CN114403448B - Rose and dried orange peel water and preparation method thereof - Google Patents
Rose and dried orange peel water and preparation method thereof Download PDFInfo
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- CN114403448B CN114403448B CN202210145777.1A CN202210145777A CN114403448B CN 114403448 B CN114403448 B CN 114403448B CN 202210145777 A CN202210145777 A CN 202210145777A CN 114403448 B CN114403448 B CN 114403448B
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Abstract
The application relates to the technical field of beverage processing, and in particular discloses rose-dried orange peel water and a preparation method thereof, wherein the rose-dried orange peel water comprises the following components in parts by weight: 80-100 parts of dried orange peel and 8-12 parts of rose freeze-dried powder; the rose and dried orange peel water provided by the application has good effects of promoting qi circulation and resolving depression, regulating qi and resolving phlegm, promoting digestion and stimulating appetite, and can also reduce the generation of wrinkles and color spots, keep the skin luster, improve the immunity of a human body and prevent diseases after long-term drinking. The application also provides a preparation method of the rose-dried orange peel water, which comprises the following steps: dissolving flos Rosae Rugosae powder, decocting pericarpium Citri Tangerinae, mixing the flos Rosae Rugosae powder solution and pericarpium Citri Tangerinae decoction, filtering, sterilizing, and packaging; the rose-dried orange peel water prepared by the preparation method can realize uniform color and long-term storage without adding any preservative or pigment, the shelf life is far longer than 12 months, and the obtained rose-dried orange peel water can be drunk after being uncapped, and is convenient to drink.
Description
Technical Field
The application relates to the technical field of beverage processing, in particular to rose and dried orange peel water and a preparation method thereof.
Background
Dried orange peel, traditional Chinese medicine name, alias: orange peel, old orange peel, red peel, huang Jupi, wide orange peel, xinhui peel, orange peel, wide orange peel are dried ripe peel of Rutaceae plant orange Citrus reticulata Blanco and its cultivar. The dried orange peel has good medicinal value because of being capable of guiding cold evil in chest, breaking stagnated qi and tonifying spleen and stomach, is a precious medicinal material, has warm nature, bitter and pungent taste, and has the effects of regulating qi and strengthening spleen, relieving cough and stomach, drying dampness and resolving phlegm and the like. The traditional processing method comprises removing impurities, spraying water, moistening thoroughly, shredding, and drying in shade or air drying to obtain pericarpium Citri Tangerinae. The dried orange peel is produced in Guangdong, fujian, sichuan, chongqing, zhejiang, jiangxi and Hunan provinces, wherein the quality of the products in Guangdong Xinhui, sihui and Guangzhou suburb is good, and the yield of the products in Sichuan, chongqing and the like is large.
The flos Rosae Rugosae is prepared from flos Rosae Rugosae of Rosaceae. And (4) during 4-6 months, picking the buds in batches when the buds are opened, and rapidly drying the buds with slow fire. The dried flowers are slightly hemispherical or irregularly shaped, and the diameter is 1.5-2 cm. The petals are dense, short and round, purple and bright, the center is a yellow stamen, the lower part is provided with a green calyx, and the front end of the yellow stamen is split into 5 pieces. The lower end is provided with an expanded star-shaped receptacle. Light and brittle. The flavor of the qi Li is strong and the flavor is slightly bitter. It is preferable to have large flowers, thick leaves, purple color, bright color and strong fragrance. The traditional Chinese medicine holds that the rose has sweet and slightly bitter taste and warm nature, and the most obvious effects are regulating qi, resolving stagnation, promoting blood circulation, dispelling blood stasis, regulating menstruation and relieving pain. In addition, the rose has the effects of maintaining beauty and keeping young, promoting blood circulation to remove blood stasis, softening blood vessels, protecting ovaries, improving dry skin, promoting digestion and reducing fat.
Along with the development of society, the life rhythm is gradually accelerated, the life pressure is also increased, and great influence is brought to the physical health of people, so that more people begin to pay attention to health care and preservation. At present, the dried orange peel and the rose are mainly used for being soaked in boiling water for drinking singly or after being mixed with other raw materials, and the method has the problems of limited drinking conditions, inconvenient drinking, low availability of active ingredients of the raw materials such as the dried orange peel and the rose, nutrition waste and the like. In recent years, various foods and beverages have been developed using dried orange peel and rose as raw materials, respectively, but dried orange peel and rose are not used as main raw materials, and the inventors have found that related foods and beverages have a problem of adding a large amount of components such as preservatives and pigments, or having a short shelf life, etc. because of the need for cold storage.
Disclosure of Invention
In order to obtain the rose-dried orange peel water with long shelf life, convenient drinking and healthy components, the application provides the rose-dried orange peel water and the preparation method thereof, and reasonable raw material collocation and the preparation method are adopted, so that the produced rose-dried orange peel water can be stored for a long time without adding any preservative or pigment, the shelf life is far longer than 12 months, and the rose-dried orange peel water is convenient for a consumer to drink after uncapping.
In a first aspect, the present application provides a rose-orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 80-100 parts of dried orange peel and 8-12 parts of rose freeze-dried powder;
in order to meet the taste demands of different consumers, sweeteners such as sucralose, xylo-oligosaccharide, xylitol and the like can be optionally added.
The rose freeze-dried powder is prepared by the following method:
1) Adding the dried rose buds into a pulverizer, and pulverizing uniformly to obtain rose pollen with particle size of 10-100 μm;
2) Adding rose pollen into ethanol according to a mass ratio of 1:1-3:12-15, grinding and mixing uniformly, adding water, performing ultrasonic dispersion uniformly, controlling the power to be 300-600W, the ultrasonic frequency to be 20-40kHz, the ultrasonic temperature to be 42-65 ℃ and the ultrasonic time to be 3-8min, and dispersing the liquid;
3) Adding the dispersion into a high-pressure homogenizer, controlling the homogenizing pressure to 100-140MPa, homogenizing at 68-82 ℃ for 8-12 times to obtain suspension;
4) Vacuum concentrating the suspension, freeze drying at a concentration ratio of 40-60 times, freeze drying temperature of-32- -26deg.C, vacuum degree of 18-35Pa, and drying time of 20-30 hr to obtain the final product.
By adopting the technical scheme, the dried orange peel has the effects of regulating qi, strengthening spleen, relieving cough, harmonizing stomach, eliminating dampness, resolving phlegm and the like, the rose can promote qi, activate blood, remove dryness, tranquilize mind, maintain beauty and keep young, and the dried orange peel and the rose are compounded for use, has the effects of promoting qi to remove depression, regulating qi, resolving phlegm, promoting digestion and stimulating appetite, can reduce the generation of wrinkles and color spots, keep the skin luster, improve the immunity of a human body and prevent diseases after long-term drinking;
the rose is processed into the high-concentration rose freeze-dried powder, so that the solubility of the effective active ingredients of the rose in the prepared rose-orange peel water is effectively improved, the utilization rate of the effective active ingredients of the rose is improved, and the shelf life of the rose-orange peel water is prolonged.
Preferably, the rose-dried orange peel water further comprises fructus Tritici Levis, semen Cassiae, semen Platycladi, fructus Jujubae, radix astragali and Rubi fructus.
Preferably, the rose-orange peel water comprises the following components in parts by weight: 80-100 parts of dried orange peel, 8-12 parts of rose freeze-dried powder, 20-40 parts of wheat float, 10-18 parts of semen cassiae, 4-8 parts of semen platycladi, 15-25 parts of red date, 6-10 parts of astragalus membranaceus and 11-15 parts of raspberry.
