CN104939255A - Roselle-rose beverage and preparation method thereof - Google Patents
Roselle-rose beverage and preparation method thereof Download PDFInfo
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- CN104939255A CN104939255A CN201510364325.2A CN201510364325A CN104939255A CN 104939255 A CN104939255 A CN 104939255A CN 201510364325 A CN201510364325 A CN 201510364325A CN 104939255 A CN104939255 A CN 104939255A
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- roselle
- rose
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- rose beverage
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- 150000007524 organic acids Chemical class 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 208000020016 psychiatric disease Diseases 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- OEKUVLQNKPXSOY-UHFFFAOYSA-N quercetin 3-O-beta-D-glucopyranosyl(1->3)-alpha-L-rhamnopyranosyl(1->6)-beta-d-galactopyranoside Natural products OC1C(O)C(C(O)C)OC1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OEKUVLQNKPXSOY-UHFFFAOYSA-N 0.000 description 1
- QPHXPNUXTNHJOF-UHFFFAOYSA-N quercetin-7-O-beta-L-rhamnopyranoside Natural products OC1C(O)C(O)C(C)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 QPHXPNUXTNHJOF-UHFFFAOYSA-N 0.000 description 1
- OXGUCUVFOIWWQJ-HQBVPOQASA-N quercitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-HQBVPOQASA-N 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000010666 rose oil Substances 0.000 description 1
- 239000010979 ruby Substances 0.000 description 1
- 229910001750 ruby Inorganic materials 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000008591 skin barrier function Effects 0.000 description 1
- 210000004927 skin cell Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- YLQBMQCUIZJEEH-UHFFFAOYSA-N tetrahydrofuran Natural products C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 210000004291 uterus Anatomy 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a roselle-rose beverage and a preparation method thereof, belonging to the technical field of production of plant beverages. The roselle-rose beverage comprises the following raw material components in parts by weight: 1-30 parts of roselle, 1-10 parts of rose, 1-5 parts of gynostemma pentaphylla, 1-50 parts of fructo-oligosaccharide syrup, 1-3 parts of a sweetening agent, 0.01-0.05 part of a flavoring agent, 0.01-0.1 part of a thickening agent and 1-100 parts of sugar. The preparation method comprises the following steps: steeping, centrifugation, mixing, canning and sterilization. The roselle-rose beverage has remarkable treatment effects in aspects of weight losing, liver protection, aging resisting, blood fat reduction, beautifying and the like and is capable of removing black spots on skin, making the skin white and tender and helping resisting wrinkle after being usually drunk; after being drunk by liver and vital energy stagnation type obese patients, the weight losing effect can be promoted, and a bowel relaxing effect can be further achieved; the roselle-rose beverage is a good product for maintaining beauty, keeping young, reducing fat, sliming, protecting liver and preserving health.
Description
Technical field
The present invention relates to a kind of beverage and preparation method thereof, be specifically related to a kind of Roselle rose beverage and preparation method thereof, belong to plant beverage production technical field.
Background technology
In modern society's life, people are because of the undesirable element of the aspects such as the bad behavior in the daily lifes such as clothing, food, shelter, row and amusement and society, economy, spirit, culture, result in a series of body or mental disease, be typical life style disease, be commonly called as modern disease.Namely due to social progress, material abundance, growth in the living standard, modern is under the environment of high pressure, high rhythm, high dinner party, high nutrition, high pollution, inevitably bring corresponding early ageing, three high obesity, and with the disease of the serious threat human healths such as hypertension, high fat of blood, hyperglycaemia and life.And the age increases, life stress, tobacco and wine excessively, the reason such as environmental pollution, the mobility of Skin Cell film can be caused to reduce, destroy skin barrier, thus cause people's skin dehydration, aging, the problem such as produce drying, wrinkle, relax.In addition, along with the development of society, the diet of people is in more than neededization trend, free radical can not maintain an equilibrium level, raise year by year because blood fat raises the cardiovascular disease incidence rate such as atherosclerotic, coronary heart disease caused, oxygen radical produced multipair cell and caused damage, thus caused cellular integration to decline, and finally caused body to cross presenility and had rejuvenation trend.Therefore, market for can effectively anti-oxidant, prevent three high, the demand of the integrated function such as prevention of obesity, beauty and health care food increases day by day.
