CN115644330A - Roxburgh rose bubble water and preparation process thereof - Google Patents
Roxburgh rose bubble water and preparation process thereof Download PDFInfo
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- CN115644330A CN115644330A CN202211343685.0A CN202211343685A CN115644330A CN 115644330 A CN115644330 A CN 115644330A CN 202211343685 A CN202211343685 A CN 202211343685A CN 115644330 A CN115644330 A CN 115644330A
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Abstract
The invention discloses roxburgh rose bubble water which is prepared from the following raw materials in parts by weight: 100-200 parts of roxburgh rose juice, 10-20 parts of high fructose corn syrup, 2-4 parts of erythritol, 0.3-0.4 part of citric acid, 0.1-0.3 part of DL-malic acid, 0.2-0.4 part of sodium citrate, 0.1-0.3 part of polydextrose, 0.1-0.3 part of acesulfame potassium, 0.2-0.6 part of sodium hexametaphosphate, 0.1-0.3 part of sodium benzoate, 0.1-0.4 part of lemon yellow and 0.2-0.6 part of roxburgh rose essence. The invention also discloses a preparation method of the roxburgh rose bubble water. The invention integrates erythritol, has no sucrose, is rich in raw juice of rosa roxburghii tratt, can be drunk by diabetics, and has no burden for smooth drinking.
Description
Technical Field
The invention relates to preparation of a roxburgh rose beverage, in particular to roxburgh rose bubble water and a preparation process thereof.
Background
The roxburgh rose beverage in the prior art cannot be accepted by young people due to sour and astringent taste, and pure roxburgh rose juice is rich in nutrition but is feared by people due to the sour and astringent taste, so that how to develop the roxburgh rose beverage becomes an urgent problem for roxburgh rose production enterprises.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the roxburgh rose sparkling water and the preparation process thereof, and the roxburgh rose sparkling water has good taste and rich nutrition, is rich in roxburgh rose raw juice, does not contain cane sugar, and can be drunk by diabetics.
In order to solve the technical problems, the technical scheme of the invention is as follows: the roxburgh rose bubble water is prepared from the following raw materials in parts by weight: 100-200 parts of roxburgh rose juice, 10-20 parts of high fructose corn syrup, 2-4 parts of erythritol, 0.3-0.4 part of citric acid, 0.1-0.3 part of DL-malic acid, 0.2-0.4 part of sodium citrate, 0.1-0.3 part of polydextrose, 0.1-0.3 part of acesulfame potassium, 0.2-0.6 part of sodium hexametaphosphate, 0.1-0.3 part of sodium benzoate, 0.1-0.4 part of lemon yellow and 0.2-0.6 part of roxburgh rose essence.
Preferably, the feed consists of the following raw materials in parts by weight: 120-180 parts of roxburgh rose juice, 12-18 parts of high fructose syrup, 2.5-3.5 parts of erythritol, 0.31-0.39 part of citric acid, 0.15-0.25 part of DL-malic acid, 0.25-0.35 part of sodium citrate, 0.15-0.25 part of polydextrose, 0.15-0.25 part of acesulfame potassium, 0.3-0.5 part of sodium hexametaphosphate, 0.15-0.25 part of sodium benzoate, 0.2-0.3 part of lemon yellow and 0.3-0.5 part of roxburgh rose essence.
Preferably, the feed consists of the following raw materials in parts by weight: 150 parts of roxburgh rose juice, 15 parts of high fructose corn syrup, 3 parts of erythritol, 0.35 part of citric acid, 0.2 part of DL-malic acid, 0.3 part of sodium citrate, 0.2 part of polydextrose, 0.2 part of acesulfame potassium, 0.4 part of sodium hexametaphosphate, 0.2 part of sodium benzoate, 0.3 part of lemon yellow and 0.4 part of roxburgh rose essence.
Preferably, the preparation process of the roxburgh rose bubble water comprises the following steps:
step one, taking the roxburgh rose juice in parts by weight, filtering for the first time, and pumping into a blending tank after filtering;
step two, injecting water with the temperature of 55 ℃ into a preparation tank, adding pure water with the amount 2 times that of the syrup, adding the high fructose corn syrup, the sodium benzoate and the erythritol, stirring for 10min, and then pumping into a constant volume tank;
step three, filtering the mixture obtained in the step two for the second time, then sequentially adding polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow, then pumping into a constant volume tank, and directly putting the roxburgh rose essence into the constant volume tank for mixing after being melted;
step four, performing high-temperature sterilization treatment on the mixed material after constant volume mixing, cooling to 20 ℃, and discharging;
and step five, mixing materials by adopting a mixer, adding carbon dioxide to carbonate the materials, and then filling, thermos bottle, inspecting, code spraying and labeling the materials to obtain a finished product.
