Efficient preparation method of high-quality rose vinegar beverage

Abstract

The invention relates to the technical field of food fermentation, in particular to an efficient preparation method of a high-quality rose vinegar beverage, the high-quality rose vinegar beverage is prepared by compounding buckwheat vinegar, cloud rose petals and rock candy according to the mass ratio of 5: 1: 1, the acetic acid content of the buckwheat vinegar is 5.5-6.0 g / 100mL, and the pH value is 4.2-4.5; the cloud rose petals are used in a whole petal mode, the water content is smaller than or equal to 75%, natural yeast on the surface is reserved, and the bacterial count is 103-104 CFU / g. According to the method, the production cost can be reduced, energy consumption can be reduced, the requirements of industrial production can be met, zero crushing and zero temperature control are adopted, flower breaking and rock sugar breaking are not needed, equipment such as a constant-temperature fermentation tank is not needed, and the method is suitable for large-scale production. The whole fermentation process can be completed at the natural room temperature, the energy consumption is reduced by 100%, the equipment investment is reduced by 80%, the waste of raw materials and the use of additives are greatly reduced through full utilization and cyclic utilization of resources, the cost is saved by about 40%, the qualified rate of ten batches of repeated experiments reaches 95% or above, and a reliable guarantee is provided for industrial mass production.

Description

Technical Field

[0001] This invention relates to the field of food fermentation technology, specifically a highly efficient method for preparing a high-quality rose vinegar beverage. Background Technology

[0002] In the field of food fermentation technology, the market for functional vinegars (such as vinegars with lipid-lowering, bowel-regulating, and antioxidant effects) is growing rapidly due to consumers' increasing focus on health foods. However, existing products have many problems: Insufficient natural ingredients: Most functional vinegars rely on synthetic additives (such as prebiotics and vitamins) and lack all-natural fermentation processes, making it difficult to meet consumers' demand for "natural and healthy" products.

[0003] Limited functionality: Existing products mostly target a single health goal (such as lowering lipids or improving appearance), and few can simultaneously achieve intestinal cleansing and gut microbiota regulation, thus failing to fully meet consumers' health needs.

[0004] Low innovation in raw materials: Rose vinegar is often prepared using traditional rice vinegar or alcohol extraction processes, failing to fully explore the functional potential of buckwheat vinegar, and the synergistic effect of raw material combinations is not effectively utilized.

[0005] The limitations of existing methods for preparing rose vinegar are particularly prominent: Process defects: Traditional methods use alcohol extraction or single acetic acid fermentation, resulting in a loss rate of over 60% of rose essential oil, which greatly reduces the flavor and functionality of the product.

[0006] Single substrate: Most of them use rice vinegar or alcohol as the fermentation substrate, without combining the dietary fiber and flavonoids of buckwheat vinegar, which limits the nutritional and health value of the product.

[0007] Insufficient functional validation: Existing products lack clinical data to support gut health, and their efficacy remains largely theoretical, making it difficult for consumers to believe in them.

[0008] Buckwheat vinegar, as a type of whole-grain vinegar, boasts unique advantages such as high dietary fiber content (rich in β-glucan and resistant starch, promoting intestinal peristalsis), natural antioxidants (rutin, quercetin, and other flavonoids, which have anti-inflammatory and gut microbiota-regulating effects), and a low GI value (suitable for people with sensitive blood sugar). Cloud Rose (an internationally renowned fragrant oil-producing rose variety), as a genetically optimized high-quality rose source, possesses high essential oil content (citronellol content is 25.5 times that of ordinary roses, and the essential oil is rich in antioxidant phenols and terpenes), complete nutritional characteristics (containing 16 amino acids, anthocyanins (3.5 times that of blueberries), vitamin C (20 times that of oranges), and over 300 other nutrients), as well as experimentally verified intestinal cleansing effects (its essential oil can promote intestinal peristalsis and regulate gut microbiota balance). However, existing technologies have failed to combine the advantages of both, limiting the development of functional rose vinegar. Therefore, we propose an efficient preparation method for high-quality rose vinegar beverages to address these issues. Summary of the Invention

[0009] The purpose of this invention is to provide an efficient method for preparing high-quality rose vinegar beverage, so as to solve the problems mentioned in the background art.

[0010] The technical solution of this invention is: a highly efficient preparation method for a high-quality rose vinegar beverage, comprising buckwheat vinegar, cloud rose petals, and rock sugar in a mass ratio of 5:1:1. The buckwheat vinegar has an acetic acid content of 5.5–6.0 g / 100 mL and a pH value of 4.2–4.5. The cloud rose petals are used whole, with a water content ≤75%, retaining natural yeast cells on the surface, with a cell count of 10. 3 -10 4 CFU / g, wherein the rock sugar is whole or in large chunks with a particle size ≥10mm.

