Preparation method of roxburgh rose fruit vinegar and roxburgh rose fruit vinegar beverage

A technology of fruit vinegar drink and Rosa roxburghii fruit, which is applied in the field of Rosa roxburghii fruit vinegar preparation, can solve the problems of long standing time, large amount of gelatin used, and influence on the clarity of the final product, so as to reduce the usage amount, shorten the settling time, The effect of increasing the difficulty of filtering

Pending Publication Date: 2020-10-09
GUANGZHOU BAIYUSN HUTCHISON WHAMPOA CHINESE MEDICINE
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to firstly provide a kind of preparation method of Rosa roxburghii vinegar, which solves the problem that the gelatin consumption in the prior art is large, the standing time is long and the filtered Rosa rolifruit vinegar will be separated out in the solution for a long time after being placed for a long time. Issues that affect the clarity, stability, taste and aroma of the final product

Method used

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  • Preparation method of roxburgh rose fruit vinegar and roxburgh rose fruit vinegar beverage
  • Preparation method of roxburgh rose fruit vinegar and roxburgh rose fruit vinegar beverage
  • Preparation method of roxburgh rose fruit vinegar and roxburgh rose fruit vinegar beverage

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Effect test

Embodiment 1

[0030] Embodiment 1: the preparation method of Rosa roxburghii fruit vinegar

[0031] Including the following steps: (1) Enzyme treatment: Rosa roxburghii fruit is cleaned, pressed to remove seeds, and sterilized to obtain Rosa roxburghii juice, and its nutritional composition analysis and testing results are shown in Table 1, and antioxidant solution (NaHSO 3 , 0.1875g / kg prickly pear juice), mixing, then add prickly pear juice 0.4% (weight) pectinase and mix well and keep 2h on a water bath at 50°C for enzyme treatment;

[0032] Table 1

[0033]

[0034]

[0035] (2) Alcoholic fermentation: adjust the total sugar content to 20%, sterilize at 95 DEG C of high temperature for 10 minutes, sterilize, and inoculate the active dry yeast of cerevisiae cerevisiae activated in advance into the thorn pear juice by the inoculation amount of 5% (weight) of the thorn pear juice Carry out alcoholic fermentation in middle, maintain fermentation temperature 25 ℃, till the total sugar...

Embodiment 2

[0088] A Rosa roxburghii fruit vinegar beverage, based on the total mass percentage of 100%, comprises the following raw materials: Rosa roxburghii fruit vinegar 5wt%, concentrated rosaberry juice 0.5wt%, apple vinegar 3wt%, fructose syrup 7wt%, sucrose 4wt%, citric acid 0.3wt%, sodium citrate 0.2wt%, honey 0.5wt%, edible salt 0.03wt%, caramel color 0.03%wt%, potassium sorbate 0.02wt%, essence 5×10 -2 wt%, the remainder is RO water. Wherein, the preparation method of the original vinegar of Rosa roxburghii refers to Example 1, wherein, the mass concentration of the bone gelatin aqueous solution is 10wt%, and the addition amount is 5 milliliters, and the filtering method for filtering the supernatant after adding the bone gelatin solution and standing for reaction is as follows: Take the supernatant and add (model 700 # ~1000 # + Model 100 # ) Thickness and fineness compound diatomaceous earth was subjected to circular adsorption filtration for 40 minutes, and taste test was...

Embodiment 3

[0090] A Rosa roxburghii fruit vinegar beverage, based on the total mass percentage of 100%, comprises the following raw materials: Rosa roxburghii fruit vinegar 5wt%, fructose syrup 7wt%, sucrose 4wt%, sodium citrate 0.3wt%, edible salt 0.03wt% %, the remainder is drinking water.

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Abstract

The invention relates to a preparation method of roxburgh rose fruit vinegar and a containing the roxburgh rose fruit vinegar beverage, gelatin in the prior art is replaced with a bone gelatin aqueoussolution, and the problems that in the prior art, the addition amount of the gelatin is large during astringency removal, and the standing and settling time is long are solved. Through absorption ofthe compound diatomite, tannin bone gelatin flocculate and unreacted bone gelatin molecules in the solution are fully removed through filtration; therefore, the roxburgh rose vinegar after adsorptionand filtration is fresh in taste and has no astringent feeling; after long-time storage, the product is high in clarity and good in stability; the technical problem that people accept the roxburgh rose fruit vinegar beverage is reduced. The invention discloses the roxburgh rose fruit vinegar beverage. High fructose corn syrup is used for replacing part of cane sugar; sucrose and high fructose cornsyrup are matched for use; the persistent and full sweetness of the cane sugar can be realized; moreover, due to the existence of glucose and fructose, the sweetness can be felt immediately after thebeverage is drunk, the sweetness level plumpness of the product is improved by compounding various saccharides, the moderate saltiness is increased on the basis of the sour and sweet taste by addingsalt, the overall plumpness of the taste is enhanced, and sodium citrate is added, so that the irritation of the acidity of the product is reduced, and the overall taste is improved.

Description

Technical field: [0001] The invention relates to a preparation method of Rosa roxburghii fruit vinegar and a Rosa roxburghii fruit vinegar drink. Background technique: [0002] Prickly pear (Rosa roxburghii Tratt) is a perennial and deciduous clustered precious wild fruit tree of Rosaceae and Rosa. Suitable for growing in higher altitude areas. Rosa roxburghii is rich in nutrition, rich in vitamin C, flavonoids, polysaccharides and superoxide dismutase (superoxide dismutase, SOD) and other active substances. Current studies have found that it can promote gastrointestinal digestion, regulate human immune function, delay aging, and inhibit cancer. Biological functions such as cell proliferation. [0003] Although roxburghii is rich in nutritional value, its sour taste still becomes a serious obstacle to the development of roxburghii products. As the ripeness of Rosa roxburghii fruit deepens, the astringency will gradually decrease, but the output rate will decrease accordin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 战思彤张传平李淑如曾苏丹李楚源
Owner GUANGZHOU BAIYUSN HUTCHISON WHAMPOA CHINESE MEDICINE
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