Rosa roxburghii cold fermentation method

CN119453428APending Publication Date: 2025-02-18GUIZHOU GOLDEN CAN PHARMACEUTICAL BIOTECHNOLOGY CO LTD
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Patent Information

Application Number
CN202411582148.0
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-11-07
Publication Date
2025-02-18

AI Technical Summary

Technical Problem

The existing fermentation products of prickly pears mostly adopt a room-temperature fermentation process, which leads to little improvement in taste and aroma. At the same time, the fermentation activity under room-temperature fermentation is high, and there are many harmful metabolites, which affects the quality of the product.

Method used

The mixed cold fermentation method of prickly pear pulp and hawthorn is adopted. The fermented pulp is prepared by combining lactic acid bacteria and yeast bacteria strains, using a low-temperature long-term fermentation process, combined with pressing separation and high-speed centrifugal extraction technology.

Benefits of technology

Low-temperature fermentation helps to enhance the taste and aroma of prickly pear products, reduce the production of harmful metabolites, maximize the retention of the nutrients of prickly pears, high content of vitamins and superoxide dismutase, easy to digest and absorb, unique flavor, and soft taste. .

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Abstract

The invention discloses a roxburgh rose cold fermentation method which comprises the steps of raw material treatment, raw material stacking, low-temperature fermentation, squeezing separation, filtering and filling and the like, roxburgh rose pulp is used as a main raw material and supplemented with hawthorn for mixed fermentation, a low-temperature long-time fermentation process is adopted through a compounded strain, low-temperature fermentation is beneficial to improving the taste and fragrance, and the taste of the roxburgh rose is improved; in addition, the low-temperature fermentation can also reduce the generation of harmful metabolites, such as diacetyl, higher alcohols and the like. According to the method, the nutritional ingredients of the roxburgh rose can be extracted and reserved to the maximum extent, the method is convenient and easy to implement and suitable for large-scale production, and the final product is high in vitamin and superoxide dismutase content, easy to digest and absorb, unique in flavor and softer in taste.
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