[0011] Preferably, the buckwheat vinegar is rich in β-glucan, rutin and quercetin, wherein the β-glucan content reaches 2.8g / 100mL.

[0012] Preferably, the essential oil of the cloud rose petals contains 25.5 times more citronellol than that of ordinary roses, 16 kinds of amino acids and anthocyanins, and the anthocyanin content is 3.5 times that of blueberries.

[0013] Preferably, it includes the following steps: Raw material pretreatment: Remove the stems from the cloud rose petals, wash and drain until the moisture content is ≤75%; select whole or large pieces of rock sugar with a particle size ≥10mm, and set aside; Room temperature dissolution stage: Add buckwheat vinegar, pretreated cloud rose petals and rock sugar into a fermentation tank at a mass ratio of 5:1:1, and let it stand at 20-25℃ for 8-10 days without stirring. Natural fermentation stage: After the rock sugar has completely dissolved and the sugar content has reached 8-10°Bx, seal the jar and continue fermentation at 18-22℃ for 5-7 days; Low-temperature aging: The fermented rose vinegar is aged at a temperature below 15°C for 30 days.

[0014] Preferably, during the room temperature dissolution stage, the rock sugar is slowly dissolved by the organic acids in buckwheat vinegar at a dissolution rate of 0.3g / 100mL·day, while the rose petals release approximately 1.2g / 100g of natural glucose.

[0015] Preferably, during the natural fermentation stage, the fermentation relies on the yeast on the surface of the rose petals, Lactobacillus plantarum, and endogenous acetic acid bacteria in buckwheat vinegar. After fermentation, the acetic acid content reaches 5.0-5.3g / 100mL, and the pH value is 3.8-4.0.

[0016] Preferably, during the low-temperature aging process, the essential oil loss rate of volatile components such as citronellol is <5%, and the activities of polyphenol oxidase and peroxidase are inhibited, with an enzyme activity inhibition rate of 78%.

[0017] Preferably, the 5:1:1 mass ratio forms a self-circulating system of "acid dissolution-sugar supply-microbial fermentation", wherein the acidic environment of buckwheat vinegar accelerates the natural dissolution of rock sugar, rock sugar provides a continuous carbon source for microorganisms, and rose petals provide an attachment carrier for microorganisms and release polyphenolic substances.

[0018] This invention provides an efficient method for preparing a high-quality rose vinegar beverage, which has the following improvements and advantages compared to existing technologies: 1. Achieving efficient natural fermentation improves production efficiency and product purity. Buckwheat vinegar, cloud rose petals, and rock sugar are blended in a 5:1:1 mass ratio. Utilizing the acidic environment of buckwheat vinegar, the natural yeast on the surface of rose petals, and the carbon source provided by rock sugar, a self-circulating system of "acid dissolution-sugar supply-fermentation" is formed. No additional bacteria or catalysts are required, and natural fermentation can be completed in 15 days. This shortens the cycle by more than 50% compared to traditional additive-free processes and avoids contamination from external substances. The contamination rate of the finished product is <0.1%, meeting green production standards.

[0019] 2. Retaining more nutrients and active ingredients enhances the product's health benefits. For example, using whole cloud rose petals, large pieces of rock sugar, and low-temperature aging processes ensures that the citronellol retention rate of cloud rose essential oil is greater than or equal to 85%, the loss rate of cloud rose anthocyanins is less than or equal to 8%, and the retention rates of β-glucan and rutin in buckwheat vinegar both reach over 100%, reaching 2.8g and 1773mg per 100ml respectively. The combined effect of these ingredients provides excellent antioxidant properties, promotes intestinal peristalsis, and regulates intestinal flora, effectively increasing the product's health benefits.

[0020] 3. To improve the flavor and stability of the product, by controlling the dissolution at room temperature without stirring, the product's taste and texture are kept uniform. Utilizing the natural microbial flora in natural fermentation, a large number of complex esters are produced through their own metabolism, achieving a natural sweet and sour effect and the original aroma of rose. The sensory score is 4.8 (out of 5). At the same time, low-temperature aging avoids the occurrence of polyphenol oxidase and other activities, with an enzyme activity inhibition rate of 78%, which can prevent the product from browning and flavor deterioration. Meanwhile, the loss of volatile substances such as citronellol is less than 5%, which can maintain the flavor stability of the product and extend its shelf life.

