CN102763883A - Rose wolfberry drink and preparation method thereof - Google Patents
Rose wolfberry drink and preparation method thereof Download PDFInfo
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- CN102763883A CN102763883A CN2012102949106A CN201210294910A CN102763883A CN 102763883 A CN102763883 A CN 102763883A CN 2012102949106 A CN2012102949106 A CN 2012102949106A CN 201210294910 A CN201210294910 A CN 201210294910A CN 102763883 A CN102763883 A CN 102763883A
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Abstract
The invention discloses a rose wolfberry drink and a preparation method thereof. The rose wolfberry drink is composed of the following components of, by weight, 5-30kg of roses, 10kg of wolfberries, 5-10kg of white granulated sugar, 0.1-0.3kg of xanthan gum, 0.1-0.3kg of sodium carboxyl methyl cellulose, 0.03kg of potassium sorbate and the balance water. According to the rose wolfberry drink, the roses and the wolfberries are used as main raw materials, and the rose wolfberry drink not only is rich in nutritional ingredients which are beneficial to human bodies, but also tastes good. The canned rose wolfberry drink is particularly convenient for consumers to drink so that the rose wolfberry drink is wide in market application prospects. Besides, the preparation method is simple and convenient to operate.
Description
Technical field
The invention belongs to food technology field, particularly relate to a kind of rose lycium chinense beverage and preparation method thereof.
Background technology
Rose character is gentle, suitable for men women and children.Can chill out, balance endocrine, the gas of enriching blood, have U.S. face skin care, liver and stomach had the effect of conditioning, and can eliminate fatigue, improve physique.The taste delicate fragrance of rose tea is quiet and tastefully laid out, can make us chilling out, relieving depression, can improve endocrinopathy, and releasing is had a pain in the back, and has the fatigue of elimination and wound healing; Moisten beauty treatment, improve looks, invigorate blood circulation, protection liver and stomach nourishing the liver; The effect that stimulates circulation can be treated chronic gastritis and hepatitis, and soothing liver-qi stagnation, and effects such as fire and the diffusing silt of blood fall in invigorating the spleen; Can control crymodynia in the abdomen, it is long-pending cold that stomach is washed, the direct motion vim and vigour, calm the nerves, defaecation, internal heat is fallen; Adjustable regulating blood condition gas, stimulate circulation, can be promoting blood circulation and removing blood stasis, can chill out the adjustment endocrine.
Rose can be put down and comforted mood, and is particularly dejected, sad, envy and when abhoing.Improve mood, releive nervous and pressure.It obviously is an essential oil extremely faggoty, can make the woman that the oneself is produced impression actively and positively.
Matrimony vine has tonifying kidney and benefiting sperm, nourishes the liver to improve visual acuity, and blood-enriching tranquillizing promotes the production of body fluid to quench thirst, and the effect that moistens the lung and relieve the cough is used to treat liver-kidney Yin deficiency, soreness and weakness of waist and knees, and dizziness, dizzy, the many tears of blurred vision, cough due to consumptive disease is quenched one's thirst, diseases such as seminal emission.In addition, matrimony vine also has effects such as AFL, plan choline-like.
Though rose and matrimony vine have multiple efficacies, use as medicinal material or tonic for a long time always, but up to the present find the drink processed with above-mentioned these materials as yet.
Summary of the invention
In order to address the above problem, the object of the present invention is to provide a kind of mouthfeel good, and nutritious rose lycium chinense beverage and preparation method thereof.
In order to achieve the above object, rose lycium chinense beverage provided by the invention is made up of following component by weight percentage:
Rose 5-30 matrimony vine 10
White granulated sugar 5-10 xanthans 0.1-0.3
Sodium carboxymethylcellulose 0.1-0.3 potassium sorbate 0.03
Drinking water adds to 100
Rose lycium chinense beverage preparation method provided by the invention comprises the following step that carries out in order:
After rose that 1) will take by weighing according to above-mentioned addition and matrimony vine are cleaned, add the water of 3 times of amounts, under 80-95 ℃ temperature, boiled 15-20 minute then, break into slurries with beater then, filter to remove impurity;
2) will dissolve with suitable quantity of water according to the white granulated sugar that above-mentioned addition takes by weighing, subsequent use after filtering with 120 mesh sieves afterwards;
3) will join in an amount of 40-60 ℃ warm water according to xanthans and the sodium carboxymethylcellulose that above-mentioned addition takes by weighing, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards as stabilizing agent;
4) join in the blend tank with the above-mentioned slurries of processing, white sand syrup, xanthans and sodium carboxymethylcellulose slurry and according to the potassium sorbate that above-mentioned addition takes by weighing; The drinking water constant volume of adding surplus also stirs; With citric acid, malic acid or natrium citricum, sodium acid carbonate pH value of solution is transferred to 4.8 ± 0.1, process the rose lycium chinense beverage thus;
5) above-mentioned rose lycium chinense beverage was adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be accomplished the preparation process of whole rose lycium chinense beverage thus.
