CN110338323A - A kind of production method of rose vinegar drink - Google Patents

Abstract

The invention relates to a production method of rose vinegar drink, which comprises the following steps: (1) removing the stamens and stamens of picked fresh organic edible roses and leaving only the petals for later use; (2) selecting good white rice vinegar stock solution and multiple Crystal rock sugar, by weight ratio: 0.8-1.1 parts of rose: 4-6 parts of white rice vinegar stock solution: 2.5-3.5 parts of ice sucrose, pour rose petals into white rice vinegar stock solution and add rock sugar, after 20-25 days of brewing and soaking, put All the nutrients of the rose are separated out and brewed into the vinegar; (3) After the rose petals are completely white, the petals are filtered out many times, the flower residue is coarsely filtered and the liquid is finely filtered to obtain a high-concentration pure rose vinegar juice (4) Dilute rose vinegar raw juice and purified water according to the weight ratio (0.8～1.1): (9.5～11.5), add 0.2‑0.4% white sugar, 0.1‑0.3% salt, 0.03‑11.5% total weight of the diluted liquid 0.05% food preservatives and 0.1‑0.3% citric acid, mix well, and get rose vinegar drink. The rose vinegar drink of the present invention is a light rose-colored liquid, has a faint vinegar and rose fragrance, is sweet and sour, has obvious rose fragrance, is rich in taste, and has a long aftertaste.

Description

A kind of production method of rose vinegar drink

technical field

The invention relates to a production method of rose vinegar drink, which belongs to the fruit vinegar drink industry.

Background technique

Vinegar, also known as vinegar, has been eaten in my country for more than two thousand years. The main component of vinegar is acetic acid. Acetic acid can promote the metabolism of the human body and eliminate fatigue. Once the metabolism of the human body becomes poor, the fat in the viscera is easy to accumulate. Acetic acid can inhibit fat synthesis and promote fat decomposition, thus promoting visceral fat of digestion. Vinegar can help the bones absorb calcium, and the body will be taller and taller. When a woman is over 35 years old, her bones will become more and more stiff. The acetic acid in vinegar will combine with the calcium in food to form "calcium acetate", and calcium acetate is the most stable body in the human body. The type of calcium that is easy to absorb. So drinking vinegar can make your body more upright and beautiful. Vinegar is rich in amino acids, which are derived from the protein in the rice vinegar raw material and the protein in the microbial cells, and are formed through the degradation of protein. The content of amino acids varies with the raw materials used. We use pure rice white vinegar, which is rich in various amino acids needed by the human body. These amino acids are different from the amino acids in meat and beans. They have been decomposed by microorganisms and become small molecular amino acids, which are easier to absorb. Amino acid is the main raw material for protein synthesis. It participates in the formation of various enzymes in human tissue cells and metabolism, hormones that regulate physiological functions, antibodies that resist diseases, and hemoglobin that transports C02 and 02. It has the effect of beauty and skin care, and can enhance skin vitality. Improve immunity. So vinegar has the effect of preventing aging, beautifying and skin care. The acetic acid in vinegar can increase the secretion of gastric juice, dilate blood vessels, benefit blood circulation, improve liver metabolism, increase kidney function, accelerate diuresis, and promote the rapid discharge of alcohol from the body. Vinegar counteracts and eases the depressing effects of alcohol.

Roses: Rich in various nutrients, especially the edible roses we use contain higher levels of various vitamins and amino acids than other rose varieties. Roses are rich in vitamins A, C, B, E, K, tannic acid, anthocyanins, 18 kinds of amino acids and a variety of trace elements needed by the human body, with a fragrant smell and sweet taste, which can promote blood circulation and The effect of metabolism. The dried rhizome can be used as medicine, which has the unique effects of clearing away heat and fire, sterilizing, and beautifying the skin. The perfect combination of rose and vinegar can promote human blood circulation, strengthen cell metabolism, eliminate fatigue, enhance immunity, laxative, enhance digestion, regulate menstruation, relieve dysmenorrhea, beautify the skin, inhibit bacteria and relieve alcohol. Rose and Vinegar are the best partners for making natural drinks.

