CN111480751A - Roxburgh rose beverage formula and preparation method thereof - Google Patents
Roxburgh rose beverage formula and preparation method thereof Download PDFInfo
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- CN111480751A CN111480751A CN202010296110.2A CN202010296110A CN111480751A CN 111480751 A CN111480751 A CN 111480751A CN 202010296110 A CN202010296110 A CN 202010296110A CN 111480751 A CN111480751 A CN 111480751A
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- roxburgh rose
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- roxburgh
- granulated sugar
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Classifications
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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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
-
- 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
- A23L2/68—Acidifying substances
-
- 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
Abstract
The invention discloses a roxburgh rose beverage formula and a preparation method thereof, wherein the roxburgh rose beverage formula comprises the following raw materials: the rosa roxburghii tratt beverage is prepared by taking rosa roxburghii tratt juice, food additives, drinking water and white granulated sugar as main raw materials, adding safety additives such as malic acid, citric acid, stevioside, sucralose, potassium sorbate and the like according to the national food additive use sanitary standard, sequentially adding the raw juice → sweetener → acidulant → white granulated sugar solution → preservative → flavoring agent → tannase, and mixing according to the concentration gradient proportion.
Description
Technical Field
The invention relates to the technical field of beverage processing, in particular to a roxburgh rose beverage formula and a preparation method thereof.
Background
Rosa roxburghii (Rosa roxbunghii) is prepared from perennial deciduous shrub filature flower of RosaceaeFruit (A. BAlso named as Shanwang fruit, fructus Rosae Davuricae, fructus Citri Grandis, fructus Pyri, fructus Ananadis Comosi, herba Elsholtziae Pendulcis, fructus Rosae Normalis, fructus Rosae Davuricae,nine-head birdThe shiny-leaved yellowhorn is a nourishing and body-building nutritional precious fruit, is a rare fruit, grows in sunny hillside, valley, roadside and shrub clusters with the altitude of 500-2500 m, and is a Guizhou, western Hubei, Xiangxi, Liangshan,Medicine for treating coronary diseaseNatural wild fruits in mountainous areas and the like are artificially planted in large areas in Kaifeng cities of Guizhou province and Henan province; the wild fruit is a wild fruit with high nutritional value, the roxburgh rose is the king of vitamin C, is rich in various vitamins, amino acids and hundreds of trace elements required by human cells, and the nutritional ingredients can be naturally combined with the requirements of a human body and absorbed by the human body;
the fructus Rosae Normalis has high medicinal value, and its flower, leaf, fruit and seed can be used as medicine, and has effects of invigorating stomach, resolving food stagnation, nourishing, and relieving diarrhea, especially fructus Rosae Normalis rich in fructus Rosae NormalisSuperoxide dismutaseSOD (SOD for short) is an active substance which is internationally acknowledged to have the functions of resisting senility and preventing cancer, also has the functions of resisting virus and radiation, and has wide application in the aspects of preventing and treating cardiovascular diseases, digestive systems and various tumor diseases; the fruit of the roxburgh rose is also the first-class raw material for processing the health food, the mature roxburgh rose has fleshy texture and sweet and sour taste, the fruit is rich in sugar, vitamins, carotene, organic acid, more than 20 amino acids, more than 10 trace elements beneficial to the human body and superoxide dismutase; particularly, the content of vitamin C is extremely high and is the highest in the current fruits, and each 100 g of fresh fruits contains 841.58-3541.13 mg of vitamin C, which is 50 times of citrus and 10 times of kiwi fruit, and has the beauty of 'the king of vitamin C'; the roxburgh rose fruit has high nutritive value and medical value, and is sour, astringent and flat in taste; promoting digestion, invigorating spleen, astringing, and stopping diarrhea; can be used for treating abdominal distention due to food retention, dysentery,Enteritis, vitamin C deficiency, etc., and Rosa roxburghii juice also has effects of blocking N-nitroso compound synthesis in human body and preventing cancer; has special curative effect on lead poisoning of human body; the fructus Rosae Normalis extract contains vitamin C as effective component, and has antiaging and female puberty prolonging effects.
