Rose hip vinegar rich in flavone and preparation method thereof

Abstract

The invention discloses flavone-rich rose hip vinegar and a preparation method thereof, and belongs to the technical field of food fermentation. The method comprises the following steps: washing and crushing double-petal red roses, adding a solvent and a compound enzyme, and carrying out ultrasonic extraction, enzymolysis, sterilization and filtration to obtain a rose enzymolysis extracting solution; washing and crushing double-petal red roses, adding the rose enzymolysis extracting solution and dry yeast special for fruit wine, fermenting, squeezing and filtering, inoculating an acetic bacteria seed solution, controlling conditions, and fermenting until the total acid content is preset, so as to obtain original rose fruit vinegar; clean rose buds or clean rose petals are added into the original vinegar, flower residues are removed after low-temperature closed extraction, and vinegar liquid is obtained; and performing refined filtration, sterilization and filling to obtain a flavone-rich rose hip vinegar finished product. In the prepared rose hip vinegar, the total flavone content is greater than or equal to 1.2 mg / mL, and the total acid content is 4.0-6.0 g / 100mL. The technical problem that existing fruit vinegar cannot meet the double requirements of consumers on flavor richness and health-care combination of drinks is solved.

Description

Technical Field

[0001] This invention belongs to the field of food fermentation technology, specifically relating to rosehip vinegar rich in flavonoids, and also to a method for preparing rosehip vinegar rich in flavonoids. Background Technology

[0002] With consumers' growing health awareness, the functional fermented beverage market is experiencing rapid growth. Fruit vinegar, a type of fermented beverage that combines the characteristics of both fruit and vinegar, is rich in organic acids, amino acids, and various trace elements. It not only has basic functions such as aiding digestion and providing antioxidants, but also helps improve immunity, regulate the body's acid-base balance, lower cholesterol levels, and inhibit fat formation, while improving blood circulation. This has made it a health beverage category with high market attention.

[0003] Roses, as a raw material used in both medicine and food, are rich in flavonoids, polyphenols, and other active ingredients, possessing health benefits such as liver-soothing, mood-lifting, beauty-enhancing, anti-inflammatory, and calming properties, showing significant potential for application in the health food industry. However, most fruit vinegar products on the market are prepared by fermenting single fruits such as apples and hawthorns, resulting in a limited flavor profile and functional dimensions. They fail to effectively integrate the aroma and active ingredients of roses, thus failing to meet consumers' dual demands for beverages with "rich flavor" and "complex health benefits." Therefore, developing a rose fruit vinegar preparation technology that achieves a harmonious balance between rose fragrance and fruit vinegar flavor, high levels of flavonoids and organic acids, and significantly enhanced health benefits has become a key direction for overcoming the shortcomings of existing technologies. Summary of the Invention

[0004] The primary objective of this invention is to provide a method for preparing rosehip vinegar rich in flavonoids, thereby solving the technical problem that existing fruit vinegars fail to effectively integrate the aroma and active ingredients of roses, and thus cannot meet consumers' dual demands for rich flavor and health benefits in beverages.

[0005] The second objective of this invention is to provide rosehip vinegar rich in flavonoids, which is beneficial for harmonizing the rose fragrance with the flavor of the fruit vinegar.

[0006] The first technical solution adopted in this invention is a method for preparing rosehip vinegar rich in flavonoids, comprising the following steps: S1: Take edible double-petaled red roses, wash and crush them, add solvent and compound enzyme, and extract by ultrasonication, enzymatic hydrolysis, sterilization and filtration to obtain rose enzymatic hydrolysis extract; S2: Take edible double-petaled red roses, wash and crush them, add rose enzymatic extract and fruit wine-specific dry yeast, ferment, press and filter to obtain fermentation substrate; S3: Inoculate the acetic acid bacteria seed liquid into the fermentation substrate, control the fermentation conditions to reach the preset total acid content, and obtain rosehip vinegar raw vinegar; S4: Add clean rosebuds or clean rose petals to the original rose fruit vinegar, extract at low temperature in a sealed environment, remove the flower residue, and obtain the vinegar liquid; S5: After fine filtration and pasteurization, the vinegar solution is bottled to obtain a finished rosehip vinegar product rich in flavonoids.

