CN105360838A - Rose beverage and preparation method thereof - Google Patents
Rose beverage and preparation method thereof Download PDFInfo
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- CN105360838A CN105360838A CN201510901132.6A CN201510901132A CN105360838A CN 105360838 A CN105360838 A CN 105360838A CN 201510901132 A CN201510901132 A CN 201510901132A CN 105360838 A CN105360838 A CN 105360838A
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- 241000220317 Rosa Species 0.000 title claims abstract description 122
- 235000013361 beverage Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 41
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 30
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 30
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 22
- 239000002562 thickening agent Substances 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 238000005292 vacuum distillation Methods 0.000 claims abstract description 16
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 15
- 235000015197 apple juice Nutrition 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 15
- 239000011734 sodium Substances 0.000 claims abstract description 15
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 15
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 15
- 244000269722 Thea sinensis Species 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 239000008213 purified water Substances 0.000 claims abstract description 3
- 239000000284 extract Substances 0.000 claims description 34
- 239000012530 fluid Substances 0.000 claims description 34
- 238000001914 filtration Methods 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 16
- 239000004744 fabric Substances 0.000 claims description 14
- 239000012528 membrane Substances 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 238000012859 sterile filling Methods 0.000 claims description 14
- 238000013467 fragmentation Methods 0.000 claims description 12
- 238000006062 fragmentation reaction Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 7
- 238000001471 micro-filtration Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000006468 Thea sinensis Nutrition 0.000 claims description 3
- 235000020279 black tea Nutrition 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- 244000181025 Rosa gallica Species 0.000 claims description 2
- 235000000533 Rosa gallica Nutrition 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 239000000216 gellan gum Substances 0.000 claims description 2
- 235000010492 gellan gum Nutrition 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 239000011343 solid material Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 238000012371 Aseptic Filling Methods 0.000 abstract 1
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 241000109329 Rosa xanthina Species 0.000 abstract 1
- 235000004789 Rosa xanthina Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 238000003828 vacuum filtration Methods 0.000 abstract 1
- 241001328788 Camellia nitidissima Species 0.000 description 20
- 235000013616 tea Nutrition 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- WCXDHFDTOYPNIE-UHFFFAOYSA-N acetamiprid Chemical compound N#CN=C(C)N(C)CC1=CC=C(Cl)N=C1 WCXDHFDTOYPNIE-UHFFFAOYSA-N 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 208000028659 discharge Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000002996 emotional effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 201000005630 leukorrhea Diseases 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 208000004396 mastitis Diseases 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 206010046901 vaginal discharge Diseases 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- 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)
Abstract
The present invention discloses a rose beverage and a preparation method thereof. The rose beverage comprises the following raw materials in parts by weight: 40-60 parts of roses, 10-14 parts of high fructose corn syrup, 4-6 parts of liquorice, 2-4 parts of Chrysanthemum morifolium, 1.2-2.0 parts of honey, 0.03-0.09 part of concentrated lemon juice, 0.01-0.05 part of concentrated lemon juice sodium, 0.08-0.12 part of concentrated apple juice, 0.01-0.03 part of D-sodium ascorbate, 0.05-0.15 part of thickener, 0-0.01 part of table salt and a proper amount of purified water. The preparation method includes the following steps: S1, material pretreatment; S2, extraction; S3, fermentation; S4, vacuum distillation and filtration; S5, blending; S6, fine filter; S7, sterilization; and S8, aseptic filling. The prepared rose beverage has certain health-care effects in lowering blood pressure, blood sugar and blood fat, resisting oxidation, enhancing human body immunity, regulating body function balance, and beautifying countenance and maintaining beauty. The rose beverage does not contain alcohol, is low in bitter taste, rich in tea aroma, red and bright in color, clear and transparent and pure in taste, and is a health-care beverage with relatively high nutritional value. The rose beverage is scientific and reasonable in formula, and simple in production process.
Description
Technical field
The present invention relates to technical field of food beverage, particularly relate to a kind of rose flower beverage and preparation method thereof.
