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Inverted sugar Rosa roxburghii aerated beverage and production method thereof

A production method and invert sugar technology, applied in food ingredients as antimicrobial preservation, food ingredients as turbidity agents, food science, etc., can solve the problems of easy seasonal restrictions, short fruit period of roxburghii, and commercial development and utilization rate of roxburghii Low-level problems, to achieve the effect of inhibiting bacterial growth and avoiding irritation

Active Publication Date: 2014-12-10
GUANGXI RUIQIKANG BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current commercial development and utilization rate of thorn pear is relatively low, and it is mainly used by local residents as a raw material for wine making
In addition, the processing and utilization of Rosa roxburghii is only for fresh fruit, and the fruit period of Rosa roxburghii is relatively short, usually only three months. Therefore, the processing of fresh fruits is easily restricted by seasons, and it is easy to cause insufficient utilization of fresh fruits, rot and damage, and enterprises also suffer Difficult to achieve sustainable production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The raw materials of the invert sugar roxburghii soda drink of the present invention include 2 kg of dried roxburghii, 6 kg of water, 5 kg of sucrose, 1 kg of citric acid monohydrate, and 1.5 kg of sodium bicarbonate.

[0029] The production method of invert sugar Rosa roxburghii soda drink of the present invention, it comprises the steps:

[0030] (1) Selection of dried Rosa roxburghii: Select 1~2 kg of dried Rosa roxburghii with a moisture content of 4-15% and a yellowish-brown color; remove the moisture content ≤ 3% or the moisture content > 15%, and the color will be dark black, Dried prickly pears with diseases, insects or mold, set aside;

[0031] (2) Cleaning and disinfection of dried roxburghii: Rinse and disinfect the selected dried roxburghii with hot water at 90-100°C for 10-20 minutes, then pick up and set aside;

[0032] (3) Dried roxburghii candied: transfer the rinsed and sterilized dried roxburghii into 6 kg of hot water at a temperature of 90-100°C, th...

Embodiment 2

[0037] The invert sugar roxburghii soda drink of the present invention comprises 2 kg of dried roxburghii, 6 kg of water, 7 to 8 kg of sucrose, 2 kg of citric acid monohydrate, and 3 kg of sodium bicarbonate, which are weighed for subsequent use.

[0038] The production method of invert sugar Rosa roxburghii soda drink of the present invention, it comprises the steps:

[0039] (1) Selection of dried Rosa roxburghii: Select 2 kg of dried Rosa roxburghii with a water content of 4-10% and a yellowish-brown color, and set aside;

[0040] (2) Cleaning and disinfection of dried thorn pears: Rinse and disinfect the selected dried thorn pears with hot water at 100°C for 5-10 minutes, then pick them up and set aside;

[0041](3) Dried Rosa roxburghii: Transfer the rinsed and sterilized Rosa roxburghii into 6 kg of hot water at a temperature of 100°C, then add 7-8 kg of sucrose, and use 2 kg of lemon monohydrate Adjust the pH of the solution to 1.5-3.0 with acid to convert the sucrose,...

Embodiment 3

[0046] The raw material of the invert sugar roxburghip pear soda drink of the present invention comprises 1 kg of dried roxburghii, 4 kg of water, 4 to 5 kg of fructose, 0.8 kg of citric acid monohydrate, and 1 kg of sodium bicarbonate, which are weighed for subsequent use.

[0047] The production method of invert sugar Rosa roxburghii soda drink of the present invention, it comprises the steps:

[0048] (1) Selection of dried Rosa roxburghii: Select 1 kg of dried Rosa roxburghii with a moisture content of 4-15% and a yellowish-brown color; remove the moisture content ≤ 3% or the moisture content > 15%, and the color is dark and diseased Worm or moldy dried prickly pears, set aside;

[0049] (2) Rinse and disinfect the dried roxburghii: Rinse and disinfect the selected dried roxburghii with hot water at 90°C for 20-30 minutes, then pick up and set aside;

[0050] (3) Dried Rosa roxburghii: Transfer the rinsed and sterilized Rosa roxburghii into 4 kg of hot water at a temperat...

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Abstract

The invention discloses an inverted sugar Rosa roxburghii aerated beverage and a production method thereof. The beverage is prepared from the following raw materials in parts by weight: dried Rosa roxburghii 1-2, water 4-6, sucrose 4-8, citric acid monohydrate 0.8-2, and sodium bicarbonate 1-3. The production method includes the following steps: selecting, washing and sugaring the dried Rosa roxburghii, inverting the sucrose, heating for sterilizing, regulating pH with the sodium bicarbonate, canning and storing. The invention uses the dried Rosa roxburghii as a raw material, and the beverage can be continuously produced all year round without limitation of fresh fruit periods; the beverage does not contain any preservative or other color additive, has rich nutrition, is sweet and palatable, and is suitable for consumers of all ages; the production method is simple and has low cost, and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food and beverages, and in particular relates to a roxburghii soda drink and a production method thereof. Background technique [0002] There are many sweeteners in beverages, such as sucrose, glucose, fructose and invert sugar. The advantage of sucrose is that it has a wide range of sources and is cheap. The disadvantage is that it is easy to crystallize and precipitate under high concentration or low temperature conditions, leaving a greasy taste and not refreshing. Fructose is the sweetest monosaccharide, its sweetness is 1.7 times that of sucrose and three times that of glucose. Fructose, like glucose, has a refreshing, delicious and non-greasy sweetness. It is a good sweetener for sports drinks, and the price is moderate. Invert sugar is a mixture of sucrose converted into equal parts fructose and glucose under certain acidity, temperature and time conditions. It has the advantages of high sweetnes...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L2/70
CPCA23L2/02A23L2/52A23L2/60A23L2/70A23V2002/00A23V2250/628A23V2250/032A23V2200/10A23V2200/216
Inventor 阮文豪谭强辛宁
Owner GUANGXI RUIQIKANG BEVERAGE
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