Method for preparing rose vinegar

A technology of roses and fresh roses, which is applied in the field of preparation of rose vinegar, can solve the problems of lack of innovation, easy to be imitated, and low technical content, and achieve the effects of strong rose aroma, anti-aging, and rich nutrition

Inactive Publication Date: 2016-01-20
SHIYAN BANGXIN AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the acetic acid beverages on the market are blended products, with low technical content, lack of innovation, and easy to be copied; while fermented acetic acid beverages have high technical content, which is the development trend of the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation method of rose vinegar, concrete steps are as follows:

[0021] (1) 2 kg of fresh roses, add 12 kg of brown sugar, mix well, and marinate for 2 days;

[0022] (2) Add roses marinated in step (1) into the fermentation tank, and add pure water to make the sugar content between 12% and 14%; if the sugar content is not enough, add brown sugar to supplement;

[0023] (3) Add 0.025% of activated Saccharomyces cerevisiae to the fermenter, control the temperature at 25-28°C, and ferment for 72-120 hours. When the residual sugar is below 0.5%, the alcoholic fermentation ends and the rose wine is ready ;

[0024] (4) In the fermentation tank, add pure water to the rose wine to make the alcohol content 4-6%vol, add 0.5-1% acetic acid bacteria seed solution according to the weight percentage, stir well, control the temperature at 28-30°C, Ferment for 25-30 days, when the alcohol content of the fermented mash is below 0.5%vol, the acetic acid fermentation ends;

...

Embodiment 2

[0030] The preparation method of rose vinegar, concrete steps are as follows:

[0031] (1) 2 kg of fresh roses, add 14 kg of brown sugar, mix well, and marinate for 3 days;

[0032] (2) Add roses marinated in step (1) into the fermentation tank, and add pure water to make the sugar content between 14% and 16%; if the sugar content is not enough, add brown sugar to supplement;

[0033] (3) Add 0.04% of activated Saccharomyces cerevisiae to the fermenter, control the temperature at 20-25°C, and ferment for 72-120 hours. When the residual sugar is below 0.5%, the alcoholic fermentation is over and the rose wine is ready. ;

[0034] (4) In the fermentation tank, add pure water to the rose wine to make the alcohol content 4-6%vol, add 0.5-1% acetic acid bacteria seed solution according to the weight percentage, stir well, control the temperature at 28-30°C, Ferment for 25-30 days, when the alcohol content of the fermented mash is below 0.5%vol, the acetic acid fermentation ends; ...

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PUM

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Abstract

The invention provides a method for preparing rose vinegar. The method includes the steps that brown sugar is added into fresh roses to be pickled, purified water is added for sugar degree adjusting, and yeast is added for alcoholic fermentation; after alcoholic fermentation is completed, acetic bacterium strain liquid is added for acetic fermentation, filtering and mixing are carried out after acetic fermentation is finished, and the rose vinegar is prepared. In the method, the fresh roses are used as raw materials, other technologies in the prior art are replaced by a microorganism fermentation method, and effective ingredients of the roses can be comprehensively used. The product prepared with the method is bright in color and luster and rich in rose fragrance and nutrient, and has the effects of maintaining beauty, keeping youth, softening blood vessels and delaying aging.

Description

technical field [0001] The invention relates to a method for preparing vinegar, in particular to a method for preparing rose vinegar. Background technique [0002] Rose is called gentleman's medicine in traditional Chinese medicine and Chinese materia medica. Chinese medicine believes that rose leaves are sweet and slightly bitter, warm in nature, non-toxic, and enter the liver and spleen meridians. "Materia Medica Zaixin" says: "Soothe the depression of the liver and gallbladder, invigorate the spleen and reduce fire." "Materia Medica Justice" records: "The aroma is the strongest, clear but not turbid, harmonious but not fierce, softening the liver and refreshing the stomach, dispersing qi and activating blood, clearing the stagnation of the chamber without the disadvantages of pungent, warm and dry, absolutely no match." "Food Materia Medica" says that it "mainly benefits the lungs and spleen, benefits the liver and gallbladder, and the fragrance of food is sweet and ref...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08C12R1/865
Inventor 阎娟
Owner SHIYAN BANGXIN AGRI DEV CO LTD
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