Anti-aging rose sauce and preparation method thereof

A kind of rose sauce, anti-aging technology, applied in the function of food ingredients, food science, application, etc., can solve the problems of insufficient nutrients in rose sauce, difficult to meet market demand, etc., to promote blood circulation and metabolism, super anti-aging Oxidation ability, anti-aging effect

Inactive Publication Date: 2016-04-13
林淑丽
View PDF2 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of rose sauce in Pingyin began in the Ming Dynasty. In the late Qing Dynasty, the rose sauce produced by "Yongfu Building", "Chonghua Building" and "Zengshenghe" in Pingyin City has been sold in the market except for making rose-flavored food for self-use, but the current rose The nutritional content of sauce is insufficient, it is difficult to meet the demand of the market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Anti-aging rose sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] An anti-aging rose sauce, comprising the following raw materials in parts by weight: 40 parts of rose petals, 150 parts of brown sugar, 15 parts of royal jelly, 2 parts of sodium alginate, 25 parts of sweet-scented osmanthus, 4 parts of peach gum, 2 parts of blood glutinous rice, 15 parts donkey-hide gelatin, 8 parts golden ear, 1 part matcha powder, 12 parts black wolfberry, 3 parts grape seed, 3 parts wax gourd seed, 1 part bitter gourd powder, 2 parts red date powder, 1 part pumpkin powder, 15 parts blueberry, milk fruit 10 servings, 5 servings of yacon and 8 servings of prickly pear.

[0022] A preparation method of anti-aging rose sauce comprises the following steps:

[0023] 1) Put 3 parts of grape seeds, 2 parts of blood glutinous rice, 3 parts of wax gourd seeds and 8 parts of golden fungus into a pulverizer for pulverization to obtain a powder for later use;

[0024] 2) Pour 1 part of bitter gourd powder, 2 parts of red date powder, 1 part of pumpkin powder, 1...

Embodiment 2

[0033] An anti-aging rose sauce, comprising the following raw materials in parts by weight: 38 parts of rose petals, 152 parts of brown sugar, 17 parts of royal jelly, 4 parts of sodium alginate, 27 parts of sweet-scented osmanthus, 6 parts of peach gum, 4 parts of blood glutinous rice, 17 parts donkey-hide gelatin, 10 parts golden ear, 3 parts matcha powder, 14 parts black wolfberry, 5 parts grape seed, 5 parts wax gourd seed, 3 parts bitter gourd powder, 4 parts red date powder, 3 parts pumpkin powder, 17 parts blueberry, milk fruit 12 servings, 7 servings of yacon and 10 servings of prickly pear.

[0034] A preparation method of anti-aging rose sauce, comprising the following steps:

[0035] 1) Put 5 parts of grape seeds, 4 parts of blood glutinous rice, 5 parts of wax gourd seeds and 10 parts of golden fungus into a pulverizer for pulverization to obtain a powder for later use;

[0036] 2) Pour 3 parts of bitter gourd powder, 4 parts of red date powder, 3 parts of pumpkin...

Embodiment 3

[0045]An anti-aging rose sauce, comprising the following raw materials in parts by weight: 39 parts of rose petals, 151 parts of brown sugar, 16 parts of royal jelly, 3 parts of sodium alginate, 26 parts of sweet-scented osmanthus, 5 parts of peach gum, 3 parts of blood glutinous rice, 16 parts donkey-hide gelatin, 9 parts golden ear, 2 parts matcha powder, 13 parts black wolfberry, 4 parts grape seed, 4 parts wax gourd seed, 2 parts bitter gourd powder, 3 parts red date powder, 2 parts pumpkin powder, 16 parts blueberry, milk fruit 11 servings, 6 servings of yacon and 9 servings of prickly pear.

[0046] A preparation method of anti-aging rose sauce, comprising the following steps:

[0047] 1) Put 4 parts of grape seeds, 3 parts of blood glutinous rice, 4 parts of wax gourd seeds and 9 parts of golden fungus into a pulverizer for pulverization to obtain powder and set aside;

[0048] 2) Pour 2 parts of bitter gourd powder, 3 parts of red date powder, 2 parts of pumpkin powde...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses an anti-aging rose sauce, which comprises raw materials with parts by weight: rose petals 38-40 parts, brown sugar 150-152 parts, royal jelly 15-17 parts, sodium alginate 2-4 parts, sweet osmanthus 25-27 parts, peach gum 4-6 parts, black sticky rice 2-4 parts, donkey-hide glue 15-17 parts, tremella auramtialba 8-10 parts, green tea powder 1-3 parts, black wolfberries 12-14 parts, grape seeds 3-5 parts, white gourd seeds 3-5 parts, bitter gourd power 1-3 parts, jujube powder 2-4 parts, pumpkin powder 1-3 parts, blueberries 15-17 parts, moraceae 10-12 parts, yacon 5-7 parts and prickly pears 8-10 parts. The anti-aging rose sauce is rich in nutrition and can effectively delay aging.

Description

technical field [0001] The invention relates to an anti-aging rose sauce and a preparation method thereof. Background technique [0002] Rose sauce Rose sauce is made by marinating rose petals with sugar. The flowers must be fully developed, with thick petals, thick color, and clean. After picking the flowers, lay them flat in a cool and ventilated room, and turn them frequently to prevent heat and deterioration. After the receptacle and calyx are removed, they can be pickled. The sugar for marinating rose sauce can be pure red or white sugar. The ratio is 1:4 for flowers and sugar. The production of rose sauce in Pingyin began in the Ming Dynasty. In the late Qing Dynasty, the rose sauce produced by "Yongfu Building", "Chonghua Building" and "Zengshenghe" in Pingyin City has been sold in the market except for making rose-flavored food for self-use, but the current rose The nutritional content of the sauce is insufficient, and it is difficult to meet the demand of the ma...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/326A23V2200/302A23V2200/318
Inventor 林淑丽
Owner 林淑丽
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap