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Rose paste and preparation technique thereof

A preparation process, the technology of rose sauce, applied in the field of food industry, can solve the problems of product astringency, the destruction of non-volatile functional components, the evaporation loss of rose aroma substances, etc., and achieve full and pure taste, good preservation and bright color Effect

Inactive Publication Date: 2009-06-17
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production method described in the above-mentioned documents adopts the normal-pressure cooking method of general fruit jam, and its disadvantages are: the one, high-temperature cooking makes a large amount of evaporation loss of aroma substances in roses; The third is that the tannins contained in the roses have not been subjected to necessary technical treatment, and the tannins make the product appear astringent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take 10 parts of fresh and clean edible rose petals, beat them into pulp with a beater, adjust the pH value of the rose pulp to 3.7 with 3% citric acid solution, mix fresh flower juice and crushed petals with 8 parts of white sugar, 8 parts Mix glucose syrup with 1 part of honey and 0.01 part of potassium sorbate evenly; transfer the mixture into a fermenter, heat it to 65°C for sterilization for 30 minutes under stirring, and cool to 20°C; use 0.1u per g of fresh roses The ratio of the tannase of cellulase and 0.2u, two kinds of enzymes required by 10 parts (by step C mass ratio) roses are all dispersed and dissolved in 0.5 part of sterile water (quality) to make enzyme solution, will Add the enzyme solution into the fermenter, stir evenly; hydrolyze at 20°C for 240 hours, heat to 90°C for 5 minutes after hydrolysis to kill the activity of the enzyme, and cool to room temperature to obtain the rose sauce product. The hydrolyzed rose juice is bright in color, rich in ar...

Embodiment 2

[0028] Take 10 parts of fresh and clean edible rose petals, beat them into pulp with a beater, adjust the pH value of the rose pulp to 4.6 with 3% citric acid solution, mix fresh flower juice and crushed petals with 10 parts of white sugar, 6 parts Mix glucose syrup, 1 part of honey and 0.01 part of potassium sorbate evenly; transfer the mixture into a fermenter, heat to 75°C for sterilization for 20 minutes with stirring, and cool to 35°C; use 0.15u per g of fresh roses The ratio of the tannase of cellulase and 0.6u, two kinds of enzymes required by 10 parts (by step C mass ratio) roses are all dispersed and dissolved in 0.5 part of sterile water (quality) to make enzyme solution, will Add the enzyme solution into the fermenter, stir evenly; hydrolyze at 35°C for 132 hours, heat to 90°C for 5 minutes after hydrolysis to kill the activity of the enzyme, and cool to room temperature to obtain the rose sauce product.

Embodiment 3

[0030] Take 10 parts of fresh and clean edible rose petals, beat them into pulp with a beater, adjust the pH value of the rose pulp to 5.5 with 3% citric acid solution, mix fresh flower juice and crushed petals with 12 parts of white sugar, 4 parts Mix glucose syrup, 1 part of honey, and 0.01 part of potassium sorbate evenly; transfer the mixture into a fermenter, heat to 85°C for 10 minutes to sterilize while stirring, and cool to 50°C; use 0.2u per g of fresh roses The ratio of the tannase of cellulase and 1.0u, two kinds of enzymes required by 10 parts (by step C mass ratio) roses are all dispersed and dissolved in 0.5 part of sterile water (quality) to make enzyme solution, will Add the enzyme solution into the fermenter and stir evenly; hydrolyze at 50°C for 24 hours, heat to 90°C for 5 minutes after hydrolysis to kill the activity of the enzyme, and cool to room temperature to obtain the rose sauce product.

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PUM

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Abstract

The present invention provides a rose sauce and the preparation process thereof. The rose sauce is produced by novel edible rose through the following steps: cleaning; beating; using 3% citric acid solution to adjust the pH value of slurry to 3.7 to 5.5; based on mass ratio, mixing a slurry obtained by 10 parts of fresh rose through the above-mentioned steps with 8 to 12 parts of white sugar, 4 to 8 parts of grape syrup, 1 part of honey, 0.01 parts of potassium sorbate, putting into a fermentation cylinder, heating to 65 DEG C-85 DEG C for sterilizing 10 to 30 minutes, cooling to 20 DEG C-50 DEG C; according to a proportionality that each g of fresh rose using 0.1-0.2u of cellulase and 0.2-1.0u of tannase , entirely dispersing and dissolving the two enzymes required by 10 parts of rose in 0.5 parts of sterile water; pouring the sterile water in the fermentation cylinder and mixing uniformly, hydrolyzing the mixture in the pot, wherein, the hydrolysis temperature is 20-50 DEG C, the hydrolysis time is 24-240 hours; and then heating to 90 DEG C, heat preservation 5 minutes to kill the enzymes activity, and then obtaining the products after cooling down to room temperature.

Description

technical field [0001] The invention relates to a fresh flower sauce prepared from fresh flowers and a preparation process thereof, in particular to a rose sauce prepared from edible fresh roses and a preparation method thereof, belonging to the field of food industry. Background technique [0002] Rose (Rosa rugosa Thunb) is a plant of the genus Rosa in the family Rosaceae. It is a perennial evergreen or deciduous shrub. The buds are terminal single flowers, the petals are bright in color, and the fragrance is strong. It is a precious raw material for the production of spices and food. Roses are native to China and have a long history of cultivation in my country, and are currently planted all over the country. [0003] Many medical books in ancient my country, such as "Materia Medica Justice", "Food Materia Medica", "Materia Medica Renew", etc., have records on the medicinal value of roses. Modern scientific research has found that roses are both edible and medicinal flow...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A61K36/73A23L27/60A23L33/00
Inventor 赵天瑞樊建
Owner KUNMING UNIV OF SCI & TECH
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