Preparation method of double-petal rose flower and pachyrhizua angulatus composite vinegar beverage

Abstract

The invention relates to the technical field of food deep processing, and particularly relates to a preparation method of a double-petal rose and pachyrhizua angulatus composite vinegar beverage, which is characterized by comprising the following steps: material selection: selecting tartary buckwheat, barley, pachyrhizua angulatus and fresh double-petal black red rose petals; cleaning and peeling; cleaning and crushing; performing cooking; saccharifying and carrying out alcoholic fermentation; performing acetic fermentation; spraying vinegar; ageing to obtain a pueraria thomsonii and tartary buckwheat vinegar stock solution; cleaning and air-drying rose petals; preparing a rosa rugosa plena stock solution; performing mixed fermentation; filtering and sterilizing; and aging to obtain the double-petal rose and pachyrhizua angulatus composite vinegar The preparation method is extremely easy to implement, the healthy and unique-taste rose enzyme can be prepared, and the prepared rose enzyme has the effects of resisting inflammation, clearing away heat, expanding blood vessels, clearing away the heart-fire, improving eyesight, resisting tumors, removing oxygen free radicals and the like.

Description

Technical Field

[0001] The invention belongs to the technical field of deep processing of food, in particular to a method for preparing a double-petal rose flower and kudzu vine root compound vinegar beverage. Background Art

[0002] Currently, consumers are increasingly pursuing healthy products, but many beverages only provide a pleasant taste without significantly improving health. Excessive consumption of some beverages can even negatively impact health. Therefore, it is extremely necessary to design a method for preparing a double-petal rose flower and kudzu vine vinegar beverage to address the aforementioned technical issues. Summary of the Invention

[0003] The purpose of the present invention is to solve the above-mentioned problems and shortcomings, and to provide a method for preparing a double-petal rose kudzu vinegerm compound vinegar beverage. The preparation method is not only extremely easy to implement, but also can prepare a healthy rose enzyme with a unique taste. The prepared rose enzyme has the effects of anti-inflammatory and antipyretic, vasodilating, clearing the heart and improving eyesight, anti-tumor and scavenging oxygen free radicals.

[0004] The technical solution of the present invention is achieved as follows: A method for preparing a double-petal rose flower and kudzu vine vinegar beverage is characterized by comprising the following steps: Material Selection: Select high-quality buckwheat and barley that are free of mold, germination, and impurities; select fresh, undamaged, and pest-free kudzu; and select fresh double-petal dark red rose petals that are bright red or dark red, uniform in color, without discoloration, intact, without wilting or mold, and have a natural aroma and no odor or foreign taste. Cleaning and peeling: Use clean water to rinse the surface of the kudzu to remove impurities, then peel it. Finally, cut the peeled kudzu into thin slices and dry or air-dry to a suitable humidity. Then, crush the dried kudzu into semi-powder. Cleaning and crushing: Soak the buckwheat and barley in clean water to remove dust, then dry the washed buckwheat and barley and crush them into semi-powder; Steaming: Mix the crushed buckwheat, barley and kudzu evenly and steam them at high temperature; Saccharification and alcohol fermentation: The steamed mixed raw materials are cooled to room temperature, and then appropriate amounts of saccharifying enzymes and brewer's yeast are added for fermentation to obtain fermented grains; Acetic acid fermentation: adding vinegar koji to the mash and fermenting it under suitable temperature conditions to obtain vinegar mash; Vinegar pouring: pour vinegar on the vinegar mash, using the circulating vinegar pouring method; Aging the kudzu and buckwheat vinegar stock solution: aging the vinegar mash after adding vinegar for 30 days to obtain the kudzu and buckwheat vinegar stock solution; Rose petal cleaning and air drying: Soak and clean fresh double-petal dark red rose petals in RO water to remove surface dust and other impurities. After cleaning, place the flowers on a stainless steel drying platform to air dry until the water is completely drained. Finally, place the fresh double-petal dark red rose petals under ultraviolet light for sterilization. Preparation of double rose enzyme solution: Dissolve yellow rock sugar in citric acid solution, then add fresh double dark red rose petals; soak, extract, and ferment for 3-5 days to obtain rose enzyme solution; Mixed fermentation: Mix the rose enzyme stock solution with the kudzu vine and buckwheat vinegar stock solution, and then let it stand for fermentation; Filtration and sterilization: The mixture of double-petal rose enzyme stock solution and kudzu vine and buckwheat vinegar stock solution is filtered to remove the petals and then sterilized at high temperature to obtain double-petal rose compound vinegar; Aging to obtain a double-petal rose and kudzu vine root compound vinegar beverage: the sterilized double-petal rose compound vinegar is placed in a container and aged in a relatively cool and well-ventilated environment to obtain the double-petal rose and kudzu vine root compound vinegar beverage.

