Rose fermentation puree and preparation method thereof
Rose fermented puree is prepared through sterilization, fermentation and centrifugation, which solves the problem of organic solvent introduction in the existing technology, realizes environmentally friendly extraction of active ingredients, improves the absorption rate and antioxidant capacity of nutrients, and promotes intestinal health.
Patent Information
- Application Number
- CN202510927852.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-07
- Publication Date
- 2025-10-17
AI Technical Summary
Existing methods for extracting rose active ingredients introduce organic solvents, which damage the environment and pose safety risks.
Rose fermented puree is prepared through sterilization, fermentation, centrifugation and other steps. Microorganisms decompose macromolecules and convert them into easily absorbed small molecule nutrients, and produce beneficial metabolites to enhance antioxidant capacity.
It achieves environmentally friendly extraction of rose active ingredients, improves the absorption rate of nutrients and antioxidant capacity, promotes intestinal health, and enhances the stability and activity of SOD.
Smart Images
Figure CN120788949A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of rose fermentation slurry, in particular to a rose fermentation slurry and a preparation method thereof. BACKGROUND
[0002] Rose (scientific name: Rosa rugosa) is a plant of Rosaceae Rosaceae, which is a general term for a series of large and beautiful cultivated varieties of Rosaceae in daily life.
[0003] The existing rose active substance extraction most commonly uses water extraction: after the rose dry product is crushed, deionized water is added, the pH is adjusted, and then stirring and leaching for a period of time, the supernatant is taken after centrifugation, and finally ethanol precipitation is used, and the product is obtained after drying and crushing. However, this method introduces organic matter in the extraction process, not only destroys the environment, but also has potential safety hazards in the application process; therefore, the present application provides a rose fermentation slurry and a preparation method thereof to solve the above-mentioned problems. SUMMARY
[0004] In view of the deficiencies of the prior art, the present application provides a rose fermentation slurry and a preparation method thereof, which solves the problems mentioned in the background art.
[0005] To achieve the above object, the present application is realized by the following technical scheme: a rose fermentation slurry, which is prepared by sterilization, fermentation, centrifugation and taking supernatant.
[0006] The present application also discloses a preparation method of the rose fermentation slurry, which specifically comprises the following preparation steps: Step one, wash, disinfect, crush and sieve the rose flowers in sequence; Step two, mix the treated rose flowers with sucrose and sterile water, pour into a fermentation bottle, seal and then perform ultrasonic treatment, and then sterilize by using a ultraviolet lamp for 25-35 min; Step three, add glucose, protein peptone, ammonium sulfate and urea to the fermentation substrate, inoculate yeast, and ferment at a temperature of 30-32 DEG C for 3-5 days to obtain a fermentation liquor; Step four, inactivate the fermentation liquor at a temperature of 121-123 DEG C for 20-30 min; Step five, filter by using a filter membrane with a pore size of 0.25-0.4 microns, then centrifuge, take the supernatant after centrifugation, sterilize the supernatant in a water bath at a temperature of 80-85 DEG C for 15-25 min, and then cool to room temperature to obtain the rose fermentation slurry.
[0007] Preferably, before the rose is cleaned, the receptacle and calyx non-petal part of the rose is removed, and the rose is cleaned by spraying, the spraying water pressure is 0.2-0.3 MPa, the petals can be prevented from being damaged while the dust and small particle impurities on the surface of the rose are removed; and the cleaning water is added with a citric acid solution with a concentration of 0.1%-0.3%, which is helpful to remove the pesticide and metal ions possibly remaining on the surface of the rose, so that the citric acid can form a complex with the metal ions and be dissolved in water, and the acidic environment is not conducive to the growth of microorganisms.
[0008] Preferably, the disinfection treatment in step one is that the rose petals are soaked in lime water with a mass percentage of 1-3% for 10-20 min.
[0009] Preferably, in step one, the rose is crushed under the protection of an inert atmosphere, and an antioxidant is added during the crushing process, the crushing temperature is controlled at 20-30°C, and the antioxidant is selected from any one of vitamin C and vitamin E.
[0010] Preferably, in step one, the crushed rose is passed through a 120-160 mesh sieve.
[0011] Preferably, in step two, the ultrasonic power is 200-250 W, and the ultrasonic treatment time is 5-10 min.
[0012] Preferably, in step two, the addition amount of the rose is 40-43 g, the addition amount of sucrose is 40-45 g, and the addition amount of sterile water is 200-240 mL.
[0013] Preferably, in step three, the addition amount of glucose is 8%, the addition amount of proteose peptone is 0.5%, the addition amount of ammonium sulfate is 0.5%, the addition amount of urea is 0.1%, and the inoculation amount of yeast is 0.4%.
