Rose enzyme and preparation method thereof

A production method, rose technology, applied in the direction of food science, etc., can solve the problems of long fermentation time, waste of roses, single function, etc., and achieve the effect of easy absorption, enhanced comprehensive activity, and good taste

Inactive Publication Date: 2020-04-24
倪氏国际玫瑰产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, its function of the rose enzyme that traditional rose enzyme production process makes is single, and the time of fermentation is longer, after people eat, though have certain health-care effect, for middle-aged and elderly women and women after giving birth, along with their own As the age increases, the enzymes secreted in the body will gradually decrease, and gynecological diseases will also follow. After eating the above-mentioned rose enzymes, the symptoms can only be relieved, and some gynecological medicines need to be taken to cure them fundamentally. These medicines not only exist Certain side effects have also brought great inconvenience to patients. In addition, the above-mentioned selections are all high-quality roses, and the roses and calyxes with different levels have caused a lot of waste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The rose enzyme and its production process are as follows: rose pretreatment, picking non-rotten fresh edible roses and mixing them with the petals of the outer side of the flower, or the petals of the outer side of the flower, and then putting the roses into the pre-prepared conservation When soaking, gently stir the roses to ensure that the roses are in full contact with citric acid water. After soaking for 1 hour, remove the water and drain the water; the color protection solution is made by mixing 0.5 parts of citric acid and sterile water at a weight ratio of 0.5:100 Obtained; the drained roses are crushed into rose powder, mixed with sterile water, added 12 parts of white granulated sugar, mixed and stirred evenly to obtain a mixed material; implantation of probiotics: adding 12 parts of dietary fiber to the obtained mixed material, Among them, 3 parts of polydextrose, 3 parts of pentosan, 3 parts of soluble pectin and 3 parts of resistant dextrin were mixed evenly...

Embodiment 2

[0023] The rose enzyme and its production process are as follows: rose pretreatment, picking non-rotten fresh edible roses and mixing them with the petals of the outer side of the flower, or the petals of the outer side of the flower, and then putting the roses into the pre-prepared conservation When soaking, gently stir the roses to ensure that the roses are in full contact with citric acid water. After soaking for 5 hours, remove and drain the water; the color protection solution is prepared by mixing 1 part of citric acid and sterile water at a weight ratio of 1:100 Obtained; the drained roses are crushed into rose powder, mixed with sterile water, added 18 parts of white granulated sugar, mixed and stirred evenly to obtain a mixed material; implantation of probiotics: adding 18 parts of dietary fiber to the obtained mixed material, Among them, 3 parts of polydextrose, 3 parts of pentosan, 3 parts of soluble pectin, 3 parts of resistant dextrin, 3 parts of konjac polysacchar...

Embodiment 3

[0025] The rose enzyme and its production process are as follows: rose pretreatment, picking non-rotten fresh edible roses and mixing them with the petals of the outer side of the flower, or the petals of the outer side of the flower, and then putting the roses into the pre-prepared conservation When soaking, gently stir the roses to ensure that the roses are in full contact with citric acid water. After soaking for 2 hours, remove and drain the water; the color protection solution is prepared by mixing 0.7 parts of citric acid and sterile water at a weight ratio of 0.7:100 Obtained; the drained roses are crushed into rose powder, mixed with sterile water, added 14 parts of white granulated sugar, mixed and stirred evenly to obtain a mixed material; implantation of probiotics: adding 15 parts of dietary fiber to the obtained mixed material, Among them, 5 parts of polydextrose, 3 parts of soluble pectin, 4 parts of konjac polysaccharide, and 3 parts of guar gum are mixed evenly ...

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PUM

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Abstract

The invention belongs to the technical field of health food, and discloses rose enzyme and a preparation method thereof, wherein the rose enzyme is prepared from the following raw materials by weight:35-65 parts of rose, 0.5-1 part of citric acid, 12-18 parts of white granulated sugar, 4-9 parts of probiotics and 12-18 parts of dietary fiber. According to the invention, the nutritional ingredients of the rose enzyme are not lost, the health-care function of the rose enzyme is further enhanced, and the rose enzyme is good in taste and easy to absorb by the human body; probiotics have symbioticperformance, and can be subjected to field planting in intestinal tracts after mixed fermentation, so that the comprehensive activity of the enzyme product can be improved; the rose enzyme disclosedby the invention is non-toxic, harmless and free of side effects on human bodies, does not contain any additive, preservative or hormone, does not worry about weight gaining and dependence on products, is high in food safety, completely meets the standard requirements of safety, sanitation and specification of current food production, and can be eaten for a long time.

Description

technical field [0001] The invention belongs to the technical field of health food, in particular to a rose enzyme and a preparation method thereof. Background technique [0002] Roses contain a variety of natural active ingredients, such as rose essential oil, anthocyanins, flavonoids, vitamins, etc. "Materia Medica Text" said: "Rose, clear but not turbid, harmonious but not violent, softening the liver and refreshing the stomach, dispersing qi and activating blood, clearing and suffocating stagnation without any disadvantages of pungent, warm, rigid and dry. It is the most effective and the most docile, and there is almost no other fragrance in it.” Rose sauce is made of roses and contains a variety of active ingredients in roses, which can dissolve abdominal congestion, relieve pain, and have a certain preventive effect on acute and chronic heart disease and liver disease. Rose sauce is a warm food with the function of soothing the liver and refreshing the spleen. It is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L5/40
CPCA23L5/41A23L33/00
Inventor 倪庆伟薛洁蔡旭东梁国中董博才吴晓川周学军王云金玮鋆于佳俊张晓蒙陈秀娟曾德霞陈宏琼
Owner 倪氏国际玫瑰产业股份有限公司
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