CN107874049A - A kind of rose enzyme drink of biology extraction and preparation method thereof - Google Patents
A kind of rose enzyme drink of biology extraction and preparation method thereof Download PDFInfo
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- CN107874049A CN107874049A CN201710907841.4A CN201710907841A CN107874049A CN 107874049 A CN107874049 A CN 107874049A CN 201710907841 A CN201710907841 A CN 201710907841A CN 107874049 A CN107874049 A CN 107874049A
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- rose
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- 241000220317 Rosa Species 0.000 title claims abstract description 71
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 38
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 238000000605 extraction Methods 0.000 title claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 39
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 239000000203 mixture Substances 0.000 claims abstract description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000011081 inoculation Methods 0.000 claims abstract description 25
- 238000012545 processing Methods 0.000 claims abstract description 24
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 21
- 239000008103 glucose Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000006041 probiotic Substances 0.000 claims abstract description 15
- 235000018291 probiotics Nutrition 0.000 claims abstract description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 150000001875 compounds Chemical class 0.000 claims abstract description 12
- 238000009472 formulation Methods 0.000 claims abstract description 11
- 239000003381 stabilizer Substances 0.000 claims abstract description 11
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 10
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 10
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000811 xylitol Substances 0.000 claims abstract description 10
- 235000010447 xylitol Nutrition 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 10
- 229960002675 xylitol Drugs 0.000 claims abstract description 10
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 9
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 9
- 229930091371 Fructose Natural products 0.000 claims abstract description 9
- 239000005715 Fructose Substances 0.000 claims abstract description 9
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 9
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 7
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 7
- 239000011718 vitamin C Substances 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 6
- 241000186660 Lactobacillus Species 0.000 claims abstract description 5
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 5
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 5
- 241000894006 Bacteria Species 0.000 claims description 41
- 229940088598 enzyme Drugs 0.000 claims description 35
- 239000001963 growth medium Substances 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000001888 Peptone Substances 0.000 claims description 8
- 108010080698 Peptones Proteins 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 229940041514 candida albicans extract Drugs 0.000 claims description 8
- 235000019319 peptone Nutrition 0.000 claims description 8
- 239000012138 yeast extract Substances 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 241001164374 Calyx Species 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 4
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 4
- 241000698291 Rugosa Species 0.000 claims description 4
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 4
- 230000003749 cleanliness Effects 0.000 claims description 4
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- 239000001632 sodium acetate Substances 0.000 claims description 4
- 235000017281 sodium acetate Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 238000012859 sterile filling Methods 0.000 claims description 4
- 235000015193 tomato juice Nutrition 0.000 claims description 4
- 238000003306 harvesting Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000004382 Amylase Substances 0.000 claims description 2
- 102000013142 Amylases Human genes 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- 108010059892 Cellulase Proteins 0.000 claims description 2
- 235000019418 amylase Nutrition 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- 239000000919 ceramic Substances 0.000 claims description 2
- 239000012153 distilled water Substances 0.000 claims description 2
- 239000011521 glass Substances 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 239000004033 plastic Substances 0.000 claims description 2
- 229920003023 plastic Polymers 0.000 claims description 2
- 229910001220 stainless steel Inorganic materials 0.000 claims description 2
- 239000010935 stainless steel Substances 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 108010038851 tannase Proteins 0.000 claims description 2
- -1 wooden Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 13
- 239000003205 fragrance Substances 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 230000036541 health Effects 0.000 description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 241000186046 Actinomyces Species 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 229930192334 Auxin Natural products 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000193171 Clostridium butyricum Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 240000000588 Hericium erinaceus Species 0.000 description 1
- 235000007328 Hericium erinaceus Nutrition 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000011449 Rosa Nutrition 0.000 description 1
- 108010013296 Sericins Proteins 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000002363 auxin Substances 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000005059 dormancy Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- SEOVTRFCIGRIMH-UHFFFAOYSA-N indole-3-acetic acid Chemical compound C1=CC=C2C(CC(=O)O)=CNC2=C1 SEOVTRFCIGRIMH-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000008844 regulatory mechanism Effects 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 230000007958 sleep Effects 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of rose enzyme drink of biology extraction and preparation method thereof, product is made up of the raw material of following parts by weight：Dry rose 36 or fresh-rose 15 30, glucose 10 20, fructose 5 10, xylitol 6, oligoisomaltose 5 15, honey 6, sucrose 5, citric acid 0.02 0.8, compound stabilizer 13, vitamin C 28, complex enzyme formulation 0.5 2.Processing step has selection；Dry；It is broken；Extraction；Sterilizing；Inoculation, fermentation；Filtering；Filling, sterilizing.The present invention is using rose as primary raw material, utilize the probiotics composite fermentation such as saccharomycete, Bifidobacterium, lactobacillus acidophilus, bacillus subtilis, streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, being made has Rose Essentielle beverage rosy, fragrance is all good, delicate mouthfeel, the continuous profit of aftertaste, it is beautiful in colour.Preparation method is simple and easy, and raw material is easy to get, and is easy to large-scale production.
