Golden roxburgh rose beverage and preparation method thereof

Abstract

The invention discloses a preparation method and application of a golden rosa roxburghii tratt beverage, the golden rosa roxburghii tratt beverage is composed of rosa roxburghii tratt juice and ginger powder, and the rosa roxburghii tratt juice is prepared through normal-temperature juicing treatment, filtration and sterilization; the ginger powder is obtained by juicing, centrifuging, performing low-temperature dehydration through a fluidized bed, and powdering. The problem of puzzling the taste of the rosa roxburghii tratt is solved, the ginger powder can weaken, eliminate or dissolve the acerbity of the rosa roxburghii tratt due to the spicy taste to balance the acerbity of the rosa roxburghii tratt, and finally the effect of regulating the body balance after long-term eating is achieved. And gingerol is separated and removed when the ginger powder is prepared, so that the beverage does not have obvious ginger flavor, does not choke the throat when being drunk, and is good in mouth feel.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a golden roxburghii beverage and a preparation method thereof. Background Art

[0002] Rosa roxburghiiTratt is the fruit of the perennial deciduous shrub Rosaceae, which is cool in nature and tastes sweet, sour and slightly astringent. Rosa roxburghiiTratt fruit is rich in nutrients such as superoxide dismutase (SOD), amino acids, trace elements, and functional substances such as flavonoids, polyphenols, and triterpenes. Among them, the vitamin C content is particularly rich. The average vitamin C content in every 100 grams of rosa roxburghii pulp is more than 2,300 mg, which is 500 times that of apples, 100 times that of lemons, and 10 times that of kiwis. It is a veritable natural "king of vitamin C". Rosa roxburghii is widely planted in southwest my country, and is mainly produced in Guizhou. Rosa roxburghii is rich in nutrition and has good health functions, but it has a strong astringent taste. So far, no fundamental solution has been found to this problem.

[0003] Ginger is the fresh rhizome of the ginger plant Zingiber officinale Rosc.; it is pungent and warm in nature, good at dispersing wind and cold, warming the middle and restoring yang. For today's modern women, due to their love of beauty, air-permeable clothing, preference for good air conditioning and other cold damage, the body coldness leads to gastrointestinal function and autonomic nervous function disorders, blood circulation deterioration, inability to discharge waste, acne or spots, causing skin to lose smoothness and affect beauty. For this, only ginger can save.

[0004] Alzheimer's disease (AD) or brain dementia (commonly known as senile dementia) is a primary degenerative brain disease that occurs in the elderly and pre-elderly stages. There is currently no effective treatment, so active prevention is the most important.

[0005] The closest existing patent is a preparation method and application of an eye protection oral liquid submitted by the applicant himself (application number: 202411744597.0). The raw materials of this patent use blueberry liquid, sea buckthorn liquid and ginger extract. The eye protection oral liquid is used to prevent and treat children's visual fatigue. It does not target the astringency and anti-aging problems of sea buckthorn. The present invention belongs to the applicant's replacement product. The present invention combines sea buckthorn and ginger to prepare a golden sea buckthorn beverage based on the characteristics of sea buckthorn's nature and taste (cool, sweet, sour and slightly astringent) to improve the astringency of sea buckthorn and enhance the anti-aging effect of the beverage. Summary of the invention

[0006] The purpose of the invention is to provide a preparation method of a golden roxburgh beverage, which can effectively improve the sour taste of roxburgh, promote blood circulation, increase cerebral blood flow and oxygen metabolism, refresh the mind, strengthen yang and consolidate the body, and the elderly can delay aging by eating ginger regularly.

[0007] To achieve the above object, the present invention adopts the following technical scheme: a golden roxburgh drink, calculated by weight: 90-94 parts of roxburgh juice and 6-10 parts of ginger powder.

[0008] The aforementioned golden sea buckthorn beverage is made of 91-93 parts of sea buckthorn juice and 7-9 parts of ginger powder, calculated by weight.

