CN102599592A - Roselle beverage - Google Patents

Roselle beverage Download PDF

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Publication number
CN102599592A
CN102599592A CN2012100481572A CN201210048157A CN102599592A CN 102599592 A CN102599592 A CN 102599592A CN 2012100481572 A CN2012100481572 A CN 2012100481572A CN 201210048157 A CN201210048157 A CN 201210048157A CN 102599592 A CN102599592 A CN 102599592A
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China
Prior art keywords
roselle
dried
beverage
juice
water
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CN2012100481572A
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Chinese (zh)
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CN102599592B (en
Inventor
陈钢
苏伟
简素平
汪海利
林晓华
王柳杨
贾建伟
张润峰
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南昌大学
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Priority to CN 201210048157 priority Critical patent/CN102599592B/en
Publication of CN102599592A publication Critical patent/CN102599592A/en
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Publication of CN102599592B publication Critical patent/CN102599592B/en

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Abstract

The invention relates to roselle beverage which comprises the following components in percentage by weight: 50-55% of roselle juice, 0.4-0.5% of fructo-oligosaccharide, 5-6% of high fructose corn syrup, 0.7-0.8% of xylitol, 0.2-0.3% of citric acid, 0.01-0.05% of stevia rebaudiana, 0.02-0.03 of nisin and the balance of water, wherein the roselle juice is prepared by extracting a roselle mixture composed of dried roselle, dried smoked plum, dried hawthorn and dried liquorice; the roselle mixture comprises the components in percentage by weight: 96-99% of dried roselle, 0.4-1% of dried smoked plum, 0.05-0.5% of dried hawthorn and 0.05-0.5% of dried liquorice. The roselle beverage is prepared through the following processes of: mixing, boiling, filtering, sterilizing and canning. By utilizing the roselle beverage disclosed by the invention, the medicinal effects of roselle are given into full play, and the effect of the roselle for removing radicals is enhanced. The roselle beverage has the advantages of easily available raw materials, simple process, convenience in drinking, no toxic or side effect, and the like.

Description

The Roselle beverage

Technical field

The present invention relates to a kind of beverage, be specially a kind of with the healthy beverage of natural Roselle as raw material.

Background technology

Roselle (Roselle); Another name roselle, roselle, red sorrel, Luo Saier etc. are the careful platymiscium in high mallow Como, are annual sturdy upright draft; Originate in torrid areas, the Eastern Hemisphere; All there is cultivation existing torrid areas, the whole world, and introduce a fine variety in China Guangdong, Yunnan, Taiwan, and ground such as Xiamen, Fujian, ZhangZhou, Quanzhou, Foochow also have cultivation in recent years.

Roselle contains rich in protein, organic acid, Vc, several amino acids, a large amount of natural colouring matter and several mineral materials, and the bright calyx of per 100 grams contains Vc 0.93 gram, V B0.93 gram, protein 0.45 gram, ash content 1.34 grams, pectin 1.39 grams, moisture 87.86 grams, carrotene 0.01 gram.Per 100 gram dried flower calyxs contain 17 seed amino acids of organic acids such as total anthocyanin (pigment) 1~1.5 gram, citric acid and rose of Sharon acid 10~15 grams, reduced sugar 16 grams, other non-nitrogen substance 25 grams of protein 3.5~7.9 grams, fiber 11 grams, ash content 12 grams and about 1 gram.The rose of Sharon acid that roselle contains is considered to that diseases such as treatment heart disease, hypertension, artery sclerosis are had certain curative effect.The roselle extract also contains recuding sugars, glucoside, phenols, a small amount of alkaloid and resinae etc., to free radical, beauty treatment, skin care too much in the removing body, protect stomach, enhance immunity power has good effect.And the bacterium in the enteron aisle has bacteriostasis, and promotes choleresis, reduces haemoconcentration and stimulate intestines wall wriggling, is well suited for the making cold drink.It is as emerging food and raw materials for food industry, and its calyx can be made into preserved fruit, jam, high-grade drink, ice press for extracting juice, ice cream, can, fruit wine, light sparkling wine, champagne and numerous food such as cake is stuffed, roselle bean curd.It mainly contains chemical compositions such as roselle saponin(e, flavonoids element, protocatechuic acid, anthocyanidin, isoflavones element and rich in amino acid, vitamin, carbohydrate, organic acid, inorganic salts.Therefore, often drink the effect that the Roselle flower beverage can play lipopenicillinase, beauty treatment, and drink all right clearing away summerheat of Roselle beverage in summer.