Description
Technical field
The invention belongs to drinks and foods processing technique field, is related to rose enzyme drink and its preparation of a kind of biology extraction
Method.
Background technology
Rose contains more than 300 kinds of chemical composition, several amino acids, vitamin comprising needed by human body, trace element with
And multiple nucleic acids, auxin and enzyme bioactive ingredients, pigment content is high, and nutritive value enriches；Rose is sweet, warm-natured,
Give off a strong fragrance, mild in medicine property and, have qi-regulating and blood, toxin-expelling and face nourishing and blood scattered silt, having one's ideas straightened out become silted up, it is soothing the liver be amusing, promote bile divide
Secrete, help digest, regulation mechanism the effect of；Hypochondriac pain gastral cavity caused by being primarily adapted for use in liver-stomach disharmony is vexed, epigastric distending pain and menstruation not
Tune or premenstrual swollen breasts person.The effect of being protruded due to rose, rose is widely used in foods and cosmetics.
Probiotics includes clostridium butyricum, actinomyces, yeast Bacillus acidi lactici, Lactobacillus acidophilus, Bifidobacterium etc.,
It is widely used in bioengineering, industrial or agricultural, Food safety and health, improves the Tiny ecosystem equilibrium environment of host, can produce
Definite health efficacy, coordinate the imbalance of micro-ecological environment.
Ferment is a kind of protein, i.e. " enzyme ".The caused ferment through the fermentation of multiple beneficial bacterium, gives birth to containing abundant dimension
The nutritional ingredients such as element, enzyme, mineral matter and secondary metabolite, generate the new material with physiologically active and a variety of new lifes
Thing enzyme.Including Polyphenols, various saccharides and multiple biological activities composition, in anti-aging, regulation gut flora balance, promote to sleep
Beneficial functional is played in terms of dormancy, immunological regulation, antioxidation activity and prophylactic treatment cardiovascular and cerebrovascular disease.Enzyme beverage, it can protect
On the basis of staying former material nutritional ingredient, a variety of flavor substances are generated, nutritive value is improved, helps digest absorption.
Patent discloses（Bulletin）Number CN106261408A（A kind of natural flower beverage and preparation method thereof）、
CN105558017A（A kind of rose blood-nourishing lactic acid drink）、CN106721701A（A kind of rose lemon beverage and its preparation side
Method）、CN106418049A（A kind of rose Lavender beverage）、CN106261380A（A kind of healthcare rose flower beverage and its making
Method）、CN105410573A（A kind of rose composite beverage）、CN106136008A（A kind of rose compounding beverage and its system
Preparation Method）、CN106616155A（A kind of rose collagen beverage）、CN106616104A（A kind of rose Rosa roxburghi Juice health beverage
Material）And CN106343300A（A kind of rose plant beverage and preparation method thereof）, disclose include it is multigroup including rose
The formulated drink divided, such as patent disclose（Bulletin）Number CN106343300A（A kind of rose plant beverage and preparation method thereof）
Component includes extract solution, cellulase and the plant rennet of dry rose, dry lotus and dry radix polygonati officinalis piece；Patent discloses（Bulletin）
Number CN106136008A（A kind of rose compounding beverage and preparation method thereof）Component include steviol glycoside, xylitol, citric acid,
Konjac glucomannan, rose liquid distilled from honeysuckle flowers or lotus leaves, sericin peptide taken, Hericium erinaceus extract and rose leaching liquor.It is basic in preparation technology to include crushing, mistake
The step such as filter, filling, sterilizing, the above-mentioned difference respectively invented essentially consists in the difference of component, while all lacks probiotics fermention ring
Section, Tiny ecosystem equilibrium environment and regulation gut flora balance of the raising host that probiotics can have etc. are also just lacked and have protected
Health-care function.
The content of the invention
It is an object of the invention to provide a kind of rose enzyme drink of biology extraction and preparation method thereof, pass through probiotics fermention ring
Section improves the Tiny ecosystem equilibrium environment and regulation gut flora balanced health function of host, and there is product regulation gut flora to put down
Weighing apparatus, promoting sleeping, delicate mouthfeel, refrigerant tasty and refreshing, have rose and unique Rose Essentielle.