The Guizhou province government calls farmers to return to the forest after returning to the farmland vigorously, artificially plants the roxburgh roses, and grows the roxburgh roses in the wild; the roxburgh rose can be produced in large quantity, the products developed by the roxburgh rose at present are limited, and series of deeply processed products of the roxburgh rose are urgently needed.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide a roxburgh rose beverage formula and a preparation method thereof, wherein roxburgh rose juice, food additives, drinking water and white granulated sugar are used as main raw materials, safety additives such as citric acid, ethyl maltol, potassium sorbate and the like are added, and the roxburgh rose beverage which can be accepted and favored by the public is prepared according to the concentration gradient proportion, and has the characteristics of good taste, pure taste and high nutrition; and the mature roxburgh rose has the effects of promoting digestion, strengthening spleen, astringing, stopping diarrhea, resisting aging, prolonging the female puberty and the like after being taken for a long time.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a Rosa roxburghii beverage is prepared by diluting natural mineral water with Rosa roxburghii natural juice as base material, white sugar, citric acid, ethyl maltol, acesulfame potassium, potassium sorbate and tannase as adjuvants, wherein each 100ml of Rosa roxburghii beverage comprises the following raw materials:
wherein: the roxburgh rose concentrated juice and the natural mineral water are 1: 1-4;
the concentration of each raw material is as follows:
preferably, in 100ml of the solution of the roxburgh rose beverage, the addition amount of each raw material is as follows:
the prepared roxburgh rose beverage is fragrant, sweet and delicious in taste, the taste of the roxburgh rose juice is well preserved, and the taste is good.
Preferably, in 100ml of the beverage solution, the addition amount of each raw material is as follows:
the prepared roxburgh rose beverage has sour and sweet taste and cool feeling.
A preparation method of a roxburgh rose beverage comprises the following specific steps:
the method comprises the following steps: preparing fructus Rosae Normalis natural juice
S1, picking fresh roxburgh roses, and selecting products with plump pulp and no insect damage;
s2, cleaning and peeling the selected roxburgh rose, pre-boiling the roxburgh rose in warm water for 3-5min, and boiling until the roxburgh rose peel is easy to fall off and convenient to squeeze juice;
s3, crushing, juicing, standing and filtering the pre-cooked roxburgh rose to obtain clear supernatant, transferring the fresh roxburgh rose juice into a temporary storage tank, adding an edible safe preservative, fully stirring, and storing at a low temperature for later use;
s4, preparation of roxburgh rose beverage
According to the formula proportion, a certain amount of roxburgh rose raw juice is taken, 5.8-6.2% of acesulfame potassium, 9.6-10.1% of citric acid, 36.7-40% of white granulated sugar liquid, 1.9-2.1% of potassium sorbate, 2.0-2.2% of ethyl maltol and 19.6-20.8% of tannase are sequentially added according to the proportion, then the mixture is mixed with natural mineral water, and the roxburgh rose raw juice and the natural mineral water are mixed according to the proportion of 1: mixing and uniformly mixing the components according to the proportion of 1-4, sterilizing and disinfecting, and canning to obtain a finished product.
Preferably, the specific step of step S3 includes:
(1) crushing the pre-cooked roxburgh rose into crushed fruit particles smaller than 0.3cm by using a crusher, and avoiding air contact during crushing so as to avoid browning;
(2) juicing the crushed roxburgh rose blocks by using a pulping juicer;
(3) adding about 0.15g of cellulase into an enzymolysis tank, pouring the roxburgh rose juice into the enzymolysis tank, and carrying out enzymolysis for 3-5 h at 40 ℃;
(4) pouring the Rosa roxburghii Tratt juice after enzymolysis into a high-speed freezing centrifuge, and centrifuging the Rosa roxburghii Tratt juice for 3-5min at a rotation speed of 10000r/min by using the high-speed freezing centrifuge;
(5) then filtering out particles with the particle size of more than 1um by using a duplex filter;
(6) adding pectinase into the filtered roxburgh rose juice in a fermentation tank, and performing enzymolysis for 100min under the condition of pH4.5;
(7) after enzymolysis, the temporary storage tank is stored at low temperature for later use;
(8) crushing suspended particles in the fruit juice by using a high-pressure homogenizer to promote the exudation of pectinase, so as to keep the turbidity of the fruit juice;
(9) degassing the roxburgh rose juice by using a vacuum degassing machine under the conditions of 0.3-0.5 Mpa and 75 ℃ to reduce the air content in the roxburgh rose juice to be below 2%;
(10) and (3) sterilizing the raw juice at 115 ℃ for 6-8 seconds by using an ultrahigh-temperature tubular sterilizer to obtain a primary product of the raw juice of the roxburgh rose, and rapidly refrigerating the raw juice for later use.
