CN115226824A - Anhydrous roxburgh rose enzyme beverage and preparation method thereof - Google Patents
Anhydrous roxburgh rose enzyme beverage and preparation method thereof Download PDFInfo
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Classifications
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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
-
- 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
-
- 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
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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses an anhydrous roxburgh rose enzyme beverage and a preparation method thereof, and belongs to the technical field of food fermentation. The formula is characterized by comprising the following raw materials in parts by weight: 30-50 parts of rosa roxburghii tratt, 8-10 parts of ginger, 3-5 parts of salt, 9-15 parts of isomaltulose oligosaccharide, 6-12 parts of rock candy, 12-18 parts of corn stigma and 10-12 parts of ferment liquid, wherein the concentration of microorganisms contained in the ferment liquid is 0.5 to 2.0 × 10 9 Per ml; compared with the traditional formula, clear water is not added in the formula, and the preparation method of the roxburgh rose ferment is characterized in that a fermentation material is filled into a fermentation tank according to a method of adding a layer of rock sugar and a layer of fresh roxburgh rose fermentation product and then adding a layer of rock sugar and a layer of ferment liquid; the fermentation is more thorough, the nutrients in the roxburgh rose can be extracted and utilized to the maximum extent, the prepared roxburgh rose enzyme is rich in color and luster, fragrant in smell, clear in tissue and sour and sweet in taste, the sleep quality and the mental state can be obviously improved, and meanwhile, the effect of remarkably reducing blood pressure is achieved.
Description
Technical Field
The invention relates to the technical field of food fermentation, and particularly relates to an anhydrous roxburgh rose enzyme beverage and a preparation method thereof.
Background
The enzyme is commonly known as "enzyme", and generally refers to a mixed fermentation broth which is prepared by using plants such as fresh vegetables, fruits, brown rice, medicinal and edible traditional Chinese medicines and the like as raw materials, juicing or extracting a series of processes, and then adding fermentation strains such as saccharomycetes, acetic acid bacteria, lactic acid bacteria and the like for fermentation, and contains abundant nutrient components such as saccharides, organic acids, mineral substances, vitamins, phenols, terpenes and the like and some important biological active substances such as enzymes and the like.
The Guizhou roxburgh rose fruit is rich in nutrition, is a natural medicine and food dual-purpose plant, is crisp in fruit meat, sour and sweet, good in property, sweet in taste and sour and astringent, and has the effects of invigorating stomach, helping digestion, nourishing and stopping diarrhea. The roxburgh rose enjoys the reputation of a 'nutrition bank', and contains more than 156 effective components which are beneficial to human health and improve immunity, such as vitamin c, superoxide dismutase (SOD), peroxidase (POD), polyphenol, roxburgh rose flavone, roxburgh rose polysaccharide, roxburgh rose triterpene, amino acid, trace elements and the like.
In recent years, enzyme products are popular all over the world. Along with the improvement of living standard of people, the requirements of people on health care are higher and higher. The ferment preparation method in the prior art has the defects that the fermentation is not thorough enough, the extracted roxburgh rose ferment has low nutrient content, and the nutrient components in roxburgh rose cannot be completely extracted to the maximum extent, so that the prepared ferment cannot achieve the expected health-care effect.
Disclosure of Invention
The invention aims to overcome the difficulties in the background technology and provide the anhydrous roxburgh rose enzyme beverage and the preparation method thereof, so that the fermentation is more thorough, the nutrients in roxburgh rose can be extracted and utilized to the maximum extent, the enzyme molecules are small, the sleep quality and the mental state can be obviously improved, and the effect of remarkably reducing blood pressure is achieved.
In order to achieve the purpose, the technical scheme is as follows: the anhydrous roxburgh rose enzyme beverage is characterized by comprising the following raw materials in parts by weight: 30-50 parts of roxburgh rose, 8-10 parts of ginger, 3-5 parts of salt, 9-15 parts of isomaltulose, 6-12 parts of rock candy, 12-18 parts of corn stigma and 10-12 parts of ferment liquid, wherein the roxburgh rose component is a fermentation product of fresh roxburgh rose fruits, the ferment liquid contains 8-10% of yeast, 42-45% of lactic acid bacteria and 45-48% of acetic acid bacteria, and the microorganism concentration in the ferment liquid is 0.5 to 2.0 x 10 9 One per ml.
