CN105595137A - Preparation method for carbonic acid rose vinegar beverage - Google Patents
Preparation method for carbonic acid rose vinegar beverage Download PDFInfo
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- 239000000052 vinegar Substances 0.000 title claims abstract description 75
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 75
- 235000013361 beverage Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 title 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 62
- 241000220317 Rosa Species 0.000 claims abstract description 40
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 16
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 16
- 238000011049 filling Methods 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 230000008569 process Effects 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 16
- 239000002932 luster Substances 0.000 claims description 11
- 244000181025 Rosa gallica Species 0.000 claims description 10
- 235000000533 Rosa gallica Nutrition 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 241001164374 Calyx Species 0.000 claims description 6
- 239000003651 drinking water Substances 0.000 claims description 6
- 235000020188 drinking water Nutrition 0.000 claims description 6
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 4
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229960004998 acesulfame potassium Drugs 0.000 claims description 4
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 4
- 239000000619 acesulfame-K Substances 0.000 claims description 4
- 229940013618 stevioside Drugs 0.000 claims description 4
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 4
- 235000019202 steviosides Nutrition 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 108010011485 Aspartame Proteins 0.000 claims description 3
- 239000000605 aspartame Substances 0.000 claims description 3
- 235000010357 aspartame Nutrition 0.000 claims description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
- 229960003438 aspartame Drugs 0.000 claims description 3
- 229960004793 sucrose Drugs 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000001603 reducing effect Effects 0.000 abstract description 4
- 238000009825 accumulation Methods 0.000 abstract description 3
- 210000004204 blood vessel Anatomy 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 235000012000 cholesterol Nutrition 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 150000001453 anthocyanidins Chemical class 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000002175 menstrual effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 201000010251 cutis laxa Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000006882 induction of apoptosis Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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 invention discloses a preparation method for a carbonic acid rose vinegar beverage. The preparation method comprises the following steps: (1) treatment of rose flowers; (2) preparation of vinegar extract; (3) flavoring; (4) toning; (5) filtering; (6) sterilization; (7) introduction of carbon dioxide; and (8) filling: a step of filling bottles with the carbonic acid rose vinegar beverage prepared in the step (7) and sealing the bottles. The invention has the following advantages: the prepared carbonic acid rose vinegar beverage inherits the advantages of edible vinegar in preventing excessive accumulation of fat, softening blood vessels, reducing the content of cholesterol in blood and maintaining acid-base equilibrium in the internal environment of the human body; moreover, the prepared carbonic acid rose vinegar beverage also inherits the advantages of rose in freeing the channels, invigorating blood circulation, maintaining beauty, resisting oxidation, cancers and inflammations, reducing blood fat, losing weight, improving eyesight and the like; and the preparation method for the carbonic acid rose vinegar beverage is simple in process, easy to operate, short in production period and low in cost, enables the storage time of the beverage to be long and can easily realize industrial and standardized production.
Description
Technical field
The invention belongs to vinegar beverage field, relate in particular to a kind of preparation method of carbonic acid rose vinegar beverage.
Background technology
Vinegar beverage is the health beverage after soda, tea beverage and fruit drink, in recent years graduallyBy consumer's common cognition and welcome. In vinegar, acetic acid has the hyperliposis of preventing accumulation, softening blood vessel, reduction bloodThe effect of the cholesterol level in liquid; Organic acid can maintain human internal environment's acid-base balance and stable, makes health generationThank with physiological function and normally carried out. Often take vinegar beverage, can keep skin gloss, prevent cutis laxa,Delay skin aging.
Soda has unique outward appearance and the mouthfeel of tasty and refreshing stimulation, carbon dioxide when evaporation take away heat fromAnd play cooling relieving summer-heat effect, be the main consumption kind of beverage market, liked by consumer.
Rose smell delicate fragrance, color is scarlet, and taste sweetness is the quality raw materials as drink. In addition rose,Rare 18 seed amino acids and the various trace elements that contains needed by human body, have restore menstrual flow and invigorate blood circulation, the merit such as beautifying face and moistering lotionEffect. In rose anthocyanin have anti-oxidant, anticancer, cancer cell specific induction of apoptosis, anti-inflammatory, reducing blood lipid,Lose weight, improve the multiple biologically actives such as eyesight.
