CN104757632B - Fructose rosa roxburghii juice suspending beverage and production method thereof - Google Patents
Fructose rosa roxburghii juice suspending beverage and production method thereof Download PDFInfo
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Abstract
The invention discloses a fructose rosa roxburghii juice suspending beverage and a production method thereof. The production method includes: adding a composite clarification agent into rosa roxburghii juice to obtain clarified rosa roxburghii juice; then adding 8%-20% of fructooligosaccharide and a water chestnut peel extract, conducting seasoning with citric acid, then performing refrigeration to remove precipitate to obtain rosa roxburghii clear juice; and finally adding solid juice granules and semisolid juice granules prepared in advance into the rosa roxburghii clear juice, with the weight ratio of the rosa roxburghii juice, the solid juice granules and the semisolid juice granules being 3:1-3:1-3, and mixing the materials uniformly to obtain the fructose rosa roxburghii juice suspending beverage. The beverage produced by the method provided by the invention is orange yellow, has a VC content of 500-2000mg/100ml, and a SOD content of 2000-6000 IU/100ml. Being sweet and delicious, and rich in nutrition, the fructose rosa roxburghii juice suspending beverage includes three states: full solidified state, semi-solidified state and liquid state, and is suitable for mass consumers including diabetic patients to drink.
Description
Technical field
The invention belongs to technical field of food beverage, is specifically related to Rosa roxburghii juice beverage and its production method.
Background technology
Fructus Rosae Normalis, also known as oblonga, thatch pears, the fruit of rosaceous plant rosa roxburghii, on cause and effect skin, the little clavuss of close life, are commonly called as it
For " Fructus Rosae Normalis ", it is the precious fruit of nutrition of healthcare, is described as third generation fruit.Fruit of Grossularia burejensis Berger is contained within abundant vitamin C
(Vitamin C, Vc), its content are highest in all plants, 2000~3500 milligrams of the contained Vc per 100 grams of fresh fruits, difference
It is 3 times, 30 times and 50 times of Ziziphi Spinosae, Fructus actinidiae chinensiss and Citrus, therefore Fructus Rosae Normalis is referred to as " king Vc ".Vc is a kind of water soluble vitamin life
Element, because containing the structures such as diene alcohol radical in molecule, with very strong reproducibility.The efficacy effect of Vc is a lot, bad except treating
Disorders of blood, it also promotes the synthesis of collagen protein, contributes to the healing of skin trauma, and prevents gingival atrophy, bleeding.Vc is excellent
Antioxidant, can prevent injury of the unnecessary free radical to body in human body, defying age can be also improved with beautification function Vc is promoted
The emergency capability of the immunity and body of human body.Meanwhile, Fructus Rosae Normalis are also containing abundant superoxide dismutase (superoxide
Dismutase, SOD), containing SOD up to 6000 units in 100 milliliters of Fructus Rosae Normalis natural juice, be wild fruit most.SOD is day in body
The superoxide radical clearing factor for so existing, human body supplement SOD, and the special-effect with defying age can be prevented relevant with aging
All kinds of chronic diseases, the especially disease in terms of diabetes and cardiovascular.Fructus Rosae Normalis are also rich in vitamin p (flavone), and 100 grams fresh
Vitamin p contents in fruit are referred to as claiming vitamin king p, and Citrin absorb profit to ascorbic more than 2500 milligrams
Supported and protective effect with playing.Meanwhile, fruit is also rich in saccharide, carotene, organic acid and 20 several amino acids, kind more than 10
Beneficial trace element.
Fructus Rosae Normalis are mainly grown in Southwestern China mountain area, especially in the thorn that Guizhou is most commonly seen with Guangxi Mountains area, wild
Pears annual production can reach few hundred thousand tonnes of.Fructus Rosae Normalis are wild undershrub, are bloomed in 4-6 months, 8-9 month fruit maturations, summer flower autumn reality,
The fruit harvest phase is short, only 30 days or so.The processing and utilization of Fructus Rosae Normalis is all carried out only for fresh fruit at present, and fresh fruit processing is held
Easily be subject to seasonal restrictions, it is difficult to effective process for producing is carried out to fresh fruit in short one month, fresh fruit is easily caused using not
Fully, rot to break down, enterprise is also difficult to sustainability production.In addition, the sweet taste that roxburgh rose beverage in the market is added
Agent is all that, containing heat, such beverage is not suitable for patients with diabetes mellitus.Therefore develop a natural without chemistry
Preservative and be adapted to will be with very big market space including the popular beverage including diabeticss and obesity patient.