[0007] The first technical solution of this invention is further characterized by: The solvent in S1 is ultrapure water or purified water at 1-1.5 times the weight of edible double-petal red rose; the complex enzyme is composed of pectinase and cellulase, with a mass ratio of pectinase to cellulase of 1:1.5.

[0008] The ultrasonic extraction temperature in S1 is 40℃-50℃, and the ultrasonic extraction time is 40 min; the enzymatic hydrolysis time is 0.5 h; the sterilization conditions are to raise the temperature to 90℃-95℃ and hold for 5 min-10 min.

[0009] The amount of S2 fruit wine-specific dry yeast added is 0.05% of the total mass of the mixture of edible double-petal red rose and rose enzymatic hydrolysis extract; the fermentation temperature is 20℃-25℃ and the fermentation time is 7d-10d.

[0010] The inoculation amount of acetic acid bacteria seed liquid in S3 is 5%-10% of the fermentation substrate mass; the fermentation temperature is 30℃-35℃, the aeration rate is 0.05vvm-0.1vvm; and the preset total acid content is 4.0g / 100mL-6.0g / 100mL (calculated as acetic acid).

[0011] The acetic acid bacteria seed solution in S3 is the seed solution of Acetobacter pasteurellis.

[0012] The amount of clean rosebuds or clean rose petals added in S4 is 5%-10% of the original rose vinegar mass; the low-temperature closed extraction temperature is 15℃-20℃, and the extraction time is 5-7 days.

[0013] After removing the flower residue in step S4, the process also includes adding honey or fructooligosaccharides to the resulting vinegar for flavoring.

[0014] The pasteurization conditions in S5 are 75℃-80℃ for 15-20 minutes.

[0015] The second technical solution adopted in this invention is a rosehip vinegar rich in flavonoids, which is prepared by the above-mentioned method for preparing rosehip vinegar rich in flavonoids; the total flavonoid content in the rosehip vinegar rich in flavonoids is ≥1.2mg / mL, and the total acid content, calculated as acetic acid, is 4.0g / 100mL-6.0g / 100mL.

[0016] The beneficial effects of this invention are: This invention employs a step-by-step process design, consisting of enzymatic extraction, co-fermentation, and low-temperature extraction. It innovatively combines enzymatic extraction of rose petals, alcohol-acetic acid co-fermentation, and post-extraction of flavor components. This effectively avoids the industry pain points of traditional fermentation processes, such as the rose fragrance easily inhibiting microbial fermentation activity and the loss of aroma components due to high-temperature or prolonged fermentation. It achieves a unified approach of efficient extraction of active rose components and precise control of rose vinegar flavor, providing a feasible technical path for the industrial production of rose-based fermented vinegar beverages.

[0017] During the enzymatic extraction stage of rose petals, the synergistic effect of ultrasonic extraction technology with specific parameters and pectinase-cellulase complex enzymatic hydrolysis can efficiently destroy the cell wall structure of rose petals, significantly improving the dissolution efficiency of active ingredients such as flavonoids. This results in a stable total flavonoid content of ≥1.2mg / mL in the finished product, which is far superior to traditional rose fruit vinegar that does not use ultrasonic enzymatic hydrolysis. At the same time, the synergistic fermentation process fully preserves the organic acids in the fruit vinegar itself, forming a complex health care system of "flavonoids + organic acids", further enhancing the product's functional value in regulating metabolism and anti-oxidation.

[0018] This invention adds a low-temperature, closed extraction step at 15-20℃ after acetic acid fermentation. By adding clean rosebuds or petals, the elegant top notes of roses can be preserved to the maximum extent, compensating for the aroma loss during fermentation. This results in a finished product that combines the natural floral fragrance of roses with the unique ester aroma of fermented vinegar, creating a rich and harmonious flavor profile. Furthermore, the process design avoids the excessive dissolution of bitter substances during fermentation, resulting in a balanced sweet and sour taste with a long aftertaste. It is free of the bitterness and pungent acidity commonly found in traditional fruit vinegars, significantly enhancing the consumer drinking experience. Detailed Implementation

[0019] The preparation of flavonoid-rich rosehip vinegar and related technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort and without departing from the core process concept of stepwise enzymatic hydrolysis-co-fermentation-low temperature extraction of the present invention are within the scope of protection of the present invention.

