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Rose function beverage and preparation method thereof

A technology of functional drinks and roses, applied in food preparation, food ingredients containing natural extracts, food ingredients as antioxidants, etc., can solve the lack of instructable and operable solutions, poor taste of rose drinks, roses It can improve the antioxidant activity, rich nutrition, and fragrant aroma without the problem of few active ingredients.

Inactive Publication Date: 2014-03-05
ZHEJIANG GONGSHANG UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] ① There are few technologies for the reuse of by-products extracted from rose essential oil, and there is a lack of instructive and operable solutions for enterprises to use by-products to develop products
[0013] ②The taste of rose drink is poor, the color is unstable, it turns yellow when exposed to light, the aroma is weak, and the active ingredients of rose are less

Method used

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  • Rose function beverage and preparation method thereof
  • Rose function beverage and preparation method thereof
  • Rose function beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Such as figure 1 The preparation method of shown rose functional beverage comprises the following steps:

[0037] (1) Take an appropriate amount of rose essential oil extract, add 0.05% chitosan, 0.05% pectinase, and 0.010% protease, and after 30 minutes in a 45°C water bath, heat to 85°C for enzyme inactivation treatment; Centrifuge at 1 / min for 15 minutes, and take the supernatant for use;

[0038] (2) Take white granulated sugar, honey, pomegranate juice, bamboo leaf flavonoids, citric acid, and β-cyclodextrin according to the formula ratio, and take an appropriate amount of water to dissolve them;

[0039] (3) Measure the rose essential oil distillate and the rose essential oil extract that has been clarified in step 1, mix the three evenly; add water to the required scale; fill;

[0040] (4) Place the filled beverage in a water bath at a temperature of 85° C. to 90° C. to sterilize for 15 minutes to 30 minutes to obtain a rose flower functional drink.

Embodiment 2

[0042] The weight percentage formula of rose functional drink is as follows:

[0043]

[0044] According to the method of implementation 1, the rose functional drink is prepared, and the product has good taste, rich nutrition, strong aroma and anti-oxidation effect.

Embodiment 3

[0046] The weight percentage formula of rose functional drink is as follows:

[0047]

[0048]According to the method of implementation 1, the rose flower functional drink is prepared, and the product is sweet and sour, moderately bitter, attractive in color and fragrant.

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PUM

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Abstract

The present invention discloses a rose function beverage, which comprises, by weight, 30-60% of a rose essential oil extraction solution, 20-40% of a rose essential oil distillation solution, 4-8% of white granulated sugar, 1-4% of honey, 1-3% of a pomegranate juice, 0.1-0.3% of bamboo leaf flavone, 0.01-0.03% of citric acid, 0.2-0.5% of beta-cyclodextrin, and the balance of water. The rose function beverage has characteristics of excellent product taste, rich nutrition and rich fragrance, has an antioxidant effect, meets people consumption habits, can meet diversified requirements of the beverage market, and further develops a new approach for re-processing of the rose essential oil extraction byproduct. The present invention further provides a preparation method for the rose function beverage.

Description

technical field [0001] The invention relates to a functional drink, in particular to a functional drink containing rose essential oil extract, which can effectively utilize the by-products extracted from edible damascena rose essential oil to produce sweet and sour, attractive in color and rich in antioxidant properties. Functional drinks have good economic development value. Background technique [0002] The extraction of rose essential oil usually adopts a steam distillation process. During the extraction process of rose essential oil, roses and water are first added to the reaction kettle, and the steam is heated to 100°C and maintained for 4 hours. During the heating process, the hot steam in the reactor rises and is condensed by the condensing device, so that the liquid water and oil are separated. The oil phase is rose essential oil, and the water phase is rose essential oil distillate. The liquid in the reaction kettle is filtered to remove the rose residue, and the ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23L33/105A23V2002/00A23V2300/14A23V2250/21A23V2200/16A23V2200/15A23V2250/5114A23V2200/02A23V2250/511A23V2250/2116
Inventor 孟岳成陈杰石双妮王叶明傅小丰
Owner ZHEJIANG GONGSHANG UNIVERSITY
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