Oligofructose is also known as oligosaccharide of kestose family.It is by β-l, 2 glucosides on the residue of fructose of sucrose molecule
Bond closes the oligosaccharide of 1-3 Fructose, and its composition is mainly ketose (GF2), C24H42 O21 (GF3), Fructofuranosyl nystose (GF4).
The food additive that can be used as generation sugar, is not absorbed by human endogenous' enzymic digestion, not in intestinal absorption, can reach large intestine,
There is value-added triumph effect to human body probioticss bacillus bifiduss.
The content of the invention
The invention aims to overcome it is of the prior art not enough and provide a kind of Fructose Sucus Rosae Normalis suspension beverage and
Its production method.The present invention is using full solidification, half solidification liquid feeding state, three kinds of state mixing so that special mouthfeel is smooth, while also
With the addition of with antibacterial, antibacterial, the Corm Eleocharitiss peel extract that mouthfeel is fresh and sweet so that nutrition more horn of plenty；The appropriate Fructose of addition
For sweeting agent, it is adapted to patients with diabetes mellitus；Beverage does not contain any preservative and other pigment additives, safety.
The present invention is achieved through the following technical solutions：
A kind of production method of Fructose Sucus Rosae Normalis suspension beverage, comprises the steps：
(1) Sucus Rosae Normalis take away the puckery taste：1~5 weight portion of compound clarifier is added in the Sucus Rosae Normalis of every 100 weight portion, then constantly
1~2h of stirring, then 1~2h is stood, filtration obtains clarifying Sucus Rosae Normalis；
(2) Sucus Rosae Normalis seasoning：8%~20% oligofructose is added toward clarification Sucus Rosae Normalis；Corm Eleocharitiss peel extract is added,
Its addition is clarify Sucus Rosae Normalis volume 1/10~1/25, and it is 4~5 then to add citric acid by pH regulator；
(3) precipitation is gone in cold preservation：Seasoned Sucus Rosae Normalis cold preservation 1~3 day in freezer, period guarantee not freeze, Ran Houli
The heart removes the precipitate for producing, and obtains Fructus Rosae Normalis clear juice；
(4) Sucus Rosae Normalis suspension configuration：Previously prepared solid fruit juice grain, semi-solid fruit juice grain are added to into Fructus Rosae Normalis clear juice
In, addition weight ratio is Fructus Rosae Normalis clear juice:Solid fruit juice grain:Semi-solid fruit juice grain=3:1~3:1~3, mix homogeneously is obtained
Fructose Sucus Rosae Normalis suspension beverage.
The preparation of Corm Eleocharitiss peel extract in the present invention is：By the fresh Corm Eleocharitiss skin drying cleaned, crushed 80~100 mesh and obtained
To Corm Eleocharitiss corium farinosum, then with water as solvent, Corm Eleocharitiss corium farinosum is added, solid-liquid ratio is 1:12~15, extract 7~14 days, extraction temperature is
35~40 DEG C, filter cleaner, centrifugation, you can obtain Corm Eleocharitiss peel extract.
As the preferred of technical scheme, the fresh Corm Eleocharitiss skin cleaned can be dried 6~8h, powder under the conditions of 45~50 DEG C
It is broken, 80~100 mesh are then crossed, Corm Eleocharitiss corium farinosum is obtained standby.
The present invention is using such process conditions (control of temperature, solid-liquid ratio, time etc.) come the effective of extraction of chufa husk
Composition, had both enabled that effective ingredient is sufficiently effective to be leached, while and do not destroy nutritional labeling, for the bar of the taste of beverage
Part is optimal.
Compound clarifier in above-mentioned steps (1) is shitosan:Casein is 10 by weight:5~4 mixture.Make
The compound clarifier is used, the VC loss reductions in beverage can be caused, and the content of tannin is also remarkably decreased, obtained and preferably clarify
Fruit juice.
