CN112088995A - Preparation method of rosa roxburghii tratt composite beverage - Google Patents
Preparation method of rosa roxburghii tratt composite beverage Download PDFInfo
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- CN112088995A CN112088995A CN202010971351.2A CN202010971351A CN112088995A CN 112088995 A CN112088995 A CN 112088995A CN 202010971351 A CN202010971351 A CN 202010971351A CN 112088995 A CN112088995 A CN 112088995A
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- rosa roxburghii
- roxburghii tratt
- roxburgh rose
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 84
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- 239000001508 potassium citrate Substances 0.000 claims abstract description 28
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- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 28
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- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 28
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims abstract description 28
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- 244000061408 Eugenia caryophyllata Species 0.000 claims description 26
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- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 26
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 26
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 26
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
A preparation method of a golden roxburgh rose compound beverage comprises the following steps: preparing Rosa roxburghii, flos Osmanthi Fragrantis, Rosa roxburghii flower, flos Caryophylli, crystal sugar, edible gelatin, wheat germ oil, thiamine hydrochloride, potassium citrate, sodium hexametaphosphate, Mel, citric acid, cider vinegar, and potassium sorbate; cutting fresh rosa roxburghii tratt fruits into blocks and cleaning; weighing the above processed Rosa roxburghii Tratt weight, putting into a pulp grinder, grinding, weighing the above weight of flos Osmanthi Fragrantis, Rosa roxburghii Tratt flower, flos Caryophylli, and crystal sugar, and mixing with the ground Rosa roxburghii Tratt; adding purified water into the fermented raw materials, mixing, stirring uniformly and standing; weighing the edible gelatin, the wheat germ oil, the thiamine hydrochloride, the potassium citrate, the sodium hexametaphosphate, the honey, the citric acid, the apple vinegar and the potassium sorbate according to the weight, adding the mixture into the extracted juice, and uniformly stirring. According to the preparation method of the golden roxburgh rose compound beverage, the sour, bitter and astringent tastes of the golden roxburgh rose raw material are scientifically processed, and the prepared golden roxburgh rose compound beverage is smooth and mellow in taste and fresh in taste.
Description
Technical Field
The invention relates to the technical field of golden roxburgh rose processing, and in particular relates to a preparation method of a golden roxburgh rose compound beverage.
Background
Along with the rapid development of the economy of China, the living standard of people is improved to a greater extent, the requirements of people on diversified daily life foods are more and more, various beverages continuously permeate the daily life of people, and the beverages using rosa roxburghii tratt as a raw material are continuously popular with people. The rosa roxburghii tratt is named as smooth branch rosa roxburghii tratt, seedless rosa roxburghii tratt, rosa roxburghii tratt and the like, is a fruit tree which is produced in early period, high in yield, developed in root system and vigorous in growth, and is rich in various amino acids, vitamins and mineral substance nutrient elements. Besides fresh food, the fruit can be processed into fruit juice, fruit wine, beverage, preserved fruit, jam and the like, has high nutritional value and various medical health-care effects, and has high development and utilization values. The rosa roxburghii tratt is not only a fruit but also a medicine, is suitable for both fresh eating and processing, is rich in SOD, carotene, vitamin E, vitamin C, more than 20 amino acids and more than 10 trace elements beneficial to human bodies, has the effects of removing freckles, beautifying, resisting aging, helping sleep, preventing and resisting cancers, expelling toxin and detoxifying, discharging lead and manganese, resisting radiation, resisting fatigue, enhancing immunity, invigorating stomach, helping digestion, nourishing and strengthening body and the like, is a ' nutritional precious fruit ' for preventing diseases and preserving health, and is beneficial to ' a new mountain precious ' and ' an ' life-prolonging fruit '. The golden roxburgh rose is particularly suitable for planting the golden roxburgh rose in the climate of the Anshu area of Guizhou due to the growth characteristics of the golden roxburgh rose, so that the excellent new variety of the roxburgh rose is cultivated by the Anshu scientific research departments for many years through breeding improvement. Therefore, the golden roxburgh rose fruit in the Anshu area of Guizhou is golden and fragrant and tasty and is gradually known by people. The Anshun Rosa roxburghii is listed in the national plant new variety protection list and is protected by the national plant new variety. At present, the types of the golden roxburgh rose beverage are single, the golden roxburgh rose beverage is mainly prepared by simply juicing the golden roxburgh rose and then adding white granulated sugar and food additives, although the requirement of the golden roxburgh rose beverage is basically met. However, the golden roxburgh rose is not treated in place, the original sour and astringent taste still exists, and some golden roxburgh rose beverages are slightly bitter, so that the taste of the made golden roxburgh rose beverage is not good, even a little egg odor exists, the quality of the golden roxburgh rose beverage is seriously affected, and the golden roxburgh rose beverage is difficult to popularize and is not accepted by the public. Moreover, the raw materials are unreasonable in preparation, the prepared golden roxburgh rose beverage is easy to deteriorate, the storage life is short, and normal drinking of the golden roxburgh rose beverage by people is influenced.
