CN103689189B - A kind of preparation method of rose candy of acetic acid bacteria fermentation - Google Patents
A kind of preparation method of rose candy of acetic acid bacteria fermentation Download PDFInfo
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Abstract
A preparation method for the rose candy of acetic acid bacteria fermentation, belongs to field of food industry.In the water of 2 ~ 4 parts, add the glucose of 0.4 ~ 0.8 part, the salt of 0.1 ~ 0.3 part and the water-soluble monoglyceride of 0.02 ~ 0.06 part, after boiling, be cooled to normal temperature, add the Acetobacter pasteurianus wheat bran of 0.004 ~ 0.006 part, bacterial classification is soaked, and be uniformly dispersed to obtain liquid spawn; This liquid spawn is joined 25 ~ 35 parts fresh and in the red clean roseleaf of the clean polyphyll be filtered dry, then add the edible alcohol 0.6 ~ 1.2 part that volume fraction is 95%, stir evenly, carry out acetic fermentation at normal temperatures to pH3.6 ~ 4.6; Add the white granulated sugar of 40 ~ 60 parts and the honey of 1 ~ 3 part again, fully mix to obtain rose candy base-material thoroughly, base-material is placed in container, compacting, builds lid, its slow fermenting-ripening of natural storage 20 ~ 60 angel, be heated to 70 ~ 80 DEG C of sterilizations 30 ~ 50 minutes, be cooled to normal temperature.Products obtained therefrom color and luster is dark red, thick flavor, and sanitary index is good, long shelf-life.
Description
Technical field
The present invention relates to the preparation method of the rose candy of a kind of acetic acid bacteria fermentation, belong to field of food industry.
Background technology
Rose
(Rosa rugosa Thunb)be rose family gul, perennial evergreen or machaka, bud is the raw single flower in top, and petal is bright-colored, and fragrance is strong, is the precious raw material produced spices, make food.Rose originates in China, and in China, cultivation history is remote, and all there is plantation current all parts of the country.According to the regulation of National agricultural portion and the Ministry of Public Health, the kind for food and medicine is only limitted to polyphyll red rose.
Numerous medical books " book on Chinese herbal medicine justice ", " food book on Chinese herbal medicine ", " book on Chinese herbal medicine is new again " etc. of Ancient Times in China are all on the books to the medical value of rose.Traditional Chinese medicine is thought, rose is that food medicine is held concurrently excellent flowers, its warm in nature and, fragrance is sweet, has toxin-expelling and face nourishing, the promoting flow of qi and blood circulation, having one's ideas straightened out silt, to be soothing the liverly amusing, promotes choleresis, helps digest, the effect such as regulative mechanism; Modern scientific research is learnt, containing a large amount of fragrance component, flavones and polyphenol in rose, Flos Rosae Rugosae extract have fruit bat delay senility significantly, life-extending effect; Fragrance component in rose has quite high antioxidant effect, can match in excellence or beauty with the significant vitamin E of antioxidation, and flavones wherein and polyphenol are known polyphenoils.Along with the discovery to the deep of edible rose composition Study and New function, the rose food with health care has become consumption fashion.
In rose food processing research, product form has rose candy, i.e. sugaring rose, rose paste, rose beverage, cider, fresh rose flower cake, Rose vinegar etc.Wherein rose candy is most important product in rose food, and it not only has full fragrance, and also have medical value, it is direct-edible product, is again the raw material making other rose food especially cake.Traditional rose candy preparation method is mixed with white granulated sugar by rose to knead, and load terrine or Plastic Drum, the spontaneous fermentation maturation through 3 ~ 6 months is rose candy.Its advantage is that rose is not subject to any destruction on fragrance and medical value, but there is following defect in its product: one is that starting fermentation speed is slow, cause miscellaneous bacteria in product too many simultaneously, sanitary index is poor, this is because do not add useful fermented bacterium in producing, fermentation only relies on a small amount of wild-type strain that may be present in raw material, and the osmotic pressure of system is larger after rose and the direct mix of white granulated sugar, acetic acid bacteria useful in raw material, lactic acid bacteria etc. are difficult to quick growth, the acidity of system can not raise fast, does not have the effect suppressing miscellaneous bacteria with acid-producing bacteria; Two is that color and luster differs, what have takes on a red color, some brown stain obfuscation, this is because although percentage of rose pigment is highly stable in acid condition, after rose and the direct mix of white granulated sugar, acidity is not high, and acetic acid bacteria and lactic acid bacteria etc. can not produce acid again fast, rose pigment is easily oxidation by air in such a situa-tion, oxidation reaction causes brown stain, colour-darkening, causes the loss of nutritional labeling simultaneously.
