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Flower sauce and preparation method thereof

A fresh flower sauce and fresh flower technology, which is applied in the field of food processing, can solve the problems of difficulty in maintaining the flavor of fresh flowers, dull color of the finished sauce, easy loss of nutrients, etc., and achieve the goal of improving immunity, maintaining nutritional value, and shortening the preparation time Effect

Active Publication Date: 2015-06-03
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] It is a traditional technology to make rose flower sauce from roses, but in the traditional method, alum, plum brine, etc. need to be added, and the shelf life is not long. Most flower sauces also contain various preservatives, which are not good for human health.
In addition, the color of the finished sauce is dull, the nutrients are easily lost, and it is difficult to maintain the original flavor of the flowers

Method used

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  • Flower sauce and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0020] (1) Pretreatment of flowers: pick freshly opened edible roses with dew within 3 hours after sunrise, and spread them evenly in the air for 4 hours within 3 hours after picking, and then remove the flower pedicles, pedicels, leaves, and calyxes in the petals , foreign matter, insects, rotten flowers, inferior flowers and other impurities;

[0021] (2) Ingredients: Prepare ingredients according to the following parts by weight: 10 parts of petals obtained in step (1), 50 parts of water, 6 parts of modified starch, 24 parts of white sugar, 0.5 parts of citric acid and 0.1 part of table salt;

[0022] (3) Stir and mix: heat the water prepared in step (2) to 80°C, mix it with modified starch until it becomes viscous and clear, then add petals and heat to 92°C, keep it warm for 10 minutes under stirring, then add White sugar, citric acid and salt, after being stirred evenly, keep at 92°C for 10 minutes until the modified starch is completely transparent to obtain a mixed mate...

Embodiment 2

[0025] (1) Pretreatment of flowers: pick the freshly opened edible jasmine with dew within 2 hours after sunrise, and spread it evenly in the air for 5 hours within 3 hours after picking, and then remove the flower pedicles, pedicels, leaves, and calyxes in the petals , foreign matter, insects, rotten flowers, inferior flowers and other impurities;

[0026] (2) Ingredients: Prepare ingredients according to the following parts by weight: 8 parts of petals obtained in step (1), 51 parts of water, 5 parts of modified starch, 26 parts of white sugar, 0.3 parts of citric acid and 0.1 part of table salt;

[0027] (3) Stir and mix: heat the water prepared in step (2) to 60°C, mix it with the modified starch until it becomes viscous and clear, then add petals, heat to 100°C, and keep it warm for 5 minutes under stirring, then add White granulated sugar, citric acid and salt, after being stirred evenly, keep at 100°C for 8 minutes until the modified starch is completely transparent to ...

Embodiment 3

[0030] (1) Pretreatment of flowers: Pick the freshly opened chrysanthemums within 3 hours after sunrise, and spread them evenly in the air for 3 hours within 3 hours after picking, and then remove the flower pedicles, pedicels, leaves, calyx, Impurities such as foreign matter, insects, rotten flowers, and inferior flowers;

[0031] (2) Ingredients: Prepare ingredients according to the following parts by weight: 5 parts of petals obtained in step (1), 52 parts of water, 6 parts of modified starch, 20 parts of white sugar, 0.6 parts of citric acid and 0.1 part of table salt;

[0032] (3) Stir and mix: heat the water prepared in step (2) to 70°C, mix it with modified starch until it becomes viscous and clear, then add petals and heat to 80°C, keep it warm for 15 minutes under stirring, then add White sugar, citric acid and salt, after being stirred evenly, keep at 80°C for 12 minutes until the modified starch is completely transparent to obtain a mixed material;

[0033] (4) Ste...

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Abstract

The invention provides flower sauce and a preparation method thereof. The flower sauce is prepared from the following components in parts by weight: 50-52 parts of water, 5-10 parts of flower pedals, 5-6 parts of denaturated starch, 20-26 parts of white granulated sugar, 0.3-0.6 part of citric acid and 0.1 part of salt. The preparation method comprises the following steps: pre-processing flowers, batching, stirring, mixing, and sterilizing. The flower sauce disclosed by the invention is rich in nutrient, and can be used for solving the problem that most of nutrient ingredients are lost due to the withering of the flowers. The prepared flower sauce is high in nutritional value and can be eaten for a long time. In the processing process, no preservative is added, so that the flower sauce is a pure natural health food. The prepared flower sauce is simple in preparation process, and is free of a pickling period. The flower sauce finished product can be stored for one year under the normal temperature, has the strong natural flower flavor, and is sweet in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fresh flower sauce and a preparation method thereof. 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 by the human body, as w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/5118
Inventor 付丽纯杨品珍候登峰
Owner YUNNAN JIUXIANG FLOWERS FOOD SCI & TECH
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