[0005] Preferably, in the material selection step, the water content of the fresh double-petal dark red rose petals is not higher than 13.0%; the pH value is close to neutral or slightly acidic, between 5.5 and 7.0.

[0006] Preferably, in the washing and peeling step, clean water is used for rinsing, and the number of washing times is not less than 3 times, and each washing time is 5 minutes.

[0007] Preferably, in the steaming step, the weight percentages of the components are: 70% tartary buckwheat, 10% barley, and 20% kudzu root; the steaming temperature and time are: 100° C.-120° C., and 35-60 minutes.

[0008] Preferably, in the saccharification and alcohol fermentation steps, the saccharifying enzyme and brewing yeast are added to the raw materials at 1%-3% and 0.5%-1% of the material mass, respectively, and the fermentation temperature and time of the saccharifying enzyme and brewing yeast are 40°C-60°C and 3-5 days.

[0009] Preferably, in the acetic acid fermentation step, the amount of vinegar koji added is 3%-5% of the total mass of the mash and vinegar koji, the temperature in the initial fermentation is 30-35°C, the temperature in the later fermentation is 25°C-30°C, the fermentation humidity is controlled at 60%-70%, the mixed materials are stirred regularly during the fermentation process, 1-2 times a day, and fermentation is carried out in a ventilated place for 2-4 days.

[0010] Preferably, in the vinegar pouring step, the number of cycles of vinegar pouring is no less than 3 times; in the rose petal washing and air-drying step, cool wind at 20°C-22°C is used to dry the flowers, and after drying, the petals are irradiated with ultraviolet light for more than 30 minutes.

[0011] Preferably, in the step of preparing the double-petal rose stock solution, the weight percentages of the various substances are: 35%-50% of fresh double-petal dark red rose petals, 30%-40% of yellow rock sugar, 10%-30% of purified water, and 0.5%-2% of citric acid. The soaking temperature is 25°C±2°C, and the soaking time is 6-8 days.

[0012] Preferably, in the mixed fermentation step, the rose enzyme stock solution and the kudzu vine and buckwheat vinegar stock solution are mixed in a weight ratio of 9:4, the fermentation temperature is 25°C±2°C, and the fermentation time is 6-8 days.

[0013] Preferably, in the steps of filtering, sterilizing and storing, the sterilization is carried out at 60°C-65°C, maintained at a constant temperature for 15±5 minutes, and then cooled to 25°C-28°C.

[0014] The beneficial effects of the present invention are as follows: in the present invention, similar effects of tartary buckwheat, kudzu and rose are utilized to develop a preparation method of a double-petal rose kudzu compound vinegar beverage, and the pigment and essence components of the rose are fully integrated into the kudzu and buckwheat vinegar through soaking and extraction, so that the effects of the two complement each other, and a double-petal rose kudzu compound vinegar beverage with a healthy taste and social attributes is prepared, which can not only meet the health needs of consumers, but also further improve the edible value of the two ingredients, providing a new way for their development and utilization.