Roselle has another name called roselle, roselle, heart k etc., is the annual herb plant of Malvaceae Hibiscus, is widely distributed in subtropical and tropical zones.The calyx of roselle is Meat, succulence, and containing rich in protein, organic acid, vitamin C, several amino acids, a large amount of natural complex and the mineral matter of needed by human body, as iron, calcium, phosphorus etc.Its analysis of components is as follows: reduced sugar 5.7 grams; 2.37 grams, protein; Pectin 19.8 grams; Malic acid 3.3 grams; Tannin 1.09 grams; Anthocyanidin 14.5 grams; Vitamin 89 milligrams/100 grams, containing 17 seed amino acids and the significant anthocyanidin of anti-oxidation function, polyhydric phenols, Furan Aldehydes, hydroxymethylfurans aldehyde such as human body institute required winter propylhomoserin, glutamic acid, proline, glycine, alanine, lysine, arginine, Vc---ascorbic acid is especially abundant.These compositions contained by Roselle have the effects such as flat liver falls fire, heat clearing and inflammation relieving, promotes the production of body fluid to quench thirst, step-down fat reducing, refreshment and tranquilization, scavenging free radicals.Wherein rose of Sharon acid, is considered to there is certain curative effect to treatment heart disease, hypertension, artery sclerosis etc., can reduces cholesterol and triglyceride; Some compositions in addition also have spasmolysis to intestines, uterus muscle, also have anthelmintic action simultaneously and can promote that choleresis, reduction haemoconcentration, stimulation intestines wall are wriggled.
Rose is the dry flower of rosaceous plant rose, warm in nature, taste is sweet, and regulate the flow of vital energy Xie Yu and blood fall apart effect of the stasis of blood, swelling and pain relieving, beautifying face and moistering lotion, can clear hot summer weather, separate polydipsia, be amusing beneficial stomach and hemostasis convergence.Be usually used in that sternal rib gastral cavilty goes up painful, resistance pain and the disease such as indigestion, irregular menstruation are become silted up in premenstrual swollen breasts, damage.Rose is rich in volatile oil (attar of rose), be mainly citronellol, nerol, Eugenol, benzyl carbinol, nonyl alcohol, phenmethylol, linalool, phenethyl acetate, and the composition such as quercitrin, amaroid, tannin, gallic acid, carrotene, haematochrome.Character is gentle, suitable for men women and children.Can chill out, balance endocrine, gas of enriching blood, U.S. face skin care, liver and stomach are had to the effect of conditioning, and can dispelling fatigue, improve physique.
Gynostemma pentaphylla is rhizome or the herb of Curcurbitaceae herbaceos perennial, and taste is sweet, bitter, cold in nature, have replenish qi to invigorate the spleen, preventing phlegm from forming and stopping coughing, clearing heat and detoxicating effect.Modern study shows in gynostemma pentaphylla containing saponin(e, polysaccharide, amino acid, flavones, sugar and multiple inorganic elements etc., wherein saponin(e has kind more than 80,6 kinds are similar to ginsenoside, the extraction of gynostemma pentaphylla have antifatigue, anti anoxia, immunological regulation, reducing blood lipid, fat-reducing, hypoglycemic, protect the liver, the effect such as antiulcer.
FOS is a kind of natural active matter, be have regulating intestinal canal flora, propagation Bifidobacterium Bifidum, promotes the absorption of calcium, adjusting blood lipid, immunological regulation, the novel sweetener of the health cares such as anti-caries tooth, owing to directly can not be digested and assimilated by human body, can only be absorbed by enteric bacteria, therefore its calorific value is low, can not causes fat, indirectly also have antiobesity action.