Disclosure of Invention
In order to solve the technical problems, the invention provides the preparation method of the golden roxburgh rose compound beverage, which reasonably treats the original taste of the golden roxburgh rose, reliably improves the taste of the golden roxburgh rose beverage and improves the quality of the golden roxburgh rose beverage.
A preparation method of a golden roxburgh rose compound beverage comprises the following steps: (1) preparing raw materials: preparing raw materials including 120-140 kg of rosa roxburghii tratt, 10-16 kg of sweet osmanthus, 6-12 kg of rosa roxburghii tratt flower, 3-8 kg of clove, 2-6 kg of rock candy, 1-5 kg of edible gelatin, 0.8-3 kg of wheat germ oil, 0.6-1.2 kg of thiamine hydrochloride, 0.5-1 kg of potassium citrate, 0.3-0.8 kg of sodium hexametaphosphate, 0.2-0.6 kg of honey, 0.2-0.6 kg of citric acid, 0.1-0.5 kg of apple vinegar and 0.2-0.6 kg of potassium sorbate according to weight; (2) and (3) treatment of rosa roxburghii: selecting fresh rosa roxburghii tratt fresh fruits, cutting into blocks, cleaning, then putting the blocks into ozone water, soaking and sterilizing the blocks for 20 to 25 minutes at the temperature of 62 to 68 ℃, taking out the rosa roxburghii tratt which is soaked and sterilized, and centrifugally spin-drying the rosa roxburghii tratt for later use; (3) fermentation treatment: weighing the above processed rosa roxburghii tratt by weight, putting the rosa roxburghii tratt into a pulp grinder for grinding, weighing the osmanthus fragrans, rosa roxburghii tratt flowers, clove and rock candy by weight, stirring and mixing the weighed rosa roxburghii tratt and the ground rosa roxburghii tratt, and then heating and adjusting the temperature to 35-45 ℃ for 18-20 hours; (4) extracting fruit juice: adding purified water into the fermented raw materials obtained in the step (3), uniformly mixing and stirring, standing for 10-12 hours, filtering and clarifying, and extracting the rosa roxburghii tratt juice; (5) preparing the rosa roxburghii tratt composite beverage: weighing the edible gelatin, the wheat germ oil, the thiamine hydrochloride, the potassium citrate, the sodium hexametaphosphate, the honey, the citric acid, the apple vinegar and the potassium sorbate according to the weight, putting the mixture into the fruit juice extracted in the step (4), uniformly stirring, adjusting the stirring temperature to 42-48 ℃, stirring for 15-18 minutes, cooling, adjusting to 16-18 ℃, and stirring for 10-12 minutes to obtain the rosa roxburghii tratt composite beverage.
Further, the preparation method of the golden roxburgh rose compound beverage comprises the following steps of (1) preparing raw materials: the raw materials are prepared according to weight, including 120 kg of rosa roxburghii tratt, 10 kg of sweet osmanthus, 6 kg of rosa roxburghii tratt flower, 3 kg of clove, 2 kg of rock candy, 1 kg of edible gelatin, 0.8 kg of wheat germ oil, 0.6 kg of thiamine hydrochloride, 0.5 kg of potassium citrate, 0.3 kg of sodium hexametaphosphate, 0.2 kg of honey, 0.2 kg of citric acid, 0.1 kg of apple vinegar and 0.2 kg of potassium sorbate.