[0009] Specifically, the aforementioned golden sea buckthorn beverage is made of 92 parts of sea buckthorn juice and 8 parts of ginger powder, calculated by weight.

[0010] The aforementioned preparation method is carried out according to the following steps:

[0011] (1) taking fresh roxburghii fruit, washing it, squeezing it at room temperature, filtering it, and then pasteurizing and sterilizing it to obtain roxburghii juice, which is then refrigerated for later use;

[0012] (2) washing fresh ginger, draining for 10-15 hours, removing residues and impurities, and squeezing out juice. The obtained ginger juice is centrifuged for 8-12 minutes at a speed of 1000-2000 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at high speed for 3-7 minutes at a speed of 2500-3500 r / min to remove solid gingerol. The obtained supernatant is added with 8-15% of the total weight of white sugar, mixed and stirred evenly, filtered through a 140-180 mesh screen, transferred to a fluidized bed for dehydration at a temperature of 40-65° C. for 30-35 minutes, and powdered to obtain ginger powder;

[0013] (3) weighing the roxburghii juice and ginger powder according to the formula ratio, mixing them evenly, bottling them, performing pasteurization and sterilization, and packaging to obtain the finished product.

[0014] In the above step (1), the pasteurization temperature is first kept at 80°C for 15 to 25 minutes, then raised to 100°C and kept for 8 to 12 minutes; the refrigeration temperature is -4 to -10°C.

[0015] Specifically, in the aforementioned step (1), the pasteurization temperature is first kept at 80°C for 20 minutes, then raised to 100°C and kept for 10 minutes; the refrigeration temperature is -6°C.

[0016] In the above step (2), fresh ginger is washed, drained for 12 hours, and juice is squeezed after removing residues and impurities. The obtained ginger juice is centrifuged for 10 minutes at a speed of 1600 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at high speed for 5 minutes at a speed of 3000 r / min to remove solid gingerol. 10-12% of the total weight of white granulated sugar is added to the obtained supernatant, and the mixture is mixed and stirred evenly, filtered through a 160-mesh screen, transferred to a fluidized bed for dehydration at a temperature of 45-55° C. for 30 minutes, and powdered to obtain ginger powder.

[0017] Specifically, in the aforementioned step (2), the granulated sugar has a particle size of 60 mesh.

[0018] In the above step (3), the pasteurization sterilization conditions are to keep the mixture at 70°C for 8 to 12 minutes, and then raise the temperature to 75°C for 45 to 55 minutes.

[0019] Specifically, in the aforementioned step (3), the pasteurization sterilization conditions are: keeping the mixture at 70°C for 10 minutes, and then heating it to 75°C for 50 minutes.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] 1. The present invention not only solves the problem of the taste of roxburghii, but also the ginger powder can offset the sourness of roxburghii with its spicy taste, so that it can be weakened, eliminated or dissolved to achieve a balance, and finally achieve the effect of regulating the body balance by long-term consumption. In addition, gingerol is separated and removed when preparing ginger powder, so there is no obvious ginger taste in the drink, and the throat will not be choked when drinking, and the taste is good.

[0022] 2. Ginger contains gingerol, zingiberene, phellandrene, citral and aromatic volatile oils; gingerol, resin, starch and fiber, etc., which can stimulate the heart and cardiovascular system, reduce blood viscosity, accelerate blood flow, promote blood circulation, and excite the respiratory center and vascular motor center of the cerebral cortex and medulla oblongata. Therefore, Chinese medicine believes that ginger can "open the mind", that is, it has the effect of refreshing the mind.

[0023] 3. The crude fraction mainly composed of gingerol has the ability to scavenge superoxide free radicals. It is a valuable plant antioxidant like roxburghii. Its scavenging rate is linearly related to the concentration of the extract. Ginger itself is a product that helps yang. Since ancient times, Chinese medicine has always said that "a man cannot live without ginger for a hundred days". People today should listen to it. Especially in today's society, the pressure on men is generally greater than before, so it is imperative to strengthen yang and consolidate the foundation.

