CN102599592B - Roselle drink - Google Patents

Abstract

The invention relates to a roselle drink. The mass percent of each component of the drink is: roselle juice: 50-55%, fructo-oligosaccharide: 0.4-0.5%, fructose syrup: 5-6%, xylitol: 0.7% ～0.8%, citric acid: 0.2～0.3%, stevioside: 0.01～0.05%, nisin: 0.02%, and the balance is water; It is obtained by extracting the mixture of hibiscus composed of four substances, hawthorn and dried licorice. The mass percentage of each component of the hibiscus mixture is: dried hibiscus: 96-99%, dried plum: 0.4-1%, and dried hawthorn: 0.05% ～0.5%, dry licorice: 0.05～0.5%; the roselle drink is made by mixing ingredients, boiling, filtering, sterilizing, canning and sealing. The hibiscus acid and roselle saponin in the present invention contain more hibiscus acid and roselle saponin. The hibiscus acid and roselle saponin not only have health care effects such as anti-oxidation, eliminating free radicals, and beautifying the skin, but also have physiological functions such as lipid-lowering and anti-aging. The invention can fully exert the medicinal effect of the roselle and strengthen its effects of eliminating free radicals, skin care and beauty. The invention also has the advantages of easy-to-obtain raw materials, simple process, convenient drinking, suitable for all ages, no toxic and side effects, and the like.

Description

Roselle drink

technical field

The invention relates to a beverage, in particular to a healthy beverage using natural roselle as a raw material.

Background technique

Roselle, also known as roselle, roselle, mountain eggplant, roselle, etc., is a plant of the genus Malvaceae and is an annual thick and upright herb. It is native to the tropical regions of the Eastern Hemisphere and is now found in tropical regions all over the world. Cultivation, my country's Guangdong, Yunnan, and Taiwan have introduced species, and Fujian, Xiamen, Zhangzhou, Quanzhou, Fuzhou and other places have also been cultivated in recent years.

Roselle is rich in protein, organic acid, Vc, various amino acids, a large amount of natural pigments and various minerals. Every 100 grams of fresh calyx contains 0.93 grams of Vc, 0.93 grams of V _B , 0.45 grams of protein, 1.34 grams of ash, 1.39 grams of pectin, 87.86 grams of water, and 0.01 grams of carotene. Every 100 grams of dried calyx contains 1-1.5 grams of total anthocyanins (pigments), 10-15 grams of organic acids such as citric acid and hibiscus acid, 16 grams of reducing sugar, 3.5-7.9 grams of protein, 25 grams of other non-nitrogenous substances, fiber 11 grams, 12 grams of ash and 17 kinds of amino acids in about 1 gram. The hibiscus acid contained in roselle is considered to have a certain effect on the treatment of heart disease, hypertension, arteriosclerosis and other diseases. Roselle extract also contains reducing sugars, glycosides, phenols, a small amount of alkaloids and resins, etc., which have a good effect on eliminating excessive free radicals in the body, nourishing the skin, protecting the skin, protecting the stomach, and enhancing immunity. And it has antibacterial effect on the bacteria in the intestinal tract, promotes the secretion of bile, reduces blood concentration and stimulates the peristalsis of the intestinal wall, which is very suitable for making refreshing drinks. As an emerging food and food industry raw material, its calyx can be made into candied fruit, jam, high-grade beverages, ice squeezed, sorbet, canned food, fruit wine, sparkling wine, champagne wine and pastry stuffing, roselle tofu and other foods. It mainly contains roselle saponins, flavonoids, protocatechuic acid, anthocyanins, isoflavones and rich amino acids, vitamins, sugars, organic acids, inorganic salts and other chemical components. Therefore, regular drinking of roselle beverages can reduce fat and nourish the skin, and drinking roselle beverages in summer can also clear away heat and relieve summer heat.

In order to increase the added value of roselle, it is necessary to further process the roselle, especially the health drink made of roselle, which is a health drink with high nutritional value, and is very popular among consumers in midsummer. With the increasing level of people's consumption and the level of living and dietary requirements, people hope to get more benefits while quenching their thirst, especially after long exposure to the sun or strong physical labor, it can quickly clear free, effectively protect skin and skin. Stomach. And existing flower drink can't satisfy this requirement.

Contents of the invention

The purpose of the present invention is to provide a kind of Luoshen that can quickly remove free radicals, skin care, stomach protection, beauty, not only quench thirst but also prevent disease and keep fit when people produce too many free radicals in the body after long-term sun exposure or strong physical labor. flower drink.

The present invention selects roselle from Zhangzhou City, Fujian Province, black plums from Chengdu City, Sichuan Province, hawthorn from Weifang City, Shandong Province, and licorice from Lingtai City, Gansu Province and mixes them with fructooligosaccharides, fructose syrup, xylitol, stevia, and lemon acid, nisin and water.

Technical scheme of the present invention: roselle beverage, it is characterized in that, its manufacturing process comprises the steps:

1) The collected dried roselle, dried ebony, dried hawthorn and dried licorice are used to form the mixture of roselle to extract the roselle juice. : 0.4～1%, hawthorn: 0.05～0.5%, licorice: 0.05～0.5%;

2) Mix the hibiscus mixture and water according to the above ratio according to the mass ratio of 1:6 to 1:8, then extract in hot water at 70 to 80°C for 20 to 25 minutes, and then filter to obtain the hibiscus juice;

3) the Hibiscus juice obtained in step 2) is made into Hibiscus beverage, and the mass percent of each component is:

Hibiscus juice: 50-55% Stevia: 0.01-0.05% Fructose-oligosaccharides: 0.4-0.5%

High fructose syrup: 5-6% Xylitol: 0.7-0.8% Citric acid: 0.2-0.3%

Nisin: 0.02%, the balance is water.

