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Rose flower beverage and production technique thereof

A technology of roses and beverages, applied in the field of food industry, which can solve the problems of roses’ medicinal value and fragrance damage, affect the taste of beverages, and reduce drug efficacy, so as to achieve the effect of retaining medicinal value, avoiding adverse effects, and reducing content

Inactive Publication Date: 2009-06-17
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this product retains the fragrance of roses, its shortcoming is that the medicinal value and fragrance of roses are destroyed during the fermentation process, resulting in a decrease in its medicinal effect and a weakened fragrance. In addition, although flavoring agents are added to the beverage, the Because roses have astringent taste naturally, and no astringent removal measures were added in the process, the astringent taste has not been eliminated, which affects the taste of the drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1 Take 5 parts of fresh and clean edible red rose petals, mince or chop them, soak in 25 parts of citric acid solution with pH3. rose slurry; put the rose slurry into an airtight container, heat to 65°C and keep it warm for 30 minutes to sterilize, cool to room temperature; ℃ under constant temperature conditions for hydrolysis for 48 hours. After the hydrolysis is completed, filter with a horizontal centrifuge, and then filter and purify with a tubular centrifuge to obtain an astringent purification solution. Take 10 parts of the above-mentioned rose hydrolyzate, add 10 parts of water, 0.8 parts of white sugar, 0.2 parts of honey, 0.5 parts of malt syrup, 0.02 parts of malic acid, and 0.004 parts of β-cyclodextrin, and stir to dissolve the solid materials; Or fill it in a plastic container, seal it, and sterilize it at 100°C for 20 minutes, and then get the finished product of red beverage for sale after cooling.

Embodiment 2

[0019] Example 2 Take 5 parts of fresh and clean edible red rose petals, mince or chop them, soak them in 25 parts of citric acid solution with pH4. rose slurry; put the rose slurry into an airtight container, heat to 80°C and keep it warm for 20 minutes to sterilize, cool to room temperature; ℃ under constant temperature conditions for hydrolysis for 25 hours. After the hydrolysis is completed, filter with a horizontal centrifuge, and then filter and purify with a tubular centrifuge to obtain an astringent purification solution. Take 10 parts of the above-mentioned rose hydrolyzate, add 10 parts of water, 1 part of white sugar, 0.4 parts of honey, 0.75 parts of maltose syrup, 0.03 parts of malic acid, and 0.012 parts of β-cyclodextrin, and stir to dissolve the solid material; use a glass bottle Or fill it in a plastic container, seal it, and sterilize it at 100°C for 20 minutes, and then get the finished product of red beverage for sale after cooling.

Embodiment 3

[0020] Example 3 Take 5 parts of fresh and clean edible red rose petals, mince or chop them, soak in 25 parts of citric acid solution with a pH value of 5.5, then use a refiner to grind, and then use a colloid mill to obtain 30 parts of rose slurry; transfer the rose slurry into an airtight container, heat to 95°C and keep it warm for 10 minutes to sterilize, cool to room temperature; add tannase in an amount of 2000-2500u per liter of slurry, Hydrolyze at 55°C for 2 hours. After the hydrolysis is completed, filter with a horizontal centrifuge, and then filter and purify with a tubular centrifuge to obtain an astringent purification solution. Take 10 parts of the above-mentioned rose hydrolyzate, add 10 parts of water, 1.2 parts of white sugar, 0.6 parts of honey, 1 part of malt syrup, 0.04 parts of malic acid, and 0.02 parts of β-cyclodextrin, stir to dissolve the solid materials; use a glass bottle Or fill it in a plastic container, seal it, and sterilize it at 100°C for 20...

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PUM

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Abstract

The invention provides a rose beverage and producing technology thereof. The beverage is made from fresh rose by the process of: cleaning, pulping, dispersing the fresh flower juice and the petal particles in a citric acid solution with pH value of 3.7-5.5, grinding by a fiberizer, and homogenizing by a colloid mill to obtain rose slurry; putting the slurry into a enclosed container; heating it to 65-95 degrees centigrade to kill microorganisms for 10-30 minutes, then cooling to normal temperature; adding tannin enzyme and hydrolyzing at 15-55 degrees centigrade for 2-48 hours; filtering the hydrolyzed astringency removed rose slurry by a horizontal centrifuger, and centrifuging and purifying by a tubular type centrifuger; adding water and flavoring agents according to a certain proportion and obtaining the product. The beverage has a plurality of natural colors and good taste without rose astringency, and retains the original fragrance and medicinal value.

Description

technical field [0001] The invention relates to a drink made from edible flowers and a production process thereof, in particular to a drink made from edible fresh roses and a preparation process thereof, and belongs to the technical field of food industry. Background technique [0002] Rose (Rosa rugosa Thunb) is a plant of the genus Rosa in the family Rosaceae. It is a perennial evergreen or deciduous shrub. The flowers are double-petaled flowers, the flower shape is cup-shaped, the petals are high-core sword petals or half swords, and the flower stem is 8-20cm. Roses are native to China and have a long history of cultivation in my country. At present, roses are planted all over the country, and there are also a large number of cultivations in Japan, North Korea, Europe and the United States. Edible rose varieties mainly include Shandong Pingyin Rose, Kushui Rose, Bulgaria, Damascus No. 1, and French Douglas. Roses are not only extracted from rose oil to make perfumes, co...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/70A23L2/84A23L2/60A23L1/29A61K36/73A23L33/00
Inventor 赵天瑞樊建覃宇悦
Owner KUNMING UNIV OF SCI & TECH
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