[0024] 4. Ginger is pungent and warm in nature, and is good at dispersing wind and cold, warming the middle and restoring yang. This is especially true for modern women who love beauty, wear airtight clothes, and prefer air conditioning, which can cause coldness in the body, leading to gastrointestinal and autonomic nervous system disorders, blood circulation deterioration, inability to excrete waste, acne or spots, and skin loss of smoothness, affecting beauty. Only ginger can save this problem.

[0025] 5. Alzheimer's disease (AD) or brain dementia (commonly known as senile dementia) is a primary degenerative brain disease that occurs in the elderly and pre-elderly stages. There is currently no effective treatment, so active prevention is the most important. Regular consumption of ginger, which is good for the mind, can speed up blood circulation, thereby increasing blood flow to the brain. The blood flow to the brain will increase by about 20%, allowing brain cells to get sufficient nutrients and oxygen, which has a protective effect on brain cells.

[0026] 6. Heavy mental work leads to insufficient cerebral blood flow and oxygen metabolism, resulting in fatigue and decreased learning efficiency. Ginger can cause reflex excitement of the vasomotor center and sympathetic nerves, promote blood circulation, increase cerebral blood flow and oxygen metabolism, refresh the mind, and improve learning efficiency.

[0027] 7. Studies have shown that eating ginger regularly can delay aging in the elderly. Nutritionists have found that the spicy ingredients in ginger, after being absorbed by the human body, can inhibit the production of lipid peroxides in the body, thus having a good anti-aging effect.

[0028] 8. After multiple screenings, the nature and taste of the food are determined, and the balance is adjusted to achieve the effect of regulating the body's balance through long-term consumption. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 : Example 1 step (2) ginger centrifugation process;

[0030] Figure 2 : Example 1 Step (1) Separation to obtain solid gingerol and supernatant process. DETAILED DESCRIPTION

[0031] The present invention is described in detail below with reference to the accompanying drawings and specific embodiments.

[0032] Embodiment 1:

[0033] Preparation process:

[0034] (1) taking fresh roxburghii fruit, washing it, squeezing it at room temperature, filtering it, and then pasteurizing it to obtain roxburghii juice, which is then refrigerated for later use; the pasteurization temperature is first 80° C. for 20 min, then heated to 100° C. for 10 min; the refrigeration temperature is -6° C.;

[0035] (2) washing fresh ginger, draining for 12 hours, removing residues and impurities, and then squeezing out juice. The obtained ginger juice is centrifuged for 10 minutes at a speed of 1600 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at a high speed of 3000 r / min for 5 minutes to remove solid gingerol. 10% of the total weight of white sugar is added to the obtained supernatant. The white sugar has a particle size of 60 mesh. After mixing and stirring, the mixture is filtered through a 160-mesh screen, transferred to a fluidized bed for dehydration at a temperature of 50° C. for 30 minutes, and ground into powder to obtain ginger powder;

[0036] (3) Weigh 92 kg of sea buckthorn juice and 8 kg of ginger powder, mix them evenly and then bottle them. After bottling, pasteurize them. The pasteurization sterilization conditions are: keep them at 70° C. for 10 min, then heat them to 75° C. for 50 min, and package them to obtain the finished product.

[0037] Embodiment 2:

[0038] Preparation process:

[0039] (1) taking fresh roxburghii fruit, washing it, squeezing it at room temperature, filtering it, and then pasteurizing it to obtain roxburghii juice, which is then refrigerated for later use; the pasteurization temperature is first 80° C. for 25 min, then heated to 100° C. for 12 min; the refrigeration temperature is -10° C.;

