Jasmine and sea salt flavored syrup and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to jasmine and sea salt flavored syrup and a preparation method thereof. The jasmine and sea salt flavored syrup is prepared from the following raw materials in parts by weight: 10 to 70 parts of white granulated sugar, 2 to 10 parts of sea salt, 5 to 10 parts of jasmine flower extract, 0.1 to 1 part of citric acid, 0.05 to 0.1 part of potassium sorbate and 30 to 50 parts of water. According to the syrup with the jasmine and sea salt flavor, the white granulated sugar, the sea salt, the jasmine flower extract and other raw materials are matched, so that the prepared syrup with the jasmine and sea salt flavor has rich nutritional value, better taste and long shelf life, can stably maintain natural flavor for a long time, and ensures the safety of food; the water solubility is good, and the method can be widely applied to various foods such as drinks and seasonings. The preparation method of the jasmine and sea salt flavored syrup is simple to operate, convenient to control, high in production efficiency and suitable for large-scale production.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a jasmine sea salt flavor syrup and a preparation method thereof. Background Art

[0002] Syrup is a viscous solution containing high concentration of sugar, made by boiling or other processes of white sugar, fructose syrup or other sugar substances. At present, syrup can be used in beverages, desserts, cooking seasonings and other foods. However, most of the existing syrups have a single flavor, which is difficult to meet the needs of the development trend of characteristic and diversified food in modern times.

[0003] Jasmine is an upright or climbing shrub of the genus Jasmine in the family Oleaceae. Its flowers are white and smooth, with a gentle and soft fragrance, and have high ornamental value. Jasmine contains rich nutrients, such as volatile oils, flavonoids, phenylethanol glycosides, cis-jasmone, etc. These ingredients not only bring a unique aroma to jasmine, but also have a variety of biological activities and have a good promoting effect on human health. Therefore, how to effectively utilize jasmine, efficiently extract its bioactive ingredients, utilize its nutritional value and unique efficacy, achieve effective combination with syrup, and prepare syrup with rich nutrition and unique flavor is of great significance. Summary of the invention

[0004] In order to overcome the shortcomings and deficiencies in the prior art, the present invention aims to provide a jasmine sea salt flavored syrup and a preparation method thereof. The jasmine sea salt flavored syrup has rich nutrition and good taste by adding jasmine flower extract and other substances, has a long shelf life, and can be widely used in various food processing and cooking. The jasmine sea salt flavored syrup and the preparation method thereof are simple to operate, convenient to control, high in production efficiency, and suitable for large-scale production.

[0005] The objective of the present invention is achieved through the following technical scheme: a jasmine sea salt flavored syrup, comprising the following raw materials in parts by weight: 10-70 parts of white sugar, 2-10 parts of sea salt, 5-10 parts of jasmine extract, 0.1-1 parts of citric acid, 0.05-0.1 parts of potassium sorbate, 0.1-3 parts of edible flavoring, and 30-50 parts of water.

[0006] The present invention also provides a method for preparing the jasmine sea salt flavored syrup, comprising the following steps:

[0007] (A1) taking part of water by weight, heating it to raise the temperature, adding sea salt and stirring until the sea salt is completely dissolved; then adding white sugar and stirring until it is completely dissolved to obtain a sugar solution;

[0008] (A2) heating the sugar solution obtained in step (A1), adding jasmine extract, stirring evenly and keeping warm to obtain a mixed sugar solution;

[0009] (A3) cooling the mixed sugar solution obtained in step (A2), adding a citric acid solution and a potassium sorbate solution, and stirring the mixture evenly, wherein the citric acid solution and the potassium sorbate solution are prepared in advance by dissolving citric acid and potassium sorbate in water, respectively; then adding water to obtain a primary syrup; and subjecting the primary syrup to a high pressure treatment to obtain a jasmine sea salt flavored syrup.

[0010] Furthermore, in step (A1), water is heated to 80-90°C.

[0011] Furthermore, in step (A2), the sugar solution is heated to 85-90° C. and then the jasmine extract is added thereto, and the temperature is kept at this temperature for 10-30 minutes.

