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Roxburgh-rose enzyme beverage and preparation method thereof

A technology of enzyme beverage and prickly pear, which is applied in the field of beverages, can solve the problems of sourness and consumers' fear of eating, and achieve the effect of uniform texture, bright and uniform color, fresh and delicate taste

Inactive Publication Date: 2020-10-30
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although Rosa roxburghii is rich in nutrition, it contains more tannins, and it is more sour when eaten directly, which makes consumers eat it with fear. There is no Rosa roxburghii enzyme drink in the market at present, so it is necessary to innovate and develop Rosa roxburghii enzyme drink

Method used

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  • Roxburgh-rose enzyme beverage and preparation method thereof
  • Roxburgh-rose enzyme beverage and preparation method thereof
  • Roxburgh-rose enzyme beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0143] Example 1. A kind of prickly pear rose ferment drink, this beverage raw material comprises the weight ratio of 0.6:1.6 of thorn pear and rose petal, wherein the dosage of roxburghii is 60kg, and 0.005% of lactic acid bacteria, 0.005% of saccharomyces, 10% white sugar, 0.01% soybean polysaccharide and 0.02% maltodextrin.

[0144] The preparation method of this roxburghii rose enzyme drink is as follows:

[0145] a. Clean the Rosa roxburghii, remove impurities, cut into pieces and remove seeds to obtain product A;

[0146] b. Soak the rose petals in water at 25°C that is 5 times the weight of the rose petals, filter the water, add product A and mix, and squeeze the juice to obtain product B; the purpose of soaking the rose petals in water is to make the rose petals absorb water and expand for easy juice extraction;

[0147] c. Filter product B to remove slag, and then refrigerate in a freezer at -18°C for 10 hours to obtain product C; this step is pre-freezing before fr...

Embodiment 2

[0154] Example 2. A kind of Rosa roxburghii rose ferment drink, this beverage raw material comprises Rosa roxburghii and rose petals with a weight ratio of 1.4:2.4, wherein Rosa roxburghii dosage is 200kg, and 0.03% lactic acid bacteria, 0.03% saccharomyces, 20% white granulated sugar, 0.06% soybean polysaccharide and 0.1% maltodextrin.

[0155] The preparation method of this roxburghii rose enzyme drink is as follows:

[0156] a. Clean the Rosa roxburghii, remove impurities, cut into pieces and remove seeds to obtain product A;

[0157] b. Soak the rose petals in water at 30°C that is 8 times the weight of the rose petals, filter and remove the water, add product A to mix, and squeeze the juice to obtain product B;

[0158]c. Filter product B to remove slag, and then refrigerate in a freezer at -22°C for 20 hours to obtain product C;

[0159] d. Put product C into a vacuum freeze dryer and freeze-dry at -58°C for 20 hours to obtain product D;

[0160] e. Grind product D i...

Embodiment 3

[0165] Example 3. A kind of Rosa roxburghii rose ferment beverage, this beverage raw material comprises Rosa roxburghii and rose petals with a weight ratio of 0.8:1.8, wherein Rosa roxburghii uses 300kg, and 0.01% of lactic acid bacteria, 0.01% of saccharomyces, 13% white granulated sugar, 0.02% soybean polysaccharide and 0.04% maltodextrin.

[0166] The preparation method of this roxburghii rose enzyme drink is as follows:

[0167] a. Clean the Rosa roxburghii, remove impurities, cut into pieces and remove seeds to obtain product A;

[0168] b. Soak rose petals in 27°C water 6 times the weight of rose petals, filter to remove water, add product A to mix, squeeze juice to obtain product B;

[0169] c. Filter product B to remove slag, and then refrigerate in a freezer at -19°C for 12 hours to obtain product C;

[0170] d. Place product C in a vacuum freeze dryer and freeze-dry at -53°C for 12 hours to obtain product D;

[0171] e. Grind product D into powder at 7°C, and pas...

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Abstract

The invention discloses a roxburgh-rose enzyme beverage. The preparation method comprises the following steps: a, cleaning rosa roxburghii tratt, removing impurities, dicing and removing seeds to obtain a product A, b, soaking rose petals with water, filtering to remove water, adding the product A, mixing, and juicing to obtain a product B, c, filtering the product B to remove slag, and then refrigerating to obtain a product C, d, freeze-drying the product C to obtain a product D, e, grinding the product D into powder at low temperature to obtain a product E, f, mixing lactic acid bacteria andsaccharomycetes to obtain a product F, g, mixing the product E and white granulated sugar, adding the product F, adding sterile water, uniformly mixing, and fermenting to obtain a product G, h, filtering the product G to obtain fermentation liquor, and adding soybean polysaccharide and maltodextrin into the fermentation liquor for mixing and blending to obtain a product H, and i, pasteurizing theproduct H, and cooling to normal temperature to obtain a finished product. The roxburgh-rose enzyme beverage prepared by the method has the advantages of bright and uniform color, fragrant, sweet, uniform and harmonious smell, aromatic and astringent taste, fresh, fine, full and mellow taste and the like.

Description

technical field [0001] The invention relates to the field of beverages, in particular to a Rosa roxburghii enzyme beverage and a preparation method thereof. Background technique [0002] Enzyme is the common name of "Enzyme (Emzyme)". It generally refers to the use of fresh vegetables, fruits, brown rice, traditional Chinese medicine and other plants as raw materials. The mixed fermentation broth produced by fermentation is rich in nutrients such as sugars, organic acids, minerals, vitamins, phenols, terpenes, and some important enzymes and other biologically active substances. [0003] Rosa roxburghii, as a food and medicine homologous fruit, is rich in nutrients. It is called "the third generation fruit" by scientists and has high health care value. Although Rosa roxburghii is rich in nutrition, it contains more tannins, and it is more sour when eaten directly, which makes consumers eat it in fear. At present, there is no Rosa roxburghii enzyme drink in the market, so it ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00
Inventor 胡萍陈雪颖张燕子
Owner GUIZHOU UNIV
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