CN108606217A - A kind of Rosa roxburghii Tratt composite beverage and preparation method thereof - Google Patents
A kind of Rosa roxburghii Tratt composite beverage and preparation method thereof Download PDFInfo
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- CN108606217A CN108606217A CN201810489950.3A CN201810489950A CN108606217A CN 108606217 A CN108606217 A CN 108606217A CN 201810489950 A CN201810489950 A CN 201810489950A CN 108606217 A CN108606217 A CN 108606217A
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- rosa roxburghii
- roxburghii tratt
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- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 65
- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 60
- 235000013361 beverage Nutrition 0.000 title claims abstract description 59
- 239000002131 composite material Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims abstract description 39
- 239000002893 slag Substances 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 30
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 29
- 235000020279 black tea Nutrition 0.000 claims abstract description 29
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 25
- 244000208734 Pisonia aculeata Species 0.000 claims abstract description 24
- 235000010829 Prunus spinosa Nutrition 0.000 claims abstract description 24
- 235000015206 pear juice Nutrition 0.000 claims abstract description 24
- 239000012153 distilled water Substances 0.000 claims abstract description 21
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 20
- 229930195725 Mannitol Natural products 0.000 claims abstract description 20
- 239000000594 mannitol Substances 0.000 claims abstract description 20
- 235000010355 mannitol Nutrition 0.000 claims abstract description 20
- 230000001580 bacterial effect Effects 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 238000005119 centrifugation Methods 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 12
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 10
- 235000013824 polyphenols Nutrition 0.000 claims description 10
- 235000013616 tea Nutrition 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 6
- 241000977430 Eucereon rosa Species 0.000 claims description 5
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 5
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 5
- 239000001913 cellulose Substances 0.000 claims description 5
- 229920002678 cellulose Polymers 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 229940059442 hemicellulase Drugs 0.000 claims description 5
- 108010002430 hemicellulase Proteins 0.000 claims description 5
- 229940068041 phytic acid Drugs 0.000 claims description 5
- 235000002949 phytic acid Nutrition 0.000 claims description 5
- 239000000467 phytic acid Substances 0.000 claims description 5
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000019606 astringent taste Nutrition 0.000 abstract description 4
- 230000001590 oxidative effect Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 241000220324 Pyrus Species 0.000 description 26
- 241000220317 Rosa Species 0.000 description 16
- 235000021017 pears Nutrition 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 240000004980 Rheum officinale Species 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 235000008081 Rheum officinale Nutrition 0.000 description 4
- 230000007775 late Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 240000000111 Saccharum officinarum Species 0.000 description 3
- 235000007201 Saccharum officinarum Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 235000011449 Rosa Nutrition 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241000220483 Ribes Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- QOLIPNRNLBQTAU-UHFFFAOYSA-N flavan Chemical group C1CC2=CC=CC=C2OC1C1=CC=CC=C1 QOLIPNRNLBQTAU-UHFFFAOYSA-N 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 240000000971 garden vetch Species 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- -1 peroxide Compound Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- 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)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of described Rosa roxburghii Tratt composite beverage and preparation method thereof, the beverage is mainly made of Blackthorn pear fruit-juice, Rosa roxburghii Tratt slag, yellow pear juice, distilled water and mannitol.Blackthorn pear fruit-juice is taken, after yellow pear juice, distilled water, mannitol and Rosa roxburghii Tratt slag mixing is added, 10 20min of water-bath at 80 90 DEG C obtains mixed liquor after cooling, is 100 by the volume ratio of mixed liquor and black tea mother bacterial liquid:4, be inoculated with black tea mother bacterial liquid, after 28 32 DEG C of 45 51h of fermentation after 4 DEG C of refrigerators stand 10 14h, centrifugation is filling, at 78 82 DEG C 25 35min of pasteurize to get.Using Rosa roxburghii Tratt slag as primary raw material, and suitable Blackthorn pear fruit-juice and yellow pear juice is added in composite beverage by the present invention so that the composite beverage nutritional ingredient of making is balanced, and is not easy oxidizing brown stain, and Vc stability is good, in good taste, no astringent taste.Rosa roxburghii Tratt slag is rationally utilized simultaneously, is economized on resources.
Description
Technical field
The present invention relates to a kind of production method of roxburgh rose beverage, the making side of especially a kind of good roxburgh rose beverage of quality
Method.