Summary of the invention
Object of the present invention, be that providing a kind of produces acid by acetic acid bacteria Rapid Fermentation, suppress varied bacteria growing, product sanitary index is good, has both maintained the redness of rose, remains again the preparation method of the fragrance of rose and the rose candy of medical value.
Realizing the technical scheme that object of the present invention adopts is: the processing technology step that this rose candy makes comprises successively:
(1) selection of rose raw material and cleaning: get fresh polyphyll red rose petal, clean up, be filtered dry moisture, obtain clean roseleaf;
Each material number in following steps is quality than number, each serving matter identical in quality;
(2) preparation of rose candy liquid spawn: in the water of 2 ~ 4 parts, add the glucose of 0.4 ~ 0.8 part, the salt of 0.1 ~ 0.3 part and the water-soluble monoglyceride of 0.02 ~ 0.06 part, normal temperature is cooled to after boiling, then the Acetobacter pasteurianus wheat bran of 0.004 ~ 0.006 part is added, bacterial classification is soaked, and be uniformly dispersed to obtain liquid spawn;
(3) Rapid Fermentation of rose candy: joined in the clean roseleaf of 25 ~ 35 parts by this liquid spawn, then the edible alcohol 0.6 ~ 1.2 part adding that volume fraction is 95%, stir evenly, carry out acetic fermentation at normal temperatures, ferment to pH3.6 ~ 4.6;
(4) preparation of rose candy base-material and slowly fermentation: add the white granulated sugar of 40 ~ 60 parts and the honey of 1 ~ 3 part, abundant mix is even obtains rose candy base-material, base-material is placed in rustless steel container or food processing Plastic Drum, compacting, build lid, its slow fermenting-ripening of natural storage 20 ~ 60 angel;
(5) pasteurization: be heated to 70 ~ 80 DEG C of sterilizations 30 ~ 50 minutes after maturation to stop fermentation, stable prod quality, after cooling and get final product.
Products obtained therefrom is compared with traditional rose candy, and color and luster is dark red, thick flavor alcohol, and sanitary index is good, long shelf-life.
The principle of technical scheme of the present invention is: for the second alcohol and glucose lacked in rose needed for acetic acid bacteria and growth thereof, the glucose containing a large amount of acetobacter is added in the rose of cleaning, the mixed solution of salt and water-soluble monoglyceride, add the fermentation substrate of a certain amount of ethanol as acetic acid bacteria again, this makes it possible to Rapid Fermentation roseleaf, the acetic acid produced by Rapid Fermentation suppresses the growth of miscellaneous bacteria, the reduction of pH value is simultaneously conducive to keeping the stable of rose-bengal pigment, after Rapid Fermentation, rose candy base-material is mixed to get again with a large amount of white granulated sugars and honey, now osmotic pressure increases greatly, higher osmotic pressure plays inhibitory action to microorganism, fermenting speed slows down, rose candy enters the fermenting-ripening phase slowly, through the maturation of 20 ~ 60 days under natural conditions, it is made to form full rose candy local flavor, obtain the rose candy that fragrance beautiful in colour is strong.
The invention has the beneficial effects as follows:
(1) add Acetobacter pasteurianus as fermented bacterium, in system, add glucose, ethanol simultaneously, make acetobacter have sufficient nutrient, can grow fast, increase cell quantity, with short production cycle.
