阅读说明：本技术 一种具有美容功效的刺梨醋饮料及其制备方法 (Rosa roxburghii vinegar beverage with beauty treatment effect and preparation method thereof ) 是由 管肇烽 郑树国 李健 于 2019-11-25 设计创作，主要内容包括：本发明提供了一种具有美容功效的刺梨醋饮料,该刺梨醋饮料的组成成分包括如下重量份数原料：白砂糖2-10份、果葡糖浆4-12份、针叶樱桃粉0.1-3份、苹果醋2-8份、刺梨醋1-7份、浓缩苹果汁0.5-4份、山梨酸钾0.01-0.05份、D-异抗坏血酸钠0.01-0.1份、食盐0.01-0.08份、食品用香精0.01-0.15份。该刺梨醋饮料的制备方法为：按照重量份数称取白砂糖、果葡糖浆、浓缩苹果汁、山梨酸钾、D-异抗坏血酸钠和食盐,加入80-85℃的热水300-400ml,剪切溶解10min,随后向混合料液中加入500ml的常温水,使得料液混合温度降至40-50℃,加入剩余原料,搅拌均匀,灌装杀菌,即得。本发明所得刺梨醋饮料,无刺梨鲜果的涩味,保留刺梨的营养成分及保健功能,添加了针叶樱桃的成分,使其具有丰富的维生素C,且具有一定的美容作用。(The invention provides a roxburgh rose vinegar beverage with a beautifying effect, which comprises the following raw materials in parts by weight: 2-10 parts of white granulated sugar, 4-12 parts of high fructose corn syrup, 0.1-3 parts of acerola cherry powder, 2-8 parts of apple vinegar, 1-7 parts of roxburgh rose vinegar, 0.5-4 parts of concentrated apple juice, 0.01-0.05 part of potassium sorbate, 0.01-0.1 part of D-sodium erythorbate, 0.01-0.08 part of salt and 0.01-0.15 part of food essence. The preparation method of the roxburgh rose vinegar beverage comprises the following steps: weighing white granulated sugar, high fructose corn syrup, concentrated apple juice, potassium sorbate, D-sodium erythorbate and salt according to parts by weight, adding 400ml of hot water at 80-85 ℃, shearing and dissolving for 10min, then adding 500ml of normal temperature water into the mixed material liquid to reduce the mixing temperature of the material liquid to 40-50 ℃, adding the rest raw materials, stirring uniformly, filling and sterilizing to obtain the finished product. The roxburgh rose vinegar beverage prepared by the invention has no astringent taste of fresh roxburgh rose, retains the nutritional ingredients and the health care function of roxburgh rose, and has abundant vitamin C and certain beautifying effect due to the addition of the acerola cherry ingredients.)

1. The roxburgh rose vinegar beverage with the beauty treatment effect is characterized by comprising the following raw materials in parts by weight: 2-10 parts of white granulated sugar, 4-12 parts of high fructose corn syrup, 0.1-3 parts of acerola cherry powder, 2-8 parts of apple vinegar, 1-7 parts of roxburgh rose vinegar, 0.5-4 parts of concentrated apple juice, 0.01-0.05 part of potassium sorbate, 0.01-0.1 part of D-sodium erythorbate, 0.01-0.08 part of salt and 0.01-0.15 part of food essence.

2. The rosa roxburghii tratt vinegar beverage with the beauty effect according to claim 1 is characterized in that the rosa roxburghii tratt vinegar beverage comprises the following raw materials in parts by weight: 3-5 parts of white granulated sugar, 5-8 parts of high fructose corn syrup, 0.5-1 part of acerola cherry powder, 3-5 parts of apple vinegar, 2-5 parts of roxburgh rose vinegar, 1-2 parts of concentrated apple juice, 0.02-0.04 part of potassium sorbate, 0.03-0.05 part of D-sodium erythorbate, 0.02-0.05 part of salt and 0.05-0.1 part of food essence.

3. The rosa roxburghii tratt vinegar beverage with the beauty effect according to claim 2 is characterized in that the rosa roxburghii tratt vinegar beverage comprises the following raw materials in parts by weight: 4 parts of white granulated sugar, 7 parts of high fructose corn syrup, 0.8 part of acerola powder, 4 parts of apple vinegar, 4 parts of roxburgh rose vinegar, 1.5 parts of concentrated apple juice, 0.03 part of potassium sorbate, 0.04 part of D-sodium erythorbate, 0.03 part of salt and 0.02 part of food essence.