[0040] (2) washing fresh ginger, draining for 15 hours, removing residues and impurities, and then squeezing out juice. The obtained ginger juice is centrifuged for 8 minutes at a speed of 2000 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at high speed for 3 minutes at a speed of 3500 r / min to remove solid gingerol. The obtained supernatant is added with 8% of the total weight of white sugar, and the particle size of the white sugar is 60 mesh. After mixing and stirring, the mixture is filtered through a 140-mesh screen, transferred to a fluidized bed for dehydration at a temperature of 65° C. for 35 minutes, and ground into powder to obtain ginger powder;

[0041] (3) Weigh 94 kg of sea buckthorn juice and 6 kg of ginger powder, mix them evenly and then bottle them. After bottling, pasteurize them. The pasteurization sterilization conditions are: keep them at 70° C. for 8 min, then heat them to 75° C. for 55 min, and package them to obtain the finished product.

[0042] Embodiment 3:

[0043] Preparation process:

[0044] (1) taking fresh roxburghii fruit, washing it, squeezing it at room temperature, filtering it, and then pasteurizing it to obtain roxburghii juice, which is then refrigerated for later use; the pasteurization temperature is first 80° C. for 15 min, then heated to 100° C. for 8 min; the refrigeration temperature is -4° C.;

[0045] (2) washing fresh ginger, draining for 10 hours, removing residues and impurities, and then squeezing out juice. The obtained ginger juice is centrifuged for 12 minutes at a speed of 1000 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at high speed for 7 minutes at a speed of 2500 r / min to remove solid gingerol. 15% of the total weight of white sugar is added to the obtained supernatant, and the white sugar has a particle size of 60 mesh. After mixing and stirring, the mixture is filtered through a 180-mesh screen, transferred to a fluidized bed for dehydration at a temperature of 40° C. for 30 minutes, and ground into powder to obtain ginger powder;

[0046] (3) Weigh 90 kg of sea buckthorn juice and 10 kg of ginger powder, mix them evenly and bottle them. After bottling, pasteurize them. The pasteurization sterilization conditions are: keep them at 70° C. for 8 min, then heat them to 75° C. for 45 min, and package them to obtain the finished product.

[0047] Embodiment 4:

[0048] Preparation process:

[0049] (1) taking fresh roxburghii fruit, washing it, squeezing it at room temperature, filtering it, and then pasteurizing it to obtain roxburghii juice, which is then refrigerated for later use; the pasteurization temperature is first 80° C. for 23 min, then heated to 100° C. for 10 min; the refrigeration temperature is -8° C.;

[0050] (2) washing fresh ginger, draining for 15 hours, removing residues and impurities, and then squeezing out juice. The obtained ginger juice is centrifuged for 11 minutes at a speed of 1800 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at high speed for 4 minutes at a speed of 2800 r / min to remove solid gingerol. The obtained supernatant is added with 12% of the total weight of white sugar, and the particle size of the white sugar is 60 mesh. After mixing and stirring, the mixture is filtered through a 150-mesh screen, transferred to a fluidized bed for dehydration at a temperature of 45° C. for 33 minutes, and ground into powder to obtain ginger powder;

[0051] (3) Weigh 91 kg of sea buckthorn juice and 9 kg of ginger powder, mix them evenly and bottle them. After bottling, pasteurize them. The pasteurization sterilization conditions are: keep them at 70° C. for 12 min, then heat them to 75° C. for 45 min, and package them to obtain the finished product.

[0052] Embodiment 5:

[0053] Preparation process:

[0054] (1) taking fresh roxburghii fruit, washing it, squeezing it at room temperature, filtering it, and then pasteurizing it to obtain roxburghii juice, which is then refrigerated for later use; the pasteurization temperature is first 80° C. for 18 min, then heated to 100° C. for 8 min; the refrigeration temperature is -10° C.;

[0055] (2) washing fresh ginger, draining for 10 hours, removing residues and impurities, and then squeezing out juice. The obtained ginger juice is centrifuged for 9 minutes at a speed of 1200 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at high speed for 5 minutes at a speed of 3200 r / min to remove solid gingerol. The obtained supernatant is added with 9% of the total weight of white sugar, and the particle size of the white sugar is 60 mesh. After mixing and stirring, the mixture is filtered through a 160-mesh screen, transferred to a fluidized bed for dehydration at a temperature of 55° C. for 30 minutes, and ground into powder to obtain ginger powder;

[0056] (3) Weigh 93 kg of sea buckthorn juice and 7 kg of ginger powder, mix them evenly and bottle them. After bottling, pasteurize them. The pasteurization sterilization conditions are: keep them at 70° C. for 12 min, then heat them to 75° C. for 55 min, and package them to obtain the finished product.