[0015] In addition to its ornamental value and value for extracting essential oils, roses can also be used for food. The double-petaled rose is the only edible rose variety and is a representative of traditional Chinese edible roses. It belongs to the Rosaceae family, a deciduous shrub aromatic plant with many thorns on its branches, odd-pinnate compound leaves, and 5-9 elliptical leaflets. Fresh double-petaled dark red rose petals are mild, non-toxic, edible, and can be used medicinally. Double-petaled rose varieties have large corollas, bright colors, and rich fragrance. The petals are numerous and thick, so they are called double-petaled roses. The ingredients of double-petaled roses are vitamins, crude fiber, protein, and total sugars. At the same time, they also contain minerals, total flavonoids, anthocyanins, vitamin C, tea polyphenols, anthocyanins, and other antioxidants and natural phenolic aromatic substances, which can promote blood circulation and relieve pain, soothe the liver and relieve depression, promote blood circulation and disperse blood stasis, and beautify the skin.

[0016] Pueraria montana, a sweet, fiber-rich perennial herbaceous deciduous vine belonging to the genus Pueraria in the Leguminosae family, contains a variety of nutrients, including starch, protein, dietary fiber, various minerals, and medicinal ingredients such as flavonoids. These nutrients play a vital role in human cellular metabolism, biosynthesis, and physiological functions, including protecting against cancer, lowering cholesterol, regulating blood sugar levels, and reducing obesity.

[0017] Buckwheat is one of the coarse grains. It is high in protein, low in fat, high in vitamins, and very nutritious. It usually has the effects of strengthening the spleen and relieving stagnation, promoting digestion, regulating blood pressure, regulating blood sugar, regulating qi and relieving pain, detoxifying and reducing swelling, and can play a role in maintaining and conditioning the body.

[0018] This preparation method can well preserve the beneficial functions of rose and kudzu to the human body, and can bring a very good taste, which can greatly improve the health of users while maintaining a good taste. Therefore, this preparation method is not only extremely easy to implement, but also can produce a healthy and uniquely flavored rose enzyme. The prepared rose enzyme has the effects of anti-inflammatory and antipyretic, vasodilating, clearing the heart and improving eyesight, anti-tumor, and scavenging oxygen free radicals. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a production process flow chart of the present invention.

[0020] The above description is only an overview of the technical solution of the invention. In order to more clearly understand the technical means of the present invention, it can be implemented in accordance with the contents of the description. In order to make the above and other purposes, features and advantages of the present invention more obvious and easy to understand, the following examples are given as examples of preferred embodiments and described in detail as follows. DETAILED DESCRIPTION

[0021] like Figure 1 As shown, the preparation method of the double-petal rose flower and kudzu vine vinegar beverage of the present invention comprises the following steps: Material Selection: Select high-quality buckwheat and barley that are free of mold, germination, and impurities; select fresh, undamaged, and pest-free kudzu; and select fresh double-petal dark red rose petals that are bright red or dark red, uniform in color, without discoloration, intact, without wilting or mold, and have a natural aroma and no odor or foreign taste. Cleaning and peeling: Use clean water to rinse the surface of the kudzu to remove impurities, then peel it. Finally, cut the peeled kudzu into thin slices and dry or air-dry to a suitable humidity. Then, crush the dried kudzu into semi-powder. Cleaning and crushing: Soak the buckwheat and barley in clean water to remove dust, then dry the washed buckwheat and barley and crush them into semi-powder; Steaming: Mix the crushed buckwheat, barley and kudzu evenly and steam them at high temperature; Saccharification and alcohol fermentation: The steamed mixed raw materials are cooled to room temperature, and then appropriate amounts of saccharifying enzymes and brewer's yeast are added for fermentation to obtain fermented grains; Acetic acid fermentation: adding vinegar koji to the mash and fermenting it under suitable temperature conditions to obtain vinegar mash; Vinegar pouring: pour vinegar on the vinegar mash, using the circulating vinegar pouring method; Aging the kudzu and buckwheat vinegar stock solution: aging the vinegar mash after adding vinegar for 30 days to obtain the kudzu and buckwheat vinegar stock solution; Rose petal cleaning and air-drying: Use RO water (RO water refers to water treated by reverse osmosis technology) to soak and clean fresh double-petal dark red rose petals to remove surface dust and other impurities. After cleaning, place the flowers on a stainless steel drying platform to air-dry until the water is completely drained. Finally, place the fresh double-petal dark red rose petals under ultraviolet light for sterilization. Preparation of double rose enzyme solution: Dissolve yellow rock sugar in citric acid solution, then add fresh double dark red rose petals; soak, extract, and ferment for 3-5 days to obtain rose enzyme solution; Mixed fermentation: Mix the rose enzyme stock solution with the kudzu vine and buckwheat vinegar stock solution, and then let it stand for fermentation; Filtration, sterilization, and storage: The mixed solution of the double-petal rose enzyme stock solution and the kudzu vine and buckwheat vinegar stock solution after fermentation is filtered to remove the petals and then sterilized at high temperature to obtain the double-petal rose compound vinegar; the double-petal rose compound vinegar is stored and relevant indicators are tested; Aging to obtain a double-petal rose and kudzu vine root compound vinegar beverage: the sterilized double-petal rose compound vinegar is placed in a container and aged in a relatively cool and well-ventilated environment to obtain the double-petal rose and kudzu vine root compound vinegar beverage.