Further, the preparation method of the golden roxburgh rose compound beverage comprises the following steps of (1) preparing raw materials: the raw materials are prepared according to weight, including 125 kg of rosa roxburghii tratt, 11 kg of sweet osmanthus, 7 kg of rosa roxburghii tratt flower, 4 kg of clove, 3 kg of rock candy, 2 kg of edible gelatin, 1 kg of wheat germ oil, 0.8 kg of thiamine hydrochloride, 0.6 kg of potassium citrate, 0.4 kg of sodium hexametaphosphate, 0.3 kg of honey, 0.3 kg of citric acid, 0.2 kg of apple vinegar and 0.3 kg of potassium sorbate.
Further, the preparation method of the golden roxburgh rose compound beverage comprises the following steps of (1) preparing raw materials: the raw materials are prepared according to weight, including 130 kg of rosa roxburghii tratt, 13 kg of sweet osmanthus, 8 kg of rosa roxburghii tratt flower, 5 kg of clove, 4 kg of rock candy, 3 kg of edible gelatin, 1 kg of wheat germ oil, 1 kg of thiamine hydrochloride, 0.7 kg of potassium citrate, 0.5 kg of sodium hexametaphosphate, 0.4 kg of honey, 0.4 kg of citric acid, 0.3 kg of apple vinegar and 0.4 kg of potassium sorbate.
Further, the preparation method of the golden roxburgh rose compound beverage comprises the following steps of (1) preparing raw materials: the raw materials are 135 kg of rosa roxburghii tratt, 15 kg of sweet osmanthus, 10 kg of rosa roxburghii tratt flower, 7 kg of clove, 5 kg of rock candy, 4 kg of edible gelatin, 2.8 kg of wheat germ oil, 1.1 kg of thiamine hydrochloride, 0.8 kg of potassium citrate, 0.7 kg of sodium hexametaphosphate, 0.5 kg of honey, 0.5 kg of citric acid, 0.4 kg of apple vinegar and 0.4 kg of potassium sorbate according to weight.
Further, the preparation method of the golden roxburgh rose compound beverage comprises the following steps of (1) preparing raw materials: the raw materials are prepared according to weight, including 140 kg of rosa roxburghii tratt, 16 kg of sweet osmanthus, 12 kg of rosa roxburghii tratt flower, 8 kg of clove, 6 kg of rock candy, 5 kg of edible gelatin, 3 kg of wheat germ oil, 1.2 kg of thiamine hydrochloride, 1 kg of potassium citrate, 0.8 kg of sodium hexametaphosphate, 0.6 kg of honey, 0.6 kg of citric acid, 0.5 kg of apple vinegar and 0.6 kg of potassium sorbate.
Further, the preparation method of the golden roxburgh rose compound beverage comprises the following steps of (2) golden roxburgh rose treatment: selecting fresh big golden roxburgh rose fruit, cutting into blocks, cleaning, then putting into ozone water, soaking and sterilizing for 22 minutes at 65 ℃, taking out the soaked and sterilized golden roxburgh rose, and centrifugally drying for later use.
Further, the preparation method of the golden roxburgh rose compound beverage comprises the following steps of (3) fermentation treatment: weighing the above processed Rosa roxburghii Tratt weight, putting into a pulp grinder, grinding, weighing the above weight of sweet osmanthus flower, Rosa roxburghii Tratt flower, clove and rock candy, stirring and mixing with the ground Rosa roxburghii Tratt, and heating and adjusting to 40 ℃ for 17 hours.
Further, the preparation method of the golden roxburgh rose compound beverage comprises the following steps of (4) extracting juice: and (4) adding purified water into the fermented raw materials obtained in the step (3), uniformly mixing and stirring, standing for 11 hours, filtering and clarifying, and extracting the rosa roxburghii tratt juice.
Further, the preparation method of the golden roxburgh rose compound beverage comprises the following step (5) of preparing the golden roxburgh rose compound beverage: weighing the edible gelatin, the wheat germ oil, the thiamine hydrochloride, the potassium citrate, the sodium hexametaphosphate, the honey, the citric acid, the apple vinegar and the potassium sorbate according to the weight, putting the mixture into the fruit juice extracted in the step (4), uniformly stirring, adjusting the stirring temperature to 45 ℃, stirring for 16 minutes, cooling, adjusting the temperature to 17 ℃, and stirring for 11 minutes to obtain the rosa roxburghii tratt composite beverage.