For improving the added value of product of Roselle, need carry out deep processing to Roselle, be raw-material healthy beverage particularly with Roselle, have the health beverages that better nutritivity is worth especially, the time in midsummer is liked by the consumer deeply.The Along with people's level of consumption and living and diet required the raising day by day of level, people hope when quenching the thirst, to obtain more help, especially in the Exposure to Sunlight time behind the long or strong physical work, can remove fast free by, effectively protect skin and stomach.And existing flower beverage can't satisfy this requirement.

Summary of the invention

Can comparatively fast remove free radical, skin care when the object of the present invention is to provide a kind of people in through body behind long-time Exposure to Sunlight or the strong physical work, to produce polyradical, protect stomach, beauty treatment, not only quench the thirst but also the Roselle beverage of illness prevention and fitness.

The present invention is that the Roselle of choosing the Zhangzhou City, Fujian Province, Chengdu, Sichuan Province dark plum are done, Weifang City, Shandong Province hawthorn and mind, Gansu Province city Radix Glycyrrhizae and be equipped with FOS, HFCS, xylitol, stevia, citric acid, nisin and water and form.

Technical scheme of the present invention: the Roselle beverage is characterized in that its manufacture craft comprises the steps:

1) the dried Roselle after will gathering, dark plum are done, dried hawthorn, these four kinds of materials of dried Radix Glycyrrhizae form Roselle mixtures and extract Roselle juice; Each component is by mass percentage: Roselle: 96~99%; Dark plum is done: 0.4~1%; Hawthorn: 0.05~0.5%, Radix Glycyrrhizae: 0.05~0.5%;

2) the Roselle mixture that will form in last ratio and water mix back lixiviate 20~25 minutes in 70~80 ℃ hot water according to 1: 6~1: 8 mass ratio, filter acquisition Roselle juice then;

3) with step 2) in the Roselle juice that obtains process the Roselle beverage, the mass percent of each component is:

Roselle juice: 50~55% stevias: 0.01~0.05% FOS: 0.4~0.5%

HFCS: 5~6% xylitols: 0.7~0.8% citric acid: 0.2~0.3%

Nisin: 0.02~0.03% surplus is a water.

The present invention chooses raw material by said mass percent.Through mix, boil, filtration, sterilization, canned, sealing technology makes.

With respect to prior art, the present invention has following beneficial effect:

1. do not contain chemical preservative, and have the long maintenance phase: through adding nisin, utilize the fungistatic effect of nisin in the Roselle beverage of the present invention, can in the long time, keep the fresh, pure of Roselle beverage.Therefore need not add chemical preservative and just can reach the effect that keeps fresh-keeping, thereby make beverage more favourable the health of human body.

2. have the effect of removing free radical, skin care, beauty treatment: contain the acid of a large amount of roselle saponin(es and the rose of Sharon in the Roselle calyx, roselle saponin(e and sugar with the glycosidic bond be combined into, extensive, one type of huge natural food colour of resource distribute.This type pigment not only edible safety, have no side effect, and can remove and cross polyradical in the human body and reach and reduce the function that human body diseases takes place.Too much free radical has very strong aggressiveness in the human body, is prone to cause human body to produce freckle, pachylosis even generation disease.Roselle saponin(e in the Roselle has reproducibility, can comparatively fast remove free by, and then play skin care, protect stomach, the function of beauty treatment.Modern study proves: rose of Sharon acid has the effect of diseases such as supplemental treatment heart disease, hypertension, artery sclerosis.

3. dark plum contains rich organic acid, with organic acid in the Roselle complementation is arranged.Can strengthen its spleen benefiting and stimulating the appetite, reduce phlegm loose to become silted up, the function of dispersing stagnated hepatoqi.

