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Rose drink

A beverage and rose technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of less active substance retention and lower nutritional value of rose beverages, and achieve the effects of simple production process, prolonging the bright red color and shelf life, and good taste

Inactive Publication Date: 2014-03-19
安宁馨润花卉专业合作社 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing rose drinks generally use dried roses to be decocted or brewed. This drinking method retains less rose essential oil, anthocyanin, vitamin C and other active substances, which makes the nutritional value of rose drinks Greatly reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1: A rose drink, using fresh and clean edible roses as raw materials, manually washing rose petals with drinking water that has been boiled for 150 minutes and fully sterilized for 2 to 3 times, and then placed in a spin dryer to spin 4 to 5 minute. Put 30 g of the washed rose petals, 0.1 g of citric acid and 90 mL of water into a 250 W juicer and squeeze it. After 4-6 seconds, the juice will stop. Stir the petals suspended on the water into the water and squeeze it. Juice for 4-6 seconds. Filter the squeezed mixture of rose petals, citric acid and water with a 500 mesh filter cloth to obtain approximately 100 mL of filtrate. Add 28-30 g of white sugar to the filtrate and mix well to adjust the sweetness. At this time, the rose drink is finished and can be consumed directly or stored in a bottle. The shelf life is 7-10 days.

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PUM

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Abstract

The invention belongs to the technical field of drinking foods, and particularly relates to a rose drink which is prepared by adopting steps of cleaning, juicing and filtering, and particularly adopting the steps: cleaning, dewatering and juicing picked fresh rose petals washed by using clear water, filtering a mixture of juiced rose petals, citric acid and water, and adding white granulated sugar in filtrate for regulating the sugar degree to prepare the rose drink. The rose drink provided by the invention is simple in preparing process; and the filtered rose drink has no impurities when being drunk, and is good in mouth feel after the citric acid is added; fresh rose flowers are used as a freshly juicing raw material, and nutritional ingredients are fully dissolved out in a juicing process of the rose flowers, so that nutrient substances in the rose flowers are completely preserved in the rose drink; and the citric acid is used as a natural sterilizing agent, and thus the expiration date of the prepared rose drink can be prolonged.

Description

Technical field [0001] The invention belongs to the technical field of drinking foods, and is specifically a method for making a rose beverage that maintains the original characteristics of roses in aroma, color, taste, nutrition and medicinal value. Background technique [0002] Rose flowers have a delicate smell, bright red color and sweet taste. They are high-quality raw materials for drinks. In addition, roses contain 18 kinds of amino acids and a variety of trace elements required by the human body, and have the functions of clearing menstruation and promoting blood circulation, beauty and beauty. Rose petals are also rich in anthocyanin, quercetin, gallic acid and other biologically active ingredients. In particular, rose petals for Anning edible contain higher anthocyanin glycosides, reaching 1% to 1.4%, and 5 anthocyanins The content of cyanidin 3 and 5-diglucoside (Cy3G5G) in the glycoside component accounts for more than 90%. Rose petals show a bright red color due to...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L33/00
CPCA23L2/38A23L33/00A23V2002/00A23V2250/032A23V2200/14A23V2200/048A23V2200/10
Inventor 李建宾李正海刘海霞希从芳薛英利
Owner 安宁馨润花卉专业合作社
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