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Roxburgh rose red soup drink and preparation method thereof

A thorn pear red and beverage technology, which is applied to the bud head, uses thorn pear leaves and tender fruits to process a red soup beverage and its preparation field, can solve the problems of poor taste, low product grade, corruption and the like, and achieves reduction of resources. Waste, long-lasting fragrance, unique fragrance effect

Inactive Publication Date: 2011-11-09
唐俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, the development and utilization of Rosa roxburghii has developed rapidly, but it is mainly concentrated in the processing of fresh and dried fruits of Rosa roxburghii, and the product forms are mostly fruit juice, oral liquid, buccal tablets, fruit wine, etc. The data shows that Rosa roxburghii leaves are processed to make high-grade black tea However, the products made of prickly pear leaves on the market are simply dried and then mixed with other materials. The taste is not good, the processing technology content is low, the product grade is low, and the market acceptance is low. Most of the prickly pear leaves rich in nutrients are wasted, and they all fall off in winter and naturally rot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Make prickly pear tender leaf red soup drink.

[0038] 1. Heap green process: Take 500 grams of freshly picked prickly pear leaves, put them in a plastic tray with a thickness of 5 cm, and seal them with a transparent plastic film. The ambient temperature is 20 degrees Celsius, with sufficient light and no direct sunlight. The processing time is 24 hours. Add 40W ultraviolet light to irradiate at night, the irradiation time is 8 hours, and turn it every two hours during the greening period;

[0039] 2. Soaking process: soak the leaves with clean water at 10 degrees Celsius for 1.5 minutes;

[0040] 3. Dehydration process: put the soaked leaves in the centrifuge for 30 seconds to remove the water attached to the surface;

[0041] 4. Heap red process: put the leaves in a breathable plastic basket with a thickness of 8 cm, cover the surface of the leaves with wet gauze, and the ambient temperature is 20 degrees Celsius for 24 hours;

[0042] 5. Red rubbing process: the l...

Embodiment 2

[0049] Make a red soup drink mixed with young prickly pear leaves and buds.

[0050] 1. Heap green process: Take 400 grams of prickly pear tender leaves and 100 grams of bud heads, mix them, place them in a plastic tray with a thickness of 5 cm, and seal them with a transparent plastic film. The ambient temperature is 20 degrees Celsius, with sufficient light and no direct sunlight. The treatment time is 24 hours, and 40W ultraviolet light is added at night for 8 hours of irradiation, and it is turned every two hours during the greening process;

[0051] 2. Soaking process: Soak the leaves and bud heads with clean water at 10 degrees Celsius for 1.5 minutes;

[0052] 3. Dehydration process: put the soaked leaves and buds in the centrifuge for 30 seconds to remove the water attached to the surface;

[0053] 4. Heap red process: put the leaves and bud heads in a breathable plastic basket with a thickness of 8 cm, cover the surface with wet gauze, and the ambient temperature is ...

Embodiment 3

[0061] Make a red soup drink mixed with prickly pear leaves and young fruits.

[0062] 1. Heap green process: Take 400 grams of prickly pear leaves and 100 grams of tender fruit to mix (the diameter of the tender fruit is 0.5-0.8 cm), put it in a plastic tray with a thickness of 5 cm, and seal it with a transparent plastic film. 20 degrees Celsius, sufficient light and no direct sunlight, the treatment time is 24 hours, and 40W ultraviolet light is added at night for 8 hours, and the greening process is turned every two hours;

[0063] 2. Soaking process: soak the leaves and tender fruits with clean water at 10 degrees Celsius for 1.5 minutes;

[0064] 3. Dehydration process: put the soaked leaves and tender fruits in the centrifuge for 30 seconds to remove the water attached to the surface;

[0065] 4. Heap red process: put the leaves and young fruits in a breathable plastic basket with a thickness of 8 cm, cover the surface with wet gauze, and the ambient temperature is 20 ...

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Abstract

The invention discloses a roxburgh rose red soup drink and a preparation method thereof. In the invention, the high-quality red soup drink with excellent color, fragrance and taste is prepared by using the leaves, buds and young fruits of roxburghrose which is a rosaceous plant with rich vitamin C, vitamin P, superoxide dismutase (SOD) and other nutrients as raw materials and by performing fermentation treatment in modes such as pilling green, pilling red, killing red and roasting.

Description

technical field [0001] The present invention relates to a kind of red soup drink prepared by using leaves (including stalks), buds and tender fruits of Rosaceae plants and a preparation method thereof, especially processed and produced by using Rosa roxburghii leaves (including stalks), buds and tender fruits Red soup drink and preparation method thereof. Background technique [0002] Rosa roxburghii, also known as sending spring back, reeling silk flower, Ci pear, wood pear, etc., is a perennial deciduous shrub of the genus Rosaceae in the family Rosaceae. It mainly grows in the mountainous areas of Sichuan, Guizhou, Yunnan and other southwestern provinces in my country. Its fruit and roots are used as medicine for digestion, diarrhea and summer heat. Studies have shown that the leaves, fruits, buds, roots, and stems of Rosa roxburghii are rich in various nutrients, including: Vc, Vp, Vp, SOD (superoxide dismutase CuZn-SOD, Mn-SOD and Fe-SOD) , more than 20 kinds of amino ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 唐俊
Owner 唐俊
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