Further, the concentration of microorganisms contained in the enzyme solution is 0.8 to 1.8 x 10 9 One per ml.
Further, the concentration of the microorganisms contained in the enzyme solution is 1.1 to 1.3 x 10 9 One per ml.
Further, the preparation method of the anhydrous roxburgh rose ferment beverage comprises the following steps:
a. pretreatment of raw materials: selecting fresh, mature and non-rotten roxburgh rose fruits, cleaning the screened fruits, air-drying or filtering water on the surfaces of the roxburgh rose fruits by using centrifugal dehydration equipment, and then slicing and crushing the cleaned and air-dried roxburgh rose fruits;
b. putting raw materials into a tank: respectively preparing rock candy, roxburgh rose, ginger, salt and corn stigma according to the weight ratio for later use, and filling into a fermentation tank, wherein the filling amount of the fermentation tank is 75-85%;
c. and (3) inoculating the enzyme liquid: respectively activating and culturing yeast, lactobacillus and acetic acid bacteria for 50h, mixing the strains to obtain ferment liquid, inoculating the ferment liquid before capping, sealing and fermenting;
d. fermentation: continuously fermenting for 350-370d at 26-32 ℃;
e. aging: filtering the fermentation liquor, and ageing the filtrate at 25-30 deg.C for 2-4 months;
f. chelating agent: adding a food chelating agent after aging;
g. and (3) filtering: filtering to remove filter residue after chelating, and reserving filtrate;
h. filling, sterilizing and obtaining a finished product: adjusting the enzyme after the aging, and then filling, pasteurizing, labeling and boxing to obtain the finished product.
Further, the corn stigma and the ginger are cut up in the step b, then the corn stigma, the ginger, the salt and the roxburgh rose are mixed and stirred uniformly, and the fermentation material is filled into a fermentation tank according to a method of adding a layer of rock sugar and a layer of roxburgh rose, then adding a layer of rock sugar and a layer of enzyme solution; the loading of the fermentation tank is 75%.
Furthermore, in the step a, the roxburgh rose fruit is sliced, deseeded and crushed into particles of 2-5 mm.
Further, the continuous fermentation time in the step d is 365d, and the fermentation temperature is 30 ℃.
Further, no water is added to the formulation.
Further, the isomaltulose is used for seasoning the enzyme finished product.
The beneficial effect who adopts above-mentioned scheme does: the anhydrous roxburgh rose enzyme beverage and the preparation method have the following beneficial effects:
(1) The preparation method of the anhydrous Rosa roxburghii ferment beverage does not need to add extra water in the production process. The ferment stock solution obtained by one year of fermentation is the best product of ferment, the smaller the molecule is, the easier the molecule is to be absorbed and utilized by human body, the nutrient components in the rosa roxburghii tratt can be extracted to the maximum extent, the product effect can be completely played after the rosa roxburghii tratt enters the metabolism of human body, and the sleep improving effect of the product is improved by 3-5 times;
(2) Experiments show that the roxburgh rose enzyme beverage has a remarkable blood pressure reducing effect;
(3) The invention researches the influence of the content of microorganisms in the ferment liquid on the color, the fragrance, the taste and the tissue state of the product. The experiment shows that the optimal concentration of the microorganisms in the enzyme solution is 1.1 to 1.3 x 10 9 The prepared ferment liquid product has rich color, mellow taste and sweet smell per ml.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to the specific embodiments of the present invention. The described embodiments are only some, not all embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Embodiment 1, an anhydrous roxburgh rose enzyme beverage comprises the following raw materials in parts by weight: 30 parts of roxburgh rose, 8 parts of ginger, 3 parts of salt, 9 parts of isomaltulose, 6 parts of rock candy, 12 parts of corn stigma and 10 parts of ferment liquid, wherein the roxburgh rose is a fermented product of fresh roxburgh rose, clear water is not added in the formula, 8-10% of yeast, 42-45% of lactic acid bacteria and 45-48% of acetic acid bacteria are added, and the concentration of microorganisms contained in the ferment liquid is 1.1~1.3*10 9 One per ml.