4. The rosa roxburghii tratt vinegar beverage with a beauty effect according to any one of claims 1 to 3, wherein the rosa roxburghii tratt vinegar is prepared by the following method:

juicing 100 parts of fructus Rosae Normalis, adding pectinase, and performing enzymolysis for 6 hr;

adjusting the initial sugar degree to 15%, inoculating 12% of yeast, and fermenting at 30 deg.C for 7 days to make the initial alcoholic strength reach 8%;

sterilizing at high temperature to terminate alcoholic fermentation, inoculating acetic acid bacteria 12%, and fermenting at 30 deg.C for 8 days to obtain fructus Rosae Normalis vinegar.

5. A method for preparing rosa roxburghii vinegar beverage with beauty effect according to any one of claims 1 to 3, comprising the steps of:

(1) weighing white granulated sugar, high fructose corn syrup, concentrated apple juice, potassium sorbate, D-sodium erythorbate and salt according to parts by weight, putting the materials together in a container, adding 400ml of hot water 300-85 ℃, and shearing and dissolving for a certain time for later use;

(2) and (2) adding 500ml of normal temperature water into the mixed material liquid obtained in the step (1), reducing the mixing temperature of the material liquid to 40-50 ℃, weighing the rest components according to the parts by weight, adding the rest components into the mixed material liquid, mechanically stirring the mixture evenly, filling and sterilizing the mixture to obtain the finished product.

6. The method for preparing a rosa roxburghii vinegar beverage with a beauty effect according to claim 5, wherein the shear dissolution time in the step (1) is 10 min.

7. The method for preparing a rosa roxburghii vinegar beverage with a cosmetic effect as claimed in claim 5, wherein the mechanical stirring speed in the step (2) is 550-600 r/min.

Technical Field

The invention relates to the technical field of beverage preparation, and particularly relates to a roxburgh rose vinegar beverage with a beautifying effect and a preparation method thereof.

Background

The Rosa roxburghii Tratt is Rosaceae fruit, has unique and strong flavor, and has high nutritive value and medical value. The fructus Rosae Normalis is rich in sugar, vitamins, carotene, organic acids, more than 20 amino acids, more than 10 trace elements beneficial to human body, and superoxide dismutase (SOD). The content of the vitamin C is particularly high, and according to the determination, the content of the vitamin C in each 100g of fresh fruits is 841-3541 mg, which is 10 times of that of kiwi fruits and 50 times of citrus fruits, and is known as the king of vitamin C. Roxburgh rose is not only a precious fruit but also a good medicine, and has sour, astringent and mild taste, and can promote digestion, invigorate spleen, astringe and stop diarrhea when eaten. Modern researches have also shown that fructus Rosae Normalis has multiple medicinal and health promoting effects.

Although the roxburgh rose has wide and remarkable health-care function, fresh roxburgh rose fruits are difficult to eat and can form a consumption market only through processing due to sour and astringent taste. From the 80 s of the 20 th century, more systematic and intensive research on rosa roxburghii tratt and products thereof was carried out. In the aspect of processing, the series of foods such as cool beverages, cans, preserves, rosa roxburghii essence oil, soft sweets, rosa roxburghii wine, oral liquid, capsule syrup and other dozens of products have various characteristics. However, the health care ingredients contained in the rosa roxburghii tratt food in the current market are seriously lost and still have sour and astringent feeling.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides the roxburgh rose vinegar beverage with the beauty treatment effect and the preparation method thereof.

In order to achieve the purpose, the invention is realized by the following technical scheme:

the roxburgh rose vinegar beverage with the beauty treatment effect comprises the following raw materials in parts by weight: 2-10 parts of white granulated sugar, 4-12 parts of high fructose corn syrup, 0.1-3 parts of acerola cherry powder, 2-8 parts of apple vinegar, 1-7 parts of roxburgh rose vinegar, 0.5-4 parts of concentrated apple juice, 0.01-0.05 part of potassium sorbate, 0.01-0.1 part of D-sodium erythorbate, 0.01-0.08 part of salt and 0.01-0.15 part of food essence.

Preferably, the roxburgh rose vinegar beverage comprises the following raw materials in parts by weight: 3-5 parts of white granulated sugar, 5-8 parts of high fructose corn syrup, 0.5-1 part of acerola cherry powder, 3-5 parts of apple vinegar, 2-5 parts of roxburgh rose vinegar, 1-2 parts of concentrated apple juice, 0.02-0.04 part of potassium sorbate, 0.03-0.05 part of D-sodium erythorbate, 0.02-0.05 part of salt and 0.05-0.1 part of food essence.

