Unlock instant, AI-driven research and patent intelligence for your innovation.
Making method of roxburgh rose beverage
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production method and technology of prickly pear, applied in the direction of food science, etc., can solve the problems of nutritional imbalance, affecting the quality and taste of fruit juice products, and high impurity content
Active Publication Date: 2018-01-12
贵州恒力源天然生物科技有限公司
View PDF4 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
At present, the common thorn pear beverage is mainly thorn pear juice drink, which is processed by pressing and extracting juice, which retains most of the nutritional components of thorn pear fruit, but the juice is turbid, has high impurity content, and is easy to oxidize and brown during deep processing. Change, resulting in the loss of vitamin C, darkening the color, which makes the nutritional components in the beverage unbalanced, leading to changes in the nutritional structure
Also due to containing a large amount of polyphenols such as tannins in the thorn pear juice, it has a strong astringent taste, which affects the quality and mouthfeel of fruit juice products.
[0004] Therefore, existing Rosa roxburghii drink has problems such as fruit juice turbidity, high impurity content, easy oxidative browning, poor Vc stability, unbalanced nutritional components, poor quality and mouthfeel
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0074] A kind of preparation method of prickly pear drink, specifically comprises the following steps:
[0075] (1) Select bluish-yellow, 80-90% ripe Rosa roxburghii fruit, wash and obtain Grade A;
[0076] (2) Product A is cut into cubes with a side length of 1-2cm to obtain Product B;
[0077] (3) After product B is sealed and impregnated with a mixture of salt water, edible alcohol and S-adenosylmethionine, take out the cube of Rosa roxburghii to obtain product C. The mass ratio of salt water, edible alcohol and S-adenosylmethionine is: 10 :6:0.5; the concentration of the salt water is 0.8%; the concentration of the edible alcohol is 40%;
[0078] (4) C product is squeezed, when the juice flows out, stop squeezing for 3 minutes, then continue to squeeze, repeat until no juice flows out, collect the juice, and get D product;
[0079] (5) Pass into 200mg of SO in every liter of D product 2 Feed SO into product D 2 Finally, seal it and let it stand for 5-8 days to get prod...
Embodiment 2
[0086] A kind of preparation method of prickly pear drink, specifically comprises the following steps:
[0087] (1) Select bluish-yellow, 80-90% ripe Rosa roxburghii fruit, wash and obtain Grade A;
[0088] (2) Product A is cut into cubes with a side length of 1-2cm to obtain Product B;
[0089] (3) After product B is sealed and impregnated with a mixture of salt water, edible alcohol and S-adenosylmethionine, take out the cube of Rosa roxburghii to obtain product C. The mass ratio of salt water, edible alcohol and S-adenosylmethionine is: 10 :9:1.0; the concentration of the salt water is 0.5%; the concentration of the edible alcohol is 45%;
[0090] (4) C product is squeezed, when the juice flows out, stop squeezing for 5 minutes, then continue to squeeze, repeat until no juice flows out, collect the juice, and get D product;
[0091] (5) Pass into 220mg of SO in every liter of D product 2 Feed SO into product D 2 Finally, seal it and let it stand for 8 days to get produc...
Embodiment 3
[0098] A kind of preparation method of prickly pear drink, specifically comprises the following steps:
[0099] (1) Select bluish-yellow, 80-90% ripe Rosa roxburghii fruit, wash and obtain Grade A;
[0100] (2) Product A is cut into cubes with a side length of 1-2cm to obtain Product B;
[0101] (3) After product B is sealed and impregnated with a mixture of salt water, edible alcohol and S-adenosylmethionine, take out the cube of Rosa roxburghii to obtain product C. The mass ratio of salt water, edible alcohol and S-adenosylmethionine is: 10 : 3: 0.1; the concentration of the salt water is 0.1%; the concentration of the edible alcohol is 35%;
[0102] (4) C product is squeezed, when the juice flows out, stop squeezing for 1 minute, then continue to squeeze, repeat until no juice flows out, collect the juice, and get D product;
[0103] (5) Pass into 180mg of SO in every liter of product D 2 Feed SO into product D 2 Finally, seal it and let it stand for 5 days to obtain pr...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
The invention provides a making method of a roxburgh rose beverage. The making method comprises the following steps of selecting roxburgh rose fruits, thoroughly cleaning the selected roxburgh rose fruits, and cutting the cleaned roxburgh rose fruits into roxburgh rose fruit blocks; performing sealed immersing with a mixed solution of a salt solution, edible alcohol and S-ademetionine, taking outthe immersed roxburgh rose fruit blocks, performing squeezing, and collecting roxburgh rose fruit juice; and introducing SO2 into the roxburgh rose fruit juice, performing sealing, allowing the material to be stand, adding gelatin, a sodium benzoate aqueous solution, a potassium sorbate aqueous solution, white granulated sugar, canesugar, citric acid, a calciumchlorideaqueous solution, beta-cyclodextrin, adenylic acid and tannase, performing filtering, removing filter residues, heating the obtained filtrate to 80-90 DEG C, maintaining the temperature of 80-90 DEG C for 15-20min, performingfiltering, taking the obtained filtrate, placing the taken filtrate under minus 1 DEG C to 0 DEG C for 7-8 days, performing filtering, taking the obtained filtrate, and performing filling, so as to obtain the roxburgh rose beverage. The roxburgh rose beverage made by the method disclosed by the invention is good in quality, bright and clear in soup color, not liable to oxidize, does not generate brown stains easily, and is balanced in nutrient components, good in mouth feel, and free from bitterness.
Description
technical field [0001] The invention relates to a method for preparing a roxburghii drink, in particular to a method for making a roxburghii drink with good taste. Background technique [0002] Rosa roxburghii is a perennial deciduous shrub belonging to the family Rosaceae, and it is produced in large quantities in Guizhou. In the past, the folks mainly said that the fruit of Rosa roxburghii was used for digestion, diarrhea, and summer heat. Rosa roxburghii also has the functions of regulating the body's immune function, delaying aging, detoxification, anti-atherosclerosis and anti-tumor. Mint records in "New Materia Medica" that "it is cool in nature and pungent in taste. It has the functions of dispelling wind-heat, clearing the head, and clearing rash. Mint leaves can be used in tea to strengthen the stomach, expel wind, eliminate phlegm, and benefit the gallbladder. It can also calm Nervous and angry emotions can boost the spirit, make the body and mind happy, and help...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More