40 results about "Rhizopus" patented technology

This invention discloses a method for improving the flavor of sweet rice wine through low-temperature fermentation and its brewing technique, relating to the field of winemaking technology. First, a short-term temperature increase (28-30℃) is implemented in the early stages of fermentation to create an optimal environment for efficient saccharification and flavor precursor accumulation in Rhizopus. Subsequently, a low-temperature stage (15-20℃) is initiated, under which slow primary fermentation and flavor maturation, primarily driven by yeast, take place. The "staged temperature-increase saccharification + low-temperature fermentation" process provided by this invention does not rely on psychrophilic strains or exogenous enzyme additives; it can be achieved through optimization of process parameters. This method not only successfully solves the core problem of insufficient saccharification kinetics at low temperatures, ensuring the smooth progress of the fermentation process, but also significantly improves the sensory quality of the final sweet rice wine (more complex and harmonious flavor), as well as the content of umami and sweet amino acids. Furthermore, this process is highly controllable and suitable for large-scale production, providing a novel technological path for the green and efficient brewing of high-quality sweet rice wine.

This invention discloses a method for brewing a light-aroma baijiu using a mung bean compound koji starter and its preparation, belonging to the field of baijiu brewing technology. The method uses 75%-80% red sorghum and 20%-25% mung beans as brewing raw materials. First, the mung beans are dehulled, crushed, and pre-treated by low-temperature steaming, then mixed with sorghum and steamed again for gelatinization. Separately, a mung bean compound koji starter inoculated with Rhizopus, Aspergillus oryzae, and ester-producing yeasts is prepared separately and blended with a light-aroma low-temperature koji starter at a ratio of 1:2-3, with the total koji amount being 19%-23% of the grain input. The mixture is then fermented in earthen vats for 28 days in a solid-state environment, with a peak temperature of 28-32℃ and an outlet temperature of 20-25℃. The middle section of the liquor is distilled, yielding 65% vol, and aged in earthenware jars for 3-6 months. This invention constructs a homologous fermentation system of "mung bean koji making—mung bean brewing—koji base," selectively enriching proteases and esterases, solving the problem of insufficient mung bean protein conversion. The finished liquor has a rich, light mung bean aroma and a mellow, sweet taste.

The invention provides fermented black beans with an anti-obesity effect as well as a preparation method and application of the fermented black beans, and relates to the field of fermented products. The preparation method comprises the following steps: soaking cleaned black beans with a polygonatum sibiricum enzymatic hydrolysate; sterilizing the soaked black beans, inoculating rhizopus, lactic acid bacillus and lactobacillus plantarum, and carrying out mixed fermentation; and drying the fermented black beans to obtain the fermented black beans with the anti-obesity effect. Through verification, the prepared fermented black beans can effectively relieve damage of a high-fat environment to the reproductive capacity of the nematodes, improve the automatic swimming capacity of the nematodes, improve the activity of antioxidant enzymes in the nematodes and remarkably reduce the content of triglyceride and free fatty acid in the high-fat nematodes, and the fermented black beans are proved to have a remarkable anti-obesity effect; meanwhile, the fermented black beans also have excellent sensory quality. The method overcomes the defects of poor sensory quality and poor function guidance of the fermented black beans in the prior art.

This invention discloses a process for producing sake based on multi-strain mixed fermentation and its flavor profile, belonging to the field of sake brewing technology. This invention provides a method using japonica rice from Northeast China as raw material, employing multi-strain, sequential low-temperature fermentation to regulate ester, acid, and alcohol production during the sake fermentation process. This results in a sake product with flavor compounds at levels and proportions comparable to Japanese sake. The strains include *Rhizopus oryzae*, *Rhizopus chinensis*, *Issaccharomyces orientalis*, and *Saccharomyces cerevisiae*. Compared to existing technologies, the microbial combination, inoculation amount, and inoculation sequence of this invention, combined with synergistic saccharification and fermentation, achieves a ratio of isoamyl acetate, ethyl hexanoate, ethyl lactate, and ethyl acetate, as well as a total ester content, reaching the levels of typical Japanese sake.