The preparation method of the golden roxburgh rose compound beverage has the advantages that the sour, bitter and astringent tastes of the golden roxburgh rose raw materials are scientifically processed, the problem that the golden roxburgh rose compound beverage is poor in taste such as rough and unsmooth mouth feeling is solved, the prepared golden roxburgh rose compound beverage is smooth and mellow in taste and fresh in taste, meanwhile, the generated egg-lack odor is avoided, the prepared golden roxburgh rose compound beverage contains a delicate fragrance, the quality of the golden roxburgh rose compound beverage is improved, the public demand is well met, and the golden roxburgh rose compound beverage is guaranteed to be widely drunk. Moreover, the raw materials are reasonably configured, the problem that the golden roxburgh rose compound beverage is easy to deteriorate is solved, the storage life of the golden roxburgh rose beverage is well ensured, the quality of the golden roxburgh rose compound beverage is guaranteed, and the economic benefits of processing and preparing the golden roxburgh rose compound beverage are improved.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present application, the present invention will be described more clearly and completely below with reference to specific embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of a golden roxburgh rose compound beverage comprises the following steps: (1) preparing raw materials: the raw materials are prepared into 120 kg of rosa roxburghii tratt, 10 kg of sweet osmanthus, 6 kg of rosa roxburghii tratt flower, 3 kg of clove, 2 kg of rock candy, 1 kg of edible gelatin, 0.8 kg of wheat germ oil, 0.6 kg of thiamine hydrochloride, 0.5 kg of potassium citrate, 0.3 kg of sodium hexametaphosphate, 0.2 kg of honey, 0.2 kg of citric acid, 0.1 kg of apple vinegar and 0.2 kg of potassium sorbate according to weight; (2) and (3) treatment of rosa roxburghii: selecting fresh big golden roxburgh rose fruit blocks, cleaning, then putting the fresh golden roxburgh rose fruit blocks into ozone water, soaking and sterilizing the golden roxburgh rose fruit blocks for 22 minutes at the temperature of 65 ℃, taking out the soaked and sterilized golden roxburgh rose fruit blocks, and centrifugally drying the golden roxburgh rose fruit blocks for later use; (3) fermentation treatment: weighing the above processed Rosa roxburghii Tratt weight, putting into a pulp grinder, grinding, weighing the above weight of sweet osmanthus flower, Rosa roxburghii Tratt flower, clove and rock candy, stirring and mixing with the ground Rosa roxburghii Tratt, and then heating and adjusting to 40 ℃ for 17 hours; (4) extracting fruit juice: adding purified water into the fermented raw materials obtained in the step (3), uniformly mixing and stirring, standing for 11 hours, filtering and clarifying, and extracting the rosa roxburghii tratt juice; (5) preparing the rosa roxburghii tratt composite beverage: weighing the edible gelatin, the wheat germ oil, the thiamine hydrochloride, the potassium citrate, the sodium hexametaphosphate, the honey, the citric acid, the apple vinegar and the potassium sorbate according to the weight, putting the mixture into the fruit juice extracted in the step (4), uniformly stirring, adjusting the stirring temperature to 45 ℃, stirring for 16 minutes, cooling, adjusting the temperature to 17 ℃, and stirring for 11 minutes to obtain the rosa roxburghii tratt composite beverage.
