Rose cranberry-flavored tea sauce and preparation method thereof

A technology of cranberry and rose vine, which is applied in the field of rose cranberry flavored tea sauce and its preparation, which can solve the problems of tea sauce precipitation and layering, and achieve the effects of improved nutritional value, easy storage, and increased sales range

Inactive Publication Date: 2019-01-11
HUNAN AIDALUN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The invention provides a rose cranberry-flavored tea sauce and its preparation method to s...

Method used

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  • Rose cranberry-flavored tea sauce and preparation method thereof
  • Rose cranberry-flavored tea sauce and preparation method thereof

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Embodiment 1

[0077] The embodiment of the present invention provides a rose cranberry-flavored tea sauce. The rose-cranberry-flavored tea sauce includes: 30 parts of cranberry grains, 20 parts of dried roses, 20 parts of double-dried apple concentrated juice, 3 parts of hydroxypropyl distarch phosphate, 0.4 part of sodium carboxymethyl cellulose, 0.1 part of sodium D-isoascorbate, 0.02 part of anhydrous sodium sulfite, 5 parts of monk fruit concentrate, 0.01 part of mogroside, 0.2 part of citric acid monohydrate 0.008 parts of carmine, 0.07 parts of rose essence, 0.08 parts of cranberry essence and 21.112 parts of purified water.

[0078] The embodiment of the present invention also provides a preparation method of rose cranberry flavored tea sauce, the preparation method comprising:

[0079] S100: Taking fresh Luo Han Guo to prepare Luo Han Guo concentrated liquid and Mo Han Guo glucoside.

[0080] In the first aspect, the method for preparing the concentrated liquid of Luo Han Guo by ta...

Embodiment 2

[0103] The embodiment of the present invention provides a rose cranberry-flavored tea sauce. The rose-cranberry-flavored tea sauce includes: 25 parts of cranberry grains, 25 parts of dried roses, 15 parts of double-dried apple concentrated juice, 6 parts of hydroxypropyl distarch phosphate, 0.2 part of sodium carboxymethyl cellulose, 0.2 part of sodium D-isoascorbate, 0.015 part of anhydrous sodium sulfite, 8 parts of monk fruit concentrate, 0.01 part of mogroside, 0.4 part of citric acid monohydrate 0.005 parts of carmine, 0.05 parts of rose essence, 0.05 parts of cranberry essence and 20.07 parts of purified water.

[0104] The embodiment of the present invention also provides a preparation method of rose cranberry flavored tea sauce, the preparation method comprising:

[0105] S100: Taking fresh Luo Han Guo to prepare Luo Han Guo concentrated liquid and Mo Han Guo glucoside.

[0106] In the first aspect, the method for preparing the concentrated liquid of Luo Han Guo by ta...

Embodiment 3

[0129] The embodiment of the present invention provides a rose cranberry-flavored tea sauce. The rose-cranberry-flavored tea sauce includes: 35 parts of cranberry grains, 15 parts of dried roses, 25 parts of double-dried apple concentrated juice, 2 parts of hydroxypropyl distarch phosphate, 0.5 part of sodium carboxymethyl cellulose, 0.05 part of sodium D-isoascorbate, 0.03 part of anhydrous sodium sulfite, 2 parts of monk fruit concentrate, 0.02 part of mogroside, 0.2 part of citric acid monohydrate 0.005 parts of carmine, 0.02 parts of rose essence, 0.08 parts of cranberry essence and 20.095 parts of purified water.

[0130] The embodiment of the present invention also provides a preparation method of rose cranberry flavored tea sauce, the preparation method comprising:

[0131] S100: Taking fresh Luo Han Guo to prepare Luo Han Guo concentrated liquid and Mo Han Guo glucoside.

[0132] In the first aspect, the method for preparing the concentrated liquid of Luo Han Guo by t...

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Abstract

The invention provides a rose cranberry-flavored tea sauce and a preparation method thereof. The preparation raw materials include cranberry granules, dried rose, discolored and deacidified apple juice concentrate, modified starch, a thickener, a color fixative, anhydrous sodium sulfite, grosvenor momordica fruit concentrate, mogroside, a sour regulator, pigments, essence and purified water. Cranberry is rich in vitamin C, and has the efficacy of beautifying skins and enhancing immunity with regular use. Rose is rich in vitamin C, contains no sugar, and has the functions of strengthening the liver, nourishing the stomach, promoting blood circulation, regulating menstruation, moistening intestines, relaxing bowels, relieving mood and balancing endocrine. Grosvenor momordica fruits also contain a lot of vitamin C, and have the effects of lowering blood sugar, lowering blood fat, resisting aging and beautifying skins. In the preparation method provided by the invention, the high-speed shear homogenization mixing can fully mix the thickener and the color fixative, reduce the particle size of a glue liquid, enable the glue liquid to be dispersed in the system more stably and uniformly,and avoid the phenomenon of layering, thereby extending the shelf life of tea sauce.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rose and cranberry flavored tea sauce and a preparation method thereof. Background technique [0002] Seasoning sauce is a semi-fluid gel, which can be used to smear or sandwich on bread, biscuits, steamed buns and other foods, and can be eaten directly as an auxiliary seasoning food. The common seasoning sauces at home and abroad mainly include fruit and vegetable sauces such as strawberry jam, apple sauce, tomato sauce, and carrot sauce, as well as traditional fermented salty sauces. With the change of lifestyle, the traditional single seasoning sauce can no longer meet the demand of the market, and the development of compound seasoning sauce has become a research hotspot in the field of food. [0003] Tea sauce is a seasoning sauce made from fresh fruit. Compared with jam, tea sauce has a higher pulp content and is more versatile. Tea sauce can not only be used for ...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L21/15A23L33/10A23L33/105A23L5/10
CPCA23L5/10A23L21/12A23L21/15A23L33/10A23L33/105A23V2002/00A23V2200/14A23V2200/30A23V2250/21
Inventor 黄华学刘晓红熊瑶龙伟岸刘永胜石建云赵冠宇贺进军叶桂芳黄伟陈江林
Owner HUNAN AIDALUN TECH CO LTD
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