CN105410573B - A kind of rose composite beverage - Google Patents
A kind of rose composite beverage Download PDFInfo
- Publication number
- CN105410573B CN105410573B CN201510994610.2A CN201510994610A CN105410573B CN 105410573 B CN105410573 B CN 105410573B CN 201510994610 A CN201510994610 A CN 201510994610A CN 105410573 B CN105410573 B CN 105410573B
- Authority
- CN
- China
- Prior art keywords
- rose
- beverage
- citric acid
- water
- banaina
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
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
- A23L2/68—Acidifying substances
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
A kind of rose composite beverage, belong to field of foodstuff beverage, be exactly the manufacturing technology for being related to rose flower beverage.It is characterized in：A kind of rose composite beverage, by rose dried flower, white granulated sugar, rose cell water, banaina, citric acid and water, by preparing citric acid solution, filtering, rose cell water is added in rose liquid and realizes that fragrance reclaims, by banaina input beverage realize seasoning, and the manufacture craft of filling sterilization and be made.Implementing the good effect after the present invention is, using rose anthocyanidin property more stable under certain acid condition, remains natural scents, the pigment of rose；And the bitter taste of rose part is covered with banana, increasing fruity simultaneously makes consumer more receptive, most importantly the taste of banana can't cover the taste of rose, both are a kind of brand-new tastes with reference to caused by, beverage is become unique, provide a kind of new beverage for market and be available for client to select.
Description
Technical field
Belong to field of foodstuff beverage, be exactly the manufacturing technology for being related to rose flower beverage.
Background technology
Rose is as raw-food material at home using limited, and flower the edible of class does not form the habit also at home, people
It is more decoration and fragrance to the understanding of rose.Simultaneously rose in food with there is threshold, come from taste
Say, flower has bitter taste, there is convergent sensation, the desire for allowing people not eat, and taste is also relatively simple；For color phenotypes,
Rose as food loses its layer upon layer of appearance, while the protection of the natural pigment contained by rose is also one
The problem of individual difficult, under conditions of exposure in atmosphere, the natural pigment contained by the inside easily causes non-enzymatic browning, becomes color
Into crineous, under different pH, different changes can also occur for the color of rose；For fragrance, it is rich in rose
Low boiling aroma substance be easy to lose by high-temperature sterilization, these features have impact on rose in field of foodstuff beverage
Popularization and application.
The content of the invention
The present invention will be adjusted from the fragrance of rose, color, three aspects of taste, improve its property, to make
It can be a kind of rose composite beverage that consumer receives.
The technical solution used in the present invention：
A kind of rose composite beverage, it is by weight percentage, by rose dried flower 0.6-0.5%, white granulated sugar 8- that it, which is formulated,
9%, rose cell water 8-8.5%, banaina 1-2%, citric acid 0.1-0.2% and water are made by following technique：
1）Prepare citric acid solution：Citric acid, rose dried flower and white granulated sugar are added in water；Adjust water and citric acid to soda acid
Degree pH value is 2.8-3.4；It is heated to seething with excitement, boils 10 minutes；Cooling；
2）Filtering：Strainer filtering by the citric acid solution juice prepared by 500 mesh, obtain the rose liquid of red clarification
Body；
3）Fragrance reclaims：Rose cell water is added in rose liquid, stirred, into first beverage；
4）Seasoning：Banaina is put into first beverage, stirred；
5）Filling sterilization：Using the instantaneous ultra-high temperature sterilizations of UHT, sterilising temp is at 140 DEG C, 4 seconds.
The rose dried flower, its fresh harvesting petal, by microwave sterilization, is vacuumized, and low-temperature heat, which is dried, to be made, and is dried
At 50 DEG C, gained rose dried flower moisture controls below 8% temperature.
The rose cell water, the moisture that fresh flower volatilizees away in the drying process of production and processing rose dried flower, lead to
Top condensing tube condensation recovery is crossed, filling sterilization is directly sealed, obtains product and be referred to as rose cell water.
The banaina, banana stir into mud and add maltodextrin, and spray drying is made.