(2) before white granulated sugar mixes with rose petal, producing acid fast by acetic fermentation makes the pH value of system drop to acid condition, there is again a certain amount of ethanol simultaneously, be conducive to suppressing varied bacteria growing, be conducive to the stable of percentage of rose pigment, products obtained therefrom is compared with traditional rose candy, color and luster is dark red, fragrance is denseer, and sanitary index is good, long shelf-life.
(3) after white granulated sugar mixes with rose petal, the hyperosmosis produced due to white granulated sugar makes microbial growth be suppressed, the fermentation of acetobacter also synchronously weakens, avoid product acid spend height and affect taste, meanwhile, this fermentation is slowly the requisite measure forming rose candy excellent flavor.
(4) due to the breeding of acetobacter, in system, form dominant bacteria, inhibit the propagation of other miscellaneous bacteria, thus drastically increase the hygienic quality of product.
(5) rose candy of gained good quality is direct-edible, and can be used for other rose food production, the extensive exploitation for fresh rose flower food provides new product and technical scheme.
In addition, owing to producing acid by acetic fermentation in the technique of product, general direct acid adding is different from, rose pigment is long for stabilization time, and on formula Design, sugared content is higher, and high sugar creates higher osmotic pressure, product has good keeping quality, after packaging, namely can be used as merchandise sales.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, but embodiment is not the restriction to content of the present invention.
Embodiment 1
Get fresh polyphyll red rose petal, clean up, be filtered dry moisture, obtain clean roseleaf; In mass ratio, in the water of 2 parts, add the glucose of 0.4 part, the salt of 0.1 part and the water-soluble monoglyceride of 0.02 part, be cooled to normal temperature after boiling, then add the Acetobacter pasteurianus wheat bran of 0.004 part, bacterial classification is soaked, be uniformly dispersed to obtain liquid spawn; This liquid spawn is joined in the clean roseleaf of 25 parts, then adds the edible alcohol 0.6 part that volume fraction is 95%, stir evenly, carry out acetic fermentation at normal temperatures, ferment to pH3.6; Add the white granulated sugar of 40 parts and the honey of 1 part afterwards again, abundant mix is even obtains rose candy base-material, base-material is placed in rustless steel container or food processing Plastic Drum, compacting, build lid, its slow fermenting-ripening of natural storage 20 angel, be heated to 70 DEG C of sterilizations 30 minutes after maturation again to stop fermentation, stable prod quality, after cooling and get final product.
Embodiment 2
Get fresh polyphyll red rose petal, clean up, be filtered dry moisture, obtain clean roseleaf; In mass ratio, in the water of 3 parts, add the glucose of 0.6 part, the salt of 0.2 part and the water-soluble monoglyceride of 0.04 part, be cooled to normal temperature after boiling, then add the Acetobacter pasteurianus wheat bran of 0.005 part, bacterial classification is soaked, be uniformly dispersed to obtain liquid spawn; This liquid spawn is joined in the clean roseleaf of 30 parts, then adds the edible alcohol 0.9 part that volume fraction is 95%, stir evenly, carry out acetic fermentation at normal temperatures, ferment to pH4.1; Add the white granulated sugar of 50 parts and the honey of 2 parts afterwards again, abundant mix is even obtains rose candy base-material, base-material is placed in rustless steel container or food processing Plastic Drum, compacting, build lid, its slow fermenting-ripening of natural storage 40 angel, be heated to 75 DEG C of sterilizations 40 minutes after maturation again to stop fermentation, stable prod quality, after cooling and get final product.