The present invention provides a kind of rose enzyme drink of biology extraction, is made up of the raw material of following parts by weight：Dry rose
3-6 parts or fresh-rose 15-30 parts, glucose 10-20 parts, fructose 5-10 parts, 6 parts of xylitol.
Rose enzyme drink provided by the invention, include the raw material of following parts by weight：15 parts of oligoisomaltose, honey
6 parts, 5 parts of sucrose, citric acid 0.02-0.8 parts, compound stabilizer 1-3 parts, vitamin C 2-8 parts, complex enzyme formulation 0.5-2
Part.
The preparation method of biology extraction rose enzyme drink provided by the invention, comprises the following steps：
（1）Selection
Ripe rose fresh, without mildew and rot, initial bloom stage beautiful in colour or Flowers ending is chosen, plucking time is the morning 5：00~8：
00.If the new fresh-rose surplus of harvesting can not put into next stage production in time and as the material storage without the florescence,
Then need to carry out vacuum dehydrating at lower temperature processing；
（2）It is broken
By step（1）The rose of acquisition removes blade and calyx, is crushed in high speed disintegrator；
（3）Extraction and filtering
By pure water and step（2）The Flos Rosae Rugosas pollen of middle acquisition is with 15~16:1 or fresh rose 3~4:1 mass ratio is mixed
Close, add citric acid, vitamin C；Then with water bath with thermostatic control in water-bath, water temperature is 60 DEG C, 50~60 minutes, filtering, is obtained
It is standby to obtain rose stoste；
（4）Sterilizing
By step（3）The rose stoste of middle acquisition is with 100 DEG C of sterilization 10min processing；
（5）The preparation of probiotics mother culture and production leavening
A bacterium -- saccharomycete
It is prepared by mother culture：In the triangular flask of sterilizing plus 1/2 amount culture medium, culture medium is by following mass ratioes into packet
Into：1% yeast extract, 2% peptone, 2% glucose；21 DEG C, the processing of 15min autoclavings, are cooled to inoculation temperature, by 0.5%~
1.0% amount inoculation yeast bacterium pure culture, 28 DEG C of culture 4-18 hours, viable count reaches 108-109Cfu/ml stops culture,
Saved backup under the conditions of 4 DEG C；
B bacterium -- Bifidobacterium, lactobacillus acidophilus, the mixed proportion of two kinds of bacterium is counting 1:1
It is prepared by mother culture：Add the culture medium of 1/2 amount in the triangular flask of sterilizing, 1 liter of culture medium composition is：Tomato juice 50mL,
Yeast extract 5g, meat extract l0g, lactose 20g, glucose 2g, K2HPO42g, sodium acetate 2.5g, pH value 6.5-7.0,121 DEG C,
The processing of 15min autoclavings, is cooled to inoculation temperature, by 0.5%~1.0% amount inoculating bifidobacterium, the pure training of lactobacillus acidophilus
Thing is supported, 36 DEG C of culture 6-18 hours, viable count reaches 108-109Cfu/ml stops culture, is saved backup under the conditions of 4 DEG C；
C bacterium -- streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, the mixed proportion of two kinds of bacterium is counting 1:1
It is prepared by mother culture：Adding the culture medium of 1/2 amount in the triangular flask of sterilizing, culture medium composition is to restore skimmed milk, 90
DEG C, 15sec sterilization processings, be cooled to inoculation temperature, by 0.5%~1.0% amount be inoculated with streptococcus thermophilus, Lactobacillus delbrueckii protect plus
Leah subspecies pure culture, 42 DEG C of culture 6-12 hours, viable count reaches 108-109Cfu/ml stops culture, in 4 DEG C of conditions
Under save backup；
D bacterium -- bacillus subtilis
It is prepared by mother culture：In the triangular flask of sterilizing plus 1/2 amount culture medium, 1 liter of culture medium by following mass ratioes composition
Composition：2% glucose, 1.5% peptone, 0.5% sodium chloride, 1000 milliliters of water, 121 DEG C, the processing of 15min autoclavings.It is cooled to
Inoculation temperature, bacillus subtilis pure culture is inoculated with by 0.5%~1.0% amount, 36 DEG C of culture 12-24 hours, viable count reaches
To 108-109Cfu/ml stops culture, is saved backup under the conditions of 4 DEG C；
The preparation of above-mentioned each probiotics production leavening：
Leavening is produced, above-mentioned each mother culture is expanded into culture, the bigger round of use, which is enlarged, to be further cultured for, and is used for
Actual production；
（6）Inoculation
By step（3）Obtained rose stoste is cooled to room temperature, and the following material of sterilizing is put under aseptic condition：Glucose,
Fructose, xylitol, honey, sucrose, each probiotics production leavening of A, B, C, D is respectively connected to, is stirred 3~5 minutes；
（7）First fermentation
Round is closed, each bacterium of A, B, C, D carries out lucifuge anaerobism cold fermentation respectively；Cold fermentation temperature be 15-20 DEG C, 3
Controlled once in it：Pol control controls in 6.5-7.0,3.5-4.0,3.3-3.7,6.8-7.0 respectively in 20-35%, pH value；Hair
Ferment 30 days, this is the first fermentation liquid of each bacterium of A, B, C, D；
（8）Secondary fermentation
A, the first fermentation liquid of each bacterium of B, C, D presses 1:1:1:1 ratio mix, while add compound stabilizer, complex enzyme formulation and
Oligoisomaltose, cold fermentation 90 days, warm fermentation temperature are to be controlled once in 15-20 DEG C, 7 days：PH value is controlled in 2.0-4.5,
Pol is controlled in 25-30%；
（9）Filtering, sterilize, be filling
Pass through 200 mesh screens, 100 DEG C of sterilization 20min, sterile filling, more than 100,000 grades of racking room cleanliness factor.
