CN109043251A - A kind of roxburgh rose beverage and preparation method thereof - Google Patents
A kind of roxburgh rose beverage and preparation method thereof Download PDFInfo
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- CN109043251A CN109043251A CN201811160808.0A CN201811160808A CN109043251A CN 109043251 A CN109043251 A CN 109043251A CN 201811160808 A CN201811160808 A CN 201811160808A CN 109043251 A CN109043251 A CN 109043251A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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- 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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Abstract
The invention discloses a kind of roxburgh rose beverage and preparation method thereof, roxburgh rose beverage its be made of Rosa roxburghi Juice, Roxburgh rose vinegar and saccharification of bagasse alcohol extract.Preparation method are as follows: S1: feedstock processing；S2: alcoholic fermentation；S3: acetic acid mother liquor is prepared；S4: the acetic acid mother liquor in S3 being mixed with 85% liquid remaining in S2, continues to ferment, and air inflow is 8.5~11.0m3Continue to ferment under conditions of/Thr, the acidity of the acetic acid fruit wine mixed liquor after detection fermentation stops air inlet as acidity >=5.0g/100ml, stops fermentation, obtains Roxburgh rose vinegar first product；S5: purification finished product, Roxburgh rose vinegar first product are deployed, are sterilized, are clarified, are packed, and Roxburgh rose vinegar finished product is obtained；Allocating technology is that saccharification of bagasse alcohol extract is added into Roxburgh rose vinegar first product.Mouthfeel can be improved after the Roxburgh rose vinegar addition saccharification of bagasse alcohol extract that the present invention uses, Roxburgh rose vinegar pure in mouth feel is tasty and refreshing, soft.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of roxburgh rose beverage and preparation method thereof.
Background technique
Contain nutritional ingredient abundant in Rosa roxburghii Tratt (Rosa roxburghii Trat) fresh fruit, is known as the king of vitamin C.Dimension
Raw element C, citrin (rutin), all fruit in the world superoxide dismutase (abbreviation SOD) Xiong Guan, there is the title of three chloroazotic acid fruits,
And there is very high alimentary health-care function.
Rosa roxburghii Tratt has unique strong fragranced, but since tannin and polyphenol substance content are higher, so astringent taste is heavier, sternly
Roxburgh rose beverage mouthfeel is affected again.Existing Rosa roxburghi Juice clarification deastringent process mainly has gelatin tannin method, chitosan method, bentonite method
The methods of remove part tannin.The result shows that gelatin tannin method, chitosan method, wherein chitosan method effect is best, tannin
Removal is most.Remaining tanning matter is embedded using honey and other substances, and then improves the mouthfeel of Roxburgh rose vinegar.But it does not send out
Now using the astringent taste of bagasse extract removal roxburgh rose beverage.
Fruit vinegar is full of nutrition, flavorful sour seasoning using one kind made of modern biotechnology brew.It
The alimentary health-care function for having fruit and vinegar concurrently is the Novel beverage for integrating the functions such as nutrition, health care, dietotherapy.Science is ground
Study carefully discovery, fruit vinegar can boost metabolism, and adjust acid-base balance, eliminate fatigue, contain ten kinds or more of organic acids and human body institute
The a variety of amino acid needed.The type of vinegar is different, and the content of organic acid is also different.The organic acids such as acetic acid facilitate human body tricarboxylic
Acid circulation is normally carried out, to keep aerobic metabolism smooth, is conducive to the lactic acid for removing deposition, is played the effect for eliminating fatigue.
In addition, the several kinds of mineral elements such as the potassium contained in fruit vinegar, zinc can generate alkaline matter after being metabolized in vivo, it can anti-Hemostatic Oral Liquid acid
Change, achievees the purpose that adjust acid-base balance.In the processing technology of existing Roxburgh rose vinegar composite beverage, after fermentation generation Roxburgh rose vinegar not
Improvement adjustment by taste mouthfeel, the general poor taste of Roxburgh rose vinegar, excitement is strong, and the tannin and polyphenolic substance that Rosa roxburghii Tratt contains
Content is more, seriously affects the mouthfeel of roxburgh rose beverage.
Summary of the invention
The present invention overcomes in above-mentioned existing roxburgh rose beverage processing technology, Rosa roxburghii Tratt astringent taste weight, poor taste, excitement is strong
Technical problem provides a kind of roxburgh rose beverage and preparation method thereof.
In order to realize present invention problem, adopt the following technical scheme that:
A kind of roxburgh rose beverage is Rosa roxburghi Juice, Roxburgh rose vinegar and the saccharification of bagasse alcohol extracting of 100:50:0.1~1 by mass ratio
Object composition.
Wherein, the saccharification of bagasse alcohol extract is prepared by the following method: after adding zymophyte into bagasse
It is placed in 3~6d of fermentation in 25~30 DEG C, is sterilized using infrared ray to bagasse, adds grape wine to the bagasse after sterilizing
Schlempe continues 3~6d of fermentation, and fermentation material is placed in supercritical carbon dioxide extracting kettle, is the second of 4:6:9 with mass ratio
Alcohol, n-butanol, methanol are that entrainer extracts 30min, the supercritical carbon dioxide extracting condition are as follows: extraction temperature 20~
40 DEG C, extracting pressure 40Mpa, CO2Flow velocity be 30L/min；The mass ratio of the entrainer and fermentation material is 12:
100；The zymophyte is made of trichoderma reesei, bacillus licheniformis, EM bacterium, Endomycopsis Fibnligera and saccharomyces cerevisiae.
The preparation method of the roxburgh rose beverage, includes the following steps:
S1: feedstock processing screens Rosa roxburghii Tratt, decontamination peeling, and squeezing, filtering obtain clear Rosa roxburghi Juice；
S2: alcoholic fermentation mixes the saccharification of Rosa roxburghi Juice sweet water adding obtained in S1 plus saccharomycete, in ethanol fermentation tank
Ferment 15~30d；
S3: preparing acetic acid mother liquor, and the 15% of S2 fermentation post-fermentation liquid is transferred in apparatus for acetic acid fermentation tank, acetic acid bacteria is added,
It is 8.5~11.0m in air inflow3Aerobic fermentation is carried out under conditions of/Thr, fermentation process constantly monitors acetic acid in fermentation liquid
The acidity of mother liquor stops air inlet as acidity >=1.2g/100ml, stops fermentation, obtains acetic acid mother liquor；
S4: the acetic acid mother liquor in S3 is mixed with 85% liquid remaining in S2, air inflow be 8.5~
11.0m3Continue to ferment under conditions of/Thr, the acidity of the acetic acid fruit wine mixed liquor after detection fermentation, as acidity >=5.0g/
When 100ml, stop air inlet, stops fermentation, obtain Roxburgh rose vinegar first product；
S5: Roxburgh rose vinegar first product in S4 is deployed, is sterilized, is clarified, is packed, obtains Roxburgh rose vinegar finished product by purification finished product；Institute
The allocating technology stated are as follows: add saccharification of bagasse alcohol extract into Roxburgh rose vinegar first product and the Rosa roxburghii Tratt drink is prepared in Rosa roxburghi Juice
Material.
Preferably, in the S2, syrup is to be completely dissolved gained after sugar is mixed with water 1:45~60 in mass ratio.
Preferably, in the S2, Rosa roxburghi Juice: syrup: the mass ratio of saccharomycete is 100:300~600:3~7.
Preferably, in the S2, the additive amount of saccharomycete is the 0.1~1% of Rosa roxburghi Juice；In the S3, acetic acid bacteria adds
Dosage is the 0.4~1.1% of Rosa roxburghi Juice.
Preferably, in the S5, what when allotment was added is pure water or distilled water, the pure water or distilled water being added
Volume ratio with Roxburgh rose vinegar is 1~3:1.
Preferably, in the S5, the sterilising temp is 103~107 DEG C, and sterilization time is 8~15s.