[0020] Example 1 The method for preparing flavonoid-rich rosehip vinegar disclosed in this embodiment is carried out according to the following steps: S1: Preparation of enzymatic hydrolysis extract of rose: Take an appropriate amount of edible double-petaled red rose, wash and crush it, add 1-1.5 times the weight of the edible double-petaled red rose to ultrapure water or purified water as solvent, and then add a compound enzyme composed of pectinase and cellulase (mass ratio of the two is 1:1.5); extract by ultrasonication at 40℃-50℃ for 40 min, and then continue enzymatic hydrolysis for 0.5 h; after the enzymatic hydrolysis is completed, raise the temperature to 90℃-95℃ and keep it for 5 min-10 min for sterilization, cool and filter to obtain the enzymatic hydrolysis extract of rose. Through the synergistic effect of ultrasonic enzymatic hydrolysis and compound enzymes (pectinase-cellulase 1:1.5), the cell wall structure of roses can be efficiently destroyed, significantly improving the dissolution rate of flavonoids, polysaccharides and aromatic substances. At the same time, the control of solvent dosage (1-1.5 times) and sterilization conditions (90℃-95℃, 5min-10min) can ensure the full dissolution of active ingredients and avoid contamination by miscellaneous bacteria and degradation of effective ingredients, laying the foundation for high flavonoid content and flavor in subsequent products.

[0021] S2: Alcoholic Fermentation: Take an appropriate amount of edible double-petaled red roses, wash and crush them, add the rose enzymatic hydrolysis extract prepared above, and then add fruit wine-specific dry yeast at 0.05% of the total mass of the mixture of edible double-petaled red roses and rose enzymatic hydrolysis extract; ferment at 20℃-25℃ for 7-10 days, and after fermentation, press and filter to obtain the fermentation substrate. The precise control of the yeast addition amount (0.1%) and the fermentation temperature and humidity (20℃-25℃, 7-10 days) can provide a suitable metabolic environment for the yeast, ensure that alcoholic fermentation is fully carried out, generate sufficient substrate (alcohol) for acetic acid fermentation, reduce the oxidative loss of active ingredients such as flavonoids and polyphenols in roses during fermentation, and avoid abnormal yeast activity caused by excessively high temperatures, ensuring the stable development of subsequent acetic acid fermentation.

[0022] S3: Acetic acid fermentation: Inoculate the above fermentation substrate with 5%-10% of the fermentation substrate mass of acetic acid bacteria seed liquid (preferably pasteurella seed liquid), control the fermentation temperature at 30℃-35℃ and the aeration rate at 0.05vvm-0.1vvm, and continue fermentation until the total acid (calculated as acetic acid) of the system reaches 4.0g / 100mL-6.0g / 100mL, and stop fermentation to obtain rosehip vinegar raw vinegar. By controlling the amount of acetic acid bacteria seed liquid inoculated (5%-10%), fermentation temperature (30℃-35℃), and aeration rate (0.05vvm-0.1vvm), sufficient oxygen and suitable metabolic conditions are provided for acetic acid bacteria (especially Acetobacter pasteurellii, which has high acetic acid conversion efficiency and stable acid production), achieving efficient acetic acid conversion and ensuring that the total acid (calculated as acetic acid) of the finished product stably reaches 4.0g / 100mL-6.0g / 100mL. At the same time, using the total acid reaching the standard as the stop fermentation point can avoid the irritating sour taste caused by over-fermentation and ensure the basic flavor of the original vinegar.

[0023] S4: Flavoring Extraction: Add 5%-10% (by weight of the original rosehip vinegar) of clean rosebuds or petals to the rosehip vinegar base. Extract at a low temperature (15℃-20℃) in a sealed environment for 5-7 days. After extraction, remove the flower residue to obtain the vinegar liquid. Honey or fructooligosaccharides can be added to the vinegar liquid for flavoring, depending on taste preferences. The low-temperature, sealed environment of 15℃-20℃ avoids the destruction of volatile aroma components of roses (such as linalool and geraniol) by high temperatures. Combined with the addition of 5%-10% rose petals, this maximizes the rich and fresh rose top notes in the finished product, effectively compensating for aroma loss during the initial fermentation process. This allows the rose fragrance to initially blend with the ester aroma of the vinegar, enriching the aroma layers. Adding honey or fructooligosaccharides can further harmonize the acidity of the vinegar, creating a balanced sweet and sour taste and preventing bitterness.

