CN113575804A - Preparation method of roxburgh rose functional beverage - Google Patents
Preparation method of roxburgh rose functional beverage Download PDFInfo
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- CN113575804A CN113575804A CN202110894197.8A CN202110894197A CN113575804A CN 113575804 A CN113575804 A CN 113575804A CN 202110894197 A CN202110894197 A CN 202110894197A CN 113575804 A CN113575804 A CN 113575804A
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- roxburgh rose
- juice
- rosa roxburghii
- functional beverage
- preparing
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- 235000020510 functional beverage Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 58
- 240000002547 Rosa roxburghii Species 0.000 claims abstract description 38
- 235000000640 Rosa roxburghii Nutrition 0.000 claims abstract description 38
- 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 36
- 238000000034 method Methods 0.000 claims abstract description 23
- 238000000926 separation method Methods 0.000 claims abstract description 16
- 239000000126 substance Substances 0.000 claims abstract description 12
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 28
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 28
- 235000013399 edible fruits Nutrition 0.000 claims description 24
- 239000011550 stock solution Substances 0.000 claims description 22
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 claims description 16
- 229960000367 inositol Drugs 0.000 claims description 16
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 claims description 16
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 claims description 16
- 239000003651 drinking water Substances 0.000 claims description 14
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- 238000003756 stirring Methods 0.000 claims description 14
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- 239000007864 aqueous solution Substances 0.000 claims description 13
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 12
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- 239000004299 sodium benzoate Substances 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 11
- 239000000243 solution Substances 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 5
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- 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
The invention discloses a preparation method of a roxburgh rose sports type functional beverage, when roxburgh rose is squeezed to obtain juice,compared with the traditional direct squeezing method, V is added with citric acid in advanceCThe loss rate of (2) is greatly reduced; the juice is primarily screened by a filter screen and then separated by a centrifugal separation method, compared with a natural clarification method, the method of the invention enables VCThe loss rate of (2) is further reduced; the roxburgh rose juice is frozen to the temperature of-4 ℃, the temperature is kept for 5-7 days, and the sports drink has clear and transparent color, moderate sour and sweet taste, rich nutrition and extremely high nutritional value, contains carbohydrate, protein, amino acid, vitamin, tannin, trace elements, enzymes and the like, supplements a large amount of vitamin, and has the effects of eliminating nyctalopia, increasing health and physical strength, delaying senility and the like. The sports Rosa roxburghii beverage prepared by the method not only contains various nutrient substances in Rosa roxburghii, but also can provide energy for organisms and eliminate fatigue.
Description
Technical Field
The invention relates to the technical field of functional beverages, in particular to a preparation method of a roxburgh rose functional beverage.
Background
The roxburgh rose is a fruit of a rosaceous plant reeling flower, also called arrowroot or a woody pear, is crisp and sweet in fruit meat, has strong fragrance and rich nutrition, is a good fruit for nourishing and body building, and is mainly distributed in Yunobuan and other places in China. The roxburgh rose is rich in vitamin C, and the content of the vitamin C is several times or even dozens of times of that of other single-fruit crops (tomatoes, kiwifruits and the like). In addition, fructus Rosae Normalis also contains abundant superoxide dismutase (SOD) and VPTannin, polyphenol, polysaccharide, trace elements, amino acid and the like. Modern pharmacological research shows that the roxburgh rose has the functions of regulating the immunity of the organism, resisting oxidation, maintaining beauty and keeping young, resisting atherosclerosis, resisting tumor, reducing blood sugar and the like. However, the fresh roxburgh rose fruit has sour and astringent taste due to high tannin and fiber content, and roxburgh rose juice has the problems of turbidity, easy oxidation and browning, poor Vc stability, unbalanced nutrient components, poor quality and taste and the like, so the roxburgh rose fruit juice is not accepted by the public. Therefore, the rosa roxburghii tratt and related products thereof on the market are converted into rosa roxburghii tratt beverages and other rosa roxburghii tratt products which are accepted by the public through a certain processing technology, and no rosa roxburghii tratt related functional beverage exists in the functional beverages on the market at present. The research prepares the rosa roxburghii sports functional beverage by certain technical treatment and adding certain auxiliary materials, supplements energy for organisms, and can also ingest V in rosa roxburghiiC、VPSOD, amino acids, etc.