In the present invention prepared by solid fruit juice grain：By every 100 weight portion Sucus Rosae Normalis add 1~3 weight portion agar and 5~
15 weight portion oligofructoses, boil ice bath cooling at once after dissolving, and to be solidified being cut into granular is obtained solid fruit juice grain.
It is prepared by semi-solid fruit juice grain：The ice powder powder of 1~5 weight portion, heating for dissolving are added by the Sucus Rosae Normalis of every 100 weight portion
Afterwards, at once ice bath cooling, it is to be solidified be cut into it is granular, you can obtain semi-solid fruit juice grain.
Used as the preferred of technical scheme, the preparation of Sucus Rosae Normalis is to carry out rinse sterilization, hot water temperature with hot water by Fructus Rosae Normalis dry
For 90~100 DEG C；Which is proceeded in aseptic extraction pot again, adds aseptic flooding 1-3 days of 10-20 times of Fructus Rosae Normalis dry volume, is extracted
Temperature control is 30~35 DEG C；Filter cleaner, you can obtain Sucus Rosae Normalis.Preferably select color and luster and do for cervine Fructus Rosae Normalis.
The Fructose Sucus Rosae Normalis mixed suspension beverage that the present invention is produced, beverage present yellow-orange color, VC contents be 500~
2000mg/100ml, SOD content is 2000~6000IU/100ml.
The ice powder powder of the present invention, Herba Nicandrae Physaloidis [Nicandra physaloides (L.) Gaertn.], Herba Nicandrae Physaloidis are again for scientific name
Name ice powder, crystal bean jelly, blue flower Semen Hyoscyami etc., it is commercially available to obtain, or collect from nature.
The present invention has advantages below：
(1) add Corm Eleocharitiss peel extract in the present invention, containing calcium, phosphorus, ferrum, carotene, thiamine, riboflavin, Ni Ke
The nutritional labelings such as acid, ascorbic acid, the composition also containing antibacterial, anti-cancer and detumescence --- puchiin, it is pure and fresh which not only gives product
Sweet mouthfeel, additionally it is possible to the growth of strong inhibition microorganism, can be protected for a long time without adding any chemical preservative
Deposit.
(2) present invention not only eliminates the sour and astringent taste in former fruit, and oligomeric fruit by the use of oligofructose as sweeting agent
The mouthfeel that fresh and sweet tasty and refreshing this beverage of imparting of sugar more pleases.Oligofructose is a kind of with regulating intestinal canal flora, breeds bifid
Bacillus, promotes the absorption of calcium, adjusts the natural active matter of the health cares such as blood fat, immunomodulating, dental caries.Which can be sugar
Urine patient received.
(3) beverage produced by the present invention contains full solidification, half solidification, three kinds of states of liquid, multi-mode suspending system
Composition the effects such as the functional component Vc and SOD of product is all played a very good protection, and mouthfeel level it is strong, it is refreshing it is sweet can
Mouthful, it is nutritious, without any preservative and other chemical pigment additives, long-term preservation also will not have big to functional component
Affect.
(4) present invention adds ice powder powder in prepared by semi-solid fruit juice grain, and main component Herba Nicandrae Physaloidis are that low caloric products have
Eliminating the phlegm, heat clearing away, removing toxic substances, cough-relieving effect, in addition Fructus Rosae Normalis help digestion, stopping leak, spleen invigorating, the effect that takes care of health of yin-nourishing qi-restoratives is a drinking water copiously
.
(5) present invention utilizes citric acid the pH regulator of fruit juice liquid to pH4-5, and this not only can effectively suppress the numerous of antibacterial
Grow, also give the mouthfeel of the micro- acid of product, while under the conditions of such pH, the stability of Vc and SOD reaches highest, when can be long
Between preserve.
(6) present invention is dry as raw materials for production using Fructus Rosae Normalis, the Fructus Rosae Normalis fresh fruit phase raw material of 30 days can be avoided to limit, realized
Sustainability is produced, and can be made full use of abundant Fructus Rosae Normalis resource again, be realized industrialized production.
