CN107232442A - A kind of nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice - Google Patents
A kind of nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice Download PDFInfo
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- CN107232442A CN107232442A CN201710353978.XA CN201710353978A CN107232442A CN 107232442 A CN107232442 A CN 107232442A CN 201710353978 A CN201710353978 A CN 201710353978A CN 107232442 A CN107232442 A CN 107232442A
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- 235000000664 Rosa chinensis Nutrition 0.000 title claims abstract description 70
- 235000004347 Perilla Nutrition 0.000 title claims abstract description 52
- 235000015205 orange juice Nutrition 0.000 title claims abstract description 44
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 34
- 230000035764 nutrition Effects 0.000 title claims abstract description 34
- 239000003205 fragrance Substances 0.000 title claims abstract description 31
- 240000008254 Rosa chinensis Species 0.000 title abstract 4
- 244000124853 Perilla frutescens Species 0.000 title abstract 3
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 claims abstract description 40
- 235000016785 Rosa della China Nutrition 0.000 claims abstract description 40
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 32
- 235000013372 meat Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 16
- 239000000284 extract Substances 0.000 claims abstract description 12
- 240000005739 Eurycoma longifolia Species 0.000 claims abstract description 11
- 240000006499 Flammulina velutipes Species 0.000 claims abstract description 11
- 235000016640 Flammulina velutipes Nutrition 0.000 claims abstract description 11
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 11
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 11
- BJRNKVDFDLYUGJ-RMPHRYRLSA-N hydroquinone O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-RMPHRYRLSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000284380 Hibiscus rosa sinensis Species 0.000 claims description 66
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 49
- 239000002002 slurry Substances 0.000 claims description 20
- 238000001802 infusion Methods 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 12
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 11
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 11
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 11
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 11
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 9
- 240000002319 Citrus sinensis Species 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 8
- 238000005360 mashing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000002372 labelling Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 241000207199 Citrus Species 0.000 abstract description 3
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 208000007502 anemia Diseases 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 235000020971 citrus fruits Nutrition 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000015203 fruit juice Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000001225 therapeutic effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000004307 Citrus medica Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 206010025482 malaise Diseases 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 230000002607 hemopoietic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
Abstract
The invention belongs to fruit juice production technical field, especially a kind of nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice is made up of the raw material of following parts by weight：Fresh and sweet 75 ~ 77 parts of orange meat, 5.5 ~ 5.7 parts of orange skin, 34 ~ 35 parts of China rose juice, 7.7 ~ 7.9 parts of fresh yam, 13 ~ 14 parts of black rice, 14 ~ 15 parts of fresh perilla leaf, 0.023 ~ 0.025 part of Bitter Orang P.E, 0.031 ~ 0.033 part of Eurycoma longifolia extract product, 0.017 ~ 0.019 part of hippophae rhamnoides, 0.014 ~ 0.015 part of flammulina velutipes, 0.011 ~ 0.013 part of ursin, appropriate amount of water；Uniform color of the present invention, in orange red, glossy, stand without flocculent deposit, the fragrant pure and fresh strong harmony of China rose fragrant citrus, sweet and sour taste, it is smooth it is fine and smooth, without bitter taste, have significant therapeutic effect to the patient of anaemia, high fat of blood and prolonged constipation.
Description
Technical field
The invention belongs to fruit juice production technical field, especially a kind of nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice.
Background technology
Orange juice, is the fruit drink obtained using orange as main Raw material processing, still, the orange juice sold in the market,
Not only taste is excessively single, is of low nutritive value, and the vitamin C in orange juice is easily lost in, and shelf life is short, typically at 12 months
Left and right；Therefore, it is current to invent a kind of orange juice that the healthy nutritive value that can effectively solve the problem that problem above is high and taste is abundant
Urgent problem to be solved.
The content of the invention
In view of the above-mentioned problems, a kind of the present invention is intended to provide nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice.
