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High-anthocyanin-content rose paste and production method thereof

A production method and technology of rose sauce, which is applied in the field of food processing, can solve the problems of extensive fermentation methods, crystallization of rose sauce, and high temperature of fermentation tanks, and achieve the effects of shortening production time, avoiding degradation loss, and enriching flavor substances

Inactive Publication Date: 2018-08-03
ANHUI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the natural fermentation method of traditional rose sauce is extensive and time-consuming, which makes the production of rose sauce highly dependent on seasonality, and the fermentation process is difficult to control. Long-term fermentation leads to excessive temperature in the fermentation tank, resulting in the degradation loss of rose anthocyanins At the same time, the traditional sugar pickling often leads to the crystallization of sugar in rose sauce, which makes the taste of rose sauce too sweet and greasy, and affects the original color of rose petals

Method used

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  • High-anthocyanin-content rose paste and production method thereof
  • High-anthocyanin-content rose paste and production method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Embodiment 1: the preparation of rose sauce

[0022] (1) Yeast activation: absorb yeast CICC 31432 from the storage tube and inoculate it into YPD medium, activate it at 32°C for 12 hours, and repeat the activation 3 times to obtain activated yeast CICC 31432 bacterial liquid;

[0023] (2) Preparation of evenly pickled rose petals mixture: rub rose petals with white granulated sugar, wither, and the usage amount of its white granulated sugar is 75% of rose petal weight; After withering, add 30% corn syrup, 8% honey respectively , 20% concentrated pear juice, stirred for 5 minutes with a rotating speed of 120r / min in a mixing tank, and stirred evenly to obtain a uniformly pickled mixture of rose petals;

[0024] (3) Fermentation of rose sauce: put the prepared uniform pickled mixture in a fermentation tank, add activated yeast CICC 31432 bacterial liquid, and carry out pre-fermentation at a temperature of 35°C for 96 hours, stirring once during 8 hours; pre-fermentation ...

Embodiment 2

[0026] Embodiment 2: the preparation of rose sauce

[0027] (1) Yeast activation: absorb yeast CICC 31432 from the storage tube and inoculate it into YPD medium, activate it at 32°C-35°C for 10 hours, and repeat the activation 3 times to obtain activated yeast CICC 31432 bacterial liquid;

[0028] (2) Preparation of evenly pickled rose petals: rub the rose petals with white granulated sugar and wither, the amount of white granulated sugar used is 80% of the weight of the rose petals; after withering, add 30% corn syrup and 6% honey respectively , 15% concentrated pear juice, stirred for 5 minutes with a rotating speed of 120r / min in a mixing tank, and stirred evenly to obtain a uniformly pickled mixture of rose petals;

[0029] (3) Fermentation of rose sauce: put the prepared uniform pickled mixture in the fermentation tank, add activated yeast CICC 31432 bacterial liquid, and carry out pre-fermentation at a temperature of 33°C for 96 hours, stirring once during 8 hours; pre-f...

Embodiment 3

[0031] Embodiment 3: the preparation of rose sauce

[0032] (1) Yeast activation: absorb yeast CICC 31432 from the storage tube and inoculate it into YPD medium, activate it at 32°C to 35°C for 12 hours, and repeat the activation 3 times to obtain activated yeast CICC 31432 bacterial liquid;

[0033] (2) Preparation of evenly pickled rose petals mixture: rub rose petals with white granulated sugar, wither, and the usage amount of its white granulated sugar is 70% of rose petal weight; After withering, add 30% corn syrup, 6% honey respectively , 25% concentrated pear juice, stirred for 4 minutes with a rotating speed of 100r / min in a mixing tank, and stirred evenly to obtain a uniformly pickled mixture of rose petals;

[0034] (3) Fermentation of rose sauce: put the prepared uniform pickled mixture in the fermentation tank, add activated yeast CICC 31432 bacterial liquid, and carry out pre-fermentation at a temperature of 32°C to 35°C for 96 hours, stirring once every 8 hours ...

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Abstract

The invention discloses high-anthocyanin-content rose paste and a production method thereof, and belongs to the technical field of food processing. The method comprises the following steps of in the making process of the rose paste, using yeast CICC 31432 activate fluid for synergistic fermentation, and adding crisp pear juice for providing amino acids, organic acids and the like to promote growthof yeast, and improving the phenomenon of sugar crystallizing of conventional rose paste. The rose paste obtained by the method disclosed by the invention has high anthocyanin content, not only maintains favorable rose fragrance and color, but also has the functions of maintaining beauty, keeping young, improving immunity, improving sleep, strengthening memory and the like, the production time isgreatly shortened, the quality stability of the rose paste is improved, and the production technology is energy-saving and environmental-friendly.

Description

[0001] The invention relates to a rose sauce with high anthocyanin content and a rapid production method thereof, belonging to the technical field of food processing. Background technique [0002] Rose sauce is a traditional specialty food in ethnic minority areas in my country. The aroma and nutrients contained in roses give rose sauce a unique flavor and nutritional and healthy functions, which is in line with people's pursuit of nutrition, health and aesthetic diet. Therefore, rose sauce has grown from a simple The national food of China has extended to the whole country and even the whole world. However, the natural fermentation method of traditional rose sauce is extensive and time-consuming, which makes the production of rose sauce highly dependent on seasonality, and the fermentation process is difficult to control. Long-term fermentation leads to high temperature in the fermentation tank, resulting in the degradation loss of rose anthocyanins At the same time, the tradi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15
CPCA23L21/15
Inventor 孟祥勇宋腾艾斯卡尔·艾拉提孔德梅
Owner ANHUI NORMAL UNIV
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