Rosa chinensis enzyme and preparation method thereof
An enzyme and rose technology, applied in the field of enzymes, can solve the problems that affect the development and utilization of enzyme products, difficult to control product quality, and lack of rich nutrients, and achieve the effects of easy product quality control, short time consumption, and shortened production time.
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Embodiment 1
[0032] The Chinese rose enzyme of the present invention adopts a multi-stage fermentation process, and each stage of fermentation process also adopts different fermentation strains to replace the mixed fermentation in the traditional fermentation, shorten the industrial production time, and have a balanced raw material ratio. Barley, mixed grains, fruits and vegetables, Edible mushrooms and fresh Chinese roses are fermented as the main raw materials. It is rich in nutrition and unique in flavor. The graded fermentation process makes the product quality easy to control and takes a short time.
[0033] A preparation method of Chinese rose enzyme mainly comprises the following steps:
[0034] Step 1. Select high-quality barley without mildew and impurities and mixed rice, buckwheat, corn, sorghum, and yam of equal quality. Wash it with tap water and dry it naturally for later use; select natural maturity, no damage, mildew, and no peculiar smell. Organic kiwi fruit and papaya wit...
Embodiment 2
[0049] A preparation method of Chinese rose enzyme mainly comprises the following steps:
[0050] Step 1. Select high-quality barley without mildew and impurities and mixed rice, buckwheat, corn, sorghum, and yam of equal quality. Wash it with tap water and dry it naturally for later use; select natural maturity, no damage, mildew, and no peculiar smell. Organic kiwi fruit and papaya with a slight aroma and soft texture, wash the outer fluff and dust, and dry for later use; collect rose buds that have just opened, do not loose petals, and have a fragrant smell, wash the dust and dry for later use; Naturally mature shiitake mushrooms without damage, mildew, and no peculiar smell, remove the stems of shiitake mushrooms, wash the dust and dry them for later use;
[0051] Step 2, take by weighing the barley and the grain after drying in the step 1 by mass ratio 1:1.5, then measure the water that accounts for 9 times of the total mass of the barley and the grain for subsequent use,...
Embodiment 3
[0065] A preparation method of Chinese rose enzyme mainly comprises the following steps:
[0066] Step 1. Select high-quality barley without mildew and impurities and mixed rice, buckwheat, corn, sorghum, and yam of equal quality. Wash it with tap water and dry it naturally for later use; select natural maturity, no damage, mildew, and no peculiar smell. Organic kiwi fruit and papaya with a slight aroma and soft texture, wash the outer fluff and dust, and dry for later use; collect rose buds that have just opened, do not loose petals, and have a fragrant smell, wash the dust and dry for later use; Naturally mature shiitake mushrooms without damage, mildew, and no peculiar smell, remove the stems of shiitake mushrooms, wash the dust and dry them for later use;
[0067] Step 2, take by weighing the barley and grain after drying in the step 1 by mass ratio 1:2, then measure the water that accounts for 10 times of the total mass of barley and grain for subsequent use, the hardness...
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