Water used is pure water or distilled water in preparation method.
The step（6）In probiotics leaven addition be leaching liquor weight 1 ‰.
The step（7）In round be food-grade stainless steel, wooden, plastics, ceramics or glass round.
The step（8）In, complex enzyme formulation is made up of the raw material of following part by weight：Amylase 25, pectase 20, fibre
Tie up enzyme 10, protease 20, tannase 25；Compound stabilizer is made up of the raw material of following part by weight：Pectin 7, xanthans 2, card
Draw glue 7.
The positive effect of the present invention is：
Using rose as primary raw material, 1. repeatedly fermented the present invention obtained Rose Essentielle ferment drink using compound probiotic, sour-sweet
Agreeable to the taste, delicate mouthfeel is moistened, not spirituosity, the continuous profit of aftertaste, beautiful in colour.
2. the drink of the present invention removes there is abundant nutrition to have the unique fragrance of rose concurrently, while add multiple beneficial ferment
Composition, the effect of remaining rose, nutritional ingredient and intrinsic red, overcomes the astringent sense of rose, has both the health care of probiotics
Function.
3. using 15-20 DEG C of cold fermentation in drink manufacturing process of the present invention, avoid nutriment from being lost in, ensure mouthfeel alcohol
Thick continuous profit.
4. the preparation method of the present invention is simple and easy, raw material, which blazons, to be easy to get, and is easy to mass produce and promotes.
Embodiment
The present invention is clearly and completely described with reference to instantiation, it is clear that described embodiment is only
Part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art
The every other embodiment obtained under the premise of creative work is not made, belongs to the scope of protection of the invention.
The rose enzyme drink of biology extraction provided by the invention is made up of the raw material of following parts by weight：Dry rose 3-6
Part or fresh-rose 15-30 parts, glucose 10-20 parts, fructose 5-10 parts, 6 parts of xylitol.
Rose enzyme drink provided by the invention, include the raw material of following parts by weight：15 parts of oligoisomaltose, honey
6 parts, 5 parts of sucrose, citric acid 0.02-0.8 parts, compound stabilizer 1-3 parts, vitamin C 2-8 parts, complex enzyme formulation 0.5-2
Part.
Embodiment 1：
The preparation method of the rose enzyme drink of biology extraction, comprises the following steps：
Step 1:Selection.
Ripe rose fresh, without mildew and rot, initial bloom stage beautiful in colour or Flowers ending is chosen, plucking time is the morning 5：
00。
Step 2:It is broken.
Remove blade and calyx, crushed in high speed disintegrator.
Step 3：Extraction and filtering.
By the Flos Rosae Rugosas pollen obtained in pure water and step 2 with 4:1 mass ratio is mixed, and adds citric acid, dimension
Raw plain C.Then rose stoste, it is standby to be obtained at filtering with water bath with thermostatic control 55 minutes in water-bath.
Step 4：Sterilizing.
By the rose stoste obtained in step 3 with 100 DEG C of sterilization 10min processing.
Step 5：The preparation of mother culture and production leavening.
Bacterium -- saccharomycete.
