Fresh flower paste and preparation method thereof

A fresh flower sauce and recipe technology, applied in the field of edible sauce, can solve problems such as single nutrition, inability to preserve the natural color of fresh flowers, and unsatisfactory taste

Active Publication Date: 2012-10-03
杭州博多工贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are also many types of fresh flower sauces in the prior art, and after the fresh flower sauces are processed into pulp, they cannot preserve the natural

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Take 15kg of fresh jasmine flowers and fix them 3 times, then add 45kg of fructose syrup for sugaring for 24 hours, and set aside;

[0026] 2) Soak the dried jasmine flower: water at a weight ratio of 1:25, the water temperature is 85°C, filter after soaking for 10 minutes, and obtain jasmine flower juice;

[0027] 3) Mix 7kg of white sugar and 0.2kg of edible gum (including 0.1kg of carrageenan and 0.1kg of xanthan gum) and perform high-speed shear emulsification at a temperature of 90°C and a speed of 2500 rpm to obtain a colloidal solution;

[0028] 4) Add 22kg of water, 0.04kg of sodium metabisulfite, 0.1kg of VC, 0.2kg of citric acid and 0.26kg of sodium citrate to the mixture of candied jasmine and fructose syrup obtained in step 1), and then heat to 85°C and keep warm for 3 minutes, then add 0.1kg glycine, 0.1kg edible salt and the 5kg jasmine juice obtained in step 2), and continue to keep warm;

[0029] 5) Add the colloidal solution obtained in step 3) into...

Embodiment 2

[0032] 1) Take 28.45kg of fresh jasmine flowers and fix them three times, then add 50kg of fructose syrup for sugaring for 15 hours, and set aside;

[0033] 2) According to the dried jasmine flower: soak in water at a ratio of 1:20, the water temperature is 90°C, filter after soaking for 7 minutes, and obtain jasmine flower juice;

[0034] 3) Mix 2kg of white sugar and 0.05kg of edible gum (including 0.045kg of carrageenan and 0.005kg of xanthan gum) and then carry out high-speed shear emulsification under the conditions of 85°C and 2800 rpm to obtain a colloidal solution;

[0035] 4) Add 15kg of water, 0.02kg of sodium metabisulfite, 0.05kg of VC, 0.05kg of citric acid and 0.23kg of sodium citrate to the mixture of candied jasmine and fructose syrup obtained in step 1), and then heat to 80°C and keep warm for 5 minutes, then add 0.1kg glycine, 0.05kg edible salt and 2kg jasmine juice obtained in step 2), and continue to keep warm;

[0036] 5) Add the colloidal solution obtai...

Embodiment 3

[0039] 1) Take 22.5kg of fresh jasmine flowers and fix them 4 times, then add 35kg of fructose syrup for sugaring for 30 hours, and set aside;

[0040] 2) According to the dried jasmine flower: soak in water at a ratio of 1:30, the water temperature is 90°C, filter after soaking for 8 minutes, and obtain jasmine flower juice;

[0041] 3) Mix 5kg of white sugar and 0.5kg of edible gum (including 0.3kg of carrageenan and 0.2kg of xanthan gum) and perform high-speed shear emulsification at 90°C and 2000 rpm to obtain a colloidal solution;

[0042] 4) Add 25kg of water, 0.06kg of sodium metabisulfite, 0.2kg of VC, 0.2kg of citric acid and 0.34kg of sodium citrate to the mixture of candied jasmine and fructose syrup obtained in step 1), and then heat to 90°C and keep warm for 1 minutes, then add 0.1kg glycine, 0.1kg edible salt and the 5kg jasmine juice obtained in step 2), and continue to keep warm;

[0043] 5) Add the colloidal solution obtained in step 3) into the heat preserva...

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PUM

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Abstract

The invention discloses fresh flower paste and a preparation method thereof and belongs to the technical field of edible paste. The fresh flower paste comprises high fructose corn syrups, fresh jasmine, white granulated sugar, jasmine juice, honey, edible gelatin, a flavoring agent and water. According to the fresh flower paste, the fresh jasmine is used as a raw material; by the method, high temperature sterilization is performed, the natural color can be kept, and the flavoring agents such as honey are added, so that the fresh flower paste is natural and faint in scent, intense in fragrance, clear and bright in liquor, strong and mellow in taste, and high in nutritional value, and is an ideal raw material when soaked independently for drinking or matched with other flowering tea.

Description

technical field [0001] The invention belongs to the technical field of edible sauces, and in particular relates to fresh flower sauces and a preparation method thereof. Background technique [0002] There are also many types of fresh flower sauces in the prior art, and after the fresh flower sauces are processed into pulp, they cannot preserve the natural qualities of the fresh flowers, lack the original flavor of the fresh flowers, and this kind of fresh flower sauces also has nutrition. Single, unsatisfactory taste. Contents of the invention [0003] Aiming at the problems existing in the prior art, the object of the present invention is to design and provide a technical scheme for fresh flower sauce and a preparation method thereof. [0004] Described a kind of fresh flower sauce is characterized in that comprising the following components by weight percentage: [0005] 35-55% fructose syrup, 15-30% fresh jasmine, 2-10% white sugar, 2-8% jasmine juice; 2-8% honey, 0.0...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 姚元峰
Owner 杭州博多工贸有限公司
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