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A kind of lactic acid bacteria rose ferment beverage and preparation method thereof

A kind of technology of enzyme drink and rose, applied in the direction of lactobacillus, bacteria used in food preparation, function of food ingredients, etc., can solve problems such as bitterness and astringency, achieve bright red color, enhance rose aroma, and extend shelf life

Active Publication Date: 2021-12-10
厦门和美科盛生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing food, the roses are usually soaked and drunk, and the food has a bitter taste

Method used

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  • A kind of lactic acid bacteria rose ferment beverage and preparation method thereof
  • A kind of lactic acid bacteria rose ferment beverage and preparation method thereof
  • A kind of lactic acid bacteria rose ferment beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] This embodiment is used to illustrate the lactic acid bacteria rose ferment beverage provided by the present invention and its preparation method.

[0043] (1) Preparation of dried rose flowers: select double-petaled roses, and use microwave low-temperature drying technology to prepare them into dried rose flowers with a moisture content lower than 5 wt%.

[0044] (2) Extraction and sterilization of roses: Mix 3 g of dried roses obtained in step (1), 100 g of water and 15 g of white sugar, extract at a constant temperature of 70° C. for 30 minutes, and heat to 95° C. for 30 minutes to sterilize.

[0045] (3) Inoculation fermentation: the rose extract obtained in step (2) is cooled to 37° C., inoculated with plantarum lactobacillus bacterium, the weight ratio of rose extract and plantarum bacterium bacterium is 100:0.5, and then at 37 ℃ ℃ constant temperature fermentation for 48 hours.

[0046] (4) blending, sterilizing and filling to obtain rose flower enzyme beverage....

Embodiment 2

[0048] This embodiment is used to illustrate the lactic acid bacteria rose ferment beverage provided by the present invention and its preparation method.

[0049] (1) Preparation of dried rose flowers: select double-petaled roses, and use microwave low-temperature drying technology to prepare them into dried rose flowers with a moisture content lower than 5 wt%.

[0050] (2) Extraction and sterilization of roses: Mix 5 g of dried roses obtained in step (1), 120 g of water and 20 g of white sugar, extract at a constant temperature of 60°C for 40 minutes, and heat to 90°C for 40 minutes to sterilize.

[0051] (3) Inoculation and fermentation: the rose extract obtained in step (2) is cooled to 37°C, inoculated with Lactobacillus plantarum bacterium, the weight ratio of rose extract and Lactobacillus plantarum bacterium is 100:5, and then at 37°C ℃ constant temperature fermentation for 48 hours.

[0052] (4) blending, sterilizing and filling to obtain rose flower enzyme beverage....

Embodiment 3

[0054] This embodiment is used to illustrate the lactic acid bacteria rose ferment beverage provided by the present invention and its preparation method.

[0055] (1) Preparation of dried rose flowers: select double-petaled roses, and use microwave low-temperature drying technology to prepare them into dried rose flowers with a moisture content lower than 5 wt%.

[0056] (2) Extraction and sterilization of roses: Mix 3 g of dried roses obtained in step (1), 80 g of water and 18 g of white sugar, extract at a constant temperature of 75°C for 20 minutes, and heat to 100°C for 20 minutes to sterilize.

[0057] (3) Inoculation and fermentation: the rose extract obtained in step (2) is cooled to 37° C., inoculated with Lactobacillus plantarum bacterium, the weight ratio of rose extract and Lactobacillus plantarum bacterium is 100:2, and then at 37 ℃ ℃ constant temperature fermentation for 48 hours.

[0058] (4) blending, sterilizing and filling to obtain rose flower enzyme beverag...

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Abstract

The invention relates to the field of beverages, and discloses a method for preparing a lactic acid bacteria rose ferment drink. The method comprises: (1) extracting and sterilizing roses: mixing 2-5g roses, 80-120g water and 15-20g sugar Extract at a constant temperature of 60-75°C for 20-40min, then heat to 90-121°C and sterilize for 20-40min; (2) inoculate and ferment: cool the rose extract obtained in step (1) to 35-40°C, and then Inoculate the Lactobacillus plantarum liquid, then ferment at a constant temperature of 35-40°C for 40-60 hours; (3) blending, sterilizing, and filling. When the method provided by the invention is used to prepare rose enzyme beverage, it can improve the bitterness of rose fermented liquid, increase the natural fermentation aroma and flavor of rose, keep the characteristic color of rose red vivid and attractive, effectively prolong the shelf life, and A large number of nutrients and probiotic metabolites are produced during the fermentation process, which can improve health and is an innovative preparation process for improving the nutritional value of enzyme beverages.

Description

technical field [0001] The invention belongs to the field of beverages, and in particular relates to a lactic acid bacteria rose flower enzyme beverage and a preparation method thereof. Background technique [0002] Roses contain volatile oil (rose oil), mainly citronellol, nerol, eugenol, phenylethyl alcohol, nonanol, benzyl alcohol, linalool, phenylethyl acetate, and quercetin, bitter quality, tannin Quality, gallic acid, carotene, red pigment and other ingredients. In the existing edible, the roses are usually soaked for drinking, and the edible has a bitter taste. In addition, there are also reports that roses are made into rose enzyme drinks. [0003] For example, CN103750487B discloses a method for making a rose health beverage, which includes: (1) taking a certain quality of dried rose petals, adding boiling water with 30 times the quality, soaking in a boiling water bath for 60 minutes, and filtering to obtain rose petals. To extract the extract, add 20 times the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/42A23L2/84A23L33/00A23L33/135
CPCA23L2/382A23L2/42A23L2/84A23L33/00A23L33/135A23V2002/00A23V2200/16A23V2200/15A23V2200/30A23V2400/169
Inventor 刘文美邹泽华邓宏辉余成壮
Owner 厦门和美科盛生物技术有限公司