Preparing method for rhodiolae root fermentation liquor

A technology of Rhodiola rosea and fermented liquid, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food ingredients as antioxidants, etc., can solve the problems of daily life without finding fermented liquid, and achieve the effect of sufficient fermentation efficiency

Inactive Publication Date: 2016-10-12
天津万兴圆科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Rhodiola rosea is currently only used for medicine or medicated diet, and the applicant has not found reports and technical documents that are used in people's daily life in the form of fermented liquid

Method used

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  • Preparing method for rhodiolae root fermentation liquor
  • Preparing method for rhodiolae root fermentation liquor
  • Preparing method for rhodiolae root fermentation liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of Rhodiola rosea fermented liquid, comprising the steps of:

[0023] ⑴ Prepare food enzymatic hydrolysis solution: Soak purple rice, millet, barley, poria cocos, red dates, dark plum, tangerine peel, and burnt hawthorn of equal weight, mix according to the weight ratio of food:water 1:5, add the total weight of food and water 1.5% red bean flour and 1.5% 0.05% NaHCO of the total weight of the material 3 , to make it easy to cook, remove fishy smell, and remove bitterness and astringency. After pre-cooking at 80°C for 15 minutes, add citric acid to adjust the pH value to 5.5, add 0.02% of the total weight of food and water with pectinase, keep it at 55°C for 2 hours, add 1% hemicellulase to the total weight of food and water, 0.56% cellulase to the total weight of food and water, 0.5% papain to the total weight of food and water, 0.04% to the total weight of food and water % Phytase for 1 hour, mixed with malt and Divine Comedy for 15 hours, filter...

Embodiment 2

[0032] A preparation method of Rhodiola rosea fermented liquid, comprising the steps of:

[0033] ⑴ Prepare food enzymatic hydrolysis solution: Soak purple rice, millet, barley, poria cocos, red dates, black plum, tangerine peel, and burnt hawthorn of equal weight, mix food: water at a weight ratio of 1:5, and add the total weight of food and water 1.5% red bean flour and 1.5% 0.05% NaHCO of the total weight of the material 3 , to make it easy to cook, remove fishy smell, and remove bitterness and astringency. After pre-cooking at 80°C for 15 minutes, add citric acid to adjust the pH value to 5.5, add 0.02% of the total weight of food and water with pectinase, keep it at 55°C for 2 hours, add 1% hemicellulase to the total weight of food and water, 0.56% cellulase to the total weight of food and water, 0.5% papain to the total weight of food and water, 0.04% to the total weight of food and water % Phytase for 1 hour, mixed with malt and Divine Comedy for 15 hours, filtered, st...

Embodiment 3

[0042] A preparation method of Rhodiola rosea fermented liquid, comprising the steps of:

[0043] ⑴ Prepare food enzymatic hydrolysis solution: Soak purple rice, millet, barley, poria cocos, red dates, dark plum, tangerine peel, and burnt hawthorn of equal weight, mix according to the weight ratio of food:water 1:5, add the total weight of food and water 1.5% red bean flour and 1.5% 0.05% NaHCO of the total weight of the material 3 , to make it easy to cook, remove fishy smell, and remove bitterness and astringency. After pre-cooking at 80°C for 15 minutes, add citric acid to adjust the pH value to 5.5, add 0.02% of the total weight of food and water with pectinase, keep it at 55°C for 2 hours, add 1% hemicellulase to the total weight of food and water, 0.56% cellulase to the total weight of food and water, 0.5% papain to the total weight of food and water, 0.04% to the total weight of food and water % Phytase for 1 hour, mixed with malt and Divine Comedy for 15 hours, filter...

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Abstract

The invention relates to a preparing method for rhodiolae root fermentation liquor. The preparing method comprises the following steps that firstly, food enzymatic hydrolysate is prepared; secondly, a rhodiolae root extract solution is prepared; thirdly, a rhodiolae root nutrient solution is prepared; fourthly, fermentation is carried out; fifthly, emulsification is carried out. According to the preparing method, rhodiolae roots, moringa oleifera powder and various medicinal and edible materials are matched in a reasonable proportion and sufficiently mixed, and then lactic acid bacteria are added for fermentation, wherein in the fermentation process, the single culture lactic acid bacteria are adopted, a specially-made culture solution serves as a hotbed, the fermentation efficiency of lactic acid bacteria is more sufficiently exerted, and it is ensured that the pH value of the solution is maintained within a pre-controlled range in the fermentation process by using the combination of sodium chloride and acetic acid as a buffering solution.

Description

technical field [0001] The invention belongs to the field of health-care medicinal liquid and relates to fermentation technology, in particular to a preparation method of Rhodiola rosea fermented liquid. Background technique [0002] Rhodiola is the dry root and rhizome of Rhodiola grandiflora, a plant of the sedum family. The efficacy and function of Rhodiola are to invigorate the kidney, regulate qi and nourish blood, promote blood circulation and stop bleeding, clear lungs, relieve cough, relieve fever, and relieve leukorrhea. , The side effects of rhodiola have not been found for the time being. Rhodiola can improve sleep, promote blood circulation, resist cerebral hypoxia, resist fatigue, promote blood circulation and stop bleeding, clear lung and relieve cough, reduce stasis and swelling, relieve fever and reduce fever, nourish vitality and other effects; externally used to treat bruises and burns. Rhodiola has a long history of application. More than 2,000 years ago,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L33/135A23L33/15A23L29/281A23L29/262A23L33/00A23L29/00
CPCA23V2002/00A23V2200/30A23V2250/21A23V2200/318A23V2200/02A23V2250/032A23V2250/616A23V2250/70
Inventor 李积胜王敬金红兴赵炳安
Owner 天津万兴圆科技有限公司
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