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A lemon flavored rose petal jam

A technology of rose sauce and lemon flavor, applied in the field of rose products and rose sauce, 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 lemon-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 lemon 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) Peel the lemon, mix it with plum meat, squeeze it 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 lemon-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 lemon 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 lemon-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 lemon 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 present invention discloses a lemon flavored rose petal jam. The jam is characterized in that the jam is prepared by the following raw materials in parts by weight: rose petals 30-40 parts, brown sugar 20-30 parts, honey 10-20 parts, xylitol 10-20 parts, lemon juice 5-10 parts, black sesame 1-5 parts and plum flesh 1-5 parts. The jam is sweet and sour and tasty in taste, better in mouthfeel and richer in nutrition with the addition of the fruit ingredients. Using the xylitol and honey to replace a part of the brown sugar can make the jam agreeable sweetness and healthier.

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 invention is to provide a lemon-flavored rose s...

Claims

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Application Information

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