Example 2
A preparation method of a golden roxburgh rose compound beverage comprises the following steps: (1) preparing raw materials: the raw materials are prepared according to weight, including 125 kg of rosa roxburghii tratt, 11 kg of sweet osmanthus, 7 kg of rosa roxburghii tratt flower, 4 kg of clove, 3 kg of rock candy, 2 kg of edible gelatin, 1 kg of wheat germ oil, 0.8 kg of thiamine hydrochloride, 0.6 kg of potassium citrate, 0.4 kg of sodium hexametaphosphate, 0.3 kg of honey, 0.3 kg of citric acid, 0.2 kg of apple vinegar and 0.3 kg of potassium sorbate; (2) and (3) treatment of rosa roxburghii: selecting fresh big golden roxburgh rose fruit blocks, cleaning, then putting the fresh golden roxburgh rose fruit blocks into ozone water, soaking and sterilizing the golden roxburgh rose fruit blocks for 22 minutes at the temperature of 65 ℃, taking out the soaked and sterilized golden roxburgh rose fruit blocks, and centrifugally drying the golden roxburgh rose fruit blocks for later use; (3) fermentation treatment: weighing the above processed Rosa roxburghii Tratt weight, putting into a pulp grinder, grinding, weighing the above weight of sweet osmanthus flower, Rosa roxburghii Tratt flower, clove and rock candy, stirring and mixing with the ground Rosa roxburghii Tratt, and then heating and adjusting to 40 ℃ for 17 hours; (4) extracting fruit juice: adding purified water into the fermented raw materials obtained in the step (3), uniformly mixing and stirring, standing for 11 hours, filtering and clarifying, and extracting the rosa roxburghii tratt juice; (5) preparing the rosa roxburghii tratt composite beverage: weighing the edible gelatin, the wheat germ oil, the thiamine hydrochloride, the potassium citrate, the sodium hexametaphosphate, the honey, the citric acid, the apple vinegar and the potassium sorbate according to the weight, putting the mixture into the fruit juice extracted in the step (4), uniformly stirring, adjusting the stirring temperature to 45 ℃, stirring for 16 minutes, cooling, adjusting the temperature to 17 ℃, and stirring for 11 minutes to obtain the rosa roxburghii tratt composite beverage.
Example 3
A preparation method of a golden roxburgh rose compound beverage comprises the following steps: (1) preparing raw materials: preparing 130 kg of rosa roxburghii tratt, 13 kg of sweet osmanthus, 8 kg of rosa roxburghii tratt flower, 5 kg of clove, 4 kg of rock candy, 3 kg of edible gelatin, 1 kg of wheat germ oil, 1 kg of thiamine hydrochloride, 0.7 kg of potassium citrate, 0.5 kg of sodium hexametaphosphate, 0.4 kg of honey, 0.4 kg of citric acid, 0.3 kg of apple vinegar and 0.4 kg of potassium sorbate; (2) and (3) treatment of rosa roxburghii: selecting fresh big golden roxburgh rose fruit blocks, cleaning, then putting the fresh golden roxburgh rose fruit blocks into ozone water, soaking and sterilizing the golden roxburgh rose fruit blocks for 22 minutes at the temperature of 65 ℃, taking out the soaked and sterilized golden roxburgh rose fruit blocks, and centrifugally drying the golden roxburgh rose fruit blocks for later use; (3) fermentation treatment: weighing the above processed Rosa roxburghii Tratt weight, putting into a pulp grinder, grinding, weighing the above weight of sweet osmanthus flower, Rosa roxburghii Tratt flower, clove and rock candy, stirring and mixing with the ground Rosa roxburghii Tratt, and then heating and adjusting to 40 ℃ for 17 hours; (4) extracting fruit juice: adding purified water into the fermented raw materials obtained in the step (3), uniformly mixing and stirring, standing for 11 hours, filtering and clarifying, and extracting the rosa roxburghii tratt juice; (5) preparing the rosa roxburghii tratt composite beverage: weighing the edible gelatin, the wheat germ oil, the thiamine hydrochloride, the potassium citrate, the sodium hexametaphosphate, the honey, the citric acid, the apple vinegar and the potassium sorbate according to the weight, putting the mixture into the fruit juice extracted in the step (4), uniformly stirring, adjusting the stirring temperature to 45 ℃, stirring for 16 minutes, cooling, adjusting the temperature to 17 ℃, and stirring for 11 minutes to obtain the rosa roxburghii tratt composite beverage.
