Rose vinegar and rose fruit vinegar

A technology of roses and rose petals, which is applied in the preparation of vinegar, food preparation, food science, etc., can solve the problems of improper production methods, low safety and edibility, and astringent taste, so as to achieve stable quality, good taste and good taste. sweet and sour effect

Inactive Publication Date: 2015-06-10
陈欣欣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, some rose vinegars on the market use some food additives in the production process, and the production methods are improper. The produc

Method used

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  • Rose vinegar and rose fruit vinegar
  • Rose vinegar and rose fruit vinegar
  • Rose vinegar and rose fruit vinegar

Examples

Experimental program
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Effect test

Example Embodiment

[0036] Example 1

[0037] A method for preparing rose vinegar is prepared by fermenting dried rose petals, rock sugar, rice vinegar and table salt, and is characterized in that the rose vinegar is prepared by the following process steps:

[0038] (1) The collection of rose petals: Fresh roses are collected, and the flower picking standard adopts the flowering index 3~5 in the rose cut flower collection standard. The petals are bright in color, fresh and tender, and strong in aroma;

[0039] (2) Treatment of rose petals: Remove 2 to 5 damaged, worm-eye and other petals from the outer layer of the picked rose petals, then remove the remaining petals and place them in a bamboo plaque, and spread a layer. Put the bamboo plaque in the drying room, control the temperature at 10℃, dry at low temperature and ventilate for 3 days, the petals shrink, the color is bright, and the water content is about 10%;

[0040] (3) The choice of soaking rice vinegar: Select the implementation standard GB181...

Example Embodiment

[0047] Example 2

[0048] A method for making rose vinegar is made by fermenting rose petals, rock sugar, rice vinegar and table salt. The preparation method is the same as that in Example 1, except that the rose petals do not require low-temperature drying treatment.

[0049] The rose flower vinegar prepared in this example has a deep red color and luster; a rich rose fragrance with a unique fragrance of rice vinegar; a sweet and sour taste, no astringency, no peculiar smell, and a mellow mouth; a clear body, no impurities, and no suspended matter. The total acid is 2.40g / 100mL, and the reducing sugar (calculated as glucose) is 1.02g / 100mL.

Example Embodiment

[0050] Example 3

[0051] A rose fruit vinegar is made by fermenting rose petals, pomegranate seeds, rock sugar and rice vinegar, and is characterized in that: the rose fruit vinegar is prepared by the following process steps:

[0052] (1) Fermentation: First put the rose petals into the fermentation tank, spread a layer of pomegranate seeds on top of the rose petals, then a layer of rock sugar, and then pour in rice vinegar. The weight ratio of the raw materials is rose petals: pomegranate seeds: rock sugar: Rice vinegar=5:5:2:5, the raw material volume of the fermentation tank is controlled at 70%, and the fermentation tank is naturally fermented in the fermentation room in the dark for 65 days. The rice vinegar is fermented with pure rice vinegar with a total acid of 3.5g / 100mL ; The rose petals used can be dried rose petals or fresh rose petals. The pomegranate seeds are obtained from fresh pomegranates. Fresh pomegranates with full and shiny skins are selected, the pomegranat...

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Abstract

The invention discloses rose vinegar and rose fruit vinegar, and belongs to the technical field of food flower processing. The rose vinegar is mainly prepared by fermenting of rose leaves, crystal sugar and rice vinegar. The technological steps for manufacturing the rose vinegar comprise the followings: (1) fermenting, (2) filtering, (3) aging, (4) concocting and (5) packaging and sterilizing. The rose fruit vinegar is mainly prepared by fermenting of rose leaves, fruit flesh particles, crystal sugar and rice vinegar, wherein the fruit flesh particles are one of pomegranate seeds, mulberries, strawberries and blueberries. The invention further discloses a manufacturing method of rose jam, the rose leaves, the crystal sugar and a honey raw material which are obtained after fermentation of the rose vinegar are taken, and the rose jam is prepared after burdening, fermenting, canning and sterilizing are carried out. The rose vinegar and the rose fruit vinegar have the advantages that the nutrition is rich, the color, the lustre and the taste are good, the rose fragrance is strong, the body is clear, and the safe edibility is high.

Description

technical field [0001] The invention relates to the technical field of flower food processing, in particular to rose vinegar and rose fruit vinegar. Background technique [0002] Rose( Rosa rugosa Thumb ), a perennial evergreen or deciduous shrub of the genus Rosa in the family Rosaceae. Rose petals are weakly acidic and rich in anthocyanins, polyphenols, volatile oils, flavonoids, polysaccharides, organic acids, tannins, vitamins, alkaloids, linoleic acid, amino acids, dietary fiber, Trace elements, etc., have high nutritional value and medicinal value. [0003] Roses are bright in color and rich in anthocyanins, which belong to flavonoids in phenolic compounds and are functional ingredients of health food officially approved in my country. Polyphenolic compounds are important antioxidants, and their phenolic hydroxyl groups have strong It has anti-oxidant activity, can effectively remove free radical components, and prevent cancer; enhance blood vessel elasticity, improv...

Claims

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Application Information

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IPC IPC(8): C12J1/00A23L1/06A23L1/09A23L29/30
CPCC12J1/00A23L21/12
Inventor 陈欣欣张妮妮
Owner 陈欣欣
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