Roselle, rose and gynostemma pentaphylla not only have good medical and health effect, and excellent in color, are therefore often processed to various food.CN201210309678.9 discloses a kind of preparation method of Roselle tea, and batching comprises Roselle calyx dry product and fructus rosae dry product, obtains jasmine tea beverage through the operation such as boiling, immersion; A kind of natural toxin-expelling beauty treatment Herb Tea disclosed in CN201310173695.9, with flower of Panax ginseng, trollflower, carnation, rose, Roselle, shaddock flower, red date, matrimony vine 8 kinds of pure natural flowers and plants plants and honey for raw material is prepared from; CN201410651097.2 discloses and a kind ofly obtains cosmetic health-care tea with the plurality of raw materials comprising rose and Roselle.Although the Related product of Roselle and rose is more, but processing technology mostly is high temperature and extracts, thus causes the active material of Roselle and rose to be destroyed, nutritive value declines, and there is the problems such as product color intensification, precipitation simultaneously, need further improvement.
Summary of the invention
The present invention is directed to prior art Problems existing, a kind of Roselle rose beverage is provided, this beverage with Roselle and rose for raw material, both organic collocation can have aid digestion, protect liver, strengthen immunity, improving water flood, disappear the effect such as fatty, and add gynostemma pentaphylla and FOS, product is made to contain a large amount of natural active product, antioxidant, can well remove unnecessary oxygen radical, significant curative effect is had in anti-aging, reducing blood lipid, beauty treatment etc., Chang Yinke removes the blackspot on skin, make the tender white nature of skin, to wrinkle resistant also helpful.The fat-reducing of caused by hepatic stagnation qi stagnation can be drunk more, contributes to fat-reducing, disappear fat, also can relax bowel, be beautifying face and moistering lotion, the fat that disappears weight reducing, protects the good merchantable brand of liver health.
In order to solve the problem, the technical solution adopted in the present invention is:
A kind of Roselle rose beverage, the weight portion of each raw material is:
Roselle 1 ~ 30 part, rose 1 ~ 10 part, gynostemma pentaphylla 1 ~ 5 part, 1 ~ 50 part, FOS slurry, sweetener 1 ~ 3 part, flavor enhancement 0.01 ~ 0.05 part, thickener 0.01 ~ 0.1 part, sugar 1 ~ 100 part;
Described sweetener is sorbierite, acesulfame potassium, fructose or xylitol;
Described thickener is xanthans, sodium carboxymethylcellulose or guar gum;
Described flavor enhancement is one or more mixing in vitamin C, citric acid, tartaric acid or malic acid.
A preparation method for Roselle rose beverage, comprises the following steps:
A. purified water 100 DEG C boiled, cool to 90 ~ 95 DEG C, add pure water by roselle, rose, gynostemma pentaphylla weight 1 ~ 30 times, temperature keeps 70 ~ 80 DEG C to soak 1 ~ 10 hour, obtains soak;
B. by soak high speed centrifugation, stand-by;
C. be added on obtaining soak after centrifugal in blending tank, and add sweetener, tart flavour flavor enhancement vitamin, thickener and sugar, be uniformly mixed, finally adding FOS slurry to the solid content of mixed liquor is 10 % ~ 20 %, stirs;
D. mixed liquor pressing plate filters micro porous filtration again, and filtrate enters filling program;
E. filtrate being filled to is cleaned up, in the bottle of sterilizing;
F. filling good after keep 20 ~ 40 minutes under 97 ~ 105 DEG C of conditions, reach sterilizing object;
G. spray after sterilizing, then dry body water droplet labeling, after coding, vanning warehouse-in, carries out product inspection, dispatches from the factory after the assay was approved.
Optimum extraction condition described in steps A is that temperature remains on 70 DEG C of immersions 5 hours.
Best sterilising conditions described in step F is chosen as 97 DEG C of sterilizing 25min.
The present invention relative to the beneficial effect of prior art is:
(1) Roselle rose beverage provided by the invention, it is the high-end drink of a novel fat that disappears, fat-reducing, anti-oxidant, beautifying face and moistering lotion, not only utilize health care and the synergistic effect between the two of Roselle and rose, and add the gynostemma pentaphylla with protecting liver and detoxication, hypotensive, reducing blood lipid blood sugar effect, make the health-care effect of beverage more remarkable.And in mouthfeel, the acid of Roselle and the hardship of gynostemma pentaphylla have a lot of coordinative roles, taste levels are rich, sour-sweet moderate mouthfeel is good, is applicable to all kinds of crowd and eats.
(2) Rosa Damascana high temperature contained in contained a large amount of in Roselle and rose anthocyanidin, organic vitamin C and rose extracts and will be destroyed.Preparation method provided by the invention, adopts boiling water to be cooled to 90 DEG C and feeds intake, 70 ~ 80 DEG C of insulation lixiviates, effectively can solve high temperature very well and extract destruction active principle, and easily realize large-scale production.
(3) the present invention is from composition of raw materials with process is supporting makes the color and luster of product have to dazzle beautiful color as ruby, and also have light rose drifting fragrance, high speed centrifugation is taken when extracting liquid filtering, also be equipped with flavor enhancement vitamin C to make extract in mouthfeel and stability, more go up one to raise, solve most Chinese medicine extract color unsightly, smell is bad, easily the problem of precipitation.Most Chinese medicine is through extracting, and gained extract is all yellow black, and flavour of a drug are dense strongly fragrant, is depositing in process the problem that a lot of sediment and color all can be had bright not.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
embodiment 1
A kind of Roselle rose beverage, the weight portion of each raw material is:
Roselle 1 part, rose 1 part, gynostemma pentaphylla 1 part, FOS starches 1 part, sorbierite 1 part, vitamin C 0.01 part, xanthans 0.01 part, sugar 1 part.
Its preparation method, comprises the following steps:
A. purified water 100 DEG C boiled, cool to 90 DEG C, doubly add pure water by roselle, rose, gynostemma pentaphylla weight 1, temperature keeps 70 DEG C to soak 10 hours, obtains soak;
B. by soak high speed centrifugation, stand-by;
C. be added in blending tank by the soak after centrifugal, and add sorbierite, vitamin C, xanthans and sugar, be uniformly mixed, finally adding FOS slurry to the solid content of mixed liquor is 10 %, stirs;
D. mixed liquor pressing plate filters micro porous filtration again, and filtrate enters filling program;
E. filtrate being filled to is cleaned up, in the bottle of sterilizing;
F. keep 40 minutes under 97 DEG C of conditions, reach sterilizing object;
G. spray after sterilizing, then dry body water droplet labeling, after coding, vanning warehouse-in, carries out product inspection, dispatches from the factory after the assay was approved.
embodiment 2
A kind of Roselle rose beverage, the weight portion of each raw material is:
Roselle 30 parts, rose 10 parts, gynostemma pentaphylla 5 parts, FOS starches 50 parts, sorbierite 3 parts, citric acid 0.05 part, guar gum 0.1 part, sugar 100 parts.
Its preparation method, comprises the following steps:
A. purified water 100 DEG C boiled, cool to 95 DEG C, add by roselle, rose, gynostemma pentaphylla weight 1 ~ 10 times, temperature keeps 80 DEG C to soak 1 hour, obtains soak;
B. by soak high speed centrifugation, stand-by;
C. be added in blending tank by the soak after centrifugal, and add sorbierite, citric acid, guar gum and sugar, be uniformly mixed, finally adding FOS slurry to the solid content of mixed liquor is 20 %, stirs;
D. mixed liquor pressing plate filters micro porous filtration again, and filtrate enters filling program;
E. filtrate being filled to is cleaned up, in the bottle of sterilizing;
F. keep 20 minutes under 105 DEG C of conditions, reach sterilizing object;
G. spray after sterilizing, then dry body water droplet labeling, after coding, vanning warehouse-in, carries out product inspection, dispatches from the factory after the assay was approved.
embodiment 3
A kind of Roselle rose beverage, the weight portion of each raw material is:
Roselle 15 parts, rose 5 parts, gynostemma pentaphylla 2.5 parts, FOS starches 25 parts, sorbierite 1.5 parts, 0.025 part, tartaric acid, sodium carboxymethylcellulose 0.05 part, sugar 50 parts.
