Rose probiotic ferment beverage and production method thereof

The technology of a probiotic enzyme and a production method is applied in the field of rose probiotic enzyme beverage and its production, which can solve the problems of difficulty in ensuring good taste and color of the product, and achieve the effects of strong rose aroma, stimulating intestinal peristalsis, and promoting bile secretion.

Inactive Publication Date: 2017-05-10
云南奥晟生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rose health care products produced by traditional techniques cannot effectively have multiple nutrients at the same time, and it is difficult to ensure that the product has a good taste and color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Ingredients: 30 parts of water, 6 parts of white sugar, 6 parts of rose petals, 1 part of peeled lemon pulp, and 1 part of glucose.

[0024] Activation of compound probiotics: Add 500 grams of compound probiotics to 5 liters of warm water at 28°C and let it stand for 25 minutes; stir slightly after the compound probiotics are fully activated; add 50 ml of culture solution and let it stand for 4 hours (the culture solution is lemon fruit juice or glucose solution).

[0025] Fermentation process:

[0026] Add the above ingredients to the fermenter in turn, stir and mix thoroughly, then add the activated compound probiotics into the fermenter at a rate of 8 g / 100 kg, stir evenly, inoculate and ferment in a natural environment at 28°C for 45 days, and continue to deflate And prevent formaldehyde and vinegar.

[0027] The pH value of the fermenter liquid is controlled between 4.8-5.5; oxygen is isolated during the fermentation process, and the temperature is controlled not...

Embodiment 2

[0031] Ingredients: 40 parts of water, 8 parts of white sugar, 8 parts of rose petals, 2 parts of peeled lemon pulp, and 2 parts of glucose.

[0032] Activation of compound probiotics: Add 500 grams of compound probiotics to 5 liters of warm water at 28°C and let it stand for 25 minutes; stir slightly after the compound probiotics are fully activated; add 50 ml of culture solution and let it stand for 4 hours (the culture solution is lemon fruit juice or glucose solution).

[0033] Fermentation process:

[0034] Add the above ingredients to the fermenter in turn, stir and mix thoroughly, then add the activated compound probiotics into the fermenter at a rate of 10 g / 100 kg, stir evenly, inoculate and ferment in a natural environment at 28°C for 45 days, and continue to deflate And prevent formaldehyde and vinegar.

[0035] The pH value of the fermenter liquid is controlled between 4.8-5.5; oxygen is isolated during the fermentation process, and the temperature is controlled ...

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PUM

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Abstract

The invention discloses a rose probiotic ferment beverage. A production method of the rose probiotic ferment beverage comprises the following steps: selecting the following raw materials in parts by weight: 30 to 40 parts of water, 6 to 8 parts of white granulated sugar, 6 to 8 parts of rose flower petals, 1 to 2 parts of peeled lemon pulp, 1 to 2 parts of glucose and 1 to 2 parts of complex probiotics; after mixing the materials, fermenting; adding the complex probiotics into a fermentation tank according to the amount of 10g / 100kg and uniformly stirring; inoculating and fermenting at 28 DEG C and controlling the pH (Potential of Hydrogen) to be 4.8 to 5.5; continuously degassing for 45 days; filtering to obtain a rose probiotic ferment raw solution; seasoning, disinfecting and filling to obtain a finished product. The rose probiotic ferment beverage contains rich nutrient components including organic acid, lactic acid, protein and the like, has excellent color, aroma and flavor, and has various values of daily health care, beautifying, disease prevention and the like.

Description

technical field [0001] The invention belongs to the field of health drinks. More specifically, the present invention relates to a rose probiotic enzyme drink and a production method thereof. Background technique [0002] Rose is the dry flower bud of Rosarugosa plant, which has high medicinal value and economic value. Studies have shown that roses are rich in a variety of nutrients, such as flavonoids, organic acids, phenols, tannins, alkaloids, sugars, amino acids, proteins, vitamins, etc., especially rich in proanthocyanidins. Proanthocyanidins are a kind of polyphenolic compounds that widely exist in nature. With the increasingly extensive and in-depth research on proanthocyanidins, its physiological activity, function and mechanism of action have gradually become the focus of research by many scholars, and because people's health awareness is increasing day by day , the edible and medicinal value of proanthocyanidins has been widely concerned and recognized, including ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382
Inventor 张军魏小东
Owner 云南奥晟生物科技有限公司
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