CN1199579A - Red rose beverage and its production process - Google Patents

Abstract

Red rose beverage is prepared through reasonable proportioning of rose flower and rose eggplant calyx and it contains the extraction liquid of rose flower and rose eggplant calyx 51-90%, sweetening agent 0-15%, souring agent 0-1%, proper amount of flavouring essence and water. The present invention combines the fragrance of rose flower and the sour and color of rose eggplant calyx and the red rose beverage has rich nutrients, rich fragrance, good taste and bright color, and can meet the psychological requirement of consumer to return to nature.

Description

Red rose beverage and preparation method thereof

The present invention relates to a kind of non-alcoholic beverage, is the beverage of feedstock production with rose and Roselle calyx specifically, the invention still further relates to the preparation method of this beverage.

Up to now, soft drink mainly comprises soda, Juice, protein beverage, sports drink, tea beverage, mineral water and pure water etc.Flowers, normally the confession people view and admire and mould a person's temperament; Be used for food, be mainly used to make cakes such as osmanthus wine, rose cake, preserved egg cake.Make beverage with flowers, just appeared in the newspapers in recent years, but former material assembly is reasonable inadequately, technology is perfect inadequately, and popularization is restricted.For example: CN1161809A has proposed separately roseleaf to be soaked in water the system drink of red flower juice, though roseleaf has colored fragrance, does not but possess the required tart flavour of beverage, relies on fully and adds artificial acid, and the beverage color of making is also not ideal enough.

The object of the present invention is to provide a kind of is primary raw material with rose and Roselle calyx, and the fragranced for preparing a kind of existing rose has natural tart flavour again and contains natural colouring matter, all good red rose beverages of color, smell and taste and preparation method thereof.

One, red rose beverage of the present invention can be made (consumption is weight percentage) by following component:

1, rose and Roselle calyx extract 51～90%

Sweetener 0～15%

Acid 0～1%

Flavorant is an amount of

Surplus is a water

2, rose and Roselle calyx concentrate 10～20%

Sweetener 0～15%

Acid 0～1%

Flavorant is an amount of

Surplus is a water

Wherein: sweetener can be sweetener commonly used in the beverage industry, as sucrose, honey element, HFCS, Aspartame sugar, albumen sugar etc.; Described acid can the sign indicating number beverage industry in acid commonly used, as citric acid, malic acid, tartaric acid, phosphoric acid etc.;

Soluble solids is 3～15 ° of Bx in the beverage that makes, and total acid is 0.2～1.0g/100g.

Two, the method for above-mentioned each component being made beverage comprises the steps:

1, preparation rose and Roselle calyx extract or its concentrate

Rose and Roselle calyx filter and promptly get extract through cleaning, add water heating lixiviate; Extract concentrates through vacuum and promptly gets concentrate.The heating extraction temperature is 80 ℃ of extremely boilings, and be 1～30 minute heat time heating time;

2, the making of red rose beverage

1. with aforesaid extract or concentrate, be equipped with sweetener, acid according to the above ratio;

2. preheating, preheat temperature are 40～60 ℃;

3. the degassing, the vacuum of employing is 30～60 cm Hgs;

4. high-pressure homogeneous, the pressure of employing is 50～150 crust;

5. high temperature instantaneous sterilization, high temperature sterilization is 0.5～2 minute more than 110 ℃;

6. filling and sealing, 80～92 ℃ of cans are also sealed;

7. pasteurize, 70～95 ℃ of sterilizations 5～30 minutes;

8. cooling makes beverage temperature in the jar≤50 ℃;

9. date of manufacture and lot number are stamped in coding;

10. pack.

3, the making of red rose soda

1. with aforesaid extract or concentrate, be equipped with sweetener, acid, spices and water according to the above ratio and stir;

2. cooling, mixed liquor is cooled to 0～4 ℃ through cooler;

3. carbonating, compound charges into carbon dioxide through the carbon dioxide mix machine, and the carbon dioxide air content is 2.5～3.5 times (capacity multiples) of material liquid volume;

4. filling and capping;

5. date of manufacture and lot number are stamped in coding;

6. pack.

Yunnan is world-famous vegetable kingdom, and abundant flowers resource is arranged.Fresh flower mostly is grown in fresh air, in the sufficient environment of illumination, is seldom polluted.The present invention carries out natural plants rose and Roselle calyx reasonably combined, the fragranced of rose and the tart flavour and the distinctive color of Roselle calyx are organically combined, and select adding and the flavor enhancement that adapts to make auxiliary element, adopt suitable process conditions to produce red rose beverage.This beverage is nutritious, smell fragrance, and mouthfeel is pleasant, color and luster be beautiful light violet magenta to aubergine, can satisfy consumer's edible natural beverage, draw natural elite, the psychological needs that go back to nature are a kind of natural drink of modish health, have good market prospects.

Embodiment 1:

(1) get 10 kilograms of roses, 10 kilograms of Roselle calyxes add water to 400 kilograms, the heating boiled 3 minutes, filter extract; Repetitive operation once merges extracted twice liquid;

(2) according to following ratio preparation red rose beverage:

750 kilograms of rose and Roselle calyx extracts

80 kilograms of sucrose

0.2 kilogram of Aspartame sugar

0.2 kilogram of citric acid

0.6 kilogram of rose

169 kilograms in water

1000 kilograms of the red rose beverages that batching is mauve through being processed into, have rose scent, its soluble solids is 10 ° of Bx, total acid is 0.4g/100g.

