CN111109486A - Method for preparing rose vinegar beverage by fermenting black tea fungus - Google Patents
Method for preparing rose vinegar beverage by fermenting black tea fungus Download PDFInfo
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- CN111109486A CN111109486A CN202010036829.2A CN202010036829A CN111109486A CN 111109486 A CN111109486 A CN 111109486A CN 202010036829 A CN202010036829 A CN 202010036829A CN 111109486 A CN111109486 A CN 111109486A
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- 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
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- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
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Abstract
The invention discloses a method for preparing rose vinegar beverage by using black tea fungus fermentation, which comprises the following steps: step 1: mixing tea leaves, white granulated sugar and boiled water, stirring until sugar is melted, naturally cooling, filtering to remove tea residues to obtain sugar tea water, adding black tea fungus blocks containing fungus liquid, and culturing at constant temperature to obtain black tea fungus mother liquor; step 2: picking rose petals, cleaning and cutting for later use; and step 3: uniformly mixing the rose petals cut in the step 2 with white granulated sugar and purified water to prepare a fermentation raw material solution; and 4, step 4: carrying out co-bath distillation on the re-picked rose petals with purified water within 2 hours after picking to obtain rose distilled water; and 5: fully and uniformly mixing the black tea fungus mother liquor obtained in the step 1 and the fermentation raw material liquid obtained in the step 3 according to a certain inoculation amount, and fermenting to obtain rose vinegar fermentation mother liquor; step 6: and (4) mixing the rose vinegar fermentation mother liquor prepared in the step (5) with the rose distilled water prepared in the step (4), and adding sugar or honey to obtain the directly drinkable rose vinegar beverage.
Description
Technical Field
The invention belongs to the field of food microbial fermentation, and particularly relates to a method for preparing a rose vinegar beverage by using black tea fungus fermentation.
Background
The rose is deciduous shrub of Rosa of Rosaceae, and integrates ornamental, edible, medicinal, skin caring, greening and chemical engineering. The plant height is 1-2 m, and the method has the characteristics of strong adaptability, cold resistance, drought resistance, barren resistance and the like. The edible rose contains rich antioxidant components (polyphenol, flavone, furanose, etc.) and full amino acids, and has effects of balancing endocrine, replenishing blood gas, caring skin, relieving fatigue, improving body constitution, etc., and the rose essential oil can also smooth mood, increase mood, and relieve nervous tension and pressure.
The most widely applied existing roses are essential oil extraction, but the yield is low under humid and rainy and little-heat climate conditions, essential oil extraction requires that flowers with petals completely blossoming are picked, most essential oil is lost when the crowns bloom to the maximum, and the economic benefit is not high.
At present, most of the drinks prepared by fermenting roses serving as raw materials in the market are rose wine serving as a main part, and the rose vinegar products are fewer. The existing rose vinegar product is mainly prepared by soaking fresh rose flowers in finished vinegar, and the health care effect of roses cannot be fully exerted. The invention relates to a technology for preparing a rose vinegar beverage by directly fermenting rose petals serving as a raw material, and develops a new application of roses. The vinegar beverage prepared by fermenting the roses has the health-care functions of the nutrient components of the roses and the vinegar, and is very beneficial to the health of human bodies.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides a method for preparing a rose vinegar beverage by fermenting black tea fungus, which aims to solve the problem that the rose vinegar in the prior art is mainly prepared by soaking fresh rose flowers in finished vinegar and cannot fully exert the health care effect of roses.
The technical scheme of the invention is as follows: a method for preparing rose vinegar beverage by using black tea fungus fermentation comprises the following steps:
step 1: tea, white granulated sugar and boiled water are mixed according to a mass ratio of 1: 10-30: 150-300, stirring until sugar is melted, naturally cooling, filtering to remove tea leaves to obtain sugar tea water, adding black tea fungus blocks containing the fungus liquid into the sugar tea water according to the proportion of 10-20%, and culturing in a constant-temperature incubator at 25 ℃ for 7 days to obtain black tea fungus mother liquid;
step 2: picking rose petals in the full-bloom stage of the double-petal red rose every year, cleaning the picked rose petals, cutting the cleaned rose petals to the length of 0.5 cm-1 cm, and putting the cut rose petals into a glass jar for later use;
and step 3: mixing the rose petals cut in the step 2 with white granulated sugar and purified water according to a mass ratio of 1: 0.8-1.5: 8-15, uniformly mixing to prepare a fermentation raw material liquid;
and 4, step 4: carrying out co-bath distillation on the re-picked rose petals with purified water within 2 hours after picking to obtain rose distilled water;
and 5: fully and uniformly mixing the black tea fungus mother liquor obtained in the step 1 and the fermentation raw material liquor obtained in the step 3 according to the inoculation amount of 5-9%, and fermenting at 18-30 ℃ for 6-15 days to obtain rose vinegar fermentation mother liquor;
step 6: mixing the rose vinegar fermentation mother liquor prepared in the step 5 and the rose distilled water prepared in the step 4 according to the volume ratio of 1: 0.5-1, and adding 0.05-0.15 g of sugar or honey into each milliliter of the mixed solution to obtain the directly drinkable rose vinegar beverage. Is suitable for home-made rose beverage.
