CN109123251A - A kind of compound roxburgh rose beverage and preparation method thereof - Google Patents
A kind of compound roxburgh rose beverage and preparation method thereof Download PDFInfo
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- CN109123251A CN109123251A CN201710502291.8A CN201710502291A CN109123251A CN 109123251 A CN109123251 A CN 109123251A CN 201710502291 A CN201710502291 A CN 201710502291A CN 109123251 A CN109123251 A CN 109123251A
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- mango
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- 241000220317 Rosa Species 0.000 title claims abstract description 35
- 235000013361 beverage Nutrition 0.000 title claims abstract description 35
- 150000001875 compounds Chemical class 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 36
- -1 cinnamic acid ester Chemical class 0.000 claims abstract description 35
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 33
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 33
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 33
- 240000002547 Rosa roxburghii Species 0.000 claims abstract description 25
- 235000000640 Rosa roxburghii Nutrition 0.000 claims abstract description 24
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims abstract description 19
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 19
- 239000012153 distilled water Substances 0.000 claims abstract description 19
- 235000010350 erythorbic acid Nutrition 0.000 claims abstract description 19
- 239000011734 sodium Substances 0.000 claims abstract description 19
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 19
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000005720 sucrose Substances 0.000 claims abstract description 18
- ODJQKYXPKWQWNK-UHFFFAOYSA-N 3,3'-Thiobispropanoic acid Chemical compound OC(=O)CCSCCC(O)=O ODJQKYXPKWQWNK-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000003490 Thiodipropionic acid Substances 0.000 claims abstract description 17
- 235000019303 thiodipropionic acid Nutrition 0.000 claims abstract description 17
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims abstract description 16
- 229930016911 cinnamic acid Natural products 0.000 claims abstract description 16
- 235000013985 cinnamic acid Nutrition 0.000 claims abstract description 16
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 16
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 claims abstract description 16
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims abstract description 15
- 229940124274 edetate disodium Drugs 0.000 claims abstract description 15
- 235000011449 Rosa Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 229960004494 calcium gluconate Drugs 0.000 claims abstract description 11
- 239000004227 calcium gluconate Substances 0.000 claims abstract description 11
- 235000013927 calcium gluconate Nutrition 0.000 claims abstract description 11
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims abstract description 11
- 235000019987 cider Nutrition 0.000 claims abstract description 11
- 239000000047 product Substances 0.000 claims description 56
- 241001093152 Mangifera Species 0.000 claims description 32
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 7
- NEEHYRZPVYRGPP-IYEMJOQQSA-L calcium gluconate Chemical compound [Ca+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O NEEHYRZPVYRGPP-IYEMJOQQSA-L 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 239000007921 spray Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 5
- PRJLNIODSKDSOB-UHFFFAOYSA-N C(CCCCCCCCCCC)(=O)O.C(CCCCCCCCCCC)(=O)O.C(CC)(=O)O Chemical compound C(CCCCCCCCCCC)(=O)O.C(CCCCCCCCCCC)(=O)O.C(CC)(=O)O PRJLNIODSKDSOB-UHFFFAOYSA-N 0.000 claims 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 1
- 229960005069 calcium Drugs 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- 125000000446 sulfanediyl group Chemical group *S* 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000010829 Prunus spinosa Nutrition 0.000 abstract description 2
- 235000014443 Pyrus communis Nutrition 0.000 abstract description 2
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 240000007228 Mangifera indica Species 0.000 abstract 1
- 244000208734 Pisonia aculeata Species 0.000 abstract 1
- 241000219095 Vitis Species 0.000 description 6
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 4
- 150000001412 amines Chemical class 0.000 description 3
- 241000220324 Pyrus Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 240000004350 Prunus spinosa Species 0.000 description 1
- 241000220483 Ribes Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000004985 diamines Chemical class 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000004577 thatch 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
- A23L2/52—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
- 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
- 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 discloses a kind of compound roxburgh rose beverage, which is made of the raw material of following parts by weight: 80-150 parts of Rosa roxburghi Juice, 30-80 parts of cider, 30-80 parts of mango juice, 0.5-1.5 parts of D-araboascorbic acid sodium, 0.5-1.5 parts of thiodipropionic acid dilauryl cinnamic acid ester, 0.5-1.5 parts of edetate disodium, 0.5-1.5 parts of sucrose fatty ester, 0.5-1.5 parts of calcium gluconate, 450-750 parts of distilled water.Original taste of Rosa roxburghii Tratt is maintained using the Rosa roxburghi Juice that method of the invention is prepared, sugariness is moderate, and juice is limpid bright, relatively efficiently maintains the nutritional ingredient in roxburgh rose beverage, and roxburgh rose beverage will not change colour, is spoiled and become cloudy after storing for a long time.Rich in nutrition content can treat a variety of diseases.And other fruit juice are compounded with, the astringent taste in Blackthorn pear fruit-juice has been neutralized, has more deepened to be liked by consumer.