Preferably, the roxburgh rose vinegar beverage comprises the following raw materials in parts by weight: 4 parts of white granulated sugar, 7 parts of high fructose corn syrup, 0.8 part of acerola powder, 4 parts of apple vinegar, 4 parts of roxburgh rose vinegar, 1.5 parts of concentrated apple juice, 0.03 part of potassium sorbate, 0.04 part of D-sodium erythorbate, 0.03 part of salt and 0.02 part of food essence.

Preferably, the preparation method of the roxburgh rose vinegar comprises the following steps:

juicing 100 parts of fructus Rosae Normalis, adding pectinase, and performing enzymolysis for 6 hr;

adjusting the initial sugar degree to 15%, inoculating 12% of yeast, and fermenting at 30 deg.C for 7 days to make the initial alcoholic strength reach 8%;

sterilizing at high temperature to terminate alcoholic fermentation, inoculating acetic acid bacteria 12%, and fermenting at 30 deg.C for 8 days to obtain fructus Rosae Normalis vinegar.

The preparation method of the roxburgh rose vinegar beverage with the beauty effect comprises the following steps:

(1) weighing white granulated sugar, high fructose corn syrup, concentrated apple juice, potassium sorbate, D-sodium erythorbate and salt according to parts by weight, putting the materials together in a container, adding 400ml of hot water 300-85 ℃, and shearing and dissolving for a certain time for later use;

(2) and (2) adding 500ml of normal temperature water into the mixed material liquid obtained in the step (1), reducing the mixing temperature of the material liquid to 40-50 ℃, weighing the rest components according to the parts by weight, adding the rest components into the mixed material liquid, mechanically stirring the mixture evenly, filling and sterilizing the mixture to obtain the finished product.

Preferably, the shear dissolution time in the step (1) is 10 min.

Preferably, the mechanical stirring speed in the step (2) is 550-.

The invention has the beneficial effects that:

the acerola cherry contains rich vitamin C, specific anti-aging factor (SOD) -superoxide dismutase thereof, vitamin A, vitamin B1, vitamin B2, iron, calcium and other elements, and the vitamin C is an important component which is indispensable for maintaining the life of a human body, can prevent cold, prevent scurvy and improve the resistance of the human body, and has certain efficacy on beauty treatment and cancer.

The roxburgh rose vinegar beverage is added with the components of the acerola cherry, so that the roxburgh rose vinegar beverage has rich natural vitamin C, and after the raw material components and the mass ratio are adopted, the sour and astringent feeling of the roxburgh rose vinegar is improved, the taste is good, the nutritive value of the roxburgh rose vinegar beverage is ensured, the nutritional ingredients and the flavor of the apple vinegar are increased, and the material cost is greatly reduced while the requirement of people on the special flavor of fruit vinegar is met.

The apple vinegar is acidic and rich in vitamins and bioactive substances, and the apple vinegar and the roxburgh rose vinegar are combined to play a good role in improving the sour and astringent taste of the roxburgh rose vinegar, and in addition, the stability of vitamin C, vitamin P and superoxide dismutase in the obtained beverage is increased, and the loss of the nutritional value of the roxburgh rose vinegar is reduced.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, 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 some embodiments of the present invention, but not all 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.

Example 1:

the roxburgh rose vinegar beverage with the beauty treatment effect comprises the following raw materials in parts by weight: 2 parts of white granulated sugar, 12 parts of high fructose corn syrup, 0.1 part of acerola powder, 8 parts of apple vinegar, 1 part of roxburgh rose vinegar, 4 parts of concentrated apple juice, 0.01 part of potassium sorbate, 0.1 part of D-sodium erythorbate, 0.01 part of salt and 0.15 part of food essence.

The preparation method of the roxburgh rose vinegar comprises the following steps:

juicing 100 parts of fructus Rosae Normalis, adding pectinase, and performing enzymolysis for 6 hr;

adjusting the initial sugar degree to 15%, inoculating 12% of yeast, and fermenting at 30 deg.C for 7 days to make the initial alcoholic strength reach 8%;

sterilizing at high temperature to terminate alcoholic fermentation, inoculating acetic acid bacteria 12%, and fermenting at 30 deg.C for 8 days to obtain fructus Rosae Normalis vinegar.

A preparation method of a roxburgh rose vinegar beverage with a beautifying effect comprises the following steps:

(1) weighing white granulated sugar, high fructose corn syrup, concentrated apple juice, potassium sorbate, D-sodium erythorbate and salt according to parts by weight, putting the mixture into a container, adding 400ml of hot water with the temperature of 80 ℃, and shearing and dissolving for 10min for later use;

(2) and (2) adding 500ml of normal temperature water into the mixed material liquid obtained in the step (1), reducing the mixing temperature of the material liquid to 40 ℃, weighing the rest components according to the parts by weight, adding the rest components, mechanically stirring uniformly at the speed of 600r/min, filling and sterilizing to obtain the nano-composite material.