Background technology
Rose tea is the one of jasmine tea in China's reprocessing teas, is formed by tealeaves and fresh rose flower basement system.The tea base that rose tea adopts has black tea, green tea, and fresh flower is except rose, and rose and modern distance education system also have sweet, the strong fragrance of a flower, also can be used to scenting tea, wherein semi-open rose, performance optimal.Become to sample tea fragrant and sweetly to assail the nostrils, give off a strong fragrance, flavour is sweet and refreshing.Regulate the flow of vital energy Xie Yu and blood falls apart the stasis of blood.Cure mainly stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, new wandering arthritis for a long time, spit blood spitting of blood, irregular menstruation |, leukorrhea with reddish discharge, dysentery, acute mastitis, pyogenic infections.
Summary of the invention
Based on the technical problem that background technology exists, the present invention proposes a kind of rose flower beverage and preparation method thereof.
A kind of rose flower beverage that the present invention proposes, comprises the raw material of following weight portion: rose 40-60 part part, HFCS 10-14 part, Radix Glycyrrhizae 4-6 part, Hang Ju 2-4 part, honey 1.2-2.0 part, concentrated lemon juice 0.03-0.09 part, concentrated lemon juice sodium 0.01-0.05 part, concentrated apple juice 0.08-0.12 part, D-sodium ascorbate 0.01-0.03 part, thickener 0.05-0.15 part, salt 0-0.01 part, pure water are appropriate.
Preferably, described rose is that edible Yunnan black tea or black red rose are produced in Yunnan, and the place of production of described Hang Ju is Chaidamu Basin, Qinghai Province.
The invention allows for a kind of preparation method of rose flower beverage, comprise the following steps:
S1, pretreatment of raw material: take fresh Camellia nitidissima according to deal proportioning and fresh rose adopts vacuum microwave to complete respectively, carries out fragmentation for subsequent use after drying, for subsequent use by obtaining mixture after Radix Glycyrrhizae, Hang Ju chopping mixing;
S2, extracts: the pure water adding 90-110 times of weight in the Camellia nitidissima tealeaves after fragmentation, under the temperature conditions of 70-90 DEG C, lixiviate 10-20min, obtain Camellia nitidissima extract, add the pure water of 50-70 times of weight in the rose petal after fragmentation, under the temperature conditions of 70-90 DEG C, lixiviate 30-50min, obtain rose extract, the mixture in S1 is added the pure water of 30-50 times of weight, under the temperature conditions of 70-90 DEG C, lixiviate 40-60min, obtains mixed extract;
S3, fermentation: add the HFCS of 10% respectively in the extract of rose, and add the active saccharomyces cerevisiae of 0.02-0.03%, ferment under the condition of control temperature 18-22 DEG C, fermentation time is 5-6 days, obtains rose zymotic fluid;
S4, vacuum distillation, filtration: respectively rose zymotic fluid is carried out vacuum distillation, removing ethanol, add water the isopyknic liquid supplied and distill, then adopt 300-500 order, the filter cloth of 32 layers filters, obtain Camellia nitidissima non-alcohol zymotic fluid and rose non-alcohol zymotic fluid, the mixed extract in S2 is adopted 100-200 order, the filter cloth of 20 layers filters, obtain hybrid filtering liquid;
S5, allotment: take HFCS, honey part, concentrated lemon juice, concentrated lemon juice sodium, concentrated apple juice, D-sodium ascorbate, thickener, salt respectively according to deal proportioning, above-mentioned raw materials is added material-compound tank, put into rose non-alcohol zymotic fluid and hybrid filtering liquid again, stir in material-compound tank, obtain mixed liquor;
S6, essence filter: adopted by mixed liquor microfiltration membranes aperture to be 2x10
-8-1x10
-5micropore membrane filter carry out essence filter;
S7, sterilization: the mixed liquor after essence being filtered carries out sterilization, and sterilization temperature is 88-90 DEG C, and the time is 20-30min, obtains rose flower beverage;
S8, sterile filling: the rose flower beverage after sterilization is carried out sterile filling and namely obtains finished product.
Preferably, in described S1, the vacuum microwave of the rose petal power that completes is 400-800W, and fixation time is 90-150s; Baking temperature after completing is 60 DEG C.
Preferably, in described S5, add to again in material-compound tank after solid material dissolved in purified water.
