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A method for simultaneously obtaining stuffing and puree from fresh flowers

A technology for flowers and fillings, applied in the field of food processing, can solve the problems of unsustainable flower fragrance, short shelf life, long production cycle, etc., and achieve the effects of mellow taste, bright color and improved production efficiency.

Active Publication Date: 2016-06-29
YUNNAN JIUXIANG FLOWERS FOOD SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the traditionally made flower fillings are prone to blackening in color, the fragrance of flowers is not long-lasting, and there is a hidden danger of deterioration, and the production cycle is long and the shelf life is not long, so it is necessary to develop a formula and production process suitable for mechanized production

Method used

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  • A method for simultaneously obtaining stuffing and puree from fresh flowers
  • A method for simultaneously obtaining stuffing and puree from fresh flowers
  • A method for simultaneously obtaining stuffing and puree from fresh flowers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Flower pretreatment: Pick the newly opened double-petal roses with dew within 2 hours after sunrise, and spread them evenly in the air for 3 hours within 3 hours after picking, and then remove the remaining flower pedicles, pedicels, leaves, and calyxes , foreign matter, insects, rotten flowers, inferior flowers and other impurities;

[0023] (2) Ingredients: prepare materials according to the following components by weight: 30 parts of double rose petals obtained in step (1), 30 parts of white granulated sugar, 3 parts of citric acid, and 0.2 parts of sodium dehydroacetate;

[0024] (3) Stirring and biodegradation: add white granulated sugar, citric acid and sodium dehydroacetate to the double rose petals prepared in step (2) and then fully stir until there is moisture in the petals and stop stirring, then immediately place in 4 Stand at constant temperature for 15 days at ℃, during this period, stir regularly every 5 days to achieve low-temperature fermentation, u...

Embodiment 2

[0028] (1) Flower pretreatment: pick the freshly opened jasmine flowers within 3 hours after sunrise, and spread them evenly in the air for 4 hours within 3 hours after picking, and then remove the remaining flower pedicles, pedicels, leaves, calyx, foreign objects, Insects, rotten flowers, inferior flowers and other impurities;

[0029] (2) Ingredients: prepare materials according to the following components by weight: 32 parts of jasmine petals, 66 parts of white sugar, 4 parts of citric acid, and 0.1 part of sodium dehydroacetate obtained in step (1);

[0030] (3) Stirring and biodegradation: Add white granulated sugar, citric acid and sodium dehydroacetate to the jasmine petals prepared in step (2), and then fully stir until the water in the petals begins to overflow, then stop stirring, and then place it at 0°C immediately Stand at constant temperature for 18 days, during this period, stir regularly every 4 days to realize low-temperature fermentation, until the volume of...

Embodiment 3

[0034] (1) Flower pretreatment: Pick the freshly opened chrysanthemums with dew within 2 to 3 hours after sunrise, spread them evenly in the air for 5 hours within 3 hours after picking, and then remove the remaining flower pedicles, pedicels, leaves, calyx, Impurities such as foreign matter, insects, rotten flowers, and inferior flowers;

[0035] (2) Ingredients: prepare materials according to the following components by weight: 35 parts of chrysanthemum petals obtained in step (1), 55 parts of white sugar, 1 part of citric acid, and 0.4 parts of sodium dehydroacetate;

[0036] (3) Stirring and biodegradation: add white granulated sugar, citric acid and sodium dehydroacetate to the chrysanthemum petals prepared in step (2), and then fully stir until the water in the petals begins to overflow, stop stirring, and then immediately place it at 8°C Stand at a constant temperature for 20 days, during this period, stir regularly every 3 days to achieve low-temperature fermentation, ...

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Abstract

The invention provides a method for simultaneously preparing fillings and primary pulp by adopting flowers as the raw material. The flower fillings and flower primary pulp are obtained through the following steps: pre-treating flowers, dosing, stirring for primary soaking, conducting biological decomposition and conducting primary pulp separation. The method can improve the flavor of flower fillings, shortens the processing time, reduces the content of a sweetening agent, optimizes the proportion of flower petals to organic acid in fillings, improves the filling preparation technology, realizes low-temperature fermentation in the short term on the condition of guaranteeing stickiness and taste of fillings, improves production efficiency, avoids the probability that the fillings turn black because of room temperature fermentation, well plays the role of protecting the color and aroma of fillings, and prolongs the shelf period of food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for simultaneously obtaining stuffing and puree from fresh flowers. Background technique [0002] Yunnan is a world-renowned "Kingdom of Flowers". Due to the excellent natural conditions such as sunshine and soil, the content of active ingredients in flowers is high, and the quality is good. It is one of the best natural bases for flower production in the world. It is recognized by the world's horticultural circles together with Colombia and Kenya. These are the three places most suitable for the development of deep processing of edible flowers. Foreign experts pointed out after research: "The future of deep processing of flowers in the world lies in Yunnan". Edible roses are the most widely planted among various flowers. Nutritional value, flowers contain 22 kinds of amino acids, 16 kinds of vitamins, 27 kinds of constant and trace elements needed b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/12A23L27/10A23L2/52A23L33/105
CPCA23L2/52
Inventor 付丽纯杨品珍胡深
Owner YUNNAN JIUXIANG FLOWERS FOOD SCI & TECH