Example 2:

the roxburgh rose vinegar beverage with the beauty treatment effect comprises the following raw materials in parts by weight: 10 parts of white granulated sugar, 4 parts of high fructose corn syrup, 3 parts of acerola cherry powder, 2 parts of apple vinegar, 7 parts of roxburgh rose vinegar, 0.5 part of concentrated apple juice, 0.05 part of potassium sorbate, 0.01 part of D-sodium erythorbate, 0.08 part of salt and 0.01 part of food essence.

The preparation method of the roxburgh rose vinegar comprises the following steps:

juicing 100 parts of fructus Rosae Normalis, adding pectinase, and performing enzymolysis for 6 hr;

adjusting the initial sugar degree to 15%, inoculating 12% of yeast, and fermenting at 30 deg.C for 7 days to make the initial alcoholic strength reach 8%;

sterilizing at high temperature to terminate alcoholic fermentation, inoculating acetic acid bacteria 12%, and fermenting at 30 deg.C for 8 days to obtain fructus Rosae Normalis vinegar.

A preparation method of a roxburgh rose vinegar beverage with a beautifying effect comprises the following steps:

(1) weighing white granulated sugar, high fructose corn syrup, concentrated apple juice, potassium sorbate, D-sodium erythorbate and salt according to parts by weight, putting the mixture into a container, adding 300ml of hot water with the temperature of 85 ℃, and shearing and dissolving for 10min for later use;

(2) and (2) adding 500ml of normal temperature water into the mixed material liquid obtained in the step (1), reducing the mixing temperature of the material liquid to 50 ℃, weighing the rest components according to the parts by weight, adding the rest components, mechanically stirring uniformly at the speed of 550r/min, filling and sterilizing to obtain the nano-composite material.

Example 3:

the roxburgh rose vinegar beverage with the beauty treatment effect comprises the following raw materials in parts by weight: 3 parts of white granulated sugar, 5 parts of high fructose corn syrup, 1 part of acerola powder, 5 parts of apple vinegar, 2 parts of roxburgh rose vinegar, 1 part of concentrated apple juice, 0.04 part of potassium sorbate, 0.05 part of D-sodium erythorbate, 0.02 part of salt and 0.05 part of food essence.

The preparation method of the roxburgh rose vinegar comprises the following steps:

juicing 100 parts of fructus Rosae Normalis, adding pectinase, and performing enzymolysis for 6 hr;

adjusting the initial sugar degree to 15%, inoculating 12% of yeast, and fermenting at 30 deg.C for 7 days to make the initial alcoholic strength reach 8%;

sterilizing at high temperature to terminate alcoholic fermentation, inoculating acetic acid bacteria 12%, and fermenting at 30 deg.C for 8 days to obtain fructus Rosae Normalis vinegar.

A preparation method of a roxburgh rose vinegar beverage with a beautifying effect comprises the following steps:

(1) weighing white granulated sugar, high fructose corn syrup, concentrated apple juice, potassium sorbate, D-sodium erythorbate and salt according to parts by weight, putting the mixture into a container, adding 400ml of hot water with the temperature of 85 ℃, and shearing and dissolving for 10min for later use;

(2) and (2) adding 500ml of normal temperature water into the mixed material liquid obtained in the step (1), reducing the mixing temperature of the material liquid to 40 ℃, weighing the rest components according to the parts by weight, adding the rest components, mechanically stirring uniformly at the speed of 550r/min, filling and sterilizing to obtain the feed liquid.

Example 4:

the roxburgh rose vinegar beverage with the beauty treatment effect comprises the following raw materials in parts by weight: 5 parts of white granulated sugar, 8 parts of high fructose corn syrup, 0.5 part of acerola powder, 3 parts of apple vinegar, 5 parts of roxburgh rose vinegar, 2 parts of concentrated apple juice, 0.02 part of potassium sorbate, 0.03 part of D-sodium erythorbate, 0.05 part of salt and 0.1 part of food essence.

The preparation method of the roxburgh rose vinegar comprises the following steps:

juicing 100 parts of fructus Rosae Normalis, adding pectinase, and performing enzymolysis for 6 hr;

adjusting the initial sugar degree to 15%, inoculating 12% of yeast, and fermenting at 30 deg.C for 7 days to make the initial alcoholic strength reach 8%;

sterilizing at high temperature to terminate alcoholic fermentation, inoculating acetic acid bacteria 12%, and fermenting at 30 deg.C for 8 days to obtain fructus Rosae Normalis vinegar.