The sugar in the step 6 is one of white granulated sugar and rock sugar. Adding according to personal taste.
And (3) sterilizing the directly drinkable rose vinegar beverage prepared in the step (6) by adopting a high-temperature sterilization method, namely, keeping the temperature at 75-85 ℃ for 10-15 minutes. A high-temperature sterilization method is adopted for stabilizing the sensory quality of the product, sterilization is carried out, the shelf life of the product is effectively prolonged, and the large-scale production of enterprises is realized.
The invention has the beneficial effects that:
1. the black tea fungus fermentation liquor contains a part of tea extract, living microorganism and metabolite thereof, mainly comprising gluconic acid, acetic acid, glucose, fructose, protein, amino acid, vitamin, trace elements, tea polyphenol, caffeine, ethanol, carbon dioxide and the like. The rose vinegar beverage prepared by fermenting the black tea fungus is cool and refreshing, and can treat dyspepsia, arteriosclerosis and other symptoms after being drunk frequently.
2. The black tea fungus inoculated in the fermentation liquor is composed of probiotics, is beneficial to human bodies, can be directly drunk without sterilization, can be used for home-made rose beverage, can also be sterilized by adopting a high-temperature sterilization method for stabilizing the sensory quality of the product, effectively prolongs the quality guarantee period of the product, and realizes the large-scale production of enterprises.
3. The rose vinegar mother liquor is obtained by fermenting tea fungus, organic acid, total phenol and aroma component detection is carried out, results show that 1) the content of the total acid (calculated by acetic acid) is 2.78-8.68g/kg, certain acidity can not only protect a fermentation system against pollution of infectious microbes, but also has the effects of regulating the pH of a human body and softening blood vessels after being drunk by the human body, 2) the content of the total phenol component is higher and reaches 289.7mg/100ml, which shows that the rose vinegar mother liquor has a certain antioxidation function, 3) the aroma component in the rose vinegar raw liquor is detected by utilizing headspace-solid phase microextraction-gas phase-mass spectrometry, and the aroma component contains similar components in rose essential oil.
Detailed Description
The invention will be further described with reference to specific examples:
example 1
A method for preparing rose vinegar beverage by using black tea fungus fermentation comprises the following steps:
step 1: tea, white granulated sugar and boiled water are mixed according to a mass ratio of 1: 10-30: 150-300, stirring until sugar is melted, naturally cooling, filtering to remove tea leaves to obtain sugar tea water, adding black tea fungus blocks containing the fungus liquid into the sugar tea water according to the proportion of 10-20%, and culturing in a constant-temperature incubator at 25 ℃ for 7 days to obtain black tea fungus mother liquid;
step 2: picking rose petals in the full-bloom period of the double-petal red rose every year, cleaning the picked rose petals, cutting the cleaned rose petals to 0.5-1 cm in length, and filling the cut rose petals into a glass jar for later use;
and step 3: mixing the rose petals cut in the step 2 with white granulated sugar and purified water according to a mass ratio of 1: 0.8-1.5: 8-15, uniformly mixing to prepare a fermentation raw material liquid;
and 4, step 4: carrying out co-bath distillation on the re-picked rose petals with purified water within 2 hours after picking to obtain rose distilled water;
and 5: fully and uniformly mixing the black tea fungus mother liquor obtained in the step 1 and the fermentation raw material liquor obtained in the step 3 according to the inoculation amount of 5%, and fermenting at 30 ℃ for 15 days to obtain rose vinegar fermentation mother liquor; the rose vinegar fermentation mother liquor is obtained by utilizing the fermentation of the black tea fungus, and the detection of organic acid, total phenol and aroma components is carried out. The result shows that 1) the total acid (counted by acetic acid) content reaches 8.68g/kg, and the fixed acidity not only can protect the fermentation system against the pollution of mixed bacteria, but also has the effects of regulating the pH value of the human body, softening blood vessels and the like after the human body drinks. 2) The total phenol content is higher and reaches 265.53mg/100ml, which indicates that the product has certain antioxidant function.