Rose lycium chinense beverage provided by the invention is to process as primary raw material with rose, matrimony vine; It not only is rich in multiple nutritional labeling to the human body beneficial; And mouthfeel is good, and particularly canned drink is edible very convenient for the consumer, so market application foreground is very wide.In addition, this preparation method is simple, easy to operate.
The specific embodiment
Below in conjunction with specific embodiment rose lycium chinense beverage provided by the invention and preparation method thereof is elaborated.
Embodiment 1:
The rose lycium chinense beverage that present embodiment provides is made up of following component by weight percentage:
Rose 5 matrimony vines 10
White granulated sugar 5 xanthans 0.1
Sodium carboxymethylcellulose 0.1 potassium sorbate 0.03
Drinking water adds to 100
The rose lycium chinense beverage preparation method that present embodiment provides comprises the following step that carries out in order:
1) with after 5kg rose and the cleaning of 10kg matrimony vine, adds the water of 3 times of amounts, under 80-95 ℃ temperature, boiled 15-20 minute then, break into slurries with beater then, filter to remove impurity;
2) the 5kg white granulated sugar is dissolved with suitable quantity of water, subsequent use after filtering with 120 mesh sieves afterwards;
3) 0.1kg xanthans and 0.1kg sodium carboxymethylcellulose are joined in an amount of 40-60 ℃ warm water, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
4) the above-mentioned slurries of processing, white sand syrup, xanthans and sodium carboxymethylcellulose slurry and 0.03kg potassium sorbate are joined in the blend tank; The drinking water constant volume of adding surplus also stirs; With citric acid, malic acid or natrium citricum, sodium acid carbonate pH value of solution is transferred to 4.8 ± 0.1, process the rose lycium chinense beverage thus;
5) above-mentioned rose lycium chinense beverage was adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be accomplished the preparation process of whole rose lycium chinense beverage thus.
Embodiment 2:
The rose lycium chinense beverage that present embodiment provides is made up of following component by weight percentage:
Rose 30 matrimony vines 10
White granulated sugar 10 xanthans 0.3
Sodium carboxymethylcellulose 0.3 potassium sorbate 0.03
Drinking water adds to 100
The rose lycium chinense beverage preparation method that present embodiment provides comprises the following step that carries out in order:
1) with after 30kg rose and the cleaning of 10kg matrimony vine, adds the water of 3 times of amounts, under 80-95 ℃ temperature, boiled 15-20 minute then, break into slurries with beater then, filter to remove impurity;
2) the 10kg white granulated sugar is dissolved with suitable quantity of water, subsequent use after filtering with 120 mesh sieves afterwards;
3) 0.3kg xanthans and 0.3kg sodium carboxymethylcellulose are joined in an amount of 40-60 ℃ warm water, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
4) the above-mentioned slurries of processing, white sand syrup, xanthans and sodium carboxymethylcellulose slurry and 0.03kg potassium sorbate are joined in the blend tank; The drinking water constant volume of adding surplus also stirs; With citric acid, malic acid or natrium citricum, sodium acid carbonate pH value of solution is transferred to 4.8 ± 0.1, process the rose lycium chinense beverage thus;
5) above-mentioned rose lycium chinense beverage was adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be accomplished the preparation process of whole rose lycium chinense beverage thus.