Disclosure of Invention
In view of the problems in the prior art, the invention discloses a preparation method of a roxburgh rose functional beverage, which adopts the technical scheme that the preparation method comprises the following steps:
s1: selecting mature fresh fructus Rosae Normalis, and removing rotten or immature fruit;
s2: washing the selected fresh roxburgh rose fruit with softened water to remove dirt on the surface of the fruit peel;
s3: adding 0.7-0.9% citric acid into cleaned fresh fructus Rosae Normalis, and squeezing with proper force to obtain juice;
s4: 390-410mg/L sulfur dioxide is added into the obtained roxburgh rose juice;
s5: sieving with 60-80 mesh sieve;
s6: carrying out centrifugal separation at the rotating speed of 1900-2100 r/min;
s7: preliminarily obtaining the raw juice of the roxburgh rose;
s8: freezing Rosa roxburghii juice to-4 deg.C, keeping the temperature for 5-7 days, and filtering while it is cold to remove substances with low solubility;
s9: and (4) pouring into a pool to prepare the roxburgh rose stock solution.
S10: dissolving 0.015-0.03% of inositol and 0.035-0.045% of inositol in a proper amount of drinking water respectively.
S11: and (3) taking 20-30% of the roxburgh rose stock solution in the S9, adding the inositol and taurine solution which is dissolved in the S10 solution and a proper amount of white granulated sugar, fixing the volume to 320mL by using drinking water, uniformly stirring, sterilizing and filling to obtain the roxburgh rose functional beverage.
In a preferred embodiment of the present invention, in step S2, 0.8% of citric acid is added in advance before squeezing the fresh rosa roxburghii tratt fruit.
In a preferred embodiment of the present invention, in step S4, 400mg/L of sulfur dioxide is added to the obtained roxburgh rose juice, and the sulfur dioxide is added to prevent fermentation or oxidation of roxburgh rose juice, damage to taste of roxburgh rose juice, and loss of nutrients such as vitamin C in roxburgh rose.
In a preferred embodiment of the present invention, in step S5, the juice is sieved through a sieve of 70 mesh sieve to remove large particulate matters.
In a preferred embodiment of the present invention, in step S6, a large amount of suspended matter is removed by performing centrifugal separation at a rotation speed of 2100r/min and performing centrifugal separation on the roxburgh rose juice.
As a preferable technical scheme of the invention, in the step S8, the roxburgh rose juice is frozen to-4 ℃ and kept warm for 6 days.
In a preferred embodiment of the present invention, in step S8, the rosa roxburghii tratt juice is filtered while it is cold, and the low-solubility material is removed by filtering while it is cold.
As a preferred technical scheme of the invention, before the roxburgh rose stock solution is prepared in the S9, 20-30% of sodium benzoate aqueous solution is added while stirring.
As a preferred technical scheme of the invention, before the roxburgh rose stock solution is prepared in the step S9, 25% of sodium benzoate aqueous solution is added while stirring, and the roxburgh rose stock solution can be subjected to preservative treatment through the sodium benzoate aqueous solution.
The invention has the beneficial effects that: when the roxburgh rose is squeezed to obtain juice, 0.8 percent of citric acid is added in advance, compared with the traditional direct squeezing method, VCThe loss rate of (2) is greatly reduced; the juice is primarily screened by a filter screen and then separated by a centrifugal separation method, compared with a natural clarification method, the method of the invention enables VCThe loss rate of (2) is further reduced; freezing Rosa roxburghii juice to-4 deg.C, keeping the temperature for 5-7 days, and filtering while it is cold to remove substances with low solubility. The roxburgh rose beverage prepared by the method has clear and transparent color, proper sour and sweet taste, rich nutrition and extremely high nutritional value, contains carbohydrate, protein, amino acid, vitamin, tannin, trace elements, enzymes and the like, supplements a large amount of vitamin, can play a role in eliminating nyctalopia, increasing health and physical strength, delaying senility and the like, and simultaneously, the added nutritional substances inositol and taurine not only provide certain nutrient substances for organisms, but also can eliminate fatigue and provide certain energy for the organisms.
Drawings
FIG. 1 is a flow chart of the preparation of the present invention;
Detailed Description
Example 1
As shown in figure 1, the invention discloses a preparation method of a roxburgh rose functional beverage, which adopts the technical scheme that the preparation method comprises the following steps:
s1: selecting mature fresh fructus Rosae Normalis, and removing rotten or immature fruit;
s2: washing the selected fresh roxburgh rose fruit with softened water to remove dirt on the surface of the fruit peel;
s3: adding 0.7-0.9% citric acid into cleaned fresh fructus Rosae Normalis, and squeezing with proper force to obtain juice;
s4: 390-410mg/L sulfur dioxide is added into the obtained roxburgh rose juice;
s5: sieving with 60-80 mesh sieve;
s6: carrying out centrifugal separation at the rotating speed of 1900-2100 r/min;
s7: preliminarily obtaining the raw juice of the roxburgh rose;
s8: freezing Rosa roxburghii juice to-4 deg.C, keeping the temperature for 5-7 days, and filtering while it is cold to remove substances with low solubility;
s9: and (5) pouring into a pool to prepare the roxburgh rose stock solution.