[0012] Furthermore, in step (A2), the preparation method of each portion of the jasmine extract comprises the following steps:

[0013] (B1) taking fresh jasmine flowers, washing them with water, sterilizing them with ultraviolet light for 15-30 seconds, and then pre-treating them, washing them, and drying them to obtain pre-treated jasmine flowers;

[0014] (B2) adding the pretreated jasmine flowers into water, grinding them into slurry, then adding complex enzyme and stirring them evenly, performing enzymolysis at 36-40° C. for 60-120 min, inactivating them, and obtaining enzymolysis slurry;

[0015] (B3) adding ethanol aqueous solution to the enzymatic hydrolyzed pulp, extracting by microwave, filtering the obtained extract by using a filter membrane, concentrating under reduced pressure and freeze-drying to obtain a jasmine extract.

[0016] Furthermore, in step (B1), the pretreatment is specifically: soaking the jasmine in a hydrochloric acid solution with a concentration of 0.5-0.8wt%, and treating at a temperature of 25-35°C for 4-8min. The present invention pretreats the jasmine by the above method, which helps to destroy the original structure of the jasmine cell wall, remove part of the lignin and reduce the crystallinity of cellulose, which is beneficial to the subsequent enzymatic hydrolysis step and improves the yield of bioactive substances.

[0017] Furthermore, in step (B2), the pretreated jasmine flowers are added to 4-6 times the mass of water and ultrasonically treated for 5-10 minutes, and then the complex enzyme is added.

[0018] Furthermore, in step (B2), the added amount of the complex enzyme is 0.2-0.5wt% of the total amount of jasmine.

[0019] Furthermore, in step (B2), in step (B2), the complex enzyme is mixed with cellulase, pectinase, xylanase and mannanase at an enzyme activity ratio of 1:1-2:1-2:0.5-1.

[0020] The present invention pre-treats jasmine flowers by adopting the method, which can promote the uniform dispersion of the composite enzyme in the slurry, reduce the content of cellulose and pectin in the fiber, improve the enzymatic hydrolysis efficiency, increase the yield of biologically active substances in jasmine flowers, and reduce the pollution of chemical agents to the environment.

[0021] Furthermore, in step (B3), the concentration of the ethanol aqueous solution is 60-70 wt %, and the amount of the ethanol aqueous solution added is 4-6 times the total amount of jasmine.

[0022] Furthermore, in step (A3), the mixed sugar solution is cooled to 30-45°C.

[0023] Furthermore, in step (A3), the pressure of the high-pressure treatment of the primary syrup is 450-550 MPa, the pressure is maintained for 10-15 minutes each time, and the treatment is circulated 3-5 times.

[0024] The invention sterilizes the prepared jasmine sea salt flavor syrup by adopting the high-pressure sterilization method, which helps to kill microorganisms in the syrup, and can keep the quality, nutritional components and flavor substances of the syrup intact, thereby extending the shelf life.

[0025] The beneficial effects of the present invention are as follows: the jasmine sea salt flavored syrup of the present invention is prepared by combining raw materials such as white sugar, sea salt, jasmine flower extract, etc., so that the jasmine sea salt flavored syrup has rich nutritional value and good taste, a long shelf life, can stably maintain the natural flavor for a long time, and ensure the safety of food; it has good water solubility and can be widely used in various foods such as beverages and desserts. The preparation method of the jasmine sea salt flavored syrup is simple to operate, convenient to control, high in production efficiency, and suitable for large-scale production. DETAILED DESCRIPTION

[0026] In order to facilitate the understanding of those skilled in the art, the present invention is further described below in conjunction with embodiments, and the contents mentioned in the implementation modes are not intended to limit the present invention.

[0027] In some embodiments of the present invention, a jasmine sea salt flavored syrup comprises the following raw materials in parts by weight: 10-70 parts of white sugar, 2-10 parts of sea salt, 5-10 parts of jasmine extract, 0.1-1 parts of citric acid, 0.05-0.1 parts of potassium sorbate, and 30-50 parts of water.