It is prepared by mother culture：Add the culture medium of 1/2 amount in the triangular flask of sterilizing, culture medium composition is：1% yeast extract,
2% peptone, 2% glucose, 121 DEG C, the processing of 15min autoclavings, are cooled to inoculation temperature, by 0.8% amount inoculation yeast bacterium
Pure culture, 28 DEG C are cultivated 10 hours, and viable count reaches 108-109Cfu/ml stops culture, is saved backup under the conditions of 4 DEG C.
Bacterium -- Bifidobacterium, lactobacillus acidophilus（The mixed proportion of two kinds of bacterium is counting 1:1）.
It is prepared by mother culture：Add the culture medium of 1/2 amount in the triangular flask of sterilizing, 1 liter of culture medium composition is：Tomato juice
50mL, yeast extract 5g, meat extract l0g, lactose 20g, glucose 2g, K2HPO42g, sodium acetate 2.5g, pH value 6.5-7.0,
121 DEG C, the processing of 15min autoclavings, are cooled to inoculation temperature, by 0.9% amount inoculating bifidobacterium, the pure training of lactobacillus acidophilus
Thing is supported, 36 DEG C are cultivated 9 hours, and viable count reaches 108-109Cfu/ml stops culture, is saved backup under the conditions of 4 DEG C.
Bacterium -- streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus（The mixed proportion of two kinds of bacterium is counting 1:1）.
It is prepared by mother culture：Adding the culture medium of 1/2 amount in the triangular flask of sterilizing, culture medium composition is recovery skimmed milk,
90 DEG C, 15sec sterilization processings, are cooled to inoculation temperature, and streptococcus thermophilus, Lactobacillus delbrueckii are inoculated with by 1.0% amount
Subspecies pure culture, 42 DEG C are cultivated 8 hours, and viable count reaches 108-109Cfu/ml stops culture, is preserved under the conditions of 4 DEG C standby
With.
Bacterium -- bacillus subtilis.
It is prepared by mother culture：Add the culture medium of 1/2 amount in the triangular flask of sterilizing, 1 liter of culture medium composition is：2% grape
Sugar, 1.5% peptone, 0.5% sodium chloride, 121 DEG C, the processing of 15min autoclavings.Inoculation temperature is cooled to, is connect by 0.5% amount
Kind bacillus subtilis pure culture, 36 DEG C are cultivated 22 hours, and viable count reaches 108-109Cfu/ml stops culture, at 4 DEG C
Under the conditions of save backup.
The preparation of above-mentioned each bacterium production leavening：
The expansion culture of leavening, i.e. mother culture is produced, is enlarged using some larger round instead of triangular flask
It is further cultured for, for actual production.
Step 6：Inoculation.
Rose stoste made from step 3 is cooled to room temperature, the following material of sterilizing is put under aseptic condition：Grape
Sugar, fructose, xylitol, honey, sucrose, it is respectively connected to A, B, C, D and respectively produces leavening, stir 3~5 minutes.
Step 7：First fermentation.
Round is closed, each bacterium of A, B, C, D carries out lucifuge anaerobism cold fermentation respectively.Controlled once in 3 days：Pol controls
In 20-35%, pH value controls in 6.5-7.0,3.5-4.0,3.3-3.7,6.8-7.0 respectively.Fermentation 30 days.This is A, B, C, D
The first fermentation liquid of each bacterium.
Step 8：Secondary fermentation.
First fermentation liquid presses 1:1:1:1 ratio mixes, while adds compound stabilizer, complex enzyme formulation and oligomeric different malt
Sugar, cold fermentation 90 days.Controlled once in 7 days：PH value control is controlled in 25-30% in 2.0-4.5, pol.
Step 9：Filtering, sterilize, be filling.
By 200 mesh screens, 100 DEG C of sterilization 20min, sterile filling is carried out in 100,000 grades of racking rooms of cleanliness factor.
Embodiment 2
The preparation method of the rose enzyme drink of biology extraction, comprises the following steps：
Step 1:Selection.
Ripe rose fresh, without mildew and rot, beautiful in colour initial bloom stage is chosen, plucking time is the morning 8：00.After harvesting
Carry out low-temperature vacuum drying.
Step 2:It is broken.
Remove blade and calyx, crushed in high speed disintegrator.
Step 3：Extraction and filtering.
By the Flos Rosae Rugosas pollen obtained in pure water and step 2 with 16:1 mass ratio is mixed, and adds citric acid, dimension
Raw plain C.Then rose stoste, it is standby to be obtained at filtering with water bath with thermostatic control 60 minutes in water-bath.
Step 4：Sterilizing.
By the rose stoste obtained in step 3 with 100 DEG C of sterilization 10min processing.
Step 5：The preparation of mother culture and production leavening.
Bacterium -- saccharomycete.
