Method for preparing rose candy

A method of making rose sugar, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of loss of nutrients, uneven color, and many bacteria, so as to inhibit the growth of bacteria, improve hygiene quality, The effect of increasing the number of cells

Inactive Publication Date: 2014-04-02
ANNING BAJIE GAOQIAO EDIBLE ROSE SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its advantage is that roses are not damaged in fragrance and medicinal value, but its products have the following defects: first, the initial fermentation speed is slow, and at the same time, there are too many bacteria in the product, and the hygienic index is poor. There are no beneficial fermentation strains added in the raw material, and the fermentation only relies on a small amount of wild strains that may exist in the raw materials, and the osmotic pressure of the system after the direct mixing of roses and white sugar is relatively high, and the beneficial lactic acid bacteria and acetic acid bacteria in the raw materials are difficult to rapid growth, the acidity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1

[0023] Take fresh double red rose petals, wash them, drain the water to get clean rose petals; add 0.1 part lactose and 0.04 part glucose to 2 parts water according to the mass ratio, boil and cool to room temperature, then add 0.01 parts of Lactobacillus plantarum freeze-dried strain, activate the strain for 20 minutes to obtain a liquid strain; add this liquid strain to 25 parts of clean rose petals, turn it evenly so that the strain is fully in contact with the petals, at room temperature Carry out lactic acid fermentation and ferment to pH 3.8; then add 35 parts of white sugar and 1 part of honey, mix thoroughly to obtain the rose sugar base material, put the base material in a stainless steel container or a plastic bucket for food processing, press In fact, put the lid on and store it naturally for 20 days, and it will slowly ferment and mature.

Example Embodiment

[0024] Example 2

[0025] Take fresh double red rose petals, clean them, drain the water, and get clean rose petals; add 0.2 parts lactose and 0.05 parts glucose to 3 parts of water according to mass ratio, boil and cool to room temperature, then add 0.02 parts of Lactobacillus plantarum freeze-dried strain, activate the strain for 25 minutes to obtain a liquid strain; add this liquid strain to 30 parts of clean rose petals, turn it evenly so that the strain is fully in contact with the petals, at room temperature Carry out lactic acid fermentation and ferment to pH 4.3; then add 45 parts of white sugar and 2 parts of honey, mix well to obtain the rose sugar base material, put the base material in a stainless steel container or a plastic bucket for food processing, press In fact, put the lid on and store it naturally for 30 days, and it will slowly ferment and mature.

Example Embodiment

[0026] Example 3

[0027] Take fresh double red rose petals, wash them, and drain the water to get clean rose petals; add 0.3 parts lactose and 0.06 parts glucose to 4 parts water according to the mass ratio, boil and cool to room temperature, then add 0.03 parts of Lactobacillus plantarum freeze-dried strain, activate the strain for 30 minutes to obtain a liquid strain; add this liquid strain to 35 parts of clean rose petals, turn it evenly so that the strain is fully in contact with the petals, at room temperature Carry out lactic acid fermentation and ferment to pH 4.8; then add 55 parts of white sugar and 3 parts of honey, mix thoroughly to obtain the rose sugar base material, put the base material in a stainless steel container or a plastic bucket for food processing, press In fact, put the lid on and store it naturally for 40 days, and it will slowly ferment and mature.

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PUM

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Abstract

The invention discloses rose candy and a machining process of the rose candy. The process comprises the following steps: washing fresh double rose petal, filtering the water so as to obtain clean rose petal, adding 0.1-0.3 part by mass of lactose and 0.04-0.06 part of glucose into 2-4 parts by mass of water, boiling and subsequently cooling down to be normal temperature, subsequently adding 0.01-0.03 part of plant lactobacillus freeze-dried culture, activating the culture for 20-30 minutes so as to obtain a liquid culture, adding the liquid culture into 25-35 parts of clean rose petal, uniformly turning over so as to enable the liquid culture to sufficiently contact with the rose petal, fermenting by using lactic acid at normal temperature till the pH value is 3.8-4.8, subsequently adding 35-55 parts of white sugar and 1-3 parts of honey, sufficiently and uniformly mixing so as to obtain a base rose candy material, putting the base material into a stainless steel container or a plastic bucket for food machining, tightly pressing, covering, naturally storing for 20-40 days so as to slowly ferment and ripe to obtain the rose candy. Compared with the conventional rose candy, the product is redder in color, thicker in fragrance, better in hygienic index and longer in expiration date.

Description

technical field [0001] The invention relates to a method for preparing rose candy, which belongs to the field of food industry. Background technique [0002] Rose (Rosa rugosa Thunb) It is a plant of the genus Rosa in the family Rosaceae, 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. According to the regulations of the Ministry of Agriculture and the Ministry of Health, the varieties used for food and medicine are limited to double red roses. [0003] Many medical books in ancient my country have recorded the medicinal value of roses. According to traditional Chinese medicine, rose is a flower with excellent food and medicine. It is mild in nature and sweet in aroma. Studies have sho...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36
Inventor 袁美祝赵天瑞龙兴淮龙跃红
Owner ANNING BAJIE GAOQIAO EDIBLE ROSE SPECIALIZED COOP
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