Its preparation method, comprises the following steps:
A. purified water 100 DEG C boiled, cool to 93 DEG C, add by roselle, rose, gynostemma pentaphylla weight 1 ~ 10 times, temperature keeps 75 DEG C to soak 5 hours, obtains soak;
B. by soak high speed centrifugation, stand-by;
C. the soak after centrifugal is added in blending tank, and adds sorbierite
,tartaric acid
,sodium carboxymethylcellulose and sugar
,be uniformly mixed, finally adding FOS slurry is 15 % to the solid content of mixed liquor, stirs;
D. mixed liquor pressing plate filters micro porous filtration again, and filtrate enters filling program;
E. filtrate being filled to is cleaned up, in the bottle of sterilizing;
F. keep 30 minutes under 100 DEG C of conditions, reach sterilizing object;
G. spray after sterilizing, then dry body water droplet labeling, after coding, vanning warehouse-in, carries out product inspection, dispatches from the factory after the assay was approved.
embodiment 4
A kind of Roselle rose beverage, the weight portion of each raw material is:
Roselle 10 parts, rose 3 parts, gynostemma pentaphylla 2 parts, FOS starches 20 parts, 1.2 parts, fructose, vitamin C 0.02 part, guar gum 0.03 part, sugar 35 parts.
Its preparation method, comprises the following steps:
A. purified water 100 DEG C boiled, cool to 92 DEG C, doubly add by roselle, rose, gynostemma pentaphylla weight 3, temperature keeps 72 DEG C to soak 3.5 hours, obtains soak;
B. by soak high speed centrifugation, stand-by;
C. be added in blending tank by the soak after centrifugal, and add fructose, vitamin C, guar gum and sugar, be uniformly mixed, finally adding FOS slurry to the solid content of mixed liquor is 13 %, stirs;
D. mixed liquor pressing plate filters micro porous filtration again, and filtrate enters filling program;
E. filtrate being filled to is cleaned up, in the bottle of sterilizing;
F. keep 35 minutes under 98 DEG C of conditions, reach sterilizing object;
G. spray after sterilizing, then dry body water droplet labeling, after coding, vanning warehouse-in, carries out product inspection, dispatches from the factory after the assay was approved.
embodiment 5
A kind of Roselle rose beverage, the weight portion of each raw material is:
Roselle 25 parts, rose 9 parts, gynostemma pentaphylla 4 parts, FOS starches 45 parts, acesulfame potassium 2 parts, vitamin C 0.035 part, sodium carboxymethylcellulose 0.07 part, sugar 60 parts.
Its preparation method, comprises the following steps:
A. purified water 100 DEG C boiled, cool to 94 DEG C, doubly add by roselle, rose, gynostemma pentaphylla weight 9, temperature keeps 78 DEG C to soak 8 hours, obtains soak;
B. by soak high speed centrifugation, stand-by;
C. be added in blending tank by the soak after centrifugal, and add acesulfame potassium, vitamin C, sodium carboxymethylcellulose and sugar, be uniformly mixed, finally adding FOS slurry to the solid content of mixed liquor is 17%, stirs;
D. mixed liquor pressing plate filters micro porous filtration again, and filtrate enters filling program;
E. filtrate being filled to is cleaned up, in the bottle of sterilizing;
F. keep 25 minutes under 103 DEG C of conditions, reach sterilizing object;
G. spray after sterilizing, then dry body water droplet labeling, after coding, vanning warehouse-in, carries out product inspection, dispatches from the factory after the assay was approved.
The present invention entrusted technology department of Lei Li elegance and talent bio tech ltd, Guangzhou personnel 10 people to form evaluation group and carry out Comprehensive Assessment by evaluation criteria.Evaluation criteria is: mark from 5 aspects such as color and luster, fragrance, flavour, overall sensation, mouthfeel respectively, each project is divided into 5 grades, i.e. best (2.0 points), better (1.5 points), general (1.0 points), poor (0.5 point), poor (0 point).
