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Rosa roxburghii tratt fruit and syrup flavored beverage

A prickly pear and flavor technology, applied in food ingredients as taste improver, function of food ingredients, food science and other directions, can solve problems such as fruit waste, unutilizable residues, complicated processes, etc., to avoid sweetness and eliminate bitterness Taste, cotton sweet and refreshing effect

Inactive Publication Date: 2018-06-22
贵州刺梨人家农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the method of squeezing the juice is usually used to process the prickly pear beverage, which is not only complicated in technology, but also adds a variety of chemicals to improve the taste of the beverage
In addition, the residue formed by juicing cannot be utilized, resulting in waste of fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Select the fresh prickly pear fruit that is large, plump, and golden in color picked on the day for later use;

[0027] 2) Pour the fresh prickly pear fruit into the washing machine, stir and rinse, and remove the thorns;

[0028] 3) Cut off the flower pedicle and stalk of the fresh fruit of Rosa roxburghii, cut the fruit into two parts, and remove the seeds;

[0029] 4) Soak prickly pear petals in boiling water for 3-5 minutes, remove and drain;

[0030] 5) Mix the soaked prickly pear petals and sugar in a weight ratio of 100:30, and seal and ferment for 10 to 12 hours;

[0031] 6) Pour the fermented Rosa roxburghii and the fermented liquid into a container, cook for 2 to 3 hours on medium heat, remove from the pot, and cool the filtrate to get ready.

Embodiment 2

[0033] Each step is the same as in Example 1; wherein, honey is also included in the raw material, and the ratio of Rosa roxburghii fresh fruit to honey is 100:1; the honey is mixed with the filtrate.

Embodiment 3

[0035] Each step is the same as in Example 1; wherein, the raw materials also include salt, and the ratio of Rosa roxburghii fresh fruit to salt is 100:0.8; the salt is mixed with the filtrate.

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PUM

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Abstract

The invention discloses a rosa roxburghii tratt fruit and syrup flavored beverage, belongs to a processing method of a fruit beverage, and aims to provide a rosa roxburghii tratt fruit beverage rich in nutrients and soft in mouth feel, having unique sour, sweet, astringent, delicately fragrant and aromatic taste. The rosa roxburghii tratt fruit and syrup flavored beverage is mainly prepared from fresh rosa roxburghii tratt fruits and white sugar. The processing method comprises the following steps of flushing the fresh rosa roxburghii tratt fruits, removing stabs, removing flower pedicle, stems and seeds, performing soaking with boiling water, performing uniform mixing with the white sugar, performing sealed fermentation, pouring the fermented rosa roxburghii tratt fruit petals and fermentation liquid in a container, performing boiling with a medium fire, and cooling filtrate. The rosa roxburghii tratt fruit and syrup flavored beverage is free from any additive, and basically maintainsunique flavor of the rosa roxburghii tratt fruits. The beverage is mainly soft and sweet in basic taste, and besides, has unique taste of being light in sour, astringent and salty in taste. The rosaroxburghii tratt fruit and syrup flavored beverage has unique flavor rosa roxburghii tratt fruit fragrance and aromatic taste. The rosa roxburghii tratt fruit and syrup flavored beverage has the characteristics of being sweet rather than greasy, soft, sweet, refreshing, environment-friendly and the like, and is a purely natural green flavored beverage rich in nutrition and suitable for old peopleand young people.

Description

technical field [0001] The invention relates to a fruit drink, in particular to a roxburghii syrup-flavored drink, belonging to a fruit drink processing method. Background technique [0002] Prickly pear, also known as Ci pear and wood pear, is also known as Songchungui, prickly pear, nine-headed bird, and wenxianguo. It is the fruit of the silk reeling flower of the Rosaceae plant. It is a nutritious fruit for nourishing and fitness. Rosa roxburghii fruit is rich in vitamin C, known as "the king of vitamin C". The medicinal value of Rosa roxburghii is also very high. Its flowers, leaves, fruits, and seeds can be used as medicine, which has the effects of invigorating the stomach, digestion, nourishing, and antidiarrheal. Especially Rosa roxburghii fruit is rich in superoxide dismutase, which is an internationally recognized active substance with anti-aging and anti-cancer effects. Rosa roxburghii also has anti-virus and anti-radiation effects, and is widely used in the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00A23V2002/00A23V2200/30A23V2200/14
Inventor 袁正平
Owner 贵州刺梨人家农业科技发展有限公司
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