CN106136008A - A kind of Flos Rosae Rugosae compounds beverage and preparation method thereof - Google Patents
A kind of Flos Rosae Rugosae compounds beverage and preparation method thereof Download PDFInfo
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- CN106136008A CN106136008A CN201610519098.0A CN201610519098A CN106136008A CN 106136008 A CN106136008 A CN 106136008A CN 201610519098 A CN201610519098 A CN 201610519098A CN 106136008 A CN106136008 A CN 106136008A
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- flos rosae
- rosae rugosae
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- 241000628997 Flos Species 0.000 title claims abstract description 55
- 235000013361 beverage Nutrition 0.000 title claims abstract description 31
- 150000001875 compounds Chemical class 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 49
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 49
- 244000309464 bull Species 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000000203 mixture Substances 0.000 claims abstract description 28
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 28
- 241000220317 Rosa Species 0.000 claims abstract description 27
- 108010013296 Sericins Proteins 0.000 claims abstract description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000000284 extract Substances 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 18
- 238000001914 filtration Methods 0.000 claims abstract description 13
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 9
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 9
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 9
- 229920002752 Konjac Polymers 0.000 claims abstract description 9
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 9
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229940046240 glucomannan Drugs 0.000 claims abstract description 9
- 239000000252 konjac Substances 0.000 claims abstract description 9
- 235000010485 konjac Nutrition 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229940013618 stevioside Drugs 0.000 claims abstract description 9
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000019202 steviosides Nutrition 0.000 claims abstract description 9
- 239000000811 xylitol Substances 0.000 claims abstract description 9
- 235000010447 xylitol Nutrition 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 9
- 229960002675 xylitol Drugs 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 37
- 239000007788 liquid Substances 0.000 claims description 22
- 239000006228 supernatant Substances 0.000 claims description 18
- 238000004108 freeze drying Methods 0.000 claims description 14
- 239000000287 crude extract Substances 0.000 claims description 13
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 claims description 12
- 239000002244 precipitate Substances 0.000 claims description 12
- 150000004676 glycans Chemical class 0.000 claims description 11
- 229920001282 polysaccharide Polymers 0.000 claims description 11
- 239000005017 polysaccharide Substances 0.000 claims description 11
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- QMVPMAAFGQKVCJ-UHFFFAOYSA-N citronellol Chemical compound OCCC(C)CCC=C(C)C QMVPMAAFGQKVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 241000577951 Hydnum Species 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 5
- 239000011707 mineral Substances 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- QMVPMAAFGQKVCJ-SNVBAGLBSA-N (R)-(+)-citronellol Natural products OCC[C@H](C)CCC=C(C)C QMVPMAAFGQKVCJ-SNVBAGLBSA-N 0.000 claims description 3
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 claims description 3
- 239000005792 Geraniol Substances 0.000 claims description 3
- GLZPCOQZEFWAFX-JXMROGBWSA-N Nerol Natural products CC(C)=CCC\C(C)=C\CO GLZPCOQZEFWAFX-JXMROGBWSA-N 0.000 claims description 3
- JGQFVRIQXUFPAH-UHFFFAOYSA-N beta-citronellol Natural products OCCC(C)CCCC(C)=C JGQFVRIQXUFPAH-UHFFFAOYSA-N 0.000 claims description 3
- 235000000484 citronellol Nutrition 0.000 claims description 3
- 229940113087 geraniol Drugs 0.000 claims description 3
- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 claims description 2
- 241000698291 Rugosa Species 0.000 claims description 2
- 229960004106 citric acid Drugs 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 244000005700 microbiome Species 0.000 claims description 2
- 241000282693 Cercopithecidae Species 0.000 claims 1
- 241000289669 Erinaceus europaeus Species 0.000 claims 1
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 239000003507 refrigerant Substances 0.000 abstract description 3