The preparation method of the anhydrous roxburgh rose enzyme beverage comprises the following steps:
a. pretreatment of raw materials: selecting fresh, mature and non-rotten roxburgh rose fruits, cleaning the screened fruits, air-drying or filtering water on the surfaces of the roxburgh rose fruits by using centrifugal dewatering equipment, and slicing and crushing the cleaned and air-dried roxburgh rose fruits into particles with the size of 2-5 mm;
b. putting raw materials into a tank: respectively proportioning rock sugar, roxburgh rose, ginger, salt and corn stigma for later use, grinding the rock sugar into powder, cutting the corn stigma and the ginger, then mixing and uniformly stirring the corn stigma, the ginger, the salt and the roxburgh rose to prepare a roxburgh rose fresh fruit fermented product, and filling the fermented product into a fermentation tank according to a method of adding a layer of rock sugar and a layer of roxburgh rose fresh fruit fermented product and then adding a layer of rock sugar and a layer of ferment liquid; the filling amount of the fermentation tank is 75 percent;
c. and (3) inoculating the enzyme liquid: respectively activating and culturing yeast, lactobacillus and acetic acid bacteria for 50h, mixing the strains to obtain ferment liquid, inoculating the ferment liquid before capping, sealing and fermenting;
d. fermentation: carrying out continuous fermentation for 365d, wherein the fermentation temperature is 30 ℃;
e. aging: filtering the fermentation liquor, and ageing the filtrate at 25-30 deg.C for 2-4 months;
f. chelating with a chelating agent: adding a food chelating agent after aging;
g. and (3) filtering: filtering to remove filter residue after chelating, and reserving filtrate;
h. filling, sterilizing and obtaining a finished product: adding isomaltulose into the enzyme after the aging to adjust the taste, and then filling, pasteurizing, labeling and boxing to obtain the finished product.
The anhydrous roxburgh rose ferment beverage prepared in example 1, wherein the dried roxburgh rose fruit is sliced and crushed into 2-5mm particles in step a, experiments show that the finished ferment obtained by crushing the roxburgh rose fruit into 2-8mm and 2-10mm and fermenting the roxburgh rose fruit is not good with 2-5mm particles in taste or other sensory analysis, and the roxburgh rose fruit is not completely fermented due to the larger roxburgh rose fruit when being crushed into 2-8mm and 2-10mm, so that the quality of the finished product is affected.
Step b in example 1, charging raw materials into a tank: respectively proportioning rock sugar, roxburgh rose, ginger, salt and corn stigma for later use, grinding the rock sugar into powder, cutting the corn stigma and the ginger, then mixing and uniformly stirring the corn stigma, the ginger, the salt and the roxburgh rose to prepare a roxburgh rose fresh fruit fermented product, and filling the fermented product into a fermentation tank according to a method of adding a layer of rock sugar and a layer of roxburgh rose fresh fruit fermented product and then adding a layer of rock sugar and a layer of ferment liquid; the loading of the fermentation tank is 75%. Compared with the traditional canning method, the preparation method of the roxburgh rose enzyme beverage adopts the method of adding a layer of rock sugar into a layer of fresh roxburgh rose fermentation product and then adding a layer of rock sugar into a layer of enzyme liquid to fill the fermentation material into the fermentation tank, the traditional method directly stirs sugar and roxburgh rose fermentation product into the tank, the sugar directly contacts with the strain, so that some substances generated by roxburgh rose in the fermentation process can kill part of microorganisms, the fermentation of roxburgh rose is incomplete, and the nutrient components in roxburgh rose are not fully extracted. After the method is improved, the sugar is directly contacted with the microorganisms to provide a good growth environment for the propagation and growth of the microorganisms, the microorganisms are directly contacted with the rosa roxburghii tratt to carry out fermentation after the sugar is consumed by the microorganisms, and the problems that the microorganisms die and the fermentation is incomplete due to the direct contact of the rosa roxburghii tratt and the microorganisms in the initial fermentation stage can be avoided.