Orthogonal experiment data:
1. optimum extraction condition
For the research of roselle, rose, gynostemma pentaphylla extracting condition, lixiviate object is fast and effectively by the effective nutritional labeling rapid extraction in material out, because anthocyanidin contained in roselle and rose and volatile oil have sensitiveness to temperature, at high temperature unstable, therefore adopt 100 DEG C of boiling water cool to 90 DEG C of insulation extractions that feed intake, by controlling solid-liquid ratio, heat-insulation soaking temperature and extraction time three factors, active ingredient stripping to greatest extent.By orthogonal preferred plan, the results are shown in Table 1,2.
Table 1 factor level designs
The best orthogonal L9(3 of table 2)
4result
| Factor | A extraction time, h | B is incubated extraction temperature DEG C | C solid-liquid ratio | Empty row | Sensory evaluation scores | Organoleptic conditions |
| Experiment 1 | 1 | 1 | 1 | 1 | 56 | Micro-red, fragrance is light, micro-acid |
| Experiment 2 | 1 | 2 | 2 | 2 | 78 | Slightly light, the micro-acid of red, fragrance |
| Experiment 3 | 1 | 3 | 3 | 3 | 63 | Micro-red, fragrance is light, micro-acid |
| Experiment 4 | 2 | 1 | 2 | 3 | 72 | Micro-red, fragrance is light, micro-acid |
| Experiment 5 | 2 | 2 | 3 | 1 | 88 | Dark red, sour, thick flavor |
| Experiment 6 | 2 | 3 | 1 | 2 | 65 | Red, sour, fragrance is light |
| Experiment 7 | 3 | 1 | 3 | 2 | 82 | Micro-red, micro-acid, fragrance are light |
| Experiment 8 | 3 | 2 | 1 | 3 | 90 | Dark red, sour, aromatic flavour |
| Experiment 9 | 3 | 3 | 2 | 1 | 75 | Dark red, sour, fragrance is light |
| K1 | 65.667 | 69.333 | 69.667 | 73.667 | ||
| K2 | 75.667 | 85.333 | 75.000 | 74.333 | ||
| K3 | 81.000 | 67.667 | 77.667 | 74.333 | ||
| R | 15.333 | 17.666 | 8.000 | 0.666 | ||
| Sum of square of deviations | 363.556 | 570.889 | 99.556 | |||
| The free degree | 2 | 2 | 2 | |||
| F ratio | 1.055 | 1.656 | 0.289 | |||
| F critical value | 5.140 | 5.140 | 5.140 | |||
| Conspicuousness | Significantly | The most remarkable | Not remarkable |
With organoleptic conditions's scoring for evaluation index: the results of analysis of variance known (see table 2), the size that affects of each factor of lixiviate is:
b >A>C,namely extraction temperature > extraction time > solid-liquid ratio is incubated.Extraction temperature is incubated by the known A(of variance analysis) experiment is had a significant impact, extraction time has impact to result of the test; Solid-liquid ratio is not remarkable on experimental result impact.Optimum extraction process can be obtained in conjunction with intuitive analysis result by range analysis be: A
3b
2c
3.
2. the selection of best sterilising conditions
Because this product has been rich in anthocyanidin and rose wet goods multiple nutritional components, and easy decomposes and oxidized destruction, therefore the quality of product quality and sterilising conditions have substantial connection.Comprehensive microbiological indicator and Analyses Methods for Sensory Evaluation Results, different temperatures is adopted to investigate, sterilization time selects conventional sterilant time 25min, the object of sterilizing can be reached, experimental result judges to adopt accelerated test 3 months, sample is placed in temperature 37 ± 2 DEG C, relative humidity RH75 ± 5% is tested, and experimental result is in table 3.
The impact of table 3 sterilising conditions
With the situation of guaranteeing the quality and physical and chemical index for evaluation index: affect result known (see table 3) by sterilising conditions, the situation of guaranteeing the quality of product depends primarily on sterilising temp, sterilising temp is higher than 97 DEG C, product property can change, sterilising temp does not reach sterilization effect lower than 97 DEG C, therefore the sterilising conditions of the best is chosen as 97 DEG C of sterilizing 25min, object product also no impact of sterilizing can be reached.
