CN112715804A - Roxburgh rose sugar-free raw juice finished product and preparation method thereof - Google Patents
Roxburgh rose sugar-free raw juice finished product and preparation method thereof Download PDFInfo
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- CN112715804A CN112715804A CN202011593540.7A CN202011593540A CN112715804A CN 112715804 A CN112715804 A CN 112715804A CN 202011593540 A CN202011593540 A CN 202011593540A CN 112715804 A CN112715804 A CN 112715804A
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- roxburgh rose
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- 241000220317 Rosa Species 0.000 title claims abstract description 73
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title description 3
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 8
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 238000000926 separation method Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 239000000419 plant extract Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims abstract description 6
- 240000002547 Rosa roxburghii Species 0.000 claims description 10
- 235000000640 Rosa roxburghii Nutrition 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 7
- 108010059820 Polygalacturonase Proteins 0.000 claims description 5
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 241000219784 Sophora Species 0.000 claims description 4
- 235000015191 beet juice Nutrition 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 239000004382 Amylase Substances 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 3
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract description 2
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- 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 abstract description 2
- 201000001421 hyperglycemia Diseases 0.000 abstract description 2
- 239000005720 sucrose Substances 0.000 abstract description 2
- 230000003712 anti-aging effect Effects 0.000 abstract 1
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- 229930003268 Vitamin C Natural products 0.000 description 5
- 235000019154 vitamin C Nutrition 0.000 description 5
- 239000011718 vitamin C Substances 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 4
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021581 juice product Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 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
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 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 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Water Supply & Treatment (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of agricultural and sideline products, and particularly provides a preparation method of a roxburgh rose sugar-free raw juice finished product, which comprises the following steps: 1) cleaning fructus Rosae Normalis, removing core, and crushing to obtain fructus Rosae Normalis slurry; 2) adding the roxburgh rose pulp obtained in the step 1) into an antioxidant plant extract, and uniformly stirring to obtain a roxburgh rose pulp mixture; 3) adding fermentation enzyme into the roxburgh rose pulp mixture obtained in the step 2) for fermentation; 4) and (3) carrying out solid-liquid separation on the roxburgh rose pulp mixture fermented in the step 3), and carrying out high-temperature instantaneous sterilization on the juice to obtain the finished product of the roxburgh rose sugar-free raw juice. In addition, the invention also provides a finished product of the roxburgh rose sugar-free raw juice. The product has no sucrose or antiseptic, has unique flavor of fructus Rosae Normalis and rich nutrition, is especially suitable for the middle aged and the elderly people and patients with hypertension, hyperlipidemia and hyperglycemia, and has antiaging, skin caring and health promoting effects.
Description
Technical Field
The invention belongs to the technical field of agricultural and sideline products, and particularly relates to a roxburgh rose sugar-free raw juice finished product and a preparation method thereof.
Background
The rosa roxburghii belongs to rosaceous deciduous shrub plants and is widely distributed in Yunnan, Guizhou and other places in China. The Rosa roxburghii Tratt has high nutritive value and medicinal value, is rich in vitamin C, multiple trace elements such as vitamin B1, B2 and E, K1, superoxide dismutase and amino acids. The research shows that the health food can enhance immunity, prevent and resist cancer, resist aging and the like. However, the rosa roxburghii tratt fruit has small diameter, much meat residue and bad taste. The full utilization of the fruit juice has wide economic value.
However, the roxburgh rose fruit has small fruit diameter and low juice yield, and the abundant vitamin C in the roxburgh rose juice is easily oxidized, so that the nutrition of the roxburgh rose juice is reduced, and therefore, the key for producing the roxburgh rose juice serving as the effective nutritional ingredient is increased while the abundant taste and the unique flavor of the roxburgh rose juice are maintained.
Disclosure of Invention
The invention aims to solve the technical problem of providing a roxburgh rose sugar-free raw juice finished product and a preparation method thereof, and aims to solve the problems that the existing roxburgh rose is low in juice yield, contains vitamin C which is easily oxidized and is reduced in nutrition.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a preparation method of a roxburgh rose sugar-free raw juice finished product comprises the following steps:
1) cleaning fructus Rosae Normalis, removing core, and crushing to obtain fructus Rosae Normalis slurry;
2) adding the roxburgh rose pulp obtained in the step 1) into an antioxidant plant extract, and uniformly stirring to obtain a roxburgh rose pulp mixture;
3) adding fermentation enzyme into the roxburgh rose pulp mixture obtained in the step 2) for fermentation;
4) and (3) carrying out solid-liquid separation on the roxburgh rose pulp mixture fermented in the step 3), and carrying out high-temperature instantaneous sterilization on the juice to obtain the finished product of the roxburgh rose sugar-free raw juice.
On the basis of the technical scheme, the invention can further have the following specific selection or optimized selection.