The present invention is achieved through the following technical solutions：
A kind of nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice, is made up of the raw material of following parts by weight：It is fresh and sweet 75 ~ 77 parts of orange meat, fresh
5.5 ~ 5.7 parts of orange peel, 34 ~ 35 parts of China rose juice, 7.7 ~ 7.9 parts of fresh yam, 13 ~ 14 parts of black rice, 14 ~ 15 parts of fresh perilla leaf,
0.023 ~ 0.025 part of Bitter Orang P.E, 0.031 ~ 0.033 part of Eurycoma longifolia extract product, 0.017 ~ 0.019 part of hippophae rhamnoides,
0.014 ~ 0.015 part of flammulina velutipes, 0.011 ~ 0.013 part of ursin, appropriate amount of water；
Described China rose juice, is prepared according to the following steps：The new fresh China rose petal of 66 ~ 68 parts by weight is cleaned, input
Rotating speed takes out to be beaten 23 ~ 25min in 2100 ~ 2300r/min beater, inserts permanent in the household freezer that temperature is -8 ~ -7 DEG C
Temperature 35 ~ 37min of freezing, takes out, and inserts constant temperature in the baking box that temperature is 71 ~ 72 DEG C and toasts 480 ~ 490s, takes out, and input 89 ~
91 parts by weight, temperature is in 56 ~ 57 DEG C of water, are boiled by fire, and 390 ~ 400s of slow fire infusion simultaneously constantly uses rotating speed to be 140 ~ 150r/
Min agitator is stirred, and is inserted 28 ~ 30h of fermentation in the fermenting case that temperature is 26 ~ 27 DEG C, is taken out, crosses the filter of 120 ~ 130 mesh
Cloth, takes filtrate, obtains China rose juice.
It is used as the further scheme of invention：A kind of preparation method of nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice, specific bag
Include following steps：
（1）Fresh and sweet orange meat is cleaned, input rotating speed takes out to be beaten 17 ~ 18min in 1100 ~ 1200r/min beater, with
China rose juice is mixed, and is stirred 13 ~ 14min for 220 ~ 240r/min agitator with rotating speed, is taken out, inserts temperature for 56 ~ 57 DEG C
Baking box in constant temperature toast 220 ~ 230s, take out, it is 560 ~ 570min of constant refrigeration in 2 ~ 3 DEG C of refrigerating box to insert temperature,
Obtain the orange meat slurry of China rose；
（2）Fresh yam is peeled clean stripping and slicing, it is 1800 ~ 1900r/min's that rotating speed is put into together with the orange skin of clean chopping
26 ~ 27min is beaten in beater, is taken out, in water of the input weight for 3.4 ~ 3.6 times of amounts of fresh yam weight, is boiled by fire, slow fire
The agitator that 22 ~ 23min of infusion and middle rotating speed are 130 ~ 140r/min is constantly stirred, and is taken out, and it is -18 ~ -17 to insert temperature
DEG C vacuum freezing drying oven in dry to moisture be 6.6% ~ 6.8%, obtain orange peel Chinese yam freeze-dried powder；
（3）Black rice is cleaned, input temperature is constant temperature 780 ~ 790s of frying in 75 ~ 76 DEG C of rotary frying pan, is taken out, and puts into rotating speed
For 15 ~ 16min of grinding in 1000 ~ 1100r/min grinder, take out, fry black rice flour；Fresh perilla leaf is cleaned, input turns
Speed is 43 ~ 45min of mashing in 2400 ~ 2600r/min beater, and it is 66 ~ 67 DEG C to put into 5.5 ~ 5.7 times of amounts of its weight, temperature
Water in, be boiled by fire, add and fry black rice flour and continue slow fire infusion 35 ~ 37min and be constantly that 80 ~ 90r/min being stirred with rotating speed
Mix device to be stirred, obtain perilla leaf black rice slurry；
（4）It is 1.1 ~ 1.2 times of amounts of orange meat weight, temperature that the orange meat slurry of China rose, flammulina velutipes and ursin are put into weight
Spend in the water for 48 ~ 49 DEG C, 8 ~ 9min stirred for 120 ~ 140r/min agitator with rotating speed, add orange peel Chinese yam freeze-dried powder,
Perilla leaf black rice slurry, Bitter Orang P.E, Eurycoma longifolia extract product and hippophae rhamnoides, with the stirring that rotating speed is 120 ~ 140r/min
Device stirs 12 ~ 13min, temperature be 34 ~ 35 DEG C, rotating speed be 39 ~ 41min of homogeneous under conditions of 230 ~ 250r/min, obtain nutrition
Health care Chinese rose fragrance of a flower perilla leaf orange juice；
（5）Vacuum filling, sterilizes, and labelling obtains finished product.