A preparation method of a roxburgh rose vinegar beverage with a beautifying effect comprises the following steps:

(1) weighing white granulated sugar, high fructose corn syrup, concentrated apple juice, potassium sorbate, D-sodium erythorbate and salt according to parts by weight, putting the mixture into a container, adding 300ml of hot water with the temperature of 80 ℃, and shearing and dissolving for 10min for later use;

(2) and (2) adding 500ml of normal temperature water into the mixed material liquid obtained in the step (1), reducing the mixing temperature of the material liquid to 50 ℃, weighing the rest components according to the parts by weight, adding the rest components, mechanically stirring uniformly at the speed of 600r/min, filling and sterilizing to obtain the nano-composite material.

Example 5:

the roxburgh rose vinegar beverage with the beauty treatment effect comprises the following raw materials in parts by weight: 4 parts of white granulated sugar, 7 parts of high fructose corn syrup, 0.8 part of acerola powder, 4 parts of apple vinegar, 4 parts of roxburgh rose vinegar, 1.5 parts of concentrated apple juice, 0.03 part of potassium sorbate, 0.04 part of D-sodium erythorbate, 0.03 part of salt and 0.02 part of food essence.

The preparation method of the roxburgh rose vinegar comprises the following steps:

juicing 100 parts of fructus Rosae Normalis, adding pectinase, and performing enzymolysis for 6 hr;

adjusting the initial sugar degree to 15%, inoculating 12% of yeast, and fermenting at 30 deg.C for 7 days to make the initial alcoholic strength reach 8%;

sterilizing at high temperature to terminate alcoholic fermentation, inoculating acetic acid bacteria 12%, and fermenting at 30 deg.C for 8 days to obtain fructus Rosae Normalis vinegar.

A preparation method of a roxburgh rose vinegar beverage with a beautifying effect comprises the following steps:

(1) weighing white granulated sugar, high fructose corn syrup, concentrated apple juice, potassium sorbate, D-sodium erythorbate and salt according to parts by weight, putting the mixture into a container, adding 350ml of hot water with the temperature of 82 ℃, and shearing and dissolving for 10min for later use;

(2) and (2) adding 500ml of normal temperature water into the mixed material liquid obtained in the step (1), reducing the mixing temperature of the material liquid to 45 ℃, weighing and adding the rest components according to the parts by weight, mechanically stirring uniformly at a speed of 580r/min, filling and sterilizing to obtain the nano-composite material.

Comparative example 1:

the other raw materials were the same in composition and content as in example 1, except that acerola powder was not added.

Comparative example 2:

the other raw materials were the same in composition and content as in example 1, except that the needle apple cider vinegar was not added.

Comparative example 3:

the ingredients and contents of the other raw materials were the same as those of example 1 except that needle D-sodium erythorbate was not added.

Comparative performance tests were performed on the rosa roxburghii tratt vinegar beverages obtained in examples 1 to 5 of the present invention and comparative examples 1 to 3, as compared with prior art rosa roxburghii tratt vinegar beverages, and the results are shown in the following table:

item	Vc(mg·100g-1)	Sugar degree/%)	Taste of the product
				Example 1	1901	21.1	Fragrant and sweet without astringent taste
Example 2	1902	21.0	Fragrant and sweet without astringent taste
				Example 3	1901	20.7	Fragrant and sweet without astringent taste
Example 4	1903	20.9	Fragrant and sweet without astringent taste
				Example 5	1902	20.9	Fragrant and sweet without astringent taste
Comparative example 1	1700	14.0	Low sweetness level
				Comparative example 2	1890	18.0	Has slight astringent taste
Comparative example 3	1884	17.4	Has slight astringent taste
				The existing fructus Rosae Normalis vinegar beverage	1600	10.5	Has obvious astringent taste

From the comparison of the data in example 1 above with the data in comparative example 1, it can be seen that: after the acerola cherry powder is added, the taste and the rich nutritional value of the roxburgh rose vinegar beverage are both obviously improved.

From the comparison of the data in example 2 above with the data in comparative example 1, it can be seen that: after the apple vinegar is added, the taste and the rich nutritive value of the roxburgh rose vinegar beverage are improved.

From the comparison of the data in example 3 above with the data in comparative example 1, it can be seen that: the added D-sodium erythorbate is thick, and the taste and the rich nutritional value of the roxburgh rose vinegar beverage are improved.

In conclusion, the rosa roxburghii vinegar beverages prepared in examples 1 to 5 of the present invention had good taste and abundant nutritive value, and the rosa roxburghii vinegar beverages prepared in comparative examples 1 to 3 had slightly inferior taste to those of examples 1 to 5.

The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.