- 238000005303 weighing Methods 0.000 abstract 1
- 239000000498 cooling water Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 238000003809 water extraction Methods 0.000 description 5
- 244000060234 Gmelina philippensis Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
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- 235000016709 nutrition Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- -1 after concentrating Substances 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 1
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 241001092090 Pittosporum Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 239000008139 complexing agent Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Flos Rosae Rugosae and compound beverage, its raw material is made up of the component of following weight fraction: stevioside 0.004 0.008 parts, xylitol 35 parts, citric acid 0.03 0.07 parts, Konjac glucomannan 0.03 0.07 parts, rose flower water 23 parts, sericin peptide taken 0.004 0.008 parts, Hericium erinaceus (Bull. Ex Fr.) Pers. extract 0.005 0.015 parts and 1% Flos Rosae Rugosae lixiviating solution 97 98 parts.The invention also discloses the preparation method of this beverage, including step: 1) dispensing: obtain mixed liquor after weighing each raw material mix homogeneously；2) filter: carry out being filtered to remove bulky grain by described mixed liquor；3) homogenizing: the described mixed liquor after filtering heats, and homogenizing while hot；4) sterilization: the described mixed liquor after homogenizing is carried out sterilization processing, it is thus achieved that described Flos Rosae Rugosae compounds beverage.The beverage of the present invention have moistening skin beautifying, the function of nourishing stomach and spleen, refrigerant tasty and refreshing and have uniqueness Rose Essentielle.
Description
Technical field
The invention belongs to food technology field.Relate to a kind of beverage and preparation method thereof, be specifically related to a kind of Flos Rosae Rugosae multiple
Join beverage and preparation method thereof.
Background technology
Flos Rosae Rugosae Pittosporum Rosaceae, is that medicine-food two-purpose is worth the highest class flowers, and its flower, color, perfume (or spice), shape are the most beautiful.Flos Rosae Rugosae
Flower is a kind of valuable ingredients of traditional Chinese medicine, sweet and slightly bitter taste, warm in nature, have resolving depression of regulating the flow of vital energy, promoting blood circulation to remove blood stasis, soothing the liver be amusing, eliminating toxin and beautifying the skin and tune
Effect of meridian and relieving pain.Flos Rosae Rugosae contains multiple nutrients functional components simultaneously, such as polyphenol, flavone, quintessence oil, polysaccharide, protein, ore deposit
Material, vitamin C etc..Abound with the area of Flos Rosae Rugosae in China, usually made delicious dish, cake, scented tea, dinner party with singsong girls in attendance, drink
Material etc..The various nutritional health foods made for raw material with Flos Rosae Rugosae, not only color, fragrance, sense of taste make us pleasing, and
Have sharp the bottom of heart, the liver benefiting gallbladder, regulate the flow of vital energy in tune, the effect such as promoting blood circulation and stopping pain, Glycerin, looks improving and the skin nourishing and spirit refreshing and eye-brightening.Therefore rose
Rare colored goods are subject to concern and the favor of more and more consumers.
Sericin in silkworm silk, as a kind of novel food protein resource, not only has edibility, and has abundant
Medical value, is also the quality raw materials of antioxidation and looks improving and the skin nourishing simultaneously.
Hericium erinaceus (Bull. Ex Fr.) Pers. is the edible fungi of delicious flavour, is also a kind of rich in unsaturated fatty acid, vitamin, protein, amino
Acid, the nutritious and healthy food of polysaccharide.
Rose flower water is that low-temperature extraction extracts a kind of fragrancing liquid of obtaining from Flos Rosae Rugosae, rich in multiple aromatic substance and
Multiple small-molecule substance, the aroma volatile such as including citronellol, nerol, geraniol, phenethanol, have fragrance regulate the flow of vital energy,
Conditioning endocrine, effect of moistening skin beautifying, and MEIGUI CHUNLU contained energy is relatively low, it is fragrant that rose flower water is not only senior food
Material, is also top raw material of skin care articles.
