CN112450348A - Processing method of rosa roxburghii tratt juice powder - Google Patents
Processing method of rosa roxburghii tratt juice powder Download PDFInfo
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- CN112450348A CN112450348A CN202011543122.7A CN202011543122A CN112450348A CN 112450348 A CN112450348 A CN 112450348A CN 202011543122 A CN202011543122 A CN 202011543122A CN 112450348 A CN112450348 A CN 112450348A
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- rosa roxburghii
- roxburghii tratt
- juice
- juice powder
- vacuum
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- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 66
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 66
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 40
- 239000000843 powder Substances 0.000 title claims abstract description 21
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 19
- 238000007710 freezing Methods 0.000 claims abstract description 18
- 230000008014 freezing Effects 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 11
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 11
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 238000009928 pasteurization Methods 0.000 claims abstract description 6
- 238000007873 sieving Methods 0.000 claims abstract description 6
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims 8
- 241000220317 Rosa Species 0.000 claims 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 230000037208 balanced nutrition Effects 0.000 abstract description 3
- 235000019046 balanced nutrition Nutrition 0.000 abstract description 3
- 230000000975 bioactive effect Effects 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 4
- 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 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 210000004207 dermis Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000000515 tooth Anatomy 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 235000014101 wine Nutrition 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/08—Concentrating or drying of 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/12—Concentrating or drying of juices by freezing
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of rosa roxburghii tratt juice powder, which comprises the following steps: (1) pretreatment of rosa roxburghii: selecting mature fresh rosa roxburghii tratt fruits, removing rotten and worm-eaten fruits, cleaning and then carrying out ozone sterilization; (2) juicing and separating: juicing the treated rosa roxburghii tratt, filtering, and performing pasteurization; (3) and (3) vacuum concentration: vacuum concentrating Rosa roxburghii juice, adding maltodextrin, and stirring to obtain mixture; (4) freezing and drying: putting the mixture obtained in the step (3) into a freezing chamber for pressurization, and then carrying out vacuum freeze drying in a vacuum freeze dryer to obtain a dry material; (5) grinding: and (4) crushing the dried material, and sieving with a sieve of 100-plus 150 meshes to obtain the rosa roxburghii tratt juice powder. The invention has balanced nutrition, reserves vitamin C and other bioactive effective components in the rosa roxburghii tratt to the maximum extent, is restored by adding water, is safe and healthy, has good taste, is easy to store and is convenient to eat.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing method of rosa roxburghii tratt juice powder.
Background
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. Has effects of resisting oxidation and removing toxic substance, helps to reduce harm of side effects of tobacco, wine, medicine and environmental pollution to human body, has obvious lead-removing effect, enhances immunity, resists virus, prevents diseases, is far away from influenza, helps to consolidate connective tissues, strengthen skin, bones, teeth and muscles, has effects of removing melanin, promoting melanin discharge, improving color spots and darkness, resisting oxidation, and whitening and refining skin. In addition, the collagen protein can be promoted to generate, the elasticity and the tension of the dermis layer of the skin are enhanced, the collagen protein participates in cholesterol metabolism, fat decomposition is helped, iron and calcium absorption is promoted, cough is relieved, sore throat is relieved, asthma is relieved, scurvy is prevented, and constipation is prevented or relieved. 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. Because the popularization and planting time of the rosa roxburghii tratt is short, the rosa roxburghii tratt has fewer products and cannot meet the daily requirement of people.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a processing method of rosa roxburghii tratt juice powder.
A processing method of Rosa roxburghii juice powder comprises the following steps:
(1) pretreatment of rosa roxburghii: selecting mature fresh rosa roxburghii tratt fruits, removing rotten and worm-eaten fruits, cleaning and then carrying out ozone sterilization;
(2) juicing and separating: juicing the treated rosa roxburghii tratt, filtering, and performing pasteurization;
(3) and (3) vacuum concentration: vacuum concentrating Rosa roxburghii juice, adding maltodextrin into the concentrated Rosa roxburghii juice, and stirring to obtain mixture;
(4) freezing and drying: putting the mixture obtained in the step (3) into a freezing chamber for pressurization, and then carrying out vacuum freeze drying in a vacuum freeze dryer to obtain a dry material;
(5) grinding: and (4) crushing the dried material, and sieving with a sieve of 100-plus 150 meshes to obtain the rosa roxburghii tratt juice powder.
In order to facilitate sterilization, the cleaned rosa roxburghii tratt is soaked in ozone water for 0.5-5min during ozone sterilization, and the concentration of the ozone water is 0.2-0.5 mg/L.