[0028] In some embodiments of the present invention, a jasmine sea salt flavored syrup comprises the following raw materials in parts by weight: 60-70 parts of white sugar, 4-10 parts of sea salt, 7-10 parts of jasmine extract, 0.3-0.8 parts of citric acid, 0.05-0.1 parts of potassium sorbate, and 35-45 parts of water.

[0029] In some embodiments of the present invention, a method for preparing jasmine sea salt flavored syrup comprises the following steps:

[0030] (A1) taking part of water by weight, heating it to raise the temperature, adding sea salt and stirring until the sea salt is completely dissolved; then adding white sugar and stirring until it is completely dissolved to obtain a sugar solution;

[0031] (A2) heating the sugar solution obtained in step (A1), adding jasmine extract, stirring evenly and keeping warm to obtain a mixed sugar solution;

[0032] (A3) cooling the mixed sugar solution obtained in step (A2), adding a citric acid solution and a potassium sorbate solution, and stirring the mixture evenly, wherein the citric acid solution and the potassium sorbate solution are prepared in advance by dissolving citric acid and potassium sorbate in water, respectively; then adding water to obtain a primary syrup; and subjecting the primary syrup to a high pressure treatment to obtain a jasmine sea salt flavored syrup.

[0033] Furthermore, in step (A1), water is heated to 80-90°C.

[0034] Furthermore, in step (A2), the sugar solution is heated to 85-90° C. and then the jasmine extract is added thereto, and the temperature is kept at this temperature for 10-30 minutes.

[0035] In some embodiments of the present invention, in step (A2), the preparation method of each portion of the jasmine extract comprises the following steps:

[0036] (B1) taking fresh jasmine flowers, washing them with water, sterilizing them with ultraviolet light for 15-30 seconds, and then pre-treating them, washing them, and drying them to obtain pre-treated jasmine flowers;

[0037] (B2) adding the pretreated jasmine flowers into water, grinding them into slurry, then adding complex enzyme and stirring them evenly, performing enzymolysis at 36-40° C. for 60-120 min, inactivating them, and obtaining enzymolysis slurry;

[0038] (B3) adding ethanol aqueous solution to the enzymatic slurry, performing microwave extraction, filtering the obtained extract with a filter membrane, concentrating under reduced pressure and freeze-drying to obtain a jasmine extract; the microwave extraction power is 200-300 W, and the microwave extraction time is 5-10 min.

[0039] In some embodiments of the present invention, in step (B1), the pretreatment is specifically: soaking the jasmine in a hydrochloric acid solution with a concentration of 0.5-0.8wt%, and treating at a temperature of 25-35°C for 4-8min.

[0040] Furthermore, in step (B2), the pretreated jasmine flowers are added to 4-6 times the mass of water and ultrasonically treated for 5-10 minutes, and then a composite enzyme is added; the added amount of the composite enzyme is 0.2-0.5wt% of the total amount of the jasmine flowers; the composite enzyme is a mixture of cellulase, pectinase, xylanase and mannanase at an enzyme activity ratio of 1:1-2:1-2:0.5-1.

[0041] Furthermore, in step (B3), the concentration of the ethanol aqueous solution is 60-70 wt %, and the amount of the ethanol aqueous solution added is 4-6 times the total amount of jasmine.

[0042] In some embodiments of the present invention, in step (A3), the mixed sugar solution is cooled to 30-45°C; the pressure of the high-pressure treatment of the primary syrup is 450-550Mpa, the pressure is maintained for 10-15 minutes each time, and the treatment is circulated 3-5 times.

[0043] Example 1

[0044] In this embodiment, a jasmine sea salt flavored syrup includes the following raw materials in parts by weight: 65 parts of white sugar, 5 parts of sea salt, 8 parts of jasmine flower extract, 0.5 parts of citric acid, 0.07 parts of potassium sorbate, and 40 parts of water.