Step 6: mixing the rose vinegar fermentation mother liquor prepared in the step 5 and the rose distilled water prepared in the step 4 according to the volume ratio of 1: 0.5-1, and adding 0.05-0.15 g of sugar or honey into each milliliter of the mixed solution to obtain the directly drinkable rose vinegar beverage. Is suitable for home-made rose beverage
And (3) sterilizing the directly drinkable rose vinegar beverage prepared in the step (6) by adopting a high-temperature sterilization method, namely, keeping the temperature at 75-85 ℃ for 10-15 minutes.
Example 2
A method for preparing rose vinegar beverage by using black tea fungus fermentation comprises the following steps:
step 1: tea, white granulated sugar and boiled water are mixed according to a mass ratio of 1: 10-30: 150-300, stirring until sugar is melted, naturally cooling, filtering to remove tea leaves to obtain sugar tea water, adding black tea fungus blocks containing the fungus liquid into the sugar tea water according to the proportion of 10-20%, and culturing in a constant-temperature incubator at 25 ℃ for 7 days to obtain black tea fungus mother liquid;
step 2: picking rose petals in the full-bloom stage of the double-petal red rose every year, cleaning the picked rose petals, cutting the cleaned rose petals to the length of 0.5 cm-1 cm, and putting the cut rose petals into a glass jar for later use;
and step 3: mixing the rose petals cut in the step 2 with white granulated sugar and purified water according to a mass ratio of 1: 0.8-1.5: 8-15, uniformly mixing to prepare a fermentation raw material liquid;
and 4, step 4: carrying out co-bath distillation on the re-picked rose petals with purified water within 2 hours after picking to obtain rose distilled water;
and 5: fully and uniformly mixing the black tea fungus mother liquor obtained in the step 1 and the fermentation raw material liquor obtained in the step 3 according to the inoculation amount of 7%, and fermenting at 25 ℃ for 10 days to obtain rose vinegar fermentation mother liquor; the rose vinegar fermentation mother liquor is obtained by utilizing the fermentation of the black tea fungus, and the detection of organic acid, total phenol and aroma components is carried out. The result shows that 1) the total acid (counted by acetic acid) content reaches 5.46g/kg, a certain acidity can not only protect the fermentation system against the pollution of mixed bacteria, but also has the effects of regulating the pH value of a human body, softening blood vessels and the like after drinking. 2) The total phenol content is higher and reaches 289.7mg/100ml, which shows that the product has certain antioxidant function.
Step 6: mixing the rose vinegar fermentation mother liquor prepared in the step 5 and the rose distilled water prepared in the step 4 according to the volume ratio of 1: 0.5-1, and adding 0.05-0.15 g of sugar or honey into each milliliter of the mixed solution to obtain the directly drinkable rose vinegar beverage. Is suitable for home-made rose beverage
Further, the sugar in step 6 is one of white granulated sugar and rock sugar. Adding according to personal taste.
Further, the directly drinkable rose vinegar beverage prepared in the step 6 is sterilized by a high-temperature sterilization method, namely, the rose vinegar beverage is kept at the temperature of 75-85 ℃ for 10-15 minutes. A high-temperature sterilization method is adopted for stabilizing the sensory quality of the product, sterilization is carried out, the shelf life of the product is effectively prolonged, and the large-scale production of enterprises is realized.
Example 3
A method for preparing rose vinegar beverage by using black tea fungus fermentation comprises the following steps:
step 1: tea, white granulated sugar and boiled water are mixed according to a mass ratio of 1: 10-30: 150-300, stirring until sugar is melted, naturally cooling, filtering to remove tea leaves to obtain sugar tea water, adding black tea fungus blocks containing the fungus liquid into the sugar tea water according to the proportion of 10-20%, and culturing in a constant-temperature incubator at 25 ℃ for 7 days to obtain black tea fungus mother liquid;
step 2: picking rose petals in the full-bloom stage of the double-petal red rose every year, cleaning the picked rose petals, cutting the cleaned rose petals to the length of 0.5 cm-1 cm, and putting the cut rose petals into a glass jar for later use;
and step 3: mixing the rose petals cut in the step 2 with white granulated sugar and purified water according to a mass ratio of 1: 0.8-1.5: 8-15, uniformly mixing to prepare a fermentation raw material liquid;
and 4, step 4: carrying out co-bath distillation on the re-picked rose petals with purified water within 2 hours after picking to obtain rose distilled water;
and 5: fully and uniformly mixing the black tea fungus mother liquor obtained in the step 1 and the fermentation raw material liquor obtained in the step 3 according to the inoculation amount of 9%, and fermenting at 18 ℃ for 6 days to obtain rose vinegar fermentation mother liquor; the rose vinegar fermentation mother liquor is obtained by utilizing the fermentation of the black tea fungus, and the detection of organic acid, total phenol and aroma components is carried out. The result shows that 1) the total acid (counted by acetic acid) content reaches 2.78g/kg, and the fixed acidity not only can protect the fermentation system against the pollution of mixed bacteria, but also has the effects of regulating the pH value of the human body, softening blood vessels and the like after the human body drinks. 2) The total phenol content is higher and reaches 240.81mg/100ml, which indicates that the product has certain antioxidant function.
