CN108244435A - Rose brown sugar solid beverage and preparation method thereof - Google Patents
Rose brown sugar solid beverage and preparation method thereof Download PDFInfo
- Publication number
- CN108244435A CN108244435A CN201810107344.0A CN201810107344A CN108244435A CN 108244435 A CN108244435 A CN 108244435A CN 201810107344 A CN201810107344 A CN 201810107344A CN 108244435 A CN108244435 A CN 108244435A
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- brown sugar
- rose
- solid beverage
- rosebud
- mould
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- 241000220317 Rosa Species 0.000 title claims abstract description 30
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 239000007787 solid Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 239000004744 fabric Substances 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 4
- 244000181025 Rosa gallica Species 0.000 claims description 3
- 235000000533 Rosa gallica Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000004927 fusion Effects 0.000 abstract 1
- 230000000007 visual effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000017531 blood circulation Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000006210 lotion Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 210000001672 ovary Anatomy 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of rose brown sugar solid beverage and preparation method, solid beverage includes following components by weight percentage：Brown sugar 95% 99.5%, rosebud 0.5% 5%.Preparation method includes drying, cloth flower, sugar cook, reverse mould, demoulding, dry sterilization.The rose brown sugar solid beverage of the present invention, the nutrition of brown sugar and the just right fusion of natural rosebud nutrition, fragrant after brewing, agreeably sweet, nutrient is easy to absorb；Rosebud suspends in the beverage for brewing out, is the functional solid beverage of a fashion to the visual experience that people is beautiful.Its preparation process is simple, novel, low manufacture cost, is suitble to promote and apply.
Description
Technical field
The present invention relates to functional beverage manufacture field, more particularly to a kind of rose brown sugar solid beverage and its preparation side
Method.
Background technology
Brown sugar originates in Yunnan, and raw material sugarcane is mainly distributed on 99 ° 19 '~99 ° 24 ' of east longitude, 24 ° 19 '~24 ° 25 ' of north latitude,
Using high-quality sugarcane raw material, refined with reference to century-old tradition technique, and through modern technologies such as squeezing, extraction of the juice, filtering, evaporation and boiling-offs
It forms.Chemical detersive is not added in production technology, it is genuine without pigment, it is also more containing calcium, sodium, magnesium, phosphorus, iron, zinc etc.
Kind trace element.
Polyphyll rose flower bud is rosaceous plant.Polyphyll rose category machaka originates in NORTH CHINA, existing in all parts of the country equal
There is cultivation.It is most with Shandong, Jiangsu, Zhejiang and Guangdong.Before 5 to June full-bloom stage, picking has fully been expanded but unopened flower
Flower bud, slow boiling are dried or are dried in the shade；Or paper bag is packed into after adopting, it stores in lime cylinder, covers, annual bai-u rainy period replaces new lime.It is in full bloom
Rosebud, be the treasure in ornamental flower, a bud just ready to burst bud or medicine garden in good medicine.This taste of rosebud flower bud
Chinese medicine has effects that the promoting flow of qi and blood circulation, is usually used in chest side of body epigastric distending pain, premenstrual swollen breasts, damage stasis blocking pain and digestion not
The diseases such as good, irregular menstruation.
The rosebud being process with scientific method, has the characteristics that bright-colored, savory, can be made into cider, rose
Rare dew, rose paste have effects that heat-clearing disappears peculiar, the good merchantable brand for present of actually receiving guests of fire, beautifying face and moistering lotion, and fruit is rich in vitamin
It can make natural drink and food.
Compared to soft drink, solid beverage is due to easy to carry, the characteristics of being brewed according to personal like with water, also by
Gradually welcome by consumer.
Invention content
The technical problems to be solved by the invention are to provide a kind of rose brown sugar solid beverage and preparation method, to meet people
Demand to a solid beverage.
In order to solve the above technical problems, the present invention provides a kind of preparation method of rose brown sugar solid beverage, including following
Step：
Drying：Fresh rosebud is dried to moisture less than 10%,
Cloth is spent：The rosebud after several drying is uniformly laid in each mould；
It stirs off：Brown sugar is put into sugar boiler, 100-105 DEG C of kettle temperature, keeping stirring makes brown sugar melt completely；
Reverse mould：Brown sugar, which takes the dish out of the pot, pours into mould, the brown sugar 95%-99.5%wt in each mould, rosebud 0.5%-5%
Wt,
Demoulding：After brown sugar cooled and solidified in mould, brown sugar out of mould is taken out, obtains semi-finished product rose brown sugar；
Dry sterilization：Using micro-wave drying sterilising apparatus, the sugar moisture after demoulding is dried to for 70-75 DEG C by microwave temperature≤
5% can pack.