Preferably, in the first step, the first filtration is performed by using a filter element or a cloth bag filter with the pore size of 1 μm.
Preferably, in the third step, the second filtration is performed by using a filter element or a cloth bag with the pore size of 1 μm.
Preferably, in the fourth step, the temperature for high-temperature sterilization is 110 ℃, the sterilization time is 15s, and the discharge temperature is lower than 20 ℃.
Preferably, in the fifth step, a thermos bottle machine is adopted for thermos bottle, and the temperature of the thermos bottle machine is 25 ℃.
Preferably, in the third step, the constant volume temperature in the constant volume tank is 25-35 ℃ during constant volume.
Preferably, in the third step, polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow are added, and then melting and feeding are needed.
Compared with the prior art, the invention has the beneficial effects that:
firstly, the roxburgh rose sparkling water is rich in roxburgh rose raw juice, does not add sucrose, is rich in nutrition and good in taste, and can be drunk by diabetics.
Secondly, the preparation process adopts a mode of twice filtration, so that the prepared product basically has no precipitate, the sterilization time and temperature are controlled, the product quality can be ensured, and the product taste can be improved by inflating.
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, and is not intended to limit the present invention. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
The roxburgh rose bubble water is prepared from the following raw materials in parts by weight: 100 parts of roxburgh rose juice, 10 parts of high fructose corn syrup, 2 parts of erythritol, 0.3 part of citric acid, 0.1 part of DL-malic acid, 0.2 part of sodium citrate, 0.1 part of polydextrose, 0.1 part of acesulfame potassium, 0.2 part of sodium hexametaphosphate, 0.1 part of sodium benzoate, 0.1 part of lemon yellow and 0.2 part of roxburgh rose essence.
A preparation process of roxburgh rose bubble water comprises the following steps:
step one, taking the roxburgh rose juice in parts by weight, carrying out primary filtration, filtering by using a filter element or a cloth bag with the aperture of 1 mu m, and pumping into a blending tank after filtration;
step two, firstly injecting water with the temperature of 55 ℃ into a preparation tank, adding pure water with the syrup amount being 2 times that of the pure water, then adding the high fructose corn syrup, the sodium benzoate and the erythritol, stirring for 10min, and then pumping into a constant volume tank;
step three, performing secondary filtration on the mixture obtained in the step two, filtering the mixture by using a filter element or a cloth bag with the aperture of 1 micron for the secondary filtration, then sequentially adding polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow, feeding the polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow when adding polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow, melting the materials firstly, then feeding the materials into a constant volume tank, and feeding the materials into the constant volume tank at a constant volume temperature of 25-35 ℃ when performing constant volume, directly melting the rosa roxburghii tratt essence and then feeding the materials into the constant volume tank for mixing;
fourthly, performing high-temperature sterilization treatment on the mixed material after constant volume mixing, wherein the high-temperature sterilization temperature is 110 ℃, the sterilization time is 15s, the discharging temperature is lower than 20 ℃, then cooling to 20 ℃, and discharging;
and step five, mixing materials by using a mixer, adding carbon dioxide to carbonate the materials, filling the materials into a thermos bottle, and checking, spraying codes and labeling the labels to obtain a finished product by using the thermos bottle of a thermos bottle machine at the temperature of 25 ℃.
Example 2
The roxburgh rose sparkling water is prepared from the following raw materials in parts by weight: 200 parts of roxburgh rose juice, 20 parts of high fructose corn syrup, 4 parts of erythritol, 0.4 part of citric acid, 0.3 part of DL-malic acid, 0.4 part of sodium citrate, 0.3 part of polydextrose, 0.3 part of acesulfame potassium, 0.6 part of sodium hexametaphosphate, 0.3 part of sodium benzoate, 0.4 part of lemon yellow and 0.6 part of roxburgh rose essence.