(7) present invention extracts Fructus Rosae Normalis using gnotobasiss and does, and the dry long-time of Fructus Rosae Normalis can be extracted under normal temperature condition, be kept away
The effects such as exempting from the pollution of microorganism, VC and SOD of the acquisition higher extracted rate factor and other trophic factors, and it is dry to retain Fructus Rosae Normalis
More rich fragrance.
(8) production method of beverage of the invention is simple, and equipment requirements are not high, and energy consumption is not high, is adapted to large-scale industry life
Produce, with good market prospect.
Specific embodiment
The present invention is illustrated with the following example, but is not the restriction of the use range to the present invention.
The preparation of Sucus Rosae Normalis：
It is that cervine Fructus Rosae Normalis are done and carry out rinse sterilization with 90~100 DEG C of hot water that color and luster will be selected, then which proceeds to nothing
Aseptic flooding 1-3 days of 10-20 times of Fructus Rosae Normalis dry volume, Extracting temperature in bacterium extraction pot, is added to be controlled to 30~35 DEG C；Filter
Slagging-off, you can obtain Sucus Rosae Normalis, it is standby.
Embodiment 1
First, the preparation of Corm Eleocharitiss peel extract
The fresh Corm Eleocharitiss skin cleaned is dried into 8h under the conditions of 45~50 DEG C, is crushed, then crossed 90~100 mesh, obtain water chestnut
Shepherd's purse corium farinosum, then by Corm Eleocharitiss corium farinosum with water as solvent, be 1 by solid-liquid ratio:12~13, extract 12~14 days, extraction temperature be 35~
40 DEG C, filter cleaner, centrifugation, you can obtain Corm Eleocharitiss peel extract are standby.
2nd, prepared by fruit juice grain
It is prepared by solid fruit juice grain：The Sucus Rosae Normalis of 1L add the agar and 140~150g oligofructoses of 30g, after boiling dissolving
Ice bath cooling at once, to be solidified being cut into granular are obtained solid fruit juice grain.
It is prepared by semi-solid fruit juice grain：The Sucus Rosae Normalis of 1L add the ice powder powder of 50g, and after heating for dissolving, ice bath cooling, treats at once
Solidification is cut into granular, you can obtain semi-solid fruit juice grain.
3rd, the production method of Fructose Sucus Rosae Normalis suspension beverage, comprises the steps：
(1) Sucus Rosae Normalis take away the puckery taste：Compound clarifier 20g is added in the Sucus Rosae Normalis of 1L, 1h is then stirred continuously, then is stood 1h,
Filtration obtains clarifying Sucus Rosae Normalis；Compound clarifier is shitosan:Casein is 10 by weight:5 mixture.
(2) Sucus Rosae Normalis seasoning：The oligofructose of 80g is added toward clarification Sucus Rosae Normalis；Corm Eleocharitiss peel extract 100ml is added,
Then it is 4~5 to add citric acid by pH regulator；
(3) precipitation is gone in cold preservation：Seasoned Sucus Rosae Normalis cold preservation 1 day in Cool Room 4 DEG C, period guarantee not freeze, Ran Houli
The heart removes the precipitate for producing, and obtains Fructus Rosae Normalis clear juice；
(4) Sucus Rosae Normalis suspension configuration：Previously prepared solid fruit juice grain, semi-solid fruit juice grain are added to into Fructus Rosae Normalis clear juice
In, addition weight ratio is Fructus Rosae Normalis clear juice:Solid fruit juice grain:Semi-solid fruit juice grain=3:1:1, mix homogeneously is obtained Fructose thorn
Sucus Pyri suspension beverage.
The Fructose Sucus Rosae Normalis mixed suspension beverage that the present invention is produced, beverage present yellow-orange color, VC contents be 500~
2000mg/100ml, SOD content is 2000~6000IU/100ml.It is tasty and refreshing that mouthfeel is fresh and sweet, no acerbity, all other indexs
Meet the national food hygienic standard of GB19297-2003.Which is determined through provincial analysis testing research center, its Major Nutrient
Composition such as table 1, aminoacid ingredient and content such as table 2.