[0024] S5: Post-processing: The above vinegar solution is finely filtered, then pasteurized at 75℃-80℃ for 15-20 minutes. After sterilization, it is bottled to obtain a rosehip vinegar product rich in flavonoids. Fine filtration removes tiny flower residues and colloidal impurities from the vinegar solution, improving the clarity of the finished product and preventing turbidity. The pasteurization conditions of 75℃-80℃ for 15-20 minutes effectively kill harmful microorganisms (such as miscellaneous bacteria and yeast) in the vinegar solution, ensuring the product's food safety and shelf life (stable for 6-12 months at room temperature). It also avoids the destruction of flavonoid active ingredients and rose aroma by high temperatures (such as boiling at 100℃), ultimately resulting in a total flavonoid content of ≥1.2mg / mL in the finished product, while retaining the elegant rose fragrance and the unique ester aroma of fermented vinegar, with a long-lasting aftertaste.

[0025] Example 2 The method for preparing flavonoid-rich rosehip vinegar disclosed in this embodiment is carried out according to the following steps: S1: Preparation of enzymatic hydrolysis extract of rose: Take 100g of edible double-petaled red rose, wash and crush it, add 100g of ultrapure water, then add 4g of pectinase and 6g of cellulase; extract by ultrasonication at 40℃ for 40min, then continue enzymatic hydrolysis for 0.5h; after enzymatic hydrolysis, raise the temperature to 90℃ and keep it for 5min for sterilization, cool and filter to obtain 182g of enzymatic hydrolysis extract of rose.

[0026] S2: Alcoholic fermentation: Take 50g of edible double-petaled red roses, wash and crush them, add the above 182g of rose enzymatic hydrolysis extract, the total mass of the mixed system is 232g, add 0.116g of fruit wine-specific dry yeast at a ratio of 0.05%; ferment at 20℃ for 7 days, after fermentation, press and filter to obtain 208g of fermentation substrate.

[0027] S3: Acetic acid fermentation: 10.4g of Acetobacter pasteurellium seed liquid was inoculated into 208g of fermentation substrate. The fermentation temperature was controlled at 30℃ and the aeration rate was 0.05vvm. Fermentation was continued until the total acid of the system reached 4.0g / 100mL, and 203g of rosehip vinegar raw vinegar was obtained.

[0028] S4: Flavoring extraction: Add 10.15g of clean rosebuds to 203g of rosehip vinegar base vinegar, and extract at a low temperature and in a sealed environment at 15℃ for 5 days. After extraction, remove the flower residue to obtain 198g of vinegar liquid.

[0029] S5: Subsequent processing: 198g of vinegar solution was subjected to plate and frame filtration, followed by pasteurization at 75℃ for 15 minutes. After sterilization, it was bottled to obtain the finished rosehip vinegar product rich in flavonoids. Testing showed that the finished product contained 1.2mg / mL of total flavonoids and 4.0g / 100mL of total acid.

[0030] Example 3 The method for preparing flavonoid-rich rosehip vinegar disclosed in this embodiment is carried out according to the following steps: S1: Preparation of enzymatic hydrolysis extract of rose: Take 100g of edible double-petaled red rose, wash and crush it, add 125g of purified water, then add 5g of pectinase and 7.5g of cellulase; extract by ultrasonication at 45℃ for 40min, then continue enzymatic hydrolysis for 0.5h; after enzymatic hydrolysis, raise the temperature to 92.5℃ and maintain for 7.5min for sterilization, cool and filter to obtain 210g of enzymatic hydrolysis extract of rose.

[0031] S2: Alcoholic fermentation: Take 50g of edible double-petaled red roses, wash and crush them, add the above 210g of rose enzymatic hydrolysis extract, the total mass of the mixed system is 260g, add 0.13g of fruit wine-specific dry yeast at a ratio of 0.05%; ferment at 22.5℃ for 8.5 days, after fermentation, press and filter to obtain 235g of fermentation substrate.