S10: respectively dissolving 0.015-0.03% of inositol and 0.035-0.045% of taurine in a proper amount of drinking water.
S11: taking 20-30% of the roxburgh rose stock solution in the S9, adding the inositol and taurine solution which is dissolved in the S10 and a proper amount of white granulated sugar, fixing the volume to 320mL by using drinking water, uniformly stirring, sterilizing and filling to obtain the roxburgh rose sports functional beverage, wherein the beverage not only contains various nutrient substances in roxburgh rose, but also can provide energy for organisms and eliminate fatigue.
In a preferred embodiment of the present invention, in step S2, 0.8% of citric acid is added in advance before squeezing the fresh rosa roxburghii tratt fruit.
In a preferred embodiment of the present invention, in step S4, 390mg/L of sulfur dioxide is added to the obtained roxburgh rose juice, and the sulfur dioxide is added to prevent fermentation or oxidation of roxburgh rose juice, damage to taste of roxburgh rose juice, and loss of nutrients such as vitamin C in roxburgh rose.
In a preferred embodiment of the present invention, in step S5, the juice is sieved by a sieve of 60 mesh sieve to remove large particulate matters.
In a preferred embodiment of the present invention, in step S6, a large amount of suspended matter is removed by performing centrifugal separation at a rotation speed of 2100r/min and performing centrifugal separation on the roxburgh rose juice.
As a preferable technical scheme of the invention, in the step S8, the roxburgh rose juice is frozen to-4 ℃ and kept warm for 5 days.
In a preferred embodiment of the present invention, in step S8, the rosa roxburghii tratt juice is filtered while it is cold, and the low-solubility material is removed by filtering while it is cold.
As a preferred technical scheme of the invention, before the roxburgh rose stock solution is prepared in the S9, 20-30% of sodium benzoate aqueous solution is added while stirring.
As a preferred technical scheme of the invention, before the roxburgh rose stock solution is prepared in the step S9, 20% of sodium benzoate aqueous solution is added while stirring, and the roxburgh rose beverage can be subjected to preservative treatment through the sodium benzoate aqueous solution.
As a preferred technical scheme of the invention, before the rosa roxburghii tratt sports beverage is prepared in the step S10, 0.015% of inositol and 0.035% of taurine are respectively dissolved in a proper amount of drinking water.
As a preferred technical scheme of the invention, before the Rosa roxburghii sports beverage is prepared in the S11, 20% of Rosa roxburghii stock solution in the S9 is taken, inositol and taurine solution which are dissolved in the S10 and a proper amount of white granulated sugar are added, the volume is adjusted to 320mL by drinking water, the mixture is uniformly stirred, and the Rosa roxburghii sports functional beverage is obtained after sterilization and filling.
Example 2
As shown in figure 1, the invention discloses a preparation method of a roxburgh rose functional beverage, which adopts the technical scheme that the preparation method comprises the following steps:
s1: selecting mature fresh fructus Rosae Normalis, and removing rotten or immature fruit;
s2: washing the selected fresh roxburgh rose fruit with softened water to remove dirt on the surface of the fruit peel;
s3: adding 0.7-0.9% citric acid into cleaned fresh fructus Rosae Normalis, and squeezing with proper force to obtain juice;
s4: 390-410mg/L sulfur dioxide is added into the obtained roxburgh rose juice;
s5: sieving with 60-80 mesh sieve;
s6: carrying out centrifugal separation at the rotating speed of 1900-2100 r/min;
s7: preliminarily obtaining the raw juice of the roxburgh rose;
s8: freezing Rosa roxburghii juice to-4 deg.C, keeping the temperature for 5-7 days, and filtering while it is cold to remove substances with low solubility;
s9: and (4) pouring into a pool to prepare the roxburgh rose stock solution.
S10: dissolving 0.03% inositol and 0.045% taurine in appropriate amount of drinking water, respectively.
S11: and (3) taking 30% of the roxburgh rose stock solution in the S9, adding the inositol and taurine solution which is dissolved in the S10 and a proper amount of white granulated sugar, fixing the volume to 320mL by using drinking water, uniformly stirring, sterilizing and filling to obtain the roxburgh rose sports functional beverage, wherein the beverage not only contains various nutrient substances in roxburgh rose, but also can provide energy for organisms and eliminate fatigue.