[0021] 4. Reduce production costs and energy consumption to meet the needs of industrial production. By adopting "zero crushing + zero temperature control", there is no need to break the sugar or use equipment such as constant temperature fermentation tanks. The entire fermentation process can be completed at room temperature, reducing energy consumption by 100% and equipment investment by 80%. The full utilization and recycling of resources greatly reduces raw material waste and additive use, saving about 40% in costs. Moreover, the pass rate of ten batches of repeated experiments reaches more than 95%, providing a reliable guarantee for industrial mass production. Attached Figure Description

[0022] The present invention will be further explained below with reference to the accompanying drawings and embodiments: Figure 1 This is a schematic diagram of the preparation process of the present invention; Figure 2 This is a schematic diagram illustrating the quantitative beneficial effects of the present invention compared to existing technologies; Figure 3 This is a schematic diagram showing the differences between the present invention and the prior art; Figure 4 This is a schematic diagram of the key control indicators for the 15-day natural fermentation of this invention; Figure 5 This is a schematic diagram illustrating the common defects and improvement logic of the present invention.

[0023] Explanation of reference numerals in the attached figures: Detailed Implementation

[0024] The present invention will now be described in detail, and the technical solutions in the embodiments of the present invention will be clearly and completely described. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0025] This invention provides an efficient method for preparing a high-quality rose vinegar beverage through improvements. The technical solution of this invention is as follows: like Figure 1 - Figure 5The method for preparing a high-quality rose vinegar beverage is shown below. The beverage is made by compounding buckwheat vinegar, cloud rose petals, and rock sugar in a mass ratio of 5:1:1. The buckwheat vinegar has an acetic acid content of 5.5–6.0 g / 100 mL and a pH value of 4.2–4.5. The cloud rose petals are used whole, with a water content ≤75%, and retaining natural yeast cells on the surface, with a cell count of 10. 3 -10 4 The product, containing whole or large pieces of rock sugar with a particle size ≥10mm, is a compound of buckwheat vinegar, cloud rose petals, and rock sugar in a 5:1:1 mass ratio. The buckwheat vinegar has an acetic acid content of 5.5–6.0 g / 100mL and a pH of 4.2–4.5. The cloud rose petals are used whole, with a moisture content ≤75%, and retain 103–104 CFU / g of natural yeast on their surface. The rock sugar is selected in whole or large pieces with a particle size ≥10mm. This ratio and the state of the raw materials are determined by the inherent characteristics of each ingredient and their interactions, facilitating subsequent production processes. This ratio and ingredient selection form a self-sustaining "acid dissolution-sugar supply-fermentation" cycle. The strong acidity of the buckwheat vinegar promotes the natural dissolution of the rock sugar, while the retention of natural yeast from the whole rose petals allows for natural fermentation. The dissolution of the large pieces of rock sugar ensures a more stable and sustained carbon source supply during fermentation, resulting in a smoother fermentation process, a better finished product, and a more nutritious and unique flavor.

[0026] Furthermore, buckwheat vinegar is rich in β-glucan, rutin, and quercetin, with a β-glucan content of 2.8g / 100mL. This buckwheat vinegar is a base component of rose vinegar beverages, and its main internal components are crude polysaccharides (β-glucan), rutin, and quercetin, containing 2.8g / 100mL of β-glucan. This component, with properties different from ordinary vinegar products, endows buckwheat vinegar with other beneficial properties and plays a crucial role in the fermentation process and the final product. β-glucan promotes gastrointestinal motility and intestinal health, while flavonoids such as rutin and quercetin have strong antioxidant and anti-inflammatory effects, further enhancing the product's health benefits. Compared to ordinary vinegar, buckwheat vinegar adds more functional ingredients to rose vinegar beverages, improving their nutritional value and health attributes.

[0027] Furthermore, the citronellol content in the essential oil of cloud rose petals is 25.5 times that of ordinary roses. It also contains 16 amino acids and anthocyanins, with the anthocyanin content being 3.5 times that of blueberries. As the main ingredient, cloud rose petals contribute significantly to the essential oil's citronellol content, which is 25.5 times higher than that of ordinary roses. The high citronellol content also enhances the aroma and flavor of the rose vinegar, making it more enjoyable. Moreover, the abundant amino acids in citronellol are beneficial for nutritional supplementation, while the high anthocyanin content provides strong antioxidant capabilities, contributing to anti-aging and cardiovascular health, thus attracting consumers.

