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Roselle beverage and preparation method thereof
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A plant beverage, the technology of roselle, applied in the field of beverages, can solve the problems of lack and inconvenient intake of nutrients of roselle, and achieve the effect of moderate sweet and sour taste, nutritional components and better taste
Inactive Publication Date: 2015-07-15
鼎健医学科技有限公司
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Problems solved by technology
[0003] However, there is a lack of drinks made from roselle in the market now, which is not convenient for people to absorb the nutrients in roselle in a more convenient way
Method used
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Embodiment 1
[0020] The roselle plant beverage is made of the following components in weight percentage: 0.7%-15% of roselle, 0.6%-17% of hawthorn, 0.1%-1.5% of tangerine peel, 0.1%-1.8% of dark plum, and 0.5% of apple juice concentrate %-2.5%, 0.001%-0.2% citric acid, 0.001%-0.2% sodium citrate, 0.01%-0.6% fructose syrup, 0.01%-0.3% gum arabic, 6%-17% rock sugar, and the balance is water .
[0021] Such as figure 1 Shown, the preparation method of roselle plant beverage specifically comprises the following steps:
[0022] 101. Add the roselle, hawthorn, tangerine peel and black plum to 10-20 times the weight of water, and extract at 94°C-97°C for 20-50 minutes;
[0023] 102. Use a 130-150 mesh filter to filter to obtain the extract;
[0024] 103. Put the extract into a blending tank, add concentrated apple juice, citric acid, sodium citrate, fructose syrup, gum arabic and rock sugar, then make up the amount with water, and stir at 85°C-95°C for 3 -6 minutes to get the stock solution; ...
Embodiment 2
[0033] Based on the foregoing embodiments, the present invention has also made the following improvements:
[0034] Hibiscus plant beverage, in weight percentage, is made of the following components: 2%-10% of hibiscus, 1%-15% of hawthorn, 0.5%-1% of tangerine peel, 0.5%-1.3% of ebony plum, and 1% of concentrated apple juice %-2%, 0.01%-0.1% citric acid, 0.01%-0.1% sodium citrate, 0.1%-0.3% fructose syrup, 0.1%-0.2% gum arabic, 8%-12% rock sugar, and the balance is water .
[0035] In order to reduce the impurity content in the beverage, the water is sterile drinking water, preferably, the water is pure water.
[0036] Before the roselle is used, it is sterilized.
[0037] In order to improve the quality of the beverage, the roselle is used after high temperature and high pressure sterilization, which ensures the quality of the roselle.
[0038] After the step of adding the extract into the blending tank, and before the step of adding apple juice concentrate, citric acid, s...
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Abstract
The invention relates to the field of beverages, and particularly relates to a roselle beverage and a preparation method thereof. The roselle beverage is prepared through the following components in percentage by weight: 0.7 to 15% of roselle, 0.6 to 17% of hawthorn, 0.1 to 1.5% of pericarpium citri reticulatae, 0.1 to 1.8% of dark plum fruit, 0.5 to 2.5% of apple juice concentrate, 0.001 to 0.2% of citric acid, 0.001 to 0.2% of sodium citrate, 0.01 to 0.6% of high fructose corn syrup, 0.01 to 0.3% of arabic gum, 6 to 17% of rock candy, and the balance of water. According to the preparation method, the essences of roselle, hawthorn, citric acid and dark plum fruit are directly extracted, so that the roselle contains outstanding nutritional ingredients and tastes great compared with the common beverage prepared from condensed juice; in addition, the extraction is carried out at 94 to 97 DEG C, so that the traditional and original color and flavor of roselle, hawthorn, citric acid and dark plum fruit can be effectively remained.
Description
technical field [0001] The invention relates to the field of beverages, in particular to a roselle plant beverage and a preparation method thereof. Background technique [0002] With the improvement of people's quality of life, people's consumption habits gradually turn to the pursuit of natural, green and organic. Roselle, also known as roselle, is rich in amino acids, proteins, organic acids, vitamin C, minerals, a large amount of natural pigments and hibiscus acid needed by the human body. Currently on the market, hibiscus is mainly used to prepare jam, wine, food coloring and so on. [0003] However, there is a lack of drinks made from roselle in the market now, which is not convenient for people to absorb the nutrients in roselle in a more convenient way. Contents of the invention [0004] The object of the present invention is to provide a kind of hibiscus plant drink, to solve the above problems. [0005] Another object of the present invention is to provide a me...
Claims
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Application Information
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