Among the existing rose vinegar products, most of them are edible vinegars with an acidity above 3.5g/ml. These products can only be used as condiments, but not as beverages, and they are taken in large quantities for a long time. There are two methods for existing rose vinegar beverages: (1) adopting the method of extracting active ingredients from roses and then fermenting them to prepare rose vinegar beverages, or adopting the method of rose solid fermentation to finally obtain rose vinegar beverages. There are problems: the nutrients of roses, especially anthocyanins and amino acids, will brown and decompose during the fermentation process, resulting in the final product containing very few beneficial ingredients of roses, and the color of the product is dark red, which is similar to that of roses. The color difference is large, and the acidity is 2.5-3.5g/ml, so it cannot be drunk in large quantities for a long time. (2) Mix roses and rice vinegar, leave the solid to ferment, and then blend. The use of rose extraction is not high, and the taste is not good. The acetic acid content is high, so it cannot be drunk for a long time.

Therefore want to develop a kind of rose vinegar drink with market prospect, need to solve the following problems:

(1) Extraction and preservation of active ingredients of roses;

(2) Vinegar has a pungent smell, which causes vinegar to be drunk directly. No matter how low the acetic acid content is, the taste is not good.

(3) Roses contain bitter substances, which cause the rose beverage to have a relatively heavy astringency and bad mouthfeel.

(4) Healthy drinks with zero or less addition of various food additives.

Contents of the invention

The invention provides a method for producing rose vinegar drink, which solves the problems that the existing rose vinegar drink has bad color, bad taste and cannot be drunk for a long time.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:

A kind of production method of rose vinegar drink, comprises the following steps:

(1) remove the stamens and stamens of the picked fresh organic edible roses and only leave the petals for subsequent use;

(2) Select the best white rice vinegar stock solution and polycrystalline rock sugar, by weight ratio 0.8-1.1 parts of rose: 4-6 parts of white rice vinegar stock solution: 2.5-3.5 parts of ice sucrose, pour rose petals into the white rice vinegar stock solution and mix After 20-25 days of brewing and soaking with rock sugar, all the nutrients of the rose are separated and brewed into the vinegar;

(3) When the rose petals are completely white, the petals are filtered out many times, the flower residue is coarsely filtered and the liquid is finely filtered to obtain a high-concentration pure rose vinegar juice;

(4) Dilute rose vinegar raw juice and pure water according to the weight ratio (0.8-1.1): (9.5-11.5), add 0.2-0.4% sugar, 0.1-0.3% salt, 0.03-0.05 % food preservatives and 0.1-0.3% citric acid, mix evenly, and obtain rose vinegar drink.

Preferably: the acidity of the white rice vinegar stock solution is 5-7.5g/100mL.

Preferably: stir once every 7-10 days during the brewing and brewing process, so that the rose, vinegar and rock sugar are fully fused.

Preferably: the food preservative is potassium sorbate.

Beneficial effects of the present invention:

The rose vinegar drink of the present invention is extracted by soaking and fermenting rose flowers, rock sugar and white rice vinegar stock solution. On the one hand, the active ingredients in rose flowers can be effectively extracted fully, and the active ingredients in rose flowers can also be protected during the extraction process. It will not brown and destroy nutrients; on the other hand, it can effectively improve the sour taste of rice vinegar through long-term fermentation, and provide sweet and sour rose vinegar juice with mellow taste for subsequent vinegar drinks, which can effectively balance The astringency in roses makes it less astringent;

The original juice of the rose vinegar drink is first diluted with water to effectively reduce the acetic acid content, so that the human body can take it for a long time, effectively solving the problem that the acetic acid content in the existing rose vinegar drink is too high and cannot be taken for a long time. Then add salt, citric acid and sugar to further reconcile and balance the taste of the vinegar drink, making it sweet and sour, full-bodied and free from sourness. The effects of adding citric acid are: (1) play a role in color protection, and together with acetic acid, effectively protect the pigment in roses. In fact, it remains stable and will not or slowly brown, making the color of rose vinegar drink light rose, and It can be kept for one year without changing color; (2) further neutralize and balance the sour and astringent substances in acetic acid and rose, so that it has a mellow taste and no sour and astringent taste.