The production formula of the whole roxburgh rose enzyme beverage in the embodiment 1 is not added with any clear water, the barrier that the formula of water is required for producing the enzyme in the traditional formula is broken through, so that the roxburgh rose enzyme fermented by the roxburgh rose enzyme beverage is more stable in tissue state, stronger in smell and higher in sensory score, the roxburgh rose enzyme molecules prepared by the roxburgh rose enzyme beverage are smaller and easier to absorb and utilize by a human body, the nutritional ingredients in roxburgh rose can be extracted to the maximum extent, the product effect can be completely exerted after the product enters the human body for metabolism, the health care effect is obviously improved, the fermentation is more thorough, the nutrients in roxburgh rose can be extracted and utilized to the maximum extent, and the prepared roxburgh rose enzyme beverage is strong in color and luster, fragrant in smell, clear and sweet in taste, the sleep quality and the mental state can be obviously improved, and the effect of obviously lowering blood pressure is also achieved.
The effects and the weight ratio of the three strains in the fermentation of the roxburgh rose ferment are analyzed as follows:
(1) The yeast added in the roxburgh rose ferment fermentation has strong inoxidizability after fermentation, and selenium and chromium in the yeast can resist aging, prevent arteriosclerosis and improve the immunity of organisms. The main component of the yeast is protein which can improve the protein content in the roxburgh rose ferment, and terpenes and aromatic hydrocarbon substances generated by fermentation can make the ferment more aromatic and sweet;
(2) The lactobacillus in the roxburgh rose ferment fermentation can regulate intestinal flora, improve gastrointestinal functions, improve the digestibility of food, inhibit the growth of intestinal putrefying bacteria, decompose part of macromolecules in roxburgh rose into micromolecules, and is more beneficial to the digestion and absorption of a human body;
(3) The acetic acid bacteria in the fermentation can oxidize ethanol produced by fermentation into acetic acid, and part of the bacteria can oxidize acetic acid and lactic acid into CO 2 And H 2 O, in addition, acetic acid has an ability to form esters, which makes the enzyme fragrant.
Experiments show that when the content of the yeast is 8-10%, the content of the lactic acid bacteria is 42-45% and the content of the acetic acid bacteria is 45-48%, the prepared roxburgh rose enzyme is mellow in taste, aromatic in smell and rich in color; when the content of the saccharomycetes is lower than 8%, the content of protein in the finished product is reduced, the expected health-care effect cannot be achieved, and meanwhile, the fermented ferment has poor taste and bad smell; above 10%, the product is black in color and precipitates appear although the protein content in the finished product is high. When the content of the lactic acid bacteria is 42-45%, the prepared ferment can effectively improve constipation after being taken by a human body, and compared with roxburgh rose ferment in the prior art, the roxburgh rose ferment can be absorbed easily by small parties; when the content of the lactic acid bacteria is lower than 42%, the prepared product has an unobvious regulating effect on intestinal tracts, the rosa roxburghii tratt is not fermented completely, the fermentation time needs to be prolonged for secondary fermentation, the cost is increased, and when the content is higher than 45%, the condition of slight diarrhea can occur after the rosa roxburghii tratt is drunk by a human body. When the content of acetic acid bacteria is 45-48%, the prepared ferment has moderate sour taste and fragrant smell. However, when the content of acetic acid bacteria is lower than 45%, the product is light in smell and poor in taste, and when the content of acetic acid bacteria is higher than 48%, the product tastes too acid and has obvious alcohol taste, so that the product is not beneficial to pregnant women and alcohol allergic people to drink.
Example 2 the microbial concentration of the fermented beverage was adjusted based on example 1. Is divided intoFor 4 experimental groups, experimental group 1:0.3 to 0.5 x 10 9 Individuals/ml, experimental group 2:0.5 to 0.8 x 10 9 Individuals/ml, experimental group 3:0.8 to 1.1 x 10 9 Individuals/ml, experimental group 4:1.1 to 1.3 x 10 9 One/ml, the rest conditions were unchanged.
Based on example 2, a one-factor test was performed to determine the effect of different microbial concentrations in the formulation on the efficacy of the product:
4 experimental groups were designed for 4 concentrations of the microorganism in the enzyme solution of example 2; re-selecting 120 volunteers, wherein 40 persons only have sleep quality problem (male and female halves), 40 persons only have poor mental state problem (male and female halves), and 40 persons only have high blood pressure problem (male and female halves) and are tested at the age of 22-50 years; the blood pressure is randomly divided into four groups, wherein each group comprises 30 people in total, and each group comprises 10 people with poor mental state, 10 people with poor sleep quality and 10 people with high blood pressure.