Background technology
Rosa roxburghii Tratt (Rosa roxburghii Tratt) is a kind of emerging fruit of green native to China, belongs to rose family rose
Common vetch category, unique flavor, nutritive value are higher, are spy with high-content ascorbic acid (21.85-22.54mgg-1) and SOD activity
Point.There is wild distribution on China Guizhou, Yunnan, Sichuan, Hunan and other places, abounded with especially with Guizhou, is known as " king of Victoria C ".It is rich
Containing multivitamin, carrotene, organic acid, polysaccharide, trace element, amino acid and other active materials, wherein amino acid more than 20
Kind, the trace element more than 10 beneficial to human body is planted, small-molecule chemical ingredient such as flavonoids, triterpene and its glycosides, is in addition rich in peroxide
Compound mutase etc..Rosa roxburghii Tratt utilizes with a long history, the active ingredient Vc in extract, has anti-aging, extends the women youth
The effects that phase；Flavones has " flavane structure ", is a kind of powerful antioxidant, if the oxidation resistance of anthocyanidin is vitamin E
108 times or more, there is magical effect to bodily fuctions.
One of characteristic fruit as Guizhou Province, the peaceful rheum officinale pears of prestige are name, spy, excellent, dilute fruit having both, Zeng Yiguo is big,
Thin skin, core are small, matter is thin, juice is more, soluble solid content is high, sweet and sour palatability and enjoy great prestige inside and outside the province the advantages that resistance to storage resistance to fortune,
Once one of national eight big pears were ranked, product has good selling market in south China and western Provinces (regions).In addition,
The peaceful rheum officinale pears plant strain growth of prestige is healthy and strong, and the economic life is long, and yield is high.The local masses are not made that pears are dry, pear syrup merely with cull fruit
Equal processed goods, also like being filled after hollowing out yellow pears into honey for cough-relieving.Research find rheum officinale pears containing carbohydrate, fat, protein,
Vitamin C and organic acid etc..Rheum officinale pears flat property and sweet taste micro-puckery, there is that clear heat quenches one's thirst, help digestion antidiarrheal.In the fruit juice of rheum officinale pears
Because containing a kind of ferment similar with gastric juice, energy decomposing protein helps digest.And the sugar of Huang Lizhong, salt and enzyme are advantageous
Urine acts on, and also has certain auxiliary dietary function to ephritis, hypertension, edema, bronchitis cough.
In order to develop and use the value of Rosa roxburghii Tratt, health care roxburgh rose beverage is made in Rosa roxburghii Tratt by many producers, is promoted and is provided to Rosa roxburghii Tratt
The exploitation in source.Health care roxburgh rose beverage common at present is mainly roxburgh rose juice drink, it is handled using pressure extracting juice method,
Most of nutritional ingredient of fruit of Grossularia burejensis Berger is remained, but fruit juice is muddy, impurity content is high and oxidizable in deep-processing process
Brown stain causes vitamin C to lose, and color and luster is dimmed, so that the nutritional ingredient in beverage is unbalance, trophic structure is caused to become
Change.Due also to there is stronger astringent taste, influence the quality of fruit juice product containing polyphenol substances such as a large amount of tannin in Blackthorn pear fruit-juice
And mouthfeel.
Invention content
The object of the present invention is to provide a kind of production method of Rosa roxburghi Juice, composite beverage is by the present invention with Rosa roxburghii Tratt slag
Primary raw material, and suitable Blackthorn pear fruit-juice and yellow pear juice is added so that the composite beverage nutritional ingredient of making is balanced, and is not easy
Oxidizing brown stain, Vc stability is good, in good taste, no astringent taste.Rosa roxburghii Tratt slag is rationally utilized simultaneously, is economized on resources.
In order to solve the above technical problems, the present invention is realized using following technical scheme：A kind of Rosa roxburghii Tratt composite beverage, by weight
Part calculates, mainly by 5-15 parts of Blackthorn pear fruit-juice, 20-30 parts of Rosa roxburghii Tratt slag, yellow 6-18 parts of pear juice, 50-70 parts of distilled water and sweet dew
4-12 parts of alcohol is made.
