Preparation method for carbonic acid rose vinegar beverage

A rose vinegar and beverage technology, applied in the field of vinegar beverages, can solve the problems of no functionality, unique appearance and taste of carbonic acid, etc., and achieve the effects of maintaining the acid-base balance of the environment, improving eyesight, and shortening the production cycle

Inactive Publication Date: 2016-05-25
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no fashionable drink that combines the functionality of vinegar and roses with the unique appearance and taste of carbonated beverages

Method used

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  • Preparation method for carbonic acid rose vinegar beverage

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of carbonated rose vinegar beverage, the method is:

[0028] 1) Rose treatment: select high-quality red roses and remove calyx to obtain flaky petals, put them in filter bags for extraction;

[0029] 2) Preparation of vinegar extract: by weight, immerse 2.3 parts of red rose petals into 10 parts of 6-degree fermented white vinegar and 90 parts of drinking water, extract at 50°C for 2 hours, then take out the filter bag to obtain rose vinegar stock solution;

[0030] 3) Seasoning: add sucrose to the rose vinegar stock solution to adjust sweetness, add 18g of sucrose to every 100mL stock solution, stir to accelerate dissolution;

[0031] 4) Toning: add rose red to the seasoned rose vinegar stock solution to adjust the color, so that the liquid has the color of a red rose, add 0.3g of rose red to every 1000mL stock solution, stir to make it mix evenly with the stock solution;

[0032] 5) Filtration: the rose vinegar stock solution prepared above is r...

Embodiment 2

[0037] A preparation method of carbonated rose vinegar beverage, the method is:

[0038] 1) Rose treatment: select high-quality red roses and remove calyx to obtain flaky petals, put them in filter bags for extraction;

[0039] 2) Preparation of vinegar extract: by weight, immerse 2.5 parts of red rose petals into 13 parts of 6-degree fermented white vinegar and 87 parts of drinking water. After leaching at 60°C for 2 hours, take out the filter bag to obtain rose vinegar stock solution;

[0040] 3) Seasoning: Add aspartame to the rose vinegar stock solution to adjust the sweetness, add 20g of aspartame to each 100mL stock solution, and stir to accelerate the dissolution;

[0041] 4) Toning: add rose red to the seasoned rose vinegar stock solution to adjust the color, so that the liquid has the color of a red rose, add 0.4g of rose red to every 1000mL stock solution, stir to make it mix with the stock solution evenly;

[0042] 5) Filtration: the rose vinegar stock solution pr...

Embodiment 3

[0047] A preparation method of carbonated rose vinegar beverage, the method is:

[0048] 1) Rose treatment: select high-quality red roses and remove calyx to obtain flaky petals, put them in filter bags for extraction;

[0049] 2) Preparation of vinegar extract: by weight, immerse 2.4 parts of red rose petals into 12 parts of 6-degree fermented white vinegar and 88 parts of drinking water, extract at 55°C for 2 hours, then take out the filter bag to obtain rose vinegar stock solution;

[0050] 3) Seasoning: Add stevioside to the rose vinegar stock solution to adjust the sweetness, add 19g of stevioside to each 100mL stock solution, and stir to accelerate the dissolution;

[0051] 4) Toning: add rose red to the seasoned rose vinegar stock solution to adjust the color, so that the liquid has the color of a red rose, add 0.3g of rose red to every 1000mL stock solution, stir to make it mix evenly with the stock solution;

[0052] 5) Filtration: the rose vinegar stock solution pr...

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Abstract

The invention discloses a preparation method for a carbonic acid rose vinegar beverage. The preparation method comprises the following steps: (1) treatment of rose flowers; (2) preparation of vinegar extract; (3) flavoring; (4) toning; (5) filtering; (6) sterilization; (7) introduction of carbon dioxide; and (8) filling: a step of filling bottles with the carbonic acid rose vinegar beverage prepared in the step (7) and sealing the bottles. The invention has the following advantages: the prepared carbonic acid rose vinegar beverage inherits the advantages of edible vinegar in preventing excessive accumulation of fat, softening blood vessels, reducing the content of cholesterol in blood and maintaining acid-base equilibrium in the internal environment of the human body; moreover, the prepared carbonic acid rose vinegar beverage also inherits the advantages of rose in freeing the channels, invigorating blood circulation, maintaining beauty, resisting oxidation, cancers and inflammations, reducing blood fat, losing weight, improving eyesight and the like; and the preparation method for the carbonic acid rose vinegar beverage is simple in process, easy to operate, short in production period and low in cost, enables the storage time of the beverage to be long and can easily realize industrial and standardized production.

Description

technical field [0001] The invention belongs to the field of vinegar drinks, in particular to a method for preparing carbonated rose vinegar drinks. Background technique [0002] Vinegar beverages are healthy and fashionable beverages after carbonated beverages, tea beverages and fruit juice beverages. In recent years, they have gradually been widely recognized and welcomed by consumers. Acetic acid in vinegar can prevent excessive accumulation of fat, soften blood vessels, and reduce blood cholesterol levels; organic acids can maintain the acid-base balance and stability of the human body's internal environment, so that the body's metabolism and physiological functions can proceed normally. Regular consumption of vinegar drinks can keep skin lustrous, prevent skin sagging, and delay skin aging. [0003] Carbonated beverages have a unique appearance and a refreshing and stimulating taste. When carbon dioxide evaporates, it takes away heat to cool down and relieve heat. It i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2200/30A23V2200/318A23V2200/308A23V2200/3262A23V2200/332
Inventor 刘翔余永建朱胜虎康然孙茜妍
Owner JIANGSU HENGSHUN VINEGAR IND
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