Probiotic fermented rose residue product and preparation thereof

A technology of rose dregs and probiotics, applied in the field of food processing, can solve problems such as few reports on applied research

Inactive Publication Date: 2019-09-06
湖北瑞晟生物有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, the research on the basic components of rose dregs has achieved c

Method used

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  • Probiotic fermented rose residue product and preparation thereof
  • Probiotic fermented rose residue product and preparation thereof
  • Probiotic fermented rose residue product and preparation thereof

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0049] Embodiment 1 A kind of probiotic compound fermentation rose residue product

[0050] The present invention provides a probiotic compound fermented rose residue product, the preparation method of which is as follows:

[0051] (1) Preparation of rose dregs fermentation substrate: take the remaining rose dregs after essential oil extraction and dry them, pulverize them with a pulverizer and pass through a 100-mesh sieve to form a solution with a concentration of 1g / L, and mix them thoroughly. Sterilize at 121°C for 15 minutes to prepare rose residue fermentation substrate;

[0052] (2) Composite fermentation: insert 1% (V:V) Lactobacillus plantarum fermentation broth and 1% (V:V) Bacillus natto fermentation broth into the rose dregs fermentation substrate, 38°C, 110rpm, Fermentation 40h;

[0053] The preparation method of the Lactobacillus plantarum fermentation liquid is as follows: After the Lactobacillus plantarum is activated, it is cultured at 37° C. for 14 hours in...

Embodiment 2

[0073] Embodiment 2 A kind of probiotic compound fermentation rose residue product

[0074] The present invention provides a probiotic compound fermented rose residue product, the preparation method of which is as follows:

[0075] (1) Preparation of rose dregs fermentation substrate: take the remaining rose dregs after essential oil extraction and dry them, crush them with a pulverizer and pass through a 100-mesh sieve, configure a solution with a concentration of 0.8g / L, and mix them thoroughly , sterilized at 121°C for 15 minutes to prepare the rose residue fermentation substrate;

[0076] (2) Composite fermentation: insert 0.5% (V:V) Lactobacillus plantarum fermentation broth and 0.5% (V:V) Bacillus natto fermentation broth into the rose residue fermentation substrate, 35°C, 100rpm, Ferment for 35 hours;

[0077] The preparation method of the Lactobacillus plantarum fermentation liquid is as follows: After the Lactobacillus plantarum is activated, it is cultured at 37° C...

Embodiment 3

[0082] Embodiment 3 A kind of probiotic compound fermentation rose residue product

[0083] The present invention provides a probiotic compound fermented rose residue product, the preparation method of which is as follows:

[0084] (1) Preparation of rose dregs fermentation substrate: take the remaining rose dregs after essential oil extraction and dry them, use a pulverizer to crush them, pass through a 100-mesh sieve, prepare a solution with a concentration of 1.2g / L, and mix them thoroughly , sterilized at 121°C for 15 minutes to prepare the rose residue fermentation substrate;

[0085] (2) Composite fermentation: insert 2% (V:V) Lactobacillus plantarum fermentation broth and 2% (V:V) Bacillus natto fermentation broth into the rose dregs fermentation substrate, 40°C, 150rpm, Ferment for 45h;

[0086] The preparation method of the Lactobacillus plantarum fermentation liquid is as follows: After the Lactobacillus plantarum is activated, it is cultured at 37° C. for 16 hours i...

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a product obtained by probiotic fermentation of rose residues and a preparation method of the product. By adoption of lactobacillus plantarum and bacillus natto for complex fermentation of the rose residues, the product with high content of polyphenols and flavones and high antioxidant capacity is obtained,the problem of recycling of rose processing byproducts can be solved beneficially, and a new approach is provided for development and utilization of natural plant polyphenols and flavones.

Description

[0001] Technical field: [0002] The invention belongs to the technical field of food processing, and in particular relates to a product obtained by fermenting rose dregs with probiotics and a preparation method thereof. [0003] Background technique: [0004] Rose (Rosa rugosa) is a perennial evergreen deciduous shrub of the family Rosaceae. It is rich in aromatic substances and active ingredients such as flavonoids, anthocyanins, polysaccharides and polyphenols. It can be used as raw materials for food, cosmetics, spices, pigments and medicines. The development and utilization of rose resources is mainly based on the extraction of essential oil. Rose essential oil not only has a fragrant and pleasant aroma, but also has the effect of beauty and beauty. Its high value is known as "liquid gold". Looking at home and abroad, steam distillation is generally used to extract rose essential oil, but the yield of essential oil is very low, so the production process is accompanied by a...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/135
CPCA23L33/00A23L33/135
Inventor 姜文明汪修武
Owner 湖北瑞晟生物有限责任公司
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