The invention belongs to the technical field of rice wine preparation, and particularly relates to rice wine as well as a preparation method and application thereof. The invention provides a preparation method of rice wine. The preparation method comprises the following steps: carrying out enzymolysis on rhizoma phragmitis, bamboo cane, alpha-amylase and water; adding polished round-grained rice flour, mung bean flour, saccharomycetes, bacillus paralicheniformis and rhizopus chinensis to prepare rice wine distiller's yeast; composite rice containing sticky rice and millet is used as a rice wine base material, and then rice wine distiller's yeast and coconut juice are added to prepare the rice wine. According to the technical scheme, release of functional active substances in the rhizoma phragmitis and the bamboo cane is improved, and active ingredients in the rice wine distiller's yeast are enriched; the polished round-grained rice flour, the mung bean flour, the saccharomycetes and the rhizopus chinensis are added, so that the taste of the rice wine is improved, and the fermentation efficiency of the rice wine is also improved. Therefore, the rice wine prepared by the invention not only has an anti-oxidation effect, but also can relieve fatigue, broaden the market variety and improve the value of the rice wine.

The invention discloses a preparation method of instant high-energy fermented food balls. The method comprises the following steps: performing low-temperature ultrahigh-pressure treatment, liquid nitrogen quick-freezing, crushing, drying and ultra-fine crushing on pulp-containing fruit paste obtained in a citrus juicing process to obtain citrus fruit paste powder; slicing gastrodia elata, cooking, carrying out vacuum freeze drying, and carrying out superfine grinding to obtain gastrodia elata powder; mixing steamed and cooled glutinous rice with rhizopus oryzae, and performing semi-sealed pre-fermentation to obtain glutinous rice fermentation liquor; the citrus powder and the gastrodia elata powder are mixed, a composite leavening agent is added, and the composite leavening agent is freeze-dried powder containing aspergillus tusolicus and rhizopus oryzae; adding the uniformly mixed citrus powder, gastrodia elata powder and composite leavening agent into the glutinous rice fermentation liquid, and continuing fermentation; and taking out the fermented material, adding whole milk powder and butter, and baking the compressed blank to obtain the high-energy concentrated food ball. Glutinous rice, citrus fruit paste and gastrodia elata are mixed and fermented, and protein and lipid substances are used as auxiliary materials, so that the natural high-energy food pills are prepared.

The invention discloses a method for preparing Tanbai through solid state fermentation of whole kidney beans and the prepared Tanbai, belongs to the technical field of food biological fermentation, and particularly relates to the method for preparing Tanbai through solid state fermentation of whole kidney beans, and the method comprises the steps that kidney beans are treated through a kidney bean seed coat pretreatment method, and pretreated kidney beans are obtained; the method comprises the following steps: taking rhizopus oligosporus RT-3, and carrying out fermentation culture on the rhizopus oligosporus RT-3 on a PDA (potato dextrose agar) flat plate until a bacterial film grows; taking the cooked rice, air-drying, crushing and sieving to obtain sterile rice flour; mixing the mycoderm with sterile rice flour, and grinding to obtain a leavening agent; kidney beans are pretreated and cooked, then the cooked kidney beans are mixed with food-grade lactic acid and a leavening agent, the mixture is put into a self-sealing bag with holes, constant-temperature standing culture is conducted, and the Tanbai is obtained. According to the method, the seed coats are treated by adopting ultrasonic waves, so that the seed coats generate cracks, the kidney bean Tanbei is prepared through solid-state fermentation, the obtained Tanbei rhizopus oligosporus grows vigorously and is good in state, and meanwhile, the property of the Tanbei rhizopus oligosporus is improved compared with that of kidney bean Tanbei without seed coat pretreatment.

The application belongs to the technical field of wine starter, and particularly relates to a Rhizopus strain, wine starter and a production method of rice wine; the Latin name of the Rhizopus strain is Rhizopus delemar b21, and the preservation number is CCTCC NO:2026399; the wine starter prepared by using the above Rhizopus b21 can significantly improve the aroma and taste of fermented products such as rice wine and sweet wine, and has stronger environmental adaptability and is more suitable for traditional wine starter and fermented food production; the most suitable inoculation amount of the wine starter brewed by using the above Rhizopus b21 or wine starter to brew rice wine is 0.5% to 1%.

