CN114617213A - Rose beverage prepared by aroma reflux technology and preparation method thereof - Google Patents
Rose beverage prepared by aroma reflux technology and preparation method thereof Download PDFInfo
- Publication number
- CN114617213A CN114617213A CN202210288584.1A CN202210288584A CN114617213A CN 114617213 A CN114617213 A CN 114617213A CN 202210288584 A CN202210288584 A CN 202210288584A CN 114617213 A CN114617213 A CN 114617213A
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- Prior art keywords
- rose
- aroma
- beverage
- roses
- roselle
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- 241000220317 Rosa Species 0.000 title claims abstract description 55
- 235000013361 beverage Nutrition 0.000 title claims abstract description 52
- 238000010992 reflux Methods 0.000 title claims abstract description 27
- 238000005516 engineering process Methods 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims abstract description 26
- 240000004153 Hibiscus sabdariffa Species 0.000 claims abstract description 26
- 239000003205 fragrance Substances 0.000 claims abstract description 24
- 235000004789 Rosa xanthina Nutrition 0.000 claims abstract description 23
- 235000013305 food Nutrition 0.000 claims abstract description 23
- 241000109329 Rosa xanthina Species 0.000 claims abstract description 22
- 244000181025 Rosa gallica Species 0.000 claims abstract description 18
- 235000000533 Rosa gallica Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 15
- 239000012535 impurity Substances 0.000 claims abstract description 8
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 230000001143 conditioned effect Effects 0.000 claims description 3
- 230000003750 conditioning effect Effects 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000005259 measurement Methods 0.000 claims description 3
- 230000003647 oxidation Effects 0.000 claims description 3
- 238000007254 oxidation reaction Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000021092 sugar substitutes Nutrition 0.000 claims description 3
- 239000003765 sweetening agent Substances 0.000 claims description 3
- 235000012041 food component Nutrition 0.000 claims 1
- 239000005417 food ingredient Substances 0.000 claims 1
- 238000004064 recycling Methods 0.000 claims 1
- 235000013599 spices Nutrition 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 abstract 1
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 235000011449 Rosa Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241000220221 Rosales Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000762 glandular Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a rose beverage prepared by utilizing a fragrance reflux technology and a preparation method thereof, relates to the field of beverage processing, and aims to solve the problems that fragrance loss is caused in the processing and extraction process of rose raw materials of the conventional rose beverage, essence and spice are required to be added, and the real fragrance of roses cannot be restored. The following scheme is proposed, which comprises the following raw materials in parts by weight: 0-25% of food raw materials, 8-25% of double red rose petals, 3-25% of roselle and the balance of water, and comprises the following preparation steps: step 1, selecting collected roses and removing impurities of the roses, and then weighing the roses with the impurities removed; and 2, mixing the rose weighed in the step 1 with the weighed roselle, and extracting. And simultaneously obtaining an extracting solution, concentrating and drying the extracting solution, and then crushing the extracting solution to obtain crushed materials. The natural rose beverage prepared by the invention does not use any artificial flavoring or spice addition, and has natural pure rose fragrance and natural fragrance.
Description
Technical Field
The invention relates to the field of beverage processing, in particular to a rose beverage prepared by utilizing a fragrance reflux technology and a preparation method thereof.
Background
And (3) rose: is the generic name of plants and cultivated flowers of Rosales, Rosaceae and Rosa. Erect, spreading or climbing shrubs are mostly prickled, needled or hairy, thin and non-prickled, hairy, non-hairy or glandular hair. At present, in the processing process of the rose beverage, the original characteristic fragrance of the rose is easy to lose in the processing process. In order to ensure the characteristic fragrance of the rose beverage, the rose essence must be added into the beverage in the current food and beverage factories for blending fragrance. The natural characteristics of the rose are lost by the artificially prepared fragrance. The original fragrance attributed to the rose itself has been substantially lost.
