Enzymolyzed rosa roxburghii health beverage and preparation process thereof

A preparation process and technology for prickly pear, which are applied in the preparation of alcoholic beverages, bacteria used in food preparation, and food ingredients containing yeast, can solve the problems of single flavor of fermented prickly pear beverages and complete loss of functional components, and achieve Enhance immunity, strengthen functional properties, unique flavor effect

Inactive Publication Date: 2017-01-04
THE KEY LAB OF CHEM FOR NATURAL PROD OF GUIZHOU PROVINCE & CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to provide an enzymatic Rosa roxburghii health drink and its preparation process, which solves the problem that the fermented Rosa roxburghii drink produced by the traditional method has a single flavor and loses all functional components, and combines the enzyme process with the traditional brewing process The combination makes the product not only maintain the functional components of Rosa roxburghii to the greatest extent, but also has rich flavor substances

Method used

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  • Enzymolyzed rosa roxburghii health beverage and preparation process thereof
  • Enzymolyzed rosa roxburghii health beverage and preparation process thereof
  • Enzymolyzed rosa roxburghii health beverage and preparation process thereof

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preparation example Construction

[0043] The preparation process of the above-mentioned fermented Rosa roxburghii health drink is prepared according to the following steps:

[0044] The first step: the three-stage enzyme production of Rosa roxburghii health drinks, including the following three stages:

[0045] A. The first stage:

[0046] After the thorn pear is cleaned, use a high-speed beater to take 1 part of thorn pear fruit and 2-3 parts of pure water to make a pulp; after weighing the thorn pear pulp, it is 5-10% of its weight Add white sugar, add medicinal and edible plant extracts according to 5-10% of its weight, and add high-temperature distiller's yeast according to 0.1-0.5% of its weight; put it into a high-temperature stainless steel fermentation tank and stir evenly before sealing and fermenting, the fermentation temperature is 40-50 ℃, the fermentation time is 3-5 days;

[0047] B. second stage:

[0048] After the first stage of fermentation of Rosa roxburghii fruit pulp is completed; it i...

Embodiment 1

[0061] First, in the first stage, take 20kg of Rosa roxburghii fruit and 60kg of purified water and mix them with a high-speed beater to make Rosa roxburghii pulp; add 4kg of white sugar, 4kg of wild papaya pulp, and 84g of high-temperature distiller's yeast into the thorn; put it into a high-temperature stainless steel After stirring evenly in the fermenter, seal the fermentation, the fermentation temperature is 40°C, and the fermentation time is 5 days;

[0062] Secondly, after the first stage of fermentation is completed; transfer it to a low-temperature yeast fermenter, add low-temperature yeast koji according to 0.1% of its weight; stir evenly, and then seal the fermentation after introducing oxygen for 1 hour. The fermentation temperature is 20°C. The time is 8 days, and the alcohol content is determined to be 8% vol, and the fermentation is completed;

[0063] Finally, the fermented product fermented in the second stage is filtered out by pressing to obtain a fermented ...

Embodiment 2

[0066] First, in the first stage, take 20kg of Rosa roxburghii fruit and 40kg of purified water and mix them with a high-speed beater to make Rosa roxburghii pulp; add 4.8kg of white sugar to the thorns, 4.8kg of mixed jujube and papaya pulp, and add 194g of high-temperature distiller's yeast; Put it into a high-temperature stainless steel fermentation tank and stir evenly, then seal and ferment. The fermentation temperature is 45°C, and the fermentation time is 4 days;

[0067] Secondly, after completing the first stage of fermentation; transfer it to a low-temperature yeast fermenter, and add low-temperature yeast koji according to 0.3% of its weight; stir evenly, and after 2 hours of oxygen flow, seal fermentation, the fermentation temperature is 25 ° C, and the fermentation temperature is 25 ° C. The time is 6 days, and the alcohol content is determined to be 9% vol, and the fermentation is completed;

[0068] Finally, the fermented product fermented in the second stage is...

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Abstract

The invention discloses an enzymolyzed rosa roxburghii health beverage. The enzymolyzed rosa roxburghii health beverage is prepared by fermenting the following raw materials: 20 to 30 parts of rosa roxburghii, 5 to 10 parts of white sugar, 5 to 10 parts of medicinal-edible plant extract, and 60 to 80 parts of pure water, wherein the weight ratio of the rosa roxburghii fruits to the water is 1: (2 to 3). The enzymolyzed rosa roxburghii health beverage is prepared by fermenting through adopting a three-section enzymolyzation process, i.e., enzymolyzation with distiller's yeast, yeast and acetic bacteria enzyme under three different temperature conditions, a traditional brewing process is combined with a modern enzyme fermentation process, and the rosa roxburghii and the medicinal-edible plant extract are enzymolyzed by virtue of microorganisms to prepare the enzyme rosa roxburghii health beverage; and the medicinal-edible plant-sourced extract is prepared by pulping medicinal-edible plant extract stauntonia chinensis, hovenia acerba and dendrobium officinale, and boiling in water of the same mass for 30 minutes. The original special fruity flavor of the rosa roxburghii is maintained, the bitterness is removed, flavor substances and nutrients as well as functional ingredients such as vitamin C, triterpene, flavones and the like are enriched, and the efficacies of the rosa roxburghii and the medicinal-edible plant extract, such as invigorating stomach, promoting the digestion, relaxing bowel, improving the immunity and the like can be sufficiently realized. The beverage is unique in flavor and remarkable in effect, and is a good product for relieving the sub-health status of a human body and adjusting the health balance of the human body.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an enzyme-based Rosa roxburghii health drink and a preparation process thereof. Background technique [0002] Rosa roxburghii belongs to Guizhou's characteristic wild fruit resources, and its medicinal value is very high. Its flowers, leaves, fruits, and seeds can be used as medicine, which has the effects of invigorating the stomach, digesting food, nourishing, and stopping diarrhea. Rosa roxburghii is rich in superoxide dismutase (SOD for short). SOD is an internationally recognized active substance with anti-aging and anti-cancer effects. It also has anti-virus and anti-radiation effects. The fruit is rich in sugar, vitamins, carotene, organic acids, more than 20 kinds of amino acids, more than 10 kinds of trace elements beneficial to the human body, and superoxide dismutase. Especially the vitamin C content is extremely high, which is the highest among the current ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/70A23L33/105C12G3/02
CPCA23L2/382A23L2/70A23L2/84C12G3/02A23V2002/00A23V2400/169A23V2200/30A23V2250/76A23V2250/21A23V2200/32A23V2200/324
Inventor 杨小生王瑜李立郎杨艳李齐激杨娟彭梅
Owner THE KEY LAB OF CHEM FOR NATURAL PROD OF GUIZHOU PROVINCE & CHINESE ACADEMY OF SCI
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