Preferably, in the preparation process of the roxburgh rose beverage, the adding sequence of the raw materials is as follows: rosa roxburghii normal juice → acesulfame potassium → citric acid → white granulated sugar solution → potassium sorbate → ethyl maltol → tannase.
The invention has the beneficial effects that: the invention discloses a roxburgh rose beverage formula and a preparation method thereof, and compared with the prior art, the roxburgh rose beverage formula has the following characteristics:
the rosa roxburghii tratt beverage formula and the preparation method thereof provided by the invention have the advantages that the rosa roxburghii tratt beverage which can be accepted and favored by the public is prepared according to the gradient proportion by taking the rosa roxburghii tratt juice, the food additive, the drinking water and the white granulated sugar as main raw materials and adding the citric acid, the ethyl maltol, the potassium sorbate and other safety additives, and has the characteristics of good taste, pure taste and high nutrition;
furthermore, the mature roxburgh rose has the functions of promoting digestion, strengthening the spleen, astringing, stopping diarrhea, resisting aging, prolonging the female puberty and the like after being taken for a long time, and the mature roxburgh rose has thick meat, sour and sweet taste, rich fruits containing sugar, vitamins, carotene, organic acid, more than 20 amino acids, more than 10 trace elements beneficial to the human body and superoxide dismutase; particularly, the content of vitamin C is extremely high and is the highest in the current fruits, and each 100 g of fresh fruits contains 841.58-3541.13 mg of vitamin C, which is 50 times of citrus and 10 times of kiwi fruit, and has the beauty of 'the king of vitamin C';
the roxburgh rose fruit has high nutritive value and medical value, and is sour, astringent and flat in taste; promoting digestion, invigorating spleen, astringing, and stopping diarrhea; can be used for treating food retention, abdominal distention, dysentery, enteronitis, vitamin C deficiency, etc., and fructus Rosae Normalis juice also has effects in blocking N-nitroso compound synthesis in human body and preventing cancer; has special curative effect on lead poisoning of human body; the fructus Rosae Normalis extract contains vitamin C as effective component, and has antiaging and female puberty prolonging effects.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the following further describes the technical solution of the present invention with reference to the embodiments.
Example (b): a beverage of fructus Rosae Normalis is prepared from fructus Rosae Normalis juice as base material, white sugar, citric acid, ethyl maltol, acesulfame potassium, potassium sorbate, and tannase by diluting with natural mineral water, and its concentrated juice has formula:
wherein: the roxburgh rose concentrated juice and the natural mineral water are 1: 1-4;
the concentration of each raw material is as follows:
the preparation method of the roxburgh rose beverage comprises the following specific steps:
the method comprises the following steps: preparing fructus Rosae Normalis natural juice
S1, picking fresh roxburgh roses, and selecting products with plump pulp and no insect damage;
s2, cleaning and peeling the selected roxburgh rose, pre-boiling the roxburgh rose in warm water for 3-5min, and boiling until the roxburgh rose peel is easy to fall off and convenient to squeeze juice;
s3, crushing, juicing, standing and filtering the pre-cooked roxburgh rose to obtain clear supernatant, transferring the fresh roxburgh rose juice into a temporary storage tank, adding an edible safe preservative, fully stirring, and storing at low temperature for later use, wherein the specific steps are as follows: (1) crushing the pre-cooked roxburgh rose into crushed fruit particles smaller than 0.3cm by using a crusher, and avoiding air contact during crushing so as to avoid browning; (2) juicing the crushed roxburgh rose blocks by using a pulping juicer; (3) adding about 0.15g of cellulase into an enzymolysis tank, pouring the roxburgh rose juice into the enzymolysis tank, and carrying out enzymolysis for 3-5 h at 40 ℃; (4) pouring the Rosa roxburghii Tratt juice after enzymolysis into a high-speed freezing centrifuge, and centrifuging