1 Fructose Sucus Rosae Normalis suspension beverage main nutrient composition table of table
Aminoacid composition and content table in 2 Fructose Sucus Rosae Normalis suspension beverage of table
As seen from the above table, Fructose Sucus Rosae Normalis suspension beverage of the invention is nutritious, has been effectively kept in Fructus Rosae Normalis
VC, SOD, Citrin, selenium, aminoacid etc. support the factor, and aminoacid is abundant and content is higher, is a preferable beverage.
Embodiment 2
First, the preparation of Corm Eleocharitiss peel extract
The fresh Corm Eleocharitiss skin cleaned is dried into 7h under the conditions of 45~50 DEG C, is crushed, then crossed 80~90 mesh, obtain Corm Eleocharitiss
Corium farinosum, then by Corm Eleocharitiss corium farinosum with water as solvent, be 1 by solid-liquid ratio:14~15, extract 7~9 days, extraction temperature is 35~40 DEG C,
Filter cleaner, centrifugation, you can obtain Corm Eleocharitiss peel extract are standby.
2nd, prepared by fruit juice grain
It is prepared by solid fruit juice grain：The Sucus Rosae Normalis of 1L add the agar and 50~70g oligofructoses of 10g, stand after boiling dissolving
Ice bath cooling is carved, to be solidified being cut into granular is obtained solid fruit juice grain.
It is prepared by semi-solid fruit juice grain：The Sucus Rosae Normalis of 1L add the ice powder powder of 10g, and after heating for dissolving, ice bath cooling, treats at once
Solidification is cut into granular, you can obtain semi-solid fruit juice grain.
3rd, the production method of Fructose Sucus Rosae Normalis suspension beverage, comprises the steps：
(1) Sucus Rosae Normalis take away the puckery taste：Compound clarifier 10g is added in the Sucus Rosae Normalis of 1L, 1h is then stirred continuously, then is stood 1h,
Filtration obtains clarifying Sucus Rosae Normalis；Compound clarifier is shitosan:Casein is 10 by weight:4 mixture.
(2) Sucus Rosae Normalis seasoning：The oligofructose of 200g is added toward clarification Sucus Rosae Normalis；Corm Eleocharitiss peel extract 40ml is added,
Then it is 4~5 to add citric acid by pH regulator；
(3) precipitation is gone in cold preservation：Seasoned Sucus Rosae Normalis cold preservation 3 days in 5 DEG C of freezers, period guarantee not freeze, Ran Houli
The heart removes the precipitate for producing, and obtains Fructus Rosae Normalis clear juice；
(4) Sucus Rosae Normalis suspension configuration：Previously prepared solid fruit juice grain, semi-solid fruit juice grain are added to into Fructus Rosae Normalis clear juice
In, addition weight ratio is Fructus Rosae Normalis clear juice:Solid fruit juice grain:Semi-solid fruit juice grain=3:2:2, mix homogeneously is obtained Fructose thorn
Sucus Pyri suspension beverage.
The Fructose Sucus Rosae Normalis mixed suspension beverage that the present invention is produced, beverage present yellow-orange color, VC contents be 500~
2000mg/100ml, SOD content is 2000~6000IU/100ml.It is tasty and refreshing that mouthfeel is fresh and sweet, no acerbity.
Embodiment 3
First, the preparation of Corm Eleocharitiss peel extract
The fresh Corm Eleocharitiss skin cleaned is dried into 6h under the conditions of 45~50 DEG C, is crushed, then crossed 90~100 mesh, obtain water chestnut
Shepherd's purse corium farinosum, then by Corm Eleocharitiss corium farinosum with water as solvent, be 1 by solid-liquid ratio:13~14, extract 9~11 days, extraction temperature is 35~40
DEG C, filter cleaner, centrifugation, you can obtain Corm Eleocharitiss peel extract are standby.
2nd, prepared by fruit juice grain
It is prepared by solid fruit juice grain：The Sucus Rosae Normalis of 1L add the agar and 70~90g oligofructoses of 20g, stand after boiling dissolving
Ice bath cooling is carved, to be solidified being cut into granular is obtained solid fruit juice grain.
It is prepared by semi-solid fruit juice grain：The Sucus Rosae Normalis of 1L add the ice powder powder of 20g, and after heating for dissolving, ice bath cooling, treats at once
Solidification is cut into granular, you can obtain semi-solid fruit juice grain.