Description
Technical field
The present invention relates to a kind of compound roxburgh rose beverages and preparation method thereof, belong to food processing technology field.
Background technique
Rosa roxburghii Tratt is the fruit also known as thatch pears, oblonga of rosaceous plant rosa roxburghii；Dimension rich in fruit of Grossularia burejensis Berger
Raw element C and hepatocuprein, have extraordinary medical value and nutritive value.But it is existing at present to the utilization of Rosa roxburghii Tratt
Exploitation is not high, and the weather of our province and geographical environment are very suitable to the growth of Rosa roxburghii Tratt, are seen everywhere Rosa roxburghii Tratt in roadside.And
The nutriment of Rosa roxburghii Tratt is concentrated mainly in Rosa roxburghii Tratt pulp, how to be developed Rosa roxburghii Tratt for a kind of food that people like, is become
People's technical problem urgently to be resolved.
Summary of the invention
The object of the present invention is to provide a kind of compound roxburgh rose beverages and preparation method thereof.It is prepared by this method
Roxburgh rose beverage deeply liked by the majority of consumers, improve the use value of Rosa roxburghii Tratt.
Technical solution of the present invention: a kind of compound roxburgh rose beverage, the fruit juice are made of the raw material of following parts by weight: Rosa roxburghi Juice
80-150 parts, 30-80 parts of cider, 30-80 parts of mango juice, 0.5-1.5 parts of D-araboascorbic acid sodium, thiodipropionic acid dilauryl osmanthus
0.5-1.5 parts of acid esters, 0.5-1.5 parts of edetate disodium, 0.5-1.5 parts of sucrose fatty ester, calcium gluconate 0.5-1.5
Part, 450-750 parts of distilled water.
Compound roxburgh rose beverage above-mentioned, the fruit juice are made of the raw material of following parts by weight: 100-130 parts of Rosa roxburghi Juice, apple
50-70 parts of juice, 50-70 parts of mango juice, 0.8-1.2 parts of D-araboascorbic acid sodium, thiodipropionic acid dilauryl cinnamic acid ester 0.8-1.2
Part, 0.8-1.2 parts of edetate disodium, 0.8-1.2 parts of sucrose fatty ester, 0.8-1.2 parts of calcium gluconate, distilled water
550-650 parts.
Compound roxburgh rose beverage above-mentioned, the fruit juice are made of the raw material of following parts by weight: 120 parts of Rosa roxburghi Juice, cider 60
Part, 60 parts of mango juice, 1 part of D-araboascorbic acid sodium, 1 part of thiodipropionic acid dilauryl cinnamic acid ester, 1 part of edetate disodium, sugarcane
1 part of sugar fatty acid ester, 1 part of calcium gluconate, 600 parts of distilled water.