[0022] The present invention utilizes the similar effects of tartary buckwheat, kudzu vine root and rose to develop a preparation method of a double-petal rose kudzu vine root compound vinegar beverage. The pigment and essence components of the rose are fully integrated into the kudzu vine root and tartary buckwheat vinegar through soaking and extraction, so that the effects of the two complement each other, and a double-petal rose kudzu vine root compound vinegar beverage with a healthy taste and social attributes is prepared. The beverage can not only meet the health needs of consumers, but also further improve the edible value of the two ingredients, providing a new way for their development and utilization.

[0023] In addition to its ornamental value and value for extracting essential oils, roses can also be used for food. The double-petaled rose is the only edible rose variety and is a representative of traditional Chinese edible roses. It belongs to the Rosaceae family, a deciduous shrub aromatic plant with many thorns on its branches, odd-pinnate compound leaves, and 5-9 elliptical leaflets. Fresh double-petaled dark red rose petals are mild, non-toxic, edible, and can be used medicinally. Double-petaled rose varieties have large corollas, bright colors, and rich fragrance. The petals are numerous and thick, so they are called double-petaled roses. The ingredients of double-petaled roses are vitamins, crude fiber, protein, and total sugars. At the same time, they also contain minerals, total flavonoids, anthocyanins, vitamin C, tea polyphenols, anthocyanins, and other antioxidants and natural phenolic aromatic substances, which can promote blood circulation and relieve pain, soothe the liver and relieve depression, promote blood circulation and disperse blood stasis, and beautify the skin.

[0024] Pueraria montana, rich in fiber, sweet, belonging to the Leguminosae Pueraria lobata perennial herbaceous deciduous vine, contains a variety of nutrients, such as starch, protein, dietary fiber, a variety of minerals, and a variety of medicinal ingredients, such as flavonoids and other. The various nutrients contained in it play an important role in cell metabolism, biosynthesis and physiological functions of the human body, and have a variety of physiological activity functions such as resisting cancer risk, reducing the cholesterol content in the body, regulating blood sugar balance, reducing the incidence of obesity, etc.

[0025] Tartary buckwheat is one of the coarse grains, high in protein, low in fat, high in vitamins, and quite rich in nutrients, usually has the effects of invigorating the spleen, promoting digestion, regulating blood pressure, regulating blood sugar, regulating qi and relieving pain, detoxification and swelling, etc. It can play a role in maintaining and conditioning the body.

[0026] The preparation method can well retain the functions of rose and kudzu that are beneficial to the human body, and can bring very good taste, and can greatly improve the physical health of users under the condition of having taste. Therefore, the preparation method not only is very easy to implement, but also can prepare healthy and unique-taste rose enzyme, and the prepared rose enzyme can have the effects of anti-inflammatory and antipyretic, expanding blood vessels, clearing the heart and eyes, anti-tumor and removing oxygen free radicals.

[0027] The sterilization and disinfection operation can kill harmful microorganisms in the double rose kudzu compound vinegar beverage, ensuring the safety of the beverage. The aging can improve the flavor and quality of the double rose kudzu compound vinegar beverage, making the taste and aroma more rich and mellow.