For convenience of concentration, the temperature in vacuum concentration in the step (3) is 30-40 ℃, the vacuum degree is 80-120pa, and the time is 3-5 h.
Further, the ratio of the concentrated rosa roxburghii tratt juice to the maltodextrin is 1: (0.1-1).
In order to ensure full freezing, the temperature is-30 ℃ to-40 ℃ and the pressure is 9-11Pa during freezing.
Compared with the prior art, the processing method of the rosa roxburghii tratt juice powder has the beneficial effects that: the invention has balanced nutrition, reserves vitamin C and other bioactive effective components in the rosa roxburghii tratt to the maximum extent, is restored by adding water, is safe and healthy, has good taste, is easy to store and is convenient to eat.
Detailed Description
The principles and features of this invention are described below in conjunction with examples, which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example 1
A processing method of Rosa roxburghii juice powder comprises the following steps:
(1) pretreatment of rosa roxburghii: selecting mature fresh rosa roxburghii tratt fruits, removing rotten and worm-eaten fruits, cleaning and then performing ozone sterilization, wherein the ozone sterilization is to soak the cleaned rosa roxburghii tratt fruits in ozone water for 0.5min, the concentration of the ozone water is 0.5mg/L, and the rosa roxburghii tratt fruits are stirred continuously;
(2) juicing and separating: juicing the treated rosa roxburghii tratt, filtering, and performing pasteurization;
(3) and (3) vacuum concentration: vacuum concentrating the rosa roxburghii tratt juice, adding maltodextrin into the concentrated rosa roxburghii tratt juice, and uniformly stirring to obtain a mixture, wherein the temperature is 30 ℃, the vacuum degree is 80pa, the time is 3 hours, and the ratio of the concentrated rosa roxburghii tratt juice to the maltodextrin is 1: 0.1;
(4) freezing and drying: putting the mixture obtained in the step (3) into a freezing chamber for pressurization, and then carrying out vacuum freeze drying in a vacuum freeze dryer to obtain a dry material, wherein the temperature is-30 ℃ and the pressure is 9Pa during freezing;
(5) grinding: pulverizing the dried material, sieving with 100-plus-150 mesh sieve to obtain fructus Rosae Normalis juice powder, packaging, and packaging into small bags or cans, wherein the juice can be directly added with water for eating, and the taste is better by adding Mel or white sugar.
Example 2
A processing method of Rosa roxburghii juice powder comprises the following steps:
(1) pretreatment of rosa roxburghii: selecting mature fresh rosa roxburghii tratt fruits, removing rotten and worm-eaten fruits, cleaning and then performing ozone sterilization, wherein the ozone sterilization is to soak the cleaned rosa roxburghii tratt fruits in ozone water for 1min, the concentration of the ozone water is 0.3mg/L, and stirring is not stopped;
(2) juicing and separating: juicing the treated rosa roxburghii tratt, filtering, and performing pasteurization;
(3) and (3) vacuum concentration: vacuum concentrating the rosa roxburghii tratt juice, adding maltodextrin into the concentrated rosa roxburghii tratt juice, and uniformly stirring to obtain a mixture, wherein the temperature is 35 ℃, the vacuum degree is 100pa, the time is 4 hours, and the ratio of the concentrated rosa roxburghii tratt juice to the maltodextrin is 1: 0.5;
(4) freezing and drying: putting the mixture obtained in the step (3) into a freezing chamber for pressurization, and then carrying out vacuum freeze drying in a vacuum freeze dryer to obtain a dry material, wherein the temperature is-35 ℃ and the pressure is 10Pa during freezing;
(5) grinding: pulverizing the dried material, sieving with 100-plus-150 mesh sieve to obtain fructus Rosae Normalis juice powder, packaging, and packaging into small bags or cans, wherein the juice can be directly added with water for eating, and the taste is better by adding Mel or white sugar.