Further, the rosebud drying includes the following steps：Drying temperature is set as 35 DEG C, is dried 3-4 small
When, 45 DEG C of 9-10 hours of baking are then adjusted to, are then adjusted to 50 DEG C of 6-8 hours of baking, are finally dried at 55 DEG C 4-5 small
When.
Preferably, the sugar cook includes the following steps：Add water and brown sugar powder, water and brown sugar powder weight first into sugar boiler
The ratio between be 1:10, new brown sugar powder is gradually added after boiling water.
Rose brown sugar solid beverage made from the preparation method of the rose brown sugar solid beverage, is wrapped by weight percentage
Include following components：Brown sugar 95%-99.5%, rosebud 0.5%-5%.
Preferably, the brown sugar originates in Yunnan, and the rosebud is polyphyll red rose flower bud.
The rose brown sugar solid beverage of the present invention, the nutrition of brown sugar and natural rosebud nutrition is just right melts
It closes, fragrant, agreeably sweet, nutrient is easy to absorb；With beautifying face and moistering lotion, promoting blood circulation and removing blood stasis, softening blood vessel, protection ovary, change
Kind withered skin promotes digestion, the effect for the fat that disappears.Long-term drinking can not only boost metabolism, and make one spirit and QI cleaning, and
The sweat gas of body discharge is all fragrant, plays the role of fragrant body.Rosebud suspends in the beverage for brewing out, to the vision that people is beautiful
Impression is the functional solid beverage of a fashion.Its preparation process is simple, novel, low manufacture cost, is suitble to promote and apply.
Specific embodiment
Embodiment 1
The preparation method of rose brown sugar solid beverage, includes the following steps：
Drying：Fresh rosebud is dried to moisture less than 10%, it is spare after sterilizing；
Cloth is spent：Several rosebuds are uniformly laid in each mould；
It stirs off：Add water and part brown sugar powder first into sugar boiler, water and brown sugar powder weight ratio are 1:10, kettle temperature
It is kept for 100-105 DEG C, gradually adds new brown sugar powder after boiling water, keeping stirring makes brown sugar melt completely；
Reverse mould：Brown sugar, which takes the dish out of the pot, pours into mould, the brown sugar 95%-99.5%wt in each mould, rosebud 0.5%-5%
Wt,
Demoulding：After brown sugar cooled and solidified in mould, brown sugar out of mould is taken out, obtains semi-finished product rose brown sugar；
Dry sterilization：Open micro-wave drying sterilising apparatus, the sugar moisture after demoulding is dried to for 70-75 DEG C by microwave temperature≤
5% can pack, and obtain finished product rose brown sugar solid beverage.
Brown sugar originates in Yunnan, and rosebud selects Guilin rosebud.
Embodiment 2
The preparation method of rose brown sugar solid beverage, includes the following steps：
Drying：Fresh polyphyll red rose bud is dried, drying temperature is first set as 35 DEG C, dries 3-4 hour, so
After be adjusted to 45 DEG C baking 9-10 hours, be then adjusted to 50 DEG C baking 6-8 hours, finally at 55 DEG C baking 4-5 hour extremely
Moisture is spare after sterilizing less than 10%.
Cloth is spent：Several rosebuds are uniformly laid in each mould；
It stirs off：Add water and part brown sugar powder first into sugar boiler, water and brown sugar powder weight ratio are 1:10, kettle temperature
It is kept for 100-105 DEG C, gradually adds new brown sugar powder after boiling water, keeping stirring makes brown sugar melt completely；The brown sugar originates in
Yunnan.
Reverse mould：Brown sugar, which takes the dish out of the pot, pours into mould, the brown sugar 95%-99.5%wt in each mould, rosebud 0.5%-5%
Wt,
Demoulding：After brown sugar cooled and solidified in mould, brown sugar out of mould is taken out, obtains semi-finished product rose brown sugar；
Dry sterilization：Open micro-wave drying sterilising apparatus, the sugar moisture after demoulding is dried to for 70-75 DEG C by microwave temperature≤
5% can pack, and obtain finished product rose brown sugar solid beverage.
Rose brown sugar solid beverage has beautifying face and moistering lotion, promoting blood circulation and removing blood stasis, softening blood vessel, protection ovary, improve withered skin,
Promote digestion, the effect for the fat that disappears.When 70 DEG C~80 DEG C warm waters are impregnated, give off a strong fragrance, lighter in fresh flower state, is
A kind of fashion functional form drink supports product.Long-term drinking can not only boost metabolism, and make one spirit and QI cleaning, and body is discharged
Sweat gas it is all fragrant, play the role of fragrant body.
