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Fresh rose flower vinegar beverage and preparation method thereof

A technology of roses and rose petals, which is applied in the preparation of vinegar, biochemical equipment and methods, and methods based on microorganisms. It can solve the problems of long fermentation time and short shelf life of products, and shorten the extraction time, shorten the production cycle, The effect of guaranteeing the extraction rate

Inactive Publication Date: 2019-01-11
云南玫里传说食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 2. Use dried rose flowers or flowers as raw materials, and then extract rose vinegar after solid-state fermentation with vinegar and flavoring agents. This process takes a long time to ferment and the product has a short shelf life

Method used

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  • Fresh rose flower vinegar beverage and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation method of rose flower vinegar drink, characterized in that: comprising the following steps:

[0034] 1) Pre-treatment: collect fresh and open roses to obtain rose petals, wash and drain for later use;

[0035]2) Lixiviation: put 2 parts of rose petals into the extraction basket in the hot and cold tank with 9 parts of water by weight, and after repeated leaching for 12 minutes at 75 ° C, until the rose petals turn white, put the hot and cold The leaching solution in the vat is filtered and used for later use. During the leaching process, 0.03 parts of citric acid are added to the hot and cold vats; the leaching process is repeated for many times. After the hot water reaches the set temperature, stop heating and put The extraction basket containing rose petals is immersed in hot water for 3 minutes, then taken out, and heated simultaneously, and the heating is stopped when the hot water reaches the set temperature, and the extraction basket is immersed in h...

Embodiment 2

[0040] A preparation method of rose flower vinegar drink, characterized in that: comprising the following steps:

[0041] 1) Pre-treatment: collect fresh and open roses to obtain rose petals, wash and drain for later use;

[0042] 2) Lixiviation: Put 2.5 parts of rose petals into the extraction basket in the hot and cold cylinder with 10 parts of water by weight, and after repeated leaching for 14 minutes at 85°C, until the rose petals turn white, put the hot and cold The leaching solution in the vat is filtered and used for later use. During the leaching process, 0.04 parts of citric acid are added to the hot and cold vats; the leaching process is repeated for many times. After the hot water reaches the set temperature, stop heating and put Take out the extraction basket containing rose petals after immersing in hot water for 3.5 minutes, and heat it simultaneously. Stop heating when the hot water reaches the set temperature, and take out the extraction basket after immersing...

Embodiment 4

[0047] A preparation method of rose flower vinegar drink, characterized in that: comprising the following steps:

[0048] 1) Pre-treatment: collect fresh and open roses to obtain rose petals, wash and drain for later use;

[0049] 2) Lixiviation: put 3 parts of rose petals into the extraction basket in the hot and cold cylinder with 11 parts of water by weight, and after repeated leaching for 16 minutes at 80 ° C, until the rose petals turn white, put the hot and cold The leaching solution in the vat is filtered and used for later use. During the leaching process, 0.05 parts of citric acid are added to the hot and cold vats; the leaching process is repeated for many times. After the hot water reaches the set temperature, stop heating and put Take out the extraction basket containing rose petals after immersing in hot water for 4 minutes, and heat it simultaneously. Stop heating when the hot water reaches the set temperature, and take out the extraction basket after immersing i...

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Abstract

The invention discloses a fresh rose flower vinegar beverage and a preparation method thereof, and specifically relates to edible vinegar beverages and preparation methods thereof. The preparation method of the fresh rose flower vinegar beverage comprises the following steps: picking fresh blooming rose flowers so as to obtain rose petals; washing the rose petals, carrying out thorough draining, and putting 2-3 parts by weight of the rose petals into a cold-hot jar containing 9-11 parts by weight of water so as to be subjected to repeated extraction at 75-85 DEG C for 12-16 minutes until the rose petals are white, and filtrating the extract for standby application, wherein 0.03-0.05 parts by weight of citric acid is added into the cold-hot jar during the extraction process; cooling the filtrate to 25-35 DEG C, adding 0.08-0.12 part by weight of sucrose, and carrying out stirring until the sucrose is completely dissolved; and then, fermenting the mixture in a fermentation tank at 20-30DEG C for 48 hours until the pH value is 3.4-3.6 so as to obtain rose flower vinegar of which the total acid content is 3-3.5g / 100mL, wherein duly inoculated acetic acid bacteria of which the concentration is 10<9> / mL or above are added as a liquid culture medium before the fermentation and addition amount of the acetic acid bacteria is 0.5-1% of the volume of the filtrate; and then, carrying outfilling, and carrying out sterilizing at 70 -80 DEG C for 12-20 minutes so as to obtain the fresh rose flower vinegar beverage.

Description

technical field [0001] The invention relates to an edible vinegar drink and a preparation method thereof, in particular to a rose flower vinegar drink and a preparation method thereof. Background technique [0002] Edible vinegar has high nutritional value and health care function. Vinegar can digest fat and sugar. Drinking vinegar properly can promote the burning of nutrients in the body and improve the utilization rate of heat energy; vinegar can inhibit and reduce lipid peroxidation in the process of human aging the formation of senile plaques and delay aging; vinegar has a diuretic effect, which can prevent urinary retention, constipation and various stone diseases; vinegar can lower blood pressure, soften blood vessels, reduce the accumulation of cholesterol and urine sugar content, prevent cardiovascular diseases and diabetes Vinegar is rich in basic metal elements such as K, Na, Ca, Mg, etc., which can regulate the acid-base balance of the blood, maintain the relative...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/44A23L5/41C12J1/04C12R1/02
CPCA23L2/38A23L2/44A23L5/41C12J1/04A23V2002/00A23V2200/048A23V2250/032A23V2250/21A23V2300/14
Inventor 刘心忠
Owner 云南玫里传说食品有限公司