Application of a strain of Lactobacillus plantarum in the preparation of lactic acid bacteria rose flower fermented beverage

A technology of Lactobacillus plantarum and fermented beverages, which is applied in the field of Lactobacillus plantarum in the preparation of lactic acid bacteria rose fermented beverages, can solve the problems of bitterness and astringency, achieve bright red color, good effect of removing bitterness, and increase drinkability

Active Publication Date: 2021-12-24
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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  • Application of a strain of Lactobacillus plantarum in the preparation of lactic acid bacteria rose flower fermented beverage
  • Application of a strain of Lactobacillus plantarum in the preparation of lactic acid bacteria rose flower fermented beverage
  • Application of a strain of Lactobacillus plantarum in the preparation of lactic acid bacteria rose flower fermented beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] This example is used to illustrate the application of plantarum lactobacillus provided by the present invention in the preparation of lactic acid bacteria rose flower fermented beverage.

[0041] (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%.

[0042] (2) Strain activation: inoculate 0.5 g of cryopreserved Lactobacillus plantarum L. plantarum HM60C1 into 30 g of improved MRS liquid medium, culture at a temperature of 37° C. for 20 h, and subculture in this way for 3 times to obtain an activated bacterial liquid; The modified MRS liquid medium was prepared as follows: 10g peptone, 5g beef extract, 4g yeast extract powder, 20g corn extract, 20g glucose, 2g dipotassium hydrogen phosphate, 5g sodium acetate, 2g trisodium citrate, 0.5mL Add Tween 80, 2g of magnesium sulfate, and 0.05g of manganese sulfate into 1000mL of di...

Embodiment 2

[0047] This example is used to illustrate the application of plantarum lactobacillus provided by the present invention in the preparation of lactic acid bacteria rose flower fermented beverage.

[0048] (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%.

[0049] (2) Strain activation: inoculate 0.5 g of cryopreserved Lactobacillus plantarum L. plantarum HM60C1 into 30 g of improved MRS liquid medium, culture at a temperature of 37° C. for 20 h, and subculture in this way for 3 times to obtain an activated bacterial liquid; The modified MRS liquid medium was prepared as follows: 10g peptone, 5g beef extract, 4g yeast extract powder, 20g corn extract, 20g glucose, 2g dipotassium hydrogen phosphate, 5g sodium acetate, 2g trisodium citrate, 0.5mL Add Tween 80, 2g of magnesium sulfate, and 0.05g of manganese sulfate into 1000mL of di...

Embodiment 3

[0054] This example is used to illustrate the application of plantarum lactobacillus provided by the present invention in the preparation of lactic acid bacteria rose flower fermented beverage.

[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) Strain activation: inoculate 0.5 g of cryopreserved Lactobacillus plantarum L. plantarum HM60C1 into 30 g of improved MRS liquid medium, culture at a temperature of 37° C. for 20 h, and subculture in this way for 3 times to obtain an activated bacterial liquid; The modified MRS liquid medium was prepared as follows: 10g peptone, 5g beef extract, 4g yeast extract powder, 20g corn extract, 20g glucose, 2g dipotassium hydrogen phosphate, 5g sodium acetate, 2g trisodium citrate, 0.5mL Add Tween 80, 2g of magnesium sulfate, and 0.05g of manganese sulfate into 1000mL of di...

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Abstract

The invention relates to the field of beverages, and discloses the application of a strain of plantarum lactobacillus in the preparation of lactic acid bacteria rose flower fermented beverages, wherein the plantaractobacillus is Lactobacillus plantarum L. plantarum HM60C1 with a preservation number of CGMCC No. 11216. When the lactobacillus plantarum provided by the present invention is used to prepare rose fermented beverages, a large amount of alcohols, esters, and rose ether substances are produced, which can improve the bitterness of rose fermented liquid and increase the natural fermentation aroma and flavor of roses. Features, the fermentation liquid maintains the characteristics of rose red, the color is vivid and attractive, and a large amount of polysaccharides, polyphenols and rich metabolites of probiotics are produced during the fermentation process, which can enhance nutrition and improve the health of consumers. The metabolites of lactic acid bacteria and the acidic environment formed have natural antiseptic properties. After testing and verification, the shelf life of the product can be effectively extended without adding preservatives, which greatly improves the control of the use of preservatives and the increase of natural nutrition of the product.

Description

technical field [0001] The invention belongs to the field of beverages, and in particular relates to the application of a plant lactobacillus strain in the preparation of lactic acid bacteria rose flower fermented beverages. 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 of making rose flower fermented beverages from roses. [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 pe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L2/38A23L2/60A23L5/20
CPCA23L2/382A23L2/60A23L5/28A23V2400/169
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
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