The rose vinegar drink of the present invention is a light rose-colored liquid, has a faint vinegar and rose fragrance, is sweet and sour, has obvious rose fragrance, is rich in taste, and has a long aftertaste.

Detailed ways

The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

The white rice vinegar stock solution used in the present invention is the stock solution in the production process of white rice vinegar, without adding salt and other preparation steps, the acidity of the white rice vinegar stock solution is 5-7.5g/100mL, and the acidity of the white rice vinegar stock solution used in the following examples is 6g /100mL.

Example 1

A kind of production method of rose vinegar drink, comprises the following steps:

(1) remove the stamens and stamens of the picked fresh organic edible roses and only leave the petals for subsequent use;

(2) Select the best white rice vinegar stock solution and polycrystalline rock sugar, by weight ratio 1.0 parts of rose: 5 parts of white rice vinegar stock solution: 3.3 parts of ice cane sugar, pour rose petals into the white rice vinegar stock solution and add rock sugar after 25 days of aging Brewing, stirring once every 7 days during the brewing process, so that the roses, vinegar and rock sugar are fully integrated, and all the nutrients of the roses are separated and brewed into the vinegar;

(3) When the rose petals are completely white, the petals are filtered out many times, the flower residue is coarsely filtered and the liquid is finely filtered to obtain a high-concentration pure rose vinegar juice;

(4) Dilute rose vinegar raw juice and purified water according to the weight ratio of 1.0:10, add 0.25% white sugar, 0.2% salt, 0.03% potassium sorbate and 0.18% citric acid, mix well, and obtain Drink rose vinegar.

Example 2

A kind of production method of rose vinegar drink, comprises the following steps:

(1) remove the stamens and stamens of the picked fresh organic edible roses and only leave the petals for subsequent use;

(2) Select the best white rice vinegar stock solution and polycrystalline rock sugar, by weight 0.8 parts of rose: 4 parts of white rice vinegar stock solution: 2.5 parts of ice cane sugar, pour rose petals into the white rice vinegar stock solution and add rock sugar after 20 days of aging Brewing, stirring once every 10 days during the brewing process, so that the roses, vinegar and rock sugar are fully integrated, and all the nutrients of the roses are separated and brewed into the vinegar;

(3) When the rose petals are completely white, the petals are filtered out many times, the flower residue is coarsely filtered and the liquid is finely filtered to obtain a high-concentration pure rose vinegar juice;

(4) Dilute rose vinegar raw juice and pure water according to the weight ratio of 0.8:11.5, add 0.2% white sugar, 0.3% salt, 0.04% potassium sorbate and 0.1% citric acid, mix well, and obtain Drink rose vinegar.

Example 3

A kind of production method of rose vinegar drink, comprises the following steps:

(1) remove the stamens and stamens of the picked fresh organic edible roses and only leave the petals for subsequent use;

(2) Select the best white rice vinegar stock solution and polycrystalline rock sugar, by weight 1.1 parts of rose: 6 parts of white rice vinegar stock solution: 3.5 parts of ice cane sugar, pour rose petals into the white rice vinegar stock solution and add rock sugar after 23 days of aging Brewing, stirring once every 7 days during the brewing process, so that the roses, vinegar and rock sugar are fully integrated, and all the nutrients of the roses are separated and brewed into the vinegar;

(3) When the rose petals are completely white, the petals are filtered out many times, the flower residue is coarsely filtered and the liquid is finely filtered to obtain a high-concentration pure rose vinegar juice;

(4) Dilute rose vinegar raw juice and purified water according to the weight ratio of 1.1:9.5, add 0.4% white sugar, 0.1% salt, 0.05% potassium sorbate and 0.3% citric acid, mix well, and obtain Drink rose vinegar.