Specifically, in the step 2), the antioxidant plant extract is one or more of sophora flower juice, lemon juice, sweet potato juice and beet juice. Specifically, the addition amount of the antioxidant plant extract is 1-3% by weight of the Rosa roxburghii pulp. The lemon juice contains rich citric acid, the sweet potato juice and the beet juice contain oxalic acid, the sophora flower juice contains anthocyanin, all the elements can effectively prevent the oxidation of vitamin C, and the product has light taste and can complement the roxburgh rose juice to play a seasoning effect.
Specifically, in the step 3), the fermentation enzyme is one or more of pectinase, cellulase and amylase. Specifically, the addition amount of the fermentation enzyme is 0.01-0.1% by weight of the roxburgh rose pulp. Specifically, the fermentation is carried out at a temperature of 20-35 ℃ for 1-2 hours. The fermentation enzyme is used for treating the roxburgh rose pulp, so that the roxburgh rose pulp is liquefied, and the juice yield of the roxburgh rose pulp can be obviously improved.
Preferably, in the step 4), the solid-liquid separation is performed by filtering with a ceramic membrane, and the pore diameter is 0.5-1 μm. The ceramic membrane is easy to clean, is not easy to breed bacteria, is not easy to block and adhere to the filter holes, and has longer service life.
Specifically, in the step 4), the high-temperature instantaneous sterilization temperature is 115 ℃ and the time is 3 seconds.
In addition, the invention also provides a finished product of the roxburgh rose sugar-free raw juice prepared by the method. The standard of the product is 50ml, 200ml, 500ml, 1000ml and the like, and the product is packaged by tetra Pak or bottled.
Compared with the prior art, the invention has the beneficial effects that: the rosa roxburghii sugar-free raw juice product provided by the invention is free of sucrose and preservatives, has unique flavor of rosa roxburghii and rich nutrient components, is particularly suitable for middle-aged and elderly people and patients with hypertension, hyperlipidemia and hyperglycemia, and has the health-care effects of resisting aging, maintaining beauty and keeping young. In addition, the preparation method of the roxburgh rose sugar-free normal juice product provided by the invention has the advantages of simple production method, high juice yield, capability of keeping the flavor of roxburgh rose and enriching the taste of roxburgh rose, and capability of efficiently keeping the nutritional value of roxburgh rose.
Detailed Description
For better understanding of the present invention, the following examples are given for further illustration of the present invention, but the present invention is not limited to the following examples.
Example 1:
the invention provides a preparation method of a roxburgh rose sugar-free raw juice finished product, which comprises the following steps:
1) cleaning fructus Rosae Normalis, removing core, and crushing to obtain fructus Rosae Normalis slurry;
2) adding 500 g of lemon juice and 500 g of beet juice into 50 kg of the roxburgh rose pulp in the step 1), and uniformly stirring to obtain a roxburgh rose pulp mixture;
3) adding 30 g of pectinase into the roxburgh rose pulp mixture obtained in the step 2), uniformly stirring, and fermenting at the temperature of 25 ℃ for 1 hour;
4) and (3) carrying out solid-liquid separation on the roxburgh rose pulp mixture fermented in the step 3) to obtain about 15 kg of roxburgh rose raw juice, and carrying out high-temperature instantaneous sterilization on juice of the roxburgh rose raw juice to obtain a finished product of the roxburgh rose sugar-free raw juice.
Example 2:
the invention provides a preparation method of a roxburgh rose sugar-free raw juice finished product, which comprises the following steps:
1) cleaning fructus Rosae Normalis, removing core, and crushing to obtain fructus Rosae Normalis slurry;
2) adding 50 kg of the roxburgh rose pulp obtained in the step 1) into 500 g of sweet potato juice, and uniformly stirring to obtain a roxburgh rose pulp mixture;
3) adding 5 g of each of pectinase and amylase into the roxburgh rose pulp mixture obtained in the step 2), uniformly stirring, and fermenting at the temperature of 30 ℃ for 2 hours;
4) and (3) carrying out solid-liquid separation on the roxburgh rose pulp mixture fermented in the step 3) to obtain about 13 kg of roxburgh rose raw juice, and carrying out high-temperature instantaneous sterilization on juice of the roxburgh rose raw juice to obtain a finished product of the roxburgh rose sugar-free raw juice.
Example 3:
the invention provides a preparation method of a roxburgh rose sugar-free raw juice finished product, which comprises the following steps:
1) cleaning fructus Rosae Normalis, removing core, and crushing to obtain fructus Rosae Normalis slurry;
2) adding 10 kg of the roxburgh rose pulp obtained in the step 1) into 300 g of sophora flower juice, and uniformly stirring to obtain a roxburgh rose pulp mixture;
3) adding 3 g of each of pectinase and cellulase into the roxburgh rose pulp mixture obtained in the step 2), uniformly stirring, and fermenting at the temperature of 35 ℃ for 1 hour;
4) and (3) carrying out solid-liquid separation on the roxburgh rose pulp mixture fermented in the step 3) to obtain about 13 kg of roxburgh rose raw juice, and carrying out high-temperature instantaneous sterilization on juice of the roxburgh rose raw juice to obtain a finished product of the roxburgh rose sugar-free raw juice.