Experimental group 1: 10 volunteers with poor mental status, 10 volunteers with poor sleep quality, 10 volunteers with high blood pressure, male and female halves, and volunteers in the experimental group 2 took the roxburgh rose ferment beverage prepared in example 2 (200 ml in total) every morning and evening for each day to perform the experiment.
Experiment group 2, 10 volunteers with poor mental status, 10 volunteers with poor sleep quality, 10 volunteers with high blood pressure, and male and female halves were selected, and the volunteers in experiment group 3 took the roxburgh rose ferment beverage prepared in example 3 (200 ml in total) every morning and evening every day for experiment.
Experiment group 3, 10 volunteers with poor mental status, 10 volunteers with poor sleep quality, 10 volunteers with high blood pressure, and male and female halves were selected, and the volunteers in experiment group 4 took the roxburgh rose ferment beverage prepared in example 4 (200 ml in total) every morning and evening every day for experiment.
Experiment group 4, 10 volunteers with poor mental status, 10 volunteers with poor sleep quality, 10 volunteers with high blood pressure, and male and female halves were selected, and the volunteers in experiment group 5 took the roxburgh rose ferment beverage prepared in example 5 (200 ml in total) every morning and evening every day for experiment.
Note: the four groups of volunteers continuously take corresponding roxburgh rose enzyme for 60 days, the sleeping time of each person is 6-8h each day, the administration is stopped after the experiment is over, and the sleeping and mental states of the volunteers for 10 days are observed to obtain the following experimental record data:
| group/item | The number of microorganisms contained in the ferment liquid (one/ml) | Mental state obviously improving people number | The sleep quality is obviously improved by the number of people | The number of people with normal blood pressure |
| Experimental group 1 | 0.3~0.5*10 9 | 3 | 3 | 1 |
| Experimental group 2 | 0.5~0.8 *10 9 | 5 | 5 | 3 |
| Experimental group 3 | 0.8~1.1*10 9 | 7 | 6 | 5 |
| Experimental group 4 | 1.1~1.3*10 9 | 8 | 9 | 6 |
The conclusion is that the concentration of the microorganisms is 0.3 to 0.5 x 10 9 When the number of the plants is one/ml, the prepared roxburgh rose enzyme has the effective rate of improving the mental state of a human body of 30 percent, the effective rate of improving the sleep quality of 30 percent and the effective rate of improving the hypertension of 10 percent; the concentration of the microorganisms is 0.5 to 0.8 x 10 9 When the effective rate per ml is obtained, the prepared roxburgh rose enzyme has the effective rate of improving the mental state of a human body of 50 percent, the effective rate of improving the sleep quality of 50 percent and the effective rate of improving the hypertension of 30 percent; the concentration of the microorganisms is 0.8 to 1.1 x 10 9 When the effective rate per ml is obtained, the prepared roxburgh rose enzyme has the effective rate of improving the mental state of a human body of 70 percent, the effective rate of improving the sleep quality of 60 percent and the effective rate of improving the hypertension of 50 percent; the concentration of the microorganisms is 1.1 to 1.3 x 10 9 At each ml, the prepared roxburgh rose fruit ferment has the effective rate of improving the mental state of a human body of 80 percent, the effective rate of improving the sleep quality of 90 percent and the effective rate of improving the hypertension of 60 percent.
In conclusion, the experiment shows that the concentration of the microorganisms is 1.1 to 1.3 x 10 9 At one/ml, compared with other concentrations, the prepared roxburgh rose ferment has obvious improvement effect on mental state, sleep quality and hypertension of human bodies, the concentration is the optimal microorganism concentration for preparing the roxburgh rose ferment, and the concentration can almost completely express the efficacy of the roxburgh rose ferment.