In a preferred embodiment of the present invention, in step S2, 0.8% of citric acid is added in advance before squeezing the fresh rosa roxburghii tratt fruit.
In a preferred embodiment of the present invention, in step S4, 400mg/L of sulfur dioxide is added to the obtained roxburgh rose juice, and the sulfur dioxide is added to prevent fermentation or oxidation of roxburgh rose juice, damage to taste of roxburgh rose juice, and loss of nutrients such as vitamin C in roxburgh rose.
In a preferred embodiment of the present invention, in step S5, the juice is sieved through a sieve of 70 mesh sieve to remove large particulate matters.
In a preferred embodiment of the present invention, in step S6, a large amount of suspended matter is removed by performing centrifugal separation at a rotation speed of 2100r/min and performing centrifugal separation on the roxburgh rose juice.
As a preferable technical scheme of the invention, in the step S8, the roxburgh rose juice is frozen to-4 ℃ and kept warm for 6 days.
In a preferred embodiment of the present invention, in step S8, the rosa roxburghii tratt juice is filtered while it is cold, and the low-solubility material is removed by filtering while it is cold.
As a preferable technical scheme of the invention, 20-30% of sodium benzoate aqueous solution is added while stirring before the Rosa roxburghii beverage is prepared in the S9.
As a preferred technical scheme of the invention, before the roxburgh rose stock solution is prepared in the step S9, 25% of sodium benzoate aqueous solution is added while stirring, and the roxburgh rose stock solution can be subjected to preservative treatment through the sodium benzoate aqueous solution.
Example 3
As shown in figure 1, the invention discloses a preparation method of a roxburgh rose functional beverage, which adopts the technical scheme that the preparation method comprises the following steps:
s1: selecting mature fresh fructus Rosae Normalis, and removing rotten or immature fruit;
s2: washing the selected fresh roxburgh rose fruit with softened water to remove dirt on the surface of the fruit peel;
s3: adding 0.7-0.9% citric acid into cleaned fresh fructus Rosae Normalis, and squeezing with proper force to obtain juice;
s4: 390-410mg/L sulfur dioxide is added into the obtained roxburgh rose juice;
s5: sieving with 60-80 mesh sieve;
s6: carrying out centrifugal separation at the rotating speed of 1900-2100 r/min;
s7: preliminarily obtaining the raw juice of the roxburgh rose;
s8: freezing Rosa roxburghii juice to-4 deg.C, keeping the temperature for 5-7 days, and filtering while it is cold to remove substances with low solubility;
s9: and (4) pouring into a pool to prepare the roxburgh rose stock solution.
S10: dissolving 0.015-0.03% of inositol and 0.035-0.045% of taurine in a proper amount of drinking water respectively.
S11: taking 20-30% of the roxburgh rose stock solution in the S9, adding the inositol and taurine solution which is dissolved in the S10 and a proper amount of white granulated sugar, fixing the volume to 320mL by using drinking water, uniformly stirring, sterilizing and filling to obtain the roxburgh rose sports functional beverage, wherein the beverage not only contains various nutrient substances in roxburgh rose, but also can provide energy for organisms and eliminate fatigue.
In a preferred embodiment of the present invention, in step S2, 0.9% of citric acid is added in advance before squeezing the fresh rosa roxburghii tratt fruit.
As a preferable technical scheme of the present invention, in the step S4, 410mg/L of sulfur dioxide is added to the obtained roxburgh rose juice, and the addition of sulfur dioxide can prevent fermentation or oxidation of roxburgh rose juice, damage to taste of roxburgh rose juice, and loss of nutrients such as vitamin C in roxburgh rose.
In a preferred embodiment of the present invention, in step S5, the juice is sieved through a sieve of 80 mesh sieve to remove large particulate matters.
In a preferred embodiment of the present invention, in step S6, a large amount of suspended matter is removed by performing centrifugal separation at 2100 rpm and performing centrifugal separation on the roxburgh rose juice.
As a preferable technical scheme of the invention, in the step S8, the roxburgh rose juice is frozen to-4 ℃ and is kept warm for 7 days.
In a preferred embodiment of the present invention, in step S8, the rosa roxburghii tratt juice is filtered while it is cold, and the low-solubility material is removed by filtering while it is cold.
As a preferable technical scheme of the invention, before the roxburgh rose stock solution is prepared in the step S9, 30% sodium benzoate aqueous solution is added while stirring, and the roxburgh rose beverage can be subjected to preservative treatment by the sodium perbenzoate aqueous solution.
