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Low-tannin fermented rosa roxbunghii beverage and preparation method thereof

A thorn pear and tannin technology, which is applied in the field of low-tannin fermented thorn pear beverage and its preparation, can solve the problems of restricting the price of finished products, affecting the taste of finished products, and high tannin content, so as to improve the fermentation effect, Effect of improving appearance quality and reducing tannin content

Inactive Publication Date: 2019-03-01
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing patents for the development of Rosa roxburghii beverages are all limited to squeezed juice, pickled for canning and simple compound fermentation, and a large amount of stabilizers and thickeners are added in the production process to cover up Rosa roxburghii as a "vitamin". The natural value of "King of C" limits the selling price of its finished products; Rosa roxburghii itself has high tannin content, which is a kind of water-soluble phenolic compound, which is astringent in the mouth and easily soluble in water. The problem that is difficult to remove in beverage processing and affects the taste of the finished product. At present, the methods commonly used to remove the bitterness of fruit juice include: embedding method, adding bitterness inhibitor and microbial method

Method used

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  • Low-tannin fermented rosa roxbunghii beverage and preparation method thereof
  • Low-tannin fermented rosa roxbunghii beverage and preparation method thereof
  • Low-tannin fermented rosa roxbunghii beverage and preparation method thereof

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specific Embodiment approach 1

[0027] Embodiment 1: This embodiment describes a low-tannin fermented Rosa roxburghii beverage, which includes the following components: by percentage, the amount of roxburghii raw juice added is 30%, the amount of sucrose added is 10%, and the amount of protein powder added 0.3%, the kefir flora inoculum was 0.02%, and the calcium carbonate addition was 6%.

[0028] The preparation method of above-mentioned low-tannin fermented prickly pear beverage comprises the following steps:

[0029] Step 1: Select mature thorn pears free from diseases and insect pests, remove impurities, wash, remove seeds, beat and filter;

[0030] Step 2: Soak the Rosa roxburghii juice obtained in Step 1 in 3‰ gelatin solution for 3 days;

[0031] Step 3: filter the raw thorn pear juice soaked in step 2 to obtain clarified thorn pear raw juice I;

[0032] Step 4: Add 10% sucrose to the raw Rosa roxburghii fruit juice I obtained in Step 3, and after it is completely dissolved, add 6% calcium carbonat...

specific Embodiment approach 2

[0038] Embodiment 2: This embodiment describes a low-tannin fermented Rosa roxburghii drink, which includes the following components: by percentage, the amount of roxburghii raw juice added is 50%, the amount of sucrose added is 10%, and the amount of protein powder added 0.1%, the kefir flora inoculation amount is 0.02%, and the calcium carbonate addition amount is 6%.

[0039] The preparation method of above-mentioned low-tannin fermented prickly pear beverage comprises the following steps:

[0040] Step 1: Select mature thorn pears free from diseases and insect pests, remove impurities, wash, remove seeds, beat and filter;

[0041] Step 2: Soak the Rosa roxburghii original juice obtained in Step 1 in 6‰ gelatin solution for 3 days;

[0042] Step 3: filter the raw thorn pear juice soaked in step 2 to obtain clarified thorn pear raw juice I;

[0043] Step 4: Add 10% sucrose to the raw Rosa roxburghii fruit juice I obtained in Step 3, and after it is completely dissolved, ad...

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Abstract

The invention relates to the field of processing of foods and beverages, in particular to a low-tannin fermented rosa roxbunghii beverage and a preparation method thereof. The low-tannin fermented rosa roxbunghii beverage provided by the invention comprises the following component in percentage of rosa roxbunghii original juice of which the addition amount is 30-50%, cane sugar of which the addition amount is 5-10%, protein powder of which the addition amount is 0.05-0.3%, kefir microbial populations of which the inoculum concentration is 0.005-0.02%, calcium carbonate of which the addition amount is 6% and the balance of water. The low-tannin fermented rosa roxbunghii beverage disclosed by the invention has the characteristics of being mellow and brisk in mouth feel, moderate in sour andsweet degree and good in organoleptic quality; by the method, the tannin content in rosa roxbunghii is effectively reduced, and the problems that tannin is difficult to remove and influences the mouthfeel of made products during beverage processing are effectively solved; and besides, the tannin is utilized as a microbial carbon source, along with prolonging of fermentation, the tannin content iscontinuously reduced, and the tannin content is reduced by 3-10% compared with that of an ordinary strain fermented rosa roxbunghii beverage.

Description

technical field [0001] The invention belongs to the field of food and beverage, and in particular relates to a low-tannin fermented prickly pear beverage and a preparation method thereof. Background technique [0002] White sour soup prickly pear (Rosa roxbunghii), scientific name reeling flower, send spring flowers, pear pomegranate, wood pear and so on. It is a perennial deciduous shrub belonging to the Rosaceae family. Rosa roxburghii has a particularly strong aromatic smell and a sweet and sour taste with a slightly astringent taste. Its nutritional components are mainly vitamin C and superoxide dismutase. Related studies have shown that the content of various nutrients in the fresh fruit of Rosa roxburghii is: the content of vitamin C is 2087.8mg / 100g, the content of vitamin E is 235mg / 100g, and the content of vitamin P is 5900mg / 100g. 100g, superoxide dismutase is 2100 activity units. The Vc, Vp and SOD contained in thorn pear are the highest among all fruits, so th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52
CPCA23L2/382A23L2/52
Inventor 常云鹤何劲冯红霞马立志王瑞陈海江
Owner GUIYANG UNIV
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