Embodiment 3:
The rose lycium chinense beverage that present embodiment provides is made up of following component by weight percentage:
Rose 20 matrimony vines 10
White granulated sugar 8 xanthans 0.2
Sodium carboxymethylcellulose 0.2 potassium sorbate 0.03
Drinking water adds to 100
The rose lycium chinense beverage preparation method that present embodiment provides comprises the following step that carries out in order:
1) with after 20kg rose and the cleaning of 10kg matrimony vine, adds the water of 3 times of amounts, under 80-95 ℃ temperature, boiled 15-20 minute then, break into slurries with beater then, filter to remove impurity;
2) the 8kg white granulated sugar is dissolved with suitable quantity of water, subsequent use after filtering with 120 mesh sieves afterwards;
3) 0.2kg xanthans and 0.2kg sodium carboxymethylcellulose are joined in an amount of 40-60 ℃ warm water, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards;
4) the above-mentioned slurries of processing, white sand syrup, xanthans and sodium carboxymethylcellulose slurry and 0.03kg potassium sorbate are joined in the blend tank; The drinking water constant volume of adding surplus also stirs; With citric acid, malic acid or natrium citricum, sodium acid carbonate pH value of solution is transferred to 4.8 ± 0.1, process the rose lycium chinense beverage thus;
5) above-mentioned rose lycium chinense beverage was adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be accomplished the preparation process of whole rose lycium chinense beverage thus.
Claims (2)
1. rose lycium chinense beverage, it is characterized in that: described rose lycium chinense beverage is made up of following component by weight percentage:
Rose 5-30 matrimony vine 10
White granulated sugar 5-10 xanthans 0.1-0.3
Sodium carboxymethylcellulose 0.1-0.3 potassium sorbate 0.03
Drinking water adds to 100.
2. the preparation method of a rose lycium chinense beverage as claimed in claim 1, it is characterized in that: described preparation method comprises the following step that carries out in order:
After rose that 1) will take by weighing according to above-mentioned addition and matrimony vine are cleaned, add the water of 3 times of amounts, under 80-95 ℃ temperature, boiled 15-20 minute then, break into slurries with beater then, filter to remove impurity;
2) will dissolve with suitable quantity of water according to the white granulated sugar that above-mentioned addition takes by weighing, subsequent use after filtering with 120 mesh sieves afterwards;
3) will join in an amount of 40-60 ℃ warm water according to xanthans and the sodium carboxymethylcellulose that above-mentioned addition takes by weighing, carry out brute force then and stir, so that its dissolving is carried out defibrination with colloid mill afterwards as stabilizing agent;
4) join in the blend tank with the above-mentioned slurries of processing, white sand syrup, xanthans and sodium carboxymethylcellulose slurry and according to the potassium sorbate that above-mentioned addition takes by weighing; The drinking water constant volume of adding surplus also stirs; With citric acid, malic acid or natrium citricum, sodium acid carbonate pH value of solution is transferred to 4.8 ± 0.1, process the rose lycium chinense beverage thus;
5) above-mentioned rose lycium chinense beverage was adopted UHT method sterilization 5 seconds under 135 ℃ temperature, sterile filling then, or sterilization 15 minutes under 85-90 ℃ temperature after the can be accomplished the preparation process of whole rose lycium chinense beverage thus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102949106A CN102763883A (en) | 2012-08-03 | 2012-08-03 | Rose wolfberry drink and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102949106A CN102763883A (en) | 2012-08-03 | 2012-08-03 | Rose wolfberry drink and preparation method thereof |
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| CN102763883A true CN102763883A (en) | 2012-11-07 |
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| CN2012102949106A Pending CN102763883A (en) | 2012-08-03 | 2012-08-03 | Rose wolfberry drink and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168893A (en) * | 2013-04-12 | 2013-06-26 | 邵东县古奇洞玫瑰开发有限公司 | Rose and pine needle health-care ice black tea and preparation method thereof |
| CN108782890A (en) * | 2018-06-20 | 2018-11-13 | 四川农业大学 | A kind of preparation method of functionality rose tea drink |
| CN109757633A (en) * | 2019-03-24 | 2019-05-17 | 甘肃泰斯特医疗科技有限公司 | A kind of fructus lycii rose drinks and preparation method thereof |
-
2012
- 2012-08-03 CN CN2012102949106A patent/CN102763883A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168893A (en) * | 2013-04-12 | 2013-06-26 | 邵东县古奇洞玫瑰开发有限公司 | Rose and pine needle health-care ice black tea and preparation method thereof |
| CN108782890A (en) * | 2018-06-20 | 2018-11-13 | 四川农业大学 | A kind of preparation method of functionality rose tea drink |
| CN109757633A (en) * | 2019-03-24 | 2019-05-17 | 甘肃泰斯特医疗科技有限公司 | A kind of fructus lycii rose drinks and preparation method thereof |
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Application publication date: 20121107 |