Roselle and pericarpium citri reticulatae concentrated essence and preparation method thereof

• Main Authors: TAO YIFEI, CUI DINGWEI, ZHAO JISHUN
• Format: Patent
• Language: Chinese; English
• Published: 10.03.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of roselle and pericarpium citri reticulatae concentrated essence, which comprises the following steps: performing overwater distillation on 8-12 parts by mass of roselle powder, 4-6 parts by mass of pericarpium citri reticulatae powder and 82-88 parts by mass of water at 95-100 DEG C, and collecting 14-16 parts by mass of first-grade hydrolat flowing out initially; distilling in water at 100-110 DEG C for 50-60 minutes while stirring, and collecting a fraction A1; filtering the distilled solid-liquid mixture, and recording the filtrate concentrate as A2; adding water which is 4-6 times of the mass of the filter residues and pectinase which is 3% of the total mass of the roselle and the dried orange peel powder, performing enzymolysis at 55 +/-2 DEG C for 110-130 minutes, and concentrating enzymatic hydrolysate to be marked as A3; and mixing A1, A2 and A3 to obtain the roselle and pericarpium citri reticulatae concentrated essence. According to the preparation meth