The present invention relates to the technical field of
functional food products. Disclosed are a rose
enzyme liquid and rose
enzyme beverage for promoting emotional health, and a preparation method therefor. Sour cherry
flesh, double-petaled red roses, roselle, and Perillae folium are subjected to a
colloid mill, and water is added for extraction and separation to obtain a concentrate. The concentrate is fermented with Lactiplantibacillus plantarum and
Bifidobacterium longum to obtain a rose
enzyme liquid, and the rose enzyme liquid is compounded with a
saffron extract, a
Mentha spicata extract, a bamboo leaf
flavonoid, etc. to obtain a rose enzyme beverage. The rose, roselle, sour cherry and Perillae folium, which are both medicinal and edible, are selected as raw materials. The raw materials are fermented by means of using specific
probiotic strains to effectively release active ingredients, which are then converted into small molecular substances that are easily absorbed by the
human body and relieve emotional
anxiety. Moreover, functional ingredients comprising the
saffron extract, the
Mentha spicata extract and the bamboo leaf
flavonoid are compounded to effectively relieve stress, regulate daily negative emotions, and promote physical and mental relaxation, and enhance mental well-being. The sour and
sweet taste satisfies consumers' pursuit for
flavor, taste and
efficacy.