Rose composite beverage and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses a rose composite beverage and a preparation method thereof, wherein the rose composite beverage is prepared from the following raw materials by weight: 1-2 parts of dried rose flower, 1-2 parts of dried pitaya flower, 8-9 parts of honey, 8-8.5 parts of rose cell water, 1-2 parts of banana powder, and 0.1-0.2 part of citric acid. According to the invention, the natural advantages, the pigment and the fragrance of roses are retained by utilizing the property that natural red anthocyanin of roses is relatively stable under a certain acidic condition; the rose flowers and the pitaya flowers have good antioxidant activity, have the effects of maintaining beauty and keeping young, are slightly sour and bitter in taste, and are complementary in taste; bananas are used for covering the bitter and astringent taste of the rose part and the sour taste of the pitaya, the fruit flavor is increased so as to be accepted byconsumers, and most importantly the taste of the banana cannot cover the tastes of the roses and the pitaya flowers, so that the three components are combined to generate a brand-new taste so as to achieve the unique beverage and provide a novel beverage used for the market and capable of being selected by customers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a rose compound beverage and a preparation method thereof. Background technique [0002] The antioxidant activity of roses is one of its most important functions. Compounds such as gallic acid, proanthocyanidins, tannins, polysaccharides, flavonoids, and polyphenols contained in roses are important parts of the research on the antioxidant activity of roses. In addition, Vc It has synergistic antioxidant effect with polyphenols. The aroma of roses is rich and unique, and terpene aldehydes are an indispensable part of the aroma components of roses. They endow rose oil with a fresh top fragrance and natural feeling, and are widely used in cosmetics, beauty, tea, wine, traditional Chinese medicine and other fields . However, the use of roses as a food raw material is limited in China, and the consumption of flowers has not yet formed a habit in China. People's u...

AI Technical Summary

Problems solved by technology

At the same time, there are thresholds for the use of roses in food. In terms of taste, the flowers have a bitter taste and astringent feeling, which makes people have no desire to eat, and the taste is relatively simple; in terms of color form, roses as food lose At the same time, the protection of the natural pigments contained in roses is also a difficult problem. Under the conditions of exposure to the air, the natural pigments contained in them are easy to cause non-enzymatic browning, making the color dark Brown, at different pH, the color of roses will also change differently; in terms of aroma, the low-boiling point aroma substances rich in roses are easy to be lost after high-temperature sterilization, these characteristics affect the roses. Promotion and application in the field of food and beverage