Sauced rosa roxburghii tratt as well as preparation process and application thereof

By combining the preparation process of liquid and solid fermentation, the problems of high equipment requirements and low heat and mass transfer efficiency during the fermentation process of prickly pears are solved, and the efficient preparation of prickly pears is achieved. It has an elegant and delicate flavor and significant health effects, and is suitable for large health foods and health products.

CN120531077APending Publication Date: 2025-08-26GUIZHOU DEBAO AGRI TECH CO LTD
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Patent Information

Application Number
CN202510692839.4
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-05-27
Publication Date
2025-08-26

AI Technical Summary

Technical Problem

In the prior art, the liquid fermentation process of prickly pears has high requirements for equipment and is susceptible to contamination by miscellaneous bacteria, which affects product quality and flavor stability. When microbial solid fermentation treats pomace, the heat transfer efficiency is low, the fermentation cycle is long, the conversion rate of effective ingredients is not high, and the separation and purification is difficult, which affects subsequent product development and application.

Method used

The preparation process of 1-year fermentation cycle, 2 fermentation methods, 9 fermentation processes, and 8 fermentation environmental parameters is adopted, including steam preparation, liquid fermentation, separation and juice extraction, mixing and koji, solid fermentation, extracting juice, sun-drying and other steps. Combined with liquid and solid fermentation, it forms an elegant and delicate, mellow-like sauce-flavored flavor.

Benefits of technology

It retains the health properties of prickly pears to the greatest extent, solves the taste problem of prickly pears "sour and bitter" and has a sauce-flavored flavor, significantly improves the regulation effect of non-alcoholic fatty liver, and is suitable for large health foods, health products and medicine applications.

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Abstract

The invention relates to the technical field of biological fermentation, and discloses sauced rosa roxburghii tratt and a preparation process and application thereof.The sauced rosa roxburghii tratt is prepared through a 1298 fermentation process, namely, the sauced rosa roxburghii tratt is prepared through nine procedures of steam processing, liquid fermentation, separation and juicing, material mixing and yeast stirring under eight fermentation environment parameters in a one-year fermentation period and a liquid-state and solid-state combined fermentation mode, and the sauced rosa roxburghii tratt is obtained. The inherent health attribute of the rosa roxburghii tratt is reserved to the maximum extent, and the sauce flavor is achieved. Efficacy verification tests show that the sauced roxburgh rose can activate phosphorylation expression of adenylate activated protein kinase in a mouse body, reduce fatty acid synthase and inhibit expression of a fat generation gene, so that de novo synthesis of fatty acid is inhibited, lipid accumulation in the liver is reduced, and the effect of preventing and treating liver cancer is achieved. The compound can regulate intestinal flora related to lipid accumulation and energy metabolism, realizes the effect of regulating the non-alcoholic fatty liver, and has a wide application prospect in preparation of large healthy food, health care products and medicines for regulating or improving the non-alcoholic fatty liver.
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