In Rosa roxburghii Tratt composite beverage above-mentioned, calculate by weight, mainly by 8-12 parts of Blackthorn pear fruit-juice, 22-28 parts of Rosa roxburghii Tratt slag,
6-10 parts of yellow pear juice 10-14 parts, 55-65 parts of distilled water and mannitol are made.
It in Rosa roxburghii Tratt composite beverage above-mentioned, calculates by weight, mainly by 10 parts of Blackthorn pear fruit-juice, 25 parts of Rosa roxburghii Tratt slag, Huang Li
8 parts of 12 parts of fruit juice, 60 parts of distilled water and mannitol are made.
In Rosa roxburghii Tratt composite beverage above-mentioned, the Rosa roxburghii Tratt slag is prepared：Fresh Single Roxburgh Rose Fruit is taken, cleans, after peeling, presses
The weight ratio of Single Roxburgh Rose Fruit and tea polyphenols is 100:3 tea polyphenols are added into Single Roxburgh Rose Fruit, are crushed after mixing, obtain broken Rosa roxburghii Tratt
Fruit；Broken Single Roxburgh Rose Fruit is heated to 50~60 DEG C, the pectin of its weight 0.02-0.03% is added into broken Single Roxburgh Rose Fruit
The phytic acid of enzyme, the cellulose of 0.02-0.03%, the hemicellulase of 0.01-0.02% and 0.08-0.10% reacts 15-
30min, filtering, takes filter residue, i.e. Rosa roxburghii Tratt slag.
A kind of production method of Rosa roxburghii Tratt composite beverage above-mentioned takes Blackthorn pear fruit-juice, and yellow pear juice, distilled water, mannitol is added
After Rosa roxburghii Tratt slag mixing, the water-bath 10-20min at 80-90 DEG C obtains mixed liquor after cooling, by mixed liquor and black tea mother bacterial liquid
Volume ratio is 100:4, it is inoculated with black tea mother bacterial liquid, after 28-32 DEG C of fermentation 45-51h after 4 DEG C of refrigerators stand 10-14h, centrifuges, fill
Dress, at 78-82 DEG C pasteurize 25-35min to get.
In the production method of Rosa roxburghii Tratt composite beverage above-mentioned, the black tea mother bacterial liquid is prepared：By black tea, sucrose and boiling
The weight ratio of water is (3-5)：(50-70)：(550-650) black tea and sucrose are added in boiling water, after being cooled to room temperature, use gauze
Filtering, filtrate sterilize after 10-20min at 100-110 DEG C, are inoculated in the brown sugar water of a concentration of 40%-50%, 25-35 DEG C
Lower culture 6-8 days to get.
In the production method of Rosa roxburghii Tratt composite beverage above-mentioned, the weight ratio of the black tea, sucrose and boiling water is 4：60：600.
Applicant has carried out the manufacture craft of Blackthorn pear fruit-juice long-term a large amount of research, is the portion that applicant is done below
Separating tests：
Experimental example 1：Character observation
1, test sample
1.1 composite beverages of the present invention：It is carried out from work by embodiment 1.
1.2 comparison beverages 1：Formula：Rosa roxburghii Tratt slag 25g, distilled water 60g and mannitol 8g.Production method is the same as embodiment 1.
1.3 comparison beverages 2：Formula：Blackthorn pear fruit-juice 15g, Rosa roxburghii Tratt slag 25g, yellow pear juice 12g, distilled water 60g and mannitol
8g.Production method is the same as embodiment 1.
1.4 comparison beverages 3：Formula：Blackthorn pear fruit-juice 5g, Rosa roxburghii Tratt slag 25g, yellow pear juice 12g, distilled water 60g and mannitol
8g.Production method is the same as embodiment 1.
1.6 comparison beverages 4：Formula：Blackthorn pear fruit-juice 4g, Rosa roxburghii Tratt slag 25g, yellow pear juice 12g, distilled water 60g and mannitol
8g.Production method is the same as embodiment 1.
1.7 comparison beverages 5：Formula：Blackthorn pear fruit-juice 15g, Rosa roxburghii Tratt slag 25g, yellow pear juice 12g, distilled water 60g and mannitol
8g.Production method is the same as embodiment 1.
2, test method
The above beverage respectively please receive 50 Majors of Food compositions of personnel of organoleptic examination training as test sample
Evaluation group carries out comprehensive score to the color and luster of beverage, flavour, smell and tissue morphology, selects average mark according to the standard of table 1
As final sensory evaluation scores.
