Cosmetic rose soda water and preparation technology thereof

A technology for beautifying and beautifying the skin and making crafts. It is applied in food ingredients as clouding agents, food ingredients as taste improvers, and food ingredients as odor improvers. It can solve the problems of not containing beauty ingredients, easy to gain weight, and bad taste of baking soda problems, for pleasing appearance, enhanced palatability, unique rose taste and flavor

Pending Publication Date: 2018-10-09
HUAINAN YISHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although natural soda water is rich in nutrition, the price is very expensive. Common soda water is artificially prepared. Due to the bad taste of baking soda, a large amount of sweeteners are often added, which is not only easy to gain weight, but also does not contain any beauty-beautifying ingredients, so it is popular. young women welcome

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0049] (3) Preparation of jujube juice:

[0050] a. Put the red dates in a freezer at 3-5°C for 2.5 hours, take them out and soak them in a solution of carrot acid with a mass fraction of 3.5% for 30 minutes, rinse them with clean water for later use; carry out the above method on the red dates After pretreatment, more than 95% of the drug residues on jujube can be removed;

[0051] b. Carry out pitting treatment to the washed jujube, beat the jujube meat, then add compound enzyme with 2-2.5% of the total mass of the slurry, and enzymolyze it for 1.4-1.6h to obtain an enzymolyzed solution for later use;

[0052] The compound enzyme is composed of pectinase, amylase and dextranase in a mass ratio of 1:0.4-0.6:1-1.5;

[0053] c. put the enzymolysis liquid into a centrifuge after standing for 1-1.5h, and perform centrifugation at a speed of 5500-6000rpm to obtain jujube juice for later use;

[0054] (4) Preparation of lemon juice: wash the lemons and send them to a juice extrac...

Embodiment 1

[0060] A beauty-beautifying rose soda water, made of the following raw materials in parts by weight: 800 parts of pure water, 30 parts of rose petals, 15 parts of jujube juice, 8 parts of lemon juice, 6 parts of honey, 6 parts of beauty extract, 2 parts of sodium bicarbonate part, 2 parts of composite stabilizer;

[0061] The beauty extract is made by extracting and mixing white fungus, ginger, aloe, wolfberry, lotus leaf and Cistanche, wherein the mass ratio of white fungus, ginger, aloe, wolfberry, lotus leaf and Cistanche is 10:2:5 :1:3:0.5;

[0062] Composite stable suspending agent is compounded by agar, polysaccharide gum from Yunnan saponins, and sodium alginate according to the mass ratio of 10:3:7.

Embodiment 2

[0064] A beauty-beautifying rose soda water, which is made of the following raw materials in parts by weight: 800-1000 parts of pure water, 35 parts of rose petals, 17 parts of jujube juice, 10 parts of lemon juice, 8 parts of honey, 8 parts of beauty extract, hydrogen carbonate 3 parts of sodium, 3 parts of compound stabilizer;

[0065] The beauty extract is made by extracting and mixing white fungus, ginger, aloe, wolfberry, lotus leaf and Cistanche, wherein the mass ratio of white fungus, ginger, aloe, wolfberry, lotus leaf and Cistanche is 10:2.5:6 :1.5:4:0.8;

[0066] Composite stable suspending agent is compounded by agar, polysaccharide gum from Yunnan saponins, and sodium alginate according to the mass ratio of 10:5:8.

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PUM

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Abstract

The invention discloses cosmetic rose soda water which is prepared from the following raw materials in parts by weight: 800 to 1000 parts of purified water, 30 to 40 parts of rose petal, 15 to 20 parts of red date juice, 8 to 12 parts of lemon juice, 6 to 10 parts of honey, 6 to 10 parts of cosmetic extracting solution, 2 to 4 parts of sodium bicarbonate and 2 to 4 parts of compound stabilizer. The invention further discloses a preparation technology of the cosmetic rose soda water. The preparation technology comprises the following steps: (1) preparing the rose extracting solution; (2) pretreating the rose petals; (3) preparing the red date juice; (4) preparing the lemon juice; (5) preparing the cosmetic extracting solution; (6) preparing suspension petal water; (7) blending; (8) sterilizing and canning. According to the cosmetic rose soda water disclosed by the invention, the rose extracting solution, the lemon juice, the red date juice, the honey and the cosmetic extracting solutionare added into soda water; thus, the prepared soda water not only has fragrant, sour and sweet taste and attractive appearance, but also has effects of maintaining beauty, resisting oxidization, resisting ageing, diminishing inflammation, clearing fat, clearing heat, removing toxicity and the like.

Description

technical field [0001] The invention belongs to the technical field of soda water processing, and in particular relates to a beauty-beautifying rose soda water and a production process thereof. Background technique [0002] Soda water is weakly alkaline, long-term drinking can neutralize the acid-base balance in the human body, and in hot summer, the sodium in soda water can replenish the sodium lost by sweat, so it is a very popular fashion drink. However, although natural soda water is rich in nutrition, the price is very expensive. Common soda water is artificially prepared. Due to the bad taste of baking soda, a large amount of sweeteners are often added, which is not only easy to gain weight, but also does not contain any beauty-beautifying ingredients, so it is popular. Young women welcome. [0003] Roses contain more than 300 kinds of chemical components, such as volatile oil, yellow crystalline glycosides, quercetin, tannin, gallic acid, natural food coloring, and 1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/40A23L2/52A23L2/60A23L2/62A23L2/68A23L33/105A23L33/10
CPCA23L2/02A23L2/40A23L2/52A23L2/60A23L2/62A23L2/68A23V2002/00A23L33/10A23L33/105A23V2200/06A23V2200/132A23V2200/14A23V2200/16A23V2200/216A23V2200/30A23V2200/302A23V2200/318A23V2200/332A23V2200/15A23V2250/208A23V2250/21A23V2250/2102A23V2250/5026A23V2250/502A23V2250/5024
Inventor 刘后继张梅
Owner HUAINAN YISHENG FOOD
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