It is prepared by mother culture：Add the culture medium of 1/2 amount in the triangular flask of sterilizing, culture medium composition is：1% yeast extract,
2% peptone, 2% glucose, 121 DEG C, the processing of 15min autoclavings, are cooled to inoculation temperature, by 0.6% amount inoculation yeast bacterium
Pure culture, 28 DEG C are cultivated 12 hours, and viable count reaches 108-109Cfu/ml stops culture, is saved backup under the conditions of 4 DEG C.
Bacterium -- Bifidobacterium, lactobacillus acidophilus（The mixed proportion of two kinds of bacterium is counting 1:1）.
It is prepared by mother culture：Add the culture medium of 1/2 amount in the triangular flask of sterilizing, 1 liter of culture medium composition is：Tomato juice
50mL, yeast extract 5g, meat extract l0g, lactose 20g, glucose 2g, K2HPO42g, sodium acetate 2.5g, pH value 6.5-7.0,
121 DEG C, the processing of 15min autoclavings, are cooled to inoculation temperature, by 1.0% amount inoculating bifidobacterium, the pure training of lactobacillus acidophilus
Thing is supported, 36 DEG C are cultivated 8 hours, and viable count reaches 108-109Cfu/ml stops culture, is saved backup under the conditions of 4 DEG C.
Bacterium -- streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus（The mixed proportion of two kinds of bacterium is counting 1:1）.
It is prepared by mother culture：Adding the culture medium of 1/2 amount in the triangular flask of sterilizing, culture medium composition is recovery skimmed milk,
90 DEG C, 15sec sterilization processings, are cooled to inoculation temperature, and streptococcus thermophilus, Lactobacillus delbrueckii are inoculated with by 0.7% amount
Subspecies pure culture, 42 DEG C are cultivated 9 hours, and viable count reaches 108-109Cfu/ml stops culture, is preserved under the conditions of 4 DEG C standby
With.
Bacterium -- bacillus subtilis.
It is prepared by mother culture：Add the culture medium of 1/2 amount in the triangular flask of sterilizing, 1 liter of culture medium composition is：2% grape
Sugar, 1.5% peptone, 0.5% sodium chloride, 121 DEG C, the processing of 15min autoclavings.Inoculation temperature is cooled to, is connect by 0.8% amount
Kind bacillus subtilis pure culture, 36 DEG C are cultivated 17 hours, and viable count reaches 108-109Cfu/ml stops culture, at 4 DEG C
Under the conditions of save backup.
The preparation of above-mentioned each bacterium production leavening：
The expansion culture of leavening, i.e. mother culture is produced, is enlarged using some larger round instead of triangular flask
It is further cultured for, for actual production.
Step 6：Inoculation.
Rose stoste made from step 3 is cooled to room temperature, the following material of sterilizing is put under aseptic condition：Grape
Sugar, fructose, xylitol, honey, sucrose, it is respectively connected to A, B, C, D and respectively produces leavening, stir 3~5 minutes.
Step 7：First fermentation.
Round is closed, each bacterium of A, B, C, D carries out lucifuge anaerobism cold fermentation respectively.Controlled once in 3 days：Pol controls
In 20-35%, pH value controls in 6.5-7.0,3.5-4.0,3.3-3.7,6.8-7.0 respectively.Fermentation 30 days.This is A, B, C, D
The first fermentation liquid of each bacterium.
Step 8：Secondary fermentation.
First fermentation liquid presses 1:1:1:1 ratio mixes, while adds compound stabilizer, complex enzyme formulation and oligomeric different malt
Sugar, cold fermentation 90 days.Controlled once in 7 days：PH value control is controlled in 25-30% in 2.0-4.5, pol.
Step 9：Filtering, sterilize, be filling.
By 200 mesh screens, 100 DEG C of sterilization 20min, sterile filling is carried out in 100,000 grades of racking rooms of cleanliness factor.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the scope of the present invention.It is all
Any modification, equivalent substitution and improvements made within the spirit and principles in the present invention etc., are all contained in protection scope of the present invention
It is interior.
Claims (8)
1. a kind of rose enzyme drink of biology extraction, it is characterised in that be made up of the raw material of following parts by weight：Dry rose 3-
6 parts or fresh-rose 15-30 parts, glucose 10-20 parts, fructose 5-10 parts, 6 parts of xylitol.
2. the rose enzyme drink of a kind of biology extraction according to claim 1, it is characterised in that also including following heavy
Measure the raw material of part：15 parts of oligoisomaltose, 6 parts of honey, 5 parts of sucrose, citric acid 0.02-0.8 parts, compound stabilizer 1-3
Part, vitamin C 2-8 parts, complex enzyme formulation 0.5-2 parts.