[0045] This embodiment also provides a method for preparing jasmine sea salt flavored syrup, comprising the following steps:

[0046] (A1) taking 1 / 2 of water by weight, heating it to 85° C., adding sea salt and stirring until the sea salt is completely dissolved; then adding white sugar and stirring until it is completely dissolved to obtain a sugar solution;

[0047] (A2) heating the sugar solution obtained in step (A1) to 88° C., adding jasmine extract, stirring evenly and keeping the mixture warm for 20 min to obtain a mixed sugar solution;

[0048] (A3) cooling the mixed sugar solution obtained in step (A2) to 35° C.; adding a citric acid solution and a potassium sorbate solution and stirring the mixture evenly, wherein the citric acid solution and the potassium sorbate solution are respectively prepared by dissolving citric acid and potassium sorbate in water; then adding water to obtain a primary syrup; and subjecting the primary syrup to a high pressure treatment to obtain a jasmine sea salt flavored syrup.

[0049] Furthermore, in step (A2), the preparation method of each portion of the jasmine extract comprises the following steps:

[0050] (B1) taking fresh jasmine flowers and washing them with water, sterilizing them with ultraviolet light for 20 seconds, and then pre-treating them, washing them, and air-drying them to obtain pre-treated jasmine flowers;

[0051] (B2) adding the pretreated jasmine flowers into water and grinding them into a slurry; then adding a composite enzyme and stirring evenly, performing enzymolysis at 38° C. for 90 minutes to inactivate the enzyme, and obtaining an enzymolysis slurry;

[0052] (B3) adding ethanol aqueous solution to the enzymatic slurry, performing microwave extraction, filtering the obtained extract with a filter membrane, concentrating under reduced pressure and freeze-drying to obtain a jasmine extract; the microwave extraction power is 250 W, and the microwave extraction time is 8 min.

[0053] Furthermore, in step (B1), the pretreatment is specifically: immersing the jasmine flowers in a hydrochloric acid solution with a concentration of 0.6 wt % and treating at a temperature of 30° C. for 5 minutes.

[0054] Furthermore, in step (B2), the pretreated jasmine flowers are added to water with a mass of 4 to 6 times the mass and ultrasonically treated for 5 to 10 minutes, and then a composite enzyme is added; the amount of the composite enzyme added is 0.4 wt% of the total amount of the jasmine flowers; the composite enzyme is a mixture of cellulase, pectinase, xylanase and mannanase at an enzyme activity ratio of 1:1.5:1.5:0.8.

[0055] Furthermore, in step (B3), the concentration of the ethanol aqueous solution is 65 wt %, and the amount of the ethanol aqueous solution added is 5 times the total amount of jasmine.

[0056] Furthermore, in step (A3), the pressure of high-pressure treatment of the primary syrup is 500 MPa, the pressure is maintained for 15 minutes each time, and the treatment is repeated 4 times.

[0057] Example 2

[0058] In this embodiment, a jasmine sea salt flavored syrup includes the following raw materials in parts by weight: 60 parts of white sugar, 10 parts of sea salt, 7 parts of jasmine flower extract, 0.8 parts of citric acid, 0.05 parts of potassium sorbate, and 35 parts of water.

[0059] This embodiment also provides a method for preparing jasmine sea salt flavored syrup, comprising the following steps:

[0060] (A1) taking 1 / 2 of water by weight, heating it to 90° C., adding sea salt and stirring until the sea salt is completely dissolved; then adding white sugar and stirring until it is completely dissolved to obtain a sugar solution;

[0061] (A2) heating the sugar solution obtained in step (A1) to 85° C., adding jasmine extract, stirring evenly and keeping the mixture warm for 30 min to obtain a mixed sugar solution;

[0062] (A3) cooling the mixed sugar solution obtained in step (A2) to 30° C.; adding a citric acid solution and a potassium sorbate solution and stirring the mixture evenly, wherein the citric acid solution and the potassium sorbate solution are respectively prepared by dissolving citric acid and potassium sorbate in water; then adding water to obtain a primary syrup; and subjecting the primary syrup to a high pressure treatment to obtain a jasmine sea salt flavored syrup.