As a preferred technical scheme of the invention, before the rosa roxburghii sports beverage is prepared in the step S10, 0.02% of inositol and 0.04% of taurine are respectively dissolved in a proper amount of drinking water.
As a preferred technical scheme of the invention, 25% of roxburgh rose stock solution in S9 is taken, inositol and taurine solution which are dissolved in S10 and a proper amount of white granulated sugar are added, the volume is adjusted to 320mL by drinking water, the mixture is uniformly stirred, sterilized and filled, and the roxburgh rose sports functional beverage is obtained.
As a preferred embodiment of the present invention
Components not described in detail herein are prior art.
Although the present invention has been described in detail with reference to the specific embodiments, the present invention is not limited to the above embodiments, and various changes and modifications without inventive changes may be made within the knowledge of those skilled in the art without departing from the spirit of the present invention.
Claims (9)
1. A preparation method of a roxburgh rose functional beverage is characterized by comprising the following steps:
s1: selecting mature fresh fructus Rosae Normalis, and removing rotten or immature fruit;
s2: washing the selected fresh roxburgh rose fruit with softened water to remove dirt on the surface of the fruit peel;
s3: adding 0.7-0.9% citric acid into cleaned fresh fructus Rosae Normalis, and squeezing with proper force to obtain juice;
s4: 390-410mg/L sulfur dioxide is added into the obtained roxburgh rose juice;
s5: sieving with 60-80 mesh sieve;
s6: carrying out centrifugal separation at the rotating speed of 1900-2100 r/min;
s7: preliminarily obtaining the raw juice of the roxburgh rose;
s8: freezing Rosa roxburghii juice to-4 deg.C, keeping the temperature for 5-7 days, and filtering while it is cold to remove substances with low solubility;
s9: and (5) pouring into a pool to prepare the roxburgh rose stock solution.
S10: respectively dissolving 0.015-0.03% of inositol and 0.035-0.045% of taurine in a proper amount of drinking water.
S11: and (3) taking 20-30% of the roxburgh rose stock solution in the S9, adding the inositol and taurine solution which is dissolved in the S10 solution and a proper amount of white granulated sugar, fixing the volume to 320mL by using drinking water, uniformly stirring, sterilizing and filling to obtain the roxburgh rose functional beverage.
2. The method for preparing a rosa roxburghii functional beverage according to claim 1, wherein the method comprises the following steps: in the step S2, 0.8% of citric acid is added in advance before the fresh rosa roxburghii tratt fruit is squeezed.
3. The method for preparing a rosa roxburghii functional beverage according to claim 1, wherein the method comprises the following steps: in the step S4, 400mg/L sulfur dioxide is added to the obtained roxburgh rose juice.
4. The method for preparing a rosa roxburghii functional beverage according to claim 1, wherein the method comprises the following steps: in step S5, a filter mesh of a 70-mesh filter screen is used for filtering.
5. The method for preparing a rosa roxburghii functional beverage according to claim 1, wherein the method comprises the following steps: in step S6, centrifugal separation was performed at a rotation speed of 2100 r/min.
6. The method for preparing a rosa roxburghii functional beverage according to claim 1, wherein the method comprises the following steps: in the step S8, the Rosa roxburghii juice is frozen to-4 ℃ and kept for 6 days.
7. The method for preparing the rosa roxburghii tratt functional beverage according to claim 6, wherein the method comprises the following steps: in step S8, the Rosa roxburghii Tratt juice is filtered while it is cold.
8. The method for preparing a rosa roxburghii functional beverage according to claim 1, wherein the method comprises the following steps: and adding 20-30% of sodium benzoate aqueous solution while stirring before preparing the roxburgh rose stock solution in the S9.
9. The method for preparing a functional beverage of rosa roxburghii according to claim 8, wherein: and adding 25% sodium benzoate aqueous solution while stirring before preparing the roxburgh rose stock solution in the S9.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068434A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Clarified type fructus rosa roxbunghii juice and preparation method thereof |
| CN105558638A (en) * | 2014-10-09 | 2016-05-11 | 刘鹏 | Rosa roxbunghii beverage preparation method |
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- 2021-08-06 CN CN202110894197.8A patent/CN113575804A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068434A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Clarified type fructus rosa roxbunghii juice and preparation method thereof |
| CN105558638A (en) * | 2014-10-09 | 2016-05-11 | 刘鹏 | Rosa roxbunghii beverage preparation method |
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| Title |
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| 武世新: "不同加工方法对刺梨原汁维生素C的影响" * |
| 武世新: "剌梨果汁维生素C保存的研究" * |
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