[0057] In order to verify the beneficial effects of the present invention, the inventors conducted a large number of experimental studies, and the experimental process and results are as follows:

[0058] 1. Recipe selection method

[0059] (1) To balance the coolness of the sea buckthorn, choose chili pepper, mustard greens, coriander, pepper, ginger, onion, garlic, pumpkin, lychee; longan, red dates, mango, sugar cane, avocado, carambola, mulberry, jackfruit, grape, pomelo, coconut, peach, pineapple, kumquat, etc. as the first alternative ingredients.

[0060] (2) In order to reduce, mask or offset the sourness of sea buckthorn, cinnamon, chili, liquor, mustard, coriander, pepper, ginger, onion, garlic, pumpkin, fennel, kumquat, etc. are selected as the second alternative ingredients.

[0061] (3) From the first and second candidate compatibility materials, ginger is carefully selected as the only material that can balance the cooling property of the sea buckthorn, cover up or even eliminate the sour taste of the sea buckthorn and preserve its nutritional and health functions. At the same time, it must also take into account the balance of its nature and flavor, meridians, rising and falling, reasonable compatibility and other related requirements, and can even enhance the nutritional and health functions of a single sea buckthorn to achieve an effect of one plus one being greater than two.

[0062] (4) Using the original juice of sea roxburghii and ginger powder, a multiple series of Da Vinci's golden number is used to calculate the combination, and then an optimal value is selected and determined to achieve a unified fusion of taste, nutritional health function, and food and taste. The specific calculation process and results are as follows:

[0063] Assume that the special ginger powder to be added accounts for (0-10)% of the original roxburghii juice.

[0064] The difference is 10, so the amount of special ginger powder added should be between 10*0.618=6.18 and 10*0.382=3.82. The screening amount is 2.36.

[0065] First level: 2.36*0.618=1.46 2.36*0.382=0.90

[0066] Screening amount: 1.46-0.90=0.56

[0067] Second level: 0.56*0.618=0.346 0.56*0.382=0.21

[0068] Screening amount: 0.346-0.21=0.136

[0069] Level 3: 0.136*0.618=0.084 0.136*0.382=0.052

[0070] Screening amount: 0.084-0.052=0.032

[0071] Based on the above three groups of calculation results, sensory evaluation was conducted on the actual objects after addition, and finally it was determined that "8%" in the third group of data was the best ratio.

[0072] (5) Based on the research results of modern food nutrition and processing science, and considering the direction of yin-yang balance in Chinese culture, ginger (hot in nature, spicy in taste, belonging to metal), and sea buckthorn (cold in nature, sour and astringent in taste, belonging to wood, metal overcomes wood) are selected to achieve the perfect balance and ultimately form the desired product.

[0073] 2. Experimental results

[0074] The above experiments were reviewed, and finally the roxburghii juice and ginger powder were theoretically calculated according to the multiple series of Da Vinci's golden number combined with the sensory evaluation of the real object, and it was determined that the roxburghii juice: ginger powder = 92:8 was the best compatibility. This is a product that meets the nutritional and health functions and food and taste requirements of a large number of consumers of different genders and ages, especially women, children, and middle-aged and elderly people who pursue high-quality life.

[0075] 3. Routine quality inspection and sensory evaluation of golden roxburgh beverage

[0076] 3.1 Sensory evaluation

[0077] The appearance, mouthfeel, texture and taste standards for sensory evaluation are shown in Table 1.