4. the main component of Radix Glycyrrhizae is a glycyrrhizin, and glycyrrhizin is claimed glycyrrhizic acid again, since pleasantly sweet, glycyrrhizin be called again.Have significantly and invigorate the spleen and benefit qi, clearing heat and detoxicating, the effect of expelling phlegm and arresting coughing also can strengthen the function of Roselle beverage.

5. the FOS that adds in this beverage, xylitol are Oilgosaccharkdes, can improve the human body functions of intestines and stomach greatly, strengthen the function of beverage spleen benefiting and stimulating the appetite, dispersing stagnated hepatoqi.

6. Roselle beverage products characteristics of the present invention are that color and luster is that jewelry is red, Roselle aromatic flavour, mouthfeel are pleasant.

7. the present invention also has advantages such as raw material is easy to get, technology simple, drink conveniently, suit the taste of both old and young, have no side effect.

The specific embodiment

Below in conjunction with the specific embodiment the present invention is described further.

Embodiment 1:

1) the dried Roselle after will gathering, dark plum are done, dried hawthorn, these four kinds of materials of dried Radix Glycyrrhizae form Roselle mixtures, and each component is by mass percentage: dried Roselle: 98%, dark plum is done: dried hawthorn 1%: dried Radix Glycyrrhizae 0.5%: 0.5%;

2) will be set by step 1) in the Roselle mixture that obtains and mix back lixiviate 25 minutes in 75 ℃ hot water according to 1: 8 mass ratio, filter then and obtain Roselle juice;

3) with step 2) in the Roselle juice that obtains process the Roselle beverage, the mass percent of each component is:

Roselle juice: 55% stevia: 0.01% FOS: 0.4%

HFCS: 5% xylitol: 0.8% citric acid: 0.25%

Nisin: 0.02% surplus is a water.

Again through mix, boil, filtration, sterilization, canned, sealing technology is processed the Roselle beverage.

Embodiment 2:

1) the dried Roselle after will gathering, dark plum are done, dried hawthorn, these four kinds of materials of dried Radix Glycyrrhizae form Roselle mixtures, and each component is by mass percentage: Roselle: 99%, dark plum is done: hawthorn 0.7%: Radix Glycyrrhizae 0.2%: 0.1%;

2) will be set by step 1) in the Roselle mixture that obtains and mix back lixiviate 20 minutes in 80 ℃ hot water according to 1: 7 mass ratio, filter then and obtain Roselle juice;

3) with step 2) in the Roselle juice that obtains process the Roselle beverage, the mass percent of each component is:

Roselle juice: 52% stevia: 0.02% FOS: 0.45%

HFCS: 5.2% xylitol: 75% citric acid: 0.24%

Nisin: 0.02% surplus is a water.

Again through mix, boil, filtration, sterilization, canned, sealing technology is processed the Roselle beverage.

Need to prove at last: only in order to technical scheme of the present invention to be described but not restricted version, although the applicant specifies the present invention with reference to preferred embodiments, those of ordinary skill in the art is to be understood that above embodiment.Those are made amendment to technical scheme of the present invention or are equal to replacement, and the aim and the scope that do not break away from the present technique scheme all should be encompassed in the middle of the claim scope of the present invention.

Claims (3)

1. Roselle beverage, it is characterized in that: this beverage is made up of Roselle juice, FOS, HFCS, xylitol, stevia, citric acid, nisin and water.
2. Roselle beverage according to claim 1, its characteristic in, its manufacture craft comprises the steps:
1) the dried Roselle after will gathering, dark plum are done, dried hawthorn, dried Radix Glycyrrhizae 10: 0.5 in proportion~1: 0.1~0.5: 0.1~0.5 mix, and form the Roselle mixture of being made up of these four kinds of materials;
2) above-mentioned Roselle mixture and water are mixed back lixiviate 20~25 minutes in 70~80 ℃ hot water according to 1: 6~1: 8 mass ratio, filter then and obtain Roselle juice;
3. Roselle beverage according to claim 1, its characteristic in: the mass percent of each component is: Roselle juice: 50~55%, FOS: 0.4~0.5%; HFCS: 5~6%; Xylitol: 0.7~0.8%, citric acid: 0.2~0.3%, stevia: 0.01~0.05%; Nisin: 0.02~0.03%, surplus is a water.
CN 201210048157 2012-02-29 2012-02-29 Roselle beverage CN102599592B (en)