Therefore, comprehensive above raw material, in aspect features such as nutrition, local flavor and sense organs, this invention address that exploitation one has
The effect such as moistening skin beautifying, nourishing stomach and spleen, distributes Rose Essentielle, and entrance is refrigerant tasty and refreshing, meets Modern drinks sound development trend
Flos Rosae Rugosae compound drinks new product formula and preparation method.
Summary of the invention
It is an object of the invention to provide a kind of Flos Rosae Rugosae and compound beverage, it has moistening skin beautifying, the function of nourishing stomach and spleen, clear
Nice and cool mouth also has unique Rose Essentielle.
For achieving the above object, one aspect of the present invention provides a kind of Flos Rosae Rugosae and compounds beverage, and its raw material is by following weight
The component composition of mark: stevioside 0.004-0.008 part, xylitol 3-5 part, citric acid 0.03-0.07 part, Konjac glucomannan
0.03-0.07 part, rose flower water 2-3 part, sericin peptide taken 0.004-0.008 part, Hericium erinaceus (Bull. Ex Fr.) Pers. extract 0.005-0.015 part, 1% rose
Rare colored lixiviating solution 97-98 part.
Further, above-mentioned Flos Rosae Rugosae lixiviating solution at least includes rose wate soluble polysaccharide, mineral, protein and fragrance
Material.
Further, above-mentioned rose flower water is including at least citronellol, geraniol, nerol, Borneolum Syntheticum and acetaminol.
Further, the relative molecular weight of above-mentioned sericin peptide taken is less than 3KDa.
Further, above-mentioned Hericium erinaceus (Bull. Ex Fr.) Pers. extract at least includes Hericium Erinaceus Polysaccharide, microorganism and mineral.
The opposing party of the present invention provides a kind of above-mentioned Flos Rosae Rugosae and compounds the preparation method of beverage, comprises the following steps:
1) dispensing: weigh stevioside, xylitol, citric acid, Konjac glucomannan, rose flower water, sericin peptide taken, Hericium erinaceus (Bull. Ex Fr.) Pers. extract
With 1% Flos Rosae Rugosas pollen lixiviating solution, after mix homogeneously, obtain mixed liquor；
2) filter: carry out being filtered to remove bulky grain by described mixed liquor；
3) homogenizing: the described mixed liquor after filtering heats, and homogenizing while hot；
4) sterilization: the described mixed liquor after homogenizing is carried out sterilization processing, it is thus achieved that described Flos Rosae Rugosae compounds beverage.
Further, the preparation method of above-mentioned rose flower water is: being distilled through cryogenic vacuum by Flos Rosae Rugosae flower, distillate exists
132 DEG C of sterilizing 4-7 seconds, i.e. obtain rose flower water.Preferably, carry out at the temperature of 50-70 DEG C and 0.05-0.1Mpa vacuum
Distillation, and 132 DEG C of sterilizings 5 seconds.
Further, the preparation method of above-mentioned Hericium erinaceus (Bull. Ex Fr.) Pers. extract is: the Hericium erinaceus (Bull. Ex Fr.) Pers. of drying was pulverized 40-80 mesh sieve,
The Hericium erinaceus (Bull. Ex Fr.) Pers. powder obtained is mixed homogeneously by 1:15～1:30 solid-liquid ratio with water, extracts 1-3 hour in 75-85 DEG C of hot water, from
The heart obtains supernatant, lyophilization, it is thus achieved that Hericium erinaceus (Bull. Ex Fr.) Pers. crude extract；Described Hericium erinaceus (Bull. Ex Fr.) Pers. crude extract and 80% ethanol are pressed 1:10
～1:30 solid-liquid ratio mix homogeneously, at-18 DEG C～-23 DEG C, stand 1-3 hour, collect precipitate；Described precipitate water is multiple
Concentrate for twice with Rotary Evaporators dealcoholysis after molten, then carry out lyophilization, i.e. obtain Hericium erinaceus (Bull. Ex Fr.) Pers. extract.
