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Rose sparkling water beverage and preparation method thereof

A rose and sparkling water technology, applied in the field of agricultural product processing, can solve problems such as lack of rose sparkling water, and achieve the effects of cost saving, reduced polyphenol oxidation degree and high extraction efficiency

Pending Publication Date: 2021-06-29
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The market lacks rose sparkling water produced from pure rose extract

Method used

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  • Rose sparkling water beverage and preparation method thereof
  • Rose sparkling water beverage and preparation method thereof
  • Rose sparkling water beverage and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0037] This embodiment provides a rose sparkling water drink and a preparation method thereof, comprising the following components in parts by weight: 100 parts of rose petal extract, 0.1 part of citric acid, and 9 parts of white sugar.

[0038] The preparation method of described rose sparkling water drink specifically comprises the steps:

[0039] (1) Select high-quality fresh dark red rose petals and place them in a drying room for far-infrared assisted heat pump drying. The process parameters are heat pump drying temperature of 60°C, far-infrared power of 4Kw, and far-infrared back-end auxiliary method;

[0040] (2) Grind and beat the dried rose petals, and carry out ultrasonic low-temperature extraction according to the material-to-liquid ratio of 1:250, the extraction temperature is 60°C, the ultrasonic frequency is 40kHz, the ultrasonic power is 900W, and the extraction time is 20min;

[0041] (3) After the leaching is completed, first filter the rose petals with gauze,...

Embodiment 2

[0049] This embodiment provides a rose sparkling water drink and a preparation method thereof, comprising the following components in parts by weight: 150 parts of rose petal extract, 0.15 parts of citric acid, and 13.5 parts of white sugar.

[0050] The preparation method of described rose sparkling water drink specifically comprises the steps:

[0051] (1) Select high-quality fresh dark red rose petals and place them in a drying room for far-infrared assisted heat pump drying. The process parameters are heat pump drying temperature of 60°C, far-infrared power of 4Kw, and far-infrared back-end auxiliary method;

[0052] (2) Grind and beat the dried rose petals, and carry out ultrasonic low-temperature extraction according to the material-to-liquid ratio of 1:250, the extraction temperature is 60°C, the ultrasonic frequency is 40kHz, the ultrasonic power is 900W, and the extraction time is 20min;

[0053] (3) After the leaching is completed, first filter the rose petals with g...

Embodiment 3

[0056] This embodiment provides a rose sparkling water drink and a preparation method thereof, comprising the following components in parts by weight: 200 parts of rose petal extract, 0.2 part of citric acid, and 18 parts of white sugar.

[0057] The preparation method of described rose sparkling water drink specifically comprises the steps:

[0058] (1) Select high-quality fresh dark red rose petals and place them in a drying room for far-infrared assisted heat pump drying. The process parameters are heat pump drying temperature of 60°C, far-infrared power of 4Kw, and far-infrared back-end auxiliary method;

[0059] (2) Grind and beat the dried rose petals, and carry out ultrasonic low-temperature extraction according to the material-to-liquid ratio of 1:250, the extraction temperature is 60°C, the ultrasonic frequency is 40kHz, the ultrasonic power is 900W, and the extraction time is 20min;

[0060] (3) After the leaching is completed, first filter the rose petals with gauze...

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Abstract

The invention discloses a rose sparkling water beverage and a preparation method thereof; therose sparkling water beveragecomprises 100-200 parts of a dried rose petal extracting solution, 0.1-0.2 part of a sour agent and 9-18 parts of sugar. Fresh dark red roses are used as raw materials, a far infrared auxiliary heat pump is adopted to dry rose petals until the moisture content is lower than 10%, and bioactive components such as anthocyanin and vitamins are preserved to the maximum extent; a rose extracting solution is obtained through an ultrasonic low-temperature extraction technology, and rose juice is prepared through the processes of optimizing the material-liquid ratio, the sugar-acid ratio and the like; the one-step non-thermal sterilization and inflation of the rose juice are realized by adopting an ultrahigh pressure carbon dioxide sterilization technology, and the rose sparkling water beverage is obtained. Compared with the prior art, the invention provides an innovative sparkling water product made of single rose extract, and fills the market blank; each 100 mL of the rose extract sparkling water contains 0.02 mg of vitamin C; 10 mg of procyanidine; 9g of carbohydrate, wherein 20mg of polysaccharide.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and relates to beverage production technology, in particular to a rose sparkling water beverage and a preparation method thereof. Background technique [0002] The unique flavor of carbonated beverages and the zesty feeling brought by the gas make many consumers, especially young consumers, "can't stop". From 2012 to 2018, China's carbonated beverage production accounted for about 10% of the soft drink industry. However, traditional cola-like carbonated drinks contain more sugar, phosphorus and other ingredients, which can easily lead to problems such as obesity and osteoporosis. Sparkling water is a new type of aerated beverage, which is low in sugar, healthy and has sufficient bubbles, and its market acceptance is getting higher and higher. From 2016 to 2018, the size of China's sparkling water market increased from 1.47 billion yuan to 2.59 billion yuan, a three-year ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/54A23L2/70A23L33/105
CPCA23L2/38A23L2/54A23L2/70A23L33/105A23V2002/00
Inventor 岳进杨丰周培
Owner SHANGHAI JIAO TONG UNIV
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