Preferably, in described S5, in described S5, thickener is the one of gellan gum, carragheen, xanthans, sodium carboxymethylcellulose, gelatin.
The present invention adopts rose, the two combines and improves medicinal and nutritional values, the local flavor of rose and nutrition are combined, remove after ethanol through fermentation, remain the original nutritional labeling of rose and effect preferably, and active component significantly improves, have certain hypotensive, hypoglycemic, reducing blood lipid, anti-oxidant, strengthen body immunity, regulate human body function equilibrium, the health-care efficacies such as beautifying face and moistering lotion, product is not containing ethanol, bitter taste is low, tea is aromatic strongly fragrant, color and luster is red gorgeous, limpid transparent, pure in mouth feel, and add Radix Glycyrrhizae and Hang Ju, further increase the nutritive value of this beverage.
The present invention, in pretreatment of raw material, adopts vacuum microwave to complete and not only greatly reduces the bitter taste of rose, and can improve the extraction efficiency to functional activity material in subsequent process; Adopt low temperature drying, the fragrance component in rose can be retained well.
The present invention adopts band slag culture propagation after extraction, can significantly improve active component; The vacuum distillation of follow-up employing, while removal ethanol, avoids the loss of composition and the destruction of active material of directly distilling the fragrance caused to a great extent.
The present invention on the make adopts essence filter, effectively eliminates the coagulum existed in allotment mixed liquor, improves finished product stability.
The present invention make rose flower beverage after aseptic canning, can long-term storage.
Scientific formulation of the present invention is reasonable, and production technology is simple.
Detailed description of the invention
Below in conjunction with specific embodiment, further explanation is done to the present invention.
Embodiment one
A kind of rose flower beverage that the present invention proposes, comprises the raw material of following weight portion: rose 40 parts, HFCS 10 parts, 4 parts, Radix Glycyrrhizae, Hang Ju 2 parts, honey 1.2 parts, concentrated lemon juice 0.03 part, 0.01 part, concentrated lemon juice sodium, concentrated apple juice 0.08 part, D-sodium ascorbate 0.01 part, thickener 0.05 part, salt 0.002 part, pure water are appropriate.
The invention allows for a kind of preparation method of rose flower beverage, comprise the following steps:
S1, pretreatment of raw material: take fresh Camellia nitidissima according to deal proportioning and fresh rose adopts vacuum microwave to complete respectively, carries out fragmentation for subsequent use after drying, for subsequent use by obtaining mixture after Radix Glycyrrhizae, Hang Ju chopping mixing;
S2, extracts: the pure water adding 50 times of weight in the rose petal after fragmentation, under the temperature conditions of 70 DEG C, lixiviate 30min, obtains rose extract, the mixture in S1 is added the pure water of 30 times of weight, under the temperature conditions of 70 DEG C, lixiviate 40min, obtains mixed extract;
S3, fermentation: add the HFCS of 10% respectively in the extract of rose, and add the active saccharomyces cerevisiae of 0.02%, ferment under the condition that control temperature is 18 DEG C, fermentation time is 5 days, obtains rose zymotic fluid;
S4, vacuum distillation, filtration: respectively rose zymotic fluid is carried out vacuum distillation, removing ethanol, add water the isopyknic liquid supplied and distill, then adopt 300 orders, the filter cloth of 32 layers filters, obtain Camellia nitidissima non-alcohol zymotic fluid and rose non-alcohol zymotic fluid, the mixed extract in S2 is adopted 100 orders, the filter cloth of 20 layers filters, obtain hybrid filtering liquid;
S5, allotment: take HFCS, honey part, concentrated lemon juice, concentrated lemon juice sodium, concentrated apple juice, D-sodium ascorbate, thickener, salt respectively according to deal proportioning, above-mentioned raw materials is added material-compound tank, put into rose non-alcohol zymotic fluid and hybrid filtering liquid again, stir in material-compound tank, obtain mixed liquor;
S6, essence filter: adopted by mixed liquor microfiltration membranes aperture to be 2x10
-8-1x10
-5micropore membrane filter carry out essence filter;
S7, sterilization: the mixed liquor after essence being filtered carries out sterilization, and sterilization temperature is 88 DEG C, and the time is 20min, obtains rose flower beverage;
S8, sterile filling: the rose flower beverage after sterilization is carried out sterile filling and namely obtains finished product.
