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Rose flower fruit cake

A technology of roses and fruit cakes, which is applied in the direction of food ingredients as color, food ingredients as pH value modifiers, food ingredients as coagulants, etc. Difficult to store, inconvenient to eat and other problems, to achieve the effect of smooth appearance, delicate taste and convenient consumption

Inactive Publication Date: 2015-11-18
丽江得一食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the double-petalled red roses are not easy to store, they are mainly preserved by adding sugar and then used to process rose flower cake fillings, or made into flower sauce. not very convenient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] Below in conjunction with embodiment the present invention is described in detail.

[0017] 1. Raw materials: prepare 15 parts of double-petal red rose petal powder, 35 parts of white sugar, 3 parts of high-ester pectin, 27 parts of malt syrup, 0.5 parts of roselle powder, 0.7 parts of citric acid, and 0.2 parts of sodium citrate according to the mass ratio , 0.08 parts of sodium tripolyphosphate;

[0018] 2. Roselle powder soaking: add 0.5 parts of roselle powder to 1 part of water and soak for 10-12 hours before use;

[0019] 3. Sol: 3 parts of high-ester pectin, 9 parts of white sugar, 0.7 part of citric acid, 0.2 part of sodium citrate, 0.08 part of sodium tripolyphosphate, mix well and add to 25 parts of water at 50-80 ℃, add as you go Stir until fully dissolved.

[0020] 4. Cooking: add 27 parts of maltose syrup and 5 parts of water to the cooking pot, mix and heat to boiling, then slowly add 26 parts of white granulated sugar, after the white granulated sugar i...

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PUM

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Abstract

The present invention provides a rose flower fruit cake which is characterized by being prepared from the following raw materials in mass percentage: rosa rugosa var. plena 10-20%, white granulated sugar 20-40%, high-ester pectin 1-4%, maltose syrup 15-30%, hibiscus sabdariffa powder 0.15-1%, citric acid 0.5-1%, sodium citrate 0.1-0.3%, sodium tripolyphosphate 0.05-0.1%, and water 10-20%. The rose flower fruit cake is a rose flower food between jellies and soft sweets, is smooth in appearance, delicious in taste, delicate in mouthfeel, is flexible, is easy to eat, and can effectively preserve the nutrients in rose flowers.

Description

technical field [0001] The invention relates to a rose fruit cake, in particular to a double-petal red rose fruit cake. Background technique [0002] Roses are Rosaceae plants, and the edible roses are double red rose petals. Double-petal red roses contain a variety of trace elements, protein, fat, carbohydrates, more than ten kinds of amino acids, soluble sugars, alkaloids and high content of vitamin C. Regular consumption of double-petal red roses can soothe the liver, refresh the stomach, relieve qi and activate blood circulation. Beauty and beauty, refreshing effect. Double-petalled red roses are eaten fresh or brewed directly, because of their astringent taste, there are fewer people who eat them. Because the double-petalled red roses are not easy to store, they are mainly preserved by adding sugar and then used to process rose flower cake fillings, or made into flower sauce. not very convenient. Contents of the invention [0003] The purpose of the present invent...

Claims

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Application Information

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IPC IPC(8): A23L1/072A23L1/09A23G3/42
CPCA23G3/42A23V2002/00A23V2200/202A23V2200/04A23V2200/30A23V2250/5072A23V2200/06A23V2250/032
Inventor 王灿东谭映梅
Owner 丽江得一食品有限责任公司
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