Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Rosa roxburghii fruit and chrysanthemum flower beverage and preparation method thereof

A technology of beverage and chrysanthemum, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. It can solve the problems of strong taste and poor taste of prickly pear, and achieve light taste, low cost and good taste Effect

Inactive Publication Date: 2019-12-06
贵州沙师弟健康食品有限公司
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the mouthfeel of the thorn pear beverage on the existing market is poor, and the thorn pear taste is heavy in the drink

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 of the present invention: a kind of Rosa roxburghii chrysanthemum beverage, and this beverage is made with the raw material of following weight composition ratio: Fresh Rosa roxburghii 15kg, chrysanthemum 10kg, astragalus 6kg, medlar 2kg, honey 8kg, white granulated sugar 2kg, purified water 35kg and citric acid 3kg.

[0018] The preparation method of this beverage comprises the following steps:

[0019] A. Remove the thorns of fresh prickly pears, clean them, and drain them to obtain product a;

[0020] B. Clean the chrysanthemum, astragalus, and wolfberry, and drain to obtain product b;

[0021] C. Boil product a in boiling water for 6 minutes and drain it with a stainless steel screen to obtain product c;

[0022] D. Place product c, product b, and purified water in a pot for heating in a water bath. After boiling at 70°C for 40 minutes, when cooling to 50°C, add honey, white sugar and citric acid. At a temperature of 50°C, Boil for 10 minutes to get ...

Embodiment 2

[0024] Embodiment 2 of the present invention: a kind of Rosa roxburghii chrysanthemum beverage, and this beverage is made with the raw material of following weight composition ratio: 18kg of fresh Rosa roxburghii, 13kg of chrysanthemum, 7kg of Astragalus membranaceus, 3kg of wolfberry, 9kg of honey, 3kg of white granulated sugar, purified water 37kg and citric acid 4kg.

[0025] The preparation method of this beverage comprises the following steps:

[0026] A. Remove the thorns of fresh prickly pears, clean them, and drain them to obtain product a;

[0027] B. Clean the chrysanthemum, astragalus, and wolfberry, and drain to obtain product b;

[0028] C. Boil product a in boiling water for 7 minutes and drain it with a stainless steel screen to obtain product c;

[0029] D. Place product c, product b, and purified water in a pot for heating in a water bath. After boiling at 75°C for 45 minutes, when cooling to 55°C, add honey, white sugar and citric acid. At a temperature of ...

Embodiment 3

[0031] Embodiment 3 of the present invention: a kind of Rosa roxburghii chrysanthemum beverage, and this beverage is made with the raw material of following weight composition ratio: 17kg of fresh Rosa roxburghii, 14kg of chrysanthemum, 6kg of Radix Astragali, 3kg of Chinese wolfberry, 8kg of honey, 4kg of white granulated sugar, purified water 40kg and citric acid 5kg.

[0032] The preparation method of this beverage comprises the following steps:

[0033] A. Remove the thorns of fresh prickly pears, clean them, and drain them to obtain product a;

[0034] B. Clean the chrysanthemum, astragalus, and wolfberry, and drain to obtain product b;

[0035] C. Boil product a in boiling water for 8 minutes and drain it with a stainless steel screen to obtain product c;

[0036] D. Place product c, product b, and purified water in a pot for heating in a water bath. After boiling at 80°C for 50 minutes, when cooling to 60°C, add honey, white sugar and citric acid. At a temperature of ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a Rosa roxburghii fruit and chrysanthemum flower beverage and a preparation method thereof. The beverage is prepared from the following raw materials in parts by weight: 10-20parts of fresh fruit of Rosa roxburghii, 10-15 parts of chrysanthemum flowers, 4-8 parts of radix astragali, 2-6 parts of Chinese wolfberries, 8-12 parts of honey, 2-6 parts of white granulated sugar,30-40 parts of purified water and 3-6 parts of citric acid. The preparation method disclosed by the invention is directed to the production of the Rosa roxburghii fruit and chrysanthemum flower beverage with the Rosa roxburghii fruit as the main raw material, and the Rosa roxburghii fruit and chrysanthemum flower beverage has the characteristics of chrysanthemum flower taste, good mouthfeel, lowcost, light taste of the Rosa roxburghii fruit in the beverage and high nutritional value.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a prickly pear and chrysanthemum beverage and a preparation method thereof. Background technique [0002] Rosa roxburghii is the fruit of the silk-reeling flower of the Rosaceae plant, also known as Cili, Muli, and Wenxianguo. It is a nutritious and precious fruit for nourishing and fitness. The fruit is rich in vitamin C, and the edible part of every 100 grams of fresh fruit contains 3000--4500 mg of vitamin C, so it is called "the king of vitamin C"; 500 to 1,000 mg of tannin; 1 to 2 grams of acid The total sugar content is generally about four grams. Rosa roxburghii has high edible value and medicinal value. Chrysanthemum is a perennial herb of Compositae, and it is one of traditional Chinese medicinal materials commonly used in my country. It is mainly used in flower heads for medicinal purposes. According to ancient records, chrysanthemum tastes sweet and bit...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52A23L33/105A23V2002/00A23V2200/14A23V2200/16
Inventor 杨针向柯臻
Owner 贵州沙师弟健康食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com