Example 3 on the basis of example 2, the microbial concentration of the ferment beverage was adjusted again to assess the effect of different concentrations on the sensory perception of Rosa roxburghii ferment. Design 4 experimental groups, experimental group 5:1.1 to 1.3 x 10 9 Individuals/ml, experimental group 6:1.3 to 1.8 x 10 9 Individuals/ml, experimental group 7:1.8 to 2.0 x 10 9 Per ml, experimentGroup 8:2.0 to 2.2 x 10 9 One/ml, and the rest conditions were unchanged.
Based on example 3, a one-way test was carried out to determine the effect of the concentration of microorganisms contained in the formulation on the organoleptic properties of the product:
four experiments are designed according to different numbers of microorganisms contained in the ferment liquid, and then 10 students with normal sense are selected for sense evaluation and scoring.
The average data for the following experiments were obtained:
| group/item | The number of microorganisms contained in the ferment liquid (one/ml) | Color and luster (10.00 minutes) | Smell (10.00 min) | Mouthfeel (10.00 points) | Tissue state (with or without precipitation) |
| Experimental group 5 | 1.1~1.3*10 9 | 9.10 | 9.50 | 8.60 | No precipitation |
| Experimental group 6 | 1.3~1.8*10 9 | 8.10 | 7.40 | 6.50 | Slight precipitation |
| Experimental group 7 | 1.8~2.0*10 9 | 6.40 | 6.45 | 4.80 | Slight precipitation |
| Experimental group 8 | 2.0~2.2 *10 9 | 5.25 | 5.30 | 3.50 | Severe precipitation |
And (4) conclusion: the sensory effects of the number of microorganisms contained in the ferment liquid on the rosa roxburghii tratt ferment beverage in the fermentation process are different, and the data show that when the number of the contained microorganisms is 1.1 to 1.3 x 10 9 When the fermented product is used per ml, the color, the fragrance and the taste of the fermented product can reach the best, so that the number of microorganisms added in the fermentation of the anhydrous roxburgh rose ferment beverage is 1.1 to 1.3 to 10 9 The number per ml is the optimum number of microorganisms in the fermentation. When the concentration of the microorganisms is 1.3 to 1.8 x 10 9 And 2.0 to 2.2 x 10 9 The prepared ferment has little difference in color, smell and taste, but the ferment can slightly precipitate, and the more the precipitate is, the more unstable the ferment tissue state is. When the concentration of the microorganisms is equal, the prepared ferment has poor sense, particularly has too sour and astringent taste and serious precipitation.
Example 4, on the basis of example 1, 30 parts of roxburgh rose were changed to 30 parts of apple, and the rest was the same as example 1.
Based on example 4, the effect of the roxburgh rose component of the invention on sleep, mental state and blood pressure was determined:
relative lifting rate = (X2-X1) × 100%)/X1
The Rosa roxburghii enzyme beverage prepared in the embodiment 1 of the invention (specification: 50ml per bag) is selected from 40 volunteers with poor sleep quality, 40 volunteers with higher blood pressure and 40 volunteers with poor mental status for experiments, wherein the three volunteers are half male and half female respectively and are 25-45 years old. The sleep quality of each group was 20 people with poor sleep quality, 20 people with high blood pressure, and 20 people with poor mental status. Example 1 the beverage of Rosa roxburghii ferment produced in example 1 of the present invention was administered, and the beverage of apple ferment prepared in example 4 was administered to the experimental group 10. Each person takes 2 pills (total 200 ml) in the morning and at night, takes the pills on empty stomach, lasts for 60 days, the sleeping time of each person is 6-8h each day, the administration is stopped after the experiment is over, and the sleeping and mental states of volunteers are observed for 10 days to obtain the following experimental record data:
| group/item | Mental state obviously improving people number | The sleep quality is obviously improved by people number | The number of people with normal blood pressure |
| Example 1 | 16 | 18 | 12 |
| Experimental group 10 | 10 | 9 | 5 |
And (4) conclusion: from the analysis of the experimental results, the effective rate of improving the sleep quality of 20 volunteers with poor sleep quality in example 1 after taking the roxburgh rose enzyme beverage produced by the invention is 90%, the effective rate of improving the mental state of 20 volunteers with poor mental state after taking roxburgh rose enzyme beverage is 80%, and the effective rate of improving the blood pressure of 20 volunteers with high blood pressure tends to be normal after taking roxburgh rose enzyme beverage is 60%. In the experimental group 10, the effective rate of improving mental state is 50%, the effective rate of improving sleep quality is 45%, and the effective rate of improving hypertension is 25%, compared with the rosa roxburghii tratt enzyme, the experiment compares that the enzyme beverage prepared by the method and the apple enzyme beverage prepared by the same proportion are improved by 38% in mental state, 50% in sleep quality and 58% in hypertension improvement.
