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Preparation method of rose and calophyllum inophyllum compound beverage and product thereof

A begonia fruit and rose flower technology is applied in the field of compound beverage preparation, can solve the problem of no rose flower and begonia fruit compound beverage and the like, and achieves the effects of low production cost, simple processing technology, and brownish red color.

Inactive Publication Date: 2016-10-12
LIJIANG TEACHERS COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of rose drinks, currently there are more rose drinks and rose fruit juice drinks, and there is no rose and crabapple compound drinks

Method used

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  • Preparation method of rose and calophyllum inophyllum compound beverage and product thereof
  • Preparation method of rose and calophyllum inophyllum compound beverage and product thereof
  • Preparation method of rose and calophyllum inophyllum compound beverage and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation of preliminary embodiment 1 rose flower sugar

[0025] Take 1 kg of Dianhong roses, wash the roses, add 500 g of white sugar, mix them, put them in an altar, and ferment them naturally for 2-6 months to obtain the product.

Embodiment 2

[0026] The preparation of preliminary embodiment 2 rose flower sugar

[0027] Take 1 kg of dark red roses, wash the roses, add 3 kg of white granulated sugar, mix them, put them into an altar, and ferment naturally for 2-6 months to obtain the product.

Embodiment 3

[0028] The preparation of preliminary embodiment 3 rose flower sugar

[0029] Take 1 kg of dark red roses, wash the roses, add 1 kg of white granulated sugar, mix them, put them into an altar, and ferment naturally for 2-6 months to obtain the product.

[0030] The preparation of embodiment 1 rose crabapple fruit compound beverage

[0031] (1) Take 10 g of the rose flower sugar prepared in Preliminary Example 1, add 1 L of water, heat to 80° C. for leaching for 10 minutes, and take the filtrate and make it 1 L for later use;

[0032] (2) Take 10 g of dried crabapple fruit without rot and mildew, add 1 L of water, heat to 80° C. for leaching for 10 minutes, and take the filtrate and make it 1 L for later use;

[0033] (3) Add 200mL of crabapple fruit juice to 200mL of rose juice, mix well, add 2.4g of honey, 24g of white sugar and 0.2g of citric acid to the mixture for preparation.

[0034] (4) Homogenize the prepared beverage at a pressure of 28 MPa and a temperature of 40° ...

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Abstract

The invention discloses a preparation method of rose and calophyllum inophyllum compound beverage and a product thereof, and belongs to the field of preparation of compound beverage. The method comprises the following steps: firstly, uniformly mixing and fermenting roses and white granulated sugar, so as to obtain rose sugar; secondly, leaching the rose sugar serving as a raw material, so as to obtain rose leach liquor; thirdly, leaching calophyllum inophyllum serving as a raw material, so as to obtain calophyllum inophyllum leach liquor; fourthly, mixing the rose leach liquor and the calophyllum inophyllum leach liquor, so as to obtain complex solution, adding white granulated sugar and citric acid in the complex solution, so as to be blended, and performing homogenizing, filtering and sterilization, so as to obtain the compound beverage. The preparation method is simple, and the production cost is low; the prepared compound beverage has unique fragrances of roses and calophyllum inophyllum, and is moderate in sour and sweet, harmonious in taste, brownish red in color, and bright-colored and perfectly clear.

Description

technical field [0001] The invention relates to a preparation method of a compound drink, in particular to a preparation method of a rose crabapple compound drink. The invention also relates to a rose crabapple compound drink prepared by the preparation method, which belongs to the field of compound drink preparation. Background technique [0002] Rose is an excellent flower for both food and medicine, has good edible value and health care function, and is an indispensable flower for the production of high-end cosmetics. Roses contain a variety of pigments such as xanthin, anthocyanin, jade red xanthin, etc., which can relieve fatigue and refresh the mind. Roses are sweet in nature, slightly bitter, mild in nature, and enter the two meridians of the liver and spleen. Consumption also helps boost metabolism. Rose petals are rich in anthocyanins and vitamin C, which have anti-oxidation effects on the human body, remove free radicals in the body, and have high health care val...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L33/105
CPCA23L2/02A23L2/52A23L2/60A23V2002/00A23V2250/21
Inventor 樊丹敏冯丽莎王石华
Owner LIJIANG TEACHERS COLLEGE
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