Making method of rose vinegar

A rose vinegar and rose flower technology, applied in the preparation of vinegar, etc., can solve the problems of affecting the unique fragrance of roses, not meeting the consumer groups, and uncontrollable changes of roses, etc., achieving good astringent effect, avoiding adverse effects, and transparency of vinegar Good results

Inactive Publication Date: 2018-04-13
北京众辉国泰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The problems of the above method are as follows: First, many components in roses undergo uncontrollable changes during the fermentation process, which ultimately seriously affects the original unique fragrance of roses; second, after making or processing roses, some other components must be added. For example: salt, sugar, etc., and will dilute the flavor of raw vinegar, and even produce a large amount of insoluble matter; third, if rose flowers are used as raw materials, the supply of raw materials will be restricted by the flowering period; fourth, adding artificial essences is not in line with consumption the needs of the crowd

Method used

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  • Making method of rose vinegar
  • Making method of rose vinegar

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preparation method of rose vinegar comprises the following processing steps:

[0038] A. Rose raw material selection

[0039] Select roses whose petals are open and not fully expanded, or roses whose buds are about to open, or whose buds are fully enlarged and about to open, and dry the above raw materials at low temperature;

[0040] B. Micronization treatment

[0041] Micronizing the dried material in step A at low temperature;

[0042] C. Leaching

[0043] Dissolve the micropowder of the material prepared in step B in vinegar, stir and mix well, and then let it stand until the solution is clear and transparent without suspended matter;

[0044] D. Filtration filling.

[0045] The moisture content of the dried rose raw material in the step A is lower than 8%.

[0046] In the step A, the dried rose raw material is preserved by vacuum, nitrogen filling or deoxygenation.

[0047] The method of low-temperature drying in the step A adopts one or a combination of dr...

Embodiment 2

[0053] The difference between this embodiment and embodiment 1 is:

[0054] In the step C, the vinegar is selected from white vinegar or light-colored vinegar, and the material micropowder prepared in the step B has a mesh size of 50 mesh, and the mass ratio of the material micropowder prepared in the step B: vinegar is 1:20.

[0055] The rest of the content is the same as the embodiment.

Embodiment 3

[0057] The difference between this embodiment and embodiment 1 is:

[0058] In the step C, the vinegar is white vinegar or light-colored vinegar, and the material micropowder prepared in the step B has a mesh size of 35 mesh, and the mass ratio of the material micropowder prepared in the step B: vinegar is 1:500.

[0059] The rest of the content is the same as the embodiment.

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Abstract

The invention belongs to making of vinegar drinks and particularly relates to a making method of rose vinegar, comprising the steps of selecting rose material, micronizing, extracting, filtering, filling and the like. The technical problems of the prior art are solved that, for instance, the smell and taste are poor, making is limited to seasons and the production process has poor controllability;the making method has the advantages that the vinegar and the rose material have good nutritional value and special fragrance and the production process has good controllability.

Description

technical field [0001] The invention belongs to the preparation of vinegar beverage, in particular to a preparation method of rose vinegar. Background technique [0002] Roses contain dozens of beneficial ingredients such as volatile oils, esters, phenylethyl alcohol, nerol, organic acids, red pigments, yellow pigments, waxes, and carotene. Dried rose buds contain about 0.01% volatile essential oil. The main components of essential oil are citronellol and methyl isoeugenol, followed by more than 40 components such as geraniol, nerol, and phenylethyl alcohol. Chinese medicine believes that rose leaves are sweet and slightly bitter, warm in nature, non-toxic, and enter the liver and spleen meridians. "Mainly benefit the lungs and spleen, benefit the liver and gallbladder, the fragrance of food is sweet and refreshing." Rose is a flower with excellent food and medicine, with good nutritional value and health care function. [0003] The Ministry of Light Industry has stipulate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 高质
Owner 北京众辉国泰生物科技有限公司
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