On drink market, vinegar beverage kind is not abundant at present, and soda category lacks innovation, rose drinkSeldom. More do not integrate the fashion drink of functional, the carbonic acid unique look mouthfeel of vinegar and rose.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of merit that collects vinegar and roseEnergy property, carbonic acid unique look mouthfeel are in the preparation method of the carbonic acid rose vinegar beverage of one.
For achieving the above object, the present invention is achieved by the following technical solutions.
A preparation method for carbonic acid rose vinegar beverage, comprises the following steps:
(1) process rose: rose is removed calyx, obtains sheet petal, and petal is filled in filter bag;
(2) prepare vinegar leaching liquor: meter by weight, the roseleaf of 2.3～2.5 parts of steps (1) gained is putEnter in 10～13 part of 6 degree fermented type light-coloured vinegar and 87～90 portions of drinking water, at 50～60 DEG C after lixiviate 2h,Take out filter bag, make rose vinegar stoste;
(3) seasoning: add sweetener and regulate sugariness, every 100mL in the rose vinegar stoste of step (2) gainedIn stoste, add sweetener 18～20g;
(4) toning: add rose-red adjusting color and luster in the solution of step (3) gained, every 1000mL solutionRose-red 0.3～the 0.4g of middle interpolation;
(5) filter: by the rose vinegar liquid of step (4) gained, device is removed impurity after filtration, obtain clarification thoroughlyPrescribed liquid;
(6) sterilizing: the liquid of step (5) gained is adopted to 65～85 DEG C, sterilizing 25～30min;
(7) filling CO 2: vinegar beverage after step (6) sterilizing is cooled to 35～40 DEG C through chilled water, according toCarbon dioxide capacity requires to adjust air pressure, is filled with high-pressure carbon dioxide gas;
(8) filling: carbonic acid rose vinegar beverage prepared by step (7) is filled into bottle, sealing.
The preferred red rose of rose in described step (1) further.
In described step (3), sweetener is in sucrose, Aspartame, stevioside, acesulfame potassium furtherA kind of.
The pressure that is filled with further carbon dioxide in described step (7) is (4.5～5.5) × 105Pa。
Beneficial effect: compared with prior art, the invention has the advantages that:
1) the rose-red product that makes has the color and luster that bright-coloured fashion is tempting, and rose gives product unique pleasant perfume (or spice)Gas, light-coloured vinegar and white granulated sugar become sweet and sour taste by product, and carbon dioxide makes the tasty and refreshing and gas Ganfeng richness of product, isA kind of desirable health drink;
2) preparation carbonic acid rose acetic acid beverage has vinegar and prevents hyperliposis accumulation, softening blood vessel, reduction bloodCholesterol level in liquid, maintain the effect of human internal environment's acid-base balance. There is in addition the work of stimulating the menstrual flow of roseBlood, beautifying face and moistering lotion are anti-oxidant, anticancer, anti-inflammatory, reducing blood lipid, fat-reducing, improve the effects such as eyesight;
3) simple, the processing ease of researchonthe technology of the present invention, with short production cycle, cost is low, when product storageBetween long, be easy to realize industrialization, standardization, standardized production.
Brief description of the drawings
Fig. 1 carbonic acid rose vinegar beverage preparation technology flow chart.
Detailed description of the invention
Below in conjunction with example, the present invention is described in further detail.
Embodiment 1
A preparation method for carbonic acid rose vinegar beverage, the method is:
1) rose processing: select high-quality red rose and remove calyx, obtain sheet petal, be filled in filter bag, forLixiviate;
2) prepare vinegar leaching liquor: by weight, 2.3 parts of red rose petals are immersed to 10 part of 6 degree fermented type light-coloured vinegarIn 90 portions of drinking water, at 50 DEG C, after lixiviate 2h, take out filter bag, make rose vinegar stoste;
3) seasoning: in rose vinegar stoste, add sucrose and regulate sugariness, in every 100mL stoste, add sucrose 18g,Stir accelerate dissolution;
4) toning: add rose-red adjusting color and luster in the rose vinegar stoste that completes seasoning, make liquid there is red roseRare color and luster, adds rose-red 0.3g in every 1000mL stoste, stirs it is mixed with stoste;
5) filter: by the above-mentioned rose vinegar stoste making, device is removed impurity after filtration, obtains clear liquid;
6) sterilizing: adopt 70 DEG C, sterilizing 25～30min;
7) filling CO 2: be cooled to 35 DEG C through chilled water after vinegar beverage sterilizing, according to carbon dioxide capacity requirementAdjust air pressure, charged pressure is 5 × 105Pa carbon dioxide;
8) filling: the carbonic acid rose vinegar beverage preparing is filled into bottle, sealing.