Further, the preparation method of sericin peptide taken is: by the zymolyte of sericin peptide taken, and crossing molecular cut off is the film of 3K, obtains
Take supernatant, after concentrating, mix homogeneously by 1:60～1:100 solid-liquid ratio with 80% ethanol, quiet at-18 DEG C～-22 DEG C
Put 2-3 hour, centrifugal acquisition supernatant, last freeze-dried acquisition sericin peptide taken.
Further, step 1) in be filtered into sucking filtration；Step 3) in homogenizing be homogenizing 10-under 25-35Mpa pressure
15min；Step 4) in sterilization be 100 DEG C of boiling water sterilization 10-15min.
The beverage of the present invention and preparation method have a following advantage:
1, a kind of Flos Rosae Rugosae that the present invention provides compounds drinks and preparation method thereof, is by Flos Rosae Rugosae lixiviating solution, rose
Rare liquid distilled from honeysuckle flowers or lotus leaves, Hericium erinaceus (Bull. Ex Fr.) Pers. nutrition and function organically blend, and make product have moistening skin beautifying, nourishing stomach and spleen, raising human body are exempted from
The multiple health-care effect of epidemic disease power, and there is the fragrance of Flos Rosae Rugosae and the mouthfeel that ice is the most fresh and sweet, marketing and application prospect are extensive.
Wherein, Flos Rosae Rugosae lixiviating solution can preserve the various nutritional labelings in Flos Rosae Rugosae as far as possible, and rose flower water then provides and compares Flos Rosae Rugosae
The fragranced that flower lixiviating solution is stronger so that the sensory experience of this beverage is more rich.
2, the sericin peptide taken extract that the present invention adds in formula designs, containing several amino acids, such as serine, sweet ammonia
Acid, aspartic acid, alanine, have abundant biological activity, such as antioxidation, looks improving and the skin nourishing, prevents and treats the functions such as diabetes.This
Sericin peptide taken is applied in beverage by invention, and the trophic function that improve beverage is worth.
3, the Flos Rosae Rugosae of the present invention compounds drinks and preparation method thereof, and Hericium erinaceus (Bull. Ex Fr.) Pers. extract therein first passes through hot water
Extraction, lyophilization obtain Hericium erinaceus (Bull. Ex Fr.) Pers. crude extract, wherein rich in water soluble polysaccharide, proteins,vitamins,minerals etc..So
After carry out precipitate with ethanol again, and second time lyophilization.Such preparation method, is more beneficial for the effective one-tenth preserving in Hericium erinaceus (Bull. Ex Fr.) Pers.
Point, and Hericium Erinaceus Polysaccharide also can be made purer, and promoting mouthfeel, sweet taste is refrigerant tasty and refreshing.Additionally, water soluble polysaccharide is permissible in Hericium erinaceus (Bull. Ex Fr.) Pers.
Form complexing agent with α-amylase and make enzyme inactivate, can well play hypoglycemic physiological function.Additionally, it is water-soluble in Hericium erinaceus (Bull. Ex Fr.) Pers.
Property polysaccharide also there is the raising physiological function such as immunity, defying age, blood fat reducing.
The good synergism that Hericium Erinaceus Polysaccharide in Hericium erinaceus (Bull. Ex Fr.) Pers. extract and sericin peptide taken are formed, both are from different approaches
Reach hypoglycemic effect, and serve mutually facilitation.
Hereinafter the technique effect of design, concrete steps and generation to the present invention is described further, with fully
Solve the purpose of the present invention, feature and effect.
Detailed description of the invention
In the detailed description of the invention of the present invention, rose flower water is prepared as follows: Flos Rosae Rugosae flower is passed through low temperature
The method of vacuum distilling, i.e. at 50-70 DEG C of temperature and 0.05-0.1Mpa vacuum, distillation extraction obtains rose flower water, then
132 DEG C of sterilizing 4-7 seconds, it is preferable that sterilizing 5 seconds.
In the detailed description of the invention of the present invention, 1% Flos Rosae Rugosae lixiviating solution is prepared as follows: by dried Flos Rosae Rugosae
Hua Yushui mixes according to solid-liquid ratio 1:99,50 DEG C of heating extractions 0.5-1.5 hour, thus obtains 1% Flos Rosae Rugosae extraction
Liquid.