Example 3
A processing method of Rosa roxburghii juice powder comprises the following steps:
(1) pretreatment of rosa roxburghii: selecting mature fresh rosa roxburghii tratt fruits, removing rotten and worm-eaten fruits, cleaning and then performing ozone sterilization, wherein the ozone sterilization is to soak the cleaned rosa roxburghii tratt fruits in ozone water for 5min, the concentration of the ozone water is 0.2mg/L, and stirring is not stopped;
(2) juicing and separating: juicing the treated rosa roxburghii tratt, filtering, and performing pasteurization;
(3) and (3) vacuum concentration: vacuum concentrating the rosa roxburghii tratt juice, adding maltodextrin into the concentrated rosa roxburghii tratt juice, and uniformly stirring to obtain a mixture, wherein the temperature is 40 ℃, the vacuum degree is 120pa, the time is 5 hours, and the ratio of the concentrated rosa roxburghii tratt juice to the maltodextrin is 1: 1;
(4) freezing and drying: putting the mixture obtained in the step (3) into a freezing chamber for pressurization, and then carrying out vacuum freeze drying in a vacuum freeze dryer to obtain a dry material, wherein the temperature is-40 ℃ and the pressure is 11Pa during freezing;
(5) grinding: pulverizing the dried material, sieving with 100-plus-150 mesh sieve to obtain fructus Rosae Normalis juice powder, packaging, and packaging into small bags or cans, wherein the juice can be directly added with water for eating, and the taste is better by adding Mel or white sugar.
The invention has balanced nutrition, reserves vitamin C and other bioactive effective components in the rosa roxburghii tratt to the maximum extent, is restored by adding water, is safe and healthy, has good taste, is easy to store and is convenient to eat.
The scope of the present invention is not limited to the technical solutions disclosed in the embodiments, and any modifications, equivalent substitutions, improvements, etc. made to the above embodiments according to the technical spirit of the present invention fall within the scope of the present invention.
Claims (5)
1. A processing method of rosa roxburghii tratt juice powder is characterized by comprising the following steps: the method comprises the following steps:
(1) pretreatment of rosa roxburghii: selecting mature fresh rosa roxburghii tratt fruits, removing rotten and worm-eaten fruits, cleaning and then carrying out ozone sterilization;
(2) juicing and separating: juicing the treated rosa roxburghii tratt, filtering, and performing pasteurization;
(3) and (3) vacuum concentration: vacuum concentrating Rosa roxburghii juice, adding maltodextrin into the concentrated Rosa roxburghii juice, and stirring to obtain mixture;
(4) freezing and drying: putting the mixture obtained in the step (3) into a freezing chamber for pressurization, and then carrying out vacuum freeze drying in a vacuum freeze dryer to obtain a dry material;
(5) grinding: and (4) crushing the dried material, and sieving with a sieve of 100-plus 150 meshes to obtain the rosa roxburghii tratt juice powder.
2. The method for processing the rosa roxburghii tratt juice powder according to claim 1, wherein the method comprises the following steps: during ozone sterilization, the cleaned rosa roxburghii tratt is soaked in ozone water for 0.5-5min, and the concentration of the ozone water is 0.2-0.5 mg/L.
3. The method for processing the rosa roxburghii tratt juice powder according to claim 1, wherein the method comprises the following steps: the temperature of vacuum concentration in the step (3) is 30-40 ℃, the vacuum degree is 80-120pa, and the time is 3-5 h.
4. The method for processing the golden roxburgh rose juice powder according to claim 1 or 3, wherein: the ratio of the concentrated rosa roxburghii tratt juice to the maltodextrin is 1: (0.1-1).
5. The method for processing the rosa roxburghii tratt juice powder according to claim 1, wherein the method comprises the following steps: the temperature during freezing is-30 ℃ to-40 ℃, and the pressure is 9-11 Pa.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011543122.7A CN112450348A (en) | 2020-12-24 | 2020-12-24 | Processing method of rosa roxburghii tratt juice powder |
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| CN202011543122.7A CN112450348A (en) | 2020-12-24 | 2020-12-24 | Processing method of rosa roxburghii tratt juice powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115956661A (en) * | 2023-01-10 | 2023-04-14 | 春归保健科技有限公司 | Rosa roxburghii freeze-dried powder rich in bioactive components and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578511A (en) * | 2012-03-31 | 2012-07-18 | 谢振文 | Vacuum freeze-dried lemon juice powder and preparation method thereof |
| CN112088995A (en) * | 2020-09-16 | 2020-12-18 | 安顺市黔之福地食品有限公司 | Preparation method of rosa roxburghii tratt composite beverage |
-
2020
- 2020-12-24 CN CN202011543122.7A patent/CN112450348A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578511A (en) * | 2012-03-31 | 2012-07-18 | 谢振文 | Vacuum freeze-dried lemon juice powder and preparation method thereof |
| CN112088995A (en) * | 2020-09-16 | 2020-12-18 | 安顺市黔之福地食品有限公司 | Preparation method of rosa roxburghii tratt composite beverage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115956661A (en) * | 2023-01-10 | 2023-04-14 | 春归保健科技有限公司 | Rosa roxburghii freeze-dried powder rich in bioactive components and preparation method thereof |
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