The application discloses a kind of based on composite yeast synergistic metabolism-low temperature microaerophilic section fermentation apple fruit wine method, method, comprising: S0: apple lock fresh pretreatment, obtain bagged lock fresh apple;S1: wall breaking treatment;S2: vacuum flash sterilization;S3 three-stage fermentation, divided into four steps: S3.0 inoculant online activation;S4 online clarification-energy recovery;S5 cold flavoring-isobaric filling, obtain apple fruit wine finished product.The application adopts non-brewing yeast, brewing yeast and rhizopus three fungus coupling strategy, in the preparation of apple fruit wine early stage, add non-brewing yeast to produce fruity ester precursor, in the preparation of apple fruit wine late stage, add brewing yeast and rhizopus fermentation.The application uses apple as raw material, through "lock fresh-three temperature zone-three fungus coupling" integrated process, successfully solved the traditional fruit wine low juice yield, polyphenol loss is big, aroma single, batch fluctuation big and other pain points.

The present application relates to a Rhizopus oligosporus CJCC02-20 strain deposited with Accession No. KCCM12893P and application thereof.

The invention belongs to the technical field of active microorganisms, and particularly relates to Trichoderma reesei 5146-6, a microbial agent and application of the Trichoderma reesei 5146-6 in preparation of a biocontrol agent. The invention provides Trichoderma reesei 5146-6, which is proved to be capable of remarkably inhibiting the growth of phytopathogens such as rhizopus oryzae in the environment, metabolites of the Trichoderma reesei 5146-6 can inhibit various clinical pathogens, and broad-spectrum antibacterial active ingredients are expected to be further screened. In addition, the strain also has a plurality of extracellular enzyme secretion activities, including amylase and catalase, which are reported for the first time in the field.

This invention relates to the field of agricultural product storage, and more particularly to a fumigation method for preventing soft rot in agricultural products. The method involves fumigation using a cellulose-based material as a carrier, perillaldehyde and / or salicylaldehyde as a base, and the addition of isobutyric acid and / or 2-methylbutyric acid. This invention effectively inhibits and kills *Rhizopus spp.*, the pathogen causing soft rot in agricultural products, maintaining the physiological quality and nutritional value of agricultural products during storage, and significantly extending the storage period. This invention is highly effective, simple to operate, environmentally friendly and safe, and easily scaled up and industrialized.

The invention relates to the technical field of microorganisms, in particular to a brewing method of high-quality osmanthus-flavored white spirit based on osmanthus-flavored distiller's yeast, which optimizes the preparation method of osmanthus-flavored distiller's yeast, optimizes saccharomycetes and rhizopus oryzae capable of promoting growth in an osmanthus extracting solution during starter propagation, and innovatively adds dry osmanthus powder during distiller's yeast preparation. In addition, in the brewing process, dried sweet-scented osmanthus is added before fermentation, the aroma of the sweet-scented osmanthus wine is further enhanced, the aroma of the sweet-scented osmanthus wine is guaranteed to the maximum extent, meanwhile, bad aroma generated by soaking the wine can be removed after the raw wine is distilled, and the aroma quality of the sweet-scented osmanthus raw wine is effectively improved. The method provided by the invention can be used for large-scale production of sweet-scented osmanthus wine base and is beneficial to popularization of sweet-scented osmanthus wine.

According to the method, firstly, high-proportion bamboo powder is used as a carbon source, and by means of comprehensive regulation and control of bamboo flavones, cellobiose synthesized through fermentation and the like in the bamboo powder, cellulase producing genes and the like of bamboo-decomposing bacteria are induced and activated, so that the bamboo-decomposing bacteria are obtained; meanwhile, the cultivation environment, self-space hybridization, fusion, seed liquid, an enzymolysis agent, a permeation stabilizer, strain enrichment and the like of the bamboo degradation strains are regulated and controlled, and combined bacteria such as bacillus subtilis, aspergillus oryzae, lactic acid bacteria, saccharomycetes, rhizopus and the like are prepared; then the bamboo decomposition combined bacteria synergistically and interactively efficiently degrade nitrogen source bamboo fibers in directional fermentation under substrate optimization and multi-dimensional comprehensive regulation and control conditions, the nitrogen source bamboo fibers are converted and synthesized into high-quality mycoprotein, digestible bamboo protein, soluble sugar and other nutrient substances, the repression effect in the bamboo decomposition fermentation process is eliminated, and the bamboo decomposition effect is improved. The problems of low fermentation strain activity, low adaptability, low efficiency, poor synergy, biological safety, stability and the like are solved.

