CN105533369A - Preparation method of roselle-rose juice beverage - Google Patents
Preparation method of roselle-rose juice beverage Download PDFInfo
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- CN105533369A CN105533369A CN201510991669.6A CN201510991669A CN105533369A CN 105533369 A CN105533369 A CN 105533369A CN 201510991669 A CN201510991669 A CN 201510991669A CN 105533369 A CN105533369 A CN 105533369A
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- roselle
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- juice beverage
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- 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
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- 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 invention discloses a preparation method of roselle-rose juice beverage and belongs to the technical field of food processing. The preparation method comprises the following steps: weighing 4000 parts of purified water or pure water and then adding 45-56 parts of air-dried roselle calyx and 10-16 parts of liquorice roots into the purified water or pure water, wherein the parts are parts by weight; decocting the roselle calyx and the liquorice roots in the water at 75-78 DEG C for 35-40 minutes and then filtrating the decoction by a 200-mesh filter screen so as to obtain a roselle-calyx mother liquor; taking 200 parts of the roselle-calyx mother liquor and then adding 10-13 parts of neat rose-flower juice, 2-4 parts of white granulated sugar, 4-7 parts of high fructose corn syrup and 0.18-0.30 part of citric acid into the roselle-calyx mother liquor; blending the mixture until the raw materials are completely dissolved; and then carrying out filtrating, sub-packaging and sterilizing, so that the roselle-rose juice beverage is prepared. The roselle-rose juice beverage prepared by the preparation method disclosed by the invention has the characteristics of rich nutrition, pure color and flavor as well as sour-sweet taste. The roselle-rose juice beverage is a green and healthy flower beverage. The preparation method of the roselle-rose juice beverage is simple in operation and low in production cost, so that industrialized production can be easily applied.
Description
Technical field
The invention belongs to food processing technology field.Be specifically related to the preparation method of the two rose juice beverages being referred to as a kind of pure natural pigment of two rose with roselle and rose,
Background technology
Roselle (HibiscussabdariffaL.) i.e. Roselle, the annual herb plant of Malvaceae Hibiscus, is widely distributed in subtropical and tropical zones, calyx cup-shaped, aubergine, meat, edible, the effect such as there is clearing away summerheat, beauty treatment, ecchymose removing, relieve the effect of alcohol.Beverage types is in the market more, but the beverage taking flowers as the development of material combination is very few, health care can be reached and the edible flowers be integrated are few especially, and the health beverages market of making for primary raw material with roselle and rose is rare.The present invention is that the advantage having gathered roselle and rose is integrated and the pure natural plant beverage obtained.The medical value of Roselle calyx is very high, it contains the nutritional labelings such as reduced sugar, citric acid, rose of Sharon acid, vitamin C, protein, amino acid, a large amount of natural colouring matters and mineral matter, choleresis can be promoted, reduce blood viscosity, good action is had to symptoms such as improving heart disease, hypertension, artery sclerosis, anthocyanidin is wherein seductive tempting, and has anti-oxidant, Green Tea Extract, antidotal effect; Rose is on the books in pharmacopeia, it contains 300 number of chemical compositions, as volatile oil, flavonoids, polyphenols, VC, essential fatty acid, trace element, there is easypro hepatocholic depression gas, regulate hormone water product, immunity of organisms can be improved, promote the effect such as metabolic cycles and beauty treatment removing toxic substances.The fragrance that color tempting for roselle and rose make people drunk is applied in beverage by the present invention, and does not add the material of harmful healths such as any pigment, essence in the whole preparation process of two rose juice beverage.The nutritional labeling that the beverage that the inventive method is made maintains original color, smell and taste and has.Therefore, nutritious abundant, look fragrant pure, the sweet and sour taste of this rose juice beverage vessel, the advantages such as the health care that production technology is simple, cost is low and certain are a kind of drink made from flower of Green health-preserving.
Summary of the invention
The object of the invention is to invention and a kind ofly utilize the beverage that roselle and rose are primary raw material, its raw material is easy to get, process simple, taste is unique, nutritious, cost is low and have the summer-heat removing beverage of certain health care functions, thus expands the degree of depth connected applications of roselle and rose.