Preferably, the rose-orange peel water comprises the following components in parts by weight: 90 parts of dried orange peel, 10 parts of rose freeze-dried powder, 30 parts of fructus Tritici Levis, 15 parts of semen Cassiae, 6 parts of semen Platycladi, 20 parts of fructus Jujubae, 8 parts of radix astragali, and 13 parts of Rubi fructus.
By adopting the technical scheme, the wheat float has sweet taste and cool nature, and has the effects of tonifying qi, removing heat and suppressing sweat; semen Cassiae has sweet and bitter taste, cold property and slight salty taste, and has effects of removing liver fire, improving eyesight, and loosening bowel to relieve constipation; semen Platycladi is sweet in taste and flat in nature, and has effects of nourishing heart, tranquilizing, loosening bowel, relieving constipation, and stopping sweat; the red dates are warm in nature and sweet in taste, and have the effects of tonifying qi and blood, strengthening spleen and stomach and dispelling wind; astragalus mongholicus is sweet in taste and slightly warm in nature, and has the effects of tonifying qi, strengthening exterior, promoting urination and arresting sweating; the raspberry has sweet and sour taste and warm nature, and has the effects of tonifying kidney, controlling nocturnal emission, reducing urination, nourishing liver and improving eyesight; according to the traditional Chinese medicine theory basis, the dried orange peel and the roses are adopted as main components, the compatibility of medicines with opposite sex flavors is utilized to correct the deviation of the medicines, the flavor of the obtained rose-dried orange peel water is improved, the prepared rose-dried orange peel water has the sex flavors of Yu Ganping after being mixed according to the formula, and the dried orange peel water is suitable for long-term drinking and has wider drinking crowds; the rose and dried orange peel water prepared by adopting the technical scheme has good effects of removing dryness and soothing nerves, clearing liver and improving vision, tonifying qi and strengthening exterior and the like.
Preferably, the rose-dried orange peel water further comprises pear peel, cortex lycii radicis, dried mulberry, medlar, hawthorn and longan pulp.
Preferably, the rose-orange peel water comprises the following components in parts by weight: 80-100 parts of dried orange peel, 8-12 parts of rose freeze-dried powder, 15-25 parts of pear peel, 3-7 parts of cortex lycii radicis, 12-18 parts of dried mulberry, 10-20 parts of medlar, 8-15 parts of hawthorn and 5-10 parts of longan pulp.
Preferably, the rose-orange peel water comprises the following components in parts by weight: 90 parts of dried orange peel, 10 parts of rose freeze-dried powder, 20 parts of pear peel, 5 parts of cortex lycii radicis, 15 parts of dried mulberry, 15 parts of medlar, 12 parts of hawthorn and 8 parts of longan pulp.
By adopting the technical scheme, the pear peel is cool and sweet in taste, and has the effects of clearing heart fire, moistening lung, reducing pathogenic fire and promoting fluid production; cortex Lycii is sweet and cold in nature, and has effects of relieving fever, cooling blood, removing steaming, clearing lung-heat, and lowering fire; the mulberry is cold in nature and sweet and sour in taste, and has the effects of replenishing blood, nourishing yin, promoting the production of body fluid to quench thirst, moistening intestines and drying and the like; the medlar has mild taste and has the effects of nourishing kidney, moistening lung, tonifying liver, improving eyesight and the like; the hawthorn has slightly warm nature and sweet and sour taste, and has the effects of promoting digestion, invigorating stomach, promoting qi circulation, removing blood stasis, eliminating turbid pathogen and reducing lipid; the longan pulp is sweet in taste and warm in nature, and has the effects of tonifying heart and spleen, nourishing blood and tranquillizing; according to the traditional Chinese medicine theory basis, the dried orange peel and the roses are adopted as main components, the compatibility of medicines with opposite sex flavors is utilized to correct the deviation of the medicines, the flavor of the obtained rose-dried orange peel water is improved, the prepared rose-dried orange peel water has the sex flavors of Yu Ganping after being mixed according to the formula, and the dried orange peel water is suitable for long-term drinking and has wider drinking crowds; the rose and dried orange peel water prepared by adopting the technical scheme has good effects of removing dryness and soothing nerves, clearing lung and reducing fire, enriching blood and nourishing yin and the like.
In a second aspect, the application provides a preparation method of rose-orange peel water, which adopts the following technical scheme:
the preparation method of the rose and dried orange peel water specifically comprises the following steps:
s1, adding rose freeze-dried powder into water at 50-70 ℃ according to a feed-liquid ratio of 1:80-120, controlling the stirring rotation speed to be 80-120r/min, stirring until the rose freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a solution for later use;
s2, adding dried orange peel into water at the temperature of 72-88 ℃ according to the feed-liquid ratio of 1:10-15, and carrying out extraction and boiling for 3-5 times per minute, wherein the total extraction and boiling time is 18-25 minutes, so as to obtain extraction and boiling liquid;
s3, filtering the solution in the step S1 and the boiled liquid in the step S2 by adopting a filter with 80-120 meshes respectively, and then homogenizing and filtering by a homogenizer, wherein the rotating speed of the homogenizer is controlled to be 6000-10000r/min, and the liquid passing speed is controlled to be 7-15L/S;
s4, centrifugally filtering the mixed solution subjected to the homogenization filtration in the step S3, controlling the centrifugal speed to be 3000-5000r/min, and controlling the centrifugal time to be 3-8min, and after the filtration is finished, checking the turbidity and sugar content of the mixed solution, wherein the turbidity is controlled to be less than 20, and the sugar content is controlled to be less than 0.5g/100ml;
s5, placing the centrifugally filtered mixed solution at the temperature of 115 ℃, sterilizing for 38-50S, checking the turbidity and sugar content of the mixed solution again after the sterilization is finished, and canning after the checking is qualified to obtain the required rose and dried orange peel water.
Preferably, the extracting solution in the step S2 is further prepared by the following method: mixing pericarpium Citri Tangerinae, fructus Tritici Levis, semen Cassiae, semen Platycladi, fructus Jujubae, radix astragali and Rubi fructus uniformly to obtain mixture, adding the mixture into 72-88deg.C water at a ratio of 1:10-15, and decocting for 3-5 times per minute for 18-25min to obtain decoction.
Preferably, the extracting solution in the step S2 is further prepared by the following method: uniformly mixing dried orange peel, pear peel, cortex lycii radicis, dried mulberry, medlar, hawthorn and longan pulp to obtain a mixture, adding the aged mixture into water at the temperature of 72-88 ℃ according to the feed-liquid ratio of 1:10-15, and carrying out extraction and boiling for 3-5 times per minute, wherein the total extraction and boiling time is 18-25 minutes, so as to obtain an extraction and boiling liquid.
By adopting the technical scheme, the preparation method comprises the steps of strictly controlling the technological parameters in the preparation process, dissolving the rose freeze-dried powder, extracting and boiling the residual raw materials such as dried orange peel and the like, and sterilizing after multiple filtration; the rose-dried orange peel water prepared by the method can realize uniform color and long-term preservation without adding any preservative or pigment, the shelf life is far longer than 12 months, and the obtained rose-dried orange peel water can be drunk after being uncapped, and is convenient to drink.
In summary, the present application has the following beneficial effects:
1. The raw materials involved in the application are easy to obtain, the dried orange peel and the rose are all traditional Chinese medicinal materials which are easy to obtain in daily life and low in price, and the dried orange peel and the rose are independently adopted to prepare the rose dried orange peel water, so that the rose dried orange peel water has the effects of regulating qi, strengthening spleen, removing dryness, soothing nerves, maintaining beauty, keeping young and the like, and can keep skin luster, improve human immunity and prevent diseases after being drunk for a long time.
