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Rosa rugosa Yuet Ku honey and preparation method thereof

A technology for rose and nectar, which is applied to the field of rose nectar and its preparation, can solve the problems of low added value and less variety of products, achieve good sensory benefits, maintain color and bright color.

Inactive Publication Date: 2013-07-03
GANSU LONGCUITANG NUTRITION HEALTH CARE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the only edible products of Kushui Rose are rosebud tea, rose jam, etc., with few varieties and low added value of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of bitter water rose nectar, comprising mixing 6.80% of water and 0.13% of pectin according to the mass percentage and then boiling or using equipment such as a shearing disperser to make it into a uniformly mixed colloid, heating, and controlling the temperature at 100 ℃, at the same time add 81.51% of fresh honey, 6.80% of Kushui rose petals, and 4.76% of citric acid according to the mass percentage, stir evenly, fill, pasteurize, and keep at a temperature of 100°C for 60 minutes after exhausting. .

Embodiment 2

[0016] A kind of preparation method of bitter water rose nectar, mix 34.01% of water and 2.04% of pectin according to the mass percentage, boil or use equipment such as a shearing disperser to make it into a colloid that is mixed uniformly, heat, and the temperature is controlled at 100 ℃, at the same time add 63.21% of fresh honey, 0.68% of Kushui rose petals, and 0.06% of citric acid according to the mass percentage, stir evenly, fill, pasteurize, and keep at a temperature of 100°C for 40 minutes after exhausting. .

Embodiment 3

[0018] A kind of preparation method of bitter water rose nectar, mix 15.38% of water and 0.76% of pectin according to the mass percentage, boil or use equipment such as shearing disperser to make it into a uniformly mixed colloid, heat, and control the temperature at 60°C, at the same time add 79.26% of fresh honey, 3.84% of Kushui rose petals, and 0.76% of citric acid according to the mass percentage, stir evenly, fill, pasteurize, and keep at a temperature of 100°C for 20 minutes after exhausting. have to. The resulting product has moderate sweetness and sourness, evenly distributed petals, bright color, stretched petals after flushing, natural shape and good taste.

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PUM

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Abstract

The invention discloses rosa rugosa Yuet Ku honey and the preparation method thereof. The rosa rugosa Yuet Ku honey comprises the following components by weight percentage: 52.39 to 92.33 percent of fresh honey, 0.68 to 6.80 percent of rosa rugosa Yuet Ku petals, 6.80 to 34.01 percent of water, 0.13 to 2.04 percent of pectin, and 0.06 to 4.76 percent of citric acid. The rosa rugosa Yuet Ku honey is prepared by that rosa rugosa Yuet Ku growth in Yongdeng county, Gansu province, is taken as a raw material to be mixed with honey, and meanwhile, the rosa rugosa Yuet Ku honey has the health caring effects of rose and honey, nutrient substances of rosa rugosa Yuet Ku honey can be completely absorbed by human body easily, and the industrial development of rosa rugosa Yuet Ku is prolonged.

Description

technical field [0001] The invention belongs to the technical field of health care products, and relates to bitter water rose nectar and a preparation method thereof. Background technique [0002] Rose, also known as red rose, is a perennial evergreen or deciduous shrub of the family Rosaceae, which is widely planted around the world. There are many varieties of roses, including double roses, Damascus roses, centenary roses, perfume roses, dark red roses, white roses, woody flowers, etc. Roses are cultivated all over my country, involving many varieties, including hybrids and variants. Among them, Yongdeng in Gansu, Pingyin in Shandong, Miaofeng Mountain in Beijing, and Xinjiang are the main rose planting places in China. Rose is the raw material for the production of rose essential oil. Rose oil has a long history of being used as a spice among the people. It is more common in ancient my country and Europe. And soap, food, wine and smoked tea and other products. [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/08A23L1/30A23L21/25
Inventor 李霁昕米兰刘金全
Owner GANSU LONGCUITANG NUTRITION HEALTH CARE FOOD
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