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Roselle beverage

A technology of roselle and beverages, which is applied in the field of beverages to achieve the effects of strengthening the spleen and appetizing, eliminating free radicals, and rich fragrance

Inactive Publication Date: 2013-10-09
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And existing flower drink can't satisfy this requirement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) The collected dried roselle, dried plum, dried hawthorn, and dried licorice are used to form a mixture of roselle, and each component is: dried roselle: 98%, dried dark plum: 1%, dried hawthorn : 0.5%, dry licorice: 0.5%;

[0026] 2) Mix the roselle mixture obtained in step 1) with a mass ratio of 1:8, extract in hot water at 75°C for 25 minutes, and then filter to obtain roselle juice;

[0027] 3) the Hibiscus juice obtained in step 2) is made into Hibiscus beverage, and the mass percent of each component is:

[0028] Hibiscus Juice: 55% Stevia: 0.01% Fructooligosaccharides: 0.4%

[0029] High fructose syrup: 5% Xylitol: 0.8% Citric acid: 0.25%

[0030] Nisin: 0.02%, the balance is water.

[0031] After mixing the ingredients, boiling, filtering, sterilizing, canning and sealing, the roselle drink is made.

Embodiment 2

[0033] 1) The collected dried roselle, dried plum, dried hawthorn, and dried licorice are used to form a mixture of roselle, and each component is: roselle: 99%, dried plum: 0.7%, hawthorn: 0.2 %, licorice: 0.1%;

[0034] 2) Mix the roselle mixture obtained in step 1) with the mass ratio of 1:7, extract in hot water at 80° C. for 20 minutes, and then filter to obtain roselle juice;

[0035] 3) the Hibiscus juice obtained in step 2) is made into Hibiscus beverage, and the mass percent of each component is:

[0036] Hibiscus Juice: 52% Stevia: 0.02% Fructooligosaccharides: 0.45%

[0037] High fructose syrup: 5.2% Xylitol: 75% Citric acid: 0.24%

[0038] Nisin: 0.02%, the balance is water.

[0039] After mixing the ingredients, boiling, filtering, sterilizing, canning and sealing, the roselle drink is made.

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PUM

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Abstract

The invention relates to roselle beverage which comprises the following components in percentage by weight: 50-55% of roselle juice, 0.4-0.5% of fructo-oligosaccharide, 5-6% of high fructose corn syrup, 0.7-0.8% of xylitol, 0.2-0.3% of citric acid, 0.01-0.05% of stevia rebaudiana, 0.02-0.03 of nisin and the balance of water, wherein the roselle juice is prepared by extracting a roselle mixture composed of dried roselle, dried smoked plum, dried hawthorn and dried liquorice; the roselle mixture comprises the components in percentage by weight: 96-99% of dried roselle, 0.4-1% of dried smoked plum, 0.05-0.5% of dried hawthorn and 0.05-0.5% of dried liquorice. The roselle beverage is prepared through the following processes of: mixing, boiling, filtering, sterilizing and canning. By utilizing the roselle beverage disclosed by the invention, the medicinal effects of roselle are given into full play, and the effect of the roselle for removing radicals is enhanced. The roselle beverage has the advantages of easily available raw materials, simple process, convenience in drinking, no toxic or side effect, and the like.

Description

technical field [0001] The invention relates to a beverage, in particular to a healthy beverage using natural roselle as a raw material. Background technique [0002] Roselle, also known as roselle, roselle, mountain eggplant, roselle, etc., is a plant of the genus Malvaceae and is an annual thick and upright herb. It is native to the tropical regions of the Eastern Hemisphere and is now found in tropical regions all over the world. Cultivation, my country's Guangdong, Yunnan, and Taiwan have introduced species, and Fujian, Xiamen, Zhangzhou, Quanzhou, Fuzhou and other places have also been cultivated in recent years. [0003] Roselle is rich in protein, organic acid, Vc, various amino acids, a large amount of natural pigments and various minerals. Every 100 grams of fresh calyx contains 0.93 grams of Vc, V B 0.93 grams, 0.45 grams of protein, 1.34 grams of ash, 1.39 grams of pectin, 87.86 grams of water, and 0.01 grams of carotene. Every 100 grams of dried calyx contains 1...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/60A23L1/09
Inventor 陈钢苏伟简素平汪海利林晓华王柳杨贾建伟张润峰
Owner NANCHANG UNIV
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