[0028] The double rose kudzu compound vinegar beverage is best for drinking under the condition of cold storage at 2-8℃.

[0029] The kudzu is the residue-free He-shui kudzu in Gao-ming district of Foshan, and the double rose is selected from Mile City, Honghe Hani and Yi Autonomous Prefecture, Yunnan Province, which can make the quality of the double rose kudzu compound vinegar beverage very high, and make the drinking of the double rose kudzu compound vinegar beverage more healthy under the condition of bringing good taste. The preparation method uses He-shui kudzu, tartary buckwheat and barley to prepare kudzu vinegar, which enriches the fermentation base material. Compared with the traditional single grain fermented vinegar, the kudzu vinegar prepared by the method has the quality advantages of soft sour taste, sweet aftertaste, rich aroma and bright color.

[0030] The preparation method uses dry tartary buckwheat and dry He-shui kudzu slices as auxiliary materials. The combination of the auxiliary materials makes the fermentation base material more abundant compared with the liquid fermentation method, which is more beneficial to the microbial fermentation of different metabolites, so that the finished product has the advantages of rich aroma, sweet taste, bright color, etc.

[0031] The preparation method adds the heavy petal rose ferment original liquid into the original liquid of the arrowroot and tartary buckwheat vinegar, which improves the taste and makes the taste sour and refreshing. In addition, the nutritive value of the arrowroot and the heavy petal rose is combined together. The arrowroot contains various bioactive components, such as polysaccharides, phenols, flavonoids, and trace elements such as iron, calcium, selenium, germanium, etc. Modern pharmacological studies show that the arrowroot has the effects of antioxidant activity, antibacterial activity, antitumor activity, whitening, blood pressure reduction, blood sugar and blood lipid reduction, etc. Therefore, the heavy petal rose arrowroot compound vinegar beverage formed by the fermentation of the original liquid of the arrowroot and tartary buckwheat vinegar and the heavy petal rose ferment original liquid is not only unique in taste, but also a new type of functional beverage with high nutritional value.

[0032] The preparation method scientifically matches the fresh heavy petal ink red rose petals, yellow granulated sugar, tartary buckwheat and other raw materials, and the finished product has a mellow taste, a strong rose fragrance and good color after fermentation and aging.

[0033] The preparation method can effectively dissolve the organic matter in the heavy petal rose ferment original liquid, and the total acid of the arrowroot and tartary buckwheat vinegar original liquid is ≥3.5g / 100mL, which has high nutritional value, especially high anthocyanin content and stable properties, so that the quality of the final heavy petal rose arrowroot compound vinegar beverage is stable.

[0034] The preparation method does not add any pigment, sweetener, preservative and other additives, and is a pure natural food.

[0035] A new way for the development of the local characteristic arrowroot is provided, and a heavy petal rose arrowroot compound vinegar beverage with unique taste is obtained by combining the local characteristics and the heavy petal rose ferment original liquid. The method is simple and convenient, and the heavy petal rose arrowroot compound vinegar beverage can be directly drunk, which is natural, healthy and has social attributes, and provides a novel product for the market.

[0036] In the aging step of the heavy petal rose arrowroot compound vinegar beverage, the sterilized mixed beverage is filled into a suitable container and aged in a cool and well-ventilated environment. The aging step further improves the flavor and quality of the heavy petal rose arrowroot compound vinegar beverage, and the taste and aroma are more full and rich.

[0037] As shown in Figure 1 In the material selection step, the water content of the fresh heavy petal ink red rose petals is not more than 13.0%. The pH value is close to neutral or slightly acidic, between 5.5 and 7.0. This not only brings better taste, but also makes the heavy petal rose arrowroot compound vinegar beverage more healthy to drink.

[0038] As shown in Figure 1As shown, in the washing and peeling step, clean water is used for rinsing, and the washing times are not less than 3 times, and each washing time is 5 minutes. This can help to make the double-petal rose kudzu vinegermination compound vinegar beverage have higher quality, thereby helping to further improve the applicability of the preparation method.