2. In order to meet the consumption demands of vast consumers, the rose-dried orange peel water with different flavors is prepared by mixing the auxiliary raw materials which are compatible with dried orange peel and rose, synergistic and have the characteristics of taste, and after the formula is matched, the prepared rose-dried orange peel water has the characteristics of taste Yu Ganping, more remarkable health care effect, suitability for long-term drinking and wider drinking crowd.
3. Through the innovation of the process, the full utilization of active ingredients of raw materials can be ensured, and the production efficiency and the yield of finished products are improved by controlling the parameters of the preparation process conditions; the rose-dried orange peel water prepared by the method can realize uniform color and long-term preservation without adding any preservative or pigment, the shelf life is far longer than 12 months, and the obtained rose-dried orange peel water can be drunk after being uncapped, and is convenient to drink.
Detailed Description
The present application is described in further detail below with reference to examples.
Example 1
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 80 parts of dried orange peel and 8 parts of rose freeze-dried powder;
the rose freeze-dried powder is prepared by the following method:
1) Adding the dried rose buds into a pulverizer, and pulverizing uniformly to obtain rose pollen with particle size of 10 μm;
2) Adding rose pollen into ethanol according to a mass ratio of 1:1:12, grinding and uniformly mixing, adding water, performing ultrasonic dispersion uniformly, controlling the power to be 300W, controlling the ultrasonic frequency to be 20kHz, controlling the ultrasonic temperature to be 42 ℃, and controlling the ultrasonic time to be 3min, so as to obtain dispersion liquid;
3) Adding the dispersion liquid into a high-pressure homogenizer, controlling the homogenizing pressure to be 100MPa, controlling the homogenizing temperature to be 68 ℃, and homogenizing for 8 times to obtain a suspension;
4) Vacuum concentrating and freeze drying the suspension, controlling the concentration multiple to be 40 times, and obtaining the required rose freeze-dried powder, wherein the freeze drying temperature is-32 ℃, the vacuum degree is 18Pa, and the drying time is 20 hours.
The application also provides a preparation method of the rose-dried orange peel water, which specifically comprises the following steps:
S1, adding rose freeze-dried powder into water at 50 ℃ according to a feed-liquid ratio of 1:80, controlling the stirring rotation speed to be 80r/min, stirring until the rose freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
s2, adding dried orange peel into water at the temperature of 72 ℃ according to the feed-liquid ratio of 1:10, and carrying out extraction and boiling for 3 times per minute, wherein the total extraction and boiling time is 18 minutes, so as to obtain extraction and boiling liquid;
s3, filtering the solution in the step S1 and the boiled liquid in the step S2 by adopting a 80-mesh filter respectively, and then, homogenizing and filtering by a homogenizer, wherein the rotating speed of the homogenizer is controlled to be 6000r/min, and the liquid passing speed is controlled to be 7L/S;
s4, performing centrifugal filtration on the mixed solution subjected to the homogenization filtration in the step S3, controlling the centrifugal speed to be 3000r/min, controlling the centrifugal time to be 3min, and after filtration, checking the turbidity and sugar content of the mixed solution, controlling the turbidity to be 19 and the sugar content to be 0.45g/100ml;
and S5, placing the centrifugally filtered mixed solution at the temperature of 115 ℃, sterilizing for 38 seconds, checking the turbidity and sugar content of the mixed solution again after the sterilization is finished, and canning after the checking is qualified to obtain the required rose and dried orange peel water.
Example 2
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 85 parts of dried orange peel and 9 parts of rose freeze-dried powder;
The rose freeze-dried powder is prepared by the following method:
1) Adding the dried rose buds into a pulverizer, and pulverizing uniformly to obtain rose pollen with particle size of 30 μm;
2) Adding rose pollen into ethanol according to a mass ratio of 1:2:12, grinding and uniformly mixing, adding water, performing ultrasonic dispersion uniformly, controlling the power to be 400W, controlling the ultrasonic frequency to be 25kHz, controlling the ultrasonic temperature to be 46 ℃, and controlling the ultrasonic time to be 4min, so as to obtain dispersion liquid;
3) Adding the dispersion into a high-pressure homogenizer, controlling the homogenizing pressure to be 110MPa, homogenizing at 71 ℃ for 9 times to obtain a suspension;
4) Vacuum concentrating and freeze drying the suspension, controlling the concentration multiple to be 45 times, and obtaining the required rose freeze-dried powder, wherein the freeze drying temperature is-30 ℃, the vacuum degree is 20Pa, and the drying time is 22 hours.
The application also provides a preparation method of the rose-dried orange peel water, which specifically comprises the following steps:
s1, adding rose freeze-dried powder into water at 55 ℃ according to a feed-liquid ratio of 1:90, controlling the stirring rotation speed to be 90r/min, stirring until the rose freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
s2, adding dried orange peel into water at the temperature of 74 ℃ according to the feed-liquid ratio of 1:11, and carrying out extraction and boiling for 4 times per minute, wherein the total extraction and boiling time is 20 minutes, so as to obtain extraction and boiling liquid;
S3, filtering the solution in the step S1 and the boiled liquid in the step S2 by a 90-mesh filter respectively, and then homogenizing and filtering by a homogenizer, wherein the rotating speed of the homogenizer is controlled to be 7000r/min, and the liquid passing speed is controlled to be 9L/S;
s4, performing centrifugal filtration on the mixed solution subjected to the homogenization filtration in the step S3, controlling the centrifugal rotation speed to 3500r/min, controlling the centrifugal time to 4min, and after the filtration is completed, checking the turbidity and sugar content of the mixed solution, controlling the turbidity to 18 and the sugar content to 0.4g/100ml;
and S5, placing the centrifugally filtered mixed solution at the temperature of 115 ℃, sterilizing for 40 seconds, checking the turbidity and sugar content of the mixed solution again after the sterilization is finished, and canning after the checking is qualified to obtain the required rose and dried orange peel water.
Example 3
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 90 parts of dried orange peel and 10 parts of rose freeze-dried powder;
the rose freeze-dried powder is prepared by the following method:
1) Adding the dried rose buds into a pulverizer, and pulverizing uniformly to obtain rose pollen with particle size of 50 μm;
2) Adding rose pollen into ethanol according to a mass ratio of 1:2:14, grinding and uniformly mixing, adding water, performing ultrasonic dispersion uniformly, controlling the power to be 450W, controlling the ultrasonic frequency to be 30kHz, controlling the ultrasonic temperature to be 54 ℃, and controlling the ultrasonic time to be 5min, so as to obtain dispersion liquid;
3) Adding the dispersion into a high-pressure homogenizer, controlling the homogenizing pressure to 120MPa, homogenizing at 75deg.C for 10 times to obtain suspension;
4) Vacuum concentrating and freeze drying the suspension, controlling the concentration multiple to be 50 times, the freeze drying temperature to be-29 ℃, the vacuum degree to be 26Pa, and the drying time to be 25 hours, thus obtaining the required rose freeze-dried powder.