In conclusion, the enzyme prepared by replacing the roxburgh roses in the formula with the apples in the same weight ratio has remarkable reduction on the sleep quality, mental state and hypertension of human bodies, so the roxburgh roses in the roxburgh rose enzyme have irreplaceable effects, and the expected health-care effect cannot be achieved after the roxburgh roses are changed.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (9)
1. The anhydrous roxburgh rose enzyme beverage is characterized by comprising the following raw materials in parts by weight: 30-50 parts of roxburgh rose, 8-10 parts of ginger, 3-5 parts of salt, 9-15 parts of isomaltooligosaccharide, 6-12 parts of rock candy, 12-18 parts of corn stigma and 10-12 parts of ferment liquid, wherein the roxburgh rose component is a fermentation product of fresh roxburgh rose fruits, the ferment liquid contains 8-10% of yeast, 42-45% of lactic acid bacteria and 45-48% of acetic acid bacteria, and the concentration of microorganisms contained in the ferment liquid is 0.5 to 2.0 x 10 9 One per ml.
2. The enzyme solution according to claim 1, wherein the concentration of the microorganism is 0.8 to 1.8 x 10 9 One per ml.
3. The ferment liquid of claim 2, wherein the concentration of the microorganism is 1.1 to 1.3 x 10 9 One per ml.
4. The method of preparing the anhydrous Rosa roxburghii ferment beverage according to claim 1, wherein: the method comprises the following steps:
a. pretreatment of raw materials: selecting fresh, mature and non-rotten roxburgh rose fruits, cleaning the screened roxburgh rose fruits, air-drying or filtering water on the surfaces of the roxburgh rose fruits by using centrifugal dehydration equipment, and then slicing and crushing the cleaned and air-dried roxburgh rose fruits;
b. putting raw materials into a tank: respectively preparing rock candy, roxburgh rose, ginger, salt and corn stigma according to the weight ratio for later use, and filling into a fermentation tank, wherein the filling amount of the fermentation tank is 75-85%;
c. and (3) inoculating the enzyme liquid: respectively activating and culturing yeast, lactobacillus and acetic acid bacteria for 50h, mixing the strains to obtain ferment liquid, inoculating the ferment liquid before capping, sealing and fermenting;
d. fermentation: continuously fermenting for 350-370d at 26-32 ℃;
e. aging: filtering the fermentation liquor, and ageing the filtrate at 25-30 deg.C for 2-4 months;
f. chelating with a chelating agent: adding a food chelating agent after aging;
g. and (3) filtering: filtering to remove filter residue after chelating, and reserving filtrate;
h. filling, sterilizing and obtaining a finished product: adjusting the enzyme after the aging, and then filling, pasteurizing, labeling and boxing to obtain the finished product.
5. The method of preparing the anhydrous Rosa roxburghii ferment beverage according to claim 4, wherein the corn silk and ginger in the step b are chopped, then the corn silk, ginger, salt and Rosa roxburghii are mixed and stirred uniformly, and the fermented material is filled into a fermentation tank according to a method of adding a layer of rock sugar and a layer of Rosa roxburghii, then adding a layer of rock sugar and a layer of ferment liquid; the loading of the fermentation tank is 75%.
6. The method of preparing the anhydrous Rosa roxburghii ferment beverage according to claim 4, wherein the Rosa roxburghii fruit is sliced, deseeded and crushed into 2-5mm particles in step a.
7. The method of claim 4, wherein the continuous fermentation time in step d is 365d, and the fermentation temperature is 30 ℃.
8. The anhydrous Rosa roxburghii ferment beverage of claim 1, wherein the isomaltulose is used for ferment flavoring.
9. The anhydrous Rosa roxburghii ferment beverage of claim 1, wherein no clear water is added to the formulation.
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