[0063] Furthermore, in step (A2), the preparation method of each portion of the jasmine extract comprises the following steps:

[0064] (B1) taking fresh jasmine flowers, washing them with water, sterilizing them with ultraviolet light for 15 seconds, and then pretreating them. After washing, air-drying them is performed to obtain pretreated jasmine flowers;

[0065] (B2) adding the pretreated jasmine flowers into water and grinding them into a slurry; then adding a composite enzyme and stirring evenly, performing enzymolysis at 36° C. for 120 min to inactivate the enzyme and obtain an enzymolysis slurry;

[0066] (B3) adding ethanol aqueous solution to the enzymatic slurry, performing microwave extraction, filtering the obtained extract with a filter membrane, concentrating under reduced pressure and freeze-drying to obtain a jasmine extract; the microwave extraction power is 250 W, and the microwave extraction time is 8 min.

[0067] Furthermore, in step (B1), the pretreatment is specifically: immersing the jasmine flowers in a hydrochloric acid solution with a concentration of 0.6 wt % and treating at a temperature of 25° C. for 6 minutes.

[0068] Furthermore, in step (B2), the pretreated jasmine flowers are added to water with a mass 4 times that of the jasmine flowers and ultrasonically treated for 10 minutes, and then a composite enzyme is added; the amount of the composite enzyme added is 0.2wt% of the total amount of the jasmine flowers; the composite enzyme is a mixture of cellulase, pectinase, xylanase and mannanase at an enzyme activity ratio of 1:2:1.5:1.

[0069] Furthermore, in step (B3), the concentration of the ethanol aqueous solution is 66 wt %, and the amount of the ethanol aqueous solution added is 4 times the total amount of jasmine.

[0070] Furthermore, in step (A3), the mixed sugar solution is cooled to 30°C; the pressure of the high-pressure treatment of the primary syrup is 450 MPa, the pressure is maintained for 15 minutes each time, and the treatment is repeated 5 times.

[0071] Example 3

[0072] In this embodiment, a jasmine sea salt flavored syrup includes the following raw materials in parts by weight: 70 parts of white sugar, 10 parts of sea salt, 10 parts of jasmine flower extract, 0.8 parts of citric acid, 0.1 parts of potassium sorbate, and 45 parts of water.

[0073] This embodiment also provides a method for preparing jasmine sea salt flavored syrup, comprising the following steps:

[0074] (A1) taking 1 / 2 of water by weight, heating it to 86° C., adding sea salt and stirring until the sea salt is completely dissolved; then adding white sugar and stirring until it is completely dissolved to obtain a sugar solution;

[0075] (A2) heating the sugar solution obtained in step (A1) to 90° C., adding jasmine extract, stirring evenly and keeping the mixture warm for 15 minutes to obtain a mixed sugar solution;

[0076] (A3) cooling the mixed sugar solution obtained in step (A2) to 40° C.; adding a citric acid solution and a potassium sorbate solution and stirring the mixture evenly, wherein the citric acid solution and the potassium sorbate solution are respectively prepared by dissolving citric acid and potassium sorbate in water; then adding water to obtain a primary syrup; and subjecting the primary syrup to a high pressure treatment to obtain a jasmine sea salt flavored syrup.

[0077] Furthermore, in step (A2), the preparation method of each portion of the jasmine extract comprises the following steps:

[0078] (B1) taking fresh jasmine flowers, washing them with water, sterilizing them with ultraviolet light for 30 seconds, and then pre-treating them, washing them, and air-drying them to obtain pre-treated jasmine flowers;

[0079] (B2) adding the pretreated jasmine flowers into water and grinding them into a slurry; then adding a composite enzyme and stirring evenly, performing enzymolysis at 40° C. for 80 minutes to inactivate the enzyme, and obtaining an enzymolysis slurry;

[0080] (B3) adding ethanol aqueous solution to the enzymatic slurry, performing microwave extraction, filtering the obtained extract with a filter membrane, concentrating under reduced pressure and freeze-drying to obtain a jasmine extract; the microwave extraction power is 250 W, and the microwave extraction time is 8 min.

[0081] Furthermore, in step (B1), the pretreatment is specifically: immersing the jasmine flowers in a hydrochloric acid solution with a concentration of 0.6 wt % and treating at a temperature of 35° C. for 4 minutes.