The application also provides a preparation method of the rose-dried orange peel water, which specifically comprises the following steps:
s1, adding rose freeze-dried powder into water at 60 ℃ according to a feed-liquid ratio of 1:100, controlling the stirring rotation speed to be 100r/min, stirring until the rose freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
s2, adding dried orange peel into water at the temperature of 80 ℃ according to the feed-liquid ratio of 1:12, and carrying out extraction and boiling for 4 times per minute, wherein the total extraction and boiling time is 22 minutes, so as to obtain extraction and boiling liquid;
s3, filtering the solution in the step S1 and the extracting and boiling solution in the step S2 by adopting a 100-mesh filter respectively, and then, homogenizing and filtering by a homogenizer, wherein the rotating speed of the homogenizer is controlled to be 8000r/min, and the liquid passing speed is controlled to be 12L/S;
s4, performing centrifugal filtration on the mixed solution subjected to the homogenization filtration in the step S3, controlling the centrifugal rotation speed to 4000r/min and the centrifugal time to 5min, and after the filtration is completed, checking the turbidity and sugar content of the mixed solution, and controlling the turbidity to 17 and the sugar content to 0.45g/100ml;
And S5, placing the centrifugally filtered mixed solution at the temperature of 115 ℃, sterilizing for 44 seconds, checking the turbidity and sugar content of the mixed solution again after the sterilization is finished, and canning after the checking is qualified to obtain the required rose and dried orange peel water.
Example 4
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 95 parts of dried orange peel and 11 parts of rose freeze-dried powder;
the rose freeze-dried powder is prepared by the following method:
1) Adding the dried rose buds into a pulverizer, and pulverizing uniformly to obtain rose pollen with a particle size of 80 μm;
2) Adding rose pollen into ethanol according to a mass ratio of 1:3:12, grinding and uniformly mixing, adding water, performing ultrasonic dispersion uniformly, controlling the power to be 500W, controlling the ultrasonic frequency to be 35kHz, controlling the ultrasonic temperature to be 60 ℃, and controlling the ultrasonic time to be 6min, so as to obtain dispersion liquid;
3) Adding the dispersion liquid into a high-pressure homogenizer, controlling the homogenizing pressure to 130MPa, homogenizing at 80 ℃ for 11 times to obtain a suspension;
4) Vacuum concentrating and freeze drying the suspension, controlling the concentration multiple to 55 times, and obtaining the required rose freeze-dried powder, wherein the freeze drying temperature is minus 28 ℃, the vacuum degree is 32Pa, and the drying time is 28 hours.
The application also provides a preparation method of the rose-dried orange peel water, which specifically comprises the following steps:
s1, adding rose freeze-dried powder into 65 ℃ water according to a feed-liquid ratio of 1:110, controlling the stirring rotation speed to be 110r/min, stirring until the rose freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving liquid for later use;
s2, adding dried orange peel into water at the temperature of 85 ℃ according to the feed-liquid ratio of 1:14, and carrying out extraction and boiling for 5 times per minute, wherein the total extraction and boiling time is 24 minutes, so as to obtain extraction and boiling liquid;
s3, filtering the solution in the step S1 and the boiled liquid in the step S2 by a 110-mesh filter respectively, and then homogenizing and filtering the solution in a homogenizer, wherein the rotating speed of the homogenizer is controlled to 9000r/min, and the liquid passing speed is controlled to 14L/S;
s4, performing centrifugal filtration on the mixed solution subjected to the homogenization filtration in the step S3, controlling the centrifugal speed to 4500r/min, controlling the centrifugal time to 7min, and after filtration, checking the turbidity and sugar content of the mixed solution, controlling the turbidity to 16, and controlling the sugar content to be 0.4g/100ml;
and S5, placing the centrifugally filtered mixed solution at the temperature of 115 ℃, sterilizing for 48 seconds, checking the turbidity and sugar content of the mixed solution again after the sterilization is finished, and canning after the checking is qualified to obtain the required rose and dried orange peel water.
Example 5
The application provides rose and dried orange peel water, which adopts the following technical scheme:
The rose and dried orange peel water comprises the following components in parts by weight: 100 parts of dried orange peel and 12 parts of rose freeze-dried powder;
the rose freeze-dried powder is prepared by the following method:
1) Adding the dried rose buds into a pulverizer, and pulverizing uniformly to obtain rose pollen with a particle size of 100 μm;
2) Adding rose pollen into ethanol according to a mass ratio of 1:3:15, grinding and uniformly mixing, adding water, performing ultrasonic dispersion uniformly, controlling the power to be 600W, controlling the ultrasonic frequency to be 40kHz, controlling the ultrasonic temperature to be 65 ℃ and the ultrasonic time to be 8min, and dispersing the liquid;
3) Adding the dispersion into a high-pressure homogenizer, controlling the homogenizing pressure to 140MPa, homogenizing at 82 ℃ for 12 times to obtain a suspension;
4) Vacuum concentrating and freeze drying the suspension, controlling the concentration multiple to be 60 times, the freeze drying temperature to be minus 26 ℃, the vacuum degree to be 35Pa, and the drying time to be 30 hours, thus obtaining the required rose freeze-dried powder.
The application also provides a preparation method of the rose-dried orange peel water, which specifically comprises the following steps:
s1, adding rose freeze-dried powder into water at 70 ℃ according to a feed-liquid ratio of 1:120, controlling the stirring rotation speed to be 120r/min, stirring until the rose freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
S2, adding dried orange peel into water at 88 ℃ according to a feed-liquid ratio of 1:15, and carrying out extraction and boiling for 5 times per minute, wherein the total extraction and boiling time is 25 minutes, so as to obtain extraction and boiling liquid;
s3, filtering the solution in the step S1 and the boiled liquid in the step S2 by a 120-mesh filter respectively, and then homogenizing and filtering by a homogenizer, wherein the rotating speed of the homogenizer is controlled to 10000r/min, and the liquid passing speed is controlled to 15L/S;
s4, performing centrifugal filtration on the mixed solution subjected to the homogenization filtration in the step S3, controlling the centrifugal rotation speed to be 5000r/min, controlling the centrifugal time to be 8min, and checking the turbidity and sugar content of the mixed solution after the filtration is finished, wherein the turbidity is controlled to be 15, and the sugar content is controlled to be 0.3g/100ml;
and S5, placing the centrifugally filtered mixed solution at the temperature of 115 ℃, sterilizing for 50 seconds, checking the turbidity and sugar content of the mixed solution again after the sterilization is finished, and canning after the checking is qualified to obtain the required rose and dried orange peel water.
Example 6
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 80 parts of dried orange peel, 8 parts of rose freeze-dried powder, 20 parts of fructus Tritici Levis, 10 parts of semen Cassiae, 4 parts of semen Platycladi, 15 parts of fructus Jujubae, 6 parts of radix astragali, and 11 parts of Rubi fructus. The preparation method of the rose freeze-dried powder is the same as that of the rose freeze-dried powder in the embodiment 1; the preparation method of the rose-orange peel water is different from the preparation method of the rose-orange peel water in example 1 only in that the extract in the step S2 is prepared by the following method: mixing pericarpium Citri Tangerinae, fructus Tritici Levis, semen Cassiae, semen Platycladi, fructus Jujubae, radix astragali and Rubi fructus uniformly to obtain mixture, adding the above mixture into water at 72 deg.C at a ratio of 1:10, and decocting for 3 times per minute for 18min to obtain decoction.
Example 7
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 85 parts of dried orange peel, 9 parts of rose freeze-dried powder, 25 parts of fructus Tritici Levis, 12 parts of semen Cassiae, 5 parts of semen Platycladi, 18 parts of fructus Jujubae, 7 parts of radix astragali and 12 parts of Rubi fructus. The preparation method of the rose freeze-dried powder is the same as that of the rose freeze-dried powder in the embodiment 1; the preparation method of the rose-orange peel water is different from the preparation method of the rose-orange peel water in example 1 only in that the extract in the step S2 is prepared by the following method: mixing pericarpium Citri Tangerinae, fructus Tritici Levis, semen Cassiae, semen Platycladi, fructus Jujubae, radix astragali and Rubi fructus uniformly to obtain mixture, adding the above mixture into water at 72 deg.C at a ratio of 1:10, and decocting for 3 times per minute for 18min to obtain decoction.