Technical scheme of the present invention is:
1. a preparation method for two rose juice beverage, below its step:
(1) preparation of Roselle calyx mother liquor
Take 4000 parts to purify waste water or purified water, add air-dry Roselle calyx 45 ~ 56 parts, 10 ~ 16 parts, Radix Glycyrrhizae, decoct 35 ~ 40 minutes at 75 DEG C ~ 78 DEG C, filter with 200 mesh filter screens the filtrate obtained and be Roselle calyx mother liquor;
(2) preparation of two rose juice beverage
Get 200 parts, Roselle calyx mother liquor prepared by step (1), add rose Normal juice 10 ~ 13 parts, white granulated sugar 2 ~ 4 parts, fruit glucose syrup 4 ~ 7 parts, citric acid 0.18 ~ 0.30 part, stir after dissolving completely, filtration, packing, sterilizing, namely make two rose juice beverage;
Step (1) and described in step (2) every part are in units of quality.
2. the preparation method of the two rose juice beverages according to technical scheme 1, the moisture content of the air-dry Roselle calyx described in step (1) is 13% ~ 15%.
Compared with prior art, the invention has the beneficial effects as follows:
Two rose juice beverage vessels that the inventive method prepares nutritious abundant, color and luster is soft, fragrance is pure, the feature of sweet and sour taste, is a kind of drink made from flower of Green health-preserving.
The inventive method is simple to operate, production cost is low, is easy to factorial praluction.
Detailed description of the invention
Be described in further detail the present invention below in conjunction with detailed description of the invention, fully set forth feature of the present invention and technological means, following examples are conventional method without specified otherwise.
Embodiment 1: get air-dry roselle 45g and Radix Glycyrrhizae 10g that moisture content is 13% mass fraction, add 4000g to purify waste water, temperature controls to decoct 40 minutes at 75 DEG C, filter with 200 mesh filter screens the filtrate obtained and be Roselle calyx mother liquor, get Roselle calyx mother liquor 200g and add rose Normal juice 10g, white granulated sugar 4g, fruit glucose syrup 7g, citric acid 0.3g, stir after dissolving completely, filtration, packing, sterilizing, namely make two rose juice beverage product.
Embodiment 2: get air-dry roselle 50g and Radix Glycyrrhizae 16g that moisture content is 15% mass fraction, add 4000g purified water, temperature controls to decoct 35 minutes at 78 DEG C, filter with 200 mesh filter screens the filtrate obtained and be Roselle calyx mother liquor, get Roselle calyx mother liquor 200g and add rose Normal juice 13g, white granulated sugar 3g, fruit glucose syrup 6g, citric acid 0.18g, stir after dissolving completely, filtration, packing, sterilizing, namely make two rose juice beverage product.
Embodiment 3: get air-dry roselle 56g and Radix Glycyrrhizae 13g that moisture content is 14% mass fraction, add 4000g and purify waste water, temperature controls to decoct 38 minutes at 76 DEG C, filters the filtrate obtained be Roselle calyx mother liquor with 200 mesh filter screens; Get Roselle calyx mother liquor 200g and add rose Normal juice 11g, white granulated sugar 4g, fruit glucose syrup 5g, citric acid 0.20g, stir after dissolving completely, filtrations, packing, sterilizing, namely make pair rose juice beverage product.
Embodiment 4: get air-dry roselle 53g and Radix Glycyrrhizae 15g that moisture content is 13% mass fraction, add 4000g purified water, temperature controls to decoct 40 minutes at 78 DEG C, filters the filtrate obtained be Roselle calyx mother liquor with 200 mesh filter screens; Get Roselle calyx mother liquor 200g and add rose Normal juice 12g, white granulated sugar 2g, fruit glucose syrup 4g, citric acid 0.24g, stirring and dissolving is complete, and namely filtration, packing, sterilizing make two rose juice beverage product.
