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The preparation method of rose enzyme

A rose and enzyme technology, applied in the direction of bacteria used in food preparation, the function of food ingredients, food science, etc., can solve the problems of poor product stability, high sugar content, destruction of rose active ingredients and enzyme content, etc., to ensure stability. , The effect of enhancing comprehensive activity and inhibiting the growth of miscellaneous bacteria

Active Publication Date: 2017-03-22
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 enzyme content of roses are greatly destroyed due to high temperature processing and other processes.
Coupled with the limitations of rose planting areas, roses cannot be widely eaten by everyone.

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: the rose petals are poured 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...

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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PUM

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Abstract

The invention belongs to the technical field of medicinal and edible homologous foods, and in particular relates to a preparation method of rose enzyme, which includes: separation of petals, sieving, color protection, ultrafine pulverization, pre-fermentation treatment, primary fungal planting, secondary bacterial planting, and third planting Bacteria, fine filtration, adding collagen to get rose enzyme liquid. This method selects probiotic strains that are beneficial to the human intestinal tract, strictly controls the fermentation temperature, effectively reduces the loss of active ingredients in roses, and retains the activity of rose enzymes to the greatest extent; by using three implants of dominant bacteria, it effectively inhibits the growth of other miscellaneous bacteria. Breeding to ensure the stability of product quality, and choosing acidophilic, thermophilic, and plantarum lactobacilli, which have symbiotic properties, mixed fermentation can colonize the intestinal tract, and at the same time help to improve the comprehensive activity of enzyme products. The prepared rose enzyme has a certain preventive effect on chronic diseases such as heart disease and liver disease, and has the effect of soothing the liver and activating the spleen. Long-term consumption can also tenderize the skin and play a role in whitening and beautifying the skin.

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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L33/17
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