1 evaluation criterion of table
3, result
Specifically it is shown in Table 2.
2 test result of table
It can be seen from the above result that composite beverage of the present invention is all tested and assessed from color and luster, flavour, smell and tissue morphology
The favor of person.It can also be obtained from table 2, Rosa roxburghi Juice and yellow pear juice fruit juice are added in Rosa roxburghii Tratt slag can improve the color of composite beverage
Pool, flavour, smell and tissue morphology, but only when the mass ratio of Blackthorn pear fruit-juice, Rosa roxburghii Tratt slag and yellow pear juice is 10：25：When 12,
The color and luster of the composite beverage of preparation, flavour, smell and tissue morphology are best.
Experimental example 2.Vc stability studies
1 detection project
1.1 Rosa roxburghii Tratt composite beverages of the present invention：It is prepared by embodiment；
1.2 comparison composite beverages：It is commercially available.Date of manufacture is as the preparation date of juice of the present invention.
2 test methods
It takes that composite beverage of the present invention, comparison composite beverage be 6 parts each, every part of 10mL, measures the Vc contents of each roxburgh rose beverage, respectively
The Vc content results of kind roxburgh rose beverage are averaged, and are obtained the initial Vc contents of each beverage, are subsequently placed in Brown Glass Brown glass bottles and jars only, close
Envelope, (4 DEG C) period color and luster variations of low tempertaure storage are In Shade, are detected to the Vc contents in each roxburgh rose beverage after 4 months,
The Vc content results of various roxburgh rose beverages are averaged, and are obtained the final Vc content values of each beverage, are calculated the loss late of Vc.It is specifically shown in
Table 3.The wherein loss late of Vc=(the final Vc contents of initial Vc contents -)/initial Vc contents * 100%.
Table 3
| Detection project | Loss late/% of Vc |
| Composite beverage of the present invention | 5.3 |
| Compare composite beverage | 13.1 |
As seen from table, composite beverage Vc loss lates of the present invention are minimum, and Vc stability is best, and quality is best.
Compared with prior art, by composite beverage using Rosa roxburghii Tratt slag as primary raw material and suitable Single Roxburgh Rose Fruit is added in the present invention
Juice and yellow pear juice so that the composite beverage nutritional ingredient of making is balanced, and is not easy oxidizing brown stain, and Vc stability is good, in good taste,
Without astringent taste.Rosa roxburghii Tratt slag is rationally utilized simultaneously, is economized on resources.
Specific implementation mode
Embodiment 1：
Compound roxburgh rose beverage formula：Blackthorn pear fruit-juice 10g, Rosa roxburghii Tratt slag 25g, yellow pear juice 12g, distilled water 60g and mannitol
8g。
Wherein, the Rosa roxburghii Tratt slag is prepared：Fresh Single Roxburgh Rose Fruit is taken, is cleaned, after peeling, by Single Roxburgh Rose Fruit and tea polyphenols
Weight ratio is 100:3 tea polyphenols are added into Single Roxburgh Rose Fruit, are crushed after mixing, obtain broken Single Roxburgh Rose Fruit；Broken Single Roxburgh Rose Fruit
Be heated to 50~60 DEG C, be added into broken Single Roxburgh Rose Fruit the pectase of its weight 0.025%, 0.025% cellulose,
0.015% hemicellulase and 0.09% phytic acid, react 23min, and filtering takes filter residue, i.e. Rosa roxburghii Tratt slag.
Compound roxburgh rose beverage manufacture craft：Blackthorn pear fruit-juice is taken, yellow pear juice, distilled water, mannitol and Rosa roxburghii Tratt slag mixing is added
Afterwards, the water-bath 15min at 80-90 DEG C obtains mixed liquor after cooling, is 100 by the volume ratio of mixed liquor and black tea mother bacterial liquid:4,
It is inoculated with black tea mother bacterial liquid, after 28-32 DEG C of fermentation 48h after 4 DEG C of refrigerators stand 12h, centrifugation, filling, Pasteur kills at 78-82 DEG C
Bacterium 30min to get.