the Rosa roxburghii Tratt juice for 3-5min at a rotation speed of 10000r/min by using the high-speed freezing centrifuge; (5) then filtering out particles with the particle size of more than 1um by using a duplex filter; (6) adding pectinase into the filtered roxburgh rose juice in a fermentation tank, and performing enzymolysis for 100min under the condition of pH4.5; (7) after enzymolysis, the temporary storage tank is stored at low temperature for later use; (8) crushing suspended particles in the fruit juice by using a high-pressure homogenizer to promote the exudation of pectinase, so as to keep the turbidity of the fruit juice; (9) degassing the roxburgh rose juice by using a vacuum degassing machine under the conditions of 0.3-0.5 Mpa and 75 ℃ to reduce the air content in the roxburgh rose juice to be below 2%; (10) sterilizing at 115 ℃ for 6-8 seconds by using an ultrahigh-temperature tubular sterilizer to obtain a primary product of roxburgh rose raw juice, and rapidly refrigerating for later use;
s4, preparation of roxburgh rose beverage
According to the proportion of the formula, a certain amount of raw juice of the roxburgh rose (for example, 18.6-22ml of raw juice of the roxburgh rose is taken when 100ml of beverage is prepared), then 5.8-6.2 percent (5.8-6.2ml) of acesulfame potassium, 9.6-10.1 percent (9.6-10.1ml) of citric acid, 36.7-40 percent (36.7-40ml) of white granulated sugar liquid, 1.9-2.1 percent (1.9-2.1ml) of potassium sorbate, 2.0-2.2 percent (2.0-2.2ml) of ethyl maltol and 19.6-20.8 percent (19.6-20.8ml) of tannase are sequentially added according to the proportion, and then the raw juice of the roxburgh rose and the natural mineral water are mixed according to the proportion of 1: mixing and uniformly mixing the components in a ratio of 1-4 (volume ratio), sterilizing, disinfecting and canning to obtain a finished product.
In the preparation process of the roxburgh rose beverage, the adding sequence of the raw materials is as follows: rosa roxburghii normal juice → acesulfame potassium → citric acid → white granulated sugar solution → potassium sorbate → ethyl maltol → tannase.
The first embodiment is as follows: (optimal proportion) in 100ml of roxburgh rose beverage, the addition amount of each raw material is as follows:
the prepared roxburgh rose beverage is fragrant, sweet and delicious in taste, the taste of the roxburgh rose juice is well preserved, and the taste is good.
The preparation process is as follows: the method comprises the following steps: preparing fructus Rosae Normalis natural juice
S1, picking fresh roxburgh roses, and selecting products with plump pulp and no insect damage;
s2, cleaning and peeling the selected roxburgh rose, pre-boiling the roxburgh rose in warm water for 3-5min, and boiling until the roxburgh rose peel is easy to fall off and convenient to squeeze juice;
s3, crushing, juicing, standing and filtering the pre-cooked roxburgh rose to obtain clear supernatant, transferring the fresh roxburgh rose juice into a temporary storage tank, adding an edible safe preservative, fully stirring, and storing at low temperature for later use, wherein the specific steps are as follows: (1) crushing the pre-cooked roxburgh rose into crushed fruit particles smaller than 0.3cm by using a crusher, and avoiding air contact during crushing so as to avoid browning; (2) juicing the crushed roxburgh rose blocks by using a pulping juicer; (3) adding about 0.15g of cellulase into an enzymolysis tank, pouring the roxburgh rose juice into the enzymolysis tank, and carrying out enzymolysis for 3-5 h at 40 ℃; (4) pouring the Rosa roxburghii Tratt juice after enzymolysis into a high-speed freezing centrifuge, and centrifuging the Rosa roxburghii Tratt juice for 3min at a rotation speed of 10000r/min by using the high-speed freezing centrifuge; (5) then filtering out particles with the particle size of more than 1um by using a duplex filter; (6) adding pectinase into the filtered roxburgh rose juice in a fermentation tank, and performing enzymolysis for 100min under the condition of pH4.5; (7) after enzymolysis, the temporary storage tank is stored at low temperature for later use; (8) crushing suspended particles in the fruit juice by using a high-pressure homogenizer to promote the exudation of pectinase and keep the turbidity of the fruit juice; (9) degassing the roxburgh rose juice by using a vacuum degassing machine under the conditions of 0.3-0.5 Mpa and 75 ℃ to reduce the air content in the roxburgh rose juice to be below 2%; (10) sterilizing the roxburgh rose juice by using an ultrahigh-temperature tubular sterilizer at 115 ℃ for 6-8 seconds to prepare a primary product of roxburgh rose juice, and rapidly refrigerating for later use;