The preparation method of compound roxburgh rose beverage above-mentioned: it is characterized by comprising have following steps:
A, selection is sufficiently mature, surface is cleaned without rotten Rosa roxburghii Tratt, apple and mango by spray process, then drain to
With mango carries out stoning processing；
B, the Rosa roxburghii Tratt after draining, apple and mango are squeezed the juice, obtains stoste；
C, stoste is filtered, obtains A product；
D, by D-araboascorbic acid sodium, thiodipropionic acid dilauryl cinnamic acid ester, edetate disodium, sucrose fatty ester, grape
Calciofon, distilled water are added into A product, for re-filtering after standing 15-30 minutes after stirring 5-10 minutes, obtain B product；
E, C product are obtained after the air content in B product being reduced to 1-2% using vacuum method；
F, C product are heated to 100-120 DEG C, the D product after heat preservation 10-15 minutes；
G, D product are fitted into container using hot filling mode, carry out rapid cooling after bottle cap sterilization treatment is carried out after sealing to obtain the final product
Required compound roxburgh rose beverage.
Beneficial effects of the present invention: it compared with prior art, is kept using the Rosa roxburghi Juice that method of the invention is prepared
Original taste of Rosa roxburghii Tratt, sugariness is moderate, and juice is limpid bright, relatively efficiently maintains the nutritional ingredient in roxburgh rose beverage, long
Roxburgh rose beverage will not change colour, is spoiled and become cloudy after time storage.Rich in nutrition content can treat a variety of diseases.And
Other fruit juice are compounded with, the astringent taste in Blackthorn pear fruit-juice has been neutralized, more deepen to be liked by consumer.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but is not intended as the foundation limited the present invention.
The embodiment of the present invention 1: a kind of compound roxburgh rose beverage, the fruit juice are made of the raw material of following parts by weight: Rosa roxburghi Juice
80kg, cider 80kg, mango juice 80kg, D-araboascorbic acid sodium 1.5kg, thiodipropionic acid dilauryl cinnamic acid ester 1.5kg, diamines
Tetraacethyl disodium 1.5kg, sucrose fatty ester 1.5kg, calcium gluconate 1.5kg, distilled water 450kg.
The preparation method of the compound roxburgh rose beverage: including following steps:
A, selection is sufficiently mature, surface is cleaned without rotten Rosa roxburghii Tratt, apple and mango by spray process, then drain to
With mango carries out stoning processing；
B, the Rosa roxburghii Tratt after draining, apple and mango are squeezed the juice, obtains stoste；
C, stoste is filtered, obtains A product；
D, by D-araboascorbic acid sodium, thiodipropionic acid dilauryl cinnamic acid ester, edetate disodium, sucrose fatty ester, grape
Calciofon, distilled water are added into A product, and stirring is after five minutes, for re-filtering after standing 15 minutes, obtain B product；
E, C product are obtained after the air content in B product being reduced to 1-2% using vacuum method；
F, C product are heated to 100 DEG C, the D product after heat preservation 15 minutes；
G, D product are fitted into container using hot filling mode, carry out rapid cooling after bottle cap sterilization treatment is carried out after sealing to obtain the final product
Required compound roxburgh rose beverage.
The embodiment of the present invention 2: a kind of compound roxburgh rose beverage, the fruit juice are made of the raw material of following parts by weight: Rosa roxburghi Juice
150kg, cider 30kg, mango juice 30kg, D-araboascorbic acid sodium 0.5kg, thiodipropionic acid dilauryl cinnamic acid ester 0.5kg, two
Amine tetraacethyl disodium 0.5kg, sucrose fatty ester 0.5kg, calcium gluconate 0.5kg, distilled water 750kg.
The preparation method of the compound roxburgh rose beverage: including following steps:
A, selection is sufficiently mature, surface is cleaned without rotten Rosa roxburghii Tratt, apple and mango by spray process, then drain to
With mango carries out stoning processing；
B, the Rosa roxburghii Tratt after draining, apple and mango are squeezed the juice, obtains stoste；
C, stoste is filtered, obtains A product；
D, by D-araboascorbic acid sodium, thiodipropionic acid dilauryl cinnamic acid ester, edetate disodium, sucrose fatty ester, grape
Calciofon, distilled water are added into A product, and stirring is after ten minutes, for re-filtering after standing 30 minutes, obtain B product；
E, C product are obtained after the air content in B product being reduced to 1-2% using vacuum method；
F, C product are heated to 120 DEG C, keep the temperature D product after ten minutes；
G, D product are fitted into container using hot filling mode, carry out rapid cooling after bottle cap sterilization treatment is carried out after sealing to obtain the final product
Required compound roxburgh rose beverage.