[0014] Preferably, in step five, the centrifugal speed is 3800-4200 r / min, the centrifugal time is 15-30 min, and the centrifugal radius is 7-9 cm.
[0015] Advantages The present application provides a kind of rose fermentation original pulp and preparation method thereof.Compared with prior art, it has the following beneficial effects: the rose fermentation original pulp and preparation method thereof, during fermentation, microorganisms can decompose macromolecular substances in rose, convert them into small molecular nutrient ingredients more easily absorbed by human body; At the same time, microbial fermentation can produce a variety of beneficial metabolites, which can regulate intestinal flora and promote intestinal health; Because rose itself contains antioxidant substances, its activity is enhanced after fermentation, and new antioxidant substances are also produced by microbial metabolism during fermentation, thereby enhancing the overall antioxidant capacity of the original pulp, helping to remove free radicals in the body and reduce oxidative damage; The products produced during fermentation will act on the gene expression regulation mechanism in cells, promote the transcription and translation of SOD gene, make cells synthesize more SOD, and increase its content in rose original pulp.
[0016] Disinfection can prevent proteases and other substances produced by miscellaneous bacteria from decomposing SOD, ensuring the stability and activity of SOD in the fermentation system; Ultrasonic treatment can destroy the cell structure of rose, release the nutrients and enzymes such as SOD in the cells, increase the contact opportunity of SOD and substrate, and improve its activity; Through appropriate centrifugation operation, the bacteria, impurities, etc. in the fermentation broth can be separated from the SOD-containing fermentation supernatant, and relatively pure rose fermentation original pulp is obtained, reducing the interference of impurities on the activity of SOD. BRIEF DESCRIPTION OF DRAWINGS
[0017] Figure 1 The SOD activity test comparison chart provided for the rose fermentation original pulp and preparation method thereof of the present application. DETAILED DESCRIPTION
[0018] The technical solutions in the embodiments of the present application will be described clearly and completely below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.
[0019] Embodiment 1 A preparation method of a rose fermentation original pulp, specifically comprising the following preparation steps: Step one, wash, disinfect, crush and sieve the rose flowers in sequence; Before washing the rose flowers, remove the receptacle, calyx and non-petal parts, and wash them by spraying, with a water pressure of 0.2 MPa, and adding a 0.1% citric acid solution to the washing water; Soak the rose petals in lime water with a mass percentage of 1% for 10 min; The rose is crushed under the protection of inert atmosphere, and vitamin C is added during the crushing process, and the crushing temperature is controlled at 20℃; the crushed rose is passed through a 120 mesh screen; Step two, 40g of the treated rose is mixed with 40g of sucrose and 200mL of sterile water, poured into a fermentation bottle, sealed, and then treated with ultrasonic waves at a power of 200W for 5min, and then treated with ultraviolet light for 25min; Step three, 8% glucose, 0.5% peptone, 0.5% ammonium sulfate, and 0.1% urea are added to the fermentation substrate, and 0.4% yeast is inoculated, and then fermented at a temperature of 30℃ for 3 days to obtain a fermentation liquor; Step four, the fermentation liquor is inactivated at a temperature of 121℃ for 20min; Step five, first filtered with a 0.25μm filter membrane, then centrifuged at a speed of 3800r / min for 15min, with a radius of 7cm, and then the supernatant is obtained, and the supernatant is sterilized in a water bath at 80℃ for 15min, and then cooled to room temperature to obtain the rose fermentation stock.
[0020] Example 2 A method for preparing a rose fermentation stock, specifically comprising the following preparation steps: Step one, the rose is sequentially washed, disinfected, crushed, and sieved; Before washing the rose, the receptacle and calyx non-petal parts are removed, and the rose is washed by spraying, with a spraying water pressure of 0.25MPa, and a 0.15% citric acid solution is added to the washing water; The rose petals are soaked in a 1% lime water solution for 10min; The rose is crushed under the protection of inert atmosphere, and vitamin E is added during the crushing process, and the crushing temperature is controlled at 22℃; the crushed rose is passed through a 120 mesh screen; Step two, 41g of the treated rose is mixed with 41g of sucrose and 21mL of sterile water, poured into a fermentation bottle, sealed, and then treated with ultrasonic waves at a power of 210W for 6min, and then treated with ultraviolet light for 27min; Step three, 8% glucose, 0.5% peptone, 0.5% ammonium sulfate, and 0.1% urea are added to the fermentation substrate, and 0.4% yeast is inoculated, and then fermented at a temperature of 31℃ for 4 days to obtain a fermentation liquor; Step four, the fermentation liquor is inactivated at a temperature of 122℃ for 22min; Step five, first using 0.28μm filter membrane filtration, then centrifugation, centrifugal speed is 3900r / min, centrifugal time is 20min, centrifugal radius is 8cm, take the supernatant after centrifugation, the supernatant is placed in 82℃ water bath pot sterilization treatment 18min, then cool to room temperature, i.e. rose fermentation original pulp.
