Manufacturing method of rose flower lactic acid fermented beverage

A technology of lactic acid fermentation and rose flower, which is applied in the field of fermented beverages, can solve the problems of loss of active ingredients and inability to maximize the use of active ingredients of roses, etc., and achieve the effects of improving extraction rate, delaying aging, and enriching nutrition

Inactive Publication Date: 2016-07-06
济南紫金玫瑰股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, for the reported rose treatment methods, the effective components in the roses are extracted by directly soaking or crushing and then

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing rose lactic acid fermented beverage specifically includes the following steps:

[0023] (1) Freezing: Soak 500g of dry red rose in water for 25 minutes, take it out and freeze it in the refrigerator for 2.5 hours, after taking it out, quickly add it to 2 kg of boiling water, soak for 50 minutes, filter, and get the extract for use;

[0024] (2) Add 12g of sodium chloride, 1g of lactic acid bacteria, and 65g of white sugar to the above-mentioned extract, and ferment for 4 days at 35-42°C to obtain a rosette lactic acid fermented beverage.

Embodiment 2

[0026] A method for preparing rose lactic acid fermented beverage specifically includes the following steps:

[0027] (1) Freezing: Soak 500g of dry red rose in water for 25 minutes, take it out and freeze it in the refrigerator for 2.5 hours, after taking it out, quickly add it to 2 kg of boiling water, soak for 50 minutes, filter, and get the extract for use;

[0028] (2) Add 16 g of sodium chloride, 1.35 g of lactic acid bacteria, and 95 g of white sugar to the above-mentioned extract, and ferment for 5 days at 35-42° C. to obtain a rosette lactic acid fermentation beverage.

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PUM

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Abstract

The invention relates to a manufacturing method of a rose flower lactic acid fermented beverage. The method comprises the following steps: (1) performing refrigeration, that is, dried rosa rugosa cv. plena is put in water for soaking for 20-30 min, then the roses are taken out and put in a refrigerator for refrigeration for 2.5 h, the obtained roses are quickly taken out and put into hot boiled water for soaking for 50-60 min, and filtering is carried out to obtain an extracted solution for later use; and (2) adding sodium chloride, lactic acid bacteria, and white granulated sugar into the extracted solution, and performing fermentation at 35-42 DEG C for 4-5 days to obtain the rose flower lactic acid fermented beverage. The manufactured beverage is naturally rose-red in color, excellent in taste, and rich in nutrition, and has the efficacy of beautifying and nourishing the skin, and delaying senescence.

Description

Technical field [0001] The invention relates to a fermented beverage, in particular to a method for preparing a rose flower lactic acid fermentation beverage. Background technique [0002] Rose flower is sweet and mild in nature. It contains more than 300 chemical components, such as aromatic alcohols, aldehydes, fatty acids, etc. The flowers and roots of roses can be used as medicine. It has the effects of regulating qi, promoting blood circulation, and astringent. It mainly treats irregular menstruation and bruises , Liver Qi, stomach pain, breast swelling and pain. [0003] In the prior art, for the reported rose treatment methods, direct soaking or crushing followed by pressure filtration is often used to extract the active ingredients in the roses. These methods all cause a large amount of active ingredients to be lost and cannot be maximized. The active ingredient in roses. Summary of the invention [0004] In view of the problems existing in the prior art, the present inven...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L1/29
Inventor 雷胜明秦庆燕
Owner 济南紫金玫瑰股份有限公司
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