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Rose procyanidine beverage and production method thereof

A technology of proanthocyanidins and rose petals, which is applied in the field of health drinks, can solve the problems that it is difficult to ensure the taste and color of products, and that rose health products cannot enrich the various nutrients of proanthocyanidins, so as to achieve the effect of strong aroma, delicate taste and bright color of roses

Inactive Publication Date: 2017-06-13
云南奥晟生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Rose health care products produced by traditional techniques cannot effectively enrich proanthocyanidins and various nutrients at the same time, and it is difficult to ensure that the product has a good taste and color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Ingredients: 30 kg of mountain spring water, 5 kg of white sugar, 5 kg of brown sugar, and 5 kg of double-petal rose petals (the double-petal roses used are the petals of Dianhong double-petal roses unique to Yunnan; fresh petals picked in the morning materials), 2 kg of roselle petals (the roselle species in the tropical area of ​​the Jinsha River Valley, Tuobuka Town, Dongchuan, obtained through natural drying), 1 kg of fresh lemon, and 1 kg of glucose.

[0025] Activation of dry yeast: Use 5 liters of warm water at 35-38°C, add 500 grams of dry yeast and let it stand for 25 minutes; stir slightly after the dry yeast is fully activated; put it into 50 ml of culture medium and let it stand for 4 hours (culture medium lemon juice or Glucose solution can be).

[0026] Fermentation process:

[0027] Add the above ingredients to the fermenter in turn, stir and mix thoroughly, then add the activated dry yeast into the fermenter at a rate of 5 g / 100 kg, stir evenly, inocula...

Embodiment 2

[0033] Ingredients: 40 kg of mountain spring water, 6 kg of white sugar, 6 kg of brown sugar, 6 kg of double rose petals (the double rose petals used are the petals of Dianhong double rose petals unique to Yunnan; fresh petals picked in the morning material), 3 kilograms of roselle petals (the roselle flower species in the tropical area of ​​the Jinsha River Valley, Tuobuka Town, Dongchuan, obtained through natural drying), 2 kilograms of peeled lemon pulp, and 2 kilograms of glucose.

[0034] Activation of dry yeast: Use 5 liters of warm water at 37°C, add 500 grams of dry yeast and let it stand for 25 minutes; stir slightly after the dry yeast is fully activated; put it into 50 ml of culture medium and let it stand for 4 hours (the culture medium is lemon juice or glucose liquid can be).

[0035] Fermentation process:

[0036] Add the above ingredients to the fermenter in turn, stir and mix thoroughly, then add the activated dry yeast into the fermenter at a rate of 8 g / 100...

Embodiment 3

[0040] Ingredients: 20 kg of mountain spring water, 4 kg of white sugar, 4 kg of brown sugar, 4 kg of double-petal rose petals (the double-petal roses used are the petals of Dianhong double-petal roses unique to Yunnan; fresh petals picked in the morning material), 1 kg of roselle petals (the roselle flower species in the tropical area of ​​Jinsha River Valley, Tuobuka Town, Dongchuan, obtained through natural drying), 1 kg of peeled lemon pulp, and 1 kg of glucose.

[0041] Activation of dry yeast: Use 5 liters of warm water at 36°C, add 500 grams of dry yeast and let it stand for 25 minutes; stir slightly after the dry yeast is fully activated; put it into 50 ml of culture medium and let it stand for 4 hours (the culture medium is lemon juice or glucose liquid can be).

[0042] Fermentation process:

[0043] Add the above ingredients to the fermenter in turn, stir and mix thoroughly, then add the activated dry yeast into the fermenter at a rate of 6 g / 100 kg, stir evenly, i...

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PUM

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Abstract

The invention discloses a rose procyanidine beverage. A production method thereof comprises the following steps: selecting the following raw materials in parts by weight: 20-40 parts of water, 4-6 parts of white granulated sugar, 4-6 parts of brown sugar, 4-6 parts of rose petals, 1-3 parts of roselle petals, 1-2 parts of peeled lemon pulp and 1-2 parts of glucose; mixing the raw materials and fermenting; adding dried yeast at the ratio of 5-8g dried yeast to 100kg raw materials into a fermentation tank, uniformly stirring and performing inoculated fermentation at 25-35 DEG C; controlling pH value within 4.2-5 and lasting for 30-90 days and then deflating; filtering, thereby acquiring a raw rose procyanidine solution; and seasoning, disinfecting and filling, thereby acquiring an end product. The rose procyanidine beverage is rich in procyanidine and contains nutritional ingredients, such as, vitamin, organic acid and protein; the rose procyanidine beverage is good in color, smell and taste; the rose procyanidine beverage has various values, such as, daily healthcare, beautifying and disease prevention.

Description

technical field [0001] The invention belongs to the field of health drinks. More specifically, the present invention relates to a rose proanthocyanidin beverage and a production method thereof. Background technique [0002] Rose is the dry flower bud of Rosa rugosa, which has high medicinal value and economic value. Studies have shown that roses are rich in a variety of nutrients, such as flavonoids, organic acids, phenols, tannins, alkaloids, sugars, amino acids, proteins, vitamins, etc., especially rich in proanthocyanidins. Proanthocyanidins are a kind of polyphenolic compounds that widely exist in nature. With the increasingly extensive and in-depth research on proanthocyanidins, its physiological activity, function and mechanism of action have gradually become the focus of research by many scholars, and because people's health awareness is increasing day by day , the edible and medicinal value of proanthocyanidins has been widely concerned and recognized, including it...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/60A23L33/00
CPCA23L2/382A23L2/60A23V2002/00A23V2200/318A23V2200/30
Inventor 张军魏小东
Owner 云南奥晟生物科技有限公司
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