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A technology of rose sauce and grapes, which is applied in rose products and the field of rose sauce, which 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
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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
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Effect test
Embodiment 1
[0016] The formula of the grape-flavored rose sauce of the present invention is: 35 parts of rose petals, 25 parts of brown sugar, 15 parts of honey, 15 parts of xylitol, 6 parts of grape juice, 2 parts of black sesame seeds, 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 to pulp;
[0019] (2) Peel and pit the grapes, wash them, mix them with plum meat, squeeze them into juice, and filter the filtrate;
[0020] (3) Grind black sesame seeds into fine powder;
[0021] (4) Mix the rose syrup from step (1), the juice from step (2), brown sugar, honey, xylitol, and black sesame powder evenly, and ferment to obtain rose paste.
Embodiment 2
[0023] The formula of the grape-flavored rose sauce of the present invention is: 30 parts of rose petals, 30 parts of brown sugar, 10 parts of honey, 20 parts of xylitol, 5 parts of grape juice, 5 parts of black sesame seeds, and 1 part of plum meat. The preparation method is the same as in Example 1.
Embodiment 3
[0025] The formula of the grape-flavored rose sauce of the present invention is: 40 parts of rose petals, 20 parts of brown sugar, 20 parts of honey, 10 parts of xylitol, 10 parts of grape juice, 1 part of black sesame seeds, and 5 parts of plum meat. The preparation method is the same as in Example 1.
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Abstract
The invention discloses a rose jam with a grape flavor. The rose jam with the grape 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 grape 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 grape-flavore...
Claims
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Application Information
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