[0082] Furthermore, in step (B2), the pretreated jasmine flowers are added to water with a mass of 6 times the mass and ultrasonically treated for 6 minutes, and then a composite enzyme is added; the amount of the composite enzyme added is 0.5wt% of the total amount of the jasmine flowers; the composite enzyme is a mixture of cellulase, pectinase, xylanase and mannanase in an enzyme activity ratio of 1:1:2:1. At the same time, the composite enzyme is promoted to be evenly dispersed in the slurry, the enzymolysis efficiency is improved, and the content of cellulose and pectin in the fiber is reduced.

[0083] Furthermore, in step (B3), the concentration of the ethanol aqueous solution is 65 wt %, and the amount of the ethanol aqueous solution added is 6 times the total amount of jasmine.

[0084] Furthermore, in step (A3), the mixed sugar solution is cooled to 40°C; the pressure of the high-pressure treatment of the primary syrup is 550 MPa, the pressure is maintained for 10 minutes each time, and the treatment is repeated 4 times.

[0085] Example 4

[0086] In this embodiment, a jasmine sea salt flavored syrup includes the following raw materials in parts by weight: 65 parts of white sugar, 7 parts of sea salt, 9 parts of jasmine flower extract, 0.4 parts of citric acid, 0.08 parts of potassium sorbate, and 40 parts of water.

[0087] This embodiment also provides a method for preparing jasmine sea salt flavored syrup, comprising the following steps:

[0088] (A1) taking 1 / 2 of water by weight, heating it to 85° C., adding sea salt and stirring until the sea salt is completely dissolved; then adding white sugar and stirring until it is completely dissolved to obtain a sugar solution;

[0089] (A2) heating the sugar solution obtained in step (A1) to 88° C., adding jasmine extract, stirring evenly and keeping the mixture warm for 15 minutes to obtain a mixed sugar solution;

[0090] (A3) cooling the mixed sugar solution obtained in step (A2) to 35° C.; adding a citric acid solution and a potassium sorbate solution and stirring the mixture evenly, wherein the citric acid solution and the potassium sorbate solution are respectively prepared by dissolving citric acid and potassium sorbate in water; then adding water to obtain a primary syrup; and subjecting the primary syrup to a high pressure treatment to obtain a jasmine sea salt flavored syrup.

[0091] Furthermore, in step (A2), the preparation method of each portion of the jasmine extract comprises the following steps:

[0092] (B1) taking fresh jasmine flowers and washing them with water, sterilizing them with ultraviolet light for 25 seconds, and then pre-treating them, washing them, and air-drying them to obtain pre-treated jasmine flowers;

[0093] (B2) adding the pretreated jasmine flowers into water and grinding them into a slurry; then adding a composite enzyme and stirring evenly, performing enzymolysis at 37° C. for 100 min to inactivate the slurry and obtain an enzymolysis slurry;

[0094] (B3) adding ethanol aqueous solution to the enzymatic slurry, performing microwave extraction, filtering the obtained extract with a filter membrane, concentrating under reduced pressure and freeze-drying to obtain a jasmine extract; the microwave extraction power is 250 W, and the microwave extraction time is 8 min.

[0095] Furthermore, in step (B1), the pretreatment is specifically: immersing the jasmine flowers in a hydrochloric acid solution with a concentration of 0.6 wt % and treating at a temperature of 32° C. for 5 minutes.

[0096] Furthermore, in step (B2), the pretreated jasmine flowers are added to water with a mass of 5 times the mass and ultrasonically treated for 8 minutes, and then a composite enzyme is added; the added amount of the composite enzyme is 0.4wt% of the total amount of the jasmine flowers; the composite enzyme is a mixture of cellulase, pectinase, xylanase and mannanase at an enzyme activity ratio of 1:1.5:1:0.5.

[0097] Furthermore, in step (B3), the concentration of the ethanol aqueous solution is 65 wt %, and the amount of the ethanol aqueous solution added is 5 times the total amount of jasmine.

[0098] Furthermore, in step (A3), the mixed sugar solution is cooled to 45°C; the pressure of the high-pressure treatment of the primary syrup is 550 MPa, the pressure is maintained for 15 minutes each time, and the treatment is repeated 3 times.