The present invention has the advantages that the present invention using trichoderma reesei, lichens gemma bar compared with prior art
Bacterium, EM bacterium, Endomycopsis Fibnligera and saccharomyces cerevisiae composite fermentation bagasse, can secrete a large amount of cellulose especially Filter paperlyase,
CMC enzyme, β~glucuroide, can be abundant by bagasse glycosylated degradation, is further continued for using trichoderma reesei, bacillus licheniformis, EM
Bacterium, Endomycopsis Fibnligera and saccharomyces cerevisiae carry out after secondary fermentation again with ethyl alcohol, n-butanol, first bagasse and grape wine schlempe
Alcohol is that entrainer progress supercritical carbon dioxide extracting obtains saccharification of bagasse extract, adds it to Roxburgh rose vinegar and Rosa roxburghi Juice
In can reduce the excitement of acetic acid, improve the mouthfeel of Roxburgh rose vinegar, the volatile oil being obtained by extraction in synchronous glycosylation bagasse, sugar, ammonia
Part tannin can be complexed for base acid, chromocor compound, organic acid, polyphenolic substance, Carbonyl compounds, sugar and amino acid, and its
The substances such as his organic acid, aldehyde ketone, volatile oil cover tannin bring astringent taste, and the roxburgh rose beverage being prepared is sour-sweet suitable without astringent taste
Preferably, mouthfeel is tasty and refreshing, Rosa roxburghii Tratt aromatic flavour, clear and transparent, without precipitating.
Specific embodiment
Below with reference to embodiment, the invention will be further described.
Embodiment 1
A kind of roxburgh rose beverage, Rosa roxburghi Juice, Roxburgh rose vinegar and the saccharification of bagasse alcohol for being 100:50:1 by mass parts ratio
Extract composition.
Preparation method includes the following steps:
S1: feedstock processing screens Rosa roxburghii Tratt, and decontamination peeling, physical squeezing, filtering obtain clear Rosa roxburghi Juice；
S2: alcoholic fermentation mixes the saccharification of Rosa roxburghi Juice sweet water adding obtained in S1 plus saccharomycete, in ethanol fermentation tank
Ferment 20d；The syrup is to be completely dissolved gained after sugar is mixed with water 1:50 in mass ratio；The Rosa roxburghi Juice: syrup: yeast
The mass ratio of bacterium is 100:500:5；
S3: preparing acetic acid mother liquor, and the 15% of S2 fermentation post-fermentation liquid is transferred in apparatus for acetic acid fermentation tank, acetic acid bacteria is added,
It is 10.0m in air inflow3Aerobic fermentation is carried out under conditions of/Thr, fermentation process constantly monitors acetic acid mother liquor in fermentation liquid
Acidity stops air inlet as acidity >=1.2g/100ml, stops fermentation, obtains acetic acid mother liquor；The additive amount of saccharomycete is Rosa roxburghii Tratt
The 0.5% of juice；
S4: the acetic acid mother liquor in S3 is mixed with 85% liquid remaining in S2, is 9.0m in air inflow3/T·hr
Under conditions of continue to ferment, detection fermentation after acetic acid fruit wine mixed liquor acidity, as acidity >=5.0g/100ml, stop into
Gas stops fermentation, obtains Roxburgh rose vinegar first product；The additive amount of saccharomycete is the 0.9% of Rosa roxburghi Juice；
S5: Roxburgh rose vinegar first product in S4 is deployed, is sterilized, is clarified, is packed, obtains Roxburgh rose vinegar finished product by purification finished product；Institute
The allocating technology stated are as follows: saccharification of bagasse alcohol extract is added into Roxburgh rose vinegar first product；The addition saccharification sugarcane into Roxburgh rose vinegar first product
The roxburgh rose beverage is prepared in slag alcohol extract and Rosa roxburghi Juice.What is be added when allotment is pure water or distilled water, is added
Pure water or the volume ratio of distilled water and Roxburgh rose vinegar be 2:1.The sterilising temp is 105 DEG C, sterilization time 10s.
Wherein, the saccharification of bagasse alcohol extract is prepared by the following method: after adding zymophyte into bagasse
It is placed in 28 DEG C the 5d that ferments, is sterilized using infrared ray to bagasse, adds grape wine schlempe to the bagasse after sterilizing,
Continue the 5d that ferments, then fermentation material is placed in supercritical carbon dioxide extracting kettle, ethyl alcohol, positive fourth with mass ratio for 4:6:9
Alcohol, methanol are that entrainer extracts 30min, the supercritical carbon dioxide extracting condition are as follows: 30 DEG C of extraction temperature, extracting pressure
40Mpa, CO2Flow velocity be 30L/min；The mass ratio of the entrainer and fermentation material is 12:100；The zymophyte
It is made of trichoderma reesei, bacillus licheniformis, EM bacterium, Endomycopsis Fibnligera and saccharomyces cerevisiae.
Embodiment 2
A kind of roxburgh rose beverage, Rosa roxburghi Juice, Roxburgh rose vinegar and the saccharification of bagasse for being 100:50:0.1 by mass parts ratio
Alcohol extract composition.
Preparation method includes the following steps:
S1: feedstock processing screens Rosa roxburghii Tratt, and decontamination peeling, physical squeezing, filtering obtain clear Rosa roxburghi Juice；
S2: alcoholic fermentation mixes the saccharification of Rosa roxburghi Juice sweet water adding obtained in S1 plus saccharomycete, in ethanol fermentation tank
Ferment 30d；The syrup is to be completely dissolved gained after sugar is mixed with water 1:45 in mass ratio；The Rosa roxburghi Juice: syrup: yeast
The mass ratio of bacterium is 100:300:3；
S3: preparing acetic acid mother liquor, and the 15% of S2 fermentation post-fermentation liquid is transferred in apparatus for acetic acid fermentation tank, acetic acid bacteria is added,
It is 8.5m in air inflow3Aerobic fermentation is carried out under conditions of/Thr, fermentation process constantly monitors acetic acid mother liquor in fermentation liquid
Acidity stops air inlet as acidity >=1.2g/100ml, stops fermentation, obtains acetic acid mother liquor；The additive amount of saccharomycete is Rosa roxburghii Tratt
The 1% of juice；
S4: the acetic acid mother liquor in S3 is mixed with 85% liquid remaining in S2, is 8.5m in air inflow3/T·hr
Under conditions of continue to ferment, detection fermentation after acetic acid fruit wine mixed liquor acidity, as acidity >=5.0g/100ml, stop into
Gas stops fermentation, obtains Roxburgh rose vinegar first product；The additive amount of saccharomycete is the 1.1% of Rosa roxburghi Juice；
S5: Roxburgh rose vinegar first product in S4 is deployed, is sterilized, is clarified, is packed, obtains Roxburgh rose vinegar finished product by purification finished product；Institute
The allocating technology stated are as follows: add saccharification of bagasse alcohol extract into Roxburgh rose vinegar first product and the Rosa roxburghii Tratt drink is prepared in Rosa roxburghi Juice
Material.What is be added when allotment is distilled water, and the volume ratio of the distilled water and Roxburgh rose vinegar that are added is 3:1.The sterilising temp is 103
~DEG C, sterilization time 8s.
Wherein, the saccharification of bagasse alcohol extract is prepared by the following method: after adding zymophyte into bagasse
It is placed in 30 DEG C the 3d that ferments, is sterilized using infrared ray to bagasse, adds grape wine schlempe to the bagasse after sterilizing,
Continue the 6d that ferments, then fermentation material is placed in supercritical carbon dioxide extracting kettle, ethyl alcohol, positive fourth with mass ratio for 4:6:9
Alcohol, methanol are that entrainer extracts 30min, the supercritical carbon dioxide extracting condition are as follows: 20 DEG C of extraction temperature, extracting pressure
40Mpa, CO2Flow velocity be 30L/min；The mass ratio of the entrainer and fermentation material is 12:100；The zymophyte
It is made of trichoderma reesei, bacillus licheniformis, EM bacterium, Endomycopsis Fibnligera and saccharomyces cerevisiae.
Embodiment 3
A kind of roxburgh rose beverage, Rosa roxburghi Juice, Roxburgh rose vinegar and the saccharification of bagasse for being 100:50:0.5 by mass parts ratio
Alcohol extract composition.