3rd, the production method of Fructose Sucus Rosae Normalis suspension beverage, comprises the steps：
(1) Sucus Rosae Normalis take away the puckery taste：Compound clarifier 50g is added in the Sucus Rosae Normalis of 1L, 1h is then stirred continuously, then is stood 2h,
Filtration obtains clarifying Sucus Rosae Normalis；Compound clarifier is shitosan:Casein is 10 by weight:4.5 mixture.
(2) Sucus Rosae Normalis seasoning：The oligofructose of 150g is added toward clarification Sucus Rosae Normalis；Corm Eleocharitiss peel extract 70ml is added,
Then it is 4~5 to add citric acid by pH regulator；
(3) precipitation is gone in cold preservation：Seasoned Sucus Rosae Normalis cold preservation 2 days in Cool Room 4 DEG C, period guarantee not freeze, Ran Houli
The heart removes the precipitate for producing, and obtains Fructus Rosae Normalis clear juice；
(4) Sucus Rosae Normalis suspension configuration：Previously prepared solid fruit juice grain, semi-solid fruit juice grain are added to into Fructus Rosae Normalis clear juice
In, addition weight ratio is Fructus Rosae Normalis clear juice:Solid fruit juice grain:Semi-solid fruit juice grain=3:2:1, mix homogeneously is obtained Fructose thorn
Sucus Pyri suspension beverage.
The Fructose Sucus Rosae Normalis mixed suspension beverage that the present invention is produced, beverage present yellow-orange color, VC contents be 500~
2000mg/100ml, SOD content is 2000~6000IU/100ml.It is tasty and refreshing that mouthfeel is fresh and sweet, no acerbity.
Embodiment 4
First, the preparation of Corm Eleocharitiss peel extract
The fresh Corm Eleocharitiss skin cleaned is dried into 8h under the conditions of 45~50 DEG C, is crushed, then crossed 80~90 mesh, obtain Corm Eleocharitiss
Corium farinosum, then by Corm Eleocharitiss corium farinosum with water as solvent, be 1 by solid-liquid ratio:12~13, extract 11~13 days, extraction temperature is 35~40
DEG C, filter cleaner, centrifugation, you can obtain Corm Eleocharitiss peel extract are standby.
2nd, prepared by fruit juice grain
It is prepared by solid fruit juice grain：The Sucus Rosae Normalis of 1L add the agar and 90~110g oligofructoses of 25g, stand after boiling dissolving
Ice bath cooling is carved, to be solidified being cut into granular is obtained solid fruit juice grain.
It is prepared by semi-solid fruit juice grain：The Sucus Rosae Normalis of 1L add the ice powder powder of 30g, and after heating for dissolving, ice bath cooling, treats at once
Solidification is cut into granular, you can obtain semi-solid fruit juice grain.
3rd, the production method of Fructose Sucus Rosae Normalis suspension beverage, comprises the steps：
(1) Sucus Rosae Normalis take away the puckery taste：Compound clarifier 30g is added in the Sucus Rosae Normalis of 1L, 1.5h is then stirred continuously, then is stood
1.5h, filtration obtain clarifying Sucus Rosae Normalis；Compound clarifier is shitosan:Casein is 10 by weight:4 mixture.
(2) Sucus Rosae Normalis seasoning：The oligofructose of 100g is added toward clarification Sucus Rosae Normalis；Corm Eleocharitiss peel extract 60ml is added,
Then it is 4~5 to add citric acid by pH regulator；
(3) precipitation is gone in cold preservation：Seasoned Sucus Rosae Normalis cold preservation 2 days in Cool Room 4 DEG C, period guarantee not freeze, Ran Houli
The heart removes the precipitate for producing, and obtains Fructus Rosae Normalis clear juice；
(4) Sucus Rosae Normalis suspension configuration：Previously prepared solid fruit juice grain, semi-solid fruit juice grain are added to into Fructus Rosae Normalis clear juice
In, addition weight ratio is Fructus Rosae Normalis clear juice:Solid fruit juice grain:Semi-solid fruit juice grain=3:3:3, mix homogeneously is obtained Fructose thorn
Sucus Pyri suspension beverage.