In the present invention, in described S1, the microwave power that the vacuum microwave of Camellia nitidissima tealeaves completes is 600W, and fixation time is 80s; The vacuum microwave of the rose petal power that completes is 400W, and fixation time is 90s.
Embodiment two
A kind of rose flower beverage that the present invention proposes, comprises the raw material of following weight portion: Camellia nitidissima 65 parts, rose 45 parts, HFCS 11 parts, 4.5 parts, Radix Glycyrrhizae, Hang Ju 2.5 parts, honey 1.4 parts, concentrated lemon juice 0.045 part, 0.02 part, concentrated lemon juice sodium, concentrated apple juice 0.09 part, D-sodium ascorbate 0.015 part, thickener 0.075 part, salt 0.004 part, pure water are appropriate.
The invention allows for a kind of preparation method of rose flower beverage, comprise the following steps:
S1, pretreatment of raw material: take fresh Camellia nitidissima according to deal proportioning and fresh rose adopts vacuum microwave to complete respectively, carries out fragmentation for subsequent use after drying, for subsequent use by obtaining mixture after Radix Glycyrrhizae, Hang Ju chopping mixing;
S2, adds the pure water of 55 times of weight, under the temperature conditions of 75 DEG C in the rose petal after fragmentation, lixiviate 35min, obtains rose extract, the mixture in S1 is added the pure water of 35 times of weight, under the temperature conditions of 75 DEG C, lixiviate 45min, obtains mixed extract;
S3, fermentation: add the HFCS of 10% respectively in the extract of rose, and add the active saccharomyces cerevisiae of 0.0225%, ferment under the condition that control temperature is 19 DEG C, fermentation time is 5.25 days, obtains rose zymotic fluid;
S4, vacuum distillation, filtration: respectively rose zymotic fluid is carried out vacuum distillation, removing ethanol, add water the isopyknic liquid supplied and distill, then adopt 350 orders, the filter cloth of 32 layers filters, obtain Camellia nitidissima non-alcohol zymotic fluid and rose non-alcohol zymotic fluid, the mixed extract in S2 is adopted 125 orders, the filter cloth of 20 layers filters, obtain hybrid filtering liquid;
S5, allotment: take HFCS, honey part, concentrated lemon juice, concentrated lemon juice sodium, concentrated apple juice, D-sodium ascorbate, thickener, salt respectively according to deal proportioning, above-mentioned raw materials is added material-compound tank, put into rose non-alcohol zymotic fluid and hybrid filtering liquid again, stir in material-compound tank, obtain mixed liquor;
S6, essence filter: adopted by mixed liquor microfiltration membranes aperture to be 2x10
-8-1x10
-5micropore membrane filter carry out essence filter;
S7, sterilization: the mixed liquor after essence being filtered carries out sterilization, and sterilization temperature is 88.5 DEG C, and the time is 22.5min, obtains rose flower beverage;
S8, sterile filling: the rose flower beverage after sterilization is carried out sterile filling and namely obtains finished product.
In the present invention, in described S1, the microwave power that the vacuum microwave of Camellia nitidissima tealeaves completes is 750W, and fixation time is 105s; The vacuum microwave of the rose petal power that completes is 480W, and fixation time is 102s.
Embodiment three
A kind of rose flower beverage that the present invention proposes, comprises the raw material of following weight portion: rose 50 parts 50 parts, HFCS 12 parts, 5 parts, Radix Glycyrrhizae, Hang Ju 3 parts, honey 1.6 parts, concentrated lemon juice 0.06 part, 0.03 part, concentrated lemon juice sodium, concentrated apple juice 0.1 part, D-sodium ascorbate 0.02 part, thickener 0.1 part, salt 0.006 part, pure water are appropriate.