Embodiment 1
A kind of Flos Rosae Rugosae compounds beverage, and it is made by the steps:
(1) being pulverized by the Hericium erinaceus (Bull. Ex Fr.) Pers. dried at 50 DEG C, cross 60 mesh sieves, Hericium erinaceus (Bull. Ex Fr.) Pers. powder is mixed all by 1:20 solid-liquid ratio with water
Even, 80 DEG C of hot water extraction 2h, more centrifugal 15min under the conditions of 8000r/min, take the supernatant lyophilization after being centrifuged and obtain hedgehog hydnum
Mushroom crude extract.1:20 solid-liquid ratio mix homogeneously pressed by Hericium erinaceus (Bull. Ex Fr.) Pers. crude extract and 80% ethanol, stands 2h, collect precipitate at-20 DEG C.
This precipitate use water uses Rotary Evaporators dealcoholysis twice after redissolving, and concentrates material, lyophilization afterwards, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. and extracts
Thing.
(2) zymolyte of sericin peptide taken is crossed the film that molecular cut off is 3K, obtain supernatant, film-rising evaporator (charging
Temperature: 44 DEG C, drop temperature: 41.5 DEG C, raw vapor (steam) temperature: 155.5 DEG C, indirect steam temperature: 41.6 DEG C, cooling water inlet temperature
Degree: 20.4 DEG C, cooling water outlet temperature: 25.7 DEG C) mix homogeneously by 1:80 solid-liquid ratio with 80% ethanol after concentrating sample ,-20
Stand 2.5h at DEG C, obtain supernatant, the described sericin peptide taken of freeze-dried acquisition.
(3) weigh stevioside 0.006g, xylitol 4g, citric acid 0.05g, Konjac glucomannan 0.05g, rose flower water 2.5mL,
Sericin peptide taken 0.006g, Hericium erinaceus (Bull. Ex Fr.) Pers. extract 0.01g mix and blend, be subsequently adding 1% Flos Rosae Rugosae lixiviating solution 97.5mL, make each component
Dissolve completely, mix homogeneously, obtain mixed liquor.
(4) above-mentioned mixed liquor vacuum pump is carried out sucking filtration, collect filtrate.
(5) mixed liquor after above-mentioned sucking filtration is placed in homogenizing 15min under 35Mpa pressure.
(6) mixed liquor after above-mentioned homogenizing is placed in 100 DEG C of boiling water sterilization 10min, i.e. obtains Flos Rosae Rugosae and compound
Beverage.
(7) mixed liquor after above-mentioned sterilization is carried out fill in gnotobasis.
Embodiment 2
A kind of Flos Rosae Rugosae compounds beverage, and it is made by the steps:
(1) being pulverized by the Hericium erinaceus (Bull. Ex Fr.) Pers. dried at 60 DEG C, cross 80 mesh sieves, Hericium erinaceus (Bull. Ex Fr.) Pers. powder is mixed all by 1:20 solid-liquid ratio with water
Even, 75 DEG C of hot water extraction 2h, more centrifugal 20min under the conditions of 8000r/min, take the supernatant lyophilization after being centrifuged and obtain hedgehog hydnum
Mushroom crude extract.1:20 solid-liquid ratio mix homogeneously pressed by Hericium erinaceus (Bull. Ex Fr.) Pers. crude extract and 80% ethanol, stands 2h, collect precipitate at-20 DEG C,
Obtained by freeze drying Hericium erinaceus (Bull. Ex Fr.) Pers. extract.
(2) by sericin peptide taken zymolyte, crossing molecular cut off is the film of 3K, obtains supernatant, film-rising evaporator (charging temperature
Degree: 44 DEG C, drop temperature: 41.5 DEG C, raw vapor (steam) temperature: 155.5 DEG C, indirect steam temperature: 41.6 DEG C, cooling water inlet temperature
Degree: 20.4 DEG C, cooling water outlet temperature: 25.7 DEG C) mix homogeneously by 1:80 solid-liquid ratio with 80% ethanol after concentrating sample ,-20
Stand 2.5h at DEG C, obtain supernatant, the described sericin peptide taken of freeze-dried acquisition.
