CN-121970854-A - A fructus Rosae Normalis peptide beverage and its preparation method

Abstract

The invention discloses a mountain red roxburgh rose peptide beverage which is prepared from the following raw materials, by mass, 100 parts of roxburgh rose juice, 12-14 parts of giant salamander peptide, 4.5-5.5 parts of haw extract, 2.5-3.0 parts of Chinese yam extract, 2.0-2.5 parts of astragalus root extract, 1.8-2.2 parts of eucommia ulmoides leaf extract, 60-70 parts of water, 0.9-1.1 parts of locust bean gum and 0.03-0.05 part of stevioside. The beverage is free of artificial sweetener and preservative, the sweet taste is from natural stevioside, the system is stable and depends on natural locust bean gum, the natural attribute of the raw materials is reserved, and the beverage accords with the consumption trend of consumers on healthy and natural beverages.

Inventors

• TAO ANJIANG
• YUAN DAN
• ZHOU YUMIN

Assignees

• 维哆乐大健康产业(贵州)有限公司

Dates

Publication Date

20260505

Application Date

20260402

Claims (9)

1. 1. A fructus rosae roxburghii peptide beverage is characterized by comprising, by mass, 100 parts of fructus rosae roxburghii raw juice, 12-14 parts of giant salamander peptide, 4.5-5.5 parts of hawthorn extract, 2.5-3.0 parts of Chinese yam extract, 2.0-2.5 parts of astragalus extract, 1.8-2.2 parts of eucommia ulmoides leaf extract, 60-70 parts of water, 0.9-1.1 parts of locust bean gum and 0.03-0.05 part of stevioside.
2. 2. The fructus rosae roxburghii peptide beverage of claim 1, wherein the preferable proportion of the raw materials is 100 parts of fructus rosae roxburghii raw juice, 13 parts of giant salamander peptide, 5 parts of hawthorn extract, 2.8 parts of Chinese yam extract, 2.2 parts of astragalus extract, 2.0 parts of eucommia ulmoides leaf extract, 65 parts of water, 1.0 part of locust bean gum and 0.04 part of stevioside.
3. 3. The mountain red Rosa roxburghii peptide beverage as claimed in claim 1, wherein the Rosa roxburghii raw juice is freshly squeezed Rosa roxburghii raw juice, and the soluble solid content is 8-12 degrees Bx.
4. 4. The fructus crataegi red Rosa roxburghii peptide beverage according to claim 1, wherein the molecular weight of the giant salamander peptide is less than 1000Da.
5. 5. The method for preparing a mountain red Rosa roxburghii peptide beverage according to any one of claims 1-4, comprising the following steps: (1) Weighing fructus crataegi extract, rhizoma Dioscoreae extract, radix astragali extract, and folium Eucommiae extract according to proportion, adding part of water for dissolving to obtain mixed extractive solution; (2) Weighing giant salamander peptide according to a proportion, and adding residual water for dissolution to obtain peptide liquid; (3) Weighing fructus Rosae Normalis juice according to the proportion, mixing with the mixed extractive solution, and stirring for 10-15 min; (4) Adding locust bean gum into the mixed solution in the step (3), and stirring for 5-10 minutes until the locust bean gum is completely dissolved; (5) Slowly adding the peptide liquid into the mixed liquid in the step (4), and stirring for 5-10 minutes while adding; (6) Adding stevioside into the mixed solution in the step (5), and stirring for 5 minutes until the stevioside is uniform; (7) Homogenizing the mixed solution obtained in the step (6), and sterilizing and aseptically filling to obtain the fructus rosae roxburghii peptide beverage.
6. 6. The process of claim 5, wherein in step (1), the temperature is 50-60 ℃ and the stirring and dissolving time is 10-15 minutes.
7. 7. The method according to claim 5, wherein in the step (2), the dissolution temperature is 30 to 40 ℃ and the stirring dissolution time is 5 to 10 minutes.
8. 8. The method according to claim 5, wherein in the step (7), the homogenization is carried out at a temperature of 50to 60℃and a pressure of 20 to 25MPa.
9. 9. The method according to claim 5, wherein in the step (7), the sterilization is pasteurization or ultra-high temperature instantaneous sterilization, wherein the pasteurization is performed at 85 to 90 ℃ for 15 to 30 seconds, and the ultra-high temperature instantaneous sterilization is performed at 135 to 140 ℃ for 3 to 5 seconds.

