Production technique for rose and dragon fruit compound beverage

A production process and technology of dragon fruit, applied in the field of beverage products, can solve the problems of low taste and nutritional value, insufficient color and aroma of rose beverage, loss or destruction of rose color and aroma, and improve taste and nutritional effect. , the effect of broadening the consumer base

CN106721730AInactive Publication Date: 2017-05-31贵州开阳兴茂农业开发有限责任公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2017-05-31
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a production technique for a rose and dragon fruit compound beverage. The technique comprises the following steps: taking the petals of fresh roses, cleaning, digesting, clarifying, filtering, and taking supernate for later use; cleaning, peeling, blanching and juicing dragon fruits for later use; and blending the rose extracting solution with the dragon fruit grains, filling, sterilizing and cooling, thereby obtaining an end product. According to the invention, the fresh rose extracting solution and the dragon fruit juice are taken as the raw materials for researching a novel rose and dragon fruit compound beverage with a beautifying effect. The fresh rose extracts are natural colored and flavored materials and are mixed with the auxiliary materials, namely, the dragon fruits rich in nutrition, so as to research the rose and dragon fruit compound beverage. Compared with a single rose beverage, the rose and dragon fruit compound beverage has the advantages that the color and fragrance of the roses are highlighted, and the dragon fruits rich in nutrition are added, so that the taste and nutrition of the rose beverage can be promoted and the consumer group can be expanded.
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Description

technical field

[0001] The invention relates to a production process of a rose dragon fruit compound beverage, belonging to the technical field of beverage products. Background technique

[0002] Traditional rose beverages are all made of a single rose, and the color and aroma of the original roses will be lost or destroyed during production and processing, resulting in insufficient color and aroma of the original rose beverages. At the same time, due to the single material, making The taste and nutritional value are not high. Contents of the invention

[0003] The purpose of the present invention is: provide a kind of production technology of rose dragon fruit compound drink, this method is easy to operate, and the product produced is better than original product, to overcome the deficiencies in the prior art.

[0004] Technical scheme of the present invention

[0005] A production process of a rose dragon fruit compound drink, the process flow is that the fresh rose pe...

Examples

Embodiment Construction

[0013] The following further describes the present invention in detail, but not as any limitation to the present invention.

[0014] Embodiments of the invention:

[0015] 2.1 Materials and equipment

[0016] 1.1 Materials

[0017] Rose flower, dragon fruit, rock sugar, sour agent (citric acid), stabilizer (CMC, xanthan gum).

[0018] 1.2 Equipment

[0019] LN-700-F juicer, sterilizer, hand-held sugar meter, HH-8 digital display constant temperature water bath, PB303-N electronic balance, BCD-539WT refrigerator, Q / 320584VSC002 ultra-clean workbench, pH test paper, beverage bottle.

[0020] 2 Operation method

[0021] 2.1 Process flow

[0022] The fresh rose petals are cleaned, extracted, clarified, and filtered to take the supernatant for use. The dragon fruit is washed, peeled, blanched, and squeezed for use. The rose extract and dragon fruit grains are prepared and filled. , sterilized, and cooled to make finished products.

[0023] 2.2 Key points of rose juice proce...