(3) weigh stevioside 0.007g, xylitol 4g, citric acid 0.07g, Konjac glucomannan 0.04g, rose flower water 3mL,
Sericin peptide taken 0.005g, Hericium erinaceus (Bull. Ex Fr.) Pers. extract 0.01g mix and blend, be subsequently adding 1% Flos Rosae Rugosae lixiviating solution 97mL, make each component molten
Solve completely, mix homogeneously, obtain mixed liquor.
(4) above-mentioned mixed liquor vacuum pump is carried out sucking filtration, collect filtrate.
(5) mixed liquor after above-mentioned sucking filtration is placed in homogenizing 20min under 30Mpa pressure.
(6) mixed liquor after above-mentioned homogenizing is placed in 100 DEG C of boiling water sterilization 15min, i.e. obtains Flos Rosae Rugosae and compound
Beverage.
(7) mixed liquor after above-mentioned sterilization is carried out fill in gnotobasis.
Embodiment 3
A kind of Flos Rosae Rugosae compounds beverage, and it is made by the steps:
(1) being pulverized by the Hericium erinaceus (Bull. Ex Fr.) Pers. dried at 50 DEG C, cross 40 mesh sieves, Hericium erinaceus (Bull. Ex Fr.) Pers. powder is mixed all by 1:30 solid-liquid ratio with water
Even, 85 DEG C of hot water extraction 1h, more centrifugal 15min under the conditions of 8000r/min, take the supernatant lyophilization after being centrifuged and obtain hedgehog hydnum
Mushroom crude extract.1:30 solid-liquid ratio mix homogeneously pressed by Hericium erinaceus (Bull. Ex Fr.) Pers. crude extract and 80% ethanol, stands 1h, collect precipitate at-23 DEG C.
This precipitate use water uses Rotary Evaporators dealcoholysis twice after redissolving, and concentrates material, lyophilization afterwards, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. and extracts
Thing.
(2) zymolyte of sericin peptide taken is crossed the film that molecular cut off is 3K, obtain supernatant, film-rising evaporator (charging
Temperature: 44 DEG C, drop temperature: 41.5 DEG C, raw vapor (steam) temperature: 155.5 DEG C, indirect steam temperature: 41.6 DEG C, cooling water inlet temperature
Degree: 20.4 DEG C, cooling water outlet temperature: 25.7 DEG C) mix homogeneously by 1:100 solid-liquid ratio with 80% ethanol after concentrating sample ,-22
Stand 2h at DEG C, obtain supernatant, the described sericin peptide taken of freeze-dried acquisition.
(3) stevioside 0.004g, xylitol 3g, citric acid 0.03g, Konjac glucomannan 0.03g, rose flower water 2mL, silk are weighed
Glue peptide 0.004g, Hericium erinaceus (Bull. Ex Fr.) Pers. extract 0.005g mix and blend, be subsequently adding 1% Flos Rosae Rugosae lixiviating solution 97mL, make each component molten
Solve completely, mix homogeneously, obtain mixed liquor.
(4) above-mentioned mixed liquor vacuum pump is carried out sucking filtration, collect filtrate.
(5) mixed liquor after above-mentioned sucking filtration is placed in homogenizing 15min under 25Mpa pressure.
(6) mixed liquor after above-mentioned homogenizing is placed in 100 DEG C of boiling water sterilization 10min, i.e. obtains Flos Rosae Rugosae and compound
Beverage.
(7) mixed liquor after above-mentioned sterilization is carried out fill in gnotobasis.
