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Rose jam with cherry flavor

A technology for rose sauce and cherries, applied in the fields of application, food preparation, food science, etc., can solve the problem of single taste, and achieve the effect of good taste and rich nutrition

Inactive Publication Date: 2015-04-29
刘效菡
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current raw material of rose sauce is only roses, and the taste is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The formula of the present invention is as follows: 35 parts of rose petals, 25 parts of brown sugar, 15 parts of honey, 15 parts of xylitol, 6 parts of cherry juice, 2 parts of black sesame and 2 parts of plum meat.

[0017] The preparation method is:

[0018] (1) Wash the fresh rose petals, dry them, microwave them at 25°C for 10 minutes, and then beat them into pulp;

[0019] (2) Remove the pits from the cherries, wash them, mix them with plum meat, squeeze them into juice, and filter to get the filtrate;

[0020] (3) Grind black sesame into fine powder;

[0021] (4) Mix the rose syrup in step (1), fruit juice, brown sugar, honey, xylitol, and black sesame powder in step (2), and ferment to obtain rose jam.

Embodiment 2

[0023] The formula of the present invention is as follows: 30 parts of rose petals, 30 parts of brown sugar, 10 parts of honey, 20 parts of xylitol, 5 parts of cherry juice, 5 parts of black sesame and 1 part of plum meat. The preparation method is the same as in Example 1.

Embodiment 3

[0025] The formula of the present invention is as follows: 40 parts of rose petals, 20 parts of brown sugar, 20 parts of honey, 10 parts of xylitol, 10 parts of cherry juice, 1 part of black sesame and 5 parts of plum meat. The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses a rose jam with a cherry flavor. The rose jam with the cherry flavor is characterized by being prepared from the following raw materials in parts by weight: 30-40 parts of rose petals, 20-30 parts of brown sugar, 10-20 parts of honey, 10-20 parts of xylitol, 5-10 parts of cherry juice, 1-5 parts of black sesame seeds and 1-5 parts of plum pulp. In the invention, fruit components are added in the rose jam so that the rose jam is sour, sweet and delicious, is better in taste, and is richer in nutrition. The xylitol and the honey are used in place of part of the brown sugar, so that the rose jam has a moderate sweetness and is more healthy.

Description

technical field [0001] The invention relates to a rose product, in particular to a rose jam with good taste, and belongs to the technical field of food processing. Background technique [0002] Roses are mild and mellow in nature. They have the effects of reducing fire, promoting blood circulation and metabolism, refreshing and invigorating. Long-term use is very helpful for the overall spirit, complexion and skin quality. Rose sauce is made by pickling the petals of roses with sugar. Rose sauce can relieve abdominal congestion and pain. If you eat it often, the air will come out from the mouth, and the pores will emit the fragrance of roses. It is a natural food. Rose sauce can treat gastritis, rejuvenate with fragrance, treat gynecological diseases, relieve dysmenorrhea, etc. [0003] The current rose sauce raw material is only roses, and the taste is relatively single. Contents of the invention [0004] The object of the present invention is to provide a cherry-flavor...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/09A23L29/30
CPCA23V2002/00
Inventor 刘效菡
Owner 刘效菡
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