A preparation process of roxburgh rose bubble water comprises the following steps:
step one, taking the roxburgh rose juice in parts by weight, carrying out primary filtration, filtering by using a filter element or a cloth bag with the aperture of 1 mu m, and pumping into a blending tank after filtration;
step two, firstly injecting water with the temperature of 55 ℃ into a preparation tank, adding pure water with the syrup amount being 2 times that of the pure water, then adding the high fructose corn syrup, the sodium benzoate and the erythritol, stirring for 10min, and then pumping into a constant volume tank;
step three, performing secondary filtration on the mixture obtained in the step two, filtering the mixture by using a filter element or a cloth bag with the aperture of 1 mu m for the secondary filtration, then sequentially adding polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow, feeding the polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow when adding polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow, melting the materials firstly, then feeding the materials into a constant volume tank, and then feeding the materials into the constant volume tank, wherein the constant volume temperature in the constant volume tank is 25-35 ℃ when the constant volume is realized, and directly feeding the roxburgh rose essence into the constant volume tank for mixing;
fourthly, performing high-temperature sterilization treatment on the mixed material after constant volume mixing, wherein the high-temperature sterilization temperature is 110 ℃, the sterilization time is 15s, the discharging temperature is lower than 20 ℃, then cooling to 20 ℃, and discharging;
and step five, mixing materials by using a mixer, adding carbon dioxide to carbonate the materials, filling the materials into a thermos bottle, and checking, spraying codes and labeling the labels to obtain a finished product by using the thermos bottle of a thermos bottle machine at the temperature of 25 ℃.
Example 3
The roxburgh rose bubble water is prepared from the following raw materials in parts by weight: 120 parts of roxburgh rose juice, 12 parts of high fructose corn syrup, 2.5 parts of erythritol, 0.31 part of citric acid, 0.15 part of DL-malic acid, 0.25 part of sodium citrate, 0.15 part of polydextrose, 0.15 part of acesulfame potassium, 0.3 part of sodium hexametaphosphate, 0.15 part of sodium benzoate, 0.2 part of lemon yellow and 0.3 part of roxburgh rose essence.
A preparation process of roxburgh rose bubble water comprises the following steps:
step one, taking the roxburgh rose juice in parts by weight, carrying out primary filtration, filtering by using a filter element or a cloth bag with the aperture of 1 mu m, and pumping into a blending tank after filtration;
step two, firstly injecting water with the temperature of 55 ℃ into a preparation tank, adding pure water with the syrup amount being 2 times that of the pure water, then adding the high fructose corn syrup, the sodium benzoate and the erythritol, stirring for 10min, and then pumping into a constant volume tank;
step three, performing secondary filtration on the mixture obtained in the step two, filtering the mixture by using a filter element or a cloth bag with the aperture of 1 mu m for the secondary filtration, then sequentially adding polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow, feeding the polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow when adding polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow, melting the materials firstly, then feeding the materials into a constant volume tank, and then feeding the materials into the constant volume tank, wherein the constant volume temperature in the constant volume tank is 25-35 ℃ when the constant volume is realized, and directly feeding the roxburgh rose essence into the constant volume tank for mixing;
fourthly, performing high-temperature sterilization treatment on the mixed material after constant volume mixing, wherein the high-temperature sterilization temperature is 110 ℃, the sterilization time is 15s, the discharging temperature is lower than 20 ℃, then cooling to 20 ℃, and discharging;
and step five, mixing materials by using a mixer, adding carbon dioxide to carbonate the materials, filling the materials into a thermos bottle, and checking, spraying codes and labeling the labels to obtain a finished product by using the thermos bottle of a thermos bottle machine at the temperature of 25 ℃.
Example 4
The roxburgh rose bubble water is prepared from the following raw materials in parts by weight: 180 parts of roxburgh rose juice, 18 parts of high fructose corn syrup, 3.5 parts of erythritol, 0.39 part of citric acid, 0.25 part of DL-malic acid, 0.35 part of sodium citrate, 0.25 part of polydextrose, 0.25 part of acesulfame potassium, 0.5 part of sodium hexametaphosphate, 0.25 part of sodium benzoate, 0.3 part of lemon yellow and 0.5 part of roxburgh rose essence.