The invention discloses a rhizopus delbrueckii MQG50203 strain and an application thereof. The strain is a strain MQG50203, is classified and named as Rhizopus deelemar, and is preserved in the China Center for Type Culture Collection in Wuhan, the preservation time is September 25, 2025, and the preservation number is CCTCC NO: M 20252119. The rhizopus delbrueckii MQG50203 can produce pleasant fruit fragrance, and has relatively high ester production capacity and starch hydrolysis activity; when the strain is applied to preparation of white koji and production of red koji wine, the brewed wine yield can be remarkably improved, the flavor of a wine body is enriched, and the strain is an excellent local characteristic strain.

The invention discloses a Maotai-flavor liquor production process, which belongs to the technical field of liquor brewing, and comprises the following processes: koji making, sorghum pretreatment, diastatic fermentation, distillation and ageing: selected wheat moistened grains are crushed, water is added to prepare koji blocks, the koji blocks are fermented for later use, and doors and windows are opened to ventilate and supplement external environmental microorganisms during koji turning; the method comprises the following steps: selecting sorghum, soaking in hot water to remove pectin, cooking in cooking equipment until the sorghum is well cooked, mixing with a koji block, adding Q303 rhizopus koji and millet koji, uniformly mixing, increasing the quantity and types of environmental microorganisms, carrying out aerobic stacking saccharification fermentation for 2-4 days, carrying out anaerobic fermentation in a fermentation tank for 30 days, distilling by adopting distillation equipment, and then loading base liquor into a pottery jar for ageing for 1-3 years; through the process, the wine yield can be improved, and the flavor quality is improved.

The application discloses bran-fermented sauce-flavor liquor starter, and belongs to the technical field of liquor brewing. According to the mass percentage, the bran-fermented sauce-flavor liquor starter comprises the following components with corresponding contents: 10-15% of rhizopus, 20-25% of aspergillus niger, 12-16% of cellulase, 8-14% of beta-xylanase, 5-15% of acid protease, 10-15% of hansenula, and 15-20% of saccharomyces rouxii. The bran-fermented sauce-flavor liquor starter adopts a three-component compound system of mold saccharifying bacteria, composite hydrolytic enzyme and aroma-producing yeast, and can degrade raw material starch, cellulose and protein in all directions. The utilization rate of raw material starch is higher than 90%, the liquor yield is significantly improved, and the bran-fermented sauce-flavor liquor starter is superior to traditional bran-fermented liquor starter.

The present application belongs to the technical field of microbial inoculants, and particularly relates to a strain of Rhizopus TYR1, a microbial inoculant and application of the microbial inoculant in increasing the content of 2-acetyl-1-pyrroline (2-AP) in rice. The Rhizopus TYR1 and the microbial inoculant containing the Rhizopus TYR1 can increase the content of 2-AP, an aromatic substance, in rice grains and leaves, and the content of 2-AP is significantly increased relative to a control without the Rhizopus TYR1, thereby providing technical support for increasing the aroma concentration in rice. Meanwhile, the present application further provides a method for increasing the content of 2-acetyl-1-pyrroline in rice, which is simple in operation, low in cost, easy to manage and convenient for agricultural promotion.

This invention relates to a method for preparing health-promoting red yeast rice wine, comprising: (1) preparing a liquid fermentation broth of *Pseudomonas ulmoides*; (2) preparing a starter culture, wherein the starter culture is obtained by inoculating *Rhizopus* into a starter culture made from glutinous rice, soybeans, banana peel, vitamin B2, vitamin C, and sterile water; (3) steaming and cooling glutinous rice and adding *Pseudomonas ulmoides* fermentation broth, *Monascus purpureus* expanded culture broth, decanoic acid, and *Lactobacillus plantarum* expanded culture broth, and saccharifying and fermenting to obtain a first fermented product; (4) adding starter culture to the first fermented product, stirring evenly, and continuing saccharification to obtain a second fermented product; (5) pumping the second fermented product into a fermentation tank for alcoholic fermentation; and (6) after the fermentation in step (4) is completed, clarifying, filtering, sterilizing, and bottling the finished product. By brewing rice wine using this method, vitamins and various amino acids from *Pseudomonas ulmoides* can be extracted into the rice wine, and various specific amino acids can reduce the yield of citrinin in red yeast rice under certain fermentation conditions, resulting in high-quality red yeast rice wine.

