CN108617896A - 一种美容养颜玫瑰苏打水及其制作工艺 - Google Patents
一种美容养颜玫瑰苏打水及其制作工艺 Download PDFInfo
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Classifications
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/40—Effervescence-generating compositions
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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
- A23L2/52—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
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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
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- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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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
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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
- 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
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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
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- Engineering & Computer Science (AREA)
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- Botany (AREA)
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Abstract
本发明公开了一种美容养颜玫瑰苏打水,由如下重量份原料制成:纯净水800‑1000份、玫瑰花瓣30‑40份、红枣汁15‑20份、柠檬汁8‑12份、蜂蜜6‑10份、美容提取液6‑10份、碳酸氢钠2‑4份、复合稳定剂2‑4份;本发明还公开了所述美容养颜玫瑰苏打水的制作工艺,包括如下步骤:(1)玫瑰提取液制备;(2)玫瑰花瓣预处理;(3)红枣汁的制备;(4)柠檬汁的制备;(5)美容提取液的制备;(6)悬浮花瓣水制备;(7)混配;(8)杀菌处理罐装。本发明通过在苏打水添加玫瑰提取液、柠檬汁、红枣汁、蜂蜜和美容提取液,使加工的苏打水不仅口感清香酸甜,外观怡人,而且具有美容养颜、抗氧化防衰老、消炎清脂、清热解毒等功效。
Description
技术领域
本发明属于苏打水加工技术领域,具体地,涉及一种美容养颜玫瑰苏打水及其制作工艺。
背景技术
苏打水呈弱碱性,长期饮用可中和人体内的酸碱平衡,而且在炎热的夏天,苏打水中的钠可以补充汗水挥发流失的钠,是十分流行的时尚饮品。然而,天然苏打水虽然营养丰富,但价格十分昂贵,常见的苏打水为人工配制,由于小苏打的不良口感,常加入大量甜味剂,不仅容易增肥,而且不含有任何养颜成分,因此受年轻女性欢迎。
玫瑰花含有300多种化学成分,如挥发油、黄色结晶性甙、槲皮甙、鞣质、没食子酸、天然食用色素,还含有18种氨基酸以及维生素、微量元素等。玫瑰花还含有多种营养成分,对某些皮肤病有很好的疗效,长期使用能彻底去除痤疮和粉刺,使面部的皮肤光滑柔嫩,对治疗面部黄褐斑有一定作用由于玫瑰花突出的功效,玫瑰花制品已受到越来越多的人们的喜爱,成为美容界的时尚新宠。
发明内容
为弥补当前技术的不足,本发明提供一种美容养颜玫瑰苏打水及其制作工艺,通过在苏打水添加玫瑰提取液、柠檬汁、红枣汁、蜂蜜和美容提取液,使加工的苏打水具有美容养颜、抗氧化防衰老、消炎清脂、清热解毒等功效。
本发明的目的可以通过以下技术方案实现:
一种美容养颜玫瑰苏打水,由如下重量份原料制成:纯净水800-1000份、玫瑰花瓣30-40份、红枣汁15-20份、柠檬汁8-12份、蜂蜜6-10份、美容提取液6-10份、碳酸氢钠2-4份、复合稳定剂2-4份;
所述美容养颜玫瑰苏打水由如下步骤制作而成:
(1)玫瑰提取液制备:取新鲜玫瑰花瓣于适宜容器中,加入体积分数为30%的乙醇溶液进行回流提取,提取温度65-70℃,提取完成后,过滤,将滤液静置36-48小时后,取上清液置于管式离心机中,设置管式离心机转速10000-12000r/min,离心,收集离心液,得到玫瑰提取液;
(2)玫瑰花瓣预处理:将玫瑰花瓣放入温水中浸泡1-2h,沥干后用切片机切成边长为0.5cm左右的小方块或三角形块,然后加适量纯净水在65-75℃温度下预煮15-20min;
(3)红枣汁的制备:
a、先将红枣放在3-5℃的冷冻箱中冷冻2.5h,取出后放入质量分数为3.5%的胡萝卜酸溶液中浸泡清洗30min,取出后用清水冲洗干净备用;
b、对冲洗后的红枣进行去核处理,对红枣肉进行打浆处理,然后加入浆液总质量2-2.5%的复合酶,酶解1.4-1.6h后得酶解液备用;
c、将酶解液静置1-1.5h后放入离心机中,用5500-6000rpm的转速进行离心处理,得红枣汁备用;
(4)柠檬汁的制备:将柠檬洗净送入榨汁机中进行榨汁,进行皮渣分离得柠檬粗榨果汁,柠檬粗榨果汁送入螺旋精制机中进行压滤分离,分离后的柠檬汁送入转速设为8000-9000r/min的离心机进行固、液分离,制得柠檬汁;
(5)美容提取液的制备:将银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉干燥粉碎成末,分别加入其35-60倍体积的纯净水,用超声波提取设备提取,得到美容提取液;
(6)悬浮花瓣水制备:按比例称取复合稳定剂,加入纯净水加热溶解,溶解后加入预处理过的玫瑰花瓣,摇匀冷却;
(7)混配:将纯净水泵入配料缸内,加入碳酸氢钠,用搅拌机充分搅拌,使其完全溶解,继续往混合液中加入玫瑰提取液、红枣汁、柠檬汁、蜂蜜和美容提取液,再加入步骤(6)制得的悬浮花瓣水,搅拌混合均匀;
(8)杀菌处理:将混配得到的美容养颜苏打水置于温度为105-110℃下,灭菌处理1-2min后,再将其进行无菌灌装,制得美容养颜玫瑰苏打水。
所述美容提取液由银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉等原料中提取混合而成,银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉的质量之比为10:2-3:5-8:1-2:3-5:0.5-1。
所述复合稳定悬浮剂为琼脂、滇皂荚多糖胶、海藻酸钠按照质量之比为10:3-6:7-10复配而成。
一种美容养颜玫瑰苏打水的制作工艺,包括如下步骤:
(1)玫瑰提取液制备:取新鲜玫瑰花瓣于适宜容器中,加入体积分数为30%的乙醇溶液进行回流提取,提取温度65-70℃,提取完成后,过滤,将滤液静置36-48小时后,取上清液置于管式离心机中,设置管式离心机转速10000-12000r/min,离心,收集离心液,得到玫瑰提取液;
(2)玫瑰花瓣预处理:将玫瑰花瓣放入温水中浸泡1-2h,沥干后用切片机切成边长为0.5cm左右的小方块或三角形块,然后加适量纯净水在65-75℃温度下预煮15-20min;
(3)红枣汁的制备:
a、先将红枣放在3-5℃的冷冻箱中冷冻2.5h,取出后放入质量分数为3.5%的胡萝卜酸溶液中浸泡清洗30min,取出后用清水冲洗干净备用;
b、对冲洗后的红枣进行去核处理,对红枣肉进行打浆处理,然后加入浆液总质量2-2.5%的复合酶,酶解1.4-1.6h后得酶解液备用;
c、将酶解液静置1-1.5h后放入离心机中,用5500-6000rpm的转速进行离心处理,得红枣汁备用;
(4)柠檬汁的制备:将柠檬洗净送入榨汁机中进行榨汁,进行皮渣分离得柠檬粗榨果汁,柠檬粗榨果汁送入螺旋精制机中进行压滤分离,分离后的柠檬汁送入转速设为8000-9000r/min的离心机进行固、液分离,制得柠檬汁;