[0032] S3: Acetic acid fermentation: 17.63g of Acetobacter pasteurellium seed liquid was inoculated into 235g of fermentation substrate. The fermentation temperature was controlled at 32.5℃ and the aeration rate was 0.075vvm. Fermentation was continued until the total acid of the system reached 5.0g / 100mL, and 230g of rosehip vinegar raw vinegar was obtained.

[0033] S4: Flavoring extraction: Add 17.25g of clean rose petals to 230g of rosehip vinegar base vinegar, and extract at a low temperature of 17.5℃ in a sealed environment for 6 days. After extraction, remove the flower residue to obtain 225g of vinegar liquid.

[0034] S5: Subsequent processing: 225g of vinegar solution was subjected to membrane filtration, followed by pasteurization at 77.5℃ for 17.5min. After sterilization, it was bottled to obtain the finished rosehip vinegar product rich in flavonoids. Testing showed that the finished product contained 1.5mg / mL of total flavonoids and 5.0g / 100mL of total acid.

[0035] Example 4 The method for preparing flavonoid-rich rosehip vinegar disclosed in this embodiment is carried out according to the following steps: S1: Preparation of Rose Enzymatic Hydrolysis Extract: Take 100g of edible double-petaled red roses, wash and crush them, add 150g of ultrapure water, then add 6g of pectinase and 9g of cellulase; extract by ultrasound at 50℃ for 40min, then continue enzymatic hydrolysis for 0.5h; after enzymatic hydrolysis, heat to 95℃ and maintain for 10min for sterilization, cool and filter to obtain 230g of rose enzymatic hydrolysis extract. S2: Alcoholic Fermentation: Take 50g of edible double-petaled red roses, wash and crush them, add the above 230g of rose enzymatic hydrolysis extract, the total mass of the mixture is 280g, add 0.14g of fruit wine-specific dry yeast at a ratio of 0.05%; ferment at 25℃ for 10 days, after fermentation, press and filter to obtain 255g of fermentation substrate. S3: Acetic acid fermentation: Inoculate 25.5g of Acetobacter pasteurization seed liquid into 255g of fermentation substrate, control the fermentation temperature at 35℃ and the aeration rate at 0.1vvm, and continue fermentation until the total acid of the system reaches 6.0g / 100mL, and then stop to obtain 250g of rosehip vinegar raw vinegar.

[0036] S4: Flavor Extraction: Add 25g of clean rosebuds to 250g of rosehip vinegar base vinegar and extract at a low temperature and in a sealed environment at 20℃ for 7 days. After extraction, remove the flower residue to obtain 245g of vinegar solution. S5: Subsequent Processing: Centrifuge and membrane filter the 245g vinegar solution, then pasteurize at 80℃ for 20 minutes. After sterilization, bottle the product to obtain a flavonoid-rich rosehip vinegar. Testing showed that the finished product contained 1.8mg / mL of total flavonoids and 6.0g / 100mL of total acid.

[0037] Example 5 The method for preparing flavonoid-rich rosehip vinegar disclosed in this embodiment is carried out according to the following steps: S1: Preparation of enzymatic hydrolysis extract of rose: Take 100g of edible double-petaled red rose, wash and crush it, add 100g of purified water, and then add 5g of pectinase and 7.5g of cellulase; extract by ultrasonication at 50℃ for 40min, enzymatic hydrolysis for 0.5h, then heat to 95℃ and maintain for 5min for sterilization, cool and filter to obtain 185g of enzymatic hydrolysis extract of rose.

[0038] S2: Alcoholic fermentation: Take 50g of edible double-petal red roses, crush them, add 185g of extract, and add 0.1175g of fruit wine-specific dry yeast; ferment at 25℃ for 7 days, then press and filter to obtain 210g of fermentation substrate.

[0039] S3: Acetic acid fermentation: Inoculate 21g of Acetobacter pasteuri seed liquid into 210g of fermentation substrate, control the temperature at 30℃ and the aeration rate at 0.1vvm, and stop fermentation when the total acid reaches 4.0g / 100mL, to obtain 205g of rosehip vinegar raw vinegar.