(3) method of above-mentioned each component being made beverage comprises the steps:

1. batching is mixed;

2. preheating, preheat temperature are 50 ℃;

3. the degassing, the vacuum of employing is 30 cm Hgs;

4. high-pressure homogeneous, the pressure of employing is 100 crust;

5. high temperature instantaneous sterilization, high temperature sterilization is 1 minute more than 110 ℃;

6. filling and sealing, 90 ℃ of cans are also sealed;

7. pasteurize, 90 ℃ of sterilizations 10 minutes;

8. cooling, the beverage temperature cooling is 40 ℃ in jar;

9. date of manufacture and lot number are stamped in coding;

10. pack.

Embodiment 2:

(2) get 15 kilograms of roses, 15 kilograms of Roselle calyxes add water to 300 kilograms, the heating boiled 5 minutes, filter extract; Repetitive operation once merges extracted twice liquid; Extract adopts vacuum to concentrate, and 26.6 inches vacuums that mercury is high, is concentrated into original volume 1/4th under 50 ℃ of temperature, gets 150 kilograms of concentrates.

(2) be mixed with red rose beverage according to following ratio:

150 kilograms of rose and Roselle calyx concentrates

20 kilograms of sucrose

1 kilogram of albumen sugar

2 kilograms of citric acids

0.5 kilogram of rose

826.5 kilograms in water

1000 kilograms of the red rose beverages that batching is mauve through being processed into, have rose scent, its soluble solids is 3 ° of Bx, total acid is 0.6g/100g.

Preparation method is with embodiment 1.

Embodiment 3:

(1) get 5 kilograms of roses, 5 kilograms of Roselle calyxes add water to 250 kilograms, the heating boiled 2 minutes, filter extract; Repetitive operation once merges extracted twice liquid; Extract is 26.6 inches vacuums that mercury is high, and vacuum is concentrated into 100 kilograms under 50 ℃ of temperature.

(2) be mixed with the red rose soda according to following ratio:

100 kilograms of rose and Roselle calyx concentrates

60 kilograms of sucrose

40 kilograms of HFCSs

2 kilograms of citric acids

0.3 kilogram of rose

797.7 kilograms in water

Batching is through being processed into light violet magenta, having 1000 kilograms of the red rose sodas of rose scent, and its carbonated tolerance is 3.0 times of material liquid volume.

3, the making of red rose soda

1. aforementioned batch mixes is stirred;

2. cooling, mixed liquor is cooled to 4 ℃ through cooler;

3. carbonating, compound charges into carbon dioxide through the carbon dioxide mix machine, and the carbon dioxide air content is 3.0 times (capacity multiples) of material liquid volume;

4. filling and capping;

5. date of manufacture and lot number are stamped in coding;

6. pack.

Claims (5)

1, a kind of red rose beverage is characterized in that it is composed as follows: (consumption is weight percentage):

1. rose and Roselle calyx extract 51～90%

Sweetener 0～15%

Acid 0～1%

Flavorant is an amount of

Surplus is a water

2. rose and Roselle calyx concentrate 10～20%

Sweetener 0～15%

Acid 0～1%

Flavorant is an amount of

Surplus is a water

2, red rose beverage according to claim 1 is characterized in that sweetener can be sucrose or honey element or HFCS or Aspartame sugar or albumen sugar; Described acid can be citric acid or malic acid or tartaric acid or phosphoric acid.

3, according to claim 1,2 described red rose beverages, it is characterized in that soluble solids is 3～15 ° of Bx in the beverage, total acid is 0.2～1.0g/100g.

4, a kind of preparation method of red rose beverage as claimed in claim 1 comprises the steps:

(1) preparation rose and Roselle calyx extract or its concentrate

Rose and Roselle calyx filter and promptly get extract through cleaning, add water heating lixiviate; Extract concentrates through vacuum and promptly gets concentrate.The heating extraction temperature is 80 ℃ of extremely boilings, and be 1～30 minute heat time heating time;

(2) making of red rose beverage

1. with aforesaid extract or concentrate, be equipped with sweetener, acid according to the above ratio;

2. preheating, preheat temperature are 40～60 ℃

3. the degassing, the vacuum of employing is 30～60 cm Hgs;

4. high-pressure homogeneous, the pressure of employing is 50～150 crust;

5. high temperature instantaneous sterilization, high temperature sterilization is 0.5～2 minute more than 110 ℃;

6. filling and sealing, 80～92 ℃ of cans are also sealed;

7. pasteurize, 70～95 ℃ of sterilizations 5～30 minutes;

8. cooling makes beverage temperature in the jar≤50 ℃;

9. date of manufacture and lot number are stamped in coding;

10. pack.

5, a kind of preparation method of red rose beverage as claimed in claim 1 comprises the steps:

1. with extract or concentrate, be equipped with sweetener, acid, spices and water in proportion and stir;

2. cooling, mixed liquor is cooled to 0～4 ℃ through cooler;

3. carbonating, compound charges into carbon dioxide through the carbon dioxide mix machine, and the carbon dioxide air content is 2.5～3.5 times (capacity multiples) of material liquid volume;

4. filling and capping;

5. date of manufacture and lot number are stamped in coding;

6. pack.