3. the rose enzyme drink of a kind of biology extraction according to claim 2, it is characterised in that by following parts by weight
Raw material is made：4 parts of dry rose or 20 parts of fresh-rose, 10 parts of glucose, 5 parts of fructose, 6 parts of xylitol, oligoisomaltose
15 parts, 6 parts of honey, 5 parts of sucrose, 0.08 part of citric acid, 2 parts of compound stabilizer, 2 parts of vitamin C, 1 part of complex enzyme formulation.
A kind of 4. preparation method of the rose enzyme drink of biology extraction as claimed in claim 2 or claim 3, it is characterised in that bag
Include following steps：
（1）Selection
Ripe rose fresh, without mildew and rot, initial bloom stage beautiful in colour or Flowers ending is chosen, plucking time is the morning 5：00~8：
00；
If the new fresh-rose surplus of harvesting can not put into next stage production in time and as the material storage without the florescence,
Then need to carry out vacuum dehydrating at lower temperature processing；
（2）It is broken
By step（1）The rose of acquisition removes blade and calyx, is crushed in high speed disintegrator；
（3）Extraction and filtering
By pure water and step（2）The Flos Rosae Rugosas pollen of middle acquisition is with 15~16:1 or fresh rose 3~4:1 mass ratio is mixed
Close, add citric acid, vitamin C；Then with water bath with thermostatic control in water-bath, water temperature is 60 DEG C, 50~60 minutes, filtering, is obtained
It is standby to obtain rose stoste；
（4）Sterilizing
By step（3）The rose stoste of middle acquisition is with 100 DEG C of sterilization 10min processing；
（5）The preparation of probiotics mother culture and production leavening
A bacterium -- saccharomycete
It is prepared by mother culture：In the triangular flask of sterilizing plus 1/2 amount culture medium, culture medium is by following mass ratioes into packet
Into：1% yeast extract, 2% peptone, 2% glucose；21 DEG C, the processing of 15min autoclavings, are cooled to inoculation temperature, by 0.5%~
1.0% amount inoculation yeast bacterium pure culture, 28 DEG C of culture 4-18 hours, viable count reaches 108-109Cfu/ml stops culture,
Saved backup under the conditions of 4 DEG C；
B bacterium -- Bifidobacterium, lactobacillus acidophilus, the mixed proportion of two kinds of bacterium is counting 1:1
It is prepared by mother culture：Add the culture medium of 1/2 amount in the triangular flask of sterilizing, 1 liter of culture medium composition is：Tomato juice 50mL,
Yeast extract 5g, meat extract l0g, lactose 20g, glucose 2g, K2HPO42g, sodium acetate 2.5g, pH value 6.5-7.0,121 DEG C,
The processing of 15min autoclavings, is cooled to inoculation temperature, by 0.5%~1.0% amount inoculating bifidobacterium, the pure training of lactobacillus acidophilus
Thing is supported, 36 DEG C of culture 6-18 hours, viable count reaches 108-109Cfu/ml stops culture, is saved backup under the conditions of 4 DEG C；
C bacterium -- streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, the mixed proportion of two kinds of bacterium is counting 1:1
It is prepared by mother culture：Adding the culture medium of 1/2 amount in the triangular flask of sterilizing, culture medium composition is to restore skimmed milk, 90
DEG C, 15sec sterilization processings, be cooled to inoculation temperature, by 0.5%~1.0% amount be inoculated with streptococcus thermophilus, Lactobacillus delbrueckii protect plus
Leah subspecies pure culture, 42 DEG C of culture 6-12 hours, viable count reaches 108-109Cfu/ml stops culture, in 4 DEG C of conditions
Under save backup；
D bacterium -- bacillus subtilis
It is prepared by mother culture：In the triangular flask of sterilizing plus 1/2 amount culture medium, 1 liter of culture medium by following mass ratioes composition
Composition：2% glucose, 1.5% peptone, 0.5% sodium chloride, 1000 milliliters of water, 121 DEG C, the processing of 15min autoclavings；
Inoculation temperature is cooled to, is inoculated with bacillus subtilis pure culture by 0.5%~1.0% amount, 36 DEG C of culture 12-24 are small
When, viable count reaches 108-109Cfu/ml stops culture, is saved backup under the conditions of 4 DEG C；
The preparation of above-mentioned each probiotics production leavening：
Leavening is produced, above-mentioned each mother culture is expanded into culture, the bigger round of use, which is enlarged, to be further cultured for, and is used for
Actual production；
（6）Inoculation
By step（3）Obtained rose stoste is cooled to room temperature, and the following material of sterilizing is put under aseptic condition：Glucose,
Fructose, xylitol, honey, sucrose, each probiotics production leavening of A, B, C, D is respectively connected to, is stirred 3~5 minutes；
（7）First fermentation
Round is closed, each bacterium of A, B, C, D carries out lucifuge anaerobism cold fermentation respectively；Cold fermentation temperature be 15-20 DEG C, 3
Controlled once in it：Pol control controls in 6.5-7.0,3.5-4.0,3.3-3.7,6.8-7.0 respectively in 20-35%, pH value；Hair
Ferment 30 days, this is the first fermentation liquid of each bacterium of A, B, C, D；
（8）Secondary fermentation
A, the first fermentation liquid of each bacterium of B, C, D presses 1:1:1:1 ratio mix, while add compound stabilizer, complex enzyme formulation and
Oligoisomaltose, cold fermentation 90 days, warm fermentation temperature are to be controlled once in 15-20 DEG C, 7 days：PH value is controlled in 2.0-4.5,
Pol is controlled in 25-30%；
（9）Filtering, sterilize, be filling
Pass through 200 mesh screens, 100 DEG C of sterilization 20min, sterile filling, more than 100,000 grades of racking room cleanliness factor.