[0021] Example 3 A kind of preparation method of rose fermentation original pulp, specifically comprising the following preparation steps: Step one, rose flowers are sequentially washed, disinfected, crushed and sieved; Wherein, before washing the rose flowers, first remove its receptacle, calyx non-petal part, using the way of spraying for washing, spraying water pressure is 0.28MPa, and add 0.2% citric acid solution in the washing water; Rose petals are soaked in lime water with a mass percentage of 1% for 10min; Under the protection of inert atmosphere, the rose flowers are crushed, and an antioxidant is added during the crushing process, the crushing temperature is controlled at 25℃; the antioxidant is selected from any one of vitamin C and vitamin E; the crushed rose flowers are sieved through a 120 mesh sieve; Step two, mix 43g of the treated rose flowers with 45g of sucrose and 220mL of sterile water, pour into a fermentation bottle, seal and then ultrasonically treat for 8min at a power of 230W, then sterilize using a UV lamp for 30min; Step three, add 8% glucose, 0.5% peptone, 0.5% ammonium sulfate and 0.1% urea to the fermentation substrate, inoculate 0.4% yeast, and ferment at a temperature of 32℃ for 5 days to obtain a fermentation liquor; Step four, inactivate the fermentation liquor at a temperature of 123℃ for 28min; Step five, first filter using a 0.35μm filter membrane, then centrifuge at a speed of 4000r / min for 25min, with a centrifugal radius of 8.5cm, take the supernatant after centrifugation, place the supernatant in a water bath pot at 83℃ for sterilization treatment for 20min, then cool to room temperature, i.e. rose fermentation original pulp.
[0022] Example 4 A kind of preparation method of rose fermentation original pulp, specifically comprising the following preparation steps: Step one, rose flowers are sequentially washed, disinfected, crushed and sieved; Wherein, before washing the rose flowers, first remove its receptacle, calyx non-petal part, using the way of spraying for washing, spraying water pressure is 0.3MPa, and add 0.2% citric acid solution in the washing water; Soak rose petals in 1% lime water for 10 minutes; Under the protection of an inert atmosphere, the roses were crushed, and vitamin C was added during the crushing process. The crushing temperature was controlled at 28°C. The crushed roses were passed through a 120-mesh sieve. Step 2: Mix 40 g of the treated roses with 42 g of sucrose and 235 mL of sterile water, pour the mixture into a fermentation bottle, seal it, and perform ultrasonic treatment at a power of 240 W for 9 min, followed by sterilization with an ultraviolet lamp for 32 min. Step 3: adding 8% glucose, 0.5% peptone, 0.5% ammonium sulfate, and 0.1% urea to the fermentation substrate, inoculating 0.4% yeast, and fermenting at 30° C. for 5 days to obtain a fermentation broth; Step 4: inactivate the fermentation broth at 122°C for 28 minutes; Step 5: First filter with a 0.38 μm filter membrane, then centrifuge at a centrifugal speed of 4100 r / min, a centrifugal time of 28 min, and a centrifugal radius of 8.59 cm. Take the supernatant after centrifugation, sterilize the supernatant in an 84°C water bath for 23 min, and then cool to room temperature to obtain rose fermented puree.
[0023] Example 5 A method for preparing rose fermented puree, comprising the following steps: Step 1: Wash, disinfect, crush and sieve the roses in sequence; Before cleaning the roses, the receptacle and calyx (non-petal parts) were removed and the flowers were cleaned by spraying at a water pressure of 0.3 MPa, and a 0.3% citric acid solution was added to the cleaning water. Soak rose petals in 1% lime water for 10 minutes; Under the protection of an inert atmosphere, the roses were crushed, and vitamin E was added during the crushing process. The crushing temperature was controlled at 30°C. The crushed roses were passed through a 120-mesh sieve. Step 2: Mix 43 g of the treated roses with 45 g of sucrose and 240 mL of sterile water, pour the mixture into a fermentation bottle, seal it, and perform ultrasonic treatment at a power of 250 W for 10 min, followed by sterilization with an ultraviolet lamp for 35 min. Step 3: adding 8% glucose, 0.5% peptone, 0.5% ammonium sulfate, and 0.1% urea to the fermentation substrate, inoculating 0.4% yeast, and fermenting at 32° C. for 5 days to obtain a fermentation broth; Step four, inactivate the fermentation broth at 123℃ for 30min; Step five, filter with 0.4μm filter membrane first, then centrifuge at 4200r / min for 30min with 9cm radius, take the supernatant, sterilize the supernatant in 85℃ water bath for 25min, then cool to room temperature, and rose fermentation slurry is obtained.