Example 8
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 90 parts of dried orange peel, 10 parts of rose freeze-dried powder, 30 parts of fructus Tritici Levis, 15 parts of semen Cassiae, 6 parts of semen Platycladi, 20 parts of fructus Jujubae, 8 parts of radix astragali, and 13 parts of Rubi fructus. The preparation method of the rose freeze-dried powder is the same as that of the rose freeze-dried powder in the embodiment 1; the preparation method of the rose-orange peel water is different from the preparation method of the rose-orange peel water in example 1 only in that the extract in the step S2 is prepared by the following method: mixing pericarpium Citri Tangerinae, fructus Tritici Levis, semen Cassiae, semen Platycladi, fructus Jujubae, radix astragali and Rubi fructus uniformly to obtain mixture, adding the above mixture into water at 72 deg.C at a ratio of 1:10, and decocting for 3 times per minute for 18min to obtain decoction.
Example 9
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 95 parts of dried orange peel, 11 parts of rose freeze-dried powder, 35 parts of fructus Tritici Levis, 16 parts of semen Cassiae, 7 parts of semen Platycladi, 22 parts of fructus Jujubae, 9 parts of radix astragali and 14 parts of Rubi fructus. The preparation method of the rose freeze-dried powder is the same as that of the rose freeze-dried powder in the embodiment 1; the preparation method of the rose-orange peel water is different from the preparation method of the rose-orange peel water in example 1 only in that the extract in the step S2 is prepared by the following method: mixing pericarpium Citri Tangerinae, fructus Tritici Levis, semen Cassiae, semen Platycladi, fructus Jujubae, radix astragali and Rubi fructus uniformly to obtain mixture, adding the above mixture into water at 72 deg.C at a ratio of 1:10, and decocting for 3 times per minute for 18min to obtain decoction.
Example 10
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 100 parts of dried orange peel, 12 parts of rose freeze-dried powder, 40 parts of fructus Tritici Levis, 18 parts of semen Cassiae, 8 parts of semen Platycladi, 25 parts of fructus Jujubae, 10 parts of radix astragali, and 15 parts of Rubi fructus. The preparation method of the rose freeze-dried powder is the same as that of the rose freeze-dried powder in the embodiment 1; the preparation method of the rose-orange peel water is different from the preparation method of the rose-orange peel water in example 1 only in that the extract in the step S2 is prepared by the following method: mixing pericarpium Citri Tangerinae, fructus Tritici Levis, semen Cassiae, semen Platycladi, fructus Jujubae, radix astragali and Rubi fructus uniformly to obtain mixture, adding the above mixture into water at 72 deg.C at a ratio of 1:10, and decocting for 3 times per minute for 18min to obtain decoction.
Example 11
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 80 parts of dried orange peel, 8 parts of rose freeze-dried powder, 15 parts of pear peel, 3 parts of cortex lycii radicis, 12 parts of dried mulberry, 10 parts of medlar, 8 parts of hawthorn and 5 parts of longan pulp. The preparation method of the rose freeze-dried powder is the same as that of the rose freeze-dried powder in the embodiment 1; the preparation method of the rose-orange peel water is different from the preparation method of the rose-orange peel water in example 1 only in that the extract in the step S2 is prepared by the following method: mixing pericarpium Citri Tangerinae, pericarpium Pyri, cortex Lycii, mori fructus, fructus Lycii, fructus crataegi and arillus longan uniformly to obtain mixture, adding the mixture into water at 72 deg.C at a ratio of 1:10, and decocting for 3 times per minute for 18min to obtain decoction.
Example 12
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 85 parts of dried orange peel, 9 parts of rose freeze-dried powder, 18 parts of pear peel, 4 parts of cortex lycii radicis, 14 parts of dried mulberry, 12 parts of medlar, 10 parts of hawthorn and 6 parts of longan pulp. The preparation method of the rose freeze-dried powder is the same as that of the rose freeze-dried powder in the embodiment 1; the preparation method of the rose-orange peel water is different from the preparation method of the rose-orange peel water in example 1 only in that the extract in the step S2 is prepared by the following method: mixing pericarpium Citri Tangerinae, pericarpium Pyri, cortex Lycii, mori fructus, fructus Lycii, fructus crataegi and arillus longan uniformly to obtain mixture, adding the mixture into water at 72 deg.C at a ratio of 1:10, and decocting for 3 times per minute for 18min to obtain decoction.
Example 13
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 90 parts of dried orange peel, 10 parts of rose freeze-dried powder, 20 parts of pear peel, 5 parts of cortex lycii radicis, 15 parts of dried mulberry, 15 parts of medlar, 12 parts of hawthorn and 8 parts of longan pulp. The preparation method of the rose freeze-dried powder is the same as that of the rose freeze-dried powder in the embodiment 1; the preparation method of the rose-orange peel water is different from the preparation method of the rose-orange peel water in example 1 only in that the extract in the step S2 is prepared by the following method: mixing pericarpium Citri Tangerinae, pericarpium Pyri, cortex Lycii, mori fructus, fructus Lycii, fructus crataegi and arillus longan uniformly to obtain mixture, adding the mixture into water at 72 deg.C at a ratio of 1:10, and decocting for 3 times per minute for 18min to obtain decoction.
Example 14
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 95 parts of dried orange peel, 11 parts of rose freeze-dried powder, 22 parts of pear peel, 6 parts of cortex lycii radicis, 16 parts of dried mulberry, 18 parts of medlar, 14 parts of hawthorn and 8 parts of longan pulp. The preparation method of the rose freeze-dried powder is the same as that of the rose freeze-dried powder in the embodiment 1; the preparation method of the rose-orange peel water is different from the preparation method of the rose-orange peel water in example 1 only in that the extract in the step S2 is prepared by the following method: mixing pericarpium Citri Tangerinae, pericarpium Pyri, cortex Lycii, mori fructus, fructus Lycii, fructus crataegi and arillus longan uniformly to obtain mixture, adding the mixture into water at 72 deg.C at a ratio of 1:10, and decocting for 3 times per minute for 18min to obtain decoction.
Example 15
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 100 parts of dried orange peel, 12 parts of rose freeze-dried powder, 25 parts of pear peel, 7 parts of cortex lycii radicis, 18 parts of dried mulberry, 20 parts of medlar, 15 parts of hawthorn and 10 parts of longan pulp. The preparation method of the rose freeze-dried powder is the same as that of the rose freeze-dried powder in the embodiment 1; the preparation method of the rose-orange peel water is different from the preparation method of the rose-orange peel water in example 1 only in that the extract in the step S2 is prepared by the following method: mixing pericarpium Citri Tangerinae, pericarpium Pyri, cortex Lycii, mori fructus, fructus Lycii, fructus crataegi and arillus longan uniformly to obtain mixture, adding the mixture into water at 72 deg.C at a ratio of 1:10, and decocting for 3 times per minute for 18min to obtain decoction.