The embodiment of the present invention 3: a kind of compound roxburgh rose beverage, the fruit juice are made of the raw material of following parts by weight: Rosa roxburghi Juice
100kg, cider 70kg, mango juice 70kg, D-araboascorbic acid sodium 1.2kg, thiodipropionic acid dilauryl cinnamic acid ester 1.2kg, two
Amine tetraacethyl disodium 1.2kg, sucrose fatty ester 1.2kg, calcium gluconate 1.2kg, distilled water 550kg.
The preparation method of the compound roxburgh rose beverage: including following steps:
A, selection is sufficiently mature, surface is cleaned without rotten Rosa roxburghii Tratt, apple and mango by spray process, then drain to
With mango carries out stoning processing；
B, the Rosa roxburghii Tratt after draining, apple and mango are squeezed the juice, obtains stoste；
C, stoste is filtered, obtains A product；
D, by D-araboascorbic acid sodium, thiodipropionic acid dilauryl cinnamic acid ester, edetate disodium, sucrose fatty ester, grape
Calciofon, distilled water are added into A product, after stirring 7 minutes, stand after twenty minutes, for re-filtering, obtain B product；
E, C product are obtained after the air content in B product being reduced to 1-2% using vacuum method；
F, C product are heated to 100 DEG C, the D product after heat preservation 15 minutes；
G, D product are fitted into container using hot filling mode, carry out rapid cooling after bottle cap sterilization treatment is carried out after sealing to obtain the final product
Required compound roxburgh rose beverage.
The embodiment of the present invention 4: a kind of compound roxburgh rose beverage, the fruit juice are made of the raw material of following parts by weight: Rosa roxburghi Juice
130kg, cider 50kg, mango juice 50kg, D-araboascorbic acid sodium 0.8kg, thiodipropionic acid dilauryl cinnamic acid ester 0.8kg, two
Amine tetraacethyl disodium 0.8kg, sucrose fatty ester 0.8kg, calcium gluconate 0.8kg, distilled water 650kg.
The preparation method of the roxburgh rose beverage: including following steps:
A, selection is sufficiently mature, surface is cleaned without rotten Rosa roxburghii Tratt, apple and mango by spray process, then drain to
With mango carries out stoning processing；
B, the Rosa roxburghii Tratt after draining, apple and mango are squeezed the juice, obtains stoste；
C, stoste is filtered, obtains A product；
D, by D-araboascorbic acid sodium, thiodipropionic acid dilauryl cinnamic acid ester, edetate disodium, sucrose fatty ester, grape
Calciofon, distilled water are added into A product, for re-filtering after standing 25 minutes after stirring 8 minutes, obtain B product；
E, C product are obtained after the air content in B product being reduced to 1-2% using vacuum method；
F, C product are heated to 120 DEG C, keep the temperature D product after ten minutes；
G, D product are fitted into container using hot filling mode, carry out rapid cooling after bottle cap sterilization treatment is carried out after sealing to obtain the final product
Required compound roxburgh rose beverage.
The embodiment of the present invention 5: a kind of compound roxburgh rose beverage, the fruit juice are made of the raw material of following parts by weight: the fruit juice
It is made of the raw material of following parts by weight: Rosa roxburghi Juice 120kg, cider 60kg, mango juice 60kg, D-araboascorbic acid sodium 1kg, sulphur
For dipropionic acid dilaurate 1kg, edetate disodium 1kg, sucrose fatty ester 1kg, calcium gluconate 1kg, distilled water
600kg。
The preparation method of the compound roxburgh rose beverage: including following steps:
A, selection is sufficiently mature, surface is cleaned without rotten Rosa roxburghii Tratt, apple and mango by spray process, then drain to
With mango carries out stoning processing；
B, the Rosa roxburghii Tratt after draining, apple and mango are squeezed the juice, obtains stoste；
C, stoste is filtered, obtains A product；
D, by D-araboascorbic acid sodium, thiodipropionic acid dilauryl cinnamic acid ester, edetate disodium, sucrose fatty ester, grape
Calciofon, distilled water are added into A product, for re-filtering after standing 25 minutes after stirring 8 minutes, obtain B product；
E, C product are obtained after the air content in B product being reduced to 1-2% using vacuum method；
F, C product are heated to 110 DEG C, the D product after heat preservation 12 minutes；
G, D product are fitted into container using hot filling mode, carry out rapid cooling after bottle cap sterilization treatment is carried out after sealing to obtain the final product
Required compound roxburgh rose beverage.