[0028] Furthermore, it includes the following steps: Raw material pretreatment: Remove the stems from the cloud rose petals, wash and drain until the moisture content is ≤75%, and select whole or large pieces of rock sugar with a particle size ≥10mm for later use; Room temperature dissolution stage: Add buckwheat vinegar, pretreated cloud rose petals and rock sugar into a fermentation tank at a mass ratio of 5:1:1, and let it stand at 20-25℃ for 8-10 days without stirring. Natural fermentation stage: After the rock sugar has completely dissolved and the sugar content has reached 8-10°Bx, seal the jar and continue fermentation at 18-22℃ for 5-7 days; Low-temperature aging: The fermented rose vinegar is aged at a temperature below 15°C for 30 days.

[0029] The production method includes raw material pretreatment, room temperature dissolution, natural fermentation, and low-temperature aging. During raw material pretreatment, the petals of the cloud rose are cleaned and drained until the moisture content is ≤75%. Rock sugar with a particle size ≥10mm, either whole or in large pieces, is selected. The raw materials are placed in a fermentation tank according to the specified ratio and left to stand for 8–10 days without stirring at a temperature of 20–25℃. During natural fermentation, when the sugar content reaches 8–10°Bx, the tank is sealed and fermented at 18–22℃ for 5–7 days. Low-temperature aging involves cooling the fermented rose vinegar to below 15℃ and aging it for approximately 30 days. The entire process is closely interconnected, with precise parameter control. Raw material pretreatment ensures the purity and condition of the raw materials, meeting the requirements of subsequent production processes. Room temperature dissolution facilitates the extraction of water-soluble substances from the raw materials, and the absence of stirring prevents the loss of flavor compounds. Natural fermentation utilizes natural microorganisms to preserve the original pure flavor of the product. Low-temperature aging effectively preserves volatile components and nutrients, improving not only the flavor and quality of the product but also its value. Furthermore, during the room-temperature dissolution stage, the rock sugar is slowly dissolved by the organic acids in buckwheat vinegar at a rate of 0.3g / 100mL / day. Simultaneously, rose petals release approximately 1.2g / 100g of natural glucose. No external additives (such as mechanical stirring or heating) are required. The rock sugar is dissolved using the organic acids in the buckwheat vinegar itself at room temperature, slowly at a rate of 0.3g / 100ml per day. During this process, approximately 1.2g / 100g of natural glucose is released. The raw materials used in this stage will begin to ferment and produce acid. Using the organic acids in buckwheat vinegar to dissolve the rock sugar does not destroy the nutritional components of the rock sugar itself. The slow dissolution rate allows the sugar to be released gradually. In addition, the rose petals themselves release natural glucose, which, along with the rock sugar, can be used by microorganisms to produce a carbon source for fermentation. This makes the fermentation process more stable, reduces the possibility of abnormalities, and improves the final product's taste.

[0030] Furthermore, during the natural fermentation stage, the fermentation relies on the yeast on the surface of the rose petals, Lactobacillus plantarum, and the endogenous acetic acid bacteria in the buckwheat vinegar. After fermentation, the acetic acid content reaches 5.0–5.3 g / 100 mL, and the pH value is 3.8–4.0. No artificially cultured strains are added during the natural fermentation stage; fermentation is carried out solely by the raw materials themselves, utilizing the yeast on the surface of the rose petals, Lactobacillus plantarum, and the endogenous acetic acid bacteria naturally present in the buckwheat vinegar. After fermentation, the acetic acid content of the product at this stage can reach 5.0–5.3 g / 100 mL, and its pH value is around 3.8–4.0. Products made through natural microbial fermentation can avoid the risk of product contamination caused by the use of exogenous strains, making the product more natural and pure. The certain concentration of acetic acid and the low pH value formed during fermentation can effectively ensure the safety of product storage and create a good flavor. Fermentation can also retain more nutrients, enhancing the flavor and nutritional value of the product.

[0031] Furthermore, during the low-temperature aging process, the essential oil loss rate of volatile components such as citronellol is <5%, and the activities of polyphenol oxidase and peroxidase are inhibited, with an enzyme activity inhibition rate of 78%. Low-temperature aging is carried out at temperatures below 15℃ for 30 days. Under the influence of low temperature, the essential oil loss rate of volatile components such as citronellol is ≤5%, and the activities of polyphenol oxidase and peroxidase are well inhibited, with an enzyme activity inhibition rate of 78%. Beneficial effects: Volatile components such as citronellol and citronellal can give the product a rich rose aroma, improving its sensory quality. The inhibition of polyphenol oxidase and peroxidase activities can reduce the oxidative decomposition of nutrients such as polyphenols and flavonoids in the product, thus maintaining the stability of the product's nutritional components and color, and providing a longer shelf life, making the product more acceptable to consumers.