s4, preparation of roxburgh rose beverage
According to the formula proportion, in 100ml of roxburgh rose beverage, taking 20ml of roxburgh rose raw juice, and sequentially adding 6ml of acesulfame potassium, 10ml of citric acid, 40ml of white granulated sugar solution, 2ml of potassium sorbate, 2ml of ethyl maltol and 20ml of tannase according to the proportion; mixing with natural mineral water, mixing fructus Rosae Normalis natural juice with natural mineral water according to a ratio of 1: mixing and uniformly mixing the components according to the proportion of 1-4, sterilizing and disinfecting, and canning to obtain a finished product.
The prepared roxburgh rose beverage is fragrant, sweet and delicious in taste, the taste of the roxburgh rose juice is well preserved, and the taste is good.
Example two: (preferred proportion) in 100ml of beverage solution, the addition amount of each raw material is as follows:
the prepared roxburgh rose beverage has sour and sweet taste and cool feeling;
the preparation process is as follows: the method comprises the following steps: preparing fructus Rosae Normalis natural juice
S1, picking fresh roxburgh roses, and selecting products with plump pulp and no insect damage;
s2, cleaning and peeling the selected roxburgh rose, pre-boiling the roxburgh rose in warm water for 3-5min, and boiling until the roxburgh rose peel is easy to fall off and convenient to squeeze juice;
s3, crushing, juicing, standing and filtering the pre-cooked roxburgh rose to obtain clear supernatant, transferring the fresh roxburgh rose juice into a temporary storage tank, adding an edible safe preservative, fully stirring, and storing at low temperature for later use, wherein the specific steps are as follows: (1) crushing the pre-cooked roxburgh rose into crushed fruit particles smaller than 0.3cm by using a crusher, and avoiding air contact during crushing so as to avoid browning; (2) juicing the crushed roxburgh rose blocks by using a pulping juicer; (3) adding about 0.15g of cellulase into an enzymolysis tank, pouring the roxburgh rose juice into the enzymolysis tank, and carrying out enzymolysis for 3-5 h at 40 ℃; (4) pouring the Rosa roxburghii Tratt juice after enzymolysis into a high-speed freezing centrifuge, and centrifuging the Rosa roxburghii Tratt juice for 3-5min at a rotation speed of 10000r/min by using the high-speed freezing centrifuge; (5) then filtering out particles with the particle size of more than 1um by using a duplex filter; (6) adding pectinase into the filtered roxburgh rose juice in a fermentation tank, and performing enzymolysis for 100min under the condition of pH4.5; (7) after enzymolysis, the temporary storage tank is stored at low temperature for later use; (8) crushing suspended particles in the fruit juice by using a high-pressure homogenizer to promote the exudation of pectinase and keep the turbidity of the fruit juice; (9) degassing the roxburgh rose juice by using a vacuum degassing machine at the temperature of 0.3-0.5 Mpa75 ℃ to reduce the air content in the roxburgh rose juice to be below 2%; (10) sterilizing the roxburgh rose juice by using an ultrahigh-temperature tubular sterilizer at 115 ℃ for 6-8 seconds to prepare a primary product of roxburgh rose juice, and rapidly refrigerating for later use;
s4, preparation of roxburgh rose beverage
According to the formula proportion, taking 20ml of raw juice of the roxburgh rose in 100ml of roxburgh rose beverage, and sequentially adding 6.2ml of acesulfame potassium, 9.9ml of citric acid, 39.9ml of white granulated sugar solution, 2ml of potassium sorbate, 2ml of ethyl maltol and 20ml of tannase according to the proportion; mixing with natural mineral water, mixing fructus Rosae Normalis natural juice with natural mineral water according to a ratio of 1: mixing and uniformly mixing the components according to the proportion of 1-4, sterilizing and disinfecting, and canning to obtain a finished product.