5. the preparation method of the rose enzyme drink of a kind of biology extraction according to claim 4, it is characterised in that used
Water be pure water or distilled water.
6. the preparation method of the rose enzyme drink of a kind of biology extraction according to claim 4, it is characterised in that described
Step（6）In probiotics leaven addition be leaching liquor weight 1 ‰.
7. the preparation method of the rose enzyme drink of a kind of biology extraction according to claim 4, it is characterised in that described
Step（7）In round be food-grade stainless steel, wooden, plastics, ceramics or glass round.
8. the preparation method of the rose enzyme drink of a kind of biology extraction according to claim 4, it is characterised in that described
Step（8）In, complex enzyme formulation is made up of the raw material of following part by weight：Amylase 25, pectase 20, cellulase 10, albumen
Enzyme 20, tannase 25；Compound stabilizer is made up of the raw material of following part by weight：Pectin 7, xanthans 2, carragheen 7.
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| CN108783430A (en) * | 2018-05-24 | 2018-11-13 | 河南工业大学 | A kind of preparation method of rose ferment |
| CN109315656A (en) * | 2018-08-27 | 2019-02-12 | 陕西天酵集团有限公司 | A kind of preparation method of multi-cultur es composite fermentation rose ferment |
| CN109497529A (en) * | 2018-12-18 | 2019-03-22 | 山西中谱安信质检技术服务有限公司 | Cold fermentation method rich in rare sugar and anti-oxidation active substance ferment |
| CN109511845A (en) * | 2019-02-18 | 2019-03-26 | 江西农业大学 | A kind of plant beverage and preparation method thereof containing Chinese herbal medicine |
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| CN111616341A (en) * | 2020-06-09 | 2020-09-04 | 中科瑞晟芳香产业研究院(湖北)有限公司 | Compound rose jam and preparation method thereof |
| CN111616341B (en) * | 2020-06-09 | 2023-02-17 | 中科瑞晟芳香产业研究院(湖北)有限公司 | Compound rose sauce and preparation method thereof |
| CN111838484A (en) * | 2020-07-30 | 2020-10-30 | 贵州大学 | Rosa roxburghii rose enzyme beverage and preparation method thereof |
| CN112075626A (en) * | 2020-09-23 | 2020-12-15 | 山东向日葵生物工程有限公司 | Traditional Chinese medicine fermented beverage for tonifying qi and enriching blood and using method and preparation method thereof |
| CN112931866A (en) * | 2021-03-29 | 2021-06-11 | 山东百德生物科技有限公司 | Edible amino acid enzyme and preparation method thereof |
| CN113142560A (en) * | 2021-04-06 | 2021-07-23 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | Rose ferment and preparation process thereof |
| CN113801813A (en) * | 2021-09-14 | 2021-12-17 | 育米生物科技(云南)有限公司 | EM (effective microorganisms) suitable for rose fermentation and application process thereof |
| CN113801813B (en) * | 2021-09-14 | 2024-02-27 | 育米生物科技(云南)有限公司 | EM (effective microorganisms) suitable for rose fermentation and application process thereof |
| CN114190547A (en) * | 2021-11-24 | 2022-03-18 | 重庆万源佳药业有限公司 | Microecological extract with beauty maintaining and young keeping functions and preparation method thereof |
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