[0032] Furthermore, the 5:1:1 mass ratio forms a self-circulating system of "acid dissolution-sugar supply-microbial fermentation." The acidic environment of buckwheat vinegar accelerates the natural dissolution of rock sugar, which provides a continuous carbon source for microorganisms. Rose petals provide an attachment carrier for microorganisms and release polyphenols. This 5:1:1 mass ratio is not arbitrary; it was determined based on numerous experiments. In this self-circulating system, the acidity of the buckwheat vinegar provides favorable conditions for the dissolution of rock sugar, accelerating its dissolution. The dissolved rock sugar then provides a continuous carbon source for the growth and fermentation of microorganisms. Rose petals not only provide attachment points for microorganisms, but their polyphenols also alter the product's flavor and enhance its nutritional value. These three elements complement each other, eliminating the need for additional substances to complete fermentation and other processes. The raw materials can be reused repeatedly without the need for catalysts, nutrients, or other additives, saving costs and preventing the generation of additional chemical substances. The various ingredients work together to promote the fermentation of the product, resulting in a more thorough and stable fermentation process. This increases production efficiency, ensures consistent product quality, and makes the product more competitive.

[0033] The foregoing description enables those skilled in the art to make or use the present 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 principles and novel features disclosed herein.

Claims

1. A highly efficient method for preparing a high-quality rose vinegar beverage, comprising buckwheat vinegar, cloud rose petals, and rock sugar in a mass ratio of 5:1:1, characterized in that: The buckwheat vinegar has an acetic acid content of 5.5–6.0 g / 100 mL and a pH value of 4.2–4.5; the cloud rose petals are used whole, with a water content ≤75%, retaining natural yeast on the surface, with a yeast count of 10. 3 -10 4 CFU / g, wherein the rock sugar is whole or in large chunks with a particle size ≥10mm.

2. The efficient preparation method of a high-quality rose vinegar beverage according to claim 1, characterized in that: The buckwheat vinegar is rich in β-glucan, rutin and quercetin, with β-glucan content reaching 2.8g / 100mL.

3. The efficient preparation method of a high-quality rose vinegar beverage according to claim 1, characterized in that: The essential oil from the cloud rose petals contains 25.5 times more citronellol than ordinary roses, 16 kinds of amino acids and anthocyanins, and the anthocyanin content is 3.5 times that of blueberries.

4. The efficient preparation method of a high-quality rose vinegar beverage according to claim 1, characterized in that: Includes the following steps: Raw material pretreatment: Remove the stems from the cloud rose petals, wash and drain until the moisture content is ≤75%; select whole or large pieces of rock sugar with a particle size ≥10mm, and set aside; Room temperature dissolution stage: Add buckwheat vinegar, pretreated cloud rose petals and rock sugar into a fermentation tank at a mass ratio of 5:1:1, and let it stand at 20-25℃ for 8-10 days without stirring. Natural fermentation stage: After the rock sugar has completely dissolved and the sugar content has reached 8-10°Bx, seal the jar and continue fermentation at 18-22℃ for 5-7 days; Low-temperature aging: The fermented rose vinegar is aged at a temperature below 15°C for 30 days.

5. The efficient preparation method of a high-quality rose vinegar beverage according to claim 4, characterized in that: During the room temperature dissolution stage, the rock sugar is slowly dissolved by the organic acids in buckwheat vinegar at a dissolution rate of 0.3g / 100mL·day, while the rose petals release approximately 1.2g / 100g of natural glucose.

6. The efficient preparation method of a high-quality rose vinegar beverage according to claim 4, characterized in that: During the natural fermentation stage, the fermentation relies on the yeast on the surface of the rose petals, Lactobacillus plantarum, and endogenous acetic acid bacteria in buckwheat vinegar. After fermentation, the acetic acid content reaches 5.0-5.3g / 100mL, and the pH value is 3.8-4.

0.

7. The efficient preparation method of a high-quality rose vinegar beverage according to claim 4, characterized in that: During the low-temperature aging process, the essential oil loss rate of volatile components such as citronellol is less than 5%, and the activities of polyphenol oxidase and peroxidase are inhibited, with an enzyme activity inhibition rate of 78%.

8. The efficient preparation method of a high-quality rose vinegar beverage according to claim 4, characterized in that: The 5:1:1 mass ratio forms a self-circulating system of "acid dissolution-sugar supply-microbial fermentation". The acidic environment of buckwheat vinegar accelerates the natural dissolution of rock sugar, the rock sugar provides a continuous carbon source for microorganisms, and the rose petals provide an attachment carrier for microorganisms and release polyphenols.

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