The natural characteristic aroma in the rose is recovered in the actual processing process through the aroma reflux technology and is reused in the rose beverage. The natural rose fragrance comes from the original rose, not essence. Thereby producing the high-end rose beverage which is more natural, has more natural characteristic aroma and does not use any essence and spice.
Disclosure of Invention
Objects of the invention
In view of the above, the present invention provides a rose beverage prepared by using a fragrance refluxing technology and a preparation method thereof, so as to achieve a more real and complete reduction of the real rose fragrance of the product without using any artificial essence or spice.
(II) technical scheme
In order to achieve the technical purpose, the invention provides a rose beverage prepared by utilizing a fragrance backflow technology, which comprises the following raw materials in parts by weight:
0-25% of food raw materials, 8-25% of double red rose petals, 3-25% of roselle and the balance of water.
Preferably, the feed comprises the following raw materials in parts by weight:
0-22% of food raw materials, 9-23% of double red rose petals, 4-20% of roselle and the balance of water.
Preferably, the feed comprises the following raw materials in parts by weight:
0-20% of food raw materials, 10-20% of double red rose petals, 5-20% of roselle and the balance of water.
Preferably, the food material comprises: sugar, vitamin c, citric acid and sugar substitute, wherein the double-petal red rose petals are Yunnan double-petal red rose petals.
In another aspect, the present invention provides a method for preparing a rose beverage using an aroma reflux technique, comprising the steps of:
step 1, selecting collected roses and removing impurities of the roses, and then weighing the roses with the impurities removed;
step 2, extracting the rose weighed in the step 1 to obtain an extracting solution, concentrating and drying the extracting solution, and then crushing the extracting solution to obtain crushed materials;
and 3, adding roselle while extracting and processing the rose in the step 2, extracting together, and performing oxidation resistance and color protection.
Step 4, extracting and processing the roses and the roselle simultaneously in the step 3, refluxing and collecting the fragrance of the roses and the roselle;
step 5, weighing the aroma collected in the step 3 and the crushed material in the step 2 according to a ratio, adding other food materials and water for conditioning, and quantitatively measuring the conditioned beverage;
and 6, filling the beverage after the quantitative measurement value, sterilizing, detecting the sealing property of the beverage, and obtaining the finished product of the filled rose beverage after the product is qualified.
Preferably, the aroma reflux in the step 4 is to condense the aroma substances extracted from the roses and the roselle from a gas state to a liquid state by a condensation reflux method and recycle the aroma substances to the feed liquid.
According to the technical scheme, the method has the following beneficial effects:
the natural rose beverage prepared by the invention does not use any artificial flavoring or spice addition, and has natural pure rose fragrance and natural fragrance. At present, no rose beverage is available in the market, and the rose beverage is processed and manufactured by using the method.
With the pursuit of people for natural and healthy food materials and the pursuit of natural flavor of the food materials. The process can make up for the deficiency of loss of flavor components of food materials in modern food beverage processing. Can also reduce the use of artificial flavoring and essence in the production of food and beverage.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
Fig. 1 is a schematic flow chart of a preparation method of a rose beverage prepared by using an aroma reflux technology provided by the invention.
Detailed Description
Example one
A rose beverage prepared by utilizing an aroma reflux technology comprises the following raw materials in parts by weight: 0-25% of food raw materials, 8-25% of double red rose petals, 3-25% of roselle and the balance of water.
Example two
A rose beverage prepared by utilizing an aroma reflux technology comprises the following raw materials in parts by weight: 0-22% of food raw materials, 9-23% of double red rose petals, 4-20% of roselle and the balance of water.
EXAMPLE III
A rose beverage prepared by utilizing a fragrance reflux technology comprises the following raw materials in parts by weight: 0-20% of food raw materials, 10-20% of double red rose petals, 5-20% of roselle and the balance of water.
Example four
A rose beverage prepared by utilizing an aroma reflux technology comprises the following raw materials in parts by weight: 25% of food raw materials, 8% of double red rose petals, 4% of roselle and the balance of water.