[0039] like Figure 1 As shown, during the steaming step, the weight percentages of the components are: 70% buckwheat, 10% barley, and 20% kudzu root; the steaming temperature and time are: 100°C-120°C, 35-60 minutes. This steaming method not only achieves a good cooking effect, but also ensures that the resulting double-petal rose kudzu root vinegar beverage offers a better experience and benefits in terms of taste and health.

[0040] The steaming time can be selected to be 35, 40, or 60 minutes, which can achieve a very good steaming effect, thereby ensuring that the double-petal rose flower kudzu vine vinegar beverage has a very high quality. The steaming process can fully mature the kudzu vine, buckwheat, and barley, changing their internal macromolecular structure, which is beneficial for the decomposition and utilization of macromolecules by microorganisms in the subsequent saccharification and fermentation processes.

[0041] like Figure 1 As shown, during the saccharification and alcohol fermentation steps, saccharifying enzyme and brewer's yeast are added to the raw materials at 1%-3% and 0.5%-1% of the raw material mass, respectively. The fermentation temperature and time for saccharifying enzyme and brewer's yeast are 40°C-60°C and 3-5 days, respectively. This saccharification and alcohol fermentation process not only achieves a good cooking effect, but also ensures that the resulting double-petal rose kudzu vinegar beverage offers a better experience and benefits in terms of taste and health.

[0042] like Figure 1 As shown, in the acetic acid fermentation step, the amount of vinegar koji added is 3%-5% of the total mass of the mash and vinegar koji, the initial fermentation temperature is 30-35°C, the late fermentation temperature is 25-30°C, the fermentation humidity is controlled at 60%-70%, and the mixed materials are stirred regularly during the fermentation process, stirring 1-2 times a day. Fermentation is carried out in a ventilated place for 2-4 days. Such acetic acid fermentation can not only achieve a good cooking effect, but also make the prepared double-petal rose kudzu compound vinegar beverage bring better experience and effect to users in terms of taste and health.

[0043] like Figure 1As shown, in the vinegar pouring step, the vinegar pouring cycle is repeated no less than three times; in the rose petal washing and air-drying step, a cool breeze at 20-22°C is used to dry the flowers, and after drying, the petals are irradiated with ultraviolet light for more than 30 minutes. Such vinegar pouring, rose petal washing, and air-drying steps not only achieve a good cooking effect, but also enable the prepared double-petal rose and kudzu compound vinegar beverage to provide users with a better experience and benefits in terms of taste and health, and make the double-petal rose and kudzu compound vinegar beverage more healthful.

[0044] The above-mentioned circulating vinegar sprinkling method can effectively separate the vinegar liquid from the fermentation residue, significantly improve the purity of the kudzu vine and buckwheat vinegar stock solution, and the obtained vinegar liquid is free of solid impurities, so the vinegar liquid is clear and transparent.

[0045] like Figure 1 As shown, in the preparation step of the double-petal rose stock solution, the weight percentages of the various substances are: 35%-50% fresh double-petal dark red rose petals, 30%-40% yellow rock sugar, 10%-30% purified water, and 0.5%-2% citric acid. The soaking temperature is 25°C ± 2°C, and the soaking time is 6-8 days. This double-petal rose stock solution preparation step not only achieves a good steaming effect, but also enables the prepared double-petal rose powder and kudzu vinegar beverage to provide users with a better experience and benefits in terms of taste and health, and can make the double-petal rose powder and kudzu vinegar beverage more healthful.

[0046] In actual use, the fresh double-petal dark red rose petals can be selected at 35%, 40% or 50%; the yellow rock sugar can be selected at 30%, 35% or 40%; the purified water can be selected at 10%, 20% or 30%; and the citric acid can be selected at 0.5%, 1% or 2%.

[0047] like Figure 1 As shown, in the mixed fermentation step, the rose enzyme stock solution and the kudzu vine root and buckwheat vinegar stock solution are mixed in a weight ratio of 9:4, the fermentation temperature is 25°C ± 2°C, and the fermentation time is 6-8 days. Such a mixed fermentation step can not only achieve a good cooking effect, but also enable the prepared double-petal rose kudzu vine root compound vinegar beverage to bring better experience and effect to users in terms of taste and health, and can make the double-petal rose kudzu vine root compound vinegar beverage healthier.

[0048] Because the amount of rose puree added during post-fermentation affects the aroma, flavor, and color of the finished product, excessive rose puree addition results in a noticeably astringent taste. However, insufficient rose puree results in a weak rose aroma and a lighter color. Twenty participants of various ages rated the color, flavor, aroma, and morphology of the finished products at varying addition amounts. The final ratio of composite grain vinegar to rose puree was determined to be 9:4, achieving the optimal taste, color, and aroma. Therefore, this preparation method can produce a high-quality double-petal rose kudzu vine root compound vinegar beverage.

[0049] like Figure 1 As shown, during the filtration, sterilization, and storage steps, the sterilization temperature is maintained at 60°C-65°C for 15±5 minutes, and then the temperature is lowered to 25°C-28°C. The sterilization operation can kill harmful microorganisms in the double-petal rose flower kudzu compound vinegar beverage, ensuring the beverage's safety. Such filtration, sterilization, and storage steps not only achieve a good cooking effect, but also enable the resulting double-petal rose flower kudzu compound vinegar beverage to provide users with a better experience and benefits in terms of taste and health, and can make the double-petal rose flower kudzu compound vinegar beverage healthier.

[0050] The invention prepares a double-petal rose and kudzu vine root compound vinegar beverage with a novel taste and a refreshing mouthfeel. The beverage has multiple functions such as soothing the liver and relieving depression, invigorating the spleen and harmonizing the stomach, promoting qi and relieving pain, promoting digestion, anti-oxidation, anti-tumor, and lowering blood sugar. The beverage also has a unique taste, overflowing fragrance, and is refreshing and relieves greasiness. The beverage can be drunk directly and can also be used as a raw material for beverage processing and tea beverage development.

[0051] Finally, it should be noted that the above is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the present invention has been disclosed as above by the embodiment, it is not used to limit the present invention. Any technician familiar with this profession can make slight changes or modify the technical content disclosed above into equivalent equivalent embodiments without departing from the scope of the technical solution of the present invention. However, any simple modification, equivalent change and modification of the above embodiment made according to the technical essence of the present invention that does not depart from the content of the technical solution of the present invention still falls within the scope of the technical solution of the present invention.

Claims

1. A method for preparing a double-petal rose kudzuvine root compound vinegar beverage, characterized in that The following steps are involved: Material Selection: Select high-quality buckwheat and barley that are free of mold, germination, and impurities; select fresh, undamaged, and pest-free kudzu; and select fresh double-petal dark red rose petals that are bright red or dark red, uniform in color, without discoloration, intact, without wilting or mold, and have a natural aroma and no odor or foreign taste. Cleaning and peeling: Use clean water to rinse the surface of the kudzu to remove impurities, then peel it. Finally, cut the peeled kudzu into thin slices and dry or air-dry to a suitable humidity. Then, crush the dried kudzu into semi-powder. Cleaning and crushing: Soak the buckwheat and barley in clean water to remove dust, then dry the washed buckwheat and barley and crush them into semi-powder; Steaming: Mix the crushed buckwheat, barley and kudzu evenly and steam them at high temperature; Saccharification and alcohol fermentation: The steamed mixed raw materials are cooled to room temperature, and then appropriate amounts of saccharifying enzymes and brewer's yeast are added for fermentation to obtain fermented grains; Acetic acid fermentation: adding vinegar koji to the mash and fermenting it under suitable temperature conditions to obtain vinegar mash; Vinegar pouring: pour vinegar on the vinegar mash, using the circulating vinegar pouring method; Aging the kudzu and buckwheat vinegar stock solution: aging the vinegar mash after adding vinegar for 30 days to obtain the kudzu and buckwheat vinegar stock solution; Rose petal cleaning and air drying: Soak and clean fresh double-petal dark red rose petals in RO water to remove surface dust and other impurities. After cleaning, place the flowers on a stainless steel drying platform to air dry until the water is completely drained. Finally, place the fresh double-petal dark red rose petals under ultraviolet light for sterilization. Preparation of double rose enzyme solution: Dissolve yellow rock sugar in citric acid solution, then add fresh double dark red rose petals; soak, extract, and ferment for 3-5 days to obtain rose enzyme solution; Mixed fermentation: Mix the rose enzyme stock solution with the kudzu vine and buckwheat vinegar stock solution, and then let it stand for fermentation; Filtration and sterilization: The mixture of double-petal rose enzyme stock solution and kudzu vine and buckwheat vinegar stock solution is filtered to remove the petals and then sterilized at high temperature to obtain double-petal rose compound vinegar; Aging to obtain a double-petal rose and kudzu vine root compound vinegar beverage: the sterilized double-petal rose compound vinegar is placed in a container and aged in a relatively cool and well-ventilated environment to obtain the double-petal rose and kudzu vine root compound vinegar beverage.