Beneficial effects of the present invention：A kind of nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice that the present invention is provided, uniform color,
In orange red, glossy, stand without flocculent deposit, the fragrant pure and fresh strong harmony of China rose fragrant citrus, sweet and sour taste, smooth fine and smooth, nothing
Bitter taste, has significant therapeutic effect to the patient of anaemia, high fat of blood and prolonged constipation；Add perilla leaf, China rose juice, black rice
And Chinese yam, the fragrance and mouthfeel of effectively prompting lifting orange juice, and effectively ascorbic loss in suppression orange juice are not only able to,
The hematopoiesis function of hemopoietic system is lifted, accelerates intestines peristalsis, promotes the propagation of intestines and stomach beneficial bacterium, body gut purge defaecation is helped,
Internal harmful substance is discharged as early as possible；A variety of extracts are added, are not only able to effectively strengthen body immunity, suppress blood vessel lactones
The deposition of matter, and can effectively extend the shelf life of orange juice so that never degenerate within 40 months not spoiled.
Embodiment
Illustrate the present invention with specific embodiment below, but be not limitation of the present invention.
Embodiment 1
In the embodiment of the present invention, a kind of nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice is made up of the raw material of following parts by weight：It is fresh and sweet
Orange 75 parts of meat, 5.5 parts of orange skin, 34 parts of China rose juice, 7.7 parts of fresh yam, 13 parts of black rice, 14 parts of fresh perilla leaf, the dried immature fruit of citron orange are carried
Take 0.023 part of thing, 0.031 part of Eurycoma longifolia extract product, 0.017 part of hippophae rhamnoides, 0.014 part of flammulina velutipes, ursin
0.011 part, appropriate amount of water；
Described China rose juice, is prepared according to the following steps：The new fresh China rose petal of 66 parts by weight is cleaned, rotating speed is put into
To be beaten 23min in 2100r/min beater, take out, insert cryostat 35min in the household freezer that temperature is -8 DEG C, take
Go out, insert constant temperature baking 480s in the baking box that temperature is 71 DEG C, take out, in 89 parts by weight of input, the water that temperature is 56 DEG C, greatly
Fire is boiled, and the agitator that slow fire infusion 390s is constantly simultaneously 140r/min with rotating speed is stirred, and inserts the hair that temperature is 26 DEG C
Fermentation 28h in ferment case, takes out, and crosses 120 mesh filter clothes, takes filtrate, obtain China rose juice.