Comparative example 1
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 80 parts of dried orange peel and 40 parts of rose;
the application also provides a preparation method of the rose-dried orange peel water, which specifically comprises the following steps:
s1, adding dried orange peel and roses into water at the temperature of 72 ℃ according to the feed-liquid ratio of 1:10, and carrying out extraction and boiling for 3 times per minute, wherein the total extraction and boiling time is 18 minutes, so as to obtain extraction and boiling liquid;
S2, filtering the extracting and boiling liquid in the step S1 by adopting an 80-mesh filter respectively, and then, homogenizing and filtering the extracting and boiling liquid in a homogenizer, wherein the rotating speed of the homogenizer is controlled to be 6000r/min, and the liquid passing speed is controlled to be 7L/S;
s3, centrifugally filtering the extract obtained in the step S2 after the homogenization filtration, controlling the centrifugal speed to be 3000r/min, controlling the centrifugal time to be 3min, and after the filtration is completed, checking the turbidity and sugar content of the mixed solution, controlling the turbidity to be 19 and the sugar content to be 0.45g/100ml;
and S4, placing the centrifugally filtered extracting and boiling solution at the temperature of 115 ℃, sterilizing for 38 seconds, checking the turbidity and sugar content of the mixed solution again after the sterilization is finished, and canning after the checking is qualified to obtain the required rose-orange peel water.
Comparative example 2
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 80 parts of dried orange peel and 8 parts of rose freeze-dried powder;
the rose freeze-dried powder is prepared by the following method:
1) Adding the dried rose buds into a pulverizer, and pulverizing uniformly to obtain rose pollen with particle size of 10 μm;
2) Adding rose pollen into ethanol according to a mass ratio of 1:1:12, grinding and uniformly mixing, adding water, performing ultrasonic dispersion uniformly, controlling the power to be 300W, controlling the ultrasonic frequency to be 20kHz, controlling the ultrasonic temperature to be 42 ℃, and controlling the ultrasonic time to be 3min, so as to obtain dispersion liquid;
3) Adding the dispersion liquid into a high-pressure homogenizer, controlling the homogenizing pressure to be 100MPa, controlling the homogenizing temperature to be 68 ℃, and homogenizing for 8 times to obtain a suspension;
4) Vacuum concentrating and freeze drying the suspension, controlling the concentration multiple to be 40 times, and obtaining the required rose freeze-dried powder, wherein the freeze drying temperature is-32 ℃, the vacuum degree is 18Pa, and the drying time is 20 hours.
The application also provides a preparation method of the rose-dried orange peel water, which specifically comprises the following steps:
s1, adding rose freeze-dried powder into water at 40 ℃ according to a feed-liquid ratio of 1:80, controlling the stirring rotation speed to be 140r/min, stirring until the rose freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
s2, adding dried orange peel into water at 65 ℃ according to a feed-liquid ratio of 1:10, and carrying out extraction and boiling for 3 times per minute, wherein the total extraction and boiling time is 18 minutes, so as to obtain extraction and boiling liquid;
s3, filtering the solution in the step S1 and the boiled liquid in the step S2 by adopting a 80-mesh filter respectively, and then, homogenizing and filtering by a homogenizer, wherein the rotating speed of the homogenizer is controlled to be 6000r/min, and the liquid passing speed is controlled to be 7L/S;
s4, performing centrifugal filtration on the mixed solution subjected to the homogenization filtration in the step S3, controlling the centrifugal speed to be 3000r/min, controlling the centrifugal time to be 3min, and after filtration, checking the turbidity and sugar content of the mixed solution, controlling the turbidity to be 19 and the sugar content to be 0.45g/100ml;
And S5, placing the centrifugally filtered mixed solution at the temperature of 115 ℃, sterilizing for 38 seconds, checking the turbidity and sugar content of the mixed solution again after the sterilization is finished, and canning after the checking is qualified to obtain the required rose and dried orange peel water.
Comparative example 3
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 80 parts of dried orange peel and 8 parts of rose freeze-dried powder;
the rose freeze-dried powder is prepared by the following method:
1) Adding the dried rose buds into a pulverizer, and pulverizing uniformly to obtain rose pollen with particle size of 10 μm;
2) Adding rose pollen into ethanol according to a mass ratio of 1:1:12, grinding and uniformly mixing, adding water, performing ultrasonic dispersion uniformly, controlling the power to be 300W, controlling the ultrasonic frequency to be 20kHz, controlling the ultrasonic temperature to be 42 ℃, and controlling the ultrasonic time to be 3min, so as to obtain dispersion liquid;
3) Adding the dispersion liquid into a high-pressure homogenizer, controlling the homogenizing pressure to be 100MPa, controlling the homogenizing temperature to be 68 ℃, and homogenizing for 8 times to obtain a suspension;
4) Vacuum concentrating and freeze drying the suspension, controlling the concentration multiple to be 40 times, and obtaining the required rose freeze-dried powder, wherein the freeze drying temperature is-32 ℃, the vacuum degree is 18Pa, and the drying time is 20 hours.
The application also provides a preparation method of the rose-dried orange peel water, which specifically comprises the following steps:
s1, adding rose freeze-dried powder into water at 80 ℃ according to a feed-liquid ratio of 1:80, controlling the stirring rotation speed to be 70r/min, stirring until the rose freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
s2, adding dried orange peel into water at the temperature of 95 ℃ according to the feed-liquid ratio of 1:10, and carrying out extraction and boiling for 3 times per minute, wherein the total extraction and boiling time is 18 minutes, so as to obtain extraction and boiling liquid;
s3, filtering the solution in the step S1 and the boiled liquid in the step S2 by adopting a 80-mesh filter respectively, and then, homogenizing and filtering by a homogenizer, wherein the rotating speed of the homogenizer is controlled to be 6000r/min, and the liquid passing speed is controlled to be 7L/S;
s4, performing centrifugal filtration on the mixed solution subjected to the homogenization filtration in the step S3, controlling the centrifugal speed to be 3000r/min, controlling the centrifugal time to be 3min, and after filtration, checking the turbidity and sugar content of the mixed solution, controlling the turbidity to be 19 and the sugar content to be 0.45g/100ml;
and S5, placing the centrifugally filtered mixed solution at the temperature of 115 ℃, sterilizing for 38 seconds, checking the turbidity and sugar content of the mixed solution again after the sterilization is finished, and canning after the checking is qualified to obtain the required rose and dried orange peel water.
Comparative example 4
The application provides rose and dried orange peel water, which adopts the following technical scheme:
The rose and dried orange peel water comprises the following components in parts by weight: 80 parts of dried orange peel and 8 parts of rose freeze-dried powder;
the rose freeze-dried powder is prepared by the following method:
1) Adding the dried rose buds into a pulverizer, and pulverizing uniformly to obtain rose pollen with particle size of 10 μm;
2) Adding rose pollen into ethanol according to a mass ratio of 1:1:12, grinding and uniformly mixing, adding water, performing ultrasonic dispersion uniformly, controlling the power to be 300W, controlling the ultrasonic frequency to be 20kHz, controlling the ultrasonic temperature to be 42 ℃, and controlling the ultrasonic time to be 3min, so as to obtain dispersion liquid;
3) Adding the dispersion liquid into a high-pressure homogenizer, controlling the homogenizing pressure to be 100MPa, controlling the homogenizing temperature to be 68 ℃, and homogenizing for 8 times to obtain a suspension;
4) Vacuum concentrating and freeze drying the suspension, controlling the concentration multiple to be 40 times, and obtaining the required rose freeze-dried powder, wherein the freeze drying temperature is-32 ℃, the vacuum degree is 18Pa, and the drying time is 20 hours.