Example 4
A preparation method of a golden roxburgh rose compound beverage comprises the following steps: (1) preparing raw materials: the raw materials are prepared into 135 kg of rosa roxburghii tratt, 15 kg of sweet osmanthus, 10 kg of rosa roxburghii tratt flower, 7 kg of clove, 5 kg of rock candy, 4 kg of edible gelatin, 2.8 kg of wheat germ oil, 1.1 kg of thiamine hydrochloride, 0.8 kg of potassium citrate, 0.7 kg of sodium hexametaphosphate, 0.5 kg of honey, 0.5 kg of citric acid, 0.4 kg of apple vinegar and 0.4 kg of potassium sorbate according to weight; (2) and (3) treatment of rosa roxburghii: selecting fresh big golden roxburgh rose fruit blocks, cleaning, then putting the fresh golden roxburgh rose fruit blocks into ozone water, soaking and sterilizing the golden roxburgh rose fruit blocks for 22 minutes at the temperature of 65 ℃, taking out the soaked and sterilized golden roxburgh rose fruit blocks, and centrifugally drying the golden roxburgh rose fruit blocks for later use; (3) fermentation treatment: weighing the above processed Rosa roxburghii Tratt weight, putting into a pulp grinder, grinding, weighing the above weight of sweet osmanthus flower, Rosa roxburghii Tratt flower, clove and rock candy, stirring and mixing with the ground Rosa roxburghii Tratt, and then heating and adjusting to 40 ℃ for 17 hours; (4) extracting fruit juice: adding purified water into the fermented raw materials obtained in the step (3), uniformly mixing and stirring, standing for 11 hours, filtering and clarifying, and extracting the rosa roxburghii tratt juice; (5) preparing the rosa roxburghii tratt composite beverage: weighing the edible gelatin, the wheat germ oil, the thiamine hydrochloride, the potassium citrate, the sodium hexametaphosphate, the honey, the citric acid, the apple vinegar and the potassium sorbate according to the weight, putting the mixture into the fruit juice extracted in the step (4), uniformly stirring, adjusting the stirring temperature to 45 ℃, stirring for 16 minutes, cooling, adjusting the temperature to 17 ℃, and stirring for 11 minutes to obtain the rosa roxburghii tratt composite beverage.
Example 5
A preparation method of a golden roxburgh rose compound beverage comprises the following steps: (1) preparing raw materials: preparing 140 kg of rosa roxburghii tratt, 16 kg of sweet osmanthus, 12 kg of rosa roxburghii tratt flower, 8 kg of clove, 6 kg of rock candy, 5 kg of edible gelatin, 3 kg of wheat germ oil, 1.2 kg of thiamine hydrochloride, 1 kg of potassium citrate, 0.8 kg of sodium hexametaphosphate, 0.6 kg of honey, 0.6 kg of citric acid, 0.5 kg of apple vinegar and 0.6 kg of potassium sorbate; (2) and (3) treatment of rosa roxburghii: selecting fresh big golden roxburgh rose fruit blocks, cleaning, then putting the fresh golden roxburgh rose fruit blocks into ozone water, soaking and sterilizing the golden roxburgh rose fruit blocks for 22 minutes at the temperature of 65 ℃, taking out the soaked and sterilized golden roxburgh rose fruit blocks, and centrifugally drying the golden roxburgh rose fruit blocks for later use; (3) fermentation treatment: weighing the above processed Rosa roxburghii Tratt weight, putting into a pulp grinder, grinding, weighing the above weight of sweet osmanthus flower, Rosa roxburghii Tratt flower, clove and rock candy, stirring and mixing with the ground Rosa roxburghii Tratt, and then heating and adjusting to 40 ℃ for 17 hours; (4) extracting fruit juice: adding purified water into the fermented raw materials obtained in the step (3), uniformly mixing and stirring, standing for 11 hours, filtering and clarifying, and extracting the rosa roxburghii tratt juice; (5) preparing the rosa roxburghii tratt composite beverage: weighing the edible gelatin, the wheat germ oil, the thiamine hydrochloride, the potassium citrate, the sodium hexametaphosphate, the honey, the citric acid, the apple vinegar and the potassium sorbate according to the weight, putting the mixture into the fruit juice extracted in the step (4), uniformly stirring, adjusting the stirring temperature to 45 ℃, stirring for 16 minutes, cooling, adjusting the temperature to 17 ℃, and stirring for 11 minutes to obtain the rosa roxburghii tratt composite beverage.
Comparing the examples 1-5 with the conventional golden roxburgh rose compound beverage, please evaluate and score the taste of 50 golden roxburgh rose field personnel, wherein the full score is 100 parts, the average score is taken, and the higher the score is, the better the quality is. The specific scoring results are shown in table 1 below.