A preparation process of roxburgh rose bubble water comprises the following steps:
step one, taking the roxburgh rose juice in parts by weight, carrying out primary filtration, filtering by using a filter element or a cloth bag with the aperture of 1 mu m, and pumping into a blending tank after filtration;
step two, firstly injecting water with the temperature of 55 ℃ into a preparation tank, adding pure water with the syrup amount being 2 times that of the pure water, then adding the high fructose corn syrup, the sodium benzoate and the erythritol, stirring for 10min, and then pumping into a constant volume tank;
step three, performing secondary filtration on the mixture obtained in the step two, filtering the mixture by using a filter element or a cloth bag with the aperture of 1 micron for the secondary filtration, then sequentially adding polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow, feeding the polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow when adding polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow, melting the materials firstly, then feeding the materials into a constant volume tank, and feeding the materials into the constant volume tank at a constant volume temperature of 25-35 ℃ when performing constant volume, directly melting the rosa roxburghii tratt essence and then feeding the materials into the constant volume tank for mixing;
fourthly, performing high-temperature sterilization treatment on the mixed material after constant volume mixing, wherein the high-temperature sterilization temperature is 110 ℃, the sterilization time is 15s, the discharging temperature is lower than 20 ℃, then cooling to 20 ℃, and discharging;
and fifthly, mixing materials by using a mixer, adding carbon dioxide to carbonate the materials, filling the materials into a thermos bottle, and checking and code-spraying and labeling the thermos bottle by using a thermos bottle machine at the temperature of 25 ℃ to obtain a finished product.
Example 5
The roxburgh rose bubble water is prepared from the following raw materials in parts by weight: 150 parts of roxburgh rose juice, 15 parts of high fructose corn syrup, 3 parts of erythritol, 0.35 part of citric acid, 0.2 part of DL-malic acid, 0.3 part of sodium citrate, 0.2 part of polydextrose, 0.2 part of acesulfame potassium, 0.4 part of sodium hexametaphosphate, 0.2 part of sodium benzoate, 0.3 part of lemon yellow and 0.4 part of roxburgh rose essence.
A preparation process of roxburgh rose bubble water comprises the following steps:
step one, taking the roxburgh rose juice in parts by weight, carrying out primary filtration, filtering by using a filter element or a cloth bag with the aperture of 1 mu m, and pumping into a blending tank after filtration;
step two, firstly injecting water with the temperature of 55 ℃ into a preparation tank, adding pure water with the syrup amount being 2 times that of the pure water, then adding the high fructose corn syrup, the sodium benzoate and the erythritol, stirring for 10min, and then pumping into a constant volume tank;
step three, performing secondary filtration on the mixture obtained in the step two, filtering the mixture by using a filter element or a cloth bag with the aperture of 1 mu m for the secondary filtration, then sequentially adding polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow, feeding the polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow when adding polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow, melting the materials firstly, then feeding the materials into a constant volume tank, and then feeding the materials into the constant volume tank, wherein the constant volume temperature in the constant volume tank is 25-35 ℃ when the constant volume is realized, and directly feeding the roxburgh rose essence into the constant volume tank for mixing;
fourthly, performing high-temperature sterilization treatment on the mixed material after constant volume mixing, wherein the high-temperature sterilization temperature is 110 ℃, the sterilization time is 15s, the discharging temperature is lower than 20 ℃, then cooling to 20 ℃, and discharging;
and step five, mixing materials by using a mixer, adding carbon dioxide to carbonate the materials, filling the materials into a thermos bottle, and checking, spraying codes and labeling the labels to obtain a finished product by using the thermos bottle of a thermos bottle machine at the temperature of 25 ℃.
The bubble water prepared in the above examples 1 to 5 is required to be sterilized for the cap of the filling bottle, and the cap is sterilized by using RO water in combination with ultraviolet sterilization. When in inflation, the inflation mixing ratio is as follows: 3.0 to 3.2, and the product pressure is controlled between 0.28 and 0.32 MPa.
The following Table 1 is obtained by testing the physical and chemical indexes of the Rosa roxburghii Tratt bubble water prepared in the above examples 1-5
The bubble water prepared by the preparation process of the invention must meet the following requirements of table 2 in the preparation process:
as can be seen from the table, the preparation process provided by the invention adopts a twice filtration mode, so that the prepared product basically has no precipitate, the sterilization time and temperature are controlled, the product quality can be ensured, and the product taste can be improved by inflating.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (10)
1. The roxburgh rose sparkling water is characterized by comprising the following raw materials in parts by weight: 100-200 parts of roxburgh rose juice, 10-20 parts of high fructose corn syrup, 2-4 parts of erythritol, 0.3-0.4 part of citric acid, 0.1-0.3 part of DL-malic acid, 0.2-0.4 part of sodium citrate, 0.1-0.3 part of polydextrose, 0.1-0.3 part of acesulfame potassium, 0.2-0.6 part of sodium hexametaphosphate, 0.1-0.3 part of sodium benzoate, 0.1-0.4 part of lemon yellow and 0.2-0.6 part of roxburgh rose essence.