Preparation method includes the following steps:
S1: feedstock processing screens Rosa roxburghii Tratt, and decontamination peeling, physical squeezing, filtering obtain clear Rosa roxburghi Juice；
S2: alcoholic fermentation mixes the saccharification of Rosa roxburghi Juice sweet water adding obtained in S1 plus saccharomycete, in ethanol fermentation tank
Ferment 15d；The syrup is to be completely dissolved gained after sugar is mixed with water 1:60 in mass ratio；The Rosa roxburghi Juice: syrup: yeast
The mass ratio of bacterium is 100:600:7；
S3: preparing acetic acid mother liquor, and the 15% of S2 fermentation post-fermentation liquid is transferred in apparatus for acetic acid fermentation tank, acetic acid bacteria is added,
It is 11.0m in air inflow3Aerobic fermentation is carried out under conditions of/Thr, fermentation process constantly monitors acetic acid mother liquor in fermentation liquid
Acidity stops air inlet as acidity >=1.2g/100ml, stops fermentation, obtains acetic acid mother liquor；The additive amount of saccharomycete is Rosa roxburghii Tratt
The 0.1% of juice；
S4: the acetic acid mother liquor in S3 is mixed with 85% liquid remaining in S2, is 11.0m in air inflow3/T·
Continue to ferment under conditions of hr, the acidity of the acetic acid fruit wine mixed liquor after detection fermentation stops as acidity >=5.0g/100ml
Air inlet stops fermentation, obtains Roxburgh rose vinegar first product；The additive amount of saccharomycete is the 0.4% of Rosa roxburghi Juice；
S5: Roxburgh rose vinegar first product in S4 is deployed, is sterilized, is clarified, is packed, obtains Roxburgh rose vinegar finished product by purification finished product；Institute
The allocating technology stated are as follows: add saccharification of bagasse alcohol extract into Roxburgh rose vinegar first product and the Rosa roxburghii Tratt drink is prepared in Rosa roxburghi Juice
Material.What is be added when allotment is pure water, and the volume ratio of the pure water and Roxburgh rose vinegar that are added is 1:1.The sterilising temp is 103
DEG C, sterilization time 8s.Wherein, the saccharification of bagasse alcohol extract is prepared by the following method: adding into bagasse
Zymophyte is placed in 25 DEG C the 6d that ferments, and is sterilized using infrared ray to bagasse, adds grape to the bagasse after sterilizing
Wine schlempe continues the 3d that ferments, then fermentation material is placed in supercritical carbon dioxide extracting kettle, is the second of 4:6:9 with mass ratio
Alcohol, n-butanol, methanol are that entrainer extracts 30min, the supercritical carbon dioxide extracting condition are as follows: 40 DEG C of extraction temperature,
Extracting pressure 40Mpa, CO2Flow velocity be 30L/min；The mass ratio of the entrainer and fermentation material is 12:100；It is described
Zymophyte be made of trichoderma reesei, bacillus licheniformis, EM bacterium, Endomycopsis Fibnligera and saccharomyces cerevisiae.
In order to illustrate technical effect of the invention, following control group is set:
Control group 1
Control group 1 and the preparation method of the Roxburgh rose vinegar of embodiment 1 are essentially identical, and difference is, in the Roxburgh rose vinegar of control group 1
Saccharification of bagasse alcohol extract is not added.
Control group 2
Control group 2 and the preparation method of the Roxburgh rose vinegar of embodiment 1 are essentially identical, and difference is, the saccharification sugarcane of control group 2
Slag alcohol extract does not add grape wine schlempe and carries out secondary fermentation.
Control group 3
Control group 3 and the preparation method of the Roxburgh rose vinegar of embodiment 1 are essentially identical, and difference is, the fermentation material extraction of control group 3
When taking, extracted by entrainer of chloroform.
Control group 4
Control group 4 and the preparation method of the Roxburgh rose vinegar of embodiment 1 are essentially identical, and difference is, the fermentation material extraction of control group 4
When taking, extracted by entrainer of 20 ethyl alcohol %.
Experiment detection
1, mouth organoleptic detection: is carried out to roxburgh rose beverage made of 1~embodiment of embodiment 3 and 1~control group of control group 4
Organoleptic detection is felt, as a result such as the following table 1.
Table 1
As shown in Table 1, the mouthfeel of the roxburgh rose beverage of 1~embodiment of the embodiment of the present invention 3 1~control group 4 compared to the control group
It is good, illustrate that mouthfeel, Roxburgh rose vinegar pure in mouth feel can be improved after adding saccharification of bagasse alcohol extract in the roxburgh rose beverage of the invention used
It is tasty and refreshing, soft.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (8)
1. a kind of roxburgh rose beverage, which is characterized in that it is Rosa roxburghi Juice, Roxburgh rose vinegar and the saccharification of 100:50:0.1~1 by mass ratio
Bagasse alcohol extract composition.
2. roxburgh rose beverage according to claim 1, which is characterized in that the saccharification of bagasse alcohol extract is by the following method
It is prepared: adding zymophyte into bagasse and be placed on 3~6d of fermentation in 25~30 DEG C, bagasse is carried out using infrared ray
Sterilizing adds grape wine schlempe to the bagasse after sterilizing, continues 3~6d of fermentation, fermentation material is placed in supercritical carbon dioxide
In extraction kettle, using mass ratio for 4:6:9 ethyl alcohol, n-butanol, methanol as entrainer extract 30min, described overcritical two
Carbonoxide extraction conditions are as follows: 20~40 DEG C of extraction temperature, extracting pressure 40Mpa, CO2Flow velocity be 30L/min；The entrainment
The mass ratio of agent and fermentation material is 12:100；The zymophyte is intended by trichoderma reesei, bacillus licheniformis, EM bacterium, button capsule
Endomyces and saccharomyces cerevisiae composition.
