Roxburgh rose fermented nutrient solution and application thereof

Abstract

The present invention discloses a roxburgh rose fermented nutrient solution and an application thereof. A preparation of the roxburgh rose fermented nutrient solution comprises the following steps: (1) a raw material treatment is conducted: mature fresh roxburgh rose fruits are selected and washed, the washed roxburgh rose fruits are squeezed into juice, fruit residues are left and taken, the fruit residues are beat, and roxburgh rose fruit slurry and water are mixed evenly to obtain roxburgh rose slurry for a standby application; (2) micro-organism inoculating and fermenting are conducted: lactic acid bacteria and saccharomycetes are added for compound inoculation with an inoculation amount of 1-5%, and after culturing and fermenting, a fermentation product is obtained; and (3) micro-organism removing and filling are conducted: the fermentation product is centrifuged to extract a supernatant to obtain fermentation liquid, after the fermentation liquid is filtered with an ultrafiltration membrane, aseptic filling in an aseptic environment is conducted to obtain a roxburgh rose fermented nutrient solution finished product. Vc and SOD in the fermentation product is high in content and also good in stability, and the roxburgh rose fermented nutrient solution is not liable to brown and stable in product quality, can be used for preparing products with oxidation resistance and / or high Vc content, such as masks, emulsions, creams, essences, freeze-dried powder, decoction pieces, capsules, granules or jellies, and has a good market prospect.

Description

technical field

[0001] The present invention relates to a Rosa roxburghii fermented nutrient solution and its application, in particular to a Rosa roxburghii fermented nutrient solution with high nutritional content and its preparation and application Background technique

[0002] The medicinal value of Rosa roxburghii is very high. Its flowers, leaves, fruits and seeds can be used as medicine, which has the effects of invigorating the stomach, digestion, nourishing and antidiarrheal. In particular, Rosa roxburghii is rich in superoxide dismutase (SOD for short). SOD is an internationally recognized active substance with anti-aging and anti-cancer effects, as well as anti-virus and anti-radiation effects. It is widely used in disease prevention and control. The fruit of Rosa roxburghii is also the first-class raw material for processing health food. Ripe Rosa roxburghii has thick flesh, sweet and sour taste, rich in sugar, vitamins, carotene, organic acids and more than 20 ...

Examples

Embodiment 1

[0134] A preparation method of Rosa roxburghii fermented nutrient solution, comprising the following steps:

[0135] 1) Raw material processing: select ripe fresh Rosa roxburghii fruit, wash and squeeze the juice, and leave pomace. After beating the pomace, Rosa roxburghii pulp and water are prepared at a material-liquid ratio of 1:5, and the sugar content is adjusted to 10%, and mixed. Obtain prickly pear pulp for subsequent use;

[0136] 2) Inoculation fermentation: insert Lactobacillus paracasei and saccharomyces, carry out compound inoculation according to the inoculum size of 1:1, the inoculum size is 3%, the fermentation temperature is 35 ° C, and the fermentation product is obtained after 6 days of culture and fermentation;

[0137] 3) Sterilization and filling: Centrifuge the fermentation product at a speed of 5000rpm for 5s to remove impurities in the raw milk to make the impurity level d2PPM, extract the supernatant by centrifugation to obtain the fermentation liquid...

Embodiment 2

[0139] A preparation method for roxburghii fermented nutrient solution, comprising,

[0140] 1) Raw material processing: select ripe fresh Rosa roxburghii fruit for cleaning and beating, prepare Rosa roxburghii fruit pulp and water with a solid-liquid ratio of 1:5, adjust the sugar content to 10%, and obtain Rosa roxburghii pulp for later use after mixing;

[0141] 2) Inoculation fermentation: insert Lactobacillus paracasei and saccharomyces, carry out compound inoculation according to the inoculum size of 1:1, the inoculum size is 2%, the fermentation temperature is 32 ° C, and the fermentation product is obtained after 6 days of culture and fermentation;

[0142] 3) Sterilization and filling: Centrifuge the fermentation product at a speed of 5000rpm for 5s to remove impurities in the raw milk to make the impurity level d2PPM, extract the supernatant by centrifugation to obtain the fermentation liquid, and filter it with an ultrafiltration membrane with a pore size of 0.1μm A...

technical field

[0001] The present invention relates to a Rosa roxburghii fermented nutrient solution and its application, in particular to a Rosa roxburghii fermented nutrient solution with high nutritional content and its preparation and application Background technique

[0002] The medicinal value of Rosa roxburghii is very high. Its flowers, leaves, fruits and seeds can be used as medicine, which has the effects of invigorating the stomach, digestion, nourishing and antidiarrheal. In particular, Rosa roxburghii is rich in superoxide dismutase (SOD for short). SOD is an internationally recognized active substance with anti-aging and anti-cancer effects, as well as anti-virus and anti-radiation effects. It is widely used in disease prevention and control. The fruit of Rosa roxburghii is also the first-class raw material for processing health food. Ripe Rosa roxburghii has thick flesh, sweet and sour taste, rich in sugar, vitamins, carotene, organic acids and more than 20 ...

Examples

Embodiment 1

[0134] A preparation method of Rosa roxburghii fermented nutrient solution, comprising the following steps:

[0135] 1) Raw material processing: select ripe fresh Rosa roxburghii fruit, wash and squeeze the juice, and leave pomace. After beating the pomace, Rosa roxburghii pulp and water are prepared at a material-liquid ratio of 1:5, and the sugar content is adjusted to 10%, and mixed. Obtain prickly pear pulp for subsequent use;

[0136] 2) Inoculation fermentation: insert Lactobacillus paracasei and saccharomyces, carry out compound inoculation according to the inoculum size of 1:1, the inoculum size is 3%, the fermentation temperature is 35 ° C, and the fermentation product is obtained after 6 days of culture and fermentation;

[0137] 3) Sterilization and filling: Centrifuge the fermentation product at a speed of 5000rpm for 5s to remove impurities in the raw milk to make the impurity level d2PPM, extract the supernatant by centrifugation to obtain the fermentation liquid...

Embodiment 2

[0139] A preparation method for roxburghii fermented nutrient solution, comprising,

[0140] 1) Raw material processing: select ripe fresh Rosa roxburghii fruit for cleaning and beating, prepare Rosa roxburghii fruit pulp and water with a solid-liquid ratio of 1:5, adjust the sugar content to 10%, and obtain Rosa roxburghii pulp for later use after mixing;

[0141] 2) Inoculation fermentation: insert Lactobacillus paracasei and saccharomyces, carry out compound inoculation according to the inoculum size of 1:1, the inoculum size is 2%, the fermentation temperature is 32 ° C, and the fermentation product is obtained after 6 days of culture and fermentation;

[0142] 3) Sterilization and filling: Centrifuge the fermentation product at a speed of 5000rpm for 5s to remove impurities in the raw milk to make the impurity level d2PPM, extract the supernatant by centrifugation to obtain the fermentation liquid, and filter it with an ultrafiltration membrane with a pore size of 0.1μm A...

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