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Composite rose vinegar beverage and production method thereof

A technology for rose vinegar and beverages, which is applied in the preparation of vinegar, food ingredients containing natural extracts, and food ingredients as taste improvers. Strong rose aroma, long aftertaste, refreshing and pleasant taste

Inactive Publication Date: 2018-07-24
倪氏国际玫瑰产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a compound rose vinegar drink and its production method, which can solve the problems of imperfect production process of rose vinegar drink in the market and single and unclear efficacy of rose vinegar drink

Method used

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  • Composite rose vinegar beverage and production method thereof

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Effect test

Embodiment 1

[0032] A kind of compound rose vinegar beverage, comprises the following steps:

[0033] Step 1, preparation of rose extract sugar water: mix 1 mass part of whole dried rose flower, 3.6 mass parts of white sugar, and 18 mass parts of drinking water, extract in a water bath at 70°C for 1 hour to obtain rose extract sugar water, and let it cool in the air Set aside at room temperature.

[0034] Step 2, preparation of the extraction solution of medicinal and edible homologous raw materials: 5 parts by mass of Houttuynia cordata, 5 parts by mass of Platycodon grandiflorum, 4 parts by mass of Panda Dahai, 4 parts by mass of green fruit, 3 parts by mass of white lentil flower, 2 parts by mass of fennel, and radish 2 parts by mass of Rhizoma Polygonatum, 1 part by mass of Rhizoma Polygonatum, and 1 part by mass of Peppermint were weighed, mixed and mashed, added 24 parts by mass of drinking water and extracted in a water bath at 70°C for 2 hours to obtain an extract of medicinal and ...

Embodiment 2

[0058] Step 1, preparation of rose extract sugar water: mix 1 mass part of whole dried rose flower, 3.6 mass parts of white sugar, and 18 mass parts of drinking water, extract in a water bath at 70°C for 1 hour to obtain rose extract sugar water, and let it cool in the air Set aside at room temperature.

[0059] Step 2, preparation of the extraction solution of medicinal and edible homologous raw materials: 5 parts by mass of Houttuynia cordata, 5 parts by mass of Platycodon grandiflorum, 4 parts by mass of Panda Dahai, 4 parts by mass of green fruit, 3 parts by mass of white lentil flower, 2 parts by mass of fennel, and radish 2 parts by mass of Rhizoma Polygonatum, 1 part by mass of Rhizoma Polygonatum, and 1 part by mass of Peppermint were weighed, mixed and mashed, added 48 parts by mass of drinking water and extracted in a water bath at 70°C for 2 hours to obtain an extract of homologous raw materials for medicine and food. Let it cool down to room temperature, and centri...

Embodiment 3

[0070] Step 1, preparation of rose extract sugar water: mix 1 mass part of whole dried rose flower, 3 mass parts of white sugar, and 16 mass parts of drinking water, and extract in a water bath at 70°C for 1 hour to obtain rose extract sugar water, and let it cool in the air Set aside at room temperature.

[0071] Step 2, preparation of the extraction solution of medicinal and edible homologous raw materials: 5 parts by mass of Houttuynia cordata, 5 parts by mass of Platycodon grandiflorum, 4 parts by mass of Panda Dahai, 4 parts by mass of green fruit, 3 parts by mass of white lentil flower, 2 parts by mass of fennel, and radish 2 parts by mass of Rhizoma Polygonatum, 1 part by mass of Rhizoma Polygonatum, and 1 part by mass of Peppermint were weighed, mixed and mashed, added 36 parts by mass of drinking water and extracted in a water bath at 70°C for 2 hours to obtain an extract of medicinal and edible homologous raw materials. Let it cool down to room temperature, and centr...

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Abstract

The invention provides a composite rose vinegar beverage and a production method thereof. Dried rose flowers are used as brewing raw materials, medicinal and edible raw materials are used as auxiliarymaterials, and the composite rose vinegar beverage is prepared through steps of preparing rose leaching syrup, preparing a medicinal and edible raw material leaching solution, mixing the rose leaching syrup with the medicinal and edible raw material leaching solution, performing fermentation with alcohol on a first mixed solution, performing squeezing and separation, performing acetic acid fermentation, performing mixing, performing ageing, performing filtration, performing filling, and performing sterilization, wherein the medicinal and edible raw materials include heartleaf houttuynia herbs, platycodon roots, semen sterculiae lychnophorae, fructus canarii, hyacinth bean flowers, Chinese mosla herbs, radish seeds, rhizoma polygonati and mint. The composite rose vinegar beverage disclosedby the invention is ruby red in color, gentle in mouth feel and rich in rose flower fragrance. The composite rose vinegar beverage is natural in materials, long in natural fermentation time and stable, concurrently has the nutrient value of rose flowers and a vinegar beverage and the health-care efficacy of resisting haze, and is advanced in technology, suitable for industrialized production, andhigh in social benefits and economic benefits.

Description

technical field [0001] The invention belongs to the technical field of beverage production, in particular to a compound rose vinegar beverage and a production method thereof. Background technique [0002] Roses are bright in color, rich in aroma, and contain a variety of nutrients needed by the human body, including rich vitamin C, 7 kinds of essential amino acids accounting for up to 34%, various soluble polysaccharides, alkaloids, etc. Because of its typical aroma, rich nutritional value, and beautiful meaning, roses are often used to make food and beverages, such as rose sauce, rose tea, rose wine, rose cake, etc. "Materia Medica Text" said: "Rose, clear but not turbid. Harmonious but not violent, softening the liver and refreshing the stomach, dispersing qi and activating blood, promoting stagnation and stagnation without any disadvantages of pungent, warm, rigid and dry. It is the most effective and the most gentle, and there is no match for other aromatic products.” I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L33/00C12J1/04A23L11/50A23L11/60
CPCA23L2/382A23L2/52A23L2/60A23L21/25A23L33/00A23L33/105A23L33/125C12J1/04A23V2002/00A23V2200/15A23V2200/16A23V2200/14A23V2200/314A23V2200/324A23V2200/30A23V2250/21A23V2250/6402A23V2250/628A23V2300/50A23V2200/326
Inventor 倪庆伟梁国中董博才吴晓川周学军谢正民韩玉良陈秀娟刘波
Owner 倪氏国际玫瑰产业股份有限公司
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