[0024] Comparative Example 1 Compared with Example 1, the difference is that the sterilization time in Example 1 is replaced by 30min; the rest is the same.
[0025] Comparative Example 2 Compared with Example 1, the difference is that the ultrasonic time in Example 1 is replaced by 30min; the rest is the same.
[0026] Comparative Example 3 Compared with Example 1, the difference is that the centrifugation time in Example 1 is replaced by 50min; the rest is the same.
[0027] As shown in the table, the SOD activity of the rose fermentation slurry prepared in Examples 1-5 is significantly improved compared with Comparative Examples 1-3. Figure 1
[0028] The contents not described in detail in the specification are all prior art known by those skilled in the art.
[0029] It should be noted that, in this paper, relationship terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between the entities or operations. Moreover, the term "include", "contain" or any other variant thereof is intended to cover non-exclusive inclusion, so that the process, method, article or equipment including a series of elements not only includes those elements, but also includes other elements not explicitly listed or inherent to such process, method, article or equipment.
[0030] Although the embodiments of the present application have been shown and described, it can be understood by those skilled in the art that various changes, modifications, replacements and variations can be made to the embodiments without departing from the principles and spirits of the present application, and the scope of the present application is defined by the appended claims and their equivalents.
Claims
1. A method for preparing rose fermented puree, characterized in that: Specifically comprising the following preparation steps: Step 1: Wash, disinfect, crush and sieve the roses in sequence; Step 2: Mix the treated roses with sucrose and sterile water, pour the mixture into a fermentation bottle, seal it, perform ultrasonic treatment, and then sterilize it with an ultraviolet lamp for 25 to 35 minutes; Step 3: adding glucose, peptone, ammonium sulfate, and urea to the fermentation substrate, inoculating yeast, and fermenting at a temperature of 30-32° C. for 3-5 days to obtain a fermentation broth; Step 4: inactivate the fermentation broth at a temperature of 121-123°C for 20-30 minutes; Step 5: First filter with a 0.25-0.4 μm filter membrane, then centrifuge, take the supernatant after centrifugation, place the supernatant in an 80-85° C. water bath for sterilization for 15-25 minutes, and then cool to room temperature to obtain rose fermented puree.
2. The method for preparing rose fermented puree according to claim 1, wherein: In the step 1, before cleaning the roses, the receptacle and the non-petal parts of the calyx are removed, and the roses are cleaned by spraying with a spray water pressure of 0.2 to 0.3 MPa, and a citric acid solution with a concentration of 0.1% to 0.3% is added to the cleaning water.
3. The method for preparing rose fermented puree according to claim 1, wherein: The disinfection treatment in step 1 is specifically as follows: soaking the rose petals in lime water with a mass percentage of 1 to 3% for 10 to 20 minutes.
4. The method for preparing rose fermented puree according to claim 1, wherein: In the step 1, the roses are crushed under the protection of an inert atmosphere, and an antioxidant is added during the crushing process, and the crushing temperature is controlled at 20-30° C. The antioxidant is selected from any one of vitamin C and vitamin E.
5. The method for preparing rose fermented puree according to claim 1, characterized in that: In the step 1, the crushed rose flowers are passed through a 120-160 mesh sieve.
6. The method for preparing rose fermented puree according to claim 1, wherein: In the step 2, the ultrasonic power is 200-250W, and the ultrasonic treatment time is 5-10 minutes.
7. The method for preparing rose fermented puree according to claim 1, wherein: In the step 2, the amount of rose added is 40-43 g, the amount of sucrose added is 40-45 g, and the amount of sterile water added is 200-240 mL.
8. The method for preparing rose fermented puree according to claim 1, wherein: In the step 3, the amount of glucose added is 8%, the amount of peptone added is 0.5%, the amount of ammonium sulfate added is 0.5%, the amount of urea added is 0.1%, and the yeast inoculation amount is 0.4%.
9. The method for preparing rose fermented puree according to claim 1, wherein: In the step 5, the centrifugal speed is 3800-4200 r / min, the centrifugal time is 15-30 min, and the centrifugal radius is 7-9 cm.
10. A rose fermented puree, characterized in that: The rose fermented puree is prepared by the preparation method of the rose fermented puree according to claim 1.