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Preparation method of rose ferment fermented with pure strains

A production method and pure-bred fermentation technology are applied in the production field of pure-bred fermented rose enzymes, which can solve the problems of unstable quality and long fermentation period, and achieve the effects of rich and pure flavor, low cost, and improved antioxidant activity.

Pending Publication Date: 2018-11-30
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Purpose of the invention: In order to solve the problems of unstable quality and long fermentation cycle in traditional enzyme production, the present invention provides a method for making pure fermented rose enzyme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Raw material collection: pick fresh rose buds in the early morning before sunrise.

[0036] (2) Mixing material: Weigh 1 kg of the above-mentioned fresh rose buds and 1 kg of white sugar, measure 8 L of purified water to dissolve the white sugar, add the rose buds and stir evenly, put them in a light-proof container for later use.

[0037] (3) Cultivation of lactic acid bacteria: Lactobacillus plantarum FM-L1-3 (preservation number: CGMCC No.10178), stored in 20% glycerol at -20°C, activated in MRS culture medium at 37°C with 2% inoculum 48h, and then transferred to MRS culture medium at 37 ° C for 48h.

[0038] MRS formula is: peptone 10.0g, yeast extract 5.0g, beef extract 10.0g, K 2 HPO 4 2.0g, MgSO 4 ·7H 2 O0.58g, MnSO 4 4H 2 O 0.25g, diammonium citrate 2.0g, sodium acetate 5.0g, glucose 20.0g, Tween 801.0mL, distilled water 1000mL, pH 6.8, sterilize at 121°C for 20min.

[0039] (4) Collection of lactic acid bacteria cells: centrifuge the above lactic ac...

Embodiment 2

[0047] (1) Raw material preparation: select dried roses and rose powder as raw materials.

[0048] (2) Mixing material: Weigh 0.18kg of dried rose flowers, 0.02kg of rose flower powder and 1kg of white sugar, measure 8.8L of pure water to dissolve the white sugar, add dried rose flowers and powder and stir evenly, put them in a light-proof container for later use .

[0049] (3) Cultivation of lactic acid bacteria: Lactobacillus plantarum FM-L1-3 (preservation number: CGMCC No.10178), stored in 20% glycerol at -20°C, activated in MRS culture medium at 37°C with 2% inoculum 48h, and then transferred to MRS culture medium at 37 ° C for 48h.

[0050] MRS formula is: peptone 10.0g, yeast extract 5.0g, beef extract 10.0g, K 2 HPO 4 2.0g, MgSO 4 ·7H 2 O0.58g, MnSO 4 4H 2 O 0.25g, diammonium citrate 2.0g, sodium acetate 5.0g, glucose 20.0g, Tween 80 1.0mL, distilled water 1000mL, pH 6.8, sterilize at 121°C for 20min.

[0051] (4) Collection of lactic acid bacteria cells: cent...

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Abstract

The invention discloses a preparation method of rose ferment fermented with pure strains, and belongs to the technical field of food processing. The rose ferment is prepared from roses as a main raw material by the following steps: adding white granulated sugar and water, performing uniform mixing, performing sectional inoculation with patent strains lactobacillus plantarum and saccharomyces cerevisiae, and performing fermentation in a sealed container. The obtained rose ferment stock solution is free of artificially synthesized pigments, spices and preservatives, has a natural rose red color,strong and pure rose fragrance and sour, sweet and fresh mouthfeel, and has the effects of regulating intestinal florae, beautifying skin, keeping youthfulness and the like after being drunk for a long term.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of pure fermented rose enzyme. Background technique [0002] With the accelerated pace of life, environmental pollution, increased social competition pressure and increasing age, the enzymes produced in the human body will decrease, and even the activity of enzymes will decrease. The reduction of enzyme quantity and activity will lead to the occurrence of various diseases. In order to meet the diversity, balance and easy absorption of modern people's nutritional needs, a new type of "enzyme food" containing a variety of active enzymes has emerged as the times require. Enzyme is a new product that is both traditional and unfamiliar. It is currently popular all over the world, especially in Japan and Taiwan. According to incomplete statistics, the global enzyme market in 2014 has exceeded 5 billion US dollars, and it is increasing at an annual rate ...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 刘小莉周剑忠夏秀东
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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