Embodiment 3
Get fresh polyphyll red rose petal, clean up, be filtered dry moisture, obtain clean roseleaf; In mass ratio, in the water of 4 parts, add the glucose of 0.8 part, the salt of 0.3 part and the water-soluble monoglyceride of 0.06 part, be cooled to normal temperature after boiling, then add the Acetobacter pasteurianus wheat bran of 0.006 part, bacterial classification is soaked, be uniformly dispersed to obtain liquid spawn; This liquid spawn is joined in the clean roseleaf of 35 parts, then adds the edible alcohol 1.2 parts that volume fraction is 95%, stir evenly, carry out acetic fermentation at normal temperatures, ferment to pH4.6; Add the white granulated sugar of 60 parts and the honey of 3 parts afterwards again, abundant mix is even obtains rose candy base-material, base-material is placed in rustless steel container or food processing Plastic Drum, compacting, build lid, its slow fermenting-ripening of natural storage 60 angel, be heated to 80 DEG C of sterilizations 50 minutes after maturation again to stop fermentation, stable prod quality, cools and get final product.
Claims (1)
1. the preparation method of rose candy for acetic acid bacteria fermentation, it is characterized in that: the preparation method of this rose candy comprises following processing step successively, each material number in each step is quality than number, each serving matter identical in quality:
(1) selection of rose raw material and cleaning: get fresh polyphyll red rose petal, clean up, be filtered dry moisture, obtain clean roseleaf;
(2) preparation of rose candy liquid spawn: in the water of 2 ~ 4 parts, add the glucose of 0.4 ~ 0.8 part, the salt of 0.1 ~ 0.3 part and the water-soluble monoglyceride of 0.02 ~ 0.06 part, normal temperature is cooled to after boiling, then the Acetobacter pasteurianus wheat bran of 0.004 ~ 0.006 part is added, bacterial classification is soaked, and be uniformly dispersed to obtain liquid spawn;
(3) Rapid Fermentation of rose candy: joined in the clean roseleaf of 25 ~ 35 parts by this liquid spawn, then the edible alcohol 0.6 ~ 1.2 part adding that volume fraction is 95%, stir evenly, carry out acetic fermentation at normal temperatures, ferment to pH3.6 ~ 4.6;
(4) preparation of rose candy base-material and slowly fermentation: above-mentioned in the rose candy of Rapid Fermentation, add the white granulated sugar of 40 ~ 60 parts and the honey of 1 ~ 3 part again, abundant mix is even obtains rose candy base-material, base-material is placed in rustless steel container or food processing Plastic Drum, compacting, build lid, its slow fermenting-ripening of natural storage 20 ~ 60 angel;
(5) pasteurization: the rose candy after maturation is heated to 70 ~ 80 DEG C of sterilizations 30 ~ 50 minutes again, is cooled to normal temperature, obtains product rose candy.
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| CN105613919A (en) * | 2014-11-28 | 2016-06-01 | 广西大学 | Osmanthus fragrans flower sugar preparation method |
| CN111528328A (en) * | 2020-05-08 | 2020-08-14 | 云南潘祥记工贸有限公司 | Rose sugar sauce and preparation method thereof |
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| CN1301659C (en) * | 2005-04-12 | 2007-02-28 | 黄菊声 | Rose candy and its making process |
| CN101099527B (en) * | 2007-07-25 | 2010-12-01 | 广东省农业科学院蚕业与农产品加工研究所 | A bioprocessing method for reducing the viscosity of high-moisture preserved fruit products and its application |
| CN101243897B (en) * | 2008-03-24 | 2011-12-07 | 刘朋龙 | Flowers foods, preparation method and application thereof |
| CN101455327B (en) * | 2009-01-04 | 2012-01-11 | 昆明理工大学 | Rose paste and preparation technique thereof |
| CN102125211A (en) * | 2011-01-21 | 2011-07-20 | 潘广学 | Method for making rose sugar |
| CN102630796A (en) * | 2012-05-10 | 2012-08-15 | 陈鹏 | Technology for processing glace fruit through biological method |
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Effective date of registration: 20210813 Address after: No. C09, 3rd floor, Yunnan New Economic Industrial Park, No. 7, Yunxiu Road, Guandu street, Guandu District, Kunming, Yunnan 650000 Patentee after: Yunnan Zejun Technology Co.,Ltd. Address before: No. 91, Gaoqiao village, Bajie Town, Anning City, Kunming, Yunnan 650305 Patentee before: Anning Bajie Gaoqiao Edible Rose Specialized Cooperatives |
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