CN113142434A - Roxburgh rose oral liquid and blending process thereof - Google Patents
Roxburgh rose oral liquid and blending process thereof Download PDFInfo
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- CN113142434A CN113142434A CN202110479881.XA CN202110479881A CN113142434A CN 113142434 A CN113142434 A CN 113142434A CN 202110479881 A CN202110479881 A CN 202110479881A CN 113142434 A CN113142434 A CN 113142434A
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- oral liquid
- roxburgh rose
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- erythritol
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- 239000007788 liquid Substances 0.000 title claims abstract description 33
- 238000002156 mixing Methods 0.000 title claims abstract description 28
- 241000220317 Rosa Species 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 24
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000004386 Erythritol Substances 0.000 claims abstract description 18
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 18
- 229940009714 erythritol Drugs 0.000 claims abstract description 18
- 235000019414 erythritol Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 23
- 239000008213 purified water Substances 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 238000002844 melting Methods 0.000 claims description 12
- 230000008018 melting Effects 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 11
- 108010010803 Gelatin Proteins 0.000 claims description 10
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims description 10
- 229920000159 gelatin Polymers 0.000 claims description 10
- 239000008273 gelatin Substances 0.000 claims description 10
- 235000019322 gelatine Nutrition 0.000 claims description 10
- 235000011852 gelatine desserts Nutrition 0.000 claims description 10
- 240000002547 Rosa roxburghii Species 0.000 claims description 9
- 235000000640 Rosa roxburghii Nutrition 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 9
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 8
- 244000008991 Curcuma longa Species 0.000 claims description 8
- 235000003373 curcuma longa Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 235000013976 turmeric Nutrition 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims description 5
- 241001264174 Cordyceps militaris Species 0.000 claims description 5
- 102000015636 Oligopeptides Human genes 0.000 claims description 5
- 108010038807 Oligopeptides Proteins 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims description 5
- 238000005086 pumping Methods 0.000 claims description 5
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 4
- 238000007872 degassing Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000005259 measurement Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000003908 quality control method Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 description 7
- 208000007848 Alcoholism Diseases 0.000 description 5
- 201000007930 alcohol dependence Diseases 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 206010011224 Cough Diseases 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- 241001250596 Pleione Species 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000003779 hair growth Effects 0.000 description 1
- 208000013403 hyperactivity Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention provides a roxburgh rose oral liquid and a blending process thereof, and is characterized in that: the feed is prepared from the following raw materials in parts by weight: 500-700 parts of roxburgh rose fruit juice, 50-100 parts of erythritol, 5-11.5 parts of a pre-ingredient A, 1.5-3.2 parts of a pre-ingredient B and 0.2-0.9 part of a pre-ingredient C.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a roxburgh rose oral liquid and a blending process thereof.
Background
Rosa roxburghii (Rosaroxbunghii) is fruit of perennial deciduous shrub filature flower of Rosaceae, also named as WANGSHANG fruit, Rosa roxburghii fruit, Buddha fruit, Pseudobulbus Cremastrae seu pleiones, fructus Actinidiae chinensis, radix seu caulis Kadsurae Heteroclitae, fructus Rosae Normalis, and radix Securidacae. The roxburgh rose is a special plant in China, can be used as a medicine, and has extremely high medicinal value in roots, stems, leaves and fruits. The Rosa roxburghii contains abundant vitamin C (Vc), superoxide dismutase (SOD), Rosa roxburghii flavone, Rosa roxburghii polysaccharide and various essential amino acids.
The effect of the roxburgh rose: 1. the rose tea can moisten lung, reduce phlegm and relieve cough, and has good functions of moistening lung channel to stop phlegm and relieve cough for cough, expectoration and hemoptysis caused by lung heat. 2. Has effects of clearing heat, lowering fire, and promoting fluid production, and has good effects of clearing heat, lowering fire, promoting hair growth, and promoting body fluid production for treating yin deficiency and fire hyperactivity caused by heat disease damaging fluid or warm disease later stage. 3. Can relieve alcoholism, and has obvious function of relieving polydipsia after drinking because the rosa roxburghii tratt has sweet, slightly sour and cool nature in the aspect of traditional Chinese medicine food therapy.