(5)美容提取液的制备:将银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉干燥粉碎成末,分别加入其35-60倍体积的纯净水,用超声波提取设备提取,得到美容提取液;
(6)悬浮花瓣水制备:按比例称取复合稳定剂,加入纯净水加热溶解,溶解后加入预处理过的玫瑰花瓣,摇匀冷却;
(7)混配:将纯净水泵入配料缸内,加入碳酸氢钠,用搅拌机充分搅拌,使其完全溶解,继续往混合液中加入玫瑰提取液、红枣汁、柠檬汁、蜂蜜和美容提取液,再加入步骤(6)制得的悬浮花瓣水,搅拌混合均匀;
(8)杀菌处理:将混配得到的美容养颜苏打水置于温度为105-110℃下,灭菌处理1-2min后,再将其进行无菌灌装,制得美容养颜玫瑰苏打水。
所述步骤(3)中b步骤的复合酶由果胶酶、淀粉酶、葡聚糖酶按质量比1:0.4-0.6:1-1.5组成。
所述步骤(5)提取温度为50-60℃,提取时间35-45min。
所述步骤(6)纯净水的量为花瓣量的3-4倍,加热温度为45-50℃。
本发明的有益效果:
(1)本发明与现有的苏打水相比,通过在制备工艺中,对工艺步骤进行了合理的优化,对制备步骤中的工艺参数进行准确的限定,进而将玫瑰提取液、美容提取液等加入苏打水中,玫瑰提取液、美容提取液的添加,使加工的苏打水具有美容养颜、抗氧化防衰老、消炎清脂、清热解毒等功效;
(2)本发明通过在苏打水中加入玫瑰花瓣和复合稳定剂,使得玫瑰花瓣悬浮于苏打水中,不仅使苏打水具有怡人的外观,而且具有独特的玫瑰口感和风味;
(3)通过加入柠檬汁、红枣汁、蜂蜜取代传统工艺中加入甜味剂、酸味剂和香精等添加剂,不仅赋予了苏打水酸甜的口感,增强了苏打水的适口性;同时,柠檬汁和红枣汁富含维生素C、维生素B1、B2、烟酸、钙、磷、铁等营养成分,具有美白养颜的效果;
(4)本发明制得的苏打水不仅具有清香酸甜的口感,怡人的外观,而且具有美容养颜的作用,容易得到广大年轻女士消费者的喜爱。
具体实施方式
下面将结合实施例对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
一种美容养颜玫瑰苏打水,由如下重量份原料制成:纯净水800-1000份、玫瑰花瓣30-40份、红枣汁15-20份、柠檬汁8-12份、蜂蜜6-10份、美容提取液6-10份、碳酸氢钠2-4份、复合稳定剂2-4份;
所述美容提取液由银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉等原料中提取混合而成,其中,银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉的质量之比为10:2-3:5-8:1-2:3-5:0.5-1;
复合稳定悬浮剂为琼脂、滇皂荚多糖胶、海藻酸钠按照质量之比为10:3-6:7-10复配而成;采用这几种原料复配而成的复合稳定悬浮剂具有不影响饮料风味同时抗析水性能强、具有优越的耐酸热分解能力;
所述美容养颜玫瑰苏打水的制作工艺,包括如下步骤:
(1)玫瑰提取液制备:取新鲜玫瑰花瓣于适宜容器中,加入体积分数为30%的乙醇溶液进行回流提取,提取温度65-70℃,提取完成后,过滤,将滤液静置36-48小时后,取上清液置于管式离心机中,设置管式离心机转速10000-12000r/min,离心,收集离心液,得到玫瑰提取液;
(2)玫瑰花瓣预处理:将玫瑰花瓣放入温水中浸泡1-2h,沥干后用切片机切成边长为0.5cm左右的小方块或三角形块,然后加适量纯净水在65-75℃温度下预煮15-20min;
经过该种方式预处理过的玫瑰花瓣成形、气味正常、色泽鲜艳、口感细腻;
(3)红枣汁的制备:
a、先将红枣放在3-5℃的冷冻箱中冷冻2.5h,取出后放入质量分数为3.5%的胡萝卜酸溶液中浸泡清洗30min,取出后用清水冲洗干净备用;对红枣进行上述方式的预处理后,可除去红枣上95%以上的药剂残留;
b、对冲洗后的红枣进行去核处理,对红枣肉进行打浆处理,然后加入浆液总质量2-2.5%的复合酶,酶解1.4-1.6h后得酶解液备用;
所述复合酶由果胶酶、淀粉酶、葡聚糖酶按质量比1:0.4-0.6:1-1.5组成;
c.将酶解液静置1-1.5h后放入离心机中,用5500-6000rpm的转速进行离心处理,得红枣汁备用;
(4)柠檬汁的制备:将柠檬洗净送入榨汁机中进行榨汁,进行皮渣分离得柠檬粗榨果汁,柠檬粗榨果汁送入螺旋精制机中进行压滤分离,分离后的柠檬汁送入转速设为8000-9000r/min的离心机进行固、液分离,制得柠檬汁;