The application also provides a preparation method of the rose-dried orange peel water, which specifically comprises the following steps:
s1, adding rose freeze-dried powder into water at 50 ℃ according to a feed-liquid ratio of 1:80, controlling the stirring rotation speed to be 80r/min, stirring until the rose freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
S2, adding dried orange peel into water at the temperature of 72 ℃ according to the feed-liquid ratio of 1:10, and carrying out extraction and boiling for 3 times per minute, wherein the total extraction and boiling time is 18 minutes, so as to obtain extraction and boiling liquid;
s3, filtering the solution in the step S1 and the boiled liquid in the step S2 by adopting a 80-mesh filter respectively, and then, homogenizing and filtering by a homogenizer, wherein the rotating speed of the homogenizer is controlled to be 6000r/min, and the liquid passing speed is controlled to be 7L/S;
and S4, placing the mixed solution after homogenizing and filtering in the step S3 at the temperature of 115 ℃, sterilizing for 38 seconds, checking the turbidity and sugar content of the mixed solution after sterilization, and canning after the checking is qualified to obtain the required rose and dried orange peel water.
Comparative example 5
The application provides rose and dried orange peel water, which adopts the following technical scheme:
the rose and dried orange peel water comprises the following components in parts by weight: 80 parts of dried orange peel and 8 parts of rose freeze-dried powder;
the rose freeze-dried powder is prepared by the following method:
1) Adding the dried rose buds into a pulverizer, and pulverizing uniformly to obtain rose pollen with particle size of 10 μm;
2) Adding rose pollen into ethanol according to a mass ratio of 1:1:12, grinding and uniformly mixing, adding water, performing ultrasonic dispersion uniformly, controlling the power to be 300W, controlling the ultrasonic frequency to be 20kHz, controlling the ultrasonic temperature to be 42 ℃, and controlling the ultrasonic time to be 3min, so as to obtain dispersion liquid;
3) Adding the dispersion liquid into a high-pressure homogenizer, controlling the homogenizing pressure to be 100MPa, controlling the homogenizing temperature to be 68 ℃, and homogenizing for 8 times to obtain a suspension;
4) Vacuum concentrating and freeze drying the suspension, controlling the concentration multiple to be 40 times, and obtaining the required rose freeze-dried powder, wherein the freeze drying temperature is-32 ℃, the vacuum degree is 18Pa, and the drying time is 20 hours.
The application also provides a preparation method of the rose-dried orange peel water, which specifically comprises the following steps:
s1, adding rose freeze-dried powder into water at 50 ℃ according to a feed-liquid ratio of 1:80, controlling the stirring rotation speed to be 80r/min, stirring until the rose freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolving solution for later use;
s2, adding dried orange peel into water at the temperature of 72 ℃ according to the feed-liquid ratio of 1:10, and carrying out extraction and boiling for 3 times per minute, wherein the total extraction and boiling time is 18 minutes, so as to obtain extraction and boiling liquid;
s3, respectively filtering the solution in the step S1 and the boiled liquid in the step S2 by adopting a 80-mesh filter, and then performing centrifugal filtration, wherein the centrifugal rotation speed is controlled to be 3000r/min, and the centrifugal time is controlled to be 3min;
and S4, placing the centrifugally filtered mixed solution at the temperature of 115 ℃, sterilizing for 38 seconds, checking the turbidity and sugar content of the mixed solution after sterilization, and canning after the checking is qualified to obtain the required rose and dried orange peel water.
1. Sensory evaluation
The sensory evaluation is mainly to comprehensively score according to the color, taste, smell and other conditions of the prepared rose-dried orange peel water.
Specifically, the rose-orange peel water prepared in examples 1-15 and comparative examples 1-5 of the present application were used as test samples, 10 professional drink inspection personnel who received sensory test training were combined into an evaluation group, the color, taste and smell of the rose-orange peel water were comprehensively scored, and the average score was selected as the final sensory score.
TABLE 1 sensory evaluation criteria for Rose dried orange peel Water
TABLE 2 sensory evaluation results of Rose dried orange peel Water
As can be seen from table 2 above: the rose-orange peel water prepared in examples 1-5 of the present application has a higher overall color score, with example 3 having the best color; the odor and taste scores of the rose-dried orange peel water prepared in examples 6-15 were higher, while the combined scores of the rose-dried orange peel water prepared in comparative examples 1-5 were lower than those of examples 1-15. As is clear from examples 1 and 6-15, the addition of the auxiliary raw material components in examples 6-15 improves the smell and taste of the finally prepared rose-orange peel water to some extent under the condition that the preparation method is unchanged. From example 1 and comparative example 1, it is understood that the formation of rose into rose-freeze-dried powder improves the color, smell and taste of the finally obtained rose-dried orange peel water as a whole. As can be seen from example 1 and comparative examples 2-5, the limitations of the process parameters and process operations in the present application have a certain influence on the overall properties of the finally obtained water of dried orange peel of roses.
2. Performance detection
The sensory properties of the rose-pericarpium citri reticulatae water prepared in examples 1-15 of the application are detected according to the detection standard GB 7101-2015, and the sensory requirements of the rose-pericarpium citri reticulatae water prepared in examples 1-15 of the application meet the standard specifications, specifically expressed by color (with the color of the product), taste (without peculiar smell), smell (without foreign substances visible to normal eyesight) and state (without foreign substances visible to normal eyesight, and the liquid beverage state is uniform).
The safety performance of the water prepared in examples 1-15 of the present application was tested according to the test standards GB 4789.15-2016 first method, GB 4789.2-2016, GB 4789.10-2016 plate count method, to obtain the following parameters of the results shown in Table 3:
TABLE 3 results of testing the Water Performance of Rose pericarpium Citri Reticulatae
Note that: n is the number of samples to be collected of the same batch of products; c is the maximum allowable number of samples exceeding the value of m; m is a limit value of acceptable levels of microbial/pathogenic indicators; m is the highest safety limit value of the microorganism/pathogenic bacteria index.
From table 3 above, it can be seen that: the water index of the rose pericarpium citri reticulatae prepared in the embodiments 1-15 meets the standard requirements of the first method of GB 4789.15-2016, the standard requirements of the plate counting method of GB 4789.2-2016 and the standard requirements of GB 4789.10-2016.
3. Abuse and temperature cycling test
Masquerading test: 10 bottles of the water of the rose pericarpium citri reticulatae prepared in examples 1-15 and comparative examples 1-5 are respectively taken and divided into two groups, wherein each group of 5 bottles are respectively placed in an environment of 4 ℃ and 55 ℃ for 7 days. And 7 days later, summarizing the change conditions of the appearance, physical and chemical properties and flavor of the product.
Abuse test results: after the rose-dried orange peel water prepared in the embodiments 1-15 is stored for 7 days at the temperature of 4 ℃ and the temperature of 55 ℃, the product has normal appearance and uniform color and no macroscopic precipitation; the product has normal physical and chemical properties, and the sugar degree, turbidity and pH value of the product are not obviously changed; the product has normal flavor, inherent smell and taste of the product, and no peculiar smell. The rose and dried orange peel water prepared in comparative examples 1-5 has a macroscopic precipitation phenomenon, and the flavor of the product has no obvious change; but the sugar degree is increased by 0.07-0.16%, the pH is reduced by 0.02-0.07, and the turbidity is increased by 0.05-0.19NTU.
And (3) temperature cycle test: taking 5 bottles of the rose-orange peel water prepared in examples 1-15 and comparative examples 1-5 respectively, and placing the bottles in an environment of 4 ℃ and 55 ℃ for each alternate storage for one day, and repeatedly and alternately three times for 6 days; and (6) summarizing the change conditions of the appearance, physical and chemical properties and flavor of the product after 6 days.
Temperature cycle test results: the rose and dried orange peel water prepared in the embodiments 1-15 is alternately stored for one day at the temperature of 4 ℃ and 55 ℃ respectively, and is repeatedly and alternately stored for three times for 6 days, so that the product has normal appearance, uniform color and no macroscopic precipitation; the product has normal physical and chemical properties, and the sugar degree, turbidity and pH value of the product are not obviously changed; the product has normal flavor, inherent smell and taste of the product, and no peculiar smell. The rose and dried orange peel water prepared in comparative examples 1-5 has a macroscopic precipitation phenomenon, and the flavor of the product has no obvious change; but the sugar degree is increased by 0.05-0.18%, the pH is reduced by 0.03-0.09, and the turbidity is increased by 0.07-0.21NTU.