The black tea mother bacterial liquid is prepared：It is 4 by the weight ratio of black tea, sucrose and boiling water：60：600 by black tea and sugarcane
Sugar is added in boiling water, and after being cooled to room temperature, with filtered through gauze, filtrate is sterilized at 100-110 DEG C after 15min, is inoculated in concentration
For cultivated in 45% brown sugar water, at 25-35 DEG C 7 days to get.
Embodiment 2.
Compound roxburgh rose beverage formula：Blackthorn pear fruit-juice 15g, Rosa roxburghii Tratt slag 30g, yellow pear juice 18g, distilled water 70g and mannitol
12g。
Wherein, the Rosa roxburghii Tratt slag is prepared：Fresh Single Roxburgh Rose Fruit is taken, is cleaned, after peeling, by Single Roxburgh Rose Fruit and tea polyphenols
Weight ratio is 100:3 tea polyphenols are added into Single Roxburgh Rose Fruit, are crushed after mixing, obtain broken Single Roxburgh Rose Fruit；Broken Single Roxburgh Rose Fruit
Be heated to 50~60 DEG C, be added into broken Single Roxburgh Rose Fruit the pectase of its weight 0.03%, 0.03% cellulose,
0.02% hemicellulase and 0.10% phytic acid, react 30min, and filtering takes filter residue, i.e. Rosa roxburghii Tratt slag.
Compound roxburgh rose beverage manufacture craft：Blackthorn pear fruit-juice is taken, yellow pear juice, distilled water, mannitol and Rosa roxburghii Tratt slag mixing is added
Afterwards, the water-bath 20min at 80-90 DEG C obtains mixed liquor after cooling, is 100 by the volume ratio of mixed liquor and black tea mother bacterial liquid:4,
It is inoculated with black tea mother bacterial liquid, after 28-32 DEG C of fermentation 51h after 4 DEG C of refrigerators stand 14h, centrifugation, filling, Pasteur kills at 78-82 DEG C
Bacterium 35min to get.
The black tea mother bacterial liquid is prepared：It is 5 by the weight ratio of black tea, sucrose and boiling water：50：550 by black tea and sugarcane
Sugar is added in boiling water, and after being cooled to room temperature, with filtered through gauze, filtrate is sterilized at 100-110 DEG C after 10min, is inoculated in concentration
For cultivated in 50% brown sugar water, at 25-35 DEG C 8 days to get.
Embodiment 3.
Compound roxburgh rose beverage formula：Blackthorn pear fruit-juice 5g, Rosa roxburghii Tratt slag 20g, yellow pear juice 6g, distilled water 50g and mannitol 4g.
Wherein, the Rosa roxburghii Tratt slag is prepared：Fresh Single Roxburgh Rose Fruit is taken, is cleaned, after peeling, by Single Roxburgh Rose Fruit and tea polyphenols
Weight ratio is 100:3 tea polyphenols are added into Single Roxburgh Rose Fruit, are crushed after mixing, obtain broken Single Roxburgh Rose Fruit；Broken Single Roxburgh Rose Fruit
Be heated to 50~60 DEG C, be added into broken Single Roxburgh Rose Fruit the pectase of its weight 0.02%, 0.02% cellulose,
0.01% hemicellulase and 0.08% phytic acid, react 15min, and filtering takes filter residue, i.e. Rosa roxburghii Tratt slag.
Compound roxburgh rose beverage manufacture craft：Blackthorn pear fruit-juice is taken, yellow pear juice, distilled water, mannitol and Rosa roxburghii Tratt slag mixing is added
Afterwards, the water-bath 10min at 80-90 DEG C obtains mixed liquor after cooling, is 100 by the volume ratio of mixed liquor and black tea mother bacterial liquid:4,
It is inoculated with black tea mother bacterial liquid, after 28-32 DEG C of fermentation 45h after 4 DEG C of refrigerators stand 10h, centrifugation, filling, Pasteur kills at 78-82 DEG C
Bacterium 25min to get.
The black tea mother bacterial liquid is prepared：It is 3 by the weight ratio of black tea, sucrose and boiling water：70：550 by black tea and sugarcane
Sugar is added in boiling water, and after being cooled to room temperature, with filtered through gauze, filtrate is sterilized at 100-110 DEG C after 10min, is inoculated in concentration
For cultivated in 40% brown sugar water, at 25-35 DEG C 6 days to get.