EXAMPLE five
A rose beverage prepared by utilizing an aroma reflux technology comprises the following raw materials in parts by weight: 12% of food raw materials, 9% of double-petal red rose petals, 16% of roselle and the balance of water.
EXAMPLE six
A rose beverage prepared by utilizing a fragrance reflux technology comprises the following raw materials in parts by weight: 11% of food raw materials, 10% of double-petal red rose petals, 20% of roselle and the balance of water.
In one embodiment, the food material includes: sugar, vitamin c, citric acid, sugar substitute, and preferably Yunnan double-petal red rose petal.
EXAMPLE seven
With reference to FIG. 1
A preparation method of a rose beverage prepared by utilizing an aroma reflux technology comprises the following preparation steps:
step 1, selecting collected roses and removing impurities of the roses, and then weighing the roses with the impurities removed;
step 2, extracting the rose weighed in the step 1 to obtain an extracting solution, concentrating and drying the extracting solution, and then crushing the extracting solution to obtain crushed materials;
and 3, adding roselle while extracting and processing the rose in the step 2, extracting together, and performing oxidation resistance and color protection.
Step 4, extracting and processing the roses and the roselle simultaneously in the step 3, refluxing and collecting the fragrance of the roses and the roselle;
step 5, weighing the aroma collected in the step 3 and the crushed material in the step 2 according to a ratio, adding other food materials and water for conditioning, and quantitatively measuring the conditioned beverage;
and 6, filling the beverage after the quantitative measurement value, sterilizing, detecting the sealing property of the beverage, and obtaining the finished product of the filled rose beverage after the product is qualified.
Preferably, the aroma reflux in the step 4 is to condense aroma substances extracted from roses and roselle from a gas state to a liquid state by a condensation reflux mode and then recycle the aroma substances into the feed liquid.
The method can recover the natural aroma in the beverage processing process and add the natural aroma into the beverage again, thereby completely retaining the original natural volatility characteristic aroma of the rose beverage. The artificial addition of flavoring essence is avoided, so that the product has natural pure rose fragrance and natural fragrance. At present, no rose beverage is available in the market, and the rose beverage is processed and manufactured by using the method.
Exemplary embodiments of the proposed solution of the present disclosure have been described in detail above with reference to preferred embodiments, however, it will be understood by those skilled in the art that many variations and modifications can be made to the specific embodiments described above, and many combinations of the various technical features proposed by the present disclosure can be made without departing from the concept of the present disclosure, without departing from the scope of the present disclosure, which is determined by the appended claims.
Claims (6)
1. The rose beverage prepared by utilizing the aroma reflux technology is characterized by comprising the following raw materials in parts by weight:
0-25% of food raw materials, 8-25% of double red rose petals, 3-25% of roselle and the balance of water.
2. The rose beverage prepared by the aroma reflux technology according to claim 1, which is characterized by comprising the following raw materials in parts by weight:
0-22% of food raw materials, 9-23% of double red rose petals, 4-20% of roselle and the balance of water.
3. The rose beverage prepared by the aroma reflux technology according to claim 1, which is characterized by comprising the following raw materials in parts by weight:
0-20% of food raw materials, 10-20% of double red rose petals, 5-20% of roselle and the balance of water.
4. The rose beverage produced by the aroma flowback technology according to any one of claims 1 to 3, wherein the food ingredients comprise: sugar, vitamin c, citric acid and sugar substitute, wherein the double-petal red rose petals are Yunnan double-petal red rose petals.
5. A preparation method of a rose beverage prepared by utilizing an aroma reflux technology is characterized by comprising the following preparation steps:
step 1, selecting collected roses and removing impurities of the roses, and then weighing the roses with the impurities removed;
step 2, extracting the rose weighed in the step 1 to obtain an extracting solution, concentrating and drying the extracting solution, and then crushing the extracting solution to obtain crushed materials;
and 3, adding roselle while extracting and processing the rose in the step 2, extracting together, and performing oxidation resistance and color protection.
