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Method for preparing rosa roxburghii tratt and orange juice beverage

A technology of prickly pear and orange juice, applied in the field of preparation of prickly pear and orange juice beverages, can solve the problems of difficult implementation, energy consumption, large space occupation, etc., and achieves the effects of less investment in fixed assets, maintaining naturalness and convenient operation.

Inactive Publication Date: 2011-10-05
武汉胜发机电研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. The process is cumbersome, complicated and difficult to implement;
[0004] 2. Heating is required in the process, and there are strict restrictions on the temperature, and this will increase a lot of equipment and control instruments and meters, which will take up a lot of space and cost a lot of investment;
[0005] 3. Due to artificial heating to a certain temperature, the biological activity of the added elements is destroyed, thereby reducing the nutritional content of the added elements;
[0007] 5. There are a lot of excrement and waste at the same time, which pollutes the environment and consumes a lot of energy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of Rosa roxburghii of the present invention, orange juice beverage is as follows:

[0026] ① Select raw materials: The weight of raw materials is kg:

[0027] Glutinous rice or starch 10

[0028] water 40

[0029] Prickly pear, sweet orange juice 50

[0030] ② Wash 10kg of glutinous rice first, drain the water, let it stand for 30 minutes to 1 hour, heat and steam to mature rice;

[0031] ③Put the steamed rice into the yeast at a ratio of 1.2-3:100 and stir evenly; put it in a container and compact it, leaving a space in the middle;

[0032] ④Add 40kg of cold boiled water on the basis of ③;

[0033] ⑤After 38-36 hours of fermentation, add 50kg of Rosa roxburghii and sweet orange juice, and seal it for 30-70 days;

[0034] ⑥Turn the cylinder, filter, settle, and filter;

[0035] ⑦Fill and bottle according to the required concentration, and pack into storage.

[0036] Described saccharomycete is the saccharomycete commonly used for making ric...

Embodiment 2

[0039] The preparation method of Rosa roxburghii of the present invention, orange juice beverage is as follows:

[0040] ① Select raw materials: The weight percentage of raw material components is:

[0041] Glutinous rice or starch 20

[0042] water 25

[0043] Prickly pear, sweet orange juice 55

[0044] ② Wash 20kg of glutinous rice first, drain the water, let it stand for 30 minutes to 1 hour, heat and steam to mature rice;

[0045] ③Put the steamed rice into the yeast at a ratio of 1.2-3:100 and stir evenly; put it in a container and compact it, leaving a space in the middle;

[0046] ④Add 25kg of cold boiled water on the basis of ③;

[0047] ⑤After 38-36 hours of fermentation, add 55kg of Rosa roxburghii and sweet orange juice to it, and seal it for 30-70 days;

[0048] ⑥Turn the cylinder, filter, settle, and filter;

[0049] ⑦Fill and bottle according to the required concentration, and pack into storage.

[0050] Described saccharomycete is the saccharomycete comm...

Embodiment 3

[0053] The preparation method of Rosa roxburghii of the present invention, orange juice beverage is as follows:

[0054] ① Select raw materials: The weight percentage of raw material components is:

[0055] Glutinous rice or starch 30

[0056] water 15

[0057] Prickly pear, sweet orange juice 55

[0058] ② Wash 30kg of glutinous rice first, drain the water, let it stand for 30 minutes to 1 hour, heat and steam to mature rice;

[0059] ③Put the steamed rice into the yeast at a ratio of 1.2-3:100 and stir evenly; put it in a container and compact it, leaving a space in the middle;

[0060] ④Add 15kg of cold boiled water on the basis of ③;

[0061] ⑤After 38-36 hours of fermentation, add 55kg of Rosa roxburghii and sweet orange juice to it, and seal it for 30-70 days;

[0062] ⑥Turn the cylinder, filter, settle, and filter;

[0063] ⑦Fill and bottle according to the required concentration, and pack into storage.

[0064] Described saccharomycete is the saccharomycete comm...

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PUM

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Abstract

The invention relates to a method for preparing a rosa roxburghii tratt and organic juice beverage, comprising the following steps of: (1) selecting raw materials; (2) washing sticky rice clean and heating and steaming to form cooked rice; (3) adding saccharomycetes to the cooked rice according to the proportion of (1.2-3):100 and evenly stirring; (4) adding water according to the weight percentage in the step (1) into cooled boiling water on the basis of the step (3); (5) fermenting for 38-36h, adding the rosa roxburghii tratt and the organic juice according to the weight percentage in the step (1), and sealing; (6) transferring to a vat, filtering, precipitating and filtering clean; and (7) filling into bottles, boxing and warehousing. The method disclosed by the invention has the advantages that: simple procedures, convenience for operation, less fixed asset investment and no need of more high-trade talented persons are realized; except the process of steaming the sticky rice needs an energy source, other processes are carried out under the conditions of normal temperature, normal pressure, no any pollution or greenhouse effect, and no any additive is added, therefore, the whole process is environment-friendly basically; in addition, the product also keeps naturality and original beneficial ingredients.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for preparing thorn pear and orange juice beverages. Background technique [0002] The preparation method of Rosa roxburghii, orange juice beverage is a lot now, has following deficiency: [0003] 1. The process is cumbersome, complicated and difficult to implement; [0004] 2. Heating is required in the process, and there are strict restrictions on the temperature, and this will increase a lot of equipment and control instruments and meters, which will take up a lot of space and cost a lot of investment; [0005] 3. Due to artificial heating to a certain temperature, the biological activity of the added elements is destroyed, thereby reducing the nutritional content of the added elements; [0006] 4. It is necessary to use additives, which destroys the naturalness of the added elements as a green food; [0007] 5. There are a lot of excrement and waste at the same ti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
Inventor 钟庆生
Owner 武汉胜发机电研究所
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