The prepared roxburgh rose beverage has sour and sweet taste and cool feeling.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. The roxburgh rose beverage is characterized in that the roxburgh rose beverage is prepared by diluting natural mineral water with roxburgh rose juice as a base material and white granulated sugar, citric acid, ethyl maltol, acesulfame potassium, potassium sorbate and tannase as auxiliary materials, wherein each 100ml of the roxburgh rose beverage comprises the following raw materials in proportion:
the Rosa roxburghii normal juice: 18.6 to 22 percent
Acesulfame potassium: 5.8 to 6.2 percent
Citric acid: 9.6 to 10.1 percent
White granulated sugar: 36.7 to 40 percent
Potassium sorbate: 1.9 to 2.1 percent
Ethyl maltol: 2.0 to 2.2 percent
Tannase: 19.6 to 20.8 percent
Wherein: the roxburgh rose concentrated juice and the natural mineral water are 1: 1-4;
the concentration of each raw material is as follows:
citric acid: 0.00125g/ml
White granulated sugar: 0.2g/ml
Ethyl maltol: 0.003g/ml
Acesulfame potassium: 0.0003g/ml
Potassium sorbate: 0.001g/ml
Tannase: 0.0005 g/ml.
2. The roxburgh rose beverage according to claim 1, wherein the raw materials are added in the following amounts in 100ml of roxburgh rose beverage solution:
the Rosa roxburghii normal juice: 20ml of
Acesulfame potassium: 6ml of
Citric acid: 10ml of
White granulated sugar: 40ml of
Potassium sorbate: 2ml of
Ethyl maltol: 2ml of
Tannase: 20ml of
The prepared roxburgh rose beverage is fragrant, sweet and delicious in taste, the taste of the roxburgh rose juice is well preserved, and the taste is good.
3. The roxburgh rose beverage according to claim 1, wherein the raw materials are added in the following amounts in a 100ml beverage solution:
the Rosa roxburghii normal juice: 20ml of
Acesulfame potassium: 6.2ml
Citric acid: 9.9ml
White granulated sugar: 39.9ml
Potassium sorbate: 2ml of
Ethyl maltol: 2ml of
Tannase: 20ml of
The prepared roxburgh rose beverage has sour and sweet taste and cool feeling.
4. The preparation method of the roxburgh rose beverage according to claim 1, which is characterized by comprising the following specific steps:
the method comprises the following steps: preparing fructus Rosae Normalis natural juice
S1, picking fresh roxburgh roses, and selecting products with plump pulp and no insect damage;
s2, cleaning and peeling the selected roxburgh rose, pre-boiling the roxburgh rose in warm water for 3-5min, and boiling until the roxburgh rose peel is easy to fall off and convenient to squeeze juice;
s3, crushing, juicing, standing and filtering the pre-cooked roxburgh rose to obtain clear supernatant, transferring the fresh roxburgh rose juice into a temporary storage tank, adding an edible safe preservative, fully stirring, and storing at a low temperature for later use;
s4, preparation of roxburgh rose beverage
According to the formula proportion, a certain amount of roxburgh rose raw juice is taken, 5.8-6.2% of acesulfame potassium, 9.6-10.1% of citric acid, 36.7-40% of white granulated sugar liquid, 1.9-2.1% of potassium sorbate, 2.0-2.2% of ethyl maltol and 19.6-20.8% of tannase are sequentially added according to the proportion, then the mixture is mixed with natural mineral water, and the roxburgh rose raw juice and the natural mineral water are mixed according to the proportion of 1: mixing and uniformly mixing the components according to the proportion of 1-4, sterilizing and canning the mixture to obtain a finished product.
5. The method for preparing a roxburgh rose beverage according to claim 4, wherein the specific steps of the step S3 comprise:
(1) crushing the pre-cooked roxburgh rose to crushed fruit particles smaller than 0.3cm by using a crusher;
(2) juicing the crushed roxburgh rose blocks by using a pulping juicer;
(3) adding about 0.15g of cellulase into an enzymolysis tank, pouring the roxburgh rose juice into the enzymolysis tank, and carrying out enzymolysis for 3-5 h at 40 ℃;
(4) pouring the Rosa roxburghii Tratt juice after enzymolysis into a high-speed freezing centrifuge, and centrifuging the Rosa roxburghii Tratt juice for 3-5min at a rotation speed of 10000r/min by using the high-speed freezing centrifuge;
(5) then filtering out the particulate matters with the particle size of more than 1um by using a duplex filter;
(6) adding pectinase into the filtered roxburgh rose juice in a fermentation tank, and performing enzymolysis for 100min under the condition of pH4.5;
(7) after enzymolysis, the temporary storage tank is stored at low temperature for later use;
(8) crushing suspended particles in the fruit juice by using a high-pressure homogenizer to promote the exudation of pectinase and keep the turbidity of the fruit juice;
(9) degassing the roxburgh rose juice by using a vacuum degassing machine under the conditions of 0.3-0.5 Mpa and 75 ℃ to reduce the air content in the roxburgh rose juice to be below 2%;
(10) and (3) sterilizing for 6-8 seconds at 115 ℃ by using an ultrahigh-temperature tubular sterilizer to obtain a primary product of the roxburgh rose raw juice, and rapidly refrigerating for later use.
6. The method for preparing a roxburgh rose beverage according to claim 4, wherein the raw materials are added in the order of: rosa roxburghii normal juice → acesulfame potassium → citric acid → white granulated sugar solution → potassium sorbate → ethyl maltol → tannase.
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| CN112544835A (en) * | 2020-12-04 | 2021-03-26 | 贵州聚欧贸易有限责任公司 | Roxburgh rose juice and preparation method thereof |
| CN112641838A (en) * | 2020-12-16 | 2021-04-13 | 贵州盛昌药业有限公司 | Antioxidant oral liquid and preparation method thereof |
| CN112931734A (en) * | 2021-03-29 | 2021-06-11 | 攀枝花学院 | Rosa roxburghii high-juice bubble beverage and preparation method and application thereof |
| CN113545428A (en) * | 2021-06-08 | 2021-10-26 | 浙江中检海澳思生物科技有限公司 | SOD product using roxburgh rose as raw material and preparation method thereof |
| CN113875915A (en) * | 2021-09-16 | 2022-01-04 | 中国农业大学 | Rosa roxburghii beverage and preparation method thereof |
| CN115251257A (en) * | 2022-08-08 | 2022-11-01 | 中志浩刺梨产业开发(贵州)有限公司 | Rosa roxburghii health-preserving beverage with intestinal function improving function and preparation method thereof |
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| CN112544835A (en) * | 2020-12-04 | 2021-03-26 | 贵州聚欧贸易有限责任公司 | Roxburgh rose juice and preparation method thereof |
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| CN112931734A (en) * | 2021-03-29 | 2021-06-11 | 攀枝花学院 | Rosa roxburghii high-juice bubble beverage and preparation method and application thereof |
| CN113545428A (en) * | 2021-06-08 | 2021-10-26 | 浙江中检海澳思生物科技有限公司 | SOD product using roxburgh rose as raw material and preparation method thereof |
| CN113875915A (en) * | 2021-09-16 | 2022-01-04 | 中国农业大学 | Rosa roxburghii beverage and preparation method thereof |
| CN115251257A (en) * | 2022-08-08 | 2022-11-01 | 中志浩刺梨产业开发(贵州)有限公司 | Rosa roxburghii health-preserving beverage with intestinal function improving function and preparation method thereof |
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