[0099] Comparative Example 1

[0100] The difference between this comparative example and Example 1 is that the preparation method of each portion of the jasmine extract comprises the following steps:

[0101] (B1) taking fresh jasmine flowers and washing them with water, sterilizing them with ultraviolet light for 2 seconds, and then pre-treating them, washing them, and drying them to obtain pre-treated jasmine flowers;

[0102] (B2) adding the pretreated jasmine flowers into water and grinding them into slurry;

[0103] (B3) The slurry is added to an ethanol aqueous solution, and microwave extraction is performed. The obtained extract is filtered through a filter membrane, concentrated under reduced pressure, and then freeze-dried to obtain a jasmine extract.

[0104] Comparative Example 2

[0105] The preparation method of each portion of the jasmine extract comprises the following steps:

[0106] (B1) fresh jasmine flowers were washed with water, sterilized with ultraviolet light for 20 seconds, and then air-dried;

[0107] (B2) adding the jasmine obtained in step (B2) into water and grinding into a slurry; then adding a composite enzyme and stirring evenly, performing enzymolysis at 38° C. for 90 minutes to inactivate the enzyme, and obtaining an enzymolysis slurry;

[0108] (B3) adding ethanol aqueous solution to the enzymatic slurry, performing microwave extraction, filtering the obtained extract with a filter membrane, concentrating under reduced pressure and freeze-drying to obtain a jasmine extract; the microwave extraction power is 250 W, and the microwave extraction time is 8 min.

[0109] Comparative Example 3

[0110] The difference between this comparative example and Example 1 is that: in the step (A3), the mixed sugar solution obtained in the step (A2) is cooled to 35° C.; a citric acid solution and a potassium sorbate solution are added and stirred evenly, wherein the citric acid solution and the potassium sorbate solution are respectively prepared by dissolving citric acid and potassium sorbate in water in advance; and then the remaining water is added to obtain jasmine sea salt flavored syrup.

[0111] The performance test of the jasmine extracts of Example 1 and Comparative Example 1 was performed, and the test results are shown in the following table:

[0112]

[0113] Among them, the content of total phenol was determined according to the national standard GB / T 8313-2018. 2.5g of syrup was diluted to 25mL with ultrapure water, 1.0mL of the diluent was mixed with 5.0mL of 10% Folin phenol solution, and 4mL of 7.5% Na2CO3 was added after reacting for 5min. After reacting for 1h in the dark, the absorbance was measured at 765nm using an enzyme marker. The content of total flavonoids was determined using rutin as the standard. 1.0mL of syrup was mixed with 4mL of 60% ethanol, and the NaNO2-Al(NO3)3-NaOH colorimetric method was used to measure the absorbance at 510nm using an enzyme marker.

[0114] As can be seen from the above content, the present invention helps to improve the content of jasmine extract by pre-treating jasmine in advance, then using a specific composite enzyme for enzymolysis, and combining subsequent microwave extraction technology.

[0115] The smell and taste of Examples 1-4 and Comparative Examples 1-3 were tested respectively, and their colors were observed.

[0116]

[0117] Testing method for smell, taste and color: Take 200g of syrup and refrigerate it at 5℃ for 4 months, then take it out to thaw, observe its color, smell its smell, and then taste the syrup.

[0118] The total number of colonies of the syrup sample of Example 1 before high-pressure sterilization was measured. After gradient dilution, mix well, take 1 mL of the diluted sample and pour it into a sterile culture dish, add 15 suitable temperature plate counting medium, and culture in a 37°C incubator for 48 hours before counting the colonies. The sterilization rate is

[0119]

[0120] Where: N0——the total number of colonies at the beginning (CFU / mL);

[0121] N1——Total number of colonies after treatment (CFU / mL).

[0122] The number of microorganisms in the syrup in Example 1 was measured, with Escherichia coli, mold and yeast as indicators. The syrup sample was diluted in a gradient and mixed evenly with an oscillator. 1 mL of the diluted syrup was placed in a sterile culture dish, and 15 mL of potato glucose agar medium and crystal violet neutral red bile salt agar were added respectively. The mold and yeast were counted after being cultured in a 28°C incubator for 5 days, and the Escherichia coli was counted after being cultured in a 36°C incubator for 24 hours. The test results are as follows: The total colony count (CFU / mL) of the unsterilized syrup was 3.2×10 4 CFU / mL, and the sterilization rate after high-pressure sterilization is 99.7%. Molds, yeasts and Escherichia coli were not detected. The present invention adopts a high-pressure sterilization method at room temperature and designs a high-pressure sterilization process, which can effectively kill microorganisms in the syrup and extend the shelf life.

