The invention discloses a roxburgh-rose
enzyme beverage. The preparation method comprises the following steps: a, cleaning
rosa roxburghii tratt, removing impurities, dicing and removing seeds to obtain a product A, b, soaking rose petals with water, filtering to remove water, adding the product A, mixing, and juicing to obtain a product B, c, filtering the product B to remove
slag, and then refrigerating to obtain a product C, d, freeze-
drying the product C to obtain a product D, e,
grinding the product D into
powder at low temperature to obtain a product E, f, mixing
lactic acid bacteria andsaccharomycetes to obtain a product F, g, mixing the product E and white granulated
sugar, adding the product F, adding
sterile water, uniformly mixing, and fermenting to obtain a product G, h, filtering the product G to obtain
fermentation liquor, and adding soybean
polysaccharide and
maltodextrin into the
fermentation liquor for mixing and blending to obtain a product H, and i, pasteurizing theproduct H, and cooling to normal temperature to obtain a finished product. The roxburgh-rose
enzyme beverage prepared by the method has the advantages of bright and uniform color, fragrant, sweet, uniform and harmonious smell, aromatic and
astringent taste, fresh, fine, full and mellow taste and the like.