阅读说明：本技术 一种含有玫瑰花酱发酵饮料的制备方法 (A method for preparing fermented beverage containing flos Rosae Rugosae sauce ) 是由 张贡博 张书芳 于 2020-06-10 设计创作，主要内容包括：本发明涉及酸奶的制备方法,具体地说,是一种含有玫瑰花酱发酵饮料的制备方法。制备玫瑰花酱及酸奶,通过将玫瑰花酱加入酸奶的方式,营造出新的口感与创新,吸引更多的消费者,并且在营养价值上也能将两种不同的材料进行混合,有这协同增效的作用,根据市场需要及客户要求确定浓缩液添加比例及搭配方案,实现营养和美味的结合。(The invention relates to a preparation method of yoghourt, in particular to a preparation method of a rose jam-containing fermented beverage. The rose sauce and the yoghourt are prepared, new mouthfeel and innovation are created by adding the rose sauce into the yoghourt, more consumers are attracted, two different materials can be mixed on the aspect of nutritive value, the synergistic effect is achieved, the adding proportion and the matching scheme of the concentrated solution are determined according to market demands and customer requirements, and the combination of nutrition and delicacy is realized.)

1. A preparation method of a rose flower sauce-containing fermented beverage is characterized by mainly comprising the following steps of preparing rose flower sauce and yoghourt, wherein the preparation steps of the rose flower sauce are as follows:

(1) selecting materials: strictly screening to select high-quality rose raw materials;

(2) cleaning: before extracting the original juice from the rose, cleaning the rose, and removing the calyx and the flower heart of the rose;

(3) extracting raw juice: putting the rose into a machine for pulping, and filtering and extracting primary pulp;

(4) blending: selecting 20-25% of rose raw juice, 30-35% of white granulated sugar, 0.02% of citric acid, 1% of pectin, 1.8% of agar powder, 0.05% of potassium sorbate, 0.02% of ethyl maltol, 2% of honey and 45% of water;

(5) concentrating and homogenizing: concentrating and homogenizing the blended rose jam to ensure uniform and homogeneous;

(6) sterilization and cooling: sterilizing at high temperature, and cooling.

2. The method for preparing fermented beverage containing rose jam according to claim 1, wherein the steps of preparing the yoghurt are as follows:

(1) preparing materials: selecting high-quality cow milk, white granulated sugar, a stabilizer and probiotics;

(2) preheating: preheating the mixed materials to 50-60 degrees;

(3) homogenizing: homogenizing the preheated material by a homogenizer to ensure uniform homogenization;

(4) and (3) sterilization: carrying out instantaneous high-temperature sterilization on the materials;

(5) fermentation: placing in 40-45 ° fermenting room for 3-4h, and placing in 2-4 ° refrigerator for 12 hr when becoming solidified.

3. The preparation method of the rose flower sauce-containing fermented beverage according to claim 1, wherein the preparation method of the rose flower sauce-containing flavored yogurt comprises the following steps:

(1) base material: adding rose concentrated solution into the prepared yoghourt serving as a base material;

(2) mixing: mixing and homogenizing the yoghourt added with the rose concentrated solution to ensure uniform homogenization;

(3) and (3) sterilization: sterilizing the mixed yoghourt by adopting instantaneous high temperature;

(4) filling: and (4) filling the sterilized rose sauce flavored yoghourt into a cleaned and sterilized bottle, and immediately sealing the bottle.

Technical Field

The invention relates to a preparation method of yoghourt, in particular to a preparation method of a rose jam-containing fermented beverage.

Background

The rose jam is a food with rich nutrition and has the function of nourishing liver and spleen. It can be used for the adjuvant treatment of gastropathy, lumbago, leg pain, rheumatic arthritis, and bronchitis. Meanwhile, the product is a body-building food, and can prevent skin chap and aging and has the effect of moistening skin after long-term eating. Has the effects of inducing resuscitation and removing blood stasis, is an effective medicament for treating gynecological diseases, and has obvious effects of promoting blood circulation and removing blood stasis and treating dysmenorrhea. The rose jam can be eaten directly or drunk with water, and has effects of body perfuming, endocrine regulating, and treating gynecological diseases such as dysmenorrhea.