It is used as the further scheme of invention：A kind of preparation method of nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice, specific bag
Include following steps：
（1）Fresh and sweet orange meat is cleaned, input rotating speed takes out, with China rose juice to be beaten 17min in 1100r/min beater
Mixing, the agitator for being 220r/min with rotating speed stirring 13min, takes out, and inserts constant temperature baking in the baking box that temperature is 56 DEG C
220s, takes out, and inserts constant refrigeration 560min in the refrigerating box that temperature is 2 DEG C, obtains the orange meat slurry of China rose；
（2）Fresh yam is peeled clean stripping and slicing, the beater that rotating speed is 1800r/min is put into together with the orange skin of clean chopping
Middle mashing 26min, takes out, and during input weight is the water of 3.4 times of fresh yam weight amount, is boiled by fire, slow fire infusion 22min and in
Rotating speed is constantly stirred for 130r/min agitator, takes out, and inserts and is dried in the vacuum freezing drying oven that temperature is -18 DEG C
It is 6.6% to moisture, obtains orange peel Chinese yam freeze-dried powder；
（3）Black rice is cleaned, input temperature is constant temperature frying 780s in 75 DEG C of rotary frying pan, is taken out, input rotating speed is
Grinding 15min in 1000r/min grinder, takes out, and fries black rice flour；Fresh perilla leaf is cleaned, input rotating speed is 2400r/
Mashing 43min in min beater, puts into 5.5 times of amounts of its weight, temperature in 66 DEG C of water, to be boiled by fire, adds and fry black rice
Powder continues the agitator that slow fire infusion 35min is constantly simultaneously 80r/min with rotating speed and is stirred, and obtains perilla leaf black rice slurry；
（4）It is that orange meat weight 1.1 times of amounts, temperature are that the orange meat slurry of China rose, flammulina velutipes and ursin are put into weight
In 48 DEG C of water, the agitator for being 120r/min with rotating speed stirring 8min, add orange peel Chinese yam freeze-dried powder, perilla leaf black rice slurry,
The agitator stirring 12min that Bitter Orang P.E, Eurycoma longifolia extract product and hippophae rhamnoides are 120r/min with rotating speed, in temperature
Degree is 34 DEG C, rotating speed is homogeneous 39min under conditions of 230r/min, obtains nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice；
（5）Vacuum filling, sterilizes, and labelling obtains finished product.
Embodiment 2
In the embodiment of the present invention, a kind of nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice is made up of the raw material of following parts by weight：It is fresh and sweet
Orange 76 parts of meat, 5.6 parts of orange skin, 34.5 parts of China rose juice, 7.8 parts of fresh yam, 13.5 parts of black rice, 14.5 parts of fresh perilla leaf,
0.024 part of Bitter Orang P.E, 0.032 part of Eurycoma longifolia extract product, 0.018 part of hippophae rhamnoides, 0.0145 part of flammulina velutipes,
0.012 part of ursin, appropriate amount of water；
Described China rose juice, is prepared according to the following steps：The new fresh China rose petal of 67 parts by weight is cleaned, rotating speed is put into
To be beaten 24min in 2200r/min beater, take out, insert cryostat 36min in the household freezer that temperature is -7.5 DEG C,
Take out, insert constant temperature baking 485s in the baking box that temperature is 71.5 DEG C, take out, 90 parts by weight of input, temperature are 56.5 DEG C
In water, it is boiled by fire, the agitator that slow fire infusion 395s is constantly simultaneously 145r/min with rotating speed is stirred, and inserting temperature is
Fermentation 29h in 26.5 DEG C of fermenting case, takes out, and crosses 125 mesh filter clothes, takes filtrate, obtain China rose juice.