By above experiment, can find out, the Roselle rose beverage that the good and active material of the preparation various aspects of performance such as mouthfeel, function remains intact, higher to the requirement of extraction conditions.
Claims (7)
1. a Roselle rose beverage, is characterized in that: the weight portion of feed components is:
Roselle 1 ~ 30 part, rose 1 ~ 10 part, gynostemma pentaphylla 1 ~ 5 part, 1 ~ 50 part, FOS slurry, sweetener 1 ~ 3 part, flavor enhancement 0.01 ~ 0.05 part, thickener 0.01 ~ 0.1 part, sugar 1 ~ 100 part.
2. a kind of Roselle rose beverage according to claim 1, is characterized in that: described sweetener is sorbierite, acesulfame potassium, fructose or xylitol.
3. a kind of Roselle rose beverage according to claim 1, is characterized in that: described thickener is xanthans, sodium carboxymethylcellulose or guar gum.
4. a kind of Roselle rose beverage according to claim 1, is characterized in that: described flavor enhancement is one or more mixing in vitamin C, citric acid, tartaric acid or malic acid.
5. a preparation method for Roselle rose beverage, is characterized in that: comprise the following steps:
A. purified water 100 DEG C boiled, cool to 90 ~ 95 DEG C, add pure water by roselle, rose, gynostemma pentaphylla weight 1 ~ 30 times, temperature keeps 70 ~ 80 DEG C to soak 1 ~ 10 hour, obtains soak;
B. by soak high speed centrifugation, stand-by;
C. be added on obtaining soak after centrifugal in blending tank, and add sweetener, tart flavour flavor enhancement vitamin, thickener and sugar, be uniformly mixed, finally adding FOS slurry to the solid content of mixed liquor is 10 % ~ 20 %, stirs;
D. mixed liquor pressing plate filters micro porous filtration again, and filtrate enters filling program;
E. filtrate being filled to is cleaned up, in the bottle of sterilizing;
F. filling good after keep 20 ~ 40 minutes under 97 ~ 105 DEG C of conditions, reach sterilizing object;
G. spray after sterilizing, then dry body water droplet labeling, after coding, vanning warehouse-in, carries out product inspection, dispatches from the factory after the assay was approved.
6. the preparation method of a kind of Roselle rose beverage according to claim 5, is characterized in that: the temperature described in steps A remains on 70 DEG C and soaks 5 hours.
7. according to the preparation method of a kind of Roselle rose beverage according to claim 5, it is characterized in that: the sterilising conditions described in step F is chosen as 97 DEG C of sterilizing 25min.
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| CN105707884A (en) * | 2016-02-03 | 2016-06-29 | 陕西万维健康咨询服务有限公司 | Lipid reducing, toxin removing, and constipation relieving hibiscus sabdariffa flower and processing method thereof |
| CN108157694A (en) * | 2017-10-20 | 2018-06-15 | 新疆于田瑰觅生物科技股份有限公司 | Rose amino acid beverage and preparation method thereof |
| CN108477354A (en) * | 2018-04-17 | 2018-09-04 | 北京佑众全椒制药有限公司 | A kind of spring health chu chrysanthemum tea drink |
| CN108835341A (en) * | 2018-08-06 | 2018-11-20 | 安徽杯茶电子商务有限公司 | A kind of rose jujube blood tonification and beautification beverage and preparation method thereof |
| CN108936145A (en) * | 2017-05-25 | 2018-12-07 | 王晖 | Roselle and sweet osmanthus beverage and preparation method thereof |
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| CN110122715A (en) * | 2019-05-13 | 2019-08-16 | 鹰潭扶芳阁商贸有限公司 | A kind of Roselle beverage and preparation method thereof |
| CN110179017A (en) * | 2019-05-13 | 2019-08-30 | 四川大学 | A kind of preparation method of the rose collagen peptide beverage with effects of beautification and nourishing face |
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