Purifying waste water described in above-described embodiment is the water prepared with conventional purification device.Described purified water is the water for preparing of distillating method routinely.Described rose Normal juice is that the filtrate obtained is filtered in the rose cleaned up squeezing afterwards.Above-described embodiment raw material used is commercially available, and its rose Normal juice, white granulated sugar, fruit glucose syrup and citric acid batching are food grade materials.
According to production-scale size, can to feed intake production by the weight multiple of raw material each in above-described embodiment.Above embodiment is only citing, therefore can not be interpreted as limitation of the scope of the invention.Without departing from the inventive concept of the premise, can also make some formulas and improvement, these are all belong to protection scope of the present invention.
Claims (2)
1. a preparation method for two rose juice beverage, is characterized in that:
(1) preparation of Roselle calyx mother liquor
Take 4000 parts to purify waste water or purified water, add air-dry Roselle calyx 45 ~ 56 parts, 10 ~ 16 parts, Radix Glycyrrhizae, decoct 35 ~ 40 minutes at 75 DEG C ~ 78 DEG C, filter with 200 mesh filter screens the filtrate obtained and be Roselle calyx mother liquor;
(2) preparation of two rose juice beverage
Get 200 parts, Roselle calyx mother liquor prepared by step (1), add rose Normal juice 10 ~ 13 parts, white granulated sugar 2 ~ 4 parts, fruit glucose syrup 4 ~ 7 parts, citric acid 0.18 ~ 0.30 part, stir after dissolving completely, filtration, packing, sterilizing, namely make two rose juice beverage;
Step (1) and described in step (2) every part are in units of quality.
2. the preparation method of according to claim 1 pair of rose juice beverage, is characterized in that: the moisture content of the air-dry Roselle calyx described in step (1) is 13% ~ 15%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510991669.6A CN105533369A (en) | 2015-12-25 | 2015-12-25 | Preparation method of roselle-rose juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510991669.6A CN105533369A (en) | 2015-12-25 | 2015-12-25 | Preparation method of roselle-rose juice beverage |
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| Publication Number | Publication Date |
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| CN105533369A true CN105533369A (en) | 2016-05-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510991669.6A Pending CN105533369A (en) | 2015-12-25 | 2015-12-25 | Preparation method of roselle-rose juice beverage |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616137A (en) * | 2017-02-17 | 2017-05-10 | 云南省农业科学院热区生态农业研究所 | Dual-rose emblic leafflower fruit juice beverage and preparation method thereof |
| CN109315656A (en) * | 2018-08-27 | 2019-02-12 | 陕西天酵集团有限公司 | A kind of preparation method of multi-cultur es composite fermentation rose ferment |
| CN111011838A (en) * | 2019-12-10 | 2020-04-17 | 广东绿宝堂健康科技有限公司 | Food composition and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2169480C2 (en) * | 2000-08-15 | 2001-06-27 | Белецкая Ирина Глебовна | Composition for tea beverage preparing |
| CN102599592A (en) * | 2012-02-29 | 2012-07-25 | 南昌大学 | Roselle beverage |
-
2015
- 2015-12-25 CN CN201510991669.6A patent/CN105533369A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2169480C2 (en) * | 2000-08-15 | 2001-06-27 | Белецкая Ирина Глебовна | Composition for tea beverage preparing |
| CN102599592A (en) * | 2012-02-29 | 2012-07-25 | 南昌大学 | Roselle beverage |
Non-Patent Citations (2)
| Title |
|---|
| 周慧恒等: "玫瑰花、玫瑰茄、滇红茶、绿茶复合饮料的研制", 《饮料工业》 * |
| 张伟等: "《最爱的花草茶全图解》", 30 June 2014, 中国纺织出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616137A (en) * | 2017-02-17 | 2017-05-10 | 云南省农业科学院热区生态农业研究所 | Dual-rose emblic leafflower fruit juice beverage and preparation method thereof |
| CN109315656A (en) * | 2018-08-27 | 2019-02-12 | 陕西天酵集团有限公司 | A kind of preparation method of multi-cultur es composite fermentation rose ferment |
| CN111011838A (en) * | 2019-12-10 | 2020-04-17 | 广东绿宝堂健康科技有限公司 | Food composition and preparation method thereof |
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Application publication date: 20160504 |