It is used as the further scheme of invention：A kind of preparation method of nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice, specific bag
Include following steps：
（1）Fresh and sweet orange meat is cleaned, input rotating speed takes out, with China rose to be beaten 17.5min in 1150r/min beater
Juice is mixed, the agitator for being 230r/min with rotating speed stirring 13.5min, is taken out, and is inserted permanent in the baking box that temperature is 56.5 DEG C
Temperature baking 225s, takes out, and inserts constant refrigeration 565min in the refrigerating box that temperature is 2.5 DEG C, obtains the orange meat slurry of China rose；
（2）Fresh yam is peeled clean stripping and slicing, the beater that rotating speed is 1850r/min is put into together with the orange skin of clean chopping
Middle mashing 26.5min, takes out, and in water of the input weight for 3.5 times of amounts of fresh yam weight, is boiled by fire, slow fire infusion 22.5min
And middle rotating speed is constantly stirred for 135r/min agitator, take out, insert the vacuum freezing drying oven that temperature is -17.5 DEG C
Interior drying to moisture is 6.7%, obtains orange peel Chinese yam freeze-dried powder；
（3）Black rice is cleaned, input temperature is constant temperature frying 785s in 75.5 DEG C of rotary frying pan, is taken out, input rotating speed is
Grinding 15.5min in 1050r/min grinder, takes out, and fries black rice flour；Fresh perilla leaf is cleaned, input rotating speed is
Mashing 44min in 2500r/min beater, puts into 5.6 times of amounts of its weight, temperature in 66.5 DEG C of water, to be boiled by fire, plus
Enter to fry black rice flour continue slow fire infusion 36min and constantly be 85r/min with rotating speed agitator be stirred, obtain perilla leaf black rice
Slurry；
（4）It is that orange meat weight 1.15 times of amounts, temperature are that the orange meat slurry of China rose, flammulina velutipes and ursin are put into weight
In 48.5 DEG C of water, the agitator for being 130r/min with rotating speed stirring 8.5min adds orange peel Chinese yam freeze-dried powder, perilla leaf black rice
The agitator stirring 12.5min that slurry, Bitter Orang P.E, Eurycoma longifolia extract product and hippophae rhamnoides are 130r/min with rotating speed,
Temperature be 34.5 DEG C, rotating speed be homogeneous 40min under conditions of 240r/min, obtain nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice；
（5）Vacuum filling, sterilizes, and labelling obtains finished product.
Embodiment 3
In the embodiment of the present invention, a kind of nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice is made up of the raw material of following parts by weight：It is fresh and sweet
Orange 77 parts of meat, 5.7 parts of orange skin, 35 parts of China rose juice, 7.9 parts of fresh yam, 14 parts of black rice, 15 parts of fresh perilla leaf, the dried immature fruit of citron orange are carried
Take 0.025 part of thing, 0.033 part of Eurycoma longifolia extract product, 0.019 part of hippophae rhamnoides, 0.015 part of flammulina velutipes, ursin
0.013 part, appropriate amount of water；
Described China rose juice, is prepared according to the following steps：The new fresh China rose petal of 68 parts by weight is cleaned, rotating speed is put into
To be beaten 25min in 2300r/min beater, take out, insert cryostat 37min in the household freezer that temperature is -7 DEG C, take
Go out, insert constant temperature baking 490s in the baking box that temperature is 72 DEG C, take out, in 91 parts by weight of input, the water that temperature is 57 DEG C, greatly
Fire is boiled, and the agitator that slow fire infusion 400s is constantly simultaneously 150r/min with rotating speed is stirred, and inserts the hair that temperature is 27 DEG C
Fermentation 30h in ferment case, takes out, and crosses 130 mesh filter clothes, takes filtrate, obtain China rose juice.
It is used as the further scheme of invention：A kind of preparation method of nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice, specific bag
Include following steps：
（1）Fresh and sweet orange meat is cleaned, input rotating speed takes out, with China rose juice to be beaten 18min in 1200r/min beater
Mixing, the agitator for being 240r/min with rotating speed stirring 14min, takes out, and inserts constant temperature baking in the baking box that temperature is 57 DEG C
230s, takes out, and inserts constant refrigeration 570min in the refrigerating box that temperature is 3 DEG C, obtains the orange meat slurry of China rose；
（2）Fresh yam is peeled clean stripping and slicing, the beater that rotating speed is 1900r/min is put into together with the orange skin of clean chopping
Middle mashing 27min, takes out, and during input weight is the water of 3.6 times of fresh yam weight amount, is boiled by fire, slow fire infusion 23min and in
Rotating speed is constantly stirred for 140r/min agitator, takes out, and inserts and is dried in the vacuum freezing drying oven that temperature is -17 DEG C
It is 6.8% to moisture, obtains orange peel Chinese yam freeze-dried powder；
（3）Black rice is cleaned, input temperature is constant temperature frying 790s in 76 DEG C of rotary frying pan, is taken out, input rotating speed is
Grinding 16min in 1100r/min grinder, takes out, and fries black rice flour；Fresh perilla leaf is cleaned, input rotating speed is 2600r/
Mashing 45min in min beater, puts into 5.7 times of amounts of its weight, temperature in 67 DEG C of water, to be boiled by fire, adds and fry black rice
Powder continues the agitator that slow fire infusion 37min is constantly simultaneously 90r/min with rotating speed and is stirred, and obtains perilla leaf black rice slurry；
（4）It is that orange meat weight 1.2 times of amounts, temperature are that the orange meat slurry of China rose, flammulina velutipes and ursin are put into weight
In 49 DEG C of water, the agitator for being 140r/min with rotating speed stirring 9min, add orange peel Chinese yam freeze-dried powder, perilla leaf black rice slurry,
The agitator stirring 13min that Bitter Orang P.E, Eurycoma longifolia extract product and hippophae rhamnoides are 140r/min with rotating speed, in temperature
Degree is 35 DEG C, rotating speed is homogeneous 41min under conditions of 250r/min, obtains nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice；
（5）Vacuum filling, sterilizes, and labelling obtains finished product.