[0040] S4: Flavoring Extraction: Add 20.5g of clean rose petals to 205g of raw vinegar and extract at 15℃ for 7 days. Remove the residue to obtain 200g of vinegar solution. S5: Subsequent Processing: After fine filtration, pasteurize at 80℃ for 15 minutes and bottle to obtain the finished product. Test Results: Total flavonoids 1.4mg / mL, total acid 4.0g / 100mL.

[0041] Example 6 The method for preparing flavonoid-rich rosehip vinegar disclosed in this embodiment is carried out according to the following steps: S1: Preparation of enzymatic hydrolysis extract of rose: Take 100g of edible double-petaled red rose, wash and crush it, add 150g of ultrapure water, then add 4g of pectinase and 6g of cellulase; extract by ultrasonication at 40℃ for 40min, enzymatic hydrolysis for 0.5h, then heat to 90℃ and maintain for 10min for sterilization, cool and filter to obtain 225g of enzymatic hydrolysis extract of rose.

[0042] S2: Alcoholic fermentation: Crush 50g of edible double-petaled red roses, add 225g of extract, and add 0.1375g of fruit wine-specific dry yeast; ferment at 20℃ for 10 days, then press and filter to obtain 250g of fermentation substrate. S3: Acetic acid fermentation: Inoculate 12.5g of *Acetobacter pasteurization* seed liquid into 250g of fermentation substrate, control the temperature at 35℃ and the aeration rate at 0.05vvm, and stop fermentation when the total acid content reaches 6.0g / 100mL, yielding 245g of rosehip vinegar. S4: Flavor extraction: Add 12.25g of cleaned rosebuds to 245g of raw vinegar, extract at 20℃ for 5 days, remove residue to obtain 240g of vinegar liquid.

[0043] S5: Subsequent processing: After fine filtration of the vinegar solution, pasteurize at 75℃ for 20 minutes, and then fill to obtain the finished product. Test results: Total flavonoids 1.6 mg / mL, total acid 6.0 g / 100 mL.

[0044] Example 7 The method for preparing flavonoid-rich rosehip vinegar disclosed in this embodiment is carried out according to the following steps: S1: Preparation of enzymatic hydrolysis extract of rose: Take 100g of edible double-petaled red rose, wash and crush it, add 125g of purified water, then add 5g of pectinase and 7.5g of cellulase; extract by ultrasonication at 45℃ for 40min, enzymatic hydrolysis for 0.5h, then heat to 92.5℃ and maintain for 5min for sterilization, cool and filter to obtain 210g of enzymatic hydrolysis extract of rose.

[0045] S2: Alcoholic fermentation: Take 50g of edible double-petal red roses, crush them, add 210g of extract, and add 0.13g of fruit wine-specific dry yeast; ferment at 22.5℃ for 7 days, then press and filter to obtain 235g of fermentation substrate.

[0046] S3: Acetic acid fermentation: Inoculate 17.63g of Acetobacter pasteurization seed liquid into 235g of fermentation substrate, control the temperature at 32.5℃ and the aeration rate at 0.1vvm, and stop fermentation when the total acid content reaches 5.0g / 100mL, to obtain 230g of rosehip vinegar raw vinegar.

[0047] S4: Flavoring extraction: Add 11.5g of clean rose petals to 230g of raw vinegar and extract at 17.5℃ for 6 days. Remove the residue to obtain 225g of vinegar liquid.

[0048] S5: Subsequent processing: After fine filtration of the vinegar solution, pasteurize at 77.5℃ for 20 minutes, and then fill to obtain the finished product. Test results: Total flavonoids 1.5mg / mL, total acid 5.0g / 100mL.

[0049] Finally, it should be noted that in this document, relational terms such as "first purpose" and "second purpose" are used merely to distinguish one technical objective of the invention from another, and do not necessarily require or imply any actual order or dependency between these technical objectives. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a rosehip vinegar preparation process or rosehip vinegar product comprising a list of elements includes not only those elements expressly listed, but also elements not expressly listed but inherent to the process or product. Without further limitation, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the preparation process or product comprising said element.

[0050] The various embodiments in this specification focus on the endpoint values, intermediate values, and cross combinations of key process parameters such as enzymatic extraction, fermentation, and leaching of rose petals. Each embodiment emphasizes the differences from other embodiments in terms of parameter values ​​and corresponding technical effects. For the same or similar parts of the process steps, core raw material selection, etc., between the various embodiments, please refer to each other.

