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Rose flower beverage and preparation method thereof

A technology for roses and beverages, applied in the field of food and beverages, can solve the problems of poor taste, mixed aroma, impure rose aroma and the like, and achieve the effect of good taste

Inactive Publication Date: 2015-11-25
HEFEI YINUO BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The roses extracted by common methods have mixed and light fragrance, because the usual extraction method is boiling water extraction, which makes a large amount of the unique fragrance of roses volatilize. The fragrance of medium roses is not pure, and the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment one, prepare the beverage of 1000KG:

[0019] (1) Crush 1KG of roses, add to 10 times the weight of water, in a closed extraction tank, reduce the pressure to 0.02MPa, and extract at a temperature of 60°C for 40 minutes, cool to room temperature, and filter to obtain Filtrate 1;

[0020] (2) Pulverize 2KG of roselle, 5KG of roselle, and 0.5KG of stevia leaves, add 10 times the weight of water, extract in boiling water for 40 minutes in an open extraction tank, and filter to obtain filtrate 2;

[0021] (3) Combine filtrate 1 and filtrate 2, add drinking water in proportion, stir evenly, sterilize, fill, and obtain.

Embodiment 2

[0022] Embodiment two, prepare the beverage of 1000KG:

[0023] (1) 3KG of roses are crushed, added to 13 times the weight of water, in a closed extraction tank, decompressed to 0.03MPa, and extracted for 35 minutes at a temperature of 70°C, cooled to room temperature, and filtered to obtain Filtrate 1;

[0024] (2) Pulverize 1KG Chinese rose, 3KG roselle, and 0.1KG stevia leaves, add 10 times the weight of water, extract in boiling water for 35 minutes in an open extraction tank, and filter to obtain filtrate 2;

[0025] (3) Combine filtrate 1 and filtrate 2, add drinking water in proportion, stir evenly, sterilize, fill, and obtain.

Embodiment 3

[0026] Embodiment three, prepare the beverage of 1000KG:

[0027] (1) 5KG of roses are crushed, added to 15 times the weight of water, in a closed extraction tank, decompressed to 0.05MPa, and extracted for 30 minutes at a temperature of 80°C, cooled to room temperature, filtered to obtain Filtrate 1;

[0028] (2) Pulverize 0.5KG Chinese rose, 1KG roselle, and 1KG stevia leaves, add 15 times the weight of water, extract in boiling water for 35 minutes in an open extraction tank, and filter to obtain filtrate 2;

[0029] (3) Combine filtrate 1 and filtrate 2, add drinking water in proportion, stir evenly, sterilize, fill, and obtain.

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PUM

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Abstract

The present invention discloses a rose flower beverage which includes the following ingredients in weight percent: rose flowers 0.1-0.5%, China rose flowers 0.05-0.2%, hibiscus sabdariffa flowers 0.1-0.5%, stevia rebaudiana leaves 0.01-0.1%, and the balance being water. The preparation method comprises the following steps: (1) the rose flowers are pulverized, the pulverized rose flowers are added into water which is 10-15 times the weight of the rose flowers, and the mixture is subjected to extraction for 30-40 minutes in a closed extraction tank at a reduced pressure of 0.02-0.05 MPa and a temperature of 60-80 DEG C , and the mixture after extraction is cooled to the room temperature and the cooled mixture is filtered to obtain a filtrate 1; (2) the China rose flowers, hibiscus sabdariffa flowers, and stevia rebaudiana leaves are smashed and the smashed materials are added into water which is 10-15 times the weight of the materials, and the mixture is subjected to extraction in an open extraction tank with boiling water for 30-40 minutes, and the mixture after extraction is filtered to obtain a filtrate 2; and (3) the filtrates are combined, drinking water is added into the filtrates in a proportion, and the mixture is stirred evenly, sterilized, and filled to obtain the finished products. The rose flower beverage has health-care efficacies, has a fragrance of rose flowers, tastes good, and is free of additives.

Description

technical field [0001] The invention relates to the field of food and beverages, in particular to a rose beverage and a preparation method thereof. Background technique [0002] Roses contain more than 300 kinds of chemical components, such as aromatic alcohols, aldehydes, fatty acids, phenols, and essential oils and fats. Rose products are often eaten to soften the liver and refresh the stomach, soothe qi and activate blood circulation, beautify the skin, and make people feel refreshed. The first flowers of roses can be used as medicine, which has the effects of regulating qi, promoting blood circulation, and astringent. Therefore, it is loved by modern women. However, in drinking, the whole flower is mostly brewed with boiled water, which is not only inconvenient to carry, but also has a poor taste when brewed. There are few rose beverages on the market, and there is no special process for extracting roses in rose beverages. Usually, a certain amount of water is added to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/72A23L1/30
CPCA23L2/38A23L2/72A23V2002/00A23V2200/30A23V2250/21
Inventor 郑琪
Owner HEFEI YINUO BIOTECH
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