Embodiment 2
A preparation method for carbonic acid rose vinegar beverage, the method is:
1) rose processing: select high-quality red rose and remove calyx, obtain sheet petal, be filled in filter bag, forLixiviate;
2) prepare vinegar leaching liquor: by weight, 2.5 parts of red rose petals are immersed to 13 part of 6 degree fermented type light-coloured vinegarIn 87 portions of drinking water, at 60 DEG C, after lixiviate 2h, take out filter bag, make rose vinegar stoste;
3) seasoning: add Aspartame and regulate sugariness in rose vinegar stoste, add A Si in every 100mL stosteBa Tian 20g, stirs accelerate dissolution;
4) toning: add rose-red adjusting color and luster in the rose vinegar stoste that completes seasoning, make liquid there is red roseRare color and luster, adds rose-red 0.4g in every 1000mL stoste, stirs it is mixed with stoste;
5) filter: by the above-mentioned rose vinegar stoste making, device is removed impurity after filtration, obtains clear liquid;
6) sterilizing: adopt 75 DEG C, sterilizing 25～30min;
7) filling CO 2: be cooled to 35 DEG C through chilled water after vinegar beverage sterilizing, according to carbon dioxide capacity requirementAdjust air pressure, charged pressure is 4.5 × 105Pa carbon dioxide;
8) filling: the carbonic acid rose vinegar beverage preparing is filled into bottle, sealing.
Embodiment 3
A preparation method for carbonic acid rose vinegar beverage, the method is:
1) rose processing: select high-quality red rose and remove calyx, obtain sheet petal, be filled in filter bag, forLixiviate;
2) prepare vinegar leaching liquor: by weight, 2.4 parts of red rose petals are immersed to 12 part of 6 degree fermented type light-coloured vinegarIn 88 portions of drinking water, at 55 DEG C, after lixiviate 2h, take out filter bag, make rose vinegar stoste;
3) seasoning: add stevioside and regulate sugariness in rose vinegar stoste, add stevioside in every 100mL stoste19g, stirs accelerate dissolution;
4) toning: add rose-red adjusting color and luster in the rose vinegar stoste that completes seasoning, make liquid there is red roseRare color and luster, adds rose-red 0.3g in every 1000mL stoste, stirs it is mixed with stoste;
5) filter: by the above-mentioned rose vinegar stoste making, device is removed impurity after filtration, obtains clear liquid;
6) sterilizing: adopt 80 DEG C, sterilizing 25～30min;
7) filling CO 2: be cooled to 35 DEG C through chilled water after vinegar beverage sterilizing, according to carbon dioxide capacity requirementAdjust air pressure, charged pressure is 5.5 × 105Pa carbon dioxide;
8) filling: the carbonic acid rose vinegar beverage preparing is filled into bottle, sealing.
Embodiment 4
A preparation method for carbonic acid rose vinegar beverage, the method is:
1) rose processing: select high-quality red rose and remove calyx, obtain sheet petal, be filled in filter bag, forLixiviate;
2) prepare vinegar leaching liquor: by weight, 2.3 parts of red rose petals are immersed to 10 part of 6 degree fermented type light-coloured vinegarIn 90 portions of drinking water, at 50 DEG C, after lixiviate 2h, take out filter bag, make rose vinegar stoste;
3) seasoning: add acesulfame potassium and regulate sugariness in rose vinegar stoste, add acesulfame potassium in every 100mL stoste18g, stirs accelerate dissolution;
4) toning: add rose-red adjusting color and luster in the rose vinegar stoste that completes seasoning, make liquid there is red roseRare color and luster, adds rose-red 0.3g in every 1000mL stoste, stirs it is mixed with stoste;
5) filter: by the above-mentioned rose vinegar stoste making, device is removed impurity after filtration, obtains clear liquid;
6) sterilizing: adopt 70 DEG C, sterilizing 25～30min;
7) filling CO 2: be cooled to 35 DEG C through chilled water after vinegar beverage sterilizing, according to carbon dioxide capacity requirementAdjust air pressure, charged pressure is 5 × 105Pa carbon dioxide;
8) filling: the carbonic acid rose vinegar beverage preparing is filled into bottle, sealing.
Carry out nutritional labeling detection for carbonic acid rose vinegar beverage product, analyzed its nutritive value, adopted respectivelyHigh performance liquid chromatography detects Vitamin C content, spectrophotometry polyphenol and anthocyanidin content.
Carbonic acid rose vinegar beverage nutrient composition content table (mg/L of unit)
| Test item | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Contrast |
| Vitamin C | 4.6 | 5 | 4.8 | 4.6 | 0 (Sprite) |
| Polyphenol | 2.88 | 3.13 | 3 | 2.88 | 0 (Sprite) |
| Anthocyanidin | 0.5 | 0.53 | 0.51 | 0.49 | 0 (Sprite) |
Testing result shows, in carbonic acid rose vinegar beverage, contains the vitamin useful to human body, polyphenol and anthocyanidin,Therefore it also has certain nutritive value in ensureing mouthfeel, but traditional soda is generally littleContain, as Sprite, cola etc.
The present invention is illustrated according to above-described embodiment, should be appreciated that above-described embodiment not in any form limitDetermine the present invention, all employings are equal to replaces or the technical scheme that obtains of equivalent transformation mode, all drops on of the present inventionWithin protection domain.
Claims (4)
1. a preparation method for carbonic acid rose vinegar beverage, is characterized in that, comprises the following steps:
(1) process rose: rose is removed calyx, obtains sheet petal, and petal is filled in filter bag;
(2) prepare vinegar leaching liquor: meter by weight, the roseleaf of 2.3 ~ 2.5 parts of steps (1) gained is put into 10 ~ 13 part of 6 degree fermented type light-coloured vinegar and 87 ~ 90 portions of drinking water, at 50 ~ 60 DEG C, after lixiviate 2h, take out filter bag, make rose vinegar stoste;
(3) seasoning: add sweetener and regulate sugariness in the rose vinegar stoste of step (2) gained, add sweetener 18 ~ 20g in every 100mL stoste;
(4) toning: add rose-red adjusting color and luster in the solution of step (3) gained, add rose-red 0.3 ~ 0.4g in every 1000mL solution;
(5) filter: by the rose vinegar liquid of step (4) gained, device is removed impurity after filtration, obtains clear liquid;
(6) sterilizing: the liquid of step (5) gained is adopted to 65～85 DEG C, sterilizing 25～30min;
(7) filling CO 2: vinegar beverage after step (6) sterilizing is cooled to 35 ~ 40 DEG C through chilled water, requires to adjust air pressure according to carbon dioxide capacity, be filled with high-pressure carbon dioxide gas;
(8) filling: carbonic acid rose vinegar beverage prepared by step (7) is filled into bottle, sealing.
2. the preparation method of a kind of carbonic acid rose vinegar beverage according to claim 1, is characterized in that, the preferred red rose of rose in described step (1).
3. the preparation method of a kind of carbonic acid rose vinegar beverage according to claim 1, is characterized in that, in described step (3), sweetener is the one in sucrose, Aspartame, stevioside, acesulfame potassium.
4. the preparation method of a kind of carbonic acid rose vinegar beverage according to claim 1, is characterized in that, the pressure that is filled with carbon dioxide in described step (7) is (4.5 ~ 5.5) × 105Pa。
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| CN201510861458.0A CN105595137A (en) | 2015-12-01 | 2015-12-01 | Preparation method for carbonic acid rose vinegar beverage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107904122A (en) * | 2017-11-19 | 2018-04-13 | 北京众辉国泰生物科技有限公司 | The preparation method of rose vinegar |
| CN109266502A (en) * | 2018-09-25 | 2019-01-25 | 镇江市京江醋业有限公司 | A kind of method of Self-made rose vinegar |
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|---|---|---|---|---|
| JP2006042616A (en) * | 2004-07-30 | 2006-02-16 | Atsusumi Foods:Kk | Brewed herb vinegar |
| CN102876558A (en) * | 2012-09-28 | 2013-01-16 | 河北科技师范学院 | Rose vinegar |
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