The yoghourt is a milk product which is prepared by taking fresh milk as a raw material, adding beneficial bacteria (leavening agent) into the milk after pasteurization, fermenting, and cooling and filling. At present, yoghourt products in the market are mostly in a solidification type, a stirring type and a fruit taste type added with various auxiliary materials such as fruit juice, jam and the like. The yoghourt not only retains all the advantages of milk, but also makes good use of the advantages and disadvantages of certain aspects through the processing process, and becomes a nutritional health-care product more suitable for human beings

The rose concentrated solution is applied to beverages and dairy products, such as hawthorn juice beverages and yoghourt beverages, and has synergistic effect on nutritional ingredients according to similar and complementary flavors, so that on one hand, the rose concentrated solution is novel in originality and gives new concepts to consumers, and on the other hand, the consumption market and groups of the roselle concentrated solution are expanded.

Disclosure of Invention

In order to solve the technical problems, the invention provides a preparation method of a rose flower sauce-containing fermented beverage, wherein a new taste and innovation are created by adding rose flower sauce into yoghourt, more consumers are attracted, two different materials can be mixed in terms of nutritional value, and the synergistic effect is achieved.

In order to achieve the purpose, the invention provides the following technical scheme:

a preparation method of a rose flower sauce-containing fermented beverage is characterized by mainly comprising the following steps of preparing rose flower sauce and yoghourt, wherein the preparation steps of the rose flower sauce are as follows:

(1) selecting materials: strictly screening to select high-quality rose raw materials;

(2) cleaning: before extracting the original juice from the rose, cleaning the rose, and removing the calyx and the flower heart of the rose;

(3) extracting raw juice: putting the rose into a machine for pulping, and filtering and extracting primary pulp;

(4) blending: selecting 20-25% of rose raw juice, 30-35% of white granulated sugar, 0.02% of citric acid, 1% of pectin, 1.8% of agar powder, 0.05% of potassium sorbate, 0.02% of ethyl maltol, 2% of honey and 45% of water;

(5) concentrating and homogenizing: concentrating and homogenizing the blended rose jam to ensure uniform and homogeneous;

(6) sterilization and cooling: sterilizing at high temperature, and cooling.

The invention further improves that the preparation steps of the yoghourt are as follows:

(1) preparing materials: selecting high-quality cow milk, white granulated sugar, a stabilizer and probiotics;

(2) preheating: preheating the mixed materials to 50-60 degrees;

(3) homogenizing: homogenizing the preheated material by a homogenizer to ensure uniform homogenization;

(4) and (3) sterilization: carrying out instantaneous high-temperature sterilization on the materials;

(5) fermentation: placing in 40-45 ° fermenting room for 3-4h, and placing in 2-4 ° refrigerator for 12 hr when becoming solidified.

The invention further improves that the preparation method of the yoghourt with the rose jam flavor comprises the following steps:

(1) base material: adding rose concentrated solution into the prepared yoghourt serving as a base material;

(2) mixing: mixing and homogenizing the yoghourt added with the rose concentrated solution to ensure uniform homogenization;

(3) and (3) sterilization: sterilizing the mixed yoghourt by adopting instantaneous high temperature;

(4) filling: and (4) filling the sterilized rose sauce flavored yoghourt into a cleaned and sterilized bottle, and immediately sealing the bottle.

The invention has the beneficial effects that: by adding the rose jam into the yoghourt, a new taste and innovation are created, more consumers are attracted, two different materials can be mixed in terms of nutritive value, the synergistic effect is achieved, the addition ratio and the matching scheme of the concentrated solution are determined according to market needs and customer requirements, and the combination of nutrition and delicacy is realized.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.