TABLE 1 Scoring aroma, richness, silkiness, astringency, bitterness
| Fragrance (fen) | Mellow (fen) | Silk (fen) | Astringent taste (fen) | Bitter (fen) | |
| Example 1 | 95 | 94 | 91 | 92 | 93 |
| Example 2 | 94 | 93 | 92 | 93 | 94 |
| Example 3 | 93 | 92 | 93 | 94 | 93 |
| Example 4 | 92 | 93 | 94 | 95 | 94 |
| Example 5 | 94 | 93 | 91 | 92 | 95 |
| General description of the embodiments | 65 | 81 | 82 | 83 | 78 |
As can be seen from comparative analysis of the table 1, the golden roxburgh rose beverage provided by the invention has obvious advantages in fragrance compared with the conventional golden roxburgh rose, and the beneficial technical effects of the application are better achieved. In addition, compared with the conventional golden roxburgh rose beverage, the golden roxburgh rose beverage has obvious advantages in taste, and the quality of the golden roxburgh rose beverage is improved.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A preparation method of a golden roxburgh rose compound beverage is characterized by comprising the following steps: the preparation method of the rosa roxburghii tratt compound beverage comprises the following steps:
(1) preparing raw materials: preparing raw materials including 120-140 kg of rosa roxburghii tratt, 10-16 kg of sweet osmanthus, 6-12 kg of rosa roxburghii tratt flower, 3-8 kg of clove, 2-6 kg of rock candy, 1-5 kg of edible gelatin, 0.8-3 kg of wheat germ oil, 0.6-1.2 kg of thiamine hydrochloride, 0.5-1 kg of potassium citrate, 0.3-0.8 kg of sodium hexametaphosphate, 0.2-0.6 kg of honey, 0.2-0.6 kg of citric acid, 0.1-0.5 kg of apple vinegar and 0.2-0.6 kg of potassium sorbate according to weight;
(2) and (3) treatment of rosa roxburghii: selecting fresh rosa roxburghii tratt fresh fruits, cutting into blocks, cleaning, then putting the blocks into ozone water, soaking and sterilizing the blocks for 20 to 25 minutes at the temperature of 62 to 68 ℃, taking out the rosa roxburghii tratt which is soaked and sterilized, and centrifugally spin-drying the rosa roxburghii tratt for later use;
(3) fermentation treatment: weighing the above processed rosa roxburghii tratt by weight, putting the rosa roxburghii tratt into a pulp grinder for grinding, weighing the osmanthus fragrans, rosa roxburghii tratt flowers, clove and rock candy by weight, stirring and mixing the weighed rosa roxburghii tratt and the ground rosa roxburghii tratt, and then heating and adjusting the temperature to 35-45 ℃ for 18-20 hours;
(4) extracting fruit juice: adding purified water into the fermented raw materials obtained in the step (3), uniformly mixing and stirring, standing for 10-12 hours, filtering and clarifying, and extracting the rosa roxburghii tratt juice;
(5) preparing the rosa roxburghii tratt composite beverage: weighing the edible gelatin, the wheat germ oil, the thiamine hydrochloride, the potassium citrate, the sodium hexametaphosphate, the honey, the citric acid, the apple vinegar and the potassium sorbate according to the weight, putting the mixture into the fruit juice extracted in the step (4), uniformly stirring, adjusting the stirring temperature to 42-48 ℃, stirring for 15-18 minutes, cooling, adjusting to 16-18 ℃, and stirring for 10-12 minutes to obtain the rosa roxburghii tratt composite beverage.
2. The preparation method of the golden roxburgh rose compound beverage according to claim 1, characterized in that: the step (1) prepares raw materials: the raw materials are prepared according to weight, including 120 kg of rosa roxburghii tratt, 10 kg of sweet osmanthus, 6 kg of rosa roxburghii tratt flower, 3 kg of clove, 2 kg of rock candy, 1 kg of edible gelatin, 0.8 kg of wheat germ oil, 0.6 kg of thiamine hydrochloride, 0.5 kg of potassium citrate, 0.3 kg of sodium hexametaphosphate, 0.2 kg of honey, 0.2 kg of citric acid, 0.1 kg of apple vinegar and 0.2 kg of potassium sorbate.