Claims (4)
1. a kind of compound roxburgh rose beverage, it is characterised in that: the fruit juice is made of the raw material of following parts by weight: Rosa roxburghi Juice 80-150
Part, 30-80 parts of cider, 30-80 parts of mango juice, 0.5-1.5 parts of D-araboascorbic acid sodium, thiodipropionic acid dilauryl cinnamic acid ester
0.5-1.5 parts, 0.5-1.5 parts of edetate disodium, 0.5-1.5 parts of sucrose fatty ester, 0.5-1.5 parts of calcium gluconate,
450-750 parts of distilled water.
2. compound roxburgh rose beverage according to claim 1, it is characterised in that: the raw material system of the following parts by weight of the fruit juice
At: 100-130 parts of Rosa roxburghi Juice, 50-70 parts of cider, 50-70 parts of mango juice, 0.8-1.2 parts of D-araboascorbic acid sodium, thio two
0.8-1.2 parts of propionic acid dilaurate, 0.8-1.2 parts of edetate disodium, 0.8-1.2 parts of sucrose fatty ester, glucose
Sour calcium 0.8-1.2 parts, 550-650 parts of distilled water.
3. compound roxburgh rose beverage according to claim 2, it is characterised in that: the raw material system of the following parts by weight of the fruit juice
At: 120 parts of Rosa roxburghi Juice, 60 parts of cider, 60 parts of mango juice, 1 part of D-araboascorbic acid sodium, thiodipropionic acid dilauryl cinnamic acid ester 1
Part, 1 part of edetate disodium, 1 part of sucrose fatty ester, 1 part of calcium gluconate, 600 parts of distilled water.
4. a kind of preparation method of the compound roxburgh rose beverage as described in any one in claim 1-3: it is characterized by comprising
There are following steps:
A, selection is sufficiently mature, surface is cleaned without rotten Rosa roxburghii Tratt, apple and mango by spray process, then drain to
With mango carries out stoning processing；
B, the Rosa roxburghii Tratt after draining, apple and mango are squeezed the juice, obtains stoste；
C, stoste is filtered, obtains A product；
D, by D-araboascorbic acid sodium, thiodipropionic acid dilauryl cinnamic acid ester, edetate disodium, sucrose fatty ester, grape
Calciofon, distilled water are added into A product, for re-filtering after standing 15-30 minutes after stirring 5-10 minutes, obtain B product；
E, C product are obtained after the air content in B product being reduced to 1-2% using vacuum method；
F, C product are heated to 100-120 DEG C, the D product after heat preservation 10-15 minutes；
G, D product are fitted into container using hot filling mode, carry out rapid cooling after bottle cap sterilization treatment is carried out after sealing to obtain the final product
Required compound roxburgh rose beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710502291.8A CN109123251A (en) | 2017-06-27 | 2017-06-27 | A kind of compound roxburgh rose beverage and preparation method thereof |
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| CN201710502291.8A CN109123251A (en) | 2017-06-27 | 2017-06-27 | A kind of compound roxburgh rose beverage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113100380A (en) * | 2021-05-19 | 2021-07-13 | 江西省农业科学院农产品质量安全与标准研究所 | Color protection liquid for fresh lotus seeds and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113100380A (en) * | 2021-05-19 | 2021-07-13 | 江西省农业科学院农产品质量安全与标准研究所 | Color protection liquid for fresh lotus seeds and preparation method thereof |
| CN113100380B (en) * | 2021-05-19 | 2022-11-11 | 江西省农业科学院农产品质量安全与标准研究所 | Color protection liquid for fresh lotus seeds and preparation method thereof |
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