Step 4, extracting and processing the roses and the roselle simultaneously in the step 3, refluxing and collecting the fragrance of the roses and the roselle;
step 5, weighing the aroma collected in the step 3 and the crushed material in the step 2 according to a ratio, adding other food materials and water for conditioning, and quantitatively measuring the conditioned beverage;
and 6, filling the beverage after the quantitative measurement value, sterilizing, detecting the sealing property of the beverage, and obtaining the finished product of the filled rose beverage after the product is qualified.
6. The method as claimed in claim 5, wherein the aroma reflux in step 4 is performed by condensing aroma substances extracted from roses and roselle from gas state to liquid state and recycling the condensed aroma substances to the feed liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210288584.1A CN114617213A (en) | 2022-03-22 | 2022-03-22 | Rose beverage prepared by aroma reflux technology and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210288584.1A CN114617213A (en) | 2022-03-22 | 2022-03-22 | Rose beverage prepared by aroma reflux technology and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114617213A true CN114617213A (en) | 2022-06-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210288584.1A Pending CN114617213A (en) | 2022-03-22 | 2022-03-22 | Rose beverage prepared by aroma reflux technology and preparation method thereof |
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| Country | Link |
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| CN (1) | CN114617213A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1199579A (en) * | 1998-05-29 | 1998-11-25 | 昆明隆兴园艺有限公司 | Red rose beverage and its production process |
| CN102648764A (en) * | 2012-04-12 | 2012-08-29 | 倪氏国际玫瑰产业股份有限公司 | Rose oral liquid and production method of rose oral liquid |
| CN104543658A (en) * | 2013-10-18 | 2015-04-29 | 上海爱普植物科技有限公司 | Method for preparing natural rose syrup |
| CN104939255A (en) * | 2015-06-29 | 2015-09-30 | 冯丽燕 | Roselle-rose beverage and preparation method thereof |
| CN107006748A (en) * | 2017-05-14 | 2017-08-04 | 云南淡定人生食品有限公司 | A kind of rose soda water and its production method |
| CN107647229A (en) * | 2017-11-09 | 2018-02-02 | 庐江县璟泰玫瑰花种植有限责任公司 | A kind of natural rose flower flavor beverage and preparation method thereof |
| CN110179017A (en) * | 2019-05-13 | 2019-08-30 | 四川大学 | A kind of preparation method of the rose collagen peptide beverage with effects of beautification and nourishing face |
| CN110583938A (en) * | 2019-10-22 | 2019-12-20 | 中国科学院昆明植物研究所 | Rose beverage and preparation method thereof |
-
2022
- 2022-03-22 CN CN202210288584.1A patent/CN114617213A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1199579A (en) * | 1998-05-29 | 1998-11-25 | 昆明隆兴园艺有限公司 | Red rose beverage and its production process |
| CN102648764A (en) * | 2012-04-12 | 2012-08-29 | 倪氏国际玫瑰产业股份有限公司 | Rose oral liquid and production method of rose oral liquid |
| CN104543658A (en) * | 2013-10-18 | 2015-04-29 | 上海爱普植物科技有限公司 | Method for preparing natural rose syrup |
| CN104939255A (en) * | 2015-06-29 | 2015-09-30 | 冯丽燕 | Roselle-rose beverage and preparation method thereof |
| CN107006748A (en) * | 2017-05-14 | 2017-08-04 | 云南淡定人生食品有限公司 | A kind of rose soda water and its production method |
| CN107647229A (en) * | 2017-11-09 | 2018-02-02 | 庐江县璟泰玫瑰花种植有限责任公司 | A kind of natural rose flower flavor beverage and preparation method thereof |
| CN110179017A (en) * | 2019-05-13 | 2019-08-30 | 四川大学 | A kind of preparation method of the rose collagen peptide beverage with effects of beautification and nourishing face |
| CN110583938A (en) * | 2019-10-22 | 2019-12-20 | 中国科学院昆明植物研究所 | Rose beverage and preparation method thereof |
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Application publication date: 20220614 |