Flower stuffing and preparation method thereof

A technology for stuffing and fresh flowers, which is applied in the field of fresh flower stuffing and its preparation, which can solve the problems of easy loss of fragrance and easy color change, and achieve the effects of preserved fresh color and fragrance, high nutritional and health value, and good taste

Inactive Publication Date: 2011-08-31
YUNNAN JIUXIANG FLOWERS FOOD SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a flower stuffing prepared by using the extract of edible flowers and its preparation method, and at the same time overcome the problems of edible flowers that are easy to change color and lose fragrance under high temperature, so as to prepare a kind of stuffing that has a long shelf life, does not change color and keeps The flower stuffing with original bright color and strong floral fragrance is realized through the following technical scheme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Take fresh roses for screening, first select flowers with good integrity, no rot, and bright colors, take off the petals, and screen out the pollen and residual impurities in the petals, and then sterilize the petals in a water bath as usual to sterilize Finally, dehydration is carried out, so that the moisture content on the surface of the petals is lower than 1%;

[0025] (2) Stir and mix 1 kg of rose petals obtained in step (1) with 1.5 kg of sugar, 4 g of citric acid, and 0.8 g of potassium sorbate, and place them at normal temperature and pressure for 10 days; filter the resulting slurry, The sugar liquid is removed, and the obtained solid is the flower stuffing.

Embodiment 2

[0027] (1) Take fresh jasmine flowers for screening, first select flowers with good integrity, no rot, and bright colors, remove the petals, and screen out the pollen and residual impurities in the petals, and then sterilize the petals in a water bath as usual. Carry out dehydration, make the petal surface moisture content be lower than 1%;

[0028] (2) extracting the anthers, receptacles and pollen of the above-mentioned edible fresh flowers to obtain an extract;

[0029] (3) 1 kg of jasmine petals obtained in step (1), 50 g of the extract obtained in step (2), 0.5 kg of powdered sugar, 1.5 kg of fructose, 6 g of citric acid, 0.5 g of potassium sorbate, 1 g of malic acid, and dehydroacetic acid Stir and mix evenly with 0.6 g of sodium, and place under normal temperature and pressure for 15 days; filter the obtained slurry to remove the sugar solution, and the obtained solid is the flower filling.

Embodiment 3

[0031] (1) Take fresh chrysanthemum, honeysuckle and cherry blossoms for screening, first select flowers with good integrity, no rot, and bright colors, remove the petals, and screen out the pollen and residual impurities in the petals, and then put the petals in a water bath as usual Sterilization, dehydration after sterilization, so that the moisture content on the surface of the petals is lower than 1%;

[0032] (2) Stir and mix 1 kg of edible flower petals obtained in step (1) with 0.8 kg of syrup, 0.8 kg of protein sugar, 1 g of citric acid, 0.6 g of potassium sorbate, 8 g of malic acid, and 0.1 kg of honey, and place at room temperature, Under normal pressure for 1 day; filter the obtained slurry to remove the sugar solution, and the obtained solid is the flower filling.

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PUM

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Abstract

The invention provides a flower stuffing and a preparation method thereof. The flower stuffing contains edible flower petals, extractives and auxiliary materials; and the preparation method comprises the steps of taking the fresh edible flower to be screened, sterilized and dehydrated; uniformly stirring and mixing the flower petals and the auxiliary materials or the flower petals, the extractives and the auxiliary materials according to a certain proportion; placing at a normal temperature and a normal pressure for a plurality of days; and then filtering to obtain the flower stuffing. The flower stuffing obtained by using the invention has the advantages of natural property, high nutrition and health-keeping value, better taste, long shelf life and well preserved flower color and fragrance at a low temperature and a high temperature, and is especially suitable for the baking industry. The preparation method provided by the invention is simple and convenient to operate and easy for large scale production.

Description

technical field [0001] The invention relates to a flower stuffing prepared by using edible flower extracts and a preparation method thereof, belonging to the technical field of edible flower food or health food. Background technique [0002] Fresh edible flowers contain a variety of sugars, fats, trace elements, enzymes and antibiotics, as well as amino acids and other substances needed by the human body, and the protein content is comparable to that of meat and fruits. In addition, flowers also contain high-efficiency biologically active substances that are currently unknown to humans, and these substances are crucial to enhancing people's physical fitness and health. Modern scientific research on food nutrition shows that the darker and brighter the edible organs of flowers, the more complex their nutritional components and the higher their nutritional content. Edible flowers are not only delicacies but also good medicines, especially for human health. Some edible flower...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/09A23L33/00
Inventor 付丽纯
Owner YUNNAN JIUXIANG FLOWERS FOOD SCI & TECH
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