2. The method for preparing the double-petal rose and kudzu vine vinegar beverage according to claim 1, characterized in that: In the material selection step, the water content of the fresh double-petal dark red rose petals is not higher than 13.0%; the pH value is close to neutral or slightly acidic, and is between 5.5 and 7.

0.

3. The method for preparing the double-petal rose and kudzuvine root compound vinegar beverage according to claim 1, characterized in that: During the cleaning and peeling steps, rinse with clean water for no less than 3 times, with each cleaning time being 5 minutes.

4. The method for preparing the double-petal rose and kudzu vine vinegar beverage according to claim 1, characterized in that: In the steaming step, the weight percentages of the components are: 70% tartary buckwheat, 10% barley, and 20% kudzu root; the steaming temperature and time are: 100° C.-120° C., and 35-60 minutes.

5. The method for preparing the double-petal rose and kudzuvine root compound vinegar beverage according to claim 1, characterized in that: In the saccharification and alcohol fermentation steps, the saccharifying enzyme and brewing yeast are added to the raw materials at 1%-3% and 0.5%-1% of the material mass, respectively. The fermentation temperature and time of the saccharifying enzyme and brewing yeast are 40°C-60°C and 3-5 days.

6. The method for preparing the double-petal rose and kudzu vine vinegar beverage according to claim 1, characterized in that: In the acetic acid fermentation step, the amount of vinegar koji added is 3%-5% of the total mass of the mash and vinegar koji, the temperature in the initial fermentation period is 30-35°C, the temperature in the later fermentation period is 25-30°C, the fermentation humidity is controlled at 60%-70%, the mixed materials are stirred regularly during the fermentation process, 1-2 times a day, and fermentation is carried out in a ventilated place for 2-4 days.

7. The method for preparing the double-petal rose and kudzuvine root compound vinegar beverage according to claim 1, characterized in that: In the vinegar sprinkling step, the vinegar sprinkling cycle is repeated no less than 3 times; in the rose petal washing and air-drying step, cool wind at 20°C-22°C is used to dry the flowers, and after drying, the petals are irradiated with ultraviolet light for more than 30 minutes.

8. The method for preparing the double-petal rose and kudzu vine vinegar beverage according to claim 1, characterized in that: In the step of preparing the double-petal rose stock solution, the weight percentages of the various substances are: 35%-50% of fresh double-petal dark red rose petals, 30%-40% of yellow rock sugar, 10%-30% of purified water, and 0.5%-2% of citric acid. The soaking temperature is 25°C±2°C, and the soaking time is 6-8 days.

9. The method for preparing the double-petal rose and kudzu vine vinegar beverage according to claim 1, characterized in that: In the mixed fermentation step, the rose enzyme stock solution and the kudzu vine and buckwheat vinegar stock solution are mixed in a weight ratio of 9:4, the fermentation temperature is 25°C±2°C, and the fermentation time is 6-8 days.

10. The method for preparing the double-petal rose and kudzuvine root compound vinegar beverage according to claim 1, characterized in that: In the steps of filtering, sterilizing and storing, the sterilization temperature is 60°C-65°C, kept constant for 15±5 minutes, and then cooled to 25°C-28°C.

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