The invention allows for a kind of preparation method of rose flower beverage, comprise the following steps:
S1, pretreatment of raw material: take fresh Camellia nitidissima according to deal proportioning and fresh rose adopts vacuum microwave to complete respectively, carries out fragmentation for subsequent use after drying, for subsequent use by obtaining mixture after Radix Glycyrrhizae, Hang Ju chopping mixing;
S2, adds the pure water of 60 times of weight, under the temperature conditions of 80 DEG C in the rose petal after fragmentation, lixiviate 40min, obtains rose extract, the mixture in S1 is added the pure water of 40 times of weight, under the temperature conditions of 80 DEG C, lixiviate 50min, obtains mixed extract;
S3, fermentation: add the HFCS of 10% respectively in the extract of rose, and add the active saccharomyces cerevisiae of 0.025%, ferment under the condition that control temperature is 20 DEG C, fermentation time is 5.5 days, obtains rose zymotic fluid;
S4, vacuum distillation, filtration: respectively rose zymotic fluid is carried out vacuum distillation, removing ethanol, add water the isopyknic liquid supplied and distill, then adopt 400 orders, the filter cloth of 32 layers filters, obtain Camellia nitidissima non-alcohol zymotic fluid and rose non-alcohol zymotic fluid, the mixed extract in S2 is adopted 150 orders, the filter cloth of 20 layers filters, obtain hybrid filtering liquid;
S5, allotment: take HFCS, honey part, concentrated lemon juice, concentrated lemon juice sodium, concentrated apple juice, D-sodium ascorbate, thickener, salt respectively according to deal proportioning, above-mentioned raw materials is added material-compound tank, put into rose non-alcohol zymotic fluid and hybrid filtering liquid again, stir in material-compound tank, obtain mixed liquor;
S6, essence filter: adopted by mixed liquor microfiltration membranes aperture to be 2x10
-8-1x10
-5micropore membrane filter carry out essence filter;
S7, sterilization: the mixed liquor after essence being filtered carries out sterilization, and sterilization temperature is 89 DEG C, and the time is 25min, obtains rose flower beverage;
S8, sterile filling: the rose flower beverage after sterilization is carried out sterile filling and namely obtains finished product.
In the present invention, in described S1, the microwave power that the vacuum microwave of Camellia nitidissima tealeaves completes is 900W, and fixation time is 130s; The vacuum microwave of the rose petal power that completes is 600W, and fixation time is 120s.
Embodiment four
A kind of rose flower beverage that the present invention proposes, comprises the raw material of following weight portion: rose 55 parts, HFCS 13 parts, 5.5 parts, Radix Glycyrrhizae, Hang Ju 3.5 parts, honey 1.8 parts, concentrated lemon juice 0.075 part, 0.04 part, concentrated lemon juice sodium, concentrated apple juice 0.11 part, D-sodium ascorbate 0.025 part, thickener 0.125 part, salt 0.008 part, pure water are appropriate.
The invention allows for a kind of preparation method of rose flower beverage, comprise the following steps:
S1, pretreatment of raw material: take fresh Camellia nitidissima according to deal proportioning and fresh rose adopts vacuum microwave to complete respectively, carries out fragmentation for subsequent use after drying, for subsequent use by obtaining mixture after Radix Glycyrrhizae, Hang Ju chopping mixing;
S2, extracts: under the temperature conditions of 85 DEG C, lixiviate 45min, obtains rose extract, the mixture in S1 is added the pure water of 45 times of weight, and under the temperature conditions of 85 DEG C, lixiviate 55min, obtains mixed extract;
S3, fermentation: add the HFCS of 10% respectively in the extract of rose, and add the active saccharomyces cerevisiae of 0.028%, ferment under the condition that control temperature is 21 DEG C, fermentation time is 5.75 days, obtains rose zymotic fluid;
S4, vacuum distillation, filtration: respectively rose zymotic fluid is carried out vacuum distillation, removing ethanol, add water the isopyknic liquid supplied and distill, then adopt 450 orders, the filter cloth of 32 layers filters, obtain Camellia nitidissima non-alcohol zymotic fluid and rose non-alcohol zymotic fluid, the mixed extract in S2 is adopted 175 orders, the filter cloth of 20 layers filters, obtain hybrid filtering liquid;
S5, allotment: take HFCS, honey part, concentrated lemon juice, concentrated lemon juice sodium, concentrated apple juice, D-sodium ascorbate, thickener, salt respectively according to deal proportioning, above-mentioned raw materials is added material-compound tank, put into rose non-alcohol zymotic fluid and hybrid filtering liquid again, stir in material-compound tank, obtain mixed liquor;
S6, essence filter: adopted by mixed liquor microfiltration membranes aperture to be 2x10
-8-1x10
-5micropore membrane filter carry out essence filter;
S7, sterilization: the mixed liquor after essence being filtered carries out sterilization, and sterilization temperature is 89.5 DEG C, and the time is 27.5min, obtains rose flower beverage;
S8, sterile filling: the rose flower beverage after sterilization is carried out sterile filling and namely obtains finished product.