The subject 100 of random selection 18 ~ 65 years old, is randomly divided into 4 groups, every group of 25 people, to the nutrition and health care Chinese rose fragrance of a flower
Perilla leaf orange juice and the commercially available common orange juice of comparative example carry out subjective appreciation, and each full marks is 100 points, and final score is average mark,
The subjective appreciation of embodiment nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice and the commercially available common orange juice of comparative example is shown in Table 1：
The subjective appreciation of the embodiment nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice of table 1 and the commercially available common orange juice of comparative example
From the results shown in Table 1, the nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice of embodiment, uniform color, in it is orange red,
It is glossy, stand without flocculent deposit, the fragrant pure and fresh strong harmony of China rose fragrant citrus, sweet and sour taste, it is smooth it is fine and smooth, without bitter taste, obtain
To liking for consumers in general.
The nutrition and health care effect of embodiment nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice and the commercially available common orange juice of comparative example：
Effectively：Malaise symptoms mitigate or disappeared；It is invalid：Malaise symptoms are constant or more serious.
Each 100 of the patient of anaemia, high fat of blood and prolonged constipation is randomly choosed, 2 groups are randomly divided into, every group of 50 people own
Patient disables all medicines for tested first 3 days, and embodiment and comparative example group drink this group of orange juice 180mL, tested time for each person every day
For 25 days, the nutrition and health care effect of embodiment nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice and the commercially available common orange juice of comparative example was shown in Table
2：
The nutrition and health care effect of the embodiment nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice of table 2 and the commercially available common orange juice of comparative example
From table 2, it can be seen that patient of the nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice of embodiment respectively through a variety of diseases drinks
Afterwards, it can effectively suppress a variety of diseases, mitigate symptom, it is efficient apparently higher than comparative example, illustrates the nutrition that the present invention is provided
Health care Chinese rose fragrance of a flower perilla leaf orange juice has good nutrition and health care effect.