This invention relates to the field of deep processing technology of white hyacinth bean, specifically to a method for preparing a compound spleen-strengthening and dampness-removing white hyacinth bean paste. This invention utilizes low-temperature roasting to pretreat a specific ratio of dampness-removing medicinal herbs, including licorice, poria cocos, coix seed, and bitter almond, and prepares a compound decoction rich in dampness-removing components. This decoction is then used as a biological stressor to promote the germination of white hyacinth beans, with its concentration controlled to encourage moderate germination and the production of substances that resist adverse conditions. Simultaneously, leveraging the plant's water absorption capacity during germination, the invention incorporates the dampness-removing components of the compound decoction. Stable solid-state fermentation with pure Rhizopus further enhances the dampness-removing components of the compound white hyacinth bean and fermented soybean. This not only increases the content of major dampness-removing components such as polyphenols, proteins, and polysaccharides in the white hyacinth bean and fermented soybean, but also increases the content of trace dampness-removing substances such as rutin, quercetin, kaempferol, luteolin, and picolinic acid. It also promotes the dissolution of dampness-removing amino acids—alanine and glycine. The dampness-removing compound white hyacinth bean and fermented soybean components are clearly defined, and the content of spleen-strengthening and dampness-removing substances is richer.

The invention discloses an efficient liquid organic fertilizer as well as a preparation method and application thereof, and belongs to the technical field of biological organic fertilizers. The liquid organic fertilizer is prepared from the following raw materials in parts by weight: 40 to 50 parts of livestock manure liquid material, 8 to 12 parts of compound microbial agent, 8 to 12 parts of seaweed extract, 6 to 10 parts of soybean meal hydrolysate, 10 to 15 parts of humic acid, 2 to 3 parts of medium trace element chelate, 0.5 to 1 part of chitosan oligosaccharide and 2 to 3 parts of brown sugar. In the compound microbial agent, the nutrient activation capability and the growth regulation function of acinetobacter tanshini and the disease prevention and control of actinoplanes rhizopus cooperate with each other, so that the requirement of cucumber growth on nutrients is met, powdery mildew is effectively prevented and controlled, meanwhile, the soil environment is improved, and the yield and the quality are both improved; the leavening agent is used for completing efficient decomposition conversion of the livestock manure; the two kinds of microbial agents promote each other and have synergistic interaction to form a complete action chain of decomposition-activation-synergism-disease prevention, and finally the application targets of cucumber growth promotion, yield improvement and quality optimization are achieved.

The invention discloses a sauce-flavor yeast forming mold. The peripheral edge of a yeast mold is designed to be of a wavy skirt edge structure composed of 3-5 sections of continuous arcs. Experiments prove that the design can increase the effective contact area of the yeast blank by 18%-25%, reduce the skin thickness of the yeast blank by 0.5-1.2 mm, and improve the saccharifying power index by more than 15%. According to the structure, the colonization density (CFU value is increased by 2-3 orders of magnitude) of beneficial microorganisms such as rhizopus and yeast is remarkably improved by increasing the specific surface area of the yeast blank, meanwhile, the air permeability of the yeast blank is enhanced, the internal temperature rise gradient is reduced by 40%, and the fermentation uniformity is improved to 92% or above.

The invention belongs to the technical field of soil improvement, and discloses a method for multi-element synergistic improvement of hardened soil and increase of crop yield. The method comprises the following steps: preparing a complex microbial inoculant containing stress-resistant geodermatophilia BI304 (CGMCC (China General Microbiological Culture Collection Center) No.25921) and rhizopus mostoris (GDMCC No.3.1009); mixing the complex microbial inoculant with an organic material, a mineral conditioner and potassium humate to form a multi-component mixture; the multi-component mixture is applied before crops are sown, and the diluted complex microbial inoculant and potassium humate are applied in the jointing stage. The method can improve soil bulk density, porosity and organic matter content, increase crop growth indexes, significantly increase corn and wheat yields, and is lasting in improvement effect and high in adaptability.

The invention discloses a preparation method and application of a chitosan and carvacrol mycelium antibacterial composite membrane. The chitosan and carvacrol mycelium antibacterial composite membrane is prepared from mycelia of mucor racemosus, chitosan and carvacrol. Good complementarity of chitosan and carvacrol in function and activity is applied through a proper method, carvacrol and chitosan are compounded, the stability of carvacrol can be remarkably improved, the carvacrol and the antibacterial activity of chitosan can form a synergistic effect, and therefore the antibacterial performance of the composite film is enhanced, and the service life of the composite film is prolonged. The antibacterial composite film material can be provided for the field of food packaging.

