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Flower rose paste and its preparation method
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A production method and technology of rose ointment, applied in the fields of food science, application, food ingredients, etc., can solve the problem of no maintenance, etc., and achieve the effects of extending the supply period, simple formulation, and easy production.
Active Publication Date: 2017-10-20
济南天源玫瑰制品开发有限公司
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Problems solved by technology
At the same time, the current rose paste products are all in the form of mud, and there is no rose paste product that maintains the shape of the rose petals itself.
Method used
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Embodiment 1
[0030] Embodiment 1 non-picking season, the preparation of fresh rose petals
[0031] 1. Raw material production process
[0032] (1) Picking time: choose double-petaled red roses. In the season of roses blooming every year, at 4-7 o'clock every day, only half-open roses (3-4 cm in diameter) are selected. At this time, they are not exposed to the sun. Saturated, the fragrance of the flower is the strongest, and the nutritional content is the most complete.
[0033] (2) Transportation of flowers: After the flowers are picked, put them directly into food-grade plastic baskets, put them into refrigerated transport vehicles (3°C-5°C) when the baskets are full, and transport them to the processing workshop in time.
[0034] (3) Product processing: After the flowers are transported to the processing workshop, they are immediately dried by vacuum drying equipment. In order to preserve the natural active ingredients of roses from damage to the greatest extent, according to the diff...
Embodiment 2
[0046] Embodiment 2 prepares fresh flower rose paste
[0047] Formula (percentage by weight): honey 30%, fresh rose petals 12%, maltose 43%, white sugar 5%, carrageenan (natural seaweed extract) 0.2%, purified water 9.8%.
[0048] (1) Melt the carrageenan with pure water, mix maltose and white sugar in a heating pot, stir well and heat to 100°C, then add the mixed carrageenan, stir well and heat to 108°C, keep it for 8 minutes, then cool down to 70°C, then add honey;
[0049] (2) Put the rose petals after reduction in the glass bottle according to the ratio of the bottled weight, then fill the glass bottle with the above-mentioned (1) mixture according to the bottled net content, and then use the capping machine to tighten the bottle cap and seal it. And put it into the flower shaking machine, tumbling and rotating at low speed (10 rpm at the beginning, 3 rpm after 2 minutes), blowing with a fan to cool down from beginning to end during rotation, and stop rotating after 15 mi...
Embodiment 3
[0051] Embodiment 3 rose picking season, the preparation of fresh rose petals
[0052] (1) Picking time: choose double-petaled red roses. In the season of roses blooming every year, at 4-7 o'clock every day, only half-open roses (3-4 cm in diameter) are selected. At this time, they are not exposed to the sun. Saturated, the fragrance of the flower is the strongest, and the nutritional content is the most complete.
[0053] (2) Transportation of flowers: After the flowers are picked, put them directly into food-grade plastic baskets, put them into refrigerated transport vehicles (3°C-5°C) when the baskets are full, and transport them to the processing workshop in time.
[0054] (3) Product processing: After the fresh flowers are transported to the processing workshop, after the petals and calyx are separated, fresh rose petals are taken for subsequent use.
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Abstract
The invention discloses fresh flower rose paste and a production method thereof. The fresh flower rose paste is prepared by the following raw materials: honey, fresh rose petals, maltose, white sugar, carrageenan and pure water. The production method comprises the steps: dissolving the carrageenan by utilizing the pure water, mixing, uniformly stirring and heating the mixture of maltose and white sugar in a heating pot to 100 DEG C, adding the mixed carrageenan into the heating pot, uniformly stirring and heating the carrageenan to 108 DEG C to obtain a mixture I, maintaining the temperature for 8 minutes, cooling the mixture I to 70 DEG C, and adding the honey to obtain a mixture II; adding fresh rose petals into a glass bottle, filling the glass bottle with the mixture II, screwing a bottle cover onto the glass bottle, sealing the glass bottle, and overturning and rotating the glass bottle until the fresh rose petals are uniformly distributed. In order to solve the difficulty for utilizing fresh flowers throughout the year in a rose processing enterprise, a unique method is adopted to dry the fresh rose petals to respectively obtain dry rose and cell sap to be stored, and then the dry rose petals and the cell sap can be restored in four seasons to obtain the fresh rose petals. The prepared fresh flower rose paste is not deformed under the influence of different external temperatures and is natural in activity, attractive and rich in nutrients.
Description
technical field [0001] The invention relates to a sauce-like food and a preparation method thereof, in particular to a sauce-like food with double-petal red roses as a raw material and a preparation method thereof. Background technique [0002] Pingyin County, Shandong Province is the "Hometown of Roses in China" named by the state, and has been approved by the General Administration of Quality and Technology Supervision, Inspection and Quarantine of the People's Republic of China as a protected product of origin. Roses have been planted for more than a thousand years. It is famous at home and abroad for its large size, bright color and high oil yield. The test data of the Chinese Academy of Sciences proves that the content of geraniol and geranic acid in roses from Pingyin is several times higher than roses from Bulgaria and other countries, and roses from other countries can only be used as cosmetics and cannot be eaten. edible. According to the "Dictionary of Traditiona...
Claims
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Application Information
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