Claims (2)
1. a kind of nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice, it is characterised in that be made up of the raw material of following parts by weight：Fresh and sweet orange
It is 75 ~ 77 parts of meat, 5.5 ~ 5.7 parts of orange skin, 34 ~ 35 parts of China rose juice, 7.7 ~ 7.9 parts of fresh yam, 13 ~ 14 parts of black rice, new light violet
14 ~ 15 parts of perilla leaf, 0.023 ~ 0.025 part of Bitter Orang P.E, 0.031 ~ 0.033 part of Eurycoma longifolia extract product, hippophae rhamnoides
0.017 ~ 0.019 part, 0.014 ~ 0.015 part of flammulina velutipes, 0.011 ~ 0.013 part of ursin, appropriate amount of water；
Described China rose juice, is prepared according to the following steps：The new fresh China rose petal of 66 ~ 68 parts by weight is cleaned, input
Rotating speed takes out to be beaten 23 ~ 25min in 2100 ~ 2300r/min beater, inserts permanent in the household freezer that temperature is -8 ~ -7 DEG C
Temperature 35 ~ 37min of freezing, takes out, and inserts constant temperature in the baking box that temperature is 71 ~ 72 DEG C and toasts 480 ~ 490s, takes out, and input 89 ~
91 parts by weight, temperature is in 56 ~ 57 DEG C of water, are boiled by fire, and 390 ~ 400s of slow fire infusion simultaneously constantly uses rotating speed to be 140 ~ 150r/
Min agitator is stirred, and is inserted 28 ~ 30h of fermentation in the fermenting case that temperature is 26 ~ 27 DEG C, is taken out, crosses the filter of 120 ~ 130 mesh
Cloth, takes filtrate, obtains China rose juice.
2. the preparation method of nutrition and health care Chinese rose fragrance of a flower perilla leaf orange juice according to claim 1, it is characterised in that specific
Comprise the following steps：
（1）Fresh and sweet orange meat is cleaned, input rotating speed takes out to be beaten 17 ~ 18min in 1100 ~ 1200r/min beater, with
China rose juice is mixed, and is stirred 13 ~ 14min for 220 ~ 240r/min agitator with rotating speed, is taken out, inserts temperature for 56 ~ 57 DEG C
Baking box in constant temperature toast 220 ~ 230s, take out, it is 560 ~ 570min of constant refrigeration in 2 ~ 3 DEG C of refrigerating box to insert temperature,
Obtain the orange meat slurry of China rose；
（2）Fresh yam is peeled clean stripping and slicing, it is 1800 ~ 1900r/min's that rotating speed is put into together with the orange skin of clean chopping
26 ~ 27min is beaten in beater, is taken out, in water of the input weight for 3.4 ~ 3.6 times of amounts of fresh yam weight, is boiled by fire, slow fire
The agitator that 22 ~ 23min of infusion and middle rotating speed are 130 ~ 140r/min is constantly stirred, and is taken out, and it is -18 ~ -17 to insert temperature
DEG C vacuum freezing drying oven in dry to moisture be 6.6% ~ 6.8%, obtain orange peel Chinese yam freeze-dried powder；
（3）Black rice is cleaned, input temperature is constant temperature 780 ~ 790s of frying in 75 ~ 76 DEG C of rotary frying pan, is taken out, and puts into rotating speed
For 15 ~ 16min of grinding in 1000 ~ 1100r/min grinder, take out, fry black rice flour；Fresh perilla leaf is cleaned, input turns
Speed is 43 ~ 45min of mashing in 2400 ~ 2600r/min beater, and it is 66 ~ 67 DEG C to put into 5.5 ~ 5.7 times of amounts of its weight, temperature
Water in, be boiled by fire, add and fry black rice flour and continue slow fire infusion 35 ~ 37min and be constantly that 80 ~ 90r/min being stirred with rotating speed
Mix device to be stirred, obtain perilla leaf black rice slurry；
（4）It is 1.1 ~ 1.2 times of amounts of orange meat weight, temperature that the orange meat slurry of China rose, flammulina velutipes and ursin are put into weight
Spend in the water for 48 ~ 49 DEG C, 8 ~ 9min stirred for 120 ~ 140r/min agitator with rotating speed, add orange peel Chinese yam freeze-dried powder,
Perilla leaf black rice slurry, Bitter Orang P.E, Eurycoma longifolia extract product and hippophae rhamnoides, with the stirring that rotating speed is 120 ~ 140r/min
Device stirs 12 ~ 13min, temperature be 34 ~ 35 DEG C, rotating speed be 39 ~ 41min of homogeneous under conditions of 230 ~ 250r/min, obtain nutrition
Health care Chinese rose fragrance of a flower perilla leaf orange juice；
（5）Vacuum filling, sterilizes, and labelling obtains finished product.
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