Preparation method of roxburgh rose compound beverage

Abstract

The invention discloses a preparation method of a roxburgh rose compound beverage. Local-feature roxburgh rose and tea leaf are scientifically matched, unique effect of strong bitterness that roxburghrose juice has originally can be relieved through effect of tea juice flavoring substance in optimizing and improving roxburgh rose taste and proper matching of the tea juice and roxburgh rose flavor, and the common problem that conventional roxburgh rose juice is improper in taste is solved; processing stability is improved by utilizing coordinated protection of rich flavone polyphenol that theroxburgh rose and the tea leaf contain, selected specified lactic acid strain fermentation effectively releases nutritional and functional active substances of the roxburgh rose and the tea leaf, anda novel compound special nutritional fermented product is obtained, so that efficient utilization paths of raw material resources are expanded. The preparation method is practical, simple and feasible, and the compound beverage is outstanding in quality comparison advantage.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of a roxburghii compound beverage. Background technique [0002] Rosa roxburghii is a unique and advantageous fruit resource in Guizhou. It is rich in various nutritional and health ingredients and is a dual-purpose resource for medicine and food. It has been paid attention to and developed in the fields of food, medicine and health care. Rosa roxburghii juice drink is a traditional variety of Rosa roxburghii products. However, there have always been problems such as prominent bitterness and astringency of raw materials, poor palatability of product flavor, and single product types and technologies, especially the lack of health and nutrition characteristics and low quality grades, which have become common problems restricting the development of Rosa roxburghii liquid products. At the same time, at present, thorn pear drinks are mainly non-fermented ...

AI Technical Summary

Problems solved by technology

[0002] Rosa roxburghii is a unique and advantageous fruit resource in Guizhou. It is rich in various nutritional and health ingredients and is a dual-purpose resource for medicine and food. It has been paid attention to and developed in the fields of food, medicine and health care. Rosa roxburghii juice drink is a traditional variety of Rosa roxburghii products. However, there have always been problems such as prominent bitterness and astringency of raw materials, poor palatability of product flavor, and single product types and technologies, especially the lack of health and nutrition characteristics and low quality grades, which have become common problems restricting the development of Rosa roxburghii liquid products.

At the same time, at present, thorn pear drinks are mainly non-fermented products. Although there are some reports on the processing of thorn pear yogurt through lactic acid fermentation, the production of fruit wine by yeast fermentation and the production of fruit vinegar by acetic acid bacteria fermentation, they are all designed based on the traditional fermentation technology and have not been considered. Raw material formula design and bacterial strain design directly achieve the purpose of improving the taste and flavor of Rosa roxburghii and effectively transforming functional components