Step 6: mixing the rose vinegar fermentation mother liquor prepared in the step 5 and the rose distilled water prepared in the step 4 according to the volume ratio of 1: 0.5-1, and adding 0.05-0.15 g of sugar or honey into each milliliter of the mixed solution to obtain the directly drinkable rose vinegar beverage. Is suitable for home-made rose beverage.
Further, the sugar in step 6 is one of white granulated sugar and rock sugar. Adding according to personal taste.
Further, the directly drinkable rose vinegar beverage prepared in the step 6 is sterilized by a high-temperature sterilization method, namely, the rose vinegar beverage is kept at the temperature of 75-85 ℃ for 10-15 minutes. A high-temperature sterilization method is adopted for stabilizing the sensory quality of the product, sterilization is carried out, the shelf life of the product is effectively prolonged, and the large-scale production of enterprises is realized.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (5)
1. A method for preparing rose vinegar beverage by using black tea fungus fermentation comprises the following steps:
step 1: tea, white granulated sugar and boiled water are mixed according to a mass ratio of 1: 10-30: 150-300, stirring until sugar is melted, naturally cooling, filtering to remove tea leaves to obtain sugar tea water, adding black tea fungus blocks containing the fungus liquid into the sugar tea water according to the proportion of 10-20%, and culturing in a constant-temperature incubator at 25 ℃ for 7 days to obtain black tea fungus mother liquid;
step 2: picking rose petals in the full-bloom stage of the double-petal red rose every year, cleaning the picked rose petals, cutting the cleaned rose petals to the length of 0.5 cm-1 cm, and putting the cut rose petals into a glass jar for later use;
and step 3: mixing the rose petals cut in the step 2 with white granulated sugar and purified water according to a mass ratio of 1: 0.8-1.5: 8-15, uniformly mixing to prepare a fermentation raw material liquid;
and 4, step 4: carrying out co-bath distillation on the re-picked rose petals with purified water within 2 hours after picking to obtain rose distilled water;
and 5: inoculating the black tea fungus mother liquor obtained in the step 1 into the fermentation raw material liquor obtained in the step 3, and fermenting again to obtain rose vinegar fermentation mother liquor;
step 6: mixing the rose vinegar fermentation mother liquor prepared in the step 5 and the rose distilled water prepared in the step 4 according to the volume ratio of 1: 0.5-1, and adding 0.05-0.15 g of sugar or honey into each milliliter of the mixed solution to obtain the directly drinkable rose vinegar beverage.
2. The method for preparing a rose vinegar beverage by using black tea fungus fermentation according to claim 1, wherein the method comprises the following steps: the inoculation amount of the inoculation in the step 5 is 5% -9%.
3. The method for preparing a rose vinegar beverage by using black tea fungus fermentation according to claim 1, wherein the method comprises the following steps: and the fermentation process in the step 5 is that the black tea fungus mother liquor in the step 1 and the fermentation raw material liquor in the step 3 are fully and uniformly mixed and fermented for 6-15 days at the temperature of 18-30 ℃.
4. The method for preparing a rose vinegar beverage by using black tea fungus fermentation according to claim 1, wherein the method comprises the following steps: the sugar in the step 6 is one of white granulated sugar and rock sugar.
5. The method for preparing a rose vinegar beverage by using black tea fungus fermentation according to claim 1, wherein the method comprises the following steps: and (3) sterilizing the directly drinkable rose vinegar beverage prepared in the step (6) by adopting a high-temperature sterilization method, namely, keeping the temperature at 75-85 ℃ for 10-15 minutes.
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| CN108936164A (en) * | 2018-08-28 | 2018-12-07 | 厦门和美科盛生物技术有限公司 | A kind of lactic acid bacteria rose enzyme beverage and preparation method thereof |
| CN109170451A (en) * | 2018-11-16 | 2019-01-11 | 云南玫里传说食品有限公司 | Fresh rose flower vinegar beverage and preparation method thereof |
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2020
- 2020-01-14 CN CN202010036829.2A patent/CN111109486A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551157A (en) * | 2012-01-06 | 2012-07-11 | 天津聚馥日用品有限公司 | Method for preparing rose enzyme |
| CN104957304A (en) * | 2015-07-10 | 2015-10-07 | 张铁英 | Beautifying beverage containing black tea fungus and preparation method of beautifying beverage |
| CN106616165A (en) * | 2017-02-14 | 2017-05-10 | 云南奥晟生物科技有限公司 | Rose probiotic ferment beverage and production method thereof |
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Application publication date: 20200508 |