Most of the products have certain effects of relieving alcoholism, but the harm of alcohol to the liver cannot be relieved, and the mouth feel is not good, so that the development of an anti-alcoholism product which has a good anti-alcoholism effect and can protect liver organs of consumers is very necessary for the current anti-alcoholism product market.
Disclosure of Invention
The invention aims to provide roxburgh rose oral liquid and a preparation process thereof, so as to solve the problems in the background technology.
In order to realize the purpose, the invention provides a roxburgh rose oral liquid and a preparation process thereof, wherein the roxburgh rose oral liquid is prepared from the following raw materials in parts by weight: 500-700 parts of roxburgh rose fruit juice, 50-100 parts of erythritol, 5-11.5 parts of a pre-ingredient A, 1.5-3.2 parts of a pre-ingredient B and 0.2-0.9 part of a pre-ingredient C.
Preferably, the A pre-ingredient is prepared from the following raw materials in parts by weight: 5-10 parts of corn oligopeptide, 0.5-1 part of cordyceps militaris powder and 0.1-0.5 part of gamma-aminobutyric acid.
Preferably, the B pre-ingredient is turmeric.
Preferably, the C pre-ingredient is xanthan gum.
Preferably, the roxburgh rose oral liquid is prepared by adopting the following steps in sequence:
a. raw material inspection: various raw and auxiliary materials are inspected, and classified and stored according to requirements after being inspected to be qualified;
b. dissolving erythritol: adding accurately weighed roxburgh rose juice into a blending tank, fully stirring, slowly adding accurately weighed erythritol into the blending tank, and stirring until the erythritol is completely dissolved;
c. a, adding pre-ingredients: heating purified water with a set weight to 60-70 ℃, adding the purified water into a gelatin melting tank, starting a stirring device, respectively adding precisely weighed corn oligopeptide, cordyceps militaris powder and gamma-aminobutyric acid into the gelatin melting tank, completely dissolving, and pumping into a blending tank;
d. c, adding pre-ingredients: heating purified water with a set weight to a temperature range of 80-90 ℃, adding the purified water into a gelatin melting tank, uniformly mixing the xanthan gum and the erythritol which are accurately weighed, adding the mixture of the xanthan gum and the erythritol into the gelatin melting tank, stirring the mixture fully and dissolving the mixture, pumping the mixture into a mixing tank, and ejecting the mixture into the mixing tank by using water with a preset mass;
e. b, adding the pre-ingredients: heating purified water with a set weight to 70-80 ℃, adding the purified water into a stainless steel barrel, slowly pouring the turmeric powder with accurate weighing, continuously stirring the mixture in the process of pouring the turmeric powder, and pouring the mixture into a mixing tank after the mixture is fully dissolved;
f. and (3) volume fixing: presetting volume to 95%, adjusting refraction and total acid according to actual measurement data, adding the residual pure inlet water, carrying out volume fixing on the feed liquid, and determining refraction and total acid by quality control personnel;
g. degassing: the feed liquid is degassed under the condition of-0.5 to-0.7 bar after being preheated to 50 to 60 ℃;
h. homogenizing: heating the degassed feed liquid to 50-60 ℃, and homogenizing under the condition of 180-200 bar;
i. and (3) sterilization: heating and sterilizing the homogenized material liquid at 105 + -1 deg.C for 30 s;
j. filling and packaging: and filling the sterilized and cooled feed liquid into a glass bottle, and then packaging.
Preferably, the index of refraction in the step f is 16.7-16.9 Brix, and the total acid index in the step f is 0.97-0.99%.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention has good anti-inebriation effect;
2. the invention has health care function to liver;
3. the invention has the effects of enhancing immunity and resisting aging after long-term use;
4. the invention can be used as a daily health drink for supplementing vitamins for human bodies.
Detailed Description
Example 1
The roxburgh rose oral liquid is prepared by the following steps in sequence:
a. raw material inspection: various raw and auxiliary materials are inspected, and classified and stored according to requirements after being inspected to be qualified;
b. dissolving erythritol: adding 700kg of roxburgh rose juice accurately weighed into a blending tank, fully stirring, slowly adding 70kg of erythritol accurately weighed into the blending tank, and stirring until the erythritol is completely dissolved;
c. a, adding pre-ingredients: heating 24kg of purified water to 60-70 ℃, adding the purified water into a glue melting tank, starting a stirring device, respectively adding 10kg of corn oligopeptide, 1kg of cordyceps militaris powder and 0.5kg of gamma-aminobutyric acid which are accurately weighed into the glue melting tank, and pumping the materials into a blending tank after the materials are completely dissolved;
d. c, adding pre-ingredients: heating 100kg of purified water to a temperature range of 80-90 ℃, adding the purified water into a gelatin melting tank, uniformly mixing 0.9kg of accurately weighed xanthan gum and 30kg of erythritol, adding the mixture of the xanthan gum and the erythritol into the gelatin melting tank, stirring and dissolving the mixture fully, putting the mixture into a batching tank, and ejecting the mixture into the batching tank by using 30kg of purified water;
e. b, adding the pre-ingredients: heating 10kg of purified water to 70-80 ℃, then adding the purified water into a stainless steel barrel, slowly pouring 3.2kg of turmeric powder which is accurately weighed, continuously stirring the mixture in the process of pouring the turmeric powder, and pouring the mixture into a mixing tank after the mixture is fully dissolved;
f. and (3) volume fixing: presetting the volume to 95%, adjusting the refraction and the total acid according to actual measurement data, adding the residual pure inlet water, carrying out volume fixing on the feed liquid, determining the refraction and the total acid by quality control personnel, wherein the refraction index is controlled to be 16.7-16.9 Brix, and the total acid index is controlled to be 0.97-0.99%;
g. degassing: the feed liquid is degassed under the condition of-0.5 to-0.7 bar after being preheated to 50 to 60 ℃;
h. homogenizing: heating the degassed feed liquid to 50-60 ℃, and homogenizing under the condition of 180-200 bar;
i. and (3) sterilization: heating and sterilizing the homogenized material liquid at 105 + -1 deg.C for 30 s;
j. filling and packaging: and filling the sterilized and cooled feed liquid into a glass bottle, and then packaging.
The invention has been described in an illustrative manner, and it is to be understood that the invention is not limited in its application to the details of construction and to the arrangements of the components set forth in the following description, since such modifications are intended to be included within the spirit and scope of the invention as defined in the appended claims.
Claims (6)
1. A roxburgh rose oral liquid and a preparation process thereof are characterized in that: the feed is prepared from the following raw materials in parts by weight: 500-700 parts of roxburgh rose fruit juice, 50-100 parts of erythritol, 5-11.5 parts of a pre-ingredient A, 1.5-3.2 parts of a pre-ingredient B and 0.2-0.9 part of a pre-ingredient C.
2. The roxburgh rose oral liquid and the blending process thereof according to claim 1, wherein the roxburgh rose oral liquid comprises the following components in percentage by weight: the A pre-ingredient is prepared from the following raw materials in parts by weight: 5-10 parts of corn oligopeptide, 0.5-1 part of cordyceps militaris powder and 0.1-0.5 part of gamma-aminobutyric acid.
3. The roxburgh rose oral liquid and the blending process thereof according to claim 2, wherein the roxburgh rose oral liquid comprises the following components in percentage by weight: the ingredient B is turmeric.
4. The Rosa roxburghii Tratt oral liquid and the blending process thereof according to claim 3, wherein: the C pre-ingredient is xanthan gum.
5. The Rosa roxburghii Tratt oral liquid and the blending process thereof according to claim 4, wherein: the roxburgh rose oral liquid is prepared by the following steps in sequence:
a. raw material inspection: various raw and auxiliary materials are inspected, and classified and stored according to requirements after being inspected to be qualified;
b. dissolving erythritol: adding accurately weighed roxburgh rose juice into a blending tank, fully stirring, slowly adding accurately weighed erythritol into the blending tank, and stirring until the erythritol is completely dissolved;
c. a, adding pre-ingredients: heating purified water with a set weight to 60-70 ℃, adding the purified water into a gelatin melting tank, starting a stirring device, respectively adding precisely weighed corn oligopeptide, cordyceps militaris powder and gamma-aminobutyric acid into the gelatin melting tank, completely dissolving, and pumping into a blending tank;
d. c, adding pre-ingredients: heating purified water with a set weight to a temperature range of 80-90 ℃, adding the purified water into a gelatin melting tank, uniformly mixing the xanthan gum and the erythritol which are accurately weighed, adding the mixture of the xanthan gum and the erythritol into the gelatin melting tank, stirring the mixture fully and dissolving the mixture, pumping the mixture into a mixing tank, and ejecting the mixture into the mixing tank by using water with a preset mass;
e. b, adding the pre-ingredients: heating purified water with a set weight to 70-80 ℃, adding the purified water into a stainless steel barrel, slowly pouring the turmeric powder with accurate weighing, continuously stirring the mixture in the process of pouring the turmeric powder, and pouring the mixture into a mixing tank after the mixture is fully dissolved;
f. and (3) volume fixing: presetting volume to 95%, adjusting refraction and total acid according to actual measurement data, adding the residual pure inlet water, carrying out volume fixing on the feed liquid, and determining refraction and total acid by quality control personnel;
g. degassing: the feed liquid is degassed under the condition of-0.5 to-0.7 bar after being preheated to 50 to 60 ℃;
h. homogenizing: heating the degassed feed liquid to 50-60 ℃, and homogenizing under the condition of 180-200 bar;
i. and (3) sterilization: heating and sterilizing the homogenized material liquid at 105 + -1 deg.C for 30 s;
j. filling and packaging: and filling the sterilized and cooled feed liquid into a glass bottle, and then packaging.
6. The Rosa roxburghii Tratt oral liquid and the blending process thereof according to claim 5, wherein: the refractive index in the step f is 16.7-16.9 Brix, and the total acid index in the step f is 0.97-0.99%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110479881.XA CN113142434A (en) | 2021-04-30 | 2021-04-30 | Roxburgh rose oral liquid and blending process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110479881.XA CN113142434A (en) | 2021-04-30 | 2021-04-30 | Roxburgh rose oral liquid and blending process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113142434A true CN113142434A (en) | 2021-07-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110479881.XA Pending CN113142434A (en) | 2021-04-30 | 2021-04-30 | Roxburgh rose oral liquid and blending process thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN113142434A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919933A (en) * | 2012-11-16 | 2013-02-13 | 上海交通大学 | Seedlessness roxburgh rose and angelica keiskei compound drink and preparation method thereof |
| CN108887685A (en) * | 2018-06-26 | 2018-11-27 | 贵州旺业农业科技有限公司 | A kind of Rosa roxburghii oral liquid and preparation method thereof for relieving the effect of alcohol |
| CN110651923A (en) * | 2019-10-26 | 2020-01-07 | 上海葡萄王企业有限公司 | Cordyceps militaris drink with fruit flavor and preparation method thereof |
| CN112535290A (en) * | 2020-12-31 | 2021-03-23 | 张学记 | Composition capable of rapidly dispelling effects of alcohol and preparation method and device thereof |
-
2021
- 2021-04-30 CN CN202110479881.XA patent/CN113142434A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919933A (en) * | 2012-11-16 | 2013-02-13 | 上海交通大学 | Seedlessness roxburgh rose and angelica keiskei compound drink and preparation method thereof |
| CN108887685A (en) * | 2018-06-26 | 2018-11-27 | 贵州旺业农业科技有限公司 | A kind of Rosa roxburghii oral liquid and preparation method thereof for relieving the effect of alcohol |
| CN110651923A (en) * | 2019-10-26 | 2020-01-07 | 上海葡萄王企业有限公司 | Cordyceps militaris drink with fruit flavor and preparation method thereof |
| CN112535290A (en) * | 2020-12-31 | 2021-03-23 | 张学记 | Composition capable of rapidly dispelling effects of alcohol and preparation method and device thereof |
Non-Patent Citations (2)
| Title |
|---|
| 余海忠: "《食品营养学概论》", 30 November 2018 * |
| 张大禄: "《科学解读保健食品 选对吃好保健康》", 31 January 2016 * |
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