In the present invention, in described S1, the microwave power that the vacuum microwave of Camellia nitidissima tealeaves completes is 1100W, and fixation time is 160s; The vacuum microwave of the rose petal power that completes is 720W, and fixation time is 138s.
Embodiment five
A kind of rose flower beverage that the present invention proposes, comprises the raw material of following weight portion: rose 60 parts, HFCS 14 parts, 6 parts, Radix Glycyrrhizae, Hang Ju 4 parts, honey 2.0 parts, concentrated lemon juice 0.09 part, 0.05 part, concentrated lemon juice sodium, concentrated apple juice 0.12 part, D-sodium ascorbate 0.03 part, thickener 0.15 part, salt 0.01 part, pure water are appropriate.
The invention allows for a kind of preparation method of rose flower beverage, comprise the following steps:
S1, pretreatment of raw material: take fresh Camellia nitidissima according to deal proportioning and fresh rose adopts vacuum microwave to complete respectively, carries out fragmentation for subsequent use after drying, for subsequent use by obtaining mixture after Radix Glycyrrhizae, Hang Ju chopping mixing;
S2, extracts: under the temperature conditions of 90 DEG C, lixiviate 50min, obtains rose extract, the mixture in S1 is added the pure water of 50 times of weight, and under the temperature conditions of 90 DEG C, lixiviate 60min, obtains mixed extract;
S3, fermentation: add the HFCS of 10% respectively in the extract of rose, and add the active saccharomyces cerevisiae of 0.03%, ferment under the condition that control temperature is 22 DEG C, fermentation time is 6 days, obtains rose zymotic fluid;
S4, vacuum distillation, filtration: respectively rose zymotic fluid is carried out vacuum distillation, removing ethanol, add water the isopyknic liquid supplied and distill, then adopt 500 orders, the filter cloth of 32 layers filters, obtain Camellia nitidissima non-alcohol zymotic fluid and rose non-alcohol zymotic fluid, the mixed extract in S2 is adopted 200 orders, the filter cloth of 20 layers filters, obtain hybrid filtering liquid;
S5, allotment: take HFCS, honey part, concentrated lemon juice, concentrated lemon juice sodium, concentrated apple juice, D-sodium ascorbate, thickener, salt respectively according to deal proportioning, above-mentioned raw materials is added material-compound tank, put into rose non-alcohol zymotic fluid and hybrid filtering liquid again, stir in material-compound tank, obtain mixed liquor;
S6, essence filter: adopted by mixed liquor microfiltration membranes aperture to be 2x10
-8-1x10
-5micropore membrane filter carry out essence filter;
S7, sterilization: the mixed liquor after essence being filtered carries out sterilization, and sterilization temperature is 90 DEG C, and the time is 30min, obtains rose flower beverage;
S8, sterile filling: the rose flower beverage after sterilization is carried out sterile filling and namely obtains finished product.
In the present invention, in described S1, the microwave power that the vacuum microwave of Camellia nitidissima tealeaves completes is 1200W, and fixation time is 180s; The vacuum microwave of the rose petal power that completes is 800W, and fixation time is 150s.
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (6)
1. a rose flower beverage, it is characterized in that, comprise the raw material of following weight portion: rose 40-60 part part, HFCS 10-14 part, Radix Glycyrrhizae 4-6 part, Hang Ju 2-4 part, honey 1.2-2.0 part, concentrated lemon juice 0.03-0.09 part, concentrated lemon juice sodium 0.01-0.05 part, concentrated apple juice 0.08-0.12 part, D-sodium ascorbate 0.01-0.03 part, thickener 0.05-0.15 part, salt 0-0.01 part, pure water are appropriate.