The Fructose Sucus Rosae Normalis mixed suspension beverage that the present invention is produced, beverage present yellow-orange color, VC contents be 500~
2000mg/100ml, SOD content is 2000~6000IU/100ml.It is tasty and refreshing that mouthfeel is fresh and sweet, no acerbity.
Embodiment 5
First, the preparation of Corm Eleocharitiss peel extract
The fresh Corm Eleocharitiss skin cleaned is dried into 7.5h under the conditions of 45~50 DEG C, is crushed, then crossed 80~90 mesh, obtain water chestnut
Shepherd's purse corium farinosum, then by Corm Eleocharitiss corium farinosum with water as solvent, be 1 by solid-liquid ratio:13~14, extract 10~12 days, extraction temperature be 35~
40 DEG C, filter cleaner, centrifugation, you can obtain Corm Eleocharitiss peel extract are standby.
2nd, prepared by fruit juice grain
It is prepared by solid fruit juice grain：The Sucus Rosae Normalis of 1L add the agar and 120~140g oligofructoses of 15g, after boiling dissolving
Ice bath cooling at once, to be solidified being cut into granular are obtained solid fruit juice grain.
It is prepared by semi-solid fruit juice grain：The Sucus Rosae Normalis of 1L add the ice powder powder of 4g, and after heating for dissolving, ice bath cooling, treats at once
Solidification is cut into granular, you can obtain semi-solid fruit juice grain.
3rd, the production method of Fructose Sucus Rosae Normalis suspension beverage, comprises the steps：
(1) Sucus Rosae Normalis take away the puckery taste：Compound clarifier 40g is added in the Sucus Rosae Normalis of 1L, 1h is then stirred continuously, then is stood 1h,
Filtration obtains clarifying Sucus Rosae Normalis；Compound clarifier is shitosan:Casein is 10 by weight:5 mixture.
(2) Sucus Rosae Normalis seasoning：The oligofructose of 120g is added toward clarification Sucus Rosae Normalis；Corm Eleocharitiss peel extract 80ml is added,
Then it is 4~5 to add citric acid by pH regulator；
(3) precipitation is gone in cold preservation：Seasoned Sucus Rosae Normalis cold preservation 3 days in Cool Room 4 DEG C, period guarantee not freeze, Ran Houli
The heart removes the precipitate for producing, and obtains Fructus Rosae Normalis clear juice；
(4) Sucus Rosae Normalis suspension configuration：Previously prepared solid fruit juice grain, semi-solid fruit juice grain are added to into Fructus Rosae Normalis clear juice
In, addition weight ratio is Fructus Rosae Normalis clear juice:Solid fruit juice grain:Semi-solid fruit juice grain=3:1:2, mix homogeneously is obtained Fructose thorn
Sucus Pyri suspension beverage.
The Fructose Sucus Rosae Normalis mixed suspension beverage that the present invention is produced, beverage present yellow-orange color, VC contents be 500~
2000mg/100ml, SOD content is 2000~6000IU/100ml.It is tasty and refreshing that mouthfeel is fresh and sweet, no acerbity.
Claims (8)
1. a kind of production method of Fructose Sucus Rosae Normalis suspension beverage, it is characterised in that：Comprise the steps：
（1）Sucus Rosae Normalis take away the puckery taste：1 ~ 5 weight portion of compound clarifier is added in the Sucus Rosae Normalis of every 100 weight portion, is stirred continuously, stood,
Filtration obtains clarifying Sucus Rosae Normalis；
（2）Sucus Rosae Normalis seasoning：8% ~ 20% oligofructose is added toward clarification Sucus Rosae Normalis；Corm Eleocharitiss peel extract is added, its addition
Measure to clarify the 1/10 ~ 1/25 of Sucus Rosae Normalis volume, it is 4 ~ 5 then to add citric acid by pH regulator；
（3）Precipitation is gone in cold preservation：Seasoned Sucus Rosae Normalis cold preservation 1 ~ 3 day in freezer, period guarantee not freeze, and are then centrifuged for removing
The precipitate of generation, obtains Fructus Rosae Normalis clear juice；
（4）Sucus Rosae Normalis suspension is configured：Previously prepared solid fruit juice grain, semi-solid fruit juice grain are added in Fructus Rosae Normalis clear juice,
Addition weight ratio is Fructus Rosae Normalis clear juice:Solid fruit juice grain:Semi-solid fruit juice grain=3:1~3:1 ~ 3, mix homogeneously is obtained Fructose thorn
Sucus Pyri suspension beverage；The preparation of the solid fruit juice grain：The agar and 5 of 1 ~ 3 weight portion is added by the Sucus Rosae Normalis of every 100 weight portion
~ 15 weight portion oligofructoses, boil ice bath cooling at once after dissolving, and to be solidified being cut into granular is obtained solid fruit juice grain.
