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Rose jam and preparation method of rose jam

A technology of rose jam and roses, which is applied in the food field and can solve the problem of less product development of rose jam

Active Publication Date: 2014-02-12
河南宝莱健生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The rose food currently being developed mainly focuses on rose wine, rose drink, rose vinegar, rose tea, rose cake and rose jam. A report on the flower as raw material, using wine to restore it to prepare rose petals

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A novel rose sauce, which consists of the following components in parts by weight: 30g of dried roses, 150g of wine, 230g of sucrose, 70g of lemon juice, 3g of sodium carboxymethylcellulose, 3g of agar, and 1500g of water.

[0021] The preparation method of rose petal sauce is as follows:

[0022] (1) Take dried rose flowers, peel off the brightly colored outer petals, clean them, and drain.

[0023] (2) Pick fresh lemons and peel them, remove the seeds, and squeeze the juice to obtain lemon juice.

[0024] (3) Take 30g of dried rose petals, add 150g of wine, and heat at 50°C for 30min.

[0025] (4) beat the recovered rose petals into a slurry with a beater, and then further process the beaten raw materials with a colloid mill to ensure that the pulverized roses are even and delicate.

[0026] (5) Weigh 1500g of purified water, divide it into two parts, soak 3g of sodium carboxymethylcellulose and 3g of agar with 600g of water at 60°C to soften, and dissolve 240g of s...

Embodiment 2

[0030] A novel rose sauce, which consists of the following components in parts by weight: 40g of dried roses, 160g of wine, 240g of sucrose, 80g of lemon juice, 4g of sodium carboxymethylcellulose, 4g of agar, and 1600g of water.

[0031] The preparation method of rose petal sauce is as follows:

[0032] (1) Take dried rose flowers, peel off the brightly colored outer petals, clean them, and drain.

[0033] (2) Pick fresh lemons and peel them, remove the seeds, and squeeze the juice to obtain lemon juice.

[0034] (3) Take 40g of dried rose petals, add 160g of wine, and heat at 50°C for 30min.

[0035] (4) beat the recovered rose petals into a slurry with a beater, and then further process the beaten raw materials with a colloid mill to ensure that the pulverized roses are even and delicate.

[0036] (5) Weigh 1600g of pure water, divide it into two parts, soak 4g of sodium carboxymethylcellulose and 4g of agar with 800g of water at 60°C to soften, and dissolve 240g of sucro...

Embodiment 3

[0040] A novel rose sauce, which consists of the following components in parts by weight: 50g of dried roses, 170g of wine, 250g of sucrose, 90g of lemon juice, 5g of sodium carboxymethylcellulose, 5g of agar, and 1700g of water.

[0041] The preparation method of rose petal sauce is as follows:

[0042] (1) Take dried rose flowers, peel off the brightly colored outer petals, clean them, and drain.

[0043] (2) Pick fresh lemons and peel them, remove the seeds, and squeeze the juice to obtain lemon juice.

[0044] (3) Take 50g of dried rose petals, add 170g of wine, and heat at 50°C for 30min.

[0045] (4) beat the recovered rose petals into a slurry with a beater, and then further process the beaten raw materials with a colloid mill to ensure that the pulverized roses are even and delicate.

[0046] (5) Weigh 1700g of purified water, divide it into two parts, soak 5g of sodium carboxymethylcellulose and 5g of agar with 1000g of water at 60°C to soften, and dissolve 250g of ...

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Abstract

The invention relates to a rose jam and a preparation method of the rose jam, belonging to the technical field of food. The rose jam is prepared from the following ingredients in parts by weight: 30-50 parts of dry roses, 150-170 parts of wine, 230-250 parts of saccharose, 70-90 parts of lemon juice, 3-5 parts of sodium carboxymethylcellulose, 3-5 parts of agar and 1500-1700 parts of water. Simultaneously, the invention also discloses a preparation process of the rose jam. The jam provided by the invention is hermosa pink, soft and delicate in taste, moderate in sweet and sour, and easy to coat, has natural and rich rose fragrance, not only keeps functional ingredients of the dry roses, but also has the nutritional ingredients of the wine additionally, as well as has the effects of maintaining beauty, keeping young and caring health.

Description

technical field [0001] The invention relates to a rose sauce and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Roses, also known as wandering flowers, are popular flowers for their bright colors and pleasant fragrance. my country is the hometown of roses and has a long history of rose cultivation. Since ancient times, our people have admired the beauty of roses and their health care functions. Rose is an excellent flower for both medicine and food. It has good edible value and health care function, and it is also an indispensable flower for the production of high-end cosmetics. [0003] The rose food currently being developed mainly focuses on rose wine, rose drink, rose vinegar, rose tea, rose cake and rose jam. It is reported that the flowers are used as raw materials, and wine is used to restore them to prepare rose sauce. [0004] Chinese patent application 201010197941.0 discloses a kind of preparation method of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/30A23L27/60
Inventor 孙军涛陶夏蕊肖付刚张永清王军
Owner 河南宝莱健生物工程有限公司
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