The juice yield of the original juice of the rosa roxburghii tratt obtained in the embodiment 1-3 can reach 26-30 w%, and is obviously improved compared with the juice yield of the rosa roxburghii tratt which is directly squeezed and is only 16-20 w%, and the vitamin C and other nutrient components in the original juice can be better reserved due to the addition of the antioxidant component, and the original juice of the rosa roxburghii tratt has rich flavor and mouthfeel. The product is light yellow in color, has light, sour and sweet taste, and is suitable for wide consumers.
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 (9)
1. The preparation method of the roxburgh rose sugar-free raw juice finished product is characterized by comprising the following steps:
1) cleaning fructus Rosae Normalis, removing core, and crushing to obtain fructus Rosae Normalis slurry;
2) adding the roxburgh rose pulp obtained in the step 1) into an antioxidant plant extract, and uniformly stirring to obtain a roxburgh rose pulp mixture;
3) adding fermentation enzyme into the roxburgh rose pulp mixture obtained in the step 2) for fermentation;
4) and (3) carrying out solid-liquid separation on the roxburgh rose pulp mixture fermented in the step 3), and carrying out high-temperature instantaneous sterilization on the juice to obtain the finished product of the roxburgh rose sugar-free raw juice.
2. The method for preparing a finished product of roxburgh rose natural sugar juice according to claim 1, which is characterized in that: in the step 2), the antioxidant plant extract is one or more of sophora flower juice, lemon juice, sweet potato juice and beet juice.
3. The method for preparing a finished product of roxburgh rose natural sugar juice according to claim 2, which is characterized in that: in the step 2), the addition amount of the antioxidant plant extract is 1-3% by weight of the Rosa roxburghii pulp.
4. The method for preparing a finished product of roxburgh rose natural sugar juice according to claim 1, which is characterized in that: in the step 3), the fermentation enzyme is one or more of pectinase, cellulase and amylase.
5. The method for preparing a finished product of roxburgh rose natural sugar juice according to claim 4, which is characterized in that: in the step 3), the addition amount of the fermentation enzyme is 0.01-0.1% by weight of the roxburgh rose pulp.
6. The method for preparing a finished product of roxburgh rose natural sugar juice according to claim 5, which is characterized in that: in step 3), the fermentation is carried out at a temperature of 20-35 ℃ for 1-2 hours.
7. The method for preparing a finished product of roxburgh rose natural sugar juice according to claim 1, which is characterized in that: in the step 4), the solid-liquid separation is carried out by adopting a ceramic membrane, and the aperture of the ceramic membrane is 0.5-1 μm.
8. The method for preparing a finished product of roxburgh rose natural sugar juice according to claim 1, which is characterized in that: in the step 4), the high-temperature instantaneous sterilization temperature is 115 ℃ and the time is 3 seconds.
9. A finished product of roxburgh rose sugar-free raw juice is characterized by being prepared by the preparation method of the finished product of roxburgh rose sugar-free raw juice according to any one of claims 1 to 8.
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| CN202011593540.7A CN112715804A (en) | 2020-12-29 | 2020-12-29 | Roxburgh rose sugar-free raw juice finished product and preparation method thereof |
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| CN202011593540.7A CN112715804A (en) | 2020-12-29 | 2020-12-29 | Roxburgh rose sugar-free raw juice finished product and preparation method thereof |
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| CN104651208A (en) * | 2015-02-04 | 2015-05-27 | 贵州海科实业发展有限公司 | Roxburgh rose seasoning vinegar and production method thereof |
| CN108085234A (en) * | 2016-11-23 | 2018-05-29 | 敖云霞 | A kind of preparation method of roxburgh rose vinegar beverage |
| CN108841564A (en) * | 2018-08-28 | 2018-11-20 | 贵州宏财聚农投资有限责任公司 | A kind of preparation method of Roxburgh rose vinegar |
-
2020
- 2020-12-29 CN CN202011593540.7A patent/CN112715804A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156670A (en) * | 2007-11-09 | 2008-04-09 | 华南理工大学 | A production process of nutrition health care roxburgh rose powder |
| CN103653161A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Rosa roxburghii tratt juice drink and preparation method thereof |
| CN104026690A (en) * | 2014-06-23 | 2014-09-10 | 贵阳高新创嘉创业服务有限公司 | Rosa roxbunghii fruit juice and preparation method thereof |
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Application publication date: 20210430 |