2. the production method of Fructose Sucus Rosae Normalis suspension beverage according to claim 1, it is characterised in that：The Corm Eleocharitiss skin is carried
The preparation for taking thing is：The fresh Corm Eleocharitiss skin drying cleaned, crushing are obtained into Corm Eleocharitiss corium farinosum；Again with water as solvent, Corm Eleocharitiss skin is added
Powder, solid-liquid ratio are 1:12 ~ 15, extract 7 ~ 14 days, extraction temperature is 35 ~ 40 DEG C, filter cleaner, centrifugation, you can obtain Corm Eleocharitiss skin
Extract.
3. the production method of Fructose Sucus Rosae Normalis suspension beverage according to claim 2, it is characterised in that：It is fresh by what is cleaned
Corm Eleocharitiss skin dries 6 ~ 8h under the conditions of 45 ~ 50 DEG C, crushes, and then crosses 80 ~ 100 mesh, obtains Corm Eleocharitiss corium farinosum standby..
4. the production method of Fructose Sucus Rosae Normalis suspension beverage according to claim 1, it is characterised in that：The composite clarification
Agent is shitosan：Casein is 10 by weight：5 ~ 4 mixture.
5. the production method of Fructose Sucus Rosae Normalis suspension beverage according to claim 1, it is characterised in that：The step（1）
Mixing time be 1 ~ 2 h, 1 ~ 2 h of time of repose.
6. the production method of Fructose Sucus Rosae Normalis suspension beverage according to claim 1, it is characterised in that：The semi-solid fruit
The preparation of juice grain：The ice powder of 1 ~ 5 weight portion is added by the Sucus Rosae Normalis of every 100 weight portion, after heating for dissolving, ice bath cooling at once,
It is to be solidified be cut into it is granular, you can obtain semi-solid fruit juice grain.
7. the production method according to the arbitrary described Fructose Sucus Rosae Normalis suspension beverage of claim 1,6, it is characterised in that：The thorn
The preparation of Sucus Pyri is that rinse sterilization is carried out with hot water by Fructus Rosae Normalis dry, and hot water temperature is 90~100 DEG C；Which proceeds to aseptic extraction pot again
In, add aseptic flooding 1-3 days of 10-20 times of Fructus Rosae Normalis dry volume, Extracting temperature to be controlled to 30 ~ 35 DEG C；Filter cleaner, you can
Obtain Sucus Rosae Normalis.
8. the Fructose Fructus Rosae Normalis that a kind of production method using the arbitrary described Fructose Sucus Rosae Normalis suspension beverage of claim 1 ~ 7 is obtained
Juice mixed suspension beverage, it is characterised in that：Beverage is presented yellow-orange color, and VC contents are 500 ~ 2000mg/100ml, and SOD contents are
2000~6000 IU/100ml。
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| CN106616104A (en) * | 2016-10-12 | 2017-05-10 | 贵州南山农业科技开发有限责任公司 | Health-care rose and bur fruit juice beverage |
| CN106418050A (en) * | 2016-10-13 | 2017-02-22 | 南京康凯生物科技有限公司 | Rosa roxburghii juice and preparation method thereof |
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| CN109198320A (en) * | 2018-10-31 | 2019-01-15 | 广西乐业县乐宝电子商务有限公司 | A kind of fruit beverage |
| CN110024925A (en) * | 2019-05-05 | 2019-07-19 | 贵州天泷集团投资开发有限公司 | A kind of Rosa roxburghii Tratt prebiotics juice technique |
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