Description

A fructus Rosae Normalis peptide beverage and its preparation method Technical Field The invention relates to the technical field of nutritional healthy drinks, in particular to a mountain red roxburgh rose peptide drink and a preparation method thereof. Background Fructus Rosae Normalis is a special wild medicinal and edible fruit in China, is rich in vitamin C, flavonoid, polyphenols and other natural active nutritional ingredients, has outstanding nutritional value, and fructus crataegi as a traditional medicinal and edible food material contains fructus crataegi flavone, organic acid and other ingredients, and has both flavor and nutritional value. The Chinese yam, the astragalus and the eucommia ulmoides leaves are classical medicine and food homologous substances, and have wide application in daily nutrition supplementation. The giant salamander peptide is a small molecular peptide substance extracted from giant salamander, has small molecular weight and is easy to be absorbed by human body, and can be used as a high-quality nitrogen source supplement. The Rosa roxburghii beverage in the current market still has a plurality of technical defects, and the comprehensive requirements of consumers on the taste, nutrition and stability of the beverage are difficult to meet, firstly, the Rosa roxburghii raw juice has strong sour and astringent feeling, the direct drinking experience is poor, and the consumer acceptance is low; secondly, the product is mostly single Rosa roxburghii component or simple raw material mixture, has a single nutrition structure, can not exert the composite nutrition advantages of multiple medicinal and edible food materials, thirdly, the multi-component liquid Rosa roxburghii beverage is easy to precipitate and delaminate, has poor system stability, affects the shelf life and appearance quality of the product, and fourthly, the formula design is lack of scientificity, the physicochemical properties and nutrition characteristics of different raw materials are not combined for precise compounding, and the nutrition complementation and taste coordination among the raw materials are difficult to realize. Meanwhile, the existing beverage has the problems of excessive addition of artificial sweetener, preservative and the like, and the trend of the consumer on natural healthy beverage is violated. Therefore, developing a Rosa roxburghii composite peptide beverage with proper taste, rich nutrition, stable system and natural attribute preservation becomes a technical problem to be solved urgently in the field, and has important market value and practical significance. Disclosure of Invention The invention provides a mountain red roxburgh rose peptide beverage and a preparation method thereof, aiming at the defects of the existing roxburgh rose beverage. According to the invention, through scientifically compounding a plurality of medicinal and edible substances and small molecular active peptides, the problems of taste coordination and nutrition complementation are realized, meanwhile, the stability problem of a multi-component system is solved through process optimization, and the product is free from artificial sweeteners and preservatives, maintains the natural and healthy properties, and meets the requirements of consumers on high-quality nutritional drinks. The invention provides a mountain red roxburgh rose peptide beverage which comprises the following raw materials, by mass, 100 parts of roxburgh rose juice, 12-14 parts of giant salamander peptide, 4.5-5.5 parts of haw extract, 2.5-3.0 parts of Chinese yam extract, 2.0-2.5 parts of astragalus extract, 1.8-2.2 parts of eucommia leaf extract, 60-70 parts of water, 0.9-1.1 parts of locust bean gum and 0.03-0.05 part of stevioside. Preferably, 100 parts of roxburgh rose juice, 13 parts of giant salamander peptide, 5 parts of hawthorn extract, 2.8 parts of Chinese yam extract, 2.2 parts of astragalus extract, 2.0 parts of eucommia ulmoides leaf extract, 65 parts of water, 1.0 part of locust bean gum and 0.04 part of stevioside. Further, the Rosa roxburghii original juice is freshly squeezed Rosa roxburghii original juice, the content of soluble solids is 8-12 degrees Bx, the natural flavor and the nutritional ingredients of the Rosa roxburghii original juice are not lost, the molecular weight of the giant salamander peptide is less than 1000Da, the Rosa roxburghii original juice has the characteristic of easy absorption, and the nutrition effect of a high-quality nitrogen source can be fully exerted. The raw material compounding has clear scientific basis, and the taste synergy and nutrition complementation among the raw materials are realized: The basic nutrition components are that the original juice of the Rosa roxburghii and the giant salamander peptide are compounded according to the mass ratio of 100:12-14, the original juice of the Rosa roxburghii provides natural vitamin C, phytochemicals and special flavor, the giant salamander