(5)美容提取液的制备:将银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉干燥粉碎成末,分别加入其35-60倍体积的纯净水,用超声波提取设备提取,提取温度为50-60℃,提取时间35-45min,得到美容提取液;
(6)悬浮花瓣水制备:按比例称取复合稳定剂,加入纯净水加热溶解,纯净水的量为花瓣量的3-4倍,加热温度为45-50℃,溶解后加入预处理过的玫瑰花瓣,摇匀冷却;
(7)混配:将纯净水泵入配料缸内,加入碳酸氢钠,用搅拌机充分搅拌,使其完全溶解,继续往混合液中加入玫瑰提取液、红枣汁、柠檬汁、蜂蜜和美容提取液,再加入步骤(6)制得的悬浮花瓣水,搅拌混合均匀;
(8)杀菌处理:将混配得到的美容养颜苏打水置于温度为105-110℃下,灭菌处理1-2min后,再将其进行无菌灌装,制得美容养颜玫瑰苏打水。
实施例1
一种美容养颜玫瑰苏打水,由如下重量份原料制成:纯净水800份、玫瑰花瓣30份、红枣汁15份、柠檬汁8份、蜂蜜6份、美容提取液6份、碳酸氢钠2份、复合稳定剂2份;
所述美容提取液由银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉等原料中提取混合而成,其中,银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉的质量之比为10:2:5:1:3:0.5;
复合稳定悬浮剂为琼脂、滇皂荚多糖胶、海藻酸钠按照质量之比为10:3:7复配而成。
实施例2
一种美容养颜玫瑰苏打水,由如下重量份原料制成:纯净水800-1000份、玫瑰花瓣35份、红枣汁17份、柠檬汁10份、蜂蜜8份、美容提取液8份、碳酸氢钠3份、复合稳定剂3份;
所述美容提取液由银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉等原料中提取混合而成,其中,银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉的质量之比为10:2.5:6:1.5:4:0.8;
复合稳定悬浮剂为琼脂、滇皂荚多糖胶、海藻酸钠按照质量之比为10:5:8复配而成。
实施例3
一种美容养颜玫瑰苏打水,由如下重量份原料制成:纯净水1000份、玫瑰花瓣40份、红枣汁20份、柠檬汁12份、蜂蜜10份、美容提取液10份、碳酸氢钠4份、复合稳定剂4份;
所述美容提取液由银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉等原料中提取混合而成,其中,银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉的质量之比为10:3:8:2:5:1;
复合稳定悬浮剂为琼脂、滇皂荚多糖胶、海藻酸钠按照质量之比为10:6:10复配而成。
以上公开的本发明优选实施例只是用于帮助阐述本发明。优选实施例并没有详尽叙述所有的细节,也不限制该发明仅为所述的具体实施方式。显然,根据本说明书的内容,可作很多的修改和变化。本说明书选取并具体描述这些实施例,是为了更好地解释本发明的原理和实际应用,从而使所属技术领域技术人员能很好地理解和利用本发明。本发明仅受权利要求书及其全部范围和等效物的限制。
Claims (7)
1.一种美容养颜玫瑰苏打水,其特征在于,由如下重量份原料制成:纯净水800-1000份、玫瑰花瓣30-40份、红枣汁15-20份、柠檬汁8-12份、蜂蜜6-10份、美容提取液6-10份、碳酸氢钠2-4份、复合稳定剂2-4份;
所述美容养颜玫瑰苏打水由如下步骤制作而成:
(1)玫瑰提取液制备:取新鲜玫瑰花瓣于适宜容器中,加入体积分数为30%的乙醇溶液进行回流提取,提取温度65-70℃,提取完成后,过滤,将滤液静置36-48小时后,取上清液置于管式离心机中,设置管式离心机转速10000-12000r/min,离心,收集离心液,得到玫瑰提取液;
(2)玫瑰花瓣预处理:将玫瑰花瓣放入温水中浸泡1-2h,沥干后用切片机切成边长为0.5cm左右的小方块或三角形块,然后加适量纯净水在65-75℃温度下预煮15-20min;
(3)红枣汁的制备:
a、先将红枣放在3-5℃的冷冻箱中冷冻2.5h,取出后放入质量分数为3.5%的胡萝卜酸溶液中浸泡清洗30min,取出后用清水冲洗干净备用;
b、对冲洗后的红枣进行去核处理,对红枣肉进行打浆处理,然后加入浆液总质量2-2.5%的复合酶,酶解1.4-1.6h后得酶解液备用;
