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Rose KBAC beverage

A technology of fresh roses and lattices, applied in the field of rose kvass beverages, to achieve the effects of improving beauty effects, high economic benefits, and unique taste

Inactive Publication Date: 2018-03-13
鲍务珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the kvass beverage was introduced into our country, some enterprises in our country developed various flavors for it, but there is no kvass beverage with rose flavor. positive meaning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] A kind of rose kvass beverage, is made up of following raw material by weight: fresh rose bud 50, raw yeast 3, white sugar 50, raisin 5, lemon peel 20, honey 5, purified water 1000, its preparation method comprises the following Steps: (1) Press fresh rose buds to extract rose juice by cold pressing; (2) Add sugar to pure water to boil, add lemon peel, decoct for 1.5 hours and filter; (3) Prepare in step (2) Cool the obtained lemon juice to 40°C, add raw yeast, honey, and rose juice, stir well, seal and ferment until fully foamed, then add raisins, pack separately, cover and seal, and store at low temperature for 20 days.

Embodiment 2

[0009] A kind of rose kvass beverage, is made up of following raw material by weight: fresh rose bud 60, raw yeast 5, white sugar 60, raisin 3, lemon peel 30, honey 6, purified water 1200, its preparation method comprises the following Steps: (1) Squeeze the rose juice from fresh rose buds by cold pressing; (2) Add sugar to pure water to boil, add lemon peel, boil for 2 hours and filter; (3) Prepare in step (2) Cool the obtained lemon juice to 30°C, add raw yeast, honey, and rose juice, stir well, seal and ferment until fully foamed, then add raisins, pack separately, cover and seal, and store at low temperature for 30 days.

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PUM

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Abstract

The invention discloses a rose KBAC beverage, which comprises the following raw materials by weight: 50-60 parts of fresh rose bud, 3-5 parts of raw yeast, 50-60 parts of white sugar, 3-5 parts of raisin, 20-30 parts of lemon peel, 5-6 parts of honey, and 1000-1200 parts of purified water. The preparation method comprises: (1) squeezing fresh rose buds by using a cold squeezing method to obtain arose juice; (2) adding white sugar to purified water, boiling, adding lemon peel, cooking for 1.5-2 h, and filtering; and (3) cool the lemon juice to a temperature of 30-40 DEG C, adding raw yeast, honey and the rose juice, completely and uniformly stirring, carrying out sealed fermentation until bubbles are completely generated, adding raisin, sub-packing, covering, sealing, and carrying out low-temperature storage for 20-30 days so as to obtain the product. According to the present invention, the rose KBAC beverage combines the mellow fragrance of rose and the flavor of KBAC, such that the taste is unique, the beautifying effect of the KBAC beverage is improved, and the high economic benefits are provided.

Description

technical field [0001] The invention belongs to the technical field of flavor drinks, in particular to a rose kvass drink. Background technique [0002] Kvass / Kvass (Russian, Ukrainian: квас, meaning "fermentation"; Polish: kwas chlebowy, meaning "fermentation with bread";) is a low-contained Alcoholic beverage, fermented and brewed with dry bread, the color is similar to beer but slightly red, moderately sweet and sour. Since its alcohol content is only about 1%, children can also drink it, and it is a very popular soft drink. Alternatively, in Russian cities, kvass can also refer to kombucha. The drink was later introduced to Harbin, Jilin, Yili, Tacheng, Urumqi and other regions in Xinjiang. Kvass drinks have a unique aroma of malt milk and hop fermentation. Kvass uses bioengineering technology, with Russian bread, hops, and maltose as the base, mixed with probiotics, lactic acid bacteria and other bacteria. Kvass drinks contain protein, amino acids, vitamins, lactic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2200/318
Inventor 鲍务珍
Owner 鲍务珍
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