water;

[0039] (4) Superfine pulverization: putting rose petals into a colloid mill for superfine pulverization to obtain rose powder with a particle size of 20-40 μm.

[0040] (5) pre-fermentation treatment: add sterile water and 20% brown sugar to the total weight of the feed liquid according to the weigh...

Embodiment 3

[0047] The preparation method of rose ferment comprises the following steps:

[0048] (1) Petal separation: separate the open fresh petals, flower stalks and petals, and put the separated petals and flower pedicles into clean turnover boxes;

[0049] (2) Screening: the separated petals are screened, and it is required that there are no flower stalks, pollen and other foreign matter in the petals;

[0050] (3) Color protection: Pour rose petals into the color protection solution for color protection. The color protection solution is composed of citric acid: water according to the weight ratio of 8:100. After soaking for 3 hours, take it out, put it on a sieve and drain the water;

[0051] (4) Superfine pulverization: putting rose petals into a colloid mill for superfine pulverization to obtain rose powder with a particle size of 20-40 μm.

[0052](5) pre-fermentation treatment: add sterile water and 20% brown sugar to the total weight of the feed liquid according to the weight...

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Abstract

The invention belongs to the technical field of food with homology of medicine and food, and particularly relates to a preparation method of rose ferment. The method comprises the steps of separating petals, sieving, protecting color, carrying out superfine grinding, carrying out fermentation pretreatment, planting bacteria for the first time, planting bacteria for the second time, planting bacteria for the third time, finely filtering and feeding collagen to obtain rose ferment liquid. According to the method, probiotic strains which are good for the intestinal tract of a human body are selected for use, and the fermentation temperature is strictly controlled, so that the loss of effective components in roses can be effectively reduced, and the activity of the rose ferment is maintained to the utmost extent; the dominant bacteria are implanted for three times, so that the growth of other bacteria can be effectively inhibited, and the product quality is stable; lactobacillus acidophilus, lactobacillus thermophilus and lactobacillus plantarum are selected, have symbiosis performance and can be planted in the intestinal tract after being fermented in a mixed way; furthermore, the comprehensive activity of ferment products can be better improved. The prepared rose ferment has a certain prevention function for chronic diseases such as heart disease and liver disease, and has the effects of soothing the liver and activating the spleen. After being eaten for a long time, the rose ferment also has the functions of smoothing the skin, whitening the skin and beautifying the face.

Description

technical field [0001] The invention belongs to the technical field of medicinal and edible homologous foods, and in particular relates to a preparation method of rose enzyme. Background technique [0002] Rose (Rosa rugosa) is one of the famous flowers in the world. It is a perennial evergreen or deciduous shrub of Rosaceae Rosa. all-in-one plant resources. [0003] Roses contain a variety of natural active ingredients, such as rose essential oil, anthocyanins, flavonoids, vitamins, etc. "Materia Medica Text" said: "Rose, clear but not turbid, harmonious but not violent, softening the liver and refreshing the stomach, dispersing qi and activating blood, clearing and suffocating stagnation without any disadvantages of pungent, warm, rigid and dry. It is the most effective and the most docile, and there is almost no other fragrance in it.” Rose sauce is made of roses and contains a variety of active ingredients in roses, which can dissolve abdominal congestion, relieve pai...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/30A23L33/17
CPCA23V2002/00A23V2400/113A23V2400/169A23V2200/30A23V2200/318A23V2200/048A23V2250/032
Inventor 单宝龙王静任宝涛贾芳杨娜庄金丽
Owner 山东凤凰生物科技股份有限公司
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