Preparation method of fermented rose sauce rich in gamma-aminobutyric acid

A technology of aminobutyric acid and rose sauce, applied in sterilization methods, biochemical equipment and methods, methods of supporting/immobilizing microorganisms, etc. In order to shorten the fermentation cycle, retain nutrients and medicinal effects, and enrich nutrients

Pending Publication Date: 2020-12-25
曲水净土玫瑰产业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Among them, there are different methods for the production of rose sauce. Jiang Yingjie and others increase the temperature and shorten the fermentation time on the basis of the traditional production method, but the quality is still uncontrollable.
Generally speaking, most of the methods are very traditional sugar making methods. This method is relatively simple, popular, and the craftsmanship is relatively backward. It can be made in ordinary people's homes, and this method takes a long time, at least in half It can take more than a month to complete, the main thing is that there are still phenomena such as easy to be polluted and unstable quality

Method used

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  • Preparation method of fermented rose sauce rich in gamma-aminobutyric acid
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  • Preparation method of fermented rose sauce rich in gamma-aminobutyric acid

Examples

Experimental program
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Effect test

Embodiment 1

[0050] A preparation method rich in gamma-aminobutyric acid fermented rose sauce, specifically comprising the following steps:

[0051] (1) Strain activation: Under the condition of aseptic operation, transfer the strain of Pleurotus osmanthus preserved at 4°C to PDY solid medium, and culture it in a constant temperature incubator at 25°C for 7 days until the diameter of the colony grows to 9cm. About half of the petri dish, and when the aerial hyphae are vigorous, the activated chrysanthemum strain is obtained.

[0052] (2) Use dry double rose petals as the medium raw material, add water (solid-liquid ratio 1:2) to dry double rose petals, add polydextrose and glutamic acid, mix well, sterilize at 121°C for 15 minutes, cool, Inoculate the edible fungus Pleurotus chinensis, the inoculum amount is 5g / kg, and cultivate in the dark at 25°C for 6 days for later use.

[0053] (3) After the fermentation is over, the solid-state fermented product and water have a solid-liquid ratio o...

Embodiment 2

[0061] The other conditions of this embodiment are the same as those of Example 1, except that: the dry double rose petals and water are in a solid-liquid ratio of 1:1, 1:1.5, and 1:2, adding 0.5% polydextrose and 2.5% glutamic acid, mixing Evenly, sterilized at 121°C for 15 minutes, cooled, inoculated with the edible fungus Pleurotus osmanthus, and cultured in the dark at 25°C for 6 days for later use; the mycelium and the culture materials were dried at 60°C together, crushed, and the GABA production was measured.

[0062] Quantitative determination of GABA content was carried out by high performance liquid chromatography. Figure 9 It can be seen that the double-petal rose and water are solid-state fermented according to the material-liquid ratio of 1:1, 1:1.5, and 1:2. The mycelium growth of the edible fungus Xiuzhen mushroom is basically the same, and the 1:1 mycelium grows best, and the 1:1 mycelium grows best. At 2 o'clock, the GABA content was the highest, indicating t...

Embodiment 3

[0064] The other conditions of this example are the same as Example 1, the difference is: dry double rose petals and water at a solid-liquid ratio of 1:1, add 0.5% polydextrose, 2.5% glutamic acid, mix well, sterilize at 121°C for 15min Afterwards, cool down, inoculate the edible fungus Pleurotus chinensis, and culture in the dark at 25°C for 3, 4, 5, 6, 7, and 8 days for later use; the mycelia and the culture materials are dried at 60°C together, crushed, and the GABA production is measured.

[0065] Depend on Figure 10 It can be seen that with the prolongation of the fermentation time, the growth of the mycelia of the edible fungus Pleurotus chinensis is getting better and better. After the 6th day of fermentation, the growth of the mycelium has little change, and the GABA content in the fermented rose reaches the maximum on the 7th day. There was little difference in GABA content at 6, 7, and 8 days of fermentation.

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Abstract

The invention discloses a preparation method of fermented rose sauce rich in gamma-aminobutyric acid, and belongs to the technical field of rose sauce preparation. According to the invention, the preparation method comprises the following steps: taking double-petal dry rose as a main raw material, carrying out solid-state fermentation by utilizing edible fungi pleurotus geesteranus, then carryingout liquid-state fermentation by lactobacillus plantarum and Kehansen R707, conducting filtration to obtain rose fermentation liquor, adding rose, white granulated sugar, xanthan gum and citric acid,and decocting in a jacketed kettle, to obtain the fermented rose sauce product rich in gamma-aminobutyric acid. A solid-liquid integrated fermentation tank is also designed in the invention, solid-state fermentation is firstly carried out, and then liquid-state fermentation is carried out, so that temperature-controlled humidity-controlled solid-state fermentation, temperature-controlled stirringliquid-state fermentation and tank body material sterilization can be realized; and the production period is shortened, special flavor is kept, and product quality stability is improved. The fermentedrose sauce rich in GABA produced according to the process is bright in color, uniform in tissue state and moderate in sour and sweet taste, the sensory score is 89, the content of GABA reaches up to1.36 + / -0.13 mg / g, and batch production of factories can be achieved.

Description

technical field [0001] The invention relates to a method for preparing fermented rose sauce rich in γ-aminobutyric acid, belonging to the technical field of rose sauce preparation. Background technique [0002] Edible roses are one of the flowers of the Rosaceae family. They have a long history of cultivation. They originated in northern China and are now cultivated all over the country. Shandong, Jiangsu, Zhejiang and Guangdong have the most roses. Roses are temperate tree species that are resistant to cold and drought. It can also grow, and the flowers it blooms are also better. It likes light the most. It does not grow vigorously under the shade, and the flowering is sparse and not resistant to stagnant water. Rose originally refers to the glamorous pearl stone. The flower color is bright purple and has multiple petals. It looks like a beautiful pearl, so it is called a rose. [0003] There is a record in "Food Materia Medica" in the Ming Dynasty of our country: "Roses ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00C12M1/38C12M1/36C12M1/34C12M1/12C12M1/02C12M1/00
CPCA23V2002/00A23L27/60A23L33/00C12M23/02C12M23/38C12M23/48C12M27/02C12M29/04C12M41/22C12M41/26C12M41/34A23V2200/30
Inventor 熊劲
Owner 曲水净土玫瑰产业开发有限公司
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