The present invention selects raw materials according to the mass percentage. It is prepared by mixing ingredients, boiling, filtering, sterilizing, canning and sealing.

Compared with the prior art, the present invention has the following beneficial effects:

1. Does not contain chemical preservatives, and has a longer retention period: by adding nisin in the roselle drink of the present invention, utilizing the bacteriostasis effect of nisin, the roselle flower can be kept in a longer period of time Drinks are fresh and pure. Therefore, the effect of keeping fresh can be achieved without adding chemical preservatives, thereby making the beverage more beneficial to human health.

2. It has the effects of scavenging free radicals, skin care, and beauty: the roselle calyx contains a large amount of roselle saponin and hibiscus acid, a type of natural food coloring that is formed by combining roselle saponin and sugar with glycosidic bonds, is widely distributed, and has huge resources . This kind of pigment is not only safe to eat and has no toxic and side effects, but also can remove excessive free radicals in the human body to reduce the occurrence of human diseases. Excessive free radicals in the human body are very aggressive and can easily lead to freckles, rough skin, and even diseases. The roselle saponin in the roselle flower has a reducing property, which can quickly remove free radicals, and then play the functions of skin care, stomach protection and beauty. Modern research proves that hibiscus acid has the effect of assisting the treatment of heart disease, hypertension, arteriosclerosis and other diseases.

3. Black plums are rich in organic acids, which complement the organic acids in roselle. It can enhance its functional effects of invigorating the spleen and appetizing, resolving phlegm and dissipating silt, soothing the liver and regulating qi.

4. The main component of licorice is glycyrrhizin. Glycyrrhizin is also called glycyrrhizic acid. Because of its sweet taste, it is also called glycyrrhizin. It has obvious effects of invigorating the spleen and replenishing qi, clearing heat and detoxification, eliminating phlegm and relieving cough, and can also enhance the functional effect of the roselle drink.

5. The fructo-oligosaccharides and xylitol added in this drink are bifidus factors, which can greatly improve the gastrointestinal function of the human body, and enhance the function of the drink to invigorate the spleen and appetizer, soothe the liver and regulate qi.

6. The roselle beverage product of the present invention is characterized in that the color is jewel red, the roselle has a strong fragrance, and the taste is pleasant.

7. The present invention also has the advantages of easy-to-obtain raw materials, simple process, convenient drinking, suitable for all ages, and no toxic and side effects.

Detailed ways

The present invention will be further described below in combination with specific embodiments.

Example 1:

1) The collected dried roselle, dried plum, dried hawthorn, and dried licorice are used to form a mixture of roselle, and each component is: dried roselle: 98%, dried dark plum: 1%, dried hawthorn : 0.5%, dry licorice: 0.5%;

2) Mix the roselle mixture obtained in step 1) with a mass ratio of 1:8, extract in hot water at 75°C for 25 minutes, and then filter to obtain roselle juice;

3) the Hibiscus juice obtained in step 2) is made into Hibiscus beverage, and the mass percent of each component is:

Hibiscus juice: 55% Stevia: 0.01% Fructooligosaccharides: 0.4%

High fructose syrup: 5% xylitol: 0.8% citric acid: 0.25%

Nisin: 0.02% The balance is water.

After mixing the ingredients, boiling, filtering, sterilizing, canning and sealing, the roselle drink is made.

Example 2:

1) The collected dried roselle, dried plum, dried hawthorn, and dried licorice are used to form a mixture of roselle, and each component is: roselle: 99%, dried plum: 0.7%, hawthorn: 0.2 %, licorice: 0.1%;

2) Mix the roselle mixture obtained in step 1) with the mass ratio of 1:7, extract in hot water at 80° C. for 20 minutes, and then filter to obtain roselle juice;

3) the Hibiscus juice obtained in step 2) is made into Hibiscus beverage, and the mass percent of each component is:

Hibiscus juice: 52% Stevia: 0.02% Fructooligosaccharides: 0.45%

High fructose syrup: 5.2% Xylitol: 75% Citric acid: 0.24%

Nisin: 0.02% The balance is water.

After mixing the ingredients, boiling, filtering, sterilizing, canning and sealing, the roselle drink is made.

Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit the solutions. Although the applicant has described the present invention in detail with reference to preferred examples, those skilled in the art should understand. Those who make modifications or equivalent replacements to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions shall be included in the scope of the claims of the present invention.

Claims (1)

1. Roselle beverage is characterized in that:

This beverage is composed of the following components: be Roselle juice 50～55%, FOS 0.4～0.5% by mass percentage, HFCS 5～6%, xylitol 0.7～0.8%, citric acid 0.2～0.3%, stevia 0.01～0.05%, nisin 0.02%, surplus is water;

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) with step 2) in the Roselle juice that obtains and other raw materials according to the aforementioned proportion mix, boil, filtration, sterilization, canned, sealing technology makes the Roselle beverage.