Embodiment 4
A kind of Flos Rosae Rugosae compounds beverage, and it is made by the steps:
(1) being pulverized by the Hericium erinaceus (Bull. Ex Fr.) Pers. dried at 50 DEG C, cross 60 mesh sieves, Hericium erinaceus (Bull. Ex Fr.) Pers. powder is mixed all by 1:15 solid-liquid ratio with water
Even, 80 DEG C of hot water extraction 3h, more centrifugal 15min under the conditions of 8000r/min, take the supernatant lyophilization after being centrifuged and obtain hedgehog hydnum
Mushroom crude extract.1:10 solid-liquid ratio mix homogeneously pressed by Hericium erinaceus (Bull. Ex Fr.) Pers. crude extract and 80% ethanol, stands 3h, collect precipitate at-18 DEG C.
This precipitate use water uses Rotary Evaporators dealcoholysis twice after redissolving, and concentrates material, lyophilization afterwards, obtains Hericium erinaceus (Bull. Ex Fr.) Pers. and extracts
Thing.
(2) zymolyte of sericin peptide taken is crossed the film that molecular cut off is 3K, obtain supernatant, film-rising evaporator (charging
Temperature: 44 DEG C, drop temperature: 41.5 DEG C, raw vapor (steam) temperature: 155.5 DEG C, indirect steam temperature: 41.6 DEG C, cooling water inlet temperature
Degree: 20.4 DEG C, cooling water outlet temperature: 25.7 DEG C) mix homogeneously by 1:60 solid-liquid ratio with 80% ethanol after concentrating sample ,-18
Stand 3h at DEG C, obtain supernatant, the described sericin peptide taken of freeze-dried acquisition.
(3) stevioside 0.008g, xylitol 5g, citric acid 0.07g, Konjac glucomannan 0.07g, rose flower water 3mL, silk are weighed
Glue peptide 0.008g, Hericium erinaceus (Bull. Ex Fr.) Pers. extract 0.015g mix and blend, be subsequently adding 1% Flos Rosae Rugosae lixiviating solution 98mL, make each component molten
Solve completely, mix homogeneously, obtain mixed liquor.
(4) above-mentioned mixed liquor vacuum pump is carried out sucking filtration, collect filtrate.
(5) mixed liquor after above-mentioned sucking filtration is placed in homogenizing 10min under 35Mpa pressure.
(6) mixed liquor after above-mentioned homogenizing is placed in 100 DEG C of boiling water sterilization 10min, i.e. obtains Flos Rosae Rugosae and compound
Beverage.
(7) mixed liquor after above-mentioned sterilization is carried out fill in gnotobasis.
The preferred embodiment of the present invention described in detail above.Should be appreciated that the ordinary skill of this area is without wound
The property made work just can make many modifications and variations according to the design of the present invention.Therefore, all technical staff in the art
The most on the basis of existing technology by the available technology of logical analysis, reasoning, or a limited experiment
Scheme, all should be in the protection domain being defined in the patent claims.
Claims (10)
1. a Flos Rosae Rugosae compounds beverage, it is characterised in that its raw material is made up of the component of following weight fraction: stevioside
0.004-0.008 part, xylitol 3-5 part, citric acid 0.03-0.07 part, Konjac glucomannan 0.03-0.07 part, rose flower water 2-3 part,
Sericin peptide taken 0.004-0.008 part, Hericium erinaceus (Bull. Ex Fr.) Pers. extract 0.005-0.015 part and 1% Flos Rosae Rugosae lixiviating solution 97-98 part.
2. Flos Rosae Rugosae as claimed in claim 1 compounds beverage, it is characterised in that described Flos Rosae Rugosae lixiviating solution at least includes Flos Rosae Rugosae
Flower water soluble polysaccharide, mineral, protein and fragrance matter.
3. Flos Rosae Rugosae as claimed in claim 1 compounds beverage, it is characterised in that described rose flower water including at least citronellol,
Geraniol, nerol, Borneolum Syntheticum and acetaminol.