2. The roxburgh rose sparkling water of claim 1, wherein: the composition is characterized by comprising the following raw materials in parts by weight: 120-180 parts of roxburgh rose juice, 12-18 parts of high fructose syrup, 2.5-3.5 parts of erythritol, 0.31-0.39 part of citric acid, 0.15-0.25 part of DL-malic acid, 0.25-0.35 part of sodium citrate, 0.15-0.25 part of polydextrose, 0.15-0.25 part of acesulfame potassium, 0.3-0.5 part of sodium hexametaphosphate, 0.15-0.25 part of sodium benzoate, 0.2-0.3 part of lemon yellow and 0.3-0.5 part of roxburgh rose essence.
3. The roxburgh rose sparkling water of claim 1, wherein: the composition is characterized by comprising the following raw materials in parts by weight: 150 parts of roxburgh rose juice, 15 parts of high fructose corn syrup, 3 parts of erythritol, 0.35 part of citric acid, 0.2 part of DL-malic acid, 0.3 part of sodium citrate, 0.2 part of polydextrose, 0.2 part of acesulfame potassium, 0.4 part of sodium hexametaphosphate, 0.2 part of sodium benzoate, 0.3 part of lemon yellow and 0.4 part of roxburgh rose essence.
4. A preparation process of roxburgh rose bubble water is characterized by comprising the following steps:
step one, taking the roxburgh rose juice in parts by weight, filtering for the first time, and pumping into a blending tank after filtering;
step two, firstly injecting water with the temperature of 55 ℃ into a preparation tank, adding pure water with the syrup amount being 2 times that of the pure water, then adding the high fructose corn syrup, the sodium benzoate and the erythritol, stirring for 10min, and then pumping into a constant volume tank;
step three, filtering the mixture obtained in the step two for the second time, then sequentially adding polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow, then pumping into a constant volume tank, and directly putting the roxburgh rose essence into the constant volume tank for mixing after being melted;
step four, performing high-temperature sterilization treatment on the mixed material after constant volume mixing, cooling to 20 ℃, and discharging;
and step five, mixing materials by adopting a mixer, adding carbon dioxide to carbonate the materials, and then filling, thermos bottle, inspecting, code spraying and labeling the materials to obtain a finished product.
5. The preparation process of the roxburgh rose bubble water as claimed in claim 4, wherein: in the first step, the first filtration is performed by using a filter element or a cloth bag with the aperture of 1 μm.
6. The preparation process of the roxburgh rose bubble water as claimed in claim 4, wherein: in the third step, the second filtration uses a filter element or a cloth bag with the aperture of 1 μm.
7. The preparation process of the roxburgh rose bubble water as claimed in claim 4, wherein: in the fourth step, the high-temperature sterilization temperature is 110 ℃, the sterilization time is 15s, and the discharging temperature is lower than 20 ℃.
8. The preparation process of the roxburgh rose bubble water as claimed in claim 4, wherein: in the fifth step, a thermos bottle machine is adopted during thermos bottle, and the temperature of the thermos bottle machine is 25 ℃.
9. The preparation process of the roxburgh rose bubble water as claimed in claim 4, wherein: in the third step, the constant volume temperature in the constant volume tank is 25-35 ℃ during constant volume.
10. The preparation process of the roxburgh rose bubble water as claimed in claim 4, wherein: in the third step, polydextrose, acesulfame potassium, sodium hexametaphosphate and lemon yellow are added, and then melting and then feeding are required.
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| CN202211343685.0A CN115644330A (en) | 2022-10-31 | 2022-10-31 | Roxburgh rose bubble water and preparation process thereof |
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| CN202211343685.0A CN115644330A (en) | 2022-10-31 | 2022-10-31 | Roxburgh rose bubble water and preparation process thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497368A (en) * | 2018-12-14 | 2019-03-22 | 贵州宏财聚农投资有限责任公司 | A kind of functional beverage and preparation method thereof containing Rosa roxburghii Tratt |
| CN110537644A (en) * | 2018-05-28 | 2019-12-06 | 贵州沙师弟健康食品有限公司 | Rosa roxburghii and mint beverage and preparation method thereof |
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- 2022-10-31 CN CN202211343685.0A patent/CN115644330A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110537644A (en) * | 2018-05-28 | 2019-12-06 | 贵州沙师弟健康食品有限公司 | Rosa roxburghii and mint beverage and preparation method thereof |
| CN109497368A (en) * | 2018-12-14 | 2019-03-22 | 贵州宏财聚农投资有限责任公司 | A kind of functional beverage and preparation method thereof containing Rosa roxburghii Tratt |
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