3. the preparation method of roxburgh rose beverage according to claim 1 or 2, which comprises the steps of:
S1: feedstock processing screens Rosa roxburghii Tratt, decontamination peeling, and squeezing, filtering obtain clear Rosa roxburghi Juice；
S2: the saccharification of Rosa roxburghi Juice sweet water adding obtained in S1 plus saccharomycete are mixed, are fermented in ethanol fermentation tank by alcoholic fermentation
15~30d；
S3: preparing acetic acid mother liquor, and by 15% being transferred in apparatus for acetic acid fermentation tank for S2 fermentation post-fermentation liquid, acetic acid bacteria is added, into
Tolerance is 8.5~11.0m3Aerobic fermentation is carried out under conditions of/Thr, fermentation process constantly monitors acetic acid mother liquor in fermentation liquid
Acidity, as acidity >=1.2g/100ml, stop air inlet, stop fermentation, obtain acetic acid mother liquor；
S4: the acetic acid mother liquor in S3 is mixed with 85% liquid remaining in S2, is 8.5~11.0m in air inflow3/T·
Continue to ferment under conditions of hr, the acidity of the acetic acid fruit wine mixed liquor after detection fermentation stops as acidity >=5.0g/100ml
Air inlet stops fermentation, obtains Roxburgh rose vinegar first product；
S5: Roxburgh rose vinegar first product in S4 is deployed, is sterilized, is clarified, is packed, obtains Roxburgh rose vinegar finished product by purification finished product；Described
Allocating technology are as follows: add saccharification of bagasse alcohol extract into Roxburgh rose vinegar first product and the roxburgh rose beverage is prepared in Rosa roxburghi Juice.
4. the preparation method of roxburgh rose beverage according to claim 3, which is characterized in that in the S2, syrup is sugar and water
1:45 in mass ratio~60 is completely dissolved gained after mixing.
5. the preparation method of roxburgh rose beverage according to claim 3, which is characterized in that in the S2, Rosa roxburghi Juice: syrup:
The mass ratio of saccharomycete is 100:300~600:3~7.
6. the preparation method of roxburgh rose beverage according to claim 3, which is characterized in that in the S2, the addition of saccharomycete
Amount is the 0.1~1% of Rosa roxburghi Juice；In the S3, the additive amount of acetic acid bacteria is the 0.4~1.1% of Rosa roxburghi Juice.
7. the preparation method of roxburgh rose beverage according to claim 3, which is characterized in that in the S5, what when allotment was added
It is pure water or distilled water, the volume ratio of the pure water or distilled water and Roxburgh rose vinegar that are added is 1~3:1.
8. the preparation method of roxburgh rose beverage according to claim 3, which is characterized in that in the S5, the sterilising temp
It is 103~107 DEG C, sterilization time is 8~15s.
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| CN110157589A (en) * | 2019-06-04 | 2019-08-23 | 阳信鼎致集团有限公司 | A kind of pear health-care vinegar and its preparation process |
| CN112674243A (en) * | 2021-01-07 | 2021-04-20 | 贵州山珍宝绿色科技开发有限公司 | Preparation method of eucommia leaf and rosa roxburghii tratt fruit juice |
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| CN104073419A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Single roxburgh rose fruit vinegar drink and preparation method thereof |
| CN104207262A (en) * | 2014-07-22 | 2014-12-17 | 当涂县黄池蔬菜产销专业合作社 | Refreshing-fragrant fruit and vegetable beverage with mung bean sprouts and lotus and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110157589A (en) * | 2019-06-04 | 2019-08-23 | 阳信鼎致集团有限公司 | A kind of pear health-care vinegar and its preparation process |
| CN112674243A (en) * | 2021-01-07 | 2021-04-20 | 贵州山珍宝绿色科技开发有限公司 | Preparation method of eucommia leaf and rosa roxburghii tratt fruit juice |
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Application publication date: 20181221 |