Implement the good effect after the present invention, the present invention is using the natural red anthocyanidin of rose in certain acid condition
Under more stable property, remain the natural advantage of rose, natural pigment, rose natural scents；And find and use banana
Both the bitter taste of rose part had been masked, while has increased fruity and makes consumer more receptive, most importantly the taste of banana
Road can't cover the taste of rose, and both are a kind of brand-new taste with reference to caused by, beverage is become unique, be market
Providing a kind of new beverage is available for client to select.
Claims (1)
1. a kind of rose composite beverage, for the beverage with acidity-basicity ph value, it is characterized in that：Rose composite beverage acid-base value
PH value is 2.8-3.4；Rose composite beverage formula for by weight percentage, rose dried flower 0.6-0.5%, white granulated sugar 8-9%,
Rose cell water 8-8.5%, banaina 1-2%, citric acid 0.1-0.2% and water；The rose dried flower, it is fresh harvesting petal,
By microwave sterilization, vacuumize, low-temperature heat, which is dried, to be made, and at 50 DEG C, gained rose dried flower moisture controls drying temperature
Below 8%；The rose cell water, the moisture that fresh flower volatilizees away in the drying process of production and processing rose dried flower, lead to
Top condensing tube condensation recovery is crossed, filling sterilization is directly sealed, obtains product and be referred to as rose cell water；The banaina is fragrant
Any of several broadleaf plants stirs into mud and adds maltodextrin, and spray drying is made；And it is made by following technique：1）Prepare citric acid solution：
Citric acid, rose dried flower and white granulated sugar are added in water；It is 2.8-3.4 that water, which is adjusted, with citric acid to acidity-basicity ph value；It is heated to boiling
Rise, boil 10 minutes；Cooling；2）Filtering：Strainer filtering by the citric acid solution juice prepared by 500 mesh, obtain red clear
Clear rose liquid；3）Fragrance reclaims：Rose cell water is added in rose liquid, stirred, into first drink
Material；4）Seasoning：Banaina is put into first beverage in proportion, stirred；5）Filling sterilization：Using the instantaneous superhigh temperature of UHT
Sterilizing, sterilising temp is at 140 DEG C, 4 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510994610.2A CN105410573B (en) | 2015-12-28 | 2015-12-28 | A kind of rose composite beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510994610.2A CN105410573B (en) | 2015-12-28 | 2015-12-28 | A kind of rose composite beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105410573A CN105410573A (en) | 2016-03-23 |
| CN105410573B true CN105410573B (en) | 2017-12-26 |
Family
ID=55489494
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510994610.2A Expired - Fee Related CN105410573B (en) | 2015-12-28 | 2015-12-28 | A kind of rose composite beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410573B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874949A (en) * | 2019-02-27 | 2019-06-14 | 山西大学 | A kind of drinks and its production method and purposes |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1199579A (en) * | 1998-05-29 | 1998-11-25 | 昆明隆兴园艺有限公司 | Red rose beverage and its production process |
| CN1927063A (en) * | 2006-09-25 | 2007-03-14 | 于景堂 | Rose beverage |
| CN101455432A (en) * | 2009-01-04 | 2009-06-17 | 昆明理工大学 | Rose flower beverage and production technique thereof |
| CN102551134A (en) * | 2011-09-13 | 2012-07-11 | 宗欣生态科技(上海)有限公司 | Rose extract liquid beverage and preparation method thereof |
| CN103637344A (en) * | 2014-01-06 | 2014-03-19 | 安宁馨润花卉专业合作社 | Rose drink |
-
2015
- 2015-12-28 CN CN201510994610.2A patent/CN105410573B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1199579A (en) * | 1998-05-29 | 1998-11-25 | 昆明隆兴园艺有限公司 | Red rose beverage and its production process |
| CN1927063A (en) * | 2006-09-25 | 2007-03-14 | 于景堂 | Rose beverage |
| CN101455432A (en) * | 2009-01-04 | 2009-06-17 | 昆明理工大学 | Rose flower beverage and production technique thereof |
| CN102551134A (en) * | 2011-09-13 | 2012-07-11 | 宗欣生态科技(上海)有限公司 | Rose extract liquid beverage and preparation method thereof |
| CN103637344A (en) * | 2014-01-06 | 2014-03-19 | 安宁馨润花卉专业合作社 | Rose drink |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105410573A (en) | 2016-03-23 |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20171226 Termination date: 20191228 |
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| CF01 | Termination of patent right due to non-payment of annual fee |