Preparation method of damask rose suspension drink

A technology of beverage and rose, which is applied in the field of preparation of Damascus rose suspension beverage, can solve the problems of rose nutrient loss, unremarkable flavor, and affecting the nutritional and health care value of rose beverage, and achieve the goal of rich raw materials, rich aroma and good rose flavor Effect

Inactive Publication Date: 2011-11-30
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing rose beverages are made from Chinese double-petal red roses. The roses used are dried flowers after a drying pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of Damask rose suspension drink is characterized in that adopting following steps:

[0020] A) Take 10 parts of washed fresh damascena roses in parts by mass, add 6 parts of water, grind them into a slurry, add 35 parts of water, 15 parts of white sugar, 0.11 parts of citric acid, and 0.165 parts of pectin After heating to 100°C, keep it for 25 minutes to become rose sauce, then put it in a large jar, cover and seal it, put it upside down in boiling water for 15 minutes, take it out and cool it to room temperature for later use;

[0021] B) Take 1 part of rose sauce in parts by mass, add 15 parts of water, heat to 100°C, keep for 2 minutes, filter through 8 layers of gauze, and take the cooled filtrate for later use;

[0022] C) Take 30 parts of the above filtrate in parts by mass, add 5 parts of rose dew, 1 part of honey, 7 parts of white sugar, 0.1 part of citric acid, 0.1 part of xanthan gum, 0.05 part of CMC-Na, 0.2 part of β-cyclodextri...

Embodiment 2

[0026] A kind of preparation method of Damask rose suspension drink is characterized in that adopting following steps:

[0027] A) According to the number of parts by mass, take 10 parts of washed fresh Damascus roses, add 8 parts of water, grind them into a slurry, add 25 parts of water, 20 parts of white sugar, 0.11 parts of citric acid, and 0.165 parts of pectin After heating to 100°C, keep it for 25 minutes to become rose sauce, then put it in a large jar, cover and seal it, put it upside down in boiling water for 15 minutes, take it out and cool it to room temperature for later use;

[0028] B) Take 1 part of rose sauce in parts by mass, add 15 parts of water, heat to 100°C, keep for 2 minutes, filter through 8 layers of gauze, and take the cooled filtrate for later use;

[0029] C) Take 30 parts of the above filtrate in parts by mass, add 3 parts of rose dew, 3 parts of honey, 5 parts of white sugar, 0.2 part of citric acid, 0.05 part of xanthan gum, 0.1 part of CMC-Na, ...

Embodiment 3

[0033] The preparation method of Damask rose suspension drink according to claim 1, is characterized in that adopting the following steps:

[0034] A) According to the number of parts by mass, take 10 parts of washed fresh Damascena roses, add 7 parts of water, grind them into a slurry, add 30 parts of water, 18 parts of white granulated sugar, 0.11 parts of citric acid, and 0.165 parts of pectin After heating to 100°C, keep it for 25 minutes to become rose sauce, then put it in a large jar, cover and seal it, put it upside down in boiling water for 15 minutes, take it out and cool it to room temperature for later use;

[0035] B) Take 1 part of rose sauce in parts by mass, add 15 parts of water, heat to 100°C, keep for 2 minutes, filter through 8 layers of gauze, and take the cooled filtrate for later use;

[0036] C) Take 30 parts of the above filtrate in parts by mass, add 4 parts of rose dew, 2 parts of honey, 6 parts of white sugar, 0.15 parts of citric acid, 0.08 parts o...

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PUM

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Abstract

A preparation method of a Rosa damascena suspended beverage is characterized by comprising the following steps of: using fresh Rosa damascena as a raw material to prepare a rose petal jam as a raw material for later use, heating and filtering to obtain a filtrate, adding raw materials such as rose syrup, honey and white sugar into the filtrate with mixing, carrying out homogenization and degasification on a mixed liquor, filling and sealing, and sterilizing to obtain the Rosa damascena suspended beverage. In comparison with present flower beverages, the Rosa damascena suspended beverage has the following advantages of: 1) Rosa damascena is adopted to prepare the rose petal jam for later use, thus guaranteeing sufficient supply of raw materials for the beverage; 2) Rosa damascena has rich fragrance and the product has a unique local flavor; 3) the suspended beverage fully maintains nutritional components of roses and has a certain health-care effect for human body; 4) no antiseptic is used during the processing process; 5) the preparation method provided by the invention is simple, the raw materials are abundant and easily available, the rose syrup used is a by-product of the rose essential oil production, and the cost is low.

Description

technical field [0001] The invention relates to a flower drink, in particular to a preparation method of a Damascus rose suspension drink. Background technique [0002] my country is a big flower producing country in the world, but the flower beverage industry started relatively late. With the development of social economy and the continuous improvement of people's living standards, higher and higher requirements are put forward for the nutrition and health care of diet. Flower beverages are widely loved by consumers because of their good flavor and nutrition and health care effects. , which greatly promoted the development of flower beverage industry. At present, there are many types of flower beverages in the domestic market, and rose occupies a very important share in the flower beverage market due to its unique flavor and nutritional value. Traditional Chinese medicine believes that roses are warm in nature, sweet in taste, slightly bitter, enter the liver and spleen m...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/09
Inventor 苏平王延圣
Owner ZHEJIANG UNIV
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