This invention discloses the application of the *Rhizopus dentata* ScPRT1 gene in regulating plant responses to abscisic acid (ABA), the nucleotide sequence of which is shown in SEQ ID NO:1. This invention found that *Arabidopsis thaliana* lines overexpressing the *Rhizopus dentata* ScPRT1 gene, or *Rhizopus dentata* lines transiently expressing the *Rhizopus dentata* ScPRT1 gene, exhibited significantly reduced ABA sensitivity and significantly enhanced ABA response. Therefore, the *Rhizopus dentata* ScPRT1 gene negatively regulates plant responses to ABA signals. This invention provides resources for the discovery of stress-resistance genes, improves the regulatory network of *Rhizopus dentata* in response to ABA signals, and offers a new perspective for understanding the molecular mechanisms of stress adaptation in desert bryophytes.

1. Name of the designed product: packaging kit (Rhizopus koji). 2. Use of the designed product: for packaging products. 3. Design points of the designed product: in the combination of shape and pattern. 4. Picture or photo that best shows the design points: kit 1 perspective view. 5. Kit 2 is a thin product, omit other views.

The invention relates to the field of medicines, in particular to a compound and application thereof. The compound is shown as a formula I, and also comprises pharmaceutically acceptable salts, prodrugs, tautomers, stereoisomers, isotope derivatives or solvates of the compound. The compound disclosed by the invention has good antifungal activity, particularly has exact and excellent inhibition and antibacterial activity on candida, cryptococcus and rhizopus arrhizus, and also has excellent antibacterial activity on voriconazole drug-resistant bacteria. The compound can be used for preventing and / or treating various diseases caused by fungal infection.

The objective is to provide a wastewater purification solution for seafood processing plants that purifies wastewater, prevents sludge buildup, and prevents foul odors from being generated from the wastewater. [Solution] The solution is a mixture containing a culture medium obtained by culturing an aqueous solution of molasses with 10 species of bacteria from the genera Aspergillus, Bacillus, Lactopranthibacillus, Enterococcus, Nocardia, Pseudomonas, Ralstonia, Rhizopus, Rhodococcus, and Rhodosprillum, as well as iron fulvic acid, molasses, seaweed powder, and water.

The application discloses a blood red hammerhead mushroom high-molecular polysaccharide and application thereof, and belongs to the field of biology. The main chain structure of the blood red hammerhead mushroom high-molecular polysaccharide is beta-(1→6)-Man p . The blood red hammerhead mushroom high-molecular polysaccharide comprises five branched chains. The five branched chains comprise three Gals and two Fucs at the end. The blood red hammerhead mushroom high-molecular polysaccharide forms a repeating unit with the main chain and the branched chains. The application of the blood red hammerhead mushroom high-molecular polysaccharide is also disclosed. The blood red hammerhead mushroom high-molecular polysaccharide can be used for preparing products for regulating immune function, in particular, products for improving or treating intestinal flora disorder caused by immune damage, such as a pharmaceutical composition and the like.

The invention discloses a fungus symbiotic fermentation polysaccharide red yeast rice roxburgh rose beverage and a preparation method thereof, and belongs to the field of fermented food. The preparation method comprises the following steps: inoculating monascus purpureus Yang-Y3000 into glutinous rice for fermentation, inoculating rhizopus oryzae Y555 for standing fermentation after the surface of the glutinous rice is full of rhodobryum, and finally adding a roxburgh rose juice stock solution and sterile water for secondary standing fermentation, thereby obtaining the fungus symbiotic fermentation polysaccharide red yeast rice roxburgh rose beverage. Experimental results show that according to the fungus symbiotic fermentation process provided by the invention, the inherent acid and astringent tastes of the roxburgh rose are effectively removed, the flavor and taste of the roxburgh rose beverage are improved, the content of crude polysaccharide and beta-glucan in the high-activity polysaccharide red yeast rice roxburgh rose beverage is remarkably increased, and the roxburgh rose beverage has an outstanding potential probiotic function; mouse experiments show that the prepared high-activity polysaccharide red yeast rice roxburgh rose beverage has an outstanding anti-fatigue effect. The roxburgh rose fermented beverage provided by the invention is delicious, healthy and rich in nutrition, and has outstanding industrial value.