c、将酶解液静置1-1.5h后放入离心机中,用5500-6000rpm的转速进行离心处理,得红枣汁备用;
(4)柠檬汁的制备:将柠檬洗净送入榨汁机中进行榨汁,进行皮渣分离得柠檬粗榨果汁,柠檬粗榨果汁送入螺旋精制机中进行压滤分离,分离后的柠檬汁送入转速设为8000-9000r/min的离心机进行固、液分离,制得柠檬汁;
(5)美容提取液的制备:将银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉干燥粉碎成末,分别加入其35-60倍体积的纯净水,用超声波提取设备提取,得到美容提取液;
(6)悬浮花瓣水制备:按比例称取复合稳定剂,加入纯净水加热溶解,溶解后加入预处理过的玫瑰花瓣,摇匀冷却;
(7)混配:将纯净水泵入配料缸内,加入碳酸氢钠,用搅拌机充分搅拌,使其完全溶解,继续往混合液中加入玫瑰提取液、红枣汁、柠檬汁、蜂蜜和美容提取液,再加入步骤(6)制得的悬浮花瓣水,搅拌混合均匀;
(8)杀菌处理:将混配得到的美容养颜苏打水置于温度为105-110℃下,灭菌处理1-2min后,再将其进行无菌灌装,制得美容养颜玫瑰苏打水。
2.根据权利要求1所述的一种美容养颜玫瑰苏打水,其特征在于,所述美容提取液由银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉等原料中提取混合而成,银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉的质量之比为10:2-3:5-8:1-2:3-5:0.5-1。
3.根据权利要求1所述的一种美容养颜玫瑰苏打水,其特征在于,所述复合稳定悬浮剂为琼脂、滇皂荚多糖胶、海藻酸钠按照质量之比为10:3-6:7-10复配而成。
4.根据权利要求根据权利要求1所述的一种美容养颜玫瑰苏打水的制作工艺,其特征在于,包括如下步骤:
(1)玫瑰提取液制备:取新鲜玫瑰花瓣于适宜容器中,加入体积分数为30%的乙醇溶液进行回流提取,提取温度65-70℃,提取完成后,过滤,将滤液静置36-48小时后,取上清液置于管式离心机中,设置管式离心机转速10000-12000r/min,离心,收集离心液,得到玫瑰提取液;
(2)玫瑰花瓣预处理:将玫瑰花瓣放入温水中浸泡1-2h,沥干后用切片机切成边长为0.5cm左右的小方块或三角形块,然后加适量纯净水在65-75℃温度下预煮15-20min;
(3)红枣汁的制备:
a、先将红枣放在3-5℃的冷冻箱中冷冻2.5h,取出后放入质量分数为3.5%的胡萝卜酸溶液中浸泡清洗30min,取出后用清水冲洗干净备用;
b、对冲洗后的红枣进行去核处理,对红枣肉进行打浆处理,然后加入浆液总质量2-2.5%的复合酶,酶解1.4-1.6h后得酶解液备用;
c、将酶解液静置1-1.5h后放入离心机中,用5500-6000rpm的转速进行离心处理,得红枣汁备用;
(4)柠檬汁的制备:将柠檬洗净送入榨汁机中进行榨汁,进行皮渣分离得柠檬粗榨果汁,柠檬粗榨果汁送入螺旋精制机中进行压滤分离,分离后的柠檬汁送入转速设为8000-9000r/min的离心机进行固、液分离,制得柠檬汁;
(5)美容提取液的制备:将银耳、生姜、芦荟、枸杞、荷叶和肉苁蓉干燥粉碎成末,分别加入其35-60倍体积的纯净水,用超声波提取设备提取,得到美容提取液;
(6)悬浮花瓣水制备:按比例称取复合稳定剂,加入纯净水加热溶解,溶解后加入预处理过的玫瑰花瓣,摇匀冷却;
(7)混配:将纯净水泵入配料缸内,加入碳酸氢钠,用搅拌机充分搅拌,使其完全溶解,继续往混合液中加入玫瑰提取液、红枣汁、柠檬汁、蜂蜜和美容提取液,再加入步骤(6)制得的悬浮花瓣水,搅拌混合均匀;
(8)杀菌处理:将混配得到的美容养颜苏打水置于温度为105-110℃下,灭菌处理1-2min后,再将其进行无菌灌装,制得美容养颜玫瑰苏打水。
5.根据权利要求根据权利要求4所述的一种美容养颜玫瑰苏打水的制作工艺,其特征在于,所述步骤(3)中b步骤的复合酶由果胶酶、淀粉酶、葡聚糖酶按质量比1:0.4-0.6:1-1.5组成。
6.根据权利要求根据权利要求4所述的一种美容养颜玫瑰苏打水的制作工艺,其特征在于,所述步骤(5)提取温度为50-60℃,提取时间35-45min。
7.根据权利要求根据权利要求4所述的一种美容养颜玫瑰苏打水的制作工艺,其特征在于,所述步骤(6)纯净水的量为花瓣量的3-4倍,加热温度为45-50℃。
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