[0078] Table 1 Sensory evaluation standards

[0079]

[0080] Results: By comparison, the taste of Example 1, Example 4 and Example 5 was the best, with slightly sour and sweet, brownish yellow, clear texture, and the unique fragrance of roxburghii. The taste of Examples 2 and 3 was second best.

Claims

1. A golden roxburghii beverage, characterized in that: Calculated by weight: 90-94 parts of sea buckthorn juice and 6-10 parts of ginger powder.

2. The golden roxburghii beverage as claimed in claim 1, characterized in that: Calculated by weight: 91-93 parts of sea buckthorn juice and 7-9 parts of ginger powder.

3. The golden roxburghii beverage according to claim 1 or 2, characterized in that: Calculated by weight: 92 parts of sea buckthorn juice and 8 parts of ginger powder.

4. The method for preparing the golden roxburghii beverage according to any one of claims 1 to 3, characterized in that: The preparation method is carried out according to the following steps: (1) taking fresh roxburghii fruit, washing it, squeezing it at room temperature, filtering it, and then pasteurizing and sterilizing it to obtain roxburghii juice, which is then refrigerated for later use; (2) washing fresh ginger, draining for 10-15 hours, removing residues and impurities, and squeezing out juice. The obtained ginger juice is centrifuged for 8-12 minutes at a speed of 1000-2000 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at high speed for 3-7 minutes at a speed of 2500-3500 r / min to remove solid gingerol. The obtained supernatant is added with 8-15% of the total weight of white sugar, mixed and stirred evenly, filtered with a 140-180 mesh screen, transferred to a fluidized bed for dehydration at a temperature of 40-65° C. for 30-35 minutes, and powdered to obtain ginger powder; (3) weighing the roxburghii juice and ginger powder according to the formula ratio, mixing them evenly, bottling them, performing pasteurization and sterilization, and packaging to obtain the finished product.

5. The method for preparing the golden roxburghii beverage as claimed in claim 4, characterized in that: In the step (1), the pasteurization temperature is first kept at 80°C for 15 to 25 minutes, then heated to 100°C and kept for 8 to 12 minutes; the refrigeration temperature is -4 to -10°C.

6. The method for preparing the golden roxburghii beverage as claimed in claim 5, characterized in that: In the step (1), the pasteurization temperature is first kept at 80°C for 20 minutes, then heated to 100°C and kept for 10 minutes; the refrigeration temperature is -6°C.

7. The method for preparing the golden roxburghii beverage as claimed in claim 4, characterized in that: In the step (2), fresh ginger is washed, drained for 12 hours, and juice is squeezed after removing residues and impurities. The obtained ginger juice is centrifuged for 10 minutes at a speed of 1600 r / min to remove starch and fiber. The filtered clear liquid is centrifuged at high speed for 5 minutes at a speed of 3000 r / min to remove solid gingerol. 10-12% of the total weight of white granulated sugar is added to the obtained supernatant, and the mixture is mixed and stirred evenly. The mixture is filtered through a 160-mesh sieve, transferred to a fluidized bed for dehydration at a temperature of 45-55° C. for 30 minutes, and ground into powder to obtain ginger powder.

8. The method for preparing the golden roxburghii beverage as claimed in claim 7, characterized in that: In the step (2), the granulated sugar has a particle size of 60 mesh.

9. The method for preparing the golden roxburghii beverage as claimed in claim 4, characterized in that: In the step (3), the pasteurization sterilization conditions are: keeping the temperature at 70°C for 8 to 12 minutes, and then raising the temperature to 75°C and keeping the temperature for 45 to 55 minutes.

10. The method for preparing the golden roxburghii beverage according to claim 9, characterized in that: In step (3), the pasteurization sterilization conditions are: keeping the temperature at 70° C. for 10 minutes, and then raising the temperature to 75° C. and keeping the temperature for 50 minutes.

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