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CN102599592B CN102599592B (en) 2013-10-09

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102823863A (en) * 2012-09-07 2012-12-19 叶昆明 In-vivo environment-friendly drinking water
CN103054121A (en) * 2012-12-13 2013-04-24 江西科技师范大学 Gomphrena globosa drink
CN103610173A (en) * 2013-11-21 2014-03-05 鼎健医学科技有限公司 Roselle beverage and preparation method thereof
CN104207045A (en) * 2014-08-06 2014-12-17 安徽三只松鼠电子商务有限公司 Preparation method of blueberry and roselle composite instant-dissolvable powder including prebiotics
CN104323364A (en) * 2014-10-13 2015-02-04 王林林 Preparation method for roselle lemon fruit tea
CN105410579A (en) * 2014-09-18 2016-03-23 李丹 Hibiscus sabdariffa solid beverage
CN105533369A (en) * 2015-12-25 2016-05-04 云南省农业科学院热区生态农业研究所 Preparation method of roselle-rose juice beverage
CN106578803A (en) * 2016-12-15 2017-04-26 厦门惠尔康食品有限公司 Black garlic and roselle vegetable drink and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1368021A (en) * 2002-02-28 2002-09-11 田斌 Fragrant solomonseal rhizome beverage and its preparing process
CN1452917A (en) * 2002-04-22 2003-11-05 邓东 Roselle calyx beverage and its making process
CN102283387A (en) * 2011-09-07 2011-12-21 西安力邦临床营养有限公司 Formulated food for treating diarrhea

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1368021A (en) * 2002-02-28 2002-09-11 田斌 Fragrant solomonseal rhizome beverage and its preparing process
CN1452917A (en) * 2002-04-22 2003-11-05 邓东 Roselle calyx beverage and its making process
CN102283387A (en) * 2011-09-07 2011-12-21 西安力邦临床营养有限公司 Formulated food for treating diarrhea

Non-Patent Citations (2)

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Title
中华人民共和国卫生部: "《食品安全国家标准 食品添加剂使用标准》GB2760-2011", 《《食品安全国家标准 食品添加剂使用标准》GB2760-2011》, 20 April 2011 (2011-04-20), pages 63 *
张滨: "全天然甘草红枣山楂复合保健饮料的加工技术", 《饮料工业》, vol. 2, no. 1, 20 February 1999 (1999-02-20), pages 1 - 3 *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102823863A (en) * 2012-09-07 2012-12-19 叶昆明 In-vivo environment-friendly drinking water
CN103054121A (en) * 2012-12-13 2013-04-24 江西科技师范大学 Gomphrena globosa drink
CN103054121B (en) * 2012-12-13 2014-03-26 江西科技师范大学 Gomphrena globosa drink
CN103610173A (en) * 2013-11-21 2014-03-05 鼎健医学科技有限公司 Roselle beverage and preparation method thereof
CN103610173B (en) * 2013-11-21 2015-07-15 鼎健医学科技有限公司 Roselle beverage and preparation method thereof
CN104207045A (en) * 2014-08-06 2014-12-17 安徽三只松鼠电子商务有限公司 Preparation method of blueberry and roselle composite instant-dissolvable powder including prebiotics
CN105410579A (en) * 2014-09-18 2016-03-23 李丹 Hibiscus sabdariffa solid beverage
CN104323364A (en) * 2014-10-13 2015-02-04 王林林 Preparation method for roselle lemon fruit tea
CN105533369A (en) * 2015-12-25 2016-05-04 云南省农业科学院热区生态农业研究所 Preparation method of roselle-rose juice beverage
CN106578803A (en) * 2016-12-15 2017-04-26 厦门惠尔康食品有限公司 Black garlic and roselle vegetable drink and preparation method thereof

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