The above abuse and temperature cycle test can be used to determine that: the direct extraction of roses in comparative example 1, without preparing lyophilized powder, and the changes of the technological parameters such as temperature, time, speed and the like in the preparation process in comparative examples 2-5 can affect the stability and shelf life of the finally prepared roses and dried orange peel aquatic products.
4. Clinical efficacy experiment
60 volunteers with symptoms of insomnia and dreaminess, nerve vibration weakness, dryness-heat of lung fire, dry skin, dry stool and the like through traditional Chinese medicine diagnosis are selected, wherein the minimum age is 17 years old, the maximum age is 64 years old, and the average age is 33.8 years old. The 60 volunteers were randomly divided into 3 groups of 20 persons each.
The first group of volunteers drink the rose-orange peel water prepared in the example 1 of the application, one bottle (350 ml) is drunk daily, the effective rate reaches 45% after 15 days of continuous drinking, and the effective rate reaches 85% after 30 days of continuous drinking.
The second group of volunteers drinks one bottle (350 ml) of the rose-orange peel water prepared in example 6 of the present application, the effective rate reaches 55% after 15 days of continuous drinking, and the effective rate reaches 90% after 30 days of continuous drinking.
The third group of volunteers drink the rose-orange peel water prepared in example 11 of the present application, one bottle (350 ml) is drunk daily, the effective rate reaches 50% after 15 days of continuous drinking, and the effective rate reaches 90% after 30 days of continuous drinking.
Note that: the effective rate refers to the proportion of the number of volunteers such as insomnia, dreaminess, nerve hypofunction, soft stool, ruddy skin and the like in the total number of experiments.
The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.
Claims (9)
1. The rose and dried orange peel water is characterized by comprising the following components in parts by weight: 80-100 parts of dried orange peel and 8-12 parts of rose freeze-dried powder;
the rose freeze-dried powder is prepared by the following method:
1) Adding the dried rose buds into a pulverizer, and pulverizing uniformly to obtain rose pollen with particle size of 10-100 μm;
2) Adding rose pollen into ethanol according to a mass ratio of 1:1-3:12-15, grinding and mixing uniformly, adding water, performing ultrasonic dispersion uniformly, controlling the power to be 300-600W, the ultrasonic frequency to be 20-40kHz, the ultrasonic temperature to be 42-65 ℃ and the ultrasonic time to be 3-8min, and dispersing the liquid;
3) Adding the dispersion into a high-pressure homogenizer, controlling the homogenizing pressure to 100-140MPa, homogenizing at 68-82 ℃ for 8-12 times to obtain suspension;
4) Vacuum concentrating and freeze drying the suspension, controlling the concentration multiple to 40-60 times, the freeze drying temperature to-32-26 ℃, the vacuum degree to 18-35Pa and the drying time to 20-30h to obtain the required rose freeze-dried powder;
the preparation method of the rose and dried orange peel water specifically comprises the following preparation steps:
s1, adding rose freeze-dried powder into water at 50-70 ℃ according to a feed-liquid ratio of 1:80-120, controlling the stirring rotation speed to be 80-120r/min, stirring until the rose freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a solution for later use;
S2, adding dried orange peel into water at the temperature of 72-88 ℃ according to the feed-liquid ratio of 1:10-15, and carrying out extraction and boiling for 3-5 times per minute, wherein the total extraction and boiling time is 18-25 minutes, so as to obtain extraction and boiling liquid;
s3, filtering the solution in the step S1 and the boiled liquid in the step S2 by adopting a filter with 80-120 meshes respectively, and then homogenizing and filtering by a homogenizer, wherein the rotating speed of the homogenizer is controlled to be 6000-10000r/min, and the liquid passing speed is controlled to be 7-15L/S;
s4, centrifugally filtering the mixed solution subjected to the homogenization filtration in the step S3, controlling the centrifugal speed to be 3000-5000r/min, and controlling the centrifugal time to be 3-8min, and after the filtration is finished, checking the turbidity and sugar content of the mixed solution, wherein the turbidity is controlled to be less than 20, and the sugar content is controlled to be less than 0.5g/100ml;
s5, placing the centrifugally filtered mixed solution at the temperature of 115 ℃, sterilizing for 38-50S, checking the turbidity and sugar content of the mixed solution again after the sterilization is finished, and canning after the checking is qualified to obtain the required rose and dried orange peel water.
2. The water of claim 1, further comprising wheat float, cassia seed, platycladi seed, red date, astragalus root and raspberry.
3. The rose-pericarpium Citri Reticulatae water according to claim 2, wherein the rose-pericarpium Citri Reticulatae water comprises the following components in parts by weight: 80-100 parts of dried orange peel, 8-12 parts of rose freeze-dried powder, 20-40 parts of wheat float, 10-18 parts of semen cassiae, 4-8 parts of semen platycladi, 15-25 parts of red date, 6-10 parts of astragalus membranaceus and 11-15 parts of raspberry.
4. The rose-pericarpium Citri Reticulatae water of claim 3, wherein the rose-pericarpium Citri Reticulatae water comprises the following components in parts by weight: 90 parts of dried orange peel, 10 parts of rose freeze-dried powder, 30 parts of fructus Tritici Levis, 15 parts of semen Cassiae, 6 parts of semen Platycladi, 20 parts of fructus Jujubae, 8 parts of radix astragali, and 13 parts of Rubi fructus.
5. The water of claim 1, further comprising pear skin, cortex Lycii, dried mulberry, wolfberry, hawthorn and longan pulp.
6. The rose-pericarpium Citri Reticulatae water of claim 5, wherein the rose-pericarpium Citri Reticulatae water comprises the following components in parts by weight: 80-100 parts of dried orange peel, 8-12 parts of rose freeze-dried powder, 15-25 parts of pear peel, 3-7 parts of cortex lycii radicis, 12-18 parts of dried mulberry, 10-20 parts of medlar, 8-15 parts of hawthorn and 5-10 parts of longan pulp.
7. The rose-pericarpium Citri Reticulatae water of claim 6, wherein the rose-pericarpium Citri Reticulatae water comprises the following components in parts by weight: 90 parts of dried orange peel, 10 parts of rose freeze-dried powder, 20 parts of pear peel, 5 parts of cortex lycii radicis, 15 parts of dried mulberry, 15 parts of medlar, 12 parts of hawthorn and 8 parts of longan pulp.
8. The water of rose and dried orange peel according to claim 2, wherein the step S2 is: mixing pericarpium Citri Tangerinae, fructus Tritici Levis, semen Cassiae, semen Platycladi, fructus Jujubae, radix astragali and Rubi fructus uniformly to obtain mixture, adding the mixture into water at 72-88deg.C at a ratio of 1:10-15, and decocting for 3-5 times per minute for 18-25min to obtain decoction.
9. The water of claim 5, wherein the step S2 is: uniformly mixing dried orange peel, pear peel, cortex lycii radicis, dried mulberry, medlar, hawthorn and longan pulp to obtain a mixture, adding the mixture into water at the temperature of 72-88 ℃ according to the feed-liquid ratio of 1:10-15, and carrying out extraction and boiling for 3-5 times per minute, wherein the total extraction and boiling time is 18-25 minutes, so as to obtain an extraction and boiling liquid.
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