[0051] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the novel characteristics of the stepwise enzymatic hydrolysis-co-fermentation-low-temperature extraction process, efficient flavonoid dissolution, and fusion of flavor and health benefits disclosed herein.

Claims

1. A method for the preparation of rosehip vinegar enriched with flavonoids, characterized by, The method comprises the following steps: S1: edible heavy petal red rose is taken, washed and broken, and then a solvent and a composite enzyme are added, ultrasonic extraction, enzymatic hydrolysis, sterilization, filtration, and then rose flower enzymatic extraction liquid is obtained; S2: edible heavy petal red rose is taken, washed and broken, and then rose flower enzymatic extraction liquid and dry yeast special for fruit wine are added, fermentation is carried out, and then the fermented substrate is obtained after pressing and filtration; S3: acetic acid bacteria seed liquid is inoculated into the fermented substrate, and fermentation is carried out under controlled conditions until the preset total acid content is reached, and then rose fruit vinegar original vinegar is obtained; S4: clean rose buds or clean rose petals are added into the rose fruit vinegar original vinegar, low-temperature closed extraction is carried out, and then the flower residue is removed, and then vinegar liquid is obtained; S5: the vinegar liquid is refined, pasteurized, and then filled, and then the rose fruit vinegar product rich in flavones is obtained.

2. The process for the preparation of rosehip vinegar enriched with flavonoids according to claim 1, characterized in that, The solvent in S1 is 1-1.5 times the weight of the edible heavy petal red rose of ultrapure water or pure water; the composite enzyme is composed of pectinase and cellulase, and the mass ratio of the pectinase to the cellulase is 1:1.

5.

3. The method of preparing rosehip vinegar enriched with flavonoids according to claim 1, characterized by the fact that, The ultrasonic extraction temperature in S1 is 40-50 DEG C, the ultrasonic extraction time is 40 min, the enzymatic hydrolysis time is 0.5 h, and the sterilization condition is to heat to 90-95 DEG C and keep for 5-10 min.

4. The method of preparing rosehip vinegar enriched with flavonoids according to claim 1, characterized by the fact that, The dry yeast special for fruit wine in S2 is added in an amount of 0.05% of the total mass of the edible heavy petal red rose and the rose flower enzymatic extraction liquid mixed system, the fermentation temperature is 20-25 DEG C, and the fermentation time is 7-10 days.

5. The method of preparing rosehip vinegar enriched with flavonoids according to claim 1, characterized by the fact that, The inoculation amount of the acetic acid bacteria seed liquid in S3 is 5-10% of the mass of the fermentation substrate, the fermentation temperature is 30-35 DEG C, the aeration amount is 0.05-0.1 vvm, and the preset total acid content is 4.0-6.0 g / 100 mL of acetic acid.

6. The method of preparing rosehip vinegar enriched with flavonoids according to claim 1, characterized by the fact that, The acetic acid bacteria seed liquid in S3 is acetobacter pasteurii seed liquid.

7. The method as claimed in claim 1, wherein the rosehip vinegar enriched with flavonoids is prepared by the process comprising of: The addition amount of the clean rose buds or clean rose petals in S4 is 5-10% of the mass of the rose fruit vinegar original vinegar, the low-temperature closed extraction temperature is 15-20 DEG C, and the extraction time is 5-7 days.

8. The method of preparing rosehip vinegar enriched with flavonoids according to claim 1, characterized by, After the flower residue is removed in S4, the step of adding honey or fructooligosaccharide into the obtained vinegar liquid for seasoning is further included.

9. The method of preparing rosehip vinegar enriched with flavonoids according to claim 1, characterized by the fact that, The pasteurization condition in S5 is 75-80 DEG C for 15-20 min.

10. Rosehip vinegar enriched with flavonoids, characterized by the fact that, The rose fruit vinegar product rich in flavones is prepared by the preparation method of the rose fruit vinegar product rich in flavones in any one of claims 1-9, the total flavone content of the rose fruit vinegar product rich in flavones is greater than or equal to 1.2 mg / mL, and the total acid content is 4.0-6.0 g / 100 mL of acetic acid.