4. Flos Rosae Rugosae as claimed in claim 1 compounds beverage, it is characterised in that the relative molecular weight of described sericin peptide taken is less than
3KDa。
5. Flos Rosae Rugosae as claimed in claim 1 compounds beverage, it is characterised in that described Hericium erinaceus (Bull. Ex Fr.) Pers. extract at least includes hedgehog hydnum
Mushroom polysaccharide, microorganism and mineral.
6. a Flos Rosae Rugosae as claimed in claim 1 compounds the preparation method of beverage, it is characterised in that comprise the following steps:
1) dispensing: weigh stevioside, xylitol, citric acid, Konjac glucomannan, rose flower water, sericin peptide taken, Hericium erinaceus (Bull. Ex Fr.) Pers. extract and
1% Flos Rosae Rugosas pollen lixiviating solution, obtains mixed liquor after mix homogeneously；
2) filter: carry out being filtered to remove bulky grain by described mixed liquor；
3) homogenizing: the described mixed liquor after filtering heats, and homogenizing while hot；
4) sterilization: the described mixed liquor after homogenizing is carried out sterilization processing, it is thus achieved that described Flos Rosae Rugosae compounds beverage.
7. preparation method as claimed in claim 6, it is characterised in that the preparation method of described rose flower water is: by Flos Rosae Rugosae
Flower distills through cryogenic vacuum, and distillate, 132 DEG C of sterilizing 4-7 seconds, i.e. obtains described rose flower water.
8. preparation method as claimed in claim 6, it is characterised in that the preparation method of described Hericium erinaceus (Bull. Ex Fr.) Pers. extract is: will dry
Dry Hericium erinaceus (Bull. Ex Fr.) Pers. pulverized 40-80 mesh sieve, was mixed homogeneously by 1:15～1:30 solid-liquid ratio with water by the Hericium erinaceus (Bull. Ex Fr.) Pers. powder obtained,
75-85 DEG C of hot water extracts 1-3 hour, centrifugal acquisition supernatant, lyophilization, it is thus achieved that Hericium erinaceus (Bull. Ex Fr.) Pers. crude extract；By described monkey
Head mushroom crude extract is mixed homogeneously by 1:10～1:30 solid-liquid ratio with 80% ethanol, stands 1-3 hour at-18 DEG C～-23 DEG C,
Collect precipitate；Described precipitate water concentrates for twice with Rotary Evaporators dealcoholysis after redissolving, then carries out lyophilization, i.e.
Obtain described Hericium erinaceus (Bull. Ex Fr.) Pers. extract.
9. preparation method as claimed in claim 6, it is characterised in that the preparation method of described sericin peptide taken is: by sericin peptide taken
Zymolyte, crossing molecular cut off is the film of 3K, obtains supernatant, after concentrating, presses 1:60～1:100 feed liquid with 80% ethanol
Ratio mix homogeneously, stands 2-3 hour at-18 DEG C～-22 DEG C, centrifugal acquisition supernatant, described in last freeze-dried acquisition
Sericin peptide taken.
10. preparation method as claimed in claim 6, it is characterised in that step 1) described in be filtered into sucking filtration；Step 3) in institute
State homogenizing for homogenizing 10-15min under 25-35Mpa pressure；Step 4) described in sterilization be 100 DEG C of boiling water sterilization 10-15min.
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| CN106954767A (en) * | 2017-03-28 | 2017-07-18 | 西南大学 | A kind of sweet orange beverage and preparation method thereof |
| CN107242509A (en) * | 2017-06-08 | 2017-10-13 | 安徽真心食品有限公司 | A kind of stomach-nourishing type boils peanut formula |
| CN107836715A (en) * | 2017-12-18 | 2018-03-27 | 中科国思生物科技研究（广州）有限公司 | A kind of silkworm nest health food and preparation method thereof |
| CN111671137A (en) * | 2020-05-14 | 2020-09-18 | 湖北中烟工业有限责任公司 | Rose extract spice, preparation method and cigarette not burning by heating |
| CN115251267A (en) * | 2022-08-09 | 2022-11-01 | 兰州城市学院 | Bitter rose flavored beverage |
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