Example 4-35

Basically the same as Example 1, the difference is as follows:

An evaluation team composed of 10 professional evaluators conducted sensory evaluation on the four factors of rose vinegar drink color, smell, taste and body shape, and divided them into three grades, as shown in the following table:

The sensory evaluation criteria for rose vinegar drink are as follows:

The sensory evaluation results of each specific embodiment are shown in the table below.

It can be seen from the above table that changing any one of the ingredients in the present invention will have a serious impact on the final product.

The invention adopts rice vinegar and rock sugar soaking and seasoning with citric acid and salt, which can well protect the color of the rose vinegar drink, so that it can be sealed and placed for half a year, and still maintain a light rose color. Moreover, the total sugar content of the rose vinegar drink of the present invention is lower than 4%, the acetic acid content is lower than 1%, and can be drunk for a long time without causing discomfort.

The rose vinegar drink of the present invention has been taken by nearly 100 people for a year, taking 100-300ml every day, without causing discomfort, and has the effects of lowering blood fat, anti-fatigue, and improving immunity.

Typical cases:

Zhao XX, man, 45 years old, thick blood fat and high blood pressure, has dizziness phenomenon weakening every afternoon, takes rose vinegar drink 300ml of the present invention every day, after one month, dizziness phenomenon weakens, and dizziness phenomenon disappears after half a year;

Zhang XX, female, 52 years old, thick blood fat, took 200-300ml of rose vinegar drink of the present invention every day, after half a month, checked triglyceride and reduced 0.2 mmol/liter, got back to normal level.

Liu X, female, 48 years old, often feels tired, has no energy in daily work, dysmenorrhea, takes 100-200ml of rose vinegar drink of the present invention every day, feels fatigue relieved after one month, has energy in daily work, and feels fatigue disappears after three months , Menstruation is normal.

Zhao X, female, 38 years old, with fat particles on her neck, took 200-300ml of rose vinegar drink of the present invention every day, and the fat particles reduced and finally disappeared.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included in the scope of the present invention. within the scope of protection.

Claims (4)

1. a production method of rose vinegar drink, is characterized in that, comprises the following steps: (1) remove the stamens and stamens of the picked fresh organic edible roses and only leave the petals for subsequent use; (2) Select the best white rice vinegar stock solution and polycrystalline rock sugar, by weight ratio 0.8-1.1 parts of rose: 4-6 parts of white rice vinegar stock solution: 2.5-3.5 parts of ice sucrose, pour rose petals into the white rice vinegar stock solution and mix After 20-25 days of brewing and soaking with rock sugar, all the nutrients of the rose are separated and brewed into the vinegar; (3) When the rose petals are completely white, the petals are filtered out many times, the flower residue is coarsely filtered and the liquid is finely filtered to obtain a high-concentration pure rose vinegar juice; (4) Dilute rose vinegar raw juice and pure water according to the weight ratio (0.8-1.1): (9.5-11.5), add 0.2-0.4% sugar, 0.1-0.3% salt, 0.03-0.05 % food preservatives and 0.1-0.3% citric acid, mix evenly, and obtain rose vinegar drink. 2. The method for producing rose vinegar drink according to claim 1, characterized in that: the acidity of the white rice vinegar stock solution is 5-7.5g/100mL. 3. The production method of a kind of rose vinegar drink according to claim 1, characterized in that: the brewing process is stirred once every 7-10 days, so that roses, vinegar and rock sugar are fully fused. 4. The production method of a kind of rose vinegar drink according to claim 1, characterized in that: the product preservative is potassium sorbate.