It should be noted last that more than specific embodiment is merely illustrative of the technical solution of the present invention and unrestricted,
Although the present invention is described in detail with reference to preferred embodiment, it will be understood by those of ordinary skill in the art that, it can be right
Technical scheme of the present invention is modified or replaced equivalently, equal without departing from the spirit and scope of technical solution of the present invention
It is intended to be within the scope of the claims of the invention.
Claims (5)
1. a kind of preparation method of rose brown sugar solid beverage, which is characterized in that include the following steps：
Drying：Fresh rosebud is dried to moisture less than 10%,
Cloth is spent：Several rosebuds are uniformly laid in each mould；
It stirs off：Brown sugar is put into sugar boiler, 100-105 DEG C of kettle temperature, keeping stirring makes brown sugar melt completely；
Reverse mould：Brown sugar, which takes the dish out of the pot, pours into mould, the brown sugar 95%-99.5%wt in each mould, rosebud 0.5%-5%wt,
Demoulding：After brown sugar cooled and solidified in mould, brown sugar out of mould is taken out, obtains semi-finished product rose brown sugar；
Dry sterilization：Micro-wave drying sterilising apparatus is opened, the sugar moisture after demoulding is dried to≤5% by microwave temperature for 70-75 DEG C
It can pack.
2. the preparation method of rose brown sugar solid beverage according to claim 1, which is characterized in that the rosebud dries
It is dry to include the following steps：
Drying temperature is set as 35 DEG C, dries 3-4 hour, 45 DEG C of 9-10 hours of baking is then adjusted to, is then adjusted to 50
DEG C dry 6-8 hour, finally at 55 DEG C baking 4-5 hour.
3. the preparation method of rose brown sugar solid beverage according to claim 1, which is characterized in that it is described stir off include with
Lower step：
Add water and brown sugar powder first into sugar boiler, water and brown sugar powder weight ratio are 1:10, gradually addition is new after boiling water
Brown sugar powder.
4. rose brown sugar solid made from the preparation method of the rose brown sugar solid beverage described in a kind of one of claims 1 to 3
Beverage, which is characterized in that by weight percentage including following components：
Brown sugar 95%-99.5%, rosebud 0.5%-5%.
5. rose brown sugar solid beverage as claimed in claim 4, which is characterized in that the brown sugar originates in Yunnan, the rose
Rare bud is polyphyll red rose flower bud.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810107344.0A CN108244435A (en) | 2018-02-02 | 2018-02-02 | Rose brown sugar solid beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810107344.0A CN108244435A (en) | 2018-02-02 | 2018-02-02 | Rose brown sugar solid beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108244435A true CN108244435A (en) | 2018-07-06 |
Family
ID=62743621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810107344.0A Withdrawn CN108244435A (en) | 2018-02-02 | 2018-02-02 | Rose brown sugar solid beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108244435A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007519A (en) * | 2018-08-08 | 2018-12-18 | 周开启 | A kind of Tea Flower brown sugar solid beverage and preparation method thereof |
| CN110237044A (en) * | 2019-04-28 | 2019-09-17 | 昆明医科大学 | A kind of effervescent formulation and its preparation process containing full plants tissue |
| CN110876439A (en) * | 2019-11-12 | 2020-03-13 | 黄石市达美滋生物科技有限公司 | Rose brown sugar solid beverage and preparation method thereof |
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| CN103749918A (en) * | 2013-12-30 | 2014-04-30 | 赣州虔发保健品有限公司 | Rose-containing four-component brown sugar |
| CN106261329A (en) * | 2016-08-19 | 2017-01-04 | 赖维新 | A kind of nigecose solid beverage of flowers and fruits local flavor and preparation method thereof |
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| CN107397106A (en) * | 2017-07-26 | 2017-11-28 | 博罗县观音阁糖业有限公司 | A kind of jujube old ginger brown sugar solid beverage and preparation method thereof |
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| CN103749918A (en) * | 2013-12-30 | 2014-04-30 | 赣州虔发保健品有限公司 | Rose-containing four-component brown sugar |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007519A (en) * | 2018-08-08 | 2018-12-18 | 周开启 | A kind of Tea Flower brown sugar solid beverage and preparation method thereof |
| CN110237044A (en) * | 2019-04-28 | 2019-09-17 | 昆明医科大学 | A kind of effervescent formulation and its preparation process containing full plants tissue |
| CN110237044B (en) * | 2019-04-28 | 2021-08-13 | 昆明医科大学 | Effervescent preparation containing intact plant tissue and its preparation method |
| CN110876439A (en) * | 2019-11-12 | 2020-03-13 | 黄石市达美滋生物科技有限公司 | Rose brown sugar solid beverage and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180706 |
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| WW01 | Invention patent application withdrawn after publication |