2. a kind of rose flower beverage according to claim 1, is characterized in that, described rose is that edible Yunnan black tea or black red rose are produced in Yunnan, and the place of production of described Hang Ju is Chaidamu Basin, Qinghai Province.
3. a preparation method for rose flower beverage, is characterized in that, comprises the following steps:
S1, pretreatment of raw material: take fresh rose according to deal proportioning and adopt vacuum microwave to complete respectively, carry out fragmentation after drying for subsequent use, for subsequent use by obtaining mixture after Radix Glycyrrhizae, Hang Ju chopping mixing;
S2, extracts: under the temperature conditions of 70-90 DEG C, lixiviate 30-50min, obtains rose extract, the mixture in S1 is added the pure water of 30-50 times of weight, and under the temperature conditions of 70-90 DEG C, lixiviate 40-60min, obtains mixed extract;
S3, fermentation: add the HFCS of 10% respectively in the extract of rose, and add the active saccharomyces cerevisiae of 0.02-0.03%, ferment under the condition of control temperature 18-22 DEG C, fermentation time is 5-6 days, obtains rose zymotic fluid;
S4, vacuum distillation, filtration: respectively rose zymotic fluid is carried out vacuum distillation, removing ethanol, add water the isopyknic liquid supplied and distill, then adopt 300-500 order, the filter cloth of 32 layers filters, obtain rose non-alcohol zymotic fluid, the mixed extract in S2 is adopted 100-200 order, the filter cloth of 20 layers filters, obtain hybrid filtering liquid;
S5, allotment: take HFCS, honey part, concentrated lemon juice, concentrated lemon juice sodium, concentrated apple juice, D-sodium ascorbate, thickener, salt respectively according to deal proportioning, above-mentioned raw materials is added material-compound tank, put into rose non-alcohol zymotic fluid and hybrid filtering liquid again, stir in material-compound tank, obtain mixed liquor;
S6, essence filter: adopted by mixed liquor microfiltration membranes aperture to be 2x10
-8-1x10
-5micropore membrane filter carry out essence filter;
S7, sterilization: the mixed liquor after essence being filtered carries out sterilization, and sterilization temperature is 88-90 DEG C, and the time is 20-30min, obtains rose flower beverage;
S8, sterile filling: the rose flower beverage after sterilization is carried out sterile filling and namely obtains finished product.
4. the preparation method of a kind of rose flower beverage according to claim 3, is characterized in that, the vacuum microwave of the rose petal power that completes is 400-800W, and fixation time is 90-150s; Baking temperature after completing is 60 DEG C.
5. the preparation method of a kind of rose flower beverage according to claim 3, is characterized in that, in described S5, adds in material-compound tank after solid material dissolved in purified water again.
6. the preparation method of a kind of rose flower beverage according to claim 3, is characterized in that, in described S5, thickener is the one of gellan gum, carragheen, xanthans, sodium carboxymethylcellulose, gelatin.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106107373A (en) * | 2016-06-29 | 2016-11-16 | 胡洪森 | Fermenting plant beverage with lowering blood-fat and reducing weight function and preparation method thereof |
| CN106261380A (en) * | 2016-08-16 | 2017-01-04 | 安徽省王巢食品有限公司 | A kind of healthcare rose flower beverage and preparation method thereof |
| CN106306254A (en) * | 2016-08-28 | 2017-01-11 | 余芳 | Processing method of phoenix tree flower-chrysanthemum nankingense health care caffeine |
| CN106819743A (en) * | 2017-02-14 | 2017-06-13 | 云南奥晟生物科技有限公司 | A kind of rose OPC drink and its production method |
| CN109832628A (en) * | 2018-12-28 | 2019-06-04 | 南京海昌中药集团有限公司 | A kind of chrysanthemum brown rice juice and preparation method thereof |
| CN109511845A (en) * | 2019-02-18 | 2019-03-26 | 江西农业大学 | A kind of plant beverage and preparation method thereof containing Chinese herbal medicine |
| CN109875042A (en) * | 2019-04-25 | 2019-06-14 | 明光市昊昊蜂业有限公司 | A kind of blood-enriching face-nourishing oral solution and preparation method thereof |
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Application publication date: 20160302 |