Claims (7)
1. a kind of Rosa roxburghii Tratt composite beverage, it is characterised in that：It calculates by weight, mainly by 5-15 parts of Blackthorn pear fruit-juice, Rosa roxburghii Tratt slag 20-
4-12 parts of 30 parts, yellow 6-18 parts of pear juice, 50-70 parts of distilled water and mannitol are made.
2. Rosa roxburghii Tratt composite beverage as described in claim 1, it is characterised in that：It calculates by weight, mainly by Blackthorn pear fruit-juice 8-
6-10 parts of 12 parts, 22-28 parts of Rosa roxburghii Tratt slag, yellow 10-14 parts of pear juice, 55-65 parts of distilled water and mannitol are made.
3. Rosa roxburghii Tratt composite beverage as claimed in claim 2, it is characterised in that：It calculates by weight, mainly by Blackthorn pear fruit-juice 10
8 parts of part, 25 parts of Rosa roxburghii Tratt slag, yellow 12 parts of pear juice, 60 parts of distilled water and mannitol are made.
4. Rosa roxburghii Tratt composite beverage as claimed in any one of claims 1-3, it is characterised in that：The Rosa roxburghii Tratt slag is made in this way
It is standby：Fresh Single Roxburgh Rose Fruit is taken, is cleaned, is 100 by the weight ratio of Single Roxburgh Rose Fruit and tea polyphenols after peeling:3 into Single Roxburgh Rose Fruit be added tea it is more
Phenol is crushed after mixing, obtains broken Single Roxburgh Rose Fruit；Broken Single Roxburgh Rose Fruit is heated to 50~60 DEG C, to broken Single Roxburgh Rose Fruit
The middle pectase that its weight 0.02-0.03% is added, the cellulose of 0.02-0.03%, the hemicellulase of 0.01-0.02% and
The phytic acid of 0.08-0.10%, reacts 15-30min, and filtering takes filter residue, i.e. Rosa roxburghii Tratt slag.
5. a kind of production method of the Rosa roxburghii Tratt composite beverage in 1-3 such as claim as described in Arbitrary Term, it is characterised in that：Take Rosa roxburghii Tratt
Fruit juice, after yellow pear juice, distilled water, mannitol and Rosa roxburghii Tratt slag mixing is added, the water-bath 10-20min at 80-90 DEG C is obtained after cooling
Mixed liquor is 100 by the volume ratio of mixed liquor and black tea mother bacterial liquid:4, be inoculated with black tea mother bacterial liquid, 28-32 DEG C fermentation 45-51h after
After 4 DEG C of refrigerators stand 10-14h, centrifugation is filling, at 78-82 DEG C pasteurize 25-35min to get.
6. the production method of Rosa roxburghii Tratt composite beverage as claimed in claim 5, it is characterised in that：The black tea mother bacterial liquid is made in this way
It is standby：Weight ratio by black tea, sucrose and boiling water is（3-5）：（50-70）：（550-650）Black tea and sucrose are added in boiling water,
After being cooled to room temperature, with filtered through gauze, filtrate is sterilized at 100-110 DEG C after 10-20min, is inoculated in a concentration of 40%-50%'s
Cultivated in brown sugar water, at 25-35 DEG C 6-8 days to get.
7. the production method of Rosa roxburghii Tratt composite beverage as claimed in claim 6, it is characterised in that：The black tea, sucrose and boiling water
Weight ratio be 4：60：600.
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| CN108850740A (en) * | 2018-06-20 | 2018-11-23 | 安龙县赶场电子商务有限公司 | A kind of brown sugar drink and its processing method |
| CN109393276A (en) * | 2018-11-14 | 2019-03-01 | 贵阳学院 | A kind of low tannin fermentation roxburgh rose beverage and preparation method thereof |
| CN113331323A (en) * | 2021-05-26 | 2021-09-03 | 广州王老吉大健康产业有限公司 | Pear and roxburgh rose composition and application thereof |
| CN113693182A (en) * | 2020-09-14 | 2021-11-26 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | Rosa roxburghii and hawthorn fruit compound fermentation fruit juice and preparation method thereof |
| CN114601082A (en) * | 2022-04-09 | 2022-06-10 | 贵州恒宇食品有限公司 | Efficient roxburgh rose juice preparation method |
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