3. The preparation method of the golden roxburgh rose compound beverage according to claim 1, characterized in that: the step (1) prepares raw materials: the raw materials are prepared according to weight, including 125 kg of rosa roxburghii tratt, 11 kg of sweet osmanthus, 7 kg of rosa roxburghii tratt flower, 4 kg of clove, 3 kg of rock candy, 2 kg of edible gelatin, 1 kg of wheat germ oil, 0.8 kg of thiamine hydrochloride, 0.6 kg of potassium citrate, 0.4 kg of sodium hexametaphosphate, 0.3 kg of honey, 0.3 kg of citric acid, 0.2 kg of apple vinegar and 0.3 kg of potassium sorbate.
4. The preparation method of the golden roxburgh rose compound beverage according to claim 1, characterized in that: the step (1) prepares raw materials: the raw materials are prepared according to weight, including 130 kg of rosa roxburghii tratt, 13 kg of sweet osmanthus, 8 kg of rosa roxburghii tratt flower, 5 kg of clove, 4 kg of rock candy, 3 kg of edible gelatin, 1 kg of wheat germ oil, 1 kg of thiamine hydrochloride, 0.7 kg of potassium citrate, 0.5 kg of sodium hexametaphosphate, 0.4 kg of honey, 0.4 kg of citric acid, 0.3 kg of apple vinegar and 0.4 kg of potassium sorbate.
5. The preparation method of the golden roxburgh rose compound beverage according to claim 1, characterized in that: the step (1) prepares raw materials: the raw materials are 135 kg of rosa roxburghii tratt, 15 kg of sweet osmanthus, 10 kg of rosa roxburghii tratt flower, 7 kg of clove, 5 kg of rock candy, 4 kg of edible gelatin, 2.8 kg of wheat germ oil, 1.1 kg of thiamine hydrochloride, 0.8 kg of potassium citrate, 0.7 kg of sodium hexametaphosphate, 0.5 kg of honey, 0.5 kg of citric acid, 0.4 kg of apple vinegar and 0.4 kg of potassium sorbate according to weight.
6. The preparation method of the golden roxburgh rose compound beverage according to claim 1, characterized in that: the step (1) prepares raw materials: the raw materials are prepared according to weight, including 140 kg of rosa roxburghii tratt, 16 kg of sweet osmanthus, 12 kg of rosa roxburghii tratt flower, 8 kg of clove, 6 kg of rock candy, 5 kg of edible gelatin, 3 kg of wheat germ oil, 1.2 kg of thiamine hydrochloride, 1 kg of potassium citrate, 0.8 kg of sodium hexametaphosphate, 0.6 kg of honey, 0.6 kg of citric acid, 0.5 kg of apple vinegar and 0.6 kg of potassium sorbate.
7. The preparation method of the golden roxburgh rose compound beverage according to claims 2 to 6, characterized in that: the step (2) of processing the rosa roxburghii tratt: selecting fresh big golden roxburgh rose fruit, cutting into blocks, cleaning, then putting into ozone water, soaking and sterilizing for 22 minutes at 65 ℃, taking out the soaked and sterilized golden roxburgh rose, and centrifugally drying for later use.
8. The preparation method of the golden roxburgh rose compound beverage according to claim 7, characterized in that: the fermentation treatment in the step (3): weighing the above processed Rosa roxburghii Tratt weight, putting into a pulp grinder, grinding, weighing the above weight of sweet osmanthus flower, Rosa roxburghii Tratt flower, clove and rock candy, stirring and mixing with the ground Rosa roxburghii Tratt, and heating and adjusting to 40 ℃ for 17 hours.
9. The method for preparing the golden roxburgh rose compound beverage according to claim 8, wherein the method comprises the following steps: the step (4) of extracting juice: and (4) adding purified water into the fermented raw materials obtained in the step (3), uniformly mixing and stirring, standing for 11 hours, filtering and clarifying, and extracting the rosa roxburghii tratt juice.
10. The method for preparing the golden roxburgh rose compound beverage according to claim 9, wherein the method comprises the following steps: the step (5) of preparing the rosa roxburghii tratt composite beverage: weighing the edible gelatin, the wheat germ oil, the thiamine hydrochloride, the potassium citrate, the sodium hexametaphosphate, the honey, the citric acid, the apple vinegar and the potassium sorbate according to the weight, putting the mixture into the fruit juice extracted in the step (4), uniformly stirring, adjusting the stirring temperature to 45 ℃, stirring for 16 minutes, cooling, adjusting the temperature to 17 ℃, and stirring for 11 minutes to obtain the rosa roxburghii tratt composite beverage.
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