[0123] The above embodiments are preferred implementation schemes of the present invention. In addition, the present invention may also be implemented in other ways. Any obvious replacement without departing from the concept of the present invention is within the protection scope of the present invention.

Claims

1. A jasmine sea salt flavored syrup, characterized in that: The invention comprises the following raw materials in parts by weight: 10-70 parts of white sugar, 2-10 parts of sea salt, 5-10 parts of jasmine extract, 0.1-1 parts of citric acid, 0.05-0.1 parts of potassium sorbate and 30-50 parts of water.

2. A method for preparing the jasmine sea salt flavored syrup according to claim 1, characterized in that: The preparation method of the jasmine sea salt flavored syrup comprises the following steps: (A1) taking part of water by weight, heating it to raise the temperature, adding sea salt and stirring until the sea salt is completely dissolved; then adding white sugar and stirring until it is completely dissolved to obtain a sugar solution; (A2) heating the sugar solution obtained in step (A1), adding jasmine extract, stirring evenly and keeping warm to obtain a mixed sugar solution; (A3) cooling the mixed sugar solution obtained in step (A2), adding a citric acid solution and a potassium sorbate solution, and stirring the mixture evenly, wherein the citric acid solution and the potassium sorbate solution are prepared in advance by dissolving citric acid and potassium sorbate in water, respectively; then adding water to obtain a primary syrup; and subjecting the primary syrup to a high pressure treatment to obtain a jasmine sea salt flavored syrup.

3. The jasmine sea salt flavored syrup according to claim 2, characterized in that: In step (A1), water is heated to a temperature of 80-90°C.

4. The jasmine sea salt flavored syrup according to claim 2, characterized in that: In step (A2), the sugar solution is heated to 85-90°C and then the jasmine extract is added thereto, and the temperature is kept at this temperature for 10-30 minutes.

5. The jasmine sea salt flavored syrup according to claim 2, characterized in that: In step (A2), the preparation method of each portion of the jasmine extract comprises the following steps: (B1) taking fresh jasmine flowers, cleaning them, ultraviolet sterilizing them, pre-treating them, washing them and drying them to obtain pre-treated jasmine flowers; (B2) adding the pretreated jasmine flowers into water, grinding them into slurry, then adding complex enzyme and stirring them evenly, performing enzymolysis at 36-40° C. for 60-120 min, inactivating them, and obtaining enzymolysis slurry; (B3) adding ethanol aqueous solution to the enzymatic hydrolyzed pulp, extracting by microwave, filtering the obtained extract by using a filter membrane, concentrating under reduced pressure and freeze-drying to obtain a jasmine extract.

6. The jasmine sea salt flavored syrup according to claim 5, characterized in that: In step (B2), the pretreated jasmine flowers are added to water with a mass of 4 to 6 times the mass and ultrasonically treated for 5 to 10 minutes, and then the complex enzyme is added.

7. The jasmine sea salt flavored syrup according to claim 5, characterized in that: In step (B2), the added amount of the complex enzyme is 0.2-0.5wt% of the total amount of jasmine.

8. The jasmine sea salt flavored syrup according to claim 5, characterized in that: In step (B2), the complex enzyme is prepared by mixing cellulase, pectinase, xylanase and mannanase at an enzyme activity ratio of 1:1-2:1-2:0.5-1.

9. The jasmine sea salt flavored syrup according to claim 5, characterized in that: In step (B3), the concentration of the ethanol aqueous solution is 60-70 wt %, and the amount of the ethanol aqueous solution added is 4-6 times the total amount of jasmine.

10. The jasmine sea salt flavored syrup according to claim 4, characterized in that: In step (A3), the mixed sugar solution is cooled to 30-45°C.

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