A kind of rose sauce for serving and preparation method thereof

A rose sauce, rose technology, applied in the application, the function of food ingredients, food science and other directions, can solve the narrow application scope and suitable population of rose sauce, hinder the sustainable development of the rose industry, and the rose sauce is not sold well. Smooth and other problems, to achieve good sensory quality, low production cost, prevent the effect of gritty feeling

Active Publication Date: 2016-02-03
HUNAN AGRI PRODS PROCESSING INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because both the traditional rose sauce and the rose sauce produced by modern technology have the disadvantages of unstable product quality and high sucrose content, the application range and suitable population of rose sauce are narrow, and it is not widely recognized. It is only used in a few rose planting areas. Owning a certain market makes the sales of rose sauce unsmooth and hinders the sustainable development of the rose industry

Method used

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  • A kind of rose sauce for serving and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method for rosette sauce for bread spread:

[0030] 1) Pretreatment of raw materials: put edible roses into a clean bamboo basket and spread evenly, sprinkle a little water evenly on the edible roses, then wrap the bamboo basket with a transparent plastic film, open the film after 12 hours (no later than 24 hours), the rose petals are naturally separated from the flower stalks and receptacles, and the flower pedicles, stamens, rotten and wilting petals are discarded to obtain fresh edible rose petals.

[0031] 2) Cleaning: Rinse edible rose petals with clean water and drain.

[0032] 3) Superfine crushing: crush the washed edible rose petals to a particle size of less than 1 mm, and then put them into a colloid mill for superfine crushing to obtain rose powder with a particle size of 20-40 μm.

[0033] 4) Cook first: put 50g of rose powder into a stainless steel cooking pot, add 50g of white sugar, 50g of glucose syrup, and 150g of pure water for mixing, ...

Embodiment 2

[0040] A kind of preparation method of the rose sauce that is used for salad dressing:

[0041] 1) Pretreatment of raw materials: put edible roses into a clean bamboo basket and spread evenly, sprinkle a little water evenly on the edible roses, then wrap the bamboo basket with a transparent plastic film, open the film after 12 hours (no later than 24 hours), the rose petals are naturally separated from the flower stalks and receptacles, and the flower pedicles, stamens, rotten and wilting petals are discarded to obtain fresh edible rose petals.

[0042] 2) Cleaning: Rinse edible rose petals with clean water and drain.

[0043] 3) Superfine crushing: crush the washed edible rose petals to a particle size of less than 1 mm, and then put them into a colloid mill for superfine crushing to obtain rose powder with a particle size of 20-40 μm.

[0044] 4) Cook first: put 50g of rose powder into a stainless steel cooking pot, add 50g of white sugar, 50g of glucose syrup, and 150g of ...

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Abstract

The invention relates to a rose sauce for serving meals and a preparation method thereof, comprising the following steps: superfinely pulverizing edible rose petals to obtain rose powder; mixing rose powder, glucose syrup, white granulated sugar and purified water, and using Citric acid adjusts the pH to 1.8-2.2 to obtain a mixed solution, and heats the mixed solution to obtain a rose solution with a sugar content of not less than 50%; adds pectin and salt to the rose solution, and boils to obtain rose jam; Sterilize in a water bath at 80-85°C for 30-35 minutes to obtain the finished product of rose flower sauce. The invention solves the technical problems of unstable quality and poor sensory quality of rose jelly in the prior art, and provides a rose jelly jelly with stable quality, bright color, fragrant smell, comfortable taste and wide application range and its preparation method.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a rose sauce for serving with meals and a preparation method thereof. Background technique [0002] Rose( Rosarugosa ) is one of the famous flowers in the world. It is a perennial evergreen or deciduous shrub of Rosaceae Rosa. resource. [0003] Roses contain a variety of natural active ingredients, such as rose essential oil, anthocyanins, flavonoids, vitamins, etc. "Materia Medica Text" said: "Rose, clear but not turbid, harmonious but not violent, softening the liver and refreshing the stomach, dispersing qi and activating blood, clearing and suffocating stagnation without any disadvantages of pungent, warm, rigid and dry. It is the most effective and the most docile, and there is almost no other fragrance in it.” Rose sauce is made of roses and contains a variety of active ingredients in roses, which can dissolve abdominal congestion, relieve pain, and have a certain preve...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23L21/10A23L33/00A23V2002/00